Chocolate Avocado Coconut Cups

Peanut Butter Cups, Almond Butter Cups, Coconut Butter Cups… why not Avocado Cups!! Last year I made Avocado Marshmallow Cups and they were super tasty! But the filling was more liquidy than your typical nut butter cup. And although I still HIGHLY recommend making them, I decided to give this recipe another go, except this time I opted to use coconut butter in place of marshmallow to give me the nut butter cup consistency I was craving. The result? HUGE SUCCESS. Top 5 recipe of the year right here!!!

What You Will Need:
1/2 Cup Mashed Avocado (1 medium avocado)
1/3 Cup Coconut Butter
1/4 Maple Syrup (or alternative paleo sugar)
Pinch of Salt
Half Bag of GF/DF chocolate Chips
1T Almond Flour

What You Will Do:
In a small bowl, add mashed avocado, coconut butter, maple syrup, salt, and almond flour.
Mix until combined and smooth.
Line a muffin tray with Cups, and add 1T of batter to each cup.

Melt chocolate chips in the microwave (add coconut oil if need be)
Top each avocado cup with a thin layer of chocolate.


Chill in the refrigerator or freezer for at least 30 minutes, and serve!


PRO TIP: FREEZE your cups!! They LITERALLY taste like ice cream when you do!!!

Sweet Potato Smoothie Bowl

It’s winter. Your skin is starting to dry and let’s be real, you’re flat out COLD. We may not be able to do anything about the temperature, but we CAN do something about our food and our bodies. Introducing my Sweet Potato Smoothie Bowl, the ultimate, hearty winter smoothie bowl that will keep your skin feeling fresh and moist, and your stomach feeling full.

What You Will Need:
1.5 Cup Unsweetened Original Almond Milk
1 Medium Sweet Potato (~3/4 Cup Mashed) (High in Vit A and C with collagen boosting properties to delete the bags under your eyes and keep your skin feeling healthy)
1-2T Almond Butter (High in fiber and good fats to keep your skin nice and moist)
1T Chia Seeds (same as above!)
Optional: 1 Scoop Vanilla Protein Powder
To Garnish: Cinnamon (anti-inflammatory and metabolism booster), Pecans, Cacao Nibs (anti-oxidizing properties)

What You Will Do:
Add all ingredients to a blender/vitamix etc, starting with your nut milk.
Blend on high until fully incorporated.

Garnish with cinnamon, cacao nibs, and pecans, and serve!

 

Butternut Squash Soup

Recently my doctor told me I need to incorporate more vegetables into my diet. I love vegetables, but simply roasting, baking, and sautéing can be a bit boring. That’s why I’ve started turning my vegetables into cheese sauces and soups! This Butternut Squash Soup was done in collaboration with my mom! <3

What You Will Need:
20 oz pre-cut butternut squash
½ diced medium onion
½ diced organic apple
3 tbsp olive oil or avocado oil
24 oz organic low sodium chicken broth (or veggie broth for vegan)
Salt and Pepper

What You Will Do:

  • Roast cut pieces of butternut squash in 1 tbsp olive oil on a cookie sheet in a 350-degree oven. Season the squash before roasting with salt and pepper. Cook for approx 30-40 minutes or until the squash has some brown edges and is tender when pierced with a fork.
  • In a saucepan add 2 tbsp olive oil, apple, onion and season with salt and pepper, sauté till tender (approx 5-10 minutes).
  • Transfer 1/3 of squash, apple/onion mixture and chicken broth to a blender and puree and then transfer to a bowl.
  • Do this step 2 more time for the remaining ingredients. I transferred the blended soup to a nutribullet to obtain a super smooth consistency, if you have a vitamix that works great too. Heat the soup and your ready to serve.
  • Suggested additions: nutmeg, red pepper flakes, cinnamon

Banana Bread Muffins

I have been told by many that my Classic Banana Bread is the best gluten-free Banana Bread they have ever had. And I don’t mean to say this to brag! I spent a ton of time perfecting the recipe, and I’m so happy that both the gluten-free and gluten-full love it so much. Well, we all know that I have a problem when it comes to portion control. I can’t have just one slice of my breads! That’s why muffin trays are an essential kitchen item. For some reason, when it comes to muffins I’m okay with just having one. Anywho, I updated my Classic Banana Bread recipe with a few tweaks here and there to give you Banana Bread Muffins! Enjoy!

