As usual, I was keeping my eyes open for new gluten-free products when I stumbled upon XO Baking Co. XO Baking Co. makes gluten-free baking mixes that range from a multipurpose flour blend to cookies, waffles, corn bread, brownie, cake, and frosting mixes.  Not only are XO Baking Co. mixes made in a certified gluten-free facility by the Gluten-Free Certification Organization (GFCO), but they are also certified kosher (United Mehadrin Kosher), vegan, all natural, free of trans fats, modified ingredients, and artificial colors or flavors. 

The company is the creation of Lindsey Deitsch, a lover of cooking before she was diagnosed with celiac disease in 2009. Out of culinary school, she never thought she could compete with all the other bakeries and products on the market until her life took her gluten-free. She was determined to find the perfect, wholesome blend of flours so as not to lose their gluten-y appeal. (This might not come as a surprise knowing that she is a certified health and nutrition coach, too.) 

Her brother-in-law always called her family the “cake family,” and Deitsch was convinced she could still live up to that standard even with gluten-free on the horizon.  Perfecting her products has ranged from weeks to months, with friends and family testers and her faithful karate studio. Once Deitsch believes she has created the perfect blend, she bakes it over and over again.

I figured I’d test her products, too, to see if they lived up to her promising standards!  I decided that XO Baking Co. cake mixes were the perfect solution to the growing number of attendees to my daughter’s 3^rd birthday party and my increasing level of stress attempting to make everything from scratch.  Mixes, I thought, would make my life a bit easier. I was right!

I made the mixes into mini-cupcakes the day before the party, and went ahead and prepared the icing, too.  However, I chose to ice the cupcakes a few minutes before the guests arrived for better success in the transport of my baked goods.  Vanilla Cake Mix made 50 small to mini-sized cupcakes and the Chocolate Cake Mix made closer to 60 for a total of 110 altogether.  I iced both chocolate and vanilla cupcakes with the Vanilla Buttercream Frosting and Chocolate Buttercream Frosting Mixes. I had enough to top all my cupcakes and lots to spare. The cupcakes were a HUGE hit with my 40+ attendees, and I came home with less than 10 cupcakes in hand.

I found the packages super easy to navigate, minus a bit of confusion on the Vanilla Cake Mix where I did not seem to immediately understand what I was alternating ingredients with. Once I figured that out, it was smooth sailing. The vanilla cake batter was thick and delicious. I realized that I had not made a vanilla cake or eaten vanilla cake batter since being diagnosed 7 years ago! This was really a taste of heaven.  The chocolate cake mix was more liquidy, but I was prepared for that because it was noted on the package.*

I am a vanilla goddess to begin with, but I obligingly sampled both.  The chocolate cupcakes were moister than the vanilla, but they both had that sponginess that is often missing in gluten-free baked goods..  Not a single guest knew the difference!  My one friend noted, “I haven’t written to you about the cupcakes, because I scarfed them down at [the] party.  They tasted good to me!  I tried all of them . . . but truly, to me, they all tasted good, with normal textures, color, etc.,” which proves how incredibly authentic these gluten-free cupcakes tasted.  The creamy and inviting icing just melted in your mouth.

The frosting whipped up rich and creamy, as promised on the outside of the packaging.  I found the chocolate icing to spread easier than the vanilla, so perhaps I should have added some more liquid to the vanilla batch.  I had no trouble icing the vanilla cake with the thicker vanilla icing, but the chocolate cake was a bit more delicate and took a finer touch with the thicker vanilla icing. The chocolate icing glided smoothly onto each cupcake, regardless of delicateness.

I would say that just on personal preference alone, I favored the vanilla on vanilla, but by the looks of the crowd and what was hardly left, chocolate seemed to be the bigger sell.  The cupcakes were a testament to what my childhood palate remembers.  They  held up to Deitsch’s promising standards and I will definitely use these mixes again..

A special thanks goes to Lindsey Deitsch and her wonderful XO Baking Co. for providing me with samples and sharing her story with me. To order Gluten-Free Baking Mixes, visit XO Baking Company online.

