Sunny Side UP

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The sunny side up egg. So simple, yet sometimes so difficult to make. Well everyone, here’s what you do. Heat your pan on medium heat and drizzle the skillet with cooking oil, or spray with non-stick spray. Crack an egg on the side of the pan and delicately drop the egg on top of the pan. Let it set! If making multiple eggs, drop ’em all! Let the eggs cook without scrambling or shaking the pan until the eggs firm up and stop running. At this point, if you move the skillet, the egg(s) should slide right off the pan and onto your plate!

For a more filling and INCREDIBLY healthy meal, add a half avocado and some berries!


Egg brand used: Organic Valley

GF Coconut Waffles

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Growing up, Friday night was Pizza Night and I lived for weekends full of waffles and pancakes. Well, when I went gluten-free I had to say bye to those childhood favorites. At the time, GF pizza just wasn’t the same and GF pancakes and waffles didn’t exist! Now, there are some pretty good store-bought brands (pictured above), and many companies have mastered the art of the perfect gluten-free pancake, waffle, and pizza mixes.

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I’ve been on the hunt for the best gluten-free waffle mix. First up: Cup4Cup

What You Will Need:

1 Pouch Cup4Cup Gluten-Free Pancake and Waffle Mix
6 Tbsp Dairy-Free butter
1 Large Egg
3/4 Cup SILK Coconut Milk
1/2 Tsp Vanilla Extract (optional)

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What You Will Do:

Pour Cup4Cup batter into a mixing bowl, and add egg, vanilla, and coconut milk. In a separate bowl, melt butter completely. Add butter to the mixing bowl and mix all ingredients. The batter will be thick, so if you don’t want your waffles to be super thick, simply add more coconut milk!

Pour batter into waffle maker. Let it cook for timed period, flip, and let cook again. Wah-lah!

** NOTE ** although I used dairy-free milk and butter, the waffles were NOT dairy-free, as milk products are included in the Cup4Cup flour.

Be creative and top your waffles with toppings of your choosing! I went with organic maple syrup, banana, strawberries, and Justin’s Maple Almond Butter. Delicious!


Coconut Pancakes


I love coconut. Coconut flakes, coconut milk, coconut ICE CREAM- you name it, I love it. So when I found a recipe for gluten-free pancakes made with coconut flour, I had to whip them up!

What You Will Need:
1/4 Cup Organic Coconut Flour
4 Eggs
3 Tbsp Vegetable Oil
1/4 Cup Coconut Milk or Almond Milk (we do this to keep our pancakes dairy-free, but regular milk works too!)
1 Tbsp Sugar
1/4 tsp Salt
1/4 tsp Baking Powder
Toppings of your choosing!

What You Will Do:

In one bowl, first beat eggs and then add Vegetable Oil and Coconut Milk. Mix together.

In a separate bowl, combine Coconut Flour, Sugar, Salt, Baking Powder, and mix.

Pour dry ingredients into the bowl of wet ingredients, and mix until totally smooth and the two mixes are combined.

Heat pan on low-medium heat, and spray with olive oil or an alternative non-stick.

Pour batter onto pan. **NOTE** I found that the pancakes cooked super fast, and were more difficult to flip than pancakes I’ve made in the past using other flour, so make sure your pancakes are SMALL! 2-3 inch diameter, MAX.

Let cook for about 1 minute or until you see the top of the pancake batter start to firm. Flip and do the same on the other side.

Like macarons, the pancakes may have a mushier consistency. At first I was concerned this was a sign that the pancake was undercooked. But then I remembered all of the millions of macarons I’ve eaten, and noticed that the pancake consistency resembled that of a macaron.

Lastly, top with add-ons of your choosing! I opted for banana, dairy-free chocolate chips, and almond butter!!


Chocolate Chip Cookie Bars

As someone who doesn’t eat gluten, I find it tricky to successfully make a dessert. I can’t tell you how many times I’ve stared down a bowl of cookie dough or cake batter before placing it in the oven and imparting a look that says “you better work” only to be met with crumbly cookies or a sunken cake after the timer goes off.

