Tips to Save Money on Healthy Food

Eating healthy food feels great. It’s better for your brain, your body, and the Earth, but sometimes it’s hard to keep up. When healthy products feel hard on your wallet, we need some extra tips on how to keep our pantries nutritious.

Cut Back on Meat

The fact is that it will always be cheaper and healthier to consume plant based foods, no matter what. Cut back on chicken in your stir fry. Even better, substitute it with tofu, Boca burger soy meat, or Quorn products. Try replacing all the meat items on your grocery list with plant based products for a month. The savings are tremendous, and it’s a healthier month for your body and the Earth.

Buy Frozen Healthy Foods

My first thought when I hear the idea that “buying healthy food is expensive” is: what about frozen produce? I sometimes wonder if the idea that healthy food costs a lot is part of the problem. Buying canned or frozen vegetables is so affordable that it’s a no brainer. If you prefer fresh fruit, buy seasonal fruit in the summer and freeze it for the winter. Doing this doesn’t sacrifice any of the fruit’s nutrition. Bonus: it saves a healthy summer snack for when you’re feeling those winter blues.

Don’t Waste Food

Make an effort to use every part of the food you purchase. Schedule more frequent shopping trips with smaller food hauls. More frequent trips help minimize the waste of perishable foods you’ve picked up and help you only buy what you need. Save leftovers when you end up preparing too much for the meal. Keep recipe scraps in a “soup-someday” container in your fridge. Say your recipe only calls for a pound of potatoes, but the last potato you’re cutting is pushing the scale? Set that spud butt aside to join with tomorrow’s chopped carrot excess. By the following week, you’ll have a carrot, potato, and onion soup ready to go!

Healthy meal with delicious healthy food

Comparison Shop Healthy Food

Make a list of your top 20 go-to grocery items and go around to a few stores in your area, writing down what these items cost at each location. There are apps out there that claim to have this information, but all the ones that I’ve tried haven’t been entirely consistent or accurate. Be careful with sale items and make sure to write down the original item cost as well as its sale price.  A lot of people don’t want to make more than one stop on their weekly grocery store runs, but it’s usually worth it. Before you decide that efficiency of the trip is more important than the savings, take a moment to do the math. The savings could surprise and entice you!

Check out rebate and discount programs

My favorite ways to dodge full prices on healthy food are coupons, rebate apps, and discount/loyalty programs. Hands down, the number one website for couponing is This website offers manufacturer coupons that will work at any grocery stores. As my Mom always says, “it’s like money in your pocket.”

On the other end of the cash register are rebate apps. The best rebate app out there is iBotta. It offers cash back opportunities on everyday items including produce. Sometimes it’s as little as .25 cents back on a head of lettuce, and sometimes it’s as generous as covering the entire cost of the item. Between couponing and rebates, I’ve earned money on buying groceries. Discount and loyalty programs are the last edition to the golden trio of grocery savings! Lots of stores have personal loyalty cards that can be used to store coupon information and keep track of sales opportunities. BumbleBar offers savings through our website via points rewarded after each purchase and discounts for subscribing to our newsletter!

Whether you’re cooking for one or have a family in mind when you’re meal planning, eating healthy is an affordable option. The hardest part is the planning and organization. But you’re here, and you read these tips! You’re already halfway there.  

Vegan, GF, Vanilla Frosting Chocolate Crisp BumbleBars

Do you want to blow your friends away with something delicious, gluten free, organic, vegan and that looks super cool? Then, how about these little beauties? These holiday treats are super easy to make and the perfect snack for a holiday party, potluck or seasonal event! We love how festive and fun they look – and how wonderful they taste! You can order a box of Jr. Chocolate Crisp BumbleBars here. If you would like to try making them, we posted the recipe below.

Chocolate Crisp BumbleBars Chocolate Crisp BumbleBars

Vanilla Frosting Jr. Chocolate Crisp BumbleBars


  • 1 cup dairy-free gluten-free spread, such as soy margarine
  • 1 tablespoon Pure Vanilla Extract
  • 1 box (16 ounces) gluten-free confectioners’ sugar
  • 2 tablespoons Coconut Milk
  • 1 box of Jr. Chocolate Crisp BumbleBars


  1. Beat the spread and vanilla in large bowl with electric mixer on medium speed until light and fluffy.
  2. Gradually add confectioners’ sugar, beating until well blended after each addition and scraping sides and bottom of bowl frequently.
  3. Add coconut milk; beat until light and fluffy. (If frosting is too thick to spread, gradually beat in additional coconut milk.)
  4. Unwrap individual Jr. Chocolate Crisp BumbleBars
  5. Dip half of the BumbleBar in the frosting you’ve just made.
  6. Make sure to coat both sides with frosting and use a butter knife to smooth out any odd spots that didn’t get covered.
  7. Sprinkle with your favorite toppings, or leave as is!
  8. Arrange on a tray and use mint leaves or peppermints to decorate!

