Gluten-Free, this snack mix is a combination of dried fruits and coconut, which add a tropical twist to this sweet cereal snack.

Chex® Apple Cinnamon Fruity Snack Mix


6 cups Apple Cinnamon Chex® cereal
1 cup dried banana chips
1 cup whole raw almonds
1/4 cup butter or margarine
1/4 cup packed brown sugar
1/4 cup honey
1 teaspoon ground ginger
1 cup unsweetened flaked coconut
1/2 cup dried mango or pineapple, cut-up


1. In large microwavable bowl, mix cereal, banana chips and almonds.
2. In 2-cup microwavable measuring cup, microwave butter, brown sugar, honey and ginger uncovered on High about 2 minutes, stirring after 1 minute, until mixture is boiling; stir. Pour over cereal mixture, stirring until evenly coated. Microwave uncovered on High 4 minutes, stirring and scraping bowl every minute. Stir in coconut and pineapple; microwave uncovered on High about 1 minute or until cereal just begins to brown.
3. Spread on waxed paper or foil to cool. Store in airtight container.

Makes 20 servings (1/2 cup each).

Variation: For a more fruity taste, try adding a combination of dried mango and pineapple.

*Recipe and image courtesy of Chex®.*

Back-to-school eco-fuel! GravelNuts are the perfect packables in your child’s lunchbox or backpack for a quick after school snack before sports. All-natural, gluten-free, and vegan friendly snacks are the ultimate “on-the-go” munchies for kids and adults alike. Delicious and organic, Gravelnuts will give your future microbiologist or sports star a burst of energy before any activity, during or after school! “Mom” is loving the GravelSins!

Packed with great flavors and nutritional benefits, Gravelnuts bars and gravel packs are available in 5 sinful delicious blends, including:

GravelNuts Go-Bars – An energy rich, harmful-free radicals bars. Great as a pre-workout snack!
Almonds, walnuts, pumpkin seeds, sunflower seeds, rolled oats, brown rice crisps, a dot of brown sugar, vanilla, sea salt, blended with agave nectar to form this unique bar.

Gravel Tropics – Sit back, relax, and imagine you are lounging at a beach with this tropical mix.
Hazelnuts, almonds and sesame seeds dance with papaya, pineapple and mango in a lemon and agave nectar glaze.

GravelSins – A chocoholics’ Delight!
Walnuts and almonds, sumptuous dark chocolate, stimulated by a touch of orange extract, all wedded by agave nectar.

GravelSeeds – Nutless heaven those allergic to nuts.
Sunflower, pumpkin, hemp and ground flax seeds lightly blanketed with cinnamon and blended with agave nectar.

GravelNuts Granola – A nutritious addition to your favorite breakfast!
Almonds, walnuts, sunflower seeds, rolled outs, brown rice crisps, a touch of brown sugar, peanut oil, cinnamon, vanilla and sea salt unite with agave nectar.

To learn more about GravelNuts, to locate a retailer near you, or to order online, visit

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

These lightly sweet and fluffy pancakes are a snap to make and sure to please the whole family. The oatmeal gives them a pleasant texture often missing from other gluten-free pancakes.

Gluten-Free Apricot Oatmeal Pancakes

Dry Ingredients

1 package Simpli Gluten Free Apricot Instant Oatmeal
2 cups gluten free oat flour
2 teaspoons sugar
2 teaspoons baking powder
½ teaspoon salt

Wet Ingredients

2 eggs
2 cups milk or milk substitute (gluten-free oat, soy, rice, or almond)
½ teaspoon gluten-free vanilla extract
5 tablespoons butter or margarine (melted but not hot)
½ cup water
Extra butter or margarine for frying


Mix dry ingredients together in a bowl and set aside. Beat together eggs, milk, and vanilla with a mixer. Slowly add melted butter. Gradually add in dry ingredients and mix until just incorporated. Stir in water to thin mixture.

In large frying pan, melt a pat of butter or margarine on medium-high heat. Reduce heat to medium-low once pan is hot. Use about ¼ cup of batter per pancake. Turn pancakes when edges begin to look golden brown. Serve hot with warm maple syrup.

