Healthy Pumpkin Muffins (Gluten Free, Grain Free, and Sugar Free!)

Are you sick of my pumpkin recipes yet?! I hope not! As you know, I clearly love pumpkin. I am keeping healthy and fit these days and really love to make new recipes that help me stay that way! I love baking, but as most of you know, baking isn't always the healthiest. Well, let me tell you, if you like pumpkin, you will love these muffins! They are jam packed with pumpkin flavor and super moist! They aren't overly sweet either, so you can really taste the pumpkin. They go great with my morning cup of coffee, and they would be even better for breakfast on Thanksgiving morning! I like to eat them warmed up, but you can certainly eat them cold if that's what you prefer. These are muffins you can feel good about eating. They are grain free, refined sugar free, and of course, gluten free! They are absolutely divine. If you like them, do me a favor and comment on this post. I'd love to hear what you think! Enjoy and Happy Thanksgiving!

Xo

Melanie


Recipe for Healthy Pumpkin Muffins

Ingredients:

1 Stick of Salted Butter, softened
3 Large Eggs
16 oz. Pure Pumpkin Puree
1 Cup of Raw Honey
1 Tsp. GF Vanilla Extract
1 Cup Unsweetened Vanilla Almond Milk
1 1/2 Cups of Coconut Flour
1 Tsp. of  GF Pumpkin Pie Spice
1 Tsp. GF Baking Soda
Coconut Oil Spray

Directions:

Preheat the oven to 350 degrees. Spray a 12 count muffin pan with coconut oil spray and set aside. In a large bowl or stand mixer bowl, add the butter and honey and mix on medium speed until creamy. Add in the eggs, one at a time, mixing after each egg. Next add in the milk and mix. Add in the pumpkin puree and vanilla extract and mix until combined. Next, add in all the dry ingredients and mix on medium speed until fully combined. Using a small ice cream scooper, fill each muffin cup about 3/4 full. Bake for 20 minutes or until golden brown. The muffins will appear soft when you take them out, but let them sit for 10 minutes and cool before serving. Store the muffins in an airtight container for a week, or you can freeze them for up to 3 months.

Gluten Free Dairy Free Pumpkin Pie with Coconut Crust

Thanksgiving is only 2 weeks away! I cannot even believe it! It seems like just yesterday Fall was beginning. Where has the time gone? The Holidays are truly my favorite time of year! Catching up with family and friends, hanging out, laughing, talking, and enjoying meals together. I love it all! I love the fact that we Celiacs can still enjoy the Holidays! There are so many gluten free ingredients available now. A lot more than there was when I first became gluten free! Baking is my passion, as I'm sure you all know! I love baking around the Holidays, especially with the kids. There's something just so relaxing about it. Pumpkin Pie is one of my favorites to make! I usually make my pumpkin pie with gluten free graham cracker crust, but this time I decided to experiment, and I'm glad I did! This coconut flour crust pairs so well with the pumpkin. It's sweet and delicious! Now, keep in mind that this is definitely not a roll out crust. Since coconut flour is so delicate, you will have to just press it in and around your pie pan to get it just right. Overall, it's pretty easy to work with. You can use this crust for any kind of pie really. Fill it with some chocolate pudding, make banana cream pie, and it would be amazing with coconut cream filling! Top the pie off with some whipped cream or coconut cream or just eat it as it is. The possibilities are endless! I made this pie dairy free, but you can definitely use evaporated milk if you choose. I hope you enjoy this pie as much as my family did. In fact, half of the pie I made tonight is GONE! Trust me, it won't last long!

Xo

Melanie



Coconut Crust
Ingredients:
2 Tbsp. Organic Virgin Coconut Oil
1 Tbsp. Organic Agave Light Nectar
2 Large Eggs
1/4 Cup + 3 Tbsp. Organic Coconut Flour
1/8 Tsp. Sea Salt

Directions: Spray a pie pan with some nonstick cooking spray and set aside. In a stand mixer (can use a hand mixer if that's all you have), mix the coconut oil and agave together until creamy. Add in the eggs, one at a time, and mix well. Next, add in the coconut flour and salt and mix until combined. Take the dough out and firmly press it in and around the sides of the pie pan. The dough is really easy to work with. Set aside.

 Gluten Free/Dairy Free Pumpkin Pie

Ingredients:
1 Can  (16 oz.) Organic Pumpkin Puree
3/4 Cup Organic Cane Sugar
3 Large Eggs
1 Cup Unsweetened Vanilla Almond Milk
1/2 Tsp. Sea Salt
1 Tbsp. Pumpkin Pie Spice

Directions: Preheat the oven to 350 Degrees. Place the pie pan over a medium sheet pan to prevent spilling and set aside. Add all of the ingredients in a mixing bowl and beat until fully combined, about 1 minute. Pour the batter into the pie pan over the crust. Be careful because it will reach the very top of the pan. Carefully place the sheet pan with the pie into the oven and bake for 1 hour, until golden brown and cooked through. Let the pie cool for at least 40 minutes before serving.

Maple Pecan Almond Granola

I love Granola! Especially when it's homemade. I do buy it at the store sometimes, but it gets to be so expensive! I think the cheapest I have gotten was around $5 for a small bag, and it barely lasted me a week. I used to think it was too much of a hassle making my own, but it's really simple! This recipe took me about 30 minutes and it makes 8 cups of yummy & delicious, gluten free granola! I love using a variety of nuts and seeds in my granola. If you're like me and like your granola extra crunchy, you won't be disappointed with this recipe. It's super crunchy, a tad sweet, but full of flavor! I love it for breakfast with some milk or Greek yogurt, and I also eat it as a snack or put it in the kids lunchboxes too! It's so versatile, you can eat it anytime. I store my granola in a large glass mixing bowl with a cover and it stays fresh for 2 weeks or so. You could also portion it out in small snack bags, pour it into mason jars with lids and give them as gifts- really whatever you like!

Enjoy!

Xo

Melanie


Recipe for Maple Pecan Almond Granola


Ingredients:
1 16 oz. Bag of Raw Pecans, roughly chopped
1 16. oz. Bag of Sliced Raw Almonds
1 Cup of Raw Sunflower Seeds (Unsalted)
4 Cups Gluten Free Oats (can use quick-cooking or whole oats)
1/2 Cup Ground Flaxseed
3/4 Cup Packed Light Brown Sugar
1/4 Cup Pure Maple Syrup
1/4 Cup 100% Apple Juice
1 Tsp. Gluten Free Vanilla Extract
1/4 Tsp. Sea Salt
Nonstick Spray

Directions:
1. Preheat the oven to 350 degrees.
2. Spray a large sheet pan with nonstick spray and set aside. In a large bowl add the oats, pecans, and almonds and mix to combine. Pour the nut/oat mixture onto the sheet pan and bake until golden for about 10 minutes.
3. Remove the sheet pan from the oven and set aside to let cool for a few minutes.
4. Heat a small saucepan over medium and add in the brown sugar, maple syrup, apple juice and sea salt and mix until fully melted. Turn off the heat and add in the vanilla and stir to combine.
5. Add the toasted nut/oat mixture to a large bowl. On top of that add in the sunflower seeds and ground flaxseed. Pour the brown sugar mixture over the granola and mix well to combine everything together.
6. Add the granola back on to the sheet pan and bake for 20 minutes or until crispy and golden.
7. Remove the granola from the oven and let cool. Once it is cool, break up the granola into bite size chunks and place in a covered storage container.

