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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!

 

Pumpkin Pie

Pecan, apple, blueberry, PUMPKIN pie… I want them all! But after making this gluten-free, dairy-free pumpkin rendition, it’s clear that Pumpkin will the chosen one for this year’s Thanksgiving dessert. Enjoy!

What You Will Need:

1 Gluten-free Pie Crust (store bought, or recipe to make your own, here!)
1 15oz can of Pumpkin Puree
2 Eggs
3/4 Cup Dairy-Free Milk (I used Almond)
1 tsp Vanilla
3/4 cup Brown Sugar
Dash of Cinnamon and Salt
Handful of Pecans

What You Will Do:

Preheat oven to 350 degrees F.
In a large bowl, whisk eggs. Add pumpkin puree, almond milk, and vanilla. MIX.
Add brown sugar, cinnamon, and salt.
Mix until mixture is totally smooth.
Pour mixture into a pie crust, and add decorative pecans!
Bake in an oven for 50 minutes to one hour (Mine cooked for roughly 55 minutes). **Cook until the pumpkin filling is firm, but still with some softness/looseness in the center of the pie.
Let it cool before serving!

the incredible egg

How Do You Like Your Eggs?

This blog post is done in partnership with the American Egg Board.

The American Egg Board has posed this simple question to Americans for the relaunch of the brand’s trademark “Incredible Egg.” Deviled, baked, fried, scrambled, sunny side up, or omelet, there are so many ways to enjoy the egg. On toast, in a salad, or as part of a meal, this campaign (How Do You Like Your Eggs?) from The Incredible Egg, helps people think about the many ways and occasions to enjoy eggs.

I may be NOBREAD, but my favorite way to eat eggs is on top of #glutenfree toast! Whether the base is avocado, nut butter, greens, or hummus, eggs are the perfect, protein-packed compliment to your brekkie. My go-to egg combo is a sunny-side up egg on peanut butter! There is nothing better than biting into the egg yolk and having the yolk ooze out- and paired with peanut butter- YUM.

I used to fear the yolk, even though the yolk is packed with most of the egg’s nutrients (Vitamins D and B12 & selenium) and 40% of the egg’s protein, so back in the day I was all about the fried egg. Cook it sunny side up, but then flip the egg and cook the top until the yolk firms to your liking. When cooked like this you can control the amount of yolk you want to cut into and eat. Lastly, when in doubt, scramble your eggs. Each bite has the perfect ratio of yolk to egg white, and scrambled eggs are the quickest to make! I paired my scrambled egg here with almond butter!

Eggs are a nutritional powerhouse, with one large egg containing 6 grams of high-quality protein and nine essential amino acids, all for 70 calories. They also include choline (important for brain development), are packed with Vitamins D and B12 (don’t toss the yolk!), and are an amazing source of protein. Oh, and given eggs are inexpensive relative to other proteins, they are a great way to eat nutritiously and affordably.

Here are a few more of my favorite egg recipes:

Easy Egg Muffins

Baked Eggs in Avocado

Cauliflower Rice/Eggs Lunch

Paleo Blueberry Banana Bread

For more information about The Incredible Egg, its newest ad campaign and an array of delicious recipes, visit  IncredibleEgg.org and check us out on Facebook, Twitter, Instagram, Pinterest and YouTube.

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!

Paleo Pumpkin Muffins

This week I was remaking my favorite banana bread donut recipe when it dawned on me, ‘What would this recipe taste like with pumpkin?!’ And just like that, I was making the same recipe but pumpkin puree in place of the bananas! And because my donut tray was occupied by the banana bread donuts, I decided my pumpkin batter would be used  to make muffins!

What You Will Need:
1.5 C Almond Flour
3/4 C Pumpkin
1/4 Cup Maple Syrup
2 eggs
1 tsp baking soda
1 tsp vanilla
Dash of Salt
CINNAMON

What You Will Do:
In a small bowl, combine almond flour, baking soda, salt and cinnamon (don’t be afraid to be generous with the cinnamon).
In a large bowl, combine pumpkin, eggs, vanilla, and maple syrup.
Pour your dry ingredients into the bowl of wet ingredients and stir until smooth.


Place muffin cups in a muffin pan, and add batter to the cups. Top with 2-3 paleo chocolate chips.
Cook at 350 for 18 minutes.

This recipe should make about 9-10 muffins! I also tried this recipe WITHOUT the maple syrup (I was doing a sugar-free week). The taste? So healthy and pure. But my sweet tooth was super happy to have the two bites of chocolate on top. If you’re looking for a sweeter muffin, more than just the two chips on top, definitely stick with the 1/4 Cup of added maple!

