vegan & gluten-free fiber protein cookies

If you are anything like me you have to have a little sweet treat after dinner!

Let’s talk mindful indulgences!

FrontPaige.net is a place for all things gluten-free, baking and lifestyle. One thing I hardly share much about is my passion for fitness, simply because I don’t wear makeup when I workout, and find it really hard to want to take pictures of me working out. I know, crazy haha! I have been a very active gal from the day I learned how to walk, because I didn’t walk first, I freaking ran! By age 6 I had run full force into the kitchen table after my mom and dad telling me not to run into the house, but hey the dead tooth didn’t stop me from moving!

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vegan & gluten-free fiber protein cookies

  • Author: Paige

Description

delish, healthy and tastes like a real deal chocolate chip cookie! healthy never tasted so good!


Ingredients

– 2 scoops of vanilla protein powder (my go to is “orgain” vanilla pea protein

– 2 tbsp of creamy peanut butter

– 2 tbsp of ground flax seed

– 1 tbsp of almond flour

– 1/4 cup of water or almond milk

– 1 tsp of maple syrup

– 1/3 cup of enjoy life or lilys chocolate chocolate chips


Instructions

1. Preheat your oven to 350° F and place a piece of parchment on your baking sheet

2. in a bowl mix together your peanut butter and your maple syrup

3. next add in your vanilla protein powder, almond flour and ground flax

4. add your water to the dough and mix until the dough thins and all the components are combined

5. fold in your chocolate chips until well combined

6. using a cookie scoop or two spoons place cookie dough rounds on the prepped cookie sheet and bake for 12-15 minutes until set

makes 10-12 cookies: *subject to change if you make more or less, the below is based on 10 cookies

calories: 44 per cookie

protein: 3g per cookie

fiber: 1.5g per cookie

carbs: 2.7g per cookie


In the post I wrote about my birthday – see here – I talked about how I have a hummingbird like personality and I am realizing that is just who I am! I love to workout, walk my dog and just live an active lifestyle! When it comes to what I eat, I stick to a healthy diet 80% of the time, and indulge because it is truly my job to taste my recipes 20% of the time. I am all about recipe testing a cake and eating a slice of cake but also having a salad for lunch! You gotta live your life guys!

That being said, when I wake up, I always crave sweet. I am very much not a savory breakfast person…unless I am going out to brunch then I am all about the savory! But 9/10 at home I reach for my healthy fiber protein cookies for a late night bite or an early morning coffee treat because they are truly healthy for you!

Let’s circle back to balance. Like I said, I very much could turn this website and my instagram into a fitness and health account about tracking this and tracking that, but that is not me. But if you are tracking for your wedding, post partum or just because you feel like you need to, I have linked the macros for these cookies in the recipe for you! When it comes to balance and the balance of eating sugar I really try to move away from sugar, that is why most of my recipes – with the exception of course to some – have 0 added sugar in them. I feel the negative effects on refined sugar in my body, I feel sluggish, my muscles ache when I walk my dog and tbh my migraines become unbearable! These cookies are added sugar free and I use high quality chocolate that again doesn’t add white sugar so there really isn’t a reason to eat the whole batch of 10 in 1 night! (because I totally do HA!).

By simple switches from a stack of French toast to a few protein cookies, I have found that my migraines have gotten better and that you can mindfully indulge and feel that you are truly truly indulging!

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gluten-free & vegan lemon poppy seed cake

You asked and I tested!

I posted this recipe on my instagram a few days ago and my DMs blew up (thank you all! I love DMs!). A few months ago, I started poking around and asking my sister what her boyfriends favorite cake is, because he is spending his birthday in Oregon with us, while we visit for our family friends wedding! His birthday falls on the day of the wedding and we knew we wanted to celebrate him as well! He is an incredible illustrator, he and me sister are so stinking talented, and I knew that the cake had to be gluten free and vegan so I could also indulge!

When Lily got back to me she said, “Lemon Poppy seed”. My heart started to race because I have never tested this recipe before! Not only do I have to make a bomb-ass lemon poppy seed cake, I have to make it vegan, gluten free and oh transport it to Oregon and have it hold its moisture for 3 days. I had the work handed to me!

I went to the drawing board and started doing my research on different base lemon cake recipes. I found there were a ton of similarities between the 20 recipes both not vegan and vegan. I ended up using the basis of my vanilla cake and adding a lot of lemon juice, lemon zest and a twist of vanilla. I feel the vanilla added depth to the butter flavor and the lemon added the brightness that was needed.

