Tag Archives: Bob’s Red Mill

Products I Love

My Recent Favorite Healthy Products

Hi! It’s Thursday and I am PUMPED! Why? Because I am flying home to Boston this weekend to see my family and do some wedding planning. I am especially excited to snuggle my 3-month old nephew and see a few of my very best friends.

In other happy news, today I am going to share some of my recent favorite products with you guys. While, some of these are not necessarily new on the market, they’re all fairly new to me, and I really think you all will love them, too!

So without further ado, let’s get to it!


My New Favorite Products ll www.littlechefbigappetite.com

1. Tarrazu Coffee from Trader Joe’s

This is my absolute favorite coffee! It’s a medium-dark roast that is incredibly smooth and all around delicious. I seriously look forward to having it first thing in the morning. If you’re a medium-blend coffee drinker, this one is a must!

2. Wild Zora Jerky Bars

I discovered these mini jerky bars at a local health foods store and I LOVE them! The ingredients are super clean and the flavors are all very unique — like lamb with spinach, rosemary and turmeric. Each one is around 100 calories with 6-9 grams of protein, so they’re the perfect snack for in between meals.

3. Wallaby Nonfat Greek Yogurt

I can’t say enough good things about this yogurt. It’s creamy, smooth and delicious. We buy it in the big 32 oz. size because we go through it so quickly. I like to get the plain version so that I can add my own fruit and granola.

4. Peanut Butter RX Bars

RX BARS! How did it take me so long to discover you!? I love having healthy protein bars in my purse with me at all times because I get hungry often. You can usually find me at 3PM pulling one of these bad boys out of my purse while I am in the car or at my desk.

This flavor is my favorite — it’s so peanut buttery and contains 12 grams of protein that all comes from peanut butter and egg whites. A lot of mainstream protein bars use whey or soy protein and both upset my stomach, so I was really excited to find these.

5. Califia Farms Unsweetened Vanilla Almond Milk

My quest to find the best almond milk officially ends NOW. This Unsweetened Vanilla Califia Farms Almond Milk is the absolute best. It’s creamy, tastes delicious, and it doesn’t have any added carrageenans or bad stuff. I also use it to make almond milk lattes in my Nespresso machine and, unlike most other almond milks, it gets very frothy — just the way I like it!

6. Dave’s Killer Bread Thin-Sliced Good Seed Bread

Okay, okay, I know I’ve talked about this bread before, but you guys, I’m so hooked. Dave’s Killer Bread Thin-Sliced variety is great if you’re watching your carbs or if you want to make a sandwich, but you’re not looking to eat a TON of bread.

7. Applegate Gluten-Free Chicken Nuggets

Is it strange that a girl in her mid-20s is buying frozen chicken nuggets? You can be honest, I can take it.

I am not sure what inspired me to grab these off the shelf the first time, but by now we’ve tried all of the Applegate chicken nuggets/tenders. Travis and I both agree that the gluten-free variety is (surprisingly) the best. The coating on the outside is super crunchy and flavorful.  We keep these nuggets in our freezer as a backup for when we’re home on weekends and don’t want to make or pick up lunch. Plus, I know I can trust Applegate to only use good quality chicken with nothing sneaky added in. If you have kids or if you just want a quick, healthy backup in your freezer, try these!

8. Bob’s Red Mill Organic Coconut Sugar

How did I not start using coconut sugar earlier!?!? Coconut sugar is unrefined and low glycemic index, but the best part is that you can easily substitute it for any other sugar in a recipe and never know the difference. This is now the only sugar I have on hand.


Disclaimer: I was not paid to talk about any of these products. I regularly use and love all of them.

Bread and Muffins Breakfast Gluten-Free

Gluten-Free Banana Chocolate Chip Muffins…and some EXCITING news!

Hey guys! Sorry, I know I was completely M.I.A. last week, but I have a REALLY good excuse!

Travis and I got engaged last weekend in Philadelphia! EEEEEEEEEEEEEEEK! (—> That’s really the best way to capture all of my emotions.)

Rachel and Travis Got Engaged!

