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

Sweet Potato Curry SWAPPLES™ Ice Cream Sandwich

I love shopping locally. This could have to do with the fact that DC has tons of interesting local products, thanks to Union Kitchen, a food incubator located in Northeast DC who now has two locations brimming with startups. I hate picking favorites, but there are two Union Kitchen products I just can’t live without: SWAPPLES™ and Jawea Ice Cream.

SWAPPLES™ are these incredible savory freezer waffles that are entirely made of vegetables. They’re gluten-free, dairy-free, Paleo, vegan…the list goes on. The primary ingredient in these puppies is yucca, a root vegetable that is utilized far more in South America than it is in the US. SWAPPLES™ is changing that. I know your first instinct is to think “blech” when I say it’s a waffle made of vegetables, but I cannot emphasize how amazing these things actually taste.

Jawea produces a line of dairy-free ice creams that use coconut milk as its base, and let me tell you, they know what they’re doing. I would consider myself somewhat of a non-dairy ice cream connoisseur, and I can tell you these treats are the real deal.

Since I love these products so much, it only made sense to combine my two favorite flavors of each – Sweet Potato Curry and Salty Dulce – together in the happiest food marriage known to man: the ice cream sandwich. I know this flavor combo sounds a little quirky, but don’t knock it ’til ya try it.

Recipe created for NOBREAD.

Level: Easy

Prep Time: 2 minutes
Cook Time: 5-6 minutes
Rest Time: 10-12 minutes
Total Time: 17-20 minutes

Servings: 2 ice cream sandwiches

Ingredients:
1 bag Sweet Potato Curry SWAPPLES™
1/2 pint Jawea Salty Dulce Ice Cream
1 cup chocolate chips
1 1/2 tablespoons coconut oil

Directions:

  1. Defrost SWAPPLES™ in the microwave for 10 seconds.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  2. Throw in the toaster, and toast until golden brown.
  3. Grab your cooling rack, and place a sheet of parchment paper underneath.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  4. Remove SWAPPLES™ from toaster, and let cool completely on cooling rack.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  5. While SWAPPLES™ are cooling, place chocolate chips in a microwave-safe bowl and microwave until melted, stirring every 15 seconds.
  6. When chocolate chips are melted, add coconut oil. You do not have to melt the coconut oil beforehand, since the chocolate will melt it anyways.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  7. Once SWAPPLES™ have cooled, dip them in the chocolate mixture. You can dip half like me, coat them completely, or even just drizzle the chocolate on top – whatever you want.
  8. Let chocolate cool completely, forming your “magic shell.”

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  9. Place your pint of Jawea Salty Dulce ice cream on its side. Using a bread knife, slice two sections of ice cream that are about 1/2 inch to 1 inch thick. Basically, slice as much ice cream as you want for your sandwich!
  10. Put slice of ice cream onto one SWAPPLES™, and add the other swapple right on top.
  11. Voilá! You have a SWAPPLES™ ice cream sandwich!
    Photo by Analiese Trimber

    Photo by Analiese Trimber

     

Hungry for some SWAPPLES™ now? See where you can buy them here.

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

Bacon-Wrapped Sonoran Hot Dogs with Guacamole and Jalapeño Lime Aioli

Guys, I’ve been hiding something from you. It isn’t easy to say this. But, I have to come clean. I, Analiese Trimber, am in love with Applegate. As a blogger and food writer in general, I try to stay product agnostic, but I am an Applegate loyalist and I will be until the day I die. My absolute favorite thing has to be the smoked turkey, and I eat it almost every day for lunch. When I found out they were launching their #cleanerwiener campaign, I ran to the store to stock up on their juicy hot dogs, stat.

Because I’m all for combining as many pork products as possible into one dish, I present to you these bacon-wrapped Applegate hot dogs. And because I was feeling a little festive, I decided to add some guac, Garden of Eatin’ blue corn chips, and my special jalapeño-lime aioli on top. Please do yourself a favor and make these, ASAP.