Note: Extra batter will keep in refrigerator in airtight container for up to 3 days.


◦Add fresh berries or sliced bananas to pancakes before flipping.
◦Add chocolate chips or toasted nuts to batter.
◦Add 2 teaspoons fresh lemon zest to batter.

*Recipe and image courtesy of Simpli.*

If you are like most parents, you are on the move this summer! From shuttling children to various camps and activities to fitting in your own workout to taking the annual family vacation, it can be hard to find time to fit in a nutritious meal three times a day! USANA Nutrimeal is an optimal choice for those times when you need a quick, healthy meal that provides your body with the fuel it needs but doesn’t require too much preparation – just a shaker bottle!

This refreshing meal-replacement shake is available in a variety of flavors such as chocolate, vanilla (“Mom’s” favorite!) or strawberry, plus gluten-free options! With 4 grams of fiber, 15 grams of protein and a low-glycemic index, the Nutrimeal offers sustained energy without adding the pounds and the body bloat. It is the perfect breakfast shake or afternoon pick-me-up!

For more information, to locate a retailer near you, or to order online, please visit

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

This recipe comes from Sweet Sass founder Mike Campbell, whose son was a fussy eater when he was young! Sweet Sass is gluten-free, nut-free and dairy-free so perfect for dipping, drizzling, grilling and cooking with for kids with allergies.

Sweet Sass Baked Beans


2 cans Northern Beans
1 can Black Beans
1 can Pinto Beans
1 can Tomato Sauce (15oz)
1 1/2 Cup Sweet Sass Flavor Sauce (Original)
2 Tbsp Molasses
1 Tbsp Worcestershire Sauce
1/4 cup Brown Sugar
1 Tbsp Chili Powder
1/2 Tsp Hot Pepper Sauce


Clean and drain beans. Mix Tomato Sauce, Sweet Sass, Molasses, Worcestershire Sauce, Brown Sugar, Chili Powder & Hot Pepper sauce. Add beans.

Bake @ 350 for at least 1/2 an hour, or until bubbling and hot.

Serve Hot or Cold.

*Recipe and image courtesy of Sweet Sass Foods.*

Welch’s® doesn’t just make the 100% grape juice you loved as a child yourself, they also make fat-free, gluten-free and preservative-free Fruit Snacks! “Mom” loves their Reduced Sugar Mixed Fruit flavor – perfect for both kiddos and adults to snack on while on-the-move this summer! The delicious fruit are made with REAL fruit and contain 100% of the recommended daily value of Vitamin C and 25% of Vitamins A and E. Plus, Welch’s® has created a convenient 80-calorie pack so you can get a portion-controlled treat that makes it easy to count calories if you are watching your weight.

Welch’s® Fruit Snacks Reduced Sugar variety is recognized as a Healthier Snacking option by the Alliance for a Healthier Generation. They are smart snacking choice that burst with flavor and will satisfy your craving for something sweet, without having to reach for a candy bar.

Why choose Welch’s® Fruit Snacks?

  • 100% DV Vitamin C
  • 25% DV Vitamin A & E
  • Fat Free – Gluten Free
  • No Preservatives

To learn more about Welch’s® Fruit Snacks and their Reduced Sugar varieties, or to locate a store near you, visit

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

Gluten-free and vegan, these stuffed mushrooms are light and perfect for serving at an appetizer at any party this summer!

Gluten-Free Pine Nut Stuffed Mushrooms


24 large button mushrooms
1/4 cup white onion, minced
2 Tbsp. olive oil
1/2 cup cooked brown rice
1/2 cup cooked quinoa
2 carrots, peeled and grated
1/2 cup pine nuts, finely chopped
2 Tbsp. organic salsa
1 tsp. sea salt
1/2 tsp. ground black pepper
2 chives, finely chopped


Preheat oven to 350 degrees F. Prepare a baking dish with nonstick baking spray.

Clean mushrooms and remove stems. Set mushroom caps aside; discard stems.

