Bake 425º Pizza Review

For once the suburbs beat Chicago to something yummy.  New local business, Bake 425°, promises Farm-to-Crust Bake at Home pizza and operates in Highland Park, Hinsdale, Evanston, Glencoe, Winnetka and Lake Forest.  Bake 425° took over the hole left by HomeMade Pizza Kitchen but with a modified format.  Owner, Bill Borneman, decided to keep the ease of the pre-made ready to cook pizza but shift to locally sourced, small batch and organic ingredients.  Specialty diets are honored with gluten free crust and vegetarian pizza options.  For traditionalists, classic cheese, Margherita and “pick your own topping” choices begin the menu.  Adventurous pizza monsters (like us) will be pleased, however, by the unique menu items like Poblano and Chicken Sausage pizza or the Earth Lover pizza with truffle oil, Yukon Potatoes, Portabello mushrooms and Béchamel.

20151118_213916-1

Bake 425° gave us one pizza, one salad and a cookie to sample and review.  We chose the Go Green vegetarian pizza, Sunshine salad and chocolate chip cookie.

What we liked:

Pizza: The Go Green pizza comes with pistachio pesto sauce, brussel sprouts, quartered cherry tomatoes, garlic oil and mozzarella.  Pesto sauce on pizza is a total thumbs up and the brussel sprouts were (thankfully) roasted and crisp.  Crust is whole grain so some consumers may not be used to the dough’s heartier taste compared to white flour.

20151118_215721

Salad: The Sunshine salad was filled with spicy arugula greens, roasted butternut squash, pine nuts and shaved mozzarella.  Lemon oil dressing complimented the mix with a tart and bright flavor.  The salad did need a little bit of salt and pepper to balance the sour lemon.

20151118_213807-1

20151118_213817

Ease of Cooking: Bake 425° gives you everything you need to cook your ‘za, except an oven of course.  Instructions are clear and you are provided with parchment paper for cooking, eliminating the need for any pans or clean up!

Serving Sizes: We fed three people, which averaged about $10 dollars a person…not bad for a quality take home meal.

20151118_220414

What we would change:

The Chocolate Chip Cookie: Nothing really against the taste of the cookie but after eating a pizza, maybe the gelato that Bake 425° offers would balance out the meal better than ending with more dough.  We were so stuffed from the pizza, we barely touched the chocolatey dude.

Why would you try it?

When you are having one of those “I wanna stay in my blankey and bake on my couch” kind of nights, Bake 425° can simplify your night without compromising your taste buds.

Advertisements

Go Macrobar for Vegan Energy

Good things come in small packages!  That’s what Kate always says about her height and what Monica says about GoMacro’s Macrobars.  Pocket sized (more like IPhone sized for your back pocket) Macrobars pack a healthy snack punch and cater to an array of dietary needs and taste preferences.

image

Sweet back story: Co-founder, Amelia Kirchoff, grew up on a cozy London farm where her parents used the minimal produce they grew to sustain themselves. In 2003, after being diagnosed with breast cancer and enduring a lumpectomy and brachytherapy, Amelia turned down additional treatments  and turned up for a macrobiotic diet and lifestyle. Amelia’s adult daughter, GoMacro co-founder and CEO, Jola Sonkin, supported and joined her in her lifestyle change.

Macrobiotic nutrition focuses on increasing your intake of whole grains, produce and beans while limiting or excluding meat, dairy, eggs and processed foods.  Controlled amounts of fish and healthy dessert are acceptable so Amelia ventured into the world of scrumptious vegan goodies with farm fresh fruits and grains from their Midwest family farm.

GoMacro meditates on basic tenets to guide its products: Sustainability, Giving Back, Macrobiotics, Wholesomeness and (Hip Hip…no hippos or any other animal for that matter!) Vegan

Macrobars go for the green-gold with plant based proteins, gluten/additive/GMO freedom, organic origins, compostable containers and a reduced carbon footprint.

Our must have Macrobars:

Our taste buds meandered around the tropical tastes of the Balanced Goodness Macrobar, with coconut and crunchy granola. We are suckers for coconut!  The Sunny Uplift with tart cherries and sweet berries tempted our tummies with it’s ripe chewy fruit bits and the Morning Harvest Macrobar with apple and walnut reminded us of a warm baked apple on a crisp autumn day.

image

Macrobars have a tiny ingredient list and there is no foreign” hydra-processed-glutamate PBA” (we made that up) Frankenstein like ingredients. Expect brown rice syrup or coconut sugar, nut or seed (!) butters, cacao and more fruit than an orchard squeezed into a colorful pouch. Kate went on a stint of what she calls the mornin’ Macrobar mania.  Basically, it means you roll out of bed as late as possible, pack a Macrobar, fresh pressed veggie juice and an apple in your bag for a breakfast that lasts til’ lunch.  Trusted by athletes (like the LA Clippers) and fit dabblers (like us) alike, Macrobars offer balanced energy as well without the crash.

Macro-your way to Whole Foods or online to treat yo’self with a full sized Macrobar or a Macrobar mini for those max hunger moments.