I am so excited and happy and aaah, #somanyfeelings! I promise I will share our engagement story with you later this week. I’ve been trying to put all of my thoughts concisely together into one post, but at this point I have a novel written and I don’t think you want to read that…


But for now, I think we should dive into these Gluten-Free Banana Chocolate Chip Muffins.

What do you think?

Moist & Delicious Gluten-Free Banana Chocolate Chip Muffins ll Gluten-Free and Refined Sugar Free ll www.littlechefbigappetite.com

If you or anyone you know is gluten-free, then you MUST get this Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour! Neither Travis or I follows a G-F diet, but we definitely try to be conscious about the amount of gluten we eat. If we’re out at a restaurant and we see a G-F option available (like pasta or pizza crust), we usually opt for that.

Of course, I want to make it clear that “Gluten-Free” doesn’t necessarily mean “healthier”, but removing some gluten from our diets has definitely had positive effects on both of our skin and stomachs.

Moist & Delicious Gluten-Free Banana Chocolate Chip Muffins ll Gluten-Free and Refined Sugar Free ll www.littlechefbigappetite.com

When Bob’s Red Mill sent me this baking flour, I was beyond excited. I’d heard such great things about it and I couldn’t wait to experiment. The whole idea behind this flour is that you can substitute it for your favorite all-purpose or whole wheat flour exactly 1 to 1.

Often with other gluten-free baking flours you have to add xantham gum or play around with the proportions to get the ideal texture and density, but that’s not the case with this 1 to 1 baking flour! It makes gluten-free baking SO easy!

Moist & Delicious Gluten-Free Banana Chocolate Chip Muffins ll Gluten-Free and Refined Sugar Free ll www.littlechefbigappetite.com

I made two versions of these gluten-free banana muffins before perfecting the recipe. The first version was really good, but I felt it needed more banana. The key to making the best banana bread or banana muffins is making sure your bananas are really ripe — the browner, the better!

As bananas ripen, the sugars begin to caramelize, which results in a sweeter, more flavorful muffin or bread.

Moist & Delicious Gluten-Free Banana Chocolate Chip Muffins ll Gluten-Free and Refined Sugar Free ll www.littlechefbigappetite.com

For these muffins, I also used Bob Red Mill’s Organic Coconut Sugar, which is a great substitute for regular sugar. Coconut sugar is unrefined and has a low glycemic index, which means it doesn’t cause your blood sugar to spike and then crash right after.

The best part is, you really can’t taste the difference in your baked goods.

Moist & Delicious Gluten-Free Banana Chocolate Chip Muffins ll Gluten-Free and Refined Sugar Free ll www.littlechefbigappetite.com

I know you guys are going to LOVE these Gluten-Free Banana Chocolate Chip Muffins. If you make them, definitely let me know in the comments below!


Gluten-Free Banana Chocolate Chip Muffins
Prep time
Cook time
Total time
Serves: 12
  • 3 large extra-ripe bananas
  • 2 eggs, room temperature
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract
  • ½ cup coconut sugar
  • 2 cups Bob's Red Mill 1 for 1 Gluten-Free Flour
  • 1.5 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup dark chocolate chips (low sugar if available)
  1. Preheat oven to 350 degrees F. Line a muffin pan with muffin liners and spray the insides of each liner lightly with cooking spray to prevent as much sticking as possible.
  2. In a large bowl, mash the bananas. Whisk in the eggs, canola oil and vanilla. Stir in the coconut sugar and mix well.
  3. In a separate large bowl, combine the gluten-free flour, baking powder, baking soda and salt. Mix to combine. Slowly pour the dry ingredients into the wet ingredients and stir until there are no dry lumps. Stir in the dark chocolate chips and mix.
  4. Pour the batter into the lined muffin cups, only filling each cup about ¾ of the way. Bake for 18 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove the pan from the oven and allow to cool for 2 minutes. Then remove each muffin from the tray and allow to cool completely on a wire rack.

Disclaimer: I was provided product for this post from Bob’s Red Mill, but the recipe and all opinions are my own. 



Moist & Delicious Gluten-Free Banana Chocolate Chip Muffins ll Gluten-Free and Refined Sugar Free ll www.littlechefbigappetite.com