I’ve been trying to be a bit more mindful of how I start my day when it comes to food these days. While it is so easy to simply grab a (delicious) gluten free bagel and top it off however I wish…my sports nutritionist and I have been working hard on keeping my protein levels higher…so this gives me incentive to come up with new ways of doing my favorite meal of the day.
And, one day, while shopping at Costco and spotting the pack of pomegranate seeds…an idea struck. And it has grown to be one of my favorite ways to do breakfast ever since. And why not? We’ve jumped on the smoothie wagon for Wednesdays, since our lunch is a giant, gluten free pretzel (always!). Why not play around a little more and find new ways to get nutrients in in the morning?
This is a super easy recipe, the most time consuming part is the 15 minutes it takes to prep and cook the quinoa. The rest…easy-peasy!
Find the recipe below:
Recipe: Pomegranate Breakfast Quinoa
Pomegranate Breakfast Quinoa
Serves 2
Ingredients:
1/2 cup uncooked quinoa
1/2 cup pomegranate seeds
2 tbsp pure maple syrup
2 tbsp dark chocolate chips
2 tbsp nuts of choice (optional)
Directions:
Cook quinoa: place 1/2 cup uncooked quinoa in a pot with 1 cup water. Bring to a boil, turn heat to low, cover, cook for 12 minutes until water is absorbed.
Split between two bowls.
Drizzle with pure maple syrup and top off with the pomegranate seeds, dark chocolate, and nuts (if using…highly recommended).
Enjoy!
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Just yesterday, I had asked my roommate what she wanted for breakfast, and listed off some favorites including bagels, overnight oats, and pumpkin pancakes. But she said, “I really like that quinoa thing you’ve been making.” And just like that…I knew I had hit on something good.
How do you like to fuel your mornings? Do you keep your breakfast basic or do you like to get creative?
AH…it’s so nice to be able to put up recipes and just blog about anything and everything. I’m really, really, REALLY trying to make this one of my priorities these days. I never realized how much I missed doing product reviews, typing up recipes, or just laying out my thoughts/feelings/emotions….for you guys!
So, it seems that Wednesday is turning into a Smoothie-For-Breakfast kind of day. Which is awesome. And, that being said, I attempt to make these as nutritious as I can…which means I’m incorporating both vegetables and fruit. Working off the base of the smoothie I made last week, I upped the game a little today and made a brand new smoothie concoction.
Below, find the recipe for the Blue(berry)-Green Protein Smoothie.
**FOR THE RECORD: I am using PlantFusion protein powder for these smoothies**
Recipe: Blue(berry)-Green Protein Smoothie (Gluten Free; Dairy Free)
Serves 2
Ingredients:
1 avocado
2 cup spinach, fresh
1 package vegan protein powder (I used Plant Fusion Chocolate-Raspberry Flavor)
Place avocado, spinach, protein powder and milk in a blender and blend until smooth. Add the vanilla, powdered peanut butter, blueberries, and ice, and blend until thick. This is where having a good blender comes in and I love my Vitamix! Pour into glass or bowl and top with preferred toppings.
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For the record, I topped mine off with 18 Rabbits Chocolate Banana Jr Granola Cereal (which I picked up at Kroger) and 1 tablespoon of NuttZo Organic Chocolate Power Fuel (which I got at Whole Foods, but is also available on Amazon). I also tossed more blueberries on top because they are freshly picked, local, and delicious. And why not? More antioxidants!
This basically tasted like a sweet tart, but with less of the tart so it wasn’t overwhelming. And I do highly recommend the toppings…especially if you make it into a smoothie bowl, like I do. I froze the bowl overnight to keep it chill on the way to the office.
ENJOY!
Do you have a favorite fruit to throw into a smoothie? Tell me about it!!
It was inspired by an accidental find while strolling the streets of SoHo in Manhattan, NYC! My roommate and I were in NYC because I was running the NYC Half Marathon…but we were going to spend a few days there and not just fly in, race, and fly out. On one of our excursions that afternoon, we stumbled upon the Chobani Café there in SoHo.
