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Pumpkin Gingersnap Cookies

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  • Category: Delicious


Adapted from: Two Peas and Their Pod


½ cup of vegan butter, at room temperature
1 cup organic cane sugar, plus more for rolling the cookies
½ cup of pure pumpkin (I used Libby's canned pumpkin)
¼ cup of molasses
1 large egg
1 teaspoon vanilla extract
2 ⅓ cups all-purpose GF Flour ( I use Tom Sawyers Flour)
2 teaspoons baking soda
2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt


1. In the bowl of a stand mixer, beat the butter and sugar together until creamy and smooth. Add the pumpkin, molasses, egg, and vanilla extract, mix until well combined.

2. In a medium bowl, whisk together flour, baking soda, spices, and salt. Add dry ingredients to wet ingredients and mix until combined. Refrigerate the cookie dough for at least 1 hour. The dough can be chilled for 2-3 days.

3. When you are ready to bake, preheat oven to 350° F. Line a baking sheet with parchment paper. Place some sugar in a small bowl. Then roll tablespoon-sized balls of dough in sugar until well coated and place on prepared baking sheet, about 2 inches apart. Bake for 10–12 minutes (mine took about 12-14 min but I would keep an eye on them since every oven is differen), or until cookies look cracked and set at the edges. The cookies will still be soft. Let the cookies cool on the baking sheet for a 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely.


Wild Rice & Veggie Soup

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  • Category: Delicious

Waking up to the sound of rain this morning made me one happy girl. I couldn't have asked for better cozy-day weather since I was already planning to stay in all day (thank you, gallstones).

So here I am wearing my comfy flannel pajama pants plus and oversize sweater with a big bowl of my homemade veggie soup. This is just too perfect.

Yesterday, I made a big pot of this hearty veggie soup hoping it would last me a few days for meals. But now that I'm already on my fifth or sixed bowl since yesterday, I'll be surprised it will last one more day. It may not look appetizing to you in these pictures but let me assure you, it is.

Try it if you will.

Wild Rice & Veggie Soup

3 tblsp olive oil

2 carrots, small dice

1 onion, minced

2 stalks celery, small dice

salt & pepper
Dried basil

1 tsp gluten free curry powder

1/2 head cauliflower, chopped fine

4 cups chicken or vegetable broth

1 cup cooked wild rice

1 1/2 cups garbanzo beans (canned)

1 28 ounce can diced peeled tomatoes

1. Sweat the carrots, onion and celery in a stock pot with 2 tablespoons of olive oil for about 5 mins. Add salt, pepper, curry powder, and dried basil. Saute an additional 3-4 minutes.
2. Add cauliflower and the broth of your choose and set simmer over low heat for about 25 minutes, or until the cauliflower is just tender.
3. Add the cooked rice, tomato and beans. Let simmer another 5 minutes until just heated through. Grab your favorite bowl and enjoy! (Served with crackers, corn muffins or a piece of GF bread!)


I have picked the winner from my last giveaway post! Her name is... Elaine Lu!
Congrats Elaine! I'll be contacting you via email very soon!

I'll be announcing a new giveaway very soon so keep checking back!

Now, I leave you with this.photo104
She's a beast.



A Gluten-Free Apple Pie

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  • Category: Delicious

Today is the day I get to share our very first recipe video! You all know baking and cooking is another huge passion of mine, so the thought of sharing recipes in a creative way is so exciting to me (and hopefully to you too)! Since it is apple season, I thought it would only be right to do our first video on how to make a Gluten-Free Apple Pie. Please watch, share, and enjoy the deliciousness!



2 1/2 Cups gluten-free all-purpose flour (I recommend Tom Sawyer's flour)
1 Cup (2 sticks) FROZEN unsalted butter, cut into 1/2 inch cubes
1 Tsp Salt
1 Tbsp Sugar
7-10 Tbsp ice water

Combine flour, butter, salt and sugar in a medium size mixing bowl (or a food processor- your choice whether you want to get your hands dirty or not) and massage with your hands till the mixture resembles a coarse meal with pea size pieces of butter. Add ice water 1 tbsp at a time while massaging with your hands in-between until mixture begins to clump together. If the dough isn't holding together, add a little more ice water and massage again.

Once dough is holding together, place dough on a clean surface and shape into two disks. If you see little bits of butter in the dough, don't panic or over-knead! These small chunks of butter help the crust to be flaky and delicious! Sprinkle a little GF flour on both disks, wrap them separately in plastic wrap, and then refrigerate for at least 1 hour.

While crust is in the fridge, here's what you'll need for your pie filling!

