Ritual Multivitamin Review



About a month ago I shared about my struggle with supplements and the products that I have found work best for me. You can find that post Here. I also mentioned that I was waiting for the arrival of a new multivitamin that I was very excited to try.

I have been searching for a new multivitamin for 6 months. I tried 5 different brands over that time, none of which agreed with me. It was an expensive search.

I’m very serious about my supplements because I have Lyme Disease and my body is sensitive. I’m also very frustrated with the amount of research and knowledge that has to go into finding the right multivitamin. The average person doesn’t dig into things like I do, so there are countless amounts of people suffering through crappy vitamins and wasting their money.

Even high end supplements are packed with a huge list of things we really don’t need, that aren’t great for our health. The average person also doesn’t understand that the more they pack into a vitamin the less there is of the actual ingredients we need. It’s just fluff to make them seem more beneficial and exciting. I hate fluff. I want simple and easy to understand, which is how ALL supplements should be presented so it doesn’t feel like we have to take a master’s course to figure out how to weed through all the B.S.


When I had just about given up, I ran across Ritual. I am not being paid by them to review the vitamin, I found it completely on my own, and paid for it. After thoroughly researching their website and learning more about them, I was THRILLED! Could it be true?

They believe in simplicity. Their research and ingredients are backed by science. They are low dose. They have a simple ingredients list. They are completely transparent about their product. They are specifically geared toward women and they are affordable! Just $30.00 for a month’s supply.

It’s like someone swooped down and answered all of my vitamin prayers.


Here’s what you’ll find in their multi:

K2, D3, B12, Boron, Iron, Vitamin E, Magnesium, Folate, and Omega-3. At low doses based on what the “average” woman needs. When you visit their website you can click on each ingredient and they give you the complete rundown. Form, dosage, source, manufacturer (and when you click on the manufacturer you get even more in depth information), why they use that form, and how it works together with your diet and other vitamins. Amazing, right?

As with all new supplements I took the lowest dose for the first few days which in this case, was one capsule. Then after about 4 days I increased it to the normal dose of two capsules.

I am pleased to report that after taking them for about two weeks now, I am noticing a significant difference in my energy levels. What I really love is that it has been a gentle incline of healthy feeling overall energy, not a nervous buzz that we get with some vitamin supplements. I also love that I know EXACTLY what is in them and what they do for me. I don’t feel like I’m overdosing myself like I have with other multi’s with 42 unrealistic, not scientifically backed, ingredients that promise everything from clear skin to the healing of all diseases known to man.

Also, when taken with my breakfast there is no tummy upset and zero fish burps! I take my other large fish oil capsule along with it, so it surprises me that I haven’t had any fishy issues. Amen! I also notice a lessening of joint stiffness (common with Lyme Disease), my skin is brighter, my  fingernails are growing faster, my skin is less dry, and I’m sleeping really well (when Abigail isn’t howling with the coyotes).

The capsules are a really reasonable size. I swallow a handful of supplements every morning, but for those of you who have a difficult time swallowing pills, I don’t think they’re going to be an issue.


Here’s my breakdown:

Transparency & Truth In Advertising: Two Thumbs Up

Simple, Easy To Understand, Healthy Ingredients: Two Thumbs Up

Low Dose: Two Thumbs Up

Capsule Size: Two Thumbs Up

Cost: Two Thumbs Up

Efficacy: Two Thumbs Up and if I had three I’d give it three! 

I have zero complaints.

(Cover photo courtesy of TechCrunch)

Trust Me, You NEED an Instant Pot!



You may be thinking, “What IS an Instant Pot, April?” You may also be wondering if I’m getting paid to promote their product. Nope, not a cent. I just love it that much and want to make sure you hear about it. I had never even heard of it until Predominantly Paleo posted it on her Facebook page several months ago!

An Instant Pot is a programmable pressure cooker. And It. Is. Awesome.

Absolutely simple to program. You can use the preset programs or use it manually.

Absolutely simple to program. You can use the preset programs or use it manually.

