Celebrate National Baked Bean Month With Your Favorite Side Dish: The Best Baked Beans

July is National Baked Bean Month.  This is the month when America’s favorite side dish gets to be highlighted as a stand-alone-star. Baked beans have accompanied millions of Americans on picnics, barbecues, cookouts, birthdays, graduation dinners, and so many more celebrations. Whether we’re talking about kidney beans, pinto beans, lima beans, black beans, or navy beans, it doesn’t matter. Why? Because the health benefits of beans are consistent throughout all types, shapes and sizes of this nutritional powerhouse. These small, yet mighty legumes provide essential nutrients such as protein, iron, calcium, potassium, folic acid, and most importantly, fiber.

Fiber is found in plant foods, but unlike other carbohydrates, it cannot be readily digested in the small intestine. There are 2 types of fiber that our bodies can benefit from: soluble and insoluble fiber.

Soluble fiber dissolves in water and forms a thick gel in our stomach. This gel helps with keeping blood sugar in check, lowering “bad” cholesterol levels (LDL) in the blood and slowing down digestion. Food sources include beans, peas, fruits, vegetables, oats, nuts and seeds.

On the other hand, insoluble fiber does not dissolve in water. It passes through the gut intact, which allows it to provide bulk for stool formation. This type of fiber also prevents constipation by speeding up nutrient transit through the digestive system. Food sources include: fruits, vegetables, nuts, seeds, wheat bran, brown rice, whole grain breads, cereals and pasta.

Both soluble and insoluble fiber increase feelings of satiety so one feels satisfied and full for longer periods of time.

Below is an example of the substantial amount of fiber one can get from only 1 cup of beans:

Black beans, cooked: 15 grams of fiber per 1 cup

Chickpeas, cooked : 12.5 grams of fiber per cup

White beans, cooked: 11.3 grams of fiber per 1 cup

Fava beans, cooked: 9.2 grams of fiber per 1 cup


The Institute of Medicine recommends an intake of 38 grams per day for men (age 14-50 years), 25 grams per day for women (age 19-50 years), 19 grams per day for children age 1-3 years and 25 grams per day for children age 4-8 years. However, a majority of the American population only ingests around 15 grams per day. No worries though, we’ve come to the rescue!

We’ve got the Best Baked Bean recipe for you that happens to be packed with extra vegetables so you can lock in those fiber grams easily.

The Best Baked Beans

Ingredients

1 cup sweet onion, diced

1 cup Swiss Chard

½ cup celery, sliced

½ cup fresh tomatoes

2 peaches, diced into small cubes

½ cup carrots, cut in half and sliced

1 can baked beans

2 tbsp balsamic vinegar

2 tbsp grainy Dijon mustard

2 tbsp fresh tomato sauce

1 tbsp pomegranate molasses

1 tsp smoked paprika

1 tbsp ginger

1 tsp chili powder

½ teaspoon turmeric

1 tbsp yellow mustard

¼ teaspoon salt + pepper

1 tbsp rosemary

2 tbsp Garden of Life Coconut Oil

Fresh basil for serving

2 tsp pickled chopped jalapeño peppers for serving

How-To

  1. Sauté the onions and celery in coconut oil for 5 minutes.
  2. Add all the ingredients together in an oven-safe tin and cook for about 30-35 minutes at 350° or until the sauce has thickened and is bubbly.
  3. Top off the beans with fresh basil and pickled jalapeño peppers.
  4. Dig in!

Healthy Hacks

– Top your dish off with  Rosted Crunchy Lentils , or B’Bites Nut and Seed Mix. Not only will you get a surprise crunch element with every bite, but you’ll also be benefiting from extra protein, fiber, B-vitamins, vitamin E, calcium, magnesium and phosphorus.

-Canned beans are a convenient option but be sure to compare labels for sodium content as they are often packed with salt. Many brands offer low-sodium beans (less than 140 milligrams of sodium) or beans with no added salt.


