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Victory Dance Foods Blog
It may be October, but who says you have to say goodbye to summer? For those of us who aren’t quite ready to trade sunshine for sweaters or want to bring a little brightness to the grayer days, this Passion Fruit, Mango Smoothie Bowl is the perfect way to channel those tropical vibes right into your kitchen.
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Indulge in a delicious breakfast or brunch treat with these Gluten-Free Crepes, perfectly complemented by a bright and tangy orange-passion fruit compote and topped with the satisfying crunch of Garden Granola Carrot Turmeric. Light, flavorful, and packed with vibrant textures, this recipe combines the sweetness of fresh oranges and passion fruit with creamy crème fraîche and the earthy tones of turmeric granola. It's a delightful, gluten-free option that's sure to impress!
6 oranges, peeled, segmented + juice reserved
8 passion fruit, halved
2 tbsp maple syrup
4 eggs, large
2 2⁄3 Cup water
2 tbsp vegetable oil
1 cup creme fraiche or sour creme
1 tsp vanilla
2 tbsp maple syrup
Place Orange segments in any reserved orange juice in saucepan.
Set a sieve over saucepan and scoop passion fruit pulp into sieve.
Press passion fruit to extract juice and discard passion fruit seeds.
Add 2 tbsp maple syrup
Bring to simmer over medium heat.
Transfer the orange segments to a bowl.
Bring remaining liquid to boil.
Reduce heat to med. high until reduced by 1/2 - approx. 5 min.
Pour liquid over orange segments in the bowl.
Beat 4 eggs in a bowl.
Mix all ingredients together until evenly combined.
Heat nonstick or crepe pan over medium heat. Non stick pan, lightly oil the pan before cooking each crepe.
Pour 1⁄3 cup batter into center of pan and swirl pan to spread batter evenly
When crepe begins to look dry on top and slight browning on edge lift with spatula and flip.
Cook 30-60 seconds more.
Remove crepe and lay flat on parchment.
Repeat for 12 crepes total.
Stack finished crepes with parchment between each crepe.
place Creme Fraiche or Sour cream in a bowl
Add 1 tsp Vanilla
Add 2 tablespoons Maple Syrup.
Stir to combine.
On one crepe, Place a tbsp of creme fraiche or sour creme on one quarter of the crepe and three orange segments on creme fraiche.
Fold crepe in half covering filling and in half again, Crepe is folded into quarter.
Repeat with remaining crepes.
Place 3 crepes on each plate.
Divide remaining creme fraiche or sour creme between 4 plates.
Divide orange compote between 4 plates.
Scatter on each 1⁄4 c Garden Granola Carrot Turmeric.
Enjoy!
This recipe combines the natural sweetness of oranges and passion fruit with the earthy crunch of Garden Granola Carrot Turmeric. It's perfect for those looking for a gluten-free breakfast that's light yet satisfying. Plus, the combination of creamy crème fraîche and the zesty compote makes each bite a flavor-packed treat. Whether you're serving brunch or enjoying a weekend breakfast, these crepes will impress!
Use a non-stick pan to make flipping crepes easier.
Stack crepes with parchment paper in between to keep them warm and prevent sticking.
Make the compote ahead of time to save time in the morning.
Did you make this recipe? Share your creations with us on social media by tagging @victorydancefoods and using the hashtag #VictoryDanceFoods. We’d love to see how your gluten-free crepes turned out!
Our Garden Granola is gluten-free, made with organic ingredients, and packed with superfoods like turmeric and carrot, providing a wholesome crunch that pairs perfectly with sweet or savory dishes. Learn more & shop our entire collection of products
If you enjoyed these gluten-free crepes with orange and passion fruit compote, check out some of our other gluten-free recipes like our Blueberry Smoothie Bowl or Pumpkin Spice Chia Jam. Whether you're looking for breakfast ideas or healthy snacks, we've got plenty of options that are as nutritious as they are tasty.
Protein-packed apple rings topped with a creamy peanut butter and yogurt spread, drizzled with melted chocolate, and finished with the vibrant colors and crunch of Victory Dance Garden Granola®—a snack that’s as beautiful as it is nutritious!
