Friday Foodie Five

Every Friday we bring you our favourite foodie sights and sounds. Everything from food packaging and food inspired art, to recipes and reviews. 

 

1. Little Bits – Cauliflower Tots

tots

Tots!

 

2. Big Bits – Cantaloupe & Brie Grilled Cheese

grilledcheese

 

3. Little Bits – Gougère bits

balls

Come to me.

 

4. Sweets – Quinn Candy

candy

Gorgeous!

 

5. Big Bits – Butternut Squash and Bacon Pizza Source

pizza

Advertisements

Life as a Kitchen Widow: The True Story of Dating a Chef

Written by our newest member to the Fat Girl Food Squad Toronto team, Alexandra Cioppa!  We met Alex at our last Bloggers Brunch (rad) and since then a mutual admiration formed.  She is currently a beauty blogger at Chick Advisor and lover of all things food!  Stay tuned to more from Alex and read more about her on our Toronto Squad page.

– – –

Most of my fantasies revolve around food. I have a recurring (very sensual) dream about Anthony Bourdain that involves a pizza. I. love. to. eat. In fact, I am seriously considering a full time career as one of those people who have YouTube channels and eat on camera for money. Or they could pay me in food, I’m not picky.

Consequently, I’ve always wanted to date a chef. I always felt like my love for eating delicious things would do well with a guy whose job it was to create delicious things. I imagined that dating a chef would be like having a restaurant all to myself. He’d bring me pizza when I had bad days and homemade chicken soup when I was sick. So when I found out that the cute, bespectacled guy who had been messaging me on OKCupid was a cook, I was like ‘Um, yes please I want to go to there’.  Obviously, I locked that down.

CouplePhoto1

A kitchen widow is the name given to chef’s wives who are essentially, widows, since their husbands have left them for the oven. Having a boyfriend who is a chef affords me some great things (he always knows which vegetables to pick at the grocery store) but odd hours and days off are also incredibly difficult sometimes. I’ve been there when my boyfriend has had a shitty day in the kitchen, I’ve been there when he’s smashed it out and is high on adrenaline. I’ve learned a lot in being with my boyfriend, I would even say that my entire perspective on cooks and cooking has changed. One thing I’ve learned? If you ever want to know what being a chef is really like, ask their girlfriend. Here’s chef dating 101:

#1 Chefs Eat Junk

Don’t think for a minute that all chefs turn their noses up to a Big Mac. While I am fairly certain that Grant Achatz probably thinks a Dorito is some sort of commonly worn hat in South America, most chefs love dirty ol’ Taco Bell deliciousness. My boyfriend will never turn down some greasy Chinese or a biscuit from Popeyes.

#2 Don’t Order the Salad

Salad is soooooo boring. There seems to be some idea floating around that ordering salad on a date makes you more attractive. I don’t know what asshole invented that. Chefs like to eat, I like to eat, that’s what made me perfect for him! I knew I had a good one when he was impressed that I ate tripe on our first date. Chefs are impressed with good eaters and people who appreciate food. Like Julia Child said, people who like to eat are the best people.

Salad_OctopusBdayMeal2BdayMeal2b

#3 Live Fast Die Young

Being a chef is physically hard. However, because cooking jobs aren’t treated as careers, this means they don’t earn benefits. Which in turn means that trips to the doctor are limited to limbs falling off. There’s a sense of live now, figure it out later with cooks. Not great for a planner like me who wants to figure out not only what’s she is doing 5 years from now but also 5 days from now.

#4 You’ll Never Have a Full Day Together

Odd hours mean random days off (sometimes split up) and most likely, never a weekend off together. Working nights means sometimes you’ll only ever see each other in bed. It sucks, it isn’t fun. While I love having my weekends to hang out with friends, sometimes all I want is a brunch date! You need to have strong communication to last.

#5 They’ll Always Be Tired

Quite frankly, feeling frisky only to see your boyfriend falling asleep is a total lady wood killer. It’s all about the compromise (I make him coffee and breakfast on early mornings)… and getting it in earlier.

