This lovely chowder courtesy of the Gracehill Bed & Breakfast in Townsend, Tennessee can be made gluten-free by using corn starch in place of the flour.

Gluten Free Corn Chowder

Ingredients

2 C water
2 C diced peeled potatoes
½ C sliced carrots
½ sliced celery
¼ C chopped onion
1 tsp salt
¼ tsp pepper
¼ C butter (“Mom” prefers organic)
¼ C all-purpose flour or substitute 2 Tbsp of corn starch for the flour to make it gluten-free
2 C milk (“Mom” prefers organic)
3 C (12 ounces) shredded cheddar cheese (“Mom” prefers organic)
2 cans (14-3/4 ounces each) cream style corn
1 can while kernel corn

Preparation

Place water in a 2-quart microwave-safe dish, cover and heat until boiling. Add potatoes, carrots, celery, onion, salt and pepper. Cook, uncovered, on high for 8-10 minutes or until veggies are crisp tender; set aside (do not drain.) Meanwhile, in a 3-quart dish, microwave butter on high for 50-60 seconds or until melted. Stir in flour until smooth. Gradually stir in milk. Cook, uncovered, on high for 6-7 minutes or until thickened, stirring every 2 minutes. Add the cheese. Heat for 1 to 1-1/2 minutes or until the cheese is melted. Stir in the corn and reserved veggies. Cook on high for 2-3 minutes or until heated through.

Yield 10-11 servings, 2-1/2+ quarts.

*Recipe and image courtesy of BNBFinder.com.*
Recipe link: http://www.bnbfinder.com/?action=recipeDisplay&innId=16222&recipeId=1810

Crunch on this! For healthful noshing in the New Year to keep weight loss goals in check, Crunchies® natural snacks are the perfect alternative to a bag of potato chips! The freeze-dried fruits and vegetables keep adults and kids alike crunching on a wide variety of fruits and veggies! “Mom” is loving that there are only 100 calories or less per serving, and the crunch factor plus the fresh, tart fruit & vegetable taste is extremely tasty.

The Crunchies® line of freeze-dried fruits and vegetables are free of additives, chemicals, preservatives or unhealthy ingredients, and come in convenient resealable for easy snacking anytime. These make great nutritious additions to your child’s lunchbox, too!

Why do we love Crunchies®?

No sugar added
No Preservatives
Gluten/Wheat Free
Kosher Certified
Non GMO
Approved by Weight Watchers
Fat free fruits; low fat veggies
Less than 100 calories per serving
Crunchies have a 24 month shelf life and are in resealable bags so they stay fresh after being opened

Crunchies® are available in four varieties, including Fruit Crunchies®, Veggie Crunchies®, Organic Crunchies® and Corn Crunchies®. In addition, they now have smaller Munch Paks available in the following fruit varieties: Cinnamon Apple, Mango, Mixed Fruit, Pear, Pineapple and Strawberry.

Not just for snacking on, Crunchies® can also be used in recipes, and the website offers an interesting recipe selection using Crunchies® for more fun in the kitchen!

To learn more about Crunchies®, please visit www.crunchiesfood.com.

*Company generously provided samples and images for this piece.*

We are big fans of Wholly Wholesome at Tiny Green Mom, and this traditional pecan pie can be made with a spelt or gluten-free crust this season, so everyone can enjoy it!

Aunt Bonnie’s Pecan Pie

Ingredients

1/2 Cup Sugar (“Mom” prefers organic sugar or Stevia in the Raw)
1 Cup Corn Syrup
4 Tablespoons Butter (“Mom” prefers organic)
3 Eggs, beaten lightly (“Mom” prefers organic, cage-free eggs)
1 teaspoon pure vanilla extract
1 pinch salt
1 9-inch Wholly Wholesome Pie Shell (White, Whole Wheat, Spelt, Gluten Free)
2 Cups broken pecans (broken into small pieces)
60 whole pecan halves for the topping

