Flavor Bombs Cookbook

Three years ago I was introduced to Flavor Bombs, a line of all natural, fresh frozen, gluten free, low sodium cooking bases. Flavor Bombs are a unique cooking base developed to create a dish that makes four or more servings. They are already cooked, so you can use them to start or finish a dish.


The creator of Flavor Bombs, Giovannina Bellino, recently launched a cookbook called Cooking with Flavor Bombs. It is complete with essential Bomb step-by-step instructions plus delicious recipes to use your Flavor Bombs in, including Spaghetti Frittata, Roasted Pork Loin, Pot Pie with Guinness Stout and Cheddar, Chicken Tikka Masala, and more. 

If you’re tired of chopping fresh veggies and herbs night after night or throwing away extra produce, then it’s time to revolutionize your cooking with Flavor Bombs™!

Flavor Bombs are incredible blends of savory, sautéed aromatics, fresh herbs, vegetables, and spices, or stocks and sauces that you make in advance and freeze in ice cube trays. So go ahead and take advantage of those fresh vegetable and herb specials at your local market! With the Flavor Bomb secret, you stock up, chop up, and drop the “F” Bomb in every dinner, for an instant flavor explosion. 

Gio’s recipes are simple yet flavorful. Perfect for family pleasing meals! You can purchase the new cookbook, out last month, on Amazon here.

Disclaimer: I received one or more of the products mentioned above for free. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I was not paid to write this review.


STIR – How Cooking Saved One Women’s Life // Giveaway

The paperback release of STIR by Jessica Fechtor, comes out TODAY, April 5th. At the age of 28, a brain aneurysm shattered Jessica Fechtor’s world, and cooking helped her put the pieces back together. This bestselling, touching memoir is about how food connects us to ourselves, our lives, and each other—especially in the wake of life changing events.


At the age of 28, Jessica Fechtor was happily immersed in graduate school and her young marriage, and thinking about starting a family. Then one day, she went for a run and an aneurysm burst in her brain. She nearly died. She lost her sense of smell, the sight in her left eye, and was forced to the sidelines of the life she loved. Jessica’s journey to recovery began in the kitchen as soon as she was able to stand at the stovetop and stir. There, she drew strength from the restorative power of cooking and baking. Written with intelligence, humor, and warmth, Stir is a heartfelt examination of what it means to nourish and be nourished.

Woven throughout the narrative are 27 recipes for dishes that comfort and delight. Stir is sure to inspire, and send you straight to the kitchen.

Not only is Jessica Fechtor a bestselling author, but she writes the popular food blog, Sweet Amandine. Filled with delicious recipes and gorgeous photography, she has handcrafted her own scrumptious corner of the internet. She is a PhD candidate in Jewish Literature at Harvard University, and lives with her husband and daughters in San Francisco. She doesn’t believe in secret recipes. 

Below, I want to share with you one of my favorite passages and recipes from Stir: 

“Chapter 8: Just in Case”

“Kale and Pomegranate Salad

My mom still pokes fun at me for a phone call she received one night that week, after Eli and I made a salad together for dinner. “Mom,” I said, “he cut the mushrooms just right.” I had found a guy who shared my salad aesthetic, and while I admit that salad compatibility does not necessarily correlate with romantic compatibility, there is something to be said for standing at the counter together, rinsing, drying, slicing, talking about whatever, and ending up with a big bowl of salad that suits you both to a T.

Here’s a salad we make as often as we can each fall while pomegranates are in season. The dressing gets its zing from pomegranate molasses, something I first tried at a Seattle restaurant called Sitka and Spruce, where they drizzle the sweet-tart syrup over yogurt and sautéed dates. The dish was genius, and I was hooked. I bought a bottle of pomegranate molasses when I got home—you can find it at Middle Eastern markets and a lot of mainstream grocery stores—and I’ve kept some on hand ever since. I brush it with olive oil over carrots and beets before roasting, add it by the tablespoon to glasses of sparkling water, spoon it over hot oatmeal, swirl it into yogurt, and whisk it into dressings like the one here.

I like my dressing on the sharp side, especially in a salad with such strong, sturdy ingredients. If you want to tone it down, add more olive oil by the teaspoon, whisking and tasting between each addition, until the balance is right for you.