TiredBF5

#6 All They Want is a Home Cooked Meal

My boyfriend enjoys cooking in his spare time, I enjoy writing in my spare time. But do I want to do it all the time? Not a chance. And he doesn’t want to cook all the time either. What a cook would love is for you to cook for them. For once, they’d like to be the one being served. That being said, I’ve never cooked for my boyfriend and he can expect me to… never. This is a common occurrence in my boyfriend’s life. People are always apprehensive and nervous to cook for him.

#7 The Stress

Think of how stressful your job can be, then imagine being on your feet all day, depending on your co-workers to do your job, being hot and sweaty and hungry and then getting yelled at when you mess up. Being a chef isn’t easy. The stress gets to my boyfriend like it’s gotten to many chefs before him. Drug use and binge drinking aren’t uncommon among chefs which can become dangerous.

#8 Sometimes You Just Won’t Understand

My boyfriend once told me that they would rap his knuckles at work when he made a mistake. I looked at him quizzically, um, what? Like they would hit you? Cooking culture is old and it’s engrained with traditions (both good and bad). Every time your chef comes to you with a job issue and you suggest a solution they’ll tell you that ‘you just don’t understand’. The truth is: you probably won’t. The industry is completely different than any other. Even though I know a lot about the culture now, I’m still an outsider.

#9 I Have No Idea What a Sous-Vide Is

Well, at least I didn’t know what a sous-vide was when I first met my boyfriend. I still have to constantly pull out Google on my phone when my boyfriend turns his back to search a chef, restaurant or what a roux is.

#10 You’ll Hear Them Talk About Food More Passionately Than You

Flipping through a cookbook, my boyfriend will land on a photo of a meal and express just how ‘goddam f**king beautiful’ it is. Or, he will talk about his labels at work and how gorgeous is station is. I love my boyfriend, I just wished he drooled over me like he did a Daniel Boulud cookbook.

Labels10

There came a point in my relationship, early on when all of these things suddenly hit me all at once and I panicked. I messaged my friend, asking if she thought I should end things before they got too serious. I liked this guy a lot but the challenges were stacking up. Being in any relationship is challenging though. This isn’t reserved for chef boyfriends and everyday we work to make these relationships work. The fact is, the rewards of love, memories, laughter and all that mushy stuff outweigh the bad stuff. Plus, I get really good lunches  at work which helps.

Pizza Underground – Deliciously greasy nostalgia tunes

Written by Acacia Christensen

There are few things greater in life than pizza and good tunes. Something I never could’ve prepared myself for though is the melding my favourite food with my favourite child star and one of the best bands. That’s right PIZZA x VELVET UNDERGROUND x MACAULAY CULKIN have all come together to amok the hilariously wonderful group Pizza Underground.

PizzaUnderground

Pizza Underground are a The Velvet Underground cover band with a cheesy twist, all the songs are now about pizza. With their delightfully punny album “Anchovy Warhol” they have tunes like “Papa John Says”, “I’m Beginning to Eat The Slice”, “Pizza”, “I’m Waiting for the Delivery Man”, “Cheese Days”, “Pizza Day”, “All The Pizza Parties”, “Pizza Gal”, “Take a Bite of the Wild Slice.” Members include Matt Colbourn (guitar/vocals), Phoebe Kreutz (glockenspiel, vocals), Deenah Vollmer (pizza box, vocals), Austin Kilham (tambourine/vocals) and, of course, Macaulay Culkin (percussion, kazoo, vocals)

It is also extra fantastic, for me at least, that they follow my two favourite rules of pizza: NO ANCHOVIES, NO MUSHROOMS. Sausage and cheese pie, please. Also, they have lyrics based on one of my life mottos: “It’s such a pizza day, I’m glad I spent it with food.”

pizza-underground_vice_670

While hunting the internet for their demo and to see if they will ever play anywhere outside of Brooklyn you can also watch this video of their lead singer eating a slice of pizza in a fantastic homage to Andy Warhol eating a burger.

