Sweet Potato Brownies

Not quite sure what it is, but my sweet tooth has been insatiablelately. Worse than normal, if that’s even possible. However, I can never let my stomach win outright when it comes to a battle with my brain and my morals, hence “healthy desserts.” This is a thing, people. I swear to you, desserts do not have to be bad for you for them to be fulfilling.

Take these brownies, for instance. No gluten, dairy, nuts, grains, or refined sugar. We can continue to analyze these brownies on paper about what they don’t have, but what they do have is obviously more important. Outstanding flavor, rich texture, the ability to satisfy your cravings. And, you can eat half of the pan and not feel gross or even the slightest bit guilty. Now, that is powerful.

Level: Easy

Prep Time: 10 minutes
Cook Time: 40-45 minutes
Total Time: 50-55 minutes

Servings: 16 (ha ha ha, more like 8 or 4 or…2)

sweetpotato4 sweetpotato3

1 cup sweet potato mash/purée (about one large sweet potato)
1/2 cup banana, mashed (about one large banana)
1/4 cup coconut oil, melted
1/2 cup maple syrup
1 teaspoon vanilla
4 eggs
1/4 cup coconut flour
1/4 cup tapioca flour
1 teaspoon baking soda
1 pinch salt
1 teaspoon cinnamon
1 tablespoon espresso powder
1/3 cup cocoa powder


  1. Preheat oven to 350 degrees and line a 10×10 baking dish with parchment paper.
  2. In a medium-sized bowl, combine sweet potato, banana, coconut oil, maple syrup, vanilla, and eggs.
  3. In a separate, large bowl, combine coconut flour, tapioca flour, baking soda, salt, cinnamon, espresso powder, and cocoa powder.
  4. Add wet ingredients to dry ingredients and mix until fully incorporated.
  5. Pour batter into baking dish.
  6. Bake for 40-45 minutes, or until a you insert a toothpick and it comes out clean or just with a few crumbs.
  7. Take out of oven and let sit for a couple minutes.
  8. Grab two sides of parchment paper, and transfer brownies to a cooling rack.
  9. Let cool completely. This will be hard, but these actually taste better when they’re fully cooled. I wouldn’t make you wait unless it really made a difference! The texture really comes together as they cool.


Peanut Butter Chocolate Chip Cookie

Nutrition (All batter):

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


  • 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



  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

oatmealcookie1 oatmealcookie2

Cheesy Spinach Quinoa Bites

Makes 12 bites 

Nutrition (for 3 bites): 

  • Calories: 71.25
  • Fat: 2.76 g
  • Carbs: 6.75 g
  • Protein: 4.74 g


  • ½ cup of cooked quinoa
  • 1 egg
  • ¼ cup of reduced fat mozzarella
  • ¼ cup of chopped spinach
  • ½ tsp of garlic powder
  • ½ tsp of pepper

** This dish is Vegetarian, NOT Vegan


  1. Cook quinoa if you haven’t done so already
  2. Preheat oven to 350 degrees
  3. Combine and mix all ingredients into a bowl
  4. Spray mini muffin tin with non-stick cooking spray
  5. Fill muffin tin with a spoonful of the mixture (do not overflow)
  6. Bake for 12-15 minutes


spinachquinoa1 spinachquinoa2




Lemon and Tahini Stuffed Acorn Squash

Recipe from Contributor, Analiese Trimber, founder of The Bacon Princess

You could say I’m a little obsessed with lemons. If my lemon spaghetti squash didn’t give it away, this recipe definitely does. You might think that nearly two lemons in one dish that only yields two servings is extreme, but you have to trust me. There’s just something about lemon juice that makes food taste clean and refreshing, like a sophisticated painting. When I add lemon juice to a dish, I feel like the quality is elevated, like I’m actually dining at a five star restaurant instead of in my own kitchen.

For me, lemon zest and lemon juice is what takes my meal experience to the next level. I think every chef, aspiring chef, or home cook should find that one thing they always love to use in their dishes. Once you’ve found your groove, your go-to, your secret ingredient, that’s when you truly develop your identity in the kitchen. So have fun and experiment. Maybe this recipe will make you love lemons as much as I do, and maybe it won’t. But you’ll never know until you try!

Level: Medium

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Servings: 2

1 acorn squash
5 tablespoons olive oil
3/4 cup quinoa
zest from 1 lemon
juice from 1-1/2 lemons
about 1-1/2 cup water
1 pint mushrooms, diced
10 stalks asparagus, diced
2-3 tablespoons tahini
1/4 cup pine nuts, optional
salt and pepper, to taste

