Tag: gluten free

  • Paleo Pumpkin Pudding

    Paleo Pumpkin Pudding

    Paleo Pumpkin Pudding

    with Christine Waltermyer

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    Tuesday, 10/26/21 is National Pumpkin Day! 🎃 What’s your favorite way to incorporate pumpkins this fall? Whether it’s as a decoration, gutted out for the seeds, or used in a recipe, the possibilities are endless. Christine Waltermyer and the Natural Kitchen Cooking School have picked the perfect recipe… that’s gluten-free AND egg-free! Shop all of the needed ingredients for this Paleo Pumpkin Pudding in all of our locations today!

    Print Pin

    Paleo Pumpkin Pudding

    Course Appetizer, Breakfast, Dessert, Snack
    Keyword appetizer, breakfast, custard, dessert, egg free, fall, gluten free, paleo, pudding, pumpkin, snack

    Ingredients

    • 1 small pumpkin to make ¾ cup pumpkin puree from scratch, or use canned
    • ½ teaspoon agar powder
    • 2 tablespoons warm water
    • ¾ cup cooked pumpkin purée
    • 1 ½ cups full-fat coconut milk
    • ¼ cup maple syrup
    • 1 tablespoon creamy almond butter
    • 1 teaspoon pumpkin pie spice
    • ⅛ teaspoon sea salt
    • ½ teaspoon vanilla bean powder

    Coconut Whipped Cream

    • 1 (13.5 oz.) can heavy coconut cream refrigerated overnight
    • 2 tablespoons powdered monkfruit sweetener
    • ¼ teaspoon vanilla bean powder
    • nutmeg for garnish

    Instructions

    • Prep and cook the pumpkin if using: Cut the pumpkin in half. Use a large spoon to remove the seeds. Cut into big chunks. Place the chunks into a medium size saucepan. Add enough water to cover the bottom of the pan by one inch. Cover and bring to a boil over medium high heat. Reduce to simmer on medium low, covered, for 25 minutes, or until easily pierced with a fork. Transfer to a blender and blend until smooth.
    • In a small bowl, mix together the agar powder and warm water.
    • In a blender or food processor, combine ¾ cup of the pumpkin purée, coconut milk, maple syrup, almond butter, pumpkin pie spice, sea salt and vanilla bean powder. Blend for a minute or two. Transfer to a medium saucepan.
    • Over medium-high heat, bring the pumpkin mixture to a gentle boil, stirring occasionally. Stir in the agar-water mixture. Whisk well. Reduce the heat to low, cover, and cook for 20 minutes, whisking occasionally.
    • Meanwhile, make the coconut whipped cream: Place the heavy coconut cream, powdered monkfruit sweetener and vanilla bean powder in a blender. Blend until smooth. Drain any excess liquid that separates from the cream. Set aside. I don’t recommend chilling as it will get too hard.
    • Remove the pumpkin custard mixture from the heat. Transfer to 3 or 4 small pudding dishes. Cool to room temperature, then chill for 1 hour before serving. Serve the pumpkin custard with a dollop of coconut whipped cream and a pinch of nutmeg.
    • Enjoy!

    Notes

    Leftover pumpkin custard will keep in the refrigerator for up to 4 days.

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

  • Why We Love Hardy Nutritionals

    Why We Love Hardy Nutritionals

    Hardy Nutritionals Daily Essential Nutrients is a unique micronutrient formula that consists of 16 minerals, 13 vitamins, 4 amino acids, and 4 antioxidants/botanicals. One unique factor of the Daily Essential Nutrients is that organic molecules and micronized minerals are combined to maximize mineral absorption and delivery to cells. It is also clinically proven to help improve mood, focus, mental clarity, emotional stability, and sleep quality.

    Their products are readily available at all Basil Bandwagon Natural Market locations, in both clinical strength and regular strength –

    • Clinical Strength: (Daily Essential Nutrients with Added Vitamers) A broad-spectrum micronutrient formulation. It is specifically formulated for individuals with certain genetic variations of Vitamin B6 and Folate metabolism.
    • Regular Strength: (Optimal Balance for Women or Men) An excellent daily micronutrient formulation for adults and children who don’t need the clinical levels found in the Daily Essential Nutrients.

