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Nutritious Treats

Blueberry Muffin Banana Bread

Blueberry muffin banana bread is a cross between a blueberry muffin and the best banana bread you’ve ever had! This blueberry banana loaf can be made gluten and dairy free and is absolutely the best of both worlds between banana bread and a blueberry muffin!

I’m so excited to share this quick bread recipe that’s definitely not your average banana bread! Packed with fresh blueberries in every bite and a blueberry muffin top, this blueberry muffin banana bread will be your new favorite loaf that’s perfect to snack on in the summer.

As a recipe blogger and dietitian, I always try to push myself to elevate recipes both from a flavor perspective and from a nutritional standpoint. I want to share recipes that make healthy eating feel exciting, and that add more nutrition to your life in a fun way. To me, this blueberry banana bread checks both boxes and I can’t wait for you to make it!

I especially love this banana bread variation because it’s like the best of both words — a blueberry muffin and banana bread all packed into one delicious slice! The top gets a little hard like you’d expect on a bakery-style blueberry muffin, which is my favorite part.

This time of year I truly can’t get enough blueberries. They’re easy to eat in a bunch of different ways and nutritious to boot. A handful or a cup of blueberries is a good source of fiber, vitamin C and antioxidants. To add even more nutrition to this recipe

If you make it be sure to tag me on Instagram – I’d love to see!

Tips for Baking With Blueberries

To ensure your blueberries won’t sink to the bottom of your baked goods, toss fresh or frozen blueberries with an additional 1 tablespoon of flour before folding into the batter. In this case, I tossed it with the oat flour used in this recipe.

Another tip anytime you’re baking a quick bread is to make sure you don’t spray up the sides of the pan with cooking spray, just the bottom. Spraying up the sides might add too much moisture that could cause the bread to cave in.

Ingredients for Blueberry Muffin Banana Bread

  • oat flour — not all oat flour is gluten free, so if you’re looking for this recipe to be gluten free check the label on your oat flour or make your own using old-fashioned oats.
  • blanched almond flour
  • super ripe bananas
  • fresh or frozen blueberries
  • eggs
  • light brown or coconut sugar
  • coconut oil
  • butter — this is used for the crumb topping on top of the loaf. Use vegan butter for a dairy free loaf.
  • vanilla extract
  • cinnamon
  • nutmeg
  • salt
  • baking soda
  • baking powder

Equipment / Utensils

Blueberry-Muffin-Banana-Bread

Blueberry Muffin Banana Bread

Maggie Michalczyk, RDN
Blueberry muffin banana bread is the best of both worlds if you like blueberry muffins and banana bread. Extra moist and fluffy with a blueberry crumb topping, I know you'll love it!
Prep Time 20 mins
Cook Time 45 mins

Ingredients
  

  • 3 bananas medium-large
  • 2 eggs large
  • 3/4 cup light brown or coconut sugar
  • 1/4 cup coconut oil melted
  • 1 tsp. vanilla extract
  • 1 1/2 cup oat flour
  • 1 1/2 cup blanched almond flour
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 1 1/2 cup fresh blueberries

Blueberry Muffin Crumble Topping

  • 2 tbsp oat flour
  • 2 tbsp. light brown sugar
  • 2 tbsp. butter melted
  • 1/2 tsp. cinnamon

Instructions
 

  • Preheat the oven to 350 degree F. Line a loaf pan with parchment paper or lightly spray with cooking spray.
  • In a large bowl mash the bananas. Add eggs, brown sugar, melted coconut oil, and vanilla extract.
  • In a separate medium bowl, whisk oat flour, almond flour, cinnamon, nutmeg, baking powder, baking soda and salt.
  • Add dry ingredients to the wet and gently stir together with a wooden spoon until partially mixed together.
  • In a small bowl, toss blueberries with 1 tbsp. oat flour to coat.
  • Fold the blueberries into the batter and gently stir. It's ok if a couple streaks of flour remain.
  • Pour the batter into the prepared pan so that's in smooth and relatively even.
  • Stir together the ingredients for the crumb topping and sprinkle it over the loaf before putting it into the oven.
  • Bake for 45-50 minutes until a toothpick comes out with just a few crumbs. Let cool, slice and enjoy!

More Blueberry & Banana Recipes You’re Sure to Love

Nourishing Breakfast Recipes

Lemon Banana Blender Pancakes

Lemon banana blender pancakes are fluffy, tart and delicious for breakfast on any occasion! Easy to make gluten and dairy-free, they’re made with simple ingredients that are sure to already be in your fridge and pantry.

Brighten up any morning with a batch of these bright and super fluffy lemon banana pancakes. Easy to make in less than 30 minutes from start to finish, you’ll love how fresh and tart they are! I think it’s safe to say most of us have lemons, oats, bananas, and some type of milk and yogurt on hand which is why these pancakes are so perfect for breakfast on the weekend.

Grating fresh lemon zest both into and on top of these lemon banana pancakes adds so much freshness that naturally gives you a little energy boost in the morning too! I just love the lemon banana combo — it turned out so well in these lemon banana chia muffins which inspired these pancakes.

Throwing all of the ingredients together in a blender saves you from getting multiple bowls dirty (just make sure you wash the blender before the batter hardens!) and gets you the perfect consistency for pancake batter. I can’t wait to hear what you think of this pancake recipe!

Ingredients for Lemon Banana Pancakes

  • old-fashioned oatsuse gluten-free oats if preferred.
  • eggs
  • spotty bananas
  • maple syrup these pancakes are sweetened naturally with maple syrup, however they do get a lot of sweetness from the bananas so if you wanted to omit the maple syrup you definitely could!
  • plain or vanilla yogurtI recommend opting for yogurts that are lower in sugar and higher in protein. I used siggi’s 4% touch of honey flavor. To make these pancakes dairy-free use plant-based or coconut yogurt.
  • lemonsyou will need the zest and the juice! See below for my trick for getting more juice out of a lemon.
  • oat milkother non-dairy milk of your choice would also work.
  • vanilla extract
  • cinnamon
  • baking powder
  • salt

equipment / utensils

  • high-speed blender
  • zester
  • spatula
  • skillet or sauté pan

Tips for Making Lemon Banana Blender Pancakes

  • Get out all of the ingredients before you start making them. I like to do this for every recipe no matter how easy or complicated it might be. It helps to make sure you don’t forget anything.
  • Microwave the lemon to get more juice out of it. Check out this video for how to get more juice out of your lemons — it’s so easy!
  • Don’t flip them until they bubble. You want to give your pancakes a chance to rise a bit before flipping them. Look for little bubbles around the edges before flipping. This will also prevent you from flipping too early!
  • Don’t squish them down with the spatula once you’ve flipped them. You want your pancakes to have a little lift and bounce, so once you flip them, don’t squish them down with the spatula. I love how these can get really fluffy.
  • Wash the blender immediately after cooking the pancakes. The oat flour will harden and it will be a lot harder to scrub the blender clean if you wait! Wash as much of the batter out as you can, then fill the blender up about halfway with water and a few drops of soap. Run it on high, and it practically cleans itself!
lemon banana blender pancakes