1. Preheat oven to 350 degrees.
2. Using your biggest knife, cut acorn squash in half lengthwise.
3. Scrape out seeds and discard.
4. Place both halves of squash face up in a large glass baking dish.
5. Spread 1 to 1-1/2 tablespoons olive oil on inside of squash, and sprinkle with salt and pepper.
6. Bake squash for 35-40 minutes, or until flesh is tender when poked with a fork.
7. While squash is baking, heat 1 tablespoon of oil in a small saucepan over medium-high heat for the quinoa.
8. Add lemon zest, and several shakes of both salt and pepper. Quinoa needs a lot of flavoring, so don’t be shy.
9. Pour quinoa into saucepan, and let toast for about 2 minutes.
10. Squeeze juice from one half of a lemon into a liquid measuring cup, and top off with water until there is 1 and 1/2 cups of liquid total.
11. Pour liquid into saucepan, turn up heat to high, and bring mixture to a boil.
12. Once boiling, stir mixture, cover saucepan with a lid, and reduce heat to medium-low for about 15 minutes or until all liquid has been absorbed.
13. While quinoa is cooking, heat 2 tablespoons of olive oil over medium-high heat in a large frying pan.
14. Add diced vegetables and sauté for about 5 minutes.
15. Add juice from one half of a lemon, cover pan with lid, and let vegetables steam for about 5 more minutes. Depending on the size of your lemon, you might need to add a little bit of water so you have enough liquid.
16. At this point, the quinoa should be done, but if it isn’t, reduce heat on vegetables to low in the meantime.
17. Add cooked quinoa,  juice from the last half of lemon, and tahini to vegetable mixture.
18. Mix until fully incorporated and season with salt and pepper, to taste.
19. When squash is finished cooking, take out of oven, stuff with quinoa, top with pine nuts if you have them, and serve.

acorn Lemon-Tahini-Acorn-Squash-2

Paleo Pumpkin and Tahini Cream Sauce

Recipe from Contributor, Analiese Trimber, founder of The Bacon Princess

The word “creamy” is basically the go-to verbiage to describe some of the most tastiest of foods, from ice cream to chocolate to brie. But while creamy foods both savory and sweet are ones that seem to quench cravings the most, the unfortunate part about the word is that it’s usually associated with dairy. Not trying to hate on dairy consumers, but if you’ve been lactose-intolerant since birth like I have, you probably get really excited when you hear the word “creamy” and then immediately come to the realization that you probably can’t eat it.

Little did you know, there is this magical substance called coconut cream that has existed since the beginning of time (or since the beginning of time that we care about, because a world without coconuts is not a world worth caring about). Imagine some settlers reaching the Pacific Islands for the first time stumbling upon this really weird, hairy, hard as a rock thing. It probably took hours for them to figure out how to crack it open, but they did, and they were probably kissing each other for hours afterwards in triumph.

Anyways, this coconut cream, derived from the flesh of the coconut, is even thicker than other creams. Yeah, it’s actually solid and contributes much more flavor than other dairy-filled heavy creams, making it the perfect addition to a sauce. In this case, the coconut cream adds a luscious thickness to the combination of pumpkin and tahini, which is just about as Fall as you can get. Serve this sauce with your favorite base, whether it’s spaghetti squash, pumpkin soba noodles (oh yes, these exist), or just plain old spaghetti. I don’t think you’ll miss the dairy at all.

Level: Easy

Prep Time: 1 minute
Cook Time: 9 minutes
Total Time: 10 minutes

Servings: 2

1/3 cup pumpkin pureé
2 tablespoons coconut cream
3/4 – 1 cup coconut milk
1/4 cup tahini
1 teaspoon sesame oil
juice from 1 lemon
salt and pepper, to taste


  1. Combine all ingredients in a small saucepan.
  2. Bring to a boil, then turn down and let simmer until mixture reaches desired temperature.
  3. Season with salt and pepper as necessary
  4. Serve with some veggies, unless you’re into mono-chromaticism.

creamsauce1 creamsauce

Chicken Detox Salad

Anyone who says eating salad is boring clearly hasn’t tried this one! I’m not a salad girl myself; my diet usually consists of cheeseburgers (nobread) and fries. Buuut, this salad is the bomb (and actually tastes much better than it looks, IF you can believe that).

What You’ll Need:

½ white meat chicken breast
½ avocado
1 tbsp balsamic dressing
A handful of cherry tomatoes
A pinch of salt
As much spinach as you want

What You’ll Do:

Place chicken into a well-oiled pan (usually this means covering the pan with butter, but you can use canola or vegetable oil if you feel like being healthier), sprinkle with a pinch of salt and cook until done.

Cut avocado into cubes, wash spinach and tomatoes and combine in a bowl. Then cut the cooked chicken into strips and place in bowl. Cover with as much balsamic vinegar as you want.

Pro Tip: I always have trouble cooking my chicken totally through. So, I cook the full ½ breast until it’s mostly done on the outside. Then, I take it out of the pan and cut the chicken into strips and throw them back in the pan to keep cooking. This not only makes cutting the chicken into strips or cubes easier (because cutting raw meat is hard), but it also allows me to see that I’ve actually cooked the meat totally through! (bye, bye salmonella)

P.S. Adding the pinch of salt allows for your chicken to be really juicy which adds flavor to the dish!


Hope you guys enjoy the recipe!


NOBREAD’s Cafe Picks

Here at NOBREAD, we spend a lot of time in Coffee shops. And by a lot of time, I mean we choose a different coffee shop pretty much every day to set up shop and work… (and eat). The best part about coffee shops, other than scoping out the scene, is the plethora of coffee options to keep us caffeinated and awake throughout the day.

