Organic summer snacking at its’ sweetest this 4th of July! For those seeking healthier alternatives to traditional pies, ice cream, and other goodies this holiday, pair gluten-free, vegetarian Organicville Ice Cream with Dairy-Free Pumpkin Pie from Wholly Wholesome! These two desserts will satisfy your sweet tooth after all of the corn on the cob and other grilled foods you may be enjoying over the holiday weekend.

Organicville’s new line of certified organic, creamy ice creams is made with skim milk and cream from small organic dairy farms. Available in vanilla, chocolate, strawberry and mint, all four varieties are gluten- free, egg-free, vegetarian and kosher. “Mom” can’t believe how rich and full of flavor the vanilla ice cream tastes – hard to believe it is made from skim milk!

Organicville’s new organic ice cream products are available in pint size (473mL) containers at major supermarket chains nationwide, or online at

Vegans’ rejoice! This Dairy-Free Pumpkin Pie from Wholly Wholesome features all of the spices and smooth pumpkin flavor you want in a pumpkin pie, but is made without eggs & dairy. Instead, tofu puree is blended with for the same consistency. For those who shun the use of tofu – give this pie a chance! You won’t even notice that the eggs and milk are missing!

To learn more about Wholly Wholesome’s line of delectable, healthy desserts & breads, or to locate a store near you, visit

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

These chewy, fudgy brownies are gluten-free and oh-so-heavenly! The peanut butter at the end of the ingredient list is optional, but adds a little extra “something something” to each bite! Enjoy!

Gluten-Free Brownies


8 tablespoons unsalted butter (1 stick), cut into 8 pieces, plus more for coating the pan
4 ounces unsweetened chocolate, finely chopped
1/3 cup gluten-free oat flour
1/3 cup sweet rice flour
1 teaspoon xanthan gum
1 teaspoon baking powder
1/2 teaspoon fine salt
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup natural peanut butter, at room temperature (optional)


Heat the oven to 350°F and arrange a rack in the middle. Coat an 8-by-8-inch square baking dish with butter; set aside.

Fill a medium saucepan with 1 to 2 inches of water and bring to a simmer over high heat; once simmering, reduce the heat to low. Place the measured butter and chocolate in a large, dry, heatproof bowl. Set the bowl over (but not touching) the water and, using a rubber spatula, stir until the chocolate and butter have completely melted and the mixture is smooth. Remove the bowl from the saucepan and let the mixture cool to room temperature, about 20 minutes.

Meanwhile, sift the oat flour, rice flour, xanthan gum, baking powder, and salt together into a medium bowl, discarding any coarse bits left in the sifter; set aside.

When the chocolate has cooled, add the sugar and whisk to combine. Add the eggs and vanilla and whisk until smooth. Stir in the flour mixture with a rubber spatula until evenly combined. Pour the batter into the prepared baking dish and smooth out the top. If you’re using the peanut butter, drop heaping teaspoonfuls of it over the top of the batter. Drag a knife through the batter in a figure eight to create a marbled pattern.

Bake until a knife inserted into the middle comes out clean, about 20 to 25 minutes. Cool completely on a wire rack before serving.

*Recipe and image courtesy of*

Individually wrap these scrumptious vegan protein bars for a quick & healthy on-the-go snack for the entire family this summer!

Vegan Protein Bars


1 cup organic peanut butter (or Sunflower Seed Butter, for those with peanut allergies)
2/3 cup agave nectar
4 scoops Arbonne’s chocolate protein powder (or one cup of another high-quality brand)
1 1/2 cups rolled oats
1/4 cup ground flax seeds


(10 minutes, plus cooling time)

In a small saucepan, whisk peanut butter and agave nectar over medium-low heat for 3 – 4 minutes, until the mixture is well combined and just beginning to bubble.

In a mixing bowl, stir together chocolate protein powder, rolled oats, and ground flax seed.

Pour peanut butter and agave mixture into dry ingredients. Stir just until all of the dry ingredients have been moistened. The mixture will be crumbly, this is okay as long as everything is moistened.

Press mixture into an ungreased 8 x 8 inch glass baking dish. Once bars are completely cool, cut into 20 rectangles. Serve and enjoy!

Makes 20 Bars.

*Recipe and image courtesy of Health Nut Foodie.*

Made with organic sorghum, touted as the “break-out snack food of the 21st century,” this delightfully healthy granola recipe courtesy of will have everyone reaching for more!