-Drain canned beans in a strainer and rinse them under running water. This process can be very efficient at lowering the sodium content of the beans even further.


– Dried beans are a great option as they can last up to a year if placed in a closed container in a cool, dark space.


-Always remember to soak your dried beans in water the night before you want to cook them. This will ease and speed up the cooking process tremendously.


-Forgot to soak your beans? You can use a process called quick-soaking. Just place in beans in a pot filled with water, let it boil, cover it and turn off the heat. Let the pot sit for at least a half an hour in the hot water and you’re all set.

 

No time for cooking but still want the benefit of the bean?

Check out our favorite Savorfull snacks filled with these nutrient dense beans:

 

Simply Snackin’ Chicken Breast with Black Bean Salsa, Beanfields Barbecue Bean Chips, Beanfields Black Bean & Sea Salt Bean Chips, Beanfields Jalapeno Nacho Bean Chips, Beanfields Nacho Bean Chips, Beanfields Pico De Gallo Bean Chips and Beanfields White Bean & Sea Salt Bean Chips

 

 

This article was written by Marie Helena Bitar, currently a summer intern at Savorfull. She is originally from Lebanon, but recently moved to the US after completing her BS in Nutrition with a Minor in Psychology, to pursue a Master of Public Health-Dietetics at the University of Michigan. With a lifelong passion for nutrition and health, Marie Helena is an advocate for mental wellness, physical wellbeing and body positivity at every size, age, race and gender.

 

Savor This Recipe For The 4th: Kale, White Bean & Artichoke Dip

No Fourth of July (Independence Day) celebration is complete without delicious food to share with your loved ones.  For this year’s outdoor gathering, we don’t want you worrying about what appetizers to make or snacks to pack for that impressive fireworks show you’ve been dying to see all year. Savorfull has got you covered! We’ve got a new and fresh twist on one of your favorite 4th of July standbys that’ll have your taste buds thanking you at the end of the day. Savor this recipe for the Fourth of July: Kale, White Bean & Artichoke Dip.


Kale, White Bean & Artichoke Dip

 

You might be wondering…What makes this dip so special that we had to write a blog post about it? Why does it put every other artichoke dip you’ve had in your life so far to shame? This Kale, White Bean & Artichoke Dip is packed with protein, essential nutrients and fiber; all of which you need to stay energized for this year’s 4th of July celebrations.  Here are the essential ingredients making this so holiday recipe tasty yet nutrient dense:

 

 

 

Kale

This frilly leaf is packed with health-benefiting antioxidants (beta-carotene, lutein, zeaxanthin) and phytochemicals that combat against oxidation and inflammation. Kale is also a rich source of vitamin K (nervous system and bone health), vitamin A (teeth, bones, skin, mucous and vision), vitamin C (immune system defense), vitamin B6 (metabolism and brain function), iron, copper, calcium, potassium, manganese, and phosphorus.

Artichokes

Artichokes are one of the richest vegetables when it comes to fiber. Fiber plays many essential roles in the body such as controlling constipation, decreasing bad or ”LDL” cholesterol, providing satiety, controlling blood sugar levels, promoting healthy bacterial growth in the intestines and many more. In addition, this veggie is packed with antioxidants, folic acid (crucial during pregnancy), vitamin K (nervous system and bone health), thiamin (metabolism), potassium (heart rate and blood pressure control), calcium, copper, iron and phosphorus.

Beans

A wonderful source of vegetarian protein, beans are a satiating and nutritious alternative to animal protein. Proteins are the building blocks of our bodies as we need them for both cell synthesis and repair. Beans are also rich in soluble and insoluble fiber. Soluble fiber turns water in the digestive tract into gel, thus slowing down digestion and controlling blood sugar. It also reduces cholesterol levels in the body, especially “LDL” (bad cholesterol) and decreases the risk of heart disease. On the other hand, insoluble fiber aids in constipation and quickens the transit of food throughout the intestine.

