The smell of fresh, baking bread in the comfort of your own kitchen is a scent like no other! Warm, inviting and delicious, this gluten free, vegan sandwich bread made using Blends by Orly is a true treat! It can be enjoyed immediately or frozen to save for a later date.

Orly’s Gluten Free Vegan Healthy Seeded Sandwich Bread

Ingredients

2 tsp (7 grams) or 1 packet of instant yeast
1 cup (230 ml) lukewarm water
2 1/2 cups (300) grams Blends by Orly Tuscany Blend
1/4 cup (50 grams) vegetable oil
1 1/2 Tablespoons (34 grams) honey
1/4 cup (20 grams) chia seeds (“Mom” prefers Carrington Farms)
1/4 cup (20 grams) flax seeds (“Mom” prefers Carrington Farms)
1 1/2 tsp salt
1 tsp baking powder
2 Tablespoons pumpkin seeds (optional garnish; “Mom” uses SuperSeedz)

Preparation

Mix: In the bowl of you stand mixer with a paddle attachment or in a bread machine, combine all the ingredients, and mix together to make a soft, smooth, slightly sticky dough.

Proof: Place the dough in a lightly greased bowl, cover the bowl, and allow it to rise in a warm temperate (approximately 90 degrees F) untill it’s almost doubled in size, about 30-45 minutes.

Lightly grease a 9″ x 5″ loaf pan. Flour your work surface and the surface of your dough with Tuscany Blend or white rice flour. Gently shape the dough into a smooth log, and place it into the pan, smooth side up.

Cover the pan with lightly greased plastic wrap or with a warm towel, and allow the loaf to rise till it’s raised over the rim of the pan by about 3/4″, about 45 minutes. For a faster proof time, let your loaf sit in an oven set to a warming temperature of about 90-100 degrees F for about 30 minutes.

Bake: Towards the end of the rising time, preheat the oven to 350°F. If you don’t mind that the bread is not vegan, adding an outer coat of egg-wash will give your bread a glossy and crusty finish. Otherwise, brush the top of the dough with water-wash and sprinkle it with pumpkin seeds. Bake the bread for 30 to 35 minutes, or until the tops are a golden color and makes a hollow sound to the touch. Remove the loaf from the oven, and turn it out of the pan onto a rack to cool. Slice the bread in advance and freeze for up to 9 months. Makes 1 loaf.

tuscany-front-final

About Blends by Orly

Blends by Orly are made with the highest quality wholesome gluten free ingredients, and are also OU Kosher certified, nut free, vegan and corn free. Blends by Orly provides a simple way to prepare baked goods that are so delicious that people would have no idea they are eating something that is gluten-free. Blends by Orly allows you to make your exact favorite recipes by just replacing the wheat flour with one of the Blends by Orly. Blends by Orly are sold in stores throughout the USA on Amazon and online. http://blendsbyorly.com/

*Recipe and image courtesy of Blends by Orly.*

French toast gets a grain-free, gluten-free, and dairy-free makeover in this delicious breakfast recipe using Mikey’s Muffins!

Those with food allergies and diet constraints understand that eliminating certain food items means that you may also be restricted from eating many of the foods you love. Dedicated to delivering wholesome and healthy products that contain a short, clean list of identifiable ingredients, the certified-paleo, low calorie, multi-purpose English muffins are gluten, dairy, soy, and grain-free.

Mikey’s Muffins French Toast

Ingredients

1 Box Cinnamon Raisin Mikey’s Muffins
½ cup Coconut Milk
2 each Pastured Eggs
1 tbsp Ground Cinnamon
¼ tsp Kosher Salt
1 tsp Raw Honey
2 tbsp Ghee
2 Bananas, sliced
1 cup Fresh Blackberries
½ cup Maple Syrup

Preparation

Remove your box of Cinnamon Raisin Mikey’s Muffins from the freezer and place in the refrigerator the night before to thaw. Alternatively thaw on the counter the morning of breakfast.

In a large bowl whisk the two eggs together until homogenous. Mix in the coconut milk, ground cinnamon, kosher salt, and raw honey until fully incorporated.

Place a skillet on the stove and set over medium heat. Depending on the size of your pan you may have to cook your Mikey’s Muffins French toast in batches. Start by adding 1tbsp of ghee to your pan and evenly coat the pan with the melted ghee.