We were curious…as we had never seen (or heard) of the Chobani Café before, but we were both fans of Chobani Greek Yogurt. So…we stepped inside to get an idea of what it was all about.
After looking at all the amazing creations being done up in the kitchen right in front of us, we took our own look at the menu and decided to get a half size bowl of one of their breakfast bowls and have that as a snack/lunch. We ended up deciding to try their PB&J Breakfast Bowl, which was created using Plain Chobani Yogurt, Creamy Peanut Butter, Fresh Red Grapes, Concord Gape Jelly, and topped off with Roasted Peanuts.
Chobani Café PB&J Breakfast Bowl, my inspiration!
We devoured this…so, upon returning home…I decided this would be a perfect breakfast to have, especially on our gym mornings. So…I began to recreate it. With different versions, different flavors, and different peanut butter options. I’ve come to love my current incarnation of it, which uses powdered peanut butter.
So, upon request from a few people, I’m putting the recipe I have worked for over a year on (and will mention variations I have tried) to perfect over and over again.
Recipe: PB&J Breakfast Bowl
PB&J Breakfast Bowl made with Vegan Yogurt, Powdered Peanut Butter, Strawberry Jam, a mix of organic Strawberries & Blueberries, and Roasted Peanuts
Serves 1
Ingredients:
1 cup plain yogurt (Greek, vegan, etc…your choice)
2 tablespoons peanut butter (creamy natural or powdered)
1/4 cup fruit sliced (grapes, strawberry, whole blueberries)
2-3 tablespoons jam/jelly (I prefer low sugar versions and match flavors to the fruit I use…grape with grape, strawberry with strawberry, etc.)
1-2 ounces roasted peanuts
Directions:
Scoop 1 cup of yogurt into a bowl. If you are using powdered peanut butter (less fat & calories), add it here and stir well. Otherwise…hold off on adding the peanut butter for the time being.
Slice fruit in half and add to the bowl.
Top with jam. If you are using creamy peanut butter, drizzle it around the inside edge of the bowl.
Top with peanuts.
Devour.
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As I said, I have been making this for well over a year now, and have done so many different versions of it. It is an amazing way to start the day. I have used chocolate peanut butter with the strawberry jam and strawberries for a chocolate covered strawberry take and so on. So…get creative!! That yogurt is a blank palate…so feel free to play around with it.
Below, BTW, is the version I used to make with the natural creamy peanut butter.
Breakfast PB&J Bowl made with Vegan Yogurt, Concord Grape Jelly, Grapes, Natural Peanut Butter (NuttZo) and Roasted Peanuts
However you decide to mix it up and fill it up…you’ll love this bowl. So go ahead…get creative!! And enjoy every bite.
I own a Vitamix. I have for a couple of years now. And yet…I really haven’t ever jumped on the smoothie bandwagon. Mostly because I’d rather eat my breakfast, rather than drink it.
And I don’t always think smoothies are that filling. So often (and maybe it’s just for show), a lot of Insta-Story smoothie makers show their polished off smoothie with the caption (or voice over) saying: “And still hungry.” And that’s been my problem with smoothies. When not balanced with the nutrients, I find myself hungry soon after polishing one off.
But that was not the case yesterday when, for breakfast after my 6 mile speed work run, followed by a 1 hour spin class, I whipped up a GREEN smoothie (of all things, I went for the green smoothie) to have for breakfast.
I have done green smoothies in the past and disliked most of them. They tasted too much like…grass.
But not this one. And this has the added benefit of being free of added sugars and containing amazing healthy fats, as well as being full of protein and fiber that will, in fact, leave you feeling fuller longer. And the flavor…it’s like eating a bowl of Mint Chip Ice cream (well…if you do the add-ons, as I do).
Sharing the recipe with you below, adapted from one I found online at Sweetleaf.com!
Recipe: Minty Green Protein Smoothie (Gluten Free; Dairy Free)
Serves 2
Ingredients:
1 avocado
2 cup spinach, fresh
1 package vegan protein powder (I used Plant Fusion Natural Flavor)
Place avocado, spinach, protein powder and milk in a blender and blend until smooth. Add the vanilla and peppermint extracts, and ice, and blend until thick. Pour into glass or bowl and top with preferred toppings.
