Archives for August 2014

Send Me Gluten Free Review + Giveaway!


It’s that time.

I’m doing a giveaway!

Oh, and it’s a good one 🙂

Let’s chat about my partners.


The awesome people over at Send Me Gluten Free have hosted the Gluten and Allergen Free Expos since 2007.

Because everyone can’t make it to one of the 7 cities they host the expo in, they have decided to bring a little taste of the Gluten Free and Allergen Free Expo right to your front doorstep.

In other words they send you an “expo in a box” that is full of gluten free products.

Soooooo…how does this work? Well, each month, you will get to try 8-12 products. The box consists of full-size and sample size food, personal care items, supplements, and household products that support your gluten free lifestyle.

The best part? Every month the box is different!

What, what.

Pretty ahhhhhmazing.

When I received this month’s box, it literally blew me out of the water.

The majority of the box contained, fun, new to me products and I loooooooove to try new things!

Sooooo…what was in this month’s box?

I was ecstatic over the coupons for various gluten free products.


They send me this Severly Good Gluten Free Bread which, trust me,


I was pretty intrigued by this black bean spaghetti and can’t wait to try it!


Tea and tamari sample size sauces 🙂


This Raw Rev bar was the perfect size for an afternoon snack!


More tea!


They know me all too well!

Oh, oh and this was by far my fave product.

Tee Chia sustained energy cereal: a quick, easy, tasty, healthy breakfast!


I also love this lip balm…it was a clear balm that made my lips shine in their natural, rosy, red color.


Oh, oh and last but not least…some Juice Plus chewables and Surf Sweets fruity heart candy.


Let’s just say…I cannot wait to see what is in my box next month!

Guess what? Now, it’s your turn to win your very own Send Me Gluten Free box.

To Enter to Win: Leave a comment telling me what your favorite gluten free product is. 

For extra entries do one or all of the following (leave a separate comment for each entry):

 Like Send Me Gluten Free on Facebook

Follow Send Me Gluten Free on Twitter

Like Mangia on Facebook

Tweet about the giveaway: “I just entered to win a monthly box of gluten free goodies from @findmegf & @misschelsmangia. Enter here!”

If you just can’t wait to win, Send Me Gluten Free is offering all of you lovely people 20% off any subscription length. Just use the code BLOG20 when you check out! 🙂

I will announce the giveaway winner on Monday!



Sometimes being an adult is tough.

I just want my parents to make life decisions for me.

Ya know, I want my mom to make me a pb & j, burn the toast, and cut them into 4 separate triangles.

I want to not have to think about what effect my choices will have on my future.

I just want to rock some navy blue keds w/ a plaid scrunchie and blast Spice Girl’s and Wilson Phillips…sing at the top of my lungs, and eat as much pizza as I want.

I want to have my cake and eat it too.

If that makes sense.

Thanks be to gaaaaaaawd that I can make decisions when it comes to food.

Hello, banana bread.


 This one has good for you stuff in it.


Like a chocolate chip cinnamon swirl.


It’s totally got a coconut cinnamon glaze on top too!


Oh, and it’s got coffee flavored protein powder in it too!


Because, ya know…a little protein never hurt anybody.


So, this bread has got to be healthy, riggggggght?





Chocolate Cinnamon Swirled Protein Banana Bread
Recipe type: Bread, Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
A fluffy, cake-like banana bread with a rich chocolate cinnamon swirled throughout. Topped w/ a coconut butter cinnamon glaze and packed with a coffee flavored protein powder for a bread you can feel healthier about. Gluten-free, paleo,
  • For the bread:
  • 2 large, very ripe bananas, mashed
  • 2 large eggs, at room temperature
  • ¼ c. unsalted, roasted cashew butter
  • 2 T. melted coconut butter
  • ¼ c. granulated stevia
  • 2 T. coffee flavored protein powder (I used Garden of Life Raw Protein brand)
  • 2 T. coconut flour
  • ½ t. baking powder
  • ½ t. baking soda
  • ½ t. pure vanilla extract
  • pinch of salt
  • For the swirl:
  • 2 T. coconut butter
  • 1 T. ground cinnamon
  • 1 T. pure maple syrup
  • ¼ c. vegan mini chocolate chips (I used Enjoy Life brand)
  • For the glaze:
  • 2 T. slightly melted coconut butter (I used Artisan brand for this)
  • pinch of ground cinnamon
  1. For the bread, preheat the oven to 350 degrees F.
  2. Grease an 8x8 square baking dish with cooking spray.
  3. In a large bowl, combine the bananas, eggs, cashew butter, coconut butter, and stevia until smooth.
  4. Stir in the protein powder, coconut flour, baking powder, baking soda, vanilla, and salt.
  5. Pour the batter into the prepared baking dish.
  6. For the swirl, combine all of the ingredients in a small mixing bowl, and melt gradually in the microwave, stirring until smooth and completely melted (10-12 minute intervals).
  7. Pour the swirl mixture on top of the batter and use a knife to swirl the chocolate throughout the baking dish.
  8. Bake for 30-35 minutes, or until a toothpick inserted into the center of the bread comes out clean.
  9. Let cool completely, cut into squares.
  10. For the glaze, combine both ingredients in a small mixing bowl, mixing until smooth.
  11. Drizzle the glaze over each square of banana bread.


