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Gerbs Banana Date & Vanilla Smoothie

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Gerbs Banana Date & Vanilla SmoothieGerbs Banana Date & Vanilla Smoothie

Ingredients:

1 cup unsweetened Flax or Sunflower Milk

1 scoop vanilla protein powder (optional)

1 large frozen banana

4 – 5 ice cubes or another frozen banana

3 – 4 Gerbs Dates (pre-soaked in warm bath)

1 teaspoon vanilla extract

Gerbs Banana Date Smoothie

DIRECTIONS:

Soak Dates in very warm water for 30-40 minutes prior to use. Combine ingredients in high power blender and blend until smooth, about two minutes. Add a splash or two of stevia extract if you prefer a sweeter smoothie.

You may have visually small pieces of dates within the shake. That’s ok, and even with those I had no trouble using my straw without having to clear the bottom of it maybe once or twice….Those little chunks are so caramelly and delicious!

Serves 1

Gerbs Banana Date & Vanilla Smoothie

Gerbs Gingerbread Cookies

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Food Allergy Safe Recipe perfect to make with any ‘kiddo’s’
Gerbs Gingerbread Cookies

Gingerbread Cookies by Gerbs

These taste amazing, so much fun to make with your children, and as always are safe for anyone with a major food allergy. You can also incorporate our dried crystallized ginger into the recipe (not pictured) with the frosting and/or decorating.

Make sure you set up your kitchen for success because this can be fun, or just deal with the mess and enjoy this new festive holiday tradition. We like to our boys roll out their own gingerbread and cut out their favorite shapes. Some year we will make a Gerbs shield or Logo cutout for you guys. Make sure you put on the oven light because they will want to watch theirs bake.

Make Christmas/Holiday memories today, our favorite memory is the simple joy on their face when they finish their first masterpiece or sneaking the first bite. Hint: secretly bake a few broken pieces so they don’t gobble down the ones made for family and friends.

Once you have the frosting ready, we offer so many product ideas for eyes, hair, mouths, buttons, ornaments, presents, or outlines. Like Gerbs crystallized ginger (cut into pieces), dried cranberries, pumpkin kernels, sunflower kernels, chia seeds, goji berries, dried blueberries and hemp kernels. Check out the Gerbs Shop Storefront now for all these category’s!

PRINTABLE RECIPE CARDGingerbread Cookies by Gerbs

Ingredients

Instructions

Preheat the oven to 350 degrees. In a small bowl, mix together the flax seed meal and 3 tablespoons warm water. Let stand for about 10 minutes. In a mixing bowl, combine the sugar, molasses, oil and water. Add the flax seed meal and water mixture. In a separate bowl, combine the flour, baking soda, salt, cinnamon and ginger. Add the dry mixture gradually to the wet mixture and mix well. Roll the dough into a ball, cover the mixing bowl and refrigerate the dough for at least 1 hour.

Roll out the dough to 1/4 inch thickness on a floured surface (I use rice flour). Using cookie cutters cut into desired shapes. Place cookies onto an ungreased baking sheets.

Bake for 9-10 minutes in a preheated oven or until cookies are firm.

Gingerbread Cookie

Gerbs Ancient Quinoa & Raisin Stuffing

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Wow them!

Wow your Thanksgiving guests with our protein packed, flavorful and ‘fall’ color themed Ancient Grain turkey stuffing!  Millennials or any health-conscious guests will thank you, put simply this dish will surely stand out among all your sides this season, compared to a traditional turkey stuffing; plus, there are so many options with our grains, rice, dried fruits and seeds to make this stuffing different each and every occasion. This will have all the feelings of a traditional stuffing but with the added nutritional benefits of quinoa, specifically its high fiber content, makes this dish a superfood. One study that looked at 4 varieties of quinoa found a range of 10–16 grams of fiber per every 100 grams. This equals 17–27 grams per cup, which is very high — more than twice as high as most grains. Boiled quinoa contains much less fiber, gram for gram because it absorbs so much water. As well, Quinoa is high in magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants. Given its high beneficial nutrient content, it makes sense that quinoa could improve metabolic health. To date, two studies, in humans and rats respectively, examined the effects of quinoa on metabolic health. The human-based study found that using quinoa instead of typical gluten-free breads and pastas significantly reduced blood sugar, insulin and triglyceride levels.Gerbs Ancient Quinoa & Raisin Stuffing

Prep time: 5 min

Cook time: 75 min

Total time: 80 min

INGREDIENTS – Makes 8 servings

  • 5 Cups Vegetable Broth
  • 1 Cup Gerbs Royal White Quinoa
  • ½ Cup Gerbs Red Quinoa
  • ½ Cup Gerbs Black Quinoa
  • 3 Tablespoons Olive Oil
  • 1 Large Sweet Onion, finely chopped
  • 3 Stalks Celery, including green ends, chopped
  • 2 Fresh Apples, cored, pealed & rough chopped
  • 1/2 Cup Gerbs Dried Jumbo Raisins
  • 1 1/2 Teaspoons Whole Leaf Savory, rubbed
  • 1 Teaspoon Rubbed Sage
  • 1/4 Teaspoon Gerbs Himalayan Sea Salt
  • 1/4 Teaspoon Gerbs Ground Black Peppercorns
  • 1 Tablespoon Gerbs Rosemary Garlic Seasoning Blend
  • Fresh Rosemary, Parsley, and Chives to garnish (optional)
  • ¼ cup dry white wine (water optional)

DIRECTIONS

Preheat oven to 350°F. Grease inside of 9-inch by 13-inch baking dish; set aside.

Combine Gerbs red, white, & black Quinoa with vegetable stock in large saucepan. Bring to a boil, reduce heat to simmer, cover and cook 15 to 20 minutes, until grains are cooked through. Let stand for 5 minutes removed from heat, and fluff with fork.

While grains cook, heat olive oil in large skillet over medium heat. Add onion and sauté 3-4 minutes, and celery, and cook, stirring occasionally, for 3 minutes.  Add diced apples, Gerbs Raisins, savory, rubbed sage, Gerbs Rosemary Garlic blend, salt, black pepper and 1/4 white wine. Cook, stirring, until apples soften, about 10 minutes. Stir in cooked grains, tossing to evenly incorporate all ingredients.

Transfer stuffing to prepared baking dish. Cover with foil, transfer to oven and bake for 20 minutes. Remove foil, and bake additional 10 minutes, until lightly browned on top.

red, white, black quinoa

Double Dark Chocolate Brownies Recipe – Lets Celebrate the Return of Chocolate

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Double Dark Chocolate Brownies Recipe

Gerbs Dark Chocolate Brownies

 

INGREDIENTS

3 tablespoons Gerbs Flax Meal

1 cup (148 grams) Gerbs All-Purpose Flour

1/2 cup (40 grams) Gerbs Cocoa Powder

1 teaspoon baking powder

1/2 teaspoon Gerbs Himalayan Sea Salt

1/2 cup coconut oil at room temperature, plus more for the pan

5 ounces (140g) Gerbs Chocolate Chips chopped (any size will work)

1 1/2 cups (300 grams) organic pure cane sugar

1 tablespoon pure vanilla extract

 

METHOD

Heat the oven to 350°F and prepare the pan: Line an 8×8 square baking pan with parchment paper, and grease the parchment paper and pan with a little coconut oil. Prepare the flax “egg”: Combine the flax with 8 tablespoons of water in a small bowl. Let stand for 7 to 10 minutes to thicken. (This will be used as an egg replacer in this recipe.) Whisk dry ingredients: In a small mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt. Melt the coconut oil and chocolate: In a small saucepan over low heat, warm the coconut oil and chopped chocolate, stirring until the chocolate is completely melted, about 2 minutes. Add the sugar and vanilla: Whisk the sugar and vanilla into the chocolate mixture, stirring vigorously until combined. The mixture will be a little grainy at this point, which is perfectly okay.

 

Make the batter: Pour the chocolate mixture into a large mixing bowl, scraping everything from the pan. Fold in the flax eggs. Add the dry ingredients and stir well with a wooden spoon or rubber spatula until well combined. The batter will be quite thick and will gather into a ball—it won’t be loose and thin like many traditional brownie batters. Scoop the batter into the prepared pan, and use a rubber spatula or the palm of your hand to press it into the pan in an even layer, top with more chips.