Lemon Banana Pancakes

Maggie Michalczyk, RDN
Lemon banana pancakes made from oats are a fresh and fun take on pancakes that you’ll want to make for many weekend mornings to come. They’re fluffy, fresh, and tart to wake you up deliciously! 
Prep Time 5 mins
Cook Time 10 mins
Servings 2 servings

Ingredients
  

  • 1 1/2 cups old-fashioned oats⠀
  • 2 eggs⠀
  • 2 large spotty bananas⠀
  • 2 tbsp. maple syrup
  • 1/4 cup whole-milk yogurt or dairy-free/plant-based yogurt
  • 2 tbsp. oat milk or other milk of choice⠀
  • zest of 2 lemons
  • juice of 1 1/2 lemons⠀
  • 1 tsp. vanilla extract ⠀
  • 1 tsp. cinnamon⠀
  • 1 tsp. baking powder ⠀
  • pinch of salt ⠀

Instructions
 

  • Add all of the ingredients to a high-speed blender and blend until a pancake batter consistency forms. 
  • Heat a skillet and coat with butter or oil to prevent pancakes from sticking. Use a 1/4 cup to portion out the pancake batter onto the skillet. 
  • Once the edges start to bubble, flip. Repeat with remaining pancake batter. 
  • Top with extra lemon zest, yogurt & banana slices and a drizzle of maple syrup or honey if desired. Enjoy! 
Keyword lemon banana pancakes; pancakes; lemon; banana; banana pancakes; blender pancakes; oat pancakes

More lemon recipes & banana recipes you’re sure to love

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banana lemon blender pancakes made with oats, yogurt, banana, and fresh lemon
Nutritious Treats

Orange Pumpkin Bread with Cranberry Glaze

Orange pumpkin bread with fresh cranberry glaze is a flavorful and delicious take on pumpkin bread! Spiced with pumpkin pie spice, fresh orange zest and topped with a tart cranberry glaze, each slice is delicious, fluffy and flavorful. Made gluten free, it’s perfect for the season!

orange spice pumpkin bread with cranberry glaze
pumpkin bread made with siggis pumpkin yogurt

I love putting different twists on pumpkin bread based on the season and this cranberry orange spiced pumpkin bread makes for the perfect loaf for the month of december and the holidays! 

Fresh orange zest elevates and complements the taste of pumpkin and pumpkin spice so well and the tart cranberry glaze is the chef’s kiss on each slice. 

Made with my favorite flavor of siggi’s yogurt, pumpkin spice of course, I love a slice with a cup of coffee in the morning this time of year. The pumpkin spice yogurt adds an incredibly spongy texture to this loaf that I know you’ll love. Yogurt is definitely a pantry staple of mine that I like using in different ways like this and of course having as a healthy snack. 

Siggi’s is my favorite yogurt because it’s made with simple ingredients and not a lot of sugar. Not to mention the pumpkin & spice flavor is made with real pumpkin! You seriously cannot go wrong with any of their flavors and if you’re making this loaf when the pumpkin & spice flavor is not around feel free to substitute vanilla or plain whole milk siggi’s yogurt. 

pumpkin bread made with yogurt with fresh orange zest and cranberries

No matter the season, siggi’s is the only yogurt you’ll find in our fridge because it’s higher in protein and lower in sugar than many other yogurts you’ll find in the dairy aisle. Find out exactly what you should look for on a yogurt label in this post here.

P.s. siggi’s pumpkin spice is only around for a limited time (it’s seasonal!) so I recommend stocking up the next time you see these cups in the dairy aisle of your local grocery store! Visit their store locator to find a store that carries them near you.

Ingredients for Orange Pumpkin Bread with Cranberry Glaze 

  • oat flour
  • blanched almond flour
  • pumpkin pie spice 
  • cinnamon
  • baking powder
  • baking soda
  • salt
  • siggi’s pumpkin & spice yogurt – if you’re making this loaf when the pumpkin & spice flavor is not available, feel free to substitute vanilla or plain whole milk siggi’s yogurt. 
  • neutral olive oil 
  • honey 
  • pumpkin puree 
  • egg
  • orange zest
  • fresh cranberries
  • confectioners sugar 

Equipment / utensils 

gluten and dairy free pumpkin bread with fresh orange zest
orange spice pumpkin bread with cranberry glaze

Orange Pumpkin Bread with Cranberry Glaze

Maggie Michalczyk, RDN
A perfect holiday spin on pumpkin bread, this gluten-free orange spiced pumpkin bread with cranberry glaze is extra moist and full of flavor!
Servings 1 loaf

Ingredients
  

  • 1 1/2 cups oat flour
  • 1/2 cup blanched almond flour
  • 1 ½ teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup siggi’s pumpkin & spice yogurt
  • ½ cup neutral olive oil
  • 1/3 cup honey
  • ¼ cup pumpkin puree
  • 2 eggs
  • Zest of one orange

Cranberry glaze:

  • 1/2 cup frozen cranberries
  • 1 cup confectioners’ sugar

Instructions
 

  • Preheat the oven to 350F. Spray the bottom of a 9X5 loaf pan to prevent bread from sticking.
  • In a large bowl, combine the oat flour, almond flour, baking powder, baking soda, salt, pumpkin spice and cinnamon: set aside.
  • In a medium bowl, using a hand or stand mixer on low, mix together the yogurt, honey, egg, pumpkin puree, oil, blood orange zest and vanilla until well combined. Add wet ingredients to the dry ingredients and mix on until just combined. It’s ok if a few streaks of flour remain, you don’t want to over mix it!
  • Pour into the prepared loaf pan and bake for 50-55 minutes.* The loaf is done when a toothpick inserted into the center comes out clean with a few crumbs attached.
  • Remove from the oven and place the pan on a wire rack to cool. In the meantime prepare the cranberry icing by cooking the cranberries down to their juices. Mix the confectioners sugar and cranberry juice together with a spoon in a small bowl.
  • Once the loaf is cool, drizzle the icing on top and top loaf with extra cranberries. Cut into slices and enjoy!