Beef & Potato Soup

It's pretty much Winter here in New Hampshire. The days and nights are getting colder and colder! Ugh, I'm not ready for that white stuff that shall not be named. I want to keep Fall just a little bit longer. It seems like it is flying by so quickly. The nights are also getting darker, earlier! By 5:00 it's pitch black outside!
On these colder days, I love to make soups and stews. That is my go to winter meal. I love that you can make it all in one big pot and call it a night. Easy clean up, delicious comfort food to warm your soul...what more could you ask for?
I love taking what I have on hand and creating a new soup. That's exactly what this meal is! It has simple ingredients that you probably already have on hand, and it comes together in a flash! I don't bother buying broths at the store any more. Since I found Massel products, that is all I use to create my own delicious broths! The flavor is like no other. You can even sprinkle their bouillon seasonings on meat, fish, vegetables...anything you can think of, to add some extra delicious flavor!  Keep in mind, that when using Massel seasonings, I personally do not add any extra salt. Even though their products are reduced salt, I find it to have a good amount of salt that you don't need to add extra.
 I love eating this for dinner with some warm, gluten free rolls. It's even better the next day as a hearty lunch. I hope your family loves this easy and delicious recipe as much as my family does! To check out all of Massel Bouillon products, visit http://massel.com/


Xo
Melanie




Recipe for Beef & Potato Soup

Ingredients:
1 Pound of Lean, Ground Beef
3 Medium Russet Potatoes, peeled and chopped
4 Large Carrots, peeled and chopped
1 Medium Onion, peeled and chopped
4 Stalks of Celery with leaves, peeled and chopped
4 Massel Reduced Salt Beef Bouillon Cubes
1 Tbsp. Massell Reduced Salt, All Purpose Beef Bouillon and Seasoning
8 Cups of Water
1 Tsp. Ground Black Pepper
2 Tbsp. Extra Virgin Olive Oil

Directions:

1. Heat the olive oil in a large pot over medium high heat. Add in the onions and celery and cook until slightly soft, about 2 minutes.
2. Add in the ground beef and break it apart, mixing often. On top of the beef, add the all purpose bouillon seasoning and black pepper and mix to combine.
3. When they ground beef is almost cooked through, add in potatoes and carrots and give it a good stir.
4. Increase heat slightly and add in the water and bouillon cubes and bring to a boil. The bouillon cubes will dissolve in the water and make a delicious broth.
5. Reduce heat to medium, cover, and simmer for 25 minutes,  until the potatoes and carrots are fully cooked and softened.
6. Serve with some warm gluten free rolls or bread on the side!

*** This Recipe makes about 2 quarts of soup. It will keep in the refrigerator for a week or freeze it in an airtight zip lock bag for up to 6 months***

Quick & Easy 15 Minute Tomato Sauce

Let's face it, as a busy working mom, I don't always have time make my own tomato sauce. To make a good tomato sauce requires a lot of time- which most days I don't have! But, I hate store bought sauces. Some are decent, but I prefer the taste of homemade! Store bough sauces are usually loaded with sugar and salt and everything bad for you! Homemade is where it's at! You know, the kind that just screams comfort and tastes like it's been simmering on the stove top all day long? Yes, that kind! What I don't love is the time needed to cook homemade sauce.
I came up with this recipe the other night, when trying to figure out what I wanted to make for dinner. I knew that I wanted some gluten free pasta, but we were all out of  sauce, and I was craving yummy, homemade sauce! I didn't really have the time to sit there and babysit sauce all night long either. This sauce came together in literally 15 minutes and I have to tell you it's one of the best sauces I have tasted! It definitely tastes like it's been simmering all day long, but it hasn't! Shhh...don't tell anyone!
 This sauce is perfect for putting over pasta or using on pizza. I like to make a big batch of it and store it in airtight mason jars to keep in the pantry so that I always have some on hand. In fact, one of these Sundays I am going to spend all day prepping mason jars of sauce. That way we are stocked up for the winter and I won't be desperately running out to buy store bought sauce because we ran out! This will also last in the refrigerator for about 2 weeks. What I love about it, is that it is not only gluten free, but refined sugar free as well! You can feel good about eating it. I'm a sauce girl, so I will use this sauce on anything really! I hope you like my recipe and that it saves you some time in the kitchen so that you can spend more time with your family, and less time cooking!

Enjoy!

Xo
Melanie

Recipe for 15 Minute Tomato Sauce

Ingredients:
2 -20 oz. jars (or cans) of San Marzano Whole Peeled Tomatoes, with their juice
2 Cloves of Garlic, peeled and minced
2 Tbsp. of Pure Agave Nectar
1 Tbsp. Extra Virgin Olive Oil
2 Tbsp. Dried Sweet Basil
1 Tbsp. Dried Oregano
1 Tbsp. Dried Parsley
2 Tsp. Sea Salt
1 Tsp. Ground Black Pepper

Directions:

1. Heat the olive oil in a large pot over medium high heat. Add the minced garlic and cook until fragrant, about 1 minute.
2. Next, add in the tomatoes and mash them using a potato masher (I love to use my Pampered Chef Mix & Chop for this, it works perfectly!)
3. Add in the spices, salt and pepper, and agave and give it a good stir.
4. Simmer the sauce, covered, on medium heat for about 10 minutes.
5. Pour the sauce over some cooked pasta, lasagna, or use in on pizza. The possibilities are endless!

Banana Oat Avocado Muffins (Gluten Free & Refined Sugar Free!)

Fall...are you getting tired of me talking about it yet?! As you know it is my favorite season! I love baking in the Fall, there's nothing better. The smell of cinnamon, apples, and pumpkin throughout the house...ahhh, it brings me to my happy place! I'm eating better these days and trying to lose some weight, so I love to experiment making healthy baked treats, the ones that don't make you feel guilty or bloated after eating them. It's extremely hard to stay healthy and work out, especially in the Fall and Winter months. I've managed to lose 6 pounds in the last 3 weeks and I'm so excited! As hard as it is, I can do it and reaching smaller goals every week feels great.
These muffins are delicious and healthy! I have never baked with avocado before, but I have heard great things so I thought I'd give it a try. I must say, I am in LOVE! I love eating avocados, but now I know I love baking with them. It's a win win!
These muffins are jam packed with wholesome goodness! They are so moist and flavorful, and you can't even tell they are gluten free! The crumb topping is crispy and sweet and delicious. It goes perfectly with the muffins.
 I almost forgot to mention- these muffins are 100% refined sugar free as well! Woohoo! Give them a try and let me know what you think.

Banana Oat Avocado Muffins (makes 12 muffins)

Ingredients:
3 Ripe Bananas, mashed
1 Ripe Avocado, pitted and mashed
1/4 Cup Nonfat Plain Greek Yogurt
1 Tsp. GF Vanilla Extract
1/2 Cup Organic Pure Agave Nectar
1/2 Cup Millet Flour
1/2 Cup Sweet Sorghum Flour
1/2 Cup Organic Cornstarch
2 Tsp. GF Baking Soda
1 Tbsp. Organic Ground Flax Seed
1 Pinch of Sea Salt
Coconut Oil Spray

Crumb Topping Ingredients:
4 Tbsp. GF Quick Cooking Oats
3 Tbsp. of Organic Coconut Palm Sugar
3 Tbsp. Organic Butter, cold and cubed
1 Tsp. GF Ground Cinnamon

Directions:

To make the Crumb Topping:

Add all of the ingredients into a small bowl and use a pastry cutter or fork to break up the butter. Mix this for a few minutes, until crumbs form. Set aside.

1. Preheat the oven to 350 degrees. Grease a muffin pan with some coconut oil spray and set aside.
2. In a stand mixer, combine the banana and avocado and mix on medium speed until creamy. Add in the greek yogurt, vanilla, and agave until fully combined.
3. Next, add in the flours, salt, baking soda, and flax seed and mix on medium, until fully combined.
4. Scoop the batter into the 12 cup muffin pan, filling about 3/4 full.
5. Next, sprinkle on the crumb topping over each muffin. Bake for 20 minutes until golden brown.
6. Let cool 10 minutes before serving. The muffins can be stored in an airtight container for up to a week, or freeze them in a ziplock bag for 2 months.

