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!

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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?!

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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!

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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.


fall sangria

I feel like this year has just flown by and now the season of fall is upon us. It might come to a surprise to many of you but fall & winter are my favorite season ever. To be really specific I love late fall when it’s practically winter and porch sitting is crisp, fresh and enjoyable.

Since I was a little kid, our family meals consisted of tons of local, in season vegetables served both warm and cold. This tradition has followed me into my everyday as an adult and I have transformed my husbands diet as well. Eating locally and seasonally is extremely sustainable and helps eliminate food waste, not to mention keeps the money in the community.

The leaves are starting to change in my northern Utah neighborhood and I am seeing fresh winter squash, thick leafy greens and pomegranates fill the booths at the farmers market and our local grocery store. There is something so Martha Stewart magazine about the way these shapes, colors and smells all work together. Like Mother Nature is thanking us for enjoying the fruits of the earth. Pomegranate is hands down one of my favorite flavors and I can easily eat 7 a week when they come into season. Luckily, Health-Ade has pomegranate kombucha to keep me satisfied on the off season. One of my all time favorite ways to drink Health-Ade (in an adult way) is in my fall sangria!

Easy to make & delicious to drink!

As you can see from my sangria recipes, all the fruit involved (even the grapes) are seasonal to fall. When I was first shopping on my own for food in college, I found myself printing out seasonal shopping lists to take with me to the store to make sure I was being as efficient as possible. Fast forward, to today, eating and shopping this way has become routine, but I have put together an October seasonal shopping list for you to jump on the bandwagon!

I’d love for you to use your seasonal findings in a delicious way and tag me on instagram so I can follow along. The beauty about seasonal fruits and vegetables is that they all mend together so beautifully, both color and taste wise. Grab a friend, some wine and let’s make some seasonal sangria!

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fall sangria

  • Author: Paige
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 10

Description

perfect for a chilly night at home!


Ingredients

– 1 bottle of pomegranate kombucha

– 1 bottle of pinot noir

– 1/2 of a cubed pear

– 2 tbsp of triple sec

– 2 tbsp of simple syrup

– seeds from 1 pomegranate

– 5 halved ripe figs

– 1/2 cubed apple


Instructions

  1. wash and cube your fruit
  2. add your wine, kombucha, triple sec and simple syrup to a pitcher and stir together
  3. add in your cubed fruit and let sit for 30 minutes to marinate
  4. pour in a glass and enjoy!


vegan pink lady apple chia pudding with oil free & gluten free apple granola

WOW! Guys this recipe name is a mouthful, but let’s be honest…after one bite of this recipe you will be keeping your mouthful with this delicious treat! That was an easy dad joke I just had to use!

I am a huge fan of granola – I mean I love granola! I use to eat it by the bowl full with almond milk, coconut yogurt really anything, and then the day came where I found out that granola is deep fried. YUCK. Don’t get me wrong here, I am all about a 80% healthy 20% indulgent diet, but I couldn’t for the life of me figure out why you had to deep fry granola when baking it tastes better anyway!

I had a friend in college that use to make her own granola and I started helping her because it was a win win. I spent time with my friend and got to pick through delicious granola bite by bite every weekend. I found the perfect ratio granola a few years ago that I make at least once every two weeks and ALWAYS keep it on hand! This granola lead me down the path to chia pudding…see guys my story circles back! Chia pudding. If you haven’t heard of it before, you might be thinking to yourself “what in the heck is this weird thing? And wait you eat it for breakfast but it’s a pudding?”

YES to all of the above!

Essentially, when you take chia seeds and soak them, they create almost a gelatin outer orb around the seed itself. If you soak enough chia seeds in a delicious combination of coconut milk and kombucha, you get the best dang breakfast that keeps you full of healthy fat from the coconut, fiber from the chia seeds and probiotics from the kombucha. When I was working in an office, I would premake a batch for the week, set them into tupperware and viola perfect easy healthy breakfast!