This recipe was created in partnership with siggi’s — I hope you love it!

More Recipes With Yogurt You’re Sure to Love:

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gluten free pumpkin bread with fresh orange and cranberry glaze
Pumpkin Recipes

Pumpkin Spice Latte Bread

Super moist and infused with coffee and pumpkin spice, this pumpkin spice latte bread will be your new favorite pumpkin bread to bake all season long. As it bakes your house fills with the warm and cozy scent of fall. Each bite tastes like everything you love about fall and it’s made gluten and dairy-free.

pumpkin spice bread recipe

To me, pumpkin bread is the queen of all fall baked goods. There’s simply nothing better than a moist and fluffy piece of pumpkin bread topped with creamy almond butter or pumpkin spice cream cheese with a cup of my version of a Starbuck’s pumpkin cream cold brew (made dairy-free!) on a cozy fall morning. I live for those mornings!

This pumpkin spice bread recipe is truly everything you want and more in a loaf of pumpkin bread. The taste and texture are taken up a notch thanks to the addition of coffee-soaked dates and espresso powder. It’s PSL in bread form and I am here for it all fall long!

Which Gluten-Free Flours to Use

The combination of oat and almond flour makes this pumpkin spice bread recipe super moist and fluffy and keeps it gluten-free. Its texture really reminds me of Starbuck’s pumpkin bread, and Rob even said it tastes better than Starbuck’s pumpkin bread which is truly the ultimate compliment!

Note, not all oat flour is gluten free, so be sure to read the label if you are looking to keep this loaf gluten free. And although I would classify this as a treat, you can feel good knowing this pumpkin coffee loaf packs extra nutrition from pumpkin puree, oat and almond flour, coffee (hello antioxidants!) and dates.

While I haven’t tested all the pumpkin bread recipes out there, I can honestly say I’ve never had one as good as this one turned out!

Pumpkin Puree – About LIBBY’S 100% PURE PUMPKIN

This pumpkin spice loaf uses almost an entire can of pumpkin puree. Libby’s 100% Pure Pumpkin is what I use in all of my pumpkin recipes –they’re the only ones I trust when it comes to pumpkin puree because they’ve been the leading producer of canned pumpkin for generations.

Their factory in Morton, IL is 100% landfill-free. They are able to achieve this by recycling pumpkin by-products and incinerating the remaining waste for energy recovery. Pumpkin waste, like rind and skin, finds new life as land applied fertilizer—except for the seeds—those are sold for wild squirrel food.

It’s nice knowing that the process of harvesting a vegetable that can be used in so many different ways is also finding many different ways to ensure as little waste from that process as possible. Pumpkin puree is incredibly versatile and I’m happy to see that the whole process is one that aims to be sustainable.

Ingredients for this Pumpkin Spice Latte Bread Recipe

  • Libby’s 100% Pure Pumpkin
  • Brewed Coffee
  • Pitted Dates
  • Oat Flour
  • Blanched Almond Flour
  • Baking Powder
  • Baking Soda
  • Salt
  • Vanilla Extract
  • Pumpkin Pie Spice
  • Espresso Powder
  • Light Brown Sugar – you can definitely use coconut sugar if you prefer.
  • Coconut Oil

equipment / utensils

best healthy pumpkin bread

How to Make Pumpkin Spice Latte Bread

Making this pumpkin spice loaf is pretty easy and doesn’t require too many steps!

  1. Preheat the oven to 350 degrees F. and grease a 9X5 baking pan with cooking spay (just on the bottom, not up the sides).
  2. Start by roughly chopping the dates and adding them to a small saucepan with the coffee. Heat on low for about 5-7 minutes. Remove from heat and stir in 1/2 tsp. baking soda. Let cool and thicken while you prepare the other ingredients.
  3. In a medium-sized bowl whisk together the dry ingredients: oat flour, almond flour, pumpkin spice, baking powder, baking soda, salt, and espresso powder.
  4. In a large bowl with a hand-held mixer (or using a stand mixer) cream coconut oil and brown sugar together. Next, add in each egg one at a time and vanilla extract. Then add in pumpkin puree and 1/3 cup of the coffee date mixture, mixing until fully combined.
  5. Add the dry ingredients to the wet and stir together using a wooden spoon until JUST combined. Do not over mix. Pour the batter into the prepared baking pan and bake for 50-55 minutes until a toothpick comes out mostly clean with just a couple of crumbs attached.

Ways to Use Leftover Pumpkin Puree

You will have a little pumpkin puree leftover when making this recipe (about 1/4 cup), don’t toss it! Here are a few ways you can use leftover pumpkin puree

For more pumpkin everything all fall long be sure to follow me @onceuponapumpkin!

moist & fluffy pumpkin spice latte bread
Moist-Fluffy-Pumpkin-Spice-Latte-Bread

Pumpkin Spice Latte Bread

Maggie Michalczyk, RDN
Pumpkin spice latte bread is infused with pumpkin, pumpkin spice, espresso powder, and coffee-soaked dates for a taste that’s reminiscent of a PSL! Perfect with a cup of pumpkin coffee in the fall, I know you’ll love this pumpkin bread recipe for years to come! 
Prep Time 15 mins
Cook Time 8 hrs 10 mins
Servings 9 slices

Ingredients
  

  • 1/2 cup brewed coffee
  • 6 pitted medjool dates roughly chopped
  • ½ tsp. baking soda
  • 1 ½ cup oat flour
  • 1 ½ cup blanched almond flour
  • 2 tsp. pumpkin pie spice
  • 1 tsp. espresso powder
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. salt
  • ¾ cup light brown sugar
  • ¼ cup coconut oil melted
  • 1 ½ tsp. vanilla extract
  • 2 eggs
  • 1 ½ cup LIBBY’S 100% PURE PUMPKIN

Instructions
 

  • Preheat the oven to 350 degrees F. Grease a 9X5 baking pan with cooking spray. Only on the bottom and not up the sides of the pan. 
  • In a small saucepan add coffee and chopped dates and let simmer over low heat for about 5 minutes. 
  • Remove from heat and stir in ½ tsp. baking soda. Let cool while you prepare the bread. You can place it in the fridge for a few minutes to help cool it down faster.
  • In a medium-sized bowl whisk together the oat flour, almond flour, pumpkin pie spice, espresso powder, baking powder, baking soda, and salt. Set aside.
  • In a separate medium-sized bowl use a hand-held mixer to cream the light brown sugar and melted coconut oil. Add in vanilla extract and eggs one at a time mixing after each one.
  • Next add the pumpkin puree and coffee date mixture mixing until just a few date pieces are visible throughout the mixture.
  • Add the dry ingredients to the wet and use a wooden spoon to gently mix until just combined, careful not to over mix.
  • Add the batter to the greased baking pan and place in the oven on the center rack. Bake for 50-55 minutes until a toothpick comes out mainly clean with just a few crumbs attached. Let cool completely before slicing.