One more quick note: This salad calls for dinosaur kale, the flat, dark green kind also known as lacinato or Tuscan kale. I prefer it in its raw form over curly kale, which can be tougher and harder to chew.

For the salad:

  • 12 leaves dinosaur kale, stripped of their stems and thinly sliced
  • ½ head of radicchio, thinly sliced
  • 4 radishes, thinly sliced
  • Seeds from half a large pomegranate (about ½ cup)
  • A handful or two of roasted and salted pistachios, shelled

For the dressing:

  • 5 tablespoons extra-virgin olive oil (plus more to taste; see headnote)
  • 2 tablespoons red wine vinegar
  • 1 tablespoon pomegranate molasses
  • ½ teaspoon Dijon mustard

Put all the salad ingredients in a large bowl. Shake or whisk together the dressing ingredients in a jar or mixing bowl. Depending on how heavily dressed you like your salad, you may end up with more dressing than you need. Start with half, toss, taste, then add more, as needed. Serves 4.”

So, in honor of the paperback release of STIR, I am giving away a copy of this book to one lucky reader! To enter, simply click on the rafflecopter below. 

 a Rafflecopter giveaway

This giveaway will end on April 11, 2016 at 11:59pm. Open to U.S. residents only. 

You can also purchase STIR on Amazon today!

You can follow Jessica on Twitter: @sweetamandine and Instagram: @sweetamandine.

Disclaimer: I received one or more of the products mentioned above for free.  Regardless, I only recommend products or services I use personally and believe will be good for my readers. I was not paid to write this review.


The Fully Raw Diet: 21 Days to Better Health

Ten years ago, FullyRaw founder Kristina Carrillo-Bucaram transformed her healthy by overhauling her diet with vegetables, fruits, nuts, and seeds – 100% fresh, raw, and ripe. She is now the vivacious, uber-healthy force behind a fast-growing raw lifestyle brand, joyfully sharing her nutrition-packed food with countless fans on social media and beyond. 


The Fully Raw Diet offers a 21-day plan offers to help readers jumpstart a clean, plant-based approach to eating based on the trusted “80/10/10” diet. Detailed menus and exercise plans make the transition to raw foods easier than ever, and personal stories from Kristina’s own journey supplement each week’s materials. Not ready to go all in? I wasn’t either, but Krisitina encourages us to try just one Fully Raw meal a day, which I can do and can still reap amazing health benefits from. 

I love all the smoothie, salad, main dishes, and better-for-you dessert recipes, such as Lemon-Ginger Blast, Spicy Mango Basil Salad, Melon Pops, and Caramel-Apple Cups. Plus “noodle” dishes like Yellow Squash Fettuccine Alfredo and Fully Raw Pad Thai, yum! 


Disclaimer: I received one or more of the products mentioned above for free.  Regardless, I only recommend products or services I use personally and believe will be good for my readers. I was not paid to write this review.


Gluten-Free Wish List: Sweet and Savory Treats You’ve Missed the Most by Jeanne Sauvage

Gluten-Free Wish List: Sweet and Savory Treats You’ve Missed the Most is a cookbook that includes gluten free recipes for onion rings, bagels, and all of the other wheat-laden staples people miss most after eliminating gluten from their diets. Author Jeanne Sauvage, who chronicles her life with gluten on her blog the Art of Gluten Free Bakingproves that gluten-free should never be anything less than delicious.


When she learned of her own gluten intolerance and life threatening allergy to wheat, Jeanne began experimenting with how to bake gluten-free foods that taste just like their wheat counterparts. After lots of trial and error, she came up with lots of tasty, everyday recipes to satisfy her cravings for the foods she thought she would never be able to eat again. 

Whether diagnosed as celiac, living with gluten and wheat intolerance, or simply adhering to a healthier diet, anyone can enjoy each and every one of the 100 mouthwatering creations found here—from sweet treats like waffles, doughnuts, and chocolate chip cookies to savory favorites such as sourdough baguettes, ramen noodles, and fried chicken. With east-to-follow instructions and anecdotes describing each of her adaptions, Gluten-Free Wish List is  a journey through how a food restriction became a way of eating more healthfully and consciously without sacrificing flavor. Jeanne’s recipes don’t taste great for gluten free – they taste great period!

