No Bake Muesli Energy Ball Recipe

These No-bake Muesli Energy Balls are incredibly good, so easy to make, and perfect for a healthy little pick me up during the day or in between workouts. And they are gluten-free and vegan!

We also love them because they are made with just six ingredients: our Cherry Almond Chia Muesli, gluten-free old gluten-free old fashioned rolled oats (Now available to order), unsweetened cacao nibs, golden berries, peanut butter and maple syrup. Because our Muesli has buckwheat, puffed quinoa, hemp seeds, pumpkin, chia seeds, coconut chips and puffed amaranth, its perfect time saving tip

Yield: 30 balls / 30 Bites
Gluten-Free and Vegan

Ingredients

• 1 .5 cup Victory Dance Foods Cherry Almond Muesli

• 1 cup gluten-free old fashioned rolled oats (now available in our store)

• 1/4 cup raw unsweetened cacao nibs (or mini chocolate chips )

• 1/3 cup Dried golden berries

• 1-1/2 cup peanut butter ( or nut butter)

• 1/3 cup maple syrup (or date syrup)

• Note: if you’d like to further increase the protein you can add 1/3 cup of your favorite protein powder.

Instructions:

1. Add the muesli, gluten-free oats, cacao nibs, and golden berries in a food processor and pulse just long enough to break up the nuts and dried fruits a bit. Set aside.

2. In a small saucepan, add peanut butter and maple syrup and heat over low heat for a few minutes. Stirring to combine the maple syrup and peanut butter thoroughly.

3. Combine the peanut butter mixture with the dry ingredients using a wooden spoon until fully incorporated.

4. Line a cookie sheet with parchment paper.

5. Using a small cookie scoop portion out balls and place on cookie sheet. Place in freezer for approx 10-15 minutes. This is to let them take shape before transferring to an airtight container

6. Store your no-bake muesli energy balls to be enjoyed in the next few days in the fridge and store the remainder in an airtight container in the freezer.

Koginut Squash Soup Recipe

Gluten-Free Soup
Yield: 6 Cups

ingredients

Soup Season is here! Warm up with a bowl of this roasted Koginut Squash soup with carrots and apples.

• 3 c roasted Koginut Squash

• 1 c roasted carrot

• 1 roasted apple

• 1/2 c heavy cream

• 1 tbsp olive oil

• 1/2 large onion - chopped

• 5 garlic cloves - chopped

• 1 tbsp butter

• 1/4 tsp dried thyme (2 sprigs fresh)

• 1/4 tsp dried rosemary (2 sprigs fresh)

• 1/4 tsp cinnamon

• 4-6 c vegetable stock

• Sea salt & fresh cracked black pepper

  Toppings

• pumpkin seeds

• Carrot Turmeric Garden Granola

DIRECTIONS

1. Preheat oven to 425 F

2. Scoop out stringy flesh and seeds of squash. Place squash, carrots, and apple cut side down on parchment lined baking sheet. Drizzle olive oil over top.

3. Roast 30-45min

4. Remove from oven and scoop out flesh.

5. In a large stock pot, heat olive oil over medium high heat.

6. Add onion and cook for 5-6 min, add garlic, and cook for an additional minute.

7. Add butter & spices and cook an additional minute until fragrant.

8. Add squash, carrots, and apple and stir to combine.

9. Add vegetable stock.

10. Bring to a boil and reduce to a simmer and cook for 15 minutes.

11. Purée the soup in a high powered blender.

12. Stir in heavy cream.

13. To serve: ladle soup in bowl, drizzle a bit of cream over top, garnish with our Carrot Turmeric Garden Granola and roasted pumpkin seeds.

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Garden Granola®, Carrot Turmeric, 8 oz

$10.50

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Listen to your Vegetables! Book Signing with James Beard Award-winning Chef Sarah Gruenberg from Monteverde in Chicago

Very excited to announce that Victory Dance Foods will be partaking in an exclusive book signing event on December 22nd alongside the esteemed James Beard Award-winning Chef Sarah Gruenberg from the renowned Monteverde Chicago and we hope to see you there!

We will be gathering to celebrate the highly anticipated release of Chef Gruenberg's "Listen to your Vegetables: Italian Inspired Recipes for Every Season"! Being an ardent lover of vegetables, a West Loop resident, and an unabashed admirer of Monteverde and Chef Gruenberg, I am counting down the days until December 22nd!

