I went to Phoenix, Arizona for a few days in October for a conference. First of all, the short flight from Denver to Phoenix was beautiful. As we flew over the mountains in Colorado, I could see Great Sand Dunes National Park.
Shortly after arriving at my hotel, I went for a walk to Nami, a vegan ice cream and pastry shop. The menu was full of enticing options, but I settled on a decadent “fluffernutterin tSoynami.” This amazing vegan and gluten-free treat was made of swirled chocolate and vanilla soy/coconut soft serve ice cream with peanut butter, banana, rice mallow fluff, and toasted marshmallow syrup stirred in.
Throughout most of my conference, I ate at or got take-out from Kaleidoscope Juice. Despite the juice-centric name, this restaurant has all sorts of great food. The protein bowl with tofu, brown rice, and ginger miso dressing was fantastic, and so was the gluten free protein waffle with fruit and coconut whipped cream.
I also enjoyed several kinds of Kaleidoscope’s gluten-free muffins (almond, blueberry, and pumpkin) and one of their smoothies. It was a relief to find a restaurant in downtown Phoenix that worked so well with my dietary restrictions.
This lemon ice cream was so easy to make and delicious!
- 1 can full-fat coconut milk
- 1 frozen banana
- 3 tablespoons agave
- 1/2 teaspoon vanilla
- pinch of salt
- lemon oil to taste
Blenderize the above ingredients, transfer the mixture to your ice cream maker, and serve with sprinkles if you’re feeling fancy!
We went to Vero Beach, Florida in early February to visit my parents and enjoy some warm weather.
Besides the beautiful ocean, sandy beach, and warm pool we had access to, one of the highlights of Vero Beach for me was a little vegan snack shop called Planet Yum. We went there twice and enjoyed vegan soft serve ice cream and milkshakes (the chocolate chai milkshake topped with coconut cream was fantastic), gluten-free waffles, and handmade chocolatey popsicles. Can’t wait to go back!
I made a batch of delicious and beautifully purple grape ice cream one summer weekend. The only ingredients were a can of coconut milk and a can of frozen grape juice concentrate (and a pinch of salt), so this ice cream was incredibly easy and inexpensive to make!
After eating our yummy ice cream dessert, we had enough ice cream leftover to make popsicles from the batch as well!
You can find the recipe here.
When most of us think about eating in Vienna, foods like schnitzel and sachertorte come to mind. I had also heard that ice cream is very popular in Austria. Unfortunately, none of these foods fit within my dietary constraints, so I was a little concerned about finding things that I could eat during my week in Vienna. As it turned out, there were lots of yummy things for me to eat in Vienna!
Naschmarkt is a huge outdoor market with lots of fresh produce…
…as well as many small restaurants and specialty food shops. One of the bakeries had a small selection of gluten-free rolls that were really tasty!
We also stumbled upon a tiny ice cream shop on Rotenturmstrasse (between Stephansplatz and Schwedenplatz), called Eis Greissler, that had several vegan ice cream flavors! Even their cones are vegan (although not gluten-free), and all of their ice cream is organic. So yummy!
We also had a great dinner at Akakiko, a Japanese restaurant.
And the grocery stores also had plenty of food to keep me going. I enjoyed the “fruits of the forest” flavored soy yogurt for breakfast, chocolate soy milk and bananas for snacks, and these gluten-free cookies were a very tasty dessert.
The rolls were disappointingly dry and bland-tasting, but it was a good effort. Almost every grocery store we went to had an orange juice squeezing station, which I thought was pretty cool. We were happy to find peanut butter as well – never a sure thing in other countries!
And I also discovered my new favorite snack in the grocery stores of Vienna. I’ll post about that once I’ve successfully replicated it at home!