Gluten-Free & Vegan Chocolate Cake

Sometimes I feel like there are few things better than a chocolate cake. The sweetness of the frosting mixed with the bitter cocoa add such amazing flavors on your tongue.

My chocolate cake production ramps up in the fall. Between my sisters birthday in September to the last birthday of fall being my moms in October, I probably make about 5 chocolate cakes. The majority of my family loves chocolate cake and they all happen to be born in two months back to back! Funny how those things work!

After a few years of being states away for my families birthdays, I took advantage of the fact that we were close together this year to test out a no fail chocolate cake recipe!

I can honestly say this is my favorite chocolate cake to both make and eat. It is easy, truly no fail, and full of rich chocolate flavor. This cake even lasts up to 3 days in the fridge post baking, pre-frosting. You can make it ahead and frost it the day of!

Let’s start baking!

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Gluten-Free & Vegan Chocolate Cake

  • Author: Paige
  • Prep Time: 35
  • Cook Time: 55
  • Total Time: 1 hour 30 minutes
  • Yield: 1 cake 1x

Description

the chocolate gluten-free & vegan cake of your dreams!


Scale

Ingredients

Chocolate Cake

  • 1 cup of fresh brewed coffee
  • 1 cup of hot water
  • 2 cups of granulated sugar
  • 2 tsp of vanilla extract
  • 1 tsp of salt
  • 2 flax eggs
  • 1/2 cup of vegetable or coconut oil melted
  • 2 tsp of baking powder
  • 2 tsp of baking soda
  • 1 cup of unsweetened cocoa powder
  • 1 3/4 cups of gluten-free flour *for high altitude do 2 cups

Chocolate Frosting

  • 3 1/2 cups of powdered sugar
  • 1/2 cup of vegan butter
  • 1/2 cup of cocoa powder
  • 1 tsp of vanilla extract
  • 1/2 tsp of salt

Instructions

  1. Pre-heat your oven to 350°F and grease two 7″ or 8″ spring form pans
  2. Place 1 tsp of cocoa powder in each pan and toss the cocoa powder over the butter you used to grease the pan and toss the extra once every wet edge is coated
  3. Brew your 1 cup of coffee and start to warm up your 1 cup of water
  4. In a bowl or your stand mixer mix your sugar, vanilla extract, salt, cocoa powder and oil
  5. Next, add in your warm coffee and hot water into the sugar mixture and on low speed combine until the bowl feels cool to the touch, about 6 minutes
  6. Once your bowl is cool, add in your flax eggs, gluten-free flour, at this point your batter will start to come together but still be on the thinner side
  7. Pour your batter evenly into each prepared cake pan, and tap on the counter to release any air bubbles
  8. Place each cake pan into the oven to bake for about 55 minutes, each oven will vary but once it starts to firm on the top test with a toothpick around 55 minutes
  9. Remove from the oven and let cool completely before frosting
  10. In a bowl with the whisk attachment or a hand mixer, whip your vegan butter by itself for a few minutes until fluffy
  11. Next add in your cocoa powder, vanilla extract, salt and powdered sugar 1 cup at a time
  12. Your frosting will start to be fluffy and soft
  13. Once your frosting is soft and fluffy, coat your cake payers with a thin layer as your crumb coating and set in the fridge
  14. After about 6 minutes remove from the fridge and frost with a thick layer of frosting, place the second layer over the cake that is frosted.
  15. Frost the top of the cake and the sides, top with powdered sugar and enjoy!

Notes

* if you eat eggs, feel free to use 2 eggs rather than flax eggs

The key to this cake is the fresh brewed coffee. Coffee adds the best flavor to chocolate cake. The richness in the coffee melts the cocoa powder in this cake.

If you make this cake, tag me so I can follow along on your baking adventure! @frontpaigebakes

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Apple Spice Holiday Cocktail

Let me just say, we had 0 fall in Montana. Fall for us lasted all of 3 days and then it snowed for a week and was below -8°F…which was rough for October.

I have found myself as I get older moving away from straight apple cider and finding ways to spice up my fall apple drinks. When I was recipe testing for this cocktail, I tried multiple variations of spice levels and landed on the recipe below. I felt that this level of spice, was perfect to carry fall into the holidays for November and December.