It cooks meals that normally take all day in a very short period of time. It infuses flavor, it tenderizes, you can saute in it, you can cook rice in it, you can steam things, you can make soup, stew, ribs, sauces, you can also use it as a slow cooker, and you can even use it to make yogurt! It’s only as limited as your imagination. And if you’re not the imaginative type, there’s Instant Pot Cookbooks and bloggers who will do the imagining part for you.

One of the best things about the Instant Pot is that it’s not terrifying and unpredictable like the old-fashioned pressure cookers.

A removable stainless steel inner pot that is a cinch to clean.

A removable stainless steel inner pot that is a cinch to clean.

The 6 quart retails for about $235.00 but the good news is that it goes on sale on Amazon during special events. I purchased mine for about $99 last summer during Prime Days. They were also just recently on sale again on Amazon for Black Friday and I believe my sister-in-law was able to get one for around $83.00. A steal! And knowing what I know now after using it for a few dishes, I would have gladly paid the $235.00.

One tiny flick of the finger and it's simple to release the steam valve.

One tiny flick of the finger and it’s simple to release the steam valve.

It cooks a whole chicken in 25 minutes folks. Twenty five minutes. I did one a couple of weeks ago and it made such moist and tender sandwich meat. I also used the meat in a pasta dish, and a salad meal.  I made French Dips last night, in fact I made them last week too. I didn’t have to worry about getting the roast browned in a separate pan and then transferring it to a crockpot by at least noon so it would have time to cook and tenderize by dinner and not taste like shoe leather either.

You saute the meat right in the Instant Pot!

We ran errands most of the afternoon. We got home at 4:45, I browned the 2.5 lb roast right inside the Instant Pot. When was the last time you were able to do that in a crock pot?


When browning I place the Instant Pot on top of my stove under the fan. When it's browned on all sides, I move the pot back to the counter and add the remaining ingredients.

When browning I place the Instant Pot on top of my stove under the fan. When it’s browned on all sides, I move the pot back to the counter and add the remaining ingredients.

Then I added 32 ounces of beef broth, half an onion, some herbs and sea salt, and set the timer for 45 minutes.

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I buttered and seasoned a few gluten free buns to be broiled at the last minute.

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Then I went up stairs and took a 35 minute bath. Seriously. That easy.

Right when I was coming downstairs, the timer went off, but I don’t have to worry because it kicks into warm mode immediately and continues tenderizing. So I popped the buns under the broiler, and with one flick let the steam safely out of the Instant Pot. If you don’t want your house to smell like dinner (I don’t know why you wouldn’t…but anyhoo), you can simply carry the pot outside to your back porch and release the steam there.

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Once it stopped steaming, I removed the lid to see this tender and flavorful beauty.

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We sliced it up, built our sandwiches, dished out the au jus, and that was that. SO. Incredibly. Easy. And tender and juicy! All things it would not have been had I cooked it in a crock pot for 45 minutes.

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I’ve also made bone broth twice. The first time I did 3 roasted chicken carcasses. 2 hours flat. A far cry from 48 hours in a crock pot and it didn’t permeate our house with the smell of cooked flesh. The Instant Pot makes the most gelatinous bone broth I’ve ever been able to achieve. I’ve been making it semi regularly for almost 4 years, so that’s saying something.

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For those of you who are new to bone broth, the gelling happens when it’s been cooled. When you heat it and drink it or use it in recipes, it tastes like broth and has the consistency of broth. The reason we get excited about the gelling aspect, is because the more it gels, the more we can see that the cooking process was successful at leaching out all of the collagen and good stuff. Bone broth is excellent for gut health, joint pain, and inflammation.

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I made bone broth out of our turkey carcass day before yesterday. This time I cooked it for 2 hours, let it cool for about 20 minutes with the lid off, then set it for another hour just to make sure all the healthy goodness was utilized.

It’s incredibly easy. I pack in all of the bones and carcass, skin, and any leftover meat that isn’t going to be eaten. Then, fill it up to the Max Line with filtered water. Add 1 Tablespoon of apple cider vinegar, sea salt, and sometimes I add herbs and sometimes I don’t. Then I Manually set the cook time for 120 minutes, lock on the lid (it has a chime that lets you know it’s locked) and that’s it.