Notes

Store pumpkin bread covered in the fridge for 3-4 days.
Keyword pumpkin spice latte bread; pumpkin coffee bread; pumpkin spice bread

This recipe was proudly created in partnership with Libby’s. I hope you love it!

More Pumpkin Spice Recipes You’re Sure to Fall In Love With

Want a PSL flavor in a pie form instead? Try this Pumpkin Spice Latte Pie.

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pumpkin spice bread
Fall Recipes

No Bake Pumpkin Cheesecake Bars

No bake pumpkin cheesecake bars are the perfect frozen pumpkin treat! Made gluten and dairy free, they’re sweetened naturally and are spiced to perfection with pumpkin puree and pumpkin spice! The date nut crust is infused with espresso powder for that gives these bars pumpkin spice latte vibes.

no bake layered pumpkin cheesecake bars

If you follow me on Instagram, it should come as no surprise that once July 4th is over my mind becomes preoccupied with pumpkin season on the horizon! I don’t hate summer but if you’re on this site, it should come as no surprise to you that I’m all about those fall vibes!

It won’t be long now until pumpkin products start popping up all over and I say why wait?! These frozen layered pumpkin cheesecake bars are perfect for you if you’re starting to crave some pumpkin in your life but it’s still hot out. The cheesecake layers are made from cashews that give each bite a really nice smooth, creamy texture and keep these bars dairy free.

Dates and maple syrup naturally sweeten the crust and the cheesecake layers and pumpkin and pumpkin spice give each bite that quintessential fall flavor we all know and love!

Libby’s 100% Pure Pumpkin

Just like in all of my pumpkin recipes, I used Libby’s 100% Pure Pumpkin in this no bake pumpkin recipe. Libby’s knows what they’re doing when it comes to pumpkin as they have been the leading producer of canned pumpkin for generations. I always have a can (of 5!) in my pantry year round because I firmly believe pumpkin isn’t just for the fall! I love that Libby’s 100% Pure Pumpkin products contain nothing but 100% pure pumpkin – there’s no additives, chemicals, or preservatives used in the production or canning process.

I also recently learned more about the sustainability efforts Libby’s is taking on their farms that they’ve planted on for over 100 years.

Their factory in Morton, IL is 100% landfill-free. They are able to achieve this by recycling pumpkin by-products and incinerating remaining waste for energy recovery. Pumpkin waste, like rind and skin, finds new life as land applied fertilizer—except for the seeds—those are sold for wild squirrel food.

It’s nice knowing that the process of harvesting a vegetable that can be used in so many different ways is also finding many different ways to ensure as little waste from that process as possible.

health benefits of pumpkin

One of the reasons I’m so passionate about pumpkin not being just a fall food is that it’s packed with so much good nutrition! Pumpkin puree contains:

  • vitamin A
  • vitamin C
  • vitamin E
  • fiber
  • potassium
  • iron

Pumpkin gets its orange color from beta-carotene, a precursor to vitamin A and a powerful antioxidant that helps protect the body against free radicals.

dairy free no bake layered pumpkin cheesecake bars made with libbys pumpkin

no bake pumpkin cheesecake bars

I love the smell of pumpkin baked goods baking in the oven, but can also appreciate whipping up a delicious pumpkin treat with some help from my freezer, which is where these come in!

These frozen pumpkin cheesecake bars are creamy and smooth like a slice of cheesecake and “bake” in your freezer in about 2 hours. One bar makes for a good after lunch or after dinner treat!

ingredients for freezer pumpkin cheesecake bars

  • LIBBY’S 100% Pure Pumpkin
  • raw almonds
  • pecans
  • unsweetened coconut flakes
  • pitted dates
  • pumpkin pie spice 
  • vanilla extract
  • espresso powder
  • coconut oil
  • cashews
  • unsweetened non-dairy milk 
  • maple syrup 

equipment / utensils:

date nut crust for frozen pumpkin cheesecake bars
no-bake-layered-pumpkin-cheesecake-bars

No Bake Pumpkin Spice Latte Cheesecake Bars

Maggie Michalczyk, RDN
No bake pumpkin cheesecake bars are the perfect frozen pumpkin treat! Made gluten and dairy free,  the cashew cheesecake layers are smooth and creamy and infused with pumpkin and pumpkin spice! Stash these in your freezer for a fun pumpkin treat any time of year! 
Prep Time 40 mins
Cook Time 8 hrs 10 mins
Servings 16 bars

Ingredients
  

for the crust:

  • ¾ cup raw almonds
  • ¼ cup pecans
  • ¾ cup unsweetened coconut flakes
  • 1 cup pitted dates
  • 2 tsp. pumpkin pie spice
  • 1 tsp. vanilla extract
  • 1 tsp. espresso powder
  • 3 tbsp. coconut oil melted
  • for the filling:
  • 1 cup cashews soaked overnight
  • ¾ cup unsweetened non-dairy milk
  • ½ cup maple syrup
  • ¼ cup coconut oil melted
  • ½ cup LIBBY’S 100% Pure Pumpkin
  • 2 tsp. pumpkin pie spice
  • 1 tsp. vanilla extract

Instructions
 

  • Soak the cashews overnight or pour boiling water on top and let sit for at least 20 minutes to soften.
  • Next prepare the crust. In the bowl of a food processor add the almonds and pulse until finely chopped. Add the rest of the crust ingredients and pulse until a sticky crust begins to form. About 1-2 minutes.
  • Line an 8X8 inch pan with parchment paper. Add the crust to the pan and use your hands or a spatula to press it evenly into the pan. Refrigerate while you prepare the cheesecake filling.
  • Add the cashews, non-dairy milk, maple syrup, and coconut oil to the blender. Blend on high until combined.
  • Pour half of the mixture over the crust and place in the freezer for about 20 minutes.
  • Add pumpkin puree and cinnamon to the remaining mixture in the blender and blend until combined.
  • Once the first layer has been in the freezer for about 20 minutes, pour the pumpkin layer on top and return to the freezer. Spread evenly with a spatula until smooth.
  • Freeze for at least 2 hours or overnight to set.
  • When ready to eat, soften at room temperature and cut into squares.
  • Store covered in the freezer and enjoy!
Keyword frozen pumpkin cheesecake bars; pumpkin cheesecake bars; dairy free pumpkin cheesecake bars

This recipe was proudly created in partnership with Libby’s. I hope you love it!

more no bake pumpkin recipes you’re sure to love

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how to make no bake pumpkin cheesecake bars
Nutritious Treats

Gluten Free Lemon Banana Bread

Gluten free lemon banana bread is moist, and fluffy with hints of tartness thanks to lemon juice and lemon zest. Topped with a honey peanut butter mixture, it’s a springtime twist on gluten free banana bread that you’re sure to love.

gluten free lemon banana bread

I know we all did a lot of banana bread baking last year (pumpkin bread in my case!), but if you’re ready to make a version unlike any other, this lemon banana bread is for you! Super moist with an amazing fluffy texture thanks to a blend of almond and oat flour, you will love this loaf for springtime.