I’m constantly developing new recipes, and failures do happen, but each failure is a learning experience. These cookie bars are a recipe I’ve been tweaking over the past few weeks and I have to say – there are few ways to articulate through words the simple joy I felt when the recipe actually worked and tasted amazing. Huge props to Bob’s Red Mill All-Purpose Baking Flour for being awesome. And pro tip: always add ice cream.

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Level: Easy

Prep Time: 5 minutes
Cook Time: 25-30 minutes
Total Time: 30-35 minutes

Servings: 9-12 cookie bars

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4 slices bacon, diced
2 1/4 cups flour
1/2 teaspoon baking soda
2 tablespoons espresso powder
1/2 teaspoon salt
1 3/4 cups coconut sugar (or regular sugar)
2 eggs
2 teaspoons vanilla
1 stick Earth Balance, melted (or 1/2 cup butter or coconut oil)
Walnuts, chopped (optional)
Chocolate chips

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  • Preheat oven to 350 degrees and line an 8×11 baking pan with parchment paper, or spray with cooking spray.
  • In a small frying pan over medium heat, add bacon and sauté for about 5 minutes or until fully cooked.
  • Remove cooked bacon to a plate lined with paper towels to absorb the grease.
  • In a large bowl, combine flour, baking soda, espresso powder, salt, and coconut sugar.
  • Stir to combine.
  • In a separate, small bowl, combine eggs and vanilla.
  • Add melted Earth Balance to eggs and vanilla and whisk together quickly.
  • Add wet ingredients to dry ingredients, and stir to combine.
  • Add chopped walnuts, chocolate chips, and cooked bacon, and mix together.
  • Pour dough into lined 8×11 baking pan.
  • Using a rubber spatula, spread dough evenly across pan.
  • Place in oven for approximately 20-25 minutes, or until a toothpick comes out clean when inserted.
  • Remove pan from oven and let cool for two minutes.
  • Transfer cookie bars to a cooling rack and let cool completely.
  • Serve.

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Gluten-Free TOAST


Avocado toast was without a doubt the biggest food trend of 2015. And as the breakfast menu item skyrocketed in popularity, and became dare I say, an epidemic, so did gluten-free avocado toast. I mean, us gluten-free folk deserve to indulge, too, right?!

Well, why stop with avocado toast. Although we are ‘NOBREAD,’ we love great gluten-free bread, and love topping our GF goodness with different spreads and toppings!

What You Will Need:
One loaf of gluten-free bread (in this instance, we used Udi’s, but any GF bread works!)
Spreads of your choosing! (We used Justins Chocolate Hazelnut Butter and Vanilla Almond Butter, as well as Pillsbury Vanilla icing)
Fruit of your choosing, too!

What You Will Do:
Toast your gluten-free bread until lightly brown.
Spread icing/nut butters on toast, and top with fruit

That’s it. You’re done! Just like that, you have a BEAUTIFUL, filling breakfast or snack!



Chocolate Chip Cinnamon Pancakes

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It’s 9AM on Christmas Eve, and I’m in the mood to cook. The best part? My family is home, so finally I have people to cook for! Growing up, my siblings and I started every morning with pancakes, so today is the perfect morning to test out my new gluten-free pancake mix and recipe!

What You Will Need:
1 Package of Pamela’s Gluten-Free Pancake & Baking Mix
1/2 Cup Water
1 Egg
2 Tsp Vegetable Oil
1 Tsp Powdered Sugar
1 Tsp Ground Cinnamon
2 Tbsp Chocolate Chips (I use Enjoy Life)
Maple Syrup

What You Will Do:
Pour Pamela’s package into a large mixing bowl. Add in Water, Egg, and Vegetable Oil, and mix until combined. Add in Chocolate Chips.

Heat pan on Medium, and spray with olive oil. Pour batter onto pan — batter makes 4 pancakes!

Let cook until batter firms (~60-90 seconds) and flip once. Cook second side ~30-60 seconds.

Top pancakes with cinnamon, powdered sugar, and excess chocolate chips, and finish with an amount of maple syrup of your choosing.

Serve immediately!

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And just like that, you have a hearty, tasty, and filling NOBREAD-approved breakfast!

Check out more of Pamela’s gluten-free products here!