Level: Easy

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes

Servings: 4 hot dogs

Ingredients:
For the hot dogs:
2 slices bacon
4 Applegate Natural Uncured Beef Hot Dogs
For the guacamole:
2 avocados
1/2 jalapeño, small diced
1 lime, juiced
1 tomato, diced
1/2 lemon, juiced
salt and pepper, to taste
Other hot dog ingredients:
1 handful Garden of Eatin’ Blue Corn Tortilla Chips, crushed
4 gluten-free hot dog buns
For the aioli:
2 egg yolks
1/2 teaspoon salt
1 tablespoon lime juice
zest from 1 lime
1 clove garlic
3/4-1 cup olive oil
1/2 jalapeño

Directions:

  1. Preheat oven to 400 degrees Fahrenheit.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  2. Slice bacon in half length-wise, so it is half as wide.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  3. Cut a slit in each hot dog, then wrap in bacon and secure both ends with a toothpick.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  4. Place in a cast iron skillet or other type of pan that can go into the oven.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  5. Cook in oven for about 10-15 minutes, or until bacon on the side in contact with the pan has browned.
  6. Flip hot dogs and cook for an additional 10-15 minutes, again keeping an eye on the bacon.
  7. While the hot dogs are in the oven, start making your guac.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  8. In a separate bowl, mash both avocados until your desired consistency.
  9. Add diced jalapeño, tomato, lemon juice, lime juice, and salt and pepper, and stir to combine.
  10. Set guacamole aside until ready to plate.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  11. Add all aioli ingredients except olive oil to your food processor.
  12. Pulse a few times until ingredients are fully combined.
  13. Once ingredients are combined, turn food processor on and slowly add olive oil in a thin stream until all used, or until aioli is at your desired consistency.
  14. Remove finished aioli to a separate bowl and chill in the fridge, if desired.
  15. Once all components for the hot dogs have been made, toast your gluten-free buns (if desired).

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  16. Place bacon-wrapped hot dog in bun, top with guacamole, crushed Garden of Eatin’ blue corn chips, and drizzle with jalapeño lime aioli.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  17. Serve.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

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

Jamaican Jerk Paella

One of the most memorable dishes I’ve ever eaten is the Kale and Wild Mushroom Paella at Bobby Flay’s Gato in New York City. I literally have dreams about this stuff. The rice is perfectly crispy and the dish has this luscious, buttery flavor to it despite not having any butter in it at all. After about the tenth dream I had about this incredible paella, I decided it was time to make my own.

Obviously there’s no way I can top Bobby Flay, so I wanted to change the flavor profile of this dish a bit. The star proteins include shrimp, chicken, and Applegate’s Peach Jerk Chicken Sausages. These sausages are incredible. They come fully cooked, so they don’t take very long to heat up. Plus, they’re packed with flavor. I’m probably going to have to keep replenishing my stock on a weekly basis. I decided to take somewhat of a Jamaican spin on the traditional paella to match these awesome sausages.

I’m not going to lie, making paella is a total labor of love and a bit bigger of a time commitment than most of my other recipes, but I promise you it’s worth it.

Level: Medium

Prep Time: 10 minutes
Cook Time: 75 minutes
Total Time: 85 minutes

Servings: 5

Ingredients:
For the jerk seasoning:
1 tablespoon garlic powder
1 1/2 teaspoons cayenne pepper
1 teaspoon dried thyme
1 teaspoon coconut sugar
1 1/2 teaspoons salt
1/2 teaspoon smoked paprika
1/2 teaspoon allspice
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes
1/4 teaspoon nutmeg
1 dash cinnamon
For the paella:
2-3 tablespoons jerk seasoning
3 tablespoons olive oil
1/2 yellow bell pepper
1/2 pint cherry tomatoes
1 small yellow onion
1 chicken breast
2-3 Applegate Natural Peach Jerk Chicken Sausages
8-10 shrimp, peeled and deveined
4 cups water
3 teaspoons chicken bouillon
2 cups Lundberg’s Organic Basmati Brown Rice, or other comparable brown rice
salt and pepper, to taste

Directions:

Photo by Analiese Trimber

Photo by Analiese Trimber

  1. Add all spices for jerk seasoning to a small bowl.
  2. Stir until fully combined. Set aside.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  3. Dice onion, thinly slice bell pepper, and slice cherry tomatoes in half.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  4. Slice Applegate sausages into half-inch thick slices.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  5. Dice chicken and place in a small bowl. Add jerk seasoning.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  6. Use your hands and mix to incorporate seasoning.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  7. Heat olive oil in a large frying pan. Cast iron is preferred, but not necessary.
  8. Add diced chicken and diced onion.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  9. Cook about two minutes or until chicken is browned and onion is soft.
  10. Add rice and stir until fully combined. When accomplished, all rice will be glossy from the olive oil.
  11. Add about 3 cups to 3 1/2 cups of water, and all chicken bouillon. Stir until combined.
  12. Place shrimp on top of mixture.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  13. Cook over medium-low heat for about one hour. About halfway through, add your chicken sausage, bell pepper, and sliced tomatoes.
  14. Check your paella at the 30-minute mark and the 45-minute mark. Add the extra half cup or 3/4 cup water if your rice is still a little crunchy.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  15. When you have the proper amount of water, don’t be afraid to let the rice on the bottom of your cast iron caramelize a bit.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  16. Serve when rice is soft and all water has been absorbed.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

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Dairy-Free, Dinner, Gluten-Free, Lunch, Savory, Snack

Bacon-Wrapped Potatoes

I gotta say, I love Martha Stewart. If you watched her on the Roast of Justin Bieber, you know she is one bad bitch. But I’d like to attribute her bad bitchness more to this recipe – bacon-wrapped potatoes. Any bacon lover is a pal of mine, but any person who likes wrapping bacon around one of the best foods ever is just my straight-up soulmate.

Now I realize it doesn’t take a whole lot of skill to make bacon-wrapped potatoes. But what does take skill is choosing the right bacon for the job. I gave up on store-bought bacon a long time ago and solely purchase mine straight from a farm in Ohio. Some may think this is a bit drastic but the way my heart beats really fast when I see that box on my doorstep is probably the closest I’ve ever come to feeling true love. Follow your heart, right?

Level: Easy

Prep Time: 5 minutes
Cook Time: 40-45 minutes
Total Time: 45-50 minutes

Servings: 2-4

Ingredients:
however many small white potatoes can fit in your stomach
1/2 slice of bacon per small white potato

Directions:

  1. Preheat oven to 400 degrees.
  2. Rinse potatoes.
  3. Slice bacon in half so it is half as long.
  4. Take a slice of bacon and wrap it around a potato.
  5. Secure bacon using a toothpick.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  6. Put a wire rack onto a baking sheet.
  7. Place potatoes on wire rack, trying your best to make sure they don’t touch.
  8. Put baking sheet in oven. Set timer for about 40 minutes, making sure to rotate potatoes half way through.
  9. When bacon is cooked and you can stick a fork through the potatoes, take them out of the oven and remove them to a tray lined with paper towels to soak up any grease.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  10. Forget that the potatoes are hot, try to eat one, and burn the roof of your mouth. #worthit.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

Recipe adapted from Martha Stewart

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

Patriotic Chicken Nuggets

It’s Fourth of July. You’re waaaay over food dye but still want to be patriotic. You decide you want chicken nuggets because there are few things more American and you value your first amendment right to eat like a child whenever you feel like it.

In comes TERRA chips – my fave company because their product is without a doubt the tastiest, crunchiest, better-for-you yet ridiculously flavorful veggie chip in existence, but also because they sent me this bag of Stripes & Blues® because ‘Murica. Time to get down to business.

Stripes & Blues® are made with candy striped beets and blue potato, which happen to be natural dyes on their own. You figure you can’t have chicken nuggets without some sort of breading, so you separate the reds from the blues, grind them up, and feel like a damn baller once you’ve created a colorful Fourth of July snack that is vibrant in color but doesn’t use that fake dye crap with all the chemicals.

God Bless America.

Level:
 Easy

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Servings: 2-4

Ingredients:
1 bag TERRA Stripes & Blues®
2 chicken breasts
1/3 cup tapioca flour
2 eggs
salt and pepper, to taste

Directions:

    1. Preheat oven to 450 degrees. Grab a wire cooling rack and place over a baking sheet. Grease wire cooling rack.
    2. Open bag of TERRA chips and separate the blue chips from the red chips.

