Paleo & Primal Food, Wine, Travel & Living

Posts tagged “gluten free

National Pizza Month: ZPizza’s Gluten Free Takeout–Hasty and Tasty!

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So picture this: I work in Roseville (as a graphic designer/life saver) from 8:30am-5pm, and last Wednesday Andy and I have to be at a Kings Pre-season game by 7:00pm. Factor in a 30 minute commute time, and 10-15 minutes to get to the game from my house, and there’s pretty much NO TIME to cook and have a meal before we go.

Enter National Pizza Month and zpizza! They have a gluten free menu and salads suitable for a busy person like me.

All I had to do was call them ahead of time and let them know I wanted to pick up my order just a little after 5:00pm. I browsed their website, and chose what looked interesting to me. I thought their website was fantastic at showing what and was not available in gluten free. All you have to do is check a little box in the upper right hand corner, and the gluten free items remain listed, while the gluten items are grayed out. See?

online menu

So two items on the menu immediately caught my eye, beginning with the Arugula Salad! The salad has cucumbers, caramelized onions, parmesan cheese, candied walnuts and guess what? Arugula! Sold! I added on some avocado and chicken breast for an extra charge.

salad

The other menu item that grabbed my attention was the gluten free Italian pizza with artichoke hearts, tomatoes, ham, basil, pesto (yes!!) mozzarella cheese, and black olives. At first I was worried I didn’t order enough food, but as we ate, we both got really full. I guess we’re not used to having a treat as nice as pizza––even the gluten free variety––and any kind of dough is really filling. I had 3 pieces and it was so gooood. The crust was great and really crispy on the edges. The pesto was terrific and I only wish I had ordered extra on the side to dip the crust in! The crust had a nice buttery flavor and even a sort of flakey texture. I am glad I have Andy to eat the other 5 pieces, because I would have demolished them for sure! ;)

italianpizza

Now, onto the wine we had with dinner! :)

wines

Andy brought over 2 different wines to have with dinner. The white wine he brought was a 2012 Chardonnay from Mercy Vineyards. The second wine he brought (yep, I am pretty lucky to have such premium wines with a take out dinner!!) was a Cinsaut from Miner’s Leap which is produced from 127 year-old vines in Clarksburg!

Andy said he chose the wine pairing to resist the traditional “pizza wines” like sangiovese or chianti, because this pizza had pesto on it and really lent itself to a lighter style of wine. Enter the Chardonnay from Mercy––a less oakey more fruit forward wine, but still a Chardonnay lover’s wine, and the Pinot Noir mimicky Cinsaut from Miner’s Leap. Try either of these two and you’ll just think wow.

Kind of too fancy for pizza, but hey, gluten free zpizza is pretty fancy–especially before a Sacramento Kings game, so OK I’ll take it. :)

You can find Miner’s Leap on Facebook here and Mercy Vineyards on Facebook here.

If you find yourself short on time, order your pizza from zpizza online by CLICKING HERE!!
You can find zpizza on Pinterest here, on twitter here and on Facebook here.

PS: The Kings won the game against the Toronto Raptors, 113-106! :)


Seasons 52 Wows Us with Service and their Gluten Free Menu

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I try to avoid the Arden Fair Mall at all costs. I have been shopping there maybe about 10 times in the 10 years since I have lived here and it’s always been a pain. Probably because of frustrating trips to the Apple Store and the always promising long wait therein. Even with an appointment. For those of you that have been there you know what I mean. Then there’s the abundant parking at Arden Fair. ;) And the youngsters these days…hmmm. Nothing good can ever come from a trip to the mall. But wait!

But last Friday we did NOT go to the mall! We went to Seasons 52, a restaurant that happens to be tucked into the aforementioned mall. They have been there since January 2013, and I have been eager to come back since the media opening I attended at that time.

