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Chocolate Chip Blondies

I am incredibly amazed and overwhelmed at how many of you made and enjoyed my Double Fudge Paleo brownies last month, so much so that I made them several different ways (vegan, oat flour, GF all purpose etc)! Well, several people reached out saying they didn’t have cacao powder on hand and didn’t want to go to the grocery store, which sparked the question, ‘could the brownies work as blondies?!’ Well, my friends, with a couple MINOR adjustments, YES they absolutely can!! And I can’t believe I am about to say this but… I think they are actually BETTER than the brownies!! If you liked my Ooey Gooey Chocolate Chip cookies then you will absolute love these, too!

Without further ado…

What You Will Need:
1 1/2 Cups Almond Flour
3/4 Cup coconut sugar
1/4 Cup melted coconut oil
2 eggs
1 tsp vanilla
2 T almond milk
1/4 tsp Baking soda
Dash of salt
Dairy-free mini chocolate chips

What You Will Do: 

Preheat oven to 350 degrees F.
In a large bowl, combine your Bob’s almond flour, 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.
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

 

Whipped Matcha

Also called, Dalgona! The wildest food trend I’ve seen this quarantine has to be Whipped Coffee. I mean, has it always been a thing?! Because it has seriously taken social media by storm! Well we all know I don’t drink coffee, and I’m a matcha fiend, so it was only a matter of days before I tried to make my own version.

Okay let’s be clear. I saw countless Whipped Coffee social posts, and even several Whipped Matcha posts, and everyone made it look EASYYYY. Fact check: it’s not. You must, I repeat MUST, use an electronic mixer! I thought I’d be able to whisk by hand but that was a total fail, and using a matcha frother was also a fail, although I did make a little bit of progress with it. Once I stepped up my game and found my electronic high-speed mixer, the recipe was a cinch!!

Not only is this recipe gluten-free, but it is also dairy-free and can totally be made vegan! The vegan version uses chickpeas, and sadly I’m allergic so I am not able to give it a go!

Get ready, everyone! You’re in for a treat.

What You Will Need:
2 Egg Whites
1/2 Tablespoon Matcha
1 Tablespoon Water
1 Tablespoon Coconut Sugar

What You Will Do: 

  • Add two egg whites to a bowl. Using an electronic mixer, whisk on HIGH for 5-8 minutes. Before I go on, I want to note that I tried making this several times without the electronic mixer and it failed each time! People seem to make it work, but they must have magic arms or something! 
  • Once the egg whites are fluffy and foamy, set aside.

  • In a separate bowl, add 1 T of BOILED water, 1/2 T matcha, and 1 T coconut sugar (you can use monk fruit, cane sugar etc). Whisk together until all clumps of matcha and sugar are dissolved.

  • Slowly, I repeat, SLOWLY, pour your matcha mixture into the egg white bowl, mixing with the electronic mixer as you go. Once the two are incorporated, continue mixing for a few minutes more to maintain the foamy-ness/fluffy-ness of the Dalgona.
  • Fill a cup half way with ice, and pour in a nut milk of your choosing. Fill the glass about 3/4 of the way. Slowly, AGAIN slowly, scoop the whipped matcha on top of the glass, filling it to the top.
  • Sprinkle with a little more matcha on top and ENJOY!
  • Drink it as is, OR mix the whipped matcha into your iced nut milk and drink it combined.

Vegan Option:
1. Sub Egg Whites for the water from a can of chickpeas. Whisking chickpea water together is called aquafaba.

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!

** VEGAN RECIPE- sub out eggs for 2 flax eggs! (2 Tablespoons ground flax meal, 6 Tablespoons water. stir and refrigerate until it sticks together). Cook for 32 minutes at 350. 

** If you do not have almond flour, but you have GF All Purpose Flour, use 1 Cup of All Purpose in place of almond. 

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

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!

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! 

More on “Why I Take Vital Proteins Religiously” 

 

 

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!

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!

Cornbread

Thanksgiving staples: turkey, gravy, stuffing, sweet potato something, and CORNBREAD. Ironically, I was never the biggest cornbread fan growing up! However, 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!

Shoutout to Califia Farms… this recipe is dairy-free, too!

What You Will Do:
1 cup plus 2T gluten-free all-purpose flour

1  cup plus 2T gluten-free cornmeal
1/3 cup organic cane sugar
2 tbsp honey
1 tsp baking soda
1 tsp salt
2 eggs
1  cup Califia Farms almond milk
¼ cup dairy-free butter

What You Will Do:

Preheat oven to 350 degrees F.
In a alrge bowl, GF All Purpose flour, cornmeal, sugar, baking soda, and salt.

In a small bowl, whisk eggs. Add melted dairy-free butter, almond milk, and honey.
Pour liquid bowl into the large bowl containing the dry ingredients. Mix until fully incorporated.


Pour into a 9” x 9” bread/brownie pan, and cook for 23 minutes.
Let your bread cool, and top with honey for serving! I added a little peanut butter and walnuts, too!