Cauliflower Crusted Pizza


Prep time: 20 minutes

3 cups riced cauliflower
2 eggs
½ cup shredded mozzarella
2 tbsp grated parmesan cheese
1/4 tsp garlic powder, optional
Salt and pepper to taste


Microwave the cauliflower for 4-5 minutes or until it’s soft. After it has cooled down, pour the cauliflower into a clean dish towel and squeeze out as much water from the cauliflower as possible. This is important to do so the crust won’t be soggy.

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Transfer to a bowl and add the eggs, mozzarella, parmesan cheese, garlic powder, salt, pepper and mix together.
Line a cookie sheet with parchment paper and spread the mixture out to approximately 1/4-1/3 inch thick.

Bake in a preheated 425-degree oven until golden brown (approximately 15 minutes).
Leave the crust on the cookie sheet and add your toppings.


Chicken Pesto Pizza:
3-4 tbsp basil pesto (recipe below)
1 diced cooked chicken breast
3/4 cup shredded mozzarella


Pizza prep:

Spoon and spread the pesto on to the cauliflower crust. Top with the diced chicken and then top with the mozzarella. Return to the 425-degree oven and bake for 5 minutes to melt the cheese.

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Pepperoni Pizza:
4 tbsp tomato/pizza sauce
¾ cup shredded mozzarella cheese
1 oz pepperoni

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Pizza prep:
Spoon and spread the pizza sauce on the cauliflower crust. Top with mozzarella cheese and then the pepperoni. Return to the 425-degree oven and bake for 5 minutes to melt the cheese.

I recommend making the pesto sauce before making the cauliflower crust.

Basil Pesto: (yields 1 cup)
2 cups fresh packed basil leaves
2/3-cup olive oil
2 tbsp pignoli nuts
1 tsp minced garlic
¼ cup Parmesan cheese
salt and pepper to taste


Combine all the ingredients except the Parmesan in a food processor and mix until well blended. Then add the Parmesan and pulse to combine. I usually make a double recipe of pesto and divide it into 4oz airtight containers and freeze it for up to 3 months. Refrigerated the pesto will last for up to 2 days.

Recipe inspired by Damn Delicious



3 cups riced cauliflower
1 egg
½ cup shredded VEGAN mozzarella
2 tbsp nutritional yeast
1/4 tsp garlic powder, optional
Salt and pepper to taste.

Follow the steps above; however, cook for 18-2o minutes!

*Note- the crust will get nice and firm, but only the edges will truly CRISP. This is because it is a grain-free crust!!


5-Ingredient Banana Breadsticks


What do you do when you have one banana sitting on your counter that’s going bad, and you’re running low on ingredients in your cabinet? Finish them up with this SIMPLE, 5-INGREDIENT banana bread recipe! It takes about 5 minutes to prep, 15 minutes to cook, and your belly will be content and FILLED 20 minutes later. This recipe is awesome because it uses only 5 ingredients, AND there are no added sugars! Unless you’re like me and add some dairy-free chocolate chips! Here’s how it’s done.


What You Will Need:

  • 1 large ripe banana
  • 1 cups gluten-free rolled oats
  • 1 large egg
  • 2 T maple syrup
  • 1/2 teaspoon baking soda
  • Optional: dairy-free chocolate chips


What You Will Do:

  • In a large bowl, crack and whisk your egg.
  • Add banana, mash it, and combine with egg.
  • Add maple syrup, oats, and baking soda.
  • Stir all together.
  • Pour mixture into a blender, and blend until totally combined.
  • Pour into a bread tin and cook at 350 for 15 minutes.
  • If you choose to add DF chocolate chips, add 1T to the batter that is poured into the blender, and 1T on top after the batter is poured into the bread tin.
  • Let cool for 10 minutes, slice and serve!


Banana Nut Bread with Maple Cinnamon Glaze

As many of you know, I am officially launching the NOBREAD Bread series where each week I will be making a new NOBREAD Bread! I’ve listened to your requests, and I’m so excited to create some delicious gluten-free breads based off of your suggestions!! First up is my classic Banana Bread with a little twist! I grew up on Banana NUT bread, but given my sweet tooth I often make my banana breads with chocolate chips instead of nuts. Well it’s time to give the nut some time to shine. With an extra kick of cinnamon, chopped nuts, and coconut oil/sugar used in place of brown sugar and dairy-free butter, this variation of Banana Nut Bread is a total win! Enjoy!