Garlic

It has been known for a while that garlic possesses medicinal properties. This antioxidant-packed herbal plant contains phytochemicals that reduce cholesterol, relax blood vessels, decrease blood pressure and reduce the risk of coronary artery disease. Garlic also has antibacterial, antiviral and antifungal activities. To top it off, it’s one of the richest sources of potassium, calcium, iron, magnesium, zinc and selenium.

Cheese & Greek Yogurt 

Cheese and Greek Yogurt are both protein-rich sources of calcium and vitamin D, both of which are important for healthy bone and connective tissue formation in the body. They also are filled with vitamin A (mucous, teeth, bones, skin and vision), vitamin B12 (nervous system and red blood cell formation), riboflavin (growth and metabolism), phosphorus, potassium, magnesium. Cultured dairy foods, such as yogurt, are especially important components of a healthy diet. They are sources of probiotics which help to promote the growth of friendly bacteria in the gut, improve mood, prevent and treat diarrhea, reduce “LDL” levels, protect against anxiety and boost immunity.

Ingredients

  •         1 ½ cups kale, chopped
  •         1 cup water-soaked artichokes, chopped
  •         1 cup white beans, cooked and drained
  •         ¾ cup 2% organic milk (unsweetened plain almond milk may be used instead)
  •         2 tbsp Parmesan cheese, shredded
  •         ½ cup organic mozzarella cheese, shredded
  •         ½ cup Siggi’s Icelandic plain yogurt (vegan cream cheese or non-dairy yogurt may be used instead)
  •         ½ tsp Worcestershire sauce
  •         ½ cup shallots, chopped
  •         1 clove garlic, minced
  •         1 tbsp Garden of Life Coconut Oil
  •         Lemon juice, salt and pepper to taste

How-To

  1. Heat a large oven-safe pan over medium heat.
  2. Sauté the garlic and shallots in olive oil until golden brown. Add all other ingredients and stir for an extra 2 minutes.
  3. Throw in the shredded cheese and bake for 25 minutes at 375° till lightly golden.

Stacy’s Healthy Hacks

Turn your dip into a superfood-packed pool by adding ingredients like beans, artichoke and kale which are rich sources of fiber, antioxidants, B-vitamins, vitamins A,C,K, iron, potassium, magnesium and phosphorus. We recommend you enjoy this dip with Savorfull-approved chips such as Vegan Rob’s Organic Quinoa Chia Chips, Beanfields White Bean Chips,or Kay’s Naturals Crispy Parmesan Protein Chips.

 

This article was written by Marie Helena Bitar, currently a summer intern at Savorfull. She is originally from Lebanon, but recently moved to the US after completing her BS in Nutrition with a Minor in Psychology, to pursue a Master of Public Health-Dietetics at the University of Michigan. With a lifelong passion for nutrition and health, Marie Helena is an advocate for mental wellness, physical wellbeing and body positivity at every size, age, race and gender.

Why Eating The Rainbow is Your Recipe For Good Health

Happy National Fresh Fruit & Vegetable Month!

As June rolls in and nature becomes dressed in its best shades, we are reminded of the beauty and significance that hides behind the rainbow of colors we find in our foods. The more versatile the color in our fruits and veggies, the more health-benefiting nutrients, phytochemicals and antioxidants we get. After all, there’s a reason why nutritionists suggest filling at least half of your plate with fruits and vegetables at each snack or meal.

Here’s the rationale that explains why eating the rainbow is in fact, your recipe for a healthy body and healthy mind:

A diet rich in fresh fruits and vegetables may reduce the risk of cardiovascular disease, obesity, and type 2 diabetes. It can protect against some cancers, decrease the risk of developing kidney stones, alleviate or treat constipation, prevent iron-deficiency anemia, diminish bone loss, and lower inflammation by boosting immune function.

Long story short? Every month should be National Fresh Fruit & Vegetable Month. Every day should be National Fresh Fruit & Vegetable Day.  However, since we are indeed in June, we decided to celebrate nature’s own medicine by sharing our special fruit and veggie-packed recipe- with a Savorfull twist, of course.