Enjoy!

Xo
Melanie

Quinoa and Black Beans

I love Mexican food! Anyone who knows me will tell you that. I absolutely love spice and all of the fresh, bright flavors that Mexican cuisine has to offer. I could literally eat it every single day. As delicious as Mexican food is, it is not always healthy! I love taking authentic Mexican food and making it healthy and good for you. This is one of those recipes. In this recipe, I replace what normally would be white rice with quinoa. Now for those of you who have never had quinoa, this recipe is a fabulous way to start! Quinoa is an ancient grain, high in protein and rich in amino acids. This grain is native to Bolivia and is a relative of spinach, swiss chard, and beets! Quinoa comes in 3 different types: white, red, and black. Each one of them are extremely good for you and gives your body a boost of wholesome goodness! For this recipe I use whole grain white quinoa, but you can definitely use any other kind you like. Quinoa takes on the flavor of whatever you put in it, and it is so delicious! I have to admit, I love this dish so much more with quinoa than rice. It is jam packed with fresh flavors. The best part about this dish is that you won't feel guilty about eating a BIG bowl. This recipe makes a great lunch or you can use it as a side dish for dinner. Either way, it's packed with vegetables and protein and will fill you up.  I hope you love it!

Quinoa and Black Beans Recipe

Ingredients:
1 Cup Organic Quinoa, rinsed, drained, and cooked
1 Can of Organic Black Beans, rinsed and drained
1 Small Sweet Vidalia Onion, chopped
1/2 of a Green Bell Pepper, seeded and diced
1/2 of a Red Bell Pepper, seeded and diced
2 Cloves of garlic, minced
1 Organic Avocado, pitted and sliced
Juice of 1 Lime, plus more for garnish
2 Tsp. Ground Cumin
1/2 Tsp. Hot Mexican Chili Powder
Dash of Cayenne Pepper
2 Tbsp. Fresh Cilantro, chopped plus more for garnish
1 Tsp. Organic Virgin Coconut Oil
Salt and Pepper to taste

Directions:

1. Cook the quinoa according to the package directions and set aside.
2. In a large skillet heat the coconut oil over medium high heat until just melted and add the onions and peppers, cooking until soft. Next, add in the garlic and cook just 1-2 minutes until fragrant.
3. Reduce heat to medium, adding in the black beans, spices, and lime juice. Cook, stirring occasionally, for about 4 minutes until the beans are heated through. Lastly, add in the cilantro and cook about 1 minute.
4. Finally, add the cooked quinoa to the beans and stir over medium heat until fully combined (about 1 minute or so).
5. Transfer the quinoa to serving bowls and top with fresh avocado and cilantro, and finish off with a squeeze of lime juice. Enjoy!

* This recipes feeds 4-6 people and will keep in the refrigerator up to one week. It also freezes beautifully. If you need a larger batch, you can certainly double the recipe!

Xo
Melanie

Gluten Free Refined Sugar Free Apple Crisp

Apple Crisp is my go to dessert for Fall! It's so easy to throw together. I love making it after a fun day of apple picking with the family. Your house is going to smell incredible while this is baking, no need for fancy candles, this does the trick!
The downside to apple crisp is that it's not healthy! That's why we eat it only a couple times a year, right? Then again, maybe it IS healthy, I mean it has apples in it!
I created my own version of apple crisp, and it's not only gluten free but it's refined sugar free as well. That way, you don't have to feel too guilty for eating it! You can easily make this dairy free as well! Top it with some delicious coco whip and dig in! This version is as delicious, if not better than the sugar loaded version! Enjoy!

Gluten Free Refined Sugar Free Apple Crisp

Ingredients:
5-6 medium sized apples (I use granny smith or Macintosh), peeled and thinly sliced
1/2 Cup Raw Agave Nectar
3 Cups Gluten Free Oats
Juice of 1 Lemon
1 Cup Organic Coconut Palm Sugar
1/4 Cup Brown Rice Flour
1 Tbsp. GF Apple Pie Spice
2 Sticks of salted cold butter (or dairy free alternative), cubed
Coconut Oil Spray
Coco Whip for topping

Directions:

1. Preheat the oven to 350. Grease a 9x6 rectangular dish with coconut oil spray and set aside.
2. Peel, core, and slice the apples thinly- about 1/4 inch in diameter. Add the sliced apples to a large mixing bowl. On top of the apples, add the lemon juice and agave nectar and mix until fully combined.
3. In a food processor, add the oats, brown rice flour, coconut palm sugar, apple pie spice, and 1 stick of cold, cubed butter. Pulse the mix just until it resembles coarse crumbs, you don't want to totally grind up the oats.
4. Add the apples to the baking dish in a single layer. Next, add the oat mixture on top, making sure to cover all of the apples. Take the remaining stick of butter, cube it, and scatter it on top of the crisp. This will make it nice and crispy and golden brown!
5. Bake the apple crisp for 1 hour or until golden brown. Top with coco whip and enjoy!

Xo
Melanie

Gluten Free Pumpkin Cake with Maple Cream Cheese Frosting

There's nothing I love more than pumpkin! It may just be the Fall season, because it's my favorite. Most people are all about pumpkin in the Fall.  Anyone who knows me, knows when I bake there will be pumpkin involved!
 I decided to throw this recipe together last night on a whim. I was craving pumpkin cake and cream cheese frosting. Now, I have to admit I have never made gluten free pumpkin cake before. This was a first for me! I usually make a lot of muffins and breads which are great, but I'm not a big cake person- unless it has PUMPKIN of course! This cake is absolutely delicious. Not to toot my own horn or anything, but seriously this cake is the BEST thing I have ever eaten! It is not only moist, but you can really taste the pumpkin which I love. The maple cream cheese frosting has no added sugar, just 100% pure maple syrup, and it pairs so well with the pumpkin! Now, usually for gluten free baking I would use zanthan gum, but I didn't have any on hand so I started researching what I could replace it with. Zanthan Gum is used mostly to help hold the gluten free ingredients together, since gluten free flours are very different from wheat flours. Since I started baking gluten free, I have always used zanthan gum. That is one of the first things you learn when you become gluten free...you have to use zanthan gum in baked goods. Well, let me just tell you that after my research and experiment with this cake, I will no longer be using zanthan gum! I read online that you can replace zanthan gum by using either flax seed, ground psyllium husk, or ground chia seeds. For this recipe, I used a combination of all 3 and it turned out amazing and so much better than zanthan gum would have. I plan to make a big bath of this combo to have for all my baking! All you have to do is use 2 teaspoons in your baked goods and voila.. You will get an amazingly moist baked good that's actually healthy for you! I think we could all use a little more health in our gut, and the flax, chia, or psyllium husk will definitely help with that!  There are also so many people now who are having bad reactions to zanthan gum, so this is the perfect solution. Here's a little tip: you may need to make 2 batches of this cake, because I can guarantee it will be gone in less than 2 days! Enjoy!