 

Bake the brownies for 30 to 35 minutes, or until the edges are set and no longer jiggly. The tops of the brownies will still feel very soft and may even be bubbling a little; they’ll firm up as they cool. Cool: Let the brownies cool completely before slicing, 2 to 3 hours. Because these are so fudgy, they really will slice best if you allow them to fully cool. Slice, serve, and store: Using the parchment paper as a handle, lift the cooled brownies up out of the pan and onto a cutting board. Slice into a 4×4 grid (making 16 small squares). Leftover brownies can be stored in an airtight container at room temperature for up to 5 days.

Gluten Free Berry Chia Crisp

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May is Celiac Awareness Month, and the theme this year is “What I Wish You Knew.” This holds special importance to me because my niece Jackie lives with Celiac Disease, and I have seen firsthand out tough it can be both on Jackie and on my sister’s entire family. You can imagine how excited Jackie was when I told her about becoming a Gerbs Nutrition Mom!

 

Here’s what you need to know about Celiac Disease:

Symptoms of Celiac Disease are triggered by consuming gluten, a protein found in wheat, barley and rye. People with Celiac Disease also need to avoid many brands of oatmeal on the market due to cross contamination. And that’s why Gerbs is such a saving a grace for folks with Celiac – because there is zero chance of cross contamination with Gerbs…aka peace of mind.

When people with Celiac Disease consume gluten, their immune system responds by damaging the villi of the small intestine. This hinder’s the body’s ability to absorb nutrients, which can lead to nutrient depletion.

Celiac disease puts people at risk for all kinds of nasty stuff: anxiety, additional autoimmune diseases, osteoporosis, thyroid disease, intestinal damage and even certain cancers. The scary part?  It’s estimated that 83% of the people with Celiac Disease in the US are not diagnosed yet or are misdiagnosed.

But for those few who are properly diagnosed, like my niece Jackie, the only thing they have to do is avoid gluten. Plain and simple! Clear as day! Right? NOPE. Not right. It’s way more complicated than that.

Gluten is hidden in many products – cross contamination is a huge culprit and even beauty products like lip gloss could trigger a response. Many restaurants can’t guarantee a gluten free experience, and with so many people choosing to avoid gluten for reasons other than Celiac Disease, the growing trend is making cross contamination an even bigger concern because many companies are trying to offer “gluten-free” foods but are not trained in food safety. Sigh…

I asked Jackie what she wished people knew about Celiac Disease. She said, “It’s stressful to eat out with my friends because a lot of places still don’t have gluten free even though it’s becoming more common.” Jackie is 18-years-old and stressed out about eating at restaurants. As her auntie it makes my heart sink to hear that. And as a registered dietitian, it fuels my passion to provide nutrition guidance to those living with food allergies, like many of you.

That’s why Sheri and I developed this new recipe – just in time for Memorial Day. It’s a berry chia crisp using Gerbs chia seeds, gluten-free oatmeal, and cinnamon. It also uses gluten-free flour, beautiful fresh berries, and lemon zest.

I had a blast cooking this today with my two little ones. My toddler was especially happy about it!

The combination of berries and chia seeds give this “special treat” a boost of omega-3 fatty acids and powerful antioxidants. That’s something I can certainly appreciate!

This colorful recipe would be a perfect addition to your Memorial Day celebration later this month. And I can tell you from experience – those living with Celiac Disease will be oh so happy to celebrate with you!

ENJOY!


