Why wait for dessert to enjoy pumpkin? Incorporate it into your morning waffles, and your day will be off to a nutritious and delicious start! The best part? These Pumpkin Pie Waffles are also gluten-free and dairy-free for those with sensitivities!

Pumpkin Pie Waffles


1 1/2 cups all purpose gluten-free flour

1/2 cup finely ground blanched almond flour

1/3 cup buckwheat flour

2 3/4 teaspoons baking powder (aluminum and gluten-free)

1 1/2 teaspoons baking soda

1/2 teaspoon sea salt

2 teaspoons ground cinnamon

1 teaspoon pumpkin pie spice (or more cinnamon, or nutmeg, or a pinch of ground cloves)

1/3 cup packed brown sugar (or coconut sugar)

4 large organic free range eggs, separated (for Egg-Free version: mix 3 tsp of Ener G Egg Replacer with 4 Tbsp water or non-dairy milk. Whisk until as foamy as possible. This is only the replacement equivalent to 2 eggs, but it is quite adequate. Also add 1/4 tsp more baking powder to dry ingredients)

1 cup plain non-dairy (or dairy) milk of choice

1/2 cup plain non-dairy (or dairy) yogurt

1/2 cup non-dairy (or dairy) kefir (OR an additional 1/2 cup milk OR an additional 1/2 cup yogurt)

1 cup canned organic pumpkin (NOT pumpkin pie filling)

6 Tablespoons Organic Canola oil, OR Earth Balance Vegan buttery sticks (melted), OR organic butter (melted)


1. In medium bowl, sift together all-purpose flour blend, almond flour, buckwheat flour, baking powder, baking soda, sea salt, cinnamon and other spices of choice. Once blended, mix in the sugar.

2. In another bowl, whisk together egg yolks, milk (dairy-free or dairy), yogurt (dairy-free or dairy), kefir (or additional milk or yogurt), organic pumpkin, and oil (or melted Vegan butter, or dairy butter). Combine until smooth.

3. Add the wet ingredients to the dry ingredients and gently fold until just incorporated (do not over-mix).

3. In separate bowl, using a hand mixer, beat whites until soft peaks form. Then gently fold whites into the blended batter. Again, do not over-mix. You do not want to deflate your batter (Note: if not using eggs, and instead you are using the Egg Replacer, omit step 3 and instead add your prepared foamy Egg Replacer in step 2 where you would have added your egg yolks).

4. Let batter sit for five minutes while allowing your waffle iron to heat up. Make sure to brush the waffle grates with oil. For a 7 inch round waffle iron, add about 2/3 to 1 cup of batter to the center and quickly spread. Close lid and cook according to iron directions.

*Recipe and image courtesy of Cook It Allergy Free.*

HAPPYBABY goes gluten-free! Baby’s favorite snack is now offered in two varieties that are free of gluten – Sweet Potato and Strawberry. These tiny little organic puffs are one of the first foods that “Mom” reached for when starting her little one on the road to self-feeding and independence, so she was thrilled that HAPPYBABY has added these two new gluten-free flavors.


  • Certified organic
  • Rich in Vitamin D
  • The only baby snacks with added Vitamin B and Calcium
  • Lower in sugar, containing half the amount of sugar found in similar products
  • Free of artificial coloring, artificial flavoring, and GMO’s

These nutritious puffs work wonders on fussy children, too! “Mom” always has a container on hand in the car, or tucked into her diaper bag or purse – they can be used for counting, to keep little hands busy, or to entertain while the food takes a bit too long to get to the table while eating out at a restaurant!

HAPPYBABY PUFFS are available nationwide at major retailers or online grocery stores. Visit for more information.

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

Another tasty, vegetarian AND gluten-free recipe featuring Nature’s Path® Gluten-Free Whole O’s. Yes, the cereal can be used to make a delightful spinach and feta pie, a light dinner choice paired with a freshly tossed salad. Heavenly!

