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All The Best Memorial Day Sales

I've rounded up a list of all the best Memorial Day Sales happening! There are so many amazing sales that I thought I would put them in one place. From sales for home items, to clothes and beauty I've got you covered with this sales list.

california poppies blooming in the sunshine

List of Sales

Adidas: 25% off site wide with code SAVE25

ASOS: 25% off everything on orders $100+ with code MEMDAY

Backcountry: up to 50% off gear and apparel

Ballard Designs: up to 20% off site wide and up to 75% off clearance

Coach Outlet: Free Shipping on Orders $50 with code FREESHIP

DermStore: 20% off with code SALEAWAY

Dropps: $10 off $30+ with code SUNNY10

DSW: up to 50% off sandals

E.L.F. Cosmetics: 25% off orders of $30+ with code REWARDSTYLE25

Flower Beauty: 20% off site wide with code SUMMER2021

Force of Nature: 25% off plus free shipping on starter kits with code MEMORIALDAY25

Fossil: extra 40% off Sale Items with code HISUMMER

Forever 21: up to 50% off select styles

Gap: take 50% off tanks, tees and dresses

Jane: 25% off site wide

J.Crew: 25% off your purchase with code WEEKEND

Joes Jeans: 30% off with code SUMMER

Kate Spade: up to 75% off everything and get a free tote with $150+ purchase

KiwiCo: get 1 month free with a 3 month subscription with code SCIENTIST

Kohl's: take an extra $10 off $25 with code TAKE10

Levi's: 30% off site wide with extra 50% off sale with code SMILE

LookFantastic: 20% off site wide with code MD20 & Extra 15% off with code SALEX15

Macy's: Take an extra 20% off with code MEMDAY

Merrell: 20% off Hiking Favorites

Mindbodygreen: 20% off supplements with code MD20

New Balance: 15% off with code NB15L

Nordstrom: Half Yearly Sale up to 50% off

Nordstrom Rack: up to 50% off home and up to 45% off activewear

NYDJ: additional 20% off sale items with code SUMMER21

Rack Room Shoes: Take $10 off $99 with code SPRINGDEAL

Ring: $50 off an 8-piece alarm security kit

Rue21: 15% off site wide with code STYLE15

Sephora: Get a Clean Moisturizer Trial Size with orders over $25 with code FIGHTDRY

Serena & Lily: 20% off with code DIVEIN

SkinCareRX: up to 60% off with extra 10% off with code EXTRA

Spanx: 30% off all Spanx denim

Steve Madden: 25% off select styles with code SUMMER

Sunglass Warehouse: 40% off site wide with code SUMMER40

Swell: 25% off site wide with code MAY21

Talbots: 40% off 1 and 30% off everything else with code SUMMER

The Sak: 22% off site wide with code CJ22

Too Faced: save 30% site wide with code FF30 & free shipping on orders $30+

TPH by Taraji: 20% off site wide with code SUMMER20

Under Armour: 40% off for military, first responders, nurses and teachers

UnionBay: 20% off site wide use code MEMORIAL21

Universal Standard: 20% off dresses with code DRESSES20

UpWest: 20% off orders $100+ with code UWSTYLE20

Vera Bradley: 30% off site wide

Wayfair: up to 70% off

Gluten Free Chocolate Breakfast Cookies

These healthy gluten free chocolate breakfast cookies are made with zucchini and chia seeds. This on-the-go breakfast recipe is lightly sweetened and packed with protein. These easy double chocolate cookies are a great idea for kids and lunches.

a white plate with two gluten free chocolate breakfast cookies next to a bottle of milk, a bowl of chocolate chips and a bowl of coarse salt

I like to use a large ice cream scoop to make a dozen of these cookies. Using a cookie scoop and pressing them down slightly makes these chocolate breakfast cookies really similar to Pamela's Whenever Bars.

If you are looking for more breakfast ideas try my Gluten Free Pumpkin Cranberry Breakfast Cookies, my Gluten Free Oatmeal Raisin Overnight Oats, my Overnight Apple Pie Chia Pudding or my Gluten Free Banana Oat Muffins.