This recipe is bright from the apples, subtly gingery from the kombucha and spicy from the cinnamon. Truly a balance on the palate that gives you life in the holiday months!

Let’s start mixing!

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Apple Spice Holiday Cocktail

  • Author: Paige
  • Prep Time: 7
  • Total Time: 7
  • Yield: 4

Description

sweet, spicy and full of holiday flavor — this apple spice holiday cocktail is my go to party favorite!


Ingredients

  • 4 oz of vodka

  • 1 tsp of cinnamon

  • 8 slices of fresh apple

  • 1 handful of ice

  • 6oz of fresh apple juice

  • 5 oz of Holiday Cheers Health-Ade kombucha


Instructions

 

  1. In a shaker add your cinnamon, apple slices, ice, apple juice and kombucha

  2. Shake your shaker for about 1 minute until all mixed together

  3. Make sure you don’t put your shaker lid on too tight and shake your shaker vertically to ensure the bubbles don’t build too much pressure

  4. Pour with a strainer into 4 coupe or old fashioned glasses and enjoy with a garnish of apple

  5. Drink responsibly!


Keywords: apple spice holiday cocktail

With all the holiday parties coming up this season, you can make a big pitcher of these goodies by tripling the recipe above and leaving it in a beautiful serving pitcher or bowl.

Tag me if you make it for your friends and family and always enjoy responsibly!

This post was sponsored by Health-Ade Kombucha, but the recipe, images and opinions are my own!


gluten-free & vegan pumpkin bread

Fall came, lasted for a day. It snowed and then fall came back! Yesterday, the temperatures were rising from mid 20s to low 40s and all the leaves were fragrant and yellow! Pumpkin bread was calling my name!

I have a great recipe for maple pumpkin baked doughnuts here, and felt that there needed to be a friend of that recipe to go along with the fall theme. This pumpkin bread is full of delicious organic pumpkin flavor, spice and melty vegan chocolate chips.

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gluten-free & vegan pumpkin bread

  • Author: Paige
  • Prep Time: 15
  • Cook Time: 55
  • Total Time: 1 hour 10 minutes

Description

easy to make and full of gluten-free flavor!


Scale

Ingredients

  • 1/2 cup of melted vegan butter
  • 3/4 cup of pumpkin puree
  • 1/2 cup of maple syrup
  • 1/4 cup of granulated sugar or coconut sugar
  • 1/2 tsp of salt
  • 1 tsp of baking powder
  • 2 tsp of baking soda
  • 2 tsp of pumpkin pie spice
  • 1 cup of almond milk
  • 2.5 cups of gluten-free flour 
  • 2 cups of vegan chocolate chips

Instructions

  1. pre-heat your oven to 350°F and line your loaf pan with parchment paper and grease the ends with vegan butter
  2. in the bowl of a stand mixer or in a bowl with a hand mixer combine your melted vegan butter, pumpkin puree and maple syrup
  3. next add in your baking soda, baking powder, salt, sugar and pumpkin pie spice
  4. add in your almond milk and combine well
  5. lastly add in your 2 1/2 cups of gluten-free flour 1/2 cup at a time
  6. remove the paddle attachment from your stand mixer and hand fold in your chocolate chips with a rubber spatula
  7. pour your batter into your prepared loaf pan and bake for 55 minutes
  8. test with a tooth pick and ensure it comes out clean with a few tight dry crumbs 
  9. let sit for 30 minutes before slicing

Notes

*can sub almond milk for any dairy alternative milk

*can also omit chocolate chips

This recipe is a perfect afternoon treat to go with a cup of tea. My favorite way to enjoy a slice of pumpkin bread is on the porch in a jacket enjoying the crisp fall air! Follow my instagram for more details!


cranberry sage brussel sprouts

To me food is like music, it fills your soul, makes you feel loved, brings people together and dances around your palate. In my family, we cook from the heart. We know a good cookie can turn your frown around. A warm home cooked meal makes you feel loved. And sharing those moments are the connections that we think of when life feels like a lot. 

I don’t dabble in savory much here on my website because baking sweets is my happy place. But I wrote this recipe for Montana Women Magazine and needed to share!

I come from a big loud greek family. We always had at least 1 extra person at dinner, you never left to my YiaYia’s house (greek for grandma) hungry or without a cake in your hands and you knew you could always be fed far beyond your hunger level. 

Growing up around family made leaving for college and post-graduate life hard. Suddenly Sunday’s were sleepy and consisted of a salad in my college apartment and thinking of those loud Sunday dinners that lasted way past the point of bedtime for school on Monday. 

When my husband and I got married and moved from Bozeman, Montana to Florida, we became even farther away from both of our families. We were in a big kid house, with just the two of us and our dog. November 11th, we got the keys to our house and moved into an empty house with a few boxes and duffle bags of what were “ours” from our wedding and before. Mostly, clothes, silverware, pots and pans and my husbands Air Force uniforms. With my husband at training all day, I took to the new house with fury to make it feel like home. Moose, my 9lb rescue pup at my ankles going from room to room to add little to no decor, since we had only what fit in my Subaru to move to Florida with us, I tried to make a house a home. I started to realize that the biggest thing we were missing was that warm smell of orange, sage, cranberry and olive oil that made November the most savory month of the year. 

On November 15th I had successfully invited every person in Drew’s Air Force class over for Thanksgiving dinner, although we had no table and no chairs. I knew that was next on the list! We had only a handful of friends who weren’t going home for the holiday and that was all I needed to show Drew and our friends some much needed family love during this time of year. 

I am a deep planner. I had the desire to emulate my mom’s menu for Thanksgiving this year. Our first Thanksgiving as a married couple, in a big kid house, with our friends, all very very far from home. I started to plan out my menu, and then called my mom. She walked me through the recipes that she had made up years prior while prepping meals for our big fat Greek family. 

Our menu every year consists of:

  • Turkey
  • Cranberry Roasted Brussel Sprouts 
  • Pumpkin & Sage Muffins
  • Orange Cranberry Sauce
  • Green Salad with seasonal delicata squash, sunflower seeds, and more fixins!
  • Garlic Mashed potatoes 
  • Apple + Pumpkin Pie

I made my menu off of my mom’s and headed to the Air Force base grocery store. I filled an entire cart with all my goodies and ran home to prep-out the meal so Thanksgiving day could be spent walking to the beach, and eating at least 3 cinnamon rolls each! Cinnamon rolls, that is a tradition that Drew and I started when we lived in Florida. At least once a month I would make homemade gluten-free & vegan cinnamon rolls for him and his class. I would prep them the night before, and wake up 15 minutes before him to bake them off so they were warm for his friends at school. Those little moments are why I love food so much. 

Furiously, I peeled potatoes, sliced brussel sprouts, prepped veggies for the salad, and tossed muffins into the oven, with Moose staring at me like I was a crazy woman. I face-timed my mom to make sure I had the right ratio of brussel sprouts to cranberries on the baking sheet. She was also prepping our her vegetables for the holiday. I had a moment where the whole world stood still and I felt like I was back in her warm kitchen slicing brussel sprouts with her. That’s what is so amazing about family. Although we were 2,000 miles apart, we were both performing the same tasks to make our families feel loved through a special meal. Recipes that have been passed down from generation and generation stand the test of time and link us back to times of love and laughter. 

That Thanksgiving, I had prepared enough food to feed 20 people and we ended up having just 3 of us, and 3 dogs for our holiday dinner. The wine was flowing, we were laughing and the dogs were sleeping off their ½ pound of turkey dinner. 

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cranberry sage brussel sprouts

  • Author: Paige
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 2 cups 1x

Description

sweet, roasty and delicious for Thanksgiving or any other occasion!


