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Healthy Treats

3-Person Gluten-Free Cherry Cobbler

The little things lately are what get me through this weird time we are in! I love summer for many reasons, but arguably I love it most for the fresh fruit, vegetables and copious amounts of vegan ice cream I can eat!

Up in Montana we have a short window of Flat Head Cherries…if you ever visit, buy yourself a bag because they are unlike anything in the world. They are tart on the skin, but deeply sweet inside. So dark in color they are almost black and the firmest little cherries you ever ate!

What is a cobbler?

Besides peach cobbler, cherry cobbler is my favorite way to enjoy the rest of summer cherries…and even better with a scoop of vegan ice cream! Cobblers are a really effortless dessert. The cobbler originated in England when they didn’t have enough food to make a traditional pie and would cover puddings, custards, and baked fruit with a layer of dumpling or biscuit. They slowly developed more into the various kinds of cobblers we see today. If you head to the south your traditional cobbler will have a big flakey biscuit on top, but I like more of a crumble style cobbler. Whatever your preference, just enjoy it!

This recipe is more of a crumble style cobbler, with a crust made from oats, gluten-free flour, vegan butter, sugar and a touch of cinnamon. I think the subtle spice in the cinnamon adds great depth to the sweetness of the cherries and the sugar on the topping.

Let’s bake a cherry cobbler!

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3-Person Cherry Cobbler

  • Author: Paige
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 3 ramekin cobblers
  • Category: baking
  • Method: baking

Description

The perfect summer dessert perfectly proportioned for you and 2 other people! This 3-person cherry cobbler is a must for using sweet summer fruit!


Ingredients

– 2 cups of pitted cherries

– 1/4 tsp of salt (only if the cherries are super sweet)

topping:

– 4 tbsp of butter

– 3 tbsp of gluten-free flour

– 2 tbsp of gluten-free oats

– 1 tbsp of sugar

– 1/2 tsp of ground cinnamon


Instructions

1. pre-heat your oven to 350°F 

2. wash, pit and half your cherries

3. mix with your 1/4 tsp of salt (only if your cherries are very sweet) and place in your 3 ramekins

4. for the topping, using a fork or your fingers, create a crumb with your cinnamon, gluten-free flour, gluten-free oats and vegan butter

5. place the topping on your cherries and place in the oven for 25-35 minutes until the top is golden and the cherries are bubbling

* place a piece of parchment or baking sheet under the ramekins to control the bubble over


Notes

– scale to 3x for a 8×8 baking dish too feed 6

– use ripe cherries for a better taste

Keywords: cherry cobbler, gluten-free cherry cobbler, vegan cherry cobbler, 3 person cherry cobbler

What do you top your cobbler with?

Let’s talk cobbler toppings. I am a plain vanilla ice cream gal when it comes to a cobbler. One big scoop while the ramekin is still warm so the ice cream starts to soften into the fruit is my version of summer heaven. If you are not an ice cream lover, plain is a great way to eat this too, and arguably better for breakfast (wink wink!). One of my favorite ways to eat cobbler is for breakfast if you haven’t tried it, now is your chance! It’s like having apple pie for breakfast after Thanksgiving, it just works so well!

3-Person Recipes

If you have a family structure like mine, you don’t need a pan of a cobbler, as much as I could eat one myself (bring on the tummy ache!). When it is just Drew and I and we need a sweet treat, I like to half the recipe for pies, cobblers, and sometimes even cakes because it turns into food waste when we don’t finish it. When I was working at Williams Sonoma in San Francisco, I attended one of their sample sales (my favorite sale of the quarter), as I was walking down the warehouse aisles searching for all the little kitchen goodies through shelves of floor samples and more, I found 3 Apilco porcelain ramekins just waiting for me. They are hands down my favorite little bakers and make perfectly proportioned desserts from cobblers to personalized brownies. I highly recommend getting a set for yourself!

Try this recipe for yourself!

Enjoy your summer baking and try this recipe for yourself! Tag me if you make it!

Gluten-Free & Sugar-Free Cinnamon Almond No Bake Superfood Bites

I am all for a quick healthy treat! I love to make protein bites, super food bites and all things that can be grabbed and taken out the door!

These little no bake bites are full of natural flavor, healthy fats, omega 3 fatty acids and allergen fighting properties (ie honey!). I love the crunch, the sweet and the chewy texture that these bites provide.

