A Gluten Free NYE with Stoli!


Gluten Free in the New Year

Going gluten-free is a New Years resolution for both those who know they need to eliminate the protein and for those looking to make a dietary change. Well, no-gluten doesn’t mean no-fun, or no-carbs, or no-social life… the list continues! In fact, going gluten-free brings a lot of positive change (less bloat and brain fog, weight loss, and more!) and opens one’s eyes to a whole new world of food and beverage products. Many of these products are classics you wouldn’t even know are already gluten-free! Aka Stoli Gluten Free Vodka!

Let’s backtrack for a second and talk about New Years Eve. Why wait until January 1 to go GF? With these simple hacks, you’ll be able to enjoy a gluten-free New Years Eve, too!


Party Cocktails:

Reindeer Moscow Mule

What You Will Need:

  • Handful of fresh mint (or fresh peppermint)
  • 2 oz vodka
  • Juice of 1/2 a lime
  • 6 oz ginger beer (more or less to taste)
  • Crushed candy cane- for garnish
  • Whole candy cane- for garnish
  • Crushed ice

What You Will Do:
Fill copper mule mug with crushed ice and handful of mint. Muddle.
Stir in vodka, lime juice and top with ginger beer.
Sprinkle crushed candy cane on top and garnish with a whole candy cane. 


New Years Eve (Gluten-Free) Small Bites:

Bacon Deviled Eggs
Chunky Avocado Salsa
Bacon Wrapped Dates
Shrimp and Smoked Salmon Platter (my personal favorite)
Artichokes with Roasted Pepper Dip
Chocolate Peanut Butter Balls

Guacamole at El Toro Blanco

Bacon Wrapped Dates

Hacks to Successfully go Gluten-Free in the New Year

  1. Don’t give up too much all at once. If you decide to go gluten, dairy, sugar, and alcohol free as your New Years resolution, you are destined to cheat on at least one! Pick one, in this case gluten, and stick to it! Once you’ve accomplished it, then remove a few others.
  2. Cook for yourself more! This ensures no gluten is added to your meal. Even if you purchase a piece of grilled salmon from a seemingly safe window in a specialty foods store, it is still subject to cross contamination in the kitchen.
  3. Don’t buy any gluten for your house! Having gluten in your home just screams CHEAT NIGHT. If you live with others who eat gluten, ask them to keep their gluten-filled foods hidden from you or in their room.
  4. Develop a Rewards System. For every week or two that you stay gluten-free, treat yourself to a fun new purchase. Incentives always help!

Happy New Year everyone!



Supergreen Smoothie Bowl


If you are an avid instagrammer, then you are quite familiar with the smoothie bowl. And let me guess, you probably have yet to make your own smoothie bowl because they just look too good on Instagram, and you’re thinking there is NO way you can replicate it yourself. Am I right? Well, you are wrong! Smoothie bowls are super fun and easy to make, and given that there is no real ‘right way’ to make them, you can’t go wrong with your creation!

I say that there is no real right way to make a smoothie bowl, because each smoothie bowl can and should be different! Today I want to introduce you to the classic Supergreen Smoothie Bowl. This is my go-to, given that it’s super nutritious yet tasty and the perfect way to get in your greens. Filled with kale, spinach, berries and more, this recipe is perfect for your first smoothie bowl attempt.

What You Will Need:

1 1/2 Cup Coconut Milk (Or another non-dairy milk)
Handful of Spinach
Handful of Kale
2 Frozen Bananas, cut up
1/2 Avocado
1/2- 1 Cup of Raspberries/Strawberries
Optional: 1 T Nut Butter, Vegan protein powder
Toppings of your choosing! 


What You Will Do:

Pour your coconut milk in the blender first.
Next, add the frozen banana followed by your greens. After the greens, add all other ingredients.
Seal blender, and blend until totally smooth.
Pour your smoothie into a bowl, and add your toppings! This week I was feeling healthy, and I topped my smoothie bowl with nuts, coconut shavings, and gluten-free granola!

*The reason why I didn’t add nut butter into the smoothie blend was because I wanted to add nuts as my topping! Healthy fats are GREAT for you, but of course, don’t overdo it!

This bowl serves 2 people! Enjoy!


Chocolate Peanut Butter Granola


I always buy gluten-free granola for myself, but I’m SUPER particular as to which brands I buy. Often, all the different add-ins are filled with sugar, and your “healthy” breakfast soon becomes your overly sugared nightmare. Well, once I figured out how to make my own granola, I haven’t been back to purchase any store-bought brands. Making your own granola gives you the creativity and customization power you need to ensure a hearty, healthy, yet tasty breakfast or snack!


What You Will Need
3 Cups Gluten-Free Rolled Oats
2 T Cane Sugar
1/4 Cup Olive Oil (or Coconut)
1/4 Honey (or Maple Syrup if Vegan)
1/4 Peanut Butter (or Almond etc)
Dairy Free Chocolate Chips (OPTIONAL)

What You Will Do:
In a bowl, combine sugar and GF Rolled Oatsgranola5
Separately, combine oil, honey, and peanut butter. Stir and melt in a microwave until totally smooth. (Usually 30-60 seconds in microwave)

Pour granola into a baking pan and spread evenly.
Pour peanut butter sauce on to the granola and stir until all the granola is coated.
Spread granola evenly throughout the pan!granola2
Place in the oven at 350F for 10 minutes. Give the granola a good stir, spread it out evenly again, and cook for another 10 minutes or until your granola has the desired light golden brown coloring.
Chop up and serve!

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That’s it! With just 6 ingredients, this granola is flavorful and SO easy to make! Enjoy!

