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Posts Tagged ‘gluten free’

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.


summerfood

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!

 

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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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BAKERY ON MAIN HOLDS GROUNDBREAKING

Leading Gluten Free Manufacturer Holds Groundbreaking for Commercial Bakery

GroundBreaking 134

From Left: Senator Gary LeBeau, East Hartford Mayor Marcia Leclerc, Michael Smulders founder and President of Bakery On Main, Executive Director of Business Development with the DECD Mr. Jacob Galloza, Mr. Adam Winstanley, CT State Representative Tim Larson.

EAST HARTFORD, CONN., June 5th, 2014 –Bakery On Main’s founder and president Michael Smulders was recently joined by State and local officials to commence ground-breaking on a new 111,000 square foot commercial baking facility at 127 Park Avenue, East Hartford CT.  The relocation of Bakery On Main from 375 Park Ave to just down the street, solidifies the company’s continued commitment to the city of East Hartford and to creating local jobs. Attending the ceremony to help celebrate the occasion were Senator Gary LeBeau (D), East Hartford Mayor Marcia Leclerc, State Representative Timothy Larson, along with key representatives from the CT State Department of Economic Development, Winstanley Enterprises, TD Bank and The Dennis Group.

The expansion is in response to the overwhelming consumer demand for Bakery On Main products, and the need for a larger gluten free commercial bakery to meet that demand. The Dennis Group provided architectural and engineering services for the $10 million renovation project, and construction management services are being provided by Winstanley Construction Management Group.  When complete, the new dedicated gluten free and Non-GMO facility will have state-of-the-art quality and hygienic production, SQF 3 Global Food Safety Certification in addition to being Kosher OU Parve, Non-GMO Project Verified and GFCO Certified Gluten Free.

Funding for the project is being made possible in part by a $3 million loan from the State of CT and by financing through TD Bank. The expansion will enable Bakery On Main to more than quadruple in size and create more than 70 new jobs over the next few years. “I would like to personally thank DECD, TD Bank, the Town of East Hartford and the State of CT for their support”, said Michael Smulders.  “With this expansion, our growth in East Hartford can continue to progress and create new jobs within the community.”

Bakery On Main Founder and President Michael Smulders with his parents!

Michael Smulders with his parents!

To see more photos from the event, please visit our Facebook Page!

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June is here, and so is our new gluten free recipe of the month. We’ve teamed up once again with Amie Valpone from The Healthy Apple to create this perfect for summer stuffed avocado recipe!

 

Quinoa & Grape Stuffed Avocado Salad
Serves 1

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Ingredients

  • 1 tsp. olive oil
  • Juice of 1 small lemon
  • 1/4 tsp. sea salt
  • pinch of pepper
  • 1 large ripe avocado, peeled, halved and cored
  • 1/4 cup cooked quinoa
  • 6 red grapes, halved
  • 4 cherry tomatoes, halved
  • 1/4 cup diced red onion
  • 1 cup finely chopped baby spinach
  • 1 tablespoon freshly chopped basil
  • 1/3 cup Bakery On Main Nutty Cranberry Maple Granola

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Directions

  1. In a small bowl, whisk together oil, lemon juice, sea salt and pepper; set aside.
  2. Scoop out the avocado flesh from each half and chop one of the halves; leaving the other shell in one piece. In a large bowl; combine chopped avocado, quinoa, grapes, tomatoes, red onion, spinach, and basil; mix well to combine.
  3. Place the avocado shell on a plate; scoop tomato mixture into cavity of the avocado and serve topped with granola.

Enjoy and don’t forget to send us pictures of your own kitchen creations with our products!

– The Bakery On Main Team

 

 

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We could not let Celiac Awareness Month end without sharing this Gluten-Free Baker’s Dozen by Taste for Life! Be sure to take a look at more of the great tips Taste for Life has to offer by visiting their interactive guide to going gluten free!   Please share with anyone you know who might be new to the gluten free community and trying to find their way.

Enjoy!

TasteForLife_GlutenFreeBakersDozen_Poster

 

– The Bakery On Main Team

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Hi all,

Whitney here! Today I want to chat about transitioning and fully committing to a gluten free lifestyle. Once you understand why you can’t eat gluten and all of the “fun” science behind it, then it sinks in…. no more gluten foods…forever. Don’t think of it as this crazy task, think liberation!! You finally have the answer to not feel sick anymore!

Lets start this off on a positive note. Think of all the possibilities you have now (and how much better you feel!) compared to even a year ago! Gone are the days where you have to settle for mediocre gluten free bread because there are no other options. Let me tell you- there are options!!

Now, don’t let me fool you into thinking it is gluten free rainbows and wheat free unicorns all the time. It’s not. It’s going to be hard but I am here to hopefully offer you some solid advice to make your transition a little easier.

Photo May 28, 12 56 37 PM

Get rid of temptation.

That’s right. Clean out the kitchen of anything that you can’t eat anymore! This only applies to those who have a completely gluten free household. For those of you with family that are non gluten-free, try to convert or separate your food items completely. : ) Keeping food with gluten might lead to accidently eating or cheating. (which is never a smart idea)

 Check the hidden areas.

We know the obvious culprits of gluten foods but make sure you are reading every dang label for secret gluten. (think sauces, chewing gum, candy etc.) If you take any vitamins or daily medications, double check with the manufacturer that they are in fact gluten free! [This is especially important if there is a generic version of a medication, and not name brand]

Cross contamination cleanse.

