Breakfast, Dairy-Free, Dessert, Dinner, Drink, Gluten-Free, Keto, Lunch, Opinion, Paleo

Dining Out With Dietary Restrictions

Hey bacon lovers. If you’re gluten and dairy-free like me, dining out can be a challenge. Luckily, we live in an age where most restaurants recognize the severity of allergies and intolerances, but there are still some places that refuse to modify their food in any way, shape or form to meet certain dietary criteria.

I recently wrote an article for Foodbeast entitled “Is it Right for Chefs to Refuse Making Modifications to Their Food,” based on a recent experience I had. I went to a super popular restaurant in LA and couldn’t eat a single thing because they had a no modification policy! Well, what do you think? I’d love to know! Comment below 🙂

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Breakfast, Dairy-Free, Gluten-Free, Keto, Paleo, Savory

Easy Egg Muffins

I’m really serious about breakfast. Seriously, I won’t be able to survive the day if I don’t shovel at least a couple eggs in my mouth. This could be because I’ve been patterned to eat a hearty breakfast every morning, but it could also be because breakfast is the most important meal of the day. I’m sure you’ve been told this tons of times. I hate to break it to you, but it’s true.

Just because eating breakfast is totally necessary doesn’t mean it’s easy to do. It’s hard enough just making sure you’ve eradicated your bed head before heading out the door. Here’s where these egg muffins come in.

These babies are seriously so easy to make. I get it, time is of the essence, but these will take you 30 minutes to make – maximum. You’re probably wondering who the heck has 30 minutes every morning to devote to breakfast? But the key here is that you can prepare these ahead of time and then throw them in the freezer. All you’ll have to do when you’re ready to eat one is pop it in the microwave for a minute and you’re good to go.

The last thing about these that I really love is that they’re super customizable. You can put pretty much whatever veggies and meat in here you’d like. Go on, get wild with it! You’ll never go hungry in the morning again.

Recipe originally posted on NOBREAD.com.

Level: Easy

Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 35-40 minutes

Servings: 12 muffins

Ingredients:
8 eggs
1/2 cup almond milk (or other milk of your choice)
salt and pepper
2 dashes cayenne pepper
3 stalks asparagus
8-10 slices squash
4 mushrooms
small handful chopped kale
8 slices prosciutto
*or whatever veggies and/or meat you’d like!

Directions:

  1. Preheat your oven 350 degrees Fahrenheit.
  2. Crack all of your eggs into a large bowl.IMG_7622small
  3. Add milk, salt and pepper, and cayenne pepper and mix.IMG_7625small
  4. Add your veggies of choice, and stir to combine.
  5. Grease your muffin tin with oil (I used avocado), or line with cupcake liners.IMG_7630small
  6. Spoon some egg mixture into each tin until it is about 2/3 of the way full. These will rise in the oven, so be sure to leave some room!
    IMG_7634small
  7. Take your prosciutto, and place it in the egg mixture in each muffin tin in a spiral formation.
  8. Place muffins in oven for 25-30 minutes, or until the eggs are cooked through.IMG_7644small
  9. Take tin out of the oven and let sit for 1-2 minutes.IMG_7645small
  10. Remove muffins to a cooling rack to the point where they’re not too hot to eat.IMG_7654small
  11. Once the muffins are cooled to your liking, enjoy!IMG_7687small
  12. Feel free to store the leftovers (or the upcoming week’s breakfast) in a Ziploc in the freezer.

 

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Dinner, Events, Gluten-Free, Opinion

LA Life & Events: EEEEEATSCON

For those of you that don’t know, I moved to Los Angeles this past January. Washington D.C. will always be my home, but it was time for this gal to finally not be Vitamin D-deficient for a change. I drove across the country with my dad in just 2.5 days, and it’s been an exciting, amazing whirlwind ever since.

Since I’ve been here, everything has been going strangely well. I’ve noticed all my worlds have been colliding – my love for theater, music, food…LA really is a great place for pretty much anything artistic.

Within my first week of becoming an Angelino, I did two things that changed me: ate poke at Sweetfin and saw Lizzo in concert at the Echoplex.

