Banana Bread Muffins

I have been told by many that my Classic Banana Bread is the best gluten-free Banana Bread they have ever had. And I don’t mean to say this to brag! I spent a ton of time perfecting the recipe, and I’m so happy that both the gluten-free and gluten-full love it so much. Well, we all know that I have a problem when it comes to portion control. I can’t have just one slice of my breads! That’s why muffin trays are an essential kitchen item. For some reason, when it comes to muffins I’m okay with just having one. Anywho, I updated my Classic Banana Bread recipe with a few tweaks here and there to give you Banana Bread Muffins! Enjoy!

What You Will Need:
1.5 Cups All-Purpose GLUTEN FREE Flour
¾ Cup Coconut Sugar
2 RIPE Bananas
2 Eggs
¼ tsp Salt
1 tsp Baking Soda
½ Cup Dairy Free Butter
Dash of Cinnamon
Optional: GF/DF choc chips!

What You Will Do:
Preheat oven to 350.
In a large bowl, mash bananas.
Whisk together two eggs and add to the bowl with bananas.
Add melted DF butter and combine all 3.

In a separate bowl, mix together your GF flour, coconut sugar, salt, cinnamon, and baking soda.
Pour dry ingredients into the large bowl of wet ingredients and mix until totally incorporated!
Add GF/DF chocoalte chips if you desire!

Line a muffin tray with muffin cups, and add batter to the cups. This recipe will make 12 muffins!
Garnish each muffin with a few more GF/DF chocolate chips, and place in the oven for 18  minutes at 350.
Remove and let the muffins cool.

Thanksgiving Round Up!

I’m so excited to see what NOBREAD dishes you make this Thanksgiving!! Make sure you tag me on Instagram (@NOBREAD) so I can repost!! xx, Nicole


Thanksgiving is just DAYS away, and I’ve been cooking up a storm! From stuffing to pie to roasted vegetables to (gluten-free) bread, I’ve been making them all! And I’m excited to FINALLY share with you a few of my Thanksgiving day staples!!


I mean, it’s not Thanksgiving unless there is stuffing involved! And there is no reason gluten-free people should have to miss out! Thanks to Schar Gluten-Free White Bread, this stuffing recipe will give you all of the Thanksgiving feels! And I bet your gluten-eating friends won’t know it’s gluten-free!!



Thanksgiving staples: turkey, gravy, stuffing, sweet potato something, and CORNBREAD. Since perfecting my gluten-free cornbread recipe, I’ve become a cornbread fiend. Simple, tasty, and delicious; my fellow gluten-free need to whip up this dish this Thanksgiving!

Paleo Blueberry Banana Bread

This bread rounds out my top 3 favorite breads that I have ever made! (The other two are my classic Banana Bread and Pumpkin Muffins/Bread). With pumpkin, pecan, and apple pie’s being Thanksgiving favorites, give blueberries their turn in this delicious bread!

5-Ingredient Banana Breadsticks

Hold off on the chocolate and these breadsticks are the perfect carb accompaniment to your Thanksgiving meal. Or leave the chocolate chips in and serve along with a little whip cream or ice cream for dessert!

Classic Banana Bread

This bread was the first ever bread I made, and for a good year or two, I brought it with me to every dinner party, brunch, and/or event I went to. It is a total crowd favorite and a staple at my Thanksgiving table!

Pumpkin Bread

I made this bread last year in collaboration with Julie Tanous and Jesse Tyler Ferguson. It was my most popular recipe last year, and when I made it again this year I remembered why! It’s simple, HEARTY, and oozing with fall flavors.


Sweet Potato Brownies

I’m always looking for ways to incorporate sweet potato into my meals, other than just having them roasted, baked or fried. Using sweet potato in dessert isn’t done enough, and it is the perfect way to make a not so healthy treat be totally healthy! Or somewhat healthy….


Paleo Pumpkin Muffins

This recipe is by far Recipe of the Year here at NOBREAD. The muffins are paleo, gluten-free, dairy-free, and totally GUILT-FREE. Be generous with the cinnamon to really give the muffins their fall flavor, and if you are feeling ambitious you can make these muffins as bread!


Pie Crust

It took me a few attempts, but I’m so happy to announce the recipe for the NOBREAD pie-crust! The crust has flavor thanks to the dairy-free butter and touch of coconut sugar, and holds your fillings well!

Pecan Pie

The pecan pie is my mom’s specialty. I’ve tried to make different variations of it but none compare to the tastiness of hers! Pecan is my favorite nut, which makes this recipe quite dangerous for me! It’s hard to hold myself back!