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The chicken bone broth yielded 8 – 12 ounce mason jars of bone broth and the turkey yielded about 10 – 12 ounce jars. So just as many if not more than a regular crock pot, but so much more flavorful and gelatinous.

Below are some links you can click for more Instant Pot information and recipes.


Benefits Of The Instant Pot

Instant Pot Cooking Times

Predominantly Paleo Instant Pot Recipes

NomNom Paleo Instant Pot Recipes

InstantPot.com Recipes

AIP Instant Pot Recipe Round Up

Instant Pot Recipes On Pinterest

Instant Pot Cookbook

That should be enough to get us all started on some really tasty Instant Pot adventures. Good luck and  have fun!




Spicy Mango Jalapeno Sausage & Red Lentil Pasta




Technically, legumes are on the “don’t eat very often” list for me because they are considered an inflammatory food for those of us whose inflammatory mechanism is broken.

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For me, having pasta made with lentils is not as damaging as having pasta made with brown rice. So every now and then I treat myself and because I don’t have it often, it really feels like an indulgence.

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My husband prefers them with sauce, but I can eat them any which way. I love them. I’d say they have a slightly different texture than “regular” pasta, but nothing that is off putting. I think they’re fabulous!

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I cook mine longer than the directions suggest. More like 12-14 minutes. But be careful, because they go from aldente to way too done very quickly during those last few minutes.

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When you taste them at the end of the boiling time, they will seem a tad over done, but once they are rinsed and tossed with whatever you add to them, they firm right back up. A lot of the brown rice pastas react that way as well. I don’t know why, but it’s a good cooking hint to know!

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The Spicy Mango with Jalapeno are our favorite Aidells sausages, but again, I can’t eat them very often. Pre-packaged foods are loaded with sodium, another inflammatory. Although salt in itself isn’t bad for inflammation…but that is another post for another time.


These are a little sweet and more spicy, they go so well with sauteed veggies of any kind! I think they are best grilled.


Both the pasta and the sausages can be used in many different ways, the options are endless really.

Get creative!


Cole’s Fine Foods ~ Gluten Free Bakery & Cafe


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Mom and I are thoroughly enjoying her retirement. We both like to lollygag around when we’re out running errands to see what’s new or see what we’ve missed when life used to be in a hurry.  Monday I had a follow-up with my doctor and we remembered there’s a new gluten-free bakery near there we wanted to check out that we missed after my last appointment. I almost drove right by it but mom said, “Hey! There’s that bakery, let’s stop and take a look!”

Being a fellow professional look-see lollygagger, I was all for it.

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Cole’s Fine Foods is tucked into a pretty busy area with doctor’s buildings and strip malls. Easy to miss if you’re not looking for it. And I can tell you after sampling several of her items, you’ll regret it if you don’t make the time to find it. Cole’s has a lovely set up. Very open and inviting with their baking mixes, granola, and breads on display. In fact, the bread that was on display, was still warm from the oven!

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At the counter you’ll find all of their pastries and goodies. The bakery is a completely gluten-free facility, as the owner has Celiac. I was incredibly pleased to hear that many of her items are also dairy free and on occasion, she bakes Paleo items. Cole’s also does baked goods for Huckleberry’s.

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An assortment of cupcakes and truffles. The pink frosted cupcakes were also dairy free that day as were the lemon bars and a few other items.

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This sweet gal came out to show us the Mother’s Day cakes they’re working on. They take great pride in their work and ability to provide great, gluten-free food. And rightly so! Cole’s is family owned and it shows. I love that they have a Mission & Values menu on their website.

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Cole’s has a wide variety of delicious items to choose from and the owner and staff are friendly, generous with information, and generous with samples. They sell (all gluten-free) cakes, pastries, cookies, breads and rolls, baking mixes, granola, home made cheese balls and crackers, lasagna, casseroles, soups and salads, mac and cheese…ALL made from scratch and whenever possible use Non-GMO and organic ingredients.

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Mom and I sampled the herb baguette, the sandwich bread, the granola, and angel food cake. It was all excellent!

