Posts Tagged ‘Fiber Power Granola’

If you are one of those people who lives for summer and is bummed to see it fading away, we’ve got a great recipe this month that will allow you to hold on to your favorite season that much longer. These Sweet n’ Savory tacos combine our Triple Berry Fiber Power granola with avocado, arugula and quinoa to give you a tasty and filling entree! If you make the recipe, be sure to let us know how it came out for you!

Sweet n’ Savory Soft Tacos

Serves 4



  • 2 cups water
  • 1 cup quinoa
  • 1 tsp. extra-virgin olive oil
  • 1 tbsp. sesame seeds
  • 1 scallion, thinly sliced
  • 1 cup Bakery On Main Triple Berry Granola
  • 8 large gluten-free tortillas, warmed
  • 1 ripe avocado, peeled, pitted and diced
  • 1/2 cup Greek plain yogurt (or dairy-free yogurt)
  • 1 cup arugula lettuce


  • Bring water and quinoa to a boil in a medium saucepan.
  • Reduce heat, cover and simmer for 15-20 minutes or until water is absorbed. The germ will be visible when the quinoa is cooked.
  • Remove from heat and add olive oil, sesame seeds, scallion and granola; mix well to combine.
  • Lay tortillas on a flat surface; fill with cooked quinoa mixture.
  • Top with diced avocado, yogurt, arugula and scallions.
  • Roll tortillas or eat open-faced.
  • Serve warm.



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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


Serves 4

  • 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


  1. Cook millet according to package directions in a large pot.
  2. 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.
  3. 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



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