Post Ranch Inn

Well it’s official. Big Sur is one of the most beautiful places I’ve ever been to! I mean, just look at these views!

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Pfeiffer Beach

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Pfeiffer Beach

Before I get to all the amazing sites and views though, let’s start with…

The Food:

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Post Ranch Inn- Restaurant

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Post Ranch Inn- Restaurant

Big Sur definitely isn’t known for their gluten-free options, but there is plenty to eat anywhere you go! Our stay at Post Ranch included a complimentary buffet breakfast each morning, which was an incredible treat. Make-your-own omelettes, fruit bowls, bacon, frittatas, and more filled the spread, and we LOADED up every morning. I highly recommend having a big breakfast and bringing some fruit or trail mix snacks with you for lunch as you venture out for the day.

Restaurants:

Post Ranch Inn’s Restaurant, Sierra Mar, is the ultimate fine-dining experience. Choose between the 4-course or 9-course tasting menu that changes daily. And when I say fine-dining, I mean it. The portions are small and be prepared to pay a pretty penny. If you’re not in the mood for the full Sierra Mar experience, room service is available too! Again, it’ll cost ya, so my friend and I didn’t eat at the ranch.

Nepenthe:
For my New Yorker’s, this is the Surf Lodge of Big Sur, and for my Los Angelinos, welcome to The Bungalow. Just a few minutes from Post Ranch, this happening spot is known for their incredible views and cocktails at sunset! I went for lunch, and in addition to several gluten-free menu options, there were plenty of NOBREAD-approved cocktails to be had too! The grilled artichoke and brussels sprouts with pine nuts and pancetta are the perfect way to start your meal, and any of the salads are perfect options for a main course. The menu is sandwich/burger heavy, but you can indulge as long as you ask for nobread!

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Nepenthe

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Nepenthe

Prior to my trip, I was told by my friends that Deetjen’s and Big Sur Bakery are the absolute MUST-HIT spots in Big Sur. Unfortunately, I was only in Big Sur for two days so I didn’t have the chance to try them. Big Sur Bakery is definitely bread-heavy as you can imagine from the name, and although Deetjen’s menu looks AMAZING, it is definitely made for the bread-eating, carb lover. Omelettes with nobread or eggs benedict with nobread, extra home fries, would be my orders here!

On our last night, we went to Bixby Bridge for sunset shots! The view is absolutely incredible, especially at “Golden Hour” and sunset! After you check out the bridge, go to Rocky Point Restaurant. Located right on the water, the restaurant offers beautiful views too! And the best part about the restaurant is that they note gluten-free items on their menu! The Rocky Point Seafood Louie, Calamari Salad, any of the burgers on gluten-free bread, Nantucket Scallops, Fisherman’s Cioppino, Sweet Potato Fries, and Lobster are gluten-free favorites!!

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Bixby Bridge

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Bixby Bridge

The staff here was also one of the kindest I have ever experienced… and that’s a bold statement coming from someone who eats at restaurants every day!

The Inn:

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Post Ranch Inn- Meditation Pool

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Post Ranch Inn- Meditation Pool

This is going to be hard to write, because the Inn left me speechless. To start, we stayed in “The Treehouse.” I had a little too much fun embracing my inner child staying here! Complete with a king bed, wood-burning fireplace, patio, and master bathroom, “The Treehouse” was for sure the nicest Treehouse I’ve ever been in. It also might be the nicest Treehouse that exists anywhere! But nevermind the room’s amenities, the views from our Treehouse were spectacular. Ocean out one side, landscape and mountains out the other.

What I really admired about Post Ranch Inn was the staff’s commitment to ensuring their guests had a peaceful, serene, and private experience. All car’s are parked in a lot at the Ranch’s main house, and the road the Treehouse/cottages are on is private, so you don’t have to deal with hearing car engines and noise out your window! My favorite area of the Ranch was the Meditation Pool. The ranch has two infinity pools– both are beautiful and heated!

 

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Post Ranch Inn- Restaurant

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Post Ranch Inn- Restaurant

Activities:

We checked out McWay falls at Sunrise. Going at sunrise is the way to go! We had the whole view to ourselves! We then hiked Ewoldsen Trail. The trail was beautiful, and pretty tough! Expect this to take you ~3 hours. I also recommend checking out Pfeiffer Beach for sunset. It was one of the most spectacular views I’ve ever seen. The sun sets through a stone arch, illuminating the arch and the beach.

One thing to note about Big Sur… you will have ZERO cell service unless you are in your room on WiFi. But hey, it’s nice to ditch the phone for a little bit, right?

