Detox Green Smoothie

January is a great time to get back on track after the indulgences of the holiday season. Smoothies, especially green smoothies, are a simple way to get more fresh fruits and vegetables in your diet (including superfoods like spinach and matcha powder). They’re also a fantastic way to start the day! We especially love this smoothie recipe, but keep in mind that smoothies are infinitely customizable according to taste and the ingredients you have on hand.

INGREDIENTS:

• 3 cups frozen diced pineapple

• 3 cups fresh baby spinach

• 1 cup frozen diced banana

• 1 celery rib (optional)

• 1 Tbsp. grated fresh ginger (start with less and add more if desired)

• 1 Tbsp. chia seeds

• juice from half a lime

See the entire recipe and directions at the Gimme Some Oven recipe blog.

Gluten Free Baking Contest- 1st Place: Gluten Free Sea Salt Caramel Biscotti

Our 1st Place winner for our Gluten Free Baking Contest was Gloria Patitucci with her Gluten-Free Sea Salt Caramel Biscotti! She said that she started gluten free baking because of close friends who were gluten free. She's been perfecting her biscotti recipe for a long time and makes plenty of other flavors. The mayor said they were really crisp on the outside and had great flavor.

Ingredients –

·         1¾ cup of gluten free all-purpose flour

·         ¼ cup of gluten free corn starch

·         1 teaspoon of baking powder

·         ¼ teaspoon of salt

·         ¾ stick of butter

·         Heaping cup of baking chips or nuts of your choice

·         2 eggs

·         1 teaspoon of vanilla

Directions –

1.       Preheat oven to 350o F.

2.       Whisk together flour, corn starch, baking powder and salt.

3.       Once combined, cut in the butter using a pastry blender, forks, or two knives.

4.       Mix in eggs and vanilla and then let the dough sit or about ten minutes before mixing with your hands.

5.       Form into three even logs about two inches thick and eight inches long.

6.       Refrigerate for at least 30 minutes.

7.       Place on parchment lined cookie sheets and bake for 30 minutes.

8.       Let cool for ten minutes and then cut into pieces, spread out over baking sheet and bake for another ten minutes.

9.       Once fully cool, melt chocolate and drizzle over the cookies.

10.   Store in an ar tight container for up to three weeks.

Gluten Free Baking Contest- 2nd Place: GF Cinnamon Roll Cheesecake

Our 2nd Place winner for our Gluten Free Baking Contest was Anne-Marie Niziolek with her gorgeous Gluten Free Cinnamon Roll Cheesecake! She said that she started gluten free baking because her father in law has celiac. She’s definitely a talented baker!

Ingredients:

·         Crust:

o   2 Cups gluten free graham cracker crumbs

o   6 tablespoons butter- melted

·         Cinnamon Crumble:

o   1 cup brown sugar- lightly packed

o   1 Tablespoon ground cinnamon

o   6 Tablespoons all-purpose gluten free flour

o   6 Tablespoons butter- melted

·         Cheesecake filling:

o   4 packages cream cheese- softened

o   ¾ cup granulated sugar

o   3 Tablespoons flour

o   2 teaspoon vanilla extract

o   ¾ cup heavy whipping cream

o   3 eggs

·         Topping:

o   2 Tablespoons butter- softened

o   2oz cream cheese- softened

o   ½ teaspoon vanilla extract

o   1 ½ cups powdered sugar

Instructions:

Crust:

·         Preheat your oven to 350 degrees and prepare a 9” springform pan, spray with non-stick spray and set aside.

·         Prepare the crust by adding about 2 packages of gluten free graham crackers to a food processor and pulse until you get about 2 cups of crumbs. Add in melted butter and pulse until well combined. Pour the crumbs into the prepared pan and gently press using the back of a spoon to form the crust. Be sure to bring the crumbs about 1” up the sides. Bake for 10 minutes or until golden brown. Remove and allow to cool on a wire rack.

Crumble:

·         In a small bowl, combine all ingredients and mix with a fork until the ingredients come together and you have a wet sand-like texture. Set aside.

Filling:

·         To prepare the cheesecake filling, add the softened cream cheese to the bowl of a stand mixer equipped with a paddle attachment. Cream for 5-6 minutes or until light and fluffy. Scrape the sides and bottom of the bowl.

·         With the mixer on low speed, slowly add the sugar and gluten free flour. Once the sugar is combined, increase to medium speed, and mix for an additional 1-2 minutes.

