Ok, I'm pretty much obsessed with this new find from Trader Joe's.

Ready for a quick and delicious dinner?  You've come to the right place! 
I came across this recipe in the September issue of Easy Eats online magazine.  You've heard us rave about this magazine a few times now and we just can't say enough.  It's great!  There is so much valuable information and the recipes are just delicious!  I'm a recipe tester for them, so I've got a new recipe that I'll post after their next issue comes out.  But for now, let me tell you about these tasty chicken tenders.  They are good, and fairly quick to make. 

Oven-Roasted Chicken Tenders

• Gluten-free nonstick cooking spay
• 2½ cups gluten-free Corn Chex cereal
• 1 teaspoon dried basil
• salt and pepper
• 1 large egg or equivalent egg replacement
• ¼ cup milk or nondairy milk
• 1 pound chicken tenders (or skinless, boneless breasts cut into thin strips)

1. Preheat oven to 350°. Lightly grease a large baking sheet with cooking spray. In a food processor, pulse the cereal and dried basil, salt into coarse crumbs. Season with salt and pepper and transfer crumb mixture to a shallow dish or pie plate. In another shallow dish, whisk together the egg and milk.
2. Dip each chicken strip into the egg mixture to coat thoroughly, then roll in the cereal crumbs. Place on the prepared baking pan. Repeat with all the chicken pieces. Spray lightly with cooking spray and bake until cooked through, about 15 minutes.

The excitement of anything chocolate and peanut butter is always a favorite desire in our household. But something that's both tasty as well as healthy is hard to find.

Rachel was of course in one of her moods, ya know, craving something yummy moods. (I think we're both always like that) Anywho so she decided to make some amazing chocolate peanut butter cups.

This recipe comes from Alicia Silverstone's The Kind Diet.

In her book, Alicia says "Back in the day, I was obsessed with Reese's Peanut Butter Cups. Now I make this healthier version and they are way better. In fact, I think they are the most ridiculously delicious things in the entire world. Look for graham crackers that are naturally sweetened or low in sugar (Health Valley makes a good one), and store the leftover crackers or crumbs in an airtight container for future use."

• 5 whole graham cracker squares (GF S'moreables)
• 1/2 cup Earth Balance butter (Unsalted Organic Butter)
• 3/4 cup crunchy peanut butter (preferably unsweetened and unsalted)
• 1/4 cup maple sugar or other granulated sweetener (1/8 with agave and 1/8 with organic sugar)
• 1 cup grain-sweetened, nondairy chocolate or carob chips
• 1/4 cup soy, rice, or nut milk (Organic Reduced Fat Milk 2%)
• 1/4 cup chopped pecans, almonds, or peanuts
  
  
  (Instructions)

1. Line a 12-cup muffin tin with paper liners. (If You Care makes unbleached liners made from recycled paper.) We used a 24 cup mini muffin tin because of how rich these things are...
2. Break the graham crackers into large chunks and place in a food processor or blender. Pulse on and off until they are ground to fine crumbs. Measure out 3/4 cup of crumbs (reserve the rest for another use) and set aside.
3. Melt the butter in a small saucepan over medium heat. Stir in the peanut butter, graham cracker crumbs, and maple sugar and mix well. Remove the mixture from the heat. Evenly divide the mixture, approximately 2 tablespoons per cup, among the muffin cups.

     5.   Spoon the chocolate evenly over the peanut butter mixture.


     6.   Top with chopped nuts. Place in the refrigerator to set for at least 2 hours before serving.


     7.   ENJOY!!!


Now we chose the smaller muffins because these bad boys are super rich, but OHH SO YUMMY! We put half of the incredible desserts in the freezer to save for a later day.

Have you tried these or anything else on our blog, let us know! We want your feed back as well!

Just in time for Halloween...a comprehensive Gluten Free Candy List!  From the traditional (and my tasty favorite) candy corn, to butterfingers, baby ruths, bazooka gum, m&ms (not pretzel!), marshmallow peeps and everything in between here a list to help you on your way.

Check out these lists and let them help you as you begin to make candy decisions for your family this year:  Gfreefoodie-Gluten Free Halloween Candy List
CeliacFamily-Gluten Free Halloween Candy List

Have a happy and safe Halloween!

Such a quaint little place in good 'ol Bakersfield, CA!  Located in downtown, they offer occasional raw food classes on Sunday's (seems to be about once a month)!  Can you believe it?  In Bakersfield!?!?!  Ok...let me compose myself so I can continue.  :)  I just can't believe that something like this is in our town?  I'm not a hard-core raw food eater by any means, and this just excites me!  I can't wait to go to one of their classes!

Here, let me show you what their facebook is advertising for this weekend:

• The menu for the class this Sunday is as follows: Limeade Slushies, Portabello Mushroom Burgers, Pineapple Coleslaw, Sweet-n-Savory Beet Chips, and Strawberry Softserve! The cost for the class is $20/person or $35/couple...begins at 3 pm. Please RSVP no later than Friday before 3pm! Blessings!

Doesn't it just sound fun?  Well, I'm not so sure about the beet chips, but I'd be game to try the other options (after, of course, verifying that they're all gluten free).


But what also excites me about this place are the nature (no pun intended...hehe) of the products they offer.  From gluten-free, to vegan, to vegetarian they offer many every day and specialty products.  There's also a rockin' juice bar (hence the store's name) that includes juices, smoothies, AND fresh daily raw/vegan desserts!  Woohoo!!!


Here's their facebook, so you can check them out for yourself.  
Nature's Food Market and Juice Bar