Marshmallow Pops

Marshmallow Pops

Get in the spirit with these fun, festive, and delicious treats! You can get as homemade or "crunchy" as you want with dye-free candy canes, homemade marshmallows, chocolate and even sprinkles...or just purchase your items and get to it! However you choose, they will turn out great. 

What you need: 

Candy canes

Large marshmallows

Melted chocolate

Sprinkles

parchment lined cookie sheet

Small, clear plastic candy bags with twist ties

What you do: 

Peel candy cane wrappers down about 2 inches on the straight side.

Stick the unwrapped, straight end of the candy cane into a marshmallow (far enough for it to stay on, but you don't want it poking out the other side)

Gently dip the marshmallow in melted chocolate. Don't lose your 'mallow off of the candy cane!

Roll the chocolate dipped marshmallow in sprinkles while the chocolate is still melty. 

Lay the completed marshmallow pop on the parchment lined cookie sheet. 

Once all pops have been made, put the cookie sheet in the fridge to harden the chocolate quickly. 

When chocolate is hardened, place a baggie over the marshmallow end of your pop and seal with a twist tie! 

Baby it's cold outside!

Winter is here! Take the chill of with a simple, satisfying meal. 

Ultimate Paleo Chili Meatballs Big Batch Vegetable Soup Sausage & Veggie Bake Balsamic Pork Roast Sausage & Potato Soup Crockpot Buffalo Chicken Slow Cooker Kalua Pig by Nom Nom Paleo Everything Soup by Predominantly Paleo Ready for dessert?  Signature Recipe Hot Cocoa [gluten/grain/dairy/soy/nut/egg/dye-free] This allergy-free version of a snow day favorite is great to keep sip fireside or with your favorite cookies. There's nothing like warming up with a mug of hot cocoa! Mix up a batch to keep in your pantry and never be caught unprepared on a snow day. What you need:  2 cups powdered coconut milk (optional*) 3/4 cup maple or coconut sugar 1/2 cup cocoa powder 1/2 cup chocolate mini-chips, Enjoy Life brand T vanilla bean powder What you do:  Dissolve desired amount of cocoa mix into an 8 oz mug of boiling water. Enjoy!  *If omitting powdered coconut milk, your mix won't be creamy when dissolved in hot water. As an alternative, heat milk of choice in a sauce pan (do not boil) and dissolve mix into the heated milk. You can also use powdered dairy milk in place of the coconut.  Click here for printable recipe

Piggy Playtime: RMNP Road Trippin'!

The Piggies and I have been here, there, and every where enjoying this beautiful Colorado October! 

We started off our 4 day trip with a night in Boulder, the coolest little college town I've ever seen. 

The intricate bike/pedestrian path system is crazy! And Subarus. So many Subarus! Although my favorite thing about Boulder was that nobody gave you that typical half smile and sigh when you asked about gluten-free options. They just offered 'em up everywhere we went because it's just something that's widely accepted there. I never felt less judged in my life. People were kind and courteous (everyone that we ran into at least) but they also didn't "care" about you, as in they weren't the least bit interested in your business. I like Boulder. 

We stayed at the Best Western Boulder Inn, which I was skeptical about when we pulled up because it's nothing at all to look at and kind of right off of a busy road, surrounded by construction. But the rooms were clean and comfortable (with fabulous views from the 2nd story pool view rooms) and very quiet. Breakfast the next day rocked my face off, too. All you can eat responsibly sourced eggs and sausage, gluten-free bread & real juice (and cereal, yogurt, fruit, waffles- if you're into that stuff). I think the Piggies had 3 plates each.

We had dinner at The Sink, which was totally cool! You can write on the walls and ceiling (just do not disturb the art work), they had buckets of Legos for the kids, and killer gluten-free pizza. Apparently they have been featured on Food Network AND President Obama had pizza there (you can order what he did. It's called the POTUS Pizza). If it wasn't so vibrant inside, it could totally be one of those dank college bar hangouts that kind of smells of stale beer (it still kind of smelled like stale beer) but somehow it just worked. 

The next morning, I packed our lunch and we hit the road! 

How do we eat gluten-free while traveling? Fresh stuff is typically reserved for the first day in the car, as they don't keep very well without proper refrigeration.
Day 1 in the car: deli ham (on lettuce wraps with mustard), banana, sliced bell pepper, mini-lara bars
"FUN FOOD" Day 2 in the car:  pb&j sandwiches on Canyon Bakehouse GF bread (it's tasty and soft right out of the bag and the size of regular bread, not tiny like most GF loaves), Almond Silk "milks", Simply Cheetos Puffs, and Fruit/veggie squeeze pouches. 

 Estes Park! 

If you haven't been, this is a quaint, outdoorsy tourist spot with a picturesque lake surrounded by mountains and foliage. You can find all sorts of accommodations from camping to "glamping", hotels (including the infamous Stanley Hotel from "The Shining"), motels, and vacation condos. You can rent anything you need for fishing, biking, hiking, driving, touring. It's nice to just go somewhere and not stress about forgetting anything! The visitor's center is a nice place to start and from there, you can park for free and hit the Lake Estes Trail or make your way to the Riverwalk that winds through the good sized downtown shopping/eating area.

We made our way to the Lake Estes Trail right after lunch, parked in the visitor center and took a bike ride around the lake. It's flat and easy (one hill that the 5 year old couldn't manage) with breath taking views. We followed some of the side trails around and hit a few great play grounds before going to check in at our "cabin". 

We stayed at Mary's Lake Vacation Condos, which was a great deal for a fully furnished 1 bedroom condo (2 baths, kitchenette, and pull out sofa bed) with private hot tub...and grazing elk! 

Maybe some people don't like to cook on vacation, but I think having a kitchenette is so convenient with young kids. No public meltdowns or waiting for tables. I packed simple supplies for a taco salad dinner in a cooler (it kept cold on ice for 2 days) and it was so nice to unpack and make dinner after a fun day. 

We spent the rest of the night relaxing with stunning mountain views. 

Beakfast
 BWB pancake mix, eggs, bacon,  can of coconut milk, BWB hot cocoa mix

We headed a few miles down the road to Rocky Mountain National Park

If you are Military or have a 4th grader, be sure to get your FREE America the Beautiful annual pass http://www.nps.gov/findapark/passes.htm

October is the perfect time to see fall colors in RMNP

We started our trip with a drive up Old Fall River Road. Lucky us! This road is only open when conditions are just right, since it is unpaved and full of switch backs and steep drops. It takes you right over the Continental Divide with plenty of stops to explore along the way. 

Alluvian Fan
The kids could have climbed around here all day. 

Old Fall River Road terrain. 

Lunch in the car! I've never seen these before but was impressed and the Piggies thought they were awesome.
You get a packet of sun butter with crackers, fruit strip, apple sauce, and allergy-friendly "Lucy's" cookies (they aren't the greatest, but if you have multiple food allergies, they might just hit the spot!)

Another stopping point off of Old Fall River Road. Not as much to hike, but a pretty place to stretch your legs! 

At the summit! It was a good little walk UPHILL from the pull off point and 11000 kind of crushes your lungs a little bit, but so worth it! You are literally on top of the world!

 We were wiped after playing in the National Park all day so we took a quick stroll downtown (Estes Park is so adorable!) at the Riverwalk and stopped at Penelope's for dinner. BIGGEST burgers with gluten-free buns, which was awesome! We found a playground and then headed back to the condo for some hot tub soakin' and local beverages. J really liked the local Stinger beer, while I stuck with wine but wasn't too impressed with anything. 

The next morning, it was scrambled eggs and OJ before heading back to Colorado Springs. 

Pit stop at the Colorado Cherry Company in Lyon.  Do not be deceived. This place is legit!

Inside, they have a full breakfast menu, pies, 100% juices, ciders and all kinds of local sauces, candies, and basically anything imaginable. They even have gluten-free CHERRY PIE (frozen whole pies) for only $1 more than the regular pies. 

Of course we bought one and of course I made it as soon as we got home. And yes, it was good enough to make the highlight reel! 

The End! 

Book Review & GIVEAWAY!

Q: What do you do when you end up with duplicates of a brand new, best-selling paleo cookbook? 

A: You share the love! 

This week, BWB is giving away a freshly minted copy of the fabulous Juli Bauer's Paleo Cookbook. If you haven't heard of this cookbook then you may need to reevaluate your social circles (and/or move out from under your rock- you guys know I joke, but seriously...).  It's a gorgeous New York Times best seller and full of deliciousness that ANYone will be able to appreciated...gluten-free, paleo, or not.  It would be a beautiful addition to any cook book collection! 

To ENTER, simply visit the BWB Facebook Page and "like" the giveaway post! Also, make sure you've "liked" the BWB page and that's it! There are other ways to get extra entries listed on the post, but everything else is completely optional. ONE winner will be chosen on Friday, 10/16 at 9 pm EST.  

Highlights of Juli Bauer's Paleo Cookbook ~ 

Each chapter has a photo index at the back of the book. If you eat with your eyes, like I do, then this is a major bonus. Not sure what sounds good? Then take a gander at what LOOKS good!

CHAPTERS INCLUDE: 

breakfast

poultry

beef

pork & lamb

fish & seafood

soups, salads & sides

snacks

desserts

drinks & shakes 

basics

Everything is laid out with such care that you literally want to lick the pages. And she really didn't leave anything out. From street tacos to buffalo chicken casserole and sticky wings, marinated steaks, burgers, and ribs to roasted veggies galore...you'll find all of your favorites. Finish with something sweet (think: ice-cream, cake, cookies) and what I really love is that it is a complete cookbook. The "basics" chapter is awesome, filled with sauces, dressings, dips and everything else you need to complete a meal. 

I also really like the unique flavors (Mexican Meatloaf? Lemon Truffle Cauliflower? Pistachio Rosemary Lamb Chops? Coconut Cashew Chicken Fingers with Mango dipping sauce?). There really is something for the foodie in everyone. 

Some notables that we have loved: 

Chocolate Hazelnut Pumpkin Bread

Sweet Potato Waffles

Mini-Cinnamon Pancake Bake

Pumpkin Frappe

I have not made this but it's definitely an eye catcher:
Layered Flourless Chocolate Cake

 So whatcha waitin' for? Get your name in the hat right NOW! 

ENTER HERE

Pump up the Pumpkin!

DIY Pumpkin Pie Spice

I'll never forget the time I was forced to spend $4.99 on the smallest jar of Pumpkin Pie Spice known to man. From then on, I vowed to never get caught without this spice blend during Pumpkin Season! 

4 T CINNAMON
2 T GINGER
2 t NUTMEG
1 t CLOVES
1 t ALLSPICE

Blend your spices in a jar of your choice, seal, and store to use as needed all season long! 

[gluten-free, vegan, allergy-friendly]
PUMPKIN GRANOLA 

Add a little fall flair to your lunch boxes this month! Use our basic Gluten-Free Granola Bar recipe (below), using 1 cup of pumpkin seeds as a mix-ins and adding 2 t Pumpkin Pie Spice.
Make this as bars or loose granola. 

Gluten- Free Granola Bars

(click for printable recipe)

What you need: 

scant 1/4 cup coconut oil + 1 T palm shortening to equal a full 1/4 cup
1/4 cup honey or maple syrup
1/3 cup coconut sugar
2 cups [gluten-free] QUICK cooking oats
1 cup of mix ins (use anything- seeds, chopped nuts, dried fruit- we used 1/2 cup hemp hearts + 1/2 cup chopped pecans. Just don't use chocolate, as it will melt.)
optional:
1 tsp vanilla (or extract of choice)
1 tsp cinnamon (or spice of choice)
2 T Enjoy Life brand chocolate mini-chips

What you do:
1. Mix your oats and mix-ins in a large bowl. Set aside. 
2. In a small pot, melt oil/shortening, honey and coconut sugar together over medium high heat until it comes to a bubble. Boil for about 30 seconds. 
3. Remove pot from heat. Stir in any extracts or spices and pour hot liquid mixture over dry ingredients. Mix very well to incorporate all ingredients. 
4. Pour into a lightly greased (or line with parchment paper) jelly roll pan and press out to be about 3/4 inch in thickness. This makes about 12 Little Piggy sized bars- so you won't use the entire jelly roll pan. Keep it packed together on one side of the pan. You really want to press them down so they stick together. 

5. Optional: While granola is still a little warm, sprinkle with mini chocolate chips and press them down. 
6. Cool to room temperature or until the chocolate chips are set before cutting into bars. Store at room temp in air tight container or freeze and thaw as needed. 

Notes:

To make loose granola, simply follow steps 1 - 3. Instead of pressing into bars, crumble your granola mixture and spread it out over a parchment lined baking sheet. It will stick together into bits of various sizes. Allow to cool to room temperature. Store the same as the bars. 

Piggy Playtime: How Does Your Garden Grow?

The Shire Market Garden: Pick & Pay Produce

3890 Old Ranch Rd, Colorado Springs, CO

Saturdays 8 - 11 am (seasonally)

If you live in northern Colorado Springs, rejoice! We now have a local, organic garden for fresh veggies. Just north of Briargate, (right off Powers) The Shire Market also has convenient ready to go options, all at great prices. Be sure to bring your cash, shopping bag, and questions! The employees of this family owned property (run by Phelan Gardens) are helpful, patient, and informative. 

The Piggies learned to pick carrots! 

It was super exciting. 

They had a dance party in the green house, with all kinds of basil, tomatoes, and peppers. 

Most of the lettuce had gone to seed this season, but squashes are kickin!

Freshly picked, pre-packaged options. 

Eat Local! 

Ever wonder what to do with your haul? Give these farm to table recipes a try. 

Our picks from Saturday,  8/29:
tomatillos, banana peppers, kale, giant zucchini, spaghetti squash, various leafy greens


[gluten-free, paleo, vegan, allergy-friendly]
Roasted Salsa Verde
(click for printable recipe)

This easy, creamy twist on a regional favorite combines lightly roasted veggies with fresh avocado! Depending on the peppers you use, your flavor can range from mild to spicy. 

Roasted Salsa Verde

What you need:

2 red onions, peeled and quartered

1 lb tomatillos, peeled and rinsed

2 poblano peppers, hatch chiles, or jalapeños (you can mix & match here), sliced in 1/2 and deseeded

4 cloves garlic, peeled

1/2 t sea salt (or to taste)

1 t cumin

1 T avocado oil or other mild tasting oil

2 ripe avocados, remove seed and peel

1 t lime or lemon juice

What you do: 

1. Preheat oven to 450 degrees

2. Place onions, tomatillos, peppers, & garlic cloves on baking tray. Drizzle with oil and roast 15 minutes or until they begin to blister. 

3. Put roasted veggies in food processor and pulse until slightly chunky. 

4. Add seasoning and avocado. Pulse until avocado has been mixed in smoothly to the salsa. 

5. Add splash of lime or lemon juice and pulse to mix. 

6. Refrigerate in sealed container or freeze. 

[gluten-free, paleo, vegan, allergy-friendly]

Z'apple Pie + Cassava Flour Pie Crust

(click for printable recipe)

This mock apple pie will fool your grandma! Made with a giant zucchini, instead of apples, makes it a much more economical treat and a sneaky way to get in those veggies. 

Z'apple Pie

What you need: 

10 - 12 cups chopped zucchini (peel & cut lengthwise, scoop out seeds, cut into 1/4 inch slices and then chop into pie sized pieces)

1 cup granulated sugar of choice

3/4 cup brown sugar or SUCANAT

1 1/2 T cinnamon

1/2 t nutmeg

1/4 t cloves 

or use apple pie spice of your choice

2 t cream of tartar

1 1/2 T arrowroot 

1/2 t sea salt

1 t apple cider vinegar

2 T ghee, butter, or cold coconut oil (in small chunks)

2 ready-bake pie crusts 

1/2 t sugar & 1/4 t cinnamon for sprinkling on crust

What you do: 

1. Preheat oven to 425 degrees.

2. Cook zucchini pieces in boiling water for a few minutes, until just tender. You do not want them too soft! 

3. Remove zucchini from stove, drain and allow to cool. Spread zucchini over several paper towels and press paper towels on top to squeeze out more water. 4.  

    Repeat until you've removed as much moisture as possible. 

5. In a bowl, toss zucchini with sugars and spices, cream of tartar, arrowroot and sea salt until well coated. 

6. Put your ready-bake pie crust in a 9 inch pie pan and poke some holes around the bottom. 

7. Fill pie crust with zucchini mixture. If you have a lot of liquid that settled to the bottom with your zucchini mix,   
    you'll want to put some of it into the pie crust, but don't overflow it. 

8. Dot the top of mixture with chunks of your ghee, butter, or cold coconut oil.

9. Drizzle vinegar over top of mixture. 

10. Gently place top pie crust, seal edges together, and poke a few holes in top. 

11. Brush crust lightly with water and sprinkle on the sugar & cinnamon. 

12. Bake for 15 minutes at 425. 

13. Place a parchment or foil liner over the edges of your crust to prevent burning (cut a hold out of a square piece of parchment or foil)

14. Reduce heat to 350 and bake for 45 minutes, removing the crust liner during the last 10-15 minutes . 

[gluten-free, paleo, vegan, allergy-friendly]

Kale Chips

(click for printable recipe)

Kale is the ultimate green leafy veggie. You can sneak it into smoothies, sauté it with onions and garlic, add it to your favorite soups or bakes...or eat it like a chip. Now, go get crunchin!

Kale Chips

What you need:

1 bunch of kale, rinsed/dried/de-stemmed & cut into somewhat uniformed sized pieces. 

liquid oil for drizzling

desired seasonings

What you do:

1. Preheat oven to 375 degrees

2. Toss prepared kale leaves in a little bit of oil. You just want them lightly coated, not soggy. 

3. Toss oiled leaves in seasoning of choice 

4. Lay leaves in a single layer on a baking pan and bake for about 10 - 15 minutes or until crispy (but not burned!). For more even crisping, toss your kale chips several times during baking.