You can purchase Gluten-Free Wish List on Amazon for less than the $29.95 suggested retail price.


Disclaimer: I received one or more of the products mentioned above for free.  Regardless, I only recommend products or services I use personally and believe will be good for my readers. I was not paid to write this review.


Great Taste No Gluten Health System – Book Review & 15% off promo code




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For many, eliminating gluten may not be enough to bring about lasting relief. That’s because even if their diet is completely gluten-free, if they are eating foods and meals that encourage poor digestion, they may continue to suffer. And not even know why! So the key to real relief from gluten-related health issues is to not only eliminate gluten from your life, but also to help support your body’s digestive process in general to encourage the complete breakdown of all your foods and ease the overall burden on your digestive system.
The effects of poor digestion can reach far beyond your digestive tract and cause other problems from head to toe. Ok, maybe some of you do know that but, when your digestion is not carried out as it should be, that may also cause poor elimination of wastes and deficiencies of certain essential nutrients, which in turn can interrupt the proper functioning of all of your body’s cells, tissues and organ systems. Plus lacking needed nutrients can lead to frequent feelings of hunger, which can result in excess weight and obesity. So, it is crucial to help support your body’s digestive process to encourage the proper breakdown of all your foods, promote efficient elimination of wastes and absorption of nutrients, and ease the overall burden on your digestive system. And a great place to start with this health-supporting goal is by putting the power of nutritious real foods to work for you with the Great Taste No Gluten plan.
The Great Taste No Gluten, by Sherry Brescia, is a one-of-a-kind, gluten free eating plan that shows you how to recognize and avoid hidden sources of gluten, plus gives you a collection of delicious gluten-free recipes. But it doesn’t stop there. Because Great Taste No Gluten takes an additional giant step beyond all other gluten-free plans by teaching you the principles of proper food combining, which is an eating lifestyle that centers on pairing foods together that require similar digestive enzymes (acid versus alkaline) so as to make meals less taxing on the system and encourage more efficient and complete digestion.
Great Taste No Gluten is the only program ever developed that incorporates proper food combining principles with gluten-free recipes and guides! This plan not only guides you in avoiding gluten and recognizing it in various foods and other sources, but also includes 160 mouth-watering recipes and easy to follow guides for pairing foods together in your meals to promote easier digestion. With Great Taste No Gluten, you can still enjoy foods you love and delicious meals that will leave you satisfied.
The Great Taste No Gluten plan:
  • Will explain why gluten is such a problem these days for increasing numbers of people—and why gluten-related health problems will most likely continue to skyrocket
  • Will tell you about the many faces of gluten sensitivity, and why gluten-related symptoms go far beyond just a stomach ache or diarrhea
  • Will show you the many places that gluten may be hiding, including non-food sources of gluten you might not even be aware of
  • Will show you how simple it is to put together gluten-free meals that are easier for your system to break down and that taste positively spectacular
See for yourself what a difference it can make in how you feel when you not only eliminate gluten from your life, but also encourage your digestive system to work more like it should! Use promo code hbaf2015 to save 15% off your purchase of Great Taste No Gluten. (code never expires)
The Great Taste No Gluten plan includes these Four Key Guides:
Guide #1: Unraveling the Gluten-Free Mystery
  • Why gluten in our food supply has exploded over the last century
  • The difference between a gluten allergy, gluten intolerance, gluten sensitivity and Celiac disease, and why the tests for each are different (and if you’ve only gotten one test, you have not been completely tested for a gluten problem)
  • All the places gluten is hiding beyond the obvious bread, pastries and pasta (including non-food sources of gluten)
  • The basic food combining principles and how to pair together foods to create satisfying gluten-free meals that can leave you feeling a whole lot better after eating
Guide #2: Your Gluten-Free Kitchen
  • How to have a well-stocked gluten-free pantry, refrigerator and freezer
  • What foods are inherently gluten-free
  • What utensils and appliances are helpful for creating delicious gluten-free dishes
  • How to avoid cross-contamination when preparing both gluten-free and non-gluten-free foods
Guide #3: Gluten-Free Substitutions
  • Wheat-based flours
  • Various herbs and spices
Guide #4: Gluten-Free Grain Guide
This handy guide details several gluten-free flours, meals, grains and seeds to incorporate into your gluten-free cooking, which can help make the transition to gluten-free cooking easy and delicious, and ensures that you will still be able to enjoy the nutty flavor of grains in your favorite dishes.