You can find all of my breakfast recipes here: Gluten Free Breakfast Recipes

a white plate with two gluten free chocolate breakfast cookies next to a bottle of milk, a bowl of chocolate chips and a bowl of coarse salt
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Ingredients

Instructions

Preheat your oven to 350 degrees. Line two baking sheets with parchment paper and set aside.

Shred the zucchini and press out any extra moisture. Add the zucchini, coconut oil, almond butter, coconut sugar, egg, avocado oil and vanilla extract to the bowl of your stand mixer. Blend until the ingredients are combined.

Add the almond flour, coconut flour, rolled oats, baking soda, salt, xanthan gum, cinnamon, chia seeds, protein powder and cocoa powder to the wet ingredients and blend until combined.

Add the chocolate chips and chopped walnuts to the dough and blend or stir until they are incorporated into the dough.

Using a large cookie scoop or tablespoon measure out the cookies and place on the baking sheets. Press each cookie down with the palm of your hand. These cookies will not spread much while baking.

Bake at 350 degrees for 20 minutes.

If you would like you can sprinkle some coarse sea salt on top of the hot cookies when they come out of the oven.

Let the cookies cool completely before storing in an air tight container.

Supplies

Frequently Asked Questions

Do gluten free chocolate breakfast cookies take longer to bake?

Yes, gluten free chocolate breakfast cookies do tend to take longer to bake than cookies made with a gluten flour. The outside of the cookie will be browned, but they may not be cooked through in the center.
 
If you are having this issue you can lower the oven temperature and bake the cookies a bit longer. I also only bake one baking sheet at a time of gluten free cookies. They need to be evenly heated to cook correctly.

How long will these breakfast cookies last?

These cookies will last about a week in an air tight container. You can store them on the counter or in the refrigerator. You can also freeze these cookies in a freezer safe container for up to a month.
 
I like to freeze a few cookies in a container so I can take them out and add them to lunches. They are great to have in case I haven't planned ahead with something else. I also like to double the batch so we can eat half and freeze half.

More Recipes You Might Enjoy

I get some of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

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Gluten Free Chocolate Breakfast Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 45 minutes
  • Yield: 12 cookies 1x
  • Diet: Gluten Free
Print Recipe

Description

These healthy gluten free chocolate breakfast cookies are made with zucchini and chia seeds. This on-the-go breakfast recipe is lightly sweetened and packed with protein. These easy double chocolate cookies are a great idea for kids and lunches.

Ingredients

Scale

1 cup Zucchini, shredded and pressed
2 Tbsp. Coconut Oil, solid
2 Tbsp. Almond Butter
¼ cup Coconut Sugar
1 large Egg
¼ cup Avocado Oil
1 tsp. Vanilla Extract
1 cup Almond Flour
¼ cup Coconut Flour
¼ cup Gluten Free Rolled Oats
1 tsp. Baking Soda
1 tsp. Sea Salt
1 tsp. Xanthan Gum
1 tsp. Ground Cinnamon
1 Tbsp. Chia Seeds
1 scoop Chocolate Protein Powder
1 Tbsp. Cocoa Powder
½ cup Semi-Sweet Chocolate Chips
½ cup Walnuts, chopped

Instructions

Preheat your oven to 350 degrees. Line two baking sheets with parchment paper and set aside.

Shred the zucchini and press out any extra moisture. Add the zucchini, coconut oil, almond butter, coconut sugar, egg, avocado oil and vanilla extract to the bowl of your stand mixer. Blend until the ingredients are combined.

Add the almond flour, coconut flour, rolled oats, baking soda, salt, xanthan gum, cinnamon, chia seeds, protein powder and cocoa powder to the wet ingredients and blend until combined.

Add the chocolate chips and chopped walnuts to the dough and blend or stir until they are incorporated into the dough.

Using a large cookie scoop or tablespoon measure out the cookies and place on the baking sheets. Press each cookie down with the palm of your hand. These cookies will not spread much while baking.

Bake at 350 degrees for 20 minutes.

If you would like you can sprinkle some coarse sea salt on top of the hot cookies when they come out of the oven.