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Honestly, we could have purchased one of everything and been content. Sadly, I knew I had to practice some form of self-control so mom and I settled on a loaf of fresh bread, the herb baguette, two cupcakes, and a bag of the granola. I would say that their prices are reasonable considering. We all know baking gluten-free, dairy free, non GMO, and organic is not an inexpensive adventure whether you’re baking at home or purchasing it from someone else.

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I couldn’t wait to get home to taste test again, take photos, and get my husband’s opinion. You may ask, “Why are you so excited over a gluten-free bakery?” I get excited about things like this because all gluten-free bakeries are not created equal. It is RARE that you find a bakery dedicated to being completely gluten-free, very rare. And it’s even more rare to find one with so many dairy free options. A gluten-free bakery is all well and good, but if you have multiple food allergies like most people with gluten allergens do or you’re Celiac and can’t eat in a contaminated facility, what good will it do you? It would be tough to cover all the food allergies of course, but Cole’s has gone above and beyond the norm to please their customers. And although they didn’t have any Paleo items that day, the fact that they offer them gets another two thumbs up.


Her granola is dangerous. I mean seriously, I’m not supposed to be eating grains but I made an exception for that day by sampling all of the goodies I brought home for Tony. I’m going to have to send the granola out of town with him because it’s that good. Every time I open the pantry I have visions of a bowl (or several) with very cold almond milk. Mmmmm…. it’s torture. All of the seeds and nuts are sprouted (activated) and light and crispy. Her granola mix is 50% oat mixture to 50% nuts and seeds. I think it would be fantastic as gifts in baskets, stockings, or something fun and delicious to mail to friends and relatives.


The breads had such a fantastic texture and flavor. Moist, not too heavy, great bounce back, yeasty flavor, and no strange slippery consistency when you swallow like so many gluten-free breads. Hands down, they were the best gluten-free breads I have ever tasted. Heads and tails over the ever popular Udi’s brand bread that we all dread but are basically forced to buy if we want a sandwich. Until now.

The bread was still warm when I got it home to sample it.




Look at that…no cavernous holes that leave you with just crust for a sandwich like you often find in Udi’s bread.


Impressive bounce back. No cracking. And even after it cooled completely and we made tunafish sandwiches, it still had the same texture and bounce back.



The cupcakes we chose were like frosted pound cakes. Heavenly! I controlled myself and only ate half and left the other half for Tony.

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Tony sampled everything and also happily gave it all two thumbs up.

Please be sure to visit Cole’s. Not only because you’ll be missing out on a delicious and impressive experience if you don’t, but because it is family owned and they clearly take a great amount of pride in their work. Cole’s gets a resounding 10 from Gluten Free Zen and I look forward to sampling more items in the future.

Cole’s Fine Foods

Open 10:00 to 7:00 Monday thru Friday, Saturday 10:00 to 5:00

521 E. Holland, Suite 20, Spokane, WA 99218

You can order by phone at 509-413-1739 and you can find them online at:




colesfinefoods @outlook.com

Activated Seed & Nut Trail Mix


One of the many benefits of paying attention to the food you put into your body is of course, better health. One of the downsides to doing a lot of research and reading about health, food allergies, and disease is that all of that information can be extremely overwhelming. Soon, you feel like there’s nothing you can eat that won’t upset your body in one way or another. Well, now you can add raw nuts and seeds to that ever-growing list.


I’ve known for a while that there was negative information “out there” about eating raw nuts and seeds and how they are very hard on our digestive systems. They were created to survive in harsh conditions and then be able to sprout when the sun and rain makes an appearance. When we eat them raw, the phytic acid that is beneficial for their survival is not beneficial to us. It binds to minerals in the gastrointestinal tract, causing irritation and doesn’t allow for nutrient absorption. When your stomach and intestines are continually being irritated by foods your body cannot digest or foods you are sensitive or allergic to, your immune system suffers greatly. And when your immune system suffers, your entire body is affected.