Scale

Ingredients

  • 5 cups of cut & washed brussel sprouts

  • 2 cups of washed whole cranberries

  • 2 tbsp of olive oil (enough to coat the veggies)

  • 5 sprigs of fresh sage 

  • Salt and pepper to taste


Instructions

 

  1. Preheat your oven to 425°F and line a baking sheet with tin foil

  2. Rinse your brussel sprouts and peel the outer few leaves off to ensure they are bug free

  3. Slice the end off and slice 2-3 cuts widthwise down the sprout so each slice has a flat side

  4. Rinse your cranberries and add to the bowl of sliced brussel sprouts

  5. Roughly chop your sage to allow aromatics to shine through

  6. Add olive, sage, salt and pepper to your bowl of cranberries and brussel sprouts, using your hands or tongs toss gently to allow the oil, salt and pepper to coat your veggies

  7. Place vegetables on a baking sheet and place in the oven to roast for 20-25 minutes until golden brown with crunchy edges

  8. Serve warm and enjoy!


My heritage, my family and my connection with food makes me who I am. Those moments in the kitchen that may look like a disaster are why moms, grandmas and great-grandma’s always want you around. Feeling the love of your family in each bite holds a special place in my heart with food. As silly as it may sound, the recipes that were my YiaYia’s and my moms are the most special recipes in my collection. When I cook them for my friends and husband, I feel their connection to that moment as well. 

Take a breathe, hug your loved ones and say thank you to the traditions and special moments. Those are what you look back and and tie you together many miles apart.


gluten-free & vegan lemonade cake

Before I decided to completely re-do my website, I made the most delish cake. This gluten-free & vegan lemonade cake, is like taking a sip of iced cold lemonade on a hot day. Although it is currently snowing in Montana, I am determined to find the last batch of strawberries at the grocery store.

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gluten-free & vegan lemonade cake

  • Author: Paige

Description

soft, bright, tangy and sweet just like lemonade


Ingredients

Cake:

– 1/2 cup of softened earth balance butter

– 1 1/3 cup of sugar

– juice of 1 whole lemon

– 1 tsp lemon zest

– 1 tsp vanilla extract

– 2 tsp baking powder

– 3/4 cups of Strawberry Lemonade Kombucha

– 1 tsp salt

– 2 cups of gluten free (1:1 flour)

Glaze:

– 3 tbsp of Strawberry Lemonade Kombucha

– 1 cup of powdered sugar


Instructions

1. Preheat your oven to 350° F and grease your loaf pan with butter, dust with flour and set aside

2. in a bowl, cream your vegan butter with your sugar

3. next add your lemon juice, vanilla, salt and baking powder until combined

4. alternating 1/2 cups of flour to 1/2 cups of Strawberry Lemonade Kombucha mix those into your butter and sugar mixture until smooth

5. next lemon zest

6. spread evenly into your loaf pan and bake for 45 – 50 minutes

7. steep black tea in hot water for 5 minutes, set aside to let cool

8. once it is cool add your strawberries and ice to the tea and drink

9. let your cake cool completely and mix your glaze

11. once the cake is fully cooled, cover in the glaze, top with strawberries and enjoy!


This cake is moist, soft, and full of bright citrus flavor. I have a family recipe for lemon bread, that recipe is amazing but this cake embodies all things that lemonade has. The bright, the sweet, the tart and the palate dance.


grapefruit rosemary spritzer

Grapefruit, like many citrus. fruits doesn’t get enough recognition. The zest, the tang and the sweetness all in one deliciously beautiful package. Summer evenings after a long day of work call for a refreshing cocktail that not only lingers flavor on the tongue but adds excitement to your cocktail. This rosemary grapefruit spritzer is perfect for this. The sweet but savory combination of the rosemary adds an element to this drink that would’t be nearly as tasty without it.

When I think of my ideal cocktail, it has to include fine bubbles, some tasty tequila (YAY), a citrus spike and a herbaceous element.

Not a tequila fan? I would sub Tito’s vodka instead. Another clear alcohol will do the trick here!

Let’s talk muddling!

I was never a big drinker, and still am not. I will dabble in a healthy cocktail on the weekend, but dug into the purpose of muddling herbs, fruit and rinds in a cocktail before adding in your liquids. The muddling element with fruit and herbs means you press them with strength against the side of the glass. This motion releases the flavor elements and helps them bind with the alcohol. Once combined there is a seamless infusion with the alcohol into the cocktail.

I find that muddling the rosemary in this spritzer truly brings out the flavor without being harsh and bitter how some cooked rosemary can come off. These flavors together truly make a cohesive and refreshing drink.

