Posted by alisa on November 29, 2010 | 5 Comments
I will leave that up to you! The people who put on the Fitness & Health Bloggers Conference in Boulder, Colorado (going on its second year) have nominated me as a potential speaker at the event! They’ve asked me to help spread the word on the voting, so please do head over to cast your quick vote here - http://www.surveymonkey.com/s/CJ2TYJD (voting ends Nov 30, 2010)
You don’t have to register or be an attendee to vote, it is open to the “potential” audience for the conference at this time. My topics are the very first two. Not that you have to pick mine … but, if I win there may be a Chocolate Chip Oatmeal Muffin recipe forthcoming. Yeah, I’m so not above bribery.
I’m a bit bummed they don’t want me to speak on dairy-free living and how to cater to special diets with fit blogging in mind, but perhaps I can somehow work that into the talk, no?
Posted by alisa on November 22, 2010 | 47 Comments
Last week I eluded to some upcoming recipes for these …
New Dairy-Free & Gluten-Free Chocolate Dream Chips! Yum!
And the fact that some of this was heading our way …
This is after day 1 of the storm at our house. Much more hit the ski hills of Tahoe!
This is actually a winning combination for me, as it gave me the chance and motivation to make loads of these …
These babies are rich, sweet, and so, so, SO easy to whip up! Trust me, they are a simple way to impress any chocolate fan around the holidays. Plus, you can customize them. As you can see, my favorite were the Peppermint Crush …
But, you may be like my husband and prefer the simple cocoa and powdered sugar dusted …
Another great thing about homemade truffles is that you can make them any size you want. Roll some jumbo-sized to dazzle family and friends, or roll little bite-sized ones as you attempt (in vain, like me) to exercise portion control through the holidays.
The new Chocolate Dream Semi-Sweet Baking Chips were deliciously flawless in these truffles. These chocolate chips aren’t listed on their website yet (only the bars), but you can buy them in stores – they even had them at my local grocer. Here is a picture, so you know what I’m talking about …
The Chocolate Dream Chips are a touch sweeter than the brand of chips I normally buy, Trader Joes, but that makes them perfect for these truffles without any added sugar (yes, of course I nibbled on several chips while making these!). Plus, these babies are made on dedicated dairy-free equipment! You heard me right … these semi-sweet gems get their own little piece of the factory away from all of the milk chocolate. They are also gluten-free, and tested to less than 5ppm for both milk and gluten. Sorry, as a dairy-free diva, I get a bit overly excited whenever a company goes above and beyond on the food allergy front. Back to those truffles …
Semi-Sweet Mint Truffles – 4 Ways
This recipe is Vegan, Dairy-Free, Egg-Free, Gluten-Free, Grain-Free, Nut-Free, Soy Protein-Free (this brand of chocolate does have soy lecithin), Wheat-Free, and almost healthy. I said almost!
- 1/4 Cup Coconut Cream (see directions)
- 8 Ounces Semi-Sweet Chocolate Chips (or dark if you prefer), approximately 1-1/3 Cups (as mentioned, I used those dairy-free Chocolate Dream Chips – blue bag)
- 3/4 to 1 Teaspoon Peppermint Extract (to taste)
- 1/4 Teaspoon Vanilla Extract
- Optional Toppings: Crushed candy cane, powdered sugar, melted semi-sweet chips, cocoa powder.
First things first, lets get some coconut cream. You can actually buy coconut cream in a can or aseptic package at many stores, or you can just skim the cream off the top of a regular (not light!) can of coconut milk. Grab a can, and don’t disturb it. Do not shake, stir, or otherwise emulsify the contents of the can. When you open the can, it should look somewhat like this …
See that nice thick cream on top. It should scoop out nicely. I usually get about 1/2 cup of cream per can (just enough if you opt to double this recipe). Underneath is a watery coconut milk. You can reserve that for using in some other savory meal or sweet baked goody.
Okay, now that you have the cream, melt the chocolate. I’m lazy, I just fire the chips in the microwave in 30 second intervals (usually just two will do it), virorously whisking in between cycles to get a smooth consistency. You can go the fancier way and melt it with a double broiler if you wish though. Once the chocolate is nice and smooth, stir in the coconut cream, mint extract, and vanilla extract. The cream may be a bit lumpy, just whisk until it all smooths out. Place it in the refrigerator to chill for several hours.
