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Sweet Potato Smoothie Bowl

It’s winter. Your skin is starting to dry and let’s be real, you’re flat out COLD. We may not be able to do anything about the temperature, but we CAN do something about our food and our bodies. Introducing my Sweet Potato Smoothie Bowl, the ultimate, hearty winter smoothie bowl that will keep your skin feeling fresh and moist, and your stomach feeling full.

What You Will Need:
1.5 Cup Unsweetened Original Almond Milk
1 Medium Sweet Potato (~3/4 Cup Mashed) (High in Vit A and C with collagen boosting properties to delete the bags under your eyes and keep your skin feeling healthy)
1-2T Almond Butter (High in fiber and good fats to keep your skin nice and moist)
1T Chia Seeds (same as above!)
Optional: 1 Scoop Vanilla Protein Powder
To Garnish: Cinnamon (anti-inflammatory and metabolism booster), Pecans, Cacao Nibs (anti-oxidizing properties)

What You Will Do:
Add all ingredients to a blender/vitamix etc, starting with your nut milk.
Blend on high until fully incorporated.

Garnish with cinnamon, cacao nibs, and pecans, and serve!

 

No Bake Chocolate Almond Bars

I first started making no-bake recipes because whenever I cook, I tend to eat half the batter before baking! And when a recipe has egg in it this isn’t the smartest idea. Does anyone else agree that the batter is the best part of a recipe?? With this No Bake Chocolate Almond Bar recipe you can indulge in the batter, guilt-free!

What You Will Need:
For the Almond Bake:
1 Cup Almond Butter (or other nut butter)
1/2 Cup Coconut Flour
1/4 Cup Coconut Sugar (or alternative natural sweetener)

For the Chocolate Spread:
1 Cup Vegan Chocolate Chips for melting
1/2 Cup Almond Butter (or other nut butter)

What You Will Do:
In a bowl, combine almond butter, coconut sugar, and coconut flour. Stir until totally mixed.


Line a 8″ square baking pan with parchment paper, and pour batter into the pan. Spread until the batter is even throughout.
Place in the refrigerator to cool.
In a separate bowl, melt your chocolate chips in the microwave. Add almond butter and mix!
Remove batter from the refrigerator, and pour chocolate over the batter. Spread evenly!
Place back in the refrigerator and cool for 1-2 hours before cutting.
Slice and serve!

For even firmer results, place in the freezer! You can also do a double chocolate layer and pour the chocolate spread under and on top of the almond batter.

NOTES:
This recipe can also be used to make peanut butter cups!
If you want to eat immediately, refrigerate and eat after an hour or two. But it will melt quick! For best results, FREEZE!!

Chocolate Coconut Cauliflower Smoothie

Cauliflower in your smoothie?? YES. Recently I’ve become obsessed with making my smoothies as thick and creamy as possible. I don’t like to put fruit in my smoothies, as much as I love the creaminess you get when you add a banana into the mix, so I’ve been on the hunt for creamy, veggie alternatives! I was skeptical about adding cauliflower and worried it would throw off the taste, but with just one cup of steamed, then frozen, cauliflower, taste isn’t sacrificed at all!!


What You Will Need:
1.5C Unsweetened Coconut Milk
1 Scoop Chocolate Protein (I use Aloha or Tone It Up)
1 T Chia Seeds
.5 T Brain Octane (optional)
1 T Coconut Oil
1 Cup Steamed and then frozen/refrigerated Cauliflower

What You Will Do:
First things first. Steam and then freeze or refrigerate your cauliflower! Before you freeze/refrigerate, make sure you squeeze ALL the water out of the steamed cauli!
Add all of your ingredients to the blender, starting first with the Coconut Milk.
Once all of your ingredients are in your Vitamix/blender, blend away!
Pour into a cup or bowl and top with toppings of your choosing. I added Eating Evolved Midnight Dark Chocolate and blueberries!

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!!

