Most of you know Kelly Brozyna from her amazing blog The Spunky Coconut.

Kelly’s also a published cookbook author; her first book is called The Spunky Coconut Cookbook: Gluten-Free, Dairy-Free, Sugar-Free, and her most recent book is The Spunky Coconut Grain-Free Baked Goods and Desserts: Gluten Free, Casein Free, and Often Egg Free.  Both are amazing cookbooks and Kelly’s love for nutrition, baking, and her family is evident throughout each one.

I recently had the chance to chat with Kelly on her podcast . It was so great to talk to her. We talked about The Balanced Platter, about our kids, about nutrition, and of course about FOOD.  Make sure you listen to it when you get a chance - folding laundry, cooking alone in the kitchen, washing dishes...

I was lucky enough to meet Kelly at the Gluten-Free Expo last April. The kids and I sat in on one of her cooking demos and watched in amazement as she casually made grain-free bagels (recipe below). They were simple, nutritious, and most of all, delicious.

I picked up a copy of her second book The Spunky Coconut Grain-Free Baked Goods and Desserts: Gluten Free, Casein Free, and Often Egg Free while I was in Chicago and I wanted to share it with you guys.

One of the things I love about Kelly’s recipes is they’re loaded with healthy ingredients. But they’re also incredibly simple and delicious.

Some of the recipes in the book do contain eggs, but they’re all gluten-free, grain-free, and dairy-free.

The book begins with a list of Kelly’s most-used ingredients, among them: coconut flour, chia seeds, stevia, and coconut oil.

The first recipe I made was the Spunky Pie Crust, a grain-free and easy to use pie crust. I filled the crust with Kelly’s recipe for Banana Coconut Cream Pie. This was my birthday breakfast and dessert, and it was nothing short of fabulous.  Which is exactly what every birthday girl deserves!

I also love making Kelly’s muffins - a far cry from the sugar-laden ones that won’t leave you feeling full for more than ten minutes. The cookbook has a few muffin recipes but my favorite is her Blueberry Muffins. Kelly’s recipes are so easy to make, and they’re fool-proof! You can have a batch of healthy muffins on the table for breakfast.

Lastly, Pete and I have become slightly addicted to the Foothills Bagels (recipe below), the very bagels that Kelly made at the Expo. I can’t believe how easy they are to make, and how tasty they are. We double the recipe now since we go through them way too fast!

Foothills Bagels

Reprinted with permission from Kelly.

Set oven to 350 degrees F.

Add to mixing bowl:
3 tbsp applesauce
2 tbsp water
3 tbsp flax seed meal or 1 ½ tbps chia seed meal
1 tbsp apple cider vinvegar
¾ tsp guar gum or xanthan gum
¼ cup cashew milk ( I use almond milk)

Beat with electric mixer.

Add:
1 tbsp honey (I use maple syrup)
¼ cup ghee or liquefied coconut oil
2 tsp cinnamon
1/2 cup coconut flour
If you live in a moist climate, you may need a little extra flour.
½ cup tapioca flour
1 tsp baking soda
1 tsp baking powder

Beat again until a mass begins to form.

Form the dough into a ball with your hands.
I put some oil on my hands so the dough doesn’t stick to them.

Divide the ball in half.

Break each half in two, so that there are four balls.
Roll each ball in your hands, then push one finger through the middle and shape the dough in a ring.

They do rise slightly in the oven, so the size of the hole will shrink during baking. Tip: Use dry or slightly oiled hands to shape the dough, not wet hands. When my hands are wet the dough tends to break.

Bake on a slightly greased cookie sheet for about 24 minutes.
Makes 4.

I’m giving away ONE copy of Kelly’s book! To enter leave a comment below!

Contest rules: Contest will be open until Tuesday, February 28th at 11:59 pm CST. Winners will be chosen with the help of Random.org. International winners are responsible for any duties and tariffs.

Make sure you hop over to Kelly's blog, or catch her on Facebook and Twitter.

We love our morning smoothies. My kids don’t drink one every day, but Pete and I do. We’ve recently gotten my parents hooked too. And my sister!  Who’s next?

