Sprouted Herb Croutons

Whether you’re prepping for holiday guests or prepping salads for lunches, homemade croutons are so simple to make and add a nice extra touch to dishes. They also happen to be a really tasty snack!

These Sprouted Hern Croutons are made with my FAVORITE bread, the Sprouted Sourdough by Alvarado Street Bakery.

Try some of my other creations with ASB like my Blueberry Bread Pudding, Sprouted Panzanella Salad, and Blackberry Ricotta French Toast.



Total Prep Time 10 min

Total Cook Time 20 min


  • ½ loaf of Alvarado St. Bakery Sprouted Sourdough Bread
  • ⅓ cup of olive oil
  • 4 TBSP of butter or vegan butter
  • 1 tsp salt
  • 1 tsp pepper
  • 1 TBSP fresh rosemary, minced
  • 1 TBSP fresh oregano, minced
  • 1 TBSP grated parmesan, optional


  1. Preheat oven to 375 degrees.
  2. Slice a ½ loaf of Alvarado St. Bakery Sprouted Sourdough Bread into ½ inch cubes and spread out evenly on a large baking sheet.
  3. Mince your fresh herbs.
  4. Combine melted butter, oil, salt, pepper and herbs in a small bowl.
  5. Pour mixture evenly over bread. Use your hands to make sure each piece of bread is well-coated.
  6. Bake croutons for 10 min. Remove from oven and flip pieces over, then bake for another 10 min.
  7. Serve immediately. Wait for croutons to cool before storing.


Sponsored Post

Blueberry Bread Pudding

This was my first attempt at bread pudding, but as soon, as I saw Alvarado Street Bakery’s Cinnamon Raisin Bread at the grocery store, I knew what I had to make!

I don’t love sweet foods, so I didn’t add a whole lot of sweetness to this recipe, but if you like a sweeter dessert, I recommend tossing your berries in a little sugar.



Blueberry Bread Pudding

Prep Time 15 min

Bake Time 40 min


½ loaf of Alvarado Street Bakery Cinnamon Raisin Bread

1 ½ cups of almond milk

½ cup of maple syrup

2 eggs

1 tsp vanilla

2 cups of frozen blueberries

¼ tsp salt


  1. Grease a square baking pan and preheat oven to 375.
  2. Cut bread slices into half-inch cubes and place in a large bowl.
  3. In a separate medium-size bowl, whisk eggs, milk, maple syrup, salt, and vanilla.
  4. Pour wet mixture over bread and toss well. Make sure the bread is well coated and soaked. Let it sit for about 10 min to make sure it’s fully saturated.
  5. Rinse your frozen berries and let them dry on a paper towel.
  6. Spread the berries out evenly on the bottom of the pan and top with the soaked bread.
  7. Bake for 40 mi, until the bread is just golden and slightly crisp on the top.
  8. Once the pan has cooled, flip it over onto a serving platter.
  9. Top with whipped cream is desired.



Sprouted Panzanella Salad

This might be one of my favorite times of the year because I get to eat fresh tomatoes from my garden! Ths year I grew Sungold cherry tomatoes and they are so sweet and flavorful! I overwatered my tomatoes last year and they had very little flavor, so this year I droughted my plants a bit and it really paid off. (I learned this from my Dad.)

So, naturally I wanted to make a salad with them and you can’t have fresh summer tomatoes without basil. Normally, I love to make Caprese but I wanted to make something my dairy-free Joe could eat so I decided to make a Panzanella salad. The only problem is I ended up eating it all by myself. Whoops!

The sprouted sourdough from Alvarado Street Bakery is my favorite sliced bread and it toasts up so nicely with butter and garlic. Enjoy!