Once it has firmed up, scoop and roll into balls – whatever size you like. The chocolate will be firm, but it does soften a bit at room temp, so I like roll each of the balls (to coat) in one of the following:
- Cocoa Sugar Combo – Sift together equal parts cocoa and powdered sugar.
- Melted Chocolate – Melt some more chocolate chips with a touch of shortening or coconut oil. Dip the balls to coat, and place them in the freezer or fridge to set up.
- Peppermint Crush – Place a little candy cane in your spice grinder and whiz until powdered / crushed (just takes a few seconds). Note that the Peppermint Crush exterior can get a bit sticky over time, so this version is best served fresh. For a similar idea that stores better, try the Peppermint Crunch …
- Peppermint Crunch w/ Cocoa – This is another favorite; when you scoop out some of the chocolate, press it into some of the crushed candy cane, and then mush it together and roll into a ball so that you end up with wee crunchy peppermint bits throughout. If you don’t want a super mint rush, you can just do the peppermint crunch and reduce or omit the mint extract. Roll in cocoa powder or cocoa/sugar to coat.
Makes a boatload of truffles … I don’t know, maybe 4 or 5 dozen?
Blog Events:
Posted by alisa on November 20, 2010 | 14 Comments
I’m working on creating photos for the recipes in my book, Go Dairy Free, and this week decided to make the Condensed Creme of Mushroom Soup in honor of the holidays. I really have to brag on this one … Tony (husband) and I worked together to create this spot-on recipe. Is it just me, or is the best food that emerges from your kitchen the stuff that is created with a loved one? Every night that my husband and I make dinner together, it’s just better. I digress …
This recipe is amazingly dairy-free, vegan, soy-free, nut-free, optionally gluten-free, AND low fat! Heck, you can even make it organic if you wish. Most recipes for condensed creme (or cream) of mushroom soup use loads of butter or margarine – totally unnecessary, and quite frankly, not as “authentically” Campbell’s, like this one …
This was my first full-fledged attempt at doing step-by-step photos. The interesting thing is, there really weren’t that many steps to capture. This is a surprisingly simple recipe. It is one that you can whip up within 15 minutes, and all while you are preparing other Thanksgiving goodies. Yes, if I didn’t get you at dairy-free or low fat, perhaps “fast & easy” will win you over.
Nonetheless, I would love your feedback on step-by-step vs just a picture of the finished recipe.
The recipe for this “Almost Campbell’s” Condensed Creme of Mushroom Soup is on p182 of Go Dairy Free: The Guide and Cookbook. If you don’t have the book and need this recipe in a jiffy, you can also get an ebook version instantly. Just see the Where to Purchase page for links to the iPad, Kindle, PDF, and Kobo versions, in addition to where you can buy physical copies.
Now, onto those photos …
Step 1: Throw all ingredients, except for the mushrooms, into a medium-sized pot.
Step 2: Whisk the ingredients together until smooth. I used extra-virgin olive oil in this batch, since it is what I had and since you are heating this on a fairly low temperature. The oil made it a bit of a yellowy color at first, but don’t worry, that will fade.
Step 3: Whisk in the mushrooms. To keep it more “authentic” I used canned mushrooms, but you can always pre-cook and drain some fresh mushrooms if preferred.
Step 4: Whisk while stirring over medium-low heat. At this point I realized my silicon whisk was way too big for the pot, so I switched to a simple metal whisk.
Step 5: For the first 5 to 10 minutes you can just check in and whisk occasionally, but as it begins to emulsify and thicken, you will want to be a bit more attentive.
Step 6: When the condensed soup becomes nice and thick – some good signs include once it is the texture of the canned version, if it clings nicely to your whisk, and if it is thick enough that the swirls from your whisk remain – remove it from the heat. It may thicken a touch more once removed too.
Step 7: Use immediately, or place it in an airtight container to store in the refrigerator until ready to use. It should keep for a couple of days in the refrigerator. It works great as a direct substitute for the Campbell’s version in recipes, and it actually makes a nice, silky and rich soup too. Just add water and reheat for 2 to 3 tasty bowls.
Gratuitous Close-up
Enjoy the recipe!
So what do you think - are step-by-steps helpful?
Posted by alisa on November 19, 2010 | 20 Comments
I could use some of your creative brain power. I need to make a few recipes with these …
They are awesome (I will be writing about them soon), but my ideas are running up short. What recipes might you like to see me make with these chocolate chips? Though chocolate chip cookies are my all time favorite dessert, that is probably a bit too ordinary of a concept. I need something somewhat seasonal, something that uses easy to find ingredients. I will be making the recipe dairy-free, so an old idea made new is a possibility too. Any ideas?
