My Go-To Smoothie Made with Vital Proteins

If you have followed me for long then you know that I am the queen of smoothies! Yes my title may be self-proclaimed, but I have tested and tried every kind of smoothie at every time of day, and my addiction isn’t because of their great flavor and taste, it is because I have discovered a way to make my smoothies nutrient packed! Oh, and because I am LOVING reaping the benefits!

Today I introduce you to my go-to smoothie made with the help of my go-to brand, Vital Proteins. I use Vital Proteins Collagen Peptides EVERY. DAY. in my smoothies. Why? Well collagen is known to heal leaky gut, improve hair and nail growth, improve skin elasticity, protect from heart disease, and protect your brain from Alzheimer’s and more! Since adding VP to my diet, not only has my digestion improved, but I’ve noticed SIGNIFICANT hair growth and my nails and bones are stronger than ever. TRUTH.

And if you’re not a smoothie person that’s okay!! You can simply add Vital Proteins to 8oz of water and drink it straight! The classic flavor has no taste, but the flavored lines including Vanilla Coconut, Melon Mint, Cucumber Aloe, and more will give your drink the perfect touch of taste. Vital Proteins started with their collagen peptides, and I’ve LOVED seeing their business develop to now include collagen creamers, bone broth powders, greens and veggies, beauty collagens, and more!

(use this post’s hyperlinks for your Vital Proteins purchase!)

The NOBREAD… aka My Vanilla Avocado Smoothie!

What You Will Need:
1.5 C Unsweetened Vanilla Nut Milk
1 Scoop Vanilla Coconut Vital Proteins Collagen Peptides
Handful of Spinach
Handful of Blueberries
1T Chia Seeds
1/2 Avocado

What You Will Do:
Add all ingredients to a Vitamix or NutriBullet starting with your nut milk.
Blend on High for 30-45 seconds, or until the smoothie is totally blended.
Pour into a bowl and top with cacao nibs, coconut shavings, and a little almond butter or with fruit!
Serve and ENJOY!

Matcha Latte made with Califia Farms Creamer

When people think of NOBREAD and I, they think of smoothies and MATCHA LATTES.

…And I don’t hate it. Funny enough, until I mastered making matcha myself, I always bought my lattes at cafes. I mean I tried to make them myself! But they never turned out as good as the ones from my favorite cafes. Well thanks to Califia Farms nut milks and creamers, this matcha addict has learned how to master the craft.

What You Will Need:
1.5C Unsweetened Vanilla Califia Farms Milk
1-2T Califia Farms Almond Milk Creamer
1tsp Matcha or Turmeric… whichever suits your mood!

What You Will Do:

Heat your nut milk on the stove or in the microwave for 3 minutes. Add to blender.
Add your creamer and matcha OR turmeric.
Blend on high for 20 seconds or so, and serve!

Note: The cute little cinnamon decorations on top that you see in the photo below are made with the help of a latte stencil!!


Sweet Potato Smoothie Bowl made with Blender Bombs!

SWEET POTATO SMOOTHIE BOWL! Made with probably the coolest little creation ever, Blender Bombs by Hushup And Hustle!! Helen’s Blender Bombs are packed full of protein, fat, and fiber, so all you do when making your smoothie is take a ball, add some nut milk, and add your veggies! WATCH IT GO DOWN ON MY STORIES! My smoothies usually have 6-7 different ingredients in them, so using these bombs cuts down the amount of ingredients I need and the time it takes to make!

What do Blender Bomb’s consist of? My go-to is the classic flavor which consists of pecans, dates, local raw honey, flax seeds, hemp seeds, almonds, chia seeds, walnuts, and bee pollen!

Sweet Potato Smoothie Bowl: 

What You Will Need:
1.5 Cup Unsweetened Original Almond Milk
1 Medium Sweet Potato (~3/4 Cup Mashed)
1 Blender Bomb by Hushup and Hustle!
To Garnish: Cinnamon, Pecans, Cacao Nibs, and Coconut Shavings

What You Will Do:
Add all ingredients to a blender/vitamix etc, starting with your nut milk.
Blend on high until fully incorporated.

Van’s Gluten Free Products!

May is National Celiac Awareness month… a month that I cherish immensely. And in honor of the month, I want to talk about one of my favorite brands that offers gluten-free products. When I first went gluten-free ten years ago, gluten-free brands were essentially non-existent! I wanted so badly to feel ‘normal’ and to eat the food that my friends and siblings were still eating. That is how I found Van’s!