Print Recipe
 Gluten Free Berry Chia Crisp
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings
approximately
Ingredients
  • 4 cups fresh berries (I used blackberries and blueberries)
  • 1/4 cup Gerbs Chia Seeds
  • Juice of one lemon
  • 2 tbspn lemon zest
  • 2 tbspn maple syrup
  • 1/2 cup Gerbs Rolled Oats
  • 2 tbspn brown sugar packed
  • 1/4 cup Gluten Free Flour
  • 2 tbspn Gerbs unsalted, roasted sunflower kernels
  • 1/4 tspn Gerbs Cinnamon
  • 4 tbspn cold butter or you could use applesauce to sub for the butter
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings
approximately
Ingredients
  • 4 cups fresh berries (I used blackberries and blueberries)
  • 1/4 cup Gerbs Chia Seeds
  • Juice of one lemon
  • 2 tbspn lemon zest
  • 2 tbspn maple syrup
  • 1/2 cup Gerbs Rolled Oats
  • 2 tbspn brown sugar packed
  • 1/4 cup Gluten Free Flour
  • 2 tbspn Gerbs unsalted, roasted sunflower kernels
  • 1/4 tspn Gerbs Cinnamon
  • 4 tbspn cold butter or you could use applesauce to sub for the butter
Instructions
  1. Preheat oven to 350 degrees. Combine berries, chia seeds, lemon juice, lemon zest and maple syrup in a bowl. Mix well and set aside.Combine the rest of the ingredients and cut in cold butter using a fork or a food processor until crumbly.Coat an 8x8 baking dish with cooking spray. Add filling, followed by topping.Bake for 30 minutes or topping is golden brown.Let cool for at least 5 minutes before serving
Recipe Notes

Shop for your ingredients!

Rolled Oats: https://www.mygerbs.com/product-category/grains-oats/

Cinnamon: https://www.mygerbs.com/shop/cinnamon-powder/

Chia Seeds: https://www.mygerbs.com/product-category/seeds/black-chia-seeds/

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A Spring Treat- and a lesson in moderation

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Parenting during the holidays is never easy. Everywhere you turn, there are sugar-laden treats tempting your little ones and undermining your efforts. With Easter and Passover just around the corner, it’s a good time to share some tips for teaching your children how to indulge wisely. As a dietitian and mom, I believe that the key to raising healthy eaters is moderation. Here is how my family practices moderation, so we can indulge in occasional treats (like the Spring Sunflower Cups, below!) without worry.

Everyday foods are healthy foods.

Making the healthy choice an easy choice is important- for kids and parents! In my house, this starts with meal planning and keeping plenty of nutritious options on hand. We stock our refrigerator with washed, sliced fruits and vegetables that the whole family can easily enjoy. The pantry is filled with snack-sized portions of dried fruit, pumpkin or sunflower seeds and whole-grain crackers.

Avoid using food as a reward or punishment.

It can be tempting to use food to encourage or discourage behavior but it’s not a great idea. Rewarding with treat foods simply puts that food on a pedestal and increases your child’s desire for it. Keeping a neutral attitude about all foods will help kids learn moderation and decrease the chances that they will become adults who are constantly “rewarding” themselves with food.

Be a good role model.

What happens when YOU overeat? As parents, our actions speak louder than our words. Eat a healthy, well-balanced diet and try not to show signs of guilt or make a big deal out of your own indulgences. We are all human and food is something to be enjoyed, not vilified.

When it’s time to indulge- choose wisely! 

When it is time for a little treat, be sure it is something truly delicious! These simple, allergen-friendly Spring Sunflower Cups are the perfect addition to your springtime celebrations.  Naturally portion-controlled and made with high-quality Gerbs Dark Chocolate and Homemade (or store bought) Sunflower butter, they are worth the splurge!