    If you wish to learn more about Hardy Nutritionals and their supplements, we recommend visiting their website https://www.hardynutritionals.com/ .

    Resources:
    https://www.hardynutritionals.com/products/optimal-balance-for-women
    https://www.hardynutritionals.com/products/optimal-balance-for-men
    https://www.hardynutritionals.com/products/daily-essential-nutrients-with-added-vitamers-120
    https://www.hardynutritionals.com/article/clinical-reference/about-hardy-nutritionals

  • Vegan St. Patrick’s Day Traditions with Christine Waltermyer

    Vegan St. Patrick’s Day Traditions with Christine Waltermyer

    Vegan St. Patrick’s Day Traditions

    with Christine Waltermyer

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    Who said you can’t turn holiday traditions into diet-friendly favorites! Celebrate Irish culture with a warming vegan stew and naturally colorful shamrock sugar cookies.

    Print Pin

    Vegan Irish Stew

    Course Main Course
    Keyword gluten free, St. Patrick’s Day, stew, vegan
    Servings 4 people

    Equipment

    • Large pot
    • Large mixing bowl
    • Small mixing bowl

    Ingredients

    • 1 tablespoon olive oil
    • 1 cup onion chopped
    • 2 cloves garlic minced
    • 8 ounces button mushrooms quartered
    • sea salt
    • 1 cup sliced carrots
    • 1 cup sliced celery
    • ¼ small head of green cabbage
    • 1 large parsnip peeled and chopped
    • 3 small Yukon Gold potatoes cut into bite-sized pieces
    • 2 cups vegetable broth
    • 1 cup beer (non-alcoholic or stout beer)
    • 1 teaspoon dried thyme
    • 1 tablespoon maple syrup
    • 1 tablespoon apple butter
    • 3 tablespoons kuzu starch (or cornstarch) to thicken the stew (more as needed)
    • freshly ground black pepper

    Dumplings

    • 1 teaspoon fresh rosemary or thyme (use ½ teaspoon if using dried herbs) minced
    • 1 ½ cups gluten-free all-purpose baking flour (or regular all-purpose baking flour)
    • ¾ teaspoon baking powder (aluminum-free)
    • 1 teaspoon sea salt
    • 3 tablespoons olive oil
    • 1 cup almond milk (or oat milk or rice milk)

    Instructions

    • In a large pot, heat the olive oil (or ¼ cup vegetable broth) over medium heat. Add the onion and garlic. Cook and stir for a few minutes, then add the mushrooms. Add a pinch of the sea salt. Cook and stir for a few minutes. Cover and let cook a few more minutes to help them soften up. You can add a small splash of water if needed.
    • Add the carrots, celery, cabbage, parsnip and potatoes. Add the broth, beer, thyme, maple syrup, and apple butter. Bring to a boil over medium high heat, then reduce the heat to cook, lightly covered, on low for 20 minutes.
    • To make the dumplings, in a large mixing bowl combine the all-purpose baking flour, baking powder, sea salt and fresh rosemary. Stir well. Add the olive oil and almond milk. Stir well again.
    • In a small bowl, stir the kuzu or cornstarch with a few tablespoons of cold water to dilute it. Add to the stew and stir until thickened. Add a little more if you want to achieve a thicker stew consistency.
    • Add the black pepper.
    • Now add spoonfuls (2 to 3 tablespoons in size) of the dumpling dough all around the pot. Cook, covered, for 15 minutes. The dumplings will rise. Serve hot with Irish soda bread, sourdough bread or gluten-free bread of your choice.
      Note: If you like fluffier dumplings you can add 1 full teaspoon of the baking powder.
    Print Pin

    Shamrock Sand Tart Cookies

    Course Dessert
    Keyword cookies, St. Patrick’s Day, vegan
    Servings 3 Dozen

    Equipment

    • Large bowl
    • Small bowl
    • Rolling Pin
    • Baking sheet
    • Shamrock cookie cutter

    Ingredients

    Wet Ingredients

    • ½ cup plant-based butter or butter of your choice
    • 1 cup maple sugar or raw cane sugar
    • 1 tablespoon golden flaxseed meal
    • 3 tablespoons water
    • ¼ cup cooked pumpkin puree
    • 1 teaspoon pure vanilla extract