Lemon juice and lemon zest give it a not too overpowering hint of tart zing that just screams spring! I will put peanut butter on pretty much anything but it goes especially well on top of this banana bread. On top of the creamy peanut butter I added a drizzle of honey and swirled it together — just try not to get lost in those delicious swirls!

And if you’re not a part of my community on Instagram, I’d love to connect with you on there as well!

Ingredients for lemon banana bread

  • oat flournot all oat flours are gluten free so look for gluten free oat flour to ensure this recipe is gluten free. You can also make your own oat flour by adding oats to a high-speed blender or even food processor until a flour forms.
  • blanched almond flour
  • cinnamon
  • baking powder
  • baking soda
  • salt
  • very ripe banana
  • whole milk yogurt (plain or vanilla works)I used siggi’s yogurt. For a dairy-free version, you can substitute regular yogurt for dairy-free yogurt.
  • honey 
  • eggs
  • lemon
  • lemon
  • vanilla extract 
  • creamy unsweetened peanut butter

equipment / utensils

healthy lemon banana bread
gluten free lemon banana bread

Gluten Free Lemon Banana Bread

Maggie Michalczyk, RDN
Gluten free lemon banana bread is moist, and fluffy with hints of tartness thanks to lemon juice and lemon zest. Topped with a honey peanut butter mixture, it’s a springtime twist on gluten free banana bread that you’re sure to love.
Prep Time 10 mins
Cook Time 50 mins
Servings 1 loaf

Ingredients
  

  • 1 1/2 cups oat flour
  • 1/2 cup blanched almond flour
  • 1 ½ tsp. cinnamon
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 3/4 cup ripe banana mashed (about 3 small-medium sized bananas)
  • 1/2 cup whole milk yogurt plain or vanilla works
  • 1/3 cup honey
  • 2 eggs
  • 1 lemon zested
  • 1/2 lemon juiced
  • 1 tsp.vanilla extract
  • for the honey peanut butter icing:
  • 1/4 cup creamy peanut butter slightly melted
  • drizzle of honey

Instructions
 

  • Preheat the oven to 350F. Spray the bottom of a 9X5 loaf pan to prevent bread from sticking.
  • In a large bowl, whisk together the oat flour, almond flour, baking powder, baking soda, salt, and cinnamon: set aside. 
  • In a medium bowl, using a hand or stand mixer on low, mix together the yogurt, honey, eggs, oil, lemon zest and juice and vanilla until well combined. Add wet ingredients to the dry ingredients and mix on low until just combined. It’s ok if a few streaks of flour remain, you don’t want to over mix it! 
  • Pour into the prepared loaf pan and bake for 50-55 minutes. The loaf is done when a toothpick inserted into the center comes out clean with a few crumbs attached.
  • Remove from the oven and place the pan on a wire rack to cool. 
  • Once the loaf is cool, drizzle or spread the slightly melted peanut butter on top and drizzle the honey on top of the peanut butter. Use a toothpick to create swirls. Cut into slices and enjoy! 
Keyword banana bread; lemon banana bread; gluten free banana bread

This recipe was inspired by my gluten free blood orange olive oil cake. Be sure to check out that loaf for more citrus deliciousness!

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honey lemon banana bread made with almond flour, oat flour, yogurt and bananas
Nutritious Treats

Gluten Free Blood Orange Olive Oil Cake

Gluten free blood orange olive oil cake is super moist and tart with a delicious blood orange glaze! Made with a blend of almond and oat flour and olive oil and yogurt for an extra moist texture, this citrus cake is as delicious as it is beautiful!

healthy blood orange loaf made with almond and oat flour and olive oil and yogurt for an extra moist texture

Fresh for spring, I’m so excited to share this beautiful and delicious gluten free olive oil cake loaf! Made gluten free with a blend of almond and oat flour, it’s spongy, tart and super moist thanks to olive oil, blood orange and yogurt.

And if you’re wondering if you can bake a cake with olive oil, the answer is yes, you totally can! The olive oil gives this loaf a super moist texture and amplifies the rich orange flavor.

It’s not often I get THIS excited over a baked good that’s not something pumpkin, so when I tell you you’ll love this loaf, I’m not lying. Not only did I make it multiple times to test and check the ingredients, but also because it was just so good to enjoy with coffee in the morning.

With a pop of natural pink that comes from the juice of a blood orange, it would be the perfect loaf to make for Valentine’s Day, Easter, or just spring in general! Because there are different color pigments in each blood orange, the shade of pink you get might vary a little each time you make it.

What are blood oranges?

Blood oranges have a rather serious name for being so beautiful and tart! They get their name from the maroon color of their interior, which can vary in intensity. The peel, orange in color and often also showing a red blush, helps to distinguish it from other oranges. They offer a distinct, rich orange taste with a hint of fresh raspberry and are in season from December to May.

