With tasty toppings and melty cheese, it’s honestly no surprise that pizza is America’s sweetheart. Gluten however, is not everyone’s sweetheart. Gluten free foods have come a long way y’all. There is now no reason for them to taste any less delicious than their glutinous counterparts. Freschetta® Gluten Free Pizza expands the range of options for consumers who are eliminating gluten from their diets with pizza that’s full of flavorful toppings, with a light, airy and crispy gluten-free crust that is certified by the Celiac Support Association. Gluten free doesn’t mean flavor free. It’s nice to have flavorful options that ANYONE can enjoy. This good looking (and yes tasting) cheese pizza happens to fall under that category. It comes with a perfectly thin and crispy crust just the way I like it.
Freschetta® Gluten Free Pizza is available in several sizes and flavors:
Freschetta? ® Gluten Free Single-Serve 4 Cheese Medley With the single-serve version, it’s easy to enjoy a perfect mix of 100-percent real mozzarella, savory Asiago, rich Fontina and hearty Parmesan cheeses anytime. A 5.5-ounce package is available at a suggested retail price of $4.99.
Freschetta? ® Gluten Free Single-Serve Signature Pepperoni. A flavor favorite, Freschetta® Gluten Free Pizza with 100-percent real cheese and signature pepperoni is available in a new single-serve size. A 5.5-ounce package is available at a suggested retail price of $4.99.
Freschetta? ® Gluten Free 4 Cheese Medley Pizza Covered edge-to-edge with 100-percent real mozzarella, Asiago, Fontina and Parmesan cheeses, Freschetta® 4 Cheese Medley Pizza is melted cheese perfection. A 17.5-ounce package is available at a suggested retail price of $9.99.
Freschetta? ® Gluten Free Signature Pepperoni Pizza Premium pepperoni and real mozzarella cheese cover an extra-thin crust from edge to edge. Gluten free has met delicious. A 17.78-ounce package is available at a suggested retail price of $9.99.
You can round out your plate o pizza with the addition of a simple side salad. We love this salad that’s full of fruits, goat cheese and a drizzle of homemade poppy seed dressing. Chuck some grilled chicken cubes in there if you want to add a little protein (or if not, leave it out – options you know we love them).
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Disclaimer: This post was sponsored by Buzz + Bloom Honey. However, all thoughts and opinions are my own.
I’ll let you in on a little secret, when I’m hosting people for dinner I’m not big on wanting to make dessert. After I’ve made all the plans for the meal itself I’m kinda spent. BUT, I have a wicked sweet tooth and do want to finish it off with something sweet and EASY. What is that you ask? Panna Cotta. It’s my go to dessert for many reasons. First, it’s creamy and dreamy. Second and probably most important it literally takes 10 minutes of active prep time. That’s it.
10 minutes y’all. It also can be made the night before, which is a life saver when you’re the hostess with the mostess. It’s just a winner winner to go with your chicken dinner.
It’s a simple combination of a few ingredients that you probably already have in your fridge/pantry. Nothing fancy here. The best part, I like to finish it with fresh seasonal fruits and a generous drizzle of HONEY.
Where my lemon lovers at? I am a serious lemon-a-holic. It’s pretty much guaranteed if lemon is involved I’m in. I love everything about them, from their bright over the top way too peppy color (wish I could pull yellow off but yeah that’s a giant heck to the no), to the way they smell so refreshing. Yes, I even buy all the lemon cleaning products too (are you sensing a theme here?) to their taste. Lemons tick all my boxes.
There is just something about a big FAT juicy (sorry I hate that word too, but if the shoe fits) cheeseburger that gets me going. Now that I’m all grown up I need a little more something something to my cheeseburgers though. Know what I’m sayin’? You can’t ever go wrong slapping on a few slices of perfectly cooked bacon so that’s a given. You also need to give a little thought to the bun. No plain jane sesame seed buns for me. No sir ree. I’m a brioche or pretzel bun every single timer. If I’m going to indulge in carbs, I’m going all the way.
Who doesn’t love food on sticks? I mean come on. It’s child like yet totally acceptable for adults. Win. Win. What’s even better? When you take your favorite meat and potatoes meal and put it on a stick. Steak Mushrooms and Potatoes. All on one glorious skewer. Of course you won’t be able to eat just one, so you’ll need two or three glorious skewers. Don’t act like you’ll eat just one. It’s like a potato chip. Impossible to eat just one.
I should probably live in Kentucky with my over the top LOVE for bourbon. I mean it’s only logical. It’s where it’s made and it has some of the best countryside I’ve seen. It’s gorgeous. Doesn’t hurt it has a gazillion barns speckled throughout and I’ve got a hot and heavy thing for those too. Barns, bourbon, and my bike. I’m SO IN. Yes, I big puffy heart you and your bourbon Kentucky. People always ask me what my favorite bourbon is. I have a few that I adore but honestly it just depends on my mood as to what I’m reaching for.
Y’all know I’m a bourbon girl. Have been since college and we’re not going to talk about how LONG ago that way. I was NEVER (meaning still to this day) able to drink beer. I just can’t. So while I had my nose in the books in college I met Jack and Jim and so my love affair with the amber liquid began. Our story is a long and loving one and they’ve since introduced me to more of their friends: Mark, Colonel Taylor, and a plethora of others. I’m a social butterfly what can I say.
This blog post is part of a paid Megan Media and #PetcoGrooming blogging program. The opinions and ideas expressed here are my own.
Charlie aka Chuck is our rescued Beagle Hound. He’s the most laid back dog on the planet until you open the back door and then it’s like he’s drank a gallon of energy drinks and off he goes into the woods to chase deer and squirrels and all the other animals that’s hell never ever catch. I do have to admire his persistence though. OR when it’s time for a trip to the vet or the groomer. Then he tucks tail and becomes a nervous Norman.
