Double Chocolate Fudge Brownies

HELLO WELCOME TO THE BEST #GLUTENFREE BROWNIES I HAVE EVER MADE! Seriously. These PALEO, gluten-free brownies are extra fudgey and incredibly indulgent. I’ve asked you all what recipes you want to see more of, and brownies were the overwhelming winner! I hope all are safe and healthy, and while you’re home this week definitely give these a go! xx Nicole

What You Will Need:
1 1/2 Cups Bob’s Red Mill almond flour
1/4 Cup cacao powder
1 Cup coconut sugar
1/4 Cup melted coconut oil
2 eggs
1 tsp vanilla
1/4 cup almond milk
1/4 tsp Baking soda
Dash of salt
Dairy-free mini chocolate chips
Sprinkles!

What You Will Do: 

Preheat oven to 350 degrees F.
In a large bowl, combine your Bob’s almond flour, cacao powder, coconut sugar, baking soda, and salt.
In a small bowl, combine melted coconut oil, whisked eggs, vanilla, and almond milk.
Pour bowl of wet ingredients into the larger bowl of dry ingredients and incorporate!
Sprinkle in some chocolate chips for extra fudge 🙂
Line a brownie pan with parchment paper, and pour batter evenly into the pan.
Top with chocolate chips and sprinkles.
Bake for 20 minutes and take a peak. Expect to bake for 25 minutes, max! Stick a knife in, and when it comes out clean it is good to go!
*** IMPT *** Let it cool completely before slicing! It’s nice and gooey so you don’t want to slice it too soon.

ENJOY!! XX

Powdered Donuts

Super Bowl is just DAYS away, and you need to bring something to the big party. Well, my friends, look no further! This HEALTHY take on the classic “powdered donut” is mindblowingly delicious, gluten-free, and guilt-free!

What You Will Need:

1 1/2 Cups Almond Flour
1/2 Cup coconut sugar
2 teaspoons baking powder
2 eggs
2T Coconut Oil
2T Almond Milk
Cinnamon
Salt
Confectioners’ sugar (sifted, for coating)

What You Will Do:

Preheat the oven to 350º and spray or grease two nonstick donut pans with coconut oil. This recipe makes about 8 donuts!

In a large bowl mix all dry ingredients, and in a small bowl mix all wet ingredients. Combine into the larger bowl and mix until smooth.

Spoon the batter into the donut sheets and bake for 14 minutes.

Fill a plate with confectioners sugar. While the donuts are still warm, add to this plate and cover in the sugar.

Melt cacao/coconut oil or dairy-free chocolate, and drizzle on top.

Enjoy!

Cauliflower Gnocchi Skillet 

NOBREAD x BroccYourBody

This one is for my fellow Italian’s who miss a classic casserole and baked ziti! Italian fare is big with my family over the holiday’s, and it always bums me out to have to forego some of my favorite dishes this time of year. Well, forego no more. The brilliant and beautiful Carissa from @BroccYourBody has developed a #glutenfree, #dairyfree Cauliflower Gnocchi Skillet  that will have both YOU and your gluten-eating family salivating over.

What You Will Need:
1 T olive oil
1 bag cauliflower gnocchi
1 lb ground turkey
1 tsp salt & pepper
1 tsp dried oregano
2 1/2 cups red sauce – we used Rao’s Marinara!
1 cup shredded dairy free mozzarella
Basil to garnish

What You Will Do: 

Heat a large skillet over medium heat. Add in olive oil then frozen cauliflower gnocchi from Trader Joe’s. Sauté for 6-8 minutes until the gnocchi begins to brown. Remove from the skillet and set aside. 

Add in ground turkey and break up with a wooden spatula as it browns. Season with salt, pepper and oregano. 

Once turkey is cooked, about 6-7 minutes, add the cooked gnocchi and pasta sauce. Stir to combine and bring to a simmer. 

Top with the cheese and broil until it is melted and slightly browned on top. Top with fresh basil and serve!

Makes 4-6 servings.

Maple Roasted Brussels Sprouts with Ocean Spray Craisins® Dried Cranberries

This post is sponsored by Ocean Spray Craisins® Dried Cranberries!

