Category Archives: Gluten Free

Attune Foods Erewhon Cereal Product Review

A couple weeks ago, I got a DM on Twitter from Annelies at Attune Foods asking if I would be interested in sampling and reviewing one of their cereals.

The philosophy at Attune really struck me – it’s all about what’s on the inside.  See their philosophy from their website below.

What’s inside the box: Simple, pure ingredients that help you feel your best every day.

What’s inside you: Something different in each of us – something worth celebrating.

What’s inside our company:  A team dedicated to improving the way we eat at home, in our local community, in our nation and someday worldwide.

I have heard great things about Attune Foods around the blogesphere, so I was all for it. I asked Annelies if she would be able to send me one of their gluten free varieties and she sent me three! Erewhon makes six gluten free cereals:

  • Crispy Brown Rice- Gluten Free
  • Crispy Brown Rice- Mixed Berries
  • Cocoa Crispy Brown Rice
  • Rice Twice
  • Corn Flakes
  • Strawberry Crisp

For some reason I never really think about keeping cereal around or buying it at the store. But I really enjoy cereal in the summer. It makes a great, quick breakfast before hot summer runs, or a good afternoon snack. So the timing of this delivery was perfect. The temps are in the 90s already!

I was excited to first dive into the Strawberry Crisp.

I expected the flakes to be a bit plain and boring, but I was pleasantly surprised by the slightly sweet flavor of the flakes and very nice crunch that did not turn soggy upon the first sign of milk. I hate soggy cereal and these flakes held up very nicely to the milk.

I like the Rice Twice, too. I described it to Aaron as a combination of Rice Krispies and Pops. I see some Rice Twice rice krispy treats in my future. The Corn Flakes were great, too. A great canvas for sliced bananas and strawberries!

I am looking forward more bowls of Erewhon cereal this summer. You can find Erewhon and other Attune Foods at Whole Foods, Trader Joes, Safeway, and lots of other retailers as well as online. You can search for a location near you on their website.


*Disclaimer: Attune Foods sent me product samples in exchange for a review of their products, but no compensation was given for this review. All thoughts and opinions of the product are my own. I only accept products to review that align with the food philosophy of Modernation.

Coconut Curry Ginger Pumpkin Soup

A couple weeks ago I picked up a couple cans of pumpkin puree with no real plan on what to make with it.  The only thing I have made before with pumpkin is pumpkin bread.  This time I wanted to branch out.  I did some recipe research and saw several for soup.  I didn’t follow any particular recipe, and just used what I had on hand, but this turned out really great.  Super simple, gluten free and even vegan (didn’t plan that).  The curry adds a subtle spicy that warms you from the inside out – perfect for chilly winter afternoons.

Coconut Curry Ginger Pumpkin Soup

1 can pure pumpkin

1 cup vegetable broth

1 cup light coconut milk

2 cloves garlic, minced

1/2 onion, chopped

1 Tbsn coconut oil

1 tsp olive oil

2 tsp curry powder

1 inch chunk fresh ginger, grated

Salt and Pepper to taste

Fresh cilantro for garnish

1. Heat pot over medium-high heat.  Add olive oil and coconut oil (if you don’t have coconut oil, you can stick to just olive oil).  Saute onion and garlic until softened.  Grate ginger directly into pot.

2. Add pumpkin puree, broth, coconut milk, curry powder and salt and pepper. Stir to combine. Reduce heat to low.

3. Let soup simmer for 10 minutes.

4. Garnish with cilantro and a drizzle of coconut milk (optional)

Pinterest Strikes Again

I love Pinterest. Once you figure it out, I don’t really know how anyone can’t.  I have boards filled with inspiration for food, a future dream home, future kids, you name it. I took inspiration last night for a recipe I found on Pinterest for Ginger and Cilantro Baked Tilapia. I adjusted the recipe slightly based on what we had on hand.

1/4 white onion, 1 clove garlic, 1 handful cilantro, 1 jalapeno, 2 inches ginger (peeled), juice of 1 lime, salt and pepper and olive oil.

Into the food processor

So pretty.

In a baking dish coated with cooking spray, place fish (we used mahi mahi), coat with pureed mixture, add about 1/2 cup white wine, 1 inch ginger chopped, 1.4 onion thinly sliced, 8 halved cherry tomatoes and 1/2 cup light coconut milk.

Bake uncovered at 450 until fish is cooked through and flaky. This will depend on thickness of fish. Our mahi steaks were about 1/2 inch thick and took about 20 minutes.

