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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:
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!
Revitalize your midday with our tantalizing Carrot Crunch Buddha Bowl, featuring Garden Granola® Carrot Turmeric. This vibrant Buddha Bowl is brimming with wholesome and flavorful ingredients like quinoa, seasoned chickpeas, kale, sweet potato, red cabbage, avocado, and of course, the star of the show – Garden Granola® Carrot Turmeric. Drizzled with creamy tahini dressing and served with a zesty lemon wedge, this gluten-free and vegan sensation is packed with protein and promises a symphony of taste and nutrition in every bite. Get ready to savor a meal that's as nourishing as it is delicious!
#MealPrep You can cook all the main parts of this buddha bowl ahead of time, store them in the fridge, and enjoy a healthy meal for lunch or dinner every day of the week.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Makes 4 bowls
2 cups cooked quinoa
1 cup chickpeas (seasoned with cumin, chili, garlic powder, salt, and pepper)
8 kale leaves, chopped
1 cup shredded red cabbage
1 large ripe avocado, sliced into quarters
1 large sweet potato, cubed
Extra-virgin olive oil, for drizzle
Sea salt and ground pepper
Tahini dressing
2 large lemons
Preheat oven to 400 F and line a large baking sheet with parchment paper.
Drizzle sweet potato cubes with olive oil, salt and pepper, and spread onto baking sheet. Roast for 20 minutes and then remove from oven and let cool.
In a large bowl place the kale leaves and toss with a squeeze of lemon and pinch of salt. Use your hands to massage the kale leaves until they become soft and wilted.
Assemble individual bowls with the quinoa, chickpeas, kale, sweet potatoes, avocado, Garden Granola® and season with salt and pepper as desired.
Serve with a drizzle of tahini dressing and a fresh lemon wedge.
Enjoy!
Looking for more recipes? Explore our recipe collection.
Start your morning on a sweet note with our delightful breakfast popsicles made with yogurt and our award-winning granola! Combining creamy vanilla Greek yogurt, crunchy and colorful Garden Granola, and optional mashed berries, these frozen treats offer a refreshing and satisfying way to kickstart your day. Easy to make and bursting with flavor, they're the perfect solution for busy mornings or leisurely breakfasts alike or a sweet afternoon treat!
Gluten-Free
1-1 1/2 cups Garden Granola®
2 tablespoons date syrup or honey
2 cups vanilla Greek yogurt
mashed berries of choice
In a small bowl, mix the granola and date syrup until combined. Divide the mixture evenly between 6 popsicle molds, filling them about 1/3 of the way up.
Next, fill each mold with yogurt and mashed berries if desired. Cover the molds and insert popsicle sticks.
Freeze for at least 4 hours or overnight, and wake up to a refreshing breakfast treat!
Looking for more recipes? Explore our recipe collection.
Vegan + Gluten Free
1/2 c mashed sweet potato flesh
1-1/2 frozen bananas
1/2 tsp vanilla
1 tbsp almond butter
1/2 tsp pumpkin pie spice
1 tbsp maple syrup
Heavy pinch pink Himalayan salt
2 tbsp orange juice
2 tbsp milk of choice
Pecans
Cacao nibs
1 cup dark chocolate discs (aka wafers)
1 tablespoon coconut oil
Add the smoothie ingredients (minus the toppings) to a high powered blender and blend until smooth.
Transfer contents to a bowl and set aside
Add the chocolate discs and coconut oil to a microwave-safe bowl.
Using a microwave, heat for 30 second intervals, stirring in between until melted.
Sprinkle Carrot Turmeric Garden Granola, cacao nibs and pecans on top.
using a spoon drizzle the melted chocolate sauce on top of smoothie.
Grab a spoon and enjoy!
The wild idea for making this vibrant orange JUICED GRANOLA® was born out of our belief and experience that eating a whole food plant based diet reaps health benefits. Inspired by juicing, we blend organic carrots, turmeric, ginger, pineapple and mango, 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, Montmorency tart cherries, and sweetened with coconut sugar. Veggie-powered GARDEN GRANOLA is here to help you win the day!
