Stoli Gluten Free Freeze Pops!

Summer is AROUND THE CORNER! And the only thing I love more than summertime and the beach is a cool, tasty cocktail in my hand as I enjoy the season. Fruity cocktails have always been my favorite, but often these cocktail contain ingredients that are high in sugar or high in our enemy, gluten. To remedy this, I’m making your next BBQ… or afternoon refreshment… healthy, gluten-free, and absolutely delicious! Introducing my Strawberry Lime Vodka Pops made with Stoli Gluten Free! 

What You Will Need:

Strawberry Syrup (see below)
1 Cup Fresh Lime Juice
1 Cup Stoli Gluten Free
4 Cups Water

For the syrup:
1 Cup Strawberries
1 Cup Sugar (I used Organic Cane Sugar)
1 Cup Water

What You Will Do:

  • First make the simple syrup. In a saucepan, boil 1 Cup of water.
  • Once boiling, add in 1 Cup sugar and stir until sugar is dissolved.
  • Once dissolved, let your syrup cool.
  • Add 1 Cup strawberries and bring back to a boil.
  • Let the strawberries boil for about 10 minutes… you will notice the syrup will turn red and thicken!
  • After 10 minutes let your strawberry syrup cool.

  • In a pitcher, combine strawberry syrup, 1 Cup fresh lime juice, 1 Cup Stoli Gluten Free, and 4 Cups of water.
  • Stir together.
  • Once mixed, pour into your ice pop holders! I made 6 ice pops with this quantity, and kept the remaining juice in the refrigerator so I could make more pops later… and have a glass after dinner 😉

The ice pops will take about 3 hours to freeze in a freezer. If you have difficulty removing the ice pops from the holder when you are ready to eat them, run the ice pop under cool sink water for a few seconds to loosen!

Homemade, refreshing, and guaranteed gluten-free! Summertime cocktails don’t get much better than this!


Marble Banana Bread

What do you do when you come home from a week away and you have SUPER ripe bananas sitting on your counter? Make banana bread! I’ve made just about every banana bread there is to make, but on my quest to make a different NOBREAD Bread each week, I’ve discovered a new recipe!

Marble breads are beautiful, and flavorful, so I figured why not kick my banana bread game up a notch, and use unsweetened cocoa powder to make a beautiful marble banana bread? You will see in my ingredient shot below a bowl of chia… I was going to use chia “eggs” and make the bread vegan, but then I realized this may mess with my color scheme, and I switched it out for traditional organic eggs!

What You Will Need:

  • 3 ripe bananas
  • 3 eggs
  • ½ cup almond butter
  • 4 tablespoons coconut oil, melted
  • 1/2 Cups almond flour
  • 2T coconut flour
  • ½ teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • pinch of Pink Himalayan salt
  • 3T unsweetened Cocoa powder

What You Will Do:

  • In a large bowl, combine your wet ingredients (3 ripe bananas, eggs, almond butter, coconut oil, vanilla)
  • In a small bowl, combine your dry ingredients EXCEPT the cocoa powder (almond flour, coconut flour, cinnamon, baking soda, baking powder, salt)

  • Pour your dry ingredients into your wet ingredients and mix.

  • Once combined, your mixture will measure to about 3 Cups. Pour 1.5 Cups in one bowl, and 1.5 Cups in the other.

  • Add 3T Cocoa Powder to ONE of the bowls, and combine.
  • Line your bread pan with parchment paper. Pour scoops of each bowl into the bread pan so that the colors rotate.

  • With a knife, swirl your mixture!

  • Bake at 350 for 35 minutes, or until a toothpick comes out clean!

  • Slice and serve! Each bite in unique, with flavors of almond, coconut, banana, and chocolate! I mean… what more could you want!

To be honest, I’ve seen prettier marble swirls… but I’d like to think this was a great first try!! I’ll work on my knife skills for my next marble cake. If anyone has any tips, let me know!

Cookie Dough Hummus with Enjoy Life Baking Chocolate


Growing up, the only thing I loved more than making chocolate chip cookies was eating the chocolate chip cookie dough. Often, half the batter would be gone by the time I got around to baking the cookies! I also don’t know why I am speaking in the past, this is still the case! I will admit, however, that I feel guilty every time I eat the dough because not only is it SO unhealthy, but the dough always contains raw egg. Introducing my Cookie Dough Hummus; a protein packed dough that is gluten-free, dairy-free, and actually good for you!