Preparation

Combine sugar and syrup in a fry pan over a medium heat for 5 minutes
Melt butter into mixture
Set aside to cool (if you’re in a rush, put the pan on a bed of ice in the sink)
Preheat oven to 400 deg F.
Once cooled, add eggs, salt and vanilla
Fill pie shell w/broken pecans
Pour syrup mixture over pecans until it’s just below the rim
Arrange pecan halves on top starting with the largest pecans around the outside in a circle and using progressively smaller pecan halves as you circles move towards the center. Be sure to save some nice small ones for the center.
Place on a piece of foil on top of a cookie sheet and place in the oven
Reduce oven to 350 deg F. and bake for 50 minutes or until pecans are nicely toasted, but not burnt.

*Recipe and image courtesy of Wholly Wholesome.*

The holidays can be a treacherous time for those of us with rebellious intestines. If you’re hosting a holiday brunch or lunch for a crowd, how about including a festive dish that EVERYONE can enjoy? Here’s a delicious solution to your Holiday brunch dilemmas: gluten-free, lactose-Free Blintzes, from Tamara Duker Freuman, MS, RD, CDN

Recipe adapted from Living Without Magazine

Gluten-Free, Lactose-Free Holiday Brunch Blintzes

Ingredients

For the crepes (yields about 8):

Vegetable oil, for greasing pan
3 extra-large eggs, lightly beaten, room temperature
2 Tbs. unsalted butter, melted and cooled
1 cup gluten-free all- purpose flour blend* of choice, more if needed
½ tsp. xanthan gum** (use only if all-purpose flour blend does not contain xanthan or guar gum)
1½ cups lactose-free milk of choice, room temperature; more if needed

Filling

1 cup Green Valley Organics Lactose-Free Sour Cream
1 cup Lactaid cottage cheese
1 Tbs. sugar (or to taste)
1 tsp. ground cinnamon

*Note: Be sure to use GF All Purpose Flour Blends. DO NOT use GF All Purpose Baking Mixes. The “baking mixes “contain chemical leavening agents like baking soda or baking powder and are NOT suitable for this recipe. Also, read the ingredients of your All Purpose Flour blend. If it contains xanthan gum or guar gum, you can omit the xanthan gum called for in the recipe.

Preparation

1.Lightly grease an 8- to 10-inch nonstick skillet with vegetable oil, like grapeseed or canola oil, and set aside.

2.In a large bowl, whisk together the eggs and butter until well combined. Mix the flour blend with the xanthan gum and blend into the egg mixture. Pour in the milk in a slow, steady stream, whisking constantly until batter is smooth. Add more milk or flour by the tablespoon, if necessary, to ensure a smooth and thin batter.

3.Heat prepared skillet over medium heat. Using a large ladle or spoon, place a generous ¼ cup batter into the center of the hot pan, swirling to coat the bottom of the pan in an even layer, taking care not to spread the batter too thin.

4.Cook the pancake until edges begin to brown slightly, about 2 to 3 minutes, and flip with a wide spatula. The pancake will flip easily when ready. Cook the other side for about another 20 to 30 seconds until the pancake is set. Turn the pancake onto a plate lined with a moist tea towel and cover to keep warm.

5.Repeat with remaining batter, layering pancakes one on top of the other. Cover after each addition. You do not need to re-oil the skillet in between pancakes.

6.In a medium-size bowl, mix filling ingredients until well combined. You will likely have some extra, which you can use as a topping. Alternatively, save it for breakfast tomorrow and use it as a spread for toasted gluten-free Cinnamon Raisin bread.

7.Preheat oven to 400°F.

8.To assemble blintzes, place one pancake flat on a plate. Place 2 Tbs. filling on the flat pancake, about one-third of the way from the edge closest to you. Fold the bottom of the pancake over the filling, turn in the sides toward the middle and roll away from yourself to create a cylinder. Repeat with remaining pancakes. Fear not if the filling seems a bit too liquid; just wrap it carefully and place open seam down on the baking pan. It will all firm up during baking, and will turn out better than you could have imagined.