What You Will Need:
1.5 Cups All-Purpose GLUTEN FREE Flour
¾ Cup Coconut Sugar
2 RIPE Bananas
2 Eggs
¼ tsp Salt
1 tsp Baking Soda
½ Cup Dairy Free Butter
Dash of Cinnamon
Optional: GF/DF choc chips!

What You Will Do:
Preheat oven to 350.
In a large bowl, mash bananas.
Whisk together two eggs and add to the bowl with bananas.
Add melted DF butter and combine all 3.


In a separate bowl, mix together your GF flour, coconut sugar, salt, cinnamon, and baking soda.
Pour dry ingredients into the large bowl of wet ingredients and mix until totally incorporated!
Add GF/DF chocoalte chips if you desire!


Line a muffin tray with muffin cups, and add batter to the cups. This recipe will make 12 muffins!
Garnish each muffin with a few more GF/DF chocolate chips, and place in the oven for 18  minutes at 350.
Remove and let the muffins cool.
Enjoy!

Pie Crust

Every Thanksgiving I’m asked for two recipes: pie and stuffing. And this year I’m happy to announce (well I guess y’all can be the judge) that I’ve perfected NOBREAD-approved recipes for both! Pie’s come in all types and flavors, but at the core of every amazing pie recipe is a delicious gluten-free crust. The crust I’ve developed below is a “single crust” (bottom crust), so if you are making a pie that calls for a top crust, add more of each ingredient proportionally.

What You Will Need:
1.5 Cups Gluten-Free All-Purpose Flour (packed down)
1/2 Cup Dairy Free Butter
Pinch of Salt
2T Coconut Sugar
1/4C +2T Unsweetened Almond Milk

What You Will Do:

  • Mix Gluten-free flour, salt, and coconut sugar.
  • Add in dairy-free butter and 1/4C Almond Milk . Mixture will be crumbly.

  • Add 2 more T of Almond Milk to help glue your dough together.
  • PRO TIP: GET HANDSY! Roll the dough around in a ball, mash it up with your hands so all the ingredients are spread evenly, etc.
  • Roll dough into a ball and let it sit while you prepare your pie filling.

  • Place gluten-free dough onto a sheet of floured parchment paper and roll the dough out.
  • Lay the dough in the pie pan, and press it into the pan. REMOVE EXCESS DOUGH. If the dough breaks a bit that is totally okay! Simply press the batter back together.
  • If just cooking the pie shell, cook for 15 minutes at 425 Fahrenheit. If making the full pie, cook for 5 minutes or so before adding your filling, or add your filling and cook all it once- up to you!

Apple Pie

BBQ’s, Dinner Parties, Happy Hours and more, Apple Pie seems to be everywhere! And now that it is fall and Thanksgiving is around the corner, it is only right that I learn how to perfect a gluten-free apple pie!

What You Will Need:

One homemade pie crust! 
4 apples peeled and cored. I used different shades of light pink (pink lady, honeycrisp, etc)
1 tablespoon + 2 tsp lemon juice
1/2 cup coconut sugar
1 1/4 teaspoons cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
pinch of salt
2 tablespoons cornstarch

What You Will Do:
Preheat oven to 400 degrees F.
Peel, core, and slice apples into thin slices and place in a large bowl.
Pour lemon juice over the apples and mix while you prepare the dressing.
In a small bowl, combine coconut sugar, cinnamon, nutmeg, ginger, corn starch, and salt. Mix until fully incorporated.


Pour mixture evenly over the apples sitting in the large bowl.


Pour apples into the pie crust. (If you have leftover dough, you can lattice the top of your pie to make it an enclosed pie. I only had a little bit of leftover dough so I made a heart!)


Cook at 400 degrees F for 10 minutes.
Lower oven to 350 degrees F and cook for another 40 minutes.
Top with your favorite dairy-free ice cream, or serve as is!

My dad is the apple pie KING, and he totally loved the pie! And trust me, he is VERY vocal when a recipe isn’t up to his standards. I can’t wait to make it again Thursday! xx, Nicole

Stuffing Courtesy of Schar Gluten-Free Bread

Click here to see where to buy Schar Gluten-Free Bread near you!

When I think of stuffing I think of one thing and one thing only. BREAD. So for the last 9 years or so, my Thanksgiving’s have been stuffing-less! I’ve tried making gluten-free stuffings in the past, but unless you have a good quality bread, your mushy stuffing will be even mushier. This year is different, however, thanks to Schar’s Gluten-Free White Bread, my go-to GF bread for the last year! The bread is dairy-free, the slices are NORMAL size, and the bread is nice and thick… perfect for stuffing! And the verdict? Let’s just say this Thanksgiving will be ALLBread.

What You Will Need:

  • Olive Oil
  • 2 Cups Onion finely chopped
  • 2 Cups Celery finely chopped
  • 2T minced Garlic
  • 1 Loaf Schar Gluten Free White Sandwich Bread
  • 1 2/3 Cup Chicken broth (for vegan use a mushroom or veggie broth!)
  • 4 tsps Fresh parsley minced + additional for garnish
  • 1 tsp Poultry seasoning
  • 1/2 tsp Sage powder
  • Pepper
  • Optional: Italian Sausage

What You Will Do:

Heat a skillet on the stove with olive oil, and sauté your celery, onion, and minced garlic for 8-10 minutes, or until a nice golden brown.


While your skillet items are cooking, slice your loaf of Schar Gluten-Free Bread into cubes. PRO TIP: TOAST THE CUBES!
When your skillet items are done cooking, pour them over your toasted bread cubes and mix.


Add parsley, poultry seasoning, sage powder, and pepper, and combine.
Add your chicken broth and fully mix, again.


Spray a casserole dish and pour stuffing into the dish.
Cook at 350 for 50 minutes, or until the top is a nice golden crisp (I’d say minimum 50 minutes, max 60 minutes).
Take stuffing out of the oven, and let it cool.

And just like that, you have gluten-free stuffing!

I decided to leave Italian sausage out of my recipe, to cater to the vegans and vegetarians in the crowd and also because there is always already so much meat on our Thanksgiving table. However… I will say… Italian sausage or bacon bits adds an amazing touch of flavor!

My Go-To Lunch!

If you follow me on Instagram stories, you know that I have a signature lunch: Cauliflower rice with mashed avocado and a sunny side up egg! It’s so funny- it is the simplest lunch and takes just minutes to make, but people go wild for it!

“Do you make the cauliflower rice yourself??”
“What do you cook the cauliflower rice in?”
“What other proteins do you recommend adding?”

Well everyone, here is the recipe for my famous lunch!

I buy Trader Joe’s pre-cut cauliflower rice, and cook a half bag of it in 1T Avocado oil. Cook on a skillet until the rice starts to brown. Pour it in a bowl and add a half avocado and an egg! (or shrimp/smoked salmon). Top with pink himalayan sea salt and wah-lah!

If you are vegan, you can add tofu or more veggies instead of egg/seafood/meat!

Unicorn Smoothie

You’ll notice that most of my smoothie recipes are fruit-free. That is because I tend to avoid fruits that are high in sugar! But I also recognize that most people love bananas in their smoothies… I mean, bananas are the ultimate way to make a nice, creamy smoothie. And hey, I’m not a robot! Every once in a while it’s nice to have a banana smoothie! Recently my friends at Pearl Butter sent me their multi-color coconut butters (the colors are thanks to different adaptogens and superfoods used in each), and I decided the butters would be AMAZING in a smoothie. Both visually and taste-wise! And I was RIGHT! Introducing my Unicorn Smoothie…

What You Will Need:
1.5 Cup Unsweetened Original Coconut Milk
2T Beauty Butter (I got it from Pearl Butter, and the pink it thanks to Pitaya!)
1 Scoop Vanilla Coconut Collagen (Primal Kitchen Brand or Vital Proteins)
1T Chia Seeds
1 Banana
1/2T Brain Octane or MCT Oil (Optional)

What You Will Do:
Add all items to a Vitamix, starting with the nut milk. Blend on high for 40-50 seconds.
Pour into a jar or glass, and add your toppings! I added Adaptogenic Butters from Pearl Butter (yellow is turmeric and blue is spirulina). Enjoy!!