You may be thinking, but I feel fine when I eat raw nuts and seeds! But here’s the issue. Our guts are in a battle. They’re in trouble. Your gut is the center of your immune system and ours are a mess which is proven by the astronomical amount of humans with auto immune diseases, cancer, hormone imbalances, IBS, Fibromyalgia, mental disorders, stress disorders, and all kinds of other issues. It’s a domino effect. The more we ignore our guts and continue to put things in them they can’t tolerate, the more out of balance we become. We may not have that immediate reaction of “Oh! What I just ate made me really ill.” But little by little your body becomes overwhelmed and soon you feel “off” or “wonky” or “achy” or “fluish” more than you think you should, or you get sick a lot with colds and other things like migraines, strep throat, seasonal allergies, sinus infections, swollen glands… That’s your body telling you something is wrong. By really paying attention to what you feed it and how you treat it, you can go a long, long, way to feeling better.


Help your immune system, help you. And for crying out loud, don’t believe everything you hear in the mainstream media. For years we’ve been reading about how fantastic raw nuts and seeds are for our health. “Eat a handful of almonds a day! Add nuts and seeds to your salads! Add them to your morning smoothie! Use nut flours to bake with! Use nut butters, they’re excellent for your body! Get your protein from nuts and seeds!” All of these statements have truth. But only if you’re able to digest the nuts and seeds properly and actually benefit from their nutrients. Otherwise they’re actually harming you, not helping you.


Soaking nuts and seeds and then dehydrating them is simple. SO simple. I bought this dehydrator on Amazon. It was $73.79 (free shipping with Prime) and is very versatile. You can use it to dehydrate nuts and fruits, make fruit leather, make meat jerky, dry herbs…all kinds of things. And it’s incredibly simple to use, clean, and store.



It’s BPA free and even has temperature settings already sorted out for you on the lid. The heating element is in the lid and covered so there’s no messy clean up like the old dehydrators with the exposed heating element on the bottom.


It’s relatively quiet. Sounds like a low fan. I’ve run it all night for two nights in a row now with zero noise irritation or issues. It has 5 shelves and you don’t have to rotate them for even drying.


You can Google how to soak raw nuts and seeds or use this resource like I did. Super simple and straight forward.

I soaked raw cashews and raw sunflower seeds because that is what I had on hand. Last night I also soaked and dehydrated raw pumpkin seeds. The resource link above will give you an easy timeline guide. I try to time my soaking so that I can dehydrate over night.


The cashews needed 18 hours of dehydration, while the sunflower seeds and pumpkin seeds only needed about 6-8 hours.

The beginning stage of dehydration.

The beginning stage of dehydration after soaking for 2 hours.

After an 18 hour dehydration.

After an 18 hour dehydration.

They have a nice crisp, snap to them when broken in two.

They have a nice crisp, snap to them when broken in two.

Crunchy and delicious after only 6-8 hours.

Crunchy and delicious after only 6 hours.

Once the nuts and seeds have been dehydrated you can use them for nut and seed butters, grind them for flours, use them in smoothies, make your own nut milk, snack on them, and bake with them. Just allow them to cool completely before storing in an airtight container.

Activated Nut & Seed Trail Mix

1 Cup of Activated Organic Raw Cashews 

1/2 Cup of Activated Organic Raw Sunflower Seeds

About 1/2 Cup of Dried Cherries

About 1/2 Cup of Dried Blueberries

About 1/4 Cup Organic Raisins

About 1/2 Cup of Organic Unsweetened Coconut Flakes

1/2 teaspoon of Organic Ground Cinnamon

About 6 grinds of Pink Himalayan Salt

Toss to combine and store in an airtight container.







Paleo Wrap Review



We do not have a good relationship. If we’re talking the meat and vegetables, fruits and seeds kind of Paleo diet, I have no problem with it. But when we start baking things out of coconut flour and almond meal, it all starts going down hill for me.

I’m still learning and experimenting, so I won’t poo-poo the Paleo diet completely, but if you thought going gluten-free was challenging, you’re in for a real treat (enter sarcastic tone here).

So on we go.

Disliking this Paleo-ish adventure I’m on doesn’t stop me from experimenting and trying new things. I ran across these Paleo Wraps (Paleo Inc.) on Amazon a couple of weeks ago and thought, “what the heck, I’ll give them a try.”