9.Place rolled blintzes in preheated oven and bake for 10 minutes at 400°F. (Alternatively, you can sauté blintzes in a bit of butter or oil in a pan over medium-high heat until crisp, about 5 minutes, flipping halfway through the process. I baked them.)

10.Let blintzes sit for a few minutes before plating and serving to allow filling to set. Serve warm or at room temperature, plain or garnished with extra filling, lactose-free sour cream, or fruit compote.

Yields about 8 blintzes.

More Festive Filling & Crepe Ideas

Create your own holiday tradition by adding festive flavors to this Holiday Blintz recipe:

• Pump-kin Up The Volume: Add ½ tsp. freshly grated nutmeg to the crepe batter and make the filling with 1 cup Green Valley Organics Sour Cream, 2/3 cup organic pumpkin puree, 3 Tbs. sugar or maple syrup (or 1 stevia packet), 1 tsp. vanilla extract and 1 tsp. pumpkin pie spice for a special family brunch on Thanksgiving Weekend.

• Gingerbread Crepes: Add 3 Tbs. molasses, 3 Tbs. sugar, 1 tsp. cinnamon, ½ tsp. ginger and ¼ tsp. clove to the crepe batter for a gingerbread version.

• Cranberry Orange Crepes: Add one 6-oz cup of Redwood Hill Farm Cranberry Orange Goat Yogurt to blintz filling; top crepes with leftover cranberry sauce or relish with an orange zest garnish.

PER SERVING (1 blintz with filling): 229 CAL; 9G PROT; 14G TOTAL FAT (8G SAT. FAT); 17G CARB; 112MG CHOL; 158MG SOD; 2G FIBER; 3G SUGARS

*Recipe and image courtesy of Green Valley Organics.*

Here’s an exciting way to enjoy any leftover pumpkin this season! This creamy smoothie is dairy-free, nut-free, peanut-free, gluten-free, and egg-free.

SoL Pumpkin Smoothie

Ingredients

½ cup pumpkin
½ a banana
1 cup SoL, any flavor
1 cup ice
½ tsp pumpkin pie spice
1 tsp honey

Preparation

Place all of the ingredients into a blender and mix well. Pour into a glass and enjoy.

*Recipe courtesy of SoL.*

These pumpkin-inspired muffins courtesy of The Tefft House located in Plainview, MN will have the whole house smelling simply divine while baking!

Gluten Free Pumpkin Muffins

Ingredients

2 cups gluten free flour (such as Domata or Bob’s Red Mill All Purpose Gluten Free Baking Flour)

2 teaspoons baking powder

½ teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

½ teaspoon nutmeg

¼ cup ground flax seed (optional)

1 cup Libby’s Solid Pack pumpkin

¼ cup sour cream (“Mom” prefers organic)

1 cup light brown sugar

1/2 cup heavy whipping cream

2 eggs (“Mom” prefers cage-free, organic eggs)

¼ cup softened butter (“Mom” prefers organic)

Preparation

Preheat the oven to 350 degrees. Sift together the first seven ingredients.

In another bowl, combine the pumpkin, sugar, cream, sour cream, and eggs. Mix thoroughly. Add the dry ingredients and butter; mix until well blended.

Spray muffin cups with baking spray. Fill each cup almost to the top. Bake for 35 minutes or until a toothpick inserted in the center of the muffin comes out clean. Remove from pans. Serve immediately.

This recipe makes 12 muffins.

*Recipe and image courtesy of BNBFinder.com.*

Tuck a healthier alternative to potato chips in your child’s lunchbox with G.H. Cretors Popped Corn! All-natural and absolutely delicious (yes, “Mom” found it nearly impossible to only eat a handful of any given variety!), G.H. Cretors makes popped corn the good old-fashioned way – by hand in copper kettles! Plus, all of their Kosher and gluten-free snacks are made with all-natural ingredients completely free of GMO’s, artificial colors, flavors and preservatives.