Eager to come back because of the concept of the restaurant and it’s direct fit with this website! :)

Every entree at Seasons 52 is designed to be less than 475 calories. Here’s a link to their menu. There are no freezers in the kitchen/pantry, so no meats or fish or vegetables are ever frozen. No butter or margarine is used in food preparation. Instead, extra flavor comes from natural caramelization on their wood-fired grill and brick oven. Seasons 52 also has a chef’s table for chef-hosted events and wine pairings, and features a piano bar with live music currently on Thursdays, Fridays, and Saturdays.

A few months ago I was pitched to come back to Seasons 52 to try some of their new desserts for the upcoming fall season. I emailed back to say thank you and that the dessert angle was not really an editorial fit, but I would be happy to feature the gluten free menu. I knew the restaurant was popular for their flatbreads, but I was sure they could show me more. And they really did…

Seasons 52 Gluten Free Menu
First, a gander at their gluten free menu. It’s got a lot of choices. So many that Andy and I ordered a starter glass of wine while we decided on appetizers and entrees. :) A Borsao Rosé for me and a Selbach Oster Pinot Blanc for my man. By the way, once we were seated, it was like there was no mall. Just a romantically lit environment with several other couples and small parties dining around us. :)

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pinot blanc

Our server for the evening was Tanya, and she was more than delightful. Once we told her about my website and we asked to see the menu, she mentioned that she is also Paleo. I was pleasantly surprised and automatically won over. We were in the right hands!

 

Lobster Tail
For appetizers we ordered the Oak-Grilled Maine Lobster Tail served with melted lemon butter (above).

 

ahi roll
And the Tuna & Avocado Sushi Roll wrapped in soy mame nori, wasabi, natural pickled ginger (above). Our wines both complimented the appetizers, both seafood items. The lobster had a very pleasing texture and taste, but was tricky to navigate with just a butter knife. ;) We survived however, and also enjoyed the sushi roll. The rice was a welcome treat. I don’t have it that often, but really enjoy it when I do.

 

chardonnay
We ordered settled on a bottle of 2012 Markham Chardonnay to drink with our main courses. And the wine selection is the only thing even slightly negative that I have to say about Seasons 52. Sadly, there was not a single bottle of local wine on the menu. That’s a shame because there are so many stellar local wines coming out of Amador, Lodi, and even Placer County. I realize that a Master Sommelier put together the list for the entire chain, but to appeal to more customers (especially real wine drinkers) in a city like Sacramento, there really needs to be an addendum to the wine list featuring local juice. I will now step down from my soapbox and tell you about what we had for dinner! :P

 

 

Branzino
I ordered the Lemon and Herb Roasted Whole Branzino (a European seabass) with Meyer lemon, thyme broccolini, and crushed roasted potatoes. The presentation on this particular dish is pretty neat. A waitstaff member presents the plate with the Branzino closed and the lemon and thyme resting inside. Then, they open the top filet and remove the lemon and thyme, resting it on the side of your plate. The entree also comes with a little olive oil on the side.

 

Brussels Sprouts
We also ordered a side of Brussels sprouts with bacon to supplement our meal–I had a race and long run planned for the next day. The cast iron container is a nice touch––it kept the sprouts very warm so we could spoon a few onto our plate at a time.

 

 

scallops
Andy ordered the Caramelized Grilled Sea Scallops accompanied by butternut squash risotto, broccolini, lemon butter. I didn’t ask him to try the scallops, but he always cuts a little piece for me to try. We love ordering different entrées and eating family style. I was never a big fan of risotto and not eating a lot of rice on the Paleo diet, but really liked the risotto served with this dish. Once again, a buttery flavor is imparted without using butter.

We did clean our plates, but honestly it was the right amount of food. I wasn’t interested in dessert, but if you are there are some great options for you at Seasons 52. There are even two gluten free, but not sugar free desserts you can try from the gluten free menu. The desserts are served in little shot glasses to keep the portion/calorie count down. Each one is a smaller take on a classic dessert (carrot cake, s’mores, for example) Below is a picture of how you might end a meal at Seasons 52, just don’t eat all of what you see on the platter. :)

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After dinner, we went into the Piano Bar for a little music, and here’s what we heard:

Thanks to the staff at Seasons 52 for their immaculate service. We’ll definitely be back. You can find Seasons 52 on Facebook here and on Twitter here. Make a reservation on Open Table by clicking here.