Gluten Free Pumpkin Cake

Ingredients:
1/2 Cup Pure Canola Oil
1 Cup Organic Sugar
4 Large Organic, Cage Free Eggs
1 Tsp. Pure GF Vanilla Extract
1 15 oz. Can 100% Pumpkin Puree
1/2 Cup of Sweet Sorghum Flour
1/2 Cup Brown Rice Flour
1/2 Cup Millet Flour
1/2 Cup Potato Starch (could also use Tapioca Starch)
1 Tsp. GF Baking Powder
1 Tbsp. GF Pumpkin Pie Spice
2 Tsp. Ground Psyllium Husk, Chia Seeds, and Flax Seed combined
Coconut Oil Spray

Directions:
1. Preheat the oven to 350. Grease a 9x6 pan with coconut oil spray and set aside.
2. In a stand mixer, combine the canola oil and sugar and mix on medium speed until combined. Next, add in the eggs one at a time until fully incorporated. Add in the vanilla extract and mix until combined.
3. Add in the pumpkin and mix until fully combined, about 1 minute.
4. Add in the flours, baking powder, pumpkin pie spice, and psyllium husk, chia, and flax combination and mix on medium speed until fully combined, around 2 minutes.
5. Scoop the batter into the pan and smooth the top with a rubber spatula.
6. Bake for 30 minutes, until golden brown. Remove the cake from the oven and let cool for around 30 minutes.

Next, to make the frosting....

Maple Cream Cheese Frosting

Ingredients:
6 Tbsp. Salted Butter, softened
3 Tbsp. Organic Shortening
8 Oz. Cream Cheese, softened
1 Tsp. Pure GF Vanilla Extract
1/4 Cup Pure Maple Syrup (I use dark amber)
1/2 Cup Raw Walnuts, chopped for topping

Directions:
1. With a stand or hand mixer, beat the butter and shortening until smooth. Next, add in the cream cheese and mix on a medium speed for about 2 minutes, until fully smooth and combined.
2. Add in the vanilla extract and maple syrup and mix until fully combined. Refrigerate the frosting until the cake is cool enough to frost.

Once the cake is cooled, remove it from the pan and transfer to a serving platter. Frost the cake with the maple cream cheese frosting, and add the chopped walnuts on top. Serve immediately and place any leftovers in the refrigerator for up to a week.

This recipe calls for a 9x6 sheet cake, but you could also make a round, 2 layer cake using two 6 inch round cake pans. There will be plenty of frosting left to do whatever you choose! YUM!

If you like this recipe, please leave me a comment and let me know!

Xo
Melanie

Gluten Free Dairy Free Energy Bites

I'm always looking for ways to prep healthy snacks for myself and the kids. It's not so easy during the week, since we are running around like crazy with work and school! These energy bites hit the spot! They are not only healthy, but they are filling and you won't feel guilty about eating one.....or ten! They taste like cookie dough.  Who doesn't love cookie dough?
 Mine are made with a combination of natural peanut butter, flax seed, coconut flakes, oats, honey, and mini dairy free chips. I use quick cooking oats in this recipe, but you could use regular rolled oats. I just like the fine texture of the quick cook oats, they are easier to mix. So good! This batch makes around 30 bites. You may want to double the recipe, because I can guarantee they will be gone in no time! These are perfect, on the go snacks your family will love!

Gluten Free Dairy Free Energy Bites
(Makes 30 bites)

Ingredients:
2 Cups Natural Creamy Peanut Butter
1 Cup Pure Clover Honey
3 Cups Gluten Free Quick Cook Oats
1 Cup Milled Flax Seed
1 Cup Unsweetened Toasted Coconut Flakes
1 12 oz. Bag of Gluten Free/Dairy Free Mini Chocolate Chips (I use Enjoy Life brand)
1 Tbsp. Gluten Free Ground Cinnamon
Coconut Oil Spray

Directions:
1. Preheat the oven to 400 Degrees and spray a medium sheet pan with coconut oil spray. Add the coconut flakes to the pan and bake for about 5 minutes, until the coconut flakes are golden brown.
2. Remove the coconut from the oven and set aside.
3. In a large bowl of a stand mixer, combine the peanut butter, honey, oats. flax seed, coconut flakes, and cinnamon. Mix on low speed for about 1 minute, until fully combined. It should resemble cookie dough. If it is not sticky enough, you can add a few more tablespoons of honey.
4. Lastly, add in the mini chocolate chips and mix on low just until fully combined.
5. Using a small ice cream scoop, form the dough into small, 1 inch bites. Place in a covered bowl or container and put in the refrigerator for about an hour before serving. These keep beautifully in the refrigerator for up to 3 weeks. You can also freeze them for up to 6 months.

Enjoy!

Xo
Melanie

Roasted Butternut Squash and Brussell Sprouts with Homemade Pesto

I absolutely love Fall veggies, especially when they're roasted in the oven. They are healthy comfort food! I threw together this quick mix of Butternut Squash and Brussell Sprouts, but you could really use any veggie you like. I decided to toss the veggies in homemade pesto, and it turned out pretty amazing I must say! I love pesto on anything, so this is a winner in my book! Pesto is literally the easiest thing to make and it's so much better than store bought. I put it on everything! Simple. Easy. Delicious.

Homemade Pesto Recipe

1 Large bunch of fresh Basil, torn
1 Large Clove of Garlic
1/4 cup Walnuts (you can also use pine nuts or really any other nut you like)
About 1/4 cup Extra Virgin Olive Oil
Salt and Pepper
Place all the ingredients, except olive oil in a food processor and pulse a few times until combined. Then add in the olive oil slowly while pulsing until desired consistency is reached. You can add more olive oil until the sauce is thin enough to your liking. Scoop the pesto out of the food processor into a small bowl and set aside.

Roasted Butternut Squash and Brussell Sprouts with Homemade Pesto

1 Medium Butternut Squash, peeled and chopped into 1 inch chunks
1 Bunch of Fresh Brussell Sprouts (about 1/2 pound), with the ends chopped off and cut in half
Salt and Pepper to taste
Homemade Pesto Sauce
Olive oil to grease the pan

Preheat the oven to 400 degrees and grease a sheet pan with a little olive oil. Cut up the veggies and place onto the sheet pan. Add the pesto sauce and salt and pepper on top of the veggies and fully mix until all veggies are coated with the sauce. Once fully mixed, lay all the veggies flat on the sheet pan and bake in the oven for about 25-30 minutes, until the veggies are tender and golden brown.

This dish makes a great side, but also is a great vegetarian meal in itself and is very filling! You can really add any veggies you want. This would be amazing with broccoli and cauliflower too!

Enjoy!

Xo
Melanie

Strawberry Agave Muffins (Gluten Free & Sugar Free)

I'm up pretty early these days since my 12 year old started back at school, so I enjoy my quiet mornings while my daughter is still sleeping. One of my favorite things to bake is homemade muffins! I love to make them with any type of fruit, and today I just happened to have some strawberries that needed to be used up. You know the kind where if you don't use them you'll lose them? Yup, those! I had to use them up or I'd have to throw them out, which I hate doing. I must say it was quite a productive morning. Not only did I manage to clean most of our downstairs, but I also mopped, ran the dishwasher, and made these beautiful muffins! For all the stay at home moms, you know what I'm talking about! I just love mornings like this.
These muffins come together in no time, and they are simply delicious! I used Raw Agave in place of sugar. I really love agave and I've been trying to use it more in place of sugar in my recipes. And honestly, you really cannot tell the difference.  And you don't even have to tell your kids or husband that! They will never know. I like to bake with it, knowing that I'm making something a little bit more healthy. My go to flour mixture for baking muffins is a combination of Brown Rice flour, Sweet Sorghum flour, and Millet flour. These together give your baked goods a delicious sweet taste and they stay super moist!