Apple Pie

You can’t celebrate Thanksgiving, or any Fall holiday for that matter, without a quality Apple Pie. This open-faced Apple Pie is DELICIOUS…. especially when you add some dairy-free cream or ice cream! My Dad, a.k.a. The Apple Pie King, said it was amazing- so I’m feeling pretty good about myself right now!

Pumpkin Pie:

Can you ever have enough Pumpkin on your Thanksgiving table? NO. I’m adding this pumpkin pie to the mix, and I’m sure glad I did!


Hasselback Potatoes

Every time I see pictures of Hasselback Potatoes, I think to myself “Hm I should make these one day.” And I did this year just in time for Thanksgiving! Drizzled with coconut oil and garnished with rosemary, these potatoes are fun to eat and super flavorful! You should pair it with my Stoli Rosemary Gimlet, too!!

Maple Balsamic Roasted Brussels Sprouts

I always say at dinner parties that I am good for the 3 B’s: Booze, (gluten-free) Bread, and Brussels! Roasting brussels in Maple and Balsamic has been my go-to since I first started cooking brussels sprouts, and hey, “If it ain’t broke, don’t fix it.”

Coconut Roasted Carrots

I’m all about alternatives these days. Pasta made out of vegetables or chickpeas and vegetables turned into “fries” is currently my jam. My carrot fries are perfect for both the kids and adults at the Thanksgiving table!

Maple Roasted Vegetables:

Yes Thanksgiving is all about the heavy (#glutenfree) stuffing, pies, and bread… but it is also the one holiday that features all of my favorite VEGETABLES!! Brussels sprouts, carrots, and butternut squash, OH MY! 

Lemon and Tahini Stuffed Acorn Squash

Butternut Squash is a Thanksgiving staple, but have you tried adding Acorn Squash into the mix?? For lemon lovers and vegan/vegetarian Thanksgiving guests, this dish is filling and unique!

I’m so excited to see what NOBREAD dishes you make this Thanksgiving!! Make sure you tag me on Instagram (@NOBREAD) so I can repost!! xx, Nicole

Pie Crust

Every Thanksgiving I’m asked for two recipes: pie and stuffing. And this year I’m happy to announce (well I guess y’all can be the judge) that I’ve perfected NOBREAD-approved recipes for both! Pie’s come in all types and flavors, but at the core of every amazing pie recipe is a delicious gluten-free crust. The crust I’ve developed below is a “single crust” (bottom crust), so if you are making a pie that calls for a top crust, add more of each ingredient proportionally.

What You Will Need:
1.5 Cups Gluten-Free All-Purpose Flour (packed down)
1/2 Cup Dairy Free Butter
Pinch of Salt
2T Coconut Sugar
1/4C +2T Unsweetened Almond Milk

What You Will Do:

  • Mix Gluten-free flour, salt, and coconut sugar.
  • Add in dairy-free butter and 1/4C Almond Milk . Mixture will be crumbly.

  • Add 2 more T of Almond Milk to help glue your dough together.
  • PRO TIP: GET HANDSY! Roll the dough around in a ball, mash it up with your hands so all the ingredients are spread evenly, etc.
  • Roll dough into a ball and let it sit while you prepare your pie filling.

  • Place gluten-free dough onto a sheet of floured parchment paper and roll the dough out.
  • Lay the dough in the pie pan, and press it into the pan. REMOVE EXCESS DOUGH. If the dough breaks a bit that is totally okay! Simply press the batter back together.
  • If just cooking the pie shell, cook for 15 minutes at 425 Fahrenheit. If making the full pie, cook for 5 minutes or so before adding your filling, or add your filling and cook all it once- up to you!

Apple Pie

BBQ’s, Dinner Parties, Happy Hours and more, Apple Pie seems to be everywhere! And now that it is fall and Thanksgiving is around the corner, it is only right that I learn how to perfect a gluten-free apple pie!

What You Will Need:

One homemade pie crust! 
4 apples peeled and cored. I used different shades of light pink (pink lady, honeycrisp, etc)
1 tablespoon + 2 tsp lemon juice
1/2 cup coconut sugar
1 1/4 teaspoons cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
pinch of salt
2 tablespoons cornstarch

What You Will Do:
Preheat oven to 400 degrees F.
Peel, core, and slice apples into thin slices and place in a large bowl.
Pour lemon juice over the apples and mix while you prepare the dressing.
In a small bowl, combine coconut sugar, cinnamon, nutmeg, ginger, corn starch, and salt. Mix until fully incorporated.

Pour mixture evenly over the apples sitting in the large bowl.

Pour apples into the pie crust. (If you have leftover dough, you can lattice the top of your pie to make it an enclosed pie. I only had a little bit of leftover dough so I made a heart!)