As we embrace August we embrace the start of school and the crazy holiday season (on the horizon if you’re an adult!) and with that comes the need for easy meals, make ahead snacks and mindlessly healthy options! Although oatmeal is a delicious option, it’s still toasty in August and this chia pudding is a perfect cool alternative for those hot mornings heading out the door for school or work!

Not only will you stay full until lunch but you will also be 100% satisfied. My chia pudding is just the perfect balance of sweet and soft that compliments the crunchy granola topper! Add a drizzle of honey or maple syrup for extra sweetness if you so desire and enjoy your morning meal – it’s seriously the most important meal and this one is full of delicious goodies!

Whether you are a graduate, mom, dad, nanny or have no affiliation with school, the school year is upon us and we all have to start out the fall on a great food! Try making this today and tag me in your pictures so I can share a bite from afar with you!


Hazelnut Brownie Sandwiches

Do you guys remember when whoopie pies were all the craze? Well, some weird food trends take me years to get to, and these to me never hit me. BUT, I do love a dang good cream filled sandwich cookie when I can get my hands on them. I thought to myself, okay, so I love cookies, and I love cookie sandwiches, so why not do a brownie sandwich!

I love Justin’s chocolate hazelnut butter and I love it even more paired with brownies! This isn’t sponsored at all, I could literally just eat this by the spoonful! I mean seriously this is amazing! I hate that we have to preface that stuff isn’t or is sponsored now adays, like come on I just freaking love chocolate and hazelnuts and Justin’s makes a delish product!

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hazelnut brownie sandwiches

  • Author: Paige

Description

melt in your mouth cookies meet hazelnut filling! all gluten-free & delicious!


Ingredients

Brownies:

– 1 cup of hazelnut butter

– 1/2 cup of cashew milk

– 1 tbsp cocoa powder

– 1/4 cup of honey

– 1 tbsp of melted coconut oil

– 1/2 cup of gluten-free flour

Frosting:

– 1 tbsp of hazelnut butter

– 1 tbsp of powdered sugar

– 1 tsp of cashew milk


Instructions

1. pre-heat your oven to 350°F and grease your cookie sheet or line it with parchment paper

2. in a bowl mix together all your brownie ingredients until smooth

3. form cookie dough balls with your fingers and press down slightly until semi-flat

4. bake cookies for 12 minutes until cracked

5. remove and let cool while you create your frosting

6. in a bowl melt your hazelnut butter and mix in your cashew milk and powdered sugar

7. assemble your cookie sandwiches with hazelnut frosting in the middle of the cookies and enjoy!


Melt in your mouth gluten-free deliciousness!

Let’s start the baking and start the eating!


Gluten-Free & Vegan Cinnamon Rolls

I have been slacking on creating recipes this month, and to be honest, my brain is flat out mush from the early mornings, full time job and freelance work! I am in a slump and was finding myself staring blankly at the gluten-free section of the grocery store today and suddenly I started to crave cinnamon rolls.

THAT about sums up my inspiration lately. It’s been really bad! I grabbed the supplies I needed, checked out and immediately whipped up a batch when I came home! I haven’t published this recipe yet just because I hadn’t perfected it yet for the public, but y’all it’s here. THEY ARE HERE! 

They are so delicious, flakey, sweet but also spicy! The coconut oil adds a richness that butter doesn’t give many desserts. I gotta say, it’s hard to not eat all the cinnamon rolls!

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Gluten-Free & Vegan Cinnamon Rolls

  • Author: Paige
  • Prep Time: 25
  • Cook Time: 25
  • Total Time: 50 minutes
  • Yield: 12 cinnamon rolls 1x

Description

the easiest, homemade gluten-free cinnamon roll you will ever make & eat! It also happens to be vegan!