Don’t let the word CURD hold you back from this. I know, it’s a horrible word. I mean really, what were those in charge of naming all the things thinking when they said yes let’s call this CURD, insert the rolling eyes emoji here. It just sounds BAD and we know what it rhymes with. I know, but push that to the back of your mind and focus on LEMON instead and ICE CREAM. Better right?
This recipe is sure to float your bourbon boat. Wink. Wink. Did you know that July is not only my birth month but it’s also National Ice Cream Month. Wha? It’s a month long party and I’m completely okay with that. Especially since I make a boat load of ice cream. If you type in ICE CREAM into the search bar right up there you’re bound to find at least one ice cream recipe that you’ll want to make. If you’re into ice cream (and I hope you are) you’re likely to find enough to keep you busy for a while.
Just in time for the dog days of summer, you can have your cake and eat lick it too. Yep. Your tongue and taste buds will be super confused as to why something so cold and creamy tastes like cake but your tummy will be giddy with excitement. At least that was my experience. Giddy is a good thing in my book. Unless it’s a gaggle of teenage girls, then it might be little much to handle at one time.
Y’all know how many sweet teeth I have. I’m positive that a few of them came about because of my over the top love of ice cream. I love it year round. Matter of fact, I always have the bowl to my ice cream maker in the freezer ready to go when I am. Which is often. I’ve whipped up I don’t know how many batches of this bourbon riffic beauty right here. It might be one of my favorites. I realize I say that about a lot of ice creams (can’t help myself I love the cream of ice) but this one is pretty special.
This is a sponsored post written by me on behalf of Classico Riserva for IZEA. All opinions are 100% mine.
I’m all kinds of cheesy. Literally. I’m one of the biggest nerds you’ll ever meet. Food Nerd. Photography Nerd. Bike Nerd. For the sake of argument we’ll just say I’m a nerd and leave it at that. What else I’m big on are meals that come together quickly. This Cheesy Baked Beauty is just that. It’s one that is a great base to add onto as you need to clean out the fridge. Say you’ve got vegetables that need to be used quickly. Add them in and you’ve got yourself a primavera pasta bake. Want a little protein? No problem, add a handful or two of shredded chicken and voila.
Raleigh is a city with a lot going on at any given time. I’m sharing a few of my favorite places located in and around our Capital City of North Carolina for your entertainment pleasure. I’m a giver like that. Food, Drink, Parks, Shopping. Who doesn’t want in on that action? I mean come on.
Variations on the Moscow Mule are all the rage. You know those super cool drinks served in the oh so hip copper mugs. Yeah, now you know the ones. A Kentucky Mule is one of those variations and it’s made using, you guessed it because you’re smart and you know that BOURBON hails from Kentucky. You also can’t make a mule without alcoholic ginger beer. We’re serving ours up with Crabbie’s. It’s been around for over 100 years, so you know it’s got to be good stuff. It comes in original (which we’ve used here) and two new flavors for you to tempt your taste buds with as well. Spiced Orange and Scottish Raspberry.
Who doesn’t love meatballs? I mean, well except for vegetarians and vegans, they probably aren’t too keen on them, otherwise, I mean really it’s a meatball. A sphere of scrumptiousness. What’s not to love? They’re magically delicious and when they’re appetizer size (aka fun size) you can pop them right into your mouths and you don’t have to feel bad about devouring a dozen of them because, say it with me, they’re fun size after all. That’s my logic, let’s just go with it yeah? Please don’t burst my bubble. I have enough people in my life who do that already ; )
I’m a coast kinda girl. The ocean is one of my happy places. If I can get there on my bike well double bonus points for me for combining two of my loves. So naturally it kinda goes without saying that I love all things salt water. Including seafood. One of my favorites are mussels. I could honestly eat bowls of these babies all by myself. Yes, I have. No shame. I lurve ’em. Don’t even attempt to take the bowl from me when they’re done. The cooking liquid is just as tasty. Best sopped up with some crusty bread. Don’t forget the bread with this one. Yes, I’m shaking my finger, isn’t that what you do when you want to get your point across? No? Maybe it’s just me.
Disclaimer: This post was sponsored by Pepcid through Mom It Forward. All thoughts and opinions are my own.
I’m kinda a nut about tacos. I dig ’em. I especially dig those from my favorite local food truck. It’s ones of those gems that unless someone has told you about it, you might not even know about it. Lucky for you, I’m going to tell you about it so you can go, and invite me. Because I’m a giver and shared with you. Food trucks aren’t what they used to be boys and girls. No need to shy away from them. Food trucks are all the rage across ‘Merica and there’s a good reason why. Good eats. Good local eats to be exact.
This is a partnered campaign with JOLLY TIME Popcorn and Mom It Forward.
Whether you’re watching a movie or planning a family game night, popcorn is the perfect accompaniment. It’s quick, easy and almost everyone loves it. Pop a few bags in the microwave or go the stove top route with kernels and you’re good to go. Want to add a little more oomph to your snack? Flavored butters are super simple and can be customized. Like it sweet, salty or savory, no problem. Melt your butter, add your flavor or choice and then drizzle it into your bag. Easy peasy.
Y’all know how much we love our pasta around here. My favorite pasta dishes are quick and easy and take me WAY less than 30 minutes to get on the table and into my belly. The recipe possibilities are truly limitless with pasta. I’ve very rarely met a pasta dish I didn’t like, it’s usually one that’s overcooked which is an IMMEDIATE no for me. Who wants gummy pasta? Not me, the only gummy I want is in bear or worm form. Know what I mean?