Review: Amy's Rice Crust Cheese Pizza

Another one of my favorites and NOT because it helps me forget I can't eat gluten. When my girls eat pizza, I eat pizza and it goes from freezer to table in less than 15 minutes.

No, you are never going to bite into this pizza and imagine you are in Boston's North End.
And your honest friends will not tell you "this tastes just as good as any I've ever eaten!"
The crust is crumbly and almost cracker-like with no hint of yeasty, chewy, wood-fired goodness.
That said, the crust is tasty and pleasant, as soon as you (I) get over the fact that it's not the same.

Amy's Web site: http://www.amys.com

Review: Amy's Mexican Casserole Bowl

I could eat this every day! Very tasty, but loaded with calories, but still one of my go-to favorites.
The red enchilada sauce is wonderful and the corn is cooked just right. The masa bits are the perfect size and the beans are tender and well shy of mushy. 
5 stars for taste and minus 1 star for high calories (470), fat (5g saturated), and sodium (780mg).

Nutritional Analysis
Amy's Web site: http://www.amys.com

Review: Nature's Path Crunchy Vanilla Sunrise Cereal

It's crunchy, filling, and has an admirable nutritional profile.
It keeps its crunch in milk and stands up well to being mixed with yogurt.

When eaten it alone, though, it has a weird aftertaste.I thought I'd enjoy eating it straight out of a snack bag, but I was wrong and it came back home with me, uneaten.

I buy it occasionally, because I enjoy cereal and yogurt, but sometimes it gets stale before I finish it.

Nature's Path Web site: http://www.naturespath.com

Review: Glutino Pretzel Twists

Glutino Pretzel Twists are, simply, PERFECT!
I try always to have some in my cupboard.
They taste as good as any pretzel I have ever eaten and have a long shelf-life.
They are sturdy enough to scoop peanut butter and don't get soggy in hot cheese dip.

Enough said.

For more information: http://www.glutino.com/

Review: Thai Kitchen Red Curry Paste

It's a new staple in my kitchen. I use it in soups, sauces and stir-fry medleys, and it never fails to add layers of flavor.
When I started cooking vegetarian, gluten-free, I tried a lot of recipes new Asian, Middle Eastern and African. My shopping lists evolved and I fely lucky to have tried this curry paste. This is another reason why being gluten-free doesn't entirely stink! I'll try to remember to add recipe links below.

Thai Kitchen Web site:  http://thaikitchen.com