My Favorite Gluten Free Spots in NYC


On Sunday, my dad and I went to New York City to visit the Museum of Modern Art. After we made our way through all six floors (a lot of walking, but very fun!), we had to figure out where to go to eat. That’s when we whipped out our trusty Find Me Gluten Free app, and discovered The Little Beet. And man this was a great discovery!


The best thing about this place is that it isn’t just a restaurant that has some gluten free options. It is an entirely gluten free establishment. Every single thing that they make is gluten free. No chance of cross contamination. It’s fantastic. So let’s get to the food; I got the Banh Mi Roll, which was kind of like a giant sushi roll that you eat like a burrito. It has shredded chicken, scallions, avocado, cilantro, asian slaw, and brown rice all wrapped inside nori (aka seaweed), and served with chipotle aioli (yum) and ponzu sauce. I loved this thing—it was so delicious! I got it with a side of the Southwest Millet, which made me discover that I really like millet. This was so so good, it had tomato, avocado, onion, garlic, and jalapeño in it. My dad got the Create Your Own Plate, and got salmon with quinoa and butternut squash. Whatever they marinate that salmon in is fantastic. The edges were crispy and it was so yummy! The quinoa was also very good (if you’re wondering why its red it’s because it has beets in it), and the butternut squash was also great. I didn’t think I even liked butternut squash, but with the apples and cinnamon it was delicious! He also got the Cauliflower Leek soup, which was very reminiscent of Panera’s Broccoli Cheddar soup which is not gluten free, so it’s nice to have something that reminds me of it. I also had a Snickerdoodle cookie, which was probably the size of three regular size cookies. It was good—not necessarily great, but good.

Time for my next favorite NYC restaurant: S’MAC! How can a person say no to an entire restaurant dedicated to mac and cheese?? All of the twelve (yes twelve) types of mac and cheese can be made with gluten free pasta and gluten free breadcrumbs. Is this heaven or what???


My very favorite is the Buffalo Chicken. It is made with Cheddar & American cheeses with chunks of boneless chicken and buffalo wing sauce. Anything buffalo chicken is instantly appealing to me, so buffalo chicken mac and cheese? My mouth is watering just thinking about it! This is pretty much always my go-to, but one time I decided to switch it up and get the Napoletana. This one is made with fresh Mozzarella, roasted tomatoes, roasted garlic, and fresh basil. It’s basically pizza mac and cheese, and how could that not be good?

Well, right now, these are my two favorite gluten free NYC restaurants, but I’m sure my list will be growing in the future! Do you have a favorite restaurant in NYC to add to my list? Let me know in the comments!

Links to The Little Beet menu and S’MAC menu

P.S.- I hope everyone has a very happy New Year! 😀🎉

Hi everyone! I just wanted to write a quick little post about a couple things. I recently created a Facebook page and Pinterest account, so it would be much appreciated if you could check them out and give me a like/follow. Also, if you know anyone that is newly gluten free and would find my blog helpful (or an experienced gluten free friend who would enjoy it), please share it with them! I want to help out as many people as I can, and you all sharing my blog with your friends is a huge part of that. And if you aren’t already, you can follow my blog with your email and get notified when I post new stuff! Next, if you have any restaurant/product/recipe suggestions for me, please feel free to send me a message (fill out the contact form in the “Contact Me” tab). And finally, I just want to thank everyone who has supported me and the blog so far, I appreciate it so much! 😀

Conte’s Pasta Products (+Recipe!)

Merry Christmas!

Hope everyone is having a wonderful Christmas (although with the 60° weather it sure doesn’t feel like Christmas). So I’m going to jump right in; let me tell you about Conte’s Pasta products! These frozen pasta products are pretty unique—they’re the only brand that I’ve seen that offer gluten free gnocchi and pierogies (or is it pierogi??). Along with these they also carry both spinach and cheese and plain cheese ravioli, as well as cheese stuffed shells, which I haven’t tried yet.


I love all of these products! One of my favorites is the pierogies. They have potato and onion as well as potato, cheese, and onion. I also do a little something different with these than it says on the package. The instructions only say to cook them by boiling them, but when I make them I add an extra step. I like to crisp them up in a pan with some canola oil, because the little bit of crunchiness makes them 10x better! I finish them off by making a little sour cream dipping sauce with sour cream, green onions, and some garlic and seasonings. Both kinds of ravioli are also delicious, with whatever sauce you like on it (I usually use either marinara or alfredo sauce).