Dip each half of each Cinnamon Raisin Mikey’s Muffin into the pastured egg batter. Be sure the evenly coat each Mikey’s Muffin half. Do not let soak for more than 30 seconds.

After coating, place into hot skillet. Adjust heat accordingly. Do not flip until you start to see a golden brown and crispy edge around the surface of the Mikey’s Muffin that is pan side down. Once a golden edge is achieved, flip over and repeat the process. Do not flip more than once.

Once fully cooked remove from pan and transfer to a plate lined with paper towels to blot off prior to transferring to serving plates.

Repeat this process until all eight Cinnamon Raisin Mikey’s Muffins halves are cooked.

Top with sliced bananas, blackberries, and maple syrup, as desired.

*Recipe and image courtesy of Mikey’s Muffins.*

What’s sweeter than a cruelty free, heart shaped treat made with Dandies Marshmallows for V-day? A fresh strawberry buttercream frosting in the middle sends these treats over the edge, into heaven, and back down into your stomach. Make them for your special valentine.

Dandies treats

Dandies Classic Crispy Treats

Ingredients

1 10oz bag of Dandies Mini Marshmallows or Dandies Marshmallows
5 cups crisp rice cereal (“Mom” uses Nature’s Path Crispy Rice Cereal)
2 tablespoons Earth Balance Buttery Spread
2 tablespoons coconut oil

Frosting Ingredients

3 fresh strawberries, finely chopped (“Mom” prefers organic)
1/2 cup Earth Balance Buttery Spread
4 cups powdered sugar (“Mom” prefers organic)
1/2 teaspoon vanilla extract (“Mom” prefers Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract)

Preparation

For the Dandies Classic Crispy Treats
In a microwave safe bowl, combine Dandies, margarine, and coconut oil. In 30 second intervals, with a quick stir between each, microwave until marshmallows are fully melted. Mix in cereal and stir until evenly coated with marshmallow cream.

On a cookie sheet lined with parchment paper, evenly spread the rice crispy mixture using a spatula or hands. You want your treats to be about 1/2 inch thick. Let cool. Using a heart shaped cookie cutter, begin cutting out your treats.

For the Frosting
Using hand mixer or stand mixer, combine all ingredients and beat until you have fluffy frosting.

For the Assembly
Frost one crispy treat and make a sandwich by pressing another crispy treat on top. For garnish, you can roll the sides with colored sugar crystals or vegan sprinkles. It’s up to you on how adorable you want them to be. We used crushed pink and red jolly ranchers, because they look like rubies and gems. Have fun and don’t be afraid to get creative!

Dandies 1

About Dandies

With a traditional texture and flavor that melts and tastes just like the marshmallows we grew up with, Dandies are the first Non-GMO Project Verified marshmallows on the market. Made with all-natural ingredients and completely free of gelatin, artificial ingredients, and high fructose corn syrup, the products are produced in the company’s dedicated facility, which is free of dairy, eggs, peanuts, and tree-nuts. Dandies’ light and fluffy marshmallows are also free of wheat, gluten and corn, 100% vegan, and certified kosher by the Chicago Rabbinical Council.

*Recipe and image courtesy of Dandies.*

Don’t have time to juice or constantly on-the-go? In the New Year, add fresh-pressed, delicious and organic juices to your diet with ease with Telula! “Mom” was recently introduced to this brand and could not be more pleased with the taste, flavor variety and nutritional benefits – perfect for busy families!

This new shelf-stable line of fresh-pressed, organic juices from Made in Nature offers all of the nutritional benefits of home juicing with convenience and affordability for when you are pressed for time. At Tiny Green Mom, we are loving that Telula is packaged in beautiful, 32 oz. recyclable glass bottles and made from organic fresh-pressed ingredients that are gently pasteurized with no refined sugars, preservatives or artificial colors. You can choose from a variety of organic, nutrient-dense fruits and vegetables in 10 tasty flavors including Green Fusion, Green Zing, Beet Carrot, Carrot Citrus, Melon Mint, Spicy Lemon, Blackberry Chia, Tart Cherry Chia, Bilberry Banana Chia & Coconut Citrus Chia.

Mom” tried three distinctly different flavors – Carrot Citrus, Blackberry Chia and Spicy Lemon. The Carrot Citrus and Blackberry Chia were huge hits with the entire family, and everyone was clamoring for more!