    Dry Ingredients

    • 2 cups soft wheat flour (or gluten-free flour)
    • ¼ teaspoon baking soda
    • ⅛ teaspoon sea salt

    Colored Sugar

    • ½ cup raw cane sugar
    • A few drops green liquid natural food coloring

    Instructions

    • In a large bowl, cream together the butter and maple sugar (or cane sugar).
    • In a small bowl stir together the flaxseed meal and water. Let sit for 5 or 10 minutes, until it has thickened up a bit.
    • Add the flaxseed meal mixture and pumpkin puree to the butter-sugar mixture. Stir well. Add the vanilla and stir again.
    • Sift together the flour, baking soda and sea salt. Add this to the butter-sugar mixture. Mix well, until you have a uniform cookie dough. Gather into a ball and wrap in wax paper. Refrigerate overnight.
    • Make the colored sugar: Mix together the raw cane sugar with the food coloring until it’s uniform in color. Let it sit overnight, uncovered, to let it dry out overnight. You can even spread it out on a piece of parchment paper to help it get really dry.
    • The next day, unwrap the chilled dough. Depending how thick the dough shape is, you can cut it half to make two flatter disks of dough. Place it on a floured board. Using a rolling pin, roll it out to about 1/8-inch thickness.
    • Preheat the oven to 350 degrees F. Lightly dust a baking sheet with a little flour.
    • Lightly dip the shamrock cookie cutter in flour, then press it into the dough to cut out shamrock shapes. Fit in as many shapes as you can over the dough’s surface. Then carefully pick them up using a spatula to place them onto the prepared baking sheet. Repeat with the remaining dough, spacing them out an inch or so apart.
    • Sprinkle each shamrock cookie evenly with some of the green-colored sugar.
      *Note: You can make other cookie shapes and use different colored sugar, depending on the holiday. For example, you can make heart-shaped cookies topped with red sugar for Valentine’s Day.
    • Bake for 7 to 8 minutes, checking them closely after 7 minutes. Lift one cookie with a spatula to check the bottom. If lightly browned and the edges are light brown, remove the baking sheet from the oven.
    • Transfer the cookies to a cooling rack to cool completely. The cookies will crisp up more as they cool. Once completely cool, serve the cookies or store in a cookie tin or glass container, loosely covered. The cookies will keep up to a week.

    Notes

    • Using the raw cane sugar will make the cookies crispier. 
    • Two eggs can be used in place of the flax egg and pumpkin puree.

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

  • Introducing Sunscoop – From the Earth, But Out of This World.

    Introducing Sunscoop – From the Earth, But Out of This World.

    “We are powered by the sun to make the most delicious plant-based ice cream from organic coconut cream, superfoods, and no refined sugar.”

    They’re taking over the freezer aisle with a plant-based ice cream that is absolutely delicious, allergen-friendly, and makes you feel good. Their flavors are reimagined classics with a superfood twist. They’ve sourced the highest quality ingredients and let their tastes and nutrients shine.

    From the Founder Carli Blum

    Eat, Pray, Sneeze. Story of my life. Being born with food allergies is not easy. I love food, I celebrate with food, and I am endlessly inspired by it. Food for me is both my hardest challenge and biggest blessing. Being allergic to dairy, gluten, nuts, soy, eggs, and sensitive to refined sugar, I’ve struggled with inflammation and fatigue my whole life.

    In the journey of discovering what foods triggered me I also found the foods that healed. Being a lover of ice cream, I was never able to find a brand that was allergen-friendly and tasted good. One day I asked myself, why can’t dairy-free ice cream taste insanely delicious, have clean ingredients, and make your body feel good? From that point on I knew I wanted to bring Sunscoop to the world. 

    I hope you and your body feel the love and intention in every bite. Most importantly I hope you can truly enjoy the indulgence and feel great afterwards.  