Strawberry Agave Muffins

Ingredients:
5 Tbsp. Organic Virgin Coconut Oil (solid)
1/2 Cup Raw Agave
2 Eggs
1 Cup Unsweetened Vanilla Almond Milk
1 Cup Brown Rice Flour
1/2 Cup Sweet Sorghum Flour
1/2 Cup Millet Flour
2 Tsp. Zanthan Gum
2 Tsp. GF Baking Powder
1 Cup Fresh Strawberries, diced into small chunks
GF Coconut Oil Baking Spray

Directions:

1. Preheat oven to 350 degrees. Spray 12 cup muffin pan with coconut oil spray and set aside.
2. Whisk the flours, zanthan gum, and baking powder together in a small bowl and set aside.
3. In a larger bowl (I use a stand mixer, but you can use a hand mixer if that's what you have), beat the coconut oil and agave together on medium speed until creamy- around 2 minutes. Add in the eggs, one at a time and beat until fully mixed.
4. Next, add in the almond milk and beat at medium speed until fully combined. Add in he flour mixture in two parts, beating on medium speed until fully mixed together. Once the batter is fully mixed, fold in the strawberries gently until they are fully combined.
5. Using a small ice cream scoop, divide the batter into the muffin pan, filling each about 3/4 of the way. Gently smooth the top of the muffins using the back of the ice cream scoop if needed.
6. Bake the muffins for 20 minutes until golden. Remove from oven and let cool about 10 minutes.
* These muffins will keep around a week if stored in an airtight container. You can also freeze them for up to 6 months.

Enjoy!

Xo
Melanie

Gluten Free Apple Pie

Nothing says Fall like homemade Apple Pie! There's just something about the combination of fresh apples and cinnamon with a buttery and deliciously flaky crust! My family loves Fall. It's our most favorite time of year! We like to go apple picking at least 3 times a year. It's a fun and inexpensive way to spend some quality time together, but also to show our kids where their food comes from. There's nothing like picking your own fruit right from the tree! These days, everything is so processed and filled with junk. We love to go to the farm market and the apple orchards and get fresh, locally grown fruits and vegetables. There's really nothing like it!

To make the crust, I used Bob's Red Mill Gluten Free Pie Crust mix. Honestly, it is not the easiest to work with. It is a very sticky dough and it may take you a little while to get the crust just right, but don't give up! Although it is hard to work with, it is super delicious, so that definitely makes up for it. Trust me, every bite is worth it! This pie doesn't last in my house for more than 2 days! Top it with some fresh whipped cream or Coco Whip and you're good to go! Enjoy!

Recipe for Gluten Free Apple Pie

Ingredients:
1 bag of Bob's Red Mill GF Pie Crust Mix
15 Tbsp. Cold Butter, cubed
6 Tbsp. Ice Cold Water, plus more if needed
6 Medium McIntosh Apples, peeled, cored, and sliced (about 1/2 an inch)
1/2 Cup Organic Cane Sugar
1 Tbsp. GF Apple Pie Spice (I get mine from our local apple orchard)
2 Tbsp. Fresh Lemon Juice
1 Egg with 1 tbsp, water, whisked together to make an egg wash

Directions:

1. Mix and form dough according to the package. Split dough in half and form into 2 balls and flatten slightly, wrap in plastic and set aside in refrigerator for about an hour.
2. Preheat the oven to 350 degrees. Butter a 9 inch pie plate and set aside.
3. Peel, core, and slice apples and place in a large mixing bowl. Add in the lemon juice, sugar, and apple pie spice and mix to fully combine. Set aside.
4. Remove the dough from the refrigerator and roll out the first ball of dough onto parchment paper, to prevent sticking. Carefully place the dough in the bottom of the pie plate using the parchment paper to keep it from breaking apart.
5. Once the dough is how you want it in the pie plate, spoon in the apple mixture and evenly distribute.
6. Next, roll out the 2nd ball of dough using parchment paper again. Carefully place the dough on top of the apples and form the top crust, using your fingers to press firmly around the edges and smooth out the dough.
7. In a small bowl, whisk 1 egg together with 1 tbsp of water. Using a silicon brush, brush the egg wash all over the top of the pie crust until it's covered.
8. Bake for 45 minutes to 1 hour or until golden brown.
9. Remove from the oven and let the pie cool for about 10 minutes before serving. I like to serve mine with a dollop of coco whip or homemade whipped cream!

Xo
Melanie

Pumpkin Spice Muffins

Fall is officially here! It's my absolute favorite season. The weather is getting cooler and I love it! I love the cooler weather of Fall...it brings hot chocolate, pumpkin spice lattes, hoodies, and boots. My other favorite love of Fall is Pumpkin. I love everything pumpkin! My family might turn into pumpkins because I cook and bake with it so much! One of my Fall favorites is definitely pumpkin spice muffins. I love having them for breakfast on a cool fall morning. My kids devour these ad keep asking for more. You can't go wrong with a good pumpkin muffin! It just screams comfort. My recipe for Pumpkin Spice Muffins is so easy and just adds a touch of sweetness. It doesn't have too much sugar, which I love because I'm trying to be good and cut sugar out these days. The honey adds a floral taste to it and it pairs lovely with the  pumpkin and spices. This recipe makes 6 jumbo muffins, 12 regular sized muffins, or 24 mini muffins. My kids love the mini muffins! They are perfect for after school snacking. I hope you love them!

Recipe for Pumpkin Spice Muffins

Ingredients:
1 Stick Butter, Softened (can use dairy free alternative)
1/2 Cup Light Brown Sugar
1/2 Cup Pure Clover Honey
1 15 oz. Can 100% Pure Pumpkin Puree
1 Tsp. Gluten Free Vanilla Extract
2 Eggs
2 Cups All Purpose GF Flour Mix (I use Better Batter but you can use any mix you like)
1 Tsp. Baking Powder
2 Tsp. Gluten Free Pumpkin Pie Spice

Directions:

Preheat oven to 350 degrees. Line a muffin tin with muffin cups and set aside. Add the butter, brown sugar, and honey and beat in a stand mixer on medium high until creamy. Then, add in 2 eggs one at a time until fully combined. Lastly, add in the vanilla extract and pumpkin puree until mixed. Next, add in all the dry ingredients and spices and fully mix on medium . Scoop the batter into the muffin cups using a small ice cream scooper- only about 3/4 full.
Bake at at 350 for 20 minutes or until golden. You can serve these with some butter or some yummy cream cheese frosting! I prefer them just like they are, hot out of the oven.
To order Better Batter flour, visit www.betterbatter.org

Xo

Melanie

Buttermilk Biscuits

You know what I really miss since going gluten free? Biscuits! I love a good warm biscuit on a cold day. There's nothing like it. What I love even more is that they are so easy to make. I whipped these together this morning for breakfast! From start to finish, they took under 25 minutes. You can't beat that! I ate them on their own, but they would be amazing with some jam or with gluten free sausage and gravy! Can we say, comfort food!

I used a combination of White Rice Flour and Potato Flour, but you can certainly use a mix you like. The recipe makes 8 biscuits. You can also make a double batch and freeze them for later. Enjoy!

Recipe for Buttermilk Biscuits

Ingredients:
1 Cup White Rice Flour (could also use Brown Rice Flour)
1 Cup Potato Flour
1 Tsp. Zanthan Gum
3 Tsp. Baking Powder
1 Tsp. Salt
2 Egg Whites, plus 1 egg
4 TBSP. Cold Butter, Chopped into small chunks
1 Cup Buttermilk


Directions:

1. Preheat oven to 350 degrees.
2. In a food processor, add the flours, zanthan gum, baking powder, and salt and pulse 3 times, until fully combined.
3. In a small bowl, add the egg whites, and buttermilk and whisk together until combined.
4. Add the cold butter to the dry ingredients in the food processor and pule 5-6 times, until the dough resembles coarse crumbles. Next, add in the wet ingredients and pulse another 4-5 times until dough forms.
5. Scoop out a handful of the dough and form into a ball (enough to fit in your palm). Gently press the dough down onto a floured surface and use a biscuit cutter or a glass cup to form the biscuits. Make them as thick or thin as you like. I like mine thicker, about 1/2 inch.
6. Crack the remaining egg into a small bowl and whisk together. Next, taking a brush, dip it in the egg and give each biscuit an egg wash coating.
7. Bake for 15 minutes or until golden brown.
8. Serve warm right away and freeze the remaining biscuits if desired.

