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follow @nutritiouslynicole for more easy gluten + dairy free recipes! S’MORES MUFFINS (gluten + dairy free) 4 muffins = 1 serving! Ingredients: • 1 scoop chocolate protein powder (see note below) • 2 tbsp ground flaxseeds • 1 tbsp almond flour (or flour of choice) • 2 tbsp cocoa powder or raw cacao powder • 1/4 cup unsweetened nut milk (or milk of choice) • 6–8 mini marshmallows (I used @mydandies ) • 1 egg • 1 tsp baking powder • 3 tbsp vegan chocolate chips, plus extra for topping Directions: 1. Preheat your oven to 350 F and line 4 muffin cups. 2. In a medium bowl, combine all ingredients. 3. Divide the batter evenly between the 4 muffin cups and then top each muffin with a few extra chocolate chips. 4. Bake for 23-25 minutes. 5. Let the muffins cool completely before removing them. 6. Enjoy! Storage: Store leftovers in the fridge for an easy grab-and-go breakfast or snack. Note: If you’re using an unflavoured protein powder or collagen, these muffins won’t be very sweet. For the best flavour, I recommend using a chocolate protein powder or chocolate collagen!
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At this point, my carry-on has spent more time under the plane than above it!! carry on: @tumitravel
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nailed it!! @chefbae @levainbakery
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Wishing all my Canadian followers a very happy and healthy Thanksgiving! 🇨🇦🦃🤎 All the recipes are below, and yes, everything is gluten + dairy-free! Enjoy! TURKEY Ingredients • 1 whole turkey (mine was 16 lbs, and I asked for it to be cleaned out beforehand!) • 4 tbsp extra virgin olive oil • 1 large bunch fresh thyme • 1 lemon, halved • 1 yellow onion, quartered • 1 whole head garlic, halved • Sea salt, to taste Directions • Preheat oven to 350 F • Place the turkey breast-side up in a large roasting pan. • Generously season the inside of the turkey with sea salt. • Fill the cavity with fresh thyme, lemon halves, onion, and garlic to give the turkey lots of flavour as it roasts. • Brush the outside of the turkey with olive oil and season generously with sea salt. • Roast uncovered for approximately 3.5-4 hours, basting with the pan juices every 2 hours. • Make sure the thickest part of the breast and innermost thigh reach 165 F using a meat thermometer. • Once fully cooked, remove from the oven and allow the turkey to rest for at least 20 minutes before carving. My turkey took approximately 3.5 hours, but every oven is different, so cooking times may vary! HOMEMADE CRANBERRY SAUCE Ingredients • 2 bags fresh cranberries (340 g each, 680 g total) • ½ cup pure maple syrup • ½ cup water Directions • Rinse the cranberries and add them to a medium saucepan. • Pour in the maple syrup and water, stirring everything together. • Bring the mixture to a gentle boil over medium-high heat. • Lower the heat and allow the cranberries to simmer for approximately 10–15 minutes, stirring occasionally. • As the cranberries begin to burst, gently mash some with a spoon until you reach your preferred consistency. • Remove from heat and allow to cool. The sauce will naturally thicken as it sits. • Transfer to a serving dish and refrigerate until ready to enjoy!
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APPLE CINNAMON PROTEIN MUFFINS (gluten + dairy free) Makes 4 muffins Ingredients: • 1 scoop vanilla protein powder (see note below) • 2 tbsp ground flaxseed • 1 tbsp almond flour (or flour of choice) • 1/3 cup chopped apples (plus a bit extra to top) • 1 tbsp cinnamon (plus a bit extra to top) • 1/4 cup unsweetened nut milk • 1 egg • 1 tsp baking powder Directions: 1. Preheat your oven to 350 F and spray 4 muffin tins 2. Add all ingredients to a medium bowl and mix until well combined 3. Divide the batter evenly between the 4 muffin tins and top with extra chopped apples and a sprinkle of cinnamon 4. Bake for 20-24 minutes, then let cool in the pan for 10 minutes. Make sure they’re completely cooled before removing them from the muffin tin 5. Enjoy! #nutritiouslynicole Storage: Store leftovers in the fridge for a quick grab and go breakfast or snack. Note: If you use an unflavoured protein powder or collagen, these muffins won’t be very sweet. For the best flavour, I recommend using a vanilla protein powder or vanilla collagen!
