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!




Let’s be real, Ketosis is a hard state to get in. Doing it naturally could take 3-4 days, and even then you may only be exerting trace to small amounts of ketones. Well, introducing exogenous ketones, like Pruvit’s Keto OS. 

WAIT WAIT! Back up! What is Ketosis?! In short, Ketosis is a process where your body metabolizes fats and turns them into ketones, which your body uses for energy. More on Ketosis, here! To put your body into Ketosis, say goodbye to carbs and sugar! Some refer to Ketosis as a ‘low-carb diet,’ as to be in ketosis you have to maintain a diet of under Net 20 Grams of carb!

If after reading about Ketosis you realize it’s the diet for you, but there is no way you can get your body into a state of Ketosis naturally, fear not! Keto OS puts your body into Ketosis within 90 minutes of drinking it. You can put the packets into your breakfast smoothies for an even more filling breakfast, or drink the powder on its own by combining a packet with 8-12 oz of water (my personal go-t0). I tend to still be a little hungry after my breakfast smoothie, so taking a Keto packet after breakfast is the best way to satisfy my cravings… especially when I drink a chocolate flavor. It’s also SO important that when you’re in Ketosis you stay incredibly hydrated, so putting my KETO packet in water is a great way to stay hydrated.


Classic Keto OS flavors include Maui Punch, Chocolate Swirl, and Orange Dream. If you are dairy-free like myself, you’ll have to avoid the Orange Cream, but the Maui and Chocolate Swirl are fair game! I’m also newly addicted to the NEW Swiss Cacao flavor! It’s super rich and SO chocolatey, I like to mix this variety with 8 oz of water and either 1T of Coconut Oil (for added fats) or Coconut Cream.

Each flavor comes in a caffeinated and caffeine-free form! I have zero added caffeine in my diet (no real reason other than a personal choice to be caffeine-free), so I opt for the caffeine-free varieties. My favorite is the Maui Punch… it tastes JUST like the Hawaiin Punch I lived on as a kid!


Benefits of Ketosis/taking KETO OS:

It’s important to note that our bodies naturally make ketones. So Keto OS simply enhances our bodies ability to create ketones! Keto OS contains Stevia, which is TOTALLY natural (flavoring produced from a natural leaf). It also contains beta-hydroxybutyrate, which is a ketone our body produces naturally. Beta-hydroxybutyrate puts our bodies into fat burning mode leading to these benefits:

  • Weight loss: When in ketosis, your appetite is suppressed. Weight loss can occur as a result of eating less. 
  • Athletic Performance: more energy for your workouts!! 
  • Improved Cognition: Allows blood to flow to the brain
  • Anti Inflammatory properties 


If you’re ready to start sign up, here!
And if you have any questions, PLEASE REACH OUT! I’ve been on the packets for 2 months now, and did A TON of my own research before getting involved, so I’m happy to share what I’ve learned! Email me:


Ketosis: Why I did it. Or do it…

KETOSIS. If you’re in the health and wellness world in any capacity you’ve probably heard the term, Ketosis. So what the hell is it? Ketosis is a process where your body metabolizes fats and turns them into ketones, which your body uses for energy. To put your body into Ketosis, say goodbye to carbs and sugar! Some refer to Ketosis as a ‘low-carb diet,’ as to be in ketosis you have to maintain a diet of under Net 20 Grams of carb! Net Carb= Total Carb in Food – Total Fiber.

Okay so REAL TALK. WHY did I want to try Ketosis? For a few months now I’ve been feeling bad. Reacting to the slightest bit of gluten, feeling permanently bloated, gaining weight, brain fog, crazy anxiety… I’ll stop there. People kept telling me I must have been feeling stressed, or maybe “I ate something.” Dammit, no. I know my body… something was up. The kicker was the weight gain. See, I was eating CRAZY healthy. You know, a banana and nut-butter for breakfast, a tray of roasted veggies for lunch, and more or less the same for dinner. My snacks were a serving of potato or corn chips. Ah and I guess I wasn’t totally healthy; by now we all know about my sweet tooth and love for chocolate.

Well I was having lunch with my FRIEND and nutritionist, Kelly LeVeque, and I was telling her about all of my symptoms! In a nutshell she told me my body was running on carbs, and carbs turn into glucose in your body, so my body was using sugar for energy. She told me I need to be on a high fat/moderate protein/ LOW CARB diet, and to get my body to run on energy burned from fat.

I started counting the carbs in the food I was eating. 
Breakfast: Banana and Peanut Butter (26 Net Carb +5 Net Carb)
Brussels Sprouts: 1 Sprout= 1 Net Carb. So when I had 10-20 in one sitting, see-ya Ketosis! 

The verdict? Well after going through a bit of the Keto-flu (yes, this is real! While your body converts from a state of running on glucose to running on fats, you can feel some flu-like side effects), I came out the other side feeling pretty awesome! More energy, WAY LESS ANXIETY, less brain fog, and a nice de-bloat.

To be honest, I still go back and forth between whether or not Ketosis is right for me. It’s been about 2 months now. I lost the 4 pounds of bloat I was carrying around (to all my friends who had to listen to me talk about ‘gaining weight’- I knew I was right! I was bloated as F!) BUT, Ketosis is SUPER HARD TO MAINTAIN while living an active social life. I’m not one to turn down a party, or a drink, or a lavish meal, ha! That’s why I use Keto OS! Keto OS puts your body into Ketosis within 90 minutes of drinking it. By using these packets, I can stay in Ketosis, but let up a little on the diet, and sneak in that cheat. More on Keto OS here! 