Print Recipe
 Spring Sunflower Cups
These delicious, no-bake, allergen-friendly treats are the perfect addition to your spring celebrations! The key to this recipe is creating a "piping bag" using 2 gallon-size plastic bags. Check out our no-fuss tips for clean piping!
Course Dessert
Prep Time 10 minutes
Servings
Sunflower Cups
Ingredients
  • 2.5 cups Gerbs Dark Chocolate Chips 2.5 cups = 1 lb bag Gerbs' chocolate chips
  • 1 cup Sunflower Seed Butter
  • 1/4 cup Gerbs Sunflower Seeds (for garnish)
Materials
  • 2 gallon-size plastic bags
  • 40 mini cupcake liners
Course Dessert
Prep Time 10 minutes
Servings
Sunflower Cups
Ingredients
  • 2.5 cups Gerbs Dark Chocolate Chips 2.5 cups = 1 lb bag Gerbs' chocolate chips
  • 1 cup Sunflower Seed Butter
  • 1/4 cup Gerbs Sunflower Seeds (for garnish)
Materials
  • 2 gallon-size plastic bags
  • 40 mini cupcake liners
Instructions
  1. Heat chocolate in microwave-safe bowl for 2 minutes or until melted smooth. Let cool slightly.
  2. Place cupcake liners on a cookie sheet.
  3. Line two tall glasses with a gallon-size plastic bag. Scoop all of sunflower butter into one bag and 1/2 of the melted chocolate into the other. Remove liner from glass and twist bag to secure closed. To begin piping, cut a small hole in one edge of each bag.
  4. Pipe enough chocolate to cover the bottom of each cupcake liner.
  5. Pipe a layer of sunflower butter on top of the chocolate layer.
  6. Refill the chocolate bag with remaining melted chocolate and pipe over the sunflower butter. Smooth tops of each cup using the back of a small spoon, if necessary.
  7. Garnish each cup with a few sunflower kernels and cool in the refrigerator.
Recipe Notes

SHOP: Gerbs Dark Chocolate Chips- Miniatures

Use HOMEMADE SUNFLOWER BUTTER in this recipe!

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Chia Overnight Oats with Dates

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Happy National Chia Day!

National Chia Day is a happy day indeed! These tiny seeds are one of the most nutritionally powerful foods on the planet. We’re celebrating with a new recipe: Chia Overnight Oats with Dates!

Chia seeds date all the way back to Mayan and Aztec tribes. It’s thought that the seeds were eaten by these cultures to provide strength and energy. I’m not surprised. These powerhouses contain all the nutritional goodness of heart healthy omega-3 fatty acids, complex carbohydrates, protein, fiber, calcium, and antioxidants. One ounce of Gerbs raw black chia seeds (approximately 2 tablespoons) contains 135 calories, 5 grams of protein, 9 grams fat, 12 grams carbohydrates and 11 grams of fiber, plus vitamins and minerals.

So why stop at the seeds? Let’s go one step further and incorporate some chia seed meal powder into our lives! After all, this nutty flavored food is not only a rock star when it comes to nutrition – it’s also delicious! The mild flavor makes chia versatile. It can be added to smoothies, cereals, yogurt, baked goods, sauces, vegetables, rice dishes, and oatmeal! And if you’re trying to add more healthy foods into your kids’ diets (who isn’t?), this is one food that can usually sneak past the pickiest of eaters.

Hungry yet?

New Recipe: Chia Overnight Oats with Dates

I’m not sure what I love more about this recipe – the incredible amount of nutrition it packs into a single dish (with the chia seeds, chia powder, gluten-free rolled oats, and dried fruit) or the fact that it is incredibly easy to make! Let’s call it a tie.

 

I’m a big fan of using mason jars for overnights oats, because it gives me a way to recycle my salsa jars. But you can use a bowl with an air tight lid for this recipe as well. This is an allergen-friendly recipe, but there are a few modifications you can make depending on your dietary restrictions or preferences. For example, if you’re allergic to almonds, you can substitute your choice of milk for the almond milk (or water if you prefer).

Also, if you’re not into the sweet stuff right now, you can omit the vanilla extract and/or maple syrup – these are optional ingredients. The dates are a delicious way to sweeten the oatmeal naturally without any added sugar. However, if you’re trying to keep all sugars down, including natural sugars, you can substitute fresh fruit which is less concentrated than dried fruit.

This fiber-packed, nutrient-rich breakfast is a fantastic way to start your day. The powerful combination of healthy fats, protein and fiber is sure to keep you feeling satisfied all morning long.  And it’s great for kids before school, because it fuels them up with nutrients they need to succeed in the classroom! Let us know if you give this recipe a try by sharing it on social media and tagging #GerbsNutritionMoms. Enjoy!

 

Print Recipe
 Overnight Oats with Chia and Dates
National Chia Day with Overnight Oats with Chia and Dates
Course Breakfast
Servings
Ingredients
  • 1 cup Gerbs Gluten Free Rolled Oats
  • 1 tablespoon Gerbs Raw Black Chia Seeds
  • 1 1/2 teaspoons Gerbs Chia Seed Powder
  • One pinch Gerbs Himalayan Salt
  • 1/2 teaspoon Gerbs Cinnamon
  • 6 whole Gerbs pitted dates (chopped)
  • 1 cup unsweetened, vanilla almond milk or water or milk of your choice
  • 1/2 teaspoon Vanilla Extract
  • 2 tablespoons pure maple syrup optional
Course Breakfast
Servings
Ingredients
  • 1 cup Gerbs Gluten Free Rolled Oats
  • 1 tablespoon Gerbs Raw Black Chia Seeds
  • 1 1/2 teaspoons Gerbs Chia Seed Powder
  • One pinch Gerbs Himalayan Salt
  • 1/2 teaspoon Gerbs Cinnamon
  • 6 whole Gerbs pitted dates (chopped)
  • 1 cup unsweetened, vanilla almond milk or water or milk of your choice
  • 1/2 teaspoon Vanilla Extract
  • 2 tablespoons pure maple syrup optional
National Chia Day with Overnight Oats with Chia and Dates
Instructions
  1. Combine oats, chia seeds & powder, salt, cinnamon and dates together in a bowl or mason jar. Pour almond milk, vanilla extract and maple syrup over the mixture and stir. Cover and place in the refrigerator overnight. Serve cold or heated up, topped with more dates and your choice of nuts or seeds.
Recipe Notes

SHOP: Gerbs Rolled Oats

SHOP: Gerbs Raw Black Chia Seeds

SHOP: Gerbs Chia Seed Powder

SHOP: Gerbs Himalayan Sea Salt

SHOP: Gerbs Cinnamon

SHOP: Gerbs whole pitted dates

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Kick off National Nutrition Month with a Mixed Berry Smoothie Bowl!

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Happy National Nutrition Month!

As a registered dietitian and a mom, I know how challenging it can be to feed your family with confidence. There is so much misinformation on the internet today and it’s causing a culture of fear around food. And if your child is living with food allergies, it makes it a thousand times harder. I am allergic to crustaceans, my husband’s cousin has a severe peanut allergy, and my niece has Celiac Disease, so I have seen firsthand just how tough it can be – the worrying, the isolation, and the work that goes into eating can be exhausting. But Gerbs takes all of that away which, in my humble opinion, is incredibly valuable.

Gerbs granola and pumpkin seeds and snack mix

Did you know that March is National Nutrition Month? The theme of the month is “Put Your Best Fork Forward.” And that’s exactly what we’re here to help you do!

If you haven’t tried smoothie bowls yet, now is the perfect time to start. These colorful, nutritious bowls of goodness make a fantastic meal at any time of day. Plus, they are fun to eat, so kids love them! Eat your smoothie with a spoon? You bet! So put your best fork spoon forward and give this healthy, food allergy- friendly recipe a whirl.

Mixed Berry Smoothie Bowl with Granola and Pumpkin Seeds

The key to a good smoothie bowl is twofold: the base should be thick enough to support the toppings, and the toppings should balance out the meal nutritionally. To keep the base thick, you’ll want to add less liquid than you normally would for a smoothie plus one thick ingredient like yogurt or avocado. For this recipe, we used frozen berries, pomegranate juice, and dairy-alternative plain yogurt plus some frozen spinach. I always add frozen spinach to smoothies – it’s a great way to sneak some greens into the kids’ diets.

This recipe calls for coconut yogurt and shredded coconut. If you or a loved one is living with tree nut allergies, you may be wondering if you can safely eat coconut. According to the American College of Allergy, Asthma, & Immunology, “Coconut is not a botanical nut; it is classified as a fruit, even though the FDA recognizes coconut as a tree nut. While allergic reactions to coconut have been documented, most people who are allergic to tree nuts can safely eat coconut.” And according to Kids with Food Allergies, “Most people allergic to tree nuts can safely eat coconut. Coconut allergy is reasonably rare.” If you are allergic to tree nuts, talk to your allergist before adding coconut to or eliminating coconut from your diet and get clearance from your doctor before trying this recipe. 