    Love & Light,
    Carli

    They Are Proudly

    ☑️ Dairy-Free

    ☑️ Plant-Based

    ☑️ Vegan

    ☑️ Refined Sugar-Free

    ☑️ Gluten-Free

    ☑️ Nut-Free

    ☑️ Soy-Free

    ☑️ Allergen Friendly

    Pure Sun in A Mug Cake

    Gluten-Free & Vegan ~ Serves 1

    This is the perfect recipe for when you don’t feel like making a whole cake, cleaning a mound of dishes, or worrying about eating an entire batch of sweets. Not only is it OUT OF THIS WORLD but it’s packed with superfoods!

    Ingredients

    1/4 cup gluten free flour

    2 tablespoons coconut sugar

    1/4 teaspoon cinnamon

    1/4 teaspoon baking soda

    1 tablespoon plant-based milk

    1 tablespoon melted coconut oil

    1 scoop of your favorite Sunscoop flavor!

    Method

    1. Whisk all ingredients in a small bowl

    2. Coat a mug with a thin layer of coconut oil.

    3. Pour batter into mug.

    4. Microwave for 2 minutes.

    5. Add scoop of Sunscoop.

    6. Enjoy!

    References:

    https://sunscoop.com/

    https://www.instagram.com/p/CHOCYHmJ9BO/?hl=en

  • Introducing MUSH – The New Way to Eat Breakfast in 2021

    Introducing MUSH – The New Way to Eat Breakfast in 2021

    Cold. Creamy. Like Pudding.

    Just what you were looking for – an easy, healthy breakfast that’s perfect on-the-go. They make healthy food convenient and delicious so that you can incorporate more of it into your life. Because after all, you are what you eat.

    Why Overnight Oats?

    All grains including oats contain phytic acid, which binds to nutrients and makes them harder to absorb. Soaking oats breaks down the acid and helps increase the absorption of nutrients, like zinc and iron.

    Soaking the oats also facilitates the break down of the natural starches, a type of complex carbohydrate, found in oats. This helps to improve digestion, aid in weight loss, and increase feelings of fullness.

    Better absorption. Better digestion. BETTER YOU.

    “Mushy. In all the right ways.”

    Made with simple, whole food ingredients, each Mush Overnight Oats product contains 8 or less real ingredients. Available in these amazing flavors year-round: Apple Pie, Coffee + Coconut Cream, Dark Chocolate, Strawberry, Vanilla Bean, & Wild Blueberry. If you love these, keep your eye out for their fun seasonal flavors available for limited times!

    Did we mention how healthy their overnight oats actually are?

    No heat pasteurization. No preservatives. No fillers. No artificial flavors or colors. Gluten free. Dairy free. Non-GMO. Protein rich. High in fiber. Plant-based.

    Save $1 on 5oz. MUSH Overnight Oats during the month of January – try them all!

    Overnight Oats Smoothie

    Vegan ~ Serves 1

    Making healthy on-the-go breakfast smoothies is now even easier! Mix up your morning smoothie everyday of the week without the worry of buying so many ingredients.

    Ingredients

    1 5oz Mush tub – any flavor you like!

    1/2 cup of plant-based milk – almond milk, oat milk, hemp milk, etc.

    A handful of fresh fruit – will vary depending on the flavor of Mush you’d like to pair with

    Optional Toppings: fresh fruit, honey, maple syrup, chia seeds, etc. – the possibilities are endless!

    Method

    Combine all ingredients in a blender and blend until you’ve reached your favorite smoothie consistency. Pour into glass, add toppings if you prefer and enjoy!

    References:

    https://eatmush.com/

    https://www.instagram.com/p/CGu-Qw1D6Hg/

  • Meet Hemp’s Biggest Fan: Manitoba Harvest!

    Meet Hemp’s Biggest Fan: Manitoba Harvest!

    Manitoba Harvest’s mission to transform consumer health starts simply and sustainably: with hemp. Since 1998, they’ve grown their portfolio of hemp products with a dedication to quality, sustainability, and consumer wellness that has positioned the company as the global leader in hemp foods.

    They’re Hemp’s Biggest Fan

    Their passion for hemp foods is rooted in their founder Mike Fata’s personal transformation. He used to weigh over 300 pounds and was sick and tired of being sick and tired. When he decided it was time for a change, he overhauled his diet, focusing on protein, healthy fats, and fiber – all nutrients found in hemp foods!

    Since hemp foods played such an essential role in Mike’s health transformation, he wanted everyone to be able to try them.