Autumn is here, and with apple season in full swing, it’s the perfect time to enjoy this visually appealing, protein-packed snack. Crisp apple slices topped with creamy peanut butter, Greek yogurt, and all three flavors of Victory Dance Garden Granola®—Beetroot Ginger, Kale Matcha, and Carrot Turmeric—create a colorful, delicious treat that's both nutritious and beautiful. This snack will add vibrant fall colors to your table while keeping you fueled for the season.
Gluten-Free
2 apples, sliced and cored
1/4 cup Greek yogurt
2 tablespoons peanut butter
3 tablespoons chocolate chips
2 tablespoons coconut oil
Victory Dance Garden Granola® (Beetroot Ginger, Kale Matcha, and Carrot Turmeric varieties)
Place apple slices on parchment paper.
In a bowl, mix together Greek yogurt and peanut butter until fully combined.
In another small bowl, add the chocolate chips and coconut oil. Microwave in 20-second intervals, stirring in between, until melted and smooth.
Spread the yogurt mixture over each apple slice.
Drizzle the melted chocolate sauce on top.
Sprinkle each apple slice with a different variety of Victory Dance Garden Granola for a colorful and crunchy finish.
Serve and enjoy this protein-packed, visually stunning snack immediately, or refrigerate for later!
Victory Dance Garden Granola® in Beetroot Ginger, Kale Matcha, and Carrot Turmeric varieties adds vibrant flavor and crunch to these protein-packed apple rings—perfect for fueling up with a colorful and nutritious snack.
Did you try this recipe? Share your colorful apple rings with us on Instagram using #VictoryDanceFoods, and don’t forget to tag us @victorydancefoods!
If you're enjoying the flavors of fall, you'll love these other seasonal recipes. From cozy, warming dishes to quick snacks, these ideas will keep you inspired all season long:
As the crisp air of autumn settles in, it's time to cozy up with flavors that celebrate the season! This Fall Yogurt Bowl is a perfect blend of comforting and nourishing ingredients. Featuring creamy Greek yogurt, homemade pumpkin spice chia jam, juicy figs, our award-winning Garden Granola, and a drizzle of almond butter or tahini, this bowl is the ideal morning or midday snack to keep you fueled and satisfied. Plus, it's as beautiful as it is delicious.
Gluten-Free
1 cup whole milk plain Greek yogurt
2 tablespoons Pumpkin Spice Chia Jam (see pumpkin spice chia jam recipe)
1-2 fresh figs, sliced
Optional: Almond butter or tahini (for an extra creamy touch)
Start with the base: Place 1 cup of full, unsweetened plain Greek yogurt into a bowl.
Add the chia jam: Spoon 2 ½ tablespoons of Pumpkin Spice Chia Jam onto one side of the yogurt.
Granola for crunch: Add ¼ cup of Garden Granola Beet Ginger right next to the chia jam.
Fresh figs: Arrange your beautifully sliced figs on the remaining half of the yogurt bowl.
Optional topping: For a nutty, rich finish, drizzle almond butter over the top. If your almond butter is too thick, whisk in a little warm water until you reach the desired consistency.
This yogurt bowl offers a perfect balance of creamy, crunchy, and fresh textures, while the Pumpkin Spice Chia Jam adds that warm, spiced fall flavor. If you love tahini, it’s a great alternative to almond butter and adds a slightly savory note to this seasonal delight.
For the full instructions on how to make the Pumpkin Spice Chia Jam, visit the Pumpkin Spice Chia Jam recipe post. This easy jam adds a perfect touch of autumn to any dish! You can also experiment with extra toppings like pear slices or pomegranate seeds for even more fall-inspired flavor.
Love fall flavors? Check out these seasonal recipes for delicious autumn dishes and snacks. From comforting meals to quick bites, these fall-inspired ideas will keep you cooking all season.
Looking for more recipes? Explore our recipe collection.
Looking for a fun and healthy way to embrace the flavors of fall? Try this Pumpkin Spice Chia Jam recipe! It’s Autumn in a jar! Adapted from @dailyKale’s recipe, this pumpkin spice chia jam comes together with just six simple ingredients you likely already have in your pantry and no special equipment needed! (Hooray!) It’s perfect spread on toast, mixed into yogurt and downright delicious paired with your favorite granola (like Garden Granola 😉 or Cranberry Pecan Granuesli. Plus, it’s gluten-free, vegan, and free of refined sugars! The best part? It only takes 15 minutes to make!
