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Friday Favorites 9.26.14: New links, recipes, meditations, and more

Favorite Fall Recipes, Meditations, Resources, and More for Friday Favorites 9.26
 
Happy Friday! TGIF. Can you believe it’s officially fall? My husband and I snuck in one last trip to the Jersey shore last week. We took the pup and met my parents for a long weekend – it was wonderful soaking up the last days of summer. 
 
Our trip to the NJ Shore
 
I think fall might be my favorite season. When we were in Los Angeles, I definitely missed the change in seasons, and now that we’re in New Jersey, I’m excited for cooler temps, pumpkins, and boots.
 

I held onto summer as long as I could, though. After moving to Princeton smack in the middle of a brutal winter last year, I wanted to savor every second of summer with these Cinnamon Grilled Peaches, Blueberry Coconut Mini Muffins with Lemon Frosting, and this Mango Chia Pudding Parfait, but now I’m ready, and it seems like you guys are, too!

What kinds of fall recipes would you like to see on Made to Glow? 

My favorites from last year are the Chocolate Pumpkin Parfait, Flourless Pumpkin Pancakes, and the Pumpkin Spice Green Smoothie (which are all also the most popular posts on MTG right now!). 
 
Flourless Pumpkin Pancakes (Gluten-free, Dairy-free)

Flourless Pumpkin Pancakes (recipe on madetoglow.com)

I love the fall recipes floating around Pinterest lately. And, I’ve seen a ton of fall recipes with coconut flour recently – it seems like everyone’s on the coconut flour bandwagon, which I love. I like to bake with coconut flour (I like this one and this one) because it’s gluten-free, subtly sweet (so you can use less added sweetener), and high in fiber. Here are some tasty-looking treats with coconut flour that I saw this week:
 
Perfect Pumpkin Pancakes from FemFusion Fitness
Chocolate Raspberry Coconut Flour Cupcakes from The Nourishing Gourmet
Pumpkin Coffee Cake from PaleOMG
Best Apple Crisp Recipe from Wellness and Workouts 

Other favorite links from this week:

Gluten-free, Vegan Fudge Chunk and Berry Shortcake Popsicles

Fudge Chunk (left) and Berry Shortcake (right)

Did you catch this Mango Nectarine Smoothie (+ 8 Tips for the Best Smoothies) and Late Summer Loaded Veggie Salad on Red and Honey recently? I’ve just been asked to become a regular contributor! Keep your eyes out for more guest posts around the web about natural digestion aides, ways to ‘green’ your kitchen, and more.
 
Lastly, I’m delighted to announce that Alicia won the Flackers and Seedsters Giveaway! Congrats, and thanks to all for entering. If you didn’t win, you can still find a discount code here
 
Have a wonderful weekend, friends!
 

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Flackers Crackers & Seedsters Review, GIVEAWAY, and Discount Code

I have an awesome review, giveaway, and discount code for you guys today! The lovely folks at Doctor in the Kitchen sent me two huge sample packs of their Flackers crackers and their newest line, Seedsters. They’re also generously sharing variety packs of both with one lucky winner!

You guys know I’m a huge fan of chia, flax, hemp, and other seeds, so you can imagine I was pretty excited to receive these variety packs! What I love about these crunchy crackers is that they use a short list of real-food ingredients – no nasty stuff – and taste yummy while adding a good amount of nutrition to your day. I’ve loved sharing my variety packs with friends and coworkers, and have gotten many of them hooked. Both are perfect for dipping and munching, and come in a variety of flavors.

See my review of both the Flackers and Seedsters, my favorite flavors and suggested uses, and a discount code for grabbing your own below! 

Seedsters & Flackers Variety Pack for the Made to Glow Review and Giveaway

Flackers

These crunchy crackers are made with organic, sprouted flax seeds, making them easier to chew, digest and be absorbed by your body. They are dehydrated at low temperatures to ensure that all the nutrients, including the omega-3’s and important enzymes remain vitalized and stable. They’re also:

  • Gluten free, raw, vegan, and nut free;
  • Contain a good amount of fiber, protein, and Omega 3’s (See Nutrition Info Here); and
  • Made of real food, organic ingredients.

The Cinnamon and Currants flavor is my favorite (pictured below), and was also the most popular among friends and colleagues. They’re delicious slathered with nut butter and sliced figs! I also like the Savory flavor covered with hummus or fresh avocado. I’m already planning to use the Rosemary Flackers with a creamy bean dip during the holidays. 