Van’s Foods is a leading better-for-you foods brand committed to making wholesomely awesome products that the whole family will love. They offered delicious waffles and breakfast foods that my gluten-eating siblings loved, and gluten-FREE alternatives that I could indulge in, too! For almost a half-century they’ve been dishing up gluten-free and allergy-friendly products that bring together simple, nourishing ingredients in a way that makes their foods deliciously irresistible.

When I say irresistible… I MEAN IT. The gluten-free blueberry waffles are better than any gluten-free waffle I’ve had to date (especially when topped with blueberries, maple syrup, and gluten-free granola!) and the gluten-free Cinnamon French Toast Sticks are incredibly unique and tasty. Oh, and not only are they made with all good-for-you ingredients, but they are also low calorie! So you can indulge without the guilt!

Like Van’s says, eating wholesome and nutritious foods doesn’t mean you have to compromise on deliciousness. In addition to gluten-free waffles, pancakes, and French toast, they also offer gluten-free snack and sandwich bars, granola, cereals, and crackers! Also in addition to gluten-free options, Van’s offers Organic, Dairy-Free, Egg-Free, Nut-Free, and Corn-Free options! MY DREAM!

I incorporate Van’s delicious and gluten-free recipes into my daily routine- whether it is cooking up a breakfast meal or toasting up a waffle as a late-day snack. I’m excited for you to meet Van’s and taste everything delicious they offer!

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!

Enjoy Life Foods New Packaging!

Did you know May is National Celiac Awareness Month!? Well if you didn’t know before, you know now! And to celebrate, my friends at Enjoy Life Foods and I are having our own little cookie/chocolate party!

We all know my love for Enjoy Life Foods products, specifically their chocolate chip cookies (crunchy and soft) and their mini chips and baking chocolates. ELF mini chips are in each recipe I create that uses chocolate chips, and I’ve had an ELF cookie as a dessert every. single. day. for the last 9+ years. Not only am I forever loyal to the brand (the only true GF brand out there when I found out I had Celiac almost ten years ago) but the cookies are genuinely DELICIOUS.

Back when I had to go gluten-free, there were NO good gluten-free options on the market. The GF products out there were bland and boring, or products that were naturally gluten-free. Enjoy Life Foods was the one brand offering allergy-friendly baked goods, and the brand that got me through my difficult dietary transition. As their product line has grown, their morals and values have stayed the same and they are dedicated to providing allergy-friendly food to our community. It was Enjoy Life Foods who made me realize I was still going to be able to enjoy my life.

Recently the team came out with their teal packaging!! And I invite you all to embark on some #TealSpotting with me!! Snap a photo of the teal packaging on the shelf, tag Enjoy Life, the retailer and #tealspotting for a chance to win a free product coupon!

OH, and what’s a celebration without a gift?! By clicking THIS LINK you can ‘enjoy’ (lol, get it!?) 15% off your order!! See more details below!!

  • Promotional Code: ENJOYNB
  • Discount: 15% off (minimum order $10)
  • Restrictions: One time use
  • Live date: May 1 – June 8

Plant Snacks

Introducing a new favorite snack, Plant Snacks’ cassava root chips! The chips are not only VEGAN, but they are GLUTEN-FREE, free of the Big 8 Allergens, non-GMO, paleo friendly and free from added sugars, grains, corn, trans fat, artificial flavors and preservatives. Oh, and most importantly, they taste INCREDIBLE. The chips come in four flavors: Sea Salt, Super Seeds, Vegan Beet with Goat Cheese and Vegan Cheddar, and each only has 140 calories and 1 gram of saturated fat per serving.

Whether I need a handful of crunch to satisfy a craving, or I am packing up snacks for the beach, Plant Snacks’ cassava root chips have become my go-to. When I went gluten-free and I needed a snack to replace my gluten-filled bread cravings, chips were my savior. The Plant Snacks flavors are so unique and provide much needed variety to my snacking routine… and you have to love when variety comes from a healthy root!

I have so many good things to say about EACH flavor I don’t know where to begin! I’ll start with the Vegan Beet with Goat Cheese, because this flavor caught my eye from the start! This variety combines cassava flour with beets and vegan goat cheese, the perfect mix of sweet and savory. It’s RARE to find a vegan goat cheese that isn’t made out of nuts, plus the clean ingredient list is amazing!