Not to steal Katie’s weather thunder, but oh my goodness …
Guess who’s going to be baking cookies (hopefully chocolate chip filled ones!) and drinking hot tea (INDOORS) for the next three days. My eyes went first to the snow (and, um that “white out” picture was a new one for me – looks like excellent driving conditions), but then I spotted the temperatures. A HIGH of 21 degrees in November? Get out the thermals and the warm fuzzy blankets, crank up the oven, and find those slippers, Alisa is officially going into early season hibernation.
Just like I hope this mama and teenage baby are doing right now …
They were in our backyard last week having a snooze pretty well all day. This photo was taken from the other side of our sliding glass door … we aren’t insane you know! The little guy was actually snoozing and rolling around back there for several hours without a care in the world. Mama joined him later for some chill time.
Our photos of mama when she was moving didn’t come out so well, but you can see a little more of her cute face here …
She is HUGE! Seriously, the picture doesn’t tell. Her little one was about the size of me (but probably double the weight), but she was gosh, I don’t know, at least 400 to 500 lbs or so. Not as big as the 700 lb bear vandal that likes to break into garages and churches and steal peanut butter (seriously, I couldn’t make this stuff up!), but pretty big. Mama was tagged already, so here’s hoping they are back in the mountains now.
Posted by alisa on November 18, 2010 | 5 Comments
Just wanted to give a shout out to some Thanksgiving e-cookbooks that I had a hand in …
A Bountiful Vegan Thanksgiving E-Book: In the giving spirit, all profits from this e-book will be donated to humanitarian charities concerned with hunger, microfinancing for women in developing countries, and the alleviation of human trafficking. It costs just $8.95. The e-book was created by Nava Atlas, but several of us authors had the opportunity to contribute! You will find one of my favorite holiday recipes (Tender Squash Dinner Rolls – trust me, amazing!) from my book, Go Dairy Free, in this e-book (which has 65 creative holiday recipes in total!).
Mission Impossible Pies E-Book: I helped with the “production” of this e-cookbook, but the recipes and photos are all Hannah. It includes a dozen crustless pie recipes that are perfect for the holidays. You will enjoy the no fuss factor in making these, and how many options there are for both vegan (egg-free / dairy-free) and gluten-free. It costs just $5 and includes full color photos for all recipes.
Ebooks are great and instant! No need to wait for that Amazon order when you need those recipes now.
If you need “helper” recipes, Go Dairy Free (the book/cookbook I wrote) is also available as an ebook, and it includes all of those building block recipes you need for creating dairy-free holiday meals like sweetened condensed “milk,” condensed creme of mushroom soup, evaporated “milk,” etc.
Are you converting and favorite holiday recipes to dairy-free, gluten-free, or vegan this year?
Posted by alisa on November 15, 2010 | 21 Comments
You might not guess it to look at my many chocolate (and usually peanut butter) inspired posts, but I’m a vanilla girl. I didn’t even like chocolate until some strange metamorphosis happened in my late twenties. But, even as much as I have grown to adore (large) squares of dark chocolate, vanilla is still my first love.
And though the temperature may be dipping its toes below freezing, cool-weather desserts (pumpkin pie, pecan pie, apple pie … need I say more?) just aren’t complete without a nice big scoop, or three, or vanilla ice cream (yes, shakes and ice cream – I was a summer dessert crazy lady this past week! I just can’t let go). Perhaps I should be making my own … but, that small and ill-designed freezer I am currently living with has not an inch for our ice cream maker. Not to mention, they keep putting the darn stuff on sale at our local grocer making it impossible for me to not put a pint, or three, in our cart.
I recently confessed our guilty love for a certain cheap brand … yes, for us it’s taste and texture, however processed, still kicked the pants off of store-bought coconut milk ice cream. But fortunately, I think I have found an equally suitable alternative with slightly more virtuous ingredients. And the blessing in disguise part is that it costs more money … so I’m not as likely to buy a pint, or three, of it every week.
Truth be told, I was actually hesitant to buy this brand of vanilla. While we loved the Tempt Chocolate Fudge, as it turned out the Mint Chip just wasn’t quite right. It was a touch icy, very (very) minty, and the overall flavor just did melt nicely onto our taste buds. Since I sensed a vanilla base in the Mint Chip version, I feared that the vanilla would fall to the same fate.
