Gluten Free Bites - Coconut Cashew CrunchA better for you mid-day snack (or who are we kidding, any time of the day)! Created by two gluten-free brothers and a pastry chef, The Gluten Free Bites are packed with protein derived from brown rice and pea protein plus offer a healthy dose of fiber. These perfectly-sized nutritious treats feature are made with wholesome ingredients and come in delicious flavors, including dark chocolate coconut, chocolate cherry almond, coconut cashew crunch, and new PB&J, dark chocolate peanut butter and dark chocolate hazelnut!

Certified gluten-free, vegan, Kosher, Non-GMO Project Verified, and made with all-natural and organic ingredients, each variety The Gluten Free Bites is also low in sodium, made with low glycemic natural sweeteners, and completely free of fillers, additives, wheat, soy, cholesterol, trans fat, casein and dairy.

Packaged in convenient bags, these are easy to tuck in your drawer at work for a quick and healthy treat. “Mom’s” favorite flavor was the coconut cashew crunch – YUM! You have most likely heard of The Gluten Free Bar, but these bites are definitely going to become your new go-to gluten-free snack!

To learn more about The Gluten Free Bites, visit their website at

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

Colorful ColeslawA common tailgating side dish gets a healthy makeover this season using a flavorful beet juice vinaigrette! Colorful and brimming with goodness, this slaw will make a tasty addition to any tailgating party or backyard BBQ this Fall!

Colorful Coleslaw with Beet Juice Vinaigrette



1/2 head green cabbage, sliced thin to shred
1/2 head red cabbage, sliced thin to shred
2 large carrots, thinly sliced (on the bias)
6 scallions, thinly sliced (on the bias)
1 red pepper, cut into julienne strips


1/4 cup BIOTTA BEET JUICE (see note)
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1/2 lime, juiced
1 small shallot, minced
1/4 cup olive oil
Sea salt and freshly ground pepper, to taste


Prepare all coleslaw vegetables as directed. Toss together in a large bowl. To prepare the vinaigrette, add BIOTTA BEET JUICE, balsamic vinegar, Dijon mustard, lime juice and shallot to a small bowl. Whisk together. Drizzle in olive oil while continuing to whisk. Season with salt and pepper. Drizzle desired amount of vinaigrette over coleslaw. Serve immediately. Refrigerate and save any remaining vinaigrette for use on any vegetable salad.

NOTE – for a soft, rich beet juice flavor, reduce 1 cup beet juice over medium heat for about 30 minutes, until you achieve 1/4 cup in volume. Set aside to cool before using.

Serves 6-8.

*Recipe and image courtesy of Biotta Beet Juice.*

Flamous Brands - Original FalafelSomehow, the words healthy and tailgating don’t really seem to fit together, but yet, Flamous Brands has made this a reality! Offering families everywhere a scrumptious yet healthy option on game day, the unique 21 ingredient blend of herbs, spices, vegetables and legumes are so tasty,  no one will suspect they are indeed good for you!

This is one chip that “Mom” loves indulging in, and the fact that all Flamous Brand Chips are non-GMO, vegan, gluten-free kosher, as well as fee of most allergens only makes them all the attractive as a healthy snack option. Plus, ounce for ounce, Flamous Falafel Chips have 10 times the antioxidant value than that of green tea or vegetable juice. 
Flamous Brands - Spicy Fiesta

With several unique varieties to taste test, “Mom” tried the Sprouted Multigrain Chips, Original Falafel Chips, Spicy Fiesta Chips and Spicy Falafel Chips. The family favorite was definitely the Spicy Fiesta flavor, with the Spicy Falafel flavor coming in a close second. On game day, serve these as your ‘go-to’ chip, knowing you are providing a healthy snack for all!

Flamous Original Falafel Chips are available at Mother’s Market, Kroger, The Fresh Market, Whole Foods, and other health food stores throughout the United States. You can also learn more about the brand on their website,

Flamous (which stands for famous for flavor) is a Los Angeles based company born in 2007. Family owned and operated, the founders sought to create a snack that was not only delicious but that they would be proud to offer to their own friends and kids. Their goal is to continue to grow in their industry – to be an internationally recognized brand that continues to develop innovative healthy options and exciting new flavors and concepts for the world to enjoy.