Green smoothies rock for so many reasons:

1. You can literally feel your cells lighting up moments after drinking your green smoothie.
2. It’s such a great way to get a salad in you before noon.
3. You can load up your blender with super foods.
4. They’re tasty and you can change them up every time you make them.
5. Smoothies are easy to take on the go.
6. It’s not a heavy breakfast so you won’t start your day feeling tired and sluggish.
7. You won’t miss your sugary morning juice when you have a smoothie.
8. It’s a great way to show your body how much you love it.

We’ve been adding greens to our smoothies for over a year now.  It’s such a great start to the day.

I generally drink my smoothie on an empty stomach when I wake up, and then I have a mid-morning snack around 10:30am or so.

Recently I’ve been buying organic oranges at our local grocery store. One day I decided to throw an entire orange into the blender with the rest of our smoothie ingredients. Voila, this recipe was born.

As a former orange juice addict, I knew I had to share it with you. The juice in our grocery stores (even the good organic stuff) has lost most of the nutrients, and has added sugar. Weaning yourself off juice is a great way to start limiting your sugar intake. This smoothie will come in handy since it tastes like you’ve used orange juice.

Oh and if you feel a cold coming on, make yourself one of these as soon as possible. It’s loaded with vitamin c (thanks to the orange and the goji berries).

Vitamin C Smoothie

Take a look at this list of ingredients.  Imagine the health benefits! 

2 cups water (use apple cider if you’re new to green smoothies)
¼ cup goji berries
1 small orange chopped into chunks (chop the ends off but leave the peel on)
½ cup of frozen blueberries
1/4-1/2 banana chopped into chunks (frozen is fine)
½ cup frozen mango
2 cups greens (I like baby spinach, kale or romaine)
1 tbsp ground chia
1 tsp spirulina

Add water to blender or immersion blender container. Add goji berries and let sit for a couple of minutes while you compile the rest of your ingredients. If you don’t have a high-speed blender, you may want to let the goji berries soak for a little longer.

Add orange, blueberries, banana, mango, greens, chia and spirulina. Blend until well combined.

I also like to add in 1 tsp of gelatinized maca powder. It’s great for workout recovery and energy, it improves libido, and it has been linked to fertility.

Yield: 2 adult-sized green smoothies & 2 preschooler-sized smoothies

If you’re a green smoothie beginner you might want to read this post first.

You’ll need to listen to this song while you’re making your morning smoothies.

I am incredibly grateful for all of your votes and all of your support in the Circle of Moms Top 25 Vegan & Vegetarian Moms contest! The voting ends tomorrow so please click through to give me one more vote! Thank you so much. Click here to vote.

A baby shower is such a good excuse to make some fabulous food and a super-cute invitation.

Did you know you can even throw your far-away friend a baby shower?  Yep, and that’s what we’re doing today.  Hallie and I are hosting a baby shower for our amazing friend Amy Green from Simply Sugar and Gluten-Free.

We may be thousands of miles away from each other, but that’s not going to stop a few of Amy’s friends from celebrating the soon-to-be arrival of Baby Green!

I knew I had to come up with something super cute to help celebrate Baby Green.  We’ve been waiting for him for a long time (seems longer in the virtual world).  So I made these adorable heart-shaped gluten-free, vegan, and refined sugar-free Gingersnaps.  I think you’ll love them.  I know Amy will.

Gingersnaps

These babies would make a great Valentine’s Day treat too.

¾ cup room temperature coconut oil
¾ cup coconut sugar (or cane sugar)
¼ cup unsulphured molasses
1 tbsp ground chia combined with ¼ cup water
½ tsp vanilla
1 cup quinoa flour
¾ cup brown rice flour
¼ cup arrowroot flour
½ tsp baking soda
¼ tsp sea salt
1 ½ tsp ground cinnamon
2 tsp ground ginger
½ tsp ground cloves

Instructions

In the bowl of your mixer, combine coconut oil and sugar.  Beat until fluffy.  Add molasses, ground chia, and vanilla.  Stir until well combined.

In a small bowl, combine flours, baking soda, sea salt, and spices.  Add to the wet ingredients and stir until well combined.

Use floured hands to roll the dough into a ball.  Cover and refrigerate for at least 30 minutes.