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little bits of life lately ❤️
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No oil on our salad, but give us ALL the gluten free refined sugar banana bread please. Recipe below! NN FAMOUS BANANA BREAD gluten + dairy free Can be made vegan Ingredients: 2–3 overripe bananas (if they’re large, I use 2; if they’re smaller, I use 3) 1/4 cup pure maple syrup 1/4 cup coconut oil, melted 2 tbsp unsweetened almond milk 2 eggs (or flax eggs for vegan) 2 cups @bobsredmill paleo flour OR 2 cups almond flour 1 tsp baking soda 1 tsp baking powder 1/2 cup @enjoylifefoods mini chocolate chips Directions: Preheat oven to 350 F. Spray a loaf pan or line with parchment paper. In a small bowl, mash bananas and set aside. In a large bowl, mix together all dry ingredients except the chocolate chips. In a separate bowl, mix together all wet ingredients, including the mashed bananas. Add the wet ingredients to the dry and mix well. Fold in chocolate chips. Pour batter into loaf pan and top with extra chocolate chips. Bake for 45 minutes. Let cool for 5 minutes, then transfer to a cooling rack & dig in!
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If your bag only leaves the house for weddings, it’s not working hard enough. The amazing @nutritiouslynicole already owned this evening bag, but she thought it was only for black tie events or weddings. That meant wearing it once or twice a year. Take it out on a Saturday night. The pieces in your closet should work for more than one part of your life. What are you saving for a “special occasion”?
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Spent last weekend visiting the @cahealthfood in Toronto! As a holistic nutritionist + wellness nerd, is honestly one of my favourite events of the year! Such an amazing way to connect with like minded people and learn about amazing brands. I visited 100’s of booths, it literally felt like Halloween for a wellness girl! 🫶🏻
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CHOCOLATE CHIP PROTEIN MUFFINS (gluten + dairy free) Makes 4 muffins Ingredients: • 1 scoop vanilla protein powder (see note below) • 2 tbsp ground flaxseed • 1 tbsp coconut flour (or flour of choice) • 1 tsp ground vanilla bean (or vanilla extract) • 1/4 cup milk of choice • 1 egg • 1 tsp baking powder • 3 tbsp vegan chocolate chips, plus extra for topping Directions: 1. Preheat your oven to 350 F and line 4 muffin tins 2. Add all ingredients to a medium bowl and mix until well combined 3. Divide the batter evenly between the 4 muffin tins and top with a few extra chocolate chips 4. Bake for 18-20 minutes, then let cool in the pan for 10 minutes. Make sure they’re completely cooled before removing them from the muffin tin 5. Enjoy! #nutritiouslynicole Storage: Store leftovers in the fridge for a quick grab and go breakfast or snack. Note: If you use an unflavoured protein powder or collagen, these muffins won’t be very sweet. For the best flavour, I recommend using a vanilla protein powder or vanilla collagen!
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Such a special weekend announcing my next dream product @cahealthfood . I’m SO proud of this one and I can’t wait for you all to try it! This gluten free, grain free + vegan zucchini crust will be available online + in stores very soon! I’ll keep you all posted, but I hope you’re all as excited about this as I am!! ❤️
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If you think leaving your shirt untucked is more flattering, I want you to see this. One tuck takes Nicole from sloppy to polished. And no, you don’t need to be a certain size to do it. I’ve tucked women up to a size 22 and watched their confidence change in the mirror. It’s about finding the right cuts and silhouettes for YOUR body. Save this for the next time you automatically leave your top untucked and send it to the friend who says she “can’t” tuck. And please show @nutritiouslynicole some love I’m so grateful she trusted me to share this part of her style journey.
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