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For the record, I topped mine off with Love Grown Foods Cocoa Goodness Oat Clusters and 1 tablespoon of Freedom Foods Smudge, both of which are available at Kroger.
So, I think I’ll take back what I’ve been saying about smoothies not being filling or tasting good (especially when green). Can’t wait to make this one again.
Do you have any filling, healthy smoothie recipes? Share with me!! Comment below.
So…two weeks ago I was in California. I was taking in the Los Angeles area…I was doing the whole Disney thing…I was running a 10K and Half Marathon injured…I was fighting aches and pains the rest of the time.
On our last full day in California, my roomie and I got into our rental car after saying good-bye to our friend Tanya, and took a long drive down to San Diego. What was in San Diego? Apollo 9. Duh!
And a taco stand that my roommate fell in love with in 2015, when we stayed in San Diego for one night en route to Hawaii for a marathon I was unable to run (due to a stress fracture to my leg three (3) days before). She was eager to return…maybe try something else…maybe redo the tacos that she fell so in love with. But…there was nothing safe for me there…so she scouted out a Thai food place just around the corner. They had an amazing gluten-free menu (almost everything)…but with my body hating me after I put it pushed it through races being held together with KT Tape and ACE Bandages, the Anti-Inflammatory Stir Fry Bowl really caught my eye.
It was simple…yet delicious. Broccoli & shitake mushrooms stir-fried in a warming seasoning paste made with peppercorns and turmeric. It was served over Thai red rice. And it was amazing. It was a HUGE order…but I ate it all. And I felt good about it. And I kept talking about that meal…so I knew there was something to it.
And so…when I got back home, I set out to recreate it. It wasn’t perfect, but it sure was delicious. And as I had some riced cauliflower on hand…instead of cooking up some brown rice…I gave it a go.
Recipe: Anti-Inflammatory Stir Fry Bowl
Serves 2
Ingredients:
1 head cauliflower, chopped into florets (or one bag of cauliflower rice)
1 teaspoon ginger paste
2 teaspoons garlic, minced
12 ounces broccoli florets
8 ounces shiitake mushrooms
1 tablespoon ground turmeric
1 teaspoon ground black pepper
Directions:
**Chop head of cauliflower into florets and place in food processor. Pulse until it starts to resemble rice; set aside.
**NOTE: If you want a less-mess, no maintenance way of doing this, go to Trader Joes, Kroger, Target, or pretty much ANY grocery store these days and they have bags of already riced cauliflower in their produce section and even in the freezer section. I do this…because food processors are a pain to clean! So, skip the first step if you cheat and get the already riced cauliflower.
Line a large skillet with 1/4 cup water and add cauliflower rice. Cook until softened.
Line a skillet with 1/4 cup water and add ginger paste and garlic. Cook until fragrant, about 1 minute.
Add in mushrooms and broccoli. Cook until the broccoli has turned bright green and the mushrooms have softened.
Add turmeric and black pepper. Stir until everything is well coated.
Place half of the cooked cauliflower rice in each bowl. Top with the broccoli and mushrooms.
ENJOY!
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One great thing about this dish, all the seasoning means no salt needs to be added. The dish is amazingly filling and so good. The turmeric and black pepper are the perfect anti-inflammatory blend. I intend to make this dish more often. It’s simple…yet…so flavorful! Don’t miss this one!
I told you I was playing around with cauliflower rice…which is why you are getting the third consecutive recipe which includes it in part of the lineup!!
As a vegetarian, I get my share of veggies…but my favorite way to eat them…is roasting them in the oven. I love when they get that slight crispiness to them. And yes…it happens even without oil! I take oil out of the cooking process more times than not…and the results are just as amazing.
After my trip to California, I wanted to really get back on track with my eating. It got pushed to the wayside with the holidays and then with my trip…but I did have a detox in between and it really did make me feel better. So, with a promise to rely less on those processed carbohydrates and get my nutrients from more real food…I honed in on a few changes.