You can learn more at www.drinktelula.com to view the company’s full product line and to find a store located near you.

About Made in Nature

Made in Nature is a pioneer in organic food with a 25-year history of environmental stewardship, helping to convert thousands of acres of land to organic farming. Many of these farms use renewable energy and provide shade and habitat for endangered species. Today, Made In Nature also serves as a “Food Anthropologist,” sourcing ingredients with true taste of place, ripened at their source and picked at the peak of perfection. By procuring only 100 percent certified organic from a dedicated family of farmers, Made in Nature creates food that is celebrated by culinary creatives as being both nutritious and delicious. Go to www.madeinnature.com to view the company’s full product line.

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

As 2015 draws to a close, head into the New Year prepared to snack smarter and healthier! Why wait to make changes to your diet when the following nutritious snacks are easy to keep on hand to combat cravings!

Pure VanillaPure Vanilla Almond Bars

Simple, wholesome, and organic, the new Vanilla Almond bars from Pure are the perfect go-to snack when cravings strike! As with all Pure products, these delicious bars are certified organic, gluten-free, non-GMO verified, vegan and kosher, and will satisfy your sweet tooth, while providing balanced nutrition for your body. “Mom” loves tucking these in her purse for a great sourse of energy while on-the-move with little ones in tow!

Pure Vanilla Almond is the newest flavor to be added to the popular Ancient Grains line. Pure’s crispy ancient grain blend, made with quinoa, amaranth, flax seeds, and hemp, is now enriched with Sacha Inchi, an exotic seed that is a source of complete vegan protein. Combining mouth-watering vanilla with whole grains and almonds, the Pure Vanilla Almond bar has only 150 calories and 6g of sugar, and has fiber and antioxidants as well as 4g of protein. Learn more at www.thepurebar.com.

pure_clusterscp_chocolatepeanutPure Crispy Clusters

Mom” is loving these little handfuls of goodness and flavor that are decadent and delicious! These healthy alternatives to sugary and salty snacks are a win-win for taste buds and health! A perfect blend of crunchy and nutty, Pure’s new Crispy Clusters are a light and healthy snack that are great at any time of day. Made from healthy whole grains, Crispy Clusters have only 110 calories, less than 5 grams of sugar and provide 3 grams of fiber per serving. They also contain complete protein, from ancient grains like quinoa and amaranth, making them an ideal snack suitable to people with dietary restrictions. To top it off, all three flavors are low in sodium, containing 140mg or less per serving. Learn more at www.thepurebar.com.

SuperSeedz Maple SugarSuperSeedz

Who knew pumpkin seeds could be seasoned so perfectly! “Mom‘ discovered these nutritious and absolutely delicious gourmet pumpkin seeds that are perfect to keep on hand for a quick yet healthy snack! SuperSeedz boast up to 9g of plant-based protein per serving, and are peanut-free, tree nut-free, egg-free, dairy-free, fish-free, shellfish-free, soy-free and made with gluten-free ingredients. Plus, they are Non-GMO Project Verified! The newest flavor, Maple Sugar & Sea Salt, joins the brand’s eight other existing flavors which includes Really Naked, Sea Salt, Cinnamon & Sugar, Coco Joe, Tomato Italiano, Curious Curry, Somewhat Spicy and Super Spicy, and can be enjoyed as a standalone snack, or as a welcome addition to cereal, yogurt and more! Keep SuperSeedz within reach when temptation strikes as we head into the New Year! Learn more at www.superseedz.com.

Endangered Species Chocolate - Dark Chocolate & Sea SaltEndangered Species Chocolate

Eat chocolate and do good? Yes – it is possible! Endangered Species milk and dark chocolate bars and bites are made with ethically traded, shade grown cacao and natural ingredients. 10% of net profits from your purchase are donated to support conservation efforts! You can learn about at-risk species by reading the inside of each 3oz. bar wrapper, and know that each bite you enjoy is doing good, too! Choose from a variety of flavors to tantalize your taste buds and learn more at www.chocolatebar.com.

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

Pure Bar Founder, Veronica Bosgraaf, has developed a delicious recipe for eggnog this holiday season – made without eggs! Rich, creamy, and full of spice, the recipe below serves 4 people. Yum! The recipe can be found in her cookbook, Pure Food.