What is Chia Jam? Chia jam is a naturally thickened spread made by combining chia seeds with purees or mashed fruits. Unlike traditional jams, which rely on pectin and lots of sugar, chia seeds work their magic by absorbing liquid and creating a gel-like consistency. This eliminates the need for canning and extra sugar, making it a fast and fiber-rich, healthier alternative to classic jams.
Vegan | Gluten Free
1 cup organic pumpkin puree
4 Tbsp water
2 Tbsp maple syrup
2 Tbsp chia seeds
¼ tsp pumpkin spice
¼ tsp vanilla extract
In a medium saucepan, combine the pumpkin puree, water, maple syrup, pumpkin spice, and vanilla.
Place the saucepan over medium heat, stirring until the mixture starts to bubble.
Stir in the chia seeds and reduce the heat to low. Let the jam simmer for 8 minutes, allowing the chia seeds to thicken the mixture.
Remove from heat and let the jam cool for 5 -10 minutes. Transfer to a glass jar and refrigerate.
Your Pumpkin Spice Chia Jam will keep in the fridge for up to a week—perfect for adding some cozy fall flavors to all your meals.
Looking for more recipes? Explore our recipe collection.
Start your morning off right with this vibrant, protein and veggie-packed Brekkie Bowl, featuring lightly cooked asparagus, creamy avocado, and a pistachio-crusted jammy egg. Tied together with a tangy tahini dressing and topped with our Garden Granola Beetroot Ginger, this bowl offers layers of textures and flavors that are both satisfying and nutritious. Ready in under 30 minutes, it’s the perfect gluten-free option for a balanced, energizing meal. Whether you're meal prepping for a busy week or looking to elevate your breakfast routine, this nutrient-dense bowl is a delicious way to start your day.
Total Time: 30 minutes
Serves 4
Gluten Free
4 eggs
5 1/2 ounces asparagus
2 Tbsp crushed pistachios
1 Tbsp EVOO
9 ounces baby spinach
1 avocado, thinly sliced
1⁄4 Cup tahini
1 Tbsp. extra - virgin olive oil
1⁄4 Cup lemon juice - fresh squeezed
2 Tbsp. water
Season to taste with salt
Prep the Spinach: Wash baby spinach and set aside to drain.
Cook the eggs: Bring a pot of salted water to a boil. Add the eggs and cook for exactly 6 minutes for soft-boiled eggs. Remove eggs with a slotted spoon and cool under running water.
Cook the Asparagus: In the same boiling water, add asparagus and cook 3 minutes. Drain. Cut asparagus in half diagonally, lengthwise and set aside.
Prepare Tahini Dressing: Place the tahini, evoo, lemon juice, water in a small bowl and whisk to combine, season with salt and pepper to taste.
Prepare the eggs: Once cooled, peel the eggs. Lightly coat them in olive oil. Place crushed pistachios in a small bowl and roll eggs until completely coated in pistachio pieces.
Assemble the Bowls: In four wide, flat bowls, divide the Garden Granola Beet Ginger evenly (2 oz per bowl). Arrange baby spinach to cover about two thirds of each bowl. Top with asparagus, followed by sliced avocado.
Finish the bowl: Place one pistachio-crusted egg on top of the granola in each bowl, and gently break open the egg. Drizzle with Tahini dressing over the bowl, and season with salt and pepper to taste.
Enjoy!
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Boost your morning with this energizing Blueberry Superfood Smoothie Bowl! Looking for a refreshing and nutrient-packed way to kickstart your day? This vibrant blueberry superfood smoothie bowl blends antioxidant-rich blueberries, our award-winning Beet Ginger Garden Granola, creamy protein-rich almond butter, and a hidden boost of spinach. Topped off with fresh blueberries, and the satisfying Garden Granola crunch, this bowl is as beautiful as it is delicious. Perfect for a quick breakfast or post-workout treat, it’s a bowl of goodness that’ll keep you energized and ready to conquer and win the day! And it’s gluten-free and vegan!