These are high fiber, gluten-free, vegan and absolutely delicious! Try making them with our Original Peanut or Amazing Almond flavors for a tasty variety. They’re fun to make with kids and easy to clean up. We would love to see pictures if you make these at home. Let us know how your experience was making them in the comments below!

BumbleBar’s Delicious Winter Salad Recipe Collection

The holidays surround us with baked goods, sweet treats, and sugary drinks. The farmer’s markets have closed for the season and our backyard garden soil is coated in a blanket of frost. But don’t panic; there’s still hope for our lettuce lovers, eggplant enthusiasts, and watercress worshipers!  We’re here to offer an escape from the heavy holiday meals with our Winter Salad Recipe Collection! (You can find all of the ingredients at your local health food / grocery store.) Let’s dive in:

Shaved Vegetable Salad with Apples and Lemony Tahini Dressing

Winter Salad

Photo by Elizabeth Stark

Serves 6

For Shaved Veggie Salad:
1 bunch small beets with greens
3 young carrots, peeled
4 large radishes
1/2 bulb fennel, trimmed
1/2 small red onion
1 small head bok choy
1 large apple
Sea salt and extra-virgin olive oil, as needed

For Lemon Dressing:
Juice of 1 lemon (roughly 1/3 cup)
4 cloves garlic, minced
2 tablespoons minced red onion
Sea salt, to taste
1/3 cup tahini
2 tablespoons extra-virgin olive oil
Freshly ground black pepper, to taste

Winter Salad with Avocado, Pomegranate and Almonds

Winter Salad

Photo by Chris Court ©

Serves 2

Ingredients For Salad:
Chopped Lettuce
Sliced Avacado
Chopped Fennel
1/4 Cup Almonds
1/4 Cup Pomegranate

For Dressing:
2 Tbs Vinegar
1 Chopped Shallot
1 Tsp Preserved Lemon Juice
Pinch of Kosher Salt
1/2 Tbs Dried Mustard
1 Tbs Olive Oil

Winter Walnut Salad


Winter Walnut Salad

aIngredients For Salad:
Chopped Cabbage
Diced Walnuts
Chopped Peppers
Chopped Broccoli
Chopped Apples
Chopped Radish

Ingredients For Dressing:
1⁄4 cup balsamic vinegar or red wine vinegar
1 garlic clove, minced
2 tablespoons granulated sugar
1⁄2 teaspoon salt
1⁄2 teaspoon fresh ground black pepper
1⁄2 cup olive oil

Rainbow Quinoa Salad


Photo by Lindsay @ Pinch of Yum

Photo by Lindsay from Pinch of Yum

Ingredients For Salad:
2 cups cooked red quinoa
2 cups chopped pickled or regular cooked beets
1 cup pomegranate arils
4 ounces goat cheese
½ cup crushed or chopped pistachios
2 cups chopped Opal apples
2 cups chopped fresh baby spinach
A handful of green onions or fresh herbs
Top with dressing of your choice!

Kale And Red Quinoa Salad With Spicy Sesame Dressing

Photo by Judy Kim @ Delish

Photo by Judy Kim @ Delish

Ingredients For Salad & Dressing:
1 tbsp. Toasted sesame seeds
1 Garlic clove, minced
1 c. red quinoa
1/2 c. Chopped cilantro
1/4 c. red wine vinegar
1/4 c. sesame oil
1/4 c. extra-virgin olive oil
2 tsp. honey
1/2 tsp. kosher salt
1/4 tsp. Freshly ground black pepper
1/4 c. thinly sliced red onion
1 lb. kale, chopped

Gluten Free Holiday Cookie Recipes

The holidays are just around the corner! I have fond memories of baking holiday sugar cookies with my grandma when I was young and it’s a tradition I hope to carry on. This year I’m going to make a healthier version of the cookies my Grandma & I baked – this time they’ll be gluten free and vegan friendly! After doing a bit of research online, I’ve picked my top favorites; take a peek! These Gluten Free Holiday Cookie Recipes look delicious!

Gingerbread Cookies (GF, V)

Recipe by Texan Erin


Gluten Free Holiday Cookie Recipes


  • 285 grams (~2 3/4 cups, but please weigh it!) almond flour or almond meal
  • 1/4 cup (33 grams) coconut flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon cinnamon
  • 3/4 teaspoon ginger
  • 1/2 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1/4 cup + 2 tablespoons (120 grams) honey
  • 1/4 cup (88 grams) molasses
  • 1/4 cup (56 grams) coconut oil, melted


  1. In a medium bowl, combine all the dry ingredients and set this bowl aside.
  2. In another medium bowl, combine the wet ingredients. Add the dry ingredients to the wet ingredients and stir just until combined.
  3. Divide the dough into four balls, place the balls in plastic wrap and chill in the freezer for at least 30 minutes or until the dough is quite firm.
  4. Preheat your oven to 350°F (176°C). Get out two pieces of parchment paper or two Silpats and flour both of them with almond flour or whatever kind of flour you like. I normally don’t flour my Silpats but here it’s absolutely necessary.
  5. Take out one ball of dough at a time, roll it out to about 1/8″, and, working quickly, use your cookie cutters of choice to cut out the desired shapes. I prefer to cut the shapes, leaving about 3/4″ between each one, and then remove the dough surrounding the shape. That way I don’t have to worry about damaging the gingerbread men. Gather up the leftover dough and place back in the freezer. Bake the gingerbread men for 7 – 9 minutes. They’ll still be soft when you take them out of the oven.
  6. Immediately remove the piece of parchment paper or Silpat from the pan to prevent the gingerbread men from baking even more. If you want them slightly crunchy, you can let them cool on the cookie sheet. When completely cooled, you can pipe on some white chocolate for decoration.
  7. Store in an airtight container. They get really soft if not properly stored or if left too long uncovered.