Scale

Ingredients

Dough:

– 1 packet of active dry east

– 1 cup of cashew milk (or dairy alternative)

– 1 tsp of coconut oil

– 1 tbsp of sugar

– 1 tsp of baking soda

– 1 tsp of baking powder

– 2 1/2 cups of gluten-free flour

– 2 tbsp of sugar (additional)

Filling:

– 1 cup of sugar

– 2 tbsp of coconut oil

– 2 tbsp of ground cinnamon

Frosting:

– 1/2 cup of cashew milk or dairy alternative

– 2 cups of powdered sugar

– 1 splash of vanilla

– pinch of salt


Instructions

  1. in a small saucepan heat your milk to 110°F (any hotter will kill your yeast and your rise!)
  2. once your milk hits the correct temperature, add your milk to a bowl with your 1 tbsp of sugar and packet of yeast
  3. set aside your yeast, milk and sugar for 10 minutes, bubbles start to form
  4. in a bowl, whisk together your gluten-free flour, baking soda, baking powder, and additional 2 tbsp of sugar
  5. using a fork, or a pastry knife, cut the coconut oil into your gluten-free flour mixture
  6. pour your proofed yeast, milk and sugar mixture into your gluten-free flour mixture and combine with a fork until smooth * be careful not to over mix
  7. preheat your oven to 350° F and grease a circular dish with vegan butter or line with parchment paper
  8. place two large pieces of parchment paper on your counter, your dough will go between them
  9. place your dough, between the parchment and roll your dough out over the parchment paper *this will prevent sticking
  10. roll your dough to be 1/2″ thick in a semi-square shape
  11. melt your coconut oil and mix your sugar and cinnamon into the melted oil
  12. remove the top layer of parchment paper and spread the sugar mixture over the dough
  13. grabbing the end of the parchment start to fold it on itself so the dough starts to roll into a long tube
  14. finish rolling until the entire cinnamon roll dough is rolled upon itself
  15. using a string or a knife cut your cinnamon rolls 2-3″ thick and place swirl side up in your baking dish
  16. bake for 25-30 minutes until golden brown and the dough is fully cooked
  17. while your cinnamon rolls are cooking, mix your milk with your powdered sugar, salt and vanilla extract to form your icing
  18. coat your cinnamon rolls in icing while semi warm from cooking
  19. eat and enjoy!

Notes

* keep your milk temperature until 110°F in step 1

* try to keep mixing of the dough to a minimum while mixing your wet into your dry ingredients

A perfect weekend breakfast and even an afternoon snack!

Packed with the goods not the gluten!


Reishi Chocolate Brownies – Gluten-Free & Vegan!

One of my favorite things about food photography is the process of creating the recipes that I get to photograph. Being creative behind the camera and in the kitchen allows me to be my truest self!

Since, I discovered Health-Ade kombucha, I have been using their delicious flavors in my recipes for baking as well as frostings, and healthy cocktails! The intense color from the Beet kombucha makes the most brilliant colored spring frosting and the Reishi Chocolate Kombucha adds the a depth of flavor to my gluten-free & vegan brownies!

When I thought about what spring & summer meant to me, all I could think of were hot afternoons and early evenings, sitting outside with my doggy, husband and listening to the grass blow in the wind, with a plate of fresh baked brownies sitting on a plate between us. Brownies are the quintessential summer treat. Fudgy warm brownies, paired with coconut vanilla ice cream or cooked a tad longer and sliced square for ice cream sandwiches, they make the perfect end of week treat!

Let’s start baking! Here is what you’ll need!

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Reishi Chocolate Brownies – Gluten-Free & Vegan!

  • Author: Paige
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 16 2″ thick brownies

Description

so rich, chocolatey and delish!


Ingredients

– 1/2 cups of vegan butter

– 1/2 cup of sugar

– 1/2 cup of maple syrup

– pinch of salt

– 3/4 cup of cocoa powder

– 3/4 cups of gluten-free flour

– 1/4 cups of almond flour

– 1/2 cups of Reishi Chocolate Health-Ade Kombucha *optional

– 1/4 cup chopped pecans

– 1/3 cup of vegan chocolate chips


Instructions

  1. preheat your oven to 350°F and grease a square baking sheet with vegan butter or line with parchment
  2. in a bowl using an electric mixer combine together your vegan butter, maples syrup, sugar and salt
  3. add in your cocoa powder, flour, almond flour and reishi kombucha until smooth
  4. using a rubber spatula, fold in your pecans and chocolate chips
  5. pour your batter into your 9×9″ pan and bake for 20 minutes
  6. eat and enjoy!

