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Victory Dance Foods Blog
A vibrant and refreshing Passion Fruit Mango Smoothie Bowl topped with crunchy Garden Granola® Carrot Turmeric, chia seeds, coconut chips, and fresh passion fruit—perfect for adding a taste of summer to your day!
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:
Enjoy fall savings on Victory Dance Foods Garden Granola® at Mariano’s! Save $3 through December 1, 2024, on our award-winning,
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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!
Looking for more recipes? Explore our recipe collection.
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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.
We’re thrilled to share some exciting news: Garden Granola® is now available in 46 new retail stores across Manhattan, Brooklyn, Queens, and beyond! Since July, we’ve expanded…
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Save 15% Off and an additional 10% off exclusively for Prime Members on Garden Granola at all Whole Foods Markets located in New York, New Jersey, Massachusetts, Connecticut, Maine, Rhode Island and New Hampshire. This fantastic fall sale ends Tuesday, September 17, 2024! Shop and save on our delicious Garden Granola in-store and online via Whole Foods via Amazon! Find a Whole Foods Market near you using our Store Locator ! Don’t miss out!
Use our store locator to find a Whole Foods location near you.