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

Healthy Candy ApplesFall is officially here, and with it comes all the delicious fruits and vegetables of the season! Here is a healthy version of candy apples from the “uncookbook” LOVE ON A PLATE by Cara Brotman and Markus Rothkranz, without any sugar, corn syrup, or artificial ingredients. “Mom” loves finding ways to make seasonal treats nutritious and still taste just as delectable. This recipe is a fun one to get the kids involved in, as well! Simply let them pick their favorite toppings to roll the apples in before freezing.

Healthy Candy Apples


4 organic apples (Granny Smith, Golden Delicious, or Jona Gold work best)
4 candy apple sticks (or popsicle sticks)
1 cup cashew butter
1/2 – 3/4 cup maple syrup
Splash of vanilla (“Mom” prefers Nielsen-Massey Organic Madagascar Bourbon Pure Vanilla Extract)
Pinch of salt
Suggested toppings: cacao nibs, orange segments, candied almonds, dehydrated raspberries, dried mulberries (dehydrated and finely minced)


Wash apples, but do not peel them. Dry them very well as the caramel doesn’t stick to moisture. Add cashew butter, 1/2 cup maple syrup, vanilla, and salt to food processor. Turn on for 1 minute. If caramel is too thick, drizzle a little more maple syrup in. (The more syrup you add, the runnier the caramel will be, and the easier the caramel will run down and fall off the apple.) Stick candy apple sticks in top center of your apple and dunk in caramel, turning quickly to coat.

Place on a piece of wax paper containing candy apple toppings and roll apple until well coated. Put in freezer for 30 minutes. Enjoy!

Makes 4 candy apples.

Reprinted with permission of Rothkranz Publishing from LOVE ON A PLATE: The Gourmet UnCookbook by Cara Brotman and Markus Rothkranz; $29.97;

Images courtesy of (c) Markus Rothkranz from LOVE ON A PLATE by Cara Brotman and Markus Rothkranz.

Edamame DipTailgating season is upon us, and those who want to entertain but serve up some healthier fare will love this Edamame Dip! “Mom” is a big fan of edamame, whether eaten raw or put in a favorite dish, and this dip is a definite winner! It is easy to pack along for the big game or it can be served alongside nutritious veggies right on the coffee table!

Edamame Dip


2 cups boiled edamame beans (chilled)
4 cups water
3 tablespoon of sesame paste or tahini
Juice of 1 whole lemon
2 tablespoon olive oil
1 tablespoon walnut oil
1 teaspoon fresh garlic
Salt and fresh cracker pepper to taste

Optional: Skewer your favorite veggies and grill them with some olive oil basted on it. Season with salt and pepper.


1. Use a blender and blend everything together. You may need to add more water or oil to make it less thick if you like it more saucy. Season with salt and pepper when done to get the right flavor.
2. Serve with veggies and dig in!

*Recipe and image courtesy of Fangalicious.*

About Kathy Fang

Kathy Fang is the chef and co-owner of Fang Restaurant in San Francisco’s SOMA district less than a mile from her father’s famed restaurant in the heart of Chinatown – House of Nanking. With a traditional Chinese upbringing, Kathy was able to grow as a chef and merge her family heritage with her own style which she also demonstrates on her popular blog

Roasted Pumpkin Soup with Basil Oil & Crispy SageThere is nothing Mom loves more than pumpkin-flavored anything as it turns to Fall! This lovely roasted pumpkin soup is no exception – with fresh pumpkin, sage, onions, and more – it is a delight to the senses both as it cooks and when you enjoy your first spoonful!

