Introducing Enjoy Life’s Consulting Chef, Kendra Peterson!

Meet Us Our History Our Team Our Bakery Community News In the News Events Hello, lovelies! I am so thrilled to introduce myself to you. I am Enjoy Life’s Consulting Chef, Kendra Peterson, and have been lucky enough to be involved with the brand for the past few years writing recipes for them and getting to play with their incredible products. I was introduced to Enjoy Life many years ago as I began my private chef business. My business, Drizzle Kitchen, has been my little love for the past 7 years. Myself, along with a team of chefs, have weekly clients that we see and provide meals for. Typically 3-4 meals that are packaged, left in the refrigerator and then they warm as needed. We make anything from breakfast to soups for lunch to family dinners. But the common thread is that our clients all have a need that we help fill. While it is most commonly the need for allergy-friendly meals, from gluten to nuts to soy free, we also have clients with other medical needs and/or a desire to eat more nutritiously. I met Joel Warady, the Chief Sales & Marketing Officer of Enjoy Life, through a mutual contact and was immediately excited at the prospect of working with them. For the past few years most of the recipes you have seen come through the newsletter have been crafted by yours truly! It has been so fun to take their incredible products and shift them into another recipe entirely. And I can’t tell you how excited I am at this new adventure we will all be on....

Pumpkin Pie Bars

We’ve got your next gluten-free and dairy-free Thanksgiving treat planned. (Makes one 9×9 pan) INGREDIENTS: Crust 1 box Enjoy Life Crunchy Sugar Crisp Cookies ¼ t ground cinnamon ¼ C confectioners sugar, sifted 4 T sunflower oil Pumpkin Filling 2 C pumpkin puree ¾ C maple syrup 1 ½ C water ¼ C + 3 T potato starch 1 t ground cinnamon ½ t ground ginger ¼ t ground allspice Topping ½ C Enjoy Life Cinnamon Crunch Granola DIRECTIONS: Preheat oven to 350. Line a glass 9×9 baking dish with parchment paper. To prepare crust, place the Enjoy Life Foods Crunchy Sugar Crisp Cookies and ground cinnamon in a food processor and pulse until you have fine crumbs. Pour into a bowl and mix in the confectioners sugar. Then drizzle in the sunflower oil and mix with a fork, until everything is coated with the oil and mixed together. Press into the parchment lined baking sheet. Bake for 24 minutes at 350. Remove from oven. Meanwhile, whisk together all the pumpkin filling ingredients in a medium saucepan until combined. Place over medium-low heat and bring to a simmer, whisking constantly, until mixture thickens. Pour over prepared cookie crust, spreading with a spatula until smooth. Bake for 30 minutes at 350. Remove from oven, cool at least 2 hours. Cut into squares and top each with a spoonful of the Enjoy Life Foods Cinnamon Crunch Granola. ** This recipe was developed for Enjoy Life Foods by Kendra Peterson, chef/owner of Drizzle Kitchen. To read her blog or find more of her delicious recipes, please visit her blog – Urban...

Crunchy Chocolate Chip Cookie Dough Bites

Looking for a gluten-free and dairy-free grab & go snack? Look no further than these delicious Crunchy Chocolate Chip Cookie Dough Bites! (makes approximately 25 dough balls) INGREDIENTS: ¾ C shelled raw sunflower seeds ¾ C raw pumpkin seeds 2 T quinoa flakes 1 t ground cinnamon ¼ C + 1 T pure maple syrup 1 t pure, gluten free vanilla extract 3 T Enjoy Life Foods Crunchy Flax Cereal ½ C Enjoy Life Foods Semi-Sweet Chocolate Mini Chips DIRECTIONS: Line a rimmed baking sheet with parchment or wax paper. Preheat oven to 350. Toast sunflower seeds and pumpkin seeds for 7-8 minutes until just barely turning light brown and smelling toasted. Cool for 15-20 minutes then pour into food processor. Pulse until lightly crushed. Add the quinoa flakes, ground cinnamon and pulse 2-3 more times. Add the maple syrup and vanilla extract and mix until it begins to come together. Pour into a bowl. Add the Enjoy Life Foods Crunchy Flax Cereal and the Enjoy Life Foods Semi-Sweet Chocolate Mini Chips and stir until well combined. Now form the balls into 1-2 T size portions using spoons, scoop onto the lined baking sheet.  Continue in this fashion until you have scooped out all the dough. Using barely damp hands, roll the portioned out dough into small balls. Place the pan in the freezer for an hour. Place the dough balls in a re-sealable baggie and store in the refrigerator until they are all gobbled up! ** This recipe was developed for Enjoy Life Foods by Kendra Peterson, chef/owner of Drizzle Kitchen. To read her blog or find more of...