Cinnamon and Currants Flackers

Seedsters

Seedsters are a sprouted seed snack made with sunflower, flax, and chia seeds. I think I might even like them more than the Flackers – something about their small size makes them perfect for dipping, munching, or breaking up into small seed clusters to throw on salads, oatmeal, yogurt, and more. They’re also:

  • Gluten free, raw, and vegan;
  • Contain a good amount of fiber, protein, and Omega 3’s (See Nutrition Info Here); and
  • Made of real food, organic ingredients.

Again, my favorite flavor is the Cinnamon and Currants – perfect for throwing into my steel cut oats (as pictured below with peanut butter, coconut shreds, and cacao nibs) or in my fall Chocolate Pumpkin Parfait. I also love throwing the other flavors, especially the Sweet Onion and Garlic, into salads to act as ‘croutons’. The only bad part about them is they get in your teeth, so make sure to floss after to avoid a speckled smile ;) 

Seedsters giveaway on Made to Glow - get your variety pack!

Win a variety pack of Seedsters on Made to Glow

Want your own variety packs of Flackers and Seedsters?

Doctor in the Kitchen has kindly offered to gift 1 reader with a variety pack of Flackers (5 varieties) or Seedsters (4 varieties)! This giveaway will run until 11:59pm PST Thursday, September 25, 2014. I will randomly pick and announce the winner Friday, September 26th.

To enter the giveaway, please leave a comment on this post letting me know you want to enter to win the Flackers and Seedsters variety packs. 

Good luck! No purchase is necessary. The winner will be randomly chosen and contacted by email for a shipping address to receive the variety packs. 

BUT! In case you don’t win…

All Made to Glow readers will receive 20% off their purchases from Doctor In the Kitchen.com. Use the code madetoglow at checkout through December 31, 2014. 

Flackers and Seedsters can be found at Whole Foods Markets and various health food stores throughout the country (for locations, click here). You can also find them online in the Made to Glow Amazon Shop or through the links below (your support is sincerely appreciated) or www.drinthekitchen.com.

Purchase my favorites:

 

I’d love to connect with you on social media - 

For day-to-day recipes, pictures, resources, and tips,

follow Made to Glow on 

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 Have you seen the Made to Glow Amazon Shop?

It’s full of my favorite products – from food to kitchen gadgets to books to body products. Check it out!

Disclaimer: I was sent a complimentary variety pack of Flackers and Seedsters, but I am under no obligation to post a positive review. All opinions are my own.

This post may contain affiliate links. If you purchase any products through the links in this post, Made to Glow will earn a small commission which helps to support the development of the site and is sincerely appreciated. I only recommend products that I use myself and recommend to clients. Thank you!

Cinnamon Grilled Peaches with Vanilla Coconut Whipped Cream (Gluten-free, Dairy-free)

Cinnamon Grilled Peaches with Vanilla Coconut Whipped Cream (Gluten-free, Dairy-free)

These cinnamon grilled peaches with vanilla coconut whipped cream are the perfect late summer dessert. 

Perfect for those evenings spent outside savoring the cooler nights. 

I’ve been making this all summer, but somehow it hadn’t made it on my list of posts-to-publish until a Labor Day BBQ with family. They raved about it, so I thought I’d share it here. It seems so simple (it is), but the flavors are outstanding. 

Cinnamon Grilled Peaches with Vanilla Coconut Whipped Cream (Gluten-free, Dairy-free)

It’s a real-food version of a classic summer treat, with just a couple of ingredients to let the flavor of the peaches shine… only cinnamon, coconut nectar, and peach grilled for just a few minutes until peaches are soft, warm, and gooey.

Cinnamon Grilled Peaches with Vanilla Coconut Whipped Cream (Gluten-free, Dairy-free)

I love that you don’t have to use brown sugar or butter to get an amazing dessert! Top with an easy non-dairy whipped cream or your favorite vanilla ice cream.

