Move over Cracker Jacks! Remember Cracker Jacks, those syrupy sweet concoctions in a red and white box with a little prize inside when we were kids? Bakery On Main’s Nut Crunch Snacks are certainly reminiscent of those calorie-laden, sugary treats, but a far healthier, wholesome, gluten-free and Non-GMO Project Verified snack!

Bakery On Main’s new lineup of Nut Crunch Snacks are crafted with care in the company’s dedicated gluten-free facility, and every delectable cluster features a sweet and salty mix of cashews, almonds, pecans and walnuts, certified gluten-free oats, and sweet fruit bits or chocolate. Certified gluten free (GFCO), Non-GMO Project Verified, dairy and casein free, and OU Kosher Certified, this good-for-you snack is made without artificial flavors or preservatives, low in sodium, and free of trans fat and cholesterol.

This snack is great to have on hand while traveling and is definitely a healthier way to snack in the new year! The bags of Nut Crunch Snacks did not last long at all in “Mom’s” kitchen, with everyone grabbing handfuls to snack on and remarking how yummy the snack tasted!

A sweet and salty, delightfully addictive treat, Bakery On Main’s Nut Crunch Snacks are available at select retailers across the country and online at The lineup is available in six bakery-inspired flavors, which include: Original, Blueberry Cobbler, Chocolate, Maple Vanilla, Chocolate Peppermint and Chocolate Orange. The SRP is $5.99 for a 4oz bag.

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

With Super Bowl Sunday looming on the horizon, you may be planning your snacks and appetizers in advance for the big game! Try this Greek twist on traditional nachos, with far healthier topppings and packed with flavor!

Greek-Style Nachos


½ Cup Roasted Red Peppers
1 Teaspoon Garlic (Minced)
Pinch Kosher Salt
1 ½ Teaspoon Fresh Oregano (Minced)
1 ½ Teaspoon Gaea’s Sitia, Crete D.O.P. Greek Extra Virgin Olive Oil or Kalamata D.O.P. Greek Extra Virgin Olive Oil
12 Ounce Pita Chips
2 Cup Pepper Jack Cheese (Shredded)
8 Ounce Mild Feta Cheese (Crumbled)
½ Cup Gaea’s Green Greek Olives (Sliced)
¼ Cup Gaea’s Kalamata Olives (Sliced)
½ Cup Cherry Tomatoes (Quartered)
½ Cup Non-fat Greek-style Yogurt (“Mom” prefers organic)


For the Roasted Red Pepper Salsa:
Cut the red peppers into a medium dice and mix in a bowl with the garlic, salt, and oregano. Stir in the olive oil. Taste and add more salt if necessary. Chill the mixture in the refrigerator for 30 minutes to allow the flavors to meld.

For the Nachos:
Preheat the oven to 350°F. Take the roasted red pepper salsa out of the fridge and set it aside. Spread the pita chips in a single layer on a baking sheet or a large heatproof platter. Sprinkle both cheeses evenly over the chips. Scatter the pepperoncini over the cheese. Bake the chips just until the cheese is melted, about 7 to 10 minutes. Remove the chips from the oven and scatter olives and cherry tomato quarters over the top. Spoon some of the red pepper salsa on the nachos and then dab on small dollops of Greek yogurt. Place the remaining salsa into a bowl so folks can dip while they eat. Serve the nachos right away with the remaining salsa on the side for folks to dip.

Twist It:
Make the salsa into a smooth, creamy sauce in your food processor. Just add the roasted pepper, garlic, salt, and oregano to the bowl of a food processor and pulse until ingredients are pureed. You don’t need to mince the garlic and oregano but just chop them roughly and let the processor do the work. (If your food processor is larger than a 1-quart model you may need to double the salsa recipe; serve any leftover salsa with eggs the next day.) With the motor running, pour in the olive oil until the mixture is completely smooth. Scrape the puree into a small bowl and mix in the yogurt until blended. Taste and add more salt if necessary. This gives you a creamy, bright red sauce that’s a complete flavor blast. As soon as you pull the warm nachos from the oven, drizzle this sauce over the top in a lattice pattern. Cut the red peppers into a medium dice and mix in a bowl with the garlic, salt, and oregano. Stir in the olive oil. Taste and add more salt if necessary. Chill the mixture in the refrigerator for 30 minutes to allow the flavors to meld.

Serves 2 – double or triple up!