*Note: That although both mixes are dairy-free, I used butter and/or milk to make them.  They packages offer dairy-free substitutes, but my review is of the dairy-containing version.

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1) Amy’s Bistro Veggie Burger

My first pick is for the veggie burger lovers. Amy’s Bistro Veggie Burger is a great tasting option that is not only gluten-free but also dairy free. This veggie burger is made with organic, brown rice, pinto beans, mushrooms and a touch of barbeque sauce. Please note that not all of Amy’s Veggie Burgers are gluten-free, so it is important to look for the gf label. Visit Amy’s Kitchen official site for more details on all of their gluten-free products.

While I’m on the subject of burgers, be careful of packaged paddies. Some companies may include breadcrumbs in their patties, making them an unsafe option for anyone with celiac disease. If you can’t guarantee they are gluten-free then making your burgers from fresh ground meat is a safer choice.

2) Dietz & Watson’s Deli Beef Franks

If you prefer a gluten-free hot dog than you are in luck. The Celiac Sprue Association (CSA) has listed over 400 Dietz & Watson items as Gluten-Free. This includes many of their hot dogs. Dietz & Watson’s Deli Beef Franks are a delicious and safe option that is not only perfect for celiac guest but everyone. Just remember to pick up some gluten-free hot dog buns and you are all set. For a full list of gluten-free products visit Dietz & Watsons official website.

3) Jennie-O’s Turkey Franks

Want something just as delicious but a bit leaner then standard hot dogs, then Jennie-O’s Turkey Franks are the way to go. Jennie-O’s franks are made from 100 percent turkey and the natural smoke flavoring added works perfectly with grilling. In addition to being gluten-free they also contain 50 percent less fat than standard beef franks. Visit Jennie-O’s official website for full product information.

Conclusion

Of course grilling fresh vegetables and fruits will always make a delicious and healthy addition to any outside gathering. Regardless of what you decided to serve, be sure to take the steps required to reduce the risk of cross contamination if you are sharing the grill with foods that may contain gluten. It is also very important to check the labels of any condiments being served, since they may also contain gluten. By stocking up on gluten-free products and taking a few extra precautions you will be well on your way to having a happy and healthy gluten-free Memorial Day.

Related Links:

• Celiac Central’s Everyday Living Printable Guides
• GFHP’s Review of Annie’s Organic BBQ Sauce
• GFHP’s Review of Rudi’s Gluten-free Mutigrain Hamburger Buns
• GFHP’s Review of Gluten-Free Kielbasa

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When I received a shipment of DeBoles® Gluten-Free Pasta from The Hain Celestial Group, Inc., I decided that I would run the gamut of preparation styles – from a quick toss in pasta sauce to a more elaborate meal.

Here’s the rundown:

Gluten-Free Rice Penne

Having just watched our newest episode of Alternative Appetites, I was inspired to try Dan’s recipe for Penne with Creamy Tomato Sauce. I first prepped the sauce and then boiled the pasta. At the 6 minute mark, the pasta was cooked perfectly. A few pieces fell apart while I was draining the pasta, but otherwise it held up nicely. A quick toss in the sauce and I was ready to taste.

The penne had just the right size and bite to match the zucchini slices, and the flavor of the sauce shined through. Like most rice pastas, the penne got mushy upon reheating, so this is best eaten fresh.

Gluten-Free Rice Angel Hair Pasta

The recipe on the back of the box is for a light garlic and oil sauce with broccoli rabe. I’m not a big fan of broccoli rabe, and I had a bunch of spinach in my fridge, so I made a quick swap. I made the simple sauce while the pasta was cooking, then tossed everything together.

The completed dish was delicious! The olive oil kept the pasta from sticking together, yet was light enough to feel healthy. The angel hair was thin without tasting too delicate, which was a problem I had with wheat-based angel hair pasta. To make this extra tasty, add a good sprinkle of Parmesan cheese – it sticks to the pasta nicely.

Gluten-Free Rice Angel Hair Pasta with Flax

For dairy-free and vegan friends, I tried this pasta with the Vegan Alfredo Sauce from GlutenFreeChoices.com. It’s made with almonds, and while my blender didn’t have quite enough oomph to create a perfectly smooth sauce, I still found it pretty flavorful.