They are $10.99 for 7 wraps. That comes out to $1.57 a wrap. If you have a large family ( I do not) of let’s say 2 adults and 4 children, that means you’re going to spend a total of $18.84 for each of you to have 2 wraps. Which of course you would have two or more each if you were making spring rolls or tacos, or that type of meal. I find $19.00 for a family of 6 to have two wraps each, steep. Add the inside ingredients and side dishes and that’s a pretty expensive meal for the average family.

Upon opening them, I was a little shocked to see their lack of moisture and pliability.


They’re extremely thin and kind of remind me of spring roll wraps but not as dry and you don’t have to re-hydrate them. But similar in texture and feel. They smell strongly of coconut which was of no surprise because the ingredients are coconut meat, coconut water, and coconut oil.


Very thin.


The first taste test revealed a sweet and strong coconut flavor. Again, I wasn’t really surprised considering the only ingredients are derived from coconut.


There aren’t any directions on heating the wrap on the back of the bag, just a recipe for a ground beef breakfast wrap where the wrap is not heated or toasted. I was curious to see if it would become more pliable and desirable looking if I browned it in a pan like a regular flour tortilla.


The good news is that the wraps do brown. The bad news is that they become crisp very quickly. This isn’t necessarily a bad thing either. When I tasted the wrap it was crunchy and I immediately thought it would be quite tasty with some dairy free butter melted on top and cinnamon sugar.


For a sandwich wrap though…I would have to start over. With the flame on 4 I very quickly, maybe for 3-4 seconds browned the first side.


Then flipped, and browned for only a couple of seconds.


I removed the Paleo Wrap from the pan and spread olive oil mayo and spicy brown mustard over it.


Then added lettuce, avocado, red onion, home roasted turkey breast, tomato, and bread and butter pickles.


The butter pickles are Bubbie’s brand. My absolute favorite. I ate almost a third of the jar while taking photos. My ankles will not be pleased with the salt this evening.


Once I rolled up the Paleo Wrap, I could pretty much tell it wasn’t going to turn out like I had hoped. Just a bit too stiff. When picked up to take a bite, the wrap doesn’t form around the inside ingredients so has to be held tightly in order to keep things inside.



But still on the somewhat tasty side. Which I think is probably based on 75% of me just wanting something that resembled a real wrap and 25% of really being “tasty”. The ingredients inside the wrap masked the sweet coconut flavor pretty well, which was surprising.

Had I not toasted it, it may have held together a bit better but definitely would have been less appetizing looking and tasting. Toasting it brought some of the oil to the surface which made it seem more like a food item. Without being toasted, my opinion is that the texture and color just falls too far over into the non-food, unappealing category. Kind of like blue jello or that hideous colored ketchup if you know what I mean. It’s still may be ketchup and jello, but something in your brain when it sees that it’s blue is telling you, “don’t eat that!”.

The wrap below is straight out of the package. It does roll, but has to be held together to stay in that form. It’s also possible that if you were to fill it with chopped, smaller items, even if the wrap was toasted, it may stay together a bit easier.


So here’s my overall vote:


3 out of 5. It doesn’t look like food, but neither do spring roll wraps so I’ll give them a break in this category.


Uncooked I will give it a 1 out of 5. I liked that it softened from the ingredients inside, but didn’t become soggy.

 Toasted I will give it a 3 out of 5.


I will give it a 4 out of 5. I think taco ingredients would completely mask the coconut flavor and that the texture of the wrap (very lightly toasted) would work nicely. The only ingredients are coconut, so it is sweet and tastes like coconut. Toasted, even to the crisp point, I think it would be very tasty with some fruit sauce and whipped coconut cream, or like I mentioned above, melted dairy free butter and cinnamon sugar.

Product Review ~ Grain Free Cookie Dough & Pasta


A few weeks ago I was milling around on Pinterest and out of the gazillion things I looked at, I just happened to stumble upon Capello’s Paleo Pasta and Chocolate Chip Cookie Dough.  I could not believe I had never heard of them. They didn’t pay me, or ask me to do this review so rest assured, nothing is going to sway my opinion.


