Gluten Free Peanut Butter Bread

peanutbutterbreadYes my name is NOBREAD. But yes, like Oprah, I love bread! Gluten-Free bread, of course. I also love peanut butter… and chocolate chips… so when the opportunity arose for me to combine all 3 into one incredibly delicious, hearty recipe, I couldn’t resist. Introducing my gluten-free, dairy-free Peanut Butter Bread!


What You Will Need:
1 Cup Justin’s Peanut Butter
1 1/4 Cup Coconut Milk (or Non Dairy Milk of your choosing!)
1 1/2 Cup Gluten-Free All Purpose Flour (I used Bob’s Red Mill)
2 eggs
2/3 Cup Cane Sugar
1/2 tsp Baking Soda
2 tsp Baking Powder
A pinch of Salt
1/2 Cup Dairy Free Chocolate Chips

What You Will Do:
Preheat oven to 350 degrees F.
Pour your Peanut Butter into a microwavable bowl, and microwave so that it is soft.
Add your coconut milk and two eggs. Whisk until all are combined.

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Add your gluten-free flour, salt, baking soda, baking powder, and sugar.
Mix all together!
Lastly, add your dairy-free chocolate chips!

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Grease a 9″ x 5″ bread pan, or line with parchment paper.
Pour in your batter!

Cook for 30 minutes, and rotate pan. Cook for another 10 minutes. At this point, if you place a toothpick through the bread, it should come out clean!
Let the bread sit for 15 minutes and cool before serving.


Enjoy Life Foods NEW ProBurst™ Bites

10% off with the coupon code PROBURST346. The coupon expires 3/31/17. Click here to purchase! 


Introducing Enjoy Life Foods NEW ProBurst™ Bites! Protein-packed, chocolate bites that are not only good for you, but also super tasty! Packed with up to 7 grams of plant-based protein per serving, these chocolatey, truffle-like bites are the perfect, allergy-friendly snack. Enjoy Life Foods has long been my favorite brand for all things gluten-free (we all know about my Enjoy Life baking chocolate obsession), and I’m so excited they’ve added these protein bites into the mix. Like all Enjoy Life products, the bites are free of the eight most common food allergens and they are made in a dedicated allergy-friendly facility.


The bursts come in 4 flavors: Cinnamon Spice, Mango Habanero, Cranberry Orange, and SunSeed Butter. My personal favorite is the SunSeed Butter, because I love all nut and seed butters, and the Cinnamon Spice is a close second. The bursts are the perfect pre- and post-workout snack, or breakfast if you choose to have three or four! Currently the bites are only available for purchase online, but they will start arriving in retailers on March 1st, 2017. I can’t wait to hear what you all think! #ProBurstBites



Purchase your Pinnertest at a discount using ‘NOBREAD,’ here! 

“Are you Celiac?”
“No, I’m gluten intolerant.”

“How do you know?”

There are a few reasons why I know that I am severely intolerant to gluten.

  1. After removing gluten from my diet, years of chronic illness and unexplained health problems were cleared.
  2. Food intolerance testing.

Food intolerance testing has been a HUGE part of my life over the last 8 years, and I credit it with saving me from many of my problems. Pinnertest is one of these tests. Made to diagnose food intolerances, NOT food allergies, Pinnertest takes a tiny blood sample and diagnoses both temporary and permanent intolerances.  Given that it’s been a bit since my last food intolerance test, I was super excited when Pinnertest reached out.

A simple poke to the finger and two weeks later, I had my results! pinnertest

Your sensitivities are given a +1,+2, or +3 given their severity. The first food to come up red for me was… SHOCKER… WHEAT! In my first ever food intolerance test, wheat and gluten were off the charts!

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I was devestated to see cocoa show up! But I’m honestly not surprised. I’m a chocaholic! And I don’t feel too great after I eat it… but I’ve always blamed that on how much I ate!

Other foods to show up in the red category: cane sugar, artichoke, and garlic.

Rather than focus on the negative, I try to focus on the positive! AKA the green columns. Sweet potato and white potato are two of my favorite foods, especially when I use them to make baked french fries and sweet potato fries. Looks like this midday snack won’t be topped off with a bite of my gluten-free, dairy-free chocolate bar! sweetpotatofries1

To learn more about Pinnertest, visit their website here!