Photo by Analiese Trimber

Strangely enough, I’ll be united with both of my loves at EEEEEATSCON, a music and food festival put on by the guys at The Infatuation. To bring this full circle, I met Chris Stang, one of the co-founders of The Infatuation, at the first ever Spoon University Brainfood Conference in NYC back when I was a more active conrtibutor for the publication.

If you live in the LA-area and love poke and badass female rappers, EEEEEATSCON is something you should probably not miss out on. Sweetfin is a female-powered poke restaurant that’s the brainchild of Dakota Weiss who is an incredible chef. I ate bone marrow for the first time at one of her other restaurants in LA called Estrella, and I’ve never been the same.

Photo by Analiese Trimber

Lizzo is someone I relate to truly on a spiritual level. What a lot of people don’t know about this lady is that she is a classically trained flutist, just like myself. Lizzo went to conservatory, but then decided to pursue rap instead because she is the ultimate badass.

There will be plenty of other music acts and food items at EEEEEATSCON – the first music festival of its kind sponsored by The Premier Rewards Gold Card from American Express, Bumble, and Caviar – but you can find me at the Sweetfin booth. The event takes place May 20th from 12pm-9pm in Santa Monica and you’d be crazy to miss it.

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Dairy-Free, Dessert, Gluten-Free, Product Review, Snack, Sweet

Cookie Dough Truffles

America’s cookie dough obsession is at an all-time high. If you don’t believe me, Google “DŌ NYC.” Your screen will become inundated by pictures of this new cookie dough shop that functions just like an ice cream store, but with different flavors of cookie dough rather than ice cream. Of course, people were obsessed with cookie dough far before this shop opened in January 2017 but you could say this treat is experiencing a renaissance of sorts.

But if you’re like me and can’t eat gluten, the novelty of cookie dough isn’t as attainable. Here’s where P.S. Snacks comes in. This company out of Washington, D.C. is creating edible cookie dough made with chickpeas, making the treat not only gluten-free but also fairly healthy to eat. When I say this, I swear I’m telling the truth – you would never know this stuff was made from chickpeas. I swear!

Because I’m obsessed with this stuff and I like using it to make even more awesome things, I present to you these Cookie Dough truffles. You won’t be able to stop eating them – that’s a promise.

Level: Easy

Prep Time: 5 minutes
Cook Time: 5 minutes
Rest Time: 15 minutes
Total Time: 25 minutes

Servings: 12-15

Ingredients:
1 container P.S. Snacks Chocolate Chip and/or Peanut Butter Cookie Dough
1 cup chocolate chips
2 tablespoons shredded coconut or whatever toppings you desire!

Directions:

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  1. Line a baking sheet with parchment paper.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  2. Take about 1 tablespoon of cookie dough and roll into a ball. Place on baking sheet.
  3. Put baking sheet in freezer for about 10-15 minutes.
  4. While your cookie dough balls are chilling, place chocolate chips in a microwave-safe bowl.
  5. Microwave chocolate chips for 30 seconds. Remove from microwave and stir.
  6. Repeat this process until all chocolate chips are melted.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  7. After your cookie dough balls have chilled, roll them in the melted chocolate and place back on baking sheet.
  8. Sprinkle with shredded coconut or any toppings you would like.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  9. Enjoy!

    Photo by Analiese Trimber

    Photo by Analiese Trimber

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Dairy-Free, Dinner, Gluten-Free, Lunch, Product Review, Savory

Mediterranean Meatball Subs

Something I definitely miss out on as someone who can’t eat gluten or dairy, is sandwiches. This pretty big setback makes lunch time really difficult. I almost miss the days of my childhood where I had a PB&J for lunch every single day.

Luckily for people like me, BFree Foods exists and is churning out some of the best gluten-free bread products I have ever tried. This is saying a lot since I of course have sampled nearly every brand under the sun. I also must say I was pretty loyal to a brand I shall leave unnamed, until BFree came along and stole my heart.

There are a million and a half things you can do with BFree Foods (literally, they make pita bread, wraps, sandwich bread, bagels, hot dog buns, and more), but I decided to whip up a good ‘ol meatball sub, with a Mediterranean twist. If you are lucky enough to live near me, you know these lamb meatballs with tahini sauce are my go-to meal whenever I’m tryna do it up nice. Enjoy!

