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!

Maple Bacon Cupcakes

Maple Bacon CupcakesI’m one of those people who firmly believes bacon has a place in every meal. Yes, this includes dessert. My absolute favorite way to accomplish this is my maple bacon cupcakes. If you’ve ever been to a party at my house, or even a party where I was in attendance, chances are you’ve tried one of these babies. They are literally my pride and joy.

This recipe is completely gluten-free and dairy-free, but if you can eat both of those things, feel free to use them in the recipe. Also, the best part about these is because there’s bacon in the batter, and as a garnish. The more bacon, the merrier.

Level: Medium

Prep Time: 15 minutes
Cook Time: 25 minutes
Cooling Time: 20 minutes
Total Time: 60 minutes

Servings: 12 regular-sized cupcakes or 40 mini cupcakes

For the candied bacon
4 strips bacon
3 tablespoons maple syrup
2 tablespoons brown sugar
For the cupcakes
4 strips bacon
1 1/2 cups gluten-free flour (or regular flour if you can eat gluten)
1 stick Earth Balance, softened (or regular butter if you can eat it)
2 teaspoons baking powder
1 pinch salt
2 teaspoons vanilla extract
3/4 cup sugar
2 eggs
1/2 cup coconut milk creamer (or regular cream, if you can eat it)
For the frosting
2 sticks Earth Balance, softened (or regular butter)
1 1/2 cups powdered sugar
2 tablespoons maple syrup
1 teaspoon vanilla
1 teaspoon coconut milk creamer (or regular cream)


  1. Preheat oven to 375°F and line your mini cupcake or regular-sized muffin tin with cupcake liners.
  2. Line a baking sheet with aluminum foil. Place a cooling rack on top of the baking sheet.
  3. Place 4 strips of bacon on cooling rack, put pan in the oven, and cook for 15 minutes.
  4. Dice the remaining 4 strips of bacon.
  5. Placed diced bacon in a medium-sized pan over medium heat.
  6. Cook for about 5 minutes, or until bacon is cooked thoroughly.
  7. Remove cooked bacon to a plate lined with paper towels to absorb the grease.
  8. In a small bowl, combine 3 tablespoons maple syrup and 2 tablespoons brown sugar.
  9. Once bacon in the oven has cooked for about 15 minutes, brush each slice with the maple syrup and brown sugar mixture.
  10. Place back in the oven for 5-10 minutes, or until bacon is cooked through.
  11. When bacon is done, remove to a plate and change the temperature of the oven to 350 degrees Fahrenheit.
  12. In a medium bowl, combine flour, baking powder, and salt.
  13. In a separate, medium bowl (or bowl of a standing mixer if you have one), add 1 stick softened butter and 3/4 cup sugar.
  14. Beat the butter and sugar for about three minutes, or until fluffy.
  15. Add the eggs one at a time, and vanilla, and mix until combined.
  16. Turn the speed of your mixer down to low, and add half of the dry ingredients.
  17. Add the coconut milk creamer (or cream).
  18. Mix until combined, and then add remaining dry ingredients.
  19. Add diced bacon from the frying pan to the batter mixture and mix to incorporate.
  20. Fill each cupcake tin 3/4 of the way with batter.
  21. Bake the cupcakes until golden brown, or until you insert a toothpick and it comes out clean. If you’re making mini cupcakes, this will be about 10 minutes, or 20 minutes if full-size cupcakes.
  22. Remove cupcakes to a cooling rack.
  23. In the bowl of your standing mixer, add 2 sticks softened Earth Balance.
  24. Mix on high for about 2 minutes, or until butter is whipped.
  25. Turn mixer to low and add powdered sugar.
  26. Once sugar is fully incorporated, add maple syrup, vanilla, and coconut milk creamer, and mix thoroughly.
  27. Place frosting in a piping bag (or Ziploc with one of the corners cut), and ice your cooled cupcakes.
  28. Slice candied bacon into pieces and garnish each cupcake with a piece.
  29. Serve!

Maple Bacon Cupcakes

Cheerios Peanut Butter Chocolate Bars


As you all know, I’m a Cheerios partner! This partnership has been super fun for me, A) because I grew up on Cheerios (Honey Nut specifically) and B) because blending Cheerios into a gluten-free flour has been a super cool and unique discovery! This week, I decided to recreate a combined version of two of my favorite childhood treats: the KitKat and Reese’s Cup.

Making my own version of Reese’s has been on my recipe bucket list for a while, and they really are so simple to make! This version steps it up one more notch, and I highly recommend giving it a try!