·         Add the vanilla extract and mix until just combined.

·         Slowly pour in heavy whipping cream and mix on low speed until combined.

·         With the mixer to low speed add the eggs one at a time until fully incorporated. Be careful not to overmix after adding the eggs!

·         Pour 1/3 of the batter into the prepared pan and top with 1/3 of the cinnamon crumble. Gently press the crumble into the filling. Top with half of the remaining cheesecake batter and smooth. Continue with another layer, ending with cinnamon crumble on top.

·         Bake at 350 for 15 minutes then, without opening the oven door, reduce the heat to 200 and bake for an additional 50-55 minutes until the center slightly jiggles and edges are set. (You are looking for a Jell-o consistency, not a runny/watery consistency. If the center still looks too watery, bake for an additional 5-10 minutes checking often. However, the cheesecake will set up more while cooling, so keep that in mind.)

·         Turn off the oven and slightly crack the oven door to allow the cheesecake to cool for 15-20 minutes before removing.

·         Allow cooling on a wire rack until completely cooled and place in the refrigerator for at least 6 hours but overnight is recommended.

Topping:

·         Using a hand mixer, cream the butter and cream cheese on high speed for 1-2 minutes until smooth. Add the powdered sugar and mix slowly until combined. Slowly pour in the vanilla and mix until just combined.

·         Add the frosting into a piping bag with a small round tip or into a Ziplock bag with a corner cut-off and drizzle the frosting over the top of the cheesecake.

Serve and enjoy!

Gluten Free Baking Contest "Kid's Choice Award": GF Pumpkin Bars

Our Kid’s Choice winner for our Gluten Free Baking Contest was Morgan Cutrone with her amazing Gluten Free Pumpkin Bars! They were absolutely delicious!

Ingredients –

·         2 cups of Bob’s Red Mill 1:1 Gluten Free Baking Flour

·         1 teaspoon of baking soda

·         1 teaspoon of baking powder

·         ¾ teaspoon of salt

·         1½ teaspoon cinnamon

·         ½ teaspoon of allspice

·         ¼ teaspoon ginger

·         ¼ teaspoon nutmeg

·         3 eggs

·         ¼ cup of milk

·         1 cup of brown sugar

·         ¼ cup of white sugar

·         ¼ cup of milk

·         15 oz can of pumpkin puree

·          can vegetable oil

·         

For the Frosting

·         1 stick of unsalted butter

·         8 ounces of cream cheese

·         3 cups of powder sugar

·         1 teaspoon of vanilla extract

·         ¼ teaspoon of salt

Directions –

1.      Preheat oven to 350 degrees.

2.      Grease and line an 11x17 cookie sheet.

3.      Place all dry ingredients in a bowl, whisk, and set aside.

4.      In a smaller bowl, mix eggs, brown sugar, white sugar, pumpkin puree, and vanilla until smooth.

5.      Pour wet ingredients into bowl with dry ingredients and mix until combined.

6.      Pour atter into cookie sheet and spread-out batter evenly using an offset spatula or back of a spoon.

7.      Bake for 16-18 minutes, remove and place on a cooling rack.

Gluten Free Stuffing (with a Vegan Option)

This is a great gluten-free stuffing recipe for Thanksgiving that uses our Canyon Bakehouse Mountain White Bread (a big customer favorite)! See below the recipe for information on adapting it for vegan diets.

Ingredients:

• 1 loaf Canyon Bakehouse Mountain White bread, chopped

• 1 tablespoon olive oil

• 4 stalks celery, diced

• ½ medium onion, diced

• 1 cup mushrooms, diced

• ¼ cup fresh parsley, minced

• 1 teaspoon dried sage

• 1 teaspoon dried thyme

• 1 teaspoon dried marjoram

• 1 cup chicken broth

• 1 egg, beaten slightly

• ½ teaspoon salt

• ½ teaspoon pepper

For vegan or egg free diets, you can replace the egg with 1/4 cup olive oil, which will help with increasing moisture. For a vegan stuffing, you can also replace the chicken broth for vegetable broth. 

For mushroom haters: you can substitute the mushrooms for a bit more celery and onion.

See the entire recipe and directions at Gluten Free Living.