Mom” and her family thoroughly enjoyed the Just the Caramel and Just the Cheese varieties! The bags were gone fairly quickly. Then, to their delight, they discovered that G.H. Cretors had paired the two flavors for a perfectly salty and sweet blend in their Chicago Mix. Ingenious! Instead of having one bag of each flavor open to dip into, the Chicago Mix is the best of both worlds.

For the Just the Caramel corn, pure cane sugar, brown rice syrup (a non-GMO alternative to corn syrup with a lower glycemic impact) and real butter is heated over a flame and then stirred slowly to develop its rich complex flavor and crunch. For the Just the Cheese corn, real cheddar cheese is melted in special kettles and then gently mixed with locally-grown, air-popped corn.

G.H. Cretors Popped Corn is available in 5 mouth-watering varieties, including Just the Cheese, Just the Caramel, Kettle Corn, Chicago Mix and Caramel Nut Mix. To learn more, visit GHCretors.com.

G.H. Cretors’ Chicago Mix can be found at select natural food and mainstream grocery stores across the country, such as Fresh Market, and all GH Cretors varieties are available online at amazon.com.

*Samples and images were provided generously by G.H. Cretors for this piece.*

Made in just 15 minutes, Chocolate Bliss Balls are gluten-Free and vegan. Kids can make these themselves since no heating or cooking is involved, as well!

Chocolate Bliss Balls

Ingredients

1/2 cup, chopped dates
1/2 cup(s) almonds
1 pinch sea salt
1/4 tsp(s) cinnamon
1/2 cup(s) raw sunflower seeds
1/4 cup(s) cocoa powder

Preparation

Add almonds and sunflower seeds to a food processor and process until coarsely ground.

Add dates, sea salt and cinnamon and process again until blended.

Scoop mixture by tablespoons and shape into a ball. Enjoy!

*Recipe and image by Jasmine Kaloudis, Yoga Teacher at Synergy By Jasmine.*

Pack some FUN in your child’s lunchbox this coming Fall! Funny Face® Dried Cranberries make eating a serving of antioxidant rich dried fruits exciting, with four kid-pleasing flavors to select from, including Rootin Tootin Raspberry (“Mom’s” favorite!), Goofy Grape, Freckle Face Strawberry, and Choo Choo Cherry.

In addition to being rich in proanthocyanidins Type A, nature’s most powerful antioxidant, Funny Face® Dried Cranberries are all-natural, Kosher and gluten-free. “Mom” loves that the Funny Face packaging is recyclable, too!

Per 1/3 cup serving, Funny Face® Dried Cranberries contain 100 calories, and pack well for not only school lunches, but families on-the-go, from after school sports to weekend hiking trips.

To learn more about Funny Face® Dried Cranberries, or to locate a store near you, visit funnyfacecranberries.com.

*Company generously provided samples and images for this piece.*

Teeny, tiny, perfectly-sized pieces for little hands is what Tiny Fruits by Little Duck Organics has made its mission. Well, mission accomplished! These certified organic, 100% fruit snacks are pure YUM. Made from fresh fruit from farms right here in the US, Tiny Fruits are gluten-free and do not contain added sugars. As they pack easily, they are a nutritious and healthy addition to your child’s lunch this Fall. Not just for school lunches, Tiny Fruits make an excellent addition to homemade trail mix and are a great snack for families on the move. We are lovin’ the Blueberry & Apple flavor at “Mom’s” house!

Tiny Fruits are available in four kid-pleasing combinations: Apple & Banana, Strawberry & Mango, Blueberry & Apple and NEW! Pineapple & Mango. Tiny Fruits are available at Whole Foods Market, Earth Fare, Hannaford, Fairway Market, Sweetbay, Central Market, Stop & Shop, Diapers.com, FreshDirect.com and other retailers nationwide.

For additional information, to locate a store near you, or to order online, visit LittleDuckOrganics.com.

*Company generously provided samples and images for this piece.*