Notes

*using kombucha and nuts are optional!

 

May is the official kick off of summer! The warmth is starting to kick in around the country and people have a lightness in them! The crickets are chirping and the birds are singing as the sunsets fill the sky. The hum of the world slows down in the summer months. Food tastes better and quality time fills your soul. Summer bbq’s start on the weekends, as do Friday nights around the fire. I love to pop open an iced cold Kombucha and enjoy my warm plate of infused brownies as the best night cap of them all!

When you think about summer…what fills your heart up? Let me know so we can daydream about what is yet to come these warm months and have a kombucha date to relish in the moment. Make memories and toast to a summer kick off!


Gluten-Free & Vegan Blondies

I first had a blondie when I was around 12 years old and realized that I needed more blondies in my life! They are sweet, soft & taste like a huge in a square! I was inspired to recreate these yummies because I had a hankering for blondies and they turned out exactly how I remembered them!

let’s bake!

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Gluten-Free & Vegan Blondies

  • Author: Paige
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 12, 2″ thick blondies

Description

sweet, soft and full of flavor!


Ingredients

– 1/3 cup of coconut oil

– 1 1/2 cup of sugar or coconut sugar

– 1 tsp of baking powder

– 1/4 cup of almond flour

– 1/2 cup of coconut flour

– 1 cup of coconut milk or cashew milk

– 1 tsp of vanilla extract

– 1 1/2 cups of gluten-free flour

– 1/3 cups of chopped pecans


Instructions

  1. preheat your oven to 350°F and grease your 9″x9″ pan
  2. in a bowl combine your melted coconut oil with your sugar until smooth
  3. add in your baking powder, almond flour, coconut flour, coconut milk and vanilla extract
  4. combine until smooth
  5. add in your gluten-free flour until the dough thickens, be careful not to over mix
  6. chop your pecans and fold in half of your yield to your batter
  7. pour batter into your prepped baking dish and top with remainder of pecans and a sprinkle of sugar
  8. bake for 45 minutes until fluffy and crunchy on the top
  9. eat and enjoy!

Notes

* can omit pecans and add in other nut or chocolate chips


Gluten-Free Rosemary Pretzels

Gluten-free pretzels are my kryptonite! I was obsesssssssssssed with making pretzels when I was in college because they were so easy to make and delicious! But that was before the celiac diagnosis! You can grab my vegan pretzel recipe here!

Rosemary is my favorite!

Growing up my mom use rosemary in everything and it truly is my all time favorite herb! We had a big ‘ole rosemary bush in our front yard and my mom would call me over, hand me a pair of herb scissors and ask me to chop a few sprigs! I day dream about the day that I can have an herb garden with a big bush of rosemary for this recipe, potatoes, cocktails… you name!

This recipe is SO easy! It takes 1 bag of KNOW foods bread mix, some rosemary, vegan butter & viola! I topped mine with some everything seasoning but you can eat them plain, with salt pepper, or sugar!

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Gluten-Free Rosemary Pretzels

  • Author: Paige
  • Prep Time: 15
  • Cook Time: 9
  • Total Time: 24 minutes
  • Yield: 12 pretzels

Description

savory, tender, melt in your mouth healthy pretzels!