Rosemary Gimlet with Stoli Gluten Free

What You Will Need:

For the Rosemary Syrup

1 Cup Water
1 Cup Sugar
1/4 Cup chopped fresh rosemary leaves

For the Rosemary Gimlet

4 oz Stoli Gluten Free
1.5 ounce fresh lime juice
1.5 ounce rosemary syrup made above

What You Will Do:

For the syrup:
Heat the water and sugar, stirring occasionally, until the mixture is hot and sugar is dissolved. Add chopped rosemary leaves and continue to stir.
Remove from heat and let cool completely.
Once cool, strain the rosemary syrup and add to your cocktail!
For the cocktail: 
Fill a cocktail shaker with ice, and add your rosemary syrup, lime juice, and Stoli Gluten Free.
Shake well, and serve in a chilled glass or over ice.
Garnish with a sprig of rosemary!
This recipe pairs AMAZINGLY well with my Garlic and Coconut Crisp Hasselback Potatoes!

Coconut Rosemary Hasselback Potatoes

I. LOVE. POTATOES. French Fries, Roasted, Scalloped, Sweet Potato- I love them all! Well I think I took my potato obsession to a new level (or a new high…) this week when I mastered the Hasselback potato! I’ve long wanted to make this recipe, but I’ve been waiting for a special occasion! I mean, I could make one for myself when I’m dining solo, but it’s way more fun and worth it to make multiple Hasselback potatoes and share with friends. Not only is the dish super unique, but it will for sure have guests at a dinner party going wild and begging for more!

What You Will Need:
6 Medium Potatoes
Liquid Coconut Oil
Rosemary Sprigs
Salt & Pepper


What You Will Do:
Preheat an oven to 425 F.
Wash and dry your potatoes, and place them on a cutting board.
With a large knife, slice slits into the potato, stopping just before you hit the bottom of the potato.
Remove Rosemary leaves from the sprig, and place a rosemary leaf in every other slit.
Place parchment paper on a tray, and spray the sheet with coconut oil spray (or grease with coconut oil).
Place potatoes on the parchment paper, and glaze each potato with liquid coconut oil.
Top with salt and pepper.

Place potatoes in the oven for 40 minutes.
Remove from oven, and now that the slits have separated, drizzle coconut oil over each potato so that the oil falls between the slits.
Place back in the oven for 20 minutes or until the nice, crisp golden brown texture you want is reached.
Remove, let cool a bit, and serve!
Pair with our Rosemary Gimlet made with Stoli Gluten-Free!

Paleo Pumpkin Muffins

This week I was remaking my favorite banana bread donut recipe when it dawned on me, ‘What would this recipe taste like with pumpkin?!’ And just like that, I was making the same recipe but pumpkin puree in place of the bananas! And because my donut tray was occupied by the banana bread donuts, I decided my pumpkin batter would be used  to make muffins!

What You Will Need:
1.5 C Almond Flour
3/4 C Pumpkin
1/4 Cup Maple Syrup
2 eggs
1 tsp baking soda
1 tsp vanilla
3T coconut oil
Dash of Salt
CINNAMON

What You Will Do:
In a small bowl, combine almond flour, baking soda, salt and cinnamon (don’t be afraid to be generous with the cinnamon).
In a large bowl, combine pumpkin, eggs, vanilla, maple syrup, and coconut oil.
Pour your dry ingredients into the bowl of wet ingredients and stir until smooth.


Place muffin cups in a muffin pan, and add batter to the cups. Top with 2-3 paleo chocolate chips.
Cook at 350 for 18 minutes.

This recipe should make about 9-10 muffins! I also tried this recipe WITHOUT the maple syrup (I was doing a sugar-free week). The taste? So healthy and pure. But my sweet tooth was super happy to have the two bites of chocolate on top. If you’re looking for a sweeter muffin, more than just the two chips on top, definitely stick with the 1/4 Cup of added maple!

To turn this recipe into pumpkin bread, I used 1 Cup Pumpkin instead of 3/4 Cup, and I cooked at 350 for 40 minutes!