    Shop Hemp

    We’ve have them in all shapes, sizes, and flavors: Hemp Yeah! granola, Hemp Yeah! milk*, Hemp Yeah! snack bars, hemp hearts, Hemp Yeah! protein, hemp seed oil and capsules!

    *not pictured

    There are so many ways to add their products in your everyday meals! We’ve added their Organic Hemp Hearts in our October Smoothie of the Month – Caramel Craze! It’s everything we would imagine fall to be with bananas, dry oats, local apple butter, almonds, seasonal spices, apple juice, almondmilk, & a vegan caramel drizzle!

    Check out a few of these creative recipes that you can use Manitoba Harvest’s Hemp Hearts at home!

    Hemp Crusted Tofu

    from Dixya at Food, Pleasure, and Health

    Ingredients

    -1-16 oz. firm, tofu block

    -1 tablespoon sesame oil (or use olive, canola oil)

    -1 tablespoon soy sauce (or tamari for a gluten free option)

    -2 tablespoons almond flour

    -3 tablespoons hemp hearts

    Method

    1. Drain water from tofu and gently squeeze as much water as possible using your palms.

    2. Place tofu on a plate and place another plate over it. Then place a heavy object (i.e. a book, canned goods, or a skillet) to help squeeze additional water for 30 minutes or so. Drain water in between that accumulates on plate.

    3. Cut tofu into cubes and use a paper towel to absorb additional moisture and pat dry. You may have to repeat process a couple of times.

    4. Preheat oven to 400° F.

    5. Line a baking sheet with parchment paper or silicon mat.

    6. In a medium bowl, combine tofu with sesame oil, soy sauce, and combine well.

    7. Mix in almond flour and hemp seeds until tofu is evenly coated.

    8. Arrange tofu in an even layer on a baking sheet.

    9. Bake for 30-35 minutes. Toss it half way and continue baking until it looks golden brown.

    10. Enjoy by itself or mix with your favorite salad!

    Creamy Chai Hemp Latte

    from Half Baked Harvest

    Ingredients

    -1 cup water

    -1-2 chai tea bags

    -1/4 teaspoon ground cinnamon

    -1/8 teaspoon ground ginger

    -1/2 teaspoon vanilla

    -1-2 tablespoons honey or maple syrup

    -2 tablespoons raw hemp seeds

    -1 rounded tablespoon roasted cashews

    Method

    1. Bring water to a boil over high heat. Add the tea bags, cover and steep for 10 minutes.

    2. In a high power blender, combine the cinnamon, ginger, vanilla, honey, hemp seeds, cashews, and steeped tea. Blen on medium for 2 minutes, then blend on high for about 1 minute – or until the drink is smooth and frothy. Pour into a mug. If desired, top with a sprinkle of cinnamon and hemp seeds. Enjoy!

    Chocolate Superfood Energy Balls

    from Deryn Macey at Running on Real Food

    Ingredients

    -1 cup packed, pitted dates

    -1 1/2 cups raw walnuts

    -2 tablespoons chia seeds

    -2 tablespoons hemp seeds

    -1 tablespoon ground flax seeds

    -2 tablespoons hemp protein powder

    -2 tablespoons cacao powder

    -2 tablespoons cinnamon

    -1/2 teaspoon unrefinded sea salt

    -2 tablespoons water

    Method

    1. Blend walnuts for a minute or so until they’re broken down.

    2. Add the rest of the ingredients and blend until a dough forms.

    3. Roll into approximately 16 balls and let them set in the freezer for a couple hours. These can be stored in the fridge for at least a week or in the freezer for up to 3 months.

    4. Enjoy!

    NOTE: You can roll them in a mixture of coconut sugar and cinnamon for an extra treat, or you can roll them in hemp seeds, chia seeds, coconut or cacao powder for an extra treat!

    References:

    https://manitobaharvest.com/

    https://www.foodpleasureandhealth.com/blog/2016/07/hemp-crusted-tofu.html

    https://runningonrealfood.com/chocolate-superfood-energy-balls/

    https://www.halfbakedharvest.com/chai-cashew-and-hemp-latte/

  • Snacking Made Simple with MadeGood!

    Snacking Made Simple with MadeGood!

