Gelato and Beer: So wrong, yet oh so right

Beer-infused gelato? I'm not complaining.

What better way to ring in every Irishman’s favorite holiday than a post about booze. Or in this case, boozy gelato. In the spirit of St. Patty’s Day, I’ve decided to start a bit early this year, and have refused to consume anything that does not contain alcohol. Just kidding. I simply went out for ice cream with my parents and stumbled upon the holy grail of ice cream flavors: Caramel Stout. Now, I know what you are thinking. In no way shape or form does the thought of beer-flavored gelato sound even remotely appetizing. It’s not. But do you know what is delicious? Guinness-infused caramel gelato from Scooped! in West Chester, PA. It is this great organic homemade gelato place on High Street. They have really unique flavors like my new favorite Stout Caramel (made with Guinness brewed from Iron Hill Brewery right down the block!), Bailey’s (are you sensing a theme here?) and coconut macaroon. The gelato itself was as creamy as every gelato should be. The caramel flavor was sweet yet not over-the-top as some caramel-flavored foods can be, and the Guinness  complimented the caramel beautifully. Alright that’s enough with my pathetic attempt at a food review. Let’s just cut to the chase and get to the pictures already!

I had the Caramel Stout while my mom went with the equally delicious Chocolate with Salted Caramel. My dad couldn't decide so he got both!

Scooped! itself is an adorable ice cream parlor complete with an old-fashioned ice cream counter, glass candy jars and adorable seating. They were voted Best of the Main Line for 2010 AND 2011! And even better? For three smalls (small being a relative term) our bill came to only $8.25 or $2.75 per person!

These are only half of the homemade flavors. I love how they display the flavor names!

You had me at Caramel-Stout

A West Chester MUST if you are in town!

What is the craziest gelato/ice cream flavor you’ve ever tried? Let’s hear it!

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Holy Guacamole Wrap

AND its Gluten-Free!

On my quest to live a totally gluten-free life, I’m actually pretty proud of how strong my willpower is.I’ve done a fairly good job at keeping on the gluten-free straight and narrow. But, I have to admit something. I have a vice. A gluten-laden, carbtastic vice also known as the sandwich. I said peace to pasta and bid adieu to bread by itself, but for some reason I keep finding myself craving paninis, hoagies, wraps, sandwiches, grinders, you name it. If there is  lunch meat and bread involved, I’m a gluten-glutton. Luckily, I am not corn-intolerant and there is a wide variety of corn-based tortilla wraps when I’m jonesing for a sammy. Tonight for dinner I made my Dad and I what I like to call the Holy Guacamole Wrap. It was a big success!

Here’s what you’ll need:

-1 corn tortilla or gluten-free wrap

-Gluten-free, sliced roast beef (some cold cut brands have additives that contain gluten)

-Sprinkling of part-skim mozzarella cheese

-1/4 avocado

-Pico de Gallo or fresh salsa

-Small handful of arugula

-Cole slaw cabbage for crunch

Directions:

Top tortilla with roast beef and cheese. Microwave for twenty seconds or until cheese melts and tortilla is warm.

What is better than a delicious 60 second meal?

Top with avocado, salsa, arugula and cabbage.

Tip: Usually, the more (natural) colors in a meal the healthier it is!

Enjoy 🙂

This salad is life changing

This is what I had for dinner last night. And breakfast this morning. And I’ll probably have it for lunch today. Why you ask? Because this salad is so freaking good. I might as well call it crack salad because if you make it I’m warning you you’ll be a full blown addict after one bite.
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I got the idea for this salad when I bought fennel at the Arthur ave market and the owner gave me free arugula! If you’ve never had fennel with arugula, it’s a match made in heaven. Here’s the recipe:

Crack salad or Arugula goat cheese and fennel salad with citrusy Dijon dressing

For salad:
-Handfull(s) of arugula
-1/4 cup of sliced fennel
-1 Goat cheese medallion
-few slices of vidalia onion (not too much)

For dressing:
-Tablespoon of Dijon mustard
-Two capfuls of olive or canola oil
-Fresh lemon juice to taste

Enjoy!

Mid-Term Munchies

My apologies for not posting for a week (or two). I have been in the throes of mid-terms and unfortunately the blog took a backseat when it came to studying. But now I’m back and raring to write a bunch of posts I wanted to do this past week, but didn’t have time for.

The Most Interesting Man in the World studies through osmosis...unfortunately, I am not The Most Interesting Man in the World

So let me tell you about my week. About 80% of my time was spent at Club Lib and the rest of it was spent sleeping or eating everything frozen, fried or delivered. Once mid-terms and finals hit my eating habits take a nasty turn for the worse and I become Countess of Carbtown. This is a problem not only because A. it’s unhealthy, but B. My body is not a big fan of gluten. I know this may seem shocking as all of my food posts have been gluten heaven, but hey a girl has to indulge sometimes. My diet is usually as gluten-free as a college student’s diet can be  as I find that I have much more energy when I don’t eat wheat and processed foods.

Ronald McDonald and I are BFFLS during mid-term week

I don’t know about you, but after a few days of pizza, low mein and $3 subs (suck it Subway), my body screams for fresh fruits and vegetables. So that’s why the other night I packed up my things, bid adieu to my designated study desk and said hello to my neglected kitchen. I had recently gone to the Arthur Avenue Market and picked up some fresh peppers, onions, a carrot and kale. My pantry was in rough shape consisting of tuna fish cans, olive oil, cocoa powder (for smoothies) and quinoa. What is a girl to do? Make quinoa-stuffed peppers!

Here is what you’ll need:

-one large bell pepper, de-seeded and decap(itat)ed

-about 1/4-1/3 cup of quinoa, cooked

-Chopped vegetables (I used kale, carrots and onions but you can use anything left in your fridge)

-Spices for seasoning (I used salt, pepper, chicken buillon, and paprika)

-shredded parmesan or cheddar cheese (optional)

Fresh ingredients > fast food

Directions:

-Preheat over to 375 degrees

-Cut off top of bell pepper, de-seed

-Cook quinoa as directed on packaging

-Dice vegetables and saute in oil or butter until tender

-Combine quinoa with veggies

-Stuff quinoa mixture into bell pepper

-Place pepper standing up on well-oiled baking sheet and leave in over for about twenty minutes or until the skin starts to blister

-Top with shredded cheese

ENJOY!

Not only is this meal healthier, but it is much less expensive than ordering out! My total for this meal? Less than $2.00!