Baked French Fries


Growing up, I lived on carbs. But not just any carbs; I lived on gluten. So when I went gluten-free, I needed something to replace the gluten and fill my carb-tooth! I also began losing a lot of weight, which was a result of going gluten, dairy, soy, fruit, nut, and sugar free all at once, and not having any idea what I could eat. Well, needless to say I became a french fry addict. Unfortunately, French fries at restaurants are usually cooked in a shared fryer, and I’m unable to eat them! To make up for this, I’ve started making my own French and Sweet Potato Fries! The fries are SO simple to make! All you need are potatoes, a peeler, some olive oil, and seasonings of your choosing. Here’s how it’s done…

What You Will Need:

Potatoes and Sweet Potatoes
Olive Oil
Any other seasonings you desire!


What You Will Do:
Peel potatoes and chops off the ends, making as much of a rectangle as you can.
With a sharp knife, slice your potatoes down the sides, and slice each side into small lean rectangles.
Once your potatoes are chopped and shaped, wash and dry them with a paper towel!
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Place potato slices on parchmant paper, and dress with olive oil, salt, and pepper.
Add any other seasonings that you desire! I love adding rosemary to mine 🙂

Cook at 350 for 20 minutes. Flip/shake your fries, and cook for another 10-15 minutes, or until desired crispness!


35 minutes later you have perfectly baked French and Sweet Potato Fries! Super tasty, and because they aren’t coated and fried in who knows what, you won’t feel bad indulging!

Botanica Kickstarter


Emily Fiffer and Heather Sperling. Photo: Hedley + Bennett

Emily Fiffer and Heather Sperling moved to L.A. with the dream of creating a digital cooking publication and opening a restaurant. Well, Botanica Magazine is live, and the duo is now in the process of opening their restaurant, also named Botanica, which is slated to open in Spring 2017 in Echo Park.

In terms of cuisine, the menu will primarily center on fresh vegetables, as well as sustainably sourced meat and seafood. I’ve checked out the menus, and I’m salivating! Whole Roasted Cauliflower, Grilled Eggplant, and a plethora of greens are so up my (gluten-free) ally.


Vegetable Tower. Photo Credit: Botanica


Quinoa Coconut Congee. Photo Credit: Botanica

Fiffer and Sperling want to do more than just serve healthy, delicious food; they want to create an environment in which employees and customers alike thrive and feel inspired. To that aim, they plan to work with programs that help prepare formerly incarcerated and homeless citizens for work in the culinary field, offer fair wages, and hold community and cultural events. Of course, all of these plans cost money. In order to raise funds, Fiffer and Sperling have created a Kickstarter page. As a thank you, donors of all levels will receive gifts such as early access to special dinners and events at Botanica or a personalized dinner party consultation.

While the restaurant won’t be open until the spring, you can still sample some of Fiffer and Sperling’s food in the meantime by visiting their website,, and trying out some of their recipes! We’re excited to see this amazing vision come to life!


Grilled Vegetable Platter. Photo Credit: Botanica

Bob’s Red Mill Quinoa Bowl

bobs1It’s a new year! And time for a new you! And a new me, of course. This year I’ve decided to make a few subtle changes to my diet and overall wellness, and I’m excited to share them with you. First, bye bye sugar. I have spurts where I go sugar free, and when I do, I feel AMAZING. But the second I break the seal and give in to my sugar cravings, I spiral. Second, I want to incorporate more protein into my diet. Given that I don’t eat much meat, I’m always looking for alternative protein sources, and I think it’s time I give quinoa a try.

I’ve always overlooked quinoa, because well, I thought it was kind of bland. But quinoa is anything but bland when you pair it appropriately. I’m always one to order a breakfast bowl when I see it on a menu, so today I am making my own! The fun part about creating breakfast bowls is that it allows for my 3 C’s: creativity, customization, and color. And did you know Bob’s Red Mill Quinoa contains 7g of protein per ¼ cup serving! That’s SO much! Bob’s uses a whole grain quinoa, too, given its mild flavor and versatility. 


What You Will Need:

1 Cup Bob’s Red Mill Quinoa
1 Cup Spinach (fresh and washed)
½ Avocado
1 Sunny Side Up Egg
Roasted Vegetables (I made broccoli and butternut squash)

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What You Will do:

Per the package, bring two cups of water to a boil.
Once boiling, add 1 cup of Quinoa, and seal pot with an airtight lid.
Reduce heat to medium or a simmer, and cook until the quinoa absorbs all of the water. This should take 10-12 minutes.
Let quinoa cool for 15 minutes before serving.
Serve quinoa in a bowl, and add your fillings!


This recipe serves 4 people, or if you’re like myself, you should have half for breakfast and half for lunch or dinner! It is totally filling, and you can make it even more filling by adding more protein and vegetables.

Thank you Bob’s Red Mill for sponsoring this post! Check out more delicious healthy recipes, snag coupons and find stores near you at!