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Post Ranch Inn- Treehouse

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Post Ranch Inn- Meditation Pool

Check out Post Ranch Inn here!

Avocado Oatmeal

avocadooat5 avocadooatI love avocado. In fact, I think a touch of avocado on anything, yes anything, makes the dish better. I also think that breakfast is the most important meal of the day, and although I LOVE making pancakes on the regular, it’s nice to mix it up with some healthier meals too. Oatmeal is simple and easy to make, but often times can be a bit boring unless you drown it in syrup or overdo it with toppings. Insert the avocado. A delicious, healthy way to give your oatmeal some flavor. Yes, you can be simple and lay some sliced avocado on top of your oatmeal, but I like to make avocado sauce, and mix the sauce in with the oatmeal!

What You’ll Need:
For the Sauce:
2 avocados
1 sprig of parsley
Juice of 1 lime
¼ Cup Extra Virgin Olive Oil

For the Oatmeal:
2/3 cup gluten-free oats
1 1/3 cup water

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What You’ll Do:
For the Avocado Sauce

  • Blend mashed avocado, olive oil, and lime juice in a food processor.

For the Oatmeal

  • Boil 1 1/3 cup of water. Add in GF oatmeal. Cook for 10-12 minutes and stir intermittently.
  • When the oatmeal is ready, pour in your sauce and garnish with parsley!
  • Lastly, top off your oatmeal with flavors of your choosing. I like strawberries, pecans, walnuts, raisins, and gluten-free/vegan chocolate chips!

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I know what you’re thinking… this dish isn’t the prettiest. But no one ever said that pretty and tasty always have to go hand in hand! This dish is gluten-free AND vegan… not to mention so easy to make!

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GoAvo

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GoAvo is a delicious new avocado-based condiment made from all natural ingredients! I like to call it Avocado Mayo, except this mayo is non-GMO project verified, dairy-free, soy-free, gluten-free, and does not contain any animal products. GoAvo contains less calories, fat and sodium than competing mayonnaise and vegan mayonnaise products, too!  The spread is available in original, basil, and chipotle flavors, and I have to say, all are pretty awesome!

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I recently had the opportunity to taste some GoAvo mayo, and I LOVE it. I mean, I do call myself a walking avocado after all. One of my favorite dishes to make is a classic egg sandwich on gluten-free bread. Well, rather than deal with the hassle of finding a fresh, perfectly ripe avocado, I used GoAvo spread! And the sandwich was even more amazing! The classic GoAvo spread consists of grapeseed oil, white wine vinegar, and lemon juice, giving your sandwich that extra bite of taste and flavor.

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What You Need:

GoAvo Spread
Gluten-Free Toast
Egg

What You Will Do:
Toast bread in a toaster oven or on a skillet. Remove once lightly browned.
Spread GoAvo on toast– however much you like!
Separately, crack egg over a skillet and let the egg white firm. Once your sunny side up egg is finished, slide it off the skillet.
Lay egg over your avocado toast. Press sandwich together so the egg yolk cracks!
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Next time, I want to try and make one of GoAvo’s recipes, like this Avocado Tuna Salad, found on GoAvo’s website, here!

What You Will Need:

2 5-ounce cans tuna fish
1/2 cup GoAvo®
1 small celery stalk (diced)
1/4 teaspoon garlic
1 tablespoon pickle relish (optional)
Salt and pepper to taste

What You Will Do:

Drain liquid from cans of tuna fish and transfer tuna fish to a mixing bowl.  Add GoAvo®, celery, garlic, and pickle relish (if using) to bowl.  Stir with fork, breaking up large chunks of tuna.  Season to taste with salt and pepper.

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Bacon Dusted Sweet Potato Fries

Sweet Potato Fries with Lime Aioli

After eating sweet potato fries in restaurants numerous times, I decided it was time to try my hand at making them. However, I was determined not to bake them. That’s cheating. I wanted real, restaurant-quality fried sweet potato fries. So I bought a tub of palm shortening (because #Paleo), burned myself several times, and ultimately ended up with these delicious, bacon-y, salty sweet potato fries.

The secret is to fry them twice for optimum crispiness. Full disclosure: this was the first time I ever deep fried anything in my life and it’s a little harder than you’d imagine. Just get yourself a cooking thermometer and don’t be too hurt if you add another burn scar to your cooking wound collection. Think of it as a symbol of a job well-done.