Vegan Eggnog

Ingredients

2 cups almond milk, homemade or store-bought (“Mom” prefers Orgain Organic Protein Almond Milk)
¼ cup spiced rum (optional)
½ teaspoon ground cinnamon
½ teaspoon grated nutmeg
¼ teaspoon vanilla extract
⅛ teaspoon sea salt
½ to 1 cup ice

Preparation

1. In a blender, combine the almond milk, rum, cinnamon, nutmeg, vanilla, salt, and ice. Blend on low speed until smooth and serve immediately.

Serves 4.

*Recipe and image courtesy of Veronica Bosgraaf, founder of Pure Bar and cookbook author of Pure Food.

Pure Bar Founder, Veronica Bosgraaf, has developed these decadent, gluten-free Peppermint Brownies, which are perfect for serving this holiday season! The recipe can be found in her cookbook, Pure Food.

Peppermint Brownies

Ingredients

Grapeseed oil or coconut oil spray, for greasing
½ cup white rice flour
½ cup brown rice flour
2 teaspoons tapioca starch
1 teaspoon baking powder
¼ teaspoon sea salt
½ cup coconut oil, at room temperature
1 ½ cups organic cane sugar blended
¾ cup unsweetened cocoa powder
½ teaspoon vanilla extract
½ teaspoon peppermint extract
4 large eggs
1 cup chopped walnuts

Preparation

1. Preheat the oven to 325ᴼF. Grease an 8-inch square baking dish with oil and line the bottom with a piece of parchment paper. Set aside.

2. In a medium bowl, whisk together the white and brown rice flours, tapioca starch, baking powder, and salt.

3. In the bowl of an electric mixer fitted with the whisk attachment or using a handheld mixer, beat the coconut oil and sugar on medium speed until well combined, about 2 minutes. Add the cocoa powder, vanilla, and peppermint extract and beat until incorporated. Add the eggs one at a time, beating well after each addition. Add the flour mixture ½ cup at a time, beating until just combined. Stir in the walnuts and spread the batter in the prepared pan.

4. Bake until a toothpick inserted into the center comes out nearly clean, about 40 minutes. Let cool to room temperature before cutting and serving.

Makes one 8-inch square pan.

*Recipe and image courtesy of Veronica Bosgraaf, founder of Pure Bar and cookbook author of Pure Food.

Fuel yourself naturally for all of the after Thanksgiving shopping this weekend with this delightful and delicious smoothie using Coco Joy Coconut Water, mango, fresh squeezed orange juice, Greek yogurt and honey!

Coco Joy’s Mango Sunrise Smoothie

Ingredients

½ Cup Frozen Mango (fiber for keeping full, and strengthens immune system)
¼ Cup Squeezed Orange Juice (vitamin C; helps boost brain)
One 8oz. Can Coco Joy Coconut Water (natural source of antioxidants and electrolytes)
¼ Cup Greek Yogurt (high in protein and aids in digestion)
1 Tbsp Honey (provides an all-natural boost in energy)

Preparation

1) Combine all ingredients into a blender
2) Blend until smooth
3) Serve with an orange garnish

*Recipe and image courtesy of Coco Joy.*

About Coco Joy
Coco Joy’s All-Natural Coconut Water is made from 100% young green coconuts. Compared to leading coconut water brands, Coco Joy has fewer calories, less sodium, no added sugar, concentrates or preservatives. Fat and cholesterol-free, Coco Joy Coconut Water is rich in potassium and magnesium, and naturally loaded with electrolytes. Available in Walmart and Amazon.com; www.cocojoy.com

A low sugar alternative to your favorite pie or dessert this Thanksgiving, this raspberry pie is simply bursting with raspberries and incredible flavor! Trust us, you won’t miss the added sugar!