Physicians Formula Makeup Review

I love makeup! When I first started my gluten free journey, I never realized that makeup and skin care products contained gluten! Go figure! I am always on the look out for good gluten free makeup that won't make me break out or make my skin oily.

Physicians Formula kindly sent me these 3 makeup products to review! I was super excited because I have never tried these 3 products before.
They sent me the Organic Wear BB Cream in shade Light/Medium. I love a good BB Cream. It's what I use most days because it's so easy and provides great coverage. The Organic Wear BB Cream has 100% natural origin and contains SPF 20. On the package it claims to have 70% organic ingredients. It is made of coconut water and extracts, willow bark extract, plus natural minerals. It claims to hydrate, smooth, nourish, conceal, repair, even out, prep & prime, and protect in one simple step. It is free of harsh chemicals and GMOs, preservative free, color and fragrance free, 100% paraben free, and 100% cruelty free. Non-comedogenic, gluten free, hypoallergenic, and dermatologist approved. It retails for $14.95 and is available in two shades: Light and Light/Medium. Not a bad price for a BB cream that claims to be organic and healthy for your skin! The first thing I noticed when applying the BB Cream is that it is really thick and creamy. You only need a dime size amount to apply to your whole face. It blends nicely and provides medium coverage. It is really smooth and not oily at all. It has a hint of coconut scent to it, which I loved! I really, really loved this! I have been using it every day for the past 2 weeks and will definitely be purchasing it again. It is great for every day wear and it stays pretty nicely throughout the day. This is my new go to drugstore BB Cream for sure! I loved everything about it.

The next product they sent me is the Bronze Booster in the shade Medium/Dark. The Bronze Booster is a 24k Gold Highlighter and 24 Hr. Wear Bronzer. It is formulated with exclusive Glow Activator Technology, which is a custom infusion of vitamins, moisturizers, and antioxidants that will help enhance and extend the life of your tan glow. The Bronze Booster claims to give you a sun kissed glow that lasts up to 24 hours. It is stain free, streak free, orange free, odor free, gluten free, paraben free oil free, dermatologist approved, and hypoallergenic. When I opened up the package, I noticed the bronzer was so pretty! It has a little sun in gold, which is the highlighter, and the rest is the darker shade bronzer. I used the highlighter around my under eyes, on the middle of my forehead and on my chin. I then filled the bronzer in on my cheeks and around my hair line and jaw line, and blended it all in together. I really loved this product! It provided a nice sun-kissed glow and wasn't orange looking at all. I'm always so worried about looking orange, you know like you have a "fake" tan! I hate that! This product really is amazing and is a great bronzer. I'll definitely buy it again.

The last product they sent me was the Organic Wear Curl & Care Mascara. You know me, I am always looking for a great mascara! This products claims to curl your lashes without needing a lash curler. And it claims to lengthen and thicken your lashes as well. And it says it will last up to 24 hours! The brush is rubbery and curved, it kind of looks like a banana shape. It also has a hint of green tea scent, because it is made with green tea. I kind of liked the scent, it was very fresh smelling and nice. Let me just tell you, this mascara is AMAZING! It made my lashes so long and it was so easy to apply. I like to apply 2 coats to give it a nice, full look; but even with 1 coat it did the job! This is definitely a mascara I will be purchasing often at the drug store.

Overall, I truly LOVE Physicians Formula! I have used many of their products before and never had a complaint yet. These 3 products that I received worked so well together and it makes me happy knowing they are all gluten free and healthy for my skin! It is definitely a challenge finding gluten free makeup in the drugstore, but Physicians Formula is definitely the way to go! If you haven't tried these 3 products yet, I definitely recommend you do. You won't be disappointed! To see all of their available products and shop online go to www.physiciansformula.com. You can purchase these products in any drugstore as well, such as Walmart or Rite Aid. What Physicians Formula products are your favorite? I'd love to hear from you!

Xo
Melanie

Banana Apple Oat Bread

There's nothing I love more than baking! I'm sure those of you who have been following me for awhile know that. There's just something peaceful about combining different ingredients and tasting the final results. I love it!

I cannot say enough good things about Better Batter All Purpose Gluten Free Flour Mix! It's just amazing and makes baking so easy. Of course, I used Better Batter in this recipe- would you expect anything less?! To order from Better Batter visit www.betterbatter.org

I love the combination of bananas and apples in this bread, and the oats make it nice and hearty!  I love enjoying this bread for breakfast with a cup of coffee. It's also delish just as a snack! This recipe makes 2 loaves of bread. I like to freeze one when I make this, or I keep one loaf and give the other to a friend. I hope you love it!

Banana Apple Oat Bread 

2 Sticks of Salted, Organic Butter- softened at room temperature
3/4 Cup of Organic Cane Sugar
2 Organic, Cage Free Eggs
4 Ripe Bananas, mashed
2 Macintosh Apples, peeled and diced into small pieces
3/4 Cup Unsweetened Coconut Milk
3 1/2 Cups Better Batter All Purpose GF Flour Mix
1 Tbsp.  Baking Powder
1 Tbsp. Ground Cinnamon

1. Preheat the oven to 350 degrees. Grease 2 loaf pans with butter and set aside.
2. In a stand mixer, combine the butter and sugar until creamy. Add the eggs in, one at a time until smooth. Next, add in the mashed bananas and milk and mix until fully combined.
3. Add in the dry ingredients and mix until fully combined. Next fold in the apples with a rubber spatula, just until combined.
4. Distribute the bread mix evenly into both loaf pans. Bake in the oven for 30 minutes, until golden brown.
5. Enjoy!

*This recipe makes 2 loaves of bread and they freeze nicely.

Xo
Melanie

Hello Fresh Unboxing and Review

Check out my video review of Hello Fresh! I definitely love this idea and will be purchasing soon. The meals were all absolutely delish and it's so convenient for busy families.

https://youtu.be/FoRUeUjDrHI

Crab Cakes with Spicy Mayo

I absolutely LOVE Crab Cakes! I would usually only have them once in a while whenever my husband and I went out to dinner. Now that I've created a gluten free version, I may have to make them more! These are so easy to make and they are packed with so much flavor! They're surprisingly filling too and make a great weeknight meal paired with a salad. The spicy mayo gives it a nice little kick too! I hope you enjoy these as much as we do.








Gluten Free Crab Cakes with Spicy Mayo

Spicy Mayo:

1/2 Cup Mayo
Juice of 1 lemon
1 Tsp. Cayenne Pepper
1 Tsp. Garlic Powder
1 Tsp. Salt
1 Tsp. Pepper

Mix all of the ingredients together in a small bowl, cover and refrigerate until ready to use.

Crab Cakes:

1 16 oz. Container of Lump Crab Meat
2 Tbsp. Mayo
1 Tbsp. Mustard
1 Tbsp. Worcestershire
1 Tsp. Garlic Powder
1 Tsp. Cayenne Pepper
2 Tbsp. Freshly chopped Parsley
1/2 Red Pepper, Diced
2 Sprigs of Green Onion, chopped
1 Egg, lightly beaten
1/2 Cup Italian Style GF Breadcrumbs
2 Tbsp. Extra Virgin Olive Oil


1. Mix all of the ingredients together in a medium sized bowl until fully combined.
2. Cover and Refrigerate for 30 minutes.
3. Remove the bowl from refrigerator. Heat a large skillet over medium high heat and add 2 tbsp. olive oil to the pan.
4. Using a large spoon, scoop about a palm full of the crab mixture and form into a patty. Add the patties to the skillet and fry on each side about 4 minutes or until golden brown.
5. Serve with the spicy mayo drizzled over and enjoy!
* This recipe makes about 8-10 small crab cakes. They will keep in the refrigerator about 4 days.

