This Father’s Day, we encourage you to pay the dad in your life a visit and spend some time doing the things he likes – like fishing or golfing – whatever it may be.  At the end of the day, have a family barbecue and this time, try cooking for dad.  He may be reluctant to pass over the grill but if you pair our secret recipe for barbecue baked beans with grilled steaks and veggies, he’s sure to be proud of you!

Baked BBQ Beans

Ingredients:

4 ounces of bacon, chopped
½ cup celery, chopped
1 large onion. chopped
1 bag (15 oz.) Shiloh Farms Navy Beans, cooked
2 cups tomato sauce
2 teaspoon chili powder
1/4 teaspoon allspice
1 tablespoon prepared Mustard
1/3 cup molasses
1/3 cup maple syrup
1/4 teaspoon salt
1/8 teaspoon cayenne Pepper
1-2 teaspoon Worcestershire sauce

Directions:

In a large skillet, cook bacon until crispy. Add onion and celery, sauté until onions are transparent. Remove from heat and let cool. Combine with remaining ingredients. Pour into 9 x 13 aluminum pan.  Grill over indirect heat for 1 hour.

Today, we are sharing our top 5 favorite gluten-free kitchen items.

1. Almond Flour is highly nutritious. It’s high in protein, low in carbohydrates and low in sugars. Almond flour works great in baking and can easily be substituted for other traditional flours.
2. Gluten-Free Pasta- We’ve heard a lot of great things about Rizopia gluten-free pasta.  Since pasta is such a great, easy weeknight meal, be sure to always have your favorite gluten-free brand on hand.
3. Chips and Dip- Food Should Taste Good offers certified gluten-free chips that are perfect to serve with hummus.  We love the sweet potato chips!
4. Ready-Made Meals like Amy’s provide a great variety of gluten-free, organic meals that are fit the bill for lunch at the office or a busy weeknight dinner.
5. Gluten-free dried goods like beans, lentils, dried fruit and nuts. It’s important to pack your pantry with certified gluten-free items to eliminate all risk of cross-contamination.

What are some of your favorite gluten-free kitchen staples! COMMENT below and you will be entered to win a gluten-free prize pack filled with Shiloh Farms products.  Please be sure to leave your email address.  Good Luck!

After delving into some of our favorite gluten-free blogs, we found the perfect and delicious combination of donut and gluten-free.  Try this delightful recipe, which was adapted from the Detoxinista’s recipe (original recipe from Elana’s Pantry).

Gluten-Free Chocolate-Glazed Chocolate Donuts

Original Recipe Adapted from Elana’s Pantry

Donuts

1/4 cup Shiloh Farms Gluten-Free Coconut Flour
1/4 cup Shiloh Farms Cocoa Powder
1/8 teaspoon Himalayan Pink Salt or sea salt
1/2 teaspoon baking soda
3 eggs
1/4 cup coconut oil, melted
1/3 cup pure maple syrup
1 tablespoon vanilla extract

Glaze
1/2 cup Shiloh Farms Allergen-Free Dark Chocolate Chips
2 tablespoons coconut oil
Shredded coconut (optional)

Directions:

1. Preheat the oven to 350°F and grease a standard donut pan generously with coconut oil. In a medium bowl, whisk together the coconut flour, cocoa powder, sea salt and baking soda. Add in the eggs, coconut oil, maple syrup, and vanilla and whisk again until a uniform batter is created.
2. Transfer the batter to a plastic storage bag, and snip off one corner of the bag with scissors, to create a “piping bag.” Pipe the batter evenly into the six donut wells.
3. Bake the donuts for 18-20 minutes, until the dough has risen and is firm to the touch.
4. Allow the donuts to cool for 15 minutes before gently removing from the pan.  Allow the donuts to cool completely on a wire rack.
5.  To prepare the chocolate glaze, combine the coconut oil and dark chocolate chips in a saucepan over low heat.
6. One the glaze is liquid, remove from heat and dunk the donuts into the mixture.  You can glaze more than once for a thicker glaze.  You can also dip the donut into shredded coconut directly after dipping into the glaze for a delicious coconut flavor!

Take some time today to try this new recipe, celebrate a silly holiday and enjoy a donut for dessert!

Recipe from http://detoxinista.com/2013/03/glazed-chocolate-donuts-grain-free-nut-free/

In honor of this super food, we are sharing one of our favorite summertime recipes: Quinoa Super Salad!  This delicious salad (served cold) is a true summertime picnic favorite and puts a new spin on conventional pasta salad. Head on over to Shiloh Farms’ online store today and receive 25% off all Quinoa until June 15th!

Happy summer entertaining!

Quinoa Super Salad

Ingredients:

5 cups cooked Shiloh Farms Quinoa (sprouted or colored quinoa)
1 cup diced carrots
1/4 cup minced parsley
1 cup Shiloh Farms Sunflower Seeds (raw or roasted)
4 cloves of garlic, minced
1/4 cup olive oil (OR use 4 tablespoons of water mixed with a teaspoon of Chia seeds to create Chia gel)
1/4 cup tamari
1/2 cup of lemon juice

Directions: 

Prepare quinoa according to the package directions.

Combine cooked quinoa, carrots, parsley, sunflower seeds and garlic and mix well.

In a separate bowl, mix oil (or Chia gel), tamari and lemon juice into a dressing and toss with other ingredients.  Refrigerate until ready to serve.

Makes 6 to 8 servings.

A classic dessert of the season is our Old Fashioned Blueberry Cobbler – it has sweet fresh flavors of spring and summer and is the perfect ending to a special dinner.  Our suggestion for everyone is to give your family a special treat one night this week and make our fresh Blueberry Cobbler.