All I can say is that I wish I thought of this sooner and I hope cheese days never end. Follow The Pizza Underground on twitter @cheesedayz

Osteria dei Ganzi Launches New Fall Menu

Osteria dei Ganzi opened its doors at Jarvis and Wellesley, earlier this year serving up beautiful Italian fare in a historic mansion.
Upon entrance into the restaurant, you’re greeted with high ceilings, stained glass windows and preserved details of the original building. Also around are kitschy throw-backs to Italian culture such as a Vespa, in the bar area.

YuliScheidt-Osteria di Ganzi 3

With an extensive menu including everything from antipasti, crostini, carpacci, pesce (fish), carni (meat), pasta and pizza, there’s something for everyone here. Plus, perhaps if it is just a cocktail you’re after – the bar has everything from champagne to their signature mixed drinks (including the Pom Pom, including Campari, bitters and orange).

YuliScheidt-Osteria di Ganzi 6

Just the other week, we were invited to test drive their new fall menu and feast we did. We were greeted with a selection of pizzas: Margherita (tomato, buffalo mozzarella & basil), Bosco (wild mushroom, truffle oil, asparagus & burrata), Bianca (prosciutto, figs, honey, ricotta & asiago) and Salmone (smoked salmon, salsa Bianca & burrata) – each were classic Italian and had great taste. I found the Salmon pizza not to be as fresh, as I would like. But beyond that, the rest were great.

YuliScheidt-Osteria di Ganzi 2

Next up, we were brought out the Misto Board, which included: parmigiano regiano, gorgonzola, scamorza, salami, mortadella, prosciutto, arancini & fried olives served with piccante sauce, basil marmalade & rosemary focaccia. It felt nice to eat some high quality meats and cheese while pairing with a delicious in-house made basil jam. Nothing says comfort quite like a meat/cheese board.

YuliScheidt-Osteria di Ganzi 5

As we circled into our main dishes, we were brought out two all-star dishes: Polenta with Spuntature – ragout of beef, lamb, spicy wild boar sausage & back ribs and Beef tenderloin medallion, lamb chop, shrimps & scallops with caponatina romana (red pepper, zucchini, eggplant & potatoes) on a bed of saffron risotto. The portion sizes for each dish was phenomenal and the taste, outstanding . Between the two dishes, the Polenta ragout was probably my favourite for its unassuming flavours and wow factor.

YuliScheidt-Osteria di Ganzi 7

Osteria dei Ganzi offers an enjoyable night out to experience the joys of Italian food. Each plate was served with extreme attention-to-detail and great flavour and freshness. Highly recommended for an evening out.

YuliScheidt-Osteria di Ganzi 4

Gluten-Free Eats in NYC

By: Megan Stulberg

This year I spent Canadian Thanksgiving in New York City. We didn’t opt for the traditional turkey and stuffing, but we ate enough other food to make up for it.

Everything pictured and described below is gluten-free, as America is surprisingly well-informed about the severity of cross-contamination. I didn’t get sick once and I have quite the sensitive belly. But since we were on vacation, I did not bother to eat strictly vegan (I’ll eat vegan 9 times out of 10, but I do eat fish and eggs, so therefore I don’t achieve the ‘vegan’ title). Sorry to any honey-haters who were on my side.

[Edit: Fully vegan as of November 2013. Yay!]

IMG_8279

IMG_8275

S’MAC – Sarita’s Macaroni & Cheese 

Gluten-free? Yes! The staff seemed very knowledgable about cross-contamination.

Vegan? Yes. S’MAC makes their own vegan ‘cheese’ which is a mix of coconut milk, rice flour, potato flour, palm oil, organic palm shortening, marmite, salt and pepper.

Where? There are two locations in New York City.  We went to the one in the East Village at 345 East 12th Street, between 1st and 2nd Avenue.

What? I bought a vegan mac & cheese which is made with brown-rice elbow macaroni and is then topped with cornflakes. I had it mixed with shiitake mushrooms, tomatoes and spinach with garlic.