*Recipe and image courtesy of Gaea.*

Touchdown! Score big with these delightfully fresh Mediterranean Swiss Chard Wraps on Super Bowl Sunday – a healthier option that everyone will love!

Mediterranean Swiss Chard Wraps

Ingredients for Wraps

½ cup goat cheese (low fat), crumbled (“Mom” prefers organic)
¼ cup black olives, pitted and halved
1 cup grape tomatoes, sliced
1 lemon, juiced
1 tbsp. pine nuts, toasted
6 medium Bright Light Swiss chard leaves, blanched
1/2 cup fresh basil leaves
Pinch sea salt (optional)


Remove Stems of Swiss chard and put aside for relish.
Cut Swiss chard leaves into six squares, approximately six inches squared.
In a shallow pot, bring two cups of water to a gentle boil. Using a slotted spoon or spatula, dip one square at a time in the boiling water for 15 seconds. In a medium bowl, place the freshly blanched Swiss chard into cold water to stop the cooking process. Repeat with other leaves. Let cool.

Place a leaf square on a work surface, tap dry with a paper towel and layer in ½ tablespoon of cheese, a few olives, 2 tbsp. of tomato, a sprinkle of pine nuts and one or two basil leaves on top. Squeeze fresh lemon juice on top of mixture. To create rolls, first fold in the sides of the chard, then roll the leaf up tight until sealed.

Ingredients for Relish

2 tbsp. olive oil
Swiss Chard Stems from above ¼ inch dice
1 garlic clove minced
½ cup finely chopped shallot
1 tbsp. honey
¼ cup chopped mint


Heat the olive oil in a large skillet.
Add the garlic and cook over moderate heat until softened.
Add the chard stems and onion, season with salt and pepper and cook until the onion softens, about 4 minutes.
Stir in the raisins, vinegar, honey and half of the mint.
Cover and cook until the chard is crisp-tender, about 1 minute longer.
Transfer to a bowl and let cool, then mix in the remaining mint.

*Recipe and image courtesy of Executive Chef Patrick Leibacher, 1000 Islands Harbor Hotel.*

Using Finlandia Imported Butter, which is made from pure fresh milk from Finnish family-owned farms with non-GMO ingredients and no added hormones, this Apple Galette is almost too pretty to eat!

Apple Galette


8 ounces unsalted Finlandia Imported Butter, cold and cubed

With a pastry cutter, mix flour, sugar, salt, baking powder and cubed butter until small clumps form and mixture develops a crumbly texture. Clumps of butter should be no larger than the size of a pea.

Add cold sour cream until combined – do not over mix!

Wrap with plastic and chill for 1 hour

6 medium/large apples, sliced thin

2 Tbsp apple juice or lemon juice

Peel and cut apples into thin slices

Place into a medium bowl with 2 Tbs apple juice or lemon juice to prevent them from browning

Add in sugar and cinnamon, making sure each apple has been coated

Whisk to combine, set aside

2 Tbsp Finlandia Imported Butter, softened


Preheat oven to 350 degrees.

On a floured surface, roll out pie crust into a circle, the dough should be 1/4 inch thick. Transfer dough to a parchment lined baking sheet.

Place apples onto dough, you can layer each slice into a circle to make a design or just pile them on, leaving enough room to fold over the edges of dough.

Once your apples are placed in the center of the dough, fold over the excess dough covering the outer edge of the apples.

Cut 2 Tbsp of butter into pieces and place sporadically on apples.

With a pastry brush, brush egg wash over the edge of the dough and sprinkle with sugar.

Place into oven and bake until crust is golden brown, approximately 35-45 minutes.

Let cool, cut into slices and serve! Add a scoop of vanilla ice cream if desired.

*Can be made 1 day ahead, leave at room temperature in an airtight container.


For pie dough, always use cold Finlandia Imported Butter. Cut it into cubes and place it into the freezer for about 5 minutes until firm – this helps create the flaky texture in pie crust

Secret ingredient in the pie crust: sour cream

Always chill pie dough for about an hour before rolling it out. This is a very important step! This allows the ingredients to settle, moisture incorporate into dough and creates a flaky texture.

Place apples into a bowl with lemon juice, apple juice or Sprite. The acid prevents the apples from browning.

Using egg wash (egg and water) around the edge of the crust creates a nice shine for a prettier crust & adds flakiness.