The cookbook really lives up to expectations. Sharing the same proven food-combining techniques for better health, it gives you more than 160 of the most delicious recipes for soups, stews, meats, pasta dishes, seafood, salads, desserts, breads, snacks, and dressings you’ve ever tasted. The recipes I’ve made so far are delicious delicious AND super easy to prepare! The recipes call for ingredients that I have on hand or are easy to find, nothing too expensive, hard to find, or just plain bizarre that you think to yourself when will I ever use that again? I also learned so much about how to properly combine foods so that they digest properly and I don’t feel so bloated. Thank you Sherry!  

Use promo code hbaf2015 to save 15% off your purchase of Great Taste No Gluten. (code never expires)


Disclaimer: I received one or more of the products mentioned above for free.  Regardless, I only recommend products or services I use personally and believe will be good for my readers.

Send Me Gluten Free: Gluten Free Subscription Box


THE SWIFT DIET: 4 Weeks to Mend the Belly, Lose the Weight, and Get Rid of the Bloat

This past week THE SWIFT DIET: 4 Weeks to Mend the Belly, Lose the Weight, and Get Rid of the Bloat, by Kathie Madonna Swift, MS, RDN and Joseph Hooper, went on sale. This offers sane nutritional advice that’s easy to sustain.


THE SWIFT DIET is the new, revolutionary health and diet plan which shows women how to fix their digestive problems and lose weight permanently, by changing the way they eat and altering their gut bacteria.

THE SWIFT DIET introduces us to the microbiome – the collection of genes belonging to the bacteria that live inside our bodies. These bacteria impact just about every aspect of our lives, from food cravings and how our bodies store fat, to our emotions, our digestion and our immune system response. The good news is, by paying close attention to how you eat and how you live, you can influence how the microbiome behaves for the better. In other words, “Take care of your gut bacteria, and they’ll take care of you!”

We’ve all heard the statistics – roughly two thirds of American adults are either overweight or obese — but what hasn’t been talked about is the massive and rapid rise of digestive problems (often called “irritable bowel”) particularly in women. I’ve suffered from this for over 10 years now. Ugh. Now, new groundbreaking research shows that with the right diet, people can change their gut bacteria to more closely resemble the bacteria that helps keep lean people lean, and healthy.

Kathie Swift, aka: “the Gut Goddess” shares four weeks of delicious meal plans, healthy recipes and stress-reducing lifestyle to help banish gas and bloat, improve digestion, sharpen concentration, boost energy, clear up skin, and reduce tension and worry.

THE SWIFT DIET is an easy-to-follow, step-by-step guide to a healthier way of life. Incorporating innovative research, a positive message and a delicious eating plan, THE SWIFT DIET will, at last, enable you to get the weight off and heal your belly – for good!

Below, is a quick and delicious quinoa recipe—an easy, back-to-school– meal for kids and parents that works well for the dinnertable or the lunchbox.


Quinoa Lentil Tabouli with Olive Herbed Pesto
Serves 3
Write a review
Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
  1. ½ cup of quinoa, rinsed and soaked
  2. 1 cup water
  3. 1 14½ ounce can lentils, trained
  4. 2 tablespoons Olive Herbed Pesto (below)
  5. 1 small cucumber
  6. 4 plum tomatoes, diced
  7. 1 carrot, diced
  8. 3 cups mesclun greens
For the pesto
  1. ½ cup fresh herbs, cleaned and loosely packed (basil, parsley, mint, cilantro, etc)
  2. 2 tablespoons extra-virgin olive oil
  3. 2 tablespoons pitted olives
  4. 1 tablespoon miso
  5. 2 tablespoons freshly squeezed lemon juice
  6. 2 tablespoons water
  7. ½ teaspoon ground turmeric
  1. In a small saucepan, place the quinoa and water. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for about 15 minutes until the quinoa is tender. Set aside to cool.
  2. Mix the cooled quinoa and lentils with the pesto. Add in cucumber, tomato, and carrot.
  3. Place all of the Pesto ingredients in a blender or in the bowl of a small food processor and process until smooth.
  4. Serve over the greens.
Gluten Free Boston and Beyond http://glutenfreebostonandbeyond.com/


You can purchase The Swift Diet online here

 Disclaimer: I received one or more of the products mentioned above for free.  Regardless, I only recommend products or services I use personally and believe will be good for my readers. I was not paid to write this review.