Regardless of what cafe you find us at, you will likely find us with Leaner Creamer in tow. This all-natural powdered coffee cream promotes weight-loss and appetite suppression, and is non-dairy and coconut oil based! It is a healthy compliment to your coffee will have you full and satisfied as you work away. Not only is it perfect for coffee, but it can also be used in several other classic, cafe dishes! I like to add it to oatmeal!


Here are NOBREAD’s top five favorite coffee shops for any occasion. Whether you’re looking to take a break, to catch up with a friend, or simply to take in a peaceful atmosphere, you should definitely check these spots out!

Bluestone Lane 


This Australian influenced café attracts crowds of eager “brunchers” hoping for a quick bite of wholesome, natural fare, as well as a taste of Bluestone’s popular coffee. Their brunch menu is all day and incredibly gluten-free! They carry gluten- and dairy-free bread so that you, too, can enjoy the famous avocado smash on toast.

The Elk 

elk1 elk5

The Elk is the perfect spot for a solo lunch or place to meet a friend—with a huge selection of NOBREAD friendly menu items, from their market rice bowls, to yogurt bowls, you’ll definitely be leaving full and satisfied. Not to mention, The Elk has unlimited wi-fi!


maman1 maman3

An adorable café in SoHo, Maman boasts delicious baked goods and casual café fare. Grab a bite to eat during their breakfast, brunch, or lunch hours, or sip on some coffee while finishing up on some work. Definitely check out their variety of gluten-free salads—the zucchini noodles with black olives, basil, plum, and a kale-basil pesto is a personal favorite.


chalait chalait3

Nestled in the heart of West Village, Chalait specializes in a signature line of matcha green tea beverages, while also serving up a variety of coffees and light breakfast and lunch options. For those dessert lovers, the gluten-free and vegan chocolate coconut cookie is a must!

Petite Coccotte 

cocette4 cocette5

An adorable, tiny French café serving classic pastries and sandwiches; Petite Coccotte will have you feeling like you’re dining in a quaint café in the heart of Paris. The endive salad with walnuts and apples, and the roasted chicken sandwich (nobread) are clear winners.

El Dorado Maroma

The Ambiance:


A huge pool with a swim-up bar, hammocks outlining the property, and private pools outside your door, El Dorado Maroma is where to go for your next Mexican escape! I had the opportunity to check out the resort this past October 2015, and I’m excited to report my findings! There are tons of restaurants, a fitness center, beach access, horseback riding, jet skiing, parasailing, and more.

mexico3 Mexico4

The Food:

Mexico1 Mexico12-1

With 8 restaurants on site, you have no need to venture out of the resort for food! I have to say, I was INCREDIBLY impressed by the resort’s concern for those with dietary allergies and restrictions, and even more impressed by how gluten-friendly each restaurant was. At our first dinner, my friend notified me that not only was ‘GF’ noted on the menu next to nobread-approved dishes, but EVERY dish on the menu had a GF next to it. How often do you see that at non-dedicated gluten-free restaurants?! I’m pleased to report that EVERY restaurant we went to used a ‘GF’ to indicate their gluten-free options!

Mexico12 Mexico13

For lunch every day, we ordered from Papitos Gourmet Beach Club. This is the resort’s beachside restaurant. Each day a different cuisine was featured; one day was all-things taco, the next was all-things BBQ, then all-things burger, etc! We were a huge fan of the tacos, so even on the days that they weren’t featured, we placed a special request! Ten tacos and ten margaritas for two people… not bad! I can’t forget to mention that we also went there for breakfast every morning. The breakfast buffet was extensive and had a ton of variety. I filled my plate every morning with classic bites such as fruit, eggs, and bacon, and traditional Mexican dishes such as sides of fried plantains. Before going to Mexico I don’t think I ever had a plantain… but thanks to El Dorado I’m now addicted!

Mexico8 Mexico9

Each restaurant had a different theme, which we enjoyed. Mio was the Italian hotspot and was one of our favorites. We also tried Sabores for a Mexican-themed dinner and Lima Limon for a Peruvian-themed dinner. On our last night at the resort, a private Chef came to our Villa and cooked us a meal of a lifetime: sautéed scallops, surf & turf, and a vegetable medley, complete with a dessert of chocolate covered strawberries, chocolates, and fruit. That was my favorite part of the whole trip, and I highly recommend taking advantage of the opportunity!

The Premises: 

Mexico6 Mexico5

El Dorado is known as one of the most romantic resorts on the East Coast of Mexico, and not only are weddings held at the hotel, but it is common for couples to celebrate their honeymoons here too! If you go to the resort with your special someone, take advantage of the romantic, beachside dinner for two and the beachside spa!

Mexico7 Mexico10

The resort is a bit under construction at the moment, but I look forward to seeing the finished resort upon its completion in 2016. Private villas are being built over the water, and each villa will have an infinity pool and glass flooring so you can feel as though you are walking on water!


For more info on El Dorado Maroma, click here!