It is officially May, which is also National Celiac Awareness Month, and my favorites over at Enjoy Life Foods and I have decided to create this PERFECT, gluten-friendly treat for all of our GF friends. The cookie dough is perfect as your next cocktail party appetizer, after-dinner dessert, midday snack, and for the parents out there, this is the kind of cookie dough you WANT your kids to be having!


What You Will Need:

  • 1 can of chickpeas (drained)
  •  1/3 cup of  sunbutter (or any other nut-free butter!)
  •  2T Coconut Sugar
  • 2T Maple Syrup
  • 1T Olive Oil
  •  1 tsp vanilla
  •  A pinch of Himalayan salt
  •  Enjoy Life Baking Chocolate

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What You Will Do:

  • Place Chickpeas, Sunbutter, Coconut Sugar, Maple Syrup, Olive Oil, vanilla, and salt in a food processor.
  • Blend until smooth!
  • Scoop mixture into a bowl, and sprinkle with Enjoy Life Chocolate Chips.


The chocolate chips totally make the Cookie Dough Hummus complete, and add just the right amount of sweetness!


6-Ingredient Coconut Bread


It’s Thursday afternoon and I’m about to go away for the weekend… but I haven’t done my NOBREAD BREAD of the week! I’m also out of a lot of ingredients, as I tend to cut back on the grocery shopping when I’m about to leave. Well, good thing I have a ton of recipes up my sleeve that can be done quickly and require minimal ingredients. Introducing out gluten-free coconut bread, with peanut butter coconut frosting!


What You Will Need:
6 Large Eggs
1/2 Cup Melted Coconut Oil
1 T Honey
1tsp Baking Powder
3/4 Cup Coconut Flour
Pinch of Salt

Toppings: Coconut Shavings, Peanut Butter, Coconut Milk (unsweetened)!!


What You Will Do:
In a large bowl, crack and whisk 6 Eggs. Add melted Coconut Oil and Honey.
Once combined, add Baking Powder, Coconut Flour, and Salt.

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Stir together until smooth!
Pour mixture in a bread pan, and cook at 350 degrees F.
At the 15 minute mark, remove the bread and top with coconut shavings (optional). Place bread back in the oven, and cook for 15 more minutes.


Peanut Butter Coconut Frosting:
I used 1/4 cup peanut butter and 1/4 cup coconut milk. I added both to a microwavable bowl, heated for one minute, stirred, and added to the bread. The consistency will be more like frosting versus a typical peanut butter drizzle.


40 minutes later this bread is ready to go! The peanut butter definitely makes it, but maybe that’s because I’m obsessed with anything peanut butter and coconut flavored. One ingredient I think the bread could use is coconut sugar… but I’m kind of loving the my low-carb and low-sugar ways right now, so this bread definitely goes in the healthy category!

Paleo Chocolate Avocado Bread


My three favorite foods (and ingredients to cook with) are avocado, CHOCOLATE, and coconut. Can’t you tell from my Instagram?! Recently, I’ve been trying to cut back on the chocolate, especially after my Pinnertest told me I have  an intolerance to cocoa. Well thank God for for cAcao;  chocolate’s bigger, cooler sister! According to Foodfacts, “raw cacao powder has more than 300 phytochemicals and nearly four times the antioxidant power of regular dark chocolate, and contains protein, calcium, carotene, thiamin, riboflavin, magnesium, and sulfur.”

I’ve wanted to make a Chocolate Avocado bread for SO long now. I’ve seen chocolate avocado mousse, pudding, and muffins, and I’ve always been intrigued, so I figured it would be the perfect recipe for my next NOBREAD bread! I’ve tried Chocolate Zucchini bread in the past, too, and I’ve always loved the way it tasted. But let’s be real, Avocado  > Zucchini. Well in digging around for recipes and testing combinations, I decided to one up my dream bread and make it paleo! Introducing my Paleo Chocolate Avocado Bread, using Almond Flour to give it that nice bread consistency, and honey for a nice, natural sweet flavor.