Blueberry Superfood Smoothie Bowl
Serves 1 to 2
Prep Time: 5 minutes
Total Time: 7 minutes
Gluten Free & Vegan
Ingredients:
Smoothie:
1 cup frozen blueberries
4 ice cubes
2 Tbsp almond butter
1 cup spinach leaves
1/2 cup Garden Granola Beet Ginger
1 tsp pure maple syrup
1-2 tablespoons water
Toppings:
Fresh blueberries
A sprig of fresh mint for garnish
Instructions:
Add all smoothie ingredients to a high-powered blender.
Blend, starting on medium speed and gradually making your way up to high, for 1 to 2 minutes, stopping every 20 seconds to mix the ingredients and push them down with a smoothie stick. During this process you can add more water conservatively 1 tablespoons at a time as needed. Once you see the swirl you know it’s done.
Pour the smoothie into your favorite bowl and add toppings!
Looking for more recipes? Explore our recipe collection.
Celebrate summer’s arrival with our irresistibly delicious Summer Burrata Board, featuring fresh fruit, cheese, and prosciutto!
Charcuterie board, but make it summer! Welcome summer with our Summer Burrata Board!
Today marks the first day of summer, and there's no better way to celebrate than with a vibrant and delectable fruit, burrata cheese, and prosciutto board. This colorful charcuterie board is not only a feast for the eyes but also a delightful fusion of flavors and textures that capture the essence of summer. The juiciness of ripe peaches and apricots, the burst of sweetness from blueberries and cherries, and the savory indulgence of creamy burrata and delicate prosciutto, all come together in perfect harmony.
This summer board is a testament to the bounty of summer produce, complemented by the rich, salty notes of prosciutto and the creamy decadence of burrata. Drizzled with olive oil, sprinkled with our Carrot Turmeric Garden Granola, and served with a side of hot honey for a touch of spice, every bite is a celebration of summer's finest offerings. Whether you're hosting a gathering with friends or enjoying a leisurely afternoon in the sun, this board is the perfect way to kick off the summer season and bring a touch of summer magic to your table!
A video showcasing a summer burrata cheese board featuring Garden Granola, fresh apricots, tomatoes, cherries, blueberries, prosciutto, and honey, beautifully arranged on a marble surface. The camera highlights the vibrant colors and textures of the fresh ingredients and granola on the board.
Prep Time: 25 mins
Cook Time: 0 mins
Total Time: 25 mins
Appetizer, Charcuterie Board
Gluten-Free
Burrata Ball, 1 large 8 oz burrata ball
Yellow Cherry Tomatoes, 10-20
Peaches, 1-2 ripe peaches
Rainier cherries, 10-20 cherries
Apricots, 1 or 2 depending on preference
Blueberries, 1/3 cup
Prosciutto, approximately 8-10 slices
Garden Granola Carrot Turmeric, 1-1.5 cups
Crostini, 12 pieces
Hot honey, 1 small jar
Olive oil
Flaky salt
fresh cracked black pepper
Basil leaves
1. Prepare the Produce:
Wash all the produce thoroughly.
Cherry Tomatoes: Halve them or leave them whole based on your preference.
Peaches: Slice into wedges.
Apricots: Halve and remove the pits, then slice.
Blueberries: Leave whole.
Cherries: Halve and pit them if desired or leave them whole for a more rustic look.
2. Arrange the Produce:
On your serving board, create separate sections for each type of fruit:
Cherry tomatoes
Peach slices
Apricot slices
Blueberries
Cherries
3. Add Prosciutto: Cut prosciutto pieces in half or thirds. Arrange them on the board, folding or rolling them for an appealing presentation.
4. Prepare the Burrata:
Transfer the burrata ball to the center of the board.
Using a sharp knife, slice down the center of the burrata and gently push back the sides to expose the creamy inside.
5. Add the Granola and Honey:
Place a small ramekin of Carrot Turmeric Granola directly next to the burrata.
Place a small jar of hot honey on the board with a honey dipper or small spoon for serving.
6. Dress the Burrata:
Drizzle a little olive oil over the top of the burrata.
Sprinkle with salt and pepper.
Generously sprinkle Garden Granola Carrot Turmeric granola over the top.
7. Add Bread/Crackers:
Surround the board with gluten-free crostini or gluten-free crackers, arranging them neatly around the edges.
8. Garnish:
Scatter fresh basil leaves around the board for a burst of color and flavor.
