Late July Organic Gluten Free Red Hot Mojo Snack Chips

Late July Organic Gluten Free Red Hot Mojo Snack Chips

Late July Organic Gluten Free Red Hot Mojo Snack Chips I grabbed these chips the other day and can’t wait to try some of their other flavors. Mojo snack chips are organic tortilla chips with a kick. I like a little spice so these chips were just right for me, they have enough flavor to be eaten alone or work well with salsa. Flavored with jalapenos, red pepper, garlic and sea salt, these chips come off like a nice hearty tortilla chip with a little spicy heat. There is a subtle jalapeno flavor but not strong like other jalapeno flavored chips. They have a full rich texture like a crunchy whole grain corn chip; in fact they contain 18 grams of whole grains per serving.  All the flavors are integrated into the chip rather than being a chip with a powdery flavoring sprinkled on top. Mojo Red Hot Snack Chips are Gluten Free Vegan Non GMO Organic Contain no Trans Fat, High Fructose Corn Syrup, Artificial Flavors, Colors, Preservatives What’s the skinny on the fat? These chips weight in on the fatty side of my 30% of the calories coming from fat rule, with 46 % of their total calories from fat, but they have zero Saturated or Trans fats so I can forgive them. How to calculate the percentage of calories from fat To figure out how many calories come from fat checkout the nutrition facts panel on the back of your food package. Divide the calories from fat by the total calories per serving then multiple by 100.  For example if each serving has 60 calories from fat and 130 total calories, divide 60 by 130 which equals .4615… Then multiple by 100 to get 46.15 or roughly 46% It’s Better to Give How about something besides these chips to make you feel all warm inside; Late July Organic donates 10% of the profits to the American Camp Association an organization that offers summer camp scholarships to needy...

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Day 12 of 30 – Wheat Free Diet-Sweet Cravings

Day 12 of 30 – Wheat Free Diet-Sweet Cravings

Wheat Free Diet-Day 12 of 30, Sweet Cravings I keep feeling better every day, not a giant leap forward but a tiny step that I hope will eventually lead to a healthier body. The inflammation and joint pain is just about the same if not a little bit better, so little in fact that if I wasn’t paying such close attention I probably wouldn’t notice.  But I do notice, it’s subtle but it is definitely improving. Cravings Cravings Cravings I’m noticing now that I am having strong cravings for sweet foods. I’ve always had a late afternoon sweet tooth, I would keep a small bag of M&M’s in my drawer at work, and after a small handful I’d be fine. Lately though the cravings come all day and night. On a scale of one to ten I would rate my old cravings at a one or two, but these new cravings are easily a six or seven. Could it be Carlo’s Bakery? About five months ago Carlo’s Bakery of “Cake Boss” fame moved in around the corner from work and all day long customers come in with Carlos boxes filled with cakes, pastries and other goodies. At the beginning, before I started this diet I would see the bags and just imagine the treats inside, cannoli’s, napoleons, or dark chocolate mousse cakes and I would think “boy I bet those are great” and move on. Then when I started the diet seeing the bags would fill me with a sadness thinking that my days of delicious bakery treats were over, but now the bags start a craving for something sweet that almost makes my stomach ache. Over the years I’ve gotten pretty good at figuring out what my body is craving, whether it’s sweet or salty, protein or carb, but I can tell that these new cravings are different, they seem to be more mental not physical. I wonder how long they will go on.  ? Sweet, I Found Something to Help Just in time, I found Udi’s Gluten Free Chocolate Chip Cookies. These cookies are really good.  They are a soft chocolate chip cookie but not in a greasy way like some soft chewy chocolate chip cookies I’ve tried in the past. I like these better than any store bought cookie made by a big commercial baker like Nabisco or Keebler. They might be my favorite gluten free...

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Udi’s Gluten Free Thin and Crispy Pizza Crust

Udi’s Gluten Free Thin and Crispy Pizza Crust

Udi’s Gluten Free Pizza Crust As I said on the day 11 post of the 30 day wheat free diet  I love Pizza, I love it just about any way you can get it. I live in New Jersey and I love the thin east coast style with greasy cheese and a bread like crust, I also love deep dish Chicago style that I first tried while delivering pizzas for Teddy’s a pizzeria owned by a transplanted Chicago pizza man, I love pizzas with funky topping from the California Pizza Kitchen as well as pizzas I grill myself. I even like, notice I didn’t say love frozen pizzas, I’ll always keep one in the freezer for when I’m running around and too busy to make something else. So Far I’ve Been Almost Pizza Free For 11 days, That must be a Record So far I’ve been Wheat Free for about a week and a half, and I’ve only tried one gluten free pizza, Amy’s Frozen Gluten Free Cheese Pizza, not too impressive. I told myself I would keep one in the freezer in case of emergency but I still haven’t bought another. But today…  I Finally Found a Decent Gluten Free Pizza It was one I made myself using Udi’s Gluten Free Pizza Crusts. They are pre-shaped, precooked crusts that come ready for you to put any topping you want on them. I buy these at room temperature at my local Whole Foods but they can be frozen for up to six months. I’ve used them fresh and also frozen and cannot tell the difference. Fresh Food is Better This pizza tastes as good as almost any frozen pizza I’ve tried, but since I make it myself using fresh ingredients I’m sure it must be better for me. Making this pizza takes only a few minute longer than a prebuilt frozen pie. The crust is a little less than a ¼ inch thick so when I use it frozen it always thaws out while I’m putting the toppings on. Speaking of toppings I find myself using tons of fresh vegetables when I make a pie from scratch. I’d say I get two full veggie servings on each pie. (Side Note)  I’ve noticed after going wheat free that I’m eating much better without even trying. Since I have to make all my food in advance I’m using better ingredients and a lot...