When I added the pasta, it created a creamy and luscious looking dish – with only a fraction of the calories that you’d find in a traditional alfredo sauce. Plus, the addition of flax gives the dish an extra punch of omega-3s. If you can have cheese, I’d say splurge on the real alfredo sauce, but this is a fun “fake out” recipe to try (and it only takes minutes to make).

Gluten-Free Tubettini

When I saw the playful colors and “Kids Only” message on this box, I thought of one thing: tomato sauce. The simple, store-bought gem is sometimes all a kid needs to feel, well, like a kid. The Tubettini is small, so it cooks very quickly – perfect for a speedy weeknight dinner. A quick pour of tomato sauce and I grabbed a forkful (you may also want to eat this with a spoon).

It was tasty, with no hint of an “off” flavor. In fact, it reminded me of those canned pasta products that kids like so much – except this tasted a lot fresher. Best of all, the Tubettini reheats surprisingly well. No mush side effects.

Gluten-Free Giveaway!

Ready to whip up your own plate of pasta? Visit the DeBoles Gluten-Free Pasta Party album on NFCA’s Facebook for your shot at winning FREE gluten-free pasta. Each winner will receive 3 boxes of DeBoles Gluten-Free Pasta. There are 4 chances to win, and we’re announcing one each week! Bonus: For a 5^th chance to win, visit our Alternative Appetites video on YouTube and leave a comment according to the instructions.

For more information about gluten-free products from The Hain Celestial Group, Inc., visit www.GlutenFreeChoices.com.

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Here I was, just checking my e-mail, when I stumbled upon one from a friend, tipping me off about a “new” business that makes certified organic, kosher, gluten-free, and vegan friendly snacks called Pure Sweets.  Even though I’m gluten-free, it’s always hard for me to imagine something tasting good that also contains no egg or dairy in it. WOW was I surprised! The array of goodies, ranging from trail mixes and crispy bars to flourless cookies and mini macaroons, made my mouth water.

That e-mail prompted me to contact Andrea Kyan of Pure Sweets, and before I knew it, I was pulling up to the front door of an old stone church built in 1872, nestled in East Falls (Philadelphia) at the corner of Krail and Indian Queen Lane. I was breathless.  The stained glass radiated on this sunny, spring day, and I felt a zing of adventure as I pulled open the heavy door and walked down a remodeled hallway to find Andrea herself and her amazing part-time employee stuffing boxes full of trail mix (that is also GLUTEN-FREE!) to send off.

Her warm, effervescent smile lured me in as she showed me around her small, organized, and efficient production space.  Not only was I getting a glimpse of her kitchen, but a bit of her soul.  Andrea is an energetic, driven, and creative young woman who has found her passion playing chemist in the kitchen instead of behind the closed doors of a lab.

Her journey to the kitchen is a winding one, beginning with her studies of Physiological Psychology and East Asian Studies at Smith College, to studying herbal medicines in China, to focusing on Buddhism in India.  Then she took a job teaching English in Taiwan before embarking on a journey of silent meditation in Burma.  Medicine was still in her blood, so she began a post-baccalaureate pre-med program at Bryn Mawr College, followed by work in HIV/AIDS research.  The research refocused her awareness of food as medicine, and so began her latest venture as the owner and creative chef behind Pure Sweets.  

I got to sample decadent cardamom and orange cookies.  Like the movie Water for Chocolate, Andrea has the unique ability to infuse her passion into her baking.  I could taste that passion with the subtle punch of this delicate cookie.  It was AMAZING, and I’m not usually one for fruity, Indian spices for dessert.

Like the name claims, these “Pure Sweets” are made with the highest quality ingredients, which I can attest to, as Andrea let my fingers linger across her raw ingredients, reading labels which only had one ingredient in them, i.e. almonds, and telling me the processing story behind each ingredient, for example, how and where her cocoa is harvested.  The base of her treats might also come from fruits and vegetables like beets, sweet potatoes, and berries, to nuts and seeds, to spices and sweeteners like lavender, dark chocolate, and maple syrup (just to list a few).  Every ingredient that she showed me comes from as close to its origin as possible, and it is 100% gluten-free.