Fortunately, Tempt Vanilla Ice Cream is smooth, creamy, and incredibly rich with vanilla. Even after suffering a drastic melt and refreeze, there were no ice crystals, no chunkies … mind you it was hard-packed, and I nearly needed an ice pick to pry some loose, but it still melted like a creamy dream on my tongue. And it was delicious! At least in my opinion. The flavor, not unlike Tofutti, is certainly different from traditional dairy ice cream, but rich and tasty in its own right.
This entire pint serviced a big batch of chunky apple crisp that I made to use up some nearly expired granny smiths. Sorry, no recipe for this particular crisp, it was a throw together. But, I won’t leave you hanging. Try these …
- The crisp above was based on my recipe for Crumbly Maple Apple Crisp. This is my favorite crisp recipe to-date, and also my dad’s. We are both maple and oat lovers.
- Traditional sugar fiends, like my grandma and husband may prefer Grandma’s Easy Apple Crisp.
I also sampled the Coffee Biscotti flavor, but it is strictly for coffee fans. I really do not like the taste of coffee (yep, seriously), but some of those mocha-ish “ice creams” that are labeled as coffee make the grade. This wasn’t a mocha-flavor, it was a true coffee flavor with cookie-like chocolate chunks throughout. Perfect for all of you recovering Starbucks-aholics, but not for these herbal tea taste buds.
The only other current flavor of Tempt is Coconut Lime – but I haven’t been able to bring myself to buy it. I love coconut, but am seriously on burn-out from the very concept of coconut ice cream!
To note, taste-wise, I’m not a fan of agave nectar and neither is my husband, which could be one of the reasons the coconut milk ice cream isn’t our cup of tea (all major brands seem to be sweetened with agave). Tempt is sweetened with organic sugar. This to me, just fits better.
Have you tried any dairy-free ice cream? Any raves or rants?
Posted by alisa on November 12, 2010 | 19 Comments
There is something that I have learned lately about the food industry. I may be the last one in on this secret, but it is still fantastic to realize. Demand quality and the prices go down. Of course, I do remember the basics of those ecomonics classes regarding supply and demand. But actually seeing it first hand is another thing. Did you notice how the big almond trend has lowered almond prices? Almond flour, almond milk, almond butter … and suddenly I can get a half gallon of almond milk for $2 and a pound of almonds for $4 without a problem (just two years ago, both were more than double this at my local grocery store!).
And yet again I have seen this phenomenon with pomegranates. I kid you not, before last year, I had never, ever had a pomegranate. I mean, I knew they existed, but not at my grocery store. Okay, I saw them there once, about four years ago for $4 a piece! Yeah, right. Then POM came on the scene, and suddenly I can pick up an in-season pomegranate on sale for $.99. Oh yeah baby, in the cart you go.
Take advantage now though … thanks to our government and the fed, our food prices may soon see a big spike. That holiday sugar will most definitely be jumping up in value, but thankfully, with those pomegranate seeds and just a couple kitchen staples, I don’t need (as much) sugar …
I know what you’re thinking, a shake? Seriously Alisa? Isn’t it fall? Well, technically, its already winter where I live. The snow has started flying, and it is sunny, but hovering around freezing degrees outside my window. But, I’m in that camp of cool and creamy is good year round … especially with the heat on.
This is really an un-recipe, but so yummy, that I had to tell you about it. I know the whole “banana soft serve” thing is old news, but this isn’t soft serve, it’s breakfast. Okay, it was my 2nd breakfast of the day, and now I’m going to make lunch. What can I say, I like food.
Peanut Butter & Pomegranate “Jelly” Smoothie
This ridiculously out-of-season, but in-season, un-recipe is Vegan, Dairy-Free, Egg-Free, Gluten-Free, and Soy-Free. You can make it Peanut-Free and Nut-Free with sunflower seed butter.
- 1 Overflowing Cup of Banana Chunks
- 1 to 2 Tablespoons Creamy Peanut Butter (1 heaping tablespoon works)
- 1/8 Teaspoon Ground Cinnamon
- 1/2 Cup Water (or more as needed)
- A Bunch of Pomegranate Arils
Blend the banana, pb, cinnamon, and water until smooth and creamy. If you have a wussy blender like mine, pulse several times to get things moving. If you just try to fire it on, it may go nowhere. You can always add more water if needed. Pour into a glass and throw on as many pomegranate seeds as you like.
The flavor is reminiscent of PB & J (to me at least), but the crunch of the aril seeds adds texture.