Easy, Gluten-Free, Lower Glycemic Sorghum Granola


3 cups Popping Sorghum popped (and any un-popped or partial popped grains)

1 cup gluten free old-fashioned rolled oats (not quick cooking)

1 cup sliced or rough chopped almonds

½ cup shredded coconut (preferably unsweetened)

¼ cup unsalted pepitas (shelled pumpkin seeds) or shelled sunflower seeds

¼ cup PLUS 2 tablespoons agave nectar

2 tablespoons pure maple syrup

2 tablespoons canola oil

½ teaspoon kosher salt

1 cup dried fruit (such as cherries, apricots, dates, figs, cranberries, raisins or currants)


Heat oven to 350 F. On a rimmed baking sheet, toss the oats, Popped Sorghum, almonds, coconut, pepitas/sunflower seeds with the agave nectar, maple syrup, oil, and salt.

Bake, tossing once, until golden and crisp, 25 to 30 minutes.

Add the dried fruit and toss to combine. Let cool.

TIP: The granola will keep for up to 3 weeks in an airtight container in a cool, dry place.

For this recipe, it is OK to include any sorghum grains that remained un-popped or partially popped from the popping process as they will toast in the oven and add crunch.

*Recipe and image courtesy of*

CalNaturale Svelte realizes the importance of being green all year long, which is why they choose all-natural, organic ingredients and eco-friendly/100% recyclable Tetra Pak containers for their protein shakes! In celebration of Earth Month, CalNaturale Svelte will be hosting a giveaway every Monday on its Facebook page for those who do their part to make our Earth cleaner and greener, and we will also be giving away a few of their branded reusable totes filled with Svelte shakes on Tiny Green Mom!

To enter, please tell us about a lifestyle change you have made to help the planet in a comment below for a chance to win daily on Tiny Green Mom from April 13th – April 20th, 2011.

In case you haven’t had a chance to sip on Svelte, it is a multi-functional, all-natural sustained energy protein shake dedicated to providing great taste, positive nutrition and increased vitality through pure and simple ingredients. Made with organic and all-natural ingredients, CalNaturale Svelte shakes are also non-dairy, cholesterol-free, certified gluten-free and certified kosher – the perfect pre/post workout or on-the-go treat. They offer a natural alternative to other sustained energy, protein and meal-replacement beverages in the marketplace.

Here are some additional Earth-loving tips from CalNaturale Svelte that you can follow this month, and be sure to visit Facebook and Twitter for some additional eco-friendly prizes leading up to Earth Day:

  • Eat Meatless on Mondays – Search #MeatlessMonday on Twitter for some awesome recipe ideas!
  • Purchase products with renewable and sustainable packaging
  • Buy products made with organic and all-natural ingredients
  • Make use of reusable grocery bags
  • Spread the word – educate your friends, family and online followers!

To obtain extra entries:

Follow Tiny Green Mom on Twitter.

Leave a comment on another Tiny Green Mom post. Leave a comment below with the name of the post you commented on.

Follow CalNaturale Svelte on Twitter. Leave a comment with your Twitter name to let us know that this has been done. This is only valid for one entry.

Blog about this giveaway. You must have a link to this giveaway in your blog post. Please leave a comment with the link to your blog post.

The CalNaturale Svelte Giveaway ends on April 20, 2011 and is open to the US and Canada only. Please leave your email address in each comment, and make sure to leave a separate comment for every each and every entry that you make so that they will count for you!

Serve these delightful nibbles with a fresh cup of organic coffee or tea when guests come to visit! Made of almonds and unsweetened coconut, and sweetened with Stevia & raw honey, these provide a healthy alternative to processed cookies!

Almond Meal Cookies


3/4 almonds, pulsed into a meal

1/4 cup dried unsweetened coconut, pulsed

1/4 tsp. Stevia extract OR 8 packets of Truvia

1/4th tsp. sea salt

1/4th tsp. non-aluminum baking soda

2 TBSP. raw honey

2 TBSP. coconut oil or butter (or any desired oil)


Mix almond and coconut meal in a large bowl. Stir in stevia, sea salt and baking soda until thoroughly incorporated.

In a smaller bowl, create a double boiler over a small saucepan of simmering water on the stove and melt the honey and butter/oil together.

Stir the honey and oil into the flour mixture until a dough forms. With tablespoon balls of dough, flatten down into desired cookie shapes on a parchment sheet lined baking sheet (these will not spread). Bake at 300 degrees F until slightly brown (about 8-12 minutes).

Be careful to not let them burn. Let them cool before taking them off the parchment paper (they will harden as they cool).

Store in the refrigerator for crispy, delicious healthy cookies!

Makes about 16 cookies.

*Recipe and image courtesy of Brandon May, of The Healthy Advocate.*

Melted cheese and fresh veggies fill this gluten-free tortilla to make a delicious Zucchini & Corn Quesadilla, courtesy of French Meadow Bakery! Ready in minutes – it makes a snappy, healthy lunch!