Let the cookies cool completely before storing in an air tight container.

Notes

This recipe can also be made into bars using a greased 9x13 pan. Bake at 350 degrees for 30-35 minutes. Let the bars cool completely before cutting them.

  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: Gluten Free

Top Tip

I'm a big fan of doubling the recipe and freezing half of these cookies for later. It's so nice to have them for lunches or snacks for trips. I get them out the night before and let them defrost. Be sure to open the bag or container to let moisture escape so they don't get soggy.

Instant Pot Ginger Ale Syrup

This Instant Pot ginger ale syrup is an easy way to make your own homemade ginger ale syrup with bold, fresh flavor and minimal effort. Using the Instant Pot speeds up the process while creating a rich ginger syrup for homemade ginger ale that's perfect for mixing with sparkling water or using as a base for ginger soda and mocktails.

It's a simple, reliable method for anyone wondering how to make ginger ale syrup at home.

a jar full of ice with instant pot ginger ale syrup and seltzer water with a bottle of ginger ale syrup behind it

Once made, this ginger ale syrup recipe is incredibly versatile and great for more than just soda. Use it to create homemade ginger beer, or flavorful ginger drink mocktails for everyday sipping or special occasions.

This gluten free Instant Pot recipe delivers a ginger ale syrup you'll want to keep on hand for refreshing homemade drinks anytime.

I've used plain seltzer water, but I typically use whatever flavor Bubly or La Croix I have in the refrigerator. This instant pot ginger syrup is very strong, so it over powers the slight flavor of the sparkling water. I use lots of ice because I love this drink super cold.

You can find all of my drink recipes here: Gluten Free Drink Recipes

two jars full of ice with instant pot ginger ale syrup and seltzer water with a bottle of ginger ale syrup behind them
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Ingredients

Instructions

Start by adding the ginger chunks, lemon juice, lime juice and one cup of water to your blender and pureeing the mixture. I think you get a better flavor when you add this step, but you could totally skip it.

Next add the pureed mixture or if you skipped that step the chopped ginger, lemon water, lime juice and the remaining water to your instant pot. Add 1 cup of sugar for this syrup. Stir the ingredients together. 

Secure the lid on your instant pot and then cook on high manual for 30 minutes. Let the steam release naturally. Once the steam has released take the lid off to let the liquid cool.

I like to let my liquid cool overnight. Make sure the syrup is cool so you don't get burned while straining it.

Pour the mixture through a fine mesh strainer once or twice. I don't mind if there are tiny particles of ginger. If you don't like the fine particles you can pour the syrup through some cheese cloth.

Pour the instant pot ginger syrup into an air tight jar or bottle and store in your refrigerator for up to a month.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

Print
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Instant Pot Ginger Ale Syrup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 3 reviews

  • Author: Elaine VanVleck
  • Total Time: 40 minutes
  • Yield: 8 ½ cups 1x
  • Diet: Gluten Free
Print Recipe

Description

This simple recipe for instant pot ginger ale syrup can be added to seltzer water for homemade ginger ale. It's also delcious in mixed drinks. It's perfect to make a batch and store in the refrigerator to make refreshing drinks with.

Ingredients

Scale

Instructions

Start by adding the ginger chunks, lemon juice, lime juice and one cup of water to your blender and pureeing the mixture. I think you get a better flavor when you add this step, but you could totally skip it.

Next add the pureed mixture or if you skipped that step the chopped ginger, lemon water, lime juice and the remaining water to your instant pot. Add 1 cup of sugar for this syrup. Stir the ingredients together. 

Secure the lid on your instant pot and then cook on high manual for 30 minutes. Let the steam release naturally. Once the steam has released take the lid off to let the liquid cool.

I like to let my liquid cool overnight. Make sure the syrup is cool so you don't get burned while straining it.

Pour the mixture through a fine mesh strainer once or twice. I don't mind if there are tiny particles of ginger. If you don't like the fine particles you can pour the syrup through some cheese cloth.

Pour the instant pot ginger syrup into an air tight jar or bottle and store in your refrigerator for up to a month.