THE GLUTEN-FREE CHEAT SHEET: Go G-Free in 30 Days or Less


THE GLUTEN-FREE CHEAT SHEET: Go G-Free in 30 Days or Less by gluten-free maven April Peveteaux (author of Gluten is My Bitch) is now available for purchase (beginning July 7th). Last month I was contacted by the publishers to let me know that my blog is mentioned in the back of her book as a suggested local resource/gluten-free blogger! OMG! I was thrilled and couldn’t wait to get my hands on a copy and show the world! What an honor to be mentioned in her book (although I am not a college student, so I’m not sure where she is getting her info from). So, you can imagine my delight when a sample showed up in the mail a few days later. I could not wait to read it! 

In THE GLUTEN-FREE CHEAT SHEET: Go G-Free in 30 Days or Less, April Peveteaux shares solutions for those moments of “You mean I can’t eat that either?!” After her own celiac disease diagnosis in 2011, she raged against the bread machine and experienced the various stages of gluten grief. The good news? She’s survived to tell the tale and has a whole lot of fantastic ideas and recipes to share to make you forget about your gluten free woes. Spunky and sage, April helps anyone navigating this new diet change, proving you can eat well without white flour. Whether you have celiac disease, gluten sensitivity, a wheat allergy, or another autoimmune disease that requires you to eliminate gluten from your diet, this book can help guide you through your first 30 days of going gluten free. 

Here are two of my favorite recipes: 




In addition to 100 delicious and simple recipes, The Gluten-Free Cheat Sheet has 30 days of menus and meal plans, and is the gluten-free consumer’s guide to survival, tackling issues like myths and facts about gluten, and how to eat safely out at restaurants.

You can purchase The Gluten-Free Cheat Sheet on Amazon (list price is $14.95 but it’s on sale for $13.19!)

Disclaimer: I received one or more of the products mentioned above for free.  Regardless, I only recommend products or services I use personally and believe will be good for my readers. I was not paid to write this review.


The Paleo Recipe Book


The Paleo Recipe Book is one of the leading digital Paleo cookbook publications. It contains 372 recipes and, unlike many cookbooks out there, each recipe has a picture and macronutrient breakdown.

A real power compilation of Paleo recipes that cover all categories of dishes. The cookbook is an instant access eBook.

This comprehensive cookbook will guide you through just about any type of food preparation possible. 

Most nights people re looking for meals that can be prepared quickly or with the least involvement possible, and not everybody enjoys spending hours in the kitchen and that the need to prepare all your food can seem like a chore. For this reason, most recipes found in this book are quick and simple to prepare and don’t require any special equipment.

This book can be accessed anywhere and allows you to print out your favorite recipes, take notes, tweak the recipes to your own tastes, substitute similar ingredients use your creativity and have fun around the act of cooking food. Preparing and eating food should be a relaxing activity and a time to unplug from the hectic lives many of us live. Most of the time, vegetables, meats and fats can be substituted for different choices for an equally great result. 

This book is written with a global scope in mind to accommodate people with diverse backgrounds and food choices. None of the recipes you’ll find in here will call for any type of grain, legume, added sugar or vegetable oil, which are the main problem causing foods in today’s society. 

This book includes a handy list of popular or widely available Paleo foods, which you can refer to before going grocery shopping to get new ideas and to diversify your diet.

Meat: beef, pork, lamb, veal, rabbit, goat, sheep, horse, bison, wild boar.

Game meat: Deer, pheasant, bear, moose, woodcock, elk, duck, rabbit, reindeer, wild turkey.

Poultry: Chicken, turkey, duck, quail, goose.