Level: Medium

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes

Servings: 4

Ingredients:
For the meatballs
1 pound ground lamb
1 egg
2 teaspoons salt
1 teaspoon pepper
3 slices BFree Foods White Sandwich Bread, yielding 1 1/2 cup breadcrumbs
1/4 cup chopped mint
2 tablespoons dill
For the tomato cucumber salad
1 cucumber, seeded and diced
1 1/2 tomatoes, diced
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dill
1 1/2 tablespoons BetterBody Foods avocado oil
juice from 1/2 lemon
For the tahini sauce
1/3 cup tahini
juice from 1/2 lemon
1 tablespoon olive oil
4 tablespoons water
salt, to taste
4 BFree Foods Hot Dog Buns

Directions:

  1. Preheat oven to 400 degrees Fahrenheit, and line a baking sheet with tinfoil or parchment paper.

    img_6577

    Photo by Analiese Trimber

  2. Place your slices of BFree Foods sandwich bread in the toaster, and toast until golden brown.

    img_6581

    Photo by Analiese Trimber

  3. Rip the toasted slices of bread in to pieces, and place in a food processor.
  4. Pulse until the bread turns into semi-fine crumbs.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  5. Place your lamb, egg, salt & pepper, dill, mint, and breadcrumbs in a large bowl.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  6. Mix with your hands until all ingredients are fully incorporated.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  7. Roll meatball mixture into 1-inch balls and place onto your baking sheet.
  8. Put meatballs in the oven for about 10 minutes.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  9. Using tongs, flip the meatballs over, and place back in the oven for about 10 minutes, allowing them to brown on the other side.
  10. Once fully cooked, set aside for when you are ready to assemble the subs, but keep the oven on – you’ll need to toast your hot dog buns later.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  11. While your meatballs are cooking, gather ingredients for tomato cucumber salad.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  12. Dice cucumbers and tomatoes, and place into a small bowl.
    img_6608
  13. Add remaining ingredients – salt & pepper, dill, avocado oil, lemon juice – and mix to combine. Set aside for when you are ready to assemble the subs.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  14. Add the tahini, lemon juice, olive oil, water, and salt for the tahini sauce to a blender or Magic Bullet.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  15. Blend for about 30 seconds to one minute, or until ingredients create a smooth sauce.
  16. Place your hot dog buns on a baking sheet into the oven for about 5-10 minutes, or until golden brown and warm.
  17. Once the hot dog buns are to your desired temperature, place three meatballs inside.
  18. Garnish with tomato cucumber salad, and drizzle with tahini sauce.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  19. Serve!
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Breakfast, Dairy-Free, Dessert, Gluten-Free, Sweet

Maple Bacon Cupcakes

I’m one of those people who firmly believes bacon has a place in every meal. Yes, this includes dessert. My absolute favorite way to accomplish this is my maple bacon cupcakes. If you’ve ever been to a party at my house, or even a party where I was in attendance, chances are you’ve tried one of these babies. They are literally my pride and joy.

This recipe is completely gluten-free and dairy-free, but if you can eat both of those things, feel free to use them in the recipe. Also, the best part about these is because there’s bacon in the batter, and as a garnish. The more bacon, the merrier.

Level: Medium

Prep Time: 15 minutes
Cook Time: 25 minutes
Cooling Time: 20 minutes
Total Time: 60 minutes

Servings: 12 regular-sized cupcakes or 40 mini cupcakes

Ingredients:
For the candied bacon
4 strips bacon
3 tablespoons maple syrup
2 tablespoons brown sugar
For the cupcakes
4 strips bacon
1 1/2 cups gluten-free flour (or regular flour if you can eat gluten)
1 stick Earth Balance, softened (or regular butter if you can eat it)
2 teaspoons baking powder
1 pinch salt
2 teaspoons vanilla extract
3/4 cup sugar
2 eggs
1/2 cup coconut milk creamer (or regular cream, if you can eat it)
For the frosting
2 sticks Earth Balance, softened (or regular butter)
1 1/2 cups powdered sugar
2 tablespoons maple syrup
1 teaspoon vanilla
1 teaspoon coconut milk creamer (or regular cream)

Directions:

  1. Preheat oven to 375°F and line your mini cupcake or regular-sized muffin tin with cupcake liners.
  2. Line a baking sheet with aluminum foil. Place a cooling rack on top of the baking sheet.
  3. Place 4 strips of bacon on cooling rack, put pan in the oven, and cook for 15 minutes.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  4. Dice the remaining 4 strips of bacon.
  5. Placed diced bacon in a medium-sized pan over medium heat.
  6. Cook for about 5 minutes, or until bacon is cooked thoroughly.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  7. Remove cooked bacon to a plate lined with paper towels to absorb the grease.
  8. In a small bowl, combine 3 tablespoons maple syrup and 2 tablespoons brown sugar.
  9. Once bacon in the oven has cooked for about 15 minutes, brush each slice with the maple syrup and brown sugar mixture.
  10. Place back in the oven for 5-10 minutes, or until bacon is cooked through.
  11. When bacon is done, remove to a plate and change the temperature of the oven to 350 degrees Fahrenheit.
  12. In a medium bowl, combine flour, baking powder, and salt.
  13. In a separate, medium bowl (or bowl of a standing mixer if you have one), add 1 stick softened butter and 3/4 cup sugar.
  14. Beat the butter and sugar for about three minutes, or until fluffy.
  15. Add the eggs one at a time, and vanilla, and mix until combined.
  16. Turn the speed of your mixer down to low, and add half of the dry ingredients.
  17. Add the coconut milk creamer (or cream).
  18. Mix until combined, and then add remaining dry ingredients.
  19. Add diced bacon from the frying pan to the batter mixture and mix to incorporate.
  20. Fill each cupcake tin 3/4 of the way with batter.
  21. Bake the cupcakes until golden brown, or until you insert a toothpick and it comes out clean. If you’re making mini cupcakes, this will be about 10 minutes, or 20 minutes if full-size cupcakes.
  22. Remove cupcakes to a cooling rack.
  23. In the bowl of your standing mixer, add 2 sticks softened Earth Balance.
  24. Mix on high for about 2 minutes, or until butter is whipped.
  25. Turn mixer to low and add powdered sugar.
  26. Once sugar is fully incorporated, add maple syrup, vanilla, and coconut milk creamer, and mix thoroughly.
  27. Place frosting in a piping bag (or Ziploc with one of the corners cut), and ice your cooled cupcakes.
  28. Slice candied bacon into pieces and garnish each cupcake with a piece.

    img_6467

    Photo by Analiese Trimber

  29. Serve!
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Dairy-Free, Gluten-Free, Opinion, Paleo, Product Review, Savory, Snack, Sweet

SnackNation Is The Subscription Box You Never Knew You Needed

I’m one of those strange breeds that genuinely loves grocery shopping. As a matter of fact, I really pride myself on my superior grocery skills. Even if it’s a grocery store I’ve never been in, I have this innate sense for where everything is located. I also usually know exactly what I want going in, so my trips to the grocery store are pretty efficient. I would say it’s a very strange talent.

But recently, I tried out SnackNation and was super impressed because I felt they knew what I was craving even more than I did. SnackNation is a monthly subscription box full of about fifteen snacks curated to your tastes. For example, I can’t eat gluten or dairy, and they designed the box so I could eat everything inside. Previously, they have only worked with businesses, but they’re extending their services to the everyday consumer, and you should be excited.

Photo by Analiese Trimber

Photo by Analiese Trimber

The best part of SnackNation, though, is that they specifically work with smaller, more innovative companies on the market rather than the generic, post-soccer game slop you’ve been eating your entire life. My favorite additions to the box included Truffle Pipcorn, these adorable, tiny popcorn kernels that pack a flavor punch, and Surf Sweet peach rings. It’s insane how good these peach rings taste, even though they are completely all-natural – no artificial dyes, no artificial sweeteners.

If I haven’t sold you on SnackNation yet, you should just go ahead and try for yourself – and you can, for free. They are launching their eCommerce site on November 28, and are giving away a free month’s subscription to their product. Just click here, and you’ll have crazy delicious snacks at your doorstep before you know it. You’re welcome.

In the meantime, visit their Instagram to see all the tasty snacks you could get in your mailbox any moment.

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