Sunday, April 27, 2014

Jac's Gluten Free Bakery in Hicksville NY


If you are near the Long Island, New York area, you need to check out Jac's Bakeshop & Bistro in Hicksville. I went there for the first time 2 weeks ago when they opened and have been back many times since. We have sampled and enjoyed many items such as their bagels, sandwich bread, bistro rolls, crumb cake, pretzels, rainbow cookies and cupcakes. It is great that they are gluten free but what I love even more is that their products are natural, 100% whole grain, use organic unrefined sugars, all natural food coloring and are 80% organic. Many of their items are also dairy free, egg free and vegan.

I have not had a decent bagel since going gluten free. I've tried some gluten free bagels but none of them were that good so I'd rather just not have them. Jac's bagels are amazing and taste just like a traditional NY bagel. The bistro buns were great fresh, but also great after being frozen and defrosted for later use. I now keep some in my freezer so anytime we need them we have them on hand. So far, my favorite dessert is their NY style crumb cake.

You can also get sandwiches, paninis, soups, salads, eggs, pancakes, waffles, cakes, pies, vegan paleo clusters and many more desserts.

You can also go online and have the items shipped to you ---> here.

Check them out on facebook ---> here
Visit them at 600 South Oyster Bay Road, Hicksville, NY 11801, 516-931-8600.

Tuesday, April 22, 2014

Sesame Chicken



Ingredients
1 tablespoon olive oil
2 skinless boneless chicken breasts cut into cubes
2 egg whites
3 tablespoons arrowroot starch
salt and pepper
sesame seeds or scallions for garnish (or both!)

For the Sauce
1/2 cup water combined with 1 tablespoon arrowroot starch
1/2 teaspoon garlic powder
3 tablespoons coconut aminos
3 tablespoons coconut palm sugar
3 tablespoons ketchup
1/4 teaspoon dry ginger
1/2 teaspoon crushed red pepper

Directions
Heat oil over medium heat in a large skillet. In a medium size bowl, whisk together the egg whites, 3 tablespoons arrowroot, salt and pepper. Add the chicken and stir until all chicken is coated with egg mixture.
Add chicken to the skillet and cook on one side for a few minutes then flip pieces over and cook until no longer pink. 

For the sauce, combine all the sauce ingredients above and stir to combine. When the chicken is done, transfer to a plate. Add the sauce to the skillet and cook for 2 minutes until it thickens. Add the chicken back in and stir to coat. Transfer to serving dish and top with toasted sesame seeds or scallions. 

I served this over quinoa, but you can use rice or if your are grain free use cauliflower rice