Huge congratulations to Chef Gruenberg on your incredible achievement of publishing your book! We are absolutely thrilled to be included in this special event alongside other remarkable local women-owned businesses . Thank you for recognizing and celebrating the vibrant and diverse culinary community that we are part of. Your book is not only a testament to your talent and expertise, but also a powerful tribute to the power of collaboration and uplifting one another. We are so grateful to both you and the Mariano’s team for the opportunity to be involved, and we look forward to continuing to support each other's success in the future.

Cheers to you, Chef Gruenberg, and to all the inspiring women who are shaping the food industry!

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Book Signing with James Beard Award-Winning Chef Sarah Gruengberg from Monteverde

Meet Chef Sarah Gruenberg from Monteverde fro an exclusive Book Signing of “Listen to your vegetables”!

Enjoy small bites from her book, samples from local women owned businesses, entertainment and more!

Plus, Moet & Chandon will be on hand with personalization station, perfect for holiday gifting!

Friday, December 22, 2023
5:30 PM - 7:30 PM

Mariano’s West Loop
40 S Halsted St, Chicago, IL 60661

Holiday Charcuterie Board Inspiration featuring a Beetroot Granola Crusted Goat Cheese Log Recipe

When it comes to Holiday charcuterie boards, we like ours like our award-winning Garden Granola, full of flavor, premium ingredients and full of the colors!

We selected just one cheese- soft goat cheese- but by encrusting it in various toppings, the flavor profile and even the texture of this spreadable cheese changes.

There are both mini goat cheese balls and even a goat cheese log rolled in Garden Granola Beet Ginger. Generally, we would have used 2-4 different cheeses to provide variation in flavor and texture. Feel free to add additional cheeses.

We have featured different types of olives, meats, fruits of the season, nuts, crackers, and goat cheese, which is encrusted with a variety of toppings, including our Garden Granola.

Dried figs, blood oranges, Grapes and pomegranates punch up the fruity side for our board. Add in your favorite variety of olives, we have used both green olives and kalamata olives.

Choose your favorite crackers. We’ve added meats - hard salamis and prosciutto rosettes to our board for the meat lovers in the party.

We strew on a handful of nuts. We used pecans for this board, but you can select any of your favorite tree nuts. A final taste addition is honey; make it regular or hot honey and a fruity jam, and use your favorite flavors.

Our Holiday Charcuterie Board will surely please all your guests at your holiday gatherings.

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Beetroot Granola crusted Goat Cheese Log Recipe

Ingredients

• 10 oz goat cheese log

• 1/2 cup of Garden Granola Beetroot Ginger

Instructions

1. Place 1/2 cup of Garden Granola in a ziplock bag and crush with a mallet or pulse in food processor.

2. Place the crushed garden granola on to a parchment paper or a plate.

3. unwrap the chilled goat cheese log.

4. roll entire log into crushed granola until well coated.

Garden Granola®, Beet Ginger 8 oz

$10.50

AWARD-WINNING TASTE
2018 Bronze Sofi™ Award Winner in the Granola/Cereal Category
Inspired by juicing we blend fresh whole organic beetroot, pineapple and ginger, the whole plant, so you get the juice plus the fiber. It’s all added to organic gluten-free certified oats, ancient grains, seeds, slivered almonds, dried cranberries and apples and sweetened with coconut sugar. The award winning taste is refreshing and slightly sweet, with zesty ginger notes. A taste bud sensation, it is anything but ordinary granola. Veggie-powered GARDEN GRANOLA is here to help you step up your breakfast game!

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Prosciutto-Wrapped Figs With Goat Cheese Appetizer Recipe

Prosciutto-wrapped figs with goat cheese balls encrusted with granola are the perfect quick and easy no-bake gluten-free appetizer to add to your entertaining repertoire! Each piece of fig is wrapped in prosciutto and topped with a mini goat cheese ball crusted with our award-winning beetroot granola and drizzled with honey, fresh thyme, and a sprinkle of chopped pistachios. The combination of creamy goat cheese, jammy figs, salty prosciutto, and slightly sweet and gingery Garden Granola is a match made in heaven. Each bite perfectly combines sweet, savory, salty, chewy, and crunchy notes.