Cost? Approximately $15. I should have gotten the smaller size, which was nearly half the price. I ordered a ‘Major Munch’ skillet, which was overwhelmingly filling. I wasn’t able to finish it, so I would recommend opting for one size down.

Website? Here.

IMG_8406

Babycakes NYC

Gluten-free? Vegan? Both! The bakery is entirely gluten-free, dairy-free, egg-free, vegan, kosher and refined-sugar free. This place is essentially an allergy sanctuary.

Where? 248 Broome Street, between Orchard & Ludlow.

What? We split a black forest cupcake, a carrot cupcake and a cinnamon sugar doughnut. The doughnut was delicious, but the cupcakes were extremely dry. No specialty bakery ever seems to compare to Bunner’s.

Cost? $4.75 per cupcake, $3.75 per donut. Eek.

Website? Here.

1374684_10153365171490133_1093447342_n

Pala Pizza 

Gluten Free? Yes: an entire gluten-free menu and a designated preparation area in the kitchen. Pala makes their own gluten-free dough fresh in house.

Vegan? Yes! They also offer a vegan menu.

Where? 198 Allen Street, 10012.

What? I asked for an ‘Etna’, which is a pizza topped with eggplant, basil, daiya and tomato sauce. Our waitress misheard my order and brought me a cheeseless pizza with butternut squash, peppers, onion and raisins instead. I ended up thanking her for messing up my order because the pizza was delicious. Pala definitely offers the best gluten-free pizza crust that I’ve ever tried. The crust was thick and had bubbles and everything.

Website? Here.

IMG_8529

Sustainable N.Y.C Cafe

Gluten free? Lots of GF options! The employee who served me was very considerate and offered to clean all of the necessary utensils after I mentioned my allergy.

Vegan? Yes! This is a vegan cafe run within an eco general store. They even sell vegan shoes.

Where? 139 Avenue A, 10009.

What? We walked a considerable distance to check out Tompkins Square Bagels, where I was promptly shut down by an employee who warned me that the kitchen was not a safe environment for those with Celiac disease. Luckily I found this place half a block away. I had a peanut butter and jam sandwich on gluten-free bread, and then treated myself with two scoops of vegan ice cream (one chocolate, one lavender) in a gluten-free cone. First cone in over a year, y’all. It was heavenly.

How much? I can’t remember specifics (black-out bagel rage?) but it was definitely $5 or less.

Website? Here.

IMG_8725

Friedman’s Lunch

Gluten-free? Yes! They have an entire gluten-free menu and prepare food in a designated area of the kitchen.

Vegan? No, but they do have a few vegan options including a garden vegetable sandwich and an eggplant quinoa/rice bowl.

Where? 75 9th Ave, right inside Chelsea Market.

What? I ordered the fish tacos: blackened pollock, corn tortillas, citrus fennel slaw, tomatillo salsa, sriracha aioli and cilantro. Too good.

Cost? $14.

Website? Here.

IMG_8559

IMG_8558

???

Where? Some taco truck in Williamsburg, Brooklyn.

Gluten-free? Not sure. Taco shells are generally made from corn instead of wheat, so there’s a good chance that this meal was gluten-free. I didn’t eat them though, Nick did. I just threw these photos in because the tacos look delicious and I’m mean. Sorry.

Vegan? Nope!

What? Nick got fish tacos topped with cheese and veggies.

Cost? $3.50 per taco.

Website? Rather unlikely.

IMG_8744

Pomme Frites 

Gluten free? Yes. Pomme Frites serves fries that are cooked in gluten-free vegetable oil.

Vegan: Yes and no. We chose two dips, one of which was vegan and the other was not. Ask the cashier and he/she will give you a chart that outlines all dietary and ingredient information.

Where? 123 2nd Ave, between 7th St. and St. Mark Place. 

What? A huge paper cone full of thick Belgian fries, with mexican ketchup and roasted garlic mayo. Pomme Frites has a great selection of uniquely flavoured dips to choose from.

Website? Here.

Photo credit goes to Nick White.

Bite-Size Miniatures: Jewellery Good Enough to Eat

Yellow-Dress1

Have you ever wanted to combine your love of food & jewellery?  Well then look no further than Bite Size Miniatures, from the creative and artistic genius of Miss Karen Firth from Montreal, Canada.  I had stumbled upon Karen’s designs through Instagram and immediately fell in love with the whimsical and unique collection of necklaces, earrings, magnets and keychains she had made.  Each design looks good enough to eat and provides plenty of selection for girls to choose from their favourite treats & eats.

I had the opportunity to interview Karen regarding Bite Size Miniatures, who kindly offered up all Fat Girl Food Squad readers with 25% off their next order (USE PROMO CODE: FGFS), about the line and her inspirations plus where she sees the future of Bite Size Miniatures headed.

Yellow-Dress-3

(1) Tell me the history of the line and how did Bite Size Miniatures get started?

The original idea behind Bite Size Miniatures first came to my mind about three summers ago when I was bored and wanted to try something new. I’ve always had a strange obsession with any miniatures from Barbie food to miniature collectibles. After looking at some random techniques from miniature making books, I figured I could give it a try. I decided to mix my love of miniatures with my love of food and bam, Bite Size Miniatures came to life!

(2) Why did you begin to make jewellery from food and where did you get your line ideas from

I’ve done a lot of different kinds of work surrounding design, from fashion design, passing through accessory/poster designs and costume design. Though I’ve enjoyed all the experiences I’ve had, none of them really grabbed my full attention and didn’t really make my heart skip a bit. Being way too passionate and emotional of a person, I wanted to find something that became a huge passion for me. That’s when I decided to try some jewelry making. I had a training in simple silver-smith techniques while doing miniature food on the side and really wanted to find a way to combine the two. That’s when I made my first donut necklace. After that, I knew what I wanted to do. After making my first food jewelry collection on Etsy, I decided to combine this newfound love of mine with my online retail obsession.

My inspiration for my collections comes from all over the place. I usually start with a long Pinterest and seasonal fashion trend research. Once I get a couple of general theme ideas, I pass it onto my awesome customers and friends. I share my ideas on Instagram, Facebook and Twitter and ask people what they would like to see next. Once the general theme has been chosen, the month long research begins. From pictures I find, I then draw my ideas and take a ton of notes and go from there. I usually only make food that make me hungry…. It’s a little weird aha, but that’s what keeps me wanting to do more and more.

 (3) You currently sell earrings, necklaces, rings, charms, magnets, keychains – etc. Is there anything else you would like to add to the brand?

Definitely! Having studied in fashion, I do love clothing and fashion design. I really don’t consider myself a fashion designer and, to be honest, I really don’t think I’m that good at it. This is why I really hope to bring smaller, independent clothing and jewelry designers to Bite Size. I really want to keep it weird and unique, so finding new items to bring to the site is a really fun research.

The first outside designers we’re bringing to http://www.bite-size.ca are Meagan from Play Nice and Shelfies. Play Nice is a super cool necklace line. All the necklaces are made with vintage or new plastic toy animals and doll parts hooked onto a cute leather cord. I’ve been obsessed with her for a while and an thrilled to have her join the Bite Size family. You can see her jewelry very soon once the Fall 2013 is launched. As for Shelfies, they are an awesome printed-design company. Donut sweatshirts, watermelon t shirts, cat/space tank tops… really awesome stuff. We’re expecting Shelfies to join the site a little later this season in October.

Hamburger5

(4) Is there anyone who you would like to get your line into the hands of.

A couple of months ago ModCloth started selling a couple of my pieces. Being a big fan of the website since the beginning, getting on ModCloth was actually a long term goal of mine. I was lucky enough for them to accept me onto their website on the 6th month anniversary of my my website. My magnets also made it onto Cosmopolitan Australia and the awesome Atlas magazine gave me a feature in their latest issue. If that’s all the publicity I got, it would be amazing. If I had one more goal to accomplish though, it would be for my jewelry to get in the hands of someone like Audrey Kitching.