Blood Orange Nutrition

Blood oranges are rich in vitamin C, and contain fiber, folate, and thiamin. They get their red color from high concentrations of anthocyanins – natural plant pigments that have antioxidant properties. Great as a snack, they also make for a beautiful and nutritious addition to a salad like this winter citrus quinoa salad.

almond flour blood orange loaf with blood orange glaze

Citrus Olive Oil Cake Ingredients

Here’s the wet and dry ingredients you will need to make this almond flour olive oil cake loaf:

  • oat flouruse gluten free oat flour to keep this loaf gluten free.
  • blanched almond flour
  • cinnamon
  • nutmeg or cardamon
  • baking powder
  • baking soda
  • salt
  • whole-milk yogurt – I use siggi’s yogurt every time I make this recipe. substitute dairy-free yogurt to keep this loaf dairy free.
  • neutral olive oil
  • honey – I love using honey as a sweetener where ever I can because it’s pure and it’s just honey!
  • eggs
  • blood orange you’re going to use both the zest and the juice in this recipe.
  • vanilla extract
  • confectioners’ sugar this is for the blood orange icing.

equipment / utensils

  • mixing bowls
  • hand held juicer
  • hand held or stand mixer
  • spatula
  • 9X5 bread pan

This recipe was made in collaboration with Sunkist for our citrus themed week happening on Instagram right now!

best blood orange olive oil loaf
healthy-blood-orange-loaf-made-with-almond-and-oat-flour-and-olive-oil-and-yogurt-for-an-extra-moist-texture-

Gluten Free Blood Orange Olive Oil Cake

Maggie Michalczyk, RDN
You’ll love how tart and moist each slice of this blood orange cake is! Using the juice from a blood orange in the glaze makes this gorgeous pink color that brightens any winter day. 
Prep Time 10 mins
Cook Time 8 hrs 10 mins
Servings 9 -10 slices

Ingredients
  

  • for the loaf:
  • 1 1/2 cups oat flour
  • 1/2 cup blanched almond flour
  • 1 ½ teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup whole milk yogurt
  • ½ cup neutral olive oil
  • 1/3 cup honey
  • 2 eggs
  • zest of 2 blood oranges
  • juice of 1 blood orange
  • 1 teaspoon vanilla extract

for the blood orange frosting:

  • 1 cup confectioners’ sugar
  • ½ of a blood orange juiced
  •  

Instructions
 

  • Preheat the oven to 350F. Spray the bottom of a 9X5 loaf pan to prevent bread from sticking.
  • In a large bowl, combine the oat flour, almond flour, baking powder, baking soda, salt, and cinnamon: set aside. 
  • In a medium bowl, using a hand or stand mixer on low, mix together the yogurt, honey, eggs, olive oil, blood orange zest and juice and vanilla until well combined. Add wet ingredients to the dry ingredients and mix on until just combined. It’s ok if a few streaks of flour remain, you don’t want to over mix it! 
  • Pour into the prepared loaf pan and bake for 40-45 minutes.* The loaf is done when a toothpick inserted into the center comes out clean with a few crumbs attached.
  • Remove from the oven and place the pan on a wire rack to cool. In the meantime prepare the blood orange frosting by mixing the confectioners sugar and blood orange juice together with a spoon in a small bowl. 
  • Once the loaf is slightly cool, drizzle the frosting on top and top loaf with extra blood orange slices. Cut into slices and enjoy! 
  • Store in the fridge or covered on your counter for 3 days. 

Notes

* The edges of the loaf might come out a little darker than the top. This will not impact the taste. If you do notice it getting dark on the top while baking tent with tin foil. 
Keyword blood orange loaf; citrus; blood orange olive oil loaf; citrus recipes; quick breads; almond flour olive oil cake

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gluten and dairy free blood orange olive oil loaf with blood orange icing
Nutritious Treats

Fudgy Gluten-Free Red Wine Brownies

Fudgy gluten-free red wine brownies are made with chocolate and red wine and just a few simple ingredients. Extra chocolatey with a crisp crust and chewy edges, they make for a delicious Valentine’s Day treat!

gluten free red wine brownies

Love and the smell of chocolate are in the air! Seriously, when these gluten free brownies made with almond and coconut flour are baking your whole house will smell like chocolate in the best way. Waiting for them to be done us the hardest part.

Because Valentine’s day in synonymous with chocolate and red wine, I wanted to combine the two in a healthier treat that you can whip up for your valentine or your roommate or bestie. Not all brownies are gluten free, but since these are made with nut flours, they work for anyone following a gluten free, and dairy free (as long as you use dairy free chocolate chips) diet.

Homemade gluten free brownies made with red wine make for the perfect treat after one of these healthy meals for make for date night at home. Going out for V-day can be fun, but honestly I love putting on some music we like, cooking a meal together, and enjoying some wine — all in my pajamas.

ingredients for fudgy gluten free brownies

  • almond flour
  • coconut flour
  • cocoa powder
  • brown or coconut sugar
  • coconut oil
  • red wine I used a pinot noir in this recipe. I’m sure any red blend would also work.
  • eggs
  • chocolate
  • vanilla extract
  • salt
  • flaky sea salt – Maldon is always in my pantry!

equipment/ utensils

  • stand or hand mixer
  • wooden spoon
  • 8X8 baking pan

how to make gluten free brownies

Making these brownies is pretty easy and a great way to use up leftover wine! Of course, feel free to pour yourself a glass while you’re making these and enjoy a little self-care baking, ok?

To make this brownie recipe you will need to beat the eggs into the chocolate and sugar mixture, and then use a wooden spoon to mix in the remaining ingredients. Once that part it done, pour the batter into the prepared baking pan and just wait until they’re cooked — that might be the hardest part!

p.s. for more treats like these and fun recipes that make healthy eating a breeze, be sure to check out my Instagram page too!

gluten free red wine brownies

Fudgy Gluten-Free Red Wine Brownies

Maggie Michalczyk, RDN
Fudgy gluten-free red wine brownies are made with chocolate and red wine and just a few simple ingredients. Extra chocolatey with a crisp crust and chewy edges, they make for a delicious treat!
Prep Time 10 mins
Cook Time 8 hrs 10 mins
Servings 12 brownies

Ingredients
  

  • 3 eggs at room temperature
  • 1/2 cup coconut oil melted
  • 1 cup dark or semi-sweet chocolate chips
  • 1 cup light brown sugar
  • 1 tsp. vanilla extract
  • 1/4 cup red wine
  • 1/3 cup blanched almond flour
  • 2 tbsp. coconut flour
  • 2 tbsp. cocoa powder
  • 1/2 tsp. salt
  • extra melted choc0late + flakey sea salt

Instructions
 

  • Preheat the oven to 350 degrees F and line an 8X* baking pan with parchment paper or spray with cooking spray.
  • In the bowl of a stand mixer add the brown sugar. 
  • In another microwave safe bowl, combine the chocolate and coconut oil. Microwave in 15-20 second increments until the chocolate is just melted. 
  • With the mixer on low add in the chocolate mixture and continue mixing until mostly combined with the brown sugar.
  • Add eggs in one at a time and the vanilla extract. After the last egg, beat until just combined and then stop.
  • Using a wooden spoon, mix in the red wine, almond flour, coconut flour, cocoa power, and salt until just combined.
  • Pour into the prepared pan and bake for 38-40 minutes until the edges slightly pull away from the pan and the center is set. Let cool and cut into 9 pieces. Top with extra melted chocolate and flakey sea salt and enjoy! 
Keyword red wine brownies; gluten free red wine brownies

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fudgy gluten free brownies
Nutritious Treats

Avocado Key Lime Parfaits

These avocado key lime pie parfaits will blow you away with how easy they are to make and how delicious they taste! They’re made with simple ingredients, and tart and creamy just like key lime pie!