Not only is this cake incredibly quick to prep, it lasts great for a few days unfrosted and wrapped tightly while stored in the fridge which is was BIG goal here! I went ahead and tested this recipe a few times and am confident in saying, this is a winner!

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gluten-free & vegan lemon poppy seed cake

  • Author: Paige
  • Prep Time: 35 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 10 minutes

Ingredients

Cake:

– 1/2 cup of softened earth balance butter

– 1 1/3 cup of sugar

– 1/4 tsp lemon extract *if you dont have add more juice

– juice of 1 whole lemon

– 1 tsp lemon zest

– 1 tsp vanilla extract

– 2 tsp baking powder

– 1 1/4 cup of non dairy milk

– 2 tbsp poppy seeds

– 1 tsp salt

– 2 cups of gluten free (1:1 flour)

Frosting:

– 1/3 cup of vegan butter

– 1 tbsp of coconut milk

(canned thick coating on the top)

– 2-3 cups of powdered sugar depending on the

moisture in your coconut milk

– 1 tsp vanilla extract

– 1 tsp salt


Instructions

1. Preheat your oven to 350° F and grease your 2, 7″ cake pans or 1, 9″ cake pan, dust with flour and set aside

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

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

4. alternating 1/2 cups of flour to 1/2 cups of non dairy milk mix those into your butter and sugar mixture until smooth

5. next add your lemon juice and lemon zest

6. lastly, add in your poppy seeds and stir until fully folded through your batter

7. evenly fill your 7″ baking rounds with batter and bake for 35-40 minutes until a toothpick inserted comes out clean

8. while your cakes bake, beat your vegan butter, coconut cream, vanilla extract and salt

9. add in your powdered sugar to create a vegan butter cream, the texture should be thick but spreadable

10. let your cakes cool completely and cut then in half length wise to create 4 layers

11. alternate cake, frosting, cake and frosting to create a layer cake with 3 of the layers

12. using the 4th layer (choose a top piece with the “crust”, using your hands create a cake crumble and set aside

13. after your cake is frosted, add your cake crumble as decoration, top with fresh fruit and enjoy!


Notes

best kept in the fridge covered to stay fresh longer!

Let’s talk about transportation of cakes!

When we were prepping to get married 2 years ago, I had decided to make our own cake. I couldn’t find a cake baker in the area (south west Montana) that had a good, not dry vegan and gluten-free cake so I said, “heck, I will make my own!”. I had to prep this cake at least 2 weeks before our wedding due to travel and the week before prep. The key to keeping cakes fresh is allowing them to cool for hours before wrapping them in plastic wrap. Usually and in my everyday life I avoid plastic at ALL costs. But in this case, you have to have a tight suction on your cakes to suck out air.

Step 1. Bake your cake

Step 2. Allow your cake to FULLY cool (I am talking 3 hours)

Step 3. Wrap each layer that you make individually 4 times with Saran Wrap and TIGHT

Step 4. if you are baking the cake weeks in advance, toss it in the freezer, if you have a few days, toss it in the fridge

Step 5. Transportation: Whether you are flying or driving, get an insulated bag or cooler and fill with ice packs wrapped in towels (we don’t want them leaking condensation on to the cakes), fill the cooler with ice, and your cakes, you can stack them here in their individual wrapping and cover them again with ice packs in towels

Step 6. Upon arrival at your first or final destination, put cakes immediately into the fridge for an event within the next 3 days or the freezer for an event in the next week

*allow your cakes to thaw in the fridge for 1 day prior to your event – may need more per cake size

Step 7. Pull out your chilled cake rounds from the fridge and start frosting (I like to frost a cold cake to avoid crumbs

*if you are using a pound style cake or a denser cake, I suggest a simple syrup cake soak on each layer before frosting to bring back moisture

Step 8. Frost your cake and enjoy!

Now that I figured out how to transport this cake, I wanted to share it with you! Feel free to top the cake with fresh berries, I choose strawberries, but blackberries, blueberries and raspberries will work beautifully. Enjoy with a friend and tag me in your posts! I love seeing the creations you make!


gluten-free & vegan cherry berry cobbler

Let’s start by asking the crowd…raise your hand if you love fresh cherries?!

