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Back to school send off sale

It’s that time of year again where parents are rushing around from store to store to get everything needed for a successful school year. Whether it’s for a First Grader or College Freshman the lists are long and finding everything can be stressful. Now if your student has Celiac Disease or an intolerance to gluten shopping for lunch food and snacks can be even more stressful… and expensive. To help combat some of that expense we are having a Back to School Send-Off Sale on any of our Granola Bars or Soft & Chewy bars. That means you have 6 flavors to choose from!

To take advantage of this sale just use the coupon code “Back2schoolGF” on a purchase of two or more boxes of granola bars between Friday,  August 22nd and Friday, September 12th to receive 10% off your total purchase! (Includes Soft & Chewy bars)

Here’s the link to our Granola Bar line.

Here’s the link to our Soft & Chewy Bar line.

 

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When living the gluten free lifestyle, summer can be the best time of year with more food freedom and home cooked meals! With summer winding down, school will be back in session before we know it. Have no fear! Going back to school doesn’t have to mean unsafe food.

Follow these guidelines for a safe school experience.

Your child is his/her own biggest advocate.

Make sure they are educated enough to explain to someone what they can and cannot eat. This will help them feel in control and give them the confidence they need. Bonus tip* have them help in planning their lunches! They will learn which ingredients are safe and can pick their own healthy snacks!

Talk to your child’s teacher.

Give the teacher a quick rundown of celiac/gluten free needs. Small print out will work!

Talk to other parents

Get the rundown of when birthday celebrations etc are going on so you can pack a GF treat and your little one isn’t left out.

What tips for going back to school gluten free do you find helpful? Please share with us! Check out more information for back to school gluten free tips from National Foundation for Celiac Awareness.  

Peace, Love & Granola,

Whitney

 

Can you believe it’s August already? Time sure does fly when you are having gluten free fun in the summer sun. Well, with the new month comes a new recipe and we have another excellent dish for you. If the idea of julienne-ing your carrots and cooking Portabella Mushrooms makes you uneasy, have no fear!  This recipe is all bark and no bite. It’s a cinch! But if you do get lost we’re here to help, just reach out with your question and we’ll get you back on track!

Portabella En Papiouette

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Ingredients:

2 Portabello Mushrooms

1 bottle of Balsamic Vinegar Dressing (Gluten Free)

2 Medium Sized Carrots

2 Stalks Celery

1 White Onion

1 Bakery On Main Cranberry Orange Cashew Gluten Free Granola Snack Pack

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Utensils:

Chef Knife

Cutting Board

Baking Tray

Parchment Paper

 

Instructions:

Make very tiny slits on the top of the Portabella Mushroom and soak in the Balsamic Vinegar Dressing for at least 4 hours (try to let it sit overnight if possible)

Julienne your carrots, celery and onion

Fold your sheet of Parchment paper in half, draw half a heart to the seam of the fold. Cut it out.

Place your Julienne vegetable in the center of one of the sides of the heart

Place portabella mushroom right side up

Drizzle just a little bit of the dressing on top

Then twist the two ends of parchment paper together to form a seal

Place on baking tray and bake for 20 minutes

This will be enough time to heat through and cook the vegetables and heat up the mushroom.

Remove from oven, serve within the parchment paper or remove contents and serve over a bed of brown rice or greens of your choice (baby spinach, arugala, kale) and add the Cranberry Orange Cashew Granola for a little citrus pop of flavor along with a crunchy texture to balance the dish out! You can also add some slices of an orange or tangerine like we did in the photo below for a refreshing addition to the salad.

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Gluten Free Grilling – Avoid Cross Contamination this Summer

Here’s an awesome guest blog by our friend Amber that is perfect for summer and the upcoming weekend, enjoy!

 

Grilling at summer weekend

Summertime and the livin’s easy.
Unless you have Celiac Disease, then that statement might be rephrased to: Summertime and I’m stressin’ over what people feed me.
(Must be sung to the tune of Sublime’s Doin’ Time)

The longer I have Celiac Disease, the more I learn.  Sometimes, my learning is from my own misfortunes or misconceptions myself, and those who prepare food for me have been led to believe.