To turn this recipe into pumpkin bread, I used 1 Cup Pumpkin instead of 3/4 Cup, and I cooked at 350 for 40 minutes!

Paleo Squash Bread

I am SO overwhelmed by all of your comments and the feedback on my Double Chocolate Paleo Zucchini Brownies I made the other week! I’m glad you all agree that healthy can be tasty, too! You all have inspired me to continue playing around with Zucchini and it’s sister, Squash, and make more dessert recipes that are healthy, too! Today I am making a classic gluten-free, paleo bread, and using squash for added nutrients!

What You Will Need:

  • 1/2 cup of grated summer squash (from about 1 medium squash)
  • 2C cup almond flour
  • 1/4 Cup Coconut Flour
  • ½ teaspoon baking soda
  • 1/2 teaspoon xanthan gum
  • Pinch of Pink Himalayan Sea Salt
  • 2 teaspoons cinnamon
  • 1 cup Coconut Sugar
  • 1/3 cup + 1T Coconut Oil
  • 3 large eggs
  • 1 tablespoon pure vanilla extract

What You Will Do:

  • Preheat your oven to 350 degrees F.
  • In a large bowl, combine all of your dry ingredients (Almond Flour, Coconut Flour, Coconut Sugar, Baking Soda, Xanthan gum, cinnamon, salt)
  • In a small bowl combine all wet ingredients (eggs, coconut oil, vanilla)

  • Pour wet ingredients into the large bowl of dry ingredients and mix until smooth.
  • Squash time! Grate or slice your squash until it is finely chopped. When you are done, place all squash bits on a paper towel and squeeze ALL of the water out!! This is super important.
  • When you have 1/2 cup of grated squash measured, pour it into your large bowl of the combined ingredients, and fold until it is fully incorporated.

  • Line a bread pan with parchment paper or coconut oil, and pour your batter in!

  • Cook for 35-37 minutes, or until a toothpick comes out clean.

  • Let the bread cool for 15 minutes, slice and serve!

This bread is absolutely delicious! You don’t feel or taste the squash. Rather you taste a plethora of flavors. I topped my bread with coconut butter which I totally recommend! I hope you enjoy!!

Garden Lites: Superfood Veggie Cakes

You listened to me rant about how amazing Garden Lites products are a few weeks ago, here. Well, I’m back at it again! This time I’m back to chat about the Superfood Veggie Cakes.

The Superfood Veggie Cakes are primarily made from a blend of carrots, cauliflower, broccoli, kale, red bell peppers, brown rice, egg whites, and whole egg. They are only 100 calories a cake, gluten-free, and vegetarian! But wait… they’re called cakes?! YES, you heard me right… these small cakes are the healthiest ‘cake’ you’ll come across! Garden Lites has this incredible ability to turn vegetables and seemingly unexciting food into cakes, muffin tops, waffles, and more. Congratulations, team, for making me crave healthy at both breakfast and dessert!

When I received my Garden Lites delivery a month ago, I was quick to eat the banana chocolate chip muffins and hold off on the ‘super healthy’ cakes and muffins I received, thinking that these ‘healthier’ ones wouldn’t have as much flavor as their chocolate-y sisters. I was wrong! The SUPERfood Veggie cakes are SUPER flavorful, thanks in part to a combination of several veggies and the amount of flavor packed into every bite.

The Veggie Cakes, like all Garden Lite products, are so simple to make. You can cook them in a microwave by simply heating them on high for 25 seconds, or you can cook them on a baking sheet at 350 for 12 minutes! When I eat the cakes for breakfast, I typically have 2, and when I eat the cakes for my midday snack, I make one!

The Superfood Veggie Cakes also come in a second variety– Kale & Quinoa. These cakes only contain 90 calories and have less ingredients then their Superblend counterparts. The main ingredients are kale, quinoa, egg whites, whole egg, onion, and carrot, and they, too, are gluten-free and vegetarian!

If you don’t see Garden Lites at a store near you, you can buy them on TheHealthFoodStore.com !! Garden Lites are carried in the freezer section of the following big retailers: Costco, Kroger, Target, Shop Rite, Publix, Meijer, Stop & Shop, Giant, and HEB! To see where you can purchase Garden Lites products near you, check out their store locaterhere! You’ll also find a coupon for a discount off your next purchase!

Chocolate Chip Avocado Banana Bread

Avocados. Bananas. Chocolate Chips. Need I say more?! This week’s NOBREAD Bread incorporates all of my favorite foods! Oh! And I can’t forget my favorite natural sugar, coconut sugar. I’m so curious to hear what y’all think; when I finished making it, I actually thought I did it all wrong! Turns out this unique bread has a ‘different’ outcome… but I love different, and this bread is no exception. It’s pretty amazing!