Makes 1 guilt-free serving
Posted by alisa on November 9, 2010 | 22 Comments
Light and frugal, scrumptious music to so many foodie ears.
I’m not going to say that I prepared this dish perfectly, and without any errors. That would be a lie.
The pan was too hot when everything merged, causing a rapid sizzle rather than a subtle simmer … and, in my hunger, I did a very shabby job in plating and serving, resulting in a dinner that didn’t look half as good as it tasted. But, I can tell you that the sauce is delicious, the chicken is great, and fortunately, it is a hard dish to ruin.
This recipe appeared in the November edition of Cooking Light magazine, and the second I saw it, I knew I would be making it this week. Chicken thighs were on sale for $.79 a lb, my CSA delivered loads of onions and sweet bell peppers, I had all of the sauce components simply waiting on hand in my cupboard and refrigerator, and even when coupled with some broccoli (crowns on sale for $.77 a lb!) and rice (does it get much cheaper than that?), I knew I had the perfect delicious entry for our first Naturally Frugal Challenge!
No, I can’t win the challenge, but I sure can enter! And, no, I suppose a miso-peanut sauce may not be part of a traditional holiday meal, at least not in the U.S. However, it is meals like this (quick, easy, and Asian-inspired) that have become “traditional” in my home. Plus, I believe this meal-for-4 easily clocks in at under $10, side dishes and all!
What about you? Do you have a Naturally Frugal Meal to share? Yes, prizes are involved!
Spicy Miso-Peanut Chicken
This recipe is adapted from Cooking Light, November 2010. It is Dairy-Free, Egg-Free, Gluten-Free, Refined Sugar-Free and Wheat-Free. You can make it Soy-Free by using a chickpea (or other soy-free) miso, and Peanut-Free and Nut-Free by using sunflower butter. The sauce itself is Vegan / Vegetarian (when using agave nectar), so feel free to swap the chicken for tofu or a meat alternative of your choosing!
- 3 Tablespoons Creamy Peanut Butter
- 2 Tablespoons Light / White Miso
- 1 Tablespoon Honey or Agave Nectar
- 2 Teaspoons Red Curry Paste
- 2 Crushed Garlic Cloves
- 1 Cup Hot Water
- 8 Chicken Thighs, bone in, with skin
- 2 Tablespoons Avocado Oil, Olive Oil, or Coconut Oil
- Salt & Pepper
- 2 Small to Medium Sweet Bell Peppers (orange, red, or yellow), diced
- 1 Medium Onion, halved and thinly sliced
- 3 Tablespoons Dry White Wine
- 2 Green Onions, thinly sliced
- To Serve: Cooked Brown or White Rice and Veggies (I steamed some broccoli in the steamer basket of my rice cooker as the rice cooked)
In a bowl, whisk together the peanut butter, miso, honey, curry paste, garlic, and water. Set aside.
Alisa’s Lazy Chicken Method: Season chicken thighs with a little salt and pepper. Place them in a crockpot on low for about two to four hours (in a single layer if possible), or until they are wonderfully, fall off the bone cooked.
Cooking Light’s Stove Top Chicken Method: Heat the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, and add it to the skillet, cooking to a golden brown (about 4 minutes per side). Transfer the chicken to a plate, and drain the fat, but since you just used up the oil, you will need to leave about 2 tablespoons of the fat in the skillet to cook your veggies.
With the skillet still set over medium-high heat, add the peppers and onions, and cook until the onions are soft, about 3 to 5 minutes. Reduce the heat to medium-low, add the white wine, return the chicken to the skillet, and pour the peanut-miso sauce over all. Simmer the chicken, partially covered, for about 20 minutes. If the sauce becomes too thick, you can add a little more water. During the last minute of cooking, add in the green onions.
Plate the chicken with rice and steamed broccoli (or veggie of your choice), and spoon any remaining peanut sauce w/ onions and peppers over top.
Makes 4 dinners
Blog Event: As mentioned, this baby is being entered in the first Naturally Frugal Challenge, co-sponsored by me!
Posted by alisa on November 4, 2010 | 26 Comments
Flood-worthy rains, gusty winds, and temperatures hovering just above freezing … nothing makes you want to hibernate indoors more than chilled to the bone weather. I think I’ll actually be grateful when the temperature cools, the air dries out, and the rains turn to snow. Oddly enough, it is much easier to keep warm in conditions like that. But for now, I will simply have to enjoy the fall, and this is certainly helping …
Peanut butter and chocolate are a match made in heaven, no? So who says they are only for eating … what about drinking? I grabbed a fresh package of Chocolate Hemp Bliss and a jar of natural peanut butter, and a new favorite was born.