Cheerios Chocolate Bark


Cheerios going gluten-free has not only upped my breakfast game, but it is totally spicing up my recipe game too! From Cheerios marshmallow treats and chocolates to Cheerios pancakes and cookies, the possibilities are endless! One of my favorite recipes is my Chocolate Bark. It’s easy, tasty, and gives you the opportunity to be creative. Why? Well the toppings are for your choosing, and if you’re like me and enjoy chocolate with a little crunch, a Cheerios/Chocolate Bark combo is calling your name. For the chocolate lovers out there, this is for you. Warning: you will be addicted.

This recipe is fun for parents and kids, and great for when you need a simple dessert for a group get-together!

What you need:
1 Cup of Cheerios– I like to use Frosted Cheerios!
1 bag of Chocolate Chips
Assortment of dried fruit — Mix and quantity is up to you!
Parchment Paper

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What You Will Do:
Place the chocolate morsels in a microwavable bowl and heat for 90 seconds. Stir, and then heat again for 30 seconds. Chocolate should be fully melted!

With a large spoon, scoop melted chocolate and pour into a circle on parchment paper.

Mix your assorted dried fruits and Cheerios and sprinkle over melted chocolate.

Place parchment paper in refrigerator and let it cool/solidify for 30 minutes.

That’s it! You’re done! The chocolate will separate from the parchment paper with no problem. I recommend keeping the chocolates refrigerated until use, or let them sit in a dark, cool area.


For more on Cheerios and their new GF offerings, check out our post on Cheerios here, or visit their website for more information!



Grilled Salmon

I LOVE salmon. It’s my go-to order when I’m at a restaurant, and on the rare occasion that I do take-out from Whole Foods or another take-out spot, it’s what I always order. Part of the reason why I order it out so much, is, well, because I don’t know how to make it myself! Followers, I’m happy to announce I now know how!

What you need:
6oz  salmon filet
Olive Oil
Salt + Pepper
Fresh Lemon

What you do:

Pour olive oil onto plate, add salt and pepper (amount is of your choosing), and mix around. Place salmon filet onto plate, let it absorb the olive oil mixture, and flip filet.

Preheat grill for medium heat

Place salmon on the grill, skin-side down. Let salmon cook for 6-8 minutes, and flip. Let the salmon cook for 6-8 minutes on the other side, or until the fish flakes easily.

Squeeze fresh lemon on to your finished grilled salmon, and that’s it! You’re done!

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Salmon served at its simplest is also healthiest. I recommend serving over greens with avocado and a side of fresh fruit!

Shrimp Lunch

Want a tasty, HEALTHY meal that can be prepared in just minutes? Our classic shrimp lunch is exactly what you need! All you need are some raw shrimp, romaine, an avocado, and fruit of your choosing!

For those who prefer their food cooked, pour one tablespoon Extra Virgin Olive Oil on a skillet and heat. Wait a few minutes and toss the shrimp onto the pan. Cook 1-2 minutes per side, add a dash of freshly squeezed lemon and a little salt and garlic (if you desire).



It’s THAT easy!

Cinnamon Roll Oatmeal

Staying healthy over the holidays can be tricky—you want to devour sugary sweets and indulge in creamy confections without having to diet every day of the new year. This cinnamon roll oatmeal, which uses oats from Modern Oats, will give you the spicy sweetness of the holidays with the health benefits of bikini season.

What You’ll Need:
1 Five Berry or Chocolate Cherry Modern Oats Cup
1/3rd ounce softened cream cheese
½ tablespoon milk
1/4th teaspoon vanilla extract
2 tablespoons confectioner’s sugar
1 teaspoon melted butter
1 ½ teaspoon brown sugar
1 teaspoon cinnamon


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What You’ll Do: For the Oatmeal
Using Modern Oats as your oat base is super easy.

All you have to do is:

  • Boil water
  • Pour the water into the package until the fill line
  • Wait 3 minutes for the oats to cook.

