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.
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!
Fall came, lasted for a day. It snowed and then fall came back! Yesterday, the temperatures were rising from mid 20s to low 40s and all the leaves were fragrant and yellow! Pumpkin bread was calling my name!
I have a great recipe for maple pumpkin baked doughnuts here, and felt that there needed to be a friend of that recipe to go along with the fall theme. This pumpkin bread is full of delicious organic pumpkin flavor, spice and melty vegan chocolate chips.
pre-heat your oven to 350°F and line your loaf pan with parchment paper and grease the ends with vegan butter
in the bowl of a stand mixer or in a bowl with a hand mixer combine your melted vegan butter, pumpkin puree and maple syrup
next add in your baking soda, baking powder, salt, sugar and pumpkin pie spice
add in your almond milk and combine well
lastly add in your 2 1/2 cups of gluten-free flour 1/2 cup at a time
remove the paddle attachment from your stand mixer and hand fold in your chocolate chips with a rubber spatula
pour your batter into your prepared loaf pan and bake for 55 minutes
test with a tooth pick and ensure it comes out clean with a few tight dry crumbs
let sit for 30 minutes before slicing
*can sub almond milk for any dairy alternative milk
*can also omit chocolate chips
This recipe is a perfect afternoon treat to go with a cup of tea. My favorite way to enjoy a slice of pumpkin bread is on the porch in a jacket enjoying the crisp fall air! Follow my instagram for more details!
Every New Year I set out to do no sugar January. I want this to be very clear, this is not a diet or diet culture or any other reason than to personally do this goal for myself. gluten-free miracle cupcakes Diet culture for new years resolutions is not something that I support. Eating healthy… Read more
There was a lot of big change in 2019, that to be honest, I am still wrapping my head around. This past year brought some huge life changes and some huge career changes for both Drew and I. Let’s start at the beginning.
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:
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.
sweet, roasty and delicious for Thanksgiving or any other occasion!
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
Preheat your oven to 425°F and line a baking sheet with tin foil
Rinse your brussel sprouts and peel the outer few leaves off to ensure they are bug free
Slice the end off and slice 2-3 cuts widthwise down the sprout so each slice has a flat side
Rinse your cranberries and add to the bowl of sliced brussel sprouts
Roughly chop your sage to allow aromatics to shine through
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
Place vegetables on a baking sheet and place in the oven to roast for 20-25 minutes until golden brown with crunchy edges
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.
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!
delish, healthy and tastes like a real deal chocolate chip cookie! healthy never tasted so good!
– 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
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!
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!
the healthiest cupcake you will ever eat! close to no net carbs and tastes like a boxed cake. yes you read that correctly!
– 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
– 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
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!
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!
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!
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!)
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
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!