Who else is SO excited for Thanksgiving and the upcoming holiday season!? Every year I’m in charge of my family’s menu, and EVERY year my Maple Roasted Brussels Sprouts grace the menu. This year, however, I have an exciting new twist on my classic recipe.  The twist? Ocean Spray Craisins® Dried Cranberries! The cranberries are made with REAL fruit, #glutenfree, and add the perfect pop of flavor. I didn’t think my recipe could get any better! Without further ado, enjoy! 

Maple Roasted Brussels Sprouts Recipe:

½ lb Brussels Sprouts
2 T Cup Coconut Oil
2 T Maple Syrup
¼ Cup Pecans
¼ Cup Craisins® Dried Cranberries
Salt, pepper, CINNAMON

What You Will Do:

Preheat oven to 400 F.

To prepare the brussels sprouts- trim the stem end and remove the outermost leaves of the sprouts and cut in half. 

Add to a baking sheet lined with parchment paper. Top with 2T coconut oil and cook at 400 for 20 minutes and flip. Add 1 T of maple syrup, pecans, Craisins® Dried Cranberries, cinnamon, salt and pepper. Cook for 15 more mins. TASTE. Add 1T more maple, cinnamon, etc. Cook for 10 more minutes, or until desired level of crisp. 

Serve!

 

Three Tequila Cocktails for Fall

I just turned THIRTY (WOW, I know…) and in reflecting on this year I noticed a few things:

  1. I don’t go out NEARLY as much anymore. You know– maturity.
  2. My cocktail orders when I do go out have drastically changed. Goodbye to the days of ordering tequila soda lime (with muddled cucumber if I was stepping it up a notch) and hello to chic tequila cocktails with different juices and garnishes infused to make mouthwatering masterpieces.
  3. Nights IN with friends, enjoying a home-cooked dinner while sipping tequila cocktails might be my favorite thing in the world.

And because of all this… I’ve become QUITE the bartender! Skinny Margaritas are my favorite drink to order when I’m out, so it was the first cocktail I HAD to master at home. Today I’m sharing my three favorite tequila cocktail recipes, all made with Nosotros Blanco tequila! For those who missed my announcement last month about my exciting new partnership with the brand, Nosotros is a small, LA-based tequila company serving the HIGHEST quality, gluten-free, craft, premium tequila I’ve experienced to date. Linking them here so you can check out more for yourself, and read a fun interview I did with the team!    

NOBREAD Cocktail Menu:

Note: For each of the cocktails below, simply add all ingredients to a cocktail shaker with crushed ice to chill, and strain over ice in a cocktail glass and serve!

Skinny Margarita
1.5 oz Nosotros Blanco
Juice of one full lime
Juice of half medium orange
1 tsp light agave nectar (optional)
salt rim (optional)

Paloma a.k.a. the PaNOma
2 oz Nosotros Blanco
7 oz grapefruit soda
Juice from 1/2 Lime
Grapefruit and fruit to garnish
Pinch of Salt

When I think of Fall and the holiday’s (can you believe they are just around the corner already?!) I think of warm blueberry muffins and blueberry pie. Given I like my margaritas year-round, incorporating blueberries into the mix has been the obvious move this Fall. Introducing my Blueberry Lime-arita.

Blueberry Lime-arita
1/4 cup muddled blueberries + more to add to finished dink
1 T freshly squeezed lime juice
1 T agave
2 oz Nosotros Blanco
8 oz club soda

To check out more cocktail recipes, visit Nosotros’ Drinks of Choice Page! They added a section for their favorite seasonal drinks! 

Enjoy! xx

P.S. Nosotros can be found at BevMo!, Total Wine and More, Bristol Farms, and Lazy Acres!

 

CINNABUN Trader Joe’s Cauliflower Gnocchi

The Trader Joe’s Cauliflower Gnocchi QUEEN is back at it again! And this, my friends, might be my best yet. For all who are like me and drool over gluten-free, dairy-free Cinnabun recipes online, but don’t have the time to make them (they’re tough to master!!) this is the perfect, and HEALTHIER, alternative!! Savory meets sweet, and I cannot wait for you all to try it!