I hope you enjoy my go to summer beverage! Tag me so we can cheers together!

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grapefruit rosemary spritzer

  • Author: Paige
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 cocktails
  • Category: cocktail

Ingredients

– 1 bottle of grapefruit health-ade kombucha

– 2 sprigs of rosemary (muddled)

– 5 sprigs for plating

– 1/4 cup of grapefruit juice

– 1/2 cup of soda water

– 7 shots of tequila

 

*serves 4 people with 1.5oz of alcohol per person*


Instructions

    • pour your grapefruit kombucha into a pitcher
    • muddle your 2 sprigs of rosemary in the bottom of the pitcher into the kombucha
    • add your tequila, soda water and fresh grapefruit juice
    • pour 4 servings and garnish with a slice of grapefruit and a sprig of fresh rosemary
    • drink responsibly and enjoy!

Notes

each cocktail has 1.5 oz of alcohol

you can make this recipe without alcohol – tastes just as good!


tropical punch sangria (mocktail)

Let’s take a trip down memory lane. Back to summer when you were a kid, when the days were long, filled with laughs, snacks and tropical punch free flowing!

When Health-Ade told me their new flavor of kombucha was tropical punch, with notes of pineapple and mango, I about fell to the floor with excitement! Not only is pineapple my favorite fruit, but tropical punch booch, GUYS, this is the best thing since sliced bread! The heat of summer has hit, and the days are long, meaning there are more hours in the day to plan for picnics, days by the river and hours spent sipping tropical punch Health-Ade.

Two years ago, my summer looked different, there was an ocean and a pool involved. This year, since we moved back to rural Montana, we have an abundance of creeks, ponds and rivers to enjoy a picnic by. Landscape stretching as far as the eye can see in this big sky state. Scenery changes, moments change but the one constant of summer that stays with me from June into Labor Day weekend is the desire to be outside, 99.99% of the day.

The inviting summer breeze bouncing from mountains beckons me to the creek for my evening walks with my dog. The water dances in the eddys and bubbles natures music. With the flick of a wrist, the snap of the Health-Ade bottle opens and magically the easiest Tropical Sangria punch is made. A perfect compliment to a summer picnic. 

When I think of Sangria, I think of sweet fruit, light tang and a whole lot of flavor. When the new flavor was released I knew that this flavor would pair perfectly with more fruit, a titch of tang and those delish notes of tea from the Health-Ade!

Slice some fruit and let’s assemble!

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tropical punch sangria (mocktail)

  • Author: Paige
  • Prep Time: 15
  • Total Time: 15
  • Yield: 5 servings

Description

the best summer mocktail that makes you think you are on the beach!


Ingredients

– 1 bottle of tropical punch Health-Ade Kombucha

– 3 cups of pineapple chunks – 1 pineapple roughly

– 3 cups of slices mango chunks – roughly 2 mangos

– 4 sprigs of fresh mint for garnish

– 1/2 cup of pineapple juice

– 12 oz of sparkling water


Instructions

1. on a cutting board prep your pineapple by slicing off the outer layer and the top

2. slice your pineapple fruit into 2″ pieces and place into a pitcher

3. next, slice your mango, slice the edges off the pit and score into squares, push the skin towards where the pit would be and scoop out the chunks, place into your pitcher

4. in your pitcher add your sparkling water, pineapple juice and kombucha

5. let the mixture set for 5 hours in the fridge to marinate, or overnight for best flavor

6. drink and enjoy the summer moments!


One of my favorite things about sangria is how easy it is to make! You take your favorite flavors and marinate them together to form arguably the most delicious drink ever! Another reason that I find sangria to be the best summer drink is that you control your own destiny, whether you want to add wine, or not the possibility is up to you. In this particular case, I felt that alcohol would hinder those sweet and sour notes in the pineapple and mango fruit punch flavor in Health-Ade.

Tag me in your summer adventures, so I can see what you are doing this summer!


gluten-free & vegan skillet peach cobbler

Friends, Family and peach cobbler lovers. I gather you all here to shout from the rooftops about the most epic giveaway that I am bringing you all! 