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Gluten-Free & Vegan Cinnamon Almond Bites

  • Author: Paige
  • Prep Time: 12 minutes
  • Total Time: 20 minutes
  • Yield: 12 bites 1x
  • Category: dessert
  • Method: baking

Description

  • 1/2 cup of almond butter
  • 1 tbsp of ground cinnamon
  • 1/4 cup of honey
  • 2 tbsp of chia seeds
  •  2 tbsp of chopped raw pecans
  • 1/4 cup of gluten-free flour

Scale

Ingredients

  1. In a mixing bowl mix together your almond butter, cinnamon and honey
  2. Next add in your chia seeds, raw pecans and gluten-free flour
  3. Scoop out about 2 tbsp bites and place on a piece of parchment paper
  4. Top with 1 whole pecan and place in the freezer to set for 30 minutes
  5. Keep in the fridge and enjoy!

Keywords: gluten-free vegan superfood bites

Why add sugar and junk to your little protein bites? When was the last time you read the ingredients on a power bar wrapper? Yea, yuck! Those bars claim to be full of protein, low carb blah blah blah, and the reality is some are really great and most are full of crap. Make these, skip the non-recyclable wrappers and enjoy the flavor!

The thing that I love about these tasty treats is that they are no bake! Sometimes the texture of no bake cookies are something you just need in your life! These are sweet, chewy, crunchy and really satisfy that craving!

You can change the nuts you use, add flax and even use peanut butter! The almond butter adds such a nice chewy texture that aids in the no-bake appeal! But peanut butter would work too!

Make sure you tag me if you make them and enjoy these little superfood bites!

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Cherry Berry Bliss Bites

These little superfood bites are a go-to for a quick snack or a late-night treat! Dates, cherries, chia seeds, coconut, oats flax, and kombucha oh my! When I think about creating a treat that really packs in nutrients the last thing that I want it to be is bland, dry and underwhelming but these are quite the opposite! Each bite is sweet, crunchy and packed with superfood ingredients.

My go-to little snacks are those that I can just pop in my mouth and know they are packed with nutritious ingredients. These bliss bites keep me full, satisfied and the ingredients are packed with nutrition that continues to work after consumption. 

Let’s break down those power ingredients! Each ingredient was chosen with a purpose for health benefits and flavor combinations. Dates are full of fiber that aids in digestion and healthy blood pressure levels. They are also a great source of quick energy. When you first take a peek at their nutrition facts, you might think, “wow, these are high in sugar and carbs,” but these are healthy sugars and carbs that help sustain blood sugar levels in working out or snacking. Cherries aren’t in season for a lot of states in the US right now, but dried tart cherries are a fantastic substitute in these little bites, trail mixes, and even salads. Cherries are incredible powerhouses with their high amounts of antioxidants, sleep aid ability and their delicious sweet flavor. Chia seeds are a go-to ingredient for almost all my baking needs. They are very high in fiber, high level of protein (for such a wee little seed), and high in omega-3 fatty acids. Omega-3 fatty acids are words that are thrown around in health journals a lot, but what really are they? Omega-3’s are crucial fats that are found in fish, seeds, and nuts. They help fight depression, body aches and overall help with regulating body function. Flake coconut and oatmeal are great sources of rich carbohydrates that provide the body with energy. 

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Cherry Berry Bliss Bites

  • Author: Paige
  • Prep Time: 10 minutes
  • Cook Time: 15 minute chill time
  • Total Time: 25 minutes
  • Yield: 12 bites
  • Category: healthy recipes

Description

superfood packed treats that will satisfy your cravings!


Ingredients

  • 6 pitted dates

  • 1 tbsp of tart dried cherries (preferably unsweetened)

  • ⅛ tsp of ground cinnamon

  • ¼ tsp of vanilla extract

  • 1 tbsp of chia seeds

  • 2 tbsp of gluten-free oats

  • 1 tbsp of flaked coconut

  • 1 tbsp of Cherry Berry Health-Ade Kombucha

  • 1 tsp of maple syrup

  • 2.5 tbsp of ground flax seeds

  • ¼ cup of unsweetened shredded coconut for topping


Instructions

  1. If your dates aren’t pitted, pit your dates and add to your food processor or high powered blender

  2. In a food processor or a high powered blender combine all your ingredients into a chunky dough

  3. Scoop out 1 tsp bites and roll in the unsweetened shredded coconut

  4. Place your bites on a place or a tray and keep in the fridge until ready to eat

  5. Enjoy!



Nutrition

  • Serving Size: 1 bite
  • Calories: 46
  • Sugar: 1g
  • Fat: 3g
  • Carbohydrates: 5g
  • Protein: 3g

Keywords: healthy cherry berry bliss bites

Overall, these bliss bites are packed with key ingredients to satisfy that sweet tooth, fill your tum and health your body from the inside out! If you really are what you eat, I would love to be one of these bliss bites!

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paid in partnership with Health-Ade Kombucha, all opinions, research and recipe created by Paige Bakes

Gluten-Free Healthy Chocolate Pancakes

I LOVE my 3-ingredient pancakes. They are so fluffy, light and so stinkin’ easy to make! Sometimes, I want pancakes, but I also want them to be chocolatey. Ya feel me?

This recipe is the same base of the 3-ingredient pancakes, but with just a few more ingredients to make them oh-so tasty! I love to have these pancakes in the afternoon or for a sweet but so healthy dessert! These pancakes do include 1 egg, but you could easily make them vegan with a flax egg, some aquafaba or just some almond milk.

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Gluten-Free Healthy Chocolate Pancakes

  • Author: Paige
  • Prep Time: 3 minutes
  • Cook Time: 3 minutes
  • Total Time: 6 minutes
  • Yield: 4 pancakes 1x

Description

fluffy, sweet and oh-so healthy!


Scale

Ingredients

  • 1/2 of a ripe banana
  • 1 egg
  • 2 tsp of cocoa powder
  • 2 tsp of maple syrup
  • 1 tsp of cinnamon
  • 1 tsp of baking powder
  • 2 tsp oatmeal

Instructions

  1. In a small saucepan melt 1 tsp of vegan butter on medium low heat
  2. Place your other ingredients in a small blender and blend until smooth, about 1 minute
  3. Pour your batter into your small sauce pan and create either 1 large pancake or 4 cake plate size pancakes
  4. When bubbles start to form, flip and cook through, about 35 seconds on the second side
  5. Repeat with the rest of your batter
  6. Eat with vegan butter and maple syrup

Keywords: gluten free healthy pancakes

I love these pancakes because they take about 3 minutes to make and produce a huge breakfast! Sometimes, I make one large pancake and sometimes I make a big stack of 4! The good thing is, there is no perfect way to eat these pancakes!

Try this recipe out and enjoy these healthy pancakes for yourself!

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Ginger Lemon-Mint Julep Mocktail

Ginger lemon Health-Ade is one of my go-to flavors. Despite the weather, the benefits from this flavor invigorate my body year-round. When it is particularly cold outside, I love how the ginger warms me, but when it is warm out, I love that the lemon adds depth and brightness!

Ginger root is an ingredient that I try to cook, bake and enjoy not only for the flavor but the skin and inner radiance benefits. Ginger has many benefits for healing the body and was originally used for medicine with naturopathic doctors. Ginger aids in easing the stomach and digestion and when paired with lemon the pair is unstoppable. Lemon is very high in vitamin c which is incredible for your digestion as well as your skin. The high level of vitamin c in lemons helps reduce your risk for kidney stones, heart disease and regulate your vitamin levels. Ginger is also an anti-inflammatory, which helps with inflammation during digestion.

The benefits from these ingredients on their own are outstanding, but when paired together in this delicious ginger lemon-mint julep mocktail, they not only taste amazingly refreshing, I know they are working to aid my body from the inside out.

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Ginger Lemon-Mint Julep Mocktail

  • Author: Paige
  • Prep Time: 10
  • Total Time: 10
  • Yield: 3 mocktails
  • Category: mocktail
  • Method: drinks

Description

healthy, non-alcoholic, and full of beauty rich benefits!


Ingredients

  • 1 bottle of Ginger Lemon Health-Ade Kombucha

  • 4 sprigs of mint (3 more for garnish)

  • ¼ cup of lemon juice

  • Handful of ice


Instructions

  1. Juice 2-3 lemons and add to your cocktail shaker

  2. Add into the shaker 4 sprigs of mint, your handful of ice and your kombucha

  3. Gently add the lid (but not too tight, the bubbles will make it explode)

  4. Shake firmly but with a purpose for about 30 seconds

  5. Strain into 3 glasses and garnish with mint

  6. Drink and enjoy your skin and digestion benefits


Keywords: ginger lemon-mint julep mocktail, ginger lemon mocktail, mocktail

Adding mint to your drinks both warm and cold, not only adds the most fragrant touch but mint is a powerful herb that also aids in stomach digestion, reduces headaches and is high in antioxidants which helps clear your skin. Fueling your body with vitamin-rich superfoods helps your body function which radiates through your complexion. 