Before baking the Apple Galette, place into the fridge to chill for about 15 minutes till the dough is firm, this keeps your crust from wilting during the baking process. Baking takes a lot of patience, following the recipe & directions is very important to the end result. It’s worth the wait!

*Recipe and image courtesy of Lia Weber and Finlandia Imported Butter.*

This Vegan Mexican Hot Chocolate is a sure fire way to way to warm you up on a cold winter day! Hot chocolate has never been healthier or more delicious!

Mexican Hot Chocolate With Toasted Ancho Marshmallow Fluff

Hot Chocolate Ingredients

1 bar of Vegan Dark Chocolate, broken into pieces
1 can of Coconut Milk
2 Cups Non Dairy milk of your choice
2 Tbsp Fresh Ground cinnamon (already ground cinnamon will work just fine, but the fresh stuff is the best stuff)
1/4 tsp Cayenne Pepper
1/4 tsp Ancho Chili Powder
1/4 tsp Freshly grated nutmeg

Dandies Marshmallow Fluff Ingredients

1 10oz bag of Dandies Mini Marshmallows or Dandies Marshmallows
Liquid from 1 can of Chickpeas
1 tsp Coconut Oil
1 tsp Freshly ground cinnamon
1/4 tsp Ancho Chili Powder


Hot chocolate:

In a medium sauce pan turned on low heat, combine all ingredients and stir until chocolate is completely melted down and mixed in with the milk.

Dandies 1

Ancho Dandies Marshmallow Fluff:

In a stand mixer whip chickpea liquid (aquafaba) until fluffy peaks form in the meringue. Meanwhile in a microwave safe bowl combine coconut oil and marshmallows. In 30 second intervals, giving a quick stir between each, microwave until marshmallows have fully melted. Add marshmallow mixture and spices into the stand mixer with the meringue and whip together until smooth. Add a dollop of a fluff to a mug filled with the Mexican hot chocolate. Using a kitchen torch, toast the fluff until golden brown (don’t have a torch? It’s still delicious without the toasting, but if you have one definitely TORCH it!)

*Recipe and image courtesy of Dandies.*

As we are in the midst of cold and flu season, caring for little ones is a parent’s top priority! Be prepared and stock your medicine cabinet with these natural remedies & items to soothe, comfort and care for the youngest members of your family!


Exergen Smart Glow TemporalScanner™

Fevers always seem to happen in the middle of the night! Take the stress out of caring for your little ones with the Exergen Smart Glow TemporalScanner™, ideal for parents who are caring for a sick child. Made in the United States, the Exergen Smart Glow TemporalScanner™ is the number one preferred thermometer by both nurses and pediatricians, and is backed by more than 50 clinical studies proving its accuracy. “Mom” loves how non-invasive this thermometer is when taking a little one’s temperature!

The TemporalScanner™ comes with four ways to make it even easier to take a temperature:

· A softly illuminated display for easy reading in any light – perfect for checking the temperature of a sleeping infant in a darkened room

· Beeping sound indicating scanning can be turned off or on to avoid waking a sleeping child

· Automatically retains the last eight temperature readings for instant recall to check on fever progression

· Ability to switch between Fahrenheit and Celsius modes

Made in the United States, the Exergen Smart Glow TemporalScanner™ is the number one preferred thermometer by both nurses and pediatricians, and is backed by more than 50 clinical studies proving its accuracy. Visit

Boogie Wipes

Boogie Wipes

As the temperature drops, so does the moisture our skin so desperately needs. Cold temperatures, low humidity and hot showers are all a recipe for dry, itchy skin, and the harsh conditions also take a toll on the face, which is sometimes the hardest to treat. Red, dry, chapped noses are caused by the lack of moisture and constant friction with dry tissues. nstead of tissues, help keep little noses healthy and intact during the season with Boogie Wipes! Boogie Wipes are saline infused moist wipes made with aloe, chamomile and vitamin E to add moisture while keeping noses smooth and clean after every wipe. Keep individual packs handy by your child’s bedside or tucked in your purse or diaper bag during cold & flu season to help soothe chapped and irritated little noses! “Mom” loves the unscented variety for use in her home. Visit

Rainbow Light Fiber Garden Gummies

Rainbow Light’s Fiber Garden Gummies™

If your little ones are having trouble going to the bathroom, don’t worry, they’re not alone – reports show that at least 30% of children suffer from acute constipation. Childhood Constipation can be caused by a variety of factors including a change in diet, not drinking enough fluids, not taking the time to make bowel movements, and changes in daily routine. With the holidays behind us and cold/flu season upon us, it’s especially important for parents to recognize normal patterns in bowel movements, as well as to take preventative measures in keeping children as balanced as possible.