Ingredients: 
3 cups Shiloh Farms Sprouted Flour
4 teaspoons baking powder
1 teaspoon sea salt
1 cup butter, softened
2-2/3 cups sweetened condensed milk
1 tablespoon grated lemon peel
2-3/4 cups soaked Shiloh Farms Dried Blueberries

STREUSEL TOPPING:
1 cup Shiloh Farms Flour
1/2 cup Shiloh Farms Date Sugar
1/3 cup butter, softened
1/2 cup Shiloh Farms Chopped Pecans

Directions:

Preheat oven to 350°F.

Combine flour, baking powder and salt; mix well. Mix in butter until crumbly.  Add condensed milk; mix well. Stir in lemon peel. Stir in blueberries.   Pour into greased 9×13 inch pan.

STREUSEL TOPPING:

Combine flour and sugar for topping.  Add butter; mix well. Mixture will be crumbly. Stir in nuts.  Sprinkle over batter. Bake about 1½ hours or until golden brown and toothpick inserted near center comes out clean.

There is an easy way to get fiber, protein and vitamins in a single meal if to use our easy all-purpose recipe for one-bowl meals.

1) Start with your favorite grain: Great options include rice, oats, quinoa or couscous.

2) Add a protein:  You can choose any kind of protein you want, whether it be legumes, like lentils, lima beans or adzuki beans or meats like beef, chicken or pork–protein is an important component of a meal.  However you choose, remember protein helps you stay more full, longer.

3) Add fresh ingredients:  Add fresh seasonal produce:  Brussels sprouts, carrots, cauliflower, onions, mushrooms and spinach, are a few veggies that are in season now.  An easy and healthy way to cook Brussels sprouts, carrots and cauliflower is to roast them in the oven with a little olive oil and spices.

4) Enjoy!  Layered dinner bowls have limitless options! They can be packed with nutrients, easy to make and offer a great lunch option the next day.  Remember, be creative and try different combinations!

Of course you’ll have to pack your trusty basket with a blanket, plates and all of the other usual things, but we’re going to give you some extra ideas to have a picnic to remember.

• Bring scones, muffins or hearty bread and serve with Shiloh Farms Apple Butter.
• Pack a quart-sized clear container or jug filled with water and some of your favorite tea bags.
• Make tea sandwiches with bread, cream cheese and cucumber.
• Pack a kite, ball or Frisbee for a fun outdoor activity.

Once you arrive at your picnic destination, place the tea bags into the jug of water and place it in a sunny area of the park.  After just a few hours, you’ll have sun tea ready for your Tea Party Picnic and you can enjoy all of the healthy, wholesome snacks you packed.

Have fun!

• Top a spring mix salad with our dried cranberries, shelled pumpkin seeds and crushed shelled pistachios and dress with balsamic vinaigrette.

• Add black beans, pinto beans, corn, shredded mild cheddar goat cheese and crushed baked tortilla chips to hearts of romaine and dress with ranch for a southwestern style salad.

• Mix garbanzo beans, feta goat cheese, diced tomatoes and olives to baby spinach and dress with tahini, a squeeze of lemon, chives and fresh parsley for a Mediterranean twist.

• Add chopped Turkish Apricots, crushed cashews and shredded mozzarella to arugula and dress with lemon vinaigrette.

What are some of your favorite salad toppings?

Here at Shiloh Farms, we suggest giving mothers a healthy and wholesome family brunch or breakfast in bed!  And one of our favorite recipes is Almond Pancakes!  They are delicious, especially when served with maple syrup, a side of fresh fruit and a glass of milk or cup of tea.  She is sure to be delighted!

Almond Pancakes

2 Eggs
¼ cup water or sour milk
2 tbsp. vegetable oil
¼ tsp. salt
1 tbsp. favorite sweetener
1 cup Shiloh Farms Almond Flour

Directions:

Mix ingredients together and cook as you would other pancakes. The only real difference is that they won’t “bubble” on top the same way as regular pancakes. Flip them when the underside is brown.  Serve with your favorite topping.  Enjoy!

Suggestion:  Almond Flour differs a bit from one batch to the other, so you may have to adjust the amount of liquid to get the thickness you want.   For fluffier pancakes, add 1 tsp. of baking powder.

Don’t forget to visit us online for our Mother’s Day sale! Receive 25% off all nuts and dried fruit until May 15th. You also receive a free water bottle with every purchase!

Happy National Barbecue Month! To kick-off the wonderful grilling season of summer, we’d like to share a recipe for a healthier version of a yummy, finger-licking barbecue sauce.

St. Louis barbecue sauce is a style that was originally created for cooking on a grill, instead of with smoke and indirect heat as is used in traditional barbeques.  St. Louis sauce tends to be a bit thinner than most sauces and has a more tangy flavor.  We modified a recipe from About.com to create our healthier version of barbecue sauce.

St. Louis BBQ Sauce

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Makes about 3 1/2 cups

Ingredients:
2 cups ketchup
½ cup water
1/3 cup apple cider vinegar
1/3 cup Shiloh Farms Date Sugar or ¼ c cup Shiloh Farms Maple Sugar
2 tablespoons yellow mustard
1 tablespoon onion powder
1 tablespoon garlic powder
½ teaspoon cayenne pepper

Preparation:
Mix all ingredients in a saucepan over a low heat.  Simmer for 20 minutes, stirring occasionally.

Allow the sauce to cool before using, but keep in mind the flavors will deepen after sitting for one day.  Store extra in an airtight container in the refrigerator.