Oatmeal Flax Pumpkin Muffins

Most pumpkin muffins actually seem like a mini cake due to the sugar content, but this is a great pumpkin muffin recipe that’s actually healthy (and tasty) that makes a perfect breakfast or snack!

INGREDIENTS:

• 1 cup of pumpkin puree

• 1/2 cup packed brown sugar

• 1/3 cup unsweetened apple sauce

• 1/4 cup water

• 2 eggs

• 1 cup whole wheat flour

• 1/2 cup oatmeal

• 1/4 cup ground flaxseed

• 1/2 cup raisins

• 4 teaspoons baking powder

• 1 teaspoon cinnamon

• 1/4 teaspoon ginger

• 1/4 teaspoon nutmeg

• 1 pinch cloves

• 1/2 teaspoon salt

See the entire recipe and directions at The Kitchen Magpie.

Slow Cooker Red Lentil Chili (Vegan and GF)

I like cooking with crock pots or slow cookers since you can make things ahead of time and then have a meal ready later. Red lentils are a favorite of mine since they have a great flavor and almost dissolve when cooking, turning into a rich, thick stew. This chili recipe can be easily customized to your tastes and can be served by itself or over rice for a complete, hearty meal (and you’re basically just throwing everything into the crockpot rather than standing over a hot stove, which is preferable during summer)!

1 medium white or yellow onion, diced (approx. 2 cups or 300 g)

2 bell peppers, any colour, seeds removed and diced

1 carrot, peeled and diced (about 1 cup chopped, 150 g)

1 jalapeño, de-seeded and minced 

3 cloves garlic, minced

2 tablespoons chili powder

2 teaspoons ground cumin

1 teaspoon dried oregano

1 tsp regular or smoked paprika

1 28 oz. can diced tomatoes with the juices 

2 tablespoons (30 g) tomato paste

3–4 cups (750 mL) vegetable broth 

2 cups (370 g) dry red lentils

Sea salt and black pepper, to taste

See the entire recipe and directions at Running on Real Food.

No-Bake Granola Bars

Nobody wants to turn the oven on during the heat of summer if they can help it. This is a great no-bake recipe for a batch of tasty (and healthy!) granola bars that are quick and easy to whip up!

INGREDIENTS:

3/4 cup creamy peanut butter or almond butter

1/2 cup honey or pure maple syrup

1 teaspoon vanilla extract

1 1/2 cups quick oats or rolled oats* (do not use instant oatmeal)

1/4 cup ground flaxseed

1/4 cup wheat germ or additional 2 tablespoons oats

3/4 teaspoon ground cinnamon or try 1 teaspoon pumpkin pie spice

1/2 teaspoon kosher salt

1 1/4 cups mix-ins of choice** dried cranberries or raisins, roughly chopped toasted nuts, chocolate chips, sunflower seeds, etc.

See the entire recipe and directions at Well Plated.

Green Goddess Pasta Salad (Vegan)

This is a delicious recipe for a unique (and vegan!) pasta salad.  Gluten-free pasta can be used if needed, and we have organic capers at the store to be used in the recipe.

INGREDIENTS:

12 ounces Short Pasta

½ Avocado (80 grams or 3 ounces)

½ cup Chopped Curly Parsley

5-7 Basil Leaves

1½ tbsp Chopped Chives

½ tbsp Fresh Dill

1 tsp Lemon Zest

6 tbsp Lemon Juice

½ tbsp Capers

1 clove Raw Garlic

¼ Large Shallot roughly chopped

2 tbsp Olive Oil

1 tsp Salt

1 tbsp Water (as needed)

See the entire recipe and directions at Legally Healthy Blonde.

Spring Asparagus Salad

Asparagus is one of the first vegetables in season in Illinois, and will be available at Farmer's Markets starting this month! This is a great recipe to enjoy some fresh spring asparagus!

Note: We even have dairy-free blue cheese available at the store for people with dairy-free and vegan diets.

INGREDIENTS:

1 1/2 pounds fresh asparagus, trimmed and cut into 2-inch pieces

2 small tomatoes, cut into wedges

3 tablespoons cider vinegar

3/4 teaspoon Worcestershire sauce

1/3 cup sugar

1 tablespoon grated onion

1/2 teaspoon salt

1/2 teaspoon paprika

1/3 cup canola oil

1/3 cup sliced almonds, toasted

1/3 cup crumbled blue cheese, optional

See the entire recipe and directions at Taste of Home.