Sprouted Panzanella Salad

Serves 4 people

Prep Time 10 min

Cook Time 20 min


6 slices of Alvarado Street Bakery sprouted sourdough bread

2 cups of cherry and Sungold tomatoes

1/2 cup red onion, thinly sliced

3 garlic cloves, minced

1/2 cup of olive oil, for the bread

4 tablespoons of dairy-free butter

1/2 cup of freshly chopped parsley

8 basil leaves, chopped

1 tablespoon of red wine vinegar

3-4 tablespoons of olive oil, for the dressing

salt and pepper to taste


  1. Heat the oven to 350 degrees
  2. Heat 1/2 cup of olive oil with butter together in a large ovenproof skillet over medium heat
  3. When butter has melted, add garlic and bread and mix well.
  4. Transfer skillet to the oven and bake for 15 minutes until the bread is golden brown, let it cool. Prepare the remaining ingredients as directed above.
  5. In a large bowl, mix together, tomatoes, onions, and herbs.
  6. Combine vinegar with 3 tablespoons of olive oil, salt, and pepper and pour over the salad. Mix well.
  7. Add bread and toss everything together.


Sponsored Post, recipe developed for Alvarado Street Bakery. 

Blackberry Ricotta French Toast

I wouldn’t say I am a health nut by any means. I eat what I want when I want to, for the most part, paying attention to food quality and how it makes me feel. Luckily, I actually enjoy the taste of vegetables, fruit, and healthy grains, but I really miss bread.

Or at least I did until I discovered Alvarado Street Bakery! I have a gluten intolerance, but I cheat a lot, then I feel sick. But once I started eating the sprouted bread from ASB, it was like I discovered life again! I can eat sandwiches that don’t taste like cardboard! And more importantly, I can make french toast again.

I started making this recipe a while back when I was still eating regular bread and I missed it so much. It’s a special treat, Saturday morning kind of breakfast. Enjoy!


Blackberry Ricotta French Toast

Prep time 10 min

Cook time 15 min

Makes 5 Sandwiches


½ cup blackberry preserves

½ cup ricotta cheese

10 slices of California Style Sprouted Bread

1-2 TBSP butter

4 large eggs

¾ cup of milk

½ tsp vanilla

¼ cup of powdered sugar

½ tsp cinnamon


  1. In a large mixing bowl, combine eggs, milk, vanilla, and cinnamon. Set aside.
  2. Assemble 5 sandwiches, spreading ricotta cheese on 5 slices and blackberry preserves on the other 5 slices. Press sandwiches together.
  3. In a large skillet, heat 1 tsp of butter. Dip sandwiches into the egg mixture and cook in the buttered skillet on medium heat on both sides until they are golden and crispy.
  4. Sprinkle each french toast sandwich with powdered sugar, slice in half, and serve with maple syrup on the side for dipping.

Sponsored Post, recipe developed for Alvarado Street Bakery. 

Chocolate Banana Zucchini Bread

It’s been a while since I’ve made any loaf style bread so when I realized National Zucchini Bread Day was upon us, I had to make some. But of course, I had to be extra about it and make Gluten Free, Vegan, Chocolate Banana Zucchini Bread.

It’s a constant battle convincing people who never actually try my recipes (*cough, *cough, my family) that you can bake delicious desserts without milk, eggs, and butter. I’m not a vegan by any means, but with gluten and dairy allergies in my house, it’s just easier to bake this way. And this might be the best thing I’ve ever baked thanks to my secret ingredient: North Coast Organic Apple Sauce!

So, yes, again, it’s gluten-free and vegan and it’s delicious! If you don’t believe me, TRY IT YOURSELF!


-1 cup of gluten-free flour

-¼ cup cocoa powder

-½ cup of brown sugar

-1 tsp baking soda

-¼ tsp baking powder

-½ tsp salt

-1 cup of shredded zucchini

-2 medium overripe bananas

-2 TBSP melted coconut oil

-1 tsp vanilla extract

-½ cup North Coast Apple Sauce

-½ cup of chocolate chips


-Preheat oven to 350 degrees.

-Line a bread loaf pan with parchment paper and grease.