It is probably a little unrealistic to go out and buy all new kitchen supplies and gadgets (who doesn’t like an excuse to go shopping?) but it is important to make sure you are eliminating cross contamination in your home! This entails thoroughly cleaning all items that have come into contact with gluten. Cutting boards, utensils, appliances etc! If you are living in a household with gluten eaters, make sure you do invest in a dedicated gluten free toaster.

Reach out for support

You are not alone! Connect with your local support group, either attend meetings in person, or check online as there is a huge gluten free community that is extremely knowledgeable!

Play with your food!

This is a great excuse to get into the kitchen and start playing with new recipes! You don’t have to be the next Top Chef to make delicious gluten free meals. Magazines like Delight Gluten Free  and Living Without’s Gluten Free & More  are filled with easy to make new recipes each month, so you’ll never get bored! I know it’s a difficult switch but it will lead to a healthier, happier you!

Of course we wanted to include some advice from the gluten free pros out there!

Annie from Annie’s Gluten Free Grub says “Find support in your gluten free community, online and in your city. We have all been in your shoes in the beginning”

Kyra, owner of Kyra’s Bakeshop and 3 time winner of Cupcake Wars!  “Start experimenting with new ingredients, like quinoa, or millet instead of pasta”

Wise words from both Annie and Kyra  “Read labels, life gets better and experiment with food”

“Give yourself a bit of time to mourn the loss of your old care-free lifestyle. Then let it go. Don’t carry any anger. Don’t carry any resentment. You’re gluten free now for life. Don’t let it define you. Let it become your new normal.” The Gluten Dude

“Celebrate the little victories along the way. Your first batch of homemade gluten-free cookies… Success! Finding a new restaurant that can safely serve you… Success!” – Chandice from Gluten Free Calendar

 

Have any transition tips to include? Comment below!

 

Peace, Love and Granola,

Whitney

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Hi all! Today we have a special guest blog post from Lisa Ronco a certified Dietitian, Nutritionist and personal trainer from New York City- with whom we have been building a relationship. It is Celiac Awareness Month, so Lisa’s first guest post with us describes what to think about when you or your family member is considering a gluten free diet. Take it away Lisa!

 

Considering a gluten-free diet?
By: Lisa Ronco RD, CDN, CDE, MS

“I’m gluten free” I hear this new and trendy catchphrase almost daily. Adhering to a gluten free diet is crucial to people diagnosed with celiac disease. Almost two million Americans may be living with Celiac disease, but only ~300,000 have been diagnosed with the disease. These folks cannot tolerate even small amounts of gluten protein, a protein found in grains such as wheat, rye, and barley. Eating a gluten free diet is imperative to alleviate symptoms and allow the stomach lining to heal.

Celiac disease is a condition that causes the immune system to attack the lining of the small intestine. Blood tests and a biopsy revealing this damage is how celiac disease is diagnosed. It’s triggered by gluten that causes intestinal damage resulting in gas, bloating, diarrhea, constipation, headache, difficulty concentrating, and fatigue, but possibly weight loss and malnutrition (due to an inability to optimally absorb vitamins and minerals).

Still others may not have Celiac disease, but have a condition called non-celiac gluten sensitivity. Symptoms are similar without the intestinal damage. Though it is unclear why this happens, we do know gluten and related proteins in grains can cause similar symptoms including: gas, bloating, and indigestion.

Today, many people who have not been diagnosed with celiac disease are following a gluten-free diet for similar reasons: they just feel better.

Diagnosis

A blood test looks for the presence of antibodies that attack the small intestine. If the result is positive, a biopsy must be done to determine if there’s any damage to the lining of the small intestine.

Treatment: Life long Gluten Free Diet

Because those living with celiac disease are extremely sensitive to gluten, the only fix for the condition is a lifelong avoidance of gluten. Avoidance, allows the lining of the small intestine to heal and symptoms to decrease.

Eliminating gluten is more than just a matter of buying gluten-free products. Compliance with a gluten free diet requires one to become a gluten detective, pouring over food labels, looking for sources of hidden gluten. Gluten is everywhere and often hidden in products ranging from soy sauces (note: not all soy sauce contains gluten) to frozen vegetables to medication fillers.

As with any restrictive diet there are a few risks for nutrient deficiencies. Cutting out gluten containing foods means a reduction in fiber intake from whole grains, which are usually enriched & fortified with several vitamins and minerals including: iron, calcium and B vitamins. Risk for vitamin and mineral deficiencies is not limited to those on a gluten free diet, but for all of us who do not eat a well balanced diet daily. And who can in this day and age! Eating a complete and balanced diet is often a struggle with the demands of work and family life. To prevent nutrient deficiencies, it important to know that the gluten free foods you choose, are not from refined gluten free flour. Read the label!!

I often have the opportunity to try samples of many different foods at nutrition and food industry conferences. It was at one of these large conferences that I first encountered Bakery On Main and their wonderful granolas and snack bars. Of course one of the first things I always do as a dietitian is read the label before I even take a bite. A little selective about what I choose to sample. Well I must say that even though I do not follow a gluten free diet, I have made several of Bakery On Main goodies part of my weekly meal plan. I definitely try to practice what I preach and absolutely feel confident recommending their products to my patients.

Tips for success

For people who must follow a gluten free diet or those who choose to follow a gluten free diet planning is imperative to assure optimal nutrient intake.

Following a well balanced diet rich in a variety of fruits, vegetables, whole grains and lean proteins ensures you are getting optimal nutrition and energy to face all of life’s challenges.

Eat up, and be sure to add Bakery On Main to your shopping list!

 

 

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