Blog posts of '2019' 'January'

5 Things To Do With Your Rotisserie Chicken
5 Things To Do With Your Rotisserie Chicken

One of the easiest and better for you dinners as far as 'take away' and eat at home is the Rotisserie Chicken, we all find in our supermarket aisles.  The chicken is more than just a bird to reheat and eat for dinner!

Try these other great ways to use your Rotisserie for easy meals!

#1 Shred it in Soup!

Add a healthy dose of protein in your next stove-top broth.

#2 Wrap it up!

These chickies make a perfect protein addition (and flavorful too!) as part of our lunchtime wraps! A little avocado, a little boston bibb, a drizzle leftover of your Creamy Garlic Ranch Sauce and Dip Mix and you've got yourself a flavor packed meal!

#3 Looking low carb?

And Easy?  Toss some of your leftover chicken into a oven proof dish along with a scoop of no sugar added tomato sauce, a piece of pan crisped prosciutto or bacon and a slice of fresh mozzarella cheese. Broil until melty.  Yah! KETO lovers rejoice

#4 Shred your leftover chicken breast and toss with a little BBQ sauce.

Add your BBQ chicken in between a bun and top with coleslaw. A perfect BBQ chicken sandwich .. mm... restaurant style but home done!

#5 Mediterranean Style!

Shred your chicken and toss it into a pan coated in olive oil with a few grapes, a couple cranberries, handful of pitted olives and of course a little of our Light and tasty Mediterranean food. Squeeze a little lime juice to finish off.  Serve over rice!

Healthy You Tips Brought To You By Jennifer Davis
Healthy You Tips Brought To You By Jennifer Davis

Ever feel like you are drowning in a sea of wellness, health and lose weight information this time of year?

Where to start?

How to do it?

Who to Trust?

In our quest to put the holidays behind us and try and navigate the January freeze while doing a little more healthy stuff for ourselves, it can be overwhelming at times to try and figure it all out

Jennifer weighs in on how she is approaching a healthy-her approach starting this month!

It’s the 24th of January and the holidays are solidly in the rear view mirror. Everywhere I look is information about working out, eating well, and losing weight. This can be overwhelming! Yes, I indulged over the holidays. YES, I am struggling to break out with sugar. Double YES, I feel like I need to figure it all out and now.

So why am I writing this. Maybe to quiet the little voice in my head. Plus maybe to let others know you are not alone. I have seen countless photos of some beautiful meal prep, sweating on treadmills, and stories of amazing weight loss.

What am I finding? A little frustration that I do not seem to have my act together. A little concern that maybe I do not love myself as much as others do.  

Here is the bottom line. I am comparing myself to others that I know and don’t know. This gives me unwanted and unwarranted sadness and a little jealousy. See, I am me. I am unique. What works for one person may not work for me.

Now that I have had this epiphany, what do I want to do with it. I am going to make my plan for what I feel I need. Yes, I want to meal plan. I just do not have my act together yet. Second, I really need to take this in small chunks. Sort of the saying that you should only eat an elephant in small chunks.

So here is my small elephant chunk for the week to share with all of you. I am going to plan my snacks for the week. This past week I found myself hungry between 2pm and 4pm without a snack available. Most days I ignored it. One day I went to the vending machine and one day I had a 3 pieces of chocolate from a co-workers candy bowl.

My snack plan is going to involve some nuts, some fruit, some veggies, peanut butter, and Do You Bake’s Banana Chocolate Chip MoJo Muffins from our Crave It line. I just need a few fresh ingredients for my snack plan that I will get by tomorrow. All of the snacks will be assembled so when I need to head out the door, my snacks are ready to go. This will also give me a chance to vary my snacks each day.

Next week, I’ll report back on how my snack plan worked and what my next elephant chunk will be that I will tackle.

Have a great week! Be good to yourself and realize how great you are.  

Jennifer Davis, Bronze Ambassador

Navigating A TON of Food Allergies and How Do You Bake? Helps - Shelly Dugger Weighs In
Navigating A TON of Food Allergies and How Do You Bake? Helps - Shelly Dugger Weighs In

Want an awesome VEGAN egg replacer recipe?

If you have food allergies, you probably can relate! It's so hard today to navigate all the food aisles and the food products when you and your family have so many food allergies it sometimes makes buying groceries so incredibly difficult!