    We can #TrustInSomethingGood with all of MadeGood’s products! MadeGood snacks are baked with good intentions with organic ingredients, whole grains, and veggies.

    Their snacks check all of the boxes:

    – Have 6 hidden veggies in every snack

    – Free from the most common allergens

    – Certified organic, vegan, and gluten free

    – Non-GMO Project certified

    – Safe for schools

    – Super delicious

    No wonder why their snacks are loved by kids and grown-ups!

    Stock up on MadeGood Crispy Squares and Granola Minis before their 2 for $7 sale ends on September 30th, 2020!

    Check out these simple recipes you can make at home with MadeGood snacks!

    All ingredients can be found in all Basil Bandwagon Natural Market locations.

    Morning Breakfast Parfait

    Whether you or your kids are going to school virtually or in person, this recipe is the perfect start to your day! The best part – it can be customized to fit everyone’s needs and likings.

    Watching your serving sizes? Pro tip – stock up on your favorite yogurt or yogurt alternative cups and use one per parfait. Now you can mix and match all of your favorite flavors!

    Ingredients for 1 Serving

    -1 MadeGood Granola Minis packet

    -Your favorite fresh fruit

    -1 cup of your favorite yogurt

    Method

    1. Alternate layers of fruit and granola with yogurt until your glass is full. Serve parfaits immediately.

    2. Enjoy!

    Granola Stuffed Baked Apples

    Looking for a warm and cozy fall dessert? We found the perfect one – Granola Stuffed Baked Apples!

    For a quick step-by-step video, visit:

    https://www.instagram.com/tv/CEWnpcmFVmv/

    Ingredients for 4 Servings

    -2 MadeGood Apple Cinnamon Granola Minis packets

    -2/3 cup gluten free rolled oats

    -1 tablespoon maple syrup

    -1/4 teaspoon ground cinnamon

    -1/4 cup dairy-free milk (I used oat milk)

    -4 Honeycrisp Apples

    Method

    1. Preheat oven to 375° F.

    2. Remove the MadeGood granola minis and crumble them into a medium bowl.

    3. In the same medium bowl, combine crumble granola minis, oats, maple syrup, ground cinnamon, and milk. Stir until fully mixed and set aside.

    4. Remove stem and core from the apples. Using a small spoon, remove a little more of the core in order to have enough room to fill apples.

    5. Generously fill the cored apples with the granola mixture.

    6. Place granola filled apples in an 8×8 baking pan and add 1 cup water into pan.

    7. Bake apples for 30 minutes or until apples are tender.

    8. Let cool for 5 minutes before serving. Serve with caramel drizzle, a scoop of your favorite ice cream, or just with a utensil.

    9. Enjoy!

    References: Baked Apple Recipe found on MadeGood’s Instagram

  • Continuing Mother’s Day Traditions Thanks to Made Good

    Continuing Mother’s Day Traditions Thanks to Made Good

    We all wanted Mother’s Day to be different this year, but we didn’t think it would be this different- thanks to COVID-19.

    Thankfully, Basil Bandwagon and Made Good helped me keep my family’s traditions alive and well. Growing up, my mom would always make rice cereal treats. Creating them with different cereals, fun colors and shapes; you name it and she did it.

    Well a couple of months ago, I moved into my own home. It was a difficult adjustment to not annoy her with videos or pictures to show her from social media, hug her every chance I could get, or ask her “what’s for dinner?” Because let’s be honest, when you try to make food living on your own, it never tastes as good as if your parents made it. So to save myself the time (and my mom from tasting poorly made food), I was able to grab a box of Vanilla Crispy Squares from Made Good.

    My mom isn’t a huge fan of sugary foods or anything that tastes like butter, and with having a compromised immune system, I knew that having the individually wrapped squares inside was perfect for her (plus, I can hear about when my dad will eat one and blame my younger sister for leaving the wrapper around. As an older sibling, you have to take every chance to torture your younger siblings, especially when you’re not living at home).

    So not only was I able to give my mom something that I knew she’d enjoy, but we were able to keep our tradition going during these tough times (all while staying 6 feet apart). Added bonus- the selfie photo shoot with her because we never take pictures together since we both hate it. Thanks Mom!

    Check out some of Made Good products on sale this month!