Avocado key lime pie parfaits are the perfect spring and summertime treat, made with avocado, lime and siggi’s yogurt! The “crust” is raw, made of a blend of almonds, dates and shredded coconut to tie it all together. These parfaits take no time at all to whip up in a food processor and if I didn’t tell you they were made with avocado you wouldn’t know it!

You can feel good about enjoying these whenever because they’re made with wholesome ingredients like avocados, limes, almonds, coconut, dates, maple syrup and low-sugar yogurt.

no bake avocado key lime parfaits

This post was sponsored by siggi’s, but as always all opinions are my own and I appreciate your support!

One of the things I like about siggi’s the most is that it has more protein than sugar, averaging 15 grams in a cup. When you’re reaching for a snack, choosing one like siggi’s with a substantial amount of protein will help to keep you fueled for longer. My favorite way to eat it as a snack is to add some berries to the top of the container with nut butter on top!

Another huge factor for me when it comes to picking a yogurt is the sugar content. Many on grocery store shelves could be considered a dessert with how much sugar they contain which is why I feel good knowing that siggi’s is committed to providing a lower sugar yogurt with simple ingredients and nothing artificial ever.

Can you Taste the Avocado?

Not really! To be honest, the avocado takes on the taste of the lime juice that you squeeze into the filling mixture. The avocado contributes to the texture of these parfaits and gives more healthy fat, fiber and vitamin E and potassium!

ingredients for avocado key lime parfaits

Ingredients for Avocado Key Lime Parfaits

  • avocado
  • limes
  • vanilla yogurt
  • dates
  • shredded coconut
  • almonds
  • maple syrup
  • salt

equipment / utensils

no-bake-avocado-key-lime-parfaits

Avocado Key Lime Parfaits

Maggie Michalczyk, RDN
Tart, creamy and refreshing, these avocado key lime parfaits are a fun and nutritious treat for spring and summer. The 
Prep Time 5 mins
Cook Time 10 mins
Servings 5 parfaits

Ingredients
  

  • 1 cup raw almonds
  • 3/4 cup pitted dates
  • 1/3 cup unsweetened shredded coconut
  • 1 tbsp. water
  • 2 medium avocados
  • 3 limes juiced*
  • 2 containers siggi’s 4% vanilla yogurt
  • 1/4 cup maple syrup
  • pinch of salt

Instructions
 

  •  Add almonds, dates and coconut to the bowl of a food processor. Pulse on high for 5 approx. 5 minutes until a crust starts to form. Add 1 tbsp. water and continue to pulse for 3 more minutes until totally mixed together.
  • Spoon almond date mixture into the bottom of mini parfaits glasses or ball jars. Set aside.
  • Combine avocados, lime juice, 1 container of siggi’s yogurt and salt in the bowl of a food processor. Pulse until smooth and well combined. About 3 minutes.
  • Scoop mixture on top of crust so that about 3/4 of the parfait glass is filled.
  • With the remaining container of vanilla yogurt, dollop spoonfuls on top of the avocado lime mixture. Grate extra lime zest on top and enjoy!
  • Store jars in the fridge covered for up to 4 days. The lime will prevent the avocado from browning! 

Notes

*Regular limes work just fine in this recipe. If you find key limes at your grocery store they would work too! 
Keyword avocado key lime pie parfaits; avocado; key lime;

Be sure to also check out this post about what you need to know when it comes to grocery shopping for yogurt and if you find yourself grocery shopping at Target, be sure to check out this post about what food I buy at Target!

More Healthy Recipes You’re Sure to Love

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Salads

Summer Zoodle Avocado and Peach Salad

This summer zoodle, avocado and peach salad is bursting with flavor from in season produce and packed with nutrition in every bite! It’s summer in a bowl!

Some of the best (in my opinion!) veggies are at their peak of freshness this time of year, and what better way to enjoy them than to throw them all together a salad as delicious as it is beautiful!

Take advantage of summer produce by making this summer zoodle, avocado, and peach salad! Zucchini is in season in the summer and so are peppers, peaches, berries, tomatoes and more! Check out the full list here and stop by your local farmers’ market to score some locally grown produce.

To be honest, I’m not a huge fan of fruit in salads, but juicy, ripe peaches add a sweetness to this salad that perfectly compliments the different veggies.

Zucchini is one of my favorite veggies and goes great with all things pumpkin as evidenced by my recipe for pumpkin zucchini bread and this one for paleo pumpkin zucchini banana bars!

The Perfect Summer Salad Dressing

I find this salad tastes great simply with olive oil and vinegar, however if you are looking for something a little more exciting, here are a few of my favorite dressings:

Summer Salad Wine Pairing

This salad is the perfect for bringing to a summer get together, because there’s something in it that everyone can like. Pick up a bottle of a dry white wine like a Sauvignon Blanc. My favorite is this one from Francis Coppola!

healthy summer zoodle peach salad

Summer Zoodle, Avocado, & Peach Salad

Maggie Michalczyk, RDN
Packed with nearly every veggie thats in season in the summer, this salad is nutritious, delicious and a beautiful dish to bring to any summer get together! 
Servings 3 -4 servings

Ingredients
  

  • 4 cups greens I like combining two like butter lettuce + arugula or baby kale + mixed greens
  • 1 avocado sliced
  • 1 medium zucchini spiralized ( I have this sprilizer and it works great)!
  • 1 ripe peach sliced
  • 1-2 ears of corn grilled and cut off the cobb
  • 1 cup cherry tomatoes sliced in half
  • 1/3 cup crumbled feta cheese optional
  • 3 basil leaves

Instructions
 

  • Prepare lettuce in a large bowl. Spiralize the zucchini and mix into lettuce.
  • Wash and slice tomatoes, avocado, peach. Add to salad, along with the corn.
  • Top with feta cheese and basil leaves.**

Notes

** Grilled chicken, salmon or skirt steak would be great on top! To keep it vegetarian but add a little heartiness add 1 1/2 cup cooked quinoa, farro, or brown rice. 

Hungry for more? Be sure to check out my guide to smart eating for summer and my favorite healthy travel hacks and snacks!

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Pumpkin Bread

Gluten- Free Pumpkin Zucchini Bread

(gluten free, grain free & low in sugar)

This delicious pumpkin zucchini bread is grain free, low in sugar and packed with nutrition! It’s easy to make and tastes delicious!

