Gluten-Free — Page 8

Almond Butter Banana Chia Seed Pudding

April 3, 2016 by Nicole 17 Comments

I’ve been loving this almond butter banana chia seed pudding as a make-ahead breakfast option! This might sound weird, but I go through phases where I’m completely disgusted by eggs—can’t even smell them cooking without gagging—and I’m in one now. My mom says it’s because of a heightening consciousness (veganism is part of her faith), and that makes me sound super cool so let’s go with that. 😉

Regardless of reasoning, I’ve been in need of easy eggless breakfast options lately. Chia seed pudding is awesome because you prepare it the night before and then in the morning have it ready to go. This almond butter banana chia seed pudding recipe is SO GOOD. It makes for a great breakfast but could also satisfy a sweet tooth craving at night if you’re looking for healthy dessert options.

I have a blueberry mint chia seed pudding recipe on the blog as well. And if you’re looking for other make-ahead breakfast options, I have some delicious overnight oats recipes you’ll love:

Sweet Potato Overnight Oats – if you’re roasting sweet potatoes for dinner, save some and prepare this recipe for breakfast the next morning!
Blueberry Muffin Overnight Oats – love this one during the summer time; it was a light, refreshing taste.
Cinnamon Raisin Overnight Oats – my go-to flavor combo!

Prep this banana chia seed pudding tonight and kick your week off right by enjoying it for breakfast tomorrow morning! If you prepare it in a mason jar, it makes it easy to bring with you to work or to school.

Are you a chia seed pudding fan? What are some of your favorite flavor combos? And anyone else get weird temporary food revulsions? Happens to me with eggs, melted cheese and fish. Maybe my body is telling me to be a vegan …

xo Nicole

Filed Under: Breakfast, Dairy-Free, Dessert, Gluten-Free, Recipes, Snacks, Vegan, Vegetarian Tagged With: chia seed pudding

Easy Slow Cooker Butternut Squash Soup

November 18, 2015 by Nicole 14 Comments

I’ve got a busy teaching day today (12pm Power @ Burn and 5:25 Row, 6:20, 7:20 & 8:15 Tone @ Btone if anyone wants to come play!) so I’m just popping in quickly on the blog to share this super easy slow cooker butternut squash soup recipe I made the other day.

I freestyled the whole thing, basically just throwing a bunch of random stuff around my kitchen into the crock pot and hoping for the best, and the result was a delicious, filling soup that Joe and I have been eating all week.

This would make for a great Thanksgiving dish if you’ve got a vegan or vegetarian at your table!

[amd-zlrecipe-recipe:67]

Before I get yelled at for classifying this as vegan and gluten-free, yes, I’m aware that the cheese and croutons in the pictures don’t fall into that category. I’m just talking about the soup itself. 🙂 If you meal prep each week, this is an awesome one to add to your plan! It makes a huge batch of soup that you can store in the refrigerator and reheat all week long for a quick lunch, dinner or snack.

What’s your current favorite slow cooker recipe? My oven is broken so I’m in desperate need of slow cooker and stovetop ideas!

Filed Under: Appetizers & Sides, Dairy-Free, Dinner, Gluten-Free, Lunch, Recipes, Soups

My Go-To Acai Smoothie Bowl This Summer (Customizable Recipe)

July 9, 2015 by Nicole 12 Comments

First off, THANK YOU for all the comments on and shares of yesterday’s post. Any time I publish a more personal blog post, there’s always this oh sh*t moment of second-guessing as I send it out into the interwebs, so I really loved seeing so many of you relate to it in some way.

Anyway, onto a less serious topic, I’m on a serious acai bowl kick. (LOL how’s that for a transition?) Revolution Juice & Thirst Juice Co. both make a good one (hit them up if you’re in Boston!), but more often than not, I’ll just blend up my own at home. I used to always try to sneak some greens into my smoothie bowls, but lately I’ve had an insatiable craving for fruit, fruit and more fruit. Yes it’s a lot of sugar. No I don’t care. Sorry kale, but you’re not invited to this party.

When I make acai bowls, I usually just eyeball the ingredient ratios, so you’ll see the recipe below is really more of a loose framework—customize it however you’d like! [amd-zlrecipe-recipe:60]

Oh man. I could seriously eat these breakfast, lunch and dinner every day. If you follow me on Instagram, you’ve probably already made that assumption… 🙂