(5) Has there been one food that you have been dying to make into jewellery form but haven’t as of yet.

Lots!! I run out of time for everything I would love to make. I really want to make a pie collection. Just a ton of pies. I was dying forever to make Lucky Charms but I found it a little challenging for a while. That goal was finally accomplished with the Fall 2013 Collection. Also, TV Dinners and a full 50’s Holiday meal collection. Also, having such an active and included customer base means I get new, awesome ideas almost everyday. The list of everything I want to make just keeps getting longer and longer!

(6) Where do you see the fall/winter collection going, anything you can let our readers know about.

For the Fall collection, expect yourself to be brought back a decade or two. To anyone who grew up in the 90s, expect your childhood to slap you in the face ; ) . Lucky Charms, Ring pops, Grilled Cheese, Poptarts, Smiley Face fries and much more! We’re also introducing a collection of Best Friend necklaces, rings and keychains. Also, let’s not forget our new animal necklace line and awesome, new clothes.

(7) Where do you see yourself in 5 years?

In 5 years, I would love for the company to have grown at least double in size! I want Bite Size to become a place where you can go for anything quirky that you need. In the near future, you will be able to get not only clothing and accessories, but awesome shoes, bags and home items.

PinkDonut1

Wheatless N’ Meatless in the City: On-the-go Edition

Poutine Two

Words and photos by Megan Stulberg. 

Finding fast food options has been a nightmare over the past year for me. I have Celiac disease, which means my body cannot tolerate gluten protein, which is found in wheat, spelt, barley, rye and oats. I also have sensitivities to dairy and meat products. A Tim Horton’s bagel is a huge no-no, and only so many snacks can fit into my purse at one time.

I recently decided I would go on a hunt for the best spots to get on-the-go foods that meet my food restrictions to make my busy lifestyle a lot easier. I ate out once a day for a week and documented it. Here’s how to indulge in fast food in Toronto like a champ on a gluten-free vegan diet.

Sunday: The Fries 

Fries

Surprisingly enough, I made this discovery in Dufferin Mall. Since New York Fries cooks only one staple food (fries) in a fryer of 100% sunflower oil with no preservatives or coatings, cross-contamination with gluten products do not occur. Avoid the gravies and seasonings and opt for basic fries and you’re golden. Super salty, soft, and satisfying.

$3.25 for a small, $4.75 for a large. 6 locations in Toronto.

Monday: The Pizza 

Pizza Nova

Pizza Nova has, by far, the best gluten-free pizza that I’ve tried. Ever. Pictured above is a cheese-less pizza with pineapple, roasted mushrooms and sautéed spinach seasoned with garlic, olive oil and hot sauce. The toppings were fresh, the multigrain crust was thin and crunchy, and the owners at the College & Montrose location were very sweet, as well as knowledgeable about Celiac disease.

The only negative is that you can’t get just a slice of pizza with a gluten-free crust anywhere, so wherever you go you’ll have to order a whole pie. I see that as more of a positive though.

Honourable mentions: Pizzaiolo for their homemade gluten-free crust, Magic Oven for their extensive toppings menu including avocado, mango and roasted coconut, and Mamma’s Pizza for their heavy-handed vegan cheese option.

Dishonourable mention: Pizza Pizza. Ugh. Just don’t do it.

1 medium pizza and two cans of pop at Pizza Nova came to about $19.50. 23 locations in Toronto.

Tuesday: The Breakfast

Coffee

The meal that I haven’t totally managed to figure out yet is breakfast, but this comes pretty close.

Balzac’s Coffee Roasters recently started to carry gluten-free Shockingly Healthy Brownies, which weigh in at about 200 calories each and are made up of ingredients like chickpeas, coconut oil and flax. I bought a coconut chocolate chip blondie square, pictured above. It was decadent and sweet. Also available from the same vendor at Balzac’s is a double chocolate brownie. I’m still working on finding bagels, you guys.