Cinnamon Grilled Peaches with Vanilla Coconut Whipped Cream (Gluten-free, Dairy-free)

 

Cinnamon Grilled Peaches with Vanilla Coconut Whipped Cream (Gluten-free, Dairy-free)
 
Prep time
Cook time
Total time
 
This fantastic warm, caramelized peach dessert wows without any butter, oil, or brown sugar.
Author:
Ingredients
  • 2 TB coconut nectar
  • ¼ tsp cinnamon
  • 3 soft, ripe peaches
Instructions
  1. Heat your grill.
  2. Wash and halve your peaches.
  3. Whisk together the coconut nectar and cinnamon and brush on the cut side of the peach halves. Place the leftover coconut nectar/cinnamon mixture to the side.
  4. When your grill is hot, place the peaches cut side down on the grill on low-to medium heat.
  5. Leave on for 6-8 minutes, but watch them to make sure they don't burn. You want the peaches to start getting very soft. Then flip, and leave on another 5 minutes or so, until peaches are very, very soft and caramelized.
  6. While the peaches are cooking, make your vanilla coconut whipped cream.
  7. When the peaches are done, place them in a bowl. Drizzle with the leftover cinnamon/coconut nectar mixture, put a dollop of whipped cream or ice cream on top, and garnish with cinnamon.
  8. Enjoy!
Notes
*Peaches should be very soft and ripe before grilling. This will not work well with hard peaches.
*Serve immediately. This dish is best served with warm, just-grilled peaches.

Cinnamon Grilled Peaches with Vanilla Coconut Whipped Cream (Gluten-free, Dairy-free)

To make the vanilla coconut whipped cream, click here for the recipe

Products I used in this recipe: 

  1. Native Forest Organic Coconut Milk — 13.5 fl oz Each / Pack of 4
  2. Simply Organic Cinnamon Ground Certified Organic, 2.45-Ounce Container
  3. Coconut Secret – Raw Coconut Nectar Low Glycemic Sweetener – 12 oz.

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This post has been shared with Gluten-free Fridays.

Late-Summer Loaded Veggie Salad on Red and Honey

Late-Summer Loaded Veggie Salad (gluten-free, dairy-free)

Before everything turns to pumpkins, sweaters, and football, savor the last of summer’s bounty with this outstanding salad. 

I’m thrilled to be guest posting over at Red and Honey today with this beautiful dish that’s full of seasonal produce with a couple of super-filling, tasty, and nutritious super-star ingredients (see those gorgeous purple potatoes above? yum). 

Head on over to Red and Honey to read the full post. 

 

I’d love to connect with you on social media - 

For day-to-day recipes, pictures, resources, and tips,

follow Made to Glow on 

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 Have you seen the Made to Glow Amazon Shop?

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 This post has been shared with Gluten-free Friday

 

Mango, Coconut, and Chia Pudding Parfait (Gluten-free, Dairy-free)

Mango, Coconut, and Chia Pudding Parfait (Gluten-free, Dairy-free)

I’ve always been a fan of breakfasts that can be desserts and desserts that can be breakfast. How ’bout you?

Full of flavor, very satisfying, and LOTS of nutrition… this is a dish you can ‘indulge’ while feeling good about your choices.

Just like these Blueberry Coconut Muffins, this Lemon Coconut Frosting, my favorite Chocolate Mousse, and this perfect-for-fall Chocolate Pumpkin Fig Parfait.

And, now this Mango Coconut Chia Pudding Parfait.

Mango, Coconut, and Chia Pudding Parfait (Gluten-free, Dairy-free)

This dish has very little added sugar (if any, it’s up to you!) and lots of fiber and protein from the chia pudding. Did you know just 1 tablespoon of chia seeds has 6 grams of fiber and 3 grams of protein?!

The wow-factor in this dish is the mango, so make sure you use a super-sweet, ripe mango. It’s kind of like buying avocados – you want to grab one that is on the softer side, but not mushy, and has a little give when you squeeze it. If it’s too hard or too soft, it’s not going to be good.

Also, if I slice into a mango too early, I still peel and chop it into cubes then let it ripen in the fridge over the next couple days until it’s ready to use.

Mango, Coconut, and Chia Pudding Parfait (Gluten-free, Dairy-free)

This recipe is a little more involved than my usual super simple dishes, but it is so.worth.it.

Layers of sweet mango, vanilla coconut whipped cream, and chia pudding make one outstanding parfait.

The chia pudding is a snap to make, just put it all together before you go to bed and let it come together overnight in the fridge. The next day chop your mango, throw some of it into the food processor to puree, and quickly whip up your vanilla coconut cream. Not too hard, I promise! 

Mango, Coconut, and Chia Pudding Parfait (Gluten-free, Dairy-free)

A note about the vanilla coconut whipped cream. It works best if you whip it with a hand mixer, or stand mixer, as you need to really whip it up to get it light and airy. This means dirtying another appliance, but it’s worth it in my opinion. You could use the food processor to whip it up, but it’ll be more of a liquid and not be as similar to ‘whipped cream’. 