Fish: Salmon, tuna, trout, bass, halibut, sole, haddock, turbot, walleye, tilapia, cod, flat- fish, grouper, mackerel, anchovy, herring.

Shellfish: Crab, lobster, shrimp, scallops, clams, oysters, mussels.

Fats: Avocados, avocado oil, olive oil, coconut oil, butter, clarified butter (ghee), lard, tallow, duck fat, veal fat, lamb fat, fatty fishes (sardines, mackerel, salmon), nut butters, nut oils (walnut, macadamia), coconut flesh, coconut milk.

Eggs: Chicken eggs, duck eggs, goose eggs, quail eggs.

Vegetables: Celery, tomatoes, bell peppers, onions, leeks, kohlrabi, green onions, eggplants, cauliflower, broccoli, asparagus, cucumber, cabbage, Brussels sprouts, artichokes, okra, avocados.

Green leafy vegetables: Lettuce, spinach, collard greens, kale, beet top, mustard greens, dandelion, swiss chard, watercress, turnip greens, seaweeds, endive, arugula (rocket), bok choy, rapini, chicory, radicchio.

Root vegetables: Carrots, beets, turnips, parsnips, rutabaga, sweet potatoes, radish, Jerusalem artichokes, yams, cassava.

Winter squash: Butternut squash, spaghetti squash, acorn squash, pumpkin, buttercup squash.

Summer squash: Zucchini, yellow summer squash, yellow crookneck squash.

Fruits: Bananas, apples, oranges, berries (strawberry, cranberry, blueberry, blackberry), grapefruit, pears, peaches, nectarines, plums, pomegranates, pineapple, papaya, grapes, cantaloupe, cherries, apricot, watermelon, honeydew melon, kiwi, lemon, lime, lychee, mango, tangerine, coconut, figs, dates, passion fruit, persimmon.

Nuts and seeds: Pistachios, Brazil nuts, sunflower seeds, sesame seeds, pumpkin seeds (pepitas), pecans, walnuts, pine nuts, macadamia nuts, chestnuts, cashews, almonds, hazel- nuts.

Mushrooms: Button mushroom, portabello, oyster mushroom, shiitake, chanterelle, crimini, porcini, morel.

Fresh and dried herbs: Parsley, thyme, lavender, mint, basil, rosemary, chives, tarragon, oregano, sage, dill, bay leaves, coriander.

Spices: Ginger, garlic, black pepper, hot peppers, star anise, fennel seeds, mustard seeds, cayenne pepper, cumin, turmeric, cinnamon, nutmeg, paprika, vanilla, cloves, chilies.

Other features I like about this book:

  • Explanation of good fats to use in your paleo kitchen. Don’t shy away from fats as the good ones are very healthy for you and should be a main part of your diet.
  • How to choose and cook the prefect cut of steak. 
  • Pictures with every recipe.
  • Recipes use ingredients I often buy or have in my pantry. 
  • An 8 week meal plan is included
  • 4 cheat sheets to make your life simple: Troubleshooting Paleo, coconut milk, Paleo flours & thickeners, portion sizes.
  • Desserts!! Desserts are an option that many people miss when going on a Paleo diet. It doesn’t have to be this way! This additional cookbook is designed to help you create just that; mouth watering and healthy Paleo desserts that will make skeptics rethink their idea that a Paleo diet is boring or tasteless.

Serves 4
Write a review
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
  1. 4 boneless chicken breast halves;
  2. 1 tbsp almond butter;
  3. 2 tbsp homemade mayonnaise;
  4. 1 tbsp lemon juice;
  5. 1 clove garlic, minced;
  6. 2 tbsp cilantro, finely chopped;
  7. 2 tbsp slivered almonds;
  8. Sea salt and freshly ground black pepper to taste;
  1. Preheat your oven to 375 F.
  2. Place the breast halves between two pieces of plastic wrap and pound them until they are about 1⁄4-inch thick;
  3. Combine the almond butter in a bowl together with the mayonnaise, lemon juice, garlic and cilantro.
  4. Place the chicken breasts on a greased baking sheet, season them to taste with sea salt and freshly ground black pepper and spread the almond but- ter and mayonnaise mixture evenly on them.
  5. Sprinkle the slivered almonds on top and place in the oven to cook for about 25 minutes, until well cooked.
Gluten Free Boston and Beyond http://glutenfreebostonandbeyond.com/

 You can purchase The Paleo Recipe Book for $25 (on sale from $39) here
Disclaimer: I received one or more of the products mentioned above for free.  Regardless, I only recommend products or services I use personally and believe will be good for my readers.




For over 30 years, Bob’s Red Mill has been committed to providing the very best in gluten free flours, cereals, baking mixes, and grains. They go to great lengths to ensure the integrity of their products- event building a separate gluten free packaging division to make sure their products maintain their gluten free purity. 

I don’t think I know anyone who eats a gluten free diet that has not, at some point, tried Bob’s Red Mill’s products. I eat them all the time. My favorites are the gluten free cookie mix, quinoa, oats, and the entire range of nut and bean flours!

So when I was asked if I would like a copy of the new cookbook (our January 2015), Bob’s Red Mill Everyday Gluten-Free Cookbook: 281 Delicious Whole-Grain Recipes, I was super excited! I am always looking for new and fun recipes to make for dinner using whole grains and simple, healthy ingredients. 

This cookbook is an outstanding, innovative collection of gluten-free recipes for those on a gluten free diet or just looking to add more whole grains to their diets. Written by Camilla Saulsbury, an award-winning recipe developer and bestselling author, she has created 281 recipes that showcase the health benefits of a gluten free diet, with recipes that are immensely delicious and creative. And Camilla’s recipes can be enjoyed throughout the day — from satisfying breakfasts to evening dinners. These sublime recipes are proof positive that good taste and gluten free options are not mutually exclusive.



This cookbook showcases the breadth, depth and versatility of Bob’s Red Mill’s gluten free grains. More people than ever before are seeking ways to cut back on gluten or completely eliminate it from their diet, whether because of celiac disease, an array of allergies or a variety of other health reasons. And one of the simplest and most delicious ways to make the transition to a gluten free diet is not to eliminate all grains, but rather to embrace the wealth of ancient grains that are naturally gluten free.


The bounty of these nutrient-dense ancient grains is astounding, from amaranth to quinoa, millet, teff and so much more, and Bob’s Red Mill is dedicated to making these once unfamiliar grains readily available. The introductory sections of this book teach you everything you need to know about the gluten free grains and flours used in the recipes, as well as a diverse array of other natural ingredients that can help turn those grains into an extraordinary variety of entrées, side dishes and treats. So read up, and then dive in and start cooking your way to delicious, naturally gluten free, easy-to-make everyday meals!

Features & Fun Facts you will Learn from this cookbook

  • Did you know that gluten is hidden in thousands of products you would never think to suspect, from meats to flavorings to popsicles?
  • What are the top 12 most pesticide-contaminated fruits and vegetables in America?
  • What are the least contaminated fruits and vegetables in America?
  • In addition to its convenience, frozen produce can sometimes be more nutritious than fresh.
  • Reading organic labels can be a challenge. Learn what the 4 most common labels/claims mean.
  • Amaranth was a staple food of the pre-Columbian Aztecs in Mexico and Peru.
  • A growing body of research indicates that amaranth can help fend off a variety of cancers.
  • Chia seeds were once a power food of the ancient Aztec civilization.
  • When combined with liquid, chia seeds swell and form a gel that can be used as an egg substitute in baked goods.
  • Despite its name, buckwheat has no relation to wheat whatsoever. Rather, this naturally gluten-free grain is the seed of a plant related to rhubarb.
  • Recent findings suggest that buckwheat actually has a glucose-lowering effect.
  • Millet’s history as a cultivated crop dates back to 6000 BC in China, where it was once considered one of the five sacred crops and was, for thousands of years, the primary grain of northern China.
  • High in fiber and protein, millet helps to keep the digestive tract operating smoothly and lowers the risk of diabetes and heart disease.
  • Oats are one of the most nutritious, powerful foods you can eat.  What really sets oats apart is how they benefit digestion.
  • Oats lower cholesterol, boost immunity, accelerate wound healing and improve the functionality of antibiotics.
  • Quinoa is classified a super-food by nutritionists and a “super-crop” by the United Nations.
  • The National Academy of Sciences calls quinoa “one of the best sources of protein in the vegetable kingdom.”
  • Rice is one of the most ancient cultivated foods. Beyond being naturally gluten-free, brown rice is rich in antioxidants and minerals such as selenium and manganese.
  • Like many other whole grains, brown rice is high in fiber, which assists in weight loss and maintenance, digestive health and stabilization of the body’s blood sugar levels.
  • Sorghum, an ancient cereal grain that’s a staple crop in India and throughout Africa, has long been considered a safe grain alternative for people who cannot tolerate gluten.
  • Teff, native to Ethiopia and smaller than any other grain, has origins that can be traced back between 4000 and 1000 BC. Teff is high in resistant starch, a type of dietary fiber that benefits blood sugar management, weight control and colon health.
  • What are the best ways to prepare the above grains?
  • Can I freeze cooked whole grains?
  • What do I need to have in my everyday gluten-free pantry?
  • Psyllium husk can also be used as an egg substitute for those with egg sensitivities.
  • Whole grains and fresh produce go hand in hand. Learn which fruits ripen, which do not.