Bonus: Balzac’s won’t charge you extra if you want soy or almond milk, like most other coffee shops do.

Medium coffee & baked good came to approximately $6. 4 locations in Toronto.

Wednesday: The Poutine

Poutine One

Fries are featured twice in this article because fries, in my opinion, are the most important fast food group. You see the girl in the photo? That’s me, eating poutine for the first time in over a year. Look at how happy I am.

Poutini’s House of Poutine offers a vegan option made with Daiya cheese and a vegetarian gravy that is thickened with cornstarch and nutritional yeast instead of wheat flour. I was nervous that this would taste nothing like regular poutine, but it was just as melty and gooey and cheesy as it should be.

$5.30 for a “Teeny Weeny Tiny” size, $7.30 for a regular. 1 location in Toronto.

Thursday: The Burger

Burger

Hero Burger offers a veggie burger that is entirely gluten-free, which is a notable find because a lot of fake meats contain wheat flour. I added guacamole and portobello mushrooms to the regular ketchup/lettuce topping combo, which made it extra delicious.

Unfortunately, their regular and sweet potato fries aren’t gluten-free because they share a fryer with the breaded onion rings, but take advantage of the Coke Freestyle machine because all of the flavours are gluten-free.

$5.69 for the burger, $0.79 extra for the gluten-free bun, $0.99 for each additional gourmet topping. 40+ locations in the GTA.

 Friday: The Wrap

Wrap

With locations near my workplace and school, I end up at Freshii a lot. Freshii provides both an in-store and online nutritional guide stating whether or not each dish is gluten-free, soy-free, lactose-free, vegetarian, and so on.

I chose the thai green wrap. It comes with rice noodles, tofu (which is not gluten-free, so I substituted it for avocado), carrots, cilantro, bean sprouts and cucumber, all drizzled with a creamy peanut sauce and wrapped in collard greens. It fell apart while I was eating it, so I switched to a fork and it became a really healthy pad thai dish. This wrap is a great alternative to a regular ol’ pita.

$8.29 for a green wrap. Any regular burrito or wrap options can become a green wrap for $0.75 extra. 16 locations in Toronto.

Saturday: The Burrito

Burrito

Chipotle Mexican Grill is a haven for people like me. With the exception of the tortilla shells (for burritos or soft tacos) and the hottest salsa, everything else is gluten-free. Chipotle employees have been trained to handle allergy and food restrictions, and will gladly change their gloves and utensils when asked. Customers can select each topping they’d like as their dish is being made in front of them in an assembly line, ensuring your meal is exactly what you’ve asked for.

I usually get the crispy tacos, as they’re made with corn flour, but this time I chose a naked burrito: white rice with lime, black beans, mild salsa, lettuce, green peppers and guacamole. Guacamole is usually an additional $2, but there’s no extra charge if you choose a vegetarian dish.

Burritos, tacos, chips and guac, all at my fingertips. Perfect.

$8.95 for a basic burrito bowl, some toppings will cost extra. 4 locations in Toronto.

Foodie Friday Five

Every Friday we bring you our favourite foodie sights and sounds. Everything from food packaging and food inspired art, to recipes and reviews. 

1. Ice Cream – Sweet Chai from McCartney & Son in Hamilton

Picture 1

Hamilton Squad leader Carly visited this parlour and tipped us off to that fact that they have flavours like  lavender, dandelion, and pumpkin!

2. Local – Cool City Oyster Bar, Toronto

04502bf6de807f71610d9306d481e788

We tried oysters from all over, but we loved the ones from New Zealand best.

3. Food Art – by C. Pollet

92951e9faf936d9d98741094002ca3b3

Just love the colours and prospective in this piece.

4. Pizza – Heirloom Tomatoes

pizza

Would you get a load of the gradient going on here? This looks like the freshest slice on the planet!

5. Food Art – Cake on the Water

jacinda-russell

One more from the Food Art board this week. Just couldn’t let this one go unnoticed . From a series by American artist Jacinda Russell.