Driscoll’s Low Sugar Raspberry Pie

Ingredients

Crust
2 cups all-purpose flour
1/2 teaspoon fine salt
10 tablespoons unsalted butter, chilled and cut into small pieces (“Mom” prefers organic)
1/4 cup vegetable shortening
6 to 8 tablespoons ice water

Filling
3 packages (6 ounces each) Driscoll’s Raspberries (“Mom” chose their organic raspberries)
1/3 cup granular no-calorie sweetener (“Mom” uses Stevia in the Raw)
1/3 cup dark brown sugar
2 tablespoons lemon juice
1 tablespoon cornstarch
1 teaspoon vanilla extract (“Mom” uses Nielsen Massey Organic Madagascar Bourbon Pure Vanilla Extract)
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 large egg, beaten

Preparation

Crust
Place flour and salt in bowl of a food processor and pulse until combined. Add butter and shortening and pulse until mixture resembles coarse crumbs. Add water, one tablespoon at a time and pulse just until dough comes together (be careful not to over mix). Pat dough into a disk and wrap in plastic wrap. Chill at least 1 hour.

Filling
Roll out dough on a lightly floured surface to a large circle about 1/4-inch thick. Cut out 13-inch circle and gently transfer dough to a 9 1/2-inch pie plate. Fold under edge of dough and crimp to make a decorative crust. Place in freezer for 15 minutes. Cut remaining dough into various small cutouts.

Preheat oven to 400°F. Line pie shell with aluminum foil or parchment paper and fill with pie weights or dried beans. Bake 10 minutes, remove foil and weights and continue to bake about 10 minutes or until lightly golden.

Reduce oven temperature to 350°F . Place raspberries, Splenda, brown sugar, lemon juice, cornstarch, vanilla, cinnamon, nutmeg and salt in a medium bowl and stir until evenly combined. Spoon into prebaked crust. Brush crust with beaten egg and top with small cutouts. Brush cutouts with beaten egg.

Bake 40 to 45 minutes or until juices are bubbling and crust is golden brown. Let cool slightly before serving or chill completely.

*Recipe and image courtesy of Driscoll’s.*

About Driscoll’s
Driscoll’s is a fourth generation, family-owned company that has been involved in berry farming for more than 100 years. As the leading provider of fresh and organic berries, Driscoll’s works with independent farmers to produce the highest-quality strawberries, raspberries, blackberries and blueberries in the world, in an effort to continually delight all berry consumers. Driscoll’s is the preferred berry partner of some of America’s leading chefs and culinary institutions. For more information visit www.driscolls.com and follow us on Twitter @driscollsberry.

This adorable “pear” of turkeys makes a wonderful activity for the kids to make (and eat!) on Thanksgiving Day! Easy to assemble, Mom or Dad will want to help little ones with cutting and paring, of course!

A “Pear” of Berry Turkeys

Ingredients

2 firm but ripe pears of any variety (“Mom” chose organic)
1 package (6 ounces each) Driscoll’s Raspberries, Blackberries, Blueberries (“Mom” chose their organic variety)
1 package (16 ounces) Driscoll’s Strawberries
1 small carrot

Preparation

Gently wash and dry all of the above ingredients.

Gather the following tools: 24 short (approx. 6 inches long) bamboo skewers, several toothpicks, a paring knife, and a cutting board.

Thread berries onto skewers by starting with a blueberry (to anchor the end of the skewer), then adding raspberries and blackberries until all but the last inch of skewer is covered. You’ll need approximately 12 per bird, depending on the size of your pears.

Insert your berry skewers across the back of the pear in arcs to mimic a turkey’s tail feathers. As your pear gets waited down on the back, insert skewers at a lower angle to keep the pear standing upright. Once your tail feather skewers are inserted and your pears are steady, it’s time to work on the faces.

Using a paring knife, carve two cone-shaped beaks from the carrot (alternatively, you can use the very tips of two whole carrots). Depending on the firmness of your pears, you may be able to attach the “beaks” just by pressing them into the pears. Otherwise, break off a toothpick tip and use it to attach the carrot beak to the pear.

Use similar toothpick tips in order to attach two small blueberries for eyes. If trying to avoid the use of toothpicks for care-free consumption, use a plastic drinking straw to carve out holes that are large enough to implant the eyes and beak.

For the turkey’s waddle, slice a thin sliver of strawberry and place with the cut side against the pear, just below the beak. The natural moisture of the cut edge will be enough to hold the waddle in place.

For the feet, remove the calyx of a strawberry and slice berry in half lengthwise. Use the tip of your paring knife to cut away a few wedges from the thick edge to form claws. Place the strawberry “feet” up against the base of the pear, cut-side down.

*Recipe and image courtesy of Driscoll’s.*