You can purchase Bob’s Red Mill Everyday Gluten-Free Cookbook: 281 Delicious Whole-Grain Recipes on Amazon for $19.05

Camilla Saulsbury is a freelance food writer, recipe developer, cooking instructor and creator of the healthy cooking blog powerhungry.com. She has been featured on The Food Network, Today, Good Morning America and Katie, and in The New York Times. She is also a fitness trainer and endurance athlete. Camilla resides in Texas.


Disclaimer: I received one or more of the products mentioned above for free.  Regardless, I only recommend products or services I use personally and believe will be good for my readers. I was not paid to write this review. 

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Cooking with SweetLeaf Stevia Cookbook and New Fall Flavors

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I was first introduced to SweetLeaf Stevia Liquid Sweet Drops back in January. SweetLeaf Liquid Stevia Sweet Drops, made with stevia leaf extract and natural flavors, can be added to foods or beverages – from yogurt to oatmeal, water to coffee, sauces to smoothies – for sweet, sugar-free flavor without any bitterness or aftertaste.

The drops are available in over 20 flavors (everything from Vanilla Crème to Lemon Drop to Watermelon) and come in a convenient dropper bottle. A little Sweet Drops flavor goes a long way, making every bottle an impressive, and tasty value.

SweetLeaf has two new holiday flavored SweetDrops: Peppermint Mocha and Pumpkin Spice; which I’ve been loving!


With chilly autumn mornings and nights, it’s that time again for Pumpkin Spice lattes and Peppermint Mocha hot chocolate! Adding a few drops of Pumpkin Spice or Peppermint Mocha Sweet Drops to my morning coffee or steamed milk makes for an easy treat, or for a cold twist, freeze coffee or espresso into cubes and blend with milk and Sweet Drops. I can easily replicate my favorite blended drinks. It not only saves me money, but also calories!

SweetLeaf Stevia is a 100% natural sugar alternative. All products are gluten-free, calorie free, carbohydrate free, and contain a zero glycemic index (which means that your blood sugar is not altered, making this a perfect sweetener for everyone, including people with diabetes).

Not only are nights getting colder, but the holidays are fast approaching, and everyone is starting to look for the perfect recipe… Well look no further! Wisdom has recently published Cooking with SweetLeaf Stevia a 119-recipe cookbook.

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Inside, most recipes feature SweetLeaf Stevia Sweetener or Liquid Stevia Sweet Drops to sweeten, cook or bake with. While still maintaining a delicious and delectable taste, these guilt-free recipes contain low- to no- sugar recipes that are suitable for the entire family. Each recipe is uniquely sweet and flavorful, providing snacks and meals for every day as well as holidays, gatherings, parties and more!

Cooking with SweetLeaf Stevia is filled with creative ways to use SweetLeaf. Some of my favorite recipes include: Sweet Carrot Muffins, Chicken Adobo, Mango Melon Salsa, Chocolate Fudge, and Orange-Strawberry Smoothie.

You can purchase SweetLeaf Stevia products and Cooking with SweetLeaf Stevia online.