What You Will Need:

  • 1/4 cup Coconut Sugar
  • 4T Coconut Oil
  • 1 avocado (1/2 cup mashed)
  • 2 ripe bananas
  • 2 eggs
  • 2T Dairy-Free Milk
  • 1 teaspoon Baking Soda
  • 1 teaspoon vanilla
  • 2 cups Gluten-Free All-Purpose Flour
  • Dairy-Free chocolate chips

What You Will Do:

  • In one bowl, mash your banana. In another, whisk your eggs. In a third, mash your avocado. Combine all 3 in a large bowl.
  • Add coconut oil and dairy-free milk. I used almond.
  • In a small bowl, combine GF Flour, Coconut Sugar, and Baking soda. Mix together.

  • Pour your dry ingredients into your wet ingredients and mix.

  • Sprinkle in chocolate chips!
  • Pour batter in a bread pan, and top with a few more chocolate chips!
  • Cook at 350 for 40 minutes.

**NOTE: This is the one bread recipe where the good ‘ol check your bread with a toothpick trick WON’T WORK. The consistency of this bread is going to be more mushy!  The contrast of crisp bread edge to soft inside is heavenly!

Honestly, this is one of the better NOBREAD Breads I’ve made!! If you are concerned about ‘tasting’ the avocado in the bread… you really don’t! And if you are concerned that the mushier inside means the bread is undercooked… no again! Can’t wait for you to try it!

Marble Banana Bread

What do you do when you come home from a week away and you have SUPER ripe bananas sitting on your counter? Make banana bread! I’ve made just about every banana bread there is to make, but on my quest to make a different NOBREAD Bread each week, I’ve discovered a new recipe!

Marble breads are beautiful, and flavorful, so I figured why not kick my banana bread game up a notch, and use unsweetened cocoa powder to make a beautiful marble banana bread? You will see in my ingredient shot below a bowl of chia… I was going to use chia “eggs” and make the bread vegan, but then I realized this may mess with my color scheme, and I switched it out for traditional organic eggs!

What You Will Need:

  • 3 ripe bananas
  • 3 eggs
  • ½ cup almond butter
  • 4 tablespoons coconut oil, melted
  • 1/2 Cups almond flour
  • 2T coconut flour
  • ½ teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • pinch of Pink Himalayan salt
  • 3T unsweetened Cacao powder

What You Will Do:

  • In a large bowl, combine your wet ingredients (3 ripe bananas, eggs, almond butter, coconut oil, vanilla)
  • In a small bowl, combine your dry ingredients EXCEPT the cocoa powder (almond flour, coconut flour, cinnamon, baking soda, baking powder, salt)

  • Pour your dry ingredients into your wet ingredients and mix.

  • Once combined, your mixture will measure to about 3 Cups. Pour 1.5 Cups in one bowl, and 1.5 Cups in the other.

  • Add 3T Cocoa Powder to ONE of the bowls, and combine.
  • Line your bread pan with parchment paper. Pour scoops of each bowl into the bread pan so that the colors rotate.

  • With a knife, swirl your mixture!

  • Bake at 350 for 35 minutes, or until a toothpick comes out clean!

  • Slice and serve! Each bite in unique, with flavors of almond, coconut, banana, and chocolate! I mean… what more could you want!

To be honest, I’ve seen prettier marble swirls… but I’d like to think this was a great first try!! I’ll work on my knife skills for my next marble cake. If anyone has any tips, let me know!

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.

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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.

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

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

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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!

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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.

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

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

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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.

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Baked Eggs in Avocado

I love avocado. And I love eggs. So that must mean I love avocado toast, right? Eh, debatable. But what I DO love, is this new eggs-baked-in-an-avocado recipe!! Not only is it SUPER easy, but it’s tasty, especially when you dress it up just right.

What You’ll Need:
1 Avocado
2 Eggs
Toppings of your choosing! Salt, Pepper, Chives, Bacon, Smoked Salmon… You name it!

avocado2 avocado1

What You’ll Do:
Slice Avocado in half and remove pit.
Widen the hole made by the pit, but be careful! Don’t dig too deep so that you hit the shell of the avocado (otherwise the egg will leak through)
Crack an egg and pour it into one half of the avocado. (PS- It will overflow!! No one told me this haha)
Do the same for the second egg/avocado half.
Season with salt, pepper, etc!
Place in a pan and cook for ~15-20 minutes at 425 degrees.
I like to add chicken bacon bits for even more protein, but you can add smoked salmon, or mash up your creation and smear it on toast or corn cakes!

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