Let’s start by stating the fact that I simply cannot bake a peach cobbler without a few essential products. Peaches is of course number one priority in this process but coming in next is my new MadeIn knife, my skillet and a cutting board all made in America with love from MadeIn. One thing that I have learned through my cross country moves these last 4 years is that I tend to get rid of products that break and truly move only the goods. Products that will last me a lifetime and that wear beautifully with time and millions of peach cobbler.

When it comes to summer, I feel that an appropriate way to measure time is in peach ripeness. From this peach is too firm to cook with to it is time to make a cobbler soft. You might be thinking to yourself, “oh lord, I have never made a cobbler”, or “I really don’t want a mess”. These are very valid things to think when you are a new cobbler maker, but let me assure you, this is hands down one of the easiest desserts of the summer. It’s a 1 pan dish that you mix your ingredients in, cook in and I mean heck you can eat it right out of the skillet too! Your cobbler, your rules

MadeIn came to me and asked me to create a delish recipe for summer that included my favorite products from their site, and my favorite kombucha flavor. To me this was a no brainer! With the ease of a 1 pan dessert, I wanted to share my cobbler recipe with the world. Come to think of it, I am not sure why I haven’t share this recipe sooner, since like I stated above, I count my summer in peach ripeness!

Now that I have peaked your interest, let’s start baking this cobbler!

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gluten-free & vegan skillet peach cobbler

  • Author: Paige

Description

elevate the flavor of a good summer peach in this easy to make 1 pot peach cobbler!


Ingredients

Filling

– 6 ripe peaches

– 1/4 cup of tropical punch Health-Ade Kombucha

– 2 tablespoons of corn starch

– 1/2 cup of granulated sugar

– 2 tablespoons of vegan butter

 

Topping:

– 1/2 cup of sugar

– 1 cup of gluten-free flour

– 1/2 cup of vegan butter

– 1 tsp baking soda

– 1/4 tsp salt


Instructions

  1. slice your peaches 1/4″ thick using your MadeIn knife and butcher block, when you finish cutting all your peaches and set aside in your MadeIn saucepan
  2. add your Health-Ade, sugar and corn starch to the peaches and place your saucepan on a low powered burner until your peaches are getting soft and your sauce is thickening up & bubbling
  3. a small bowl mix your vegan butter, sugar, flour, baking soda and salt and using your hands or a fork cut the butter into the flour to create a biscuit
  4. remove the bubbling peaches from the heat and place the biscuit on top of the peaches
  5. place in a 350° F oven for 45 minutes to cook the biscuits
  6.  serve warm with a scoop of vegan ice cream

Notes

best when served warm with a scoop of vegan ice cream or for breakfast! 🙂

Not only is it a perfect recipe for summer, if you can’t find peaches you can easily substitute any stone fruit. I love to add plums and peaches together if my local farmers market is low, or nectarines for an extra zing! One thing to note is that you can’t go wrong with this recipe! If you don’t have something, use your best baking self and or channel me and add in what you think! If you are stumped at the local selection of fruit, go ahead and DM me. I will point you in the right direction.

As always, all opinions, recipe creation and images are my own. I feel that in true transparency, like I always am with you, I want you all to have great success in the kitchen and as a baker, and chef, those initial confidence boosts come from your tools. Tools, great ingredients and a smile are the building blocks to any delicious meals, dessert or day in the kitchen!

Tag me in your posts, comment away and let’s get you guys the tools to make an incredible cobbler! Happy summer! And even happier baking!


summer appetizers & rosé pairing

Friends, Health-Ade aficionados, fellow snackers, summer is here and that means afternoon bbq’s and appetizers for meals!

There is something about summer that brings a new light to snacking! To me, things taste better in the summer. Strawberries are sweeter, mangos have a place and rosé can be served all day! Health-Ade bubbly rosé that is!

When I first took a sip of this flavor, I was literally floored. Not only is the rosé flavor subtly, but the mangosteen adds depth to the kombucha and boy does this scream summer! When it comes to parties with friends my favorite part of the prep is planning the meal and the drink pairing. My go to fridge staple for a get together is to have options for people who are gluten-free (me!), vegan, non alcoholic drinkers and then those who eat all of the above. There is nothing harder than going to a party and realizing you can’t have anything but water…story of my life. I always keep 6 bottles of kombucha in my fridge and those flavors rotate seasonally! Right now, since it is hot outside, I like to keep my fridge full of the new Cherry-Berry, the Bubbly Rosé, and the fan favorite, California Grape.