Stoli Crushed Pineapple and Gluten Free Pineapple Coconut Bread

 

Stoli Crushed Pineapple Mojito!

If you haven’t seen or heard me obsess over the new Stoli Crushed on social media or here on NOBREAD, you may be asking what is this new yellow Stoli?! Well, Stoli Crushed launched last week in Pineapple and Grapefruit, and we at NOBREAD are obsessed. CRUSHED is made from corn and buckwheat, just like Stoli Gluten-Free, but it is also infused with 10% real fruit juice! It launched just in time for summer, a.k.a. prime BBQ season! And I’m headed to a BBQ this weekend, with Crushed in tow.

What’s amazing about Crushed is that you can serve it with club soda or use it in a fun cocktail! I for one don’t get to enjoy fun cocktails too often (bars & restaurants typically sneak too much sugar or gluten in there) so I’ve been perfecting a Pineapple Mojito recipe using Pineapple Crushed! I’m also notorious for bringing a NOBREAD BREAD with me to every event I attend, so what better time to try out a gluten-free PINEAPPLE bread!! Warning: this combo might be one of the best I’ve made to date!

Pineapple Mojito
What You Will Need:

2 parts Stoli Crushed Pineapple
1 part Lime Juice
3⁄4 part simple syrup
Muddled Pineapple
3-4 Mint Leaves

What You Will Do:

First create your simple syrup. To do so, boil 1 Cup of water in a saucepan. Once boiling, add in 1 Cup of sugar and stir until the sugar is dissolved.
When dissolved, let your syrup cool.

Muddle fresh pineapple and mint leaves together in a glass.
Add ice, simple syrup, Pineapple Stoli Crushed, and lime juice.
To fill your glass, continue adding each ingredient BUT be sure to keep your ratios in proportion!!
Top with mint leaves and serve!!

What’s better than a refreshing Pineapple Mojito on a hot summer day? A slice of our NOBREAD Gluten-Free Pineapple Coconut Bread to go along with it, of course!!

Gluten Free Pineapple Coconut Bread

What You Will Need:
½ cup over-ripe bananas, mashed (2 small or one large)
¾ cup crushed pineapple, drained
½ cup sugar
¼ cup light brown sugar
½ cup coconut oil
1 egg
½ t. vanilla extract
1½ cups all-purpose gluten free flour blend (+ ¾ t. Xanthun gum if your flour blend
doesn’t include it)
1½ t. baking powder
½ t. baking soda
½ t. salt
1 T cinnamon
¾ cup unsweetened shredded coconut

What You Will Do:

  • In a small bowl, combine your dry ingredients (sugar, brown sugar, GF flour, baking powder, baking soda, salt, and cinnamon).
  • Take two smaller bowls- in one, mash your two bananas. In the second, crush pineapple. **DON’T** puree it in a blender or Vitamix because then it will become juice! Chop it up as best you can, or crush it!
  • In a large bowl, combine mashed bananas, pineapple, whisked egg, coconut oil, and vanilla.

  • Pour the small bowl of dry ingredients into the large bowl of wet ingredients. Mix until the two are incorporated!

  • Add the unsweetened shredded coconut, and mix!

  • Line a bread pan with parchment paper or grease a pan with coconut oil. Pour the batter in.

  • Cook at 350 for ~40 minutes, or until a toothpick comes out clean.
  • Let the bread cool before adding your glaze.

Powdered Sugar Glaze:

What You Will Need:
1 cup powdered sugar
2 T Water
½ cup toasted shredded coconut

What You Will Do:

In a saucepan or skillet, combine powdered sugar and water.
Once mixed, toss in your toasted shredded coconut.
Mix quick, and pour the glaze over your cooled bread! It will harden.

And just like that, you have a delicious, gluten-free Pineapple Bread to pair with your Pineapple Mojito! Enjoy!!