Whether you are having a cozy autumn date night at home, entertaining friends, or hosting or attending a holiday party, these prosciutto-wrapped figs with goat cheese balls are the perfect appetizer to make to impress your guests. And no one will ever guess they took only 15 minutes or less to make!

Gluten-Free No-bake Appetizer
Servings: 8
Total time: 15 mins

Ingredients

• 2 Ripe figs, quartered

• 1.5 oz Goat Cheese (chèvre)

• 1/2 oz Prosciutto

• honey

• 1.5 tbsp chopped pistachios

• 1/3 cup Garden Granola, Beetroot Ginger

• 1-2 tsp fresh thyme leaves finely chopped

• 8 apple sticks

Instructions

1. Wash figs and set aside.

2. Using a teaspoon scoop out a ball of goat cheese and roll it into smooth balls.

3. Place balls on parchment in fridge while you prepare the figs and prosciutto.

4. Carefully cut figs into quarter size pieces.

5. Slice prosciutto into aprroximatley 1/2 inch strips or desired thickness.

6. Wrap a thin slice of prosciutto around each fig, and set aside.

7. Add 1/3 cup of Garden Granola® to zip-lock bag and gently crush using mallet or rolling pin.

8. Add the crushed beetroot granola to a small plate or shallow bowl.

9. Remove the mini goat cheese balls from fridge.

10. Toss each ball into the crushed Garden Granola® Beetroot until it is evenly crusted.

11. Place one ruby red mini goat cheese ball on top of prosciutto wrapped fig and secure with an apple stick.

12. Sprinkle chopped pistachios over top and fresh thyme leaves.

13. Drizzle honey over top and serve.

14. Enjoy!

Love this Prosciutto-Wrapped Figs with goat Cheese appetizer recipe? Like, share it and Leave a comment below.

Sign up for Victory Dance Foods Newsletter and keep in touch on Instagram, Facebook, Pinterest. If you make these prosciutto-wrapped figs with goat cheese appetizer, tag @victorydancefoods #victorydancefoods!

Garden Granola®, Beet Ginger 8 oz

$10.50

AWARD-WINNING TASTE
2018 Bronze Sofi™ Award Winner in the Granola/Cereal Category
Inspired by juicing we blend fresh whole organic beetroot, pineapple and ginger, the whole plant, so you get the juice plus the fiber. It’s all added to organic gluten-free certified oats, ancient grains, seeds, slivered almonds, dried cranberries and apples and sweetened with coconut sugar. The award winning taste is refreshing and slightly sweet, with zesty ginger notes. A taste bud sensation, it is anything but ordinary granola. Veggie-powered GARDEN GRANOLA is here to help you step up your breakfast game!

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Labneh with Peach Jalapeño Salsa

Add some end-of-summer magic to your Labor Day Weekend spread, when you make this easy peach jalapeño salsa and labneh dip! This dish has the ideal blend of sweet, sour, and savory flavors, with a touch of heat. Serve with oven-baked gluten-free pita chips for the perfect appetizer or afternoon snack to close out the summer season.

Ripe peaches, crushed pistachios, Carrot Turmeric Garden Granola® and a drizzle of wildflower honey make this salsa paired with labneh a true crowdpleaser.

Gluten-Free.

Ingredients

• 1 - 1.5 c labneh

• 3 tablespoons crushed pistachios

• 1 tsp wildflower honey

• 1/2 c Garden Granola® Carrot Turmeric

  Peach Jalapeno Salsa

• 2 c peaches, diced

• 1/3 c red onion, diced

• 1 jalapeño, seeded and finely diced

• 1/2 c cilantro chopped

• 2 tbsp fresh mint

• 1 lime juiced

• 1/2 tsp Sea salt

  Pita Chips

• 2-3 pieces of of gluten-free or conventional pita bread (Thawed, if frozen)

• olive oil

• salt

Instructions

Peach Jalapeño Salsa

1. To a mixing bowl add the peaches, red onion, jalapeño, cilantro, mint, lime and sea salt to a bowl. Gently fold and stir to combine.