Secret Recipe Club

 It’s Monday.

Buuuuuuuut it’s a Secret Recipe Club Monday.

So that makes it 100x’s better.

Plus, I can’t even begin to tell you how good this dang recipe was.

I mean…blow my mind.

Let’s chat about the genius lady behind this recipe, Annie, from Annie’s Noms.

I loved reading about Annie’s passion for food.

Annie and I have a lot in common, she is currently dealing with some struggles with food, and if you didn’t know, I had a long bout with an eating disorder a few years ago.

I admire Annie for her brave character and willingness to embrace a healthy relationship with food when it can be your worst enemy.

I know this all too well.

Plus, Annie’s recipe index, for lack of a better word, is seriously kick-ass.

Plus, Annie is from/lives in England & has her degree in interior design, so she automatically gets 100 extra points in my book.

I just want to invite her over for tea and banana bread and ask her to make over my kitchen.

Or maybe we can have her Lemon Drizzle Cake that I made.

At first, I was freaking because all of the measurements were in UK style, but I totally improvised and it turned out ahhhhmazing!

Plus, Annie makes it really simple to interpret her recipes by offering a UK/US substitution guide.

Okay, back to that cake.


Can we agree that any recipe with the word drizzle in it has got to be insanely delicious?


Annie says that this cake is one of her dad’s favorites and I have to agree…my dad was at a loss for words.


Actually, I believe his words were “what is this amazing stuff right here?”


To which I replied, “I knooooowwwww, right? Out of this world…and I made it paleo.”


To which he replied, “I don’t care what you made it…it’s crazy off-the-chain good.”




This cake is super moist, slightly sweet, with a hint a tart/tangy lemon flavor that is just perfect!


This is definitely the kind of cake that I would serve at a tea party.


It might* even be good with a nice cup of coffee for breakfast.




Just maybe.



5.0 from 1 reviews
Lemon Drizzle Cake
Recipe type: Cake, Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
A tender, melt in your mouth loaf cake with the fresh zest and juice of lemon, glazed w/ coconut butter, and zested w/ extra lemon. Gluten-free, paleo, nut-free.
  • ½ c. coconut butter, at room temperature
  • 1 c. coconut sugar
  • 3 large eggs, at room temperature
  • ⅔ c. unsweetened, vanilla coconut milk, at room temperature
  • zest of 1 large lemon, plus more for topping
  • juice of ½ a large lemon
  • ½ c. coconut flour
  • 1 t. baking soda
  • melted coconut butter, for topping
  1. Preheat the oven to 350 degrees F. Grease a 9 in. loaf pan w/ cooking spray.
  2. In the bowl of a stand mixer, fitted with the paddle attachment, beat the coconut butter and coconut sugar together until combined.
  3. Beat in the eggs and coconut milk until smooth.
  4. Add in the lemon juice and zest and mix well.
  5. Stir in the coconut flour and baking soda until combined.
  6. Pour the batter into the prepared pan.
  7. Bake for 30-35 minutes, or until slightly golden on top and a toothpick inserted into the center of the cake comes out clean.
  8. Let the cake cool completely in the pan.
  9. Remove the cake from the pan.
  10. Drizzle w/ melted coconut butter, top w/ extra lemon zest, and slice.



 Being sick is no fun.

ESPECIALLY when I miss work.

I needs me some monies.


The only thing about being sick that is worth it…is sick food.

You know, because when you are sick…carbs really don’t count.

Calories really don’t count either.