Sugar Cookies (GF, V)

Photos & Recipe by Minimalist Baker


  • 1/2 cup (1 stick) vegan butter (such as Earth Balance), softened
  • 1/2 cup organic cane sugar + more for topping
  • 1/4 cup brown sugar
  • 1/4 cup pumpkin puree* (acts as egg substitute | sub with unsweetened applesauce with varied results)
  • 1 tsp pure vanilla extract
  • 1 3/4 cups unbleached all purpose flour + more for rolling into shapes (use gluten free flour for GF recipe)
  • 1/2 Tbsp cornstarch or arrowroot powder (for thickening/binding)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1-2 tsp non-dairy milk
  • 1/2 cup (1 stick) vegan butter, softened
  • 2 1/2 – 3 cups powdered sugar
  • Splash non-dairy milk



  1. Add softened butter to a large mixing bowl and cream with a mixer.
  2. Add sugar, brown sugar, vanilla, pumpkin puree, and beat for 1 minute.
  3. Set your sifter over something that will catch fall out and add dry ingredients (flour, cornstarch, salt, baking soda and baking powder). Use a spoon to briefly stir, then sift over butter and sugar mixture.
  4. Mix until until incorporated, being careful not to over mix. Then add almond milk and mix until a soft dough is formed. Switch to a wooden spoon if it gets too thick. If it appears to wet, mix in a bit more flour.
  5. Cover and freeze dough for 15 minutes, or refrigerate for 30-45 minutes (up to overnight).
  6. Five minutes before baking, preheat your oven to 350 degrees F and position a rack in the center of the oven.
  7. Scoop out heaping 1 Tbsp amounts of chilled dough and roll into balls. Alternatively, roll out between two pieces of wax paper, lightly flouring the bottom layer, remove top layer, and cut out shapes. (NOTE: For shapes, to ensure they keep their form while baking, freeze them on the baking sheet for 10 minutes before baking.)
  8. Arrange cookies on a clean baking sheet 2 inches apart to allow for spreading. If you’ve rolled the dough into balls, dip a glass into cane sugar and gently smash down into a disc to help them cook more evenly.
  9. Bake on the center rack for 10-12 minutes for (8-10 for cutout shapes), or very slightly golden brown.
  10. Remove from oven and let rest on pan for a few minutes, then transfer to a cooling rack to cool completely. Prepare frosting in the meantime.
  11. FOR FROSTING: Wipe/rinse your mixing bowl clean and add softened butter. Beat until light and fluffy. Then add vanilla (optional) and mix once more.
  12. Add powdered sugar 1/2 cup at a time and continue mixing until thick and creamy. Drizzle in a little non-dairy milk to thin. You want this frosting to be pretty thick so it will hold its shape once on the cookies, so only add a little milk and add more powdered sugar if it gets too thin.
  13. To add natural food coloring, finely grate a raw beet into a clean dish towel and then squeeze it over the frosting and whisk.
  14. Once cooled, frost cookies and top with sprinkles (optional – vegan ones can be difficult to find). Store leftovers covered at room temperature for up to a few days. Freeze for longer-term storage (up to several weeks).

Orange Almond Snowballs (GF)

Recipe by Lori Lange at Recipe Girl



  • 1 cup almond flour/meal (ground almonds)
  • 1/3 cup granulated white sugar
  • 1 large egg white, beaten
  • 1 teaspoon finely grated orange zest
  • 1 teaspoon orange extract
  • 1/2 cup powdered sugar


  1. In a small bowl, mix almond flour, sugar, egg white, orange zest and extract. Stir until combined. Cover with plastic wrap and refrigerate for 2 hours.
  2. Preheat the oven to 350 degrees F. Spray a baking sheet with nonstick spray.
  3. Spoon out even tablespoonfuls of dough and roll into balls. Place on the prepared baking sheet- you should be able to make 15 little balls of dough.
  4. Bake for 10 to 12 minutes, or until the balls of dough are firm and are golden underneath.
  5. Remove from the oven and let cool for a few minutes, then give them a roll in powdered sugar.