7 Organic medium size granny smith apples, peeled, cored and thinly sliced
1 lemon, juiced
3/4 Cup organic brown sugar (light)
1 Tsp Cinnamon
1/4 Tsp Nutmeg
1/4 Cup GF all-purpose flour

In a medium size bowl, squeeze the lemon juice on peeled, cored, and thinly sliced apples and toss lightly with a wooden spoon. Next, combine all the remaining ingredients and mix gently to coat the apples.

Start your oven at 450 degrees.

Now that the filling is ready and the 1 hour has past, take out the two disks from the fridge and let them both sit for 5 mins. Roll out disk 1 on a lightly floured surface into a 12-inch circle. Add the circle disk 1 into a round 9-inch pie plate. Gently press the dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors (or your hands, like I did) and trim or form the dough into a thick crust, 1/2 into of the edge of the pie dish. Then roll of out second disk, as before, so it's ready. Add pie filling and then gently place the second rolled out disk on top of the pie filling. Press the dough together forming a nice crust with your thumb or a fork. Score the top of the pie with four 2-inch long cuts. Place in the oven for 35-45 min.

Lastly, enjoy!

Banana Nut Bread

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  • Category: Delicious

I have lots of fun plans happening this month including vacationing on the beautiful island of Kaua'i with my family! We usually go every summer but due to my baby niece being born in June, we decided to postpone our trip to October. I cannot wait! The fun all starts today because I'm actually driving up to LA in the next 30min for the Justin Bieber concert tonight! Oh and I will be blasting his music the whole 2 1/2 hour drive up there. No doubt about that!

Do you have any fun plans happening this month? Comment below and tell me about them! I love hearing from you!

Today is the start of my Tasty Tuesday October Edition! Here is my first recipe for this month: Low Fat Banana Nut Bread from Skinny Taste.
There's nothing like a warm slice of banana bread with a hot cup of tea on a cold morning! Yum.photo92


  • 6-7 ripe medium bananas, mashed
  • 1/2 cup unsweetened apple sauce
  • 2-1/2 cups Gluten-free all-purpose flour (I use Tom Sawyer)
  • 1-1/2 tsp baking soda
  • 1/2 tsp salt
  • 4 tbsp butter, softened (I use Earth Balance Vegan Butter)
  • 1 cup light brown sugar
  • 4 large egg whites
  • 1 tsp vanilla extrac
    3/4 cup chopped walnuts

    First: preheat your oven to 350 degrees and grease two 8x5 loaf pans with baking spray.
    Sencond: In a medium bowl, combine flour, baking soda and salt with a wire whisk or fork. Set aside for now.
    Third: In a large bowl, cream butter and sugar with an electric mixer. Then add the egg whites, bananas, apple sauce and vanilla, and beat at medium speed until thick. Make sure to scrape down sides of the bowl!
    Fourth: Add flour mixture and walnuts, then blend at low speed until combined. Do not over mix!
    Fifth: Pour batter into loaf pans and bake on the center rack for 50 minutes, or until a toothpick inserted in the center comes out clean!
    Lastly: Let the pan cool at least 20 minutes, bread should be room temperature before slicing.
    ***This recipe will also work with regular all-purpose flour and non-vegan butter***
    Let me know how it turns out!




    Instagram: @KatelynRose213

French Donuts

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  • Category: Delicious

When I saw one of my favorite bloggers post these french breakfast donuts, I knew it was time for me to attempt a gluten and dairy free version. So that's exactly what I did on Friday morning and guess what! It was a success! They were the fluffiest, yummiest donuts I've ever tasted...and they're so easy to make! So here is my Gluten AND Dairy Free French Cinnamon Sugar Donut recipe! I must warn you though, once you make these you won't stop. They're addicting.
Adapted from: Camille Styles

Before gathering your ingredients, preheat your oven to 350 degrees.

  • 5 tablespoons unsalted vegan butter (I use Earth Balance)
  • 1/2 cup organic cane sugar
  • 1 egg, beaten
  • 1 1/2 cups gluten-free flour (I use Tom Sawyer)
  • 2 1/4 teaspoons baking powder
  • 1/4 teaspoons salt
  • 1/2 teaspoon nutmeg
  • 1/2 cup almond milk (or any dairy-free milk you prefer)

    3 tablespoons unsalted vegan butter, melted (in a bowl)
    1/2 cup sugar
    1 tablespoon cinnamon

    1. Coat donut pan generously with nonstick cooking spray. Set aside.

  • 2. In a medium or large bowl, cream together the butter and sugar until fluffy in a medium.  Add egg; mix well.
  • 3. In a small bowl, