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!

 

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

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!

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! 

More on “Why I Take Vital Proteins Religiously” 

 

 

Roasted Thanksgiving 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! Today I am making my go-to Thanksgiving veggies and roasting them to utter Thanksgiving perfection.

What You Will Need:

5 Organic Long Carrots
½ lb brussels sprouts
1 lb cubed butternut squash
1/4 Cup coconut oil
2 Tbsp maple syrup
¼ Cup pecans
¼ cup dried cranberries
Salt, pepper, CINNAMON

What You Will Do:

Preheat oven to 400 F.

Prepare vegetables as follows: Carrots – peel, then cut in half lengthwise. Cut into shorter lengths if you would like! Brussels sprouts – trim the stem end and remove the outermost leaves and cut in half. Butternut Squash- buy cubes, and cut into smaller cubes (better for cooking).

Add veggies to a baking sheet lined with parchment paper. Top with coconut oil and ONE T maple syrup. Cook at 400 for 20 minutes and flip. Add your second tablespoon of maple syrup, pecans, cranberries, cinnamon, salt and pepper. Cook for 10 more mins. TASTE. Add more maple, cinnamon, etc IF YOU WOULD LIKE.  Cook for 5 more mins.

Serve!

Hot Chocolate Made with Vital Proteins Mocha Creamer

I talk all the time about my obsession with Vital Proteins (blog, here!), and if you follow me on Instagram, then you will see Vital Proteins on my stories pretty much daily! I’ll save you my speech on why VP and collagen are a necessary part of one’s diet (hair and nail growth, heal leaky gut syndrome, clears skin) and instead, I will talk about their NEWEST addition, Mocha Creamer! For the coffee drinkers out there, this is TOTALLY for you! And if you don’t drink coffee like myself, then this creamer is MEANT for your hot chocolate!

Order your Vital Proteins, here! 

What You Will Need:
1.5 C Unsweetened Coconut Milk
1 T Maple Syrup
2 T Cacao Powder
1 Serving Vital Proteins Mocha Collagen Creamer
Pinch of salt
Gluten-free, dairy-free mini marshmallows
What You Will Do:
Boil unsweetened coconut milk and add to Vitamix.
Add maple syrup, cacao powder, salt, and collagen peptides.
Blend on high until fully mixed!
 Serve and top with mini chocolate chips and marshmallows!

Enjoy!!!

The ‘Refreshing’ Smoothie with Vital Proteins

Last week I had the opportunity to go to Cabo San Lucas, Mexico, for my first time with the Vital Proteins team! A trip to Mexico and a healthy retreat sounded incongruous, but thanks to Vital Proteins collagen tubs everywhere, I made it work just fine! Mainly because I started each day with the smoothie recipe below. Enjoy!

What You Will Need:

1.5C Unsweetened Almond Milk
Handful of Spinach and Kale
Handful of Raspberries
3 cucumber slices
2 scoops @vitalproteins Marine Collagen
1/2 Avocado
Squeeze of Lemon

What You Will Do:

Add all ingredients to a blender, starting with your nut milk.
Blend on high until fully incorporated. Add a few ice cubes, too, for a colder smoothie!
Serve!

To purchase your Vital Proteins collagen, click here!

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.
Enjoy!
 
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! 

Matcha Latte made with Califia Farms Creamer

When people think of NOBREAD and I, they think of smoothies and MATCHA LATTES.

…And I don’t hate it. Funny enough, until I mastered making matcha myself, I always bought my lattes at cafes. I mean I tried to make them myself! But they never turned out as good as the ones from my favorite cafes. Well thanks to Califia Farms nut milks and creamers, this matcha addict has learned how to master the craft.

What You Will Need:
1.5C Unsweetened Vanilla Califia Farms Milk
1-2T Califia Farms Almond Milk Creamer
1tsp Matcha or Turmeric… whichever suits your mood!

What You Will Do:

Heat your nut milk on the stove or in the microwave for 3 minutes. Add to blender.
Add your creamer and matcha OR turmeric.
Blend on high for 20 seconds or so, and serve!

Note: The cute little cinnamon decorations on top that you see in the photo below are made with the help of a latte stencil!!

