Something exciting is going on here at Fork & Beans as we continue to grow and expand. One of the favorite ways this is happening is my Summer Fun Feature in Go Gluten Free Magazine, where I’m teaching you how to play with your food with a kid-friendly and summertime twist.
Turn your ordinary cookies into a gluten free bottom-of-the-sea treat as Oyster Cookies with an allergen-friendly cereal puff posing as a pearl. Don’t forget the homemade vegan googly eyes!
Make a splash with these fish sandwiches*, topped with fresh veggies on top of gluten free bread. Make them float on a blue plate with blueberries water bubbles and lunch is served!
*No real fish included. Just the shape. Get it?
And don’t forget your daily serving of fruit, stuffed inside orange “sand buckets”
Want to make all of these at home with your children (or just for your next lunch)? Go buy a copy of the summer edition of Go Gluten Free Magazine! Meg of Beard and Bonnet took the reigns as editor in chief with this issue and did one of the greatest jobs anyone could do with this magazine. So support her, support Fork & Beans, and support the MANY others featured in the magazine who did an amazing job. This is ONE sexy issue!