After giving Andrea a bottle of my homemade vanilla extract, and learning that she took a trip out to California to learn how to make fruit preserves, I promised to invite her fruit picking and preserving with me this summer.  I let her return to filling boxes as I collected my samples to take on the road with me.

Once home, I was anxious to rip open my box of cookies, but I didn’t think it would be fun to sample them alone.  Instead, I put them in my freezer as Andrea suggested, waiting for the perfect moment, which came almost a week later when the occupants of my household grew from me to a few friends, my parents, and a few kids.  From the flourless cookie category we sample The Kitty, The Frog, The Dingo, The Ape, and The Panther.  We also sampled mini macaroons called The Owl and The Poodle.  We couldn’t get enough and were completely spoiling our dinner with a 5 o’clock snack.

Here are our top three favorites:

1. The Dingo – As described in Pure Sweets’ 2012 Menu: “Roam wild with a rustic almond butter cookie dipped in dark chocolate.”  This soft cookie had a shortbread-like taste and texture made of almond butter. The dark chocolate rim softened the sweetness of the cookie.  I personally am not a dark chocolate person, but LOVED the cookie itself.  It was everyone’s favorite with such an unusual flavor that we thought we’d make a trip to Pure Sweets just for this one. We wondered how this cookie would do with a white chocolate rim as well.
2. The Owl – As described by Pure Sweets: “Hoot away with chocolate dipped vanilla bean macaroons topped with salted almonds.”  This moist macaroon was like eating a gourmet Almond Joy.  The smooth chocolate bottom gave way to a textured coconut taste.  This was superior to any store-bought or other macaroon I have ever eaten.  The salted almond on top added just the right amount of salt to the sweet.  We were also wondering what the macaroon might look like if it had the salted almond pieces uniformly through it.
3. The Kitty – As described by Pure Sweets: “Strike an attitude with orange cardamom cookies ideal with tea.”  The orange essence mixed with cardamom gave way to a subtly sweet flavor. I typically do NOT care for citrus in my sweets, but I just loved this one.  The moistness of the cookie was almost cake-like, without all the crumbling.

We thought of a few ways that these cookies could be used:

• crushed to use as a pie crust
• the cookies for a gluten-free ice cream sandwich
• in place of graham crackers for s’mores
• crumbled for a topping over ice cream

Pure Sweets are truly one-of-a-kind treats.  They are a delicacy that I would bring over for dessert to someone’s house, serve at my own party, or freeze and sneak for midnight snacks. I want to thank Andrea for taking the time to share a part of herself, her insights, and her phenomenal sweets with me.

Pure Sweets are made to order and can be purchased directly by contacting info@puresweets.com or going online to the website: www.puresweets.com.  You can also find them in the Philadelphia area at Whole Foods Callowhill and South Street as well as One Shot Coffee and Ultimate Coffee. They are also being carried in New Jersey at the Natural Harvest Market in Mullica Hill.

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Each 8-ounce package of Udi’s Gluten-Free Pizza Crusts contains 2 8-inch pizza crusts. So I decided to make a cheese pizza for the kids and one loaded with veggies for the adults in the house. Since the crust is parbaked, all I had to worry about was piling on the toppings and baking the pizza. If the crust is thawed cooking time is only 5-7 minutes, depending on the oven and toppings, but even frozen the pizzas only required a few additional minutes.

Because the crust is pretty basic it works well with a wide variety of pizza preferences.  In this case, both the cheese and veggie pizza came out great. The cheese pizza had a soft and slightly sweet crust, which pleased the kids. The adults were equally happy with the Veggie Pizza. Even though the crust seemed thin, it held up perfectly to the heavy toppings. And the longer baking time required for the veggie pizza resulted in a crunchier crust, which I enjoyed.

Of course when it comes to pizza, I’m always going to prefer fresh made and baked pizza from my favorite restaurant. Though, Udi’s Gluten-Free Pizza does not taste exactly like the crust from my favorite pizza place, it does not disappoint when it is served during an unplanned gluten-free pizza emergency.