If you’re not familiar with making a coconut whipped cream, try Oh She Glow’s Step-by-Step tutorial. She lays it all out with pictures – super helpful! She also recommends flipping the can of coconut milk upside down to get the cream out – let me know if you try it.

Mango, Coconut, and Chia Pudding Parfait (Gluten-free, Dairy-free)

It makes 2 big servings… feel free to split them up into 4 smaller ones if you’d like!

Mango, Coconut, and Chia Pudding Parfait (Gluten-free, Dairy-free)
 
With layers of sweet mango, creamy vanilla coconut whipped cream, and chia pudding, this parfait is out of this world! Perfect for breakfast, dessert, or a yummy snack.
Author:
Ingredients
  • CHIA PUDDING:
  • 3 TB chia seed
  • 1 cup + 2 TB of unsweetened coconut milk (from a carton) or other non-dairy milk
  • A tiny splash of vanilla extract
  • A sprinkle of salt (I do 1 grind from my Himalayan pink salt grinder)
  • A tiny sprinkle of cinnamon
  • MANGO LAYERS:
  • 1 big mango, peeled and chopped
  • VANILLA COCONUT WHIPPED CREAM:
  • 1 can of classic, full-fat coconut milk
  • ½ tsp vanilla extract
  • Liquid regular or vanilla-flavored stevia (about 2-3 drops) or maple syrup to taste
Instructions
  1. Combine the chia pudding ingredients in a small jar or tupperware, stir, and let sit in the fridge overnight (or at least 3 hours). Also refrigerate the can of coconut milk at least overnight.
  2. The next day, add 1-2 more TB of unsweetened coconut milk (from a carton) to the chia pudding and stir til combined. Put to the side.
  3. Add 1 cup of chopped mango to your food processor and puree until smooth. Set to the side. Keep the rest of the chopped mango to the side.
  4. Open the can of coconut milk, scoop out the thick cream from the top (be careful not to get any of the liquid - you only want the cream), and put into a medium-sized mixing bowl. Try not to get any liquid into the mixing bowl (save the liquid for using in smoothies!). Use a hand mixer or stand mixer to whip the coconut milk until it becomes a whipped cream (takes a couple of minutes – stay with it.) Add in ½ tsp vanilla extract and the regular or vanilla-flavored stevia, or maple syrup, to taste (depends on your coconut milk brand) and whip it once more with your hand mixer to combine it all together. Taste and adjust as needed. Put to the side.
  5. Now you have your layers: chia pudding, pureed mango, chopped mango, and vanilla coconut cream.
  6. Have fun with it! Put each layer in a glass, bowl, or jar until you have a parfait. Just keep in mind that the heaviest layer is the chia pudding and the lightest is the mango puree and coconut cream. Mine goes: chia pudding on bottom then chopped mango, vanilla coconut cream, and pureed mango then repeat to the top of your glass, bowl, or jar.
  7. Top with a layer of vanilla coconut cream and chopped mango, and garnish with shredded coconut if you wish!
  8. Cover and store in the fridge for to 2-3 days.
Notes
- Native Forrest is a BPA-free brand of coconut milk.
- Make sure your can of FULL-FAT coconut milk has been refrigerated at least overnight and not jostled around at all. You want the coconut to solidify at the top of the can so you can scoop it out, while the coconut liquid stays in the bottom. Scoop out the cream carefully until you hit the liquid. For more help, check out the Coconut Whipped Cream Tutorial by Oh She Glows for step by step directions (linked in this post).
- I keep a few cans of coconut milk in the fridge at all times, so I never have to wait!

Products I used in this recipe: 

  1. Native Forest Organic Coconut Milk — 13.5 fl oz Each / Pack of 4
  2. Sweet Leaf Sweet Drops Vanilla Creme Flavored Liquid Stevia, 2-Ounce Bottle
  3. Simply Organic Cinnamon Ground Certified Organic, 2.45-Ounce Container

 

This post has been shared with Gluten-free Fridays, Real Food Recipe Round-up, Create and Share DIY and Recipe Party, and Foodie Fridays

 

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Disclaimer: This post may contain affiliate links. If you purchase any products through the links in this post, Made to Glow will earn a small commission which helps to support the development of the site and is sincerely appreciated. I only recommend products that I use myself and recommend to clients. Thank you!