For the old-school Dorito or Cheeto lovers, Plant Snacks’ Vegan Cheddar cassava root chips are for you – you won’t even know they’re vegan, I promise! My favorite flavor is Super Seeds, which is a blend of pumpkin, sunflower, flax and sesame seeds. This packed chip is incredibly satisfying and FILLING.

I’m tired of artificial flavors, cheap ingredients, and poor nutrition, and the team at Plant Snacks is, too! Plant Snacks source their cassava directly from Brazil. And if I don’t have you sold at this point, did you know that the benefits of cassava (a root veggie also known as yuca or manioc) include: an amazing source of fiber, folate, vitamin C, and potassium, and it boosts immunity and has beneficial properties for your skin?!

To find Plant Snacks at a store near you, click here!


Mikey’s, brought to you by my childhood friend, Michael Tierney, is a paleo breads and baked goods company with a variety of gluten-free, dairy-free, grain-free, and soy-free breads and english muffins! Years ago, Michael began Mikey’s with a gluten-free take on the classic English Muffin and his company quickly soared to success. Not only were the muffins gluten-free, a rarity at the time, but they were also paleo-friendly and low calorie! Most importantly, they tasted as good as the gluten-FILLED English muffins of my past.

Since my first Mikey’s tasting in 2014, not only has Mikey’s product line grown, but he has revamped his original English Muffin recipe and the recipe of today is a total winner. Keeping in line with “simple,” each muffin is under 100 calories and it’s hard to believe a product with so few ingredients can be so healthy, and tasty! My favorite is the cinnamon raisin!

Simplicity is Mikey’s mantra and his muffins are made with SEVEN real ingredients that you can trust- Eggs, Almond Flour, Purified Water, Apple Cider Vinegar, Coconut Flour, Baking Soda, and Kosher Salt. My motto is and always has been, “if there are too many ingredients listed, you don’t know what an ingredient is, or you can’t pronounce it, then you can’t buy it.” Applying this mantra to Mikey’s products, I CAN HAVE THEM ALL! I love topping the English Muffins with almond butter, avocado, or pretty much any nut-butter spread!

Mikey’s product line has since expanded to also include muffins tops, sliced bread, pizza crust, and tortillas! Clean eating, gluten-free, Paleo, low carb, low sugar, and dense nutrition; from flavor to nutrition, Mikey’s does it right! The chocolate chip muffin tops are my favorites, because I’m a chocoholic, but the lemon blueberry is SO interesting, I was actually shocked at how much I loved the flavor combination. I like to top my muffin tops with a spread, OR take two muffin tops and use them as sandwich halves for my favorite proteins or desserts!

When I first went gluten-free, the food I missed the most was without a doubt PIZZA. So when it came to trying all of Mikey’s products, I insisted I first recipe develop/experiment with the pizza crust! The crust has amazing texture and is the perfect base to bring your crazy pizza fantasies to life.

What You Will Need:
1 Mikey’s Pizza Crust
1/2-1Cup Tomato Sauce
1/2-1Cup Dairy-free Cheese!
Optional: Sunny Side Up Egg

What You Will Do:
Preheat oven to 400 degrees F.
Line a baking tray with parchment paper, and place your Mikey’s Pizza Crust on the tray.
Top your crust with sauce and vegan cheese- amount of each is up to you!

Place in the oven and cook for 9 minutes.
*Cook time is anywhere between 7-14 minutes… all depends on your toppings! 
Cut your pizza into 4’s and serve!

The pizza crust is soft with a bread-like consistency, but crisps super nicely when baked!

Mikey’s tortilla’s are some of the healthiest out on the market, and they have come in handy for my constant taco craving! Stay tuned for some fun taco recipes coming soon 🙂

Mikey’s is a STAPLE in my refrigerator and freezer, and I have at least one of Mikey’s products A DAY. NO JOKE. Check out for more product information and to see where you can buy at a store near you!

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.

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

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

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

NOBREAD Takes Hawaii!

Entering 2018, I told myself that this was going to be the year I traveled to my top 3 bucket list locations: Bali, Tulum, and Hawaii. Well, just two weeks into the year I went to Tulum, and I am happy to report that I just embarked on my first ever trip to HAWAII! And it was a total dream!

