Turmeric Cauliflower Rice

Let’s talk about Turmeric. You’ve seen it in your lattes, you’ve seen it in your food, and you’ve heard everyone rave about its beneficial properties. Turmeric fights inflammation, it is a powerful antioxidant, is brain boosting, and protects your heart! For a few months now, I’ve been adding turmeric to anything and everything, but with its strong taste, I’ve had to learn how to add it to my food without making my meals too bitter. One of my favorite foods to add turmeric to is cauliflower! I was inspired by a meal I had in NYC at ABCV, and ever since then I’ve been dying to recreate the masterpiece.

Well, it’s taken a little time and experimentation, but I’ve developed a recipe that is just. right. Introducing my Turmeric Cauliflower Rice- it takes just minutes to prepare and only a few ingredients! I hope you enjoy!

What You Will Need:
2C Cauliflower Rice
1tsp Tumeric
Dash of Nutmeg
Dash of Salt + Pepper
3/4T Garlic Powder
1T Avocado Oil
Handful of Sliced Almonds and Goji Berries

What You Will Do:
Heat up 1T of Avocado Oil on a skillet.
Add your cauliflower rice to the skillet, and sauté it in the avocado oil.
Add your turmeric, salt, pepper, nutmeg, and garlic powder.
Stir cauliflower rice into the spices until fully incorporated… and YELLOW.
*If you want to add almonds and goji berries, do so here!
Cook cauliflower rice for 5-7 minutes, or until cooked to your liking.
Serve! If vegan, add avocado. If not vegan, add wild salmon or eggs!

Vegan Smoothies Made with Califia Farms

I asked a few friends this weekend, “When you think of my brand, what do you think of?” The answer was unanimous. SMOOTHIES! I start every morning with a smoothie, and often have them for dinner or lunch, too! And no it doesn’t get boring! With so many inclusions available and varieties of proteins, fats, greens etc, no two smoothies are the same. Well, one thing is the same. Each smoothie incorporates one of Califia Farm’s nut milks!

The plant-based brand is not only vegan but GMO-free, and all ingredients are sustainably sourced. I’m kind of obsessed with the Toasted Coconut AlmondMilk, and other favorites include the Chocolate Coconut AlmondMilk and Vanilla AlmondMilk. Califia also has the BEST creamers for your coffee’s and latte’s, and their on-the-go AlmondMilk Matcha’s are my life.

BLUEBERRY VANILLA:
1.5 Cups Califia Farms Toasted Coconut AlmondMilk
3/4 Cup Blueberries
1 Scoop Vanilla Vegan Protein Powder
½ Banana
1T Coconut Butter
1T Chia Seeds
1C Frozen Cauliflower
TOPPINGS: Blueberries, Straberries, Raspberries, Blackberries

CHOCOLATE PEANUT BUTTER:
1.5 Cups Califia Farms Chocolate Coconut AlmondMilk
1 Scoop Chocolate Protein Powder
1/2 Banana
1T Peanut Butter
1T Chia Seeds
1/2 Frozen Zucchini
TOPPINGS: Cacao Nibs, Coconut Shavings, granola

MATCHACADO BANANA:
2 Cups Califia Farms Toasted Coconut AlmondMilk
2 tsp Matcha
1 Scoop Vegan Vanilla Protein Powder
1/2 Avocado
½ Frozen Banana
1T Chia Seeds
1C Spinach
Toppings: Avocado, Coconut Butter, Banana

Vegan Sweet Potato Cookies

At NOBREAD we are constantly looking to develop recipes that satisfy both our gluten-free AND vegan followers. We’ve made smoothies and pancakes out of sweet potatoes, and the recipes have been some of our favorites, so this week we decided to turn our favorite root into cookies! These addicting little cookies satisfy all of our needs. They are also super kid friendly! Because sweet potatoes are sweet to begin with, we didn’t even have to add that much (NATURAL) sugar! Enjoy our latest obsession!
What You Will Need:
 2 cups of boiled sweet potatoes
1/3 cup maple syrup
1 cup almond flour
1T coconut oil
A dash of cinnamon
A dash of nutmeg
1 tsp of Vanilla extract
Handful of chocolate chips
What You Will Do:
Preheat oven to 350 degrees.
Peel sweet potatoes.
In a large pot, bring 3 cups of water to boil, add sweet potatoes, and cook for five minutes.
Mash sweet potatoes until smooth.
In a food processor combine everything but the chocolate chips.
Pulse until smooth, periodically using a spatula to mix.
Roll a tablespoon-size ball of dough in your hands, and place onto a lined baking sheet. Press the ball down a bit so it flattens. *Mix will stick to your hands a bit.
Sprinkle chocolate chips to the top of each cookie.
*DON’T put the chocolate chips IN the cookies… the warmth of the batter will cause them to melt instantly! 
Bake for 20 minutes, then broil on high for one-two minutes.
Let cool for 15 minutes, then enjoy!
The cookies are SO delicious and the best way, in our opinion, to incorporate vitamins into your dessert! Packed with Vitamins A, C, B, and fiber, there is no over-doing on these healthy cookies!

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!

Enjoy!

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

chocbanana

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.

chocbanana8

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

chocbanana7 chocbanana6 chocbanana5 chocbanana4

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 steamed then 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