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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.

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!

Pyure Organic Stevia

When it comes to sugar, I like to say, “I can’t live with it, but I really can’t live without it.” What do I mean? Well, I know deep down, sugar is my number one culprit when it comes to stomach problems and not feeling well (or number one now that gluten has been removed 😉 ), but sugar just makes everything taste better!! In recent months, I’ve started using Stevia in my recipes and drinks/cocktails, as a way of indulging in the sweet, without having to give in and use actual sugar, and I’m a total supporter of it.

Introducing Pyure Organic Stevia. An organic, Non-GMO, sugar free, calorie-free, vegan, gluten-free sweetener! Pyure‘s unique formulation only uses the sweetest part of the Stevia leaf so it tastes great, and it’s easy to use! Each product has a conversion chart making it easy to swap out sugar from any recipe. It’s great for baking, creating beverages, savory sauces, and healthy snacks…any recipe that needs a little sweetness! Pyure comes in an all-purpose blend, liquid Original & Vanilla flavor, Sugar-Free Maple Syrup and Sugar-Free Honey alternative, with more to come.

I’ve used Pyure’s classic blend Stevia for a while now in my matcha lattes, and it totally does the trick and gives my matcha the extra sweetness it needs. But like you all, I was most curious about the maple and honey flavored varieties! I mean, could it really be possible to taste like maple/honey, but not have the sugar? The answer is yes! First of all, I can have the Pyure Maple Stevia by the spoonful it is just so good! To test the power of Pyure’s flavored Stevia, I decided to make one of my favorite recipes, my Paleo Cacao Avocado Bread, but sub in Pyure Honey for actual Honey.

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

The verdict? Just as delicious and flavorful as I expected it to be!

This weekend at Expo West I had the opportunity to sit down with Pyure’s Founder, Ben Fleischer, and chat more about his brand. He too, enjoys using Pyure in his drinks, but also brought up such an interesting point! Remember your childhood days when you drowned your pancakes in maple syrup? And then subsequently drove your parents crazy because you were on a crazy sugar high? Pyure’s maple stevia is a parent’s dream! Kids can experience the taste and flavor of maple syrup, all without the sugar rush, making this product totally parent approved.

Ben mentioned new flavors are on the horizon, as well as product expansion outside of the stevia blends. I’m super excited for Pyure to continue making its impression on our health and wellness community (can you believe they’ve been around for 10 years?!), and I’m excited to create awareness for this awesome company.

To learn more about the product and to purchase, visit Pyureorganic.com!

PS- my new favorite “Mocktail” recipe: Club Soda, Mint, Stevia. A Mock Mojito!

 

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!

the incredible egg

How Do You Like Your Eggs?

This blog post is done in partnership with the American Egg Board.

The American Egg Board has posed this simple question to Americans for the relaunch of the brand’s trademark “Incredible Egg.” Deviled, baked, fried, scrambled, sunny side up, or omelet, there are so many ways to enjoy the egg. On toast, in a salad, or as part of a meal, this campaign (How Do You Like Your Eggs?) from The Incredible Egg, helps people think about the many ways and occasions to enjoy eggs.

I may be NOBREAD, but my favorite way to eat eggs is on top of #glutenfree toast! Whether the base is avocado, nut butter, greens, or hummus, eggs are the perfect, protein-packed compliment to your brekkie. My go-to egg combo is a sunny-side up egg on peanut butter! There is nothing better than biting into the egg yolk and having the yolk ooze out- and paired with peanut butter- YUM.

I used to fear the yolk, even though the yolk is packed with most of the egg’s nutrients (Vitamins D and B12 & selenium) and 40% of the egg’s protein, so back in the day I was all about the fried egg. Cook it sunny side up, but then flip the egg and cook the top until the yolk firms to your liking. When cooked like this you can control the amount of yolk you want to cut into and eat. Lastly, when in doubt, scramble your eggs. Each bite has the perfect ratio of yolk to egg white, and scrambled eggs are the quickest to make! I paired my scrambled egg here with almond butter!

Eggs are a nutritional powerhouse, with one large egg containing 6 grams of high-quality protein and nine essential amino acids, all for 70 calories. They also include choline (important for brain development), are packed with Vitamins D and B12 (don’t toss the yolk!), and are an amazing source of protein. Oh, and given eggs are inexpensive relative to other proteins, they are a great way to eat nutritiously and affordably.

Here are a few more of my favorite egg recipes:

Easy Egg Muffins

Baked Eggs in Avocado

Cauliflower Rice/Eggs Lunch

Paleo Blueberry Banana Bread

For more information about The Incredible Egg, its newest ad campaign and an array of delicious recipes, visit  IncredibleEgg.org and check us out on Facebook, Twitter, Instagram, Pinterest and YouTube.