Gluten is quite sneaky, and for the last two summers since my diagnosis, he’s been hanging out on the grill, and joining me at BBQs, without my knowledge of course.  Talk about a party crasher!  That might explain why I was so sick two summers in a row, I was constantly cross-contaminating myself!

SO, I’ve got FIVE FACTS/TIPS to make your summertime experience a safe and stress free one, so you can focus more on getting a tan, than getting glutened!

As always, when you are dining out at another house, remember to talk to your host, most people are unaware and are willing to accommodate, if you educate them on how to!

The high heat of the grill does NOT kill gluten.  This is something I didn’t know until this year, until I read an article by the NFCA.  Therefore, if non-gluten free items have been cooked on the grill such as marinades, sauces, or buns, the grill is now contaminated.  In order to remove the gluten, the grill must be meticulously cleaned!  Unless I have done the scrubbing myself, I do not allow my food to be cooked right ON the grill, which brings me to the next tidbit.

  1. Aluminum Foil ALWAYS. Think of aluminum foil as a protective barrier between your food and the potential of any gluten that could be lurking on the grill.  The aluminum will still allow your food to be cooked, but it will keep it safe.  Not grilling at home?  Bring your own tinfoil, and ask for your food to be cooked on the top rack or in a separate corner of the grill to avoid cross-contamination.
  2. Separate Utensils. Cooking in a gluten free and gluten filled home, then you better have two of every grill utensil! Label or have a different color to indicate gluten free utensils, so whoever is cooking won’t become confused and accidently do the old “whoops I used the gluten filled spatula on your gluten free food” move.  Again, if you’re not at home, and unsure of utensil availability, bring your own!  Also, if you do have a gluten free/gluten filled house hold, stay away from plastic utensils.  Gluten particles cling to plastic more easily!
  3. Channel your inner hawk with whoever is on the grill, discretely of course. That’s right, I am suggesting you stand by or watch whoever is cooking your food.  We’re all human and we make mistakes, especially if the person cooking your food isn’t used to having to be so cautious.  Keep a watchful eye of their utensil usage, and ensure that they aren’t cross contaminating.  Feel weird just watching?  Go over and strike up a conversation!  Offer to help, compliment the house, the yard, talk about whatever until your food has been cooked through and has been handed to you on a plate.  It may feel awkward at first, making small talk, or feeling as if you’re watching over the other person, BUT this ensures your health and safety, and the host probably won’t even notice, they just will attest it to your friendly personality!
  4. Serve Yourself First. It sounds rude, right?  Saying that YOU get served first or should be the first in line for food BUT when it comes to side dishes and platters such as salads, fruits, and even condiments, things tend to get sloppy the more people that have gone and served themselves.  Trust me, I know this from a “getting glutened” experience where I ate a salad, that somehow croutons had found their way into….SO, it may seem a bit brazen, especially if it’s not your house or someone you feel comfortable with, but think of it as a safety issue.  If you’re concerned about contamination occurring in the kitchen before you even serve yourself, bring your own sides!
  5. When in doubt, go with out and Y.O.F. If you still feel unsure, or are not comfortable with approaching your host, or would rather not risk the chance of being cross contaminated, BRING YOUR OWN FOOD!  No shame in wanting to be safe than sorry!  For anyone who follows my blog, you know I am a big advocate of this.  I often show up to parties with my Isobag or Lunch Box in tow.  Since I don’t want to feel left out and want the normal BBQ experience like everyone else, prior to the event/party/BBQ, I ask the host what is being served, so I can replicate my own version.  That way, I can enjoy the BBQ with everyone else, and feel at ease knowing my food is 100% gluten free!

eandebyamber

 

gfsummerfun

 

We are celebrating all summer long with Gluten Free Fun in the Summer Sun! That means you may see the Bakery On Main Street Teams handing out granola samples on a beach or sharing our products and recipes at a local farmers market!
We also want to see all the fun you are having this summer, so if you are hiking, camping, at the beach or just barbecuing at home and you are enjoying our delicious gluten free granola or bars, snap a picture! You can share it with us by using the hashtag #gfsummerfun or by tagging us in your post!