What You Will Need:
3 Cups Honey Nut Cheerios
1 Cup Powdered Sugar
3/4 Honey Peanut Butter
1/3 Cup Vegan Butter
2 Bags Dairy-Free Chocolate Chips

What You Will Do: 
Blend Honey Nut Cheerios into ‘Cheerios Flour.’ This will give you about 1 Cup of Cheerios Flour.
In a large bowl, combine crushed Honey Nut Cheerios, Powdered Sugar, Honey Peanut Butter, and Vegan Butter, and fold together until it is totally combined.

cheeriosbar5 cheeriosbar4
In a microwavable bowl, melt one bag of dairy-free chocolate chips. (Cook for 60 seconds, stir, and cook for 30 more seconds)
Place parchment paper in an 8×8″ baking pan, and pour the melted chocolate into the pan.

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Add your Cheerios Peanut Butter mixture to the pan, and spread smoothly over the chocolate.

Melt a second bag of dairy-free chocolate chips, and pour on top of the Cheerios Peanut Butter mixture.
Refrigerate for 1-2 hours, cut into squares, and serve!



For more on Cheerios, click here!

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.

peanutbuttermarsh6 peanutbuttermarsh5

  • 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.

peanutbuttermarsh4 peanutbuttermarsh3

  • 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.

peanutbuttermarsh2 peanutbuttermarsh1

  • 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!

smoothierasp3 smoothierasp2

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!


Holiday Party Tips with Stoli Gluten Free

stolixmas2Tips to make your Holiday Party A Success!
Brought to you by NOBREAD and Stoli Gluten Free!

Recipe for my Chocolate Banana Bread, a holiday favorite, here! 

Navigating the holidays as a gluten-free eater can be tricky. After all, many of the staple holiday dishes and cocktails are full of gluten! To help you get through the holidays, we’ve compiled a few tricks to ensure your holiday party is a success! From cocktails and small bites to tips and hacks, we’ve got you covered!

Cocktail Parties      

If you’re hosting a cocktail party, common hors d’oeuvres including cheese and crackers, meatballs, and baby crab cakes all typically contain gluten… and seem to be at every cocktail party! Well, they can totally be at your gluten-free cocktail party, too! Just use the GF alternatives. Cheese on gluten-free crackers, meatballs made with GF breadcrumbs, and baby crab cakes dusted with GF panko! There are also so many classics that are fair game for both the gluten-free and gluten-full! Chilled shrimp, arugula salad,  and bacon wrapped dates are a few of our favorites.

Arugula salad with plums and oranges at Olio E Piu

Speaking of Cocktails…. What’s a cocktail party without signiature drinks? At NOBREAD, we’ve perfected the spiked Hot Chocolate. Here’s how it’s done!

Hot Chocolate made with Stoli Gluten Free


What You Will Need:

  • 2 Tablespoons unsweetened cocoa powder
  • 2 Tablespoons sugar
  • Pinch of salt
  • 1 1/2 Cup Coconut Milk (or milk of your choosing!)
  • 1/4 teaspoon vanilla extract
  • 1 Part Stoli Gluten Free

What You Will Do:

  • In a warm coffee mug, heat your milk. Add in cocoa powder, sugar, salt, and vanilla.
  • Stir until combined.
  • Add 1 part Stoli Gluten Free
  • Top with whip cream and marshmallows, and enjoy!


This cocktail will have everyone at your holiday party embracing the spirit of winter and the holidays!

Host(ess) with the Most(ess)

Now, if you’re the host of the evening (and you’re not gluten-free), making g-free dishes can be a little confusing. It’s easy to avoid adding bread and wheat to meals, but people don’t always realize that gluten is added to sauces and marinades, and it has a sneaky way of including itself in classic dishes. Teriyaki salmon may sound delicious, but I recommend a lemon garlic sauce or spice rub instead. And panko crusted chicken might be simple to prepare and a dinner party favorite, but using gluten-free breadcrumbs is just as tasty! There are so many dishes out there, too, that may seem gluten-filled, but are in fact GF! Hellooo tacos! If you ask me, tacos should be at every party… regardless of the occasion!



Lastly, I recommend making a menu for your party, and noting what items are GF (and vegan, etc.) on the menu! This makes it easy for everyone to find an option that suits their dietary needs, and also saves your guests the awkwardness in asking what they can and cannot have!

Happy StoliDays everyone! 



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.

chocmuff4 chocmuff5
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.

chocmuff2 chocmuff