Preheat oven to 350 degrees and line two baking trays with parchment or a silpat.

Remove dough from fridge and divide in half, leaving one half in the fridge until ready to use.  Roll dough on a floured surface to just under ¼ inch thickness.  Cut into desired shapes (we used hearts for Valentines Day and Ninjabread cutters just because).  Repeat with remaining dough.

Places shapes at least 1 inch apart and bake for 12-14 minutes, depending on desired crunch.  Let cool for two minutes on tray, remove and let cool completely on a wire rack.

Yield: 48 small cookies.

The baby shower celebrations continue
on these other fabulous blogs!

Hallie from Daily Bites
Alta from Tasty Eats at Home
Lexie from Lexie’s Kitchen
Kelly from The Spunky Coconut
Carol from Simply Gluten-Free
Cara from Cara’s Cravings
Ricki from Diet, Dessert and Dogs
Alisa from Alisa Cooks
Kim from Cook It Allergy Free
Jen from Gluten-Free Life With Jen
Cybele from Cybele Pascal
Helen from Miz Helen’s Country Cottage

Congratulations Amy and Joe!

This post is also linked to February’s Go Ahead Honey event. It’s being hosted by Heather from Gluten-Free Cat and her theme is Hot, Spicy, Heart-Shaped.  Thanks for hosting Heather!

As you know, I had the honor of hosting January’s Go Ahead Honey, It’s Gluten-Free event.  I chose the theme Foods That Heal and I was completely overwhelmed by the response I had. I can’t wait to share it with you.

Sometimes, foods that heal means your body needs healing; perhaps after illness, disease, surgery, or just time to recover after finally discovering your allergies.

Other times, foods that heal refer to preventative healing.  I’m a huge believer in using food to prevent disease and to maintain an active, healthy, and happy lifestyle.  My family and I see food as preventative medicine.

Regardless, food has incredible healing powers.

It is my honor to share some of the amazing recipes and posts that came my way for this event.  Thank you to each and every participant.  Together, we’re changing the way people eat and the way people view food.

So grab a cup of herbal tea, and take a look at all of these amazing posts.

Let’s start with some of the posts sharing tips or power foods.

Amy from Simply Sugar and Gluten-Free shares some excellent tips for meal planning. This is such an important thing to do if you’re working on healing. Food preparation can seem overwhelming otherwise.

Vicky from Gluten Free SCD and Veggie shares some of the benefits of incorporating Manuka Honey into our daily food habits.

At the beginning of the month I shared an easy recipe for my Oh Mega Mix.

Next let’s take a look at some of the healing beverages.

Amber from The Tasty Alternative shares her recipe for a healing drink she calls a Bowl of Soul using Chamomile tea.

Kim from Cook It Allergy Free introduced many of us to the benefits of adding Water Kefir to your diet.

Debi from Hunter’s Lyonesse shares her delicious and power-packed Super Berry Smoothie.

Raj from Flip Cookbook made this incredible Mama’s Green Power Juice. Do you LOVE this color? I sure do!

There were some super-charged appetizers, side dishes, and mains that were shared too.

First up, Alta from Tasty Eats at Home made Creamy Chipotle Butternut Dip.

Christine from Without Adornment made a healing chicken soup to share with your under the weather loved ones.

Heather from Discovering The Extraordinary made us some Roasted Garlic, Tomato, and Basil Pasta.

Jenn from Jenn Cuisine made us a beautiful bowl of healing Creamy Cauliflower soup.

Melanie from The Grecian Garden baked some Pineapple Ginger Salmon, focussing on healthy Omega 3s.

Shirley from Gluten-Free Easily made Indian Curry Balls with some pretty powerful ingredients (a vegan version too).

Sunny from And Love It Too made her Smoked ‘Cheddar’ Bacon Soup. She breaks down the healing ingredients in her post.

Paula from Live Free, Gluten-Free made a loaf of hearty Multigrain Seeded Bread.  Lots of healthy ingredients packed into one loaf of bread!

Valerie from City Life Eats made us a Romaine Kale Salad. We all know how important it is to get our greens in!

