MatchaCado Banana Smoothie!

New smoothie alert!! Last year when I did the keto diet, I always struggled with the concept of having a bulletproof matcha for breakfast (as many mathca-drinkers do on the diet).

When it comes to breakfast, I need something a bit more filling (aka my smoothie)! But we all know how much I love my matcha. So I decided there must be a way to incorporate the two!! Introducing my MatchaCado Banana Smoothie!

What You Will Need:
1.5 Cup Unsweetened Almond or Coconut Milk
.5-1T Chia Seeds
1/2 Avocado
1 Scoop Vital Proteins Matcha Collagen
1C Spinach
1/2 Frozen Banana

What You Will Do:
Add all ingredients to a Vitamin or NutriBullet, starting with the nut milk.
Blend on high until fully incorporated.
Pour into a bowl, and top with toppings of your choice. I topped mine with the other half of  my banana and coconut flakes!


Matcha Muffins

For 27 years I bragged about my zero-caffeine diet… And then I was introduced to matcha. Although the superfood contains caffeine, it also contains a ton of other amazing properties, which is why it is now a staple part of my diet. Matcha is a powerful antioxidant, it boosts metabolism, burns calories, aids in concentration, and has a ton of vitamins. And those are just a few of the benefits!

Side note- there is nothing wrong with caffeine if you ask me personally, I just choose to avoid it.

As much as I love my matcha latte’s, I also love incorporating matcha into my recipes. For MONTHS now I’ve tried to perfect matcha muffins, and I’m happy to announce the recipe is complete! I can’t wait to hear what you think!

What You Will Need:
1 3/4 cup Almond Flour
1/4 cup + 2T Unsweetened Vanilla Almond Milk
1 teaspoon vanilla
1 Egg
1/4 cup coconut oil
1/3 cup maple syrup
2 teaspoons baking powder
1T matcha
Handful blueberries

What You Will Do:
In a large bowl, combine almond milk, vanilla, coconut oil, maple syrup, and egg.
In a small bowl, combine almond flour, baking powder, matcha.
Pour bowl of dry ingredients into the large bowl of wet ingredients and mix until thoroughly combined.

Add a small handful of blueberries and mix again!
Line a muffin tray with muffin cups, and pour batter into the cups. You will have enough batter for 11-12 muffins!

Garnish with more blueberries if you’d like! Aim for 2-3 blueberries per muffin.
Cook at 350 for 15 minutes. Check with a toothpick (if it comes out clean, you are done, otherwise cook up to 18 minutes!)

Beet Pancakes

Valentine’s Day is HERE, so we decided to make the perfect Valentine’s Day breakfast! Beets are FULL of nutrients, and their beautiful pink color made the root a no brainer to create a recipe with. These bad boys are also vegan, and super allergy-friendly! And not to mention, they are quick and easy and perfect to make on this special morning. Happy Valentine’s Day!

What You Will Need:
1 1/4 cup oat flour
1 chia egg (1 tablespoon chia seeds, 3 tablespoons water- refrigerate for 3 minutes)
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup juice from boiled beets
1 tablespoon vegan butter
1 1/4 cup hemp milk
1 teaspoon vanilla
2 tablespoons maple syrup
Vegan chocolate chips sprinkled on top (or in the batter, too!)

What You Will Do:
Boil beets in water for 5 minutes, or until water is red!
In a large mixing bowl combine oat flour, salt, and baking powder.
In a separate bowl combine chia egg, water from boiled beets, vegan butter, hemp milk, vanilla, and maple syrup.

Pour your dry ingredients into wet ingredients and mix until all the ingredients are combined.

Heat up skillet on the stove, pour batter onto griddle (4 at a time) and cook till golden brown (don’t forget to flip!)

Optional: add maple syrup and chocolate chips on top!