While I won’t always be replacing pasta and rice with alternatives, I do want to do it a lot more than I have been. So, instead of plating my roasted vegetables over brown rice…I just got out the riced cauliflower…poured it in a pan with some water and cooked it until it was soft. I seasoned it the same way I would have the rice…and the results were mind-blowing. I’d make this again instantly! It would work even as a breakfast or lunch…but this week…it was dinner for my roommate and for two nights.
The recipe follows:
Roasted Vegetable “Rice” Bowl with BBQ Sauce
Serves 4
Ingredients:
1 medium head of broccoli, cut into florets
1 bunch fresh asparagus, ends snapped
2 medium yellow squash or zucchini, sliced lengthwise
1 medium red onion, peeled and sliced into 1/3-inch-thick rings
1/2 teaspoon sea salt
black pepper, to taste
Ingredients for “Rice”:
1 head cauliflower, chopped into florets (or one bag of cauliflower rice)
1/3 cup basil leaves, chopped
3 tablespoons balsamic vinegar
1 1/2 tablespoons reduced-sodium tamari
sea salt, to taste
black pepper, to taste
Garnishes:
1 cup BBQ sauce of choice
1 medium avocado, pitted, peeled, and sliced
Directions:
**Chop head of cauliflower into florets and place in food processor. Pulse until it starts to resemble rice; set aside.
**NOTE: If you want a less-mess, no maintenance way of doing this, go to Trader Joes, Kroger, Target, or pretty much ANY grocery store these days and they have bags of already riced cauliflower in their produce section and even in the freezer section. I do this…because food processors are a pain to clean! So, skip the first step if you cheat and get the already riced cauliflower.
Preheat oven to 400F.
Line a large baking pan with parchment paper. Spread the veggies out over the pan, drizzle with the oil, and season with salt and pepper. Roast for 45 minutes or until veggies are tender and golden, stopping to toss at the 20-minute mark.
While the veggies are roasting, place your riced cauliflower into a pan with 1/4 cup water and cook until softened. Place cooked cauliflower rice into a large bowl and add basil, balsamic vinegar, and tamari to a large mixing bowl.
Use a large wooden spoon to stir.
Season with sea salt and black pepper, to taste.
Once the veggies are done roasting, remove from the oven and set aside.
Scoop 1 cup of the cauliflower rice into a bowl, top with the roasted vegetables.
If your barbecue sauce is thick, whisk one tablespoon of water into it at a time until desired thinness is achieved. Drizzle over the veggies or serve in a small dish alongside them.
Garnish with the sliced avocado.
ENJOY!
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I have SO much Master’s Hand BBQ Sauce in my fridge thanks to a bit of a Thanksgiving kerfuffle. But, it works out in my favor, as it’s the most amazing BBQ sauce I have ever tasted…and it was magnificent on this dish. I ended up thinning it out with 2 tablespoons of water to get more of a drizzle over the veggies. But that is all personal preference.
If you want to get the most out of your veggies…roast them. If you want to make them awesome…drizzle some BBQ sauce over them.
I won’t lie…I’m a carb-a-holic. Is that really a thing? Is that a word? Doesn’t matter. Carbs make me happy. Gluten-free bread, pasta, donuts, muffins, potatoes, rice…you name it…I love to eat it.
That being said, I’m doing a slight bit of overhauling to my diet this year…aiming to cut back on all those processed carbs (like…bread, pasta, donuts, muffins, etc) and try to replace them with real food…healthier choices…and something that will nourish my body more.
Before I was diagnosed with Celiac…I may have lived at the Chinese buffet at least 2 times a month. I love Chinese food. I always have. But, most of it is not even an option for me these days, unless I make it. I’m Irish…not Chinese. My Chinese food is never as amazing as when…you know…someone who is Chinese makes it.