      Photo by Analiese Trimber

      Photo by Analiese Trimber

    3. Add red chips to food processor and pulse until finely ground.
    4. Remove chip crumbs to a small bowl.
    5. Repeat steps 3 and 4 with the blue chips but make sure to completely clean out your food processor in between so you don’t get purple crumbs! If you don’t have a food processor, add chips to separate Ziploc bags and then crush with your first, hammer, rolling pin, spoon, etc.

      Photo by Analiese Trimber

      Photo by Analiese Trimber

    6. Grab two more small bowls. In one, add tapioca flour and salt and pepper. In the other, add eggs and whisk until mixed.

      Photo by Analiese Trimber

      Photo by Analiese Trimber

    7. Cut chicken breast into one-inch cubes.
    8. Dip chunk of chicken first in tapioca flour, then egg, then either red or blue chip crumbs. Place back on cutting board or plate until all pieces are ready to go.
    9. Repeat step 8 with all chunks of chicken, alternating red and blue crumbs.

      Photo by Analiese Trimber

      Photo by Analiese Trimber

    10. Place chicken pieces on wire rack and baking sheet.
    11. Put pan in oven, and cook for 5 minutes.
    12. Flip nuggets over and cook for another 5 minutes.
    13. Flip nuggets again and cook for a last 5 minutes (so 15 total minutes of cook time).
    14. Break open a nug to make sure the chicken is fully cooked. Promptly eat that one as sacrifice.
    15. Plate in a patriotic fashion with some Ranch or whatever other sauce you desire. It’s a free country.
      Photo by Analiese Trimber

      Photo by Analiese Trimber

      Photo by Analiese Trimber

      Photo by Analiese Trimber

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Dairy-Free, Dessert, Gluten-Free, Paleo, Sweet

Paleo Caramelized Nectarines with Bacon

Summer is a time where magical things happen. It’s warm, the sun actually shines, people leave the couch and actually do things, and I’m convinced it’s socially acceptable to partake in what I call “grillin ‘n’ chillin” as often as desired. These things are cool, but there are a few things I consider to be even more magical: summer fruits and bacon (duh).

I literally live for peaches and nectarines. I am so obsessed I even bought them before they were totally in season to make this recipe because I just couldn’t wait any longer. Stone fruits are so incredible because when you sprinkle a little sugar on top and thrown them in the oven (or on the grill!) they completely transform into a high-quality dessert in less than fifteen minutes.

And while I was on the caramelized peaches kick, I figured it couldn’t hurt to throw in some caramelized bacon, too. Predictable.

Level: Easy

Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes

Servings: 2-4

Ingredients:
2 slices bacon
2 nectarines or peaches
approximately 1/4 cup sugar (I used coconut sugar)

Directions:

    1. Preheat oven to 500 degrees.
    2. Slice bacon in half length-wise, so the strip is half as wide. Then dice from there. This is the ideal dice for this dish.
    3. In a medium frying pan over medium-low heat, add diced bacon and sauté for about 4 minutes, or until nearly cooked but not cooked all the way.
    4. Remove bacon to a plate lined with paper towels to absorb the grease. Pat as dry as possible.

      Photo by Analiese Trimber

      Photo by Analiese Trimber

    5. Once dried from the grease, chop bacon into very small pieces. Set aside.
    6. Slice your nectarines or peaches in half and remove the pit.
    7. Place in a medium-sized oven-safe pan or dish.
    8. Sprinkle sugar onto nectarines/peaches.

      Photo by Analiese Trimber

      Photo by Analiese Trimber

    9. Put in oven for one minute.
    10. Take pan out of the oven, sprinkle bacon onto each nectarine, and top with more sugar (this is the caramelized bacon part!!)

      Photo by Analiese Trimber

      Photo by Analiese Trimber

    11. Place back in oven for about 5 minutes or until sugar is melted and bacon is fully cooked.
    12. Top with ice cream and cry tears of joy.
Photo by Analiese Trimber

Photo by Analiese Trimber

Photo by Analiese Trimber

Photo by Analiese Trimber

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