Cook at 400 degrees F for 10 minutes.
Lower oven to 350 degrees F and cook for another 40 minutes.
Top with your favorite dairy-free ice cream, or serve as is!

My dad is the apple pie KING, and he totally loved the pie! And trust me, he is VERY vocal when a recipe isn’t up to his standards. I can’t wait to make it again Thursday! xx, Nicole

Stuffing Courtesy of Schar Gluten-Free Bread

Click here to see where to buy Schar Gluten-Free Bread near you!

When I think of stuffing I think of one thing and one thing only. BREAD. So for the last 9 years or so, my Thanksgiving’s have been stuffing-less! I’ve tried making gluten-free stuffings in the past, but unless you have a good quality bread, your mushy stuffing will be even mushier. This year is different, however, thanks to Schar’s Gluten-Free White Bread, my go-to GF bread for the last year! The bread is dairy-free, the slices are NORMAL size, and the bread is nice and thick… perfect for stuffing! And the verdict? Let’s just say this Thanksgiving will be ALLBread.

What You Will Need:

  • Olive Oil
  • 2 Cups Onion finely chopped
  • 2 Cups Celery finely chopped
  • 2T minced Garlic
  • 1 Loaf Schar Gluten Free White Sandwich Bread
  • 1 2/3 Cup Chicken broth (for vegan use a mushroom or veggie broth!)
  • 4 tsps Fresh parsley minced + additional for garnish
  • 1 tsp Poultry seasoning
  • 1/2 tsp Sage powder
  • Pepper
  • Optional: Italian Sausage

What You Will Do:

Heat a skillet on the stove with olive oil, and sauté your celery, onion, and minced garlic for 8-10 minutes, or until a nice golden brown.

While your skillet items are cooking, slice your loaf of Schar Gluten-Free Bread into cubes. PRO TIP: TOAST THE CUBES!
When your skillet items are done cooking, pour them over your toasted bread cubes and mix.

Add parsley, poultry seasoning, sage powder, and pepper, and combine.
Add your chicken broth and fully mix, again.

Spray a casserole dish and pour stuffing into the dish.
Cook at 350 for 50 minutes, or until the top is a nice golden crisp (I’d say minimum 50 minutes, max 60 minutes).
Take stuffing out of the oven, and let it cool.

And just like that, you have gluten-free stuffing!

I decided to leave Italian sausage out of my recipe, to cater to the vegans and vegetarians in the crowd and also because there is always already so much meat on our Thanksgiving table. However… I will say… Italian sausage or bacon bits adds an amazing touch of flavor!

My Go-To Lunch!

If you follow me on Instagram stories, you know that I have a signature lunch: Cauliflower rice with mashed avocado and a sunny side up egg! It’s so funny- it is the simplest lunch and takes just minutes to make, but people go wild for it!

“Do you make the cauliflower rice yourself??”
“What do you cook the cauliflower rice in?”
“What other proteins do you recommend adding?”

Well everyone, here is the recipe for my famous lunch!

I buy Trader Joe’s pre-cut cauliflower rice, and cook a half bag of it in 1T Avocado oil. Cook on a skillet until the rice starts to brown. Pour it in a bowl and add a half avocado and an egg! (or shrimp/smoked salmon). Top with pink himalayan sea salt and wah-lah!

If you are vegan, you can add tofu or more veggies instead of egg/seafood/meat!

Unicorn Smoothie

You’ll notice that most of my smoothie recipes are fruit-free. That is because I tend to avoid fruits that are high in sugar! But I also recognize that most people love bananas in their smoothies… I mean, bananas are the ultimate way to make a nice, creamy smoothie. And hey, I’m not a robot! Every once in a while it’s nice to have a banana smoothie! Recently my friends at Pearl Butter sent me their multi-color coconut butters (the colors are thanks to different adaptogens and superfoods used in each), and I decided the butters would be AMAZING in a smoothie. Both visually and taste-wise! And I was RIGHT! Introducing my Unicorn Smoothie…

What You Will Need:
1.5 Cup Unsweetened Original Coconut Milk
1-2T Beauty Butter (I got it from Pearl Butter, and the pink is thanks to Pitaya!)
1 Scoop Vanilla Coconut Collagen (Primal Kitchen Brand or Vital Proteins)
*Sub vegan vanilla protein for vegan smoothie
1T Chia Seeds
1 Banana
1/2T Brain Octane or MCT Oil (Optional)

What You Will Do:
Add all items to a Vitamix, starting with the nut milk. Blend on high for 40-50 seconds.
Pour into a jar or glass, and add your toppings! I added Adaptogenic Butters from Pearl Butter (yellow is turmeric and blue is spirulina). Enjoy!!