What You Will Need:
2 Cups All-Purpose GLUTEN FREE Flour
¾ Cup Coconut Sugar
3 RIPE Bananas
2 Eggs
¼ tsp Salt
1 tsp Baking Soda
4T Coconut Oil
1 Cup chopped nuts (I did 3/4 Walnuts, 1/4 Pecan)


Maple Cinnamon Glaze

2 T Coconut Oil
1/4 cup maple syrup
1/2 cup powdered sugar
1/4 tsp vanilla extract
1/8 tsp ground cinnamon

What You Will Do:
**This recipe is a variation of our classic gluten-free banana bread, found here!
Preheat oven to 350 degrees.
In a large bowl, combine gluten-free flour, baking soda, and salt.
In a separate bowl, melt coconut oil and combine with coconut sugar.

Add oil/sugar to the large bowl of dry ingredients and mix.
Mash 3 bananas and whisk two eggs. Combine the two.
Add this combination to the large bowl and mix until smooth.



Now’s the time to add your nuts!
Pour batter into a 9.5 in x 5.5 in. bread pan.

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Place in the oven for ~40 minutes, or until the top of your bread is nice and brown. If you stick a toothpick or knife into the bread, it should come out nice and clean! Otherwise, let it cook a bit longer!

Let bread cool for ~10 minutes.

Maple Cinnamon Glaze:

In a heated skillet, add your maple syrup, coconut oil, vanilla, and cinnamon. Whisk together.
Once combined, remove from the heat, and whisk in the powdered sugar. Immediately pour onto the loaf, and let it harden.

Slice and serve!


Milk And Eggs


LA friends, you’re in luck! I just discovered an amazing service that delivers locally sourced, farm-fresh produce to your home! I’m kind of a nut (and by kind of, I mean a HUGE nut) when it comes to produce and where it is sourced from, and if I could pick up all my ingredients and produce from a farm myself I totally would. This is why I can be found at Farmers Markets 2-3 times a week! Well Milk And Eggs saves me from traveling to farms, and from having to go to the markets so often!

Here’s How It Works:

  1. You place order online
  2. Farms deliver to our Sorting & Aggregation Warehouse (SAW) at night
  3. Driver (Emissary) heads to our SAW (Sorting & Aggregation Warehouse) in the morning
  4. Picks up deliveries
  5. Drops off deliveries in the morning


All of my favorite brands are featured on Milk and Eggs, which shows how they truly source the best of the best! Vital Farms Eggs, Silk, Earth Exotics, and more! My favorite feature on the website is how visible they make the nutritional info of the product. I only eat wild fish, and a “WILD-CAUGHT” symbol is front and center on all wild fish! Same with the Poultry. NON-GMO, HORMONE FREE, FREE RANGE, ANTIBIOTIC FREE, and more symbols are front and center, so you can trust what you are purchasing! And of course they have a GLUTEN-FREE symbol, too!


I’m totally in love with the Milk & Eggs service, and I’m excited to continue using them. You can sign up as a weekly or bi-weekly subscriber, or make one-time purchases.

Head to their website here and check them out!

**Use code nobread for 20% off any order

Matcha Pancakes


There’s no doubt that matcha is the ultimate superfood. It’s high in antioxidants, boosts energy, detoxes the body, and fortifies the immune system… and that’s just a few of its benefits! In recent years, matcha has replaced coffee for many, and has been added to anything from cookies to protein shakes. Well this morning, I decided to add the powerful antioxidant to my pancakes!!