Wendy from Celiacs In The House created a recipe for Salmon Cakes with Quinoa and Kale. Talk about a powerful trio!

Iris from The Daily Dietribe shares her recipe for dairy-free, soy-free and nut-free ‘Cheese’ Sauce!

Lastly, we have a couple of treats that heal.  Yes, sweeter foods can heal us!

The creator of Go Ahead Honey, Naomi from Straight Into Bed Cakefree and Dried made some Grain-Free Carrot Cake Muffins that look perfect.

Zoe from Z’s Cup of Tea made some Quinoa Pancakes – what a fabulous and healthy way to start the day!  I know my kids would be happy.

February’s event is hosted by Heather from Gluten-Free Cat.  Her theme is Hot, Spicy, and Heart-Shaped.  Don’t know about you, but my recipe’s ready to go!

I have been nominated for a Circle of Moms Top 25 Vegan & Vegetarian Moms award! I would love YOUR vote. You can vote every 24 hours until February 14th. Thank you so much for your support. Click here to vote.

I need to send a huge thank-you to my Sista who reformatted many of the pictures for me so everything would look lovely and pretty for you!

I’m hosting January’s Go Ahead Honey It’s Gluten-Free event – the theme this month is Foods That Heal.

At the beginning of the month I shared my recipe for our Oh-Mega Mix.  As January ends, I want to share my recipe for homemade rustic vegetable soup.  It’s a pretty simple recipe, but my kids love it and that makes mealtime so much easier.

We always make a batch of soup when someone in the house is feeling under the weather with a cold.  Soups are fast, nutritious, and well-liked by our entire family.

I’ve recently started making my own homemade vegetable broth.  Every time I’m chopping up veggies, I add the scraps to a bag in the freezer.  Once the bag fills up, I throw it all in pot, cover it with water, and let it simmer for a few hours.  It usually makes enough broth for a batch of soup.  And in the Wintertime, we like to have soup at least once a week.

I like making soup for my kids because I can sneak in veggies that they wouldn’t otherwise eat.  As long as I throw some gluten-free pasta in there, they’ll eat it!

Homemade Rustic Vegetable Soup

This makes a huge batch of soup so it’s perfect for entertaining or batch cooking.

2 tbsp water for sautéing the veggies
1 onion, chopped
2 cloves garlic, finely chopped
1 large carrot, chopped
2 medium-sized beets, chopped
3 stalks of celery, chopped
1 small can of diced tomatoes (14 fl oz)
6 cups vegetable broth
2 cups water
1 ½ cups cooked chick peas
1 bunch of broccoli, chopped (stems and all)
1 tbsp freshly chopped basil
2 tbsp freshly chopped parsley
Sea salt or Herbamare and freshly ground pzepper to taste
2 cups cooked gluten-free pasta (optional)

Heat water in a large pot.  Add chopped onion and garlic.  Saute for 3 minutes until onion is soft.

Add carrots, beets, and celery.  Saute for another 3 minutes and add tomatoes, broth and water.  Let mixture come to a boil.  Turn to medium-low heat and let simmer for 10 minutes.

Add chick peas, broccoli, herbs and let cook for another 5-10 minutes, until broccoli reaches desired tenderness.  Season with salt and pepper, add pasta and serve.

I love soup the next day so this soup will get even better with some time to sit and marry.  Feel free to cook a day ahead.  You may need to add more water.

I have been nominated for a Circle of Moms Top 25 Vegan & Vegetarian Moms award!  I would love YOUR vote.  You can vote every 24 hours until February 14th.  Thank you so much for your support. Click here to vote.

Welcome to the third installment of New Year, New You! Hallie of Daily Bites and Lexie of Lexie’s Kitchen have organized an inspirational blogging event with the goal of encouraging all of us to Take the Pure Living Plunge!

What does Pure Living mean? For me pure living refers to eating whole foods and nutritious foods. Pure living also means eating foods that keep your body clean, and make you feel your very best.

Pete and I spent most of 2011 taking the pure living plunge, and we’ve never felt better. We’re so in tune with our bodies; it’s an amazing feeling.