Two locations down, one to go!

When Hawaiian Airlines reached out and informed me of their new curated wellness content series accessible through their In-Flight Entertainment System, I was so impressed. To all of my followers with gluten-allergies or other dietary restrictions out there, I’m sure you know what I mean when I say traveling with your restriction can be a total BTCH! Not only can it be tough to find healthy, allergy-friendly meal options on the flight, but when has an airline ever cared if you knew proper pre- and post-flight stretching techniques and other wellness hacks that would get you through your flight comfortably?!

FIRST, I have to discuss my first-class experience! As you can see in the photo above, the seats in first class fully recline into beds! Fun fact- I sometimes have bad anxiety when I fly! I don’t know when it started, but let’s just say small spaces and turbulence are a bad recipe for my anxiety. On both my flight to Hawaii and flight home, I had ZERO anxiety!! Furthermore, I slept like a baby each way! On the way home, my friend told me that we had a 30-minute period of rough air, but I COMPLETELY slept through it! I was THAT comfortable. And this anxious flyer was actually DISAPPOINTED when the pilot came on to announce there were only 30 minutes left in our trip. I could have laid in my seat forever!

The plane staff COULDN’T have been kinder and more accommodating with any of my needs. They were aware of my gluten-allergy, and kept me fully supplied with macadamia nuts and the other gluten-free options as I traveled. Bravo Top Chef Alum, Lee Anne Wong, is the new official Chef for Hawaiian Airlines, which explains how delicious and unique the menu is! Although there is no set gluten-free menu, because the flight offers two options on three occasions throughout the flight, you will be able to eat something! I ordered a rice bowl with an egg on top for breakfast on my way to Hawaii, and snacked on the airlines’ macadamia nuts the entire trip to and from the island!

Stretching videos:

First stop, Maui!

We stayed at the Fairmont Kea Lani, and the resort was absolutely BEAUTIFUL. The resort has 413 One-Bedroom Suites and 37 Villas (Two or Three-Bedrooms), and also has three swimming pools including one adult-only pool! My suite was so comfortable, and although it was just for me, I totally could have had a family with me! The room had a comfortable living room with a desk, couch, and TV, beautiful bar area, a bathroom meant for a queen, and a master bedroom with a large balcony that spanned the length of the hotel room. With my jet lag, I woke up each morning and enjoyed my smoothie while watching the sunrise from my balcony. It was a dream!


The Fairmont launched an Inspire Your Energy program to empower their guests through innovating exercise and motivating workshops. The program provides an integrated approach by enjoying the surroundings of Wailea, distinct mana (energy) and Hawaiian culture.

At the property I received a Customized HydraFacial. The 60 minute treatment cleansed, exfoliated, extracted, and hydrated my skin and the treatment included a Vortex-Fusion of antioxidants, peptides, and hyaluronic acid. This facial was the first facial I’ve ever received where I actually looked in the mirror after and said “WOW.” My skin was glowing, I literally looked younger, and I had NO reaction (which is a shocker given how sensitive my skin is).

Fairmont Eats:

The two menus I judge extensively when I travel are the brunch menus and pool menus, and I am happy to announce that the Fairmont Kea Lani does both exceptionally well! When I arrived at the resort, I arrived just in time for happy hour/late lunch, and my friend and I indulged in guacamole and pool-side cocktails. For my margarita/fruity drink fans, you HAVE to order “The Pushpop,” which consisted of raspberry, lime, coconut, vodka, and mango puree. This drink was the star of my vacation dreams.

At lunch the following day, while we were hanging out in our pool-side cabana, we were delivered our own personal fruit baskets filled with my favorite fruits (both fresh and dried) and macadamia nuts! I ate so many macadamia nuts this trip that macadamia nuts are my new favorite nut. I also ordered the Maui Chopped Salad with grilled shrimp on top. The lunch portions were SO generous, and the menu had so many more gluten-free options including a Grilled Vegetable Platter (nobread) and a Mahi Mahi sandwich (again, nobread).

Our first morning at the property, we were treated to a healthy breakfast on the Pacific Terrace overlooking the ocean. Fresh juice from the hotel’s juice bar (this bar is a GEM), coconut tapioca pudding served in a fresh coconut, granola and berries served in papaya, fruit galore, eggs, smoked fish, hash browns, BACON, and more!!

