{2Good2B Bakery & Cafe}

Delicious food for all? For those of us in the gluten-free community options are growing, but for those with more than just gluten-free needs it's difficult to find food that is (what I like to call) everything-free.  How often have you wished for a bakery, deli or even coffee shop where you could completely relax, perhaps even eat and drink everything on the menu? Not possible, right?  Well, I am excited to announce that such a place has emerged.

2Good2B is the name and everything-free food is the game. Located in the heart of San Diego's own seaside town of Encinitas, 2Good2B is an appropriate name for the quality and variety provided by this lovely cafe and bakery.  All items listed on their menu are gluten-free, soy-free, corn-free, peanut-free and occasionally dairy-free and egg-free.  Started by self proclaimed foodies Mike Barbanti and Diana Mourato Benedek, this place brings deliciousness to another level.  Their standard is not limited to the gluten-free or allergy-friendly crowd, but to all.  Their breads and desserts rival and I would say even trump those filled with gluten, soy, corn and many other typical ingredients.  See their website for more about their personal health journeys and the creation of 2Good2B.

Options are wide and favorites have already been established.  With freshly baked choices like chocolate pecan cranberry oatmeal cookies and vanilla bean passion fruit muffins, how could anyone resist? Everything goes quickly, so early orders and pick-ups are recommended.  

I heard about 2Good2B last week and headed straight over! As my husband and I drove up I immediately noticed the beautiful "gluten-free" writing in the window and practically bounded out of the car with excitement.  Entering the cafe we were immediately engulfed by the mouth-watering aroma of freshly baked bread.  In cases near the door, rows and rows of beautiful cupcakes and brownies quickly drew my eye.  I glanced at the menu and my excitement heightened.  Quiches, pizzas, sandwiches, paninis, and salads?  All GF? Really? Then I saw it, the origin of the lovely smell: a case full of fresh breads and gorgeous baguettes.  As I stood staring at the case, a kind voice greeted me and asked if I needed anything.  I introduced myself and met the assistant manager, Jack, who turned out to be one of the most gracious individuals I have ever met.  He sent us home with many tasty treats to photograph and try.  His passion for helping others find safe food is obvious.  The atmosphere he provided clearly stemmed from the heart of 2Good2B's creators, Mike and Diana.

2Good2B focuses on high quality foods, drinks and desserts, using many local and organic ingredients.  You can enjoy a tasty, moist muffin with a steaming loose leaf tea with the knowledge that you're eating well while sustaining your local community! When picking their vendor for coffee and tea 2Good2B chose Virtuoso: a local, certified organic company that carries products known for being easier on the stomach.  Once again, a clear sign that Mike and Diana have thought carefully about every detail, creating the perfect environment for people with sensitive stomachs!

Our lunch that afternoon consisted of many personal recommendations from Jack.  We decided on a delicious panini with the artisan rosemary bread made fresh that morning (which he paired perfectly with vegetable chips) and two refreshing and invigorating drinks, the Moroccan Mint tea with honey over ice and the spicy Virtuoso Chai tea.  We followed the panini with Mike's famous baguette and lemon cupcake.  My favorites were the baguette and rosemary bread.  I felt transported to Paris with each moist and buttery slice.  Heaven on earth.  Needless to say, we savored each bite and devoured every last morsel!

My only hesitation with the breads lies in the teff and millet flours.  I have a sensitivity to these flours.  Even though I can't eat too much, the flavor of the breads is still amazing.  If I may, I would like to put in a request.  I would love to try artisan breads from Mike that incorporate other gluten-free flours. He may even be up for creating the treat I miss the most: the croissant!  He is quite an artist in the kitchen, so perhaps such options will come in the near future!

There are so many varieties and specialties available that I could expand on!  You will just have to discover them for yourself! The menu alone should get you out of your seat, but honestly the atmosphere was what made the entire experience golden.  I hope you all jaunt over to 2Good2B as soon as you can.  It's everything you dreamed it would be.
Enjoy!

{Heads Up}
The bakery and cafe will be undergoing a renovation from Jan 22nd to February 4th.  Menu options will be increasing to include such delights as pot pies, soups, mac and cheese dishes, meatball subs, calzones, cinnamon rolls and cinnamon breads.  Make sure to stop by before they close and then head over after Feb 4th for all the new treats! I'll be there! 

{All photos taken and provided by Sweet and Salty Life}

Cranberry Acorn Squash Goat Cheese Pizza

Welcome to the season of Fall! I would like to say it's my favorite season, but honestly it's always been a wash between Fall and Spring.  Yet, every time I notice that brisk chill in the air or the changing color of leaves, Fall quickly takes first place in my heart.  For now it has my loyalty and as I start pulling out those cozy scarves and warm jackets my excitement will grow even more.  

Obviously, I believe such a magnificent season must be brought in with style and celebration.  You may laugh, but Thursday was the official first day of Fall and I created a Fall-inspired meal.  I didn't plan to make it feel like Thanksgiving, but my central ingredient is typically on the Turkey day menu.  I had an Acorn Squash that was a little past due and needed to be used, so I decided to try a new twist on an old favorite: a colorful Fall pizza!  My pizza dough continues to rock my family's taste buds, so it works wells as a base for any fun creative dish.  

Here's the outcome of my Fall and Acorn Squash inspirations! I hope you can give this delightful recipe a try! 

