Cybele Pascal's Blog

Mastering the First Impression: Your intriguing post title goes here

Engaging Introductions: Capturing Your Audience’s Interest

The initial impression your blog post makes is crucial, and that’s where your introduction comes into play. Hook your readers with a captivating opening that sparks curiosity or emotion. Address their pain points or questions to establish a connection. Outline the purpose of your post and give a sneak peek into what they can expect. A well-crafted introduction sets the tone for an immersive reading experience.

Crafting Informative and Cohesive Body Content

Within the body of your blog post lies the heart of your message. Break down your content into coherent sections, each with a clear heading that guides readers through the narrative. Dive deep into each subtopic, providing valuable insights, data, and relatable examples. Maintain a logical flow between paragraphs using transitions, ensuring that each point naturally progresses to the next. By structuring your body content effectively, you keep readers engaged and eager to learn more.

Powerful Closures: Leaving a Lasting Impression

Concluding your blog post isn’t just about wrapping things up – it’s your final opportunity to leave a strong impact. Summarize the key takeaways from your post, reinforcing your main points. If relevant, provide actionable solutions or thought-provoking questions to keep readers thinking beyond the post. Encourage engagement by inviting comments, questions, or sharing. A well-crafted conclusion should linger in your readers’ minds, inspiring them to explore further or apply what they’ve learned.

The Art of Drawing Readers In: Your attractive post title goes here

Engaging Introductions: Capturing Your Audience’s Interest

The initial impression your blog post makes is crucial, and that’s where your introduction comes into play. Hook your readers with a captivating opening that sparks curiosity or emotion. Address their pain points or questions to establish a connection. Outline the purpose of your post and give a sneak peek into what they can expect. A well-crafted introduction sets the tone for an immersive reading experience.

Crafting Informative and Cohesive Body Content

Within the body of your blog post lies the heart of your message. Break down your content into coherent sections, each with a clear heading that guides readers through the narrative. Dive deep into each subtopic, providing valuable insights, data, and relatable examples. Maintain a logical flow between paragraphs using transitions, ensuring that each point naturally progresses to the next. By structuring your body content effectively, you keep readers engaged and eager to learn more.

Powerful Closures: Leaving a Lasting Impression

Concluding your blog post isn’t just about wrapping things up – it’s your final opportunity to leave a strong impact. Summarize the key takeaways from your post, reinforcing your main points. If relevant, provide actionable solutions or thought-provoking questions to keep readers thinking beyond the post. Encourage engagement by inviting comments, questions, or sharing. A well-crafted conclusion should linger in your readers’ minds, inspiring them to explore further or apply what they’ve learned.

Crafting Captivating Headlines: Your awesome post title goes here

Engaging Introductions: Capturing Your Audience’s Interest

The initial impression your blog post makes is crucial, and that’s where your introduction comes into play. Hook your readers with a captivating opening that sparks curiosity or emotion. Address their pain points or questions to establish a connection. Outline the purpose of your post and give a sneak peek into what they can expect. A well-crafted introduction sets the tone for an immersive reading experience.

Crafting Informative and Cohesive Body Content

Within the body of your blog post lies the heart of your message. Break down your content into coherent sections, each with a clear heading that guides readers through the narrative. Dive deep into each subtopic, providing valuable insights, data, and relatable examples. Maintain a logical flow between paragraphs using transitions, ensuring that each point naturally progresses to the next. By structuring your body content effectively, you keep readers engaged and eager to learn more.

Powerful Closures: Leaving a Lasting Impression

Concluding your blog post isn’t just about wrapping things up – it’s your final opportunity to leave a strong impact. Summarize the key takeaways from your post, reinforcing your main points. If relevant, provide actionable solutions or thought-provoking questions to keep readers thinking beyond the post. Encourage engagement by inviting comments, questions, or sharing. A well-crafted conclusion should linger in your readers’ minds, inspiring them to explore further or apply what they’ve learned.

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BFree Gluten Free Breads

BFree Multiseed Bagels

 

Before anything, I want to get one thing off my chest.  I have not posted on this blog in OVER A YEAR.  I can’t rightly keep blogger in my bio anymore.  But that doesn’t mean I haven’t been thinking about it, or wanting to. It just means, I am plum out of time.  (Shame, embarrassment, guilt, and imposter syndrome slightly expunged). So now, onto the good stuff! The stuff that’s bringing me back to post.  Bread. That’s right, BREAD! There are very few things in life that I love as much or more than bread.   My kids, my husband, my dog, my cat… well, maybe not my cat. Don’t tell her. She’ll develop a bread complex.