Gluten-Free Spinach and Feta Pie


  • 1 1/2 c. Nature’s Path Gluten-Free Whole O’s
  • 3/4 tsp. dried oregano leaves
  • 1/2 tsp. salt
  • 3 tbs. olive oil, plus more for preparing pie plate
  • 4 large eggs or egg replacer
  • 1/2 cup dairy or plain soy milk
  • 4 oz feta, crumbled (1 loose cup)
  • 1 tsp. dried mint
  • 20-oz package frozen cut spinach leaves, defrosted


  1. Set rack in center and preheat oven to 350F. Brush a 9- or 10-inch pie plate lightly with oil. Set aside.
  2. In a food processor, grind the Whole O’s, oregano, and salt into a coarse flour. With motor running, pour oil through feed tube and process until flour is evenly coated. Transfer to a bowl and set aside.
  3. In processor, blend eggs, milk, feta, and mint. Squeeze clumps of spinach very hard to release all excess liquid. Add to processor and pulse a few times to combine.
  4. Pour mixture into prepared pie plate. Distribute Whole O’s mixture on top.
  5. Bake until center of pie is firm to the touch and top is browned, about 30 minutes. Let rest on a cooling rack for 10 minutes before slicing.

This recipe was created especially for Nature’s Path® by Lorna Sass, the award-winning cookbook author of Whole Grains, Every Day, Every Way and Whole Grains for Busy People.

*Image and recipe provided by Nature’s Path®.*

Have gluten sensitivities kept you from enjoying breakfast cereals? Here comes Nature’s Path® Organic to the rescue! Their Crunchy Maple Sunrise is not only gluten-free, but it is certified USDA Organic, and chock full of healthy ingredients, including Omega-3 fatty acids, dietary fiber and whole grains such as organic quinoa (a protein powerhouse all by itself!), organic buckwheat flour, organic amaranth, organic flax seeds, organic brown rice flour, and organic yellow corn flour. Nature’s Path® Organic really got it right – the cereal has the satisfying crunch you desire in a breakfast cereal and is quite filling! Crunchy Maple Sunrise has been gently sweetened with organic maple syrup and organic molasses. No high fructose corn syrup here! In addition, Nature’s Path® Organic also offers Crunchy Vanilla Sunrise cereal, for the vanilla-obsessed.

This tasty cereal is a new favorite of “Mom’s!” It can also be used to make Sunrise Pumpkin Cranberry Muffins. Perfect for a grab-n-go kind of morning!

To see all of the cereals offered by Nature’s Path® Organic, as well as their wide variety of organic food products, please visit

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

No one will believe that these tiny & moist cupcakes are gluten-free, egg-free and dairy-free. Delicately spiced and topped with fresh frosting, these sumptuous treats are perfect for any occasion!

Frosted Spiced Cupcakes


For the Cupcakes
1/2 cup canola oil
1/2 cup unsweetened almond milk or other non-dairy milk
1 (6-ounce) container plain coconut milk yogurt
3/4 cup sugar
1 tablespoon egg replacer, such as Ener-G, mixed with 1/4 cup warm water
2 cups white rice flour
1/2 teaspoon xanthan gum
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon, plus more for sprinkling
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves

For the Frosting
1/4 cup vegan margarine, softened
1 1/2 cups powdered sugar
1 to 2 tablespoons unsweetened almond milk or other non-dairy milk
1/4 teaspoon gluten-free vanilla extract


Preheat oven to 350°F. For the cupcakes, whisk together oil, almond milk, yogurt, sugar and egg replacer-water mixture in a large bowl. In a separate large bowl, mix together rice flour, xanthan gum, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Add flour mixture to milk mixture and stir to combine. Spoon batter into 16 paper-lined standard muffin tins, filling each about two-thirds full. Bake until cooked through and light golden brown, 20 to 25 minutes. Transfer cupcakes to a wire rack and set aside to let cool completely.

For the frosting, put margarine, sugar, almond milk and vanilla in a large bowl and beat with an electric mixer until well combined and fluffy, about 1 minute. Spread frosting on cupcakes, sprinkle cinnamon over the top and serve.