Farm to Fork Wine Dinner Series: Sienna Restaurant Featuring Cakebread Wines

 

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Just look at that line up! Those bottles of Cakebread Cellars were the wines featured at Sienna Restaurant’s latest wine dinner last Thursday.

Andy and I were excited to attend this dinner because we are big fans of Cakebread, especially their Reserve Chardonnay.

Pictured below is the menu for the evening, kudos to chef Moses Hernandez at Sienna for making our dinner gluten free!!

Sienna Menu
We started with the 2013 Cakebread Sauvignon Blanc paired with a Scallop and Tiger Prawn Ceviche over cabbage and a mixed vegetable slaw with red chile and blue corn chips. This dish was the best pairing for a Sauvignon Blanc, as it was citrusy, light and refreshing, just as the wine was. And I was a hungry lady after a semi-stressful day at work. Andy remarked that he was transported to Mexico by this dish. Good thing we’re going in November! :)

ceviche

The second course was a Seared Chilean Sea Bass with Forbidden Rice, Soy Poached Bok Choy, Lemongrass Broth & Thai gremolata. It was paired with a 2012 Napa Valley Cakebread Cellars Chardonnay.

fish
I was so happy to have had this as the second course, as I love Thai food and this was certainly a Thai inspired dish. Again, really refreshing and just amazingly good. The broth was so flavorful, and the rice was cooked perfectly. We had some wine left from the previous course and it went with the Sauvignon Blanc just as well.

The third course was a Roasted New York Steak with Sauteéd Fingerling Potatoes, Citrus Swiss Chard, Pomegranate Molasses, and Roquefort Blue Cheese butter. It was paired with a 2011 Cakebread Cellars Napa Valley Cabernet Sauvignon.

steak

This was the course that made Sienna as a restaurant really shine. Not only was the steak cooked perfectly along with the accoutrements. I want to comment for a moment on the service and attention to detail I witnessed at Sienna. First, one of the servers halted service of this course for Andy and me. They were not sure if we had been served the gluten-free plates or not. Now, that was highly appreciated, because although we do not have a gluten allergy, maybe someone who requested a gluten free meal might have. The staff at Sienna made sure we were delivered the correct entreés.

Another comment is that special attention to detail was given in handling the wine, as it was going to be pretty tight tannin-wise. The bar staff at Sienna took the time to both aerate the wine and then decant it long before dinner guests arrived, so that it would give its best showing.

And the wine was pretty phenomenal to both of us, and pretty much put a spell on Andy. He loved the Cabernet so much, that he ordered a case. I am pretty excited about that, because I benefit. I get to taste the 2011 Cabernet Sauvignon as it matures and develops. Softens and becomes even more magnificent. I think he said we are going to open a bottle every 6 months. Don’t be jealous, maybe you’ll get an invite for dinner to share. ;)

Then, it was on to the last course. The dessert course. Sienna made sure to adjust ours so that it was gluten free as well. It was a Peanut Butter Mousse, topped with Whipped Cream and chopped Peanut Butter Cups. It was paired with a 2012 Red Hills Lake County Cakebread Cellars Zinfandel that to be quite honest, longed to be paired with the prior course. No matter. I gave Andy all but two tastes of my dessert and I enjoyed the Zinfandel pretty much as my dessert. It was spectacular. :)

dessert

I could pretty much sum this dinner up as pure bliss. It was a beautiful evening under the stars with like minded people. All food and wine lovers like Andy and myself. I want to thank the team at Sienna for making this an incredible evening for all of the guests. No detail was spared and I am pretty sure no one left hungry or the slightest bit unhappy. We’ll certainly be back to enjoy dinner when we come to retrieve the case of Cakebread Cabernet, but we’ll also save the date for your upcoming dinner on October 2nd with Jordan Cellars.

outside

PS: Sienna also does a Monday night Wine and Dine, it’s 3 courses paired with wine for $35 per person. Hook yourselves up by clicking here! Guess what… it’s Monday, you should totally go NOWWWW!!!