One of the first things we did when we took our pure living plunge, was to cut back on our use of sweeteners in our every day eating, cooking, and baking. It was a difficult task at first, but now it’s a way of living and we can’t imagine life any other way.

This was especially difficult for me because I have a rather strong sweet tooth. Before giving up things like cane sugar, sucanat, and brown sugar, I thought, “Why would someone ever want to do that?” But now I get it.

My body functions better. I sleep better. My skin is better. I have more energy. Less cravings. No more moody Mommy moments. And the list goes on.

It’s been amazing for me. I’m the girl who used to eat a bag of gummy worms every day in University. And I’m not kidding.

So how did I do it? How did I give up the nasty, but oh-so addictive white stuff?

Gradually. But the key to it all was my oh-so delicious medjool dates.

These delightful and nutritious sweet gems got me through my 3pm sugar cravings, without crashing into a bowl of refined sugar. Dates still save me on those days when I want to bake a batch of chocolate chip cookies and eat most of the batch. Yep, I’m a recovering sugar addict.

This Christmas was the first holiday in my life where I didn’t overindulge. It was fabulous. And I feel I owe it all to dates. If I needed something sweet, I made a smoothie using dates as the sweetener. In fact, it was over the holidays when I created this delightfully sweet treat of a milkshake.

The vanilla and the molasses are key ingredients. But as always, you can tailor any milkshake or smoothie to suit your tastes.

Cookie Dough Milkshake

Yield:  Serves 2 large smoothies

I call this a milkshake, but really it’s a super amazing protein-packed smoothie.

2 cups unsweetened non-dairy milk (we use almond milk)
1 tbsp vanilla
2 tsp unsulphured molasses
1/3 cup shelled hemp hearts
5-6 soaked and pitted medjool dates
2 tbsp chia seeds
4 tbsp almond butter (sunflower seed butter works too)
3-4 ice cubes depending on the strength of your blender

Combine all ingredients in your blender and blend until smooth. I like to add ice cubes to my smoothies; you may need a high-speed blender if you choose to do so.

You obviously need to listen to this song while you’re drinking your milkshake.

Want to use dates to sweeten your recipes? Check out Gena’s post about making your own date paste.

For more ‘swap your sweeteners’ recipes and posts, don’t miss:

Amy from Simply Sugar and Gluten-Free shares her point of view on swapping sweeteners.
Diet, Dessert, and Dogs made a Low-Fat Cinnamon-Walnut Loaf using stevia powder.
The Daily Dietribe whipped up Banana Chocolate Chunk Cookies using coconut sugar.
Daily Bites made Soft Island Bliss Cookies using honey.
Lexie’s Kitchen made some Candied Walnuts using coconut sugar.

And make sure you check out Daily Bites. Hallie’s giving away a gift package of natural sweeteners from Wholesome Sweeteners.

The best thing about homemade salad dressing is you get to choose your oil, eliminating unnecessary oils found in store-bought dressings, like soybean oil. Why do they need to put soybean oil in so many sauces and dressings?

I like to use hemp oil, flax oil, or olive oil in my salad dressings. These oils provide flavor, antioxidants, protein, vitamins, and so much more.

When buying oils, I look for organic cold-pressed oils; they’re less processed and higher in all the good stuff, like Vitamin E.

Why is Vitamin E so good for you?

Vitamin E’s key function is to modify and stabilize blood fats so that the blood vessels, the heart, and the entire body are protected from free-radical injury.

The best sources of Vitamin E are the oils found in grains, seeds, nuts, and vegetables. For vitamin E to be preserved though, extraction of the oils must be done naturally.  Cold-pressing is the way to go, rather than via heat or chemical extraction.

Roasted Sweet Potato and Butternut Squash

This recipe makes a great side dish, but try to save it for the salad and the salad dressing!

2 cups sweet potato peeled and chopped into small chunks

3 cups butternut squash, peeled and chopped into small chunks

2-3 cloves of garlic, cut into chunks

2-3 tbsp cold-pressed extra virgin olive oil

salt and pepper to season

1 tbsp balsamic vinegar

Preheat oven to 400 degrees. Lightly grease a 9×11 pan.
Combine all of the ingredients in the prepared pan. Cover with tinfoil and bake for 20 minutes. After 20 minutes, stir squash and sweet potato. Return to oven and bake for another 20-25 minutes. Let cool.