I like ½ cup of instant pot ginger syrup with one twelve ounce can of sparkling water. If that is too strong you may want to reduce the ginger syrup to ¼ cup.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Drinks
  • Method: Instant Pot
  • Cuisine: Gluten Free

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Frequently Asked Questions

Is this instant pot ginger ale syrup hard to make?

No! This is such an easy recipe. You are simply adding your ingredients to your instant pot or pressure pot and cooking on manual for 30 minutes. I like to add the ginger, juices and one cup water to a blender and blend it all up first, but you could skip that step and simply chop the ginger into small chunks.

How do I make instant pot ginger ale syrup?

Add the ginger chunks, lemon juice, lime juice and one cup of water to your blender and puree the mixture.

Next add the pureed mixture and the remaining water to my instant pot. Add 1 cup of sugar for this syrup. Stir the ingredients together.

Secure the lid on your instant pot and then cook on high manual for 30 minutes. Let the steam release naturally. Once the steam has released take the lid off to let the liquid cool.

Make sure the syrup is cool so you don't get burned while straining it. Pour the mixture through a fine mesh strainer once or twice.

Pour the instant pot ginger syrup into an air tight jar or bottle and store in your refrigerator for up to a month.

My Clean Skin Care Routine

This is my clean skin care routine that I use in my 40s. I give you tips, steps and products that I love to use. I walk you through my morning and night routines for glowing skin.

a bright pink and orange bouquet of ranunculus flowers

Clean Skin Care Morning Routine

Cleanse: CeraVe Hydrating Oil Face Cleanser - I work this cleanser into a lather either by hand, with a cotton cloth or a silicone massager brush. I use lukewarm water to rinse the cleanser from my face.

Tone: e.l.f. Keep Your Balance Toner - I put some on a cotton ball and gently rub over my face and neck. I let dry completely before moving to the next step.

Serum: TruSkin Vitamin C Face Serum - this serum is lightweight and I've definitely seen results with it lightening age spots and scars on my face and hands. I put 4-5 drops on my hands and then smooth over my face and neck. Then I put one drop on my fingers and smooth over the back of my hands.

Moisturize: e.l.f. SKIN Suntouchable Invisible Sunscreen - I put a nickel size amount on my finger and then apply all over my face, neck and chest. Depending on how dry my skin is I may need more to get good coverage.

Eye Cream: e.l.f. Holy Hydration Eye Cream - I apply this around my eyes prior to putting makeup on if I didn't apply sunscreen around my eyes. If I'm going to be in the sun I go with sunscreen, but if I'm inside I use this cream.

Clean Skin Care Evening Routine

Cleanse: Native Brightening Paraben Free Facial Cleanser - I use this lightly scented cleanser in the evening. If I'm out I also sometimes use the same cleanser from my morning routine. If I'm wearing makeup then I remove it first with this e.l.f. Holy Hydration Makeup Melting Cleansing Balm by rubbing the balm over my face and eye makeup then wipe it off with a damp cotton cloth.

Tone: e.l.f. Keep Your Balance Toner - I put some on a cotton ball and gently rub over my face and neck. I let dry completely before moving to the next step.

Moisturize: e.l.f. Holy Hydration Fragrance Free Face Cream - I apply this to my face, neck and chest at night. If my skin is feeling dry I will put e.l.f. Youth Boosting Blue-ty Sleep Night Oil over the face cream.

A Couple of Times Per Week

Morning: Pacifica Kale Charcoal Ultimate Detox Mask - once a week I apply this mask to my face. If I'm short on time I will just apply to any acne spots I have and let dry before I complete my morning face cleansing routine.

More Serums I Like

I love to try a new serum! I've listed what I'm using right now above, but there are several serums I rotate through that I enjoy using. Here are my favorite serums:

If you like this article you might also enjoy:

Gluten Free Brownie Bites

This easy gluten free brownie bite recipe makes 18 brownie muffins. They have a soft cake like center and a crispy brownie top. The recipe uses chocolate chips and cocoa powder so these brownie cups are fudgy and delicious!

a gluten free brownie bite on a white plate with homemade whipped cream on top and a fresh strawberry

These brownie bites are not only delicious but also a versatile gluten free snack, ideal for anyone following a gluten free diet. Whether you're looking for a quick gluten free dessert recipe or a perfect brownie in a muffin cup, this recipe is the answer.