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Day 11 of 30 – Wheat Free Diet Healing Tendons & Good Pizza

Day 11 of 30 – Wheat Free Diet Healing Tendons & Good Pizza

Today the Achilles pain was horrible, by dinner time my limp was so bad I could barely walk. This is defiantly a pull not just sore inflamed tendon. Oh well so much for feeling better and starting to exercise. As bad as the evening was the night brought a pleasant surprise, I’m writing this late in the evening and I just got up and walked into the kitchen with very little pain and barely a limp. Could it be that my body without gluten is healing faster, I don’t know since I’ve never had an Achilles issue before. Body Improving but Slowly I’m still disappointed in the body aches, I was hoping for faster relief. I do feel a little better though, and the blues I was feeling last Sunday when I was doing my week one recap is long gone. It’s now Wednesday and every day that passed I felt more and more sure the diet was working. The Best Gluten Free Pizza So Far I love good pizza, I love East Coast thin crust, Chicago deep dish, California Pizza Kitchen, grilled pizza, breakfast pizzas, but I especially love a good fresh made brick oven pizza. With that said this pizza is nothing like any of those, instead it’s more like a good frozen pizza. I have my full Gluten Free review here. I still need more variety in my diet so every time I find a new wheat free food that tastes good I get excited. Things are looking...

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Glutino Gluten Free Pretzel Sticks Review

Glutino Gluten Free Pretzel Sticks Review

Glutino Gluten Free Pretzel Sticks This was another product I bought before I decided to go gluten free, and like Udi’s bagels I was again pleasantly surprised. These pretzels while not being the best pretzels I ever tasted were perfectly fine, as a matter of fact if I didn’t know they were gluten free I would have eaten them and thought they were just regular store brand pretzels. Lots of crunch and super fine These pretzels have a pronounced crunch almost like a pop when you bite them but they are not rock hard or difficult to chew. The texture while chewing them is not course at all in fact it is like they are made from super fine flour. I wish they actually had a little courser mouth feel like some of the whole grain pretzels. This may be because the first two ingredients are corn starch and potato starch. Remember Snacks are Called Junk Food for a Reason Like any pretzel these are pretty low fat. They are also milk and casein free, but they do contain soy. Sodium is fairly high 420mg or 18% of your daily value. They also contain no fiber or protein. Like most snack food they are pretty much just empty calories. These pretzels come in sticks and twists, I prefer the sticks, they somehow taste better to me, perhaps it’s because they have more salt on them but it’s easy to knock off if it seems to be too much for you. I plan on using the twists to make gluten free Chex Mix, and when I do I’ll let you know how it comes out. Wheat Belly Hits the Nail on the Head I bought these pretzels while I was reading the book Wheat Belly and I made an interesting discovery. I would sit down late at night to read and thought it would be great to nibble on a gluten free snack, so I opened these pretzel sticks and found I couldn’t stop eating them. Every time I stuck some in my mouth my hand went right back to the bag to grab more.  I knew it wasn’t the flavor, I thought they tasted good but not great. I also wasn’t famished so why was I eating like I haven’t eaten in days? Then I turned the page and read how many gluten free snacks use food starches instead...

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Rienzi Gluten Free Corn and Rice Rigatoni

Rienzi Gluten Free Corn and Rice Rigatoni

  Rienzi Gluten Free Corn and Rice Rigatoni I found this pasta in the regular pasta aisle at my super market. It’s made by Rienzi a traditional pasta company, and because of this I had high hopes, Could this be the pasta I have been looking for? Sadly no. It did have a very nice texture, but I wasn’t a big fan of the flavor. How’s it Look? This pasta looks good, as a matter of fact if it didn’t say gluten free on the box I would have thought it was normal pasta. It has a nice yellow color, not the dull grey of the brown rice pastas I’ve tried lately. How’s it Taste? After cooking this pasta it had a nice springy appearance. Most of the gluten free pastas I’ve tried are very spongy almost mushy. You have to watch your gluten free pasta when you’re cooking it to get an al dente texture, never over cook them. This pasta has a nice texture when I tasted it; as a matter of fact its texture may be the closest to regular pasta that I’ve tried. The flavor on the other hand is not very traditional. It has a very noticeable corn flavor. The more I ate this pasta the more I disliked it. I had it with a red marinara sauce and did not like the combination of corn flavor with red sauce and parmesan cheese. A Certain Place a Certain Dish My wife makes a Tex-Mex Lasagna and I think this pasta would be great in it, and it might not be so bad in a strong pesto sauce. I will try it and let you how it works out, until then I don’t think I’ll buy or use this pasta...

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