In a small skillet over medium heat, cook onion in olive oil until translucent, approximately 6 minutes.

Add cooked brown rice, quinoa, carrots, pine nuts, salsa, sea salt and pepper; cook until warm, approximately 3-4 minutes. Remove from heat.

Using a teaspoon, transfer rice mixture in each mushroom cap. Slightly over-stuff mushroom caps with rice mixture.

Place stuffed mushrooms in a single layer on prepared baking dish. Bake, uncovered for 15 minutes.
Remove from the oven; garnish with fresh chives.

Serve warm.

*Recipe and image courtesy of Amie Valpone, Culinary Nutritionist and Personal Chef – The Healthy Apple.*

Gluten-free and vegetarian, these crispy little bites are simply delightful!

Crispy Quinoa Bites


1/2 cup uncooked quinoa
1/2 cup uncooked black rice
2 large eggs
1 cup Vidalia onions, finely chopped
1 cup dairy-free shredded mozzarella cheese
3 garlic cloves, minced
1/2 cup fresh basil, finely chopped
1/3 cup grape tomatoes, diced
1/2 tsp. sea salt
1/2 tsp. freshly ground pepper
1 tsp. chili powder
2 chives, finely chopped, for garnish
2 cups of homemade tomato sauce, for serving


Cook quinoa and rice according to package directions. Prepare muffin pan with nonstick baking spray.
Preheat oven to 350 degrees F.

In a large bowl, combine cooked quinoa and rice with remaining ingredients, except chives and pasta sauce; mix well to combine.

Transfer quinoa and rice mixture to prepared muffin pan. Using a tablespoon, fill each muffin cup to the top, then using a spatula, press down on the mixture to create a flat surface.

Bake for 20 minutes or until golden brown. Remove from oven; set aside to cool for 15 minutes. Using a teaspoon, gently remove rice and quinoa snacks from the muffin cups.

Transfer to a serving platter; serve with a sprinkle of fresh chives and a side of tomato sauce for dipping.

*Recipe and image courtesy of Amie Valpone, Culinary Nutritionist and Personal Chef – The Healthy Apple.*

Squash and the sweetness of caramelized onions meld beautifully with the smoked Gouda cheese in these unique gluten-free quesadillas!

Gluten-Free Squash & Caramelized Onion Quesadilla


4 French Meadow Bakery Gluten-Free Tortillas

½ white onion

1 Tbsp. olive oil

¼ cup mashed squash (any variety like acorn, butternut, etc.)

¾ cup shredded smoked Gouda cheese


Chop onion into small pieces and heat olive oil in pan over medium heat. When hot, add onions, stirring occasionally. Cook for about 10-15 minutes until onions are golden brown. Set aside.

Heat pan to medium-low heat and add 1 tortilla. Top with a sprinkle of cheese. Then add half of onions and squash. Top with another sprinkle of cheese and another tortilla. Cook for about 3 minutes. Flip over and cook for another 3 minutes until cheese has melted and tortillas are golden brown.

Repeat with remaining ingredients.

*Recipe and image courtesy of French Meadow Bakery.*

All-natural, Vegan and gluten-free – Orchard Bars were already a favorite snack in “Mom’s” house! With their two newest additions to the Orchard Bar family, including Cherry Almond Crunch and Banana Mango & Macadamia, Liberty Orchards has created their two best flavors yet! The Cherry Almond Crunch Rocks – what’s not to love about sweet cherries and crunchy almonds!?

The delicious bars are packed with nuts and fruit, sunflower and flaxseeds, making them rich in antioxidants (vitamins A & C), low in sodium, high in Omega-3 fatty acids, and a good source of protein. Plus, they do not contain preservatives, artificial flavors or colors, cholesterol or saturated fat! These are perfect for road trips with the family this summer, or to tuck in a desk drawer for an instant energy boost in the afternoon.

Orchard Bars are available in a variety of yummy flavors, including Blueberry Pomegranate & Almond, Pineapple Coconut & Macadamia and Strawberry Raspberry & Walnut.

To learn more about Orchard Bars, to locate a retailer near you, or to order online, visit

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