That being said, I’ve been craving as of late…and I finally decided to cave and give into it. And I got out my skillet on Sunday afternoon and whipped up a healthier version of fried rice, replacing the rice with riced cauliflower. The recipe is below:
Cauliflower Fried “Rice”
Cauliflower Fried “Rice”
Serves 4
Ingredients:
1 head cauliflower, chopped into florets (or one bag of cauliflower rice)
1 small yellow onion, finely chopped
½ cup frozen peas
½ cup carrots, cubed
2 eggs, beaten (if making vegan, sub in tofu or just leave out)
¼ cup low sodium tamari
1 Tbsp light brown sugar
⅛ tsp. ground ginger
Pinch red pepper flakes
2 Tbsp green onions, chopped (optional garnish)
Directions:
**Chop head of cauliflower into florets and place in food processor. Pulse until it starts to resemble rice; set aside.
**NOTE: If you want a less-mess, no maintenance way of doing this, go to Trader Joes, Kroger, Target, or pretty much ANY grocery store these days and they have bags of already riced cauliflower in their produce section and even in the freezer section. I do this…because food processors are a pain to clean! So, skip the first step if you cheat and get the already riced cauliflower. At the end when you add it in with the sauce, cook it until it has softened.
Heat a large wok (or skillet) over medium heat and add 1/4 cup water. Add onion, peas and carrots and saute until tender, about 2 minutes. (Add more water as needed to prevent veggies from sticking).Meanwhile in a small bowl, whisk together soy sauce, brown sugar, ginger and red pepper flakes; set aside.
Slide veggie mixture to one side of the wok and add in the beaten eggs (or tofu…or skip this step if you opted to go without the protein), scrambling until cooked through and then incorporate with the veggies.
Stir in cauliflower “rice” and pour the sauce over top, mixing well. Cook for an additional 3 to 4 minutes, until cauliflower is soft and tender.
Top with green onions, serve and enjoy!
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Simple, easy…and yes…super delicious!! Oh…and only 220 calories per serving! You can’t beat that, right? Highly recommended to your Chinese food lovers if you’re looking for a healthier alternative!! Or maybe you just want to try something new!
Either way, it’s an easy recipe with little to do but stir away!! So…no excuses, friends. Get rockin’ that wok!
So, my roommate and I are making a few more dietary changes this year and so far it’s not been too hard to stick to. I mean, there are days that are completely off the plan (Hello, Soft Pretzel Wednesday!)…but that’s okay. This isn’t about perfection, it’s just about progress!
We are working on cutting down on added sugars and processed carbs. This is not to say that we are never going to eat gluten-free pasta or use rice in dishes ever again. And this is not to say that dessert is off the table. I did, however, very proudly, get rid of the stash of chocolate in my office drawer. I reached for those M&Ms one too many times while stressed out…so they are gone…and not coming back in.
Normally I have a pretty set meal plan going into the weekend, but for some reason, this past week got away from me and I just…didn’t get to it. Not going to sugar-coat it. SO…I decided to prep some different things and just attempt to make something a little bit healthier.
One of my favorite types of food (second to Indian) is Thai. I love Thai food, and Thai food is so easy to make gluten free. That being said…I didn’t have pad thai noodles on hand and I’m on a tight budget after my trip to California (like…it’s non-existent, to be honest)…so I only wanted to have to grocery shop for the essentials. I needed filling, healthy meals on the fly…so I bought Trader Joes and Kroger out of their bags of riced cauliflower.
That is not an exaggeration.
And from it emerged 3 dishes made with riced cauliflower (not counting the ones I did earlier in the week, which I should put up in the blog…so if I get time, I will. I promise. They’re delicious). But this week…I was most excited about my take on pad thai…using…riced cauliflower instead of noodles. This dish is SUPER easy to make…so I encourage you to do so!
Recipe: Cauliflower Rice Pad Thai
Cauliflower Rice Pad Thai
Serves 4
Ingredients:
1 large head of cauliflower (or one bag of cauliflower rice)
2 cloves garlic, minced
1/4 yellow onion, chopped
12 oz bag frozen stir-fry vegetables
1/4 cup lightly salted peanuts
Ingredients of the Peanut Sauce:
1/4 cup creamy peanut butter
1/3 cup Bragg’s Liquid Aminos or low-sodium Tamari
3 tablespoon seasoned white vinegar
1/2 tablespoon lime juice
Directions:
**Rice your head of cauliflower by chopping the florets roughly and adding them to your food processor. Pulse the cauliflower until it resembles rice. Then heat it up in the microwave for 7 minutes, stopping to stir it once halfway through.