What You Will Need:
1 Bag Trader Joe’s Cauliflower Gnocchi
1.5 T Coconut Oil (melted)
2 T Coconut Sugar
Cinnamon

What You Will Do:
Melt 1 T coconut oil in a bowl and toss in 2 T coconut sugar. Stir!
Add the other .5 T coconut oil to the heated skillet.
Add the coconut oil/sugar mixture to the heated skillet.
Add bag of FROZEN TJ’s Gnocchi.
Let is cook for a few minutes until it starts to brown. Flip and mix.
As both sides start to brown, add cinnamon! Amount is up to you… I went pretty heavy!
Let the gnocchi sauté until it is the desired crispiness and serve!

OOEY GOOEY Chocolate Chip Cookies

Introducing the best recipe I have EVER made on NOBREAD. Bold statement, I know, but it’s TRUE. These OOEY GOOEY Chocolate Chip Cookies are PALEO, VEGAN, and GLUTEN-FREE! Like, what?! Without further delay, here is the recipe! Enjoy!

What You Will Need:

  • 6 T Coconut Oil (melted)
  • 1/2 Cup Coconut Sugar
  • 2 T Almond Milk
  • 2 tsp  Vanilla Extract
  • 1/4 Cup Maple Syrup
  • 2 Cups Almond Flour
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • Enjoy Life Foods Chocolate Chips Morsels (medium size)

What You Will Do:

In a large bowl, combine almond flour, baking soda, baking powder, coconut sugar, and salt.

In a small bowl, combine melted coconut oil, maple syrup, almond milk, and vanilla.

Pour bowl of wet ingredients into the large bowl of dry ingredients and combine.

Add chocolate chips… I go extra chocolatey!

Line a baking sheet with parchment paper and spray it with coconut oil. Take a spoonful of dough and place on parchment paper.

Bake at 350 degrees F for 9 minutes. Remove and let cool! ENJOY!!
** as badly as you want to eat them STRAIGHT out of the oven, you have to let them cool so they don’t fall apart. They will still be super super gooey!!

Warning- These cookies will melt in your mouth and you WILL be addicted. xo

Pomi USA Zoodles!

When I first went gluten-free, I essentially went Italian-free. GF pastas ten years ago weren’t the same as they are today, so I kissed pasta, pizza, chicken parm and more goodbye. In doing so, I kissed tomato sauce goodbye, too! WELLLL, thankfully the GF industry has totally changed, and not only are the pasta and pizza alternatives of today more delicious than their gluten-filled counterparts, but my cooking game in general has gotten A LOT more creative. Let’s just say tomato sauce is BACK in my life and I am so thankful.

Introducing POMI! Packaged in Italy, Pomi tomato products are made with only the best part of real Italian tomato: no seeds, no skin, and no core. They are 100% natural, garden ripe Italian tomatoes and their products don’t use preservatives or citric acid. This is HUGE- additives are what prevent me from purchasing products!! Pomi is also super low in salt, and I’ll cut right to it- frickin delicious! I’ve been using their sauce on anything from my Cauliflower Gnocchi to my newest obsession- Zoodles! Today I’m sharing my go-to meal with you all 🙂

What You Will Need:

3 Cups Zoodles
1 T Olive or Avocado Oil
2 T – 4 T Pomi Sauce (Organic Strained)
2 T Pine nuts
Optional: meatballs or falafels (#glutenfree, of course)

What You Will Do:

Add 1 T oil to a heated skillet and add zoodles and pine nuts.
Stir as you cook for 3 minutes… 4 MAX.
Add sauce to the skillet with one minute remaining, or add your sauce after plating your zoodles!
Serve and enjoy!
I tend to top my pasta dish with meatballs or falafels, or I sip a glass of bone broth with it!

Plantain Chips – 2 Ways!