Roasted Pumpkin Soup with Basil Oil & Crispy Sage


5 cups of raw sugar pumpkin, cut into 1-inch chunks
10-15 sage leaves
2 tablespoons of grape seed oil
Kosher salt
Freshly ground black pepper
¼ cup of unsalted butter (“Mom” prefers organic)
1 large onion, chopped
2 gloves of garlic, minced
6 cups of chicken stock
½ cup of half & half (“Mom” prefers organic)
¼ cup of extra virgin olive oil
5-6 fresh basil leaves


1. Preheat oven to 450 degrees F.
2. In a large bowl, toss the pumpkin chunks, sage leave, grape seed oil, and 5-finger pinches of salt and ground black pepper together until evenly coated.
3. Transfer to a baking sheet and roast for 20-25 minutes, until tender and edges have browned.
4. In a large pot, melt the butter over medium heat. When the butter begins to bubble, add the chopped onion along with 5-finger pinches of salt and ground black pepper. Cook for 13-15 minutes, stirring often, until caramelized and golden brown. Stir in the garlic and cook for 30 seconds, until fragrant. Add the chicken stock and bring to a simmer until pumpkin is done roasting.
5. Add the roasted pumpkin chunks and half of the sage leaves to the simmering pot along with the half & half (reserve the other half of the sage leaves for garnish). Transfer to a blender and puree until smooth. Transfer back to the pot to keep warm.
6. In a small food processor, pulse the olive oil and basil leaves until thoroughly blended. Serve the pumpkin soup with the basil oil and crispy sage leaves. Enjoy!

Serves 4-6.

About Chef Ronnie Woo: Celebrity Chef from one of the nation’s largest LGBT networks, Logo TV. Ronnie is the host of “Food to Get You Laid” on Logo TV (a Viacom network) which airs Fridays at 9:30 PM ET. Recently seen on NBC’s “Food Fighters.”

*Recipe and image courtesy of Chef Ronnie Wo0.*

Cucumber and Tuna

This simple recipe is easy to pack in lunchboxes or for a quick late summer picnic, and it uses Safe Catch Tuna, which has the lowest mercury of any brand of tuna, with the strictest mercury limits of any brand.

Safe Catch Tuna Paleo Cucumber Cups


• 2 cans Safe Catch wild skipjack or albacore tuna, do not drain!
• 1 seedless English cucumber
• 2 tablespoons bell pepper, minced (optional)
• 1 stalk celery, minced
• ⅓ cup Whole 30 compliant mayo
• 2 tablespoons mustard
• 1 teaspoon sweet paprika
• salt and pepper, to taste


1. Using a vegetable peeler, peel the cucumber, leaving about ½ inch between peels so that the cucumber skin stays on in alternating stripes. Cut off both ends of the cucumber. Then, slice into ½-inch thick chunks. Scoop out the center of each slice so that there’s a little divot for the tuna salad. Put on a plate and set aside.

2. Using a spatula, empty tuna into a medium sized bowl and break up any large chunks. Add mustard and mayo and toss to thoroughly coat tuna. Add celery, bell pepper and paprika and mix well.

3. Spoon a heaping tablespoon on top of each cucumber slice. Refrigerate any leftover tuna salad and serve cucumber cups immediately. Cucumber cups can be made ahead and refrigerated overnight, but you may have to drain the plate in the morning, as the cucumber will release moisture overnight.

Makes 12 cups.

*Recipe and image courtesy of Safe Catch.*

Pereg-Sesame-Ginger-CouscousThis recipe looks like it has a lot of ingredients, but from start to finish, it only takes 25 minutes. Made with fresh vegetables, spices, and couscous. Made ahead the night before, it also packs well for a healthy lunch option!

Grilled Sesame Ginger Vegetable Couscous


2 large carrots, washed, peeled and cut in half the long way
1 cup button mushroom tops, cleaned
½ bunch asparagus, trimmed
3 tablespoons sesame oil
1 teaspoon soy sauce
¼ teaspoon freshly ground black pepper
1 ¼ cups Pereg Gourmet Couscous
1 ¼ cups water

For dressing:

1 tablespoon ginger, minced
2 teaspoons soy sauce
1 tablespoon sesame oil
2 teaspoons extra virgin olive oil
1 tablespoon rice vinegar
1 teaspoon honey
Pinch cayenne pepper
1 bunch scallions, thinly sliced (white and light green parts)
1/4 cup coarsely chopped fresh cilantro


Place the carrots, mushrooms and asparagus in a large bowl and toss with sesame oil, soy sauce, and black pepper. Let sit for 5 minutes.

Heat the grill or grill pan to medium high heat. Put the vegetables on the grill or in a grill basket and grill while basting vegetables with extra marinade. Grill until the vegetables are tender and slightly charred. Set aside to cool.