I am obsessed with fresh cherries. The smell, the color, and even more importantly the taste! Cherries embody summer, fresh, bright and full of possibilities!

With the new flavor of Cherry Berry from Health-Ade I knew immediately that I needed to pair this bright flavor with a cherry berry cobbler. Cobblers, like fresh fruit are what summer is all about. This dish is arguably the easiest dessert to make. Just add fresh fruit, some oats, coconut sugar and viola cobbler!

When I approach a recipe that includes a flavor like cherry berry, but in liquid form, I immediately think about reducing down the liquid to extract flavor from the real fruit that Health-Ade uses in their kombucha. These cold pressed juice flavors add so much depth in baked goods, especially flavors like sweet cherry, elderberry, and hibiscus. Alone these aid to the side of fresh and bright, and together they dance on your palate. Coating your mouth in a floral flavor with a tinge of tart from the cherries. A truly unique flavor of kombucha to hit the market right now!

This recipe has the basis of any good cobbler; fruit (fresh and frozen for flavor), reduced kombucha, coconut sugar, organic oats, a touch of vegan butter and a shake of freshly ground cinnamon. I am a true believer that cinnamon aids to the rescue of all flavor combinations from chocolate to fresh fruit, and even savory vegetables. Like salt, cinnamon adds a depth to your food.

Let’s start with step #1!

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gluten-free & vegan cherry berry cobbler

  • Author: Paige
  • Prep Time: 20
  • Cook Time: 35
  • Total Time: 55 minutes
  • Yield: 3

Description

easiest, go to dessert for your summer cherries & berries!


Ingredients

Filling:

– 1/4 cup of Health-Ade Cherry Berry Kombucha

– 1/4 cup of coconut sugar (granulated is fine too!)

– 2 tbsp of cornstarch

– juice of 1/2 lemon

– 1/4 tsp of lemon zest

– 1 cup of frozen or fresh cherries

– 1/2 cup of strawberries (fresh or frozen)

– 1/2 cup of blueberries

Topping:

– 1/4 tsp of ground cinnamon

– 1/2 tsp of vanilla extract

– 1 tbsp of coconut sugar (granulated is fine too!)

– 2 tbsp of oats

– 1 tbsp of gluten free flour blend

– 2 tsp of vegan butter


Instructions

1. Preheat your oven to 350° F and grease your 3 ramekins

2. in a small sauce pan on low heat, add your kombucha and let reduce, you will start to see bubbles and keep your heat on low

3. in about 5 minutes into the reduction add your sugar, corn starch and lemon juice, let this reduce for another 8 minutes stirring every 2 minutes when bubbles form

4. you will start to see this reduction get thick in texture

5. while your sauce is reducing, in a bowl add your pitted cherries, sliced strawberries and blueberries

6. stir fruit together and add equal amounts to each ramekin

7. when your reduction is done, you will notice it is dark in color and thick in texture like candy, remove from the heat and pour equal amounts over your fruit mixtures into the ramekins

8. in a bowl mix together the cinnamon, vanilla, coconut sugar, oats, gluten free flour and vegan butter

9. with your fingers create a loose crumb and top the ramekins with the topping

10. place the ramekins on a baking sheet and bake for 30-40 minutes until the top is golden brown and there are bubbles in the fruit

11. let cobblers cool slightly, top with vegan vanilla ice cream and enjoy!


Notes

best served warm with a scoop of vegan vanilla ice cream

Tasting the kombucha. Here you gather the notes of the drink, the individual flavors your tongue picks up and is the basis of your recipe development. Upon tasting this flavor, I knew that the addition of fresh lemon to the cobbler was a must to brighten up the notes of hibiscus. It’s time to start baking, now that we are hungry!

The best part about cobbler, and especially this recipe is that it tastes great semi warm with ice cream, cooled down after baking and even better the next day!

I find recipes in small quantities hard to come by, so this recipe was created for you and 2 other friends to enjoy! Tag me in your summer creations so I can see how you are enjoying Health-Ade’s delish new flavor!


3 step peach sangria

Sangria might sound daunting when you first think about making it yourself, but really all you need it some fruit, wine of choice and my favorite addition, a sparkling lemonade.

What Is Sangria?