Now of course, just stumbling on a grain free, fresh pasta that didn’t involve a vegetable and something I had to create myself, made me do a happy dance. And cookie dough for the husband too?

I’m sold.

So I told my husband all about it and the second he heard chocolate chip cookie dough he said, “order it”! And that was even despite the price…which I’m going to tell you right up front, is going to make some of you gasp. Unless you live in an area where you can find it in your local store and then you can probably just purchase one item at a time and not have to pay shipping.


But before we get into the financial nitty-gritty, let me just give you a little of the what’s what on their products. They sell fresh Paleo pasta and cookie dough – fettucine, gnocchi, lasagna noodles, and chocolate chip cookie dough. They ship it straight to your house (for a fee of course) in a neat ice box container to keep everything fresh and safe. They ship all orders on Mondays only, so keep that in mind.


They also enclose a UPS return label so you can get the box back to them.



All of their products are gluten-free, dairy free, grain free, soy free and peanut free, and the cookie dough is all that and vegan. The egg free among us will be happy to hear that.


Here’s the rough part.

The cookie dough is $43.05 for three 12 oz. rolls. Ouch…I know. That’s $14.35 a roll (not including shipping) and works out to about $1.30 a cookie. The package says it makes 13 cookies, but I’ve used two rolls and with each roll I was able to get 11.


The Husband Cookie Dough Vote:

C- for Texture

C for Taste/Flavor

 His opinion was that he doesn’t care for the uneven flavors. He said every few bites he bit into a chunk of salt similar to the size of sea salt, the almond flavor is overwhelming, and he didn’t care for the texture. His words were, “they aren’t even close to being as good as yours”.  Mine aren’t grain free.

My Cookie Dough Vote:

 A+ for Convenience

B- for Texture

C- for Taste/Flavor when they’re warm

B for Taste/Flavor when they’re completely cooled

I do agree with Tony’s salt comment. I ate two leftover cookies last night and had several pieces of salt. But, I don’t know. Maybe I’m just happy to have a cookie that I didn’t have to figure out how to make from scratch. I would probably continue to purchase them if they weren’t so crazy expensive just for the simple fact that I find them to be tasty enough and so incredibly easy. But the price for me…difficult to justify.

I made the fettuccine noodles with sautéed veggies for us for lunch. This is the packaging. They can be refrigerated or frozen upon arrival and of course, need to be thawed in the fridge before cooking.


The fettuccine noodles are $44.00 for four 9 oz. packages. That works out to $11.00 per package…or about $1.22 an ounce (again, without shipping added). The package says they only need to cook for 45 seconds and cooking time begins the second they hit the water.

At 45 seconds, they were VERY aldente. Kind of crisp in the middle in fact, and had a bit of a moosh along with the crunch. So rather than waste $11.00 worth of pasta, we slipped them back in the hot water and let them cook for about 5 minutes tasting along the way to make sure they weren’t getting overcooked. They softened a bit and the “moosh” was no longer evident. But still more aldente than I think a good pasta should be. There’s that fine balance, and we just couldn’t find it.


We topped it with sautéed vegetables and leftover crumbled bacon from breakfast. Then, finished with the remainder of the fantastic goat’s milk mozzarella I told you about and sliced garlic french bread I toasted under the broiler.


The Husband Pasta Vote:

B for Texture

B for Taste/Flavor

He said the 45 second cooking time was, “bogus” and that he really didn’t mind the texture, taste, or flavor. He feels this wasn’t a fair representation for some reason, and would really like to try it with spaghetti to see what it’s like. And we have 3 packages left (or $33 worth), so that won’t be a problem.

My Pasta Vote:

D- for Texture

C for Taste/Flavor

I think the texture was hard to get past. Maybe had the noodles been just a bit thinner? But the thickness combined with the somewhat uncooked texture, really threw me and I didn’t finish my meal. I was happy that they didn’t have an overwhelming flavor of almond flour, but disappointed that they didn’t really have any flavor at all.

When we try the pasta with spaghetti sauce, I’ll do another review and let you know. Sometimes, spaghetti sauce just makes everything better!