2. Cover and store in fridge for at least 30 min to allow the flavors of the salsa to come together.

3. Once ready, remove peach salsa from the fridge.

4. To assemble, spoon the labneh onto a serving platter.

5. Spoon the peach salsa over the labneh.

6. Top with crushed pistachios, Garden Granola® Carrot Turmeric and a drizzle of wildflower honey.

7. Serve with oven baked gluten-free pita chips, recipe to follow.

Baked Pita Chips

1. Pre-heat oven to 375 Fahrenheit.

2. Cut each pita bread in quarters and each quarter in half making 8 triangles.

3. Place the pita triangles in a single layer on a baking sheet pan or spread out on 2 sheet pans and sprinkle lightly with olive oil and salt.

4. Bake for about 8-10 minutes, turning half-way through, until crisp.

5. Remove from oven and let cool

Recipe Tips

• Bake time will vary on the pita chips depending on the thickness of the pita.

• For very crispy chips, the pita triangles can be brushed with olive oil on both sides.

• Gluten-free pita can be found in most grocery stores in the frozen aisle. MyBread and Bfree are two brands we know of that are Gluten Free Certified by GFCO.org and Against the Grain pita is made in a dedicated gluten-free facility.

• Whenever thawing gluten-free pita we recommend covering the pita with clean dish towel as it comes to room temperature. Alternatively. you can warm it in 10 second increments in microwave and keep covered after removing. Frozen gluten-free pita needs to be at least room temperature to be flexible.

photography and recipe by Melissa thequeenship.com

Mini Apple Crisp For One Recipe

This Mini Apple Crisp recipe is the perfect dessert for one or two people. Apple crisp is the ultimate comfort dessert and we love this updated superfood and gluten-free take on an old classic. The crumb topping of this outrageously delicious dessert is made with our Cherry Almond Chia Muesli, gluten-free flour, brown sugar, cinnamon, sea salt and butter, while the apple mixture features 2 apples, cinnamon, sugar and sea salt. While not required, we highly recommend having ice-cream on hand, and making two so you don’t have to share.

Ingredients

CRUMB TOPPING

• 1/3 c our Cherry Almond Chia Muesli

• 1/3 c flour (all purpose gluten-free flour or conventional)

• 2 tbsp brown sugar

• 1/2 tsp cinnamon

• Heavy pinch sea salt

• 3 tbsp butter
  

APPLE MIXTURE

• 2 apples, peeled cored and sliced 

• 1/2 tsp cinnamon

• 1 tbsp sugar 

• heavy pinch sea salt 

Directions

1. Preheat oven to 375 and place a mini cocotte on a parchment lined baking sheet.

2. In a small bowl, place all the dry ingredients for the crumb topping and mix together thoroughly. Note: I crushed up the Muesli quickly in a mortar and pestle to break up some of the nuts. 

3. Add butter and cut it in with a pastry cutter or a fork until crumbs start to form. Set aside.

4. Mix together the apples, cinnamon, sugar, and sea salt until the apples are coated. Set aside.

5. Press apples in a a mini cocotte making sure to fill it generously and the apples will cook down in the oven.

6. Add a generous amount of the crumb topping. I did a handful and a half here.

7. Bake at 375 for 25-30 minutes.

8. Remove from heat and allow to cool for 10 minutes.

9. Serve with a scoop of ice cream and a drizzle of caramel.

Photography and Recipe by the talented chef and food photographer, Melissa of thequeenship.com | @the_queenship

Cherry Almond Chia Muesli, 8 oz

$8.50

Start your day off right with Victory Dance Foods® Cherry Almond Chia Muesli.

Our Cherry Almond Chia Muesli is carefully crafted with gluten-free certified oats, ancient grains, seeds, nuts, and dried unsulfured Montmorency tart cherries. Unlike other muesli brands, we're committed to keeping things pure and simple. That's why we don't toast or sweeten the oats in our muesli. We believe in letting the natural flavors shine through, allowing you to enjoy the true essence of the ingredients.

Victory Dance Foods Cherry Almond Chia Muesli has 6 grams of protein, 4 grams of fiber and 5 grams of sugar per serving, providing you with a delicious and balanced breakfast that fuels your body and sets the tone for a successful day.

Enjoy cold with milk or water, with berries, on yogurt or a smoothie, hot like traditional oatmeal, soaked overnight in milk or prepared Bircher style using our Overnight Bircher Muesli Recipe.

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