OK, that’s the yummy wrap for tonight. I’ll have more Farm to Fork Wine Dinner coverage later this week! Cheers!! :)

You can find Sienna Restaurant on Facebook here and on twitter here.


Black Tie Bacon Wrapped Dates and California State Fair Cooking Demo Date Announcement!

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Happy Wednesday! I thought I would quickly share with you a few desserts I brought with me to a party last night. I know, the whole chocolate covered bacon is passé, but I’ve been putting bacon where it doesn’t belong (tee hee) SINCE JUNE 2009;) Anyway, here’s what I’ve got:

“Suit and Ties” (Black Tie Bacon Wrapped Dates with Pistachio and Chocolate Chip Filling):
Pit some Mehjool dates (one per person you would like to serve), stuff with pistachio butter (1 cup ground pistachios with 1 Tbs coconut oil) and mini chocolate chips. Roll in bacon. Bake at 350°F until bacon is brown and crispy. Dip in white and dark melted chocolate or simply drizzle with melted chocolate. Voilà!

Cookie Dough Bites:
Make the recipe for Gluten Free Cookie Dough. You can substitute mini-chocolate chips for added cute factor. Roll the dough into bite sized pieces, dip in melted chocolate.

I’ll be doing a live cooking demo with Andy at the California State Fair this year: Saturday, July 27th at 7pm!! Any requests? What would you like to see Paleo-ized?


Setton Farms Pistachio Chewy Bites Giveaway

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OK, I know it’s the end of a four-day weekend for most of us, so I have a little giveaway planned to make the work comeback sting a little less! By the way, I am actually starting a new job today, so I am just thankful to have work again after a 3 1/2 month hiatus. ;)

Today, I would like to share with you a new snack item sent to me by Setton Farms: Setton Farms Pistachio Chewy Bites. It’s got two of my very favorite ingredients: pistachios and cranberries. The pistachios used in the Chewy Bites are grown right in the heart of California’s central valley (San Joaquin), and Setton attends to each detail of growing, harvesting, processing the pistachios.

Setton Farms Pistachio Chewy Bites provide healthy snack lovers the amazing benefits of pistachios, cranberries and agave nectar in a delicious bite size bar. Pistachio Chewy Bites are heart healthy, 100% all natural, gluten and dairy free, low in sodium, GMO free, vegan and a great protein snack on the go. They also have no cholesterol, zero trans-fat and are a good source of dietary fiber. Each bar is about 100 calories. They’re also great before or after a race!

Do you want to try Setton Farms Pistachio Chewy Bites for FREE? Enter to win a 16-pack bag by clicking the link below!

ENTER HERE!! :)

You can find Setton Farms Pistachio Chewy Bites on Facebook here.


Gluten-Free LUNA Protein Bars Giveaway

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LUNA is graciously sponsoring this Gluten-Free LUNA Protein Bars Giveaway through my website/Facebook page! You can enter to win 3 boxes (36 bars) of your favorite flavors shipped directly to your door!
ENTER NOW.

Also, you can enter to win a stocked vending machine in your office loaded with LUNA Protein bars (for 6 months!!) over on their Facebook page here.

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Food. It can bring people together. Or, it can set them apart. In my case, it was the latter.

Last December, I accepted a position with a PR firm in downtown Sacramento. It was one of the happiest days of my professional life. I had dreamed of working there for such a long time. Finally, it seemed I would be able to make decent money, pay my parents the remainder of what they loaned me a few years ago, pay down credit cards, pay off my school loan and most of all, fix up my condominium which despite being livable, was still quite dilapidated from being flooded two summers ago.

I hit the ground running, working on formatting a proposal that would be a key factor in the company’s win of a bid to do business with a certain Department of the State of California. I was in the office quite a lot (leading up to and right after Christmas) working 9-10 hours a day, making sure my work was accurate and completed by the designated deadlines.

To meet my deadlines and take time to check my work, I would often work through standard lunchtimes (when everyone else would go out to eat). I did this for many reasons: 1. I didn’t eat out for lunch because it saved me a ton of money. 2. I got a lot more work done when there were fewer interruptions and less noise. 3. I don’t really eat lunch, so why would I start going out for lunch?