Mixed Berry Smoothie Bowl with Pumpkin Seeds and Granola.

The pumpkin seed kernels give the smoothie bowl a nutrition boost. Pumpkin seeds are a good source of protein, vitamin K, iron and copper, and a very good source of magnesium, phosphorus and manganese. They are also rich in immune-boosting zinc. The seeds are a great topper for smoothie bowls, because they add color and crunch. What’s not to love?!

Gerb’s gluten-free Original Honey & Seed Granola is one of my favorite products. Granola tends to get a bad rap – and usually for a good reason. Most granolas on the market today are packed with sugar and calories. The Gerbs granola, on the other hand, has a clean ingredient list of real food. And it’s the perfect texture – no hard-to-chew clumps! At only 125 calories per serving and containing only natural sources of sugar, this product is a pantry staple.

This recipe is a mixed berry smoothie bowl made with granola and pumpkin seeds

Let us know if you blend this up! Share it on social media and use the hashtag #GerbsNutritionMoms. And if you like this recipe, remember there’s more where that came from! Be sure to sign up to receive notification when a new blog is posted. And, don’t forget to follow Gerbs on Facebook, Twitter and Pinterest. Lastly, if you have a nutrition question or blog topic idea for us, please send us an email: NutritionMoms@MyGerbs.com.

Print Recipe
 Mixed Berry Smoothie Bowl
Course Breakfast
Prep Time 7 minutes
Cook Time 3 minutes
Servings
person
Ingredients
  • 1 1/2 cups frozen mixed berries
  • 1/4 cup pomegranate juice
  • 1/4 cup plain coconut yogurt (or yogurt of your choice)
  • 1/4 cup frozen spinach
  • 1/4 cup fresh blueberries
  • 1/2 medium banana
  • 2 tbspn Gerbs Original Honey & Seed Granola
  • 2 tbspn Gerbs Raw Pumpkin Seed Kernals
Course Breakfast
Prep Time 7 minutes
Cook Time 3 minutes
Servings
person
Ingredients
  • 1 1/2 cups frozen mixed berries
  • 1/4 cup pomegranate juice
  • 1/4 cup plain coconut yogurt (or yogurt of your choice)
  • 1/4 cup frozen spinach
  • 1/4 cup fresh blueberries
  • 1/2 medium banana
  • 2 tbspn Gerbs Original Honey & Seed Granola
  • 2 tbspn Gerbs Raw Pumpkin Seed Kernals
Instructions
  1. Blend the frozen berries, pomegranate juice, yogurt, and spinach until smooth. Transfer to a bowl and top with the blueberries, sliced banana, pumpkin seeds, and granola. Dig in!
Recipe Notes

SHOP: Gerbs Original Honey & Seed Granola

SHOP: Gerbs Raw Pumpkin Seed Kernels

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Salt and Pepper Caramel Brownies

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Salt and Pepper Caramel Brownies

Photographs copyright © 2015 by Erin Kunkel

Salt and Pepper Caramel Brownies using Gerbs Allergy Friendly Cocoa Powder

Salt and Pepper Caramel Brownies: They say that freshly ground black pepper wakes up the salivary glands and enhances our ability to taste food. Who wouldn’t want to taste their brownies more completely? Black pepper also adds an unexpected smoky, floral note to the classic treat, making them complex and irresistible. The bittersweet, salty caramel is indulgent but heavenly.

Cook time: 24 minutes
Yield: Makes 16 large or 25 small brownies
Adapted from a Recipe by Samantha Seneviratne

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Nutritional Benefits of Eating Dried Pineapple

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Gerbs Allergy Friendly Diced Dried Pineapple

Gerbs Allergy Friendly Diced Dried Pineapple

Nutritional Benefits of Eating Gerbs Allergy Friendly Dried Pineapple and a Muffin Recipe.

Dried fruits offers some advantages: a longer shelf life and portability. Dried fruits contain fiber, which help keep your digestive system running smoothly. Dried apricots, for example, contain 6.5 grams per cup, while fresh apricots contain just 3.1 grams.

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