This Koginut Squash Soup Recipe will warm your soul. Made with roasted koginut squash, roasted carrots and roasted apples it is the perfect soup for these cold winter months. We topped off our soup with our Carrot Turmeric Garden Granola and roasted pumpkin seeds for some added crunch and flavor perfection!
Gluten-Free Soup
Yield: 6 Cups
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
pumpkin seeds
Preheat oven to 425 F
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.
Roast 30-45min
Remove from oven and scoop out flesh.
In a large stock pot, heat olive oil over medium high heat.
Add onion and cook for 5-6 min, add garlic, and cook for an additional minute.
Add butter & spices and cook an additional minute until fragrant.
Add squash, carrots, and apple and stir to combine.
Add vegetable stock.
Bring to a boil and reduce to a simmer and cook for 15 minutes.
Purée the soup in a high powered blender.
Stir in heavy cream.
To serve: ladle soup in bowl, drizzle a bit of cream over top, garnish with our Carrot Turmeric Garden Granola and roasted pumpkin seeds.
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.
1 - 1.5 c labneh
3 tablespoons crushed pistachios
1 tsp wildflower honey
1/2 c Garden Granola® Carrot Turmeric
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
2-3 pieces of of gluten-free or conventional pita bread (Thawed, if frozen)
olive oil
salt
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.
Cover and store in fridge for at least 30 min to allow the flavors of the salsa to come together.
Once ready, remove peach salsa from the fridge.
To assemble, spoon the labneh onto a serving platter.
Spoon the peach salsa over the labneh.
Top with crushed pistachios, Garden Granola® Carrot Turmeric and a drizzle of wildflower honey.
Serve with oven baked gluten-free pita chips, recipe to follow.
Pre-heat oven to 375 Fahrenheit.
Cut each pita bread in quarters and each quarter in half making 8 triangles.
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.
Bake for about 8-10 minutes, turning half-way through, until crisp.
Remove from oven and let cool
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
Enjoy the flavors of summer with our Tomato, Peach and Burrata Puff Pastry Tart featuring Garden Granola Carrot Turmeric. This recipe is perfect for celebrating peach season! Savor the mouth-watering combination of sweet, juicy peaches, ripe tomatoes, and creamy burrata cheese on a buttery and flaky puff pastry crust. For a zesty crunch and a touch of tartness, we added our Garden Granola® Carrot Turmeric Montmorency cherries and all. The combination of the sweet stone fruit and tomatoes offers a sweet and savory bite that pairs perfectly with Garden Granola Carrot Turmeric. This tart is sure to be the star of your weekend brunch.
Note: You can easily make this recipe plant-based or gluten-free with a few substitutions. To make it plant-based, use Dufour Pastry Kitchen’s Dairy Free Plant Based Puff Pastry and substitute cashew cream for the burrata. To make this recipe gluten-free, we recommend using GeeFree puff pastry or Schär Gluten Free puff pastry. Look for them in the frozen aisle of your local grocer. Both brands offerings are Certified Gluten Free by the GFCO!
Recipe and Photography by Melissa of thequeenship.com
1 sheet puff pastry - thawed
1 tbsp flour
2 large heirloom tomatoes, sliced thinly
2 peaches, sliced thinly
olive oil for drizzle
Basil oil (1/4 c EVOO & 1/4 c fresh basil blended)
Basil leaves for garnish
Flaky salt
1 burrata ball
Optional: balsamic for a finishing drizzle
Preheat oven to 400 Farenheit.
Unfold puff pastry on a parchment lined baking sheet and sprinkle flour over top.
Using a fork, poke holes throughout the pastry.
Pre-cook the puff pastry for 10 minutes.
Meanwhile line the tomato slices on paper towels and gently press the moisture out. You may have to change the paper towels once to get max moisture out.
Remove the pastry and let cool for 10 minutes. (This allows the puff pastry to flatten a bit).
Begin to layer the pastry, alternating between peaches and tomatoes. Drizzle olive oil over top and sprinkle with sea salt.
Bake for 25-30 min. Remove from heat and allow to cool for a few minutes.
Garnish with burrata ball, basil leaves, and basil oil.
Top generously with pieces of Garden Granola, Carrot Turmeric.
Enjoy!
Recipe and photography by Melissa of thequeenship.com