Pick up some of my tricks and tips on how to navigate so that you find something for everyone AND keep everyone safe and sound!

Food…our lives revolve around it.

When we gather with others there is almost always food involved. That is one reasons I fell in love with Do you bake? as it offers more variety and makes meals and snacks easy!

But for some, FOOD is not only a big part of their lives but it can be scary too.

Why? Allergies!!

If you know someone with food allergies, you know what I am talking about.

You have to read every label and question what’s in things all the time. You can never let your guard down.

I have a family member with life-threatening allergies and another with a few intolerances. We are always checking and double checking what’s in food and how it is prepared.

Do you bake? has been a great addition into our lives not only because of how healthy it is but with our allergies as there are a number of mixes that easily work for a variety of allergies.

I have been able to make a number of our products work with the allergies.

First, there are no peanut products so that takes care of that allergy. And, for some of the products that call for adding peanut butter, other nut butters can be substituted if peanuts are the only allergen you are avoiding.

Many of the Gluten Free mixes can be made without using butter and eggs. They bake up great using coconut oil and an egg replacement that I have used for years now.

Egg Replacement Recipe:

  • 1 ½ Tablespoons Oil
  • 1 ½ Tablespoons Water
  • 1 teaspoon Baking Powder.

Mix these together and then add to whatever you are baking. This is to replace ONE egg.

Do you bake? Gluten Free Banner Banana Bread is our favorite.

So many times, recipes or mixes designed to avoid allergens do not stick together or rise appropriately, but that’s not the case with these!

There are many options to pick from though: chocolate chip cookies, sugar cookies, gluten free pizza crust, all-purpose baking mix and more.

The Gluten Free Cheeky Chocolate Cupcakes are amazing as well. I was SOOOO excited when I got to make these for my son. These were delicious, didn’t fall apart even with NO eggs or replacements and…

It was the first time my son was able to have a Chocolate Cupcake!!!

Yep, first time at the age of 16, because they do not have peanuts, tree nuts, dairy or eggs in them.

You can also make the Shortbread and Ginger Snap cookies without egg and butter as well. Again using coconut oil or dairy free margarines. (I use the margarine with the shortbreads )

Do you bake? has a number of seasonings that do not contain the top allergens. These can be used on meats and vegetables for a quick and easy meal. The variety of seasonings is great as they can be used to change up some of the same foods that you have to eat often due to allergies.

Overall, navigating allergies has been difficult but with a few simple tricks and replacers and knowing the products and the company you buy from makes all the difference in the world!

Shelly Dugger, Silver Ambassador

Mexican Food : A Way of Life for Tracey Walton
Mexican Food : A Way of Life for Tracey Walton

Everyday could be Taco Tuesday in my house. I take my chips & salsa seriously too! Sometimes you need more than just a taco and some chips to satisfy your Mexican food obsession though. That's when it's time to go for the whole enchilada! Inspired by The Pioneer Woman's original recipe, this sauce comes together really quickly with just a few ingredients you probably have in your pantry.  

Bold prediction: You will never buy Enchilada Sauce in a can again!

I’ve used it with chicken, beef, and plain cheese enchiladas. It makes a great base for an enchilada soup too. It lasts about a week in your refrigerator or you can make a big batch and freeze it for later. Just reheat it whenever a recipe calls for it! Enough talk, let’s get to the recipe!


  • 2 tablespoons olive oil
  • 1/2 cup finely chopped red bell peppers
  • 1/2 cup finely chopped onions
  • 2 tablespoons finely chopped garlic
  • 2 tablespoons Do You Bake Enchilada Dip & Seasoning Blend
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • 1 chicken bouillon cube
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon all-purpose flour
  • 1 1/2 cups of water plus 3/4 cup chicken stock
  • Two 8-ounce cans of tomato sauce


Heat the oil in a medium saucepan over medium heat.

Add the onions, peppers, and garlic to pan.

Cook until soft, about 2 minutes. Next, add the Enchilada Dip & Seasoning Blend and cayenne, bouillon cube and some salt and pepper and cook until the spices start to darken, about 2 minutes.

Sprinkle in the flour, stir to combine and cook it for another minute. Slowly stir in the stock and allow the liquid to thicken. Add water and tomato sauce and let liquid come to a boil.

Cook until the sauce is nice and thick and reduced by about a third, 5 to 10 minutes.