What You’ll Do: For the Topping

  • Mix the cinnamon, butter and brown sugar until combined

What You’ll Do: For the Glaze

  • Soften the cream cheese (you can do this by popping in the microwave for a few seconds)
  • Add the confectioners sugar to the cream cheese and stir until combined
  • Pour in the vanilla and milk and stir until mixed


Aaaaand, that’s it! This recipe is a super easy way to cure those sugary holiday cravings while still remaining on your personal trainer’s nice list. And, you can feel super great about eating our Modern Oats recipe because each Modern Oats product has on average 8 grams of protein and 7 grams of fiber! Wooo


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Kale Caesar Salad

Although you can find a kale Caesar salad on just about any menu nowadays, I’m sure you would agree that not all are created equally. My favorite version is surprisingly easy to whip up at home and nails all the key flavor components: creamy, tangy, and even crunchy — without any crouton contamination! It’s also highly customizable. If you’re feeling fancy, add a poached egg, some grilled chicken, or even a piece of salmon. Throw in some grated cheese for a little added indulgence, or leave it out if you want to keep it light. Whether you build upon this classic with add-ons, or enjoy it simply as-is, it’s sure to leave you satisfied, and likely to become an at-home staple!
Here’s my take on a light and healthy, NOBREAD approved, Kale Caesar Salad.
Serves 2. 
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  •  1 bunch of kale (I prefer Lacinato for it’s deep dark green leaves)
  •  1/4 cup Greek yogurt (whichever fat content you prefer – I like 2% best)
  •  Juice of 1/2 a lemon
  •  1 small clove garlic, minced
  • 1 tsp Dijon mustard
  • 1 tbsp olive oil
  • Handful of almonds, roughly chopped
  • Optional: Handful of shaved parmesan or pecorino cheese, poached egg, grilled chicken or salmon
What to do:
  • In a small bowl, combine minced garlic with lemon juice. Let stand for ~5 min for flavor to infuse.
  • Meanwhile, wash kale, remove thick stems, and chop leaves into fine ribbons
  • Massage kale with salt & pepper in a large bowl
  • Add yogurt, dijon mustard, and olive oil to lemon garlic mixture. Whisk to combine.
  • Taste dressing and season with salt & pepper. Adjust consistency by adding more lemon juice if needed. Consistency should be thick but pourable. 
  • Toss kale with salad dressing, a few tablespoons at a time, until coated to your liking. Top with chopped almonds, and if using, grated cheese + poached egg or other protein.
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Vegan Coconut Chocolate Chip Cookies

I’m kind of addicted to chocolate. Soft baked chocolate chip cookies were my childhood vice, and since going gluten-free, I’m glad to report that nothing has changed. Well, as many of you are aware, it’s tough to find gluten-free cookies that taste as delicious as gluten-filled cookies. Oh, and if you’re looking for gluten-free AND vegan cookies, forget about it! Well, I’m happy to report that I, if I do say so myself, have mastered the ultimate gluten-free and vegan chocolate chip cookie. What’s my secret, you ask? Coconut!

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  • 1/2 Cup Coconut Oil
  • 1 Cup Coconut Sugar
  • 1/2 Cup Coconut Milk
  • 1 Tablespoon Vanilla Extract
  • 2 Cups Bob Red’s Mill All-Purpose Gluten-Free Flour
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • 1/4 Cup Enjoy Life Foods Chocolate Chips Morsels

What to do:

  • Melt your coconut oil and mix with brown sugar in a large bowl.
  • Add in SILK Coconut Milk and stir until the 3 are as blended as possible.
  • In a separate bowl, combine Bob’s Gluten-Free Flour, Baking Soda, Baking Powder, Salt, and Vanilla.
  • Pour liquid mix of coconut oil, brown sugar, and SILK Coconut Milk into the bowl containing flour etc.
  • MIX IT UP!
  • Add Enjoy Life Chocolate Chip morsels and mix again!
  • With your combined mix, make little balls with the dough and place on an un-greased cookie sheet. Note: The balls will flatten so err on the side of making smaller cookies.
  • Cook for 9 minutes at 350. Take out and let cool for 5-7 minutes.

Want to make a Gluten-Free Cookie Sandwich??

  • Melt dairy-free icing or nut butter (10 seconds in the microwave)
  • Spread on back side of one cookie. Take a second cookie and sandwich the two together!

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These Coconut Chocolate Chip Cookies are easy to make, healthy (enough), and delicious! All they take are a few GF ingredients, a little bit of time, and a lot of love!