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Rebecca camping at Shenandoah National Park was our first #gfsummerfun photo! Thank’s Rebecca!

One event in particular that we are very excited about is the Revere Beach Sand Sculpting Festival in Boston. The festival will be running for its 10th consecutive year and will be held on July 18th, 19th and 20th. There are over 300,000 people expected to attend over the course of the weekend! We will be there all three days sampling our granola and hope to see you! You can check our events schedule to see all of our event and demo dates this summer. Also be sure to follow us on Twitter @bakeryonmain so you know where and when we’re slinging granola snack packs! :-)

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Maple Crusted Sweet Potato Chips

You’re laying by the pool under an umbrella with an ice cold lemonade and a book, what else do you need? Something delicious to munch on of course! Well this months featured recipe could not be anymore perfect for that or any other scenario where you are looking for a tasty but good for you snack.


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Ingredients:

4 Sweet Potatoes (washed)

Canola/Veg Oil

Salt/Pepper (to taste)

Paprika (to taste)

4oz Maple Syrup

1 packet of Bakery On Main Maple Multigrain Muffin Oatmeal

 

Utensils:

Chef Knife

Baking Tray

Measuring Cup

Cutting Board

Oven

 

Instructions:

Preheat oven to 425

Cut Sweet Potatoes into little discs, only about  1/8th  of an inch. (or as thin as you can get them)

Toss the rounds in the oil

Sprinkle Salt/Pepper and Paprika on top

Take your Bakery On Main Maple Multigrain Muffin Oatmeal and sprinkle onto to rounds, coating evenly.

Lay out onto a baking sheet.

Drizzle the maple syrup on top of the chips (use more if needed or desired)

Bake for about 10-20 minutes until rounds become crispy

Remove from oven, place on paper towels to absorb any extra oil. We dipped ours in a small bowl of maple syrup!

Let cool & Enjoy!

For a dipping option with less sugar try this!
Mix 1/2 cup vegan mayo (we like this one from Earth Balance)  to 2 tbsp of maple syrup
Stir and dip away!

 

Hi Everyone, it is my pleasure to introduce Amber the creator of Eat’s and Exercise by Amber. On her blog, Amber shares easy recipes, positive vibes and body image promotion, as well as her love of fitness.  She believes that in order to be healthy, you must first be happy and that comes from self-love and a positive mindset!  amber This is one of the main reasons we have added her to our “Blogs We Love” section of our website. For daily doses of inspiration, follow her on instagram @eatsandexercisebyamber.   Here’s a little sneak peak into one of Amber’s delicious food focused blogs! Enjoy! 6HealthyNoodlesAlts Prior to my Celiac diagnosis, I would have diagnosed myself as a Pastaholic.  Angel Hair, Fuscilli, and mounds of Pastina piled high on my plates and bowls.  I panicked at the thought of never being able to enjoy noodles again, until I found gluten free pasta.  It took some trial and error to find a type that would please my pick palate, but even still, gluten free noodles just didn’t agree with my irate intestines.  I have learned through trial and error that my IBS doesn’t handle large amount of simple carbs very well, so to get my noodle fix, I needed to search elsewhere…. The hunt for alternative noodles began! Whether you have Celiac, a Gluten Allergy/Intolerance, or are simply looking for a healthier pasta alternative, I’ve got ALL your pasta problem solved!  1. Zucchinni Noodles – Zoodles 2. Spaghetti Squash 3. Cucumber Noodles – Coodles 4. Rice Noodle 5. Sweet Potato Noodle 6. Carrot Noodle The Tools: Spiralizer – I own this one, Paderno World Cuisine Tri Blade Spiral Slicer Hand Held Spiralizer Julienne Peeler – for spaghetti style noodles Regular Peeler – for fettucini style noodles  For more information on how to create and cook these noodles, as well as recipe ideas, check out Amber’s own website Eats and Exercise by Amber. 

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