Set aside ½ a cup of roasted vegetables for salad dressing (see below).  Toss remaining roasted vegetables with a green salad.

Roasted Sweet Potato and Squash Vinaigrette

I like to make my dressings ahead of time so the flavors have a chance to marry.

¼ cup water

1 tbsp raw apple cider vinegar

2 tbsp balsamic vinegar

½ cup roasted sweet potatoes and butternut squash

1 large clove of garlic, chopped fine

½ tsp dried oregano

½ tsp dried basil

1 tsp grainy Dijon mustard

1/8 tsp powdered stevia

3 tbsp cold-pressed extra virgin olive oil or flax oil

salt and pepper to taste

Combine all of the ingredients in your blender or food processor. Serve immediately on a beautiful green salad, or store in the fridge until ready to use.

Don’t forget to get your Go Ahead Honey, It’s Gluten-Free post to me – the theme this month is Foods That Heal. I need your submission by January 26th.  I already have some fabulous recipes coming in!

This recipe is linked to Slightly Indulgent Tuesdays

I’m hosting, this month’s Go Ahead Honey, It’s Gluten-Free and the theme is Foods That Heal.

Since the diagnosis of Pete’s celiac disease and Callum’s food sensitivities, I have witnessed first hand, the power of food. It has incredible healing powers.

Nutrition has quickly become one of my passions, and one of the main reasons why I’m studying to become a Registered Holistic Nutritionist.

I’ve been learning a lot about the importance of essential fatty acids (EFAs). EFAs are important for normal growth of the blood vessels and nerves, and to keep the skin and other tissues youthful. EFAs also play an important role in controlling inflammation so the body can protect itself from physical or chemical injury.

In addition, we all know how important fiber is in our diets. High-fiber foods, like chia and flax, are detoxifying, which means they help to keep our bodies functioning at their best.

I think you’re already with me on this one. Right?

I find it a little harder to get my kids to eat nuts and seeds, so I created this Oh-Mega Mix as a way to get more EFAs into their diets.  We do take an EFA supplement in the form of DHA every day, but I also want them to get the fiber and whole food benefits.

I keep our Oh-Mega Mix in a mason jar with a screw-top lid. Don’t make too much at one time, all of these ingredients are best when eaten fresh. Ours usually lasts a week.

Oh-Mega Mix

Feel free to omit the walnuts for a nut-free version

3 tbsp chia seeds or flax seeds
3 tbsp Shelled Hemp Hearts
3 tbsp raw sesame seeds
3 tbsp raw pumpkin seeds
3 tbsp raw walnuts

Grind each ingredient separately in a coffee grinder. Store in the fridge in an air-tight container. Sprinkle on toast, in smoothies, over yogurt, or toss in salads. The possibilities are endless!

Yield: Approximately 1 generous cup

You’ll need to listen to this song while you’re making your Oh-Mega mix.

What are your go-to power foods when it comes to healing?  Make sure you join us this month!

There are so many exciting things going on in the blogosphere this month!

Over at The Balanced Platter we are helping you start 2012 balanced, healthy, and gluten-free.

Hallie and Lexie are hosting a fabulous month to help you start a new year; every Thursday in January, different bloggers will share their healthier recipes and tips.

Lastly, I am thrilled to be hosting Naomi Devlin’s Go Ahead Honey, It’s Gluten-Free event. This month I am asking you to share foods that heal. I think that’s going to be an easy one since we are all focusing on tips, ideas, and resources that will only bring our tummies, our minds, and our bodies, the nourishment we need.

I want to know what foods bring healing to your mind,
your body, and your soul.

Here’s how to participate:

• Everyone can participate! You don’t have to be a gluten-free blogger but your entry must be gluten-free.
• If you are a blogger, blog about your favorite foods that heal recipe and link back to this post.
• Email your link and photo to me: Maggie@sheletthemeatcake.com no later than Thursday, January 26th. I will get everyone’s pics up on my blog shortly thereafter.