Super Savorfull No-Cook Summer Salsa

Ingredients:

 

  •         ¼ cup cherry tomato, sliced in half
  •         ¼ cup yellow pepper, diced
  •         ¼ cup firm tropical mango, diced
  •         ¼ cup radish, chopped
  •          ¼ cup grilled peach
  •          ¼ cup cucumber, chopped
  •         1 green onion, chopped
  •         2 tbsp pickled jalapenos
  •         3 cloves garlic, chopped
  •         1 ½ tbsp ground cumin
  •         2 handfuls fresh cilantro, chopped
  •         ¼ cup fresh basil, chopped
  •         1 tsp salt or to taste
  •         1 tbsp olive oil
  •         3 tbsp lime juice or to taste
  •         1 tbsp honey
  •         1 tbsp mustard

 

How-To:

  1. Mix all the ingredients together in your favorite salsa bowl.
  2. Savor every bite.

 

Stacy’s Healthy Hacks:

Add some of sizzle to your salsa by including rainbow fruits, vegetables and fresh herbs. These ingredients burst with flavor and boost your health all at once. They are all jammed with phytonutrients, antioxidants, potassium, calcium, manganese, iron, magnesium, vitamins A, C, K and B-vitamins. Want to add an exciting crunch to your salsa?

We suggest Beanfields Jalapeno Nacho Bean Chips or Vegan Rob’s Tumeric Chips.

 

This article was written by Marie Helena Bitar, currently a summer intern at Savorfull. She is originally from Lebanon, but recently moved to the US after completing her BS in Nutrition with a Minor in Psychology, to pursue a Master of Public Health-Dietetics at the University of Michigan. With a lifelong passion for nutrition and health, Marie Helena is an advocate for mental wellness, physical wellbeing and body positivity at every size, age, race and gender.

 

Slow Cooker Beef Stew Recipe By Guest Chef Julie Hauser

This hearty stew from guest chef and author Julie Hauser is packed with fiber, protein, and antioxidants. Cooking in the slow cooker makes this recipe a go-to for busy weekday dinners.  The carrots and sweet potatoes contain beta-carotene, the red-orange pigment that is converted into Vitamin A in the body. Consuming antioxidants such as beta-carotene is important in protecting against harmful free radicals. According to Medical News Today, consuming a diet rich in beta-carotene can lower your risk of developing cancer and heart disease. This beef stew recipe is adapted from author Julie Hauser and uses Savorfull approved product Jessica’s Gluten-Free All-Purpose Flour to create the perfect beef stew to keep you warm and healthy this winter.

Slow Cooker Beef Stew

1 onion, chopped

2 large potatoes, peeled and chunked

2 carrots, peeled and chunked

1 sweet potato, peeled and chunked

1 package lean beef stew (about 1.25 lbs)

2 TB extra virgin olive oil

2 TB ketchup (Stacy likes Trader Joe’s or Sir Kensington’s) 

1-2 TB honey

2 cubes frozen garlic

1 tsp salt

black pepper to taste

Onion powder to taste

1/2 cup low sodium, low sugar marinara sauce 

2-3 cups water

¼ cup Jessica’s Gluten-Free All Purpose Flour

 

Use a slow cooker liner to line the pot. Cook on high for 4 hours without any water or sauce (only ketchup and olive oil). Then add remaining ingredients and leave on low for 3 hours.

 

Julie Hauser is the author of Mothers to Mothers: women across the globe share the joys and challenges of Jewish motherhood, When I Check on You at Night, The Gratitude Game, and Pesach While You Sleep: the easy way to cook ahead for Yom Tov. Find Julie Hauser books on Amazon: https://www.amazon.com/Julie-Hauser/e/B005128KF4. Julie lives with her husband and children in Oak Park, Michigan, and happens to be an occupational therapist by profession.