**NOTE: If you want a less-mess, no maintenance way of doing this, go to Trader Joes, Kroger, Target, or pretty much ANY grocery store these days and they have bags of already riced cauliflower in their produce section and even in the freezer section. I do this…because food processors are a pain to clean! So, skip the first step if you cheat and get the already riced cauliflower. At the end when you add it in with the sauce, cook it until it has softened.
Line a large skillet with a thin layer of water.
Add the garlic and onions tot he pan. Cook for approximately 3 to 5 minutes, or until they begin to soften. Add additional water, if necessary.
Add the frozen vegetables to the pan. Cover the vegetables and cook for approximately 10 minutes, or until everything is heated through. Once again, add additional water to keep things from sticking.
***While the vegetables are cooking, whisk the sauce together in a medium bowl.
***NOTE: If you aren’t feeling frisky, both San-J and Annie Chun make FANTASTIC peanut/pad thai sauces that are gluten free. So…if making the sauce seems like too much work, just use the bottled stuff.
Once the vegetables are cooked through, add the cauliflower “rice” and peanut sauce to the pan. Stir until well-combined. If using bagged cauliflower rice, cook until cauliflower has softened, about 5 minutes.
Dish servings into bowls and garnish with peanuts.
ENJOY!
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I wasn’t sure how I’d appreciate the change from actual pad thai noodles to using riced cauliflower, but it worked. This dish was amazing. And it’s dinner again tonight. And that’s always something to look forward to!
It’s winter. Officially. Although, at times, it doesn’t quite feel like winter. Regardless, it’s the end of January, and I’m craving my warming and hearty (yet healthy) soups and stews and chilies. I won’t lie, with recent talk at the office of the Annual Chili Cook-off (I won last year!), my mind has been on creating a new chili to cook up for the big competition.
This past weekend, while doing some recipe testing with cauliflower…I decided to do something completely different and make some chili…from scratch.
This meant on Saturday afternoon, I had dry heirloom beans soaking in water on my counter top. When I do something…I do it right. Now…if you don’t have the time, patience, or a clue as to how to work with dry beans…no worries, this recipe will work with canned beans as well. Just use 2 cans of tri-blend beans and you will get similar results.
That being said…I wanted something smokey…with that true homestyle flair. So…instead of tomato sauce…this chili got the bbq sauce treatment. And I have some local, amazing bbq sauce on hand…lots of it in fact…so I got a little chefy and a little creative. And the result…left the people who tried it raving.
SO…I figured I would just go ahead and share the recipe with you!
Recipe: BBQ Bean Chili
Serves 4
Ingredients:
1 sweet onion, diced
1 tsp minced garlic
1 (4 0z) can mild chiles
1 tablespoon chili powder
1 teaspoon dried oregano
1/2 teaspoon cumin
1/4 teaspoons cayenne pepper
1 cup dry beans, soaked overnight (I used Epicurean Specialty Heirloom Bean Blend – which contains beans, peas & lentils)
1 cup bbq sauce (I used Masters Hand with Integrity [Medium])
Directions:
Prep the beans. Place beans on a sheet pan or clean towel. Remove and discard any shriveled or broken beans and any stones or debris. Rinse thoroughly in cold water.
Soak overnight. Rinse and place in a large pot, covered with fresh water. Bring water to a boil for 3 minutes, reduce heat and simmer, covered, for 60-90 minutes, until beans are tender. Reserve a cup of the cooking water.
Line a large pot with 1/4 cup water over medium heat.
Add onions, garlic, and chiles. Sauté until soft.
Add in chili powder, oregano, cumin and cayenne; stir for 2 minutes.