Pecan Pie

pecan1As I mentioned in my Cheerios Crust Pumpkin Pie recipe, when I went gluten-free I thought my pie-eating days were over! Now that I’ve learned how to make my own gluten-free pie crusts, and since I’ve found some great gluten-free pie-crust brands, my pie-eating days are back! This Thanksgiving, unfortunately I didn’t have time to make a pie crust from scratch, but I did have time to make this awesome pecan pie filling!

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What You Will Need:
1 Uncooked 9″ Gluten-Free Pie Shell
3 Eggs
1/2 Cup Sugar
1 Stick Salted Butter (you can use dairy-free, too)
1 Cup Caro Dark Syrup
1 tsp Vanilla
1 Cup Broken Pecans

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What You Will Do:
Mix the caro, sugar, and butter in a sauce pan. Bring just to a boil, and take off heat.
Beat 3 eggs separately, and gradually add the beaten eggs to the saucepan, beating with a low speed mixer until fluffy.

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Add vanilla, and then the pecans.

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Pour into the pie shell.
Cook at 370 degrees F for 35 minutes.

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This pie is best when served warm! And store at room temp. I like to add a little whip cream or ice cream to to it off 😉 Happy Thanksgiving!

Pumpkin Pie Oatmeal

Oatmeal is one of the best breakfasts for the gluten-free crowd. Why? Because gluten-free oats are easy to find, and it takes just minutes to make! However, there is just one problem: how do you add taste and flavor to your oatmeal without piling on the sugar? Well this pumpkin pie oatmeal recipe solves the problem! The pumpkin adds a natural flavor, and the subtle dashes of cinnamon and nutmeg are key! And to top it off, add a little maple syrup for a healthy, yet sweet kick!

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What You Will Need:

1 Cup Gluten-Free Oats
1 3/4 cups Pecan Milk- you can use almond or coconut, too! I used MALK.
1/4 cup pumpkin puree
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pecans and Maple Syrup to Garnish!

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What You Will Do:

In a saucepan, heat your gluten-free oats and pecan milk. Bring the mixture to a boil, and stir every here and there for 3-5 minutes, or until you’ve reached the consistency you want!
Bring the boil down to a low heat, and stir in the pumpkin, vanilla, cinnamon, and nutmeg.
Once combined, you’re done! Pour into a bowl, and finish off with chopped pecans and maple syrup.
Enjoy!

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Banana Bread

Whether it’s because I’m making my banana pancakes or simply using a banana as a topping or garnish in one of my dishes, bananas are a necessary component in many of my NOBREAD recipes. This week, I had visitors in town, and like any good hostess, I stocked my home with NOBREAD essentials. Unfortunately, I overbought most grocery items, and much of my food went bad! I was slightly disappointed; that was until I realized my bananas were going bad too, and the only thing that makes me happier than perfectly ripe bananas are bananas that are going bad! Why? Well, these bananas are GOLD in the world of banana-bread making, and I’ve had a new recipe right up my sleeve that I’ve been dying to try.

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What You Will Need:
2 Cups All-Purpose GLUTEN FREE Flour
¾ Cup Brown Sugar
3 RIPE Bananas
2 Eggs
¼ tsp Salt
1 tsp Baking Soda
½ Cup Dairy Free Butter
Optional: GF/DF choc chips!

What You Will Do:
Preheat oven to 350 degrees.
In a large bowl, combine gluten-free flour, baking soda, and salt.
In a separate bowl, melt butter and combine with brown sugar.

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Add butter/sugar to large bowl and mix.
In two separate bowls, mash 3 bananas and whisk two eggs.
Combine bananas and eggs in large flour bowl and mix until smooth.
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If you want to make chocolate chip banana bread, now’s the time to add your GF/DF chocolate chips!
Pour batter into a 9.5 in x 5.5 in bread pan.

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Place in the oven for ~30 minutes, or until the top of your bread is nice and brown. If you stick a toothpick or knife into the bread, it should come out nice and clean! Otherwise, let it cook a bit longer!
Let bread cool for ~15 minutes.
Slice and serve!

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