Let’s talk about food pairing with a summery twist for my all time favorite summer go to, the Bubbly Rosé. For appetizers, I love to toss together a giant cheese, and snack plate on a few big platters for a wide variety of snacks. To pair with a crisp rosé wine and the bubbly rosé kombucha I like to fill the platters with fresh strawberries, goat cheese, salted nuts, dried mango (pairs perfectly with the Bubbly Rosé), some cucumbers for crispness and a hot chicken sausage. If you are a vegetarian, omit the meat and add in a serving of chickpeas with olive oil and dill!

These flavors all have one thing in common, the lightness on the palate. Like the Bubbly Rosé and rosé wine, the crispness of the drinks add bright notes on your tongue, this is complimented best with lighter foods like fresh fruit, cucumber and goat cheese. Summer is about indulgence, fun foods and being outside with your friends, so a big platter of fun apps, a Health-Ade or a glass or Rosé is the best way to celebrate the warm weather and birds chirping!


We are MOVING…again!

It is that time of year again, we are packing up and moving! I am not familiar with an early summer that we haven’t moved so to me, I get the moving itch around June!

 September 2018, SLC, UT

September 2018, SLC, UT

I am having a hard time writing this post to be completely honest. This last year of life since our last move has been really hard. Toxic jobs, stressful living situations and overall a black cloud over our lives. One thing that I find joy in, is that finding a new place, apartment, house what have you, is your home for X amount of time and Drew and I truly feel that our place here in Utah was not home. Between stressful landlord situations, and sketchy parking, we for sure didn’t go to bed every night thinking we were safe. That feeling really takes a toll on your body and we are feeling it after a year!

 September 2018, SLC, UT

September 2018, SLC, UT

Not to drag this into a negative post, but sometimes life takes you in very mysterious ways. That being said, there have been amazing things to come out of our year in Utah. I had the opportunity to grow so much as a creator, business woman and individual. I got first hand experience sticking up for unfair and prejudice behavior towards women in the workplace, found my voice in my photography and have been able to carve out my business to what it is today! For those things I feel proud!

 May, 2019 SLC, UT

May, 2019 SLC, UT

That being said, we are so excited to move.

I wrote a post a few months ago when a very jarring event happened in my career. I didn’t end up posting it, simply because I felt that it was more of a process for me to purge my emotions and set that feeling in the past. Drew and I went to Oregon with Moose for a wedding in early June and both had the hardest time driving back to Utah, we really just wanted to turn north and head to Bozeman. Leaving all our superficial things behind in our apartment. But that is not responsible haha! In my post for my 25th birthday, I dug deep into who I have become as a woman and every place I have lived, the people I have interacted with and gotten to know, who have shaped me. (read that post here)

We had the opportunity to make the decision for ourselves this time in terms of where we wanted to move. I had a few offers come into my lap and for the first time in my life, I was able to make the decision I wanted to make. Long story short, we are moving back to Bozeman, Montana. This is where I went and graduated college (Montana State University – Go Cats!), met my amazing husband and adopted Moose. To us, Bozeman is the place we grew and became who we are as individuals and as a couple.

 2018 Winter, SLC, UT

2018 Winter, SLC, UT

Although, we will be bunking at my parents house for a moment until we find a house to buy (WOW yes – we are actually shopping for a house!) this is something that we have both talked about for a while now. I am looking forward to what Montana has to offer for my soul, my grounding and to be honest, my dog! She loves the trails and of course chasing gophers in my parents pasture!

I am so excited to share more with you all, like I did when we were in Florida! This time we are moving without a set end date, and I can’t wrap my head around this yet! For the past 5 years I have moved every 12 months, so this is a huge change for me! We are really excited to be closer to our families and friends in a place that we truly love!

 Ennis, MT, 2016

Ennis, MT, 2016

We are really excited for this chapter to start and know we are excited that there isn’t an end date to our Montana adventure!