I LOVE PLANTAINS! I don’t say it enough and I don’t eat them enough. But when I am in Mexico, I AM a plantain. Ever since I purchased an air fryer, I am having a BLAST fryer all of my faves. And then it dawned on me… why purchase plantain chips when I can make my own?! And ensure they are healthy and delicious! This recipe is my new addiction. You’ve been warned…

What You Will Need:
1 medium sized plantain
1 tbsp coconut oil
dash of pink himalayan salt
avocado & vegan Chocolate to garnish

What You Will Do:

Preheat your airfryer to 390 degrees F
Cut off both ends of the plantain and take off the peel.
Cut the plantain into thin slivers with either a knife or a slicer. (I used a knife, but a slicer might be easier!)
Put the sliced plantains into a bowl and pour the melted coconut oil on top.
Put the plantains into the airfryer and top them with pink himalayan salt.
After the plantains have been cooking for 5 minutes, open up the fryer and toss them.
Close lip and cook for another 5 minutes or until the chips are at your desired level of crispiness.

For Sweet Plantains!
Sprinkle the plantains with cinnamon and a little more salt!
Melt your favorite chocolate and use as a dip! (You won’t regret this!)

For Savory Plantains!
Sprinkle a little more salt on the plantains.
Serve them with your favorite salsa or avocado!

A Chocolate Christmas

‘Tis the season… TO EAT CHOCOLATE! So I compiled a list of my #glutenfree chocolate faves! Enjoy! xx

Blondie Bars

Protein Hot Chocolate 

Paleo Cacao Donuts

Cacao Banana Bread

No Bake Chocolate Almond Bars

Sweet Potato Chocolate Chip Cookies

** A recipe from my exclusive E-Book!

Paleo Chocolate Avocado Bread

Coconut Cacao Pancakes made with Califia Farms Almondmilk

PANCAKES! Do you remember when I was the queen of #glutenfree pancakes?! Two-ingredient, three-ingredient, FOUR and more… I made them all! Until I discovered my smoothie obsession and put my pancake game on pause. WELLLL, it’s time to spruce up my pancake collection… and what’s a better way to do so than by adding a little cacao into the mix?! Introducing my Coconut Cacao Pancakes! With a special thank you to Califia Farms for saving me on a day-to-day with their incredible dairy-free Almondmilk.

What You Will Need:

1 Cup Almond Flour
1/4 C Coconut Flour
1 T Honey
2 T cacao powder (TRY 2T to start!)
1/4 Cup + 1 T Unsweetened Vanilla Califia Farms Almondmilk
4 Eggs
1/2 tsp Baking Soda
pinch of salt
1 tsp Vanilla

What You Will Do:

In a bowl, combine almond flour, coconut flour, baking soda and salt.
In a separate bowl, combine Califia Farms Almondmilk, eggs, honey, and vanilla.
Pour wet ingredients into dry ingredients and stir until totally combined.
Add cacao, and stir!
Spray a heated skillet with coconut oil spray.
Pour batter into 3″ diameter circles on your skillet (should be able to make 4 at a time). Let the pancakes cook for ~1 minute, or until they start to bubble/firm on top and are firm on the bottom. Flip and cook for ~30 seconds!
Stack your pancakes and top with melted chocolate chips or chocolate sauce (NECESSARY), and more toppings of your choosing! (I added more honey!)

Enjoy!

 

Raspberry Almond Butter Smoothie with Vital Proteins Collagen

Order your Vital Proteins, here! 

If you have followed me for a while… or even for just a few weeks… you’ll know that I. LOVE. SMOOTHIES. All of my smoothies are different, too! I use a creative mix of fats, proteins, and veggies to make my delicious masterpieces. Well there is ONE thing my smoothies have in common… I use Vital Proteins Collagen as my protein source! The vanilla coconut is my go-to when I want a little vanilla, but when I want classic I love using the marine collagen! Check out the making of this bad boy on my Instagram! Full recipe below…

Vital Proteins

What You Will Need:
1-1.5 Cup Unsweetened Nut Milk
1 Serving Vital Proteins Marine Collagen
2T Almond Butter
1 T Chia Seeds
Handful of Spinach
1/4 Cup Raspberries

What You Will Do:
Add all ingredients to a nutribullet or Vitamix, starting with your liquid base. Blend on high until thoroughly mixed. (Add ice if you want a colder, thicker smoother). Serve and enjoy!

Order your Vital Proteins, here! 

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