-Mix all your dry ingredients and set aside.

-Place shredded zucchini, bananas, coconut oil, vanilla, and apple sauce into a blender and blend until smooth.

-Slowly add wet mixture to dry ingredients and mix well until you’ve created a smooth batter.  Add your chocolate chips and mix a bit more.

-Pour your batter into your greased loaf pan and bake for 45 min.

-Let your bread cool for 20-30 min before removing it from pan.

Spirit of Summer with Malibu Rum

While it might not be warm enough for beach days and fruity cocktails yet, I’m already in a summer state of mind.

Try my latest cocktail recipe featuring Malibu Rum! #sponsoredpost

“Morning Walk On The Beach”

1 oz Malibu Rum

2 oz coconut milk

2 oz cold brew

1 cup of ice

Blend until smooth and enjoy!

Visit my blog for more recipes and articles at emilysomple.com/blog

North Coast Organic Apple Products

North Coast Organic Waffles with Apple Sauce

I’ve been working with North Coast Organic for a year now and I am so proud to help market such amazing, healthy, and honest products. North Coast Organic produces unfiltered organic apple juices, sauces, and apple cider vinegar. All of their products are Non-GMO, no sugar added, and made with only US grown apples.

Photo by Dan Quinones

Their relationships with the apple growers in Sonoma County go back decades and their quest for healthy products that taste great are just a few reasons I feel so good about sharing their story. Not to mention, the people behind the brand are passionate and kind!

Not only have we been growing their Facebook page and blog, I’ve learned how to bake with applesauce! It’s a great substitute when you want to make vegan recipes. Lately, I’ve been really into making applesauce waffles; a recipe inspired by one of our favorite bloggers, Michelle Smith of The Whole Smiths blog.

Working with a brand like North Coast Organic has made me rethink my approach to content creation and my quest for new clients whose products or business align with my values.

You can find other North Coast Organic Recipe ideas HERE


Cook’s Pantry – A New Line of Vegetables, Fruit Spreads, Sauces, and Condiments – Targets Evolving Food Trends.

Ventura, CA – November 30th, 2017- Katalina Holding Company has launched its newest line of shelf-stable vegetables, fruit spreads, sauces, and condiments: Cook’s Pantry.

Cook’s Pantry products are made with simple ingredients and made in small batches, harvested by farmers from all over the world.

 Included in the line are products like whole grain mustard from Dijon, spicy harissa and grilled artichokes from Tunisia and fruit spreads from Corsica.

 Cook’s Pantry was created because authenticity is of the utmost importance to the team behind Katalina Holding Co. Cook’s Pantry products are pantry staples you can trust, and are organic, kosher, and allergy-friendly whenever possible.

“The opportunity to combine my two greatest passions-cooking and travel-has been a dream come true,” says Cook’s Pantry President, Matt Hately.

In addition to twenty new products coming to a grocer near you, Cook’s Pantry is releasing 40 original recipes with “How-To” videos, all which will be available on YouTube.


You should expect to see the full line of Cook’s Pantry in most grocery stores across the US by 2018.

Cook’s Pantry is online and on social media, sharing creative recipe ideas that everyone can enjoy. Learn more about Cook’s Pantry at www.cookspantry.com, like us on Facebook, Instagram, and Twitter at @cooks_pantry.

If you are creative in the kitchen and would like to develop recipes for Cook’s Pantry, contact us at socialmedia@cookspantry.com.

For media inquiries, please contact Emily Somple at Bright Productions Inc., at emily@bpwebsearchsocial.com.

Gluten Free | Dairy Free | Apple Strawberry Muffins

I think it’s finally safe to say that I can bake now. I used to really suck at it because I hate following directions and I like improvising, which isn’t really allowed in baking.

