Cappello's

Going Gluten-Free with Cappello’s

I don’t have dietary reasons for eating gluten-free which is why I was particularly interested in trying some gluten-free products. If my family and I liked the flavors and textures, then that would say a lot. After all, when you have dietary restrictions, you’re going to really, really want a product to be a good solution for you. But to not need it and still like it? That seemed like a good test.

Cappello’s is a Colorado company, started by two friends who wanted to create a unique, healthy food company selling
high-end gluten-free, grain free products. They sell pizza, pasta and cookie dough. I tried the latter two which was quite a test in my family with kids who consider themselves connoisseurs of both pasta and cookie dough. So, we tried several Cappello’s products one night!

Cappello's

Cappello’s Fettucine with meatballs (no, not gluten free) and marinara sauce.

Product: Fettuccine Noodles
Meal: Meatballs and Fettuccine
Method: With all of Cappello’s products, it’s very important to cook from frozen and to follow the instructions carefully. It was explained to me that the directions are based on each product starting out frozen so that the results turn out well.
Results: I loved the texture of the noodles! They were substantial enough to stand up to the heavy meatballs, weren’t grainy and had good flavor.

Cappello's

Dinner’s ready, fast! Gnocchi in brown butter with Parmesan cheese.

Product: Gnocchi
Meal:
Served in browned butter
Method: At first, the boiling water will foam up. You’ll know the Gnocchi are cooked when they start to float. While they were cooking, I added some butter to a skillet and melted it until it started to turn brown. Right after draining the Gnocchi, I poured them into the skillet and let them sit for a moment or two, browning up. I then tossed them and again, let them sit and brown a little. I served the pasta immediately with a sprinkle of Parmesan cheese. Like the Fettuccine, the flavor and texture were great. Next time, I might also saute some sage leaves and add toasted pinon nuts. Or, because the Gnocchi are pretty mild, I think they’d also make a nice addition to a salad of spinach, kale and roasted peppers.

Product: Cookie Dough
Meal:
Dessert! 
Method:
I followed the instructions, which were easy. The nice thing is, the dough doesn’t spread out so you don’t have to worry about ending up with one big cookie glob. And get this – because there is no egg in the dough, you can eat the raw cookie dough! I had to tell my kids NOT to eat the dough so that I’d have enough to bake to show you. The flavors are Chocolate Chip, Double Chocolate Chip, Ginger Snap and Lemon Zest.
Results: We tried the latter two and they tasted fresh and full of natural flavor. I did find the Lemon ones a little cloying and slightly grainy but I’m not a lemon dessert fan. The Ginger Snap were great though. My kids loved both flavors.

Cappello’s products are available in a lot of stores but they are also delivered to your door. The instructions in the packaging let you know what’s reusable, recyclable and compostable and all of it is at least one of those things.

Cappella's

Cookies, fresh out of the oven!

 

I was provided with samples of products from Cappello’s to facilitate this review. However, the opinions are all my own. 

Delicious & Gluten Free Chicken Lo Mein

We’re proud to have a guest post from a fellow blogger and friend who has found delicious and healthy ways to live a gluten-free lifestyle. Our thanks to Jenny Finke for sharing her story and a great recipe.
 
 

My name is Jenny Finke and I founded Good For You Gluten Free, a blog about living a healthy, gluten-free lifestyle.

Gluten-Free

Make this Gluten-free Chicken Lo Mein recipe tonight!

My gluten-free journey started In April 2012 when my doctor told me, “You have Celiac disease.” I had no idea what this meant except that she told me I couldn’t eat many of my favorite foods anymore.  For many months I felt sorry for myself, even a little depressed.
 
Then things started to change when a friend told me, “Don’t waste your pain.”
 
Today, I use my “pain” to help others live a healthy, gluten-free lifestyle like me. I’ve learned that gluten-free eating isn’t just for those of us with Celiac disease, gluten sensitivities or allergies, it’s also a great way of eating for anyone dealing with chronic ailments and autoimmune diseases.
 
Over the years, I have taught myself (through trial and error) how to prepare many of my favorite dishes gluten-free. The one food I loved most in my pre-Celiac world was pasta. I could eat noodles for breakfast, spaghetti for lunch, and pasta for dinner. Just ask my mom – she will attest to my love affair with noodles.
 
When I recently discovered these wonderful brown rice ramen noodles used in this recipe at the natural grocery store, I decided to create an easy, gluten-free chicken lo mein dish, of course taking many liberties in the ingredients and flavors. Believe me, this dish tastes as good as it looks. It’s a little spicy, a little sweet, and oh-so-savory! You’ll feel like you’re eating a healthier version of your favorite Chinese restaurant noodle dish. Of course if you’re not gluten-free, you can use regular ramen noodles – although the brown rice noodles are way better for you so why not use them?!?!
 
You can find the complete recipe online and please follow me on my gluten free journey at GoodForYouGlutenFree.com.
 
 
Ingredients:
2-3 organic breasts of chicken, cut into tiny bite-sized pieces
3 squares of Lotus Foods brown rice ramen, cooked al dente
1 small bag of organic frozen peas and carrots
1 cup chopped mushrooms of choice
1/2 medium onion, chopped into bite-sized pieces
2 Tablespoons oil (I use avocado oil)
1/2 cup gluten free chicken broth
1/2 cup tamari sauce
1 teaspoon chili garlic sauce
1 teaspoon rice wine vinegar
1/2 teaspoon ground ginger
4 garlic cloves, minced
Tablespoon cornstarch + 2 Tablespoons water (for cornstarch slurry)
 
Directions:
  1. Breakup Rice Ramen squares into shorter pieces and cook al dente (about 1 minute in boiling water). Rinse immediately with cold water and set aside.
  2. In a small bowl, combine chicken broth, tamari, chili garlic, rice vinegar, ginger and garlic. Stir well and set aside.
  3. In a large pan, heat 1 Tablespoon oil over medium to medium-high heat. Add chicken and cook for 3-4 minutes until no longer pink. Set chicken aside.
  4. In the same pan, heat 1 Tablespoon oil until hot. Add onion and cook for 2 minutes over medium high heat.
  5. Add mushroom to onion mixture and cook for additional 2-3 minutes.
  6. Add peas and carrots to pan and cook until warmed, about 1 minute.
  7. Add chicken back to pan. Your pan should have the chicken, carrots, peas, onions and mushrooms in it.
  8. Add cornstarch slurry (made by mixing cornstarch with water in separate bowl) to the chicken broth sauce. Stir well.
  9. Add sauce mixture to pan and simmer on low for 2-3 minutes until sauce thickens.
  10. Add noodles, stir well, and warm throughout for about 1-2 minutes.
  11. Add additional tamari sauce, if needed, and salt and pepper to taste.
  12. Serve immediately.