KIND

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Despite my best intentions to eat a complete meal, my on-the-go lifestyle often has me unable to do so! This is why I’m incredibly thankful for KIND Bars. For one, KIND Bars seem to be more widely available than any other healthy snack bar. While there are countless varieties of healthy (and more expensive) snack bars at health food stores, only KIND can be found at virtually any grocery/convenience store, Starbucks, and even in vending machines! But never mind the convenience—KIND Bars boast many more nutritional benefits than your typical vending machine snack. Not only are they made with recognizable ingredients, but also most bars have only 5 or less grams of sugar and at least 5 grams of fiber. With flavors like Dark Chocolate Cinnamon Pecan, they taste as delicious as a candy bar, just without all the sugar and processed ingredients.

My favorite attribute of KIND products is their variety. Not only do they offer 30 different varieties in their classic KIND bar line (which includes their Fruit & Nut, Plus, and Nuts & Spices subsets) they have several other lines, such as Healthy Grains, Breakfast, and STRONG & KIND bars, as well as high(er)-protein granola, which is great alone as well as on top of yogurt. Thankfully, all of their products are gluten-free so you don’t need to do any label reading in the store!

KIND, as a company, is just as wholesome as their bars. In fact their mission is not just to make healthy snacks, but also to live up to their name by spreading kindness around the world through acts both big and small as part of its KIND Movement. By supporting KIND, you are also supporting all of their charitable acts.

While KIND bars have been around since 2004, the company is constantly adding more flavors and lines, like their new Breakfast bars, so that customers can always find something they like and are never bored. I already had a few favorite flavors of KIND Bars (aka all the dark chocolate ones 😉 ), but the new Breakfast bars definitely give them a run for their money! Bars packed with KIND granola, but in a convenient package that can be eaten on-the-go without a spoon– sign me up!

To learn more about KIND and their offerings, check out their website, here!

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La Pasta

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La Pasta is a line of all-natural, freshly made pasta. Based out of Washington DC, La Pasta has been producing delicious pastas and gourmet sauces for over 30 years! La pasta prides itself on its quality; not only are no sugar enhancers used, but ingredients are healthy and simple. Best of all, La Pasta is allergy conscious and has a line of gluten-free pasta!

Often, restaurants will carry gluten-free pasta, and exclaim that all pastas can be made with the gluten-free alternative EXCEPT for the stuffed pastas a.k.a. ravioli and gnocchi. Well, I’m happy to announce that La Pasta has not one, but TWO, gluten-free raviolis! Gluten-free Mushroom Ravioli and Gluten-Free Spinach and Ricotta Ravioli. For the purist, these pasta dishes are a meal on their own. I, however, like to pair them with a sauce and a little protein for an even more complete meal.

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For those of you who like a classic pasta, La Pasta also makes Gluten-Free Fettuccine, Bucatini, and Linguine! All gluten-free pastas are certified GF and USDA Organic… what could be better?! The pastas are portioned well, and I recommend one package for two people. Lastly, I can’t forget to mention La Pasta’s signature sauces. All sauces are gluten-free, and like the pasta, ingredients used in the sauces are fresh and simple.

As much as I wish the La Pasta was sold everywhere, the brand is sold selectively in retail outlets, and here is a list of places they can be found!

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Sunny Side UP

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The sunny side up egg. So simple, yet sometimes so difficult to make. Well everyone, here’s what you do. Heat your pan on medium heat and drizzle the skillet with cooking oil, or spray with non-stick spray. Crack an egg on the side of the pan and delicately drop the egg on top of the pan. Let it set! If making multiple eggs, drop ’em all! Let the eggs cook without scrambling or shaking the pan until the eggs firm up and stop running. At this point, if you move the skillet, the egg(s) should slide right off the pan and onto your plate!

For a more filling and INCREDIBLY healthy meal, add a half avocado and some berries!