Zucchini & Corn Quesadilla


1 medium zucchini, diced

¼ cup white onion, diced

1 cup organic corn

2 French Meadow Bakery Gluten Free Tortillas

½ cup shredded cheese

Jalapeño sour cream (2 parts reduced fat sour cream with 1 part diced canned jalapeños)


Heat 1 tbsp olive oil in large sauté pan. Heat zucchini and onion until soft, add corn and season with cumin and cayenne pepper. Set aside. Heat tortilla in large pan, sprinkle with cheese and zucchini mixture and fold over in half. When cheese has melted, cut in half and serve aside black beans and jalapeño sour cream.

*Recipe and image courtesy of French Meadow Bakery.*

French Meadow Bakery® has done it again! They have created a decadent, rich brownie that is (gasp!) gluten-free! Now those with gluten sensitivities can enjoy a favorite dessert without worry. Die-hard chocolate fans will notice the new, improved texture, as the French Meadow Bakery Gluten-Free Fudge Brownie has been re-formulated for an even more amazing taste. “Mom’s” husband, lover of all things containing flour, absolutely adored these moist brownies, and ate them willingly, even though he was skeptical at first of the “gluten-free” aspect.

The brownies are ideal as a snack on-the-go or as a sweet treat after dinner. Packaged in a box of nine and purchased frozen, these delicious brownies can be tossed in school lunch box or taken to work and will be thawed by lunch.

French Meadow Bakery understands the paramount concern of cross-contamination, which is why the brownies are individually wrapped. Boasting a deep, rich chocolaty flavor, they are made with no artificial ingredients, preservatives or colors and retail for $6.99.

French Meadow Bakery products can be found in stores nationwide including Whole Foods, Safeway and natural food markets. For more information, visit

About French Meadow Bakery®

French Meadow Bakery® is the oldest, continuously operating, certified-organic bakery in the United States. French Meadow Bakery is internationally recognized as a leading provider of naturally delicious and nutritious bakery products and desserts that suit a variety of needs from organic and gluten-free products to vegan, yeast-free, and kosher items. The company’s best-selling breads are endorsed by nutrition experts Dr. Barry Sears, Dr. Andrew Weil, and Dr. Ann Louise Gittleman. Its’ trend-setting products are available nationally at mainstream grocers and independent natural food stores.

Brownies go gluten-free in this fancy trifle – perfect for serving after dinner! Get the kiddos involved by having them help you layer all of the ingredients, and it turns into a fun family activity!

Gluten-Free Fudge Brownie Trifle


1 package French Meadow Bakery Gluten-Free Fudge Brownies; thawed and crumbled

1 package (3.9 oz) instant chocolate pudding mix (“Mom” prefers organic)

½ cup water

1 (14 oz) can sweetened condensed milk (“Mom” prefers organic)

2 containers (12 oz) frozen whipped topping, thawed (“Mom” prefers organic)

1 teaspoon vanilla extract (“Mom” prefers organic)


In large bowl, combine pudding mix, water, and sweetened condensed milk. Mix until smooth and well-blended. Gently fold in 8 ounces of whipped topping. In a separate dish, combine remaining whipped topping and 1 teaspoon vanilla. Take half of crumbled brownies and layer on the bottom of a trifle bowl. Top with half of the pudding mixture and then half of the whipped topping mixture. Repeat layers once. Refrigerate at least 2 hours before serving.

*Recipe and image courtesy of French Meadow Bakery.*

Here is a twist on the carb-heavy breadstick – a crunchy, cheesy stick made from cauliflower!

Cauliflower Breadsticks


4 cups cooked, riced cauliflower (see below)
4 eggs
3 cups grated mozzarella cheese
1 cup grated cheddar cheese
2 tbsp crushed garlic
1 tsp oregano
2 tsp parsley
1 tsp salt

PreparationUse a 2-qt covered dish and microwave the cauliflower (Don’t add water) until it is cooked, 10 minutes. Using mitts, carefully pour water from the cauliflower. Allow to cool with lid removed.

Cauliflower can be riced in several ways:1. Food processor
2. Santoku knife
3. Using a cheese grater
4. Using a ricer

Preheat oven to 450 degrees.

Spray a cookie sheet with non-stick spray or olive oil.

In a medium bowl, combine cauliflower, salt, egg and cheeses (save 1/4 cup cheese for later). Press evenly into the cookie sheet about 1.5 inches deep. Sprinkle evenly with garlic, oregano and parsley.

Bake at 450 degrees for 22 minutes.

Remove the pan from the oven and let cool for five minutes. Looses with a spatula and flip over onto a stone counter or flat surface. Cut into strips with a pizza cutter or knife and place back on greased cookie sheet.

Place under a broiler at high heat just until cheese is melted (about 5 more minutes, oven temps vary)

Serve warm with your favorite bruschetta.

*Recipe and image courtesy of Stacie Beal of San Diego Strong Moms.*