We know some of you will be celebrating holiday’s this weekend, so I challenged our R&D team Jegadish and Jennifer, to come up with a dish that is fun to make and spring themed, perfect for this weekend’s activities! One thing you should know about our R&D team is… they are magnificent at what they do! They came up with the perfect creation to make alongside your egg coloring! It’s simple, you’ll just need the following: -1 large clean cutting board to cut your watermelon and use as a base when you use the cookie cutters -1 large seedless watermelon -Large Chef’s knife -Animal shaped cookie cutters -A melon baller or a Parisian scoop (If you want to be fancy about it!) -Plastic wrap -Colorful toothpicks or coffee straws Be sure to read through the directions before starting the recipe. First thing you will need to do is cut off the ends of your watermelon (about 2 inches in from the end.) Save these because you will use them later. Next, cut full circle slices of your watermelon about 1 inch thick. Use your animal shaped cookie cutters to cut out pieces of the watermelon. Once you have made as many shapes from the watermelon slice as possible, cut another 1 inch thick piece and repeat. After you have finished cutting out shapes, use the melon baller to scoop out the ends of the watermelon. You can either eat the watermelon balls or serve them along with your shaped pieces! After you have cleaned out the watermelon ends, use the plastic wrap to line the inside of them. You now have a perfect serving bowl! You can fill it with nuts, cottage cheese, greek yogurt, or follow our lead and fill it with Bakery On Main Granola! To decorate the serving bowl, stick the toothpicks around the bowl and place some of your animal cutouts on them. So it looks like the below picture. Have fun with it and decorate it in any way you wish! Your kids are sure to have enjoy making it, and the best part? It is a gluten free, Non-GMO healthy and refreshing dish! Any suggestions on a name for our latest Bakery On Main recipe? Whoever’s nomination is chosen will win a Bakery On Main sample pack! UPDATE 4/21/14 – Thank you to Samantha Mackie for helping us with naming this recipe! For better living, -Bill
Clean Eating Magazine has made a name for itself by bringing its subscribers a guide book to eating and cooking whole food in the most natural state. The magazine’s audience can learn to enhance the natural flavors of meals without compromising the integrity of their food.
Clean Eating Magazine annually hosts the Clean Choice Awards where the magazine highlights a number of packaged products that they feel are the best of the best in terms of clean (whole foods with little to no processing) and healthy. The products are judged on taste, mouthfeel, addictiveness, ingredients, responsible packaging, and time-saving convenience.
Well, guess what? Our Traditional Oatmeal won! That’s right, the same traditional oatmeal that is made up of certified gluten free oats, and ancient grains like chia, flax, quinoa and amaranth. We’re now so excited to say that when you eat our traditional oatmeal, you are eating a 2014 clean choice winner!
Here’s a closer look at the nutrition label of our Traditional Oatmeal.
Pick up some Traditional Oatmeal from our website today and let us know what you think. Also, be sure to look for us in this April/May issue of Clean Eating Magazine.
For better living,
To coincide with our April Gluten Free Happiness promotion this month, we are featuring a delicious and refreshing recipe from our friend Amie Valpone over at The Healthy Apple. This gluten free millet recipe gets an extra little crunch from our very own Triple Berry Fiber Power Granola. (Which you can order from our website for 15% off for all of April using promo-code “HappyApril”)
Crunchy Kale Millet with Orange Citrus Dressing
- 2 cups millet, rinsed well
- 1 Tbsp. extra virgin olive oil
- 2 large sweet potatoes, diced
- 1 large red onion, diced
- 1 cup cherry tomatoes, halved
- 1 cup chopped kale
- 1/4 cup pine nuts
- Sea salt and pepper, to taste
- Juice of 1 fresh orange
- 1/4 tsp. fresh orange zest
- 2 cups mixed salad greens
- 1/2 cup roughly chopped cilantro
- 1 cup Bakery on Main Triple Berry Fiber Power Granola
- Cook millet according to package directions in a large pot.
- Meanwhile, in a large skillet, heat olive oil, potatoes, red onion, cherry tomatoes, kale and pine nuts; cover and cook over medium heat for 5 minutes or until vegetables are tender. When they are cooked through, season with sea salt and pepper and add the cooked millet; cook for another 2-3 minutes or until mixture is warm. Add orange juice and zest; toss to combine.
- Transfer mixture into four serving bowls with the mixed salad greens; sprinkle with fresh cilantro and granola.
If you try recreating this recipe, be sure to give us feedback and let us know what you thought of it!
-The Bakery On Main Team
Spring is finally here! Well, maybe it has been here but, in Connecticut, it finally feels like Spring. To celebrate April and Spring alike we’ve declared April, Gluten Free Happiness month!
All month we’re asking you to share your photos and comments on how YOU find your gluten free happiness. Use the hashtag #gfhappiness on Instagram and Twitter to share your photos with us! If you do, you may even receive a gluten free happiness package. ;-)
We’re also celebrating by offering 15% off Bakery On Main website orders on the following products. Just use code “HappyApril” at checkout.
Happy Gluten Free Happiness Month!!
- The Bakery On Main Team
Happy St. Patrick’s Day from us to you! Guess what? It is, your lucky day!
We’re offering 25% on sleeves of our Coconut Cashew Truebar website orders from 12:00 am Saturday, March 15th through 11:59 pm on Monday March 17th! Looks like you found a pot of gold after all! This pot of gold is gluten free, Non-GMO, Kosher certified, made up of coconut & cashews with 5% Chia seeds, and all low glycemic index ingredients!
Use promotional code “luckytruebar” at checkout to receive your 25% off sleeves of our Coconut Cashew Truebar!
Enjoy the holiday and may the luck of the Irish be with you!
-The Bakery On Main Team
Today is “Pi” Day, and what a better way to celebrate than with gluten free pie recipes? Here are some of the best looking ones (taste depends on your baking skills (-;) recipes I was able to find!
My colleague Whitney created this recipe last week and there is a fine line whether you could consider this apple crisp a pie. I certainly do!
Enjoy a slice of “Pi”? ! Here’s the link to Whitney’s Maple Apple Crisp Recipe.
Chocolate Pecan Pie
I spotted this Chocolate Pecan Pie on Elana’s Pantry and had to share it! Aside from being gluten free, this recipe is also grain free and dairy free!
Vegan and Gluten Free Blueberry Pie
Blueberry’s are delicious, there is no denying that. They are even better in pie, which is why I am sharing this vegan and gluten free recipe from vega.com. For the creative cookers out there, if you are able to include our Blueberry Scone Oatmeal in this recipe and send me pictures, I’ll happily send you some delicious (and free) Bakery On Main samples!
If you end up creating any of these recipes, or have a great gluten free pie recipe of your own, please share! Enjoy Pi day!
For Better Living,
There is much controversy about what our gluten free granola is? Is it truly a granola snack? Or is it a cereal? Some eat it one way, others eat it another. That is one of the things we think, makes it great! It can be enjoyed in so many different ways. Since many of you eat it as a breakfast, we have decided to celebrate National Cereal Day by highlighting some of the amazing photos you, our loyal customers have shared with us on Instagram! We love to see all the different ways each of you enjoy our products, and we thank you for sharing! Happy National Cereal Day!