What You Will Need:
1.5 Cups Mashed Avocado (~2 small avocados)
3 T Melted Coconut Oil
1 tsp Vanilla Extract
3 T Honey
2 Eggs
2 Cups Almond Flour
1 tsp Baking Soda
1/4 Cup Cacao Powder
Dash of Salt

What You Will Do:

Mash two small avocados and set aside.
Separately, combine all wet ingredients (eggs, melted coconut oil, honey, and vanilla).
In a large bowl, combine all dry ingredients (Almond Flour, Cacao Powder, Salt,  Baking Soda).

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Pour wet ingredients into the large bowl of dry ingredients.
Once combined, add your avocado puree! Use a blender to make your avocado puree nice and smooth if you have trouble getting a smooth consistency by mashing with your hand.

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Stir together until totally smooth!
Pour into a bread pan, and cook at 350 degrees F for 35 mins, or until a toothpick comes out nice and clean.



The bread is delicious on it’s own… but honestly… an added cacao sauce is a must!!!



  • 4 T melted Coconut Oil
  • 2 T Maple Syrup
  • 3 T Cacao Powder (or regular cacao powder if you don’t have)
  • 1 tsp vanilla

Combine all ingredients in a small bowl, and pour over your bread! If you let your sauce sit over time, it will thicken.


For the chocolate lover, this bread is your DREAM. You actually can’t really taste the avocado, just a whole lot of cacao and coconut. But the avocado gives an amazing, smooth consistency. My one advice is that you really mash the avocado up or puree it so that it is totally smooth. If there are chunks in your batter they don’t dissolve and they will cook in a chunk!

Chocolate Molds with Enjoy Life Chocolate Chips!


Have you ever wondered how to make a chocolate mold? I don’t know about you, but every Easter growing up my mom bought an Easter Bunny mold, and before devouring the bunny I always wondered how it was made! Yes, I know, I was a curious little one. Well recently, while playing around with my Enjoy Life Baking chocolates, I realized just HOW easy molds are to make!

With Easter coming up, I figured a bunny mold, like the one I loved so much as a kid, would be the perfect mold to make. In searching online for the perfect bunny, I realized there is basically a mold out there for everything. Every holiday, season, occasion… you name it, there’s a mold for it! So if you don’t celebrate Easter, or just don’t like bunnies, you can make flowers, hearts, footballs and more!


What You Will Need:
3 Bags of Enjoy Life Mega Chunks Chocolate Chips
A mold of your choosing!
Optional: 1-3T Coconut Oil


What You Will Do:
Melt one bag of Chocolate Chips in a microwavable bowl. Cook for 90 seconds, stir, and then 30 seconds more until it is melted.
Pour your melted chocolate into the mold!
Repeat this with the remaining bags of chocolate chips until the mold is full!
For this bunny, it took me 3 bags of chocolate chips!
**Note: I have coconut oil listed as an optional ingredient. I love adding good fats, so if you want more fats with a little coconut kick, add 1T of Coconut Oil per bag of chocolate chips.
If you let your bunny sit out at room temperature, it will be nice and solid in no time at all! Place in the refrigerator for a nice, chilled bunny.
Simply remove the chocolate from the mold, and just like that, you’re done!


The Farmer’s Mule with Stoli Gluten Free


I go to the Farmer’s Market every Sunday morning… even when I have no intentions of buying anything! Thankfully in LA there are Farmer’s Markets in each neighborhood, and markets are often held a couple of times during the week! When it comes to produce, it’s important to purchase the best and most local fruits and veggies, and not just for your snacking purposes. Farmer’s Market berries and produce are the secret weapon in delicious, fruity cocktails.

We all know how much I love Moscow Mule’s made with Stoli Gluten Free Vodka and Ginger Beer, and I’ve become the ultimate Mixologist with my mules! If it’s in season, it’s in my mule! Currently I am loving all of the fresh berries at the market; they are perfect for my “Farmer’s Market Mule!”


stoliFarmer’s Market Moscow Mule with Stoli Gluten Free:

  • Stoli Gluten Free Vodka: 2 Parts
  • Lime Juice: 1/2 Part
  • Stoli Gluten Free Ginger Beer: 3 Parts
  • Small handful fresh berries (blueberries, raspberries, blackberries)

In a shaker muddle your Farmer’s Market berries. Add ice, squeeze of lime, and Stoli Gluten Free vodka and shake well. Strain into a Stoli mug with ice, and top with ginger beer. Garnish with more berries!

Not only is this Moscow Mule super fresh, but it’s packed with antioxidants. I mean, beach season is around the corner, so this fresh cocktail is the perfect, healthy drink!