To learn more about Udi’s Gluten-Free foods including product information, recipes and special offers visit udisglutenfree.com.

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My favorite part of the week is when I get home from work and there’s a box on the porch with my name on it. My second favorite part is when I open that box up and find gluten-free goodies inside. The last box I opened contained Blake’s All Natural Gluten-Free Chicken Pot Pie and Gluten-Free Shepherd’s Pie.

I can’t remember the last time I had a chicken pot pie, so you can imagine how excited I was. Also, I’m going to be straight up with you folks – I had never had a shepherd’s pie up until this point, so my taste buds were ready to experience the gloriousness pictured on the front of the box.

Since I was so excited, and it was dinner time, I decided to start the review process right then and there. I took the chicken pot pie out of the box read the cooking instructions.

Once preheated, I put the pie in the oven and set the time for the instructed 30 minutes. I covered the pie with foil while baking, and unfortunately when I took it off, part of the cornbread crust came off right along with it! I don’t know if this is common, but I was very upset that my beautiful meal was tarnished. But, to solve the problem, I simply scraped the piece of cornbread back onto the pie, and put it back in the oven for a remaining 10 minutes (per the instructions).

When the Chicken Pot Pie came out of the oven, I of course announced to my mom, “It’s tiiiime!” and grabbed two sets of silverware, as she often assists me in my review process (a.k.a. she just wants to eat my gluten-free food with me). I took the first bite, and was very impressed with the tenderness of the chicken and taste of the gravy. My mom then tried it and made her signature “mmmhmmm, that’s good” noise. She was really impressed with the cornbread crust, since it has always been one of her favorite types of bread. Blake’s All Natural does a great job at giving us gluten-free’ers a chance to enjoy the corn bread taste everyone knows, loves, and misses.

After eating the rest of the pie, I was very impressed with Blake’s ability to create a chicken pot pie that was hearty, healthy, and gluten-free. It is hard to keep the taste that people want, while keeping the product gluten-free AND healthy. So, after being so impressed with this dish, I was very excited to see what the Shepherd’s Pie would taste like.

A few days later when my tummy started rumbling, and I was looking through the fridge for something to eat, it hit me – I have a ready-made Gluten-Free Shepherd’s Pie in the freezer! I fetched my pie and checked the cooking instructions. I was very pleased to see that the microwave instructions were a short 3-4 minutes, as when I am hungry I am very impatient. I got a microwave-safe plate out, placed the Shepherd’s Pie on top, entered 3:30, and pressed Start.

When I took the pie out of the microwave, it was very hot and steamy. So I had to let it cool a bit (which was difficult since I regularly burn my tongue due to my impatient nature). I took my first bite and it was the definition of lunchtime bliss.

I’m not a big corn girl, but man, stick it in with organic mashed potatoes and moist ground beef and I’m hooked! My first few bites were sans ketchup, but after that I decided to squirt on some Heinz so I could get some tomato flavor with each bite (as I love, love, love my ketchup). Either way, the Shepherd’s Pie was delicious and filling – perfect for lunchtime!

One of the other great things about the Gluten-Free Shepherd’s Pie is that it is healthy! The calorie counter in me was pleased to see the entire package was only 240 calories!  That means you are able to treat yourself to a microwave meal without feeling the guilt that usually accompanies frozen, ready-made food.

Since Blake’s All Natural sent me two of each pie, I packed the second Shepherd’s Pie for lunch at work the following week. It certainly was a nice break in my gluten-free turkey sandwich monotony! I even had a few jealous stares in the break room as I was enjoying my gluten-free meal.

As for the second Chicken Pot Pie – it’s in my freezer as we speak. But, I am getting kind of hungry after writing this review, so I think I’m going to go bake that right now!

I recommend Blake’s All Natural Gluten-Free products to anyone who likes a good, home-cooked meal! Share your gluten-free love with Blake’s and follow them on Twitter, @BlakesNatural, or visit their website at www.blakesallnatural.com!

