Glen Ellen Star Paleo Pickup Dinner

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Starting Wednesday, September 16, and every following Wednesday through October 28, Glen Ellen Star will be creating a paleo pickup dinner menu. The offer coincides with the Lurong Living Challenge, a seven week CrossFit competition that combines diet and fitness to foster results.

Chef Ari Weiswasser, a CrossFit devotee composed a menu that is compliant with the Challenge’s “Elite Diet” for the competition. Knowing firsthand the lack of paleo-focused dining options, Chef Weiswasser wanted to create a menu that provides those participating in the challenge with an accessible and delicious way to fuel their dedication to the challenge. Each meal is available for $27.50 per person per menu.

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Pickup is available each Wednesday at 5:30 p.m. starting Wednesday, September 16, 2015 through Wednesday October 28, 2015 by reservation only; reservations must be made no later than Sunday night of the corresponding week at [email protected]

ABOUT: Located in Sonoma County, Glen Ellen Star, from husband and wife team Chef Ari Weiswasser and Erinn Benziger-Weiswasser, transforms California cuisine. Inspired by local, seasonal ingredients, Chef Ari Weiswasser marries simple California ingredients with Mediterranean and Middle Eastern influences. Resembling a quaint farmhouse that invokes the rural and rustic feeling of California wine country, Glen Ellen Star is an inviting, neighborhood-friendly restaurant that consistently exceeds expectations. Glen Ellen Star is open for dinner Sunday – Thursday from 5:30 p.m. to 9:00 p.m. and Friday and Saturday from 5:30 p.m. to 9:30 p.m. For more information, follow Glen Ellen Star on Facebook, Twitter, and Instagram.

WHERE: Glen Ellen Star
13648 Arnold Drive, Glen Ellen, CA 95442



Blueberry and Cacao Nib Pancakes

1 cup of Glutino pancake mix
1 egg
1/2 a cup of Almond milk
2 table spoons olive oil
Heat Pan on low with olive oil.
Combine pancake mix, egg, almond milk.
Pour a half cup of mix on to the pan.
Wait for small bubbles to appear on top of the pancakes, and add blueberries/nibs to the top.
Flip pancakes and cook for another 3-5 minutes
Serve with extra blueberries and nibs on top and Grade B Organic Syrup!

Yalla is coming to LA!!

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Yalla is a growing fast-casual restaurant brand specializing in authentic Mediterranean cuisine in a vibrant, environmentally-friendly space. Currently located in Pleasant Hill and Walnut Creek in California’s Bay Area, Yalla is slated to launch six more stores by early 2016. Yalla will first arrive in Burbank in fall 2015, followed by Culver City and Torrance. Yalla will present its brand of fresh, accessible, and authentic cuisine in a welcoming yet refined environment to Angelenos.

Incorporating traditional Mediterranean spices and flavors along with classic grilling techniques, the restaurant offers a build-your-own Salad or Yalla Plate, including skewers, sauces, and toppings, as well as three Mediterranean side dishes. Yalla utilizes a patented open-rotisserie to prepare grilled-to-order meats at the optimum temperature in less than three minutes. Offering hormone and antibiotic-free meat and a variety of gluten-free sides and sauces, Yalla will be a welcome addition to the Los Angeles dining scene.

For dessert, the restaurant serves Soft Serve Greek Yogurt with the option to add toppings. Beverages include handcrafted lemonade, ice tea, local wines on tap, and local craft beer. With an eco-friendly ethos, Yalla only uses 100% compostable packaging, napkins, straws, utensils, and cups, and the atmosphere includes a live lemon tree, in-store herb wall, and a colorful display of seasonal sides and salads. Inspired by the Mediterranean marketplace experience, the restaurant offers a warm and inviting environment for guests to enjoy accessible, authentic, and healthful cuisine. For more information, please visit

Sweet Quinoa Power Bars

Hi guys!
I had some fun in the kitchen today making some little healthy baked goods. Here’s what I came up with!

Sweet Quinoa Power Bars

Gluten-free and Dairy-Free, Always! 🙂




Half a cup of gluten-free oats
Half a cup of Rainbow Quinoa
One cup of fresh ground peanut butter
6-8 Egg whites
One tablespoon of Cinnamon
One tsp of sea salt
2 tablespoons of chia seeds
2 tablespoons of Manuka honey (regular honey will do, too)
Half a cup of Golden berry Raisins (or raisin of your choice)
Half a cup of sliced almonds
3-4 cups of Rice/Coconut/Almond milk



Pre-heat oven to 350F.
Melt peanut butter and honey together in a bowl.
Whisk until the two ingredients are blended.
Add cinnamon and salt to peanut butter mix.
Mix egg whites, oats, quinoa, raisins, chia seeds almonds and milk of choice. Then add to peanut butter and honey mix.
All ingredients should be well blended. Add to a pie pan that has been lined with parchment paper (mine was not. big mistake!)