Slow Cooker Split Pea Soup Recipe By Guest Chef Julie Hauser

Here at Savorfull, we value healthy eating but know that it can be difficult to maintain during the busy week. Thanks to Guest Chef Julie Hauser, this Split Pea Soup checks off both requirements by being simple to make and full of nutrients. Throwing all the ingredients into your slow-cooker will make you question cooking any other way!

If you are looking for a way to cut down on your meat consumption, adding peas to your diet might be the answer. The USDA recommends varying your protein sources to include meat, poultry, seafood and plant protein. Trying beans and peas are lower in saturated fat and higher in fiber. One cup of cooked split peas contains 16 grams of protein, and packed with minerals and vitamins. Whether you are looking to cut down on meat or just add variety to your diet, this soup will surely hit the spot!

For added crunch, we garnished our soup with Savorfull product Simple Supple Foods Roasted Lentils. Eating Well Magazine lists Lentils as one of the top sources of vegetarian protein. With 7 grams of protein per serving, these lentils are the perfect pair for this soup.

 

Split Pea Soup

Serves 6-8

1 lb green split peas

1 onion, chopped

2 carrots, chopped

3 tsp salt

1 tsp oregano

6 cups water

1 tsp onion powder

6 shakes black pepper

1 bay leaf

 

Add ingredients to the crock pot and cook on low 6-8 hours. Remove bay leaf before serving. Simple, healthy and delicious!

 

Julie Hauser is the author of Mothers to Mothers: women across the globe share the joys and challenges of Jewish motherhood, When I Check on You at Night, The Gratitude Game, and Pesach While You Sleep: the easy way to cook ahead for Yom Tov. Find Julie Hauser books on Amazon: https://www.amazon.com/Julie-Hauser/e/B005128KF4. Julie lives with her husband and children in Oak Park, Michigan, and happens to be an occupational therapist by profession.

Stress-Free Herb Chicken Recipe By Guest Chef Julie Hauser

Guest author Julie Hauser’s  recipe for Herb Chicken is an easy solution for a healthy, stress-free weeknight meal. Not only is chicken a great source of complete protein, it also pairs well with almost anything. Based on a 2,400 calorie diet, MyPlate and the USDA recommend consuming 6 ½ ounces of protein from various sources including lean meats. Complete proteins, such as chicken, containessential amino acids needed for normal body function and growth, as well as muscle recovery post workout. The marinade in this recipe provides the protein and flavor while staying low on fat, carbs and salt to keep your tastebuds and your waistline happy. We suggest enjoying this chicken with mashed sweet potatoes, mashed cauliflower, or over spaghetti squash.

Herb Chicken

8-10 chicken drumsticks, or 6-8 full chicken legs

½ onion, diced

3 shakes of paprika

Pinch of salt

1-2 TB extra virgin olive oil

Generous sprinkle of oregano

¼ cup red fruity wine

Sprinkle of brown sugar or drizzle of honey

Place chicken in slow cooker and add onions, spices, wine and honey. Cook on low for 10 hours in slow cooker, or covered in the oven for 1.5 hours on 350 degrees, then uncovered for another 30 minutes. Julie also suggests trying this recipe with turkey legs!  

 

Bio info:

Julie Hauser is the author of Mothers to Mothers: women across the globe share the joys and challenges of Jewish motherhood, When I Check on You at Night, The Gratitude Game, and Pesach While You Sleep: the easy way to cook ahead for Yom Tov. Find Julie Hauser books on Amazon: https://www.amazon.com/Julie-Hauser/e/B005128KF4. Julie lives with her husband and children in Oak Park, Michigan, and happens to be an occupational therapist by profession.

Savorfull Approved B5 Chicken Strips By Guest Chef Julie Hauser

Chicken strips are a staple in our busy household. They are easy, quick, healthy and delicious. This recipe adapted from author Julie Hauser uses Savorfull products Jessica’s Gluten-Free All-Purpose Flour and Beanfields BBQ Bean and Rice Chips to get the perfect crispy chicken strip texture.The 5 B’s in this recipe stand for BBQ, Beanfields, Battered, Baked and Boneless.