Frozen Blueberries – Easy Recipes

Blueberries may be out of season, but that’s why frozen blueberries are a great treat to keep in your freezer, all year round! We often use frozen fruit in recipes throughout the winter, as it’s a great way to maintain your vitamin C intake during the cold months when your local farmers market isn’t open. Not sure how to blend these sweet berries into your everyday meals? Try these tasty recipes below:

Frozen Blueberry Yogurt Bites:


• 1 cup fresh blueberries
• ½ cup light vanilla or fruit flavored yogurt (or dairy-free alternative).
• 5 toothpicks

• Place a berry on a toothpick and dip in yogurt.
• Place single-layered on a parchment or wax paper-lined cookie sheet.
• Freeze for about an hour (they should freeze fast).
• Eat immediately or store in an airtight container in the freezer
Recipe & Image Provided by Live Eat Learn

Gluten-Free Blueberry, Almond, Lemon Cake


• 4 cups (400 g) almond flour
• 3 tbsp poppy seeds
• 1/2 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup (120 ml) rapeseed oil or ghee
• 1/2 cup (120 ml) honey or maple syrup
• 2 small organic lemons
• 3 large eggs (For Vegan Recipe you can replace three eggs with 3 tbsp chia seeds and 9 tbsp water that you combine and let sit for 15 minutes.)
• 2 cups (300 g) blueberries (save half for topping)

Glazing Ingredients:
• 1 cup/240 ml (250 g) Turkish yogurt, drained (use vegan cream cheese if you are vegan)
• 2 tbsp honey or maple syrup
• 1 tsp vanilla extract

1. Preheat oven to 350°F / 180°C. Combine almond flour, poppy seeds, salt, baking powder and baking soda in a large bowl and set aside. Heat oil and honey in a sauce pan on very low heat until combined. Grate the zest from the 2 lemons and add it to the honey/oil batter. Divide them in half and squeeze the juice from three of the halves into the mixture, saving one half for the glazing. Add the batter to the bowl with the dry ingredients. Beat the eggs and then fold them into the batter together with 1 cup of the blueberries. Stir gently around with a wooden spoon until combined. Grease a 8-inch spring form cake tin, and add the batter to it.
2. Bake for about 40-50 minutes (depending on size of the pan and oven), or until golden on the outside and baked all way through (you can cover the cake with tin foil during the last 15 minutes of the baking time, if it starts looking burned) . Remove from oven and let cool for at least 30 minutes before removing the sides. Meanwhile, start making the glazing. Drain yogurt in a milk cloth or coffee filter for about 10 minutes. This is to make the yogurt less runny. Discard the water and combine the thick yogurt with honey vanilla extract and the juice from the remaining lemon half. Leave to chill in the fridge. When the cake has cooled completely, cover it with glazing, top with the remaining blueberries and serve. You could also just serve the cake with blueberries and yogurt on the side. Recipie and Image provided by Green Kitchen Stories.

Easy-Peasy Blueberry Bliss Bars

Blueberry Bliss Bars

• 2 cups creamed coconut (you can probably also use coconut butter)
• 2 cups fresh blueberries (frozen, thawed might work too)
• 1/4 cup maple syrup
• 2 tsp ground vanilla beans

1. Combine all ingredients in a food processor until the mixture is smooth.
2. Line an 8×8 pan with parchment paper, leaving enough room for some paper to stick out the sides.
3. Dump the mixture into the pan and spread it out evenly. The mixture is very thick and you may need to wet a spatula to help spread it evenly.
4. Once the mixture is in the pan. Gently press down using the extra sides of parchment paper.
5. Stick the pan in the fridge to firm up. This should only take about 15-20 minutes.
6. Once the mixture is firm, lift the whole thing out by the edges of parchment paper. I used a pizza cutter to cut mine into squares. Recipe provided by My Whole Food Life

Gluten-Free Blueberry Crisp with Spiced Oat Streusel Topping


• 1 cup gluten-free rolled oats
• 1/2 cup coarsely chopped pecans
• 24oz fresh blueberries (about 4 cups)
• 1/2 cup sugar
• 1 tsp lemon juice
• 1 tbsp gluten-free cornstarch
• 1/3 cup brown sugar
• 1/2 cup gluten-free all-purpose flour or baking flour (I use Bob’s Red Mill 1:1 Baking Flour)
• 1/4 tsp ground cloves
• 1 tsp ground cinnamon
• 1/2 cup (1 stick) cold unsalted butter, cut into 1/2″ pieces
• pinch salt

• Pre-heat the oven to 400 F. Line a rimmed baking sheet with a silicone mat or parchment paper. Combine the oats and chopped pecans in a small bowl, then spread across the baking sheet in an even layer.
Toast the oats and pecans for 10 minutes in the oven. Remove and pour contents into a separate bowl. Set aside to cool. (I put my bowl in the freezer for 10 minutes to speed up the process).
Reduce oven heat to 350 F.
• Rinse the blueberries and remove any tiny stems. Add the blueberries and lemon juice to a medium-sized pot and stir gently until the blueberries are coated in the lemon juice.
Heat the pot of blueberries on the stove over medium heat. Add the sugar and cornstarch, stirring gently until the blueberries are well coated. Continue to cook, stirring frequently, as the blueberries burst open and a sauce forms. Remove pot from heat when the blueberry sauce thickens, about 10 minutes.
• Pour the blueberry filling into the bottom of an 8×8 square dish (I used a 1 quart oval Le Creuset dish and it fit perfectly).
In a separate medium-sized bowl, combine the topping ingredients: Rolled oat and pecan mixture, brown sugar, gluten-free flour, cloves, cinnamon, salt, and cold pieces of butter. With a pastry cutter or two forks, cut the cold butter into the mixture until everything is well combined and there are no large chunks of butter remaining.
Sprinkle the topping in an even layer over the blueberry filling. Bake, uncovered, at 350 F for 20-25 minutes, until the blueberry filling is bubbly around the edges of the dish. Remove crisp from the oven and let stand to cool for 15 minutes. Recipe and Image Provided By About Food

Onion Recipes You Might Just Cry Over

Nothing beats the smell of onions cooking in the kitchen. The savory, soulful scent of earth’s most flavorful vegetable can be found in homes across the world, no matter the cuisine. We picked a few of our favorite recipies where onions were the star ingredient. Let’s dig in!

Green Onion Pancakes


2 1/2 cups white flour
1 cup warm water
Oil for the pancakes, such as vegetable, sesame, or shortening
Coarse kosher salt
1 bunch scallions
Vegetable, canola, or peanut oil

1. Make the dough and let it rest: Mix 2 1/2 cups flour with 1 cup water until it forms a smooth dough. Knead by doubling the dough over and pressing it down repeatedly, until the dough is even more smooth and very elastic. Coat this ball of dough lightly in oil and put it back in the bowl. Cover the bowl with a damp cloth and let the dough rest for about 30 minutes.

2. Roll out the dough: Cut the dough into 4 equal parts. Lightly oil the back of a large metal baking sheet (or a smooth stone countertop or pastry board). Roll out one part of the dough on the back of the baking sheet. Roll until it is a thin rectangle at least 12 x 9 inches.

3. Chop the scallions: Finely chop the bunch of scallions. (I usually use the green tops and just the very top of the white parts.) Set them on your work surface along with a small bowl of kosher salt.

4. Top the dough: Lightly brush the top of the dough with oil, then sprinkle it evenly with chopped scallions and kosher salt.

5. Roll up the dough: Starting from the long end, roll the dough up tightly, creating one long snake of rolled-up dough.

6. Cut in half: Cut the dough snake in two equal parts.

7. Coil the dough and let it rest: Take one of these halves and coil into a round dough bundle. Let it rest for at least 15 minutes and ideally longer, while you repeat this process with the rest of the dough.

8. Roll out the coil: Pat a coiled dough bundle into a flat, smooth, round pancake. You can do this with a rolling pin or with your hands.

9. Cook the pancake for 2 minutes: Heat a 10-inch heavy skillet or sauté pan over medium-high heat, and oil it with a drizzle of canola, vegetable, or peanut oil. When the oil shimmers, pick up the pancake dough and lay it gently in the pan. It should sizzle, but not burn. Cook for 2 minutes on one side.

10. Flip and cook for an additional 2 minutes: Flip the pancake over with a spatula and cook for an additional 2 minutes on the other side, or until golden brown. Repeat steps 9-11 with the rest of the pancake dough coils.

Recipe & Image Provided by Kitchn


French Onion Soup


The key to great onion soup is to cook the onions until they are completely caramelized:sweet, soft and dark golden brown. Traditional recipes call for beef or chicken stock, but you can make an excellent onion soup using well-seasoned vegetable broth (if using cubes, use 6 cubes with 6 cups water).

3 Tbs. butter
1 Tbs. vegetable oil
7 to 8 cups halved and thinly sliced onions (about 5 large)
1 tsp. sugar
1 tsp. salt
2 Tbs. all-purpose flour
6 cups low-sodium vegetable broth
⅓ cup dry sherry
1 tsp. chopped fresh thyme or ½ tsp. dried


1. In large, heavy pot, melt 2 tablespoons butter with oil over medium heat. Stir in onions, sugar, and salt. Cook, stirring constantly, 1 minute. Reduce heat, cover and cook 10 minutes. Remove lid and cook 15 minutes more, stirring occasionally. Add remaining butter to pot. Cook, stirring occasionally, until onions are caramelized and very soft, about 15 minutes.
2. Stir in flour and cook 3 to 4 minutes. Stir in broth, sherry, thyme, salt to taste and pepper. Cover and simmer 15 minutes, adding more salt if needed.
3. Preheat broiler. Lightly toast bread slices. Ladle soup into 6 ovenproof bowls or crocks and arrange on baking sheet. Put enough bread on top of each serving—cutting and fitting if necessary—to cover soup. Sprinkle bread with shredded cheese. Broil until cheese is bubbly and golden. Serve hot. Recipe provided by Vegetarian Times.

Baked Onion Pakodas (Fritters)


3 Onions large , spiralized or sliced thinly
1/2 cup Chickpea Flour (Besan)
1/4 cup Rice Flour
2 tablespoons Oil + Extra for brushing
2 Green Chillies , finely chopped
1/2 teaspoon Red Chilli Powder
1/2 + 1 cup tablespoon Water
to taste Salt


Pre-heat oven to 400º.. Line a baking sheet with a Silpat or greased parchment paper.
Combine all the ingredients in a bowl till there are no lumps. The batter might be slightly runny which is okay. It should just about coat the onions.
Take a tablespoonful of onion batter at a time, shaking off any dripping batter and place them on the sheet at equal distance.
Bake in the oven for 22 minutes till cooked through and the top is golden brown. Half way through, at about 15 minutes, brush the pakodas with oil and continue baking.
Serve immediately with ketchup and coriander chutney. Storing these onion pakodas for later makes them soggy so eat immediately. Recipe & Image Provided by My Food Story.

Roasted Red Onion with Balsamic & Honey

3 red onions, peeled, halved lengthwise
1 cup balsamic vinegar
1/4 cup extra-virgin olive oil
1/3 cup honey
Sea salt and freshly ground black pepper
1/2 stick unsalted butter
1/4 bunch fresh thyme

Preheat the oven to 325 degrees F.
Put the onions on a sheet pan, cut side up, and drizzle with balsamic vinegar, olive oil, and honey. Season with salt and pepper then top each with a pat of butter and fresh thyme. Bake for 40 minutes, until the onions are soft and caramelized around the edges.

Recipe courtesy of Tyler Florence | Image Provided by In My Bowl

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Spicy Beer Battered Onion Rings (Gluten-Free!)


1 large Yellow Onion, peeled, cut into ½ inch rings
1 cup Gluten-Free Flour mix (I used Pamela’s Gluten-Free Artisan Blend Flour)
6-12 ounces Gluten-Free Beer (I used Bard’s Gold sorghum beer; any gluten-free beer that is not fruit flavored can be used)
2 teaspoon Cornstarch
1 ½ teaspoons Kosher Salt
1 teaspoon Black Pepper, freshly ground
½ teaspoon Cayenne Pepper
Sunflower Oil (or other low flavor oil that is high heat tolerant)

1. Pour 2-3 inches of oil into a large size heavy pan or pot. Position a cooking thermometer in the oil but not touching the bottom of the pan. Over medium to medium-high heat, heat the oil to 375 degrees.
Set paper towels on a baking sheet to drain the fried onion rings.
Place ½ cups of the flour in a large mixing bowl. This will be used to toss the onion rings before battering them.
2. In a large mixing bowl combine the remaining 1 cup gluten-free flour and all the other dry ingredients. Slowly pour in 6 ounces of the beer and whisk to combine allowing the foam to subside. The batter will be thin but not watery. If the batter is too thick to easily dip and coat the onion rings, add 3 ounces more beer; whisk and allow to sit for a few minutes. If it’s still too thick, add the remainder of the beer, whisk to fully combine.
3. Toss a few onion rings in the flour. Note: the onion rings need room when frying so do not process more at a time than can easily move around when in the hot oil.
Using heatproof tongs, dip onion rings individually into the batter, allowing them to be coated fully. Lift coated rings above the batter and allow to drain slightly.
4. Place battered onion rings into the heated oil and cook for a few minutes until they begin to turn golden brown. Remove with tongs or a metal straining tool meant for deep frying and place on prepared paper towels. Repeat for all onion rings. Serve immediately.

Gluten-Free Stews The Family Will Love

Chipotle Black Bean and Quinoa Crock-Pot Stew

Serves 6-8 (This Recipe is Provided by Tasty Yummies)

• 1-2 dried chipotle peppers
• 1lb of dried organic black beans, rinsed and picked over, soaked overnight
• 3/4 cup uncooked quinoa, rinsed and picked over
• 1 28-ounce can organic diced tomatoes
• 1 red onion, diced
• 3 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 dried cinnamon stick
• 2 teaspoons chile powder
• 1 teaspoon coriander powder
• 1/4 cup fresh cilantro
• 7 cups water
• sea salt and pepper, to taste

Load all of the ingredients, except the salt, into your slow-cooker, stir to combine. If you wish to saute the onion, garlic, and bell pepper first, you can, but I like to make crock-pot cooking as simple and quick as possible. Cook on high for 4 to 6 hours, or on low for 8 to 10 hours, until the black beans are tender. The time to cook the beans can vary based on the strength of your slow cooker and also the freshness of your beans. Add the salt at the very end, as it will affect how the beans cook if you add it at the beginning. Remove the chipotles (if you don’t want a mouthful of a whole spicy pepper) and the cinnamon stick before serving. Ladle into bowls and serve topped with fresh cilantro, green onions, a squeeze of fresh lime juice, diced avocado, sour cream, hot sauce, tortilla chips, etc.



Curried Lentil & Potato Stew

Serves 4 (This Recipe is Provided by The Honour System)

• 1/3 cup lentils
• 1 tbsp. olive oil
• 1/4 cup each finely chopped onion, carrot, and celery
• 3 cloves garlic, minced
• 1-2 tbsp. curry powder
• 1 tsp ground cumin
• 1/2 tsp ground mustard
• 1/2 tsp ground ginger
• 1/2 tsp ground coriander
• 1/4-1/8 tsp cayenne pepper
• 3 medium potatoes, peeled and cut into chunks
• 1 large tomato, chopped
• 4-6 cups broth
• 1/4 cup fresh chopped cilantro

Rinse and drain lentils and set aside.
Warm the olive oil in a large saucepan over medium heat, then add the onion, celery, and carrots. Season liberally with sea salt & pepper.
Stir occasionally and sauté until softened, about 5 minutes.
Add the minced garlic and cook, stirring for 1 minute.
Add in the spices and stir for another minute.
Add the lentils, tomatoes, potatoes, and stir again. Cover everything with the broth and bring to boil.
Reduce heat to low and simmer for 30 minutes.
Garnish with fresh chopped cilantro and serve warm.



Chickpea Stew

Serves 4(Recipe Provided By Healthier Steps)

• 1 cup chickpeas , dry or two-15 ounce cans chickpeas, drained)
• 1 tbsp olive oil , (1/4 cup water)
• 1 medium onion , minced
• 2 cloves garlic , minced
• 1/4 cup red bell pepper , chopped
• 1 medium tomato , chopped
• 1 carrot , diced
• 1 tsp dried parsley
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1 tbsp tomato paste
• 2 cups liquid from boiled chickpeas or water
• 1/2 tsp sea salt
• 1/4 tsp cayenne , pepper

If you are using dried chickpeas, sort, wash and soak them overnight. The next day, drain and rinse the chickpeas. Cover with water about 2 inches above chickpeas and bring to boil on medium heat. Lower heat to simmer and cook until tender, about 1 hour. Drain chickpeas and reserve 2 cups of liquid, set aside. If using canned chickpeas, start at step 5. Heat oil or water in a large saucepan over medium-high heat. Add onions and cook until soft, about 4 minutes. Add garlic and cook for 30 seconds stirring. Add bell pepper, tomatoes, carrots, chickpeas, parsley, basil, and oregano. Add tomato paste and water, cover and bring to boil. Reduce to a simmer for 20-30 minutes or until thickened. Mash some of the chickpeas, with the back of a fork to thicken the stew. Check seasoning with extra salt and pepper. It’s delicious served over brown rice also!



Do you have a favorite stew or soup recipe that you would like to share? Is it gluten-free and/or vegan? Even better! Share your recipe with us here!

Dip It, Dunk It, Drizzle It, Eat It!

BumbleBars are great by themselves and they’re also delicious when paired with other healthy snacks! Here’s a list of our preferred BumbleBar pairings:

• Almond Milk Yogurt – Chai Almond BumbleBars paired with this sweet, creamy vegan yogurt make the perfect on-the-go breakfast when you’re in a rush; simply dip your bar in the yogurt for an extra tasty treat!



• Dairy-Free Fruit Dip – This light and fluffy dip pairs well with any flavor BumbleBar, especially the Lushus Lemon. The dip is easy and quick to whip up, you just need a few ingredients. Find the recipe here. For a delicious sugar-free version, use a little stevia in place of the powdered sugar. Add a dollop of dip, top with fruit of your choice, and turn any BumbleBar into a beautiful desert!


• Gluten-Free, Vegan Chocolate Sauce – This super simple recipe from The Clean Dish uses only three ingredients: ¼ cup maple syrup, ¼ cup water, and ¼ cup raw cacao powder. Mix these all together while simmering in a pan and once they’re all melted together, wa-la! You have gluten-free, vegan, chocolate sauce to drizzle all over your Peanut Butter Chocolate BumbleBar. Yum!


• Creamy, Dairy-Free, Cherry Dip – As pretty as it is scrumptious, this beautiful pink spread pairs excellently with the Chocolate Crisp and Chocolate Cherry BumbleBars. For this recipe, provided by Whole Foods, you’ll need 1/2 pound cherries (about 2 cups), pitted, 7 ounces silken tofu, drained and 1/4 cup finely chopped pineapple. Purée all ingredients together in a blender until smooth and frothy. Transfer to a bowl, cover and chill until cold, about 2 hours. Stir well before serving.


Cozy Fall Favorite Recipes

Can you really believe it’s mid-September? It seems like only a couple weeks ago, I was putting my boots and scarves away, just to pull out my swimsuit and sunhat. Although it’s a bittersweet goodbye to summer, we can’t help but get giddy for fall! Fall means back to school and volleyball games, the smell of ripening orchards, pumpkins, and scarecrows, and all things cozy! To kick off this fall season with a bang we made a list of our team’s favorite fall recipes!

pumpkin-1Liz’s Best Roasted Pumpkin Seeds Ever!

• 2 cups raw pumpkin seeds
• 1-3 T Braggs liquid amino acids or GF tamarin or soy sauce
• 1-2 T chili powder

On medium heat in a large cast iron saute pan, roast pumpkin seeds until they are almost all popped. Stir often to avoid scorching. Pour in a couple of tablespoons of Braggs or tamari. Stir until liquid is evaporated. Sprinkle in chili powder. Turn off heat. Blend well. Remove from heat. Let cool. Enjoy!

P.S. Besides being a great healthy snack that people love, these pumpkin seeds make wonderful gluten-free croutons! They are also super tasty in soup.


Hannah’s Hot Buttered Rum (Vegan)

Hot Buttered Rum (Vegan)

(For 1 serving)

• 1 1/2 oz Earth Balance vegan buttery spread
• 1 1/4 oz simple syrup (1:1 organic raw cane sugar to water)
• A pinch of ground clove, nutmeg & sea salt
• 2 pinches of organic ground cinnamon
• 1 1/4 oz Blackwell Jamaican Rum (if 21+)
• 1/4 oz Smith & Cross rum or organic rum 
• 4 oz hot organic apple cider

Heat up to slowly melt butter and add simple syrup and spices. Now, add in the rums and apple cider. Last, pour into a heat-resistant glass.

Emory’s Vegan Chili

• Onions
• Bell Peppers
• Garlic
• Chili Powder
• Oregano
• Cumin
• Cayenne
• Chopped Tomatoes
• Hot Sauce

Add onions, bell peppers, and garlic; sauté until onions soften, about 10 minutes. Mix in chili powder, oregano, cumin, and cayenne; stir 2 minutes. Mix in beans, 1/2 cup reserved bean liquid, and tomato sauce. Bring chili to boil, stirring occasionally.



Aimee’s Pumpkin Pie (This can be found at It Doesn’t Taste Like

  • 1¾ Cups or 1 14 oz Can Pureed Pumpkin (not pumpkin pie filling)
  • ¼ Cup Maple Syrup
  • ½ CupOrganic Brown Sugar
  • ¾ Cup Full Fat Organic Canned Coconut Milk (stirred well before measuring)
  • 4 Tablespoons Organic Cornstarch
  • ½ teaspoon Salt
  • 2 teaspoons Pumpkin Pie Spice
  • ½ teaspoon Organic Cinnamon
  • 1 teaspoon Organic Vanilla Extract
  • 1 Recipe Easy Vegan Pie Crust or 1 Store Bought Pie Crust (check ingredients to make sure it is vegan) *Do not precook the pie crust
    Vegan Pumpkin Pie

    Preheat your oven to 350F (180C). Add all of the ingredients: the pureed pumpkin, maple syrup, brown sugar, coconut milk, cornstarch, salt, pumpkin pie spice, cinnamon, and vanilla extract to a blender or a large bowl. Mix well.Pour the pumpkin mixture into the uncooked pie crust. Spread evenly.Bake for 60 minutes. When you remove it from the oven, the edges might be slightly cracked and the middle will still look very wobbly. Let cool, and chill in fridge for a minimum of 4 hours until set, or overnight which is best.

Puzzled Produce

Did you know that many of the plants we eat on a daily basis are often categorized as something they’re not? When you were a child, you were probably shocked when someone first explained that a tomato was actually a fruit! (If no one told you that…well, you’re probably shocked right now!) Let’s uncover the other produce we’ve wrongly identified throughout the years….

1. The Tomatillo

Most people think of green Tomatillos as an unripe tomato, but in fact, they’re a different plant all together! Tomatillo is a small spherical shaped berry in the tomato family of fruits.


2. The Cucumber

Wait a second…really?! Yes, the cucumber is also a fruit! The seeds inside the gourd make it an official member of the fruit family. “Why have we been calling it a vegetable our entire lives?” you may be asking. I guess you can chalk that up to culinary tradition. Does that mean pickles are a fruit too? Well, according to the U.S. Supreme Court, because they have seeds, pickles are also technically a “fruit of the vine”. (See source here.)



3. The Pumpkin

Just like our friend the cucumber, pumpkins also grow on a vine and contain seeds inside the gourd. There’s no mistaking it – pumpkins are most definitely a variety of fruit. It really makes a lot of sense, if you think about it over a plate of warm, vegan pumpkin pie!


4. The Avocado

This beautiful, delicious piece of produce is always on my grocery list. A great substitute for mayonnaise on sandwiches, a yummy dip for other vegetables (or are they fruit…?), and perfectly tasty on their own, avocados are downright heavenly. You would think that an avid avocado eater such as myself, would know whether or not this was a veggie or a fruit. Alas, I had no idea. After doing a bit of research, it turns out that this humble green snack is also a fruit. If you think about it, the large pit inside is very similar to that of an apricot or a plum.


5. The Watermelon

If you’re waiting for me to tell you that the watermelon is a vegetable, I’m sorry but no, that’s not the case… although that would be very exciting news! The watermelon is indeed a fruit, like most of us (I hope) have always known. A fact that you may have been unaware of however, is that these giant melons are actually considered “berries.” According to Wikipedia, a melon is any of various plants of the family Cucurbitaceae with sweet edible, fleshy fruit. Botanically, a melon is a kind of berry, specifically a “pepo.” Very interesting!



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