What You Will Need:

  • 1½ cups Gluten-Free All-Purpose Flour
  • 3½ teaspoons Baking Powder
  • ½ teaspoon salt
  • 1 T Cane Sugar
  • 1¼ cups Coconut Milk
  • 1 egg
  • 1 T Matcha Powder (I used T2Tea)
  • Optional: Maple Syrup, Dairy-Free Chocolate Chips


What You Will Do:

  • In a large bowl, combine GF All-Purpose Flour, Baking Powder, Salt, Cane Sugar.
  • Separately, combine egg and milk.
  • Pour wet ingredients into the dry and combine.
  • Add your matcha!
  • Pour mix onto skillet– I make my pancakes with a 3-4″ diameter. When the pancake starts to bubble, flip it!
  • Cook for 30 seconds on the opposite side, and remove.
  • This serving should make about 8-10 pancakes!
  • Stack up, and dust with extra matcha, dairy-free chocolate chips, and maple syrup!


Blood Orange Moscow Mule with Stoli Gluten Free


‘Tis the season! Of what you ask?! Of Blood Oranges! Blood Oranges are high in vitamin C, potassium, dietary fiber, carotenoids, and polyphenols, so a Blood Orange Moscow Mule is basically healthy, right? Well actually! Especially when you pair it with Stoli Gluten-Free Vodka. Blood Oranges have the highest amount of antioxidants over any other orange, and this drink is tasty, refreshing, and full of the antioxidants you need. Best of all, it’s simple to make!


What You Will Need:

  • 3-4 slices of Blood Orange
  • 1.5 oz Stoli Gluten Free Vodka
  • 1/2 oz lime juice
  • Stoli Gluten Free Ginger beer
  • Garnish: blood orange & lime slices, mint leaves


What You Will Do:

  • Muddle together blood orange, vodka and lime juice.
  • Fill the glass with ice and top with ginger beer.
  • Stir and serve!

Blood oranges are not only perfect to incorporate in the Moscow Mule, but they are the perfect garnish, too! I also like to add a few mint leaves and a slice of lime for an extra kick.


Serve this Moscow Mule at your next brunch or dinner party, and you’ll have your guests begging for more!

For more on Stoli Gluten Free, click here!

Easy Egg Muffins

I’m really serious about breakfast. Seriously, I won’t be able to survive the day if I don’t shovel at least a couple eggs in my mouth. This could be because I’ve been patterned to eat a hearty breakfast every morning, but it could also be because breakfast is the most important meal of the day. I’m sure you’ve been told this tons of times. I hate to break it to you, but it’s true.

Just because eating breakfast is totally necessary doesn’t mean it’s easy to do. It’s hard enough just making sure you’ve eradicated your bed head before heading out the door. Here’s where these egg muffins come in.

These babies are seriously so easy to make. I get it, time is of the essence, but these will take you 30 minutes to make – maximum. You’re probably wondering who the heck has 30 minutes every morning to devote to breakfast? But the key here is that you can prepare these ahead of time and then throw them in the freezer. All you’ll have to do when you’re ready to eat one is pop it in the microwave for a minute and you’re good to go.

The last thing about these that I really love is that they’re super customizable. You can put pretty much whatever veggies and meat in here you’d like. Go on, get wild with it! You’ll never go hungry in the morning again.


What You Will Need:
8 eggs
1/2 cup almond milk (or other milk of your choice)
salt and pepper
2 dashes cayenne pepper
3 stalks asparagus
8-10 slices squash
4 mushrooms
small handful chopped kale
8 slices prosciutto
*or whatever veggies and/or meat you’d like!

What You Will Do:
Preheat your oven 350 degrees Fahrenheit.
Crack all of your eggs into a large bowl.

Add milk, salt and pepper, and cayenne pepper and mix.

Add your veggies of choice, and stir to combine.
Grease your muffin tin with oil (I used avocado), or line with cupcake liners.

Spoon some egg mixture into each tin until it is about 2/3 of the way full. These will rise in the oven, so be sure to leave some room!

Take your prosciutto, and place it in the egg mixture in each muffin tin in a spiral formation.

Place muffins in oven for 25-30 minutes, or until the eggs are cooked through.

Take tin out of the oven and let sit for 1-2 minutes.

Remove muffins to a cooling rack to the point where they’re not too hot to eat.

Once the muffins are cooled to your liking, enjoy!

Feel free to store the leftovers (or the upcoming week’s breakfast) in a Ziploc in the freezer.