Typical chicken strips are full of sodium and fat and low in nutrients. A single serving of Chicken Tenders from Applebees contains 600 calories, 28 grams of fat and 1590 mg of sodium. That’s almost half of your recommended sodium intake in one sitting! Using Beanfields BBQ Bean and Rice Chips to coat the chicken in this recipe not only adds flavor but also increases protein and fiber while keeping sodium and fat levels low. If you want to read more about the negative effects of sodium, read Stacy’s blog post Preventing Hypertension: Hold the Salt, Please.

The high protein and high fiber content of this recipe will fill you up and keep you full. Not only does fiber help with satiety but it also helps prevent heart disease, diabetes, weight gain and digestive problems. Julie suggests her chicken strips “can be served as an appetizer, a salad topper, sandwich slider, wrap insert, or just by itself!” Julie’s also loves to eat them with a side of guacamole!

B5 Chicken Strips

3lbs boneless chicken breast

Juice of ¾ of a lemon

1/2 cup honey mustard

½ tsp salt (optional)

2 squirts of honey

2-3  frozen garlic cubes

1-2 TB Jessica’s Gluten-Free All-Purpose Flour

2 cups Beanfields BBQ Bean and Rice Chips

Olive oil spray or olive oil

Cookie sheet and parchment paper

Preheat oven to 375 degrees. Rinse and tenderize the chicken and cut into strips with kitchen scissors. Combine lemon juice, salt, mustard, honey, and garlic cubes into a Ziploc bag, then add chicken and marinate in the bag for 30 minutes. Meanwhile, crush 1 – 1 1/4  bags of Beanfields chips. Add 1-2 Tablespoons of Jessica’s Gluten Free Flour to the crushed chips. Next, add chips and flour crumbs into a new large Ziploc bag. Prepare a cookie sheet with parchment paper and spray with olive oil cooking spray, or drizzle with olive oil.

Shake chicken in the bag of crumbs one at a time to coat generously. Using tongs, place the chicken strips onto the pan. Spray tops of chicken generously with cooking spray. Bake 25-30 min, until visibly crisp. Enjoy!


Julie Hauser is the author of Mothers to Mothers: women across the globe share the joys and challenges of Jewish motherhood, When I Check on You at Night,  The Gratitude Game, and Pesach While You Sleep: the easy way to cook ahead for Yom Tov. Find Julie Hauser books on Amazon: https://www.amazon.com/Julie-Hauser/e/B005128KF4. Julie lives with her husband and children in Oak Park, Michigan, and is an occupational therapist by profession. Photo Credit of B5 Strips: Julie Hauser 

Savorfull Approved Gluten Free Cake Pops

Holiday time is the perfect opportunity to get creative with gluten free baking. We turned to the amazing team at Jessica’s All Natural Baking Mixes to give us their recipe for Cake Pops using Jessica’s All Natural Gluten Free Baking Mixes.  Made from Jessica’s Chocolate Cake mix, these cake pops are sure to please your guests at your next classroom holiday party or make for a great free-from option at the PTA bake sale at your school!  Why settle for starchy flavorless flour blends? Jessica’s flour blend and baking mixes have a delightful mild flavor with incredible texture that your friends, gluten free or not, will rave about.

More About Jessica’s Chocolate Cake Mix: 

Ingredients

 

Cane sugar, gluten-free flour blend (whole grain teff flour, certified gluten-free oat flour, tapioca flour, ground flax seed, xanthan gum), cocoa (processed with alkali), leavening (baking soda, sodium acid pyrophosphate, corn starch, monocalcium phosphate), sea salt.

Certifications

 

Certified Gluten Free, Non-GMO Project Verified

Product Features

 

All Natural, Certified Gluten-Free, Gluten Free, High Fiber, High Protein, Made in Michigan

What Are You Free-From ?