The brownies bake beautifully in a cupcake pan, allowing for a perfect, fudgy center with a slight crisp around the edges.

Whether you're making these brownie cups for a party or a personal treat, they're a fabulous and simple dessert idea that satisfies your sweet tooth with minimal effort.

If you are looking for more gluten free chocolate recipes try my Gluten Free Triple Chocolate Brownies, my Easy Gluten Free Zucchini Brownies, my Gluten Free Chocolate Pound Cake or my Gluten Free Double Chocolate Chip Cookies.

You can find all of my dessert recipes here: Gluten Free Dessert Recipes

gluten free brownie bites on a white plate and a white cake stand with homemade whipped cream on top and fresh strawberries
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Ingredients

Instructions

Preheat your oven to 350 degrees. Line muffin tins for 18 brownie bites with cupcake liners or grease with coconut oil. 

In a microwave safe bowl heat the chocolate chips and butter until they are melted. Heat in 30 second intervals and stir in between.

In a separate mixing bowl sift together the gluten free flour, cocoa powder, baking powder and sea salt. Set aside.

In the bowl of your stand mixer beat together the eggs, sugar, brown sugar and vanilla until they are well combined and thicken. This should take about 2-3 minutes. Add the melted chocolate mixture and beat just to combine.

Add the dry ingredients and mix until just combined. 

Pour your batter into your lined or greased muffin tins. This recipe makes 18 brownie bites.

Bake at 350 degrees for 12-15 minutes or until the edges are crisp and browned.

The brownies will deflate in the center as they cool. Let them cool completely before storing them to an airtight container.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

Print
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Gluten Free Brownie Bites

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 50 minutes
  • Yield: 18 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy gluten free brownie bite recipe makes 18 brownie muffins. They have a soft cake like center and a crispy brownie top. The recipe uses chocolate chips and cocoa powder so these brownie cups are fudgy and delicious!

Ingredients

Scale

Instructions

Preheat your oven to 350 degrees. Line muffin tins for 18 brownie bites with cupcake liners or grease with coconut oil. 

In a microwave safe bowl heat the chocolate chips and butter until they are melted. Heat in 30 second intervals and stir in between.

In a separate mixing bowl sift together the gluten free flour, cocoa powder, baking powder and sea salt. Set aside.

In the bowl of your stand mixer beat together the eggs, sugar, brown sugar and vanilla until they are well combined and thicken. This should take about 2-3 minutes. Add the melted chocolate mixture and beat just to combine.

Add the dry ingredients and mix until just combined. 

Pour your batter into your lined or greased muffin tins. This recipe makes 18 brownie bites.

Bake at 350 degrees for 12-15 minutes or until the edges are crisp and browned.

The brownies will deflate in the center as they cool. Let them cool completely before storing them to an airtight container.

Notes

To make homemade whipped cream add 1 cup heavy whipping cream, ¼ cup powdered sugar and ½ tsp. vanilla extract to your mixer. Using the whisk attachment beat on medium high speed until stiff peaks form.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Gluten Free

Top Tip

These little chocolate desserts are perfect to make ahead before a gathering. I like to set them out on a cookie sheet or leave them in the muffin tins so I can fill the centers with whipped cream and then store them in the refrigerator until it's time to serve them. They can be served with a fork and plate or just like a cupcake still in the wrapper.

Didn't find the answer you're looking for?

Ask AI to answer based on this recipe:

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Frequently Asked Questions

How long do gluten free brownie bites last?

Once your brownies are cool you will want to store them in an air tight container. They will keep for 3-5 days. If they are going to last longer than that I like to freeze part of them for later.
 
To freeze, place them in a freezer safe container or bag. Freeze in a flat layer so you can get one at a time out if you would like. This makes a quick dessert or treat to have on hand!