Bake for 15-25 minutes. Check for texture. Should not be hard, but should not be watery.
Let it sit in the refrigerator for a few hours.
Cut and serve! 🙂



Oatmeal Chocolate Chip Cookies

These gluten-free, dairy-free cookies are chewy, gooey and delicious! 


3 medium-sized ripe bananas
1/2 cup gluten-free oats
1/4 cup fresh ground peanut butter
1 tablespoon mango honey
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 cup of 42% cocoa chocolate chips (dairy-free)
1/2 cup unsweetened shredded coconut
1/3 cup silvered almonds
1/3 cup of raisins



Pre-heat oven to 350.
Mash 3 ripe bananas in a large bowl.
Add all ingredients. Let the mixture sit for 10-15 minutes.



Spoon out the mixture onto a non stick cookie sheet.


Bake 20-25 mins.
Let the cookies cool off, and enjoy 🙂



Chocolate Peanut Butter Balls

Healthy, gluten free, dairy free energy snacks!



1 Large ripe banana
1 Cup of raisins
1 Cup of fresh ground chocolate and peanut butter
3 Tablespoons of mango honey
2 Cups of gluten-free oats
A half a cup of shredded dried coconut chips

Prep: Warning… this is messy!! 🙂

Combine your gluten-free oats in a large bowl.
Dump rasins in to bowl.
Pour the peanut butter over the dry ingredients.
Mix with spoon.

Next add the large ripe banana and start mashing it together with the dry ingredients using your hands.
Add  Mango Honey- continue to mix with hands.

Take a spoon and use it to help form the balls. They will be sticky and a little hard to work with, but use the spoon to roll the mix over the palm of your hand until they are in ball form.

Plop the ball on a cookie sheet.
Sprinkle the balls with as much coconut chips as you’d like.
Refrigerate for 3-5 hours.

Enjoy!!! 🙂



Caviar is a new food ordering and delivery platform, partnering directly with restaurants to bring amazing food right to customers’ doorsteps. With locations in major cities such as NYC, Atlanta, Chicago, Miami, Los Angeles, and San Francisco, Caviar is spreading rapidly and taking each city by storm. Caviar’s presence in Manhattan is especially big, and they make ordering incredibly easy.

We at NOBREAD love takeout… who doesn’t?! So we put together a list of our top 10 gluten-free finds on Caviar!

The Little Beet

The first 100% gluten-free fast casual NYC dining establishment, The Little Beet is a definite must for those of you who crave a healthy meal that is quick and delicious as well. All ingredients are all-natural, seasonal, hormone-free, and antibiotic free. You can either order a pre-arranged salad, or create your own plate with one protein and 2-3 sides. Personal favorites for sides are their charred broccoli, cauliflower, string beans, grilled sweet potato and kale!

Gluten free hand roll at Uma Temakeria

Uma Temakeria

Uma specializes in hand-rolled sushi—a seaweed cone filled with raw fish, rice, and vegetables—which is a great healthy alternative to fast food. You can choose from chef-designed rolls or create your own; almost all the items on the menu are gluten-free! Personal favorites from the chef creations are the tsumi tuna with green apple and wasabi ginger, and the isara salmon with seaweed salad and creamy miso!

Otto’s Tacos

If you’re a die-hard taco fan, you have to try Otto’s Tacos. The tortillas at Otto’s Tacos are 100% gluten-free. The shrimp taco with serrano cream is delicious, and don’t forget to order a side of the masa fries and guacamole—a combination that will have you ordering more!


Black Tap Burgers 

In the mood for gluten-free burgers and beers? Black Tap’s buns and sauces are gluten-free, as well as their patties. They even offer a gluten-free veggie burger! The California burger—a turkey burger topped with avocado, cheese, and truffle mayo—is not to be missed. Black Tap’s Brussels sprouts are also amazing and the perfect side order to supplement your meal.

Chalk Point Kitchen

Chalk Point Kitchen prides itself on its market to table practices and use of NYC’s finest vegetables, taking classic veggies and infusing them with modern flavors. One of the most popular and delicious dishes is the Roasted Heirloom Carrots with black truffle, lemon and ricotta. If ordering from the brunch menu, definitely get the avocado hash with two griddled eggs, Yukon gold potatoes, lemon and cilantro.