Rainbow Light’s Fiber Garden Gummies™ are the perfect option during the winter, when the freshest seasonal fruits and veggies aren’t always available and outdoor activity isn’t possible at times due to inclement weather.

Benefits of Rainbow Light’s Fiber Garden Gummies™ include:

· Provide 4 g of fiber plus the ORAC (antioxidant) equivalent to 2 servings of fruits and vegetables
· Digestion enhanced with NutraFlora (FOS), a prebiotic fiber that supports immunity and digestion
· Xylitol is also included to support oral health
· Single-serve packets preserve freshness and purity and are perfect for nutrition on-the-go
· 100% natural and free of artificial colors, flavors, sweeteners, preservatives or additives
· Free of the most common allergens such as gluten, lactose, nuts and yeast, and thus perfect for sensitive tummies

Rainbow Light’s Fiber Garden Gummies™ retail for 19.99/30-ct box. Learn more at

Mommy's Bliss Probiotic Drops

Mommy’s Bliss Baby Probiotic Drops

Mommy’s Bliss has just launched an amazing new product for little ones – Mommy’s Bliss Baby Probiotic Drops! This product is pediatrician-recommended, 100% vegan and vegetarian, and quickly becoming a favorite amongst health-conscious parents. Mommy’s Bliss© Probiotic Drops promote digestive health & support immune function. “Mom” loves that these drops are formulated for the youngest members of her household.

Probiotics are living microorganisms that scientific research has shown to benefit human health. In some cases they are similar to, or the same as, the microbes already found in a healthy digestive tract. It may also help with occasional gas, diarrhea & constipation. Formulated with non-GMO Corn Oil and the live culture Lactobacillus Rhamnosus GG, this new product may safely and effectively ease baby’s digestion.

Mommy’s Bliss® Probiotic Drops does NOT contain any of the following: gluten, starch, dairy, wheat, yeast, dill, chamomile, alcohol, parabens, artificial colors, artificial flavors, sucrose (table sugar), or petroleum-based by-products. 100% vegetarian & vegan. Learn more at

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

The holidays may be over, but if you have leftover bags of dried cranberries in yoir pantry, whip up this delightful rice pudding made with almond milk for a yummy dessert!

Rich Pistachio and Dried Cranberry Rice Pudding


3/4 cup short grain organic arborio rice
3 cups organic un-sweetened almond milk
1/3 cup organic evaporated cane sugar
Dash sea salt
1/2 vanilla bean, split lengthwise
2 cinnamon sticks
2 slices (1 inch thick) lemon peel
*1/4 cup dried cranberries
*1/3 cup Setton Farms Pistachio Kernels, roughly chopped

*To make the dish even faster, substitute 4 Setton Farms Pistachio Chewy Bites, roughly chopped.


To a 4-quart pot and add rice, almond milk, sugar and sea salt. Stir gently. Cover and cook about 5 minutes, or until at a simmer. Add vanilla bean, cinnamon sticks, and lemon peel to rice. Stir once more and then partially cover. Cook at a simmer over low heat until rice is tender and liquid is almost absorbed, stirring occasionally, about 18 minutes.

Stir in dried cranberries and Setton Farms Pistachio kernels or the Pistachio Chewy Bites. Serve warm or chilled.

Serves 4-6.

(C) Spork Foods, 2015

*Recipe and image courtesy of Spork Foods.*

About Spork Foods

L.A.-based sisters and celebrity chefs, Heather Goldberg and Jenny Engel of Spork Foods are vegan chefs that own a Los Angeles-based gourmet cooking school. The culinary duo are also cookbook authors and work with some of Hollywood’s elite including Emily and Zooey Deschanel, Kristen Bell, Dax Shepard, Kristin Bauer van Straten, and Alicia Silverstone.

Rich and creamy, this soup is made with yogurt spread in lieu of heavy cream for added health benefits! On a winter’s evening, it will definitely be a hit!