Xo
Melanie

The BEST Oatmeal Chocolate Chip Cookies!

Who doesn't love chocolate chip cookies, right?! They're probably one of my absolute favorite sweet treats! Give me a glass of milk to dunk them in and I'm set. When I first became gluten free, one of the first things I wanted to make was, of course, a good chocolate chip cookie. Not just any chocolate chip cookie, but one that tasted like those I've been eating for years. My friends, I have found a winner! After months and months of trial recipes, I believe I have perfected the gluten free chocolate chip cookie! It's chewy and sweet and just delicious. I add oats to mine and dark chocolate chips, but you can certainly leave the oats out or replace the dark chocolate chips with milk chocolate. Whatever works for you! I just love oats and dark chocolate! I use my stand mixer for these, because it's super easy. If you don't have one you can just use a regular hand mixer. I hope you enjoy!

Oatmeal Chocolate Chip Cookies

Ingredients:
2 Cups Better Batter All Purpose GF Flour Mix
2 Cups GF Quick Cooking Oats
1 Cup Dark Chocolate Chips
1 tsp. GF Baking Powder
1 tsp. GF Ground Cinnamon
1/2 Cup Dark Brown Sugar
1/4 Cup Organic Cane Sugar
2 Sticks Salted Butter, Softened
2 Organic Eggs
1 tsp. GF Pure Vanilla Extract

Directions:


1. Grease 2 large cookie sheets and set aside. Pre-heat the oven to 350 degrees.
2. In a large bowl, add the two sticks of softened butter and mix until creamy. Then, add in the sugars and mix until light and fluffy (about 2 minutes).
3. Add in the eggs, one at a time, and mix until smooth. Then add in the vanilla extract and mix for a few seconds.
4. Add in all the remaining dry ingredients, except chocolate chips and oats. Mix until fully combined, about 1 minute.
4. Lastly, add in the oats and chocolate chips and mix until fully combined. The mix will be pretty thick.
5. Take a small ice cream scoop, and scoop up the batter and roll in your hand to make a ball. Add each ball to the cookie sheet, placing them about 1 inch apart and slightly flatten each one. Do this until all of the mix is gone.
6. Bake for 13 minutes in the pre-heated oven until golden brown.
7. Serve warm with a side of milk and enjoy!

Xo
Melanie

* To order Better Batter Flour Mix, go to www.betterbatter.org

Fun Family Day Trip and My Baby Turns 12!

Today was a gorgeous day in New Hampshire! It was around 85 degrees, but there was a nice, cool breeze, which always helps. My son, Cam, turns 12 today! I cannot even believe my baby is getting so much older. Where did the time go!? I remember when he was born, like it was yesterday.
I wanted to do something fun with him and my daughter, Talina, so we decided to take a day trip to Lost River Gorge and Boulder Caves. I haven't been for years, and the this was the kids first time going, so I knew it would be great!









Lost River Gorge is a huge tourist attraction in New Hampshire! The land surrounding it was naturally formed from massive glaciers. There are over 1,300 steps over the mountainous terrain, rivers, and breathtaking waterfalls! There are also a handful of caves for the kids to explore (or even Adults if you're daring enough!). There are so many bridges and steps to walk on, the kids had such a blast! Of course, my 2 year old wanted me to carry her half way through. The trail is really long, but there is a lot to explore. I think it took us around 2 1/2 hours to get through, from start to finish.

 Luckily, the area is all wooded so it stayed really cool, despite the temperature! Cam had a blast exploring all the caves and trying to crawl through them. Talina, on the other hand, was fine just walking with me. She wanted nothing to do with the caves. They're pretty dark and a tight squeeze, so definitely not for kids under 3 I'd say- unless you have a fearless one on your hands!

After you complete the trails, you can either stop and have lunch at the designated picnic areas, or you can browse the gift shop! We stopped and ate lunch and then the kids each got to pick something from the gift shop. It's a beautiful scenic drive on the way there and back also, and after walking so much in the heat, it's almost certain the kids will nap on the ride home! In my book, that's a WIN! If you're planning a trip to New Hampshire I definitely recommend visiting the Lost River Gorge and Boulder Caves. You won't be disappointed!

After we got home, the kids just relaxed and napped for a bit. I made spaghetti and meatballs for Cam's birthday dinner and then we celebrated again with CAKE of course! None for me though, being a celiac and all- Booooo!

All in all, I'd say it was a pretty perfect day with my loves. I'm so glad we got the spend the day together and celebrate Cam's birthday. I cherish every moment I can with my two loves. Cam is 12 already and Talina will be 3 in a few short months! Before I know it, they will both be off to college. I wish they could just stay little forever. That is what makes these moments so much more special! Live each and every day like it's your last and make every moment count. I'm trying to live by these words every single day. 

Happiest Birthday to my first love, my best friend, my little man, my everything!!!!!! Wishing you many more years of joy and laughter <3

Xo
Melanie

Cheesy Zucchini Bites

       My husband brought home some garden fresh zucchini from a co-worker's garden. Let me tell you, I was so excited! We chose not to have a garden this year because ours did not do too well last year for some reason. I just love being able to go outside and pick fresh veggies right from my own garden! I'm the only one in my household that loves zucchini. My husband doesn't care for it, my 12 year old son refuses to try it, and my almost 3 year old daughter, well, let's just say I'm still working on her! I knew that I wanted to make something different with the zucchini. I always make it the same way, either sauteed in a pan with some olive oil, or out on the grill. I looked around the kitchen to see what ingredients I had on hand, and what would go well with zucchini and it hit me- Cheesy Zucchini Bites! I don't know about you, but I think that everything is better with CHEESE! 
       For this recipe, I use Better Batter All-Purpose Flour Mix. This brand is by far my favorite to use in cooking and baking. It literally is cup for cup measure and takes all the guess work out of cooking! What I like is quick and easy, so this flour definitely lives up to that. To check out Better Batter flours and mixes, visit their website at  http://betterbatter.org/ to purchase online. Trust me, you will not be disappointed!


Recipe for Cheesy Zucchini Bites

Ingredients:

1 Large Zucchini, grated
1 Small Onion, grated
1 Clove of Garlic, garlic 
1 Cup of Shredded Pizza Mix Cheese (Parmesan, Romano, and Mozzarella)
3/4 Cup of Better Batter All-Purpose Flour Mix
1 Egg
1 Tsp. Dried Parsley
1 Tsp. Dried Oregano
1 Tsp. Sea Salt
1 Tsp. Black Better
GF Non-stick Cooking Spray 

Directions:

1. Grate the zucchini and onion over a large bowl. Place grated zucchini and onion in a large, clean kitchen towel and squeeze out the excess water in the sink, until dry.
2. Add the zucchini, onion, garlic, cheese, flour, egg, and spices into the bowl and mix to combine. 
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. You could keep it over night as well and make them the next day.
4. Take the bowl out of the refrigerator and preheat the oven to 350 degrees. Place a cooling wrack on top of a large sheet pan and spray the cooling wrack with non-stick spray. 
5. Take a small ice cream scoop and form the zucchini dough into 1 in. balls and place on cooling wrack. Flatten them out slightly. 
6. Bake the zucchini bites for 25 minutes or until brown and bubbly. 
7. Remove from oven and let cool for 5 minutes before serving. I like to serve them with a side of marinara sauce or sour cream.
Enjoy!