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Of course low calorie does not always mean healthy. Herr’s Popped Chips are not as healthy as a bowl full of fruits or veggies. But if you looking for a snack that tastes indulgent without the consequence, then this crunchy treat will do the trick.

Similarly, a gluten-free label does not always mean the product is completely safe for those diagnosed with celiac disease or non-celiac gluten sensitivity. After reviewing Herr’s Allergy Information, which you can read in full on Herr’s official web site www.herrs.com, I discovered that though the ingredients are fully gluten-free Herr’s does not have designated processing lines for their GF products. As a result there is a small possibility for cross-contamination. Herr’s urges individuals who are highly sensitive to take this into consideration before using their products.

To learn more about Herr’s and the many products they offer visit www.herrs.com.

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Ever wanted to take a banana on a trip with you, but before you make it a few feet out your door it was smashed and brown in your backpack?  Nikk Ingersoll and Caue Suplicy have created the perfect hand-held banana snack – Barnana.  Barnana is a small little nugget of dehydrated banana that can be popped in your mouth at any time without worry of spoilage (for 12-18 months, depending on which variety you’re eating).  They are dehydrated to just over 100 degrees Fahrenheit to ensure a moist, raw, chewy texture while retaining its real fruit taste.

Conscious of how their bananas are grown, Ingersoll and Suplicy use two independent organic farms in Brazil and Ecuador before the barnanas comes to California for their packaging.  Not only are they processed in a dedicated gluten-free facility, but they are also raw, organic, vegan, and kosher.

Suplicy grew up in Brazil where carrying bananas around made for a quickly perishable snack.  In the 70’s and 80’s his dad engineered a homemade banana dehydrator so he could take the bananas on hikes and trips without worry of spoilage.  It was a novel idea in Brazil and equally novel when Suplicy moved to the States.

Suplicy and Ingersoll met in the U.S., and together they created a large-scale version of this dehydration system: Barnanas! They come in two varieties: Purely Chewy Banana Bites and Chewy Chocolate Banana Bites.

I had a variety of people of all ages sample and give me opinions about both bites. When we first opened the bag we got a big surprise; we were expecting a banana chip color, but we found a coffee brown treat instead. That did not deter us!

The Chewy Banana Bites are just dehydrated banana dusted in organic banana powder to keep them from sticking. They were indeed chewy (but not too chewy like caramel) and moist with an intense banana flavor.  The flavor is reminiscent of a ripe, spotted-brown banana (my favorite kind), or a banana bread-like flavor. My 3-year-old and her friend devoured half the bag while we were still focused on the taste of our first one. I think they are a perfect snack, especially if you’re on a gluten-free diet.  However, if you’re someone who prefers a green banana flavor, than you’ll probably prefer the Chewy Chocolate Banana Bites.

The Chocolate Bites are dehydrated bananas covered in 60% organic cocoa chocolate.  I LOVE chocolate and I LOVED these for a delicious snack. The chocolate complements the banana flavor, making it hard to decipher if you’re tasting the banana or the chocolate. We found the best way to enjoy these was to pop them in your mouth and enjoy the soft, smooth chocolate coating around the Barnana so as not to lose a bite of the crumbly chocolate.  Some testers thought they might prefer a harder chocolate coating, but I like them just the way they are!  Again, another big hit in our house.

Barnanas are the perfect on-the-go snack.  We thought of some alternative uses for them:

• In homemade trail mix
• Mixed into muffins (other than banana muffins)
• Chopped as a topping for yogurt or ice cream or even mixed into a milkshake
• Frozen and then eaten as a snack

A special thanks to Nikk Ingersoll at Barnana who kindly sent me samples and shared his story with me.  Since Barnanas are new to the market, if they’re not in your Whole Foods yet, you can order online by visiting their website www.barnana.com or emailing them at info@barnana.com.

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Some people have sugar plums dance through their heads at night, but I have gluten-free muffins and cakes dance in mine (particularly the ones with the crumble goodness sprinkled on top). Seeing how I dream about gluten-free goodies, you can imagine how excited I was when I opened this box of gloriousness that had my name on it.

