Sunday, November 20, 2011

Crunchmaster Review and Giveaway!

    I recently received a case of Crunchmaster Multi-Grain Crackers as part of the Moms Meet Blogger Program that I’m involved in (I’m a Moms Meet Ambassador – we sample natural and organic products).  I was sent the White Cheddar, Roasted Vegetable, and Sea Salt varieties, and all three were delicious! I had never tried any of the Crunchmaster crackers before, so they were a nice surprise. I was asked to review the White Cheddar variety, so here we go:

    To put it simply, these crackers taste pretty amazing.  They are definitely called “Crunchmaster” for a reason – they are a crispy, crunchy tasty little snack that is quite addictive.  I’ve eaten a few different varieties of gluten free crackers and these are by far the best. It’s been a while since I’ve had wheat crackers, but I think the texture is similar and the taste doesn’t scream “rice cracker”. Even my non-gf husband called them highly addictive. You definitely don't have to be gluten free to enjoy these.

    Crunchmaster Multi-Grain Crackers are:
    • Oven-baked, with a unique, crunchy texture
    • Wheat-free and certified gluten-free
    • 21g or more whole grains per serving
    • A good source of fiber
    • All natural
    • Free of saturated fat
    • Cholesterol-free
    • Delicious, with a great multi-grain taste
    I do think that these would be enjoyable for people of all ages- kids and adults included. They come in a shiny ziplocked package and stay fresh (even if you forget to seal it- oops!). The Cheddar variety is not overwhelmingly covered in cheese- it's more of a mild flavor so you still taste the cracker and it doesn't taste too artificial which is a bonus. 

    So overall, I definitely recommend this product! I do have to say I probably would eat the Sea Salt the most – I could put a nut butter on it and make a nice snack out of it, and the Vegetable ones reminded me of Wheatable crackers I used to eat ages ago (also delicious).  I eat dairy so rarely (with a Lactaid pill) that the Cheddar is more of a treat. So if you haven’t tried Crunchmaster, check it out- it’s available at a lot of conventional grocery stores as well as the more specialty stores like Whole Foods, etc.

    Find Crunchmaster online at: and

    Disclaimer: I received this product for free from the sponsor of the Moms MeetSM program, May Media Group LLC, who received it directly from the manufacturer. As a Moms MeetSM blogger, I agreed to use this product and post my opinion on my blog. My opinions do not necessarily reflect the opinions of May Media Group LLC or the manufacturer of the product.

    I will be running a giveaway here for 1 Case (12 bags) of Crunchmaster White Cheddar Multi-Grain Crackers!! That's a lot of crackers!!
    The giveaway will be limited to U.S. residents only, and the brand will send prizes to the winner directly.

    To Enter:
    There are multiple ways to enter the giveaway!

    Make sure to leave a comment for *each* entry 
    1.  “like” For the Love of Food! on Facebook (<-- Click link) (1 entry – leave a separate comment. If you already like For the Love of Food! on facebook just leave a comment that you do) 
    2. “like” Crunchmaster on Facebook (<– click link) (1 entry – leave a separate comment. If you already like Crunchmaster on facebook just leave a comment that you do).  
    3. Tell me (in a separate comment) why you would like to win these crackers! (1 entry)
    4. Share this giveaway on your blog or Facebook page and let me know  (1 entry – leave a separate comment.) 

    Contest ends at Midnight EST on November 27, 2011. Please check back here on Monday November 28th to see if you've won! I will need your email address to obtain your mailing information for the prize, so make sure to get in touch with me if you are the winner.
    Good luck!

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    Thursday, November 10, 2011

    Vegan Quinoa Stuffing (gluten free, dairy free, soy free)

    I think I've made some variation of this quinoa stuffing every year for Thanksgiving now since I went gluten free, but never wrote the recipe down. I just took this to a vegan Thanksgiving potluck the other day (shout-out to the Mindful Mommas!) so it gave me the opportunity to finally write it out. Thanksgiving is one of my favorite holidays and while traditions are nice, I love experimenting with different types of dishes and modifying old ones. If you make this, feel free to add other chopped veggies that you like (like mushrooms!) or leave it as it is. I used a Rapunzel vegetarian bouillon cube for this recipe, but any vegetable broth will do, or if you must, chicken or beef broth.

    Vegan Quinoa Stuffing
    gluten, soy, dairy, nut free

    2 cups quinoa, rinsed and soaked overnight**
    1 Rapunzel Vegan Vegetable Bouillon with Sea Salt
    4 cups water

    2 Tbsp olive oil
    1 medium onion
    3 large cloves garlic or 6 small
    2 cups chopped carrots
    3 cups chopped celery
    1 tsp rubbed sage
    1 tsp cinnamon
    1.5 tsp rosemary (lightly crushed)
    1 tsp thyme
    1 tsp Italian seasoning blend
    1 tsp salt
    1/2 tsp pepper
    1/4-1/2 cup dried organic cranberries

    sliced sauteed mushrooms
    1/2 cup chopped parsley or cilantro
    chopped pecans, walnuts, or pine nuts

    **I soak my quinoa the night before, so it cooks a bit faster as well
    • Heat oil and spices in a pot and stir continuously for one minute
    • Add the onion and garlic, stir and cook for 5 minutes at medium/low heat. Add more olive oil if it looks too dry.
    • Add the carrots and celery and cook for 15 minutes, stirring occasionally.
    • While the veggies are cooking, prepare the quinoa:
      • Rinse and strain the quinoa. Place 2 cups of boiling water in a small pot with the bouillon and stir until melted.
      • Add another 2 cups of water and the quinoa
      • Bring to boil then reduce heat to low, cover, and simmer for 10 minutes, or until the germ in the quinoa has come out, but it is not mushy (see pictures)
    • When done cooking, add the cranberries and pour the quinoa into the big pot with the veggies, reserving 1/2 cup of the cooking broth for later.
    • Stir well and allow to sit- the liquid will become absorbed. A little before serving, you can add the rest of the reserved broth to keep it moist.

    If you are looking for some other delicious ideas for Thanksgiving, here are a few of my other recipes that would be great for Thanksgiving or any fall/dinner meal:

    I have also submitted this recipe to November's 'Go ahead honey, it's gluten free!': Thanksgiving Dishes hosted by Brittany at Real Sustenance.

    Wishing everyone a happy, healthy Thanksgiving!

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