Serve with sauce, fresh green onions and cilantro and rice.  This would be great in a bowl with plain brown rice.  But I made a super easy cilantro lime rice.  Just brown rice, greek yogurt, lime juice, cilantro, green onion, and a little of the pureed mixture that I coated the fish with. Yum!

I dubbed this Tahi-Mexican fusion and the end result was a hit!

So, go hit up Pinterest and get some inspiration. Don’t worry about following an exact recipe, just find a starting point.

Gluten Free Thanksgiving

It’s almost Thanksgiving!  Are you excited?  I am.  A couple days off work, lots of food, family. Plus, my 10 year high school reunion and Aaron’s championship game!  Busy, busy!

This will be my first gluten free Thanksgiving.  In my family, Thanksgiving is pretty gluten-free friendly.  But this past weekend we went to our friends’ house for a Friends-Giving pot luck and I realized not all Thanksgivings are especially gluten-free friendly. Let’s just say my plate was very beige.

Here are some tips for how to make sure your plate doesn’t only contain turkey and mashed potatoes.

If you are hosting:

  • Make some substitutions people will never notice.  Make stuffing with gluten free bread.  Udi’s bread has such a great texture (similar to sourdough) that when mixed with all the good stuffing fixins no one will be the wiser.  We brought mac n’ cheese this weekend and Aaron made me a small batch with gluten free noodles.  I think you could make a whole batch of it and no one would miss the gluten.

If you are contributing a dish:

  • Offer to bring something that traditionally has gluten and make it gluten-free. Appetizers, Stuffing, Mac n Cheese, Green Bean Casserole, Pie.

General Tips:

  • Skip the traditional green bean casserole and make sauteed green beans with mushrooms and garlic.  In our family we typically do this anyways.  I am going to make a version of these beans I found on Pinterest.
  • Bring apps that are naturally gluten free.  Let’s be honest – most people fill up on appetizers before the meal even begins.  Use that to our advantage and take control of the apps. Many appetizers are naturally gluten free.  Stuffed mushrooms are always a hit – fill them with anything you have on hand like sausage, cheese, zucchini, herbs. Make a yogurt-based dip that everyone will live and serve it with traditional and gluten free crackers and veggies.
  • Let your hosts know (if they don’t already) that you are avoiding gluten.  And make it easy on them by informing them of certain ingredients that have gluten like breadcrumbs, some turkey stock, etc.  Set them at ease by letting them know you will be able to eat plenty and offer to bring a couple extra dishes.
  • If you can’t live without the pie, offer to bring a gluten free version.  Or just stick to the ala mode minus the pie. Or snag some Pumpkin Ice Cream at the store to bring along (as long as yours isn’t already sold out like mine).
  • Let your host know you can bring some gluten-free flour for thickening the gravy and that you promise no one will know the difference.

All in all – show your friends and family that gluten free is not a scary thing, and that it doesn’t mean you can’t eat anything or have to miss out.  Know that you might have to pass on a few things and be sure to bring a couple options you know are safe so you aren’t asking for a full ingredient list on 12 difference dishes.



Gluten Free Update

In July, I decided to try eliminating gluten from my diet. I felt like something in my diet wasn’t sitting well and after some thought I narrowed down the options to dairy or gluten. I really didn’t want it to be dairy because I love cheese so much. So I decided to give gluten a go. Some of the symptoms I experienced included:

  • Abdominal Distention
  • Abdominal Pain and Cramping
  • Alternating Bouts of Diarrhea and Constipation
  • Bloating
  • Borborygmi (stomach rumbling)
  • Fatigue
  • Headaches and Migraines

These symptoms can be caused by lots of different things, but the fact that within a week of eliminating gluten I stopped experiencing ALL of these made me certain gluten was not my friend. There were times I did eat gluten (hello wedding cake tasting, honeymoon, etc.) and every time I would notice cramping, bloating and headaches.

Going gluten free is not a diet to me – it is not about avoiding carbs (gluten does not mean carbs) – it is all about feeling my best and eating what makes me feel amazing.  Luckily, there are lots of foods I already eat and love that are natural gluten free.  But certain things require substitutes and alternatives.

Throughout the last few months, I have found several gluten free products I really love.  So I thought I would share:

Kind Bars: SOO yummy, ingredients I know and can pronounce.

Mary’s Gone Crackers

Bisquick Gluten Free Mix

Trader Joe’s Gluten Free Oats: Gluten Free oats are pretty much impossible to find. Thanks TJs!

Village Harvest Red Quinoa and Brown Rice mixture: You can buy a big bag at Costco, it’s frozen and turns random fridge ingredients into a meal in 3 minutes!

Udis Gluten Free Bread

Nom, nom!