The gnocchi was a rather new discovery for me. I’d never had it before but I really wanted to try it. When I found the Conte’s gnocchi at Wegman’s I was ridiculously excited. When I made it, I thought it would be pretty lame to just throw some regular old sauce on it; I had to make it fancy. So I looked up a recipe, and here is what I found: Gnocchi in Parmesan Garlic Sauce. Doesn’t everything about that sound delicious?? Obviously you can put whatever sauce you like on it (some pesto, a plain butter sauce, etc), but this sauce is fantastic.

So here you go, a recipe within my review!

What you’ll need:

  • 1 pound gnocchi or other pasta/1 package Conte’s Gnocchi
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, grated
  • 1 cup grated parmesan (now this seemed like a lot to me, so I just put in what I thought looked like enough, which was at least half this amount)
  • 1/4 cup cooking liquid, aka the water you cooked your pasta in
  • Salt and pepper to taste
  • Parsley for topping (optional)

Making the dish:

  1. Cook gnocchi according to the package instructions (and don’t forget to reserve your 1/4 cup of cooking liquid!)
  2. In a saucepan, melt your butter over medium high heat. When the pan is hot, add your garlic and sauté for 1 minute, and be sure to stir it constantly
  3. After your gnocchi is cooked and drained, add it to the pan with the parmesan and cooking liquid. Stir until it’s creamy
  4. Reduce the heat to a low simmer and allow the liquid to reduce for about 3-4 minutes. Season with salt and pepper

And you’re done! Top with the parsley to make it all pretty and enjoy!

Gnocchi with Parmesan Garlic Sauce


Recipe: Zucchini Bread!

We have a garden in our backyard, and every year my dad grows zucchini. By the end of the summer, we have a ridiculous amount of these things. And they’re not just normal zucchini; for some reason the ones we grow are massive. On average, a zucchini is usually somewhere between 6 and 10 inches. However, some of ours are almost double that!


Since we always have so much zucchini, we are constantly looking for things to do with it, whether it be zucchini parmesan, zucchini fries, grilling it as a side dish, or just giving it away to friends and family. But zucchini bread is definitely one of my favorites. You can eat this bread for breakfast (which is what I do), or you can put some frosting on it and make it a dessert! No matter what you do with it, it’s guaranteed to always be delicious!

What you’ll need:

  • 1 cup of grated zucchini
  • 1 1/4 cup all purpose gluten free flour (I used Domata GF Recipe Ready Flour)
  • 1/4 cup almond flour (or you could substitute all purpose gluten free flour if you have a nut allergy)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon xanthan gum, only if your flour blend doesn’t already have it
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons cinnamon
  • 1 cup light brown sugar
  • 1/3 cup canola oil
  • 2 large eggs
  • 1/4 cup full-fat coconut milk (or if you don’t have that around, whole milk)
  • 1 teaspoon lemon juice
  • 1 tablespoon pure vanilla extract
  • Optional: 1/3 cup chopped walnuts or pecans (I don’t like nuts in my bread so I chose not to add these)

Making the zucchini bread:

  1. Preheat your oven to 350°, and spray 3 mini loaf pans or one standard 9-inch loaf pan (which is what I used) and set aside.
  2. Put your shredded zucchini in some paper towels and gently squeeze out any moisture. Fluff your zucchini with a fork and set aside.
  3. Whisk together your GF all purpose flour, almond flour, baking powder, baking soda, xanthan gum, salt, and cinnamon in a medium bowl. In another large bowl, add your brown sugar, canola oil, eggs, coconut milk, lemon juice, vanilla, and nuts. Whisk until smooth.
  4. Add your dry ingredients to your wet ingredients and beat until combined. Fold in your grated zucchini, and if you’d like you can reserve a little bit of it to sprinkle on top of the loaf.
  5. Pour your mixture into your pan and sprinkle on the reserved zucchini. Bake for 35-40 minutes*, or until a toothpick inserted into the center of the loaf comes out clean.
  6. Cool for 5 minutes in the pan, then carefully turn out the loaf to cool completely on a rack

*I think this recipe was really meant for 3 mini loaves, so when I made it in the 9-inch pan it took longer—about 20 minutes more.


The before & after

This zucchini bread is so amazing and the taste of vanilla and cinnamon are so delicious. I ate this every day for breakfast for as long as it lasted (which wasn’t too long), and it was also a great snack. The best thing about it was that it was a wonderfully tasty way to get rid of our hoards of zucchini!