BFree Soft White Sandwich Loaf


I’ve tried just about every gluten-free bread on the market. Partially because my name is NOBREAD, and every bread producer and manufacturer wants me to believe that their bread is the best on the market and partially because I genuinely miss my bread-eating days. Well I’ve eaten a lot of gluten-free bread, and most of it ain’t good. I felt this way until I met BFree Foods, an Ireland based gluten-free bread company that is rapidly making its mark here in America.

I was introduced to BFree foods last July and one delivery was all it took for BFree to become my favorite brand of gluten-free bread products on the market. I’ll let you check out our review for why, but gluten-free slider buns, hot-dog buns, wraps and MORE are just part of the reason! Today I decided to play with the classic BFree Soft White Bread. Not only is this bread gluten, dairy, and egg-free, but it is high in fiber and double the size of competing GF breads. And did I mention each slice is only 70 calories?! That’s almost half of the calories of GF breads that are half its size!


Instead of making a killer sandwich with the bread, today I decided to showcase the best use for bread… TOAST. Below are my 6 favorite breakfast toast combinations.

  • Peanut Butter Chocolate Chip
  • Almond Butter Banana
  • Chocolate Hazelnut Butter with Gluten-Free Granola
  • Avocado Toast with Red Chile Flakes
  • Sunny Side Up Egg
  • Hummus Blueberry


Where can you buy BFree? BFree is rapidly expanding, and you should check their store locater, here, to see what stores near you carry. Oh and great news!! The breads are now available online! (CLICK HERE)

P.S. BFree just came out with SWEET POTATO WRAPS. I’m a sweet potato addict, so I have a feeling these wraps will be a frequent purchase in the NOBREAD household.

Cauliflower Crusted Pizza


Prep time: 20 minutes

3 cups riced cauliflower
2 eggs
½ cup shredded mozzarella
2 tbsp grated parmesan cheese
1/4 tsp garlic powder, optional
Salt and pepper to taste


Microwave the cauliflower for 4-5 minutes or until it’s soft. After it has cooled down, pour the cauliflower into a clean dish towel and squeeze out as much water from the cauliflower as possible. This is important to do so the crust won’t be soggy.

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Transfer to a bowl and add the eggs, mozzarella, parmesan cheese, garlic powder, salt, pepper and mix together.
Line a cookie sheet with parchment paper and spread the mixture out to approximately 1/4-1/3 inch thick.

Bake in a preheated 425-degree oven until golden brown (approximately 15 minutes).
Leave the crust on the cookie sheet and add your toppings.


Chicken Pesto Pizza:
3-4 tbsp basil pesto (recipe below)
1 diced cooked chicken breast
3/4 cup shredded mozzarella


Pizza prep:

Spoon and spread the pesto on to the cauliflower crust. Top with the diced chicken and then top with the mozzarella. Return to the 425-degree oven and bake for 5 minutes to melt the cheese.

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Pepperoni Pizza:
4 tbsp tomato/pizza sauce
¾ cup shredded mozzarella cheese
1 oz pepperoni

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Pizza prep:
Spoon and spread the pizza sauce on the cauliflower crust. Top with mozzarella cheese and then the pepperoni. Return to the 425-degree oven and bake for 5 minutes to melt the cheese.

I recommend making the pesto sauce before making the cauliflower crust.

Basil Pesto: (yields 1 cup)
2 cups fresh packed basil leaves
2/3-cup olive oil
2 tbsp pignoli nuts
1 tsp minced garlic
¼ cup Parmesan cheese
salt and pepper to taste


Combine all the ingredients except the Parmesan in a food processor and mix until well blended. Then add the Parmesan and pulse to combine. I usually make a double recipe of pesto and divide it into 4oz airtight containers and freeze it for up to 3 months. Refrigerated the pesto will last for up to 2 days.


Recipe inspired by Damn Delicious

5-Ingredient Banana Breadsticks


What do you do when you have one banana sitting on your counter that’s going bad, and you’re running low on ingredients in your cabinet? Finish them up with this SIMPLE, 5-INGREDIENT banana bread recipe! It takes about 5 minutes to prep, 15 minutes to cook, and your belly will be content and FILLED 20 minutes later. This recipe is awesome because it uses only 5 ingredients, AND there are no added sugars! Unless you’re like me and add some dairy-free chocolate chips! Here’s how it’s done.