To note, I really like the new improved version of Hemp Bliss from Manitoba Harvest (they upgraded it last year or earlier this year I believe). Tony, my husband, loves chocolate milk, and was actually quite keen on this version, which is slightly less sweet than your average chocolate milk or chocolate milk alternative. The hemp part adds a slight nuance to the flavor that we both enjoyed (a couple of years ago hemp milks were a bit on the “skunky” side, but no more!).
Of course, you can use the chocolate “milk” of your choosing, or even use a plain or vanilla “milk” and add about 1 tablespoon of cocoa powder per cup of ”milk.” That would be 2 tablespoons for the 2-mug recipe below …
Hot Peanut Butter Chocolate Bliss
When made using Hemp Bliss, this recipe is Vegan, Dairy-Free, Egg-Free, Gluten-Free, Soy-Free, Wheat-Free, and Refined Sugar-Free. To make the recipe Peanut-Free and even Nut-Free, sub Sunflower Butter or even Almond Butter for the Peanut Butter.
- 2 Pitted Dates, chopped or torn
- Boiling or Hot Water
- 2 Tablespoons Peanut Butter
- 2 Cups Chocolate Hemp Bliss (or chocolate milk alternative of your choosing – see note above for using other milk alternatives)
- 1/4 Teaspoon Pure Vanilla Extract
- 1 Teaspoon Cocoa Powder
- Optional Toppings: Marshmallows (duh!), Whipped “Cream,” a Swirl of Coconut Cream
Set the dates in a dish and pour the hot/boiling water over top to cover. Let those sit and soften for a couple minutes.
Remove the dates from the water (can use a strainer or simply sift them out) and place them in your blender along with about 1/2 cup of the milk alternative and the peanut butter. Blend for a minute or so, pureeing as much of those dates as possible.
Strain the liquid through a fine mesh strainer into a small pot. Eat the remaining date bits left in the strainer. Add the rest of the chocolate hemp milk, the vanilla extract, and the cocoa powder to the pot, and place it over medium-low heat. Whisk and heat until it reaches your desired serving temperature. Pour into two mugs and enjoy as is (pictured) or if desired, top with marshmallows, coconut cream, or whipped “cream.”
Short on Time? - For me, this was just right. In fact, I could have left the dates out and been happy, but they added that final hint of sweetness and brought the flavors together in my book. Of course, if you want to simplify the process, you can always omit the dates, skipping that whole soaking and blending process. Simply place all ingredients in a pot and whisk while heating to break up any PB clumps. Sweeten to taste with your favorite sweetener. I think honey, agave, stevia, coconut / palm sugar, or plain old white sugar would meld well with these flavors. You can also heat this in the microwave, but I’m a big proponent of stovetop hot cocoa.
Makes 2 sweet, warm mugs
Blog Event:
Posted by alisa on November 2, 2010 | 10 Comments
So this month’s Amazon sales have popped up, and there appears to be some good deals, but honestly, I need a little help in deciding this month. Here are items I am considering:
Bob’s Red Mill Brown Rice Flour – It comes out to about $7.30 for 4-24oz packages ($1.22 per lb), much cheaper than I can buy it locally. But, can anyone comment on the quality? Do you like it? I know Authentic Foods is the best, but it is also way out of my budget for such a product, so I’d love to know if Bob’s is next best.
Note: There are loads of Bob’s Red Mill products on sale this month. I can personally recommend the coconut flour, which I bought on Amazon and have been pleased with, but they even have certified gf oats on sale. I would avoid the almond flour, which I have read is way too coarse.
Coombs Organic Maple Syrup – Comes out to $14.85 for a 32oz jug (or $7.43 per lb). This is the maple syrup I usually buy, but I have lost touch with maple syrup prices. Is this still a good value? Is it cheaper at TJ’s or elsewhere online. Love the quality of this maple syrup, but I think it is more expensive now.
Yogi Herbal Tea – I need some new teas, and have always liked this brand. Any recommendations on the herbal/caffeine free versions? Good Earth Tea is also on sale, but I’m a bit burnt out on them. Their Green/White Tea is excellent though if you like that type!
Okay, any thoughts? Any other awesome deals you see here that I shouldn’t live without? I’m amping up for recipe testing and for gift baskets, so your opinions are welcomed! Thank you!
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