Butternut Squash Cheese Sauce

A few weeks ago, I posted a pasta recipe using Avocado Basil Pesto Sauce and I was AMAZED at the response. I’ve posted pasta pictures in the past, and from them I’ve learned that nobread diners still love their (gluten-free) carbs! But moreover, I learned that you guys are super interested in plant-based, unique sauces! So this week I used Butternut Squash to make a vegan cheese sauce!

In doing my research I saw most people incorporate cashews into their cheese sauce. As much as I wanted to do this, cashews are the ONE nut I’m intolerant to! I know… it sucks… and it seriously limits my vegan ice cream selection! Well, although I’ve never had a butternut squash/cashew cheese sauce and I can’t make a comparison, I can say that my cheese sauce turned out pretty darn good!

What You Will Need:

  • 1.5 cups peeled and cubed butternut squash
  • 1/4 cup Unsweetened nut milk
  • 2 tbsp extra virgin olive oil (1T was used in sautéing the squash! 1T was added after)
  • 2 Garlic Cloves
  • 1 or 1 1/2 tsp sea salt
  • 4 tbsp nutritional yeast
  • Juice from half a lemon!
  • Gluten-free pasta!

What You Will Do:

Steam/Boil your butternut squash cubes for 10 minutes on the stove
Drain and add your butternut squash to a blender or Vitamix.
Add nut milk, olive oil, garlic, salt, lemon juice, and nutritional yeast.
Blend on high until all ingredients are totally incorporated.
Taste with a spoon! And add any of the above ingredients until your desired taste is achieved. I added one more squeeze of lemon and a dash more salt.
Pour over your favorite gluten-free pasta, nachos, veggies, etc., and serve!

Cacao Banana Bread


So, who has made my famous banana bread?? And did you love it? It’s my go-to baked dish when I’m asked to bring breakfast or dessert to a party! Not only is it super filling, but it also uses few ingredients, and on the whole it’s pretty healthy! Well, I decided to take the recipe one step further and add a little cocoa to the mix. The result? Chocolate-y goodness.


What You Will Need:
2 large very ripe bananas
1/2 cup dairy-free butter, melted
1/3 cup coconut sugar
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1/4 teaspoon table salt
1 1/2 Cup Almond Flour
1/3 cup cacoa powder
OPTIONAL: Walnuts, Blueberries, Coconut Butter

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What You Will Do:
Preheat oven at 350 degrees.
In a large mixing bowl, mash bananas.
Add melted butter, coconut sugar, egg, and vanilla, and mix!
Separately, combine Almond Flour, cacoa powder, baking soda, and salt.
Pour your dry ingredients into the wet ingredients and mix until all ingredients are combined.
Optional: add walnuts or dairy-free chocolate chips!
Pour batter into a 9×5″ bread pan that is coated in olive oil or olive oil spray.
Cook for ~40 minutes! When finished, let sit for 10-15 minutes before serving. chocbanana2

Blueberry Cauliflower Smoothie

What makes a good smoothie? Well this answer will be different for everyone! For me, a good smoothie is a smoothie that is creamy AF. It makes me feel fuller, and when you’re having a liquid as a meal, it can be tough to feel full after! My new Blueberry Cauliflower Smoothie, which is a take of my Vanilla Avocado Smoothie, is my creamiest smoothie yet thanks to a special ingredient: cauliflower!

What You Will Need:
1.5 Cup Unsweetened Nut Milk
1/2 Avocado
1 Scoop Vanilla or Chocolate Protein Powder (the top two photos here use chocolate protein, the last photo uses vanilla)
1/4 Cup Blueberries
1T Chia or Flax Seeds
1/2-1Cup Frozen Cauliflower (the more cauliflower florets the creamier)

What You Will Do:
Add all ingredients to a blender starting with the nut milk and ending with the frozen cauliflower.
Blend in a Vitamin or NutriBullet on high for 40-50 seconds.
Finish with toppings of your choice and serve!

Adding frozen cauliflower FLORETS, not cauliflower RICE, to this smoothie is the key to making it creamy AF. Next up I will be trying frozen zucchini… stay tuned!

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.

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