People most often use Ketosis for weight lost. It’s important for me to tell you that the weight I lost was weight that had been unexpectedly put on over the last say 2-3 months, and weight that I knew was water weight. After the first week when I lost those 4 pounds of water, I haven’t lost any additional weight.

Keto OS:

keto2 smoothie

My typical Keto Meals:

milkand IMG_7654small

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.

cauliflowercrustpizza8 cauliflowercrustpizza9
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.

cauliflowercrustpizza4 cauliflowercrustpizza5 cauliflowercrustpizza6

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

cauliflowercrustpizza cauliflowercrustpizza1 cauliflowercrustpizza2

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.

banananut7 banananut6
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!


Milk And Eggs


LA friends, you’re in luck! I just discovered an amazing service that delivers locally sourced, farm-fresh produce to your home! I’m kind of a nut (and by kind of, I mean a HUGE nut) when it comes to produce and where it is sourced from, and if I could pick up all my ingredients and produce from a farm myself I totally would. This is why I can be found at Farmers Markets 2-3 times a week! Well Milk And Eggs saves me from traveling to farms, and from having to go to the markets so often!

Here’s How It Works:

  1. You place order online
  2. Farms deliver to our Sorting & Aggregation Warehouse (SAW) at night
  3. Driver (Emissary) heads to our SAW (Sorting & Aggregation Warehouse) in the morning
  4. Picks up deliveries
  5. Drops off deliveries in the morning


All of my favorite brands are featured on Milk and Eggs, which shows how they truly source the best of the best! Vital Farms Eggs, Silk, Earth Exotics, and more! My favorite feature on the website is how visible they make the nutritional info of the product. I only eat wild fish, and a “WILD-CAUGHT” symbol is front and center on all wild fish! Same with the Poultry. NON-GMO, HORMONE FREE, FREE RANGE, ANTIBIOTIC FREE, and more symbols are front and center, so you can trust what you are purchasing! And of course they have a GLUTEN-FREE symbol, too!


I’m totally in love with the Milk & Eggs service, and I’m excited to continue using them. You can sign up as a weekly or bi-weekly subscriber, or make one-time purchases.

Head to their website here and check them out!

**Use code nobread for 20% off any order

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!


Blood Orange Moscow Mule with Stoli Gluten Free


‘Tis the season! Of what you ask?! Of Blood Oranges! Blood Oranges are high in vitamin C, potassium, dietary fiber, carotenoids, and polyphenols, so a Blood Orange Moscow Mule is basically healthy, right? Well actually! Especially when you pair it with Stoli Gluten-Free Vodka. Blood Oranges have the highest amount of antioxidants over any other orange, and this drink is tasty, refreshing, and full of the antioxidants you need. Best of all, it’s simple to make!


What You Will Need:

  • 3-4 slices of Blood Orange
  • 1.5 oz Stoli Gluten Free Vodka
  • 1/2 oz lime juice
  • Stoli Gluten Free Ginger beer
  • Garnish: blood orange & lime slices, mint leaves


What You Will Do:

  • Muddle together blood orange, vodka and lime juice.
  • Fill the glass with ice and top with ginger beer.
  • Stir and serve!

Blood oranges are not only perfect to incorporate in the Moscow Mule, but they are the perfect garnish, too! I also like to add a few mint leaves and a slice of lime for an extra kick.


Serve this Moscow Mule at your next brunch or dinner party, and you’ll have your guests begging for more!

For more on Stoli Gluten Free, click here!

Easy Egg Muffins

I’m really serious about breakfast. Seriously, I won’t be able to survive the day if I don’t shovel at least a couple eggs in my mouth. This could be because I’ve been patterned to eat a hearty breakfast every morning, but it could also be because breakfast is the most important meal of the day. I’m sure you’ve been told this tons of times. I hate to break it to you, but it’s true.

Just because eating breakfast is totally necessary doesn’t mean it’s easy to do. It’s hard enough just making sure you’ve eradicated your bed head before heading out the door. Here’s where these egg muffins come in.

These babies are seriously so easy to make. I get it, time is of the essence, but these will take you 30 minutes to make – maximum. You’re probably wondering who the heck has 30 minutes every morning to devote to breakfast? But the key here is that you can prepare these ahead of time and then throw them in the freezer. All you’ll have to do when you’re ready to eat one is pop it in the microwave for a minute and you’re good to go.

The last thing about these that I really love is that they’re super customizable. You can put pretty much whatever veggies and meat in here you’d like. Go on, get wild with it! You’ll never go hungry in the morning again.


What You Will Need:
8 eggs
1/2 cup almond milk (or other milk of your choice)
salt and pepper
2 dashes cayenne pepper
3 stalks asparagus
8-10 slices squash
4 mushrooms
small handful chopped kale
8 slices prosciutto
*or whatever veggies and/or meat you’d like!

What You Will Do:
Preheat your oven 350 degrees Fahrenheit.
Crack all of your eggs into a large bowl.

Add milk, salt and pepper, and cayenne pepper and mix.

Add your veggies of choice, and stir to combine.
Grease your muffin tin with oil (I used avocado), or line with cupcake liners.

Spoon some egg mixture into each tin until it is about 2/3 of the way full. These will rise in the oven, so be sure to leave some room!

Take your prosciutto, and place it in the egg mixture in each muffin tin in a spiral formation.

Place muffins in oven for 25-30 minutes, or until the eggs are cooked through.

Take tin out of the oven and let sit for 1-2 minutes.

Remove muffins to a cooling rack to the point where they’re not too hot to eat.

Once the muffins are cooled to your liking, enjoy!

Feel free to store the leftovers (or the upcoming week’s breakfast) in a Ziploc in the freezer.