Bright, bold and full of flavor, this mocktail not only packs a punch for your inner beauty, but it also helps you feel your best! 

paid in partnership with Health-Ade Kombucha, all opinions, research and recipe created by Paige Bakes

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Sugar-Free (gluten-free & vegan) Double Chocolate Chip Cookies

A few months ago (wow!) I did sugar-free January! This personal challenge really helped me reset my taste buds and enjoy food again! The challenge for me was not to loose weight, or to lean out, it was truly to wean myself off of the dependency of sugar. During the holidays, sugar is freakin’ everywhere. It is so easy to grab a cookie at 4pm hunger rather than an apple.

I felt that this reset was the best thing for my mental health and my physical relationship with food! I created this recipe in January for Sugar-Free Chocolate chip cookies that were also gluten-free & vegan! They were a HUGE hit!

I am a huge double chocolate lover. Those double chocolate costco muffins use to be my all time fave, but alas…they ain’t vegan or gluten-free and would most likely kill me from a dairy attack and definitely from the enriched wheat flour.

Let’s Start Baking!

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Sugar-Free (gluten-free & vegan) Double Chocolate Chip Cookies

  • Author: Paige
  • Prep Time: 10 min
  • Cook Time: 15 min
  • Total Time: 24 min
  • Yield: 30 cookies 1x
  • Category: healthy recipes, cookies
  • Method: baking

Description

no sugar, no gluten, no dairy+ animal products, ALL the flavor and ALL the sweetness of a double chocolate chip cookie!


Scale

Ingredients

  • 1/2 of a ripe banana
  • 1/4 cup of maple syrup or sugar free maple syrup
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1/4 cup of flax meal
  • 2 tbsp of peanut butter ( I like creamy)
  • 1/2 cup of cashew milk (or nut milk)
  • 1/3 cup of unsweetened cocoa powder
  • 1/2 tsp of baking powder
  • 1 cup of almond flour
  • 1/2 cup of sugar-free chocolate chips (I love Lilly’s brand!)

Instructions

  1. pre-heat your oven to 350°F and line your baking sheet with a silicon mat or parchment paper
  2. in a bowl break down your banana until very small chunks are left
  3. add in your maple syrup, peanut butter, salt, and baking powder
  4. next add in your vanilla and maple syrup
  5. using a fork, mix in your almond flour and your flax meal
  6. lastly, fold in your cocoa powder and chocolate chips
  7. using two teaspoons, scoop your cookies on to a sheet pan and bake for 15 minutes until formed
  8. let cool and enjoy!


Nutrition

  • Serving Size: 1 cookie
  • Calories: 70
  • Sugar: 0
  • Sodium: 0
  • Fat: .5g
  • Carbohydrates: 4g
  • Fiber: 6g
  • Protein: .5g

Keywords: sugar free, gluten free and vegan double chocolate chip cookies

These little cookies have all the chocolate flavor, hidden pockets of chocolate chips. A light and fluffy texture but 0 sugar, 0 gluten, 0 dairy + animal product and LOW CARB! When you eliminate sugar you eliminate tons of unnecessary carbs!

I love to have two of these little cookies for breakfast with my coffee, the sweetness is a fun balance with the rich coffee flavor!

Enjoy these healthy cookies and live free of sugar and gross additives! Tag me if you make them! Hugs!

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Sugar-Free & (GF, Vegan) Chocolate Chip Cookies

This past week was the worst week of my life. Without starting this post of really negative, we had a really scary thing happen with our sweet baby dog. She’s been with us for 4.5 years and truly my best friend. She’s all I have and has been my rock. We have moved to California together, Utah, Florida, back to Utah and now Montana with each other.

Wednesday, 1/8

Last week she started feeling really sick and so we took her to the emergency vet, she spent 3 nights in the doggie hospital and pulled through. All I felt like doing last week was crumbling into a million pieces. I couldn’t eat, I couldn’t sleep and Drew and I were just a puddle of fear. Our baby is home with us now. She is resting and recovery and we are just holding her so close to our hearts now that she is back in our arms.

I was restless and started baking. Since I personally gave up refined sugars, I baked these and had some friends try them and let me know how they tasted! For sugar free January this year, I gave up stevia and 0 calorie sweeteners as well, but if you are looking for a refined sugar free cookie, these are your cookie!