Cauliflower Parmesan Soup with Crispy Bacon



1/2 cup Blue Isle Mediterranean Yogurt Spread
1/4 cup extra virgin olive oil, plus extra to drizzle
1 celery stalk, thinly sliced
1 onion, finely chopped
2 garlic cloves, finely chopped
2 potatoes, chopped
6 cups chicken stock (“Mom” prefers organic)
1 bay leaf
1 large cauliflower, cut into florets
1 cup finely grated Parmesan (“Mom” prefers organic)
3 bacon strips, chopped
Grated nutmeg and finely chopped flat-leaf parsley, to serve


Preheat the oven to 200°C. Line two baking trays with foil.

Heat 2 tablespoons of oil in a large saucepan over medium heat. Add celery, onion and garlic, then cook, stirring, for 3-4 minutes until softened. Add the potato, chicken stock, bay leaf and three-quarters of the cauliflower, bring to the boil, then reduce the heat to medium-low and simmer for 12-15 minutes or until cauliflower and potatoes are tender.

Remove from heat, cool slightly, then transfer to a blender and blend until smooth. Stir through the Blue Isle Mediterranean Yogurt Spread and 1/2 cup parmesan. Season to taste.

Meanwhile, place the bacon and remaining cauliflower on one of the lined baking trays. Season with pepper, then drizzle with remaining 1 tablespoon of oil and sprinkle with 2 tablespoons parmesan. Roast for 10-12 minutes or until crisp.

Divide soup among four bowls, then top with crispy cauliflower and bacon. Sprinkle with nutmeg and parsley, drizzle with oil.

*Recipe and image courtesy of Blue Isle Spread.*

Mom” is expecting any day now, so of course she was excited to try out these delicious all-natural, organic cookies that effortlessly help boost a mother’s breast milk supply in preparation for baby’s arrival!

Milkmakers 2

Milkmakers Lactation Cookies nourish nursing moms with their delicious, whole food treats that contain just the right mix of natural, organic ingredients including oats, brewer’s yeast, flax seed and a custom blend of vitamins and minerals essential for breastfeeding moms. Breastfeeding moms can choose from yummy flavors including Oatmeal Chocolate Chip, Oatmeal Raisin and brand new Lemon Lactation Cookies for a zesty, sweet treat! 1-2 nutritious cookies a day can help breastfeeding moms reap the full benefits of the cookie ingredients. “Mom” was delighted to find that the cookies stayed fresh, soft and chewy in their individually packaged bags, and can be easily tucked into a purse, backpack or diaper bag for a healthy on-the-go snack when out about with little ones in tow!

Founder and CEO, Emily Kane, created Milkmakers after her milk supply started to go down and she worried that she wouldn’t be able to provide enough milk for her baby. She tried every remedy available and finally, a lactation consultant told her about lactation cookies. It seemed too good to be true – she could eat delicious cookies AND increase her milk supply. To her surprise, she saw an immediate boost in her milk production!

Sold by the bag, in grab-and-go bakery boxes and as a baking mix, Milkmakers Lactation Cookies and Mixes come in gluten-free and dairy-free options, as well. You can order online at

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

Sip on this enjoyable drink when the weather is chilly outside that is also great post-workout!

High-Protein Hot Chocolate


Hot chocolate mix (“Mom” makes her own sugar-free version** – see below)
Milk, as instructed below (“Mom” prefers organic)
1 scoop Naked Nutrition protein powder


Place protein powder in the bottom of your mug with a small amount of milk. Stir until a smooth paste forms. Add the hot chocolate mix and remaining milk, stirring as you pour. Enjoy!

*Recipe and image courtesy of Naked Nutrition.*

**To make your own sugar-free hot chocolate mix, combine 2-3 TBSP unsweetened cocoa with 2-3 packets of Stevia.

About Naked Nutrition

Naked Nutrition strips away all of the marketing and gimmicks that many companies use today. We sell products with only the purest ingredients. We strive to help you meet your nutrition and fitness goals by being transparent about what we sell. That way you know exactly what’s going into your body, and what more important than that? Take your nutrition to the next level with Naked Nutrition. From Grass-Fed Whey Protein to Pea Protein Powder to Organic Brown Rice Protein Powder, Naked Nutrition provides the purest supplements. Our proteins are loaded with essential amino acids and no artificial sweeteners or colors. Our commitment to offering the best protein powders and supplements extends to all our products including Powdered Peanut Butter, Casein Protein, Creatine Monohydrate and more. No additives means your body gets more of what it needs and not what big agribusinesses use to pad their bottom line. Take your nutrition to the next level with Naked Nutrition.