French Toast

When I think of French Toast I think of my brother. I was Queen of Pancakes, he was King of French Toast. It was his go-to order whenever we went to IHOP! Or should I call it IHOB!?

What makes French Toast so delicious is the fluffiness of the bread. Not until recently have I been interested in recreating the French Toast of my gluten-eating days, because I didn’t think gluten-free breads were that great (to be honest). Now, however, I have found many tasty gluten-free bread brands and I’ve been inspired to make GF French toast! And my god… I’m so happy I did!

What You Will Need:
4 slices gluten-free bread.
2 eggs
1/4 Cup Nut Milk
1 teaspoon vanilla extract.
Pinch salt
Coconut Oil for frying

Toppings: Cinnamon, Maple Syrup, Banana Slices

What You Will Do:

In a small bowl, combine nut milk, whisked eggs, vanilla, and salt.

Dip each slice of bread into the mix, and coat it on both sides.
Heat coconut oil on a skillet.
Add your soaked bread slices to the skillet, and cook until crisp and brown. FLIP!
Cook the reverse side.

When your toast is your desired level of crisp and gold, remove and stack your French Toast.
Drizzle with maple syrup, cinnamon, and banana slices.

Cacao Avocado Pudding

Growing up I had a pudding cup in my lunch bag every day. Which explains why I am a total chocaholic now! Since going gluten and dairy-free, I haven’t had pudding! Well, it dawned on me. I use avocados in my smoothies to make my smoothies extra creamy, so why not use them with a little cacao to make my dream pudding bowl. Four ingredients later, my dream pudding bowl had been made!
What You Will Need:
2 Avocados
1/2 Cup Cacao Powder
1/4C Maple Syrup
1/2C + 2T Unsweetened Almond Milk
Pinch of Salt
1tsp Vanilla
What You Will Do:
Slice two avocados and add to a blender or Vitamix.
Add Cacao Powder, Maple Syrup, Almond Milk, Salt, and Vanilla.

Blend on high, pausing here and there to scrape down the sides of the blender if need be.
Pour into a bowl, and add your toppings! I added Banana Slices and Cacao Nibs.
I like my pudding as is, and use toppings as a way of adding sweetness to the pudding. But if you like things EXTRA sweet like my assistant, add a little more maple syrup on top and stir it in!
This recipe makes 4 servings! 

Why I Take Vital Proteins Collagen… Religiously!

I’ve been using collagen for about a year and a half now and I can’t imagine my life without it! What is it, you ask? Collagen is a protein found in our body; some call it the “glue” that holds our body together! Over time our collagen production decreases, which results in a whole range of issues from bad skin to gut troubles. I first learned about collagen when friends of mine raved about its benefits and told me they were reaping the benefits by using Vital Proteins!

Collagen sounded exactly like what I needed. Sadly, I wasn’t blessed with the thickest hair by the hair gods, and years of curling, straightening, coloring, and more was making my hair so thin and damaged! My bad hair, compiled with my constant gut issues, made me the perfect candidate for collagen.

My first time trying Vital Proteins I was so amazed. A protein packed powdered packet (say that ten times fast), that had no flavor and I could simply add to my water and reap the benefits?! I was floored. After 2-3 weeks, I could already feel a difference!

So what are the BENEFITS?! Here are just a few!

  • Hair and Nail Growth
  • Heal Leaky Gut Syndrome
  • Clears Skin
  • Brain & Altzheimer’s Protection
  • Ease Joint Pain
  • Boosts Metabolism
  • Helps Detox

Adding Vital Proteins to my water was easy, but once I became a smoothie-addict and realized I could use VP collagen as the protein source in my smoothies, my smoothie game was changed. Furthermore, Vital Proteins comes in a range of collagens, from animal to marine based, bone broth collagens to flavored collagens. VP has a collagen for every occasion! I recently started using Vital’s matcha collagen. I mean, why not give my latte a little protein kick?!

To get your Vital Proteins, click here!


My Struggle with IBS

Hey everyone! LET’S TALK!

I was compensated by Salix Pharmaceuticals for this post. However, all opinions are my own.

It’s funny, as a blogger my job is to ‘get personal’ and share my life with y’all, but I often find myself trying to keep certain parts of my life private. Today I want to talk to you about a condition that I suffer from. As you know, I am gluten-free, but what you may not know is that I also have Irritable Bowel Syndrome (IBS).

For those who don’t know, IBS is a chronic gastrointestinal disorder characterized by symptoms of abdominal pain and abnormal bowel habits, and it affects between 3% and 20% of Americans. In particular, IBS with diarrhea (IBS-D) affects more than 16 million Americans.

A few more facts!

Facts about IBS:

  • IBS affects about twice as many women as men.
  • Microbial imbalance has been linked to symptoms of IBS-D.
  • IBS is the 7th most common diagnosis by primary care physicians.
  • 67% of IBS sufferers experience symptoms for 1+ year before seeing a doctor.

I’m super excited to collaborate with Salix Pharmaceuticals to create IBS-D awareness. I guess the reason why I don’t talk much about my IBS is because it’s a bit awkward for me to discuss my intestinal symptoms and discomfort! It turns out that a lot of people feel embarrassed by their symptoms and wait more than a year before seeing a doctor.

Salix launched this past IBS Awareness Month, in April. The website informs visitors on when #2 is a problem, common triggers and causes, and offers tips on starting a conversation about IBS-D with your healthcare provider, because the talk shouldn’t be as uncomfortable as the symptoms!

What 2 Know Before You Go ‘2’ the Doctor:

  1. Write down your symptoms and triggers
  2. Make a list of all your medications
  3. Plan questions in advance, such as:
    • What is most likely the cause of my symptoms?
    • Should I change my diet and lifestyle?
    • What treatment options do you recommend?

To deal with my IBS, I’ve recently started taking fiber supplements and living a low FODMAP life.

If you think gluten-free is tricky, just wait until you try low FODMAP! FODMAP foods are appointed based on how their sugars and carbohydrates are broken down. Squash, zucchini, and carrots are low FODMAP favorites when it comes to veggies, my NOBREAD smoothies are all good to-go, and salmon and eggs are A-OK! But just imagine my devastation when I went low FODMAP and learned that only 1/8 avocado is allowed, and brussel sprouts are an absolute NO!! My IBS savior has been bone broth, which I wrote a whole blog post about here!

Check out some of my favorite low FODMAP meals! :

If you, too, suffer from IBS-D, do NOT fear! Talk to your doctor to determine what treatments options might be right for you.