What You Will Need:

  • 1 large ripe banana
  • 1 cups gluten-free rolled oats
  • 1 large egg
  • 2 T maple syrup
  • 1/2 teaspoon baking soda
  • Optional: dairy-free chocolate chips


What You Will Do:

  • In a large bowl, crack and whisk your egg.
  • Add banana, mash it, and combine with egg.
  • Add maple syrup, oats, and baking soda.
  • Stir all together.
  • Pour mixture into a blender, and blend until totally combined.
  • Pour into a bread tin and cook at 350 for 15 minutes.
  • If you choose to add DF chocolate chips, add 1T to the batter that is poured into the blender, and 1T on top after the batter is poured into the bread tin.
  • Let cool for 10 minutes, slice and serve!


Banana Nut Bread with Maple Cinnamon Glaze

As many of you know, I am officially launching the NOBREAD Bread series where each week I will be making a new NOBREAD Bread! I’ve listened to your requests, and I’m so excited to create some delicious gluten-free breads based off of your suggestions!! First up is my classic Banana Bread with a little twist! I grew up on Banana NUT bread, but given my sweet tooth I often make my banana breads with chocolate chips instead of nuts. Well it’s time to give the nut some time to shine. With an extra kick of cinnamon, chopped nuts, and coconut oil/sugar used in place of brown sugar and dairy-free butter, this variation of Banana Nut Bread is a total win! Enjoy!


What You Will Need:
2 Cups All-Purpose GLUTEN FREE Flour
¾ Cup Coconut Sugar
3 RIPE Bananas
2 Eggs
¼ tsp Salt
1 tsp Baking Soda
4T Coconut Oil
1 Cup chopped nuts (I did 3/4 Walnuts, 1/4 Pecan)


Maple Cinnamon Glaze

2 T Coconut Oil
1/4 cup maple syrup
1/2 cup powdered sugar
1/4 tsp vanilla extract
1/8 tsp ground cinnamon

What You Will Do:
**This recipe is a variation of our classic gluten-free banana bread, found here!
Preheat oven to 350 degrees.
In a large bowl, combine gluten-free flour, baking soda, and salt.
In a separate bowl, melt coconut oil and combine with coconut sugar.

Add oil/sugar to the large bowl of dry ingredients and mix.
Mash 3 bananas and whisk two eggs. Combine the two.
Add this combination to the large bowl and mix until smooth.



Now’s the time to add your nuts!
Pour batter into a 9.5 in x 5.5 in. bread pan.

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Place in the oven for ~40 minutes, or until the top of your bread is nice and brown. If you stick a toothpick or knife into the bread, it should come out nice and clean! Otherwise, let it cook a bit longer!

Let bread cool for ~10 minutes.

Maple Cinnamon Glaze:

In a heated skillet, add your maple syrup, coconut oil, vanilla, and cinnamon. Whisk together.
Once combined, remove from the heat, and whisk in the powdered sugar. Immediately pour onto the loaf, and let it harden.

Slice and serve!


Matcha Pancakes


There’s no doubt that matcha is the ultimate superfood. It’s high in antioxidants, boosts energy, detoxes the body, and fortifies the immune system… and that’s just a few of its benefits! In recent years, matcha has replaced coffee for many, and has been added to anything from cookies to protein shakes. Well this morning, I decided to add the powerful antioxidant to my pancakes!!

What You Will Need:

  • 1½ cups Gluten-Free All-Purpose Flour
  • 3½ teaspoons Baking Powder
  • ½ teaspoon salt
  • 1 T Cane Sugar
  • 1¼ cups Coconut Milk
  • 1 egg
  • 1 T Matcha Powder (I used T2Tea)
  • Optional: Maple Syrup, Dairy-Free Chocolate Chips


What You Will Do:

  • In a large bowl, combine GF All-Purpose Flour, Baking Powder, Salt, Cane Sugar.
  • Separately, combine egg and milk.
  • Pour wet ingredients into the dry and combine.
  • Add your matcha!
  • Pour mix onto skillet– I make my pancakes with a 3-4″ diameter. When the pancake starts to bubble, flip it!
  • Cook for 30 seconds on the opposite side, and remove.
  • This serving should make about 8-10 pancakes!
  • Stack up, and dust with extra matcha, dairy-free chocolate chips, and maple syrup!