Allow the sauce to cool slightly, then use an immersion blender to completely puree the sauce until smooth. (If you don’t have an immersion blender, you can transfer it to a regular blender to puree it; just make sure the sauce is cooled completely since blending hot liquids is dangerous!)

By Tracey Walton, Master Ambassador with Do You Bake?

Tracey Says .... Everyday could be Taco Tuesday in my house. I take my chips & salsa seriously too! Sometimes you need more than just a taco and some chips to satisfy your Mexican food obsession though. That's when it's time to go for the whole enchilada! Inspired by The Pioneer Woman's original recipe, this sauce comes together really quickly with just a few ingredients you probably have in your pantry.

Cheesy Stuffed, Bacon Wrapped Jalapeno Poppers
Cheesy Stuffed, Bacon Wrapped Jalapeno Poppers

Get game-day ready with this perfect KETO friendly, 0 sugar appetizer.

Ready to roast in the oven in less than 10 minutes. Ready on the table in less than 30. We call that a game day win!


6 JALALPENOS, cut lengthwise and seeds removed

1/2 brick cream cheese

1 capful Do You Bake? For the LOVE of Garlic

1/4 teaspoon salt

3 slices of bacon (uncooked)


1. Preheat oven to 400 degrees F

2. Lightly coat the bottom of a sheet-pan with a little olive oil and a sprinkle of sea salt

3. Place your Jalapeno halves onto your tray (so that you can fill them) and set aside

4. In a small bowl beat your cream cheese until fluffy. Add in your salt and Do You Bake? For the LOVE of Garlic.  Mix until blended.

5. Scoop filling out into each jalapeno and wrap jalapeno with a bacon slice. 

6. BAKE for 15 - 20 minutes until jalapeno is soft and bacon crispy


Avocado Fries Recipe
Avocado Fries Recipe

While you can't have conventional dep-fried french friest during a Whole30 challenge or even on KETO, you can have these heart-healthy wedges.  Bake them or fry them in a pan. Either way they are just as delicious.


  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1tsp sea salt
  • 1 tablespoon Do You Bake? For the LOVE of Garlic Seasoning Blend
  • 1 large egg beaten
  • 3 avocados (choose an avocado that is JUST ripe. Too ripe and they will turn to mush when baking or frying)


  • 1/3 cup mayonnaise (avocado oil mayonnaise as an option)
  • 1 tablespoon fresh lime juice
  • 2 teaspoons Do You Bake? Autentico Seasoning Blend
  • sea salt to taste

Make Fries

1. Preheat oven to 450F

2. Line a large baking sheet with parchment.  In a medium bowl combine your dry ingredients.

3. Add egg to a separate small bowl.

4. Halve and pit avocados.  Cut each half into 4 - 6 wedges

5. Dip a wedge in egg and then dredge in your dry mixture. 

6. Place on a baking sheet and repeat with remaining avocados.

7. Mist fries with cooking spray and bake until golden (15 - 20 minutes0, turning over and misting with cooking oil half way through baking.

Make Dip : combine all ingredients into a small bowl and refrigerate until serving

Deviled Eggs 4 Ways : Healthy Guide to Snacking
Deviled Eggs 4 Ways : Healthy Guide to Snacking
Whole30 Diet : Simplified
Whole30 Diet : Simplified

The Rules of Whole30

Do Not Consume Added Sugar, real or artificial

No maple syrup, honey, agave, coconut sugar, date sugar, splenda, stevia, xylitol or any other sweetener or sweetener like substance may be used during your 30 days.

Do Not Consumer Alcohol, in any form - even in cooking

And ... ideally, you'll need to quit the tobacco products too

Do Not Eat Grains

This includes (and there are more!) wheat, rye, barley, oats, corn, rice, millet, bulgar, sorghum, sprouted grains, all gluten-free type cereals that use quinoa, amaranth and buckwheat.  No bran, no wheat germ and absolutely no starch

Do Not Eat Legumes

This includes all forms of beans (black, red, pinto, white, kidney, lima as examples), peas, chickpeas, lentils an dpeanuts. No peanut butter. No soy.  No Soy lecithin (often found in manufactured foods)

Do not consume carrageenan, MSG or sulfites

Read your labels. They are found in many products.

Doing the Whole30 diet properly means following the guidelines, or 'rules.  Here are the do's and the dont's of the program to help guide you through your 30 days.