I’ll be back soon to kick-off Go Ahead Honey’s foods that heal theme with a simple and incredibly nutritious un-recipe. I’ve been using this one on my family for a while and it’s almost time to share it with you.

February’s Go Ahead Honey will be hosted by Heather of Gluten Free Cat with something to get you in the mood for love! – Hot, Spicy & Heart Shaped!

I’m so excited to share some news with you!  Amy Green and I are launching an exciting new website that we’ve been working on for months!  The Balanced Platter launches today – it’s a one-stop site for balanced, healthy gluten-free living. At The Balanced Platter you’ll find an all-inclusive approach to cooking, baking, and nutrition. Regardless of how you need to eat, you’ll find something that fits for you.

At The Balanced Platter we’ll help you navigate the gluten-free, whole foods lifestyle. You’ll also learn easy and effective ways to give yourself and your family wholesome, allergy friendly food and tips for bringing balance to your life through food and lifestyle. The best & brightest food bloggers will be your guides.

Stop by The Balanced Platter and subscribe to our RSS or email feed so you never miss a post. Make sure to ‘Like’ us on Facebook and follow us on Twitter, too.

In celebration of The Balanced Platter, we’re hosting a month long event called Balanced, Healthy, and Gluten-Free in 2012. Every day this month, some of your favorite bloggers will be sharing their top recipes and tips for staying balanced and healthy. They’re making it easy-peasy for you to kick off the New Year the right way.

On February 1st, we’ll be giving away Balanced Platter Baking Gift Packs so you can use some of our favorite items and ingredients at home.

To make it simple to follow this event we’ll be sharing posts every day, so make sure you:

• Like us on Facebook
• Follow us on Twitter

Here’s a schedule for this month’s incredible event:

• Monday, January 2nd – Deanna Schneider at The Mommy Bowl
• Tuesday, January 3rd – Heather at Gluten-Free Cat
• Wednesday, January 4th – Kalinda at Wheat Free Meat Free
• Thursday, January 5th – Stephanie at Gluten-Free by Nature Gluten-Free by Nature
• Friday, January 6th – Vicky Rockcliffe at Gluten Free SCD and Veggie
• Saturday, January 7th – Glutenista at Glutenista
• Sunday, January 8th – Valerie at City|Life|Eats
• Monday, January 9th – Zoe at Z’s Cup of Tea
• Tuesday, January 10th – Megan Ancheta at Maid in Alaska
• Wednesday, January 11th – Wendy Kaho at Celiacs in the House
• Thursday, January 12th – Brittany Angell at Real Sustenance
• Friday, January 13th – Karen Morgan at Blackbird Bakery
• Saturday, January 14th – Amber Husten at The Tasty Alternative
• Sunday, January 15th – Alexa Croft at Lexie’s Kitchen
• Monday, January 16th – Gigi Stewart at Gluten Free Gigi
• Tuesday, January 17th – Kimberly Bouldin at Gluten-Free is Life
• Wednesday, January 18th – Pat Yarbrough at Elegantly Gluten-Free
• Thursday, January 19th – Silvana Nardone at Silvana’s Kitchen
• Friday, January 20th – Cara Lyons at Cara’s Cravings
• Saturday, January 21st – Erin Smith at Gluten-Free Globetrotter
• Sunday, January 22nd – Carolyn Ketchum at All Day I Dream about Food
• Monday, January 23rd – Melissa McLean Jory at Gluten Free for Good
• Tuesday, January 24th – Heidi Kelly at Adventures of A Gluten Free Mom
• Wednesday, January 25th – Carrie Forbes at Ginger Lemon Girl
• Thursday, January 26th – Iris Higgins at The Daily Dietribe
• Friday, January 27th – Erin Smith at Gluten-Free Fun
• Saturday, January 28th – Emma Galloway at My Darling Lemon Thyme
• Sunday, January 29th – Amie Valpone at The Healthy Apple
• Monday, January 30th – Shirley Braden at gfe
• Tuesday, January 31st – Rajashree Karwa at Flip Cookbook
• Wednesday, February 1st – Balanced Platter Baking Gift Packs Give-Away at The Balanced Platter

Want to add The Balanced Platter badge to your website? Just copy and paste the code below:

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