 I’m pretty sure I had a whole sleeve of Ritz crackers in a bowl of chicken soup, 5 bowls of oatmeal + honey, and about 12 bananas w/ peanut butter & I didn’t gain a pound.

I mean, did I even use a banana as a vehicle for the peanut butter?

Probs not.

Nope, used a spoon.

Let’s be real here.

I crave comfort food when I’m sick.

Once I ordered an entire roasted turkey from boston market, spread pumpkin on each slice, and rolled them up one by one.

It’s the only thing I could stand when I came down with food poisoning last year.

Taco Cabana…rest in peace.

There are comforting aromas that are reminiscent of my sick days as a child.

My mom used to burn cinnamon candles throughout the house and make sure I was loaded up w/ campbell’s chicken noodle + sprite.

So, naturally, when I’m sick, all I can think about is this cinnamon smell.

But I want to eat it, not necessarily smell a scented candle burning beside my bed.

So, I got crafty.

Let’s make cinnamon roll mini muffins.


There’s 18 in a batch.


If you’re sick for two days that means you get to eat 9 per day.


Plus, you will work off all those calories during sleep.


Go with me here.



5.0 from 1 reviews
Mini Cinnamon Roll Muffins
Recipe type: Muffins, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 18
All the flavors of a warm, gooey, cinnamon roll packed into a fluffy, mini muffin. Paleo, gluten-free, refined sugar-free, nut-free.
  • For the muffins:
  • ¼ c. + 2 T. light coconut milk
  • 2 large eggs
  • 1 T. pure maple syrup
  • 1 T. extra-virgin olive oil
  • 3 T. coconut sugar
  • ¼ c. coconut flour
  • 1 t. pure ground cinnamon
  • 1 t. baking powder
  • For the frosting:
  • ¼ c. slightly melted coconut butter
  • 1 T. pure maple syrup
  1. For the muffins, preheat the oven to 350 degrees F.
  2. Spray a mini muffin pan with cooking spray and set aside.
  3. In a large mixing bowl, combine the coconut milk, eggs, maple syrup, evoo, and coconut sugar.
  4. Stir in the coconut flour, cinnamon, and baking powder.
  5. Divide the batter evenly into each mini muffin cup.
  6. Bake for 10-12 minutes, or until a toothpick inserted into the center of each muffin comes out clean.
  7. Let the muffins cool slightly before removing from the pan.
  8. For the frosting, whisk both ingredients together in a small mixing bowl until smooth.
  9. Place a dollop of frosting on each muffin.
  10. Devour.


Cookie Monday

 Nothing bad ever happens when chocolate chips are involved.

Soooooo…nothing bad can happen when chocolate chips are involved on a Monday.

Because Monday isn’t the fan favorite round’ these here parts.

I dread waking up on Sunday because I know it’s the last day of freedom for me.

Monday is less than 24 hours away, ready to rear it’s ugly face.

Nobody likes you Monday.

Thank goodness we have cookies to help us get through it.


Chocolate chip cookies, to be more specific.


Lucky you, these just so happen to be the best paleo chocolate chip cookies out there.


They are what I like to call the perfectly balanced cookie…


chewy in the center,


slightly crispy outer edges,


& stuffed with chocolate chips.


Did I mention these babies are nut-free as well?

People with nut allergies can rejoice! 🙂


The Best Nut-Free Chocolate Chip Cookies
Recipe type: Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 20-22
Soft, chewy centered cookies w/ crispy edges made w/ coconut butter and stuffed with chocolate chips for the perfect allergy-free cookie! Gluten-free, paleo, nut-free, refined sugar-free.
  • ⅔ c. coconut butter, slightly melted
  • 1¼ c. coconut sugar
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 2 t. pure vanilla extract
  • ½ c. coconut flour
  • 1 t. baking soda
  • ¼ t. salt
  • 1 c. dark chocolate chips
  • sea salt, for sprinkling
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the coconut butter, coconut sugar, egg, egg yolk, and vanilla until smooth.
  3. Stir in the coconut flour, baking soda, and salt until a cookie dough forms.
  4. Fold in the chocolate chips.
  5. Drop the dough by rounded tablespoons onto the prepared baking sheet, about 2 inches apart from one another.
  6. Bake for 8-10 minutes, or until the cookies have spread a bit, and the edges are lightly golden brown.
  7. Let the cookies cool on the baking sheet. Sprinkle for sea salt if desired.
  8. Serve w/ a large glass of unsweetened, vanilla coconut milk.