Sprouts Chip Haul June 2019 (Gluten-Free, Plant-Based)

Sprouts Farmers Markets brought out 11 new chip varieties! I chose the ones that are gluten-free and plant-based because I feel best when I eat that way. I purchased all the chips and am not affiliated with Sprouts other than as an appreciative shopper. My opinions are my own.

I had a great time trying these chips and sharing my thoughts with you. If you’re looking for more gluten-free, non-dairy snacks I have an Urthbox Unboxing Video that will show you more. Lots of variety there!

Now that you have plenty of snacks here’s a fantasy romance that foodies will enjoy. It’s Jason and Lina’s story in No Yesterdays. He would heartily approve of the chips in the video because he doesn’t have the time or the patience for cooking.

No Yesterdays is about four couples.

Brittany has shy down to an art. Maybe she needs a push. It’s been years already!


Jack is stubborn personified. Push, push, push.


Jason is having the time of his life in college. All those beautiful women. Ha ha. Not the plan.


Rowan is convinced that his soulmate didn’t incarnate with him in this lifetime. Surprise!

Forget slow and steady, fate has plans for these four couples!

There’s no looking back now.

There are No Yesterdays.

Behind the scenes of Ch. 15

Buy link for No Yesterdays Kindle format: https://www.amazon.com/dp/B079CQPVD8/

Whew, that was fun! Which snack looked the tastiest to you? Have you tried any of these? I love to talk about food!

Thank you for the time we spend together!

Gina

Dana Cooks…Mini Pumpkin Pie Muffins

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In my Natural Gifts series of uplifting paranormal romances, one of my characters is a celebrity cookbook author.  Today I’d like to share a lovely fall recipe from the fictional Dana Carapelli-Jacobs’ cookbook series, Dana Cooks For The Holidays.

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It’s a cool fall afternoon, and I miss Carter, Jenny, and Jason coming through the door with the stories of their day. Thank goodness I will see them soon for the Thanksgiving holiday.

I think Carter and Jenny miss us, too, which is why I thought it would be sweet to send them a batch of goodies from home. Both kids love pumpkin pie, which inspired me to bake a treat they can pop in their mouths while they run from one class to another. As Jason often says, “No plate, no fork, perfect.”

I’m thrilled with these muffins. The middle tastes like pumpkin pie, and the walnuts I sprinkled on top of them right before putting them in the oven gained a warm, roasted flavor.

I’m especially happy that these easy, sweet treats are bursting with fall flavor, but do not contain any refined sugar, gluten, or dairy products.

Mini Pumpkin Pie Muffins 

Ingredients:  Remember to use organic ingredients if you can.

1/2 cup coconut flour (Well-stocked grocery stores have this now, as well as health food stores)
2 teaspoons pumpkin pie spice
1/2 teaspoon baking powder
1 cup pumpkin purée
1/4 cup coconut oil, melted
6 eggs
2 teaspoons vanilla extract
1/3 cup raw honey
3 tablespoons walnuts, chopped

Directions

Preheat the oven to 400°F.   Combine the coconut flour, pumpkin pie spice, and baking powder together.

In a separate bowl, mix the remaining ingredients, except for the walnuts, until well blended. Add the flour mixture to the pumpkin purée mixture, and mix well until smooth.

Fill each mini muffin cup 3/4 full; the batter will rise a little.

Bake for 11 to 15 minutes or until a toothpick inserted in the center of the largest muffin comes out clean.

Makes one dozen mini muffins.

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As always, thank you for reading,

Gina

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