I couldn’t believe that this was all for me. It was like Christmas morning, except it was mid-April at 5:30 pm. I also received a very nice letter from the Yumbana man, Chris Lehn, describing the products he sent me.

With so much gluten-free greatness in one place, I knew I had to have a plan of attack. This was very critical so I could enjoy the taste of each goodie, but not overdose on yumminess. So, what I did was chronicle my gluten-free Yumbana journey by taking a picture of the product, cutting a sliver off (more or less…heavy on the more), and sampling the taste. I was sure to take detailed notes that would come in handy while writing my review.

The first thing I sampled was the Pikes Peak Cookie, which is a gluten-free oatmeal, walnut and chocolate chip cookie. I don’t think my taste buds were fully prepared for what was happening. The cookie was absolutely wonderful, forcing me to alter my plan of cutting a “sliver,” and instead eating the entire cookie. Having been gluten-free for some time now, I have had my share of cookies that have looked good to the naked eye, but then end up hard, crumbly, and disappointing. Folks, that is NOT the story with the Yumbana Shoppe’s Pikes Peak Cookie. The cookie was moist, had the perfect blend of gluten-free oatmeal, walnut, and chocolate chips, and gave me all the hope I need for the gluten-free future that lies ahead of me.

After I failed to practice my self control with the cookie, I moved onto the Mt. Elbert Muffins – a chocolate, banana, walnut and chocolate chip masterpiece. The first thought that ran through my head as I ate my so-called “sliver” was, “I don’t need a birthday cake this year…all I need is a warm Mt. Elbert muffin with a candle stuck in it.” The muffin was fluffy and moist, and I didn’t even need a drink to go with it (like you would usually need with a gluten-free treat). I also prefer to think that the muffin was somewhat healthy since it had banana in it, so I suggest you do the same.

Next up on the roster was Yumbana’s Mt. Evans Muffin – a banana, walnut, chocolate chip blend of heaven. All I could think of, as I chewed in bliss, was that this muffin was the gluten-free version of the most amazing banana nut bread I had ever tasted. Also, when you heat up the muffin for just 15 seconds, the chocolate melts as you pull it apart. Seriously, it was just glorious. I wish this greatness on every gluten-free person in the world.

Now, seeing how amazing I thought the Mt. Evans Muffin was, it was going to be a tough act to follow, but the Mt. Princeton pumpkin and pecan muffin stood its own ground. As I cut off a piece of the muffin to try, I was very excited to see if it would measure up. Pumpkin muffins always had a special place in my heart because they were always one of my favorite Fall baked goods, as my mom always made them for us growing up. We have made gluten-free pumpkin muffins the past few years, and not to sound like a Debbie Downer, but they just didn’t taste the same as the real, gluten-filled thing. But, good thing Yumbana puts the “YUM” in gluten-free, because this muffin was fantastic! It was soft and warm; I felt like a kid eating my mom’s fresh muffins right out of the oven! The Mt. Princeton muffin had the perfect amount of spice, and the little pecans were a little treat in each bite. No offense to my mom’s baking, but thanks to these muffins, I now know her baking will just never measure up.

The final muffin in the lineup was the Mt. Lincoln Muffin – a blend of carrot, raisin, and walnut. I knew that this one would be my mom’s favorite, since she’s in L-O-V-E with carrot cake. I am not too partial to the whole “veggie-flavored” cake business, but with what I had tasted up to this point, I knew I would like it. The muffin of course had the same moistness that the others had, and was blended perfectly with the carrots, raisins, and walnuts. My mom loved the muffin (just as I expected her to), and since I’m such a lovely daughter, I will let her have the three Mt. Lincoln Muffins that are currently in the freezer waiting for that perfect “I really need a muffin” morning.

As wonderful as these five treats were, the fun did not stop here…but I had to. A girl can only handle so many muffins before she feels like she’s getting her own “muffin top.” That being said, I took a break, and decided I would sample the remaining two products – the  Mt. Sneffels lemon coffee cake, and the Mt. of the Holy Cross crumble cake, at a later date.

