Mikey’s, brought to you by my childhood friend, Michael Tierney, is a paleo breads and baked goods company with a variety of gluten-free, dairy-free, grain-free, and soy-free breads and english muffins! Years ago, Michael began Mikey’s with a gluten-free take on the classic English Muffin and his company quickly soared to success. Not only were the muffins gluten-free, a rarity at the time, but they were also paleo-friendly and low calorie! Most importantly, they tasted as good as the gluten-FILLED English muffins of my past.

Since my first Mikey’s tasting in 2014, not only has Mikey’s product line grown, but he has revamped his original English Muffin recipe and the recipe of today is a total winner. Keeping in line with “simple,” each muffin is under 100 calories and it’s hard to believe a product with so few ingredients can be so healthy, and tasty! My favorite is the cinnamon raisin!

Simplicity is Mikey’s mantra and his muffins are made with SEVEN real ingredients that you can trust- Eggs, Almond Flour, Purified Water, Apple Cider Vinegar, Coconut Flour, Baking Soda, and Kosher Salt. My motto is and always has been, “if there are too many ingredients listed, you don’t know what an ingredient is, or you can’t pronounce it, then you can’t buy it.” Applying this mantra to Mikey’s products, I CAN HAVE THEM ALL! I love topping the English Muffins with almond butter, avocado, or pretty much any nut-butter spread!

Mikey’s product line has since expanded to also include muffins tops, sliced bread, pizza crust, and tortillas! Clean eating, gluten-free, Paleo, low carb, low sugar, and dense nutrition; from flavor to nutrition, Mikey’s does it right! The chocolate chip muffin tops are my favorites, because I’m a chocoholic, but the lemon blueberry is SO interesting, I was actually shocked at how much I loved the flavor combination. I like to top my muffin tops with a spread, OR take two muffin tops and use them as sandwich halves for my favorite proteins or desserts!

When I first went gluten-free, the food I missed the most was without a doubt PIZZA. So when it came to trying all of Mikey’s products, I insisted I first recipe develop/experiment with the pizza crust! The crust has amazing texture and is the perfect base to bring your crazy pizza fantasies to life.

What You Will Need:
1 Mikey’s Pizza Crust
1/2-1Cup Tomato Sauce
1/2-1Cup Dairy-free Cheese!
Optional: Sunny Side Up Egg

What You Will Do:
Preheat oven to 400 degrees F.
Line a baking tray with parchment paper, and place your Mikey’s Pizza Crust on the tray.
Top your crust with sauce and vegan cheese- amount of each is up to you!

Place in the oven and cook for 9 minutes.
*Cook time is anywhere between 7-14 minutes… all depends on your toppings! 
Cut your pizza into 4’s and serve!

The pizza crust is soft with a bread-like consistency, but crisps super nicely when baked!

Mikey’s tortilla’s are some of the healthiest out on the market, and they have come in handy for my constant taco craving! Stay tuned for some fun taco recipes coming soon 🙂

Mikey’s is a STAPLE in my refrigerator and freezer, and I have at least one of Mikey’s products A DAY. NO JOKE. Check out http://www.mikeysmuffins.com/ for more product information and to see where you can buy at a store near you!

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