Xo
Melanie

Did I Mention I LOVE Popcorn!?

Calling all popcorn lovers....OK seriously, I LOVE popcorn! I don't just love it, I adore it! It is my number one go to snack almost every night. When I first found out I had Celiac, I immediately started to worry I could never eat popcorn again. I mean, could you imagine!? I think I would die! And although there is a ton of popcorn out there that does contain gluten, a good majority of them do not! I usually prefer to just pop my own with some olive oil or butter, but I tend to buy the quick microwave kind as well when I don't feel like making it. It's not only a quick and easy snack, but it can also be pretty healthy (unless you get the really sweet kinds or the ones drenched with butter). Let me just say, I love all the flavors!

I was recently introduced to Hayward Main Street Gourmet Popcorn. I must say, I had never heard of it before, but since it's popcorn I had to find out! A friend of mine, Jen, sells it and she gave me her website to check out. Oh my goodness, it was like popcorn heaven! The combination of flavors they offer are incredible. They have so many to choose from! They have specialty popcorn, popcorn of the month club, flavored popcorn, gift boxes and tins, and even cotton candy! They even sell their kernels so that you can pop your own at home. The best part is all of their products are not only gluten free but GMO free as well!

My friend Jen graciously sent me 5 flavors to try. Immediately I noticed the color of the popcorn, it was so pretty and vibrant! The packaging was simple, but super cute as well. The flavors she sent me were: Caramel Apple Pie, Cherry, Caramel, Cheddar, and Garlic Parmesan. I absolutely loved them all! The caramel apple pie literally tastes like a fresh baked apple pie. The Cherry reminded me of Ben & Jerry's Cherry Garcia ice cream. The Cheddar tasted like cheesy nachos. The Garlic Parmesan reminded me of fresh baked garlic bread. And the Caramel was super sweet and delicious. My favorite of these had to be the Cherry! One thing I loved is that each bag of popcorn had so much flavor. You can tell that they really put their heart and soul into making these. I'm going to purchase many more flavors in the near future. I'm excited to try them all! My husband, kids, and I literally sat there quiet as can be eating from all the different bags! Most of them are gone! It's that good. You have to try it. I may even try the popcorn of the month club because I loved it so much. If you'd like to give Hayward Main Street Gourmet Popcorn a try, visit my friend Jen's website at http://www.jenstemptations.com/ and tell her I sent you!

Xo

Melanie

Kinnikinnick Foods Review

If you follow my blog, you know that I love to try new gluten free products and experiment with different recipes! A huge thanks to my friends at Kinnikinnick Foods for sending me a generous package filled with bread and graham crackers! They sent me a loaf of white bread, a loaf of multigrain bread, and a box of graham crackers.

I have tried the graham crackers several times before, so I was super excited to get another box from the company.  Let me just tell you that these are the BEST gluten free graham crackers around! I honestly use them for everything. Right now I am loving them with S'mores! We have campfires at home almost every weekend, and what's a campfire without a delicious, gooey s'more right? I actually don't even miss regular s'mores, these are that good! My kids and I also love snacking on them just as they are. You cannot go wrong with these!

I was so thrilled that Kinnikinnick sent me some of their bread to try. I haven't tried it before, so I was really looking forward to it! I tried both the white bread and the multigrain bread. The bread comes frozen, as do most gluten free brands. I have to tell you that the bread was absolutely delicious! When I defrosted some in the microwave, it kept it's shape and didn't turn to mush, which is a huge plus in my book. The bread was actually soft! This is one of the first times I have tried a gluten free bread that didn't turn to complete mush or break apart. We celiacs definitely look for a good bread that will not only hold it's shape, but stay soft. This is definitely a win! As you'll see below, I used the white bread to make some grilled cheese. I lathered on some butter on each slice and layered some good old American cheese, and then cooked them to perfection. No joke, it was one of the yummiest grilled cheese's I have made in a long time! The bread perfectly stayed crispy on the outside, but chewy on the inside. Yum!

The next day, I wanted to try the multigrain bread, so I whipped up a quick ham and cheese sandwich. The multigrain was delish! Again, I defrosted it in the microwave for about 30 seconds, and it turned out perfectly soft. I put some mustard on each side of the bread, then layered on some ham and american cheese. Voila! Quick and easy lunch! 

Overall, I must say I am super impressed by Kinnikinnick gluten free products! There really isn't a gluten free product of theirs I don't like. As someone with celiac, I get excited about the little things, such as finding a great gluten free bread! I bet many of you do as well. When you first are diagnosed with Celiac, you feel as if your life is over. I know for me, all I could think about was what I couldn't eat- bread being one of my favorite things! When you find a great gluten free brand, it feels amazing! You don't feel like you're missing out on things anymore and I love that. If you're looking for a great tasting gluten free bread and snacks, I recommend Kinnikinnick. To see all of their products or to purchase online visit http://consumer.kinnikinnick.com/index.cfm/fuseaction/consumer.home.html

Enjoy!

Xo

Melanie

Canyon Bakehouse Review and Recipe

I have only tried the sandwich bread from Canyon Bake House a couple of times before, so when the company sent me bagels and brownies to try I was super excited! I have been searching for a good gluten free bagel now for awhile. It's so hard to find one that not only tastes like a regular bagel, but also one that doesn't turn hard after it defrosts.

Another reason I wanted to try these is because most of Canyon's gluten free products are not frozen! Can I just tell you how excited that makes me!? I'd say around 90% of gluten free breads and other baked goods I've tried come frozen and it is somewhat discouraging. I would usually pop a few slices of frozen gluten free bread in the microwave for a few seconds before eating so it's soft, but then I have to eat it so quick or else it will turn as hard as a rock! And trust me, as someone with Celiac, I do not want hard bread! I'm sure many of you can relate to that kind of disappointment.

Canyon Bake House graciously sent me a package of plain bagels and a package of everything bagels. I jumped for joy when I saw the everything bagels! I've never had a gluten free everything bagel before so I was so excited to finally try one! One morning, I turned on the toaster oven, popped in my everything bagel and just sat there staring at it until it was done. When it was done, I pulled it out and lathered some delicious smart balance butter spread on top and took that first bite... OH MY YUM! It was amazing! Not only was it so flavorful, but it was crispy on the outside and chewy on the inside (as a bagel should be)! It was the BEST bagel I have ever had, no joke! My daughter stole half of mine, so I made another one and we devoured it. Trust me guys, you need to try it, like NOW!

The next day, I wanted to try the plain bagels, but I didn't just want a bagel. I wanted to make something with it. PIZZA! Of course! I put some pizza sauce on top, and then topped the bagel off with some mozzarella cheese and popped it into the toaster oven. It could not get done fast enough, the anticipation was killer! I took it out of the oven and cut it in half. I didn't even wait for it to cool before taking a bite. And it was complete HEAVEN! Again, crunchy on the outside and nice and soft on the inside. Pairing it with the sauce and cheese was the perfect lunch!

As for the brownies, I just have to say they were probably the most delicious gluten free brownies I have tasted. They are not overly sweet and you can really taste the chocolate. They're the perfect little size for when you are craving something sweet, so you don't have to feel too guilty. They would also be amazing warmed up with some vanilla ice cream on top! YUM!

Overall, I am really loving Canyon Bake House products! They truly know how to make some delicious gluten free goodies. When being gluten free it's not easy finding good products that actually taste normal. But let me just tell you, these guys know what they're doing! If you haven't tried their products, you have to! Trust me, you won't be disappointed! To see all the yummy gluten free products that Canyon Bake House has to offer visit www.canyonglutenfree.com

Xo

Melanie