The word sangria stems is Spanish for a drink that is a mix of wine, fresh fruit and lemonade. A perfect pairing to hot summers in Spain. There are so many ways to enjoy a sangria, you can have it on the spicy side, like a mulled wine for a fall/winter flavor  or you can have it bright and fresh with white wine for a summer treat! My all time go to sangria recipe for fall/winter calls for in season fruits and pairs beautifully with a full body red wine, see recipe here. Since it is warm now, the birds are chirping and I can feel the warm breeze in the evenings, it’s due time for a spring/summer sangria!

No Fail Recipe!

When I tell you that this recipe is no fail, I am being dead serious! All you do is add your favorite fruit, lemonade and wine into a bowl, let it chill for a few hours and viola, Sangria! One of the reasons I love making sangria, is that I can put together the most beautiful drink, and it looks beautiful on a table for company, fancy yet sophisticated. A little effort goes a long way with these bright wines.

Let’s Start Mixing!

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3 step peach sangria

  • Author: Paige
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes

Description

the perfect addition to any dinner party!


Ingredients

– 2 cups slices, fresh or frozen peaches

*if frozen, don’t let thaw, toss in the pitcher cold to chill the drink

– 1 bottle or 2 cans of white wine – bright and fresh flavors for the wine profile are best

– 1 bottle of sparkling lemonade (Italian soda will work)


Instructions

1. in a pitcher, pour your white wine and sparkling lemonade, stir until well mixed

2. next, add your fresh or frozen peaches

3. let chill for 30 minutes to 2 hours before serving, serve cold and enjoy!

*please drink responsibly sangria does contain alcohol, if pregnant, do not consume


Notes

please drink responsibly sangria does contain alcohol, if pregnant, do not consume

Like most recipes with alcohol, please drink responsibly!

Enjoy & Share!

Through the summer months, this sangria becomes a staple for my husband and I when hosting dinner parties, pairing wines with dinner and just to enjoy the summer sun. Enjoy this recipe for yourself and tag me if you make it, so I can follow along your summer fun!


The big…25!

I have never been a big birthday person as long as I can remember. I remember writing that in my post for my 24th birthday (you can read it here!).

To me 25 was always a huge thing, like you were a true adult. Which is funny when I say that to my parents because their comment back is, “isn’t getting married a bigger adult move?”.

 Moose & I waiting for Drewbie to come home from work *Eglin AFB Florida
Moose & I waiting for Drewbie to come home from work *Eglin AFB Florida

Short answer is yes, but the long, Paige answer is no. Drew and I talk about the growth we have had together and as individuals these past few years post graduation, and boy we really have grown up! From moving across the country, starting our careers and really growing into ourselves, those years after graduation are so crucial! I recently had a huge life change which allowed me to take a breath and realize how fun my life is turning out to be!

There are a few things that I have realized about myself over the last year;

  1. My need to be constantly doing something is just part of who I am and that will never change
  2. Life truly does work in mysterious ways
  3. Allowing myself to make decisions whether it’s a good one or a bad one is worth the risk of not knowing what the outcome will be
  4. When 1 door closes an even better one opens (first hand, this has happened to me 5 times in the past year and it is really incredible how hard work, dedication and networking comes through!)
 right before we moved from Florida to UT
right before we moved from Florida to UT

It’s funny for me to sit here and reflect on the 24th year of my life, because last year was a freaking round up of emotions, moving and growth. I have re-written this sentence 5 times and have decided to just put it in here. When you are 19 you think you know everything. When you are 20 you are unsure of what goals are achievable, and when you are 22 and out of college you are still on the high of being “an adult”. At 23, Drew and I got married, I had my first corporate job, I was diving into the freelance world and we had our first big Air Force move. At 24 we both were working full time jobs and moved across the country (again). We paid off a car, bought a second car and the hustle of work settled in. Year 25 is a big change for me. I decided it was really the year of doing things not because we needed the opportunity, but doing things because it felt right.

 The day we signed the lease at our house in UT
The day we signed the lease at our house in UT

In February I sat back and re-read all my blog posts from the last year. In doing this I realized that not only my physical health had decreased by my mental health as well! My life needed to change. The one thing that I kept thinking of during my work day was my “happy time”, this is the period of my life when we were in Florida. I was freelancing for amazing companies, working with uplifting people and doing things during the day like taking my dog on a walk and reading new books every week. These are the things that got pushed aside when we moved. These unhealthy habits started to take a toll on what makes me, me and I realized it was time to change this. One thing of the many things I love about Drew is that he pushes me out of my comfort zone. He came to me and had a deep chat about my goals and needing to put myself first for once. To me this is a new concept. I am a giver, a nurturer and my love language is 100% giving all of myself and then some to make sure my family and friends are taken care of. I listened to my body, my mind and thought deeply about what goals I wanted to set for year 25.