Rosewater Snacking Cake

This Persian-inspired rosewater cake is healthy, unique, and delicious. We have the rosewater, cardamom, and almond flour needed for this recipe at the store.

INGREDIENTS:

• cooking spray

• ½ tablespoon of olive oil

• 2 large eggs, ideally room temperature

• ½ cup of sugar

• ½ cup of milk of your choice

• 1 tablespoon of rosewater

• 1 ½ cups of all-purpose flour (or substitute GF flour blend)

• ½ cup of almond flour

• 2 teaspoons of baking powder

• ½ teaspoon of kosher salt

• 2-3 teaspoons of cardamom depending on how much you like cardamom

  Glaze:

• 1 teaspoon of rosewater

• 1 tablespoon of water or milk

• ½ cup of powdered sugar

• optional topping: dried edible rose petals

See the entire recipe and directions at the Horchata Latte Recipe Blog.

Apple Cinnamon Oat Bread (Dairy Free with GF Option)

This recipe makes two loaves, since if you're going through the hassle of taking all the ingredients out, it's not much more work to make a second loaf for the freezer. This recipe is very adaptable and you can substitute the flour for whole grain or even almond flour with good results. I've also made it with reducing the sugar to 1/2 a cup per loaf and it still turns out delicious (once I accidentally even left the sugar out completely and we still ate it). This recipe can also be easily halved if you only want one loaf.

Ingredients for two loaves:

3 cups all-purpose flour (or flour of your choice)
1 cup old fashioned oats
2 teaspoons baking soda
4 teaspoons cinnamon
1/2 teaspoon salt
1 cup canola oil (or oil of your choice, coconut oil is nice in this recipe)
1 1/2 cup brown sugar (reduce to 1 cup if desired)
4 eggs, beaten
4 cups shredded apples*
1 cup raisins (optional)

*This recipe is great to use up apples that are getting a little past their prime. You can peel them, but I don't usually bother and the bread still turns out great. A food processor to shred the apples is really helpful here.

DIRECTIONS:

Preheat oven to 350 degrees F. Lightly grease two 9x5 inch loaf pans.

In a large bowl or mixer, combine all ingredients except flour, apples, and raisins (if using) and mix well. Stir in flour and mix until almost combined. Add apples and raisins and mix until combined, then pour batter evenly into two loaf pans.

Bake in preheated oven for about 65 minutes until nicely browned on top and a toothpick inserted into the center of the loaf comes out clean. Let bread cool in the pan for at least 10 minutes, then turn out onto a wire rack. It's best to let this bread cool completely before slicing (if you can wait).

Broccoli Salad with Sunflower Seeds and Cranberries

This is a wonderful, healthy salad that’s full of antioxidants! We have new organic sunflower seeds and dried cranberries at the store as well as vegan mayonnaise that are perfect in this recipe!

INGREDIENTS:

4 cups broccoli florets chopped

• 1/4 cup sunflower seeds

• 1/4 cup dried cranberries

• 1/4 cup vegan mayonnaise

• 1 Tbsp apple cider vinegar

• salt and pepper to taste

See the entire recipe and directions at Meal Planner Pro.

Vegan Detox Soup

This is a delicious, healthy, and simple recipe. It can also be easily customized with what veggies you have on hand. The recipe directions also have options for making this soup in an instant pot or crockpot if you prefer.

INGREDIENTS:

2 Tbsp Olive Oil

1 Large Onion diced

2 Carrots chopped or sliced

2 Stalks Celery chopped

½ Large Head Cabbage chopped

1 Large Red Bell Pepper seeded and chopped

3 Garlic Cloves pressed

1 Tsp Chili Powder or to taste

⅓ Cup Corn fresh or frozen

1 Cup Chopped Green Beans fresh or frozen

2 Cups Chopped Button Mushrooms

6 Cups Low-sodium Vegetable Broth

Juice of 1 lemon, or to taste

15 oz Chopped Fire-Roasted Tomatoes 1 can

Sea salt and pepper, to taste

2 Tbsp Freshly Chopped Parsley plus more for garnish

See the entire recipe and directions at Healthy Fitness Meals

Vegan Gingerbread Loaf (GF)

This is a wonderful, healthy bread that makes a nice breakfast or treat on a chilly December day! It’s gluten free, vegan, and low in sugar, so everyone can enjoy it!

