This post is sponsored by Back to Nature in conjunction with Blog Meets Brand, and I have been compensated for my participation. All opinions are my own.
Like all Moms, I love seeing my kids happy.
As crazy as it sounds, my boys get weirdly excited when I get food packages in the mail. Recently, Back to Nature sent us a box of non-GMO and/or Organic Certified crackers, cereal and cookies to sample, and you would have thought that it was Christmas morning.
The boys instantly started opening packages and sampling.
Since I knew I was going to create a recipe to share with you with at least one of the items, I quickly snapped up the Quinoa Almond Chocolate Chip Cookies and hid them in the refrigerator under the kale.
Under the kale is always my go-to hiding place because there is no chance anyone in the family will look there.
If you haven’t heard of Back to Nature, they offer a broad range of products, including cookies, crackers, nuts and trail mixes, granola, juices, soups, and cereal. Their products are delicious and affordable.
Back to Nature Announces Non-GMO Project Verification
We have loved Back to Nature products for years, so I was excited to hear when they began the process of joining the non-GMO project in January 2015. I admire the commitment they have made to providing information about how their food is sourced and to help us feel confident about the ingredients in their products.
Right now Back to Nature has 70 products that have obtained certification, and they are working diligently towards getting Non-GMO Project verification for all of their products by the end of 2016. In this process, some 300 ingredients have been carefully sourced and tested to ensure that they deliver on the brand’s promise to provide great-tasting foods that are flavorful and delicious.
What is the Non-GMO Verified Seal?
The Non-GMO Project is an indented non-profit organization that offers non-GMO verification and labeling recommendations. It is the only organization that provides independent verification for GMO products in the US and Canada.
I wasn’t exactly sure what I was going to do with the Quinoa Almond Chocolate Chip Cookies when I hid them under the kale, but after some consideration I decided to make ice cream sandwiches. These Quinoa Almond Chocolate Chip Ice Cream Sandwiches were a huge hit with all three of the kids, and they are a snack I feel great about serving.
Celebrate with Back to Nature
To celebrate this significant milestone and October being Non-GMO month, Back to Nature is offering fans a chance to win a “Nature-cation” trip. Visit and like Back to Nature’s Facebook page and describe your favorite place to connect with nature.
One lucky grand prize winner will win a “Nature-Cation” trip for their family, and five additional winners will receive a Non-GMO price pack.
For more information about Back to Nature’s Non-GMO Month Sweepstakes, go HERE.
- 1 package Back to Nature Quinoa Almond Chocolate Chip Cookies
- 1 cup plain yogurt
- ½ cup coconut palm sugar or sugar of choice
- 1/2 cup low fat buttermilk
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- 1 cup mini chocolate chips
- In a large bowl combine yogurt, coconut palm sugar, buttermilk, lemon juice and lemon zest. Cover and place in the freezer for two to three hours, stirring occasionally and scraping sides.
- Once ice cream is solid but still easily shapable, spread on one cookie and top with another. Pour chocolate chips onto a plate and roll sides over the chocolate chips of sandwiches to coat.
- Freeze for another hour to harden. Wrap in parchment paper and store in the freezer.