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Egg brand used: Organic Valley

GF Coconut Waffles

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Growing up, Friday night was Pizza Night and I lived for weekends full of waffles and pancakes. Well, when I went gluten-free I had to say bye to those childhood favorites. At the time, GF pizza just wasn’t the same and GF pancakes and waffles didn’t exist! Now, there are some pretty good store-bought brands (pictured above), and many companies have mastered the art of the perfect gluten-free pancake, waffle, and pizza mixes.

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I’ve been on the hunt for the best gluten-free waffle mix. First up: Cup4Cup

What You Will Need:

1 Pouch Cup4Cup Gluten-Free Pancake and Waffle Mix
6 Tbsp Dairy-Free butter
1 Large Egg
3/4 Cup SILK Coconut Milk
1/2 Tsp Vanilla Extract (optional)

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What You Will Do:

Pour Cup4Cup batter into a mixing bowl, and add egg, vanilla, and coconut milk. In a separate bowl, melt butter completely. Add butter to the mixing bowl and mix all ingredients. The batter will be thick, so if you don’t want your waffles to be super thick, simply add more coconut milk!

Pour batter into waffle maker. Let it cook for timed period, flip, and let cook again. Wah-lah!

** NOTE ** although I used dairy-free milk and butter, the waffles were NOT dairy-free, as milk products are included in the Cup4Cup flour.

Be creative and top your waffles with toppings of your choosing! I went with organic maple syrup, banana, strawberries, and Justin’s Maple Almond Butter. Delicious!

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Coconut Pancakes

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I love coconut. Coconut flakes, coconut milk, coconut ICE CREAM- you name it, I love it. So when I found a recipe for gluten-free pancakes made with coconut flour, I had to whip them up!

What You Will Need:
1/4 Cup Organic Coconut Flour
4 Eggs
3 Tbsp Vegetable Oil
1/4 Cup Coconut Milk or Almond Milk (we do this to keep our pancakes dairy-free, but regular milk works too!)
1 Tbsp Sugar
1/4 tsp Salt
1/4 tsp Baking Powder
Toppings of your choosing!

What You Will Do:

In one bowl, first beat eggs and then add Vegetable Oil and Coconut Milk. Mix together.

In a separate bowl, combine Coconut Flour, Sugar, Salt, Baking Powder, and mix.

Pour dry ingredients into the bowl of wet ingredients, and mix until totally smooth and the two mixes are combined.

Heat pan on low-medium heat, and spray with olive oil or an alternative non-stick.

Pour batter onto pan. **NOTE** I found that the pancakes cooked super fast, and were more difficult to flip than pancakes I’ve made in the past using other flour, so make sure your pancakes are SMALL! 2-3 inch diameter, MAX.

Let cook for about 1 minute or until you see the top of the pancake batter start to firm. Flip and do the same on the other side.

Like macarons, the pancakes may have a mushier consistency. At first I was concerned this was a sign that the pancake was undercooked. But then I remembered all of the millions of macarons I’ve eaten, and noticed that the pancake consistency resembled that of a macaron.

Lastly, top with add-ons of your choosing! I opted for banana, dairy-free chocolate chips, and almond butter!!

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Gluten-Free TOAST

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Avocado toast was without a doubt the biggest food trend of 2015. And as the breakfast menu item skyrocketed in popularity, and became dare I say, an epidemic, so did gluten-free avocado toast. I mean, us gluten-free folk deserve to indulge, too, right?!

Well, why stop with avocado toast. Although we are ‘NOBREAD,’ we love great gluten-free bread, and love topping our GF goodness with different spreads and toppings!

What You Will Need:
One loaf of gluten-free bread (in this instance, we used Udi’s, but any GF bread works!)
Spreads of your choosing! (We used Justins Chocolate Hazelnut Butter and Vanilla Almond Butter, as well as Pillsbury Vanilla icing)
Fruit of your choosing, too!

What You Will Do:
Toast your gluten-free bread until lightly brown.
Spread icing/nut butters on toast, and top with fruit

That’s it. You’re done! Just like that, you have a BEAUTIFUL, filling breakfast or snack!