Of course, just to be social and to get to know my coworkers a little more, I made it a point (especially in the beginning) to go with “the team” for lunch once a week (usually on Fridays, despite the fact I really couldn’t afford the extra $50-60 a month to do so). It was then I discovered I got along better with the guys on my “team”. It seemed like I was always sitting across from the women in my department. Still, I tried to be friendly towards them (despite my almost painful shyness), and I tried not to think about it too much. I just wanted to fit in.

I’m not sure what happened after the holiday, other than when I was asked about my diet, I responded that I had cut out flour, sugar, and most daily since March of 2011. I have to also say that other than on this website, I really don’t talk about Paleo that much (unless I am asked). I really don’t care what anyone else eats. Really, I don’t. Like any normal office setting, (especially a PR company) it was typical for the break room to be wallpapered with bagels, muffins, donuts, cookies, et cetera (if it had wheat in it was on the table). There was always an excuse for constant eating. And pressure to eat constantly. It was always someone’s birthday or anniversary, or a client that was coming in (so we had to have food for them), or a client that brought something in for us.

I was not there to eat, I was there to work. Don’t get me wrong. I LOVE to eat. I just like to eat after my work is done. And, I would rather eat with my loved one. I don’t like to cram in errands and a sandwich in my mush in a hour time frame. In January, I treated my coworkers with some fun food samples from the Fancy Food Show, and again in February, I brought in a slew more from the Gluten Free Expo. And, I wasn’t really there to make friends, though I did respect my colleagues and definitely wanted them to like me. But, again, I was there to work and make money.

The donut and cake food frenzy continued past the holidays and I would always say “No, thank you.” or “None for me, thanks.” Maybe it was just too weird for people in the office. I could feel the awkwardness at times, but tried to overlook it. Besides, I thought I was safe because the HR department had set an appointment with me to receive benefits, and they had just placed me in the Business Journal’s People on the Move Section on January 24th! I was a PART of this company! I felt comfortable enough to wear some different hairstyles around the office, and I finally let my condition (alopecia) be known to a few people in the office. So, looking back, I’m not sure if it was my diet or my baldness that did me in…

Or maybe it was the day I went down to the second floor to get information on choosing medical, eye and dental insurance as well as other benefits in the human resources office, and I was accidentally handed a spreadsheet with a list of all the company employees (including the partners) and their salaries on it. I have to admit I stared at the sheet a few minutes before I even realized what it was… then I handed the paper back to the HR person and said, “I don’t think you intended for me to have this.” Yes, I am sure that didn’t help my cause either.

Then, on Valentine’s Day, Andy sent me a card about the size of Vermont, and a dozen red roses from Relles. I don’t think it helped my popularity either, but it sure did make me feel special. It’s so important in life to have a supportive partner. Especially when eating a certain way. And, especially when I lost a job I loved and worked so hard for, just short of three months after it started. On the day after Valentine’s Day, I was called down to the Human Resources office around mid-morning. My department director and the HR director were seated in her office. Within minutes, I was being escorted out. I was shocked and scared. Most of all, I didn’t know how I was going to tell Andy. I didn’t want him to be disappointed in me or think ill of me. My heart ached for explanation, and all they would tell me was, “It just wasn’t a good fit.” They must’ve really wanted rid of me because she practically walked me through how I could apply for unemployment that very morning and “it would be no problem” getting it. Huh?

So, I’ll never really know what it was. I am pretty certain one of the women in my department had it out for me (simply because she didn’t like me) and complained until I was gone. But I do know this: I was judged by my lifestyle and rubbed out. And maybe it was just everything combined about me that made me an outcast. And, sometimes people just suck.

I was never going to write about any of this because I was too embarrassed and to be honest, it’s still rather painful to think about (and actually pretty messed up that something like this could happen). That being said, I believe everything happens for a reason…LOL, though I am still trying to figure out what The Man upstairs has in store for me next. When LUNA contacted me about their latest promotion and the gluten-free bars, telling my latest debacle became somewhat dutiful.