In addition to the restaurants, I visited the Fairmont’s cafe several times a day. Each morning, I walked downstairs to the cafe with a collagen packet in hand, and custom ordered one of their two smoothie options to my liking. The cafe also serves coffee and pastries and sells all of the essentials… including larger bottles of almond milk and coconut milk! It’s a great little market, especially if you are staying for longer than a few days or you are traveling with your family! It was here that I discovered my newest obsession, OHi Food Co.! These plant-based, organic bars are native of Hawaii (and expanding to the states!!), and non-gmo, grain-free, gluten-free, paleo, and DELICIOUS!


Ko is the fine-dining restaurant at the Fairmont Kea Lani. Chef Tylun Pang’s menu features influences from Hawaiian, Chinese, Filipino, Portuguese, Korean, and Japanese cuisines. Ko’s signature dish is the Ahi On The Rock with an orange ginger miso sauce. The chef was happy to serve this dish gluten-free! Each order includes the freshest looking tuna chunks served with a hot rock skillet, so that you can sear the tuna to your liking! The concept is so fun and the tuna is NEXT LEVEL!

I typically avoid tuna, but I indulged a few times while staying at The Fairmont. Their cuisine was just too fresh and delicious looking! And tuna poke is one of Hawaii’s signature dishes!

For my main, I ordered a seafood stew that had the most delicious, gluten-free broth, and I went to TOWN on the fried rice. Several of the sushi items were gluten-free, and the team served my sushi with a tamari gluten-free soy sauce, which I appreciated! I quickly learned that shrimp is a staple order in Hawaii, and I’m pretty sure I ordered shrimp at every meal!

* A fill list of Ko’s gluten-free options are listed at the end of this post! 

Grown on Maui Farmer’s Dinner

This feast was such a special experience! My group and I enjoyed panoramic views of the Pacific and sister islands while indulging in the freshest cuisine, made right in front of our eyes! Vegetable skewers, whole prawns, steak, kale salad, and a whole snapper in a ginger broth were on the menu, and each dish was better than the one before it. For dessert, a chocolate gluten-free, dairy-free, NUT-FREE, cake was placed in front of me, and it was after this cake that I realized I, in fact, was in heaven.

Two experiences I really enjoyed at the resort were the Kiakahi Functional Fitness program and canoe ride.  This fitness class was taught by two energetic, fun Hawaiian locals. The class is best described as Polynesian strength training using ancient movements, techniques, and traditions. Oh, and a whole lot of laughs… these guys were amazing! The resort also offers a canoe experience, which is free of charge! Two Hawaiian locals taught us how to paddle and the history of canoeing and its importance in Hawaiian culture. I didn’t see any whales, but I saw a ton of HUGE turtles, urchin, and fish!

Second and final stop, Waikiki!

We stayed at the Moana Surfrider. I didn’t know what to expect on this island and I quickly realized it was the most touristy part of Hawaii. Given how hectic the area was, the Surfrider does a great job of making you feel comfortable and in your own little world away from the hustle & bustle. The hotel sits right on the beach, and I recommend spending a day at the Moana Lani Spa (I had the most amazing 90-minute massage) and then relaxing on the veranda under a banyan tree.

If I had longer than 24 hours on this property, I totally would have taken a surf lesson or taken advantage of the many beach activities offered on-site. I did wake up early enough to hit the hotel’s yoga class, and it was a super nice experience!

When we landed, we went straight to a private workout class at the Wainani Wellness Center taught by Wainani herself! It was one thing to watcher her pre-,in-, and post-flight videos during my travels, but a totally different, and cool, experience to be able to practice the techniques with her in person! Pilates has long been one of my favorite workouts, and her teachings comprise pilates and yoga moves to keep the body flowing and stretched.

Surfrider Eats:

The brunch feast I was served at the Surfrider was pretty exceptional. A gluten-free WAFFLE, eggs benedict (nobread), GF and vegan acai bowl, and bowls and bowls of fruit comprised my lovely brunch spread for one, ha! Set on my balcony, this meal was a highlight of my quick stay.

Waikiki Eats:

BANAN– second picture- This vegan GEM serves banana fro-yo. The ice cream is made out of puréed bananas and a touch of water! I topped mine with strawberries, matcha, dark chocolate, mochi, and puffed quinoa. I could have gone here for every meal, every day. Not only do they serve soft-serve ice cream, but they also make incredible smoothies!