*Recipe and image courtesy of Whole Foods Market.*

This recipe from the French Meadows Bakery takes a bit of planning, but is definitely worth it! It makes the perfect breakfast when you have overnight guests – just prepare the casserole the night before and bake the next morning! Breakfast is served!



1 loaf French Meadow Gluten Free Cinnamon Raisin Bread, cubed

2 oz golden raisins

4 oz cream cheese

4 eggs

¾ cup milk (“Mom” prefers organic)

2/3 cup half and half (“Mom” prefers organic Soymilk creamer)

¼ cup maple syrup

1 teaspoon vanilla extract

½ teaspoon salt


Grease a 8×8 baking pan and place the GF bread cinnamon bread cubes and the golden raisins in the pan. Place the remaining ingredients in a blender or food processor and blend. Add blended mixture to the raisin bread mixture, press down and let soak in. Cover and refrigerate overnight.

The next morning place in a 350°F oven and bake for about 40-50 min until golden brown. Serve with fresh sliced fruit.

*Recipe and image courtesy of French Meadows Bakery, internationally recognized as a leading provider of naturally delicious and nutritious bakery products and desserts that suit a variety of dietary needs, such as certified organic, gluten-free, vegan, yeast-free and kosher.*

Created by holistic nutrition coach Maya F. Bradstreet, this recipe makes a perfect addition to any picnic fare or packs easily for lunch at the office, and the best part is that it is gluten-free, dairy-free and even tree-nut free!


By Maya F. Bradstreet


1 8-oz package of soba noodles

4 tbsp sunflower seed butter

2 tbsp raw honey or agave

2 tbsp brown rice vinegar

2 tbsp tamari or braggs amino acids

1 tbsp sesame oil

1 head sliced bok choy

1 carrot, grated

1 bunch scallions, chopped

½ bunch cilantro, chopped

½ cup sliced almonds

½ cup sunflower seeds

1/3 knob ginger, minced

1 garlic clove, minced


Prepare soba noodles according to package, rinse with cold water and set aside.

In large bowl, combine nut butter, honey/agave, vinegar, tamari, and oil. Add garlic or ginger if desired. Add additional tablespoons of water if smoother consistency desired. Add soba noodles and toss to coat. Add remaining ingredients and mix to combine.

Serve immediately – or refrigerate (tastes great the next day, or the next!).

*Image and recipe courtesy of Maya F. Bradstreet. For more of her delightful recipes, visit *

Sunday brunch calls with this delightfully delicious French toast stuffed with goodness from French Meadows Bakery! Why wait for Sunday?



2 pieces French Meadow Bakery Gluten-Free Multigrain Bread

1 egg

¼ cup skim milk (“Mom” prefers organic)

1 tablespoon ground flax

½ teaspoon vanilla


Whisk egg, milk, flax and vanilla together. Heat sprayed pan over medium heat. Place bread in egg mixture and coat both sides. Place bread in hot pan and cook for about 3 minutes per side or until golden brown. Serve with yogurt, fresh berries or syrup!

*Recipe and image courtesy of French Meadows Bakery, internationally recognized as a leading provider of naturally delicious and nutritious bakery products and desserts that suit a variety of dietary needs, such as certified organic, gluten-free, vegan, yeast-free and kosher.*

Finding healthy snacks that kids will enjoy can be challenging, which is why the mother and daughter dynamic duo behind Snikiddy Snacks® created their line of simple, wholesome and real (ahem, real tasty!) snack foods. From their popular Mac n’ Cheese Puffs or Pizza Puffs to their Parmesan Garlic Fries, Snikiddy Snacks® offers something for everyone in the family. These snacks are perfect for packing in lunch boxes as the kids head back to school, too!

All of Snikiddy Snacks® are gluten and wheat-free, contain no hydrogenated oils, preservatives, or trans fat. At just 90 calories per serving, these all-natural snacks leave the guilt behind, too!

Pictured here is “Mom’s” favorite snack from Snikiddy – the Mac n’ Cheese Puffs. They are light, airy, and make a satisfying crunch sound when eaten!

To learn more about the Snikiddy story, click here. To locate a retailer near you, or to order online, please visit their website.

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