Peanut Butter Marshmallow Cookies

Nicole Cogan NOBREAD Peanut Butter Marshmallow Cookies

Marshmallows were one of my favorite foods growing up, but when I was diagnosed with all of my food intolerances I gave them up! Why? Well, do we really know what is in a marshmallow? And given I had SO many intolerances, I gave up every food that contained more than one or two ingredients. Nowadays, as I’ve learned how to handle my intolerances a bit more, and marshmallows have become more allergy friendly, I’m happy to say they are back in my life.

Today I decided to change up my recipes a bit… AKA forego chocolate from the recipe, and I made these peanut butter marshmallow cookies! These cookies are simple to make, big in size, and will totally warm your heart this holiday season.


What You Will Need:

  • 1 cup gluten-free all purpose flour
  • 2/3 cup peanut butter
  • 1 large egg
  • 1/3 cup unsalted butter
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar packed
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Mini marshmallows!

What You Will Do:

  • In a large bowl, combine granulated sugar, brown sugar, baking soda, salt, and all purpose flour.
  • Separately melt butter in a small bowl. Crack egg in the bowl, and whisk the two together.

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  • Add peanut butter to the wet ingredients, and mix until smooth. Lastly, add the vanilla.
  • Slowly pour wet ingredients into dry ingredients and stir/fold until smooth.

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  • Create 12 balls out of the dough, and then flatten each ball into a circular cookie shape.
  • Top 6 of these cookies with marshmallows.
  • Take the 6 cookies that are NOT topped with marshmallows, and place them on top of the marshmallow cookies. Press the two cookies together so the marshmallows are stuffed inside.

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  • You will now have 6 large cookies!
  • Top each cookie with a marshmallow or two.
  • Place cookies on parchment paper and put the tray into the oven. Cook for ~10 minutes, or until the bottom of the cookies are a light golden brown. Cook at 375 F.
  • Remove and let the cookies cool for at least 20 minutes… otherwise they will crumble immediately!
  • Take a bite, and enjoy!


Strawberry Smoothie Bowl


I love acai bowls. The taste of fruit blended together and its sweetness has me hooked. But sadly, they are loaded with sugar! I don’t always use fruit in my smoothies, but I’ve started making fruit smoothies as a healthy alternative to my acai bowl craving. Introducing my Strawberry Smoothie Bowl! It is the perfect, low-calorie, yet protein-packed breakfast!


What You Will Need:
1 Frozen Banana
1 Tablespoon Peanut or Almond Butter
1T Chia Seeds
1 Cup Coconut Milk
1 Cup strawberries (frozen or fresh!)
Toppings of your choosing!

What You Will Do:
Put all ingredients into a blender, starting with your milk.
Blend until smooth.
Pour into a bowl, and add your toppings!

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If you want to add greens and extra nutrients to your smoothie bowl, go ahead and add some spinach or leafy greens. You’re smoothie bowl will be green instead of pink, but hey, that makes it even healthier! And the chia seeds are great for added fiber!



blondeAs we all know, I’m a chocoholic, and it’s fair to say I’ve tried just about every gluten-free (and dairy-free) brownie that I’ve ever come into contact with. As much I like chocolate, I also like blondes… blonde pastries that is. I’ve recently begun seeing more and more recipes out there for blondie treats, so I figured it was time for me to change it up a bit. Well here, ladies & gentlemen, is my first stab at a gluten-free and dairy-free Blondie Brownie!


What You Will Need:

1 cup gluten-free flour
1 cup light brown sugar
½ cup dairy-free butter, softened
1 large egg, room temperature
1 teaspoon vanilla extract
½ teaspoon baking soda
½ teaspoon salt
1 cup dairy-free chocolate chips

What You Will Do:

In a small bowl, mix your brown sugar and melted butter together. Stir for a few minutes until the two are totally incorporated and smooth.
Add egg and vanilla, and mix.
In a separate bowl, combine your dry ingredients.
Pour your dry ingredients into your wet ingredients, and mix until combined.

Pour your batter into a small pan (mine was 8×8″ and I used parchment paper)… and of course, top with chocolate chips!

Bake for 30 minutes at 350 F, and then let it cool for 20 minutes before cutting.
Cut into squares (about 9-12), and enjoy!


The verdict? Definitely good, but there is still a little something missing. The chocolate really made it for me, but I want to perfect this recipe as a standalone, sans chocolate. I’ve read some recipes that use maple syrup for added flavor, and others that incorporate dairy-free milk. Stay tuned as I try to perfect this recipe, but I definitely feel like I’m off to a good start!


Gluten and Dairy Free Chocolate Chip Muffins


Chocolate at breakfast is my favorite kind of breakfast… especially when they are in the form of gluten-free, dairy-free muffins! These cupcakes don’t need many ingredients, and only take minutes to prepare!

Makes 12 muffins
Prep time: 15 minutes
Cook time: 20 minutes


What You Will Need:

8 oz Gluten Free Flour
3 oz Cocoa powder
1 tsp Baking soda
8oz Sugar
2  Eggs
1/3 cup Coconut oil
1 cup  Rice or Coconut milk
1/4 cup Chocolate chips (I used Enjoy Life Foods)

What You Will Do:

Preheat oven to 375 degrees and reduce to 350 degrees when ready to bake.
Combine dry ingredients in a large mixing bowl. In another bowl combine the eggs, coconut oil and rice milk, then pour into the dry ingredients.

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Mix well until smooth.
Line a muffin pan with paper baking cups and divide the batter between them, fill each to 3/4 full.

Top each muffin with a few chocolate chips and bake for 20 minutes. Test readiness with a toothpick.

Cool in pan for 5 minutes. Transfer to wire rack to cool completely.

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