Level: Easy

Prep Time: 5 minutes
Rest Time: 30-60 minutes
Cook Time: 6-8 minutes
Total Time: approximately 45-75 minutes

Servings: 4

Ingredients:
For the fries
2-3 large sweet potatoes
5 slices bacon
1 container palm shortening
salt, to taste
For the aioli
2 egg yolks
1/2 teaspoon salt
1 tablespoon lime juice
zest from 1 lime
1 clove garlic
3/4-1 cup olive oil

Directions:

  1. Peel sweet potato.
  2. Chop ends off of sweet potato, and then chop sweet potato in half horizontally. This will make the sweet potato easier to manipulate while chopping.
  3. Slice your sweet potato halves vertically this time, doing your best to make each slice about 1⁄2 inch wide.
  4. Next cut vertically again, about 1⁄2 inch wide so slices look like fries.
  5. Continue chopping in this way until you’ve sliced all of your sweet potatoes.sweetpotato1
  6. Place cut fries in a large bowl.
  7. Fill bowl with ice cold water and ice cubes.
  8. Set bowl in the refrigerator for 30 minutes to 1 hour. This process removes starch from the fries so they can get crispy.
  9. While fries are in the refrigerator, add all aioli ingredients except olive oil to your food processor.sweetpotato
  10. Pulse a few times until ingredients are fully combined.
  11. Once ingredients are combined, turn food processor on and slowly add olive oil in a thin stream until all used.
  12. Remove finished aioli to a separate bowl and chill in the fridge, if desired.
  13. After fries have chilled for 30 minutes to 1 hour, remove to a baking sheet lined with paper towels to absorb water.
  14. Pat fries with a towel to get them as dry as possible.
  15. Add container of palm shortening to a medium sauce or sauté pan on high heat.
  16. Using a thermometer, bring the temperature of the shortening up to 350 degrees. If you overshoot this temperature, it is okay because it will go back down once the fries are added.
  17. Once shortening is at your desired temperature, add a small batch of fries.
  18. Let fries cook in oil for 3-4 minutes.
  19. In the meantime, prepare another baking sheet with paper towels to absorb the grease.
  20. Once fries have been in oil for 3-4 minutes, remove to the baking sheet.
  21. Repeat this process until all fries have made it into the oil and onto the baking sheet.
  22. While fries are cooling, add bacon to oil.
  23. Fry bacon for approximately 2 minutes, or until cooked fully. Keep an eye on the bacon, as it can cook faster depending on the thickness.
  24. Remove cooked bacon to another plate lined with paper towels to absorb the grease.
  25. Raise temperature of shortening to 375-400 degrees.
  26. Add fries again in small batches, frying for an additional 3-4 minutes, or until golden brown.
  27. Repeat again until all fries have been fried twice and removed to the baking sheet.
  28. Chop crispy fried bacon as small as possible, ideally to the same size as your salt.
  29. In a large bowl, add cooked fries, chopped bacon, and salt.
  30. Toss until seasoning is distributed over fries.
  31. Remove to a plate and serve with aioli.

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More of Analiese’s recipes can be found on her website, here!

Vegan Funfetti Cookies

Cookies are my favorite baked-good to make. Maybe it’s because they are pretty simple to make, or maybe it’s because I eat half the batter while doing so. I’m known for my gluten-free and vegan chocolate chip cookies, and I love that there are SO many different recipes out there that result in the same, but different delicious creation! This week, I opted for making vegan, GF sugar cookies, but made them a bit livelier by adding gluten-free sprinkles and vegan chocolate chips!

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What You Need:

  • 1/2 cup (1 stick or 112 g) vegan or dairy butter at room temperature
  • 1/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 tsp vanilla extract
  • 1 large Flax egg
  • 1 cup + 2 Tbsp Gluten-Free All-Purpose Flour
  • 1 cup semisweet chocolate chips
  • ¼ Cup Gluten-Free sprinkles

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What You Will Do: 

In a bowl, combine sugar, brown sugar, and all-purpose flour.

In a separate bowl, combine melted butter, vanilla, and egg.

Pour liquid ingredients into dry ingredients and mix.

Toss in chocolate chips and sprinkles!

Scoop up tablespoon-sized balls of dough and place on a pan.

Cook 8-10 minutes on 350, or until you see a light golden brown color.

Take out of the oven, and let cool for 5 minutes.

That’s it! So easy!

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Marbled Cupcakes

In my humble opinion, there is no better treat than cupcakes. They are mini, delicious, and satisfying. But finding a good gluten-free recipe for cupcakes can be very difficult. Sometimes pre-made mixes can be dry or tasteless. Well, no need to worry because this cupcake recipe is going to put all those fears to rest! Plus, you can make it with literally ANY kind of cake mix you choose.