{Cranberry Acorn Squash Goat Cheese Pizza}

~makes 12 squares

For the Dough:

1 package of dry, active Yeast

1 tbsp Sucant
1 cup warm Water

3 Tablespoons Olive Oil

1 teaspoon crushed dry Rosemary

1 teaspoon of Oregano

1/2 teaspoon Cardamon

1/2 teaspoon Curry Powder

1/2 Tablespoon Apple Cider Vinegar

1 teaspoon Sea Salt

1 teaspoon Xanthan Gum

1/4 cup Sucant (Organic Evaporated Cane Sugar works as well)

2 1/2 cup Bob's Red Mill All-Purpose Flour

For the Topping:

1 ripe Acorn Squash

1 Tablespoon Olive Oil

2 Tablespoons Pure Maple Syrup

1/4 teaspoon of Sea Salt 

2 cups fresh or defrosted Cranberries

1 cup sautéed Onions

Goat Cheddar and Brie Cheese

To begin, combine 1 cup warm water (following temp. directions on your yeast package) with the Yeast and Sucant in a small bowl and whisk.  Let it sit for 5-10 minutes allowing the yeast to proof and foam.

While the yeast works, combine everything except the flour in a large bowl. Then add the proofed yeast and flour. Mix it all with a spatula and work the dough into a ball for 2-3 minutes. Cover your pizza stone or 10x13 baking sheet with olive oil and sprinkle cornmeal all over to keep it from sticking.

Finally, drop the dough with the aid of your spatula onto the stone.  Wet your hands to flatten and spread the dough evenly to the thickness you want your crust to be.  Lightly coat the dough with olive oil.  This will help it brown beautifully.

Place pizza in pre-heated oven at 425 degrees and bake for 10 minutes. 

To prepare the Acorn Squash, microwave it whole for 2 minutes to soften it.  Cut in half and scoop it clean.  Then continue to slice into little half moons about 1/2 inch or so thick.  Toss in a large bowl with the Olive Oil, Sea Salt and Maple Syrup until well covered.  Place on parchment lined sheet and pour remaining liquid over the squash. 

Pull your pizza out and turn the oven down to 375 degrees.  When ready place the Acorn Squash in the oven for about 20 minutes or until soft.

Meanwhile grate fresh Goat Cheddar and Brie all over the pizza until it's well covered.  Top it with the Cranberries and lightly sautéed Onions.  Once the Squash is ready pull the skins off and place them on top, either moonshaped or diced.  Once the cheese begins to bubble pull it out and let it cool.  

I hope this new twist on pizza brings the fall season home for you! Happy brisk and cozy days to you!

{For more delicious recipes}
Gluten Free Wednesday

Slightly Indulgent Tuesday

MMMondays

Just Another Meatless Monday

My Meatless Mondays

Mouthwatering Mondays

Tuesday Night Supper Club

Tasty Tuesdays

Family Pizza

It felt like a pizza night. You know those days. It typically includes a craving for something hot, crispy  and yet soft, with a gooey cheese and tangy, sweet tomato flavor.  For those of you who are new to my blog I have a tasty pizza recipe I like to use that I adapted from Karina the Gluten-Free Goddess.  
I'll alter the spices in the dough and vary the toppings I use, but it always produces an unforgettable Italian meal.  So this week I thought I would share the new twist I used for my pizza night. The result was fabulous.  My family ate more than their fair share of slices, left nothing but crumbs and begged for a second round, thus giving me confidence to once again share this recipe with you.  I encourage you to give it a try and come up with your own flavorful toppings and seasonings.  When you do, share it with all of us back here on this post.  I'd love to hear how it turns out.  Bon Appetit everyone!

A Local Review....

Pizza...the glorious American food that unfortunately has been off limits for me since October 2008, when I discovered my food intolerances/allergies.  Like most gluten-free individuals I see pizzas in grocery stores such as Mother's Kitchen, Foster Farms and Whole Foods and get excited, unitl I read the list of ingredients.... I am not just gluten-free so these pizzas never quite met up to my "standards".   After a bit of giving in and trying gluten-free, but not dairy-free or soy-free and finding myself felling...well let's just say, rather nauseaus,  I began experimenting with my own recipes.  A few months ago I found the recipe I posted  on this blog in January and, oh goodness, I was pretty excited.  There is always room for improvement, so I am sure I will alter the recipe next time I use it, but for now it  gaurentees deliciousness.

Despite my wonderful recipe, I missed the convenience of pick-up or delivery pizza. So I was intrigued when I my Dad emailed me last week about a  local pizzaria that claimed to offer vegan and gluten-free pizza.  We decided to check it out.

Friday night I pulled into the parking lot eager to find Paridise Pizza.  There it was, tucked away in the corner of a small, business complex.  In a rather hidden location, I would not have found it if I had not had the address handy.  I walked in and was greeted by the friendly staff.  I grabbed a menu and began parusing the options.  The prices were reasonable, there were many combinations to choose from and they all sounded even more wonderful when I saw the option of a gulten-free crust at the bottom...oh joy! I asked about the rest of the ingredients within the crust and the staf was more than willing to list them off.  Good to go! There was no soy, egg, dairy or gluten, only an extra charge of $2.  I ordered and walked out of there in 15-20 minutes with one 12" regular Zen pizza, for my family, and two 8" gluten-free pizzas (one Zen as well and one Royal Hawaiian).

The owner, Mychal Dourson was present when I arrived and eager to answer any questions I had.  His nephew, I believe...sorry Mychal if I remember incorrectly...is celiac and Mychal wanted to offer him the chance to order a pizza like everyone else.  He bought a smal package of pre-made crusts and on a whim included them on his the menu.  He shared how surprised he was when he opened to find that his first ten customers asked for the gluten-free crust! Since then, he has been ordering more crusts and trying different brands.  He asked me to get back to him about the crust he used for the pizzas I ordered...so Mychal here are my thoughts:

The toppings were delicious, but the crust was unfortunately very dry and crumbly.   It did not have much flavor and had a stiff texture. 
I would encourage you Mychal to continue searching!

My two requests, Mychal... goat cheese and a thicker, softer crust! I look forward to trying your pizzas again!