Since gluten free snacking at work can be such a challenge (especially if people think you’re a freak for not eating wheat), LUNA wants to help you practice healthy workplace snacking with the “Feed Your Strength…At Work!” Facebook contest. Through June 30th, visit LUNA’s Facebook page and share how your office practices healthy habits and you’ll be entered to win a stocked vending machine full of delicious LUNA snacks including LUNA Protein- a great gluten free snack option that comes in five delicious flavors (Chocolate, Chocolate Cherry Almond, Chocolate Peanut Butter, Cookie Dough and Mint Chocolate Chip) and has 12 grams of filling protein per serving so that you can do your best at work. The bars are quite delicious, however, they do not protect you from a knife in your back! ;) My favorite is the Cookie Dough, as I have been on quite the cookie dough crack habit lately.

Two winners will receive:
1. A vending machine at their workplace stocked with LUNA bars for six months.
2. Six nutrition sessions with a LUNA nutritionist.

Enter by June 30th, 5pm EST. You can visit the LUNA Facebook page here and follow them on twitter here.

This week, you can enter to win 3 boxes of LUNA Protein bars, any flavor of your choice. Click here to enter the giveaway!!
LUNA

Note: I realize that LUNA Protein bars are not Paleo, but I support healthier gluten-free products that would be of particular interest to athletes (especially runners).


Gluten Free BBQ Chicken Pizza featuring Colman’s Mustard

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Sometimes you just need to eat a pizza. Like, damn.

The crust for this pizza was made with Bella Gluten-Free Pizza Dough, Rolls and Focaccia Mix,  which contains rice flour, potato starch, sorghum flour, tapioca flour and xanthan gum, so it’s not Paleo, but is a much healthier wheat crust alternative. It gives the crust such a close-to-the-real-thing texture, but you can omit the mix and just use cauliflower and cheese and eggs, but like… it just won’t be very close to real CRUSTY goodness. :(

But this will:

Crust:
1/2 package Bella Gluten-Free Pizza Dough, Rolls and Focaccia Mix
5 eggs
1 head cauliflower
1 tsp salt
1/4 cup of shredded parmesan cheese

Line a pizza pan with parchment paper and preheat oven to 385°F.

Follow Bella Gluten-Free Pizza Dough package directions for 1/2 the package. Steam cauliflower in the microwave until it is “falling apart” tender. Allow to cool. Pulse the cooled cauliflower in your food processor with the rest of the ingredients until they are well combined.

Spread onto lined pizza pan and place in oven to bake until raised and slightly browned. Meanwhile, prepare the BBQ sauce! When your crust does become slightly browned, you will want to remove from oven, but keep oven on, as you will be using it again to bake the pizza after you top the crust.

Now make the BBQ Sauce!
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BBQ Sauce Ingredients (adapted from Mark’s Daily Apple BBQ Sauce Recipe):
1/3 cup (about 3 ounces) tomato paste
1/2 cup tomato sauce
1/2 – 1 teaspoon hot sauce
1 – 2 tablespoons honey
2 – 3 tablespoons apple cider vinegar
1/2 teaspoon Colman’s mustard
2 tablespoons water
1⁄4 teaspoon ground allspice
1⁄4 teaspoon ground cinnamon
1⁄4 teaspoon ground black pepper
1⁄2 teaspoon chili powder
1⁄2 teaspoon paprika
1/2 teaspoon onion powder

In a small bowl mix together tomato paste, butter, hot sauce, honey, vinegar, mustard and water. In another small bowl mix together allspice, cinnamon, pepper, chili powder, paprika and onion powder. Mix the spices in with the wet ingredients. OK. There you go.

Spread on half baked pizza crust and then top with your favorite toppings. This time, I did mushrooms, onions, and chicken (tossed in a little of the BBQ sauce and whatnot).
Then bake until it’s all browned and bubbly like. Come on, I know you have enough common sense to figure it out! ;) xoxo

Drink some fine Milan Ruz with the pizza! Cheers!

 

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