However, finding gluten-free bread has been quite a challenge over the years, and finding allergy-friendly, gluten-free bread has been like seeking the Holy Grail. There is some good bread out there (Canyon Bakehouse), but it’s not easy to find and it’s expensive. There is a good Gluten-free bakery in LA, Rising Hearts Bakery, but I have to get in my car and drive there specifically for bread. Because the bread at my local grocery store just doesn’t cut it. You KNOW what I’m talking about. Dense, rocks, dry, too much yeast, bread that’s like foam or worse, styrofoam. Bread with too much xanthan gum or guar gum, that has a slimy gummy finish. It’s often been, well, just not worth it to bother. And I do have bread recipes of my own, (see my Pita),  and I like some of the bread mixes out there (Luce’s bread is divine and crusty), but I am a very busy working mom and making bread from scratch or even from a mix is not in the cards most days of the week. Plus, I don’t own a bread machine. (First World Problems).

For many years, I thought I’d tackle this frontier. I’d launch bread products. Rolls, sandwich bread, pita, tortillas, maybe even bagels. However, my Cybele’s Free-to-Eat cookies have kept me occupied for more years than I ever anticipated and more years than I like to admit. Additionally, the challenges of bread and its short shelf life were daunting to me.

I’d all but given up on good bread and had settled on the passible gluten-free bread at Trader Joe’s.

I didn’t even know there was anything else out there.   Until a pot of gold from the end of the rainbow in Ireland landed on my doorstep.  Say what? A heaven-sent basket of bread. (Okay, it came in a cool shipper packed in dry ice, but to me it looked like it had angels singing and the wafting steam of fresh baked bread rising out of a homey tea towel.) I really said “Score!” as I opened it.  There was sandwich bread, multigrain sandwich bread, hot dog rolls, dinner rolls, bagels, wraps in two flavors, and pita bread. To a bread starved free-from eater, this is truly manna from Heaven.

And I have eaten all of it. Yup, I ate it all. I shared a little bit with my family, but I hid some of it in the back of the freezer for myself. And by the way, the freezer is where they recommend you store their products if they aren’t being eaten immediately.

BFree Soft White Rolls

My takeaway? My favorite were the dinner rolls, crusty on the outside, chewy on the inside, without any weird aftertaste or gumminess. Second favorite, the sandwich bread, both white and multigrain. And third, the Pita bread, which is the perfect size for a sandwich. Usually, one needs to cut the pita in half for the sandwich, and it breaks and splits and is hard to stuff. Not so with theirs – it’s the perfect size to begin with. Bravo, BFree!

For more info:

About BFree Foods

Based out of Dublin, Ireland and manufacturing for the U.S. market in Montebello, California, BFree Foods is an innovator in the wheat and gluten-free bread product category. Passionately dedicated to providing exceptional taste, nutrition profiles and performance, BFree’s wraps, rolls, bread loaves, bagels and pita breads maintain the texture of traditional bread products but are free from gluten, wheat, dairy, egg, nuts and soy. All BFree products are allergen and vegan-friendly, low-fat and high- fiber, making them ideal for health-conscious consumers across the globe. For additional information, visit US.BFreeFoods.com or find the brand on Facebook, Twitter, Instagram and YouTube.

 

 

 

 

Brussels Sprouts and Parsnips with Balsamic Honey Glaze

Brussels Sprouts and Parsnips with Balsamic Honey Glaze

 

Makes 6 servings

Free From gluten and all top 8 allergens

 

Green vegetables are thought to bring affluence in the New Year, as they are the color of money. To triple the prosperity, I’ve combined them here with golden parsnip “coins” and finished with a luxurious sauce. Happy New Year!

 

2 lbs medium to large brussels sprouts

1 1/2 lbs parsnips, peeled and sliced into 1/2-inch thick rounds

6 tbsp + 1 tsp olive oil, divided

1 tsp kosher salt

1/2 tsp freshly ground black pepper

2 tbsp finely minced shallot (about 1 shallot)

1/4 cup balsamic vinegar

1 tbsp honey

 

1. Position one rack in the bottom third of oven and a second in the middle. Preheat oven to 450° F. Line 2 large baking pans with aluminum foil.

2. Trim any brown ends off sprouts and remove yellowed leaves. Cut each sprout in half lengthwise.

3. In a large bowl, combine sprouts and parsnips with 6 tablespoons of oil, salt and pepper, and toss well to evenly coat. Divide the seasoned vegetables between the prepared pans and spread into a single layer.

4. Place a pan on the bottom oven rack and the other on the middle. Roast 15 minutes. Stir vegetables, return to the oven, switching rack positions. Roast 10-15 minutes, until sprouts are crispy and browning and parsnips are turning golden.