    Feel up to the challenge to make your own cereal squares?

    Check out this recipe featuring Made Good granola:

    Ingredients:

    2 Tablespoons + 2 teaspoons butter

    2-2/3 cups mini marshmallows

    3-1/3 cups granola

    Method:

    1. Melt butter in large sauce pan over low heat. Add marshmallows and stir until melted and well-blended. Cook 2 minutes longer, stirring constantly. Remove from heat.

    2. Add granola. Stir until well coated.

    3. Using buttered spatula or waxed paper, press mixture evenly and firmly into 13×9 inch pan. Cut into 2×2 inch squares or in different shapes when cool. Enjoy!

    Here are some more delicious recipes featuring Made Good products*:

    Banana Chia Oats Pudding

    Ingredients:

    2/3 cup old-fashioned oats

    1-1/3 cups unsweetened almond milk

    1 tablespoon chia seeds

    pure vanilla extract

    1 large banana, mashed

    2 tablespoons unsweetened creamy no-nut butter

    Method:

    1. In a jar combine old-fashioned oats, unsweetened almond milk, chia seeds, splash of pure vanilla extract, mashed banana, and unsweetened creamy no nut butter.
    2. Stir well. Refrigerate overnight.
    3. In the morning split into 2 bowls. Top with sliced banana, and Made Good granola (any flavor). Enjoy!

    Tropical Smoothie Bowl

    Ingredients:

    3/4 cup pineapple juice

    1 cup frozen mango

    1 cup blackberries

    1 banana

    1/4 cup shredded coconut (if you’re not allergic)

    Method:

    1. Combine pineapple juice, frozen mango, blackberries, banana & shredded coconut in a blender.

    2. Add into bowl. Top with granola, more coconut & fresh fruit. Enjoy!

    “Hey there, teddy bear!”

    My parents also thought it would be fun to join in on the ‘bear hunt’ for the neighborhood kids! Make sure you check out your neighbor’s windows and see if you can find some.

    If you have no idea what I mean about ‘bear hunt,’ check out this article from the NY Times:

    https://www.nytimes.com/2020/04/03/style/teddy-bear-scavenger-hunt.html

    *Recipes found on Made Good Instagram account

  • RECAP: New Product Thursday 3/12/2020

    RECAP: New Product Thursday 3/12/2020

    Check out our NEW products this week!

    Ancient Nutrition: Multi Collagen Protein Single Serve Packets, Multi Collagen Capsules, SBO Probiotics (Ultimate & Gut Restore)
    Bjorn Qorn: Spicy
    Bucklebury: Silver Solution & Soothing Silver Lozenges
    The Coconut Cult Ice Cream: Top Secret Vanilla Recipe & Great Balls of Gluten-Free Cookie Dough
    Desert Essence: Activated Charcoal Toothpaste
    Natural Factors: Phosphatidylserine
    Roots: Oil-Free Kalamata Olive Hummus
    Spinster Sisters Co.: Body Butter (Oatmeal Milk & Honey, Lemongrass Sage, and Lavender), Shampoo Bar (Coconut Lime & Rosemary Mint), and Conditioner Bar (Coconut Lime & Rosemary Mint)
    Trace Minerals: Magnesium Gummies, Magnesium Effervescent Tablets, Pure Magnesium Flakes, Magnesium Chewables, & Magnesium Lotion
  • RECAP: New Product Thursday 3/5/2020

    RECAP: New Product Thursday 3/5/2020

    Check out our NEW products this week!

    We have all your immune support needs!
    The Jackfruit Company: Plant-Based Pulled Pork
    Just Thrive: Gluten Away, Vitamin k2-7, Probiotic & Antioxidant, Precision Prebiotic, and Ultimate IgG
    Kite Hill Blissful Plant-Based Yogurts: Peaches and Cream, Strawberries and Cream, & Blueberry Limoncello
    Duverger: Organic French Macarons (Raspberry & Chocolate)
    Nancy’s Non-Dairy Yogurt: Apple Cinnamon Oatmilk
    Spero: The Cinn (Cinnamon Creamy Cheese) & a beautiful PACKAGE CHANGE!
    Pascha: Bar Zero Dark Chocolate Bar