These chocolate chip cookies, are ideally sweet, soft and bendy but full of chocolate chips. Let’s get to baking!

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Sugar-Free & (GF, Vegan) Chocolate Chip Cookies

  • Author: Paige
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 40 cookies 1x
  • Category: cookies
  • Method: baking

Description

sugar free, gluten-free and vegan chocolate chip cookies! did I mention these are also low carb?! they are!


Scale

Ingredients

  • 1/2 of a ripe banana
  • 1/4 cup of sugar free maple syrup or maple syrup
  • 1/2 tsp of salt
  • 1 tsp of vanilla extract
  • 1/4 cup of flax meal
  • 2 tbsp of creamy natural peanut butter
  • 1/2 cup of cashew milk (almond milk works too!)
  • 1/2 tsp of baking powder
  • 1 cup of almond flour
  • 1/2 cup of sugar free chocolate chips ( I like Lily’s brand)

Instructions

  1. preheat your oven to 350° F and line your baking sheet with parchment or a silicon mat
  2. in a bowl with a fork, mash your banana into delicate chunks
  3. add in your maple syrup, salt, baking powder, vanilla and peanut butter until well combined
  4. next add in your 1/2 cup of cashew milk and stir until the dough has loosened
  5. add in your flax meal and almond flour until the dough combines and becomes thicker, this batter will be looser than most cookie dough
  6. add in your chocolate chips and combine until evenly distributed
  7. place cookie dough into the fridge to chill for about 30 minutes
  8. after you have chilled your dough, with a cookie scoop, scoop out your cookies
  9. bake for 15-20 minutes until cracked on the surface
  10. enjoy!

Notes

*you can use any dairy alternative

*honey is a great option if you aren’t vegan


Nutrition

  • Serving Size: 1 cookie

Keywords: vegan cookies, gluten free cookies, sugar free cookies, sugar free january

These are so delish (from what I have heard from my taste testers!). Super soft and easy to munch on, but not bad for you in the slightest!

Try them and see how you like them! Sugar free January or not! For the next foreseeable future, I will be snuggling my best friend and cherishing all the moments of my little warrior! <3

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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.

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!

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 Ricotta Pancakes

I love a good pancake! I have a recipe for my 3-ingredient pancakes here, and think that pancakes in any form are fantastic! When blood orange season hits I just have to make something delicious with them, and when I think of breakfast I immediately think of pancakes and orange juice. I combined these two in the most flavorful and fluffy blood orange ricotta pancakes!

tangy, fluffy & low carb!

I love using KNOW foods products because they are gluten free, healthy, and also low carb! I don’t track calories, or carbs or anything, I would call myself a healthy but very intuitive eater. I know these days it’s all about intermittent fasting, and low carb this and keto this, but that shizzz ain’t for me! 

eating out as a celiac is HARD!

One thing I quickly came to realize is that eating out with celiac disease is like near impossible! SRS impossible! There are a lot more options now then there were a few years ago, but sometimes I don’t think the risk is worth the reward. This is typically how our weekends go!

8am wake up – usually by Moose sitting on my chest licking my face! talk about the best alarm

Make a big pot of coffee, and sip our first cup of coffee, still in pjs sitting on the couch with a good book or sitting outside listenting to some music.

Once our first cup is finished, we head inside for a second cup and start the pancakes! Flip a nice stack of pancakes slice some oranges, warm up the syrup & head to the kitchen table for a stack of pancakes and a second cup of coffee!

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Blood Orange Ricotta Pancakes

  • Author: Paige
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 10 pancakes

Description

fluffy, gluten-free and full of flavor!


Ingredients

– 1 bag of KNOW foods pancake mix

– juice from 2 blood oranges

– 1 cup of ricotta cheese

– 1 cup of almond milk


Instructions

1. in a bowl combine your pancake mix, ricotta cheese, almond milk and blood orange juice

2. mix together until the batter is smooth

3. heat up a small skillet with vegan butter

4. place 1/2 cup of batter into the pan, flip once bubbles start to form

5. repeat until all of your batter is finished

6. enjoy with syrup!


Notes

best served warm!

What is your morning routine like?!

I highly suggest adding in these ricotta pancakes to your week! And heck they won’t squash your diet it you are following one! Tag me if you make them! @frontpaigebakes!