Meanwhile, cook the couscous. Bring the water to a boil and add couscous. Remove from heat, stir, cover, and let sit for 10 minutes until the couscous absorbs the liquid. Drain any extra liquid and cool.

When the vegetables are cool, slice the asparagus and carrots into diagonal bite sized pieces and slice the mushrooms. Combine with couscous.

To make the dressing, whisk together ginger, 2 teaspoons soy sauce, sesame oil, olive oil, rice vinegar, honey, cayenne pepper and scallions. Dress the couscous and garnish with cilantro. Serve at room temperature.

Makes 4 1-cup servings.

*Recipe and image courtesy of Pereg Gourmet.*

Oven-Baked-Woodbridge-Wine-Chicken-WingsA perfect summer recipe for entertaining! The chicken is brushed with butter and paprika then baked. The Woodbridge Wine ‘Cue Sauce is boiled, reduced, tweaked and then used as a glaze over the chicken after it is finished baking. “Mom” uses organic ingredients whenever possible.

Oven-Baked Woodbridge Wine Chicken Wings


2 cups Woodbridge by Robert Mondavi Cabernet Sauvignon
¼ cup clover honey
2 large cloves garlic, minced
2 tablespoons dark brown sugar
3 tablespoons Woodbridge Wine ‘Cue Sauce
½ cup sherry vinegar
1 tablespoon coarsely ground black pepper
2 scallions, white and green parts both, cut into thin rounds
1 pound (about 16 pieces) chicken wings
Kosher salt
2 tablespoons unsalted butter, melted
2 teaspoons hot paprika
The juice from 1 large lemon


1. Preheat the oven to 350F.

2. Make the honey glaze: In a large skillet, reduce the Woodbridge by Robert Mondavi Cabernet Sauvignon over medium heat until there is only about ¼ cup liquid. Pour the wine into a medium bowl to cool. In the same skillet, bring the honey, garlic, dark brown sugar and Woodbridge Wine ‘Cue Sauce to a simmer. When it starts to foam and turn light brown, remove the skillet from the heat and pour in the sherry vinegar. Return the skillet to the heat and allow it to simmer until it becomes like a light glaze, 12-15 minutes. Stir in the black pepper and scallions and pour it over the red wine in the bowl. Whisk to blend. Taste for seasoning.

3. Prepare and cook the chicken wings: Cut each chicken wing at each joint so each wing is cut into 3 parts. You will have 36 pieces including the wing tips. Season them with salt. In a small saucepan, melt the butter and stir in the paprika. Put the wings on a sheet pan and brush them with the melted butter mixture. Bake them for 5-8 minutes. Turn them on their second side and brush with the remaining butter mixture. Then, put the tray under the broiler and cook for an additional 3-5 minutes or until fully cooked.

4. Finish the dish: Toss the chicken wings in the honey red wine glaze and squeeze the lemon juice over them.

Pairs with Woodbridge by Robert Mondavi Cabernet Sauvignon

Serves 4-6.

*Recipe and image courtesy of Woodbridge by Robert Mondavi and Food Network chef Alex Guarnaschelli.*

Sun Cups 2Allergies are on the rise, but it does not mean you have to give up your favorite treats, such as chocolate peanut butter cups! For oooey gooey chocolate deliciousness, try Sun Cups! Sun Cups serves as the ultimate guilt-free and allergy friendly chocolate indulgence. Be able to enjoy the delicious creamy & nutty flavors of Sun Cups, except without any peanuts, tree nuts, or gluten! Sun Cups are made from premium cacao of only Rainforest Alliance Certified farms and produced in the only completely nut free facility in America.

Sun Cups 3

Sun Cups uses sunflower seed butter to replace the usual peanut butter center most chocolate cups have, allowing those with nut allergies to enjoy the classic American treat. Sun Cups offers several different variations to satisfy any sweet tooth, including caramel, mint, and dark chocolate flavors. “Mom” loves the rich flavor of Sun Cups, from the traditional chocolate peanut butter flavor to the chocolate mint. Made with non-GMO ingredients, this is one treat you can feel good indulging in this summer!

Available in packages of 12 or 24, you can learn more about Sun Cups on their website.

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