 

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Chocolate Chip Cinnamon Pancakes

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It’s 9AM on Christmas Eve, and I’m in the mood to cook. The best part? My family is home, so finally I have people to cook for! Growing up, my siblings and I started every morning with pancakes, so today is the perfect morning to test out my new gluten-free pancake mix and recipe!

What You Will Need:
1 Package of Pamela’s Gluten-Free Pancake & Baking Mix
1/2 Cup Water
1 Egg
2 Tsp Vegetable Oil
1 Tsp Powdered Sugar
1 Tsp Ground Cinnamon
2 Tbsp Chocolate Chips (I use Enjoy Life)
Maple Syrup

What You Will Do:
Pour Pamela’s package into a large mixing bowl. Add in Water, Egg, and Vegetable Oil, and mix until combined. Add in Chocolate Chips.

Heat pan on Medium, and spray with olive oil. Pour batter onto pan — batter makes 4 pancakes!

Let cook until batter firms (~60-90 seconds) and flip once. Cook second side ~30-60 seconds.

Top pancakes with cinnamon, powdered sugar, and excess chocolate chips, and finish with an amount of maple syrup of your choosing.

Serve immediately!

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And just like that, you have a hearty, tasty, and filling NOBREAD-approved breakfast!

Check out more of Pamela’s gluten-free products here!

Cheerios Chocolate Bark

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Cheerios going gluten-free has not only upped my breakfast game, but it is totally spicing up my recipe game too! From Cheerios marshmallow treats and chocolates to Cheerios pancakes and cookies, the possibilities are endless! One of my favorite recipes is my Chocolate Bark. It’s easy, tasty, and gives you the opportunity to be creative. Why? Well the toppings are for your choosing, and if you’re like me and enjoy chocolate with a little crunch, a Cheerios/Chocolate Bark combo is calling your name. For the chocolate lovers out there, this is for you. Warning: you will be addicted.

This recipe is fun for parents and kids, and great for when you need a simple dessert for a group get-together!

What you need:
1 Cup of Cheerios– I like to use Frosted Cheerios!
1 bag of Chocolate Chips
Assortment of dried fruit — Mix and quantity is up to you!
Parchment Paper

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What You Will Do:
Place the chocolate morsels in a microwavable bowl and heat for 90 seconds. Stir, and then heat again for 30 seconds. Chocolate should be fully melted!

With a large spoon, scoop melted chocolate and pour into a circle on parchment paper.

Mix your assorted dried fruits and Cheerios and sprinkle over melted chocolate.

Place parchment paper in refrigerator and let it cool/solidify for 30 minutes.

That’s it! You’re done! The chocolate will separate from the parchment paper with no problem. I recommend keeping the chocolates refrigerated until use, or let them sit in a dark, cool area.

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For more on Cheerios and their new GF offerings, check out our post on Cheerios here, or visit their website for more information!

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Cinnamon Roll Oatmeal

Staying healthy over the holidays can be tricky—you want to devour sugary sweets and indulge in creamy confections without having to diet every day of the new year. This cinnamon roll oatmeal, which uses oats from Modern Oats, will give you the spicy sweetness of the holidays with the health benefits of bikini season.

What You’ll Need:
1 Five Berry or Chocolate Cherry Modern Oats Cup
1/3rd ounce softened cream cheese
½ tablespoon milk
1/4th teaspoon vanilla extract
2 tablespoons confectioner’s sugar
1 teaspoon melted butter
1 ½ teaspoon brown sugar
1 teaspoon cinnamon

 

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What You’ll Do: For the Oatmeal
Using Modern Oats as your oat base is super easy.

All you have to do is:

  • Boil water
  • Pour the water into the package until the fill line
  • Wait 3 minutes for the oats to cook.