Dry Ingredients:

2 1/2 cups (250 g) oats, blended into a fine flour*

2 teaspoons ground ginger

2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

Wet Ingredients: 

2 flax “eggs” (2 tablespoons ground flax + 5 tablespoons water)

1/2 cup (80 g) + 2 tablespoons coconut sugar

1/2 cup (120 g) unsweetened applesauce

1/4 cup (85 g) molasses

1/4 cup (60 ml) avocado oil*

1 tablespoon apple cider vinegar or lemon juice

Toppings: (Optional):

2 tablespoons turbinado or raw cane sugar

Melted coconut butter or icing sugar, to drizzle on top

See the entire recipe and directions at From My Bowl.

Dairy Free Pumpkin Pie

Pumpkin pie is my favorite, but it’s a struggle when you’re dairy free. This recipe is great and we have organic canned pumpkin and gluten free ready made pie crusts at the store!

INGREDIENTS:

3 large eggs

15 oz can pumpkin puree (or 2 cups fresh pumpkin puree)

1 cup full fat coconut milk*

1 tsp vanilla extract

¾ cup light brown sugar

½ tsp sea salt

1 tsp ground cinnamon

1 ½ tsp pumpkin pie spice

See the entire recipe and directions at Joy Food Sunshine.

Homemade Gluten Free Stuffing

We have boxed gluten free stuffing at the store, but this recipe is great if you want to make it yourself! Our Canyon Bakehouse gluten free breads are really nice in this one.

INGREDIENTS:

2 loaves gluten free bread (each about 12 oz.)

8 tbsp. butter, divided, plus more for buttering baking dish

2 onions, chopped

4 stalks celery, thinly sliced

2 cloves garlic, minced

1/2 tbsp. freshly chopped sage

1/2 tbsp. fresh thyme leaves

1/2 tbsp. freshly chopped rosemary

Kosher salt

Freshly ground black pepper

1/4 c. freshly chopped parsley, plus more for garnish

2 c. gluten free low-sodium chicken or vegetable broth

See the entire recipe and directions at Delish.

Healthy Pumpkin Spice Bread

As Abby at the store keeps telling us, “It’s Fall Y’all”! To celebrate the beginning of fall and to get a bit more pumpkin spice in your life, this is a great recipe- plus it’s delicious and easy to make!

Ingredients:

⅓ cup melted coconut oil or extra-virgin olive oil*

½ cup honey or maple syrup

2 eggs

1 cup pumpkin purée

¼ cup milk of choice or water

1 ½ teaspoons pumpkin spice blend (or ½ teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon allspice or cloves)

1 teaspoon baking soda (NOT baking powder; they aren’t the same!)

1 teaspoon vanilla extract

½ teaspoon salt

1 ¾ cups white whole wheat flour or regular whole wheat flour (you can also substitute almond flour if gluten-free)

Totally optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit…

Pinch of ground cinnamon, for sprinkling on top

See the entire recipe and directions at Cookie and Kate.

Blueberry Vegan Cookies

Are these cookies not gorgeous?? They’re simple to make and can be easily made vegan/dairy free! We even have a vegan white chocolate option available at the store!

1 c. all-purpose flour

1/2 tsp baking powder

1/8 tsp salt

1/3 c. unsalted vegan butter, softened

1/3 cup and 1 tbsp granulated sugar about

1/3 c. frozen blueberries

1/2 c. white chocolate chips, chopped

NOTE: This recipe is vegan except for the white chocolate chips, which almost always contain dairy. You can substitute for our dairy free Enjoy Life Chocolate chips – they’re regular brown chocolate chips though, so they aren’t as “Intragram Worthy”, but we did get in a new vegan white chocolate bar by Pascha that you can chop up to use instead of regular white chocolate chips if needed for dairy free or vegan diets

See the entire recipe and directions at Justine Snacks.

Any Greens Pesto

This is a simple way to get some extra greens in your diet, and switching up the greens can really give this recipe some interesting flavors (plus it’s SO healthy)!

INGREDIENTS:

2 c greens (kale, spinach, arugula, chard, baby lettuces), chopped

1 Tbsp tahini

1 garlic clove, sliced

1/3 c. olive oil

1/4 c. walnuts, toasted*

pepper and sale to taste

*Note: you can try this with different varieties of nuts for a new flavor- cashews work well!

See the entire recipe and directions at Lettuce Grow.