About a week later, as I was waking up on a beautiful Sunday morning, I thought to myself, “I sure could use a Yumbana Shoppe coffee cake for breakfast,” and quickly hopped out of bed. I made my way to the kitchen, heated the muffin up for a brief 15 seconds, cut it in half, and told my mom breakfast was served!

We each had half of the muffin and were both in bliss. The other products I had sampled were straight from the box, but I had frozen this coffee cake, thawed it, and was worried the product would not be as good…I was wrong. The coffee cake was still very moist, and the crumble topping was to die for! My mom put butter on her half, but I felt no need to do so, and enjoyed the muffin in its natural, Yumbana form.

The final goodie to try was the Mt. of the Holy Cross sour cream, raspberry crumble cake, which I dove into just a few hours later.

O.M.G. It was the BEST gluten-free treat I have EVER tasted.

Once again, this had been frozen for a period of time, but it lost none of its amazing-ness. It was moist, rich, and I couldn’t stop eating it. The layer of raspberry was sweet and good (but obviously still healthy, acting as my serving of fruit…right?). The top of the crumble cake had gluten-free oats, and I was literally eating them by the spoonful as they fell off the top of the cake.

I initially cut a slice of the cake, thinking I would save the rest for later, but that didn’t happen. Sometimes you have to ignore that little voice in your head that says, “Slow down, this isn’t your last meal,” and just go hog-wild (which I did). This is hands down the best gluten-free baked good creation I have ever tasted. I recommend this to anyone and everyone that has functioning taste buds.

I think you can tell by this review that these products are stellar. I have been ranting and raving, and if I were you I would be jealous that I didn’t get this box of goodies at my doorstep. Sadly, that’s just how the cookie (or muffin) crumbles. Don’t shoot the messenger, just listen to my message: Order your own Yumbana Shoppe goodies now!

But, after all these kind words, I do have one criticism. Not that it would have stopped me, or made me think twice about eating half a crumble cake in one sitting, but there were no calorie amounts listed on the products. As I said, this wouldn’t have stopped me, but it is something to think about. I don’t think any of us eat muffins, cake, and cookies on a daily basis, seeing as they are meant to be “treats,” but it is still nice to know just how many calories are in those few slices of heaven.

Either way, I’m still going to enjoy every second of the food I still have to eat. I won’t care about how many calories are in my muffin/cookie/crumble cake, because in that moment in time, nothing else will matter except how happy my taste buds are.

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Though the overall purpose of  Eat Like a Dinosaur is to help parents help their children adjust to a paleo diet the book really ends up being a simple guide for the whole family. The Paleo Diet, as some of you may know, is short for Paleolithic and it is based on the eating habits of our ancestors. This means lots of real food like meat, veggies, fruits and nuts and zero processed foods, added sugar, grains or dairy. Since it is a grain-free diet, it is one of the healthy options for those diagnosed with celiac disease and following a gluten-free diet. It is important to mention that though the diet specified in this book is paleo, the real focus is on improving your families healthy through a healthy diet. So it can still be a useful tool for helping children adjust to a variety of restricted diets in addition to a paleo diet.

Eat Like a Dinosaur is broken up into three main sections. The first chapter, adorably named “The Boring Chapter for Parents”, introduces you to the authors and their family, tells their story, and offers advice based on their experiences. During this chapter I found the authors to be extremely real and likeable people. The second chapter contains a short children’s story that teaches us how a little boy and his family learned to eat like dinosaurs, or in adult terms, learned to eat a diet free of grains or dairy and filled with fresh fruits, vegetables and meat. The story is very short and easy for children to follow and relate to. Since I know children who have had to adjust to restricted diets I found the story to be touching. The remaining chapters in the book are dedicated to over 100 kid friendly recipes and projects. There are recipes for main and side dishes, dips and sauces, snacks and special treats. This section also includes tips on packing lunches as well as suggestion for fun food and outdoor projects for the whole family to enjoy.

If you would like to learn more about  Eat Like a Dinosaur and the authors visit paleoparents.com.

Related Links:

Kids Central: Celiac Central’s hub for gluten-free kids and their parents.

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