I’m not gonna lie, one of the things I have missed the most during this pandemic (aside from the obvious stuff) are baked goods from my favorite local gluten-free and vegan bakery. I used to see a client in that neighborhood weekly, and it became a tradition of sorts to pick up a little treat after our sessions.

They have amazing GF and vegan donuts, but they also have this lemon loaf with a pink-colored lemon frosting that I could probably lick by the spoonful. When one of my favorite food brands asked me to bake a spring-y recipe for a partnership, I jumped at the chance to create a little twist on the lemon loaf I love so much.

Do you guys remember that nostalgic and very specific taste of brownies made from a boxed mix? I honestly miss that classic flavor and chewy texture, and I typically am not a fan of fancy bakery brownies because they feel like they’re trying to be something that they are not meant to be. Then add in my inability to eat gluten, dairy, or almonds, and it really only left me with mixes that were pure sugar and cornstarch or tahini brownies that were good but the taste of tahini was far overpowering for what I wanted a classic brownie to be.

Enter. These. Brownies.

Right around this time at the beginning of December, I start craving those warming spices of nutmeg and cinnamon, and get an itch to bake all the things— so this pumpkin spice muffin recipe is the perfect combination of everything! It’s also gluten-free, vegan-optional, and nut-free, so it’s an easy worry-free crowd-pleaser for the holidays.

Unsure there is anything more basic and wonderfully fall than grabbing a classic apple cider donut from a farmer’s market stand or if you’re lucky enough to have ventured out to an apple orchard, fresh from the farm itself. Ironically, I am allergic to apples, unless they are pasteurized and processed in some form— so while apple cider makes my mouth itchy on it’s own, my potato self seems to have no issues imbibing apple cider in the form of donuts…

When I found out that I’d be going to the Pacific Northwest to go to see Cascadian Farm for myself in person with The Feedfeed + Cascadian Farm, I knew that it would be beautiful out there— I just wasn’t prepared for how incredibly scenic it all is and also how much I’d learn about farming practices. It’s so important to know how big of a difference companies can make if they make a commitment to it, and what we as informed consumers can also do to support our food and Earth.

It was also personally just fun to see where the berries for my Blueberry Lavender Tonic came from, as well at the mixed berries for this droolworthy, gluten-free + vegan Mixed Berry Oat Crisp recipe…

I haven't baked spontaneously in what essentially feels like eons, but all I wanted the other night was something chewy and chocolatey without being overly sweet. I was just rummaging for whatever I had offhand and these just came together so quickly.

Knocked these Choco Chaga Tahini Cookies right outta the park the first go around: filled with raw cacao, chaga mushroom powder, tahini, collagen, oat flour, and date syrup, this cookie is actually kind of packed with good for you, immunity boosting nutrients! And it is SO GOOD warm with a glass of oat milk. Now, let's talk about CHAGA for a hot sec.

So fat balls are all the rage lately. They are definitely an awesome way to pack in the nutrients with multiple sources of superfoods in a delicious bite-sized snack. So, I made these for my mom for that exact reason!

I wasn't sure which flavors she would like, so I came up with two varieties. Thankfully, she loved both! The Cinnamon Pecan Chia with Maca smelled like a cinnamon bun and tasted like snickerdoodle cookie dough, then the Sesame Tahini Walnut tasted like halva + cookie dough simultaneously! The method to make them is the same, but I've included both variations below.

I connected with Rezel because she had ordered some Golden Fuel, but little did I know at the time how talented of a recipe developer and food photographer she is! Her blog is full of innovative recipes that are not actually hard to make for how beautiful and "fancy" they may seem from the beautiful photos.

Then she made these stunning Golden Fuel Tarts that just floored us. Not only are they just beautiful to begin with, but these tarts use coconut cream and healthy nuts to make them gluten-free, dairy-free, and NO BAKE...

Baking was my first love in the kitchen. Long before I started to learn how to cook, I was using a hand mixer and learning my way through over-beating cookie dough, making cakes, and generally getting covered in flour and butter.

Then Hashimoto's happened. And while I initially tried making my own gluten-free flour to continue baking, I just found it too labor intensive and I started viewing baking as too tedious to indulge in, time-wise. So that hand mixer of mine got relegated to collecting a bit of dust, especially given how crazy things have been lately.

Right into the workweek we go-- so to kick things off this week, I'm bringing you an easy little breakfast or dessert option that'll help ease you back into healthier eating while still satisfying that linger sweet tooth from alllllll the flag cakes and pies over the weekend.

Skin a little...

I first saw caramelized bananas appear in my friend Nadja's beautiful Instagram feed, where I did a double-take because it looked like she had put scallops on her chocolate oatmeal bowl. Thankfully she clarified it in her caption! 

While it looked delicious, I'm not normally a fan of cooked bananas, as I'm the type of weirdo that likes bananas with zero sign of brown spots and a bit underripe. They can just be too sweet for me and mushy sometimes. But then my friend Joscelyn of the beautiful food blog, Wife Mama Foodie, posted a delicious recipe for Bananas Foster Oatmeal. The shot of...

Inspiration for cooking usually strikes me thanks to a combination of things you eat or crave, and seasonal availability at the market. This one was a combination of both, and sharing it with you guys for a little sweet-tooth fix. As I was...

After having so many of you guys request the recipe and instructions for how I made my handpies I posted on my Instagram awhile back, and also the pie I made for my family's Thanksgiving- I am finally sharing it with you guys! 

This post will cover my Raspberry-Lemon Chia Hand Pies, as well as how to make the fun crust I did for my Apple Cider Caramel Pie from Food52 that I made for Thanksgiving...

How would you like to receive a tin of this gorgeously festive matcha peppermint bark for the holidays?

Edible gifts are my favorite kind to make and give. There's something about the process of creating and making something for someone that gives a present a special, personalized touch. Growing up, my family never had any "signature" holiday treats. For a lot of my friends, they'll talk about...

It's been a bit of a frustrating few months, as my autoimmune issues seem to really like to flare up during fall. Therefore, I have been resorting back to steering clear of gluten and limiting my dairy and coffee intake. Enter this glorious Matcha Coconut Chia Pudding Whip...

The other week, I found myself longingly staring into the bakery case of one of my favorite local coffeeshops, until the barista snapped me out of my dream-like haze. Totally caught staring. At some pumpkin olive oil bread. I think I was staring at it as...

So, yes. I've gone a little crazy over my strawberry-rhubarb chia jam. Tease me all you want, but it truly is so versatile. I originally wanted to make my favorite gluten-free/vegan breakfast bars with it, but I was running out of time with the craziness of...

Remember those Pillsbury sliceable Sugar Cookies they would make for every holiday possible? I used to love those as a kid, and we would always leave those out for...