Pumpkin and zucchini come together to make the perfect loaf! This bread recipe is easy to make, grain free, and packs extra vitamins, minerals and fiber from the pumpkin puree and zucchini!

Naturally sweetened with maple syrup and chocolate chips, this bread is the perfect weekend baking treat! I like to make it in early August when I’m starting to crave all things pumpkin and zucchini is in season and everywhere!

Zucchini is almost as versatile as pumpkin puree can be and both are a great source of vitamin C and fiber! They give this bread an unbelievable texture for a gluten and grain free baked good!

Pumpkin Nutrition

Pumpkin puree is a hidden gem of nutrition. It’s so affordable and I swear by having a can (or 5!) in my pantry at all time!

1 cup of pumpkin puree (not pumpkin pie filling!) contains:

Calories: 49
Fat:
 0.2 grams

Protein: 2 grams

Carbs: 12 grams

Fiber: 3 grams

Vitamin A: 245% of the Reference Daily Intake (RDI)

Vitamin C: 19% of the RDI

Potassium: 16% of the RDI

Copper: 11% of the RDI

Manganese: 11% of the RDI

Vitamin B2: 11% of the RDI

Vitamin E: 10% of the RDI

Iron: 8% of the RDI

Pumpkin puree also contains small amounts of magnesium, phosphorus, zinc, folate and several B vitamins.

Ingredients needed for this bread recipe

Zucchini is in season in the summer months and is one of my favorite vegetables along with pumpkin (although both are technically a fruit because their plants have flowers!).

More Pumpkin & Zucchini Recipes

If you like this pumpkin bread recipe then I am sure you will love:

Fan of zucchini? Be sure to check out these recipes:

amazing pumpkin zucchini bread

Gluten-Free Pumpkin Zucchini Bread

Maggie Michalczyk, RDN
This bread is like a little slice of heaven. Extra moist, low in sugar and packed with vitamins, minerals and fiber from pumpkin puree and zucchini! 
Prep Time 10 mins
Cook Time 45 mins
Servings 1 loaf

Ingredients
  

  • 2 cups almond flour does not have to be blanched
  • 1/4 cup tapioca flour
  • 1 cup shredded zucchini with excess moisture squeezed off using paper towel
  • 3/4 cup pumpkin puree
  • 1/4 cup maple syrup
  • 1 egg lightly whisked
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. pumpkin pie spice
  • ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • ¼ tsp. sea salt
  • 1 cup semi-sweet chocolate chips I absolutely love these from this brand!
  •  

Instructions
 

  • 1. Preheat oven to 350 degrees F. Coat a 9X5 loaf pan with coconut oil or cooking spray. 
  • 2. In a large bowl, whisk together the flours, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg and salt. Set aside.
  • 3. In a separate bowl, whisk together egg, maple syrup, pumpkin puree & zucchini until combined.
  • 4. Pour the wet ingredients in with the dry ingredients, mixing until there are no clumps.
  • 5. Pour pumpkin zucchini pumpkin mixture into a prepared loaf pan and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.

This recipe analysis excludes chocolate chips.

XOXO

MAGGIE

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Nutrition

Recap: Jewel-Osco Gluten Free Food Fest

May is National Celiac Disease Awareness Month which is a great time to learn more about Celiac Disease and gluten intolerance whether you’ve been following a gluten free diet for years or just switched to one. This May I teamed up with Jewel-Osco for their in-store Gluten Free Food Fests to educate shoppers on all of the gluten free options that exist in their stores.

Celiac Disease is an immune reaction to eating gluten, a protein found in wheat, barley and rye. It is estimated to affect 1 in 100 people worldwide and two and one-half million Americans are currently undiagnosed. The disease is hereditary meaning that in runs in families, and can develop at any age after people start eating foods that contain gluten. Left untreated, Celiac Disease can lead to additional serious health problems, as it triggers inflammation in the small intestine.

As a dietitian who works with clients that have both Celiac Disease and gluten intolerance (does not cause damage to the lining of the small intestine) I strive to empower those with the disease or intolerance to never feel like they are  limited in what they can eat. I look at it as an opportunity to add even more nutrition to the diet and find alternatives that are equally as delicious as their gluten-containing counterparts.

This month, in partnership with Jewel-Osco, I was part of Gluten Free Food Fests that took place each weekend at select Jewel-Osco stores in the Chicagoland area. I got to speak with customers first-hand about their experiences following a gluten-free diet while they sampled gluten-free snacks like Caulipower pizza and truroots brown rice, quinoa, and lentil  blend.

Summer Salad Bowl made with Gluten Free truRoots Quinoa, & Brown Rice Lentil blend

We chatted about hidden sources of gluten like in sauces, condiments, medications and alcoholic beverages and alternatives that don’t sacrifice flavor and texture.

Watch this video to get an inside look at the Gluten Free Food Fests:

Many of the customers who stopped by shop at Jewel-Osco because of the extensive gluten-free selection. They know they can find gluten-free alternatives to their favorites without having to go to a variety of different stores. This made the Gluten Free Fest even more impactful because it got customers excited about a some gluten free products they didn’t know were out there, and better yet available at Jewel-Osco stores!

Gluten Free Granola Bowl made with Bakery on Main Granola

Through my nutrition education I always strive to provide solutions to clients with special dietary needs. These events at Jewel-Osco where a great touchpoint for customer education and offered samples that served as solutions to the gluten-free community when faced with what is safe for their diets. I really enjoyed being there to answer people’s questions, watch their eyes light up when they tried a sample that they liked, and to cheer them on in their journey of being gluten free.

Grab some inspiration for your own gluten free meals with the sample pairings offered during the Gluten Free Food Fests:

  • Caulipower margherita, three cheese pizza, and natural pepperoni pizza
  • Tasty Bite basmati and brown rice + Kikkoman gluten free teriyaki sauce with frozen peas and carrots with Crispin cider beverage
  • truRoots quinoa, brown rice & lentils blend + La Preferida refried beans and green chilies with Schar bread & honeygrams

A big thank you and congratulations to all of the brands who participated: Kikkoman, TastyBite, truRoots, Made Good, Bakery on Main, La Preferida, FitJoy, Caulipower, Ian’s, Crispin, and  Schar.

For more information about Celiac Disease and source of gluten in the diet check out this informational brochure. And be sure to check out this recipe for gluten free pumpkin chickpea blondies and this one for gluten and dairy free pumpkin cookies too!

XOXO

MAGGIE