25 is the start of being me, a warrior, a force and the best me I can be! Not a lot of people say this but, I am proud of who I am, the growth I have made in my adult life and the woman I am today. The challenges of life test me everyday, but how I handle these situations is something that I am proud of. When I wake up, I feel like I can accomplish anything and that I have my cheerleaders, Moose and Drew by my side to push me forward when I am tired or feeling down.

 Thanksgiving in Montana
Thanksgiving in Montana

I am excited to see where this year takes me, my family and my life because shit, so far the positives in my life out weigh the negatives day in and day out!

Do you have goals for your birthday? DM me on instagram and let’s conquer the world together!


best ways to enjoy homemade cold brew

The weather is starting to get warm and to me that calls for cold brew coffee. But ladies & gents, skip the line at Starbucks, save the cash and the added sugar and let’s brew some at home!

What is cold brew coffee?

Cold brew coffee, is what is sounds like, coffee that is brewed cold. You are taking your coffee grounds, steeping them in room temp water, or water that is in the fridge for 12-24 hours until you create a coffee concentrate. This coffee concentrate is incredibly strong. When you drink cold brew at your local shop, the cold brew concentrate is cut 1:1 with either coffee or milk of your choice. There are a few ways to enjoy homemade cold brew and the 1:1 cut with milk or water isn’t the only way to enjoy a fresh cold cup in the afternoon!

How To Make it?

It’s crazy to say, but cold brew is easier than brewing a pot of coffee, you just need to be more patient! I love to make a big batch ahead of time, so I can sustain my cold brew needs through the week. When you make your cold brew, start with incredibly roasted coffee that you like. The key is coffee that you love. Since cold brew is a concentrate, you are really tasting more of the flavor rather than covering it up with milk or cream.

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best ways to enjoy homemade cold brew

  • Author: Paige

Description

save the money and make delicious cold brew at home!


Ingredients

– 8 cups of water (1.8 liters)

– 8 ounces of coffee beans (pre ground)

optional:

– milk of your choice

– sugar


Instructions

1. grind your 8 ounces of coffee beans in a grinder, on a course setting and add to your container

2. to your container, add your 8 cups (1.8 liters) of water

3. stir with a wooden spoon until the grounds are fully wet

4. cover the top of your container, and set in the fridge for 12-24 hours to steep

5. line a strainer with a cheese cloth or a coffee filter with a big bowl or jar underneath the filter

6. pour your water & coffee grounds through the filter/cheese cloth into the strainer to strain out the coffee grounds

7. collect your concentrate and add back into an air tight container

8. drink when you want to and cut the concentrate 1:1 with either water or milk

9. optional: create coffee ice cubes in an ice tray for your cold brew

10. drink and enjoy!


3 Ways to Drink It!

There are many ways to drink coffee, and the beauty of this is, there is no right or wrong way to enjoy it! How you like coffee is the best way for you to enjoy your drink. I have found that the hot summer months cause my ice to melt and I prefer coffee ice cubes to keep the coffee flavor strong and the water content low. Fill your ice cube tray with cold brew concentrate, freeze them up, and add a handful to your glass. Add in 1:1 cold brew and water or milk of choice. My second favorite way to drink cold brew is to think of it as an espresso shot. Fill your glass up with ice cubes, milk and add in 4 oz of cold brew, for a creamy iced latte like drink! My third favorite way to drink cold brew is semi-traditional. I love a big class of cold concentrate, cut 1:1 with cold water with a splash of coconut milk! Tasty, refreshing and tastes like the beach!


Chocolate Miracle Cupcakes

The “OH MY GOD” Cupcake of your Dreams!

Let me just preface you all by saying, I am not being dramatic, at all! This is The cupcake of your dreams, the “I can eat 5 of these” and the don’t feel guilty cupcake. Two years ago, I was in full swing of recipe testing and developing for our wedding cake. I knew that as a baker, I had to make my wedding cake or I really wouldn’t love what anyone else made for me. Everyday after my full time job, I would bring out my mixer, my cake pans and all the ingredients to perfect my vegan & gluten-free vanilla cake recipe! After about 3 months and 4 recipes, I created, the most delicious vanilla cake.

I consider myself someone who loves chocolate and vanilla. My goal in the end of 2018 was to create the cupcake of your dreams. A chocolate cupcake that was sugar free, gluten-free, dairy free and drumroll please….low carb!

On a sunny Saturday afternoon, I grabbed my trusty kitchenaid, a notebook and my apron and set to the kitchen. My timer buzzed, I pulled the first batch out of the oven, waited impatiently staring at the cupcakes for 15 minutes to be cool enough to remove from the cupcake tin and sliced my first cupcake in half to examine the texture.

Not only were these deeply rich in chocolate flavor, but the texture was something that rivaled a 4 star restaurant chocolate cake. Full of air pockets, moist through the center, a firm top and a nice squish when you bit into it. These cupcakes were visually a work of art, and tasted like a devil’s food box cake mix. My house smelled like a bakery. The scent of chocolate and vanilla extract coated the air and I knew this recipe needed to be shared with the world!

Let’s take a step back! How many of you have had a “gluten-free/healthy” treat that tastes like grass? Me! I have had so many bakery items that were health, vegan, gluten-free, nut free, sugar free, you name it and they all tend to be very disappointing. I do not skimp on flavor. Having dietary restrictions myself and living with celiac, I made it a point to myself, family and community of gluten-free eaters to never create a recipe that was “meh”. This recipe is truly the “OH MY GOD” Cupcake of your dreams!

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Chocolate Miracle Cupcakes

  • Author: Paige
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 10 cupcakes

Description

the healthiest cupcake you will ever eat! close to no net carbs and tastes like a boxed cake. yes you read that correctly!


Ingredients

Cake

– 1 cup of egg whites (room temperature)

– 1 tsp of baking soda

– 1 tsp of baking powder

– 1 tsp of vanilla extract

– 1/2 cup of almond milk

– 1/2 cup of flax meal

– 1 tsp of peanut butter per muffin (optional filling)

– 2 tsp of stevia

– 2 tbsp of maple syrup

– 1/4 tsp of salt

– 1/2 cup of unsweetened cocoa powder

– 2 tbsp of coconut flour

– 3 tbsp of melted coconut oil

Frosting

– 4 tbsp of room temp vegan butter

– 2 tbsp of cocoa powder

– 1 tsp of vanilla extract

– 1/4 cup of canned coconut milk

– 3 cups of powdered sugar


Instructions

1. preheat your oven to 350° F and grease your cupcake tin (make sure you get in the edge)

2. in a bowl with either a stand mixer or a hand mixer with the whisk attachment, whip your egg whites for about 10 minutes until soft peaks form and they are white in color

3. while your egg whites are whipping, in a separate bowl mix together your dry ingredients (baking soda, baking powder, stevia, salt, cocoa powder, flax meal and coconut flour

4. when your egg whites have reached soft peaks, with the whisk attachment moving, slowly add in your coconut oil, vanilla extract, maple syrup and almond milk

5. remove the bowl of egg whites from the mixer and slowly (1 cup at a time) fold the egg whites into the dry mixture until fluffy and fully combined. *be careful on step 5. you want to keep air in your egg whites while adding in your dry mixture this creates lightness in your cupcake*

6.add 1/2 cup to batter to each cup in your cupcake tin – if opting to add Peanut butter, add 1/4 cup of batter, a scoop of peanut butter and the remaining 1/4 cup of batter on top – repeat until batter is gone

7. Bake for 20-25 minutes until crackly on top and a toothpick inserted into the center comes out clean

8. let the cupcakes cool for about 30-40 minutes until removing them from the tin

9. To make the frosting, cream your vegan butter in your mixer with a whisk attachment

10. add your coconut milk, cocoa powder and vanilla extract until fully combined

11. slowly add in your powdered sugar 1 cup at a time until fluffy

12. using a spatula or a piping bag frost your cooled cupcakes

13. eat and enjoy!


Plain or with Frosting?

This recipe can be eaten as a chocolate muffin (without frosting) or as a cupcake for any occasion with frosting. Something that I find hard when making frosting healthy, is that you really do need a powdered sugar to help whip your vegan buttercream. Although, the cake itself in your cupcake is sugar free, a little frosting never hurt anyone! It’s simply the best of both worlds, healthy cake, rich, creamy, sweet frosting! If chosen to omit the frosting, these muffins are perfect for breakfast room temp, warmed up as an afternoon snack for tea or perfect for an after dinner indulgence!