5. Meantime prepare glaze by heating 1 teaspoon oil in a small pan over medium heat. Add shallots and cook 2 minutes, stirring often, until starting to brown. Add vinegar and honey, increase heat to medium-high and cook at a rapid simmer, stirring often, until syrupy and reduced by half, about 4 minutes.

6. Transfer roasted vegetables to a serving bowl, drizzle with glaze and toss to coat. Serve hot.

 

Brussels Sprouts and Parsnips with Balsamic Honey Glaze  © 2015 by Cybele Pascal

This recipe first appeared in the Winter 2015 issue of Allergic Living Magazine

Lentil and Herb Stuffed Mushrooms

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Lentil and Herb Stuffed Mushrooms

 

Makes 6 servings

Free From gluten and all top 8 allergens

 

Lentils are said to resemble mini coins, and an abundance of these tiny edible legumes symbolizes wealth in the New Year. This rich and flavorful gluten-free appetizer can be prepared through Step 4 and chilled a day in advance. Just before your guests arrive, drizzle the stuffed caps with olive oil and bake.  To make vegan, omit the pancetta.

 

30 crimini mushrooms (2-3 inches wide)

4 tbsp olive oil, divided

1 1/2 oz (42 g) pancetta, diced (optional)

1/2 cup (120 mL) minced red onion

1 tsp chopped fresh thyme

1 tsp chopped fresh sage

pinch crushed red pepper

3 cloves garlic, minced or crushed

1/2 tsp salt + additional for mushroom caps

2 tbsp dairy-free, soy-free buttery spread

1 cup (250 mL) cooked lentils (1 15 oz can, drained)

2 tbsp chopped fresh parsley

1 cup (250 mL) gluten-free, allergen-free bread crumbs

1/2 cup (120 mL) shredded dairy-free, soy-free cheddar cheese alternative (such as Daiya)

freshly ground black pepper

paprika, for sprinkling

 

1. Preheat oven to 425° F. Line a large baking sheet with parchment paper.

2. With a dry paper towel, gently wipe dirt off mushrooms. Remove stems. Trim off the rough bottoms of stems. Finely chop remaining stem portions. Place mushroom caps, top-side down, on the prepared baking sheet.

3. Heat 2 tablespoons olive oil in a large saute pan or a Dutch oven over medium heat. Add pancetta and cook 2 minutes, stirring often. Add onion, thyme, sage and crushed red pepper and cook 2 minutes, stirring often. Add garlic and cook 1 minute, while stirring. Add chopped mushroom stems and 1/2 teaspoon salt and cook 3 minutes, stirring often. Add buttery spread and stir to combine. Remove from heat.

4. In a medium bowl, mash 1/2 cup lentils until relatively smooth. Stir in remaining lentils, cooked mushroom mixture and parsley. Add bread crumbs, shredded cheese alternative, and a few turns fresh black pepper. Stir gently to combine.

5. Lightly sprinkle mushroom cap cavities with salt. Stuff each with a rounded tablespoon of lentil stuffing. Lightly sprinkle tops with paprika.

6. Drizzle stuffed mushrooms with remaining 2 tablespoons olive oil. Bake for 30 minutes, until mushroom are tender and filling is golden brown. Transfer to a platter and serve warm.

 

Lentil and Herb Stuffed Mushrooms © 2015 by Cybele Pascal

This recipe first appeared in the Winter 2015 issue of Allergic Living Magazine

Gluten Free Mushroom Gravy

Versatile Gluten-Free Mushroom Gravy

 

Makes 3½ cups

Free From gluten and all top 8 allergens

 

This flavorful gravy is great on just about anything savory, but it was tailor-made for my Light and Fluffy Mashed Potatoes and Meatloaf Meatballs (recipes to follow). Leftovers can be refrigerated for up to 1 week in an airtight container. If it thins in storage, whisk in a little more cornstarch and heat to thicken. ALSO GREAT FOR THANKSGIVING.

 

½ cup minced yellow onion

2 cloves garlic, crushed or finely minced

¼ tsp dried thyme

1 pound sliced mushrooms

¼ tsp salt

4 cups allergen-free beef stock (look for allergen-free brand), divided

2 tbsp cornstarch

1 tbsp chopped fresh parsley

freshly ground black pepper

 

1. Heat oil in a large skillet or Dutch oven over medium-high heat. Add onions and sauté 1 minute, until starting to soften. Add garlic and thyme and sauté 30 seconds.

2. Reduce heat to medium, add mushrooms and salt. Cook 10 minutes, stirring occasionally, until mushrooms have cooked down and are browned.