Randolph Beer

At Randolph, you can get your fix of American and bar-food favorites. The hummus with no pita and extra veggies, corn off the cob, and “Evil Sprouts” (Brussels sprouts) are our personal gluten-free favorites. Also, any of the burgers and sandwiches can be made gluten-free. Randolph has an awesome brunch, and if you can’t make it in to the restaurant for their bottomless brunch deal, the sautéed kale hash with tomatoes, potatoes, and an egg on top is the perfect brunch item to order for delivery.

Vegan chocolate chunk and coconut chocolate chip at OddFellows


Homemade ice cream that’s hormone-free and dairy additive-free— what’s not to like? While the majority of the flavors at OddFellows are gluten-free, they’ve also just introduced a line of vegan flavors as well, such as the Thai Iced Cream, Chocolate Chunk, Toasted Coconut Dark, and Chocolate and Coffee Crunch. In addition, OddFellows also offers daily rotating dairy-free sorbet flavors like Raspberry Pink Peppercorn and Grapefruit Jalapeno.



Ordering gluten-free at an Italian restaurant can be hard, but at Rosemary’s it couldn’t be easier. Rosemary’s serves a variety of vegetable and raw seafood appetizers, salads filled with seasonal vegetables harvested from their roof, and meat dishes garnished with delicious Contorni. Most importantly, all pasta entrees can be made gluten-free! The octopus salme appetizer is phenomenally tender and topped with cauliflower/tomato salsa. Also, the chopped salad “Siciliana” with golden raisins and crispy chickpeas is delicious and a personal favorite.

Kitchen sink gluten free chicken meatballs at The Meatball Shop

The Meatball Shop

For those of you who are miss your meatball-eating days, fear no more. The Meatball Shop’s chicken meatballs are gluten-free! Pair the chicken meatballs with pesto or classic tomato sauce, on top of the daily roast veggies for the perfect dish. Don’t miss their amazing veggie options too: sautéed broccoli, Brussels sprouts, butternut squash and more!

Eight Turn Crepe

Crepes that are made with rice flour and naturally gluten-free!? Eight Turn Crepe offers both savory and sweet crepes with options ranging from the ‘Truffled Egg White Omelet” to the ‘Famous BLT’ all the way to ‘Banana Nut Chocolate.” Whether you are craving breakfast or lunch, or just a mid-day dessert, you can find a crepe to fit any taste or time of day. Almost all crepes are gluten-free, and those that aren’t (like the Chicken Thai) can be made gluten-free with a quick fix (no wasabi)!


Make your first order on Caviar, here!  




Snickerdoodles- with almond milk Vanilla Chai Shortbread- with almond milk

There is a common misconception that gluten-free products are all healthier than their gluten-filled counterparts, but in reality many processed GF foods contain more fat and sugar to make up for the lack of gluten. Because of this, NOBREAD is always on the hunt for GF products that are not just tasty, but HEALTHY as well. Bakeology cookie bites definitely fit the bill thanks to their short ingredient list and perfectly sweet, but not artificial, taste.

Bakeology was started by a mother/daughter duo with a passion for baking. Although it took time for the duo to devise the perfect flour mix and find the right ingredients to make delicious cookies that were both gluten free AND vegan, they certainly achieved their goal in the end. Using a mix of almond flour, white rice flour, and tapioca starch, the team perfected the texture. For a hint of sweetness, they mixed in cane juice, vanilla and spices, as well as chocolate chips in their Chocolate Chip cookies. Other cookie flavors include Snickerdoodle and Vanilla Chai Shortbread. You definitely can’t go wrong with their bestseller, the Chocolate Chip cookies. The taste is rich, and even my gluten-eating friends agreed they never would have known the cookies were gluten-free!

Currently Bakeology’s cookie bites are only available in stores in California, but you can order them online, too. Trust me, one bite and you will be raving about your new go-to treat. Gluten-free, vegan, and healthy!!

Buy yours here!


Everyone loves beachin’ and boozin’, but the typical drinks people bring to a party on the playa can be repetitive. So, in order to combat the Labor Day beverage blues, we’ve compiled a handy guide featuring seven of our favorite easy-to-make and easy-to-transport beverage recipes. These fresh treats will keep you hydrated, having fun, and wishing for an endless summer. Enjoy NOBREAD’s Summer Seven!





