Now that we have established the fact that this recipe is what dreams are made of, let’s start baking!

The goal with this recipe was to create a cupcake that was healthy, delicious and something you could bring to a party and surprise your friends with its flavor and health! If you guys make these, please tag me in your Instagram pictures so I can see your creations! Cheers to happy baking and a healthy life!


blood orange carrot spring-tini!

Spring is one of my favorite seasons! I’m a spring babies (yay for Aries!)! Ever since I was a kid, March marked the first official day of Spring in my eyes!

A spring lover, citrus enthusiast and very much into this spring-tini recipe! Spring signifies more of a refresh to me than the new year. There is something so inviting about sitting outside when the weather starts to get nice again, revisiting all the familiarity of the warm weather just a year earlier and listening to the birds chirp in their happiness that just warms my soul.  

I talk a lot on my instagram and my blogs for Health-Ade about finding happiness within. The idea of personal motivation and growth is something that I push myself to feel daily. When I feel the warmth of the sun peeking out behind clouds after a long and cold winter, the self love and positively that got me through the grey winter shines light on the truth of my goals.

As a true spring lover, I created the freshest tasting Spring-tini to get those winter blues in the past! With the help of arguably one of the most refreshing flavors from Health-Ade, the Blood Orange Carrot, this Spring-tini makes any party better! Have no fear! If you don’t drink alcohol there is a mocktail recipe as well!

Let’s Shake it up!

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blood orange carrot spring-tini!

  • Author: Paige
  • Prep Time: 10
  • Total Time: 10
  • Yield: 3

Description

perfect cocktail for a night on the porch enjoying the spring weather!


Ingredients

– 1 full bottle of blood orange carrot Health-Ade Kombucha

– 1 handful of ice

– 6oz of tequila

– juice from 1 lime

– juice from 1 blood orange

– 1 tsp agave nectar


Instructions

1. in a cocktail shaker add all your ingredients together including your ice

2. gently shake for about 30 seconds

* note kombucha does have a light bubble so don’t screw your shaker top on super tight

3. pour into 3 coupe glasses and enjoy with a garnish of blood orange

4. drink responsibly and enjoy!


Notes

*can omit tequila for a non-alcoholic version, please drink responsibly

 

This recipe is the perfect afternoon backyard party sip to take you right into Spring! When I created this recipe, I wanted to create the full embodiment of what this season means. The transition of new life with tulips blooming, the brightness of the sun, baby animals being born. The season of life and energy, Spring is about new chapters, fresh starts and even better the transition of Winter produce of citrus with the bright colors of flowers and blossoms! Bring brightness into your spring, with some pep in your step!

Step aside Winter, and welcome Spring with the most festive Spring cocktail out there! Tag me in your posts so I can see how you are welcoming Spring into your life! And always, stay positive, stay happy and enjoy some Health-Ade!


gluten-free & vegan chocolate protein cookies

This recipe has been in my books for a while now! After weeks of testing different protein powders and nut butters, I finally have found the perfect ratio! Think of the softest brownie, mixed with the crisp edges of a cookie with melted peanut butter on top. I mean straight PERFECTION!

These cookies are not only delicious but they are the easiest cookies to make! Just a few simple ingredients, packed with fiber and protein!

Peanut butter and chocolate are two of my absolute favorite flavors together. I love how the creamy peanut butter offsets the sharp notes in chocolate and adds depth to both flavors. When baking with protein powder, there is a delicate balance of adding flavor to make it still taste light and fresh instead of chalky. With vegan protein powders especially, the pea protein adds a grassy flavor to the protein, but this is easily muted with the fat and flavor of nut butter!

Let’s start baking!

Print

gluten-free & vegan chocolate protein cookies

  • Author: Paige
  • Prep Time: 15
  • Cook Time: 12
  • Total Time: 27 minutes

Description

easy, tasty and healthy!


