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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

Mikey’s Pizza Pockets

Anyone else grow up on PIZZA!? And miss their days of eating the gluten-free deliciousness TERRIBLY?! Well your lives are about to CHANGE. Introducing Mikey’s PIZZA POCKETS! You all have seen me RAVE time and time again about how amazing Mikey’s products are (full blog post here!!). Mikey is REALLY giving me something to rave about now! The pockets are GLUTEN-, GRAIN-, DAIRY-, SOY-, AND LACTOSE-FREE, and all wrapped in a crispy hand-held Paleo crust.

The pockets fit in your hand (or in your pocket 😉 ), and are ready in just two minutes when you pop them in the microwave. And unlike other dairy-free cheeses and pizzas, the pockets M E L T in your mouth and have SO much flavor!!

The pizza pockets come in 5 flavors: Pepperoni, Cheese (df, of course), ham & cheese, sausage & pepper, and cauliflower curry. My favorite is the cheese followed by ham & cheese! Which is shocking because I was never really a ham and cheese girl. For my vegetarians, I highly recommend the cauliflower curry!

The pizza pockets are sold at Sprouts, Publix, and more, and for your convenience I have added Mikey’s store locator, here, so you can stop reading this post and GO GO GO get them!! Oh and ps, to my late-night munchers, your late-night eating game just got taken to a WHOLE NEW LEVEL! xx #nobread

 

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!

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” 

 

 

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!

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!

Mikey’s

Mikey’s, brought to you by my childhood friend, Michael Tierney, is a paleo breads and baked goods company with a variety of gluten-free, dairy-free, grain-free, and soy-free breads and english muffins! Years ago, Michael began Mikey’s with a gluten-free take on the classic English Muffin and his company quickly soared to success. Not only were the muffins gluten-free, a rarity at the time, but they were also paleo-friendly and low calorie! Most importantly, they tasted as good as the gluten-FILLED English muffins of my past.

Since my first Mikey’s tasting in 2014, not only has Mikey’s product line grown, but he has revamped his original English Muffin recipe and the recipe of today is a total winner. Keeping in line with “simple,” each muffin is under 100 calories and it’s hard to believe a product with so few ingredients can be so healthy, and tasty! My favorite is the cinnamon raisin!

Simplicity is Mikey’s mantra and his muffins are made with SEVEN real ingredients that you can trust- Eggs, Almond Flour, Purified Water, Apple Cider Vinegar, Coconut Flour, Baking Soda, and Kosher Salt. My motto is and always has been, “if there are too many ingredients listed, you don’t know what an ingredient is, or you can’t pronounce it, then you can’t buy it.” Applying this mantra to Mikey’s products, I CAN HAVE THEM ALL! I love topping the English Muffins with almond butter, avocado, or pretty much any nut-butter spread!

Mikey’s product line has since expanded to also include muffins tops, sliced bread, pizza crust, and tortillas! Clean eating, gluten-free, Paleo, low carb, low sugar, and dense nutrition; from flavor to nutrition, Mikey’s does it right! The chocolate chip muffin tops are my favorites, because I’m a chocoholic, but the lemon blueberry is SO interesting, I was actually shocked at how much I loved the flavor combination. I like to top my muffin tops with a spread, OR take two muffin tops and use them as sandwich halves for my favorite proteins or desserts!

When I first went gluten-free, the food I missed the most was without a doubt PIZZA. So when it came to trying all of Mikey’s products, I insisted I first recipe develop/experiment with the pizza crust! The crust has amazing texture and is the perfect base to bring your crazy pizza fantasies to life.

What You Will Need:
1 Mikey’s Pizza Crust
1/2-1Cup Tomato Sauce
1/2-1Cup Dairy-free Cheese!
Optional: Sunny Side Up Egg

What You Will Do:
Preheat oven to 400 degrees F.
Line a baking tray with parchment paper, and place your Mikey’s Pizza Crust on the tray.
Top your crust with sauce and vegan cheese- amount of each is up to you!


Place in the oven and cook for 9 minutes.
*Cook time is anywhere between 7-14 minutes… all depends on your toppings! 
Cut your pizza into 4’s and serve!

The pizza crust is soft with a bread-like consistency, but crisps super nicely when baked!

Mikey’s tortilla’s are some of the healthiest out on the market, and they have come in handy for my constant taco craving! Stay tuned for some fun taco recipes coming soon 🙂

Mikey’s is a STAPLE in my refrigerator and freezer, and I have at least one of Mikey’s products A DAY. NO JOKE. Check out http://www.mikeysmuffins.com/ for more product information and to see where you can buy at a store near you!