Vegan No Bake Chocolate Cereal Treats

As a kid my mom would make delicious rice krispie treats! They were always so chewy and sweet! In college my husband and I went through a HUGE peanut butter marshmallow phase (recipe here!). But, there is no secret here that marshmallows and butter aren’t healthy for you! I used KNOW foods, healthy marshmallows with no refined sugar to make the best chocolate marshmallow treats!

This is hands down one of my favorite recipes now and here is why!

easy

fast

chocolate…just chocolate

crunchy

GUILT FREE!

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Vegan No Bake Chocolate Cereal Treats

  • Author: Paige
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: 15 squares

Description

healthy, chocolatey, and delish!


Ingredients

– 1 bag of KNOW foods chocolate marshmallows

– 1 tbsp of vegan butter

– 6 cups of gluten-free rice cereal


Instructions

  1. in a saucepan melt your butter
  2. once your butter is melted, add in your marshmallows stir until fully melted
  3. add in your rice cereal while the saucepan is still on low heat
  4. coat your cereal in marshmallows and spread evenly on a baking sheet to cool
  5. once your treats have set, eat and enjoy!

One thing to note! Keep your heat on low when you stir your cereal into your marshmallows, and always grease your pan! Try these and you won’t be disappointed! 

Tag me and KNOW foods when you try these out!

Mint Chocolate Protein Brownie Bites

SO one of my favorite go to desserts when I want to be healthy is a warmed up protein bar covered in peanut butter. This week since I have continued my no-sugar January into a no-sugar February, I decided to try making something that tasted like a brownie but still had a healthy twist!

I grabbed my favorite No Cow Mint Cacao Chip Bar, some delicious peanut butter and went to baking! One thing I absolutely love about being a recipe developer is the amazing products I get to play with on a daily basis! From brands I love, like No Cow to delicious homemade peanut butters and extracts from local brands! Not to mention these experiments need to be tested also! (YUMMY!) 

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Mint Chocolate Protein Brownie Bites

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

Description

full of mint brownie flavor, but not full of carbs!


Scale

Ingredients

  • 1 No Cow Mint Cacao Chip Bar
  • 1/2 cup of peanut butter or nut butter
  • 2 tbsp of cacao powder
  • 1/4 tsp of stevia
  • 3 tbsp of water
  • 1 serving of chocolate vegan protein powder

Drizzle:

  • 1 tsp of cacao powder
  •  2 tbsp of peanut butter
  • 1 drop of liquid stevia

Instructions

  1. roughly chop 1 No Cow Mint Cacao Chip Bar and set aside
  2. in a bowl combine your protein powder, peanut butter, cacao powder, stevia and water until smooth
  3. next add in your chopped protein bar and roll into 1 tsp balls
  4. place your protein bites on a cookie sheet and set in the fridge for about an hour until set
  5. remove from the fridge and combine your cacao with peanut butter and stevia
  6. drizzle onto your bites and enjoy!

Made in collaboration with No Cow. All recipes, and opinions are my own! Thank you for sponsoring and collaborating with me on this post!

3 Ingredient Gluten-Free Pancakes

For the last few months I’ve been killing the pancake game! The more pancakes you eat the more you want to eat right? One of my all time breakfast & post workout foods are pancakes! Although, pancakes aren’t the healthiest thing to eat, these pancakes are just amazing and healthy as well! 

  • they are low carb
  • simple ingredients
  • healthy
  • no BS!

My favorite thing about my healthy pancakes is that they are really guilt free but also taste amazing! If my husband who is an Eggo enthusist love these they can fool any picky eater! When I’m feeling extra fancy because heck why not, I love to add in Enjoy Life mini chocolate chips! 

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3 Ingredient Gluten-Free Pancakes

  • Author: Paige
  • Prep Time: 3
  • Cook Time: 7
  • Total Time: 10 minutes
  • Yield: 1 large pancake 1x

Description

fluffy, light and only 3 ingredients!


Scale

Ingredients

  • 1 banana
  • 1 egg or flax egg
  • 2 tbsp of gluten-free oats

Instructions

  1. in a blender combine your 3 ingredients
  2. heat up a small skillet with some vegan butter
  3. pour batter into your skillet and cook until bubbles start to form on one side
  4. flip and finish cooking
  5. remove from heat and top with fruit of choice and a drizzle of syrup!

Start your new year off with a bang! These healthy pancakes will keep you on your new years goals and keep your tummy happy! If you try them out give me a tag on instagram! (frontpaigebakes)!