9. Serve:
Ensure everything is easily accessible and enjoy the beautiful and delicious spread!
Looking for more recipes? Explore our recipe collection.
Roasting strawberries concentrates their natural sweetness and intensifies their flavor, creating a delightful topping for ice cream.
As the days get warmer and the sun shines brighter, it's officially berry season! There's nothing quite like the burst of sweet and tangy flavors from fresh strawberries, and this recipe is the perfect way to showcase them. Today, we're transforming simple strawberries into a gourmet delight by roasting them with balsamic vinegar, vanilla bean, and thyme, and pairing them with a creamy scoop of vanilla ice cream and the award-winning taste of our Garden Granola® Beetroot Ginger Granola. This gluten-free dessert is not only delicious, but also incredibly easy to make. To make this dessert vegan, simply use non-dairy ice cream. Let's dive into the recipe!
Prep Time: 10 minutes
Cook time: 30 minutes
Gluten-Free, Vegan optional
1.5 cups strawberries, hulled and sliced
2 tbsp maple syrup (or honey)
2 tsp vanilla bean paste
2 tbsp balsamic vinegar
1 sprig of fresh thyme, leaves removed and chopped
A heavy pinch of sea salt
vanilla bean ice cream, for serving
Garden Granola Beetroot Ginger, for serving
Preheat Your Oven: Begin by preheating your oven to 375°F (190°C).
Prepare the Strawberries: Line a baking sheet with parchment paper. Spread the hulled and sliced strawberries evenly across the sheet.
Add Flavor: In a small bowl, mix together the honey or maple syrup, vanilla bean paste, balsamic vinegar, chopped thyme, and sea salt. Drizzle this mixture over the strawberries, tossing them gently to ensure they are thoroughly coated.
Roast to Perfection: Place the baking sheet in the oven and roast the strawberries for approximately 30 minutes. The strawberries should become tender and slightly caramelized, with the balsamic vinegar adding a rich depth of flavor, the vanilla bean paste infusing a sweet aromatic note, and the thyme contributing a subtle, earthy freshness.
Serve: Once roasted, remove the strawberries from the oven. Serve them warm, with a generous scoop of vanilla ice cream. For the final touch, sprinkle Garden Granola Beetroot Ginger over the top, adding a delightful subtle crunch to every bite.
This simple yet sophisticated dessert is a fantastic way to celebrate the abundance of berry season. Whether you're hosting a summer gathering or simply treating yourself to a special dessert, this recipe is sure to impress. Don't forget to share your creations and tag us @victorydancefoods #victorydancefoods on social media.
Happy cooking, and here's to savoring every bite of berry season!
Looking for more recipes? Explore our recipe collection.
Chia pudding is a versatile, healthy, and delicious option for breakfast, a snack, or even dessert. With its rich fiber content, omega-3 fatty acids, and a variety of flavors, chia pudding can be tailored to suit any palate. Each recipe combines the basic ingredients of almond milk, chia seeds, and a touch of maple syrup with one of four unique flavors: Chai, Matcha, Banana Strawberry or Chocolate.
Whether you are looking for a boost of energy with matcha, a fruity twist with banana and strawberry, a comforting chocolate treat, or the warm spices of chai, these chia puddings pair perfectly with Garden Granola and fresh fruit! Let's dive into these delicious recipes!
1/2 cup unsweetened almond milk
2 tbsp. chia seeds
1 tbsp. maple syrup
Additional Ingredients:
1/4 tsp. ground cinnamon
Tiny pinch of cardamom and ground cloves
Topping:
Additional Ingredient:
1 tsp. matcha powder
Topping:
Additional Ingredients:
2 tbsp. chopped banana
2 tbsp. chopped strawberries
Dash of cinnamon
Topping:
Additional Ingredient:
1 tbsp. unsweetened cocoa powder
Dash of cinnamon
Topping:
Combine Ingredients: For each chia pudding, combine all ingredients (including the specific additional ingredients for the desired flavor) in a small mason jar.
Mix: Stir well to combine.
Refrigerate: Cover and refrigerate overnight or for a minimum of 4 hours.
Serve: Before serving, stir the pudding again and add the specified topping.
Enjoy your delicious and nutritious chia puddings!