What You’ll Do: For the Topping

  • Mix the cinnamon, butter and brown sugar until combined

What You’ll Do: For the Glaze

  • Soften the cream cheese (you can do this by popping in the microwave for a few seconds)
  • Add the confectioners sugar to the cream cheese and stir until combined
  • Pour in the vanilla and milk and stir until mixed

 

Aaaaand, that’s it! This recipe is a super easy way to cure those sugary holiday cravings while still remaining on your personal trainer’s nice list. And, you can feel super great about eating our Modern Oats recipe because each Modern Oats product has on average 8 grams of protein and 7 grams of fiber! Wooo

xx

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Kale Caesar Salad

Although you can find a kale Caesar salad on just about any menu nowadays, I’m sure you would agree that not all are created equally. My favorite version is surprisingly easy to whip up at home and nails all the key flavor components: creamy, tangy, and even crunchy — without any crouton contamination! It’s also highly customizable. If you’re feeling fancy, add a poached egg, some grilled chicken, or even a piece of salmon. Throw in some grated cheese for a little added indulgence, or leave it out if you want to keep it light. Whether you build upon this classic with add-ons, or enjoy it simply as-is, it’s sure to leave you satisfied, and likely to become an at-home staple!
Here’s my take on a light and healthy, NOBREAD approved, Kale Caesar Salad.
Serves 2. 
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Ingredients:
  •  1 bunch of kale (I prefer Lacinato for it’s deep dark green leaves)
  •  1/4 cup Greek yogurt (whichever fat content you prefer – I like 2% best)
  •  Juice of 1/2 a lemon
  •  1 small clove garlic, minced
  • 1 tsp Dijon mustard
  • 1 tbsp olive oil
  • Handful of almonds, roughly chopped
  • Optional: Handful of shaved parmesan or pecorino cheese, poached egg, grilled chicken or salmon
What to do:
  • In a small bowl, combine minced garlic with lemon juice. Let stand for ~5 min for flavor to infuse.
  • Meanwhile, wash kale, remove thick stems, and chop leaves into fine ribbons
  • Massage kale with salt & pepper in a large bowl
  • Add yogurt, dijon mustard, and olive oil to lemon garlic mixture. Whisk to combine.
  • Taste dressing and season with salt & pepper. Adjust consistency by adding more lemon juice if needed. Consistency should be thick but pourable. 
  • Toss kale with salad dressing, a few tablespoons at a time, until coated to your liking. Top with chopped almonds, and if using, grated cheese + poached egg or other protein.
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Peanut Butter Chocolate Chip Cookie

Nutrition (All batter):

  • Calories: 332.5
  • Fat: 11 g
  • Carbs: 39.75 g
  • Protein: 21.5 g

Ingredients:

  • 1 egg
  • 2 tbsp of applesauce
  • ½ tbsp. of Enjoy Life Semi Sweet Chocolate Chips
  • 1/3 cup of Bob’s Red Mill Gluten Free Oat Flour
  • 2 tbsp of powdered peanut butter

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Directions:

  1. Combine all ingredients into a bowl and stir until a batter-like consistency is reached
  2. Pour and spread onto a plate in desired size/shape
  3. Place the plate in the microwave for 40 seconds

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Chocolate Peanut Butter Cups

Makes 12 cups

Nutrition (for 1 cup):

  • Calories: 25
  • Fat: 0.23 g
  • Carbs: 1.54 g
  • Protein: 4.73 g

Ingredients:

Chocolate Layer:

  • ¼ cup of Siggi’s plain yogurt
  • ¼ cup of almond milk
  • 1.5 scoops of Quest Chocolate Milkshake Protein Powder

Peanut Butter Layer:

  • ¼ cup of powdered peanut butter
  • ¼ cup of water

 Directions: 

  1. Combine and mix chocolate ingredients and peanut butter ingredients in two separate bowls
  2. Spray mini muffin tin liners with non-stick cooking spray
  3. Using a spoon, take small spoonful of the chocolate layer, followed by the peanut butter layer, topped with a chocolate layer.  Use a knife to spread evenly.
  4. Top with chocolate chips or coconut if desires
  5. Place completed cups into mini muffin tin
  6. Put the mini muffin tin in freezer for 3 hours

 

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