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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.*

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 BakeryOnMain.com. 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.*

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.

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 www.TheGFB.com.

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

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.*

Vegan, gluten-free, and utterly delicious, this recipe is a prefect addition to your celebration recipes—all of your guests are sure to gobble it up with relish. For easier preparation, feel free to replace the squash with canned pumpkin puree.

Squash Risotto

Ingredients

1 butternut squash, peeled and cubed
3/4 cup brown risotto rice
1/3 cup nutritional yeast
5 teaspoons apple cider vinegar
2 teaspoons paprika
2 teaspoons cumin
a handful of fresh coriander leaves
2 sage leaves, chiffonade
Juice from half a lemon
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Preparation

1. Cook the rice according to package directions.
2. Spread squash on a baking sheet and toss with oil, herbs and spices. Roast in a 400 Degree Fahrenheit oven until soft.
3. Puree most of the squash a splash of water, nutritional yeast, vinegar, salt and lemon. Blend until creamy.
4. When the rice is almost cooked, stir in the squash sauce and the reserved roasted squash. Garnish with additional coriander leaves and serve warm.

Serves 4.

*Recipe and image courtesy of Guiding Stars.*

Black Forest CookeisChocolate and cherries are the foundation of the classic dessert Black Forest Cake. Now you can enjoy the same flavors in a delicious cookie that can surprisingly be served to family and friends who want gluten-, grain- and dairy-free treats.

This easy-to-make recipe was created by Carol Kicinski, a professional recipe developer, editor in chief of Simply Gluten Free Magazine and TV chef. Kicinski explains, “They are something between a macaroon and a brownie made better with ruby-red maraschino cherries.”

In fact, maraschino cherries can add color and flavor to a variety of baked goods, so it’s wise to keep a jar or two in your pantry for when you’re ready to bake.

Gluten-Free Black Forest Cookies

Ingredients

2¼ cups blanched almond flour*

¼ cup unsweetened cocoa powder

½ teaspoon baking soda

½ teaspoon kosher or fine sea salt

½ cup vegetable oil

½ cup brown sugar

1 teaspoon vanilla

2 large eggs (“Mom” prefers cage-free eggs)

¾ cup semisweet chocolate chips

1 cup maraschino cherries, patted dry and quartered

Preparation

Preheat oven to 350°. Line two baking sheets with parchment paper.

Combine the almond flour, cocoa powder, baking soda and salt in mixing bowl. Whisk together oil, brown sugar, vanilla and eggs. Add to dry ingredients; mix well. Stir in chocolate chips and cherries.

Using teaspoon or small (#60) ice cream scoop, spoon dough onto the prepared baking sheets about 2 inches apart. Bake for 11 minutes or until the cookies are firm. Cool on pans for 5 minutes, then remove to a wire rack to finish cooling.

Makes 2½ dozen cookies.

*Grind your own almond flour: Pulse about 3 cups sliced almonds in food processor until it reaches the consistency of flour. Yield: about 2¼ cups almond flour.

For delicious recipes from The National Cherry Growers and Industries Foundation, visit www.nationalcherries.com. Or go to www.simplygluten-free.com for more gluten-free advice and recipes.

*Recipe and image courtesy of NAPS.*

Pirate's BootyParents can swap sugar-laden candy treats for Pirate’s Booty, a deliciously baked, all-natural snack that kids love and moms can feel good about adding to the Halloween treat bowl! Pirate’s Booty has less fat and fewer calories than traditional Halloween candy and zero grams of sugar. Also, Pirate’s Booty is gluten, peanut and tree-nut free, so it’s safe for trick-or-treaters or classmates with these common food allergies. Pirate’s Booty is made without trans-fats and ingredients you can’t pronounce. Plus, the Pirate is already dressed for the occasion! “Mom” at Tiny Green Mom and her little ones love this fun and healthy little treat for an easy grab-and-go snack all October long. (Who are we kidding, all year long!)

Pirate's Booty 2

This year, it will be easier than ever to pass out Pirate’s Booty, as Target and Super Target stores across the county will be offering special Halloween 20-packs of half-ounce, 65-calorie bags of Pirate’s Booty Aged White Cheddar. The Halloween 20-packs of Pirate’s Booty will be available from mid-September through October.

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

Fall Harvest BisqueThis spice-infused soup reminds us of everything to love about Fall weather – cool evenings, chats by the fireplace, and the changing colors of the leaves. Made to serve a crowd, it can be cut in half if need be.

Fall Harvest Bisque

Ingredients

2 Pounds 1/2 Inch Diced Butternut Squash (1 Large Squash)
1 Pound 1/2 Inch Diced Sweet Potato (1 Medium Potato)
1 Medium 1/2 Inch Diced Carrot
3 Tbs Olive Oil
2 tsp Salt
1/4 tsp Ground Allspice
1/8 tsp Ground Nutmeg
1/2 tsp Ground Cinnamon
1/4 tsp White Pepper
Small Pinch Ground Clove
Small Pinch Cayenne Pepper
1 tsp Fresh Minced Garlic
1/4 Cup Minced Yellow Onion
3 Cups Unsweetened Almond Milk
2 Cups Soy Milk
1 Tbs Salt
Juice of one orange

For Garnish:

1/2 Cup Roasted and Salted Pumpkin Seeds
1/2 Cup Air Dried Corn
1/2 Cup Fine Chopped Celery Tops

Preparation

Preheat oven to 375* with oven rack in middle of oven.

Peel and dice all vegetables, keep all cuts the same size. Place diced vegetables in a bowl and coat with 3 tbs olive oil and 2tsp salt. Pour coated vegetables on a baking sheet and bake for 25 minutes or until fork tender. Stir vegetables around half way through cooking (not looking for browning, just cooked evenly). While vegetables are cooking, place a 2 quart sauce pan over medium heat. Pour Almond milk, soy milk, allspice, nutmeg, cinnamon, white pepper, clove, cayenne, minced garlic, minced onion and salt into pan. Bring all ingredients to a simmer (Do not boil) and cook for 5 minutes. Once vegetables are soft place all vegetables and seasoned Almond/soy milk in a 8 cup blender. Starting on low speed blend until smooth. You may add more almond or soy milk to thin bisque as wanted. Pour soup into bowl and top with pumpkin seeds, dried corn and celery tops.

Makes 10, 6 ounce servings (Vegan/ Gluten Free).

*Recipe and image courtesy of Chef Jason Arms of Metropolis (www.metropolisaz.com)*
Owners: Mark Howard, Tom Jetland, Mark Dillon

Leafy Greens Book CoverLow in fat, high in protein and vitamins, these burgers are gluten free and guilt free. You can serve them on buns or over pasta or grains.

Spinach Burgers

Ingredients

3 tablespoons olive oil, divided
½ cup finely diced onion
2 cloves garlic, minced
3 cups packed chopped spinach
1 (15-ounce) can cannellini beans, drained and rinsed
½ cup cooked white or brown rice
Salt and pepper

Preparation

In a large sauté pan or skillet over medium heat, warm 1 tablespoon of the oil until it shimmers. Add the onion and cook until translucent, about 2 minutes. Toss in the garlic and cook for 30 seconds. Add the spinach and cook until wilted, about 3 minutes. In a food processor, mix together the spinach mixture and beans, pulsing until well combined. Scrape out into a large bowl, mix with the rice, and season with salt and pepper to taste. Divide the mixture into 4 patties. Heat the remaining 2 tablespoons oil in a medium sauté pan or skillet and cook the patties until they begin to brown, then flip to brown the other side, about 4 minutes per side.

*Recipe and book cover courtesy of “The Leafy Greens Cookbook.”