I think I’ve finally learned when I can and cannot improvise and have since had several successful baking experiences. I got really into baking when I started working with North Coast Organic. Baking with apple products like sauce and apple cider vinegar adds interesting flavor and texture. (Keep in mind that I AM one of the weirdos who thinks apple cider vinegar cures everything.)

I was inspired to bake muffins and had a bunch of fresh strawberries from Oliver’s Market so I baked!


3/4 cup chopped strawberries

1 cup softened butter (I bake with Earth Balance)

1 cup brown sugar

4 eggs

3/4 cup North Coast Cinnamon Apple Sauce

1 3/4 cup gluten-free flour

2 TBSP baking powder

1 tsp salt


-Pre-heat oven to 350 and line muffin tin with papers.

-Heat chopped strawberries in a saucepan on medium and stir occasionally until berries break down. About 5 min.

-Beat sugar and butter, then slowly beat in each egg.

-Add strawberries and apple sauce and beat a bit more.

-Combine dry ingredients and slowly add to wet ingredients until batter is smooth.

-Fill paper liners almost to the top. Add thin slices of strawberry to the top if you’d like.

-Bake for 15 min. Makes approx 15 muffins.

*North Coast Organic is an organic, nonGMO apple products company made from US grown apples, based in Sonoma County, CA. North Coast is a social media marketing client. This is a Sponsored Post. 

Meatless Gluten-Free Homemade Ramen

I was inspired to make ramen after a late afternoon craving that I wasn’t able to satisfy. There’s a really popular Ramen House near me that I can never get into. It’s always at least an hour wait when I get there and I’m usually too hungry to wait. The next day I was feeling defeated and thought, “How hard can it be?”

The answer is “not hard at all!” The ramen I made was a huge hit and I can’t wait to make it again. The ingredients list for this dish is long, but don’t let that fool you. The recipe is easy and is so worth it. I have become such a fan of cooking with miso so I was excited to make this.

The broth recipe takes a little time, and a lot of chopping but once I tasted it, I knew I had found a hit. The recipe I followed is William Sonoma’s Homemade Ramen Broth.


  • 2 Tbs. vegetable oil
  • 2 lemongrass stalks, thinly sliced
  • 4 green onions, white and light green portions, thinly sliced
  • 6 garlic cloves, minced
  • 2 jalapeño chiles, thinly sliced
  • 8 cups (64 fl. oz./1 l) chicken broth
  • 1/4 cup (2 fl. oz./60 ml) mirin
  • 1/4 cup (2 fl. oz./60 ml) soy sauce
  • 1/4 cup (2 oz./60 g) white or yellow miso paste
  • 2 pieces dried kombu


In a large pot over medium-high heat, warm the oil. Add the lemongrass, green onions, garlic and jalapeño and cook until fragrant, about 4 minutes. Stir in the broth, mirin, soy sauce and miso until combined and bring to a simmer. Add the kombu and continue to simmer until the flavors deepen, about 15 minutes. Strain and discard the solids before using the broth as directed in your recipe. Makes about 8 cups.

As far as ramen ingredients go, it’s completely up to you. I chose to make mine vegetarian and gluten free by using rice noodles. Ramen noodles are easy to find at any grocery store. I used bok choy, shitake mushrooms, both fresh and dried, green onion, and 6-minute eggs.

Practice this PERFECT 6MIN EGG recipe while your broth is simmering.

Boil rice noodles separately in their own pot. Drizzle lightly with oil and set aside while you finish the rest of the recipe. Chop plenty of fresh green onion and remove the larger white portions of the bok choy. Let the mushrooms simmer in the broth for at least 10 min. When your eggs are peeled and sliced in half, you are ready to assemble your ramen. Place a heaping handful of rice noodles in a large soup bowl. Ladle broth and mushrooms (and some of that kombu, if you like it) over noodles. Add leafy parts of the bok choy and green onions and give it a quick stir. Add a few squirts of sriracha and enjoy!

Interested in more fermented and pickled recipes? Visit SpoiledToPerfection.com!