LEAHI HEALTH BAR- first picture- We all know how much I love my smoothies. Smoothies are especially important while traveling because they balance out my unhealthy indulgences. When we landed in Waikiki we were given the menu for Leahi Health Bar, and immediately I knew I was in good hands. I ordered the Green Monster: almond Milk, local greens, banana, almond butter, and coconut nectar. I asked them to use just half of a banana, and per usual, gave them a collagen packet to add to the smoothie. I loved my smoothie so much I went back the next day for lunch on my way to the airport, and ordered the same smoothie, but subbed TARO in for the banana. Using taro was new and SO interesting to me… it gave the smoothie a thickness/creaminess, but without the sugar of fruit. Leahi also offers incredible looking salads… I had major food envy on the last day when my friend took a salad to-go!

Goodbye for now, Hawaii. You were a dream. I will see you soon!


Ko at the Fairmont Kea Lani Gluten-Free Options:

From the team, “Below list is everything gluten-free on the Ko menu.  We always ask to be notified of an allergy to avoid cross contamination during preparation.”
Salads & Soups:
Mauka Harvest
Miso Soup
Portuguese Bean Soup
Taste of Tofu
Black and Blue Ahi Poke
Makai Catch (following preparations are GF): Kea Lani Garden Herb, Lemongrass Coconut Broth, Miso Butter, Ti Leaf Wrapped
Shrimp Kare Kare
Angus Ribeye
Coconut Curry Lamb
Tempeh Fried Rice
Vegetarian Fried Rice
Spicy Thai Coconut Curry
Breads & Sauces:
Rice Crackers (in the bread display)
Lavender Honey Butter
Coconut Tapioca

Cape Cod Waves Potato Chips

I’m so excited to announce that Cape Cod Potato Chips, my favorite brand of chips, has just launched Cape Cod Waves Potato Chips! The new, thick-sliced, wavy-cut potato chips are made with the highest quality ingredients and available in three flavors: Sea Salt, Reduced Fat Sea Salt, and White Cheddar & Sour Cream! The thickness in this new variety is amazing and holds up to my favorite dips! Not only are Cape Cod Waves Potato Chips made with the best ingredients, but they are also made in custom kettles, resulting in chips that have exceptional taste, crunch, and flavor.

When it comes to dips I’m a classic guacamole and salsa girl, but I also LOVE making unique dips that will spice up the party (or my solo Netflix & Chips nights)! I’m on a major butternut squash kick right now, and I’m loving using the root in different recipes. Recently, I’ve mastered the ultimate Butternut Squash ‘CHEESE’ recipe, and I warn you, you won’t be able to dip just one chip.

What You Will Need:

  • 1.5 cups peeled and cubed butternut squash
  • 1.5cups soaked cashews!
  • 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 T nutritional yeast
  • Juice from half a lemon!
  • Your favorite flavor of Cape Cod Waves Potato Chips!

What You Will Do: 

  • Soak cashews in water overnight (or for at least 3 hours!) Drain water out.
  • Boil butternut squash cubes, or steam them in the microwave, until the cubes are cooked through.
    • Sauté the boiled/steamed squash in 1T olive oil on a skillet OR leave as is.
  • Place cashews (they will be soggy), butternut squash, unsweetened nut milk, crushed garlic, salt, nutritional yeast, and juice from half of a lemon in a food processor or Vitamix.
    • If you sautéed the butternut squash in olive oil while you were preparing it, only add ONE more T of Olive Oil to the blender. If you only steamed the root, add 2T of olive oil to the blender.
  • Blend on High!
    • I had to stop and scrape the sides of my Vitamix 2-3 times before the cheese dip was thoroughly blended.
  • Pour your ‘cheese’ into a bowl or add to a platter, and serve alongside your favorite flavor of Cape Cod Waves Flavor Potato Chips!! I recommend Sea Salt or Reduced Fat Sea Salt for this dip!

Not only are the chips delicious in a dip, but they are so flavorful and filling, and they can totally be eaten right out of the bag! I may or may not have eaten half of a bag of the Sea Salt Waves when my box of product first arrived!!

To find a Cape Cod Waves Flavor Potato Chips retailer near you, click here!! 

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!