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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!

 

CINNABUN Trader Joe’s Cauliflower Gnocchi

The Trader Joe’s Cauliflower Gnocchi QUEEN is back at it again! And this, my friends, might be my best yet. For all who are like me and drool over gluten-free, dairy-free Cinnabun recipes online, but don’t have the time to make them (they’re tough to master!!) this is the perfect, and HEALTHIER, alternative!! Savory meets sweet, and I cannot wait for you all to try it!

What You Will Need:
1 Bag Trader Joe’s Cauliflower Gnocchi
1.5 T Coconut Oil (melted)
2 T Coconut Sugar
Cinnamon

What You Will Do:
Melt 1 T coconut oil in a bowl and toss in 2 T coconut sugar. Stir!
Add the other .5 T coconut oil to the heated skillet.
Add the coconut oil/sugar mixture to the heated skillet.
Add bag of FROZEN TJ’s Gnocchi.
Let is cook for a few minutes until it starts to brown. Flip and mix.
As both sides start to brown, add cinnamon! Amount is up to you… I went pretty heavy!
Let the gnocchi sauté until it is the desired crispiness and serve!

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!

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!

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!!

 

Sweet Potato Smoothie Bowl made with Blender Bombs!

SWEET POTATO SMOOTHIE BOWL! Made with probably the coolest little creation ever, Blender Bombs by Hushup And Hustle!! Helen’s Blender Bombs are packed full of protein, fat, and fiber, so all you do when making your smoothie is take a ball, add some nut milk, and add your veggies! WATCH IT GO DOWN ON MY STORIES! My smoothies usually have 6-7 different ingredients in them, so using these bombs cuts down the amount of ingredients I need and the time it takes to make!

What do Blender Bomb’s consist of? My go-to is the classic flavor which consists of pecans, dates, local raw honey, flax seeds, hemp seeds, almonds, chia seeds, walnuts, and bee pollen!

Sweet Potato Smoothie Bowl: 

What You Will Need:
1.5 Cup Unsweetened Original Almond Milk
1 Medium Sweet Potato (~3/4 Cup Mashed)
1 Blender Bomb by Hushup and Hustle!
To Garnish: Cinnamon, Pecans, Cacao Nibs, and Coconut Shavings

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

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!

Enjoy Life Foods New Packaging!

Did you know May is National Celiac Awareness Month!? Well if you didn’t know before, you know now! And to celebrate, my friends at Enjoy Life Foods and I are having our own little cookie/chocolate party!

We all know my love for Enjoy Life Foods products, specifically their chocolate chip cookies (crunchy and soft) and their mini chips and baking chocolates. ELF mini chips are in each recipe I create that uses chocolate chips, and I’ve had an ELF cookie as a dessert every. single. day. for the last 9+ years. Not only am I forever loyal to the brand (the only true GF brand out there when I found out I had Celiac almost ten years ago) but the cookies are genuinely DELICIOUS.

Back when I had to go gluten-free, there were NO good gluten-free options on the market. The GF products out there were bland and boring, or products that were naturally gluten-free. Enjoy Life Foods was the one brand offering allergy-friendly baked goods, and the brand that got me through my difficult dietary transition. As their product line has grown, their morals and values have stayed the same and they are dedicated to providing allergy-friendly food to our community. It was Enjoy Life Foods who made me realize I was still going to be able to enjoy my life.

Recently the team came out with their teal packaging!! And I invite you all to embark on some #TealSpotting with me!! Snap a photo of the teal packaging on the shelf, tag Enjoy Life, the retailer and #tealspotting for a chance to win a free product coupon!

OH, and what’s a celebration without a gift?! By clicking THIS LINK you can ‘enjoy’ (lol, get it!?) 15% off your order!! See more details below!!

  • Promotional Code: ENJOYNB
  • Discount: 15% off (minimum order $10)
  • Restrictions: One time use
  • Live date: May 1 – June 8

Plant Snacks

Introducing a new favorite snack, Plant Snacks’ cassava root chips! The chips are not only VEGAN, but they are GLUTEN-FREE, free of the Big 8 Allergens, non-GMO, paleo friendly and free from added sugars, grains, corn, trans fat, artificial flavors and preservatives. Oh, and most importantly, they taste INCREDIBLE. The chips come in four flavors: Sea Salt, Super Seeds, Vegan Beet with Goat Cheese and Vegan Cheddar, and each only has 140 calories and 1 gram of saturated fat per serving.

Whether I need a handful of crunch to satisfy a craving, or I am packing up snacks for the beach, Plant Snacks’ cassava root chips have become my go-to. When I went gluten-free and I needed a snack to replace my gluten-filled bread cravings, chips were my savior. The Plant Snacks flavors are so unique and provide much needed variety to my snacking routine… and you have to love when variety comes from a healthy root!

I have so many good things to say about EACH flavor I don’t know where to begin! I’ll start with the Vegan Beet with Goat Cheese, because this flavor caught my eye from the start! This variety combines cassava flour with beets and vegan goat cheese, the perfect mix of sweet and savory. It’s RARE to find a vegan goat cheese that isn’t made out of nuts, plus the clean ingredient list is amazing!

For the old-school Dorito or Cheeto lovers, Plant Snacks’ Vegan Cheddar cassava root chips are for you – you won’t even know they’re vegan, I promise! My favorite flavor is Super Seeds, which is a blend of pumpkin, sunflower, flax and sesame seeds. This packed chip is incredibly satisfying and FILLING.

I’m tired of artificial flavors, cheap ingredients, and poor nutrition, and the team at Plant Snacks is, too! Plant Snacks source their cassava directly from Brazil. And if I don’t have you sold at this point, did you know that the benefits of cassava (a root veggie also known as yuca or manioc) include: an amazing source of fiber, folate, vitamin C, and potassium, and it boosts immunity and has beneficial properties for your skin?!

To find Plant Snacks at a store near you, click here!