Mix in the cooked beans, 1/2 cup of the reserved bean cooking liquid and the bbq sauce. Bring to a boil, stir, reduce heat and simmer until theflavors blend and the chili thickens. About 20-30 minutes. I found I needed to a the rest of the bean water to get it to the texture I like…but vegetable broth would also work.
Garnish with a sliced avocado!
(Of course, you can garnish this however you like…sour cream, cilantro, grated cheese…but I love me a good, ripe avocado on top).
ENJOY!
~*~*~
LOVED this chili from the first taste. It’s tangy, it’s got a kick to it, but it’s not overwhelming. Not only that, it’s warming and hearty…and healthy! How’s that for winning?
Go ahead, cook some up!! It freezes well, but, trust me, it may not be around long enough to need to hit the freezer!
I have never been shy about my love of the products that Schar Gluten Free puts out on the market. I have never had a complaint about any version of their gluten free take on a bread, cookie, candy, cracker, etc. But one of my most favorite things that have introduced has to be their Gluten Free Honeygrams.
Gluten free graham crackers, my friends.
SO GOOD!
Well, with the weather cooling down…bon fires and s’mores are in season!! And thanks to these amazing Honeygrams, the gluten-free community will never lack for the perfect vehicle for marshmallows and chocolate bars.
Are you drooling yet?
I was sent a fantastic Smores kit from Schar and got to work on a recipe. Immediately, I knew I wanted to do something that I have great passion for…
Yep.
Breakfast. And yes…SCONES!! Although bagels were my second choice. I might do that in the very near future!
Below is the recipe…but before you check that out, be sure you head over to http://www.smoreschar.com/ for a free sample pack and a coupon for $1.00 off!
And then come back and check out my recipe for these S’mores Scones, made with the help of Schar’s Honeygrams!
Recipe: Gluten Free S’mores Scones
Ingredients:
For the Scones
1 cup gluten free bread mix (I used Mina’s Purely Divine)
1 cup gluten free all-purpose flour (I used Cup4Cup)
1/2 cup graham cracker crumbs (about 6 Schar Honeygram crackers put through a food processor or blender)
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter (I used Earth Balance)
1/2 cup plain Greek yogurt (I used So Delicious)
1 egg, slightly beaten
1 teaspoon vanilla extract
2 tablespoon milk (I used Silk Unsweetened Cashew Milk)
1/2 cup chocolate chunks/chocolate chips
2/3 cup mini marshmallows
For the Glazes
1 tablespoon butter
1-1/2 tablespoon water
1/2 cup mini marshmallows
1/2 cup confectioner’s sugar
1/8 teaspoon salt
1/3 cup dark chocolate chips or chocolate bars
Directions:
Preheat oven to 350.
Line a baking sheet with parchment paper or a baking mat.
In a large bowl, whisk together flours, graham cracker crumbs, sugar, baking powder, baking soda, and salt.
Cut in butter with pastry blender, two forks, or your hands until mixture resembles coarse crumbs.
Add in yogurt, egg, vanilla, and milk. Mix until just combined. Stir in chocolate chunks and marshmallows.
Turn dough out onto a lightly floured surface. Knead about 5-6 times until dough just comes together. Shape dough into an eight inch circle. Cut into 8 pieces and place on prepared baking sheet.
Bake for 15-18 minutes or until just starting to turn light golden brown. Remove from the oven and allow to cool.
While scones are cooling, whisk together confectioner’s sugar and salt. Melt butter and water together over medium low heat. Add in marshmallows and stir until melted. Add to sugar mixture and whisk until combined and smooth. Drizzle over cooled scones.
Melt chocolate according to package instructions. Drizzle over scones. Allow to cool and harden before serving.
Serve.
Devour.
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These are fantastic. And they do bring that entire Smores experience and taste to your breakfast table. Scones are fluffy and crumbly and these have an extra benefit of a sweet twist as well.
Remember to head over to Schar and get your sample pack of Honeygrams. Trust me…no other gluten-free graham crackers taste like these. Even better than the real thing!
Serves 2
Serves 2
Serves 2
Serves 4
The Celiathlete 