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What You’ll Need:
1 box of gluten-free cake mix (I used yellow cake mix, but this works with vanilla, funfetti, chocolate– you name it!)
4 eggs
2/3 cup milk
1/2 oz softened butter
As much Nutella as you want

What You’ll Do:

Mix cake mix, eggs, milk, and butter into a bowl and stir with a whisk until blended. Then pop into a cupcake pan, only filling up each cupcake hole half way. Drizzle melted Nutella on each cupcake, and then add more batter to each hole. Top with more drizzled Nutella, or don’t! (I used both and they were awesome. But, if you choose not to drizzle more Nutella on top, you’ll get an amazing chunk of the choco mix in the middle of your cupcake).

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Bake for 35-45 minutes. Your oven should be preheated to 350 degrees.

After the cupcakes come out of the oven, let cool for 10 minutes, serve and enjoy! Also, feel free to Instagram your creation– your followers will love it.

xx

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White Chocolate Oatmeal

With Valentine’s Day around the corner, it’s time to give your loved ones what they want…treats!

While the love-filled holiday usually means chowing on chocolate (for those of us lucky enough to be coupled) or binging on Ben & Jerry’s (for those of us still single), these Modern Oats Oatmeal White Chocolate Cookie Pops are bound to make anyone swoon. Eat them on their own, or combine them with ice cream to make the best Valentine’s Day (aka Singles Appreciation Day) delicacy out there.

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What You’ll Need:
1 cup of Modern Oats (for this recipe I used the Nuts & Seeds flavor)
1 egg
2 TBSP all purpose gluten-free flour
2 TBSP oil (I used Canola oil, but vegetable oil should work just as well)
A handful of white chocolate chips
A couple spoonfuls of melted chocolate

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What You Will Do:

Mix the oats, chips, egg, oil and flour in a bowl and stir until a ball or clump begins to form.
Then ball up the mixture in your hands and press onto a well-oiled baking sheet.
Bake for about 15 minutes on 350 degrees. Let cool for around 10 minutes.

While the cookies are cooling, pour some white chocolate and a splash of milk into a pan and stir until completely melted.

Then, crush up the cookies and combine with the melted white chocolate. Let that mixture cool for ~15 minutes (give or take), and then clump into balls on a floured baking sheet. And set in the refrigerator for 1 hour.

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After the molten oatmeal cookie balls have cooled, melt some chocolate on the stove, and drizzle it over the oatmeal balls in the chocolate until completely covered. Then, let them cool overnight.

For an extra kick, you can melt down some of the white chocolate and drizzle it on top of the cooling cookie balls to make them even more decadent.

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Hope this recipe keeps your V-Day sweet whether you’re celebrating yourself or your S.O.

xx

Gochujang Chicken Wings

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5 DAYS UNTIL THE SUPERBOWL! And because my Jets aren’t playing, my focus won’t be on the football… it will be on the food. Party food is my favorite, but so often, it is NOT gluten-friendly. Chicken wings are smothered in BBQ sauces containing gluten, sliders are a NOBREAD-person’s worst nightmare, and Lord only knows what is in the nachos! Recently, we at NOBREAD were introduced to Gochujang Hot Sauces by Chung Jung ONE, the answer to our gluten-free prayers!

Gochujang by Chung Jung ONE is a spicy, fermented red chili paste that is common in Korean cuisine and traditionally used in rice dishes.  This version of Gochujang uses rice syrup instead of corn syrup to add its sweetness, and the sauce is vegan and gluten-free! It comes in two flavors, too– Korean Chili Sauce and Spicy Ketchup Sauce! And the best part? It is ready to use right out of the bottle. When thinking of game-day recipes, Gochujang was the obvious choice for my famous chicken wings!

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What You Will Need:

3 Lbs Chicken Wings

2 Tbsp Olive Oil

2 Tbsp Butter (I used vegan butter)

1/4 Cup Gochujang Korean Chili Sauce

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What You Will Do:

Preheat oven to 375°F.

Rinse chicken wings with water and use a strainer to drain and remove excess water.

Coat wings with olive oil and place them evenly on an oven pan.

Bake in preheated oven at 375°F for 10 min, flip the wings and cook for 10 more min.

Once chicken is fully cooked, marinate the chicken with mixed Gochujang and melted butter.

Place chicken back on pan and bake at 350°F for another 10 min, then flip and cook for 10 more min.

Wings will be a nice golden brown, and that’s it! You’re done!

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Purchase your Gochujang here!