Ingredients

– 1 package of KNOW foods bread mix

– 1/3 cup of water

– 1/2 cup of gluten-free flour

– 2 sprigs of rosemary


Instructions

  1. preheat your oven to 350° F and line your baking sheet with parchment paper
  2. in a bowl combine your water, gluten-free flour, and package of bread mix
  3. dice your rosemary leaves and add to your batter
  4. pinching a small amount of dough, roll it into long noodle like shapes and wrap into a pretzel
  5. top with a pinch of salt and bake in the oven for 7 minutes
  6. remove after 7 minutes and brush with melted vegan butter
  7. add back into the oven and bake for another 2 minutes until golden brown

Notes

– if your dough is too wet to roll, add more gluten-free flour by the tbsp.

– if the pretzel shape is advanced feel free to make pretzel bites!

Using a mix that is gluten-free, healthy, delicious and easy to use is KEY sometimes! I am all for the cooking from scratch and literally my happy place is cooking for a dinner party. But, after a long week sometimes you just need an easy appetizer that tastes amazing, and this mix helps you out!

let me know how you like them!

Tag me so I can see your pretzel creations! You can always fold your pretzels into balls or twists!


Year 24 – Goals & . Intentions

WOW! 24…

I’m not going to lie I feel like that is so adult. I remember when I was younger I thought mid 20s were SO OLD. I have settled into this idea because haha 24 is here for a year! For the next 6 months I can’t make old jokes to my husband anymore…until he turns 25!

I’ve been really reflective lately, because a lot of things have changed in the past few years! I graduated from college, moved back to San Francisco, moved to Utah, got married, my parents sold my childhood home, I moved to Florida and now we are looking at our next move back to the West. What a mouth full, but also what an exciting time of our lives!

Let’s touch on these

Being open. To me this isn’t about being a sharer, I’m naturally a more closed off person, but to me this phrase of “being open” is being open to being vulnerable, open to challenges and open to what I want to do. If I want to share a picture of my beige house on an Air Force base, heck maybe I will! Instagram & this space of  “blogging” has turned into 500,000 girls all striving for the perfecrt “idea” of a life. A white marble countertop, big houses & those outfits that are curated for the picture. That ain’t reality. This ties into the idea of expressing myself. I didn’t start frontpaige.net to hit it big. I started it as a space to simply hold my recipes & images. A place for me to come to grow & share a voice that in college was shut down. So to me FrontPaige.net is evolving. Like me! A constant work in progress to be a better version of what I am day in and day out!

GOALS. 

I am a very goal oriented person. I love thinking about the future, but if you read my last personal post here, you see that sometimes your goals in life change. Having the opportunity to experience living in so many unique places in the first year of our marriage has allowed me to push away my “futuristic” mindset and allow myself to sink into the idea of short term goals! I love this mindset and honestly it has been allowing my brain to grow in new ways! 

Being proud

I remember when I baked this cake and took the photographs, I was so freaking proud of myself! Now, when I look back on the images that started Front Paige, I kinda cringe. I have grown SO much as a photographer, women & artist and am proud of the big things that I achieve now but also have been really proud of the things I learned pre 24! Those old goals, allowed me to set new goals and be proud of the new goals that I will soon accomplish!

Slowing down.

Adopting Moose saved me in a few ways. She helped me with my heart, my head and my life. I was going through my tough diagnosis with celiac disease. When she waddled into our lives and I was able to direct my pain and stress into helping her learn to be a doggie! We went on long walks, cuddled and she simply is the sweetest soul in the world. I tend to run at an energizer bunny pace. If I’m “relaxing” watching tv, I’m editing photographs, or baking, if I’m on an airplane I’m drafting emails to send when I get service. If I’m sitting in the car waiting for Drew to get off work, I am reading! The only time I really allow my brain to shut off is sleep. I take Moose on at least one long walk a day, and one short walk in the evenings. And I have to say, I have started to take it for granted. This is something I want to work on. Leaving my phone at home and being present. Looking at the sky instead of the ground, smelling the breeze and hearing the noises. That goal started yesterday!

 * our signature pose!
* our signature pose!

So let’s do these together! Slow down, breathe & set realistic goals for ourselves! Tag me if you decide to make a list of goals for your birthday! Let’s have a damn good year!