 

Turmeric Cauliflower Rice

Let’s talk about Turmeric. You’ve seen it in your lattes, you’ve seen it in your food, and you’ve heard everyone rave about its beneficial properties. Turmeric fights inflammation, it is a powerful antioxidant, is brain boosting, and protects your heart! For a few months now, I’ve been adding turmeric to anything and everything, but with its strong taste, I’ve had to learn how to add it to my food without making my meals too bitter. One of my favorite foods to add turmeric to is cauliflower! I was inspired by a meal I had in NYC at ABCV, and ever since then I’ve been dying to recreate the masterpiece.

Well, it’s taken a little time and experimentation, but I’ve developed a recipe that is just. right. Introducing my Turmeric Cauliflower Rice- it takes just minutes to prepare and only a few ingredients! I hope you enjoy!

What You Will Need:
2C Cauliflower Rice
1tsp Tumeric
Dash of Nutmeg
Dash of Salt + Pepper
3/4T Garlic Powder
1T Avocado Oil
Handful of Sliced Almonds and Goji Berries

What You Will Do:
Heat up 1T of Avocado Oil on a skillet.
Add your cauliflower rice to the skillet, and sauté it in the avocado oil.
Add your turmeric, salt, pepper, nutmeg, and garlic powder.
Stir cauliflower rice into the spices until fully incorporated… and YELLOW.
*If you want to add almonds and goji berries, do so here!
Cook cauliflower rice for 5-7 minutes, or until cooked to your liking.
Serve! If vegan, add avocado. If not vegan, add wild salmon or eggs!

Vegan Smoothies Made with Califia Farms

I asked a few friends this weekend, “When you think of my brand, what do you think of?” The answer was unanimous. SMOOTHIES! I start every morning with a smoothie, and often have them for dinner or lunch, too! And no it doesn’t get boring! With so many inclusions available and varieties of proteins, fats, greens etc, no two smoothies are the same. Well, one thing is the same. Each smoothie incorporates one of Califia Farm’s nut milks!

The plant-based brand is not only vegan but GMO-free, and all ingredients are sustainably sourced. I’m kind of obsessed with the Toasted Coconut AlmondMilk, and other favorites include the Chocolate Coconut AlmondMilk and Vanilla AlmondMilk. Califia also has the BEST creamers for your coffee’s and latte’s, and their on-the-go AlmondMilk Matcha’s are my life.

BLUEBERRY VANILLA:
1.5 Cups Califia Farms Toasted Coconut AlmondMilk
3/4 Cup Blueberries
1 Scoop Vanilla Vegan Protein Powder
½ Banana
1T Coconut Butter
1T Chia Seeds
1C Frozen Cauliflower
TOPPINGS: Blueberries, Straberries, Raspberries, Blackberries

CHOCOLATE PEANUT BUTTER:
1.5 Cups Califia Farms Chocolate Coconut AlmondMilk
1 Scoop Chocolate Protein Powder
1/2 Banana
1T Peanut Butter
1T Chia Seeds
1/2 Frozen Zucchini
TOPPINGS: Cacao Nibs, Coconut Shavings, granola

MATCHACADO BANANA:
2 Cups Califia Farms Toasted Coconut AlmondMilk
2 tsp Matcha
1 Scoop Vegan Vanilla Protein Powder
1/2 Avocado
½ Frozen Banana
1T Chia Seeds
1C Spinach
Toppings: Avocado, Coconut Butter, Banana

MatchaCado Banana Smoothie!

New smoothie alert!! Last year when I did the keto diet, I always struggled with the concept of having a bulletproof matcha for breakfast (as many mathca-drinkers do on the diet).

When it comes to breakfast, I need something a bit more filling (aka my smoothie)! But we all know how much I love my matcha. So I decided there must be a way to incorporate the two!! Introducing my MatchaCado Banana Smoothie!

What You Will Need:
1.5 Cup Unsweetened Almond or Coconut Milk
.5-1T Chia Seeds
1/2 Avocado
1 Scoop Vital Proteins Matcha Collagen
1C Spinach
1/2 Frozen Banana

What You Will Do:
Add all ingredients to a Vitamin or NutriBullet, starting with the nut milk.
Blend on high until fully incorporated.
Pour into a bowl, and top with toppings of your choice. I topped mine with the other half of  my banana and coconut flakes!

Enjoy!