 

Casein Free, Coconut Free, Corn Free, Dairy Free, Egg Free, Gluten Free, Peanut Free, Shellfish Free, Soy Free, Tree Nut Free, Wheat Free, Sesame Free

Savorfull Approved Cake Pops

Makes 16 balls

  1.     Makes Jessica’s Natural Foods Chocolate Cake mix according to instructions.
  2.     Crumble the cake into tiny pieces into a bowl, and mix in cream cheese.
  3.     Roll into small balls.  Place the balls in refrigerator for about one hour to firm up.
  4.     Melt white chocolate carefully in microwave or double broiler.  Dip balls into white chocolate and roll in sprinkles or other toppings. Stick cake pop sticks into the top of the ball.
  5.     Place back in refrigerator for another hour to harden. Enjoy!

 

**recipe can be modified with dairy free, nut free chocolates or cream cheese alternatives

 

Savorfull Partners with Small Batch Detroit and Mitten Bites

Savorfull loved to hear that Small Batch Detroit offers real-world employment and career opportunities for Detroit Food Academy high school graduates. These students have an overwhelming passion for local food, the city of Detroit, and entrepreneurship… just like our CEO Stacy and her team!  Small Batch Detroit craftily designed six different uniquely flavored Mitten Bites including Dark Chocolate + Peanut Butter, Blueberry + Lavender, Rhubarb + Ginger, Apple + Cinnamon, Dark Chocolate + Raspberry, and Cranberry + Date. These nutrient dense bars are packed with organic and local ingredients that will keep you feeling fueled for your day. Mitten Bites are proudly made without using preservatives or additives. These scrumptious bars make a valuable addition to your workday with protein amounts ranging from 3-5 g, 3 g of fiber, and a healthy source of fats. The best part? The Savorfull team was overjoyed to find out that Mitten Bites are free-from wheat, soy, and dairy!

Here are our Nutritionist Stacy Goldberg’s top 5 favorite ways to use Mitten Bites:

  1. Mitten Bites Yogurt bars: Use your favorite Greek or Icelandic yogurt to create a thick layer on top of any flavored mitten bite. Place in freezer for 20 minutes. We suggest: Blueberry and Lavender Mitten Bites covered with plain greek yogurt and blueberries.
  2. Drizzle your Mitten Bites with dark chocolate for an easy and delicious dessert.  Use the Mitten Bites Dark Chocolate and Peanut Butter and add dip it in a coating of melted dark chocolate. Place in the fridge for 20 minutes to set.
  3. Yogurt Parfait: Crumble any Mitten Bites granola snack over your favorite yogurt. Add fresh fruit: we love using the Rhubarb and Ginger Mitten Bites and adding fresh strawberries!
  4. Baked Apples with Apple and Cinnamon Mitten Bites: Sprinkle ¼ tsp cinnamon and 1 crumbled mitten bite over a sliced red apple. Place in a microwave safe dish, cover with 1 tsp of water and heat for 2 minutes for an easy delicious fall treat.
  5. Mitten Bite PB+J: Spread your favorite nut butter and jam on top of any Mitten Bite to make an instant, hearty PB and J! 

 

Check out Mitten Bites now featured at Savorfull! 

 

Stacy’s Brownies: Paleo, Gluten Free, Grain Free, Dairy Free, Whole 30

Whether you’re living a low carb, paleo, gluten free or Whole 30 free-from lifestyle, most likely you still crave and love chocolate. I know I do! Here is one of my favorite brownie recipes to satisfy your sweet tooth and provide nutrition at the same time.

Stacy’s Brownies

3 overripe organic bananas, mashed

1/2 cup Germack Almond Butter  

2 Tbsp unsweetened cocoa powder

1 tbsp cinnamon

2 tsp Himalayan pink salt 

Olive oil to coat brownie pan

 

Coat brownie pan with olive oil.  Mix all ingredient together thoroughly in a bowl. Pour into 9 x 13 lightly greased pan and bake on 350 degrees for 20 minutes. Let cool for 15 minutes.

 

Enjoy! 

 

XOXO

 

Stacy Goldberg 

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