3. Add 3 cups beef stock and bring to a simmer. In a medium bowl, whisk remaining 1 cup beef stock with cornstarch and drizzle into pot while whisking.  Simmer on medium-low heat, stirring often, until thickened, about 20 minutes.

4. Whisk in parsley. Add salt and pepper, to taste. Serve hot.

 

Versatile Gluten-Free Mushroom Gravy  © 2014 by Cybele Pascal

This recipe first appeared in the Fall 2014 issue of Allergic Living Magazine

Grilled Gluten Free Panzanella Salad

Grilled Panzanella Salad

 

Makes 6 servings

Free From gluten and all top 8 allergens

 

It’s still 100 degrees here in Southern California, and while it’s technically fall, cool autumn days seem nowhere in sight. And so, we continue to dine al fresco, and prefer to stay away from the stove as much as possible.  Take advantage of your grill with this light and flavorful Grilled Gluten-Free Bread Salad.  Farmer’s Markets are still overflowing with all varieties of vine ripe tomatoes and basil, so grab them while it’s hot! For added texture you can also throw in some diced cucumber, or add some artichoke hearts.  This recipe is very adaptable and always delicious.

 

1 small garlic clove, crushed

½ tsp dried oregano

¼ tsp kosher salt, plus additional for seasoning bread

freshly ground black pepper

2 tbsp balsamic vinegar

½ cup extra-virgin olive oil, divided

1 small shallot, thinly sliced

2 lbs ripe tomatoes of varying colors and sizes

8 oz (6-8 slices) gluten-free allergy-friendly white bread

1 large garlic clove, cut in half

2 tbsp drained capers

½ cup chopped fresh basil (or parsley)

 

1. In a large serving bowl, combine crushed garlic, oregano, ¼ teaspoon salt and a few turns pepper. Stir in vinegar. Slowly drizzle in ¼ cup oil, while whisking to emulsify. Add shallot, stir to combine and separate the rings. Chop tomatoes into chunks, or halve cherry tomatoes, then add to bowl and toss gently with vinaigrette.

2. Heat grill to medium.

3. Brush bread on both sides with remaining ¼ cup olive oil and lightly sprinkle with salt and pepper. Grill 3-4 minutes per side until browned and slightly charred. Rub cut garlic half over one side of bread slices. Let cool 5 minutes. Cut into 1-inch cubes.

4. Gently stir capers and basil into tomato mixture. Add bread and toss well to combine. Serve immediately.

 

Grilled Gluten-Free Panzanella Salad © 2014 by Cybele Pascal

This recipe first appeared in the Summer 2014 issue of Allergic Living Magazine

Photo courtesy of Saveur.

Grilled Tuscan Pork Loin

Grilled Tuscan Pork Loin

 

Makes 6 servings

Free From gluten and all top 8 allergens

Enjoy summer dining al fresco with this Italian-inspired entrée. It pairs beautifully with panzanella (recipe coming later this week), a fresh tomato, basil and bread salad that can be prepared on the barbecue, right alongside the pork, with your favorite crusty gluten-free loaf. Also great with my Grilled Corn and Avocado Salad or my Allergy-Friendly Focaccia and simple greens.

 

Ingredients

2 1 lb pork tenderloins

1½ tbsp minced garlic (5 or 6 cloves)

1 tbsp chopped fresh rosemary

2 tsp chopped fresh thyme

1½ tsp grated lemon zest

½ tsp rubbed sage

½ cup fresh-squeezed lemon juice (4 lemons)

¼ cup honey

1 tbsp kosher salt

few turns freshly ground black pepper

¼ cup extra-virgin olive oil

 

1. Rinse tenderloins and pat dry. Trim off silver membrane and place in a sealable 1-gallon plastic bag.

2. Combine garlic, rosemary, thyme, zest and sage in a small bowl. Whisk in lemon juice and honey until dissolved. Add salt and pepper. Slowly whisk in olive oil. Pour mixture into tenderloin bag. Squeeze out air and seal. Turn to ensure meat is well coated. Let marinate in refrigerator 4 hours or optimally overnight.

3. Remove pork from refrigerator. Heat grill on medium-high 10-15 minutes. Brush grates liberally with oil.

4. Pull tenderloins from marinade and place on preheated grill. Grill 4 minutes, lid closed, flip, grill 4 minutes, lid closed. Flip again, and grill 4 minutes, lid closed. Flip pork one more time, turn off heat, close lid and let rest on grill 6 minutes.

5. Transfer pork to a platter and let rest 5 minutes. Carve into ½-inch slices against the grain. It will be light pink in the center but well done on the ends. Serve with juices that have collected.

Grilled Tuscan Pork Loin © 2014 by Cybele Pascal

This recipe first appeared in the Summer 2014 issue of Allergic Living Magazine