SILK Cashew Milk

Back in the day, milk options included Skim Milk, 1% Milk, 2% Milk, or Whole Milk. It was easy. I personally was a 1% girl. I drank milk all day long, which in addition to my unknown gluten allergy, explained why I was so chronically ill growing up. Nowadays, it’s almost rare to hear somebody opt for dairy milk. Dairy-free milks, whether they be rice, soy, almond, hemp, or coconut-based, fill the aisles of markets and are changing the definition of what it is to be ‘milk.’

SILK pioneered the change from dairy to dairy-free when they introduced Soy Milk back in 1978, and they totally live up to their motto of “changing the world, one taste bud at a time.” Packaged like typical milk cartons, SILK’s concept has steadily caught on. The company, which at its origination was meant to feature all-things soy, now prides itself on its plant-based milks, cheeses, cream, and more!

When SILK introduced almond and cashew milk to the market, I couldn’t have been happier. Once again, the SILK team is leading the initiative of using nuts to create milk, and I’m specifically obsessed with SILK Cashew Milk. I eat cashews with my breakfast every morning and as a snack throughout the day, so why not add it to my morning cereals and smoothies?

SILK Cashew Milk comes in Original, Unsweetened, Vanilla, and Chocolate. Given I am a major chocaholic, you will be surprised to hear that I am totally Team Vanilla. I’m a purist above anything, and I love cashews, so the Vanilla flavor tastes like a sweeter, creamier cashew! And if I need to satisfy my chocolate craving, all I have to do is throw in a few dairy-free chocolate chips or add a little dairy-free chocolate syrup to my drink and I’m good to go. Most importantly, I love to cook and bake, and SILK Vanilla Cashew Milk is the perfect dairy-free ingredient for my recipes.

Check out a few of my creations below! The first is Vanilla Cashew Milk with my favorite cereal, the second features Vanilla Cashew Milk as an ingredient in my home-made strawberry vegan ice cream, and the last is my absolute favorite: gluten-free vegan pancakes using SILK Vanilla Cashew Milk!

Find SILK Products here!
Get your SILK Coupon and check out fun SILK recipes here!silk3silk2silk1silk>

Pancake Recipe:

  • 1 cup Bob’s Red Mill Gluten Free Pancake Mix
  • 1 cup Silk Cashew Milk
  • 2 tablespoons melted coconut oil
  • 1 teaspoon pure vanilla extract

Spray or grease pan with dairy-free spray. Mix all together and whisk until smooth. Pour 1/4 cup batter onto skillet. When the top bubbles, flip. Cook through to your liking, and enjoy!

Vegan, Gluten-Free Lasagna

Ever since I discovered my spiralizer, I have been making noodles out of zucchini to get my pasta fix without the gluten or guilt. The next step for me had to be attempting a zucchini-lasagna! I’ve seen this dish in vegan and raw-vegan restaurants but really wanted to attempt it on my own. Completely grain and flour-free, this dish is basically a salad that tricks, even my picky-eating brother, into thinking he is eating lasagna. Like all lasagnas, it takes a good amount of prep time but it is great for entertaining/impressing guests.

Ingredients (serves 3-4):
3 zucchini
Tomato pasta sauce
cherry tomatoes
fresh basil
pesto sauce (I used vegan pesto made with cashews)
shredded Mozzarella (I used “Daiya” brand vegan cheese)
minced garlic
olive oil


Preheat oven to 350 degrees Fahrenheit. Slice mushrooms and throw them in a pan with a tablespoon of olive oil and a minced garlic. Chop broccoli florets and add them to the mix. Cook until done and then add enough tomato sauce to the mix to coat the vegetables. To make the “noodles,” thinly slice 3 zucchinis (I used a peeler to do so). Layer the bottom of the lasagna dish with 2 layers of the zucchini slices. Next, add a layer of the vegan pesto and spinach leaves. Add another layer of zucchini, then add a layer of the tomato sauce/vegetables mixture (not too thick). Repeat these steps until you have your desired height. I did 3 layers of each mixture. On top, add a final layer of zucchini slices, then a thin layer of just the tomato sauce. Sprinkle the vegan mozzarella and halved cherry tomatoes on top. Heat in oven until cheese is melted and dish is heated (you don’t need anything in the lasagna to actually be cooked, just to be heated) which should take 15-20 minutes. Add ripped fresh basil leaves on top, if desired.

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Check out more recipes from Contributor, Morgan Hubers, on her Instagram!