Ingredients

– 1/2 cup of creamy peanut butter

– 2 tbsp of unsweetened cocoa powder

– 2 tbsp of coconut oil (melted)

– 2 scoops of chocolate vegan protein powder

– 2 tbsp of flax meal

– 1/2 tsp of stevia

– 1 tsp of vanilla extract

– 1 tsp of baking powder

– 1 tbsp of melted peanut butter


Instructions

1. preheat your oven to 350° F

2. in a bowl mix together your creamy peanut butter, melted

coconut oil and vanilla extract until combined

3. next add in your cocoa powder, protein powder, stevia, baking powder, flax

4. form 2″ cookie dough balls and place on a baking sheet, continue until all batter is used

5. bake for 12 minutes and let cool on a baking sheet

6. once cool, melt your remaining 1 tbsp of peanut butter and drizzle over your cookies

7. eat and enjoy!


Let me know what you think and tag me in your photos on instagram! I love seeing your creations! Share the love and who doesn’t love a healthy cookie?!


gluten-free apple spice cupcakes

Leaves have fallen, the air is starting to get REALLY crisp and all I can think about is apple spice, cinnamon and cozy nights by the fire! Apples and all things cinnamon make my heart sing, truly apple season is the most wonderful time of the year!

I live in a neighborhood here in Utah that is known for the abundance of fruit trees! When the weather started getting cool enough, apple blossoms started to bloom and form buds. Soon, the trees were heavy with apples and ready to pick! I have been knees deep in our neighborhood harvest and loving every moment of it!  

From baked apples and cinnamon, to apple fritters and now my kombucha apple spice cupcakes, I have been embracing the harvest! Last year was my first year hosting Thanksgiving dinner. We were living in Florida and it was just my husband, me, and our friend. It was our first holiday as a married couple, and our friends first holiday away from his family. I wanted to make it the best holiday ever. I cooked for 2 days to prep dinner and it was a real success! This year, we are going to my parents house with 20 other people and I am in charge of curating the menu! SCORE! Since my sister and I both have celiac, we are having a 100% gluten free dinner with some vegan options as well! For inspiration, follow along our Thanksgiving menu below!

We’re starting the meal off with tons of fresh roasted vegetables with herbs and hearty mashed potatoes! A side of cornbread, a big green salad with roasted squash and pomegranates, sweet and tangy cranberry sauce, and the main event being a roasted turkey! At the moment I am keeping my kombucha apple spice cupcakes at the forefront, and will add a few pies to the menu probably the day of!

These cupcakes are super easy to make, and clean-up is a breeze! The full pieces of apple baked into the middle add a great deal of texture and flavor. A subtle pink lady apple icing tops off the palate and brings the meal full circle!

Print

gluten-free apple spice cupcakes

  • Author: Paige
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 12 cupcakes

Description

full of apples, flavor and fall deliciousness!


Ingredients

Cake:

– 3 peeled and cubed green apples

– 1 cup of pink lady apple Health-Ade Kombucha

– 1/2 cup of vegan butter

– 1 tsp baking powder

– 1/2 tsp salt

– 1/2 tsp ground nutmeg

– 1 tsp ground cinnamon

– 2 cups of sugar

– 1 tsp of vanilla extract

– 1/2 tsp ground ginger

– 3 cups of gluten-free flour blend

Streusel:

– 1 tbsp of vegan butter

– 2 tbsp of gluten free oats

– pinch of ground cinnamon

Icing:

– 2 tbsp of pink lady apple kombucha

– 1/2 cup of powdered sugar


Instructions

  1. preheat your oven to 350°F and grease or line your cupcake tin
  2. in a small saucepan on medium low heat, reduce your kombucha and sugar together until fragrant and brown in color, once brown add your butter and let it reduce further about 5 minutes
  3. peel and cube your apples in preparation for your cupcakes
  4. in a bowl add your flour, spices, remaining cup of sugar and baking powder, stir until combined
  5. pour your reduced liquid into the bowl of the dry ingredients and whisk until there are no clumps
  6. fold your cubed apples into the batter until evenly combined
  7. in a smaller separate bowl combine your streusel ingredients and set aside
  8. scoop about 1 cup of batter into each cupcake mold, top with crumb topping and bake for 15-22 minutes until golden brown
  9. remove from the oven and let cool completely
  10. mix together your kombucha and powdered sugar to form an icing, drizzle over cooled cupcakes and enjoy!

Double the recipe, drop them off at a local retirement home or homeless shelter and share the joy of home cooking with your local community! That’s what Thanksgiving is all about, being thankful for the moments you have and the ability to share those joys with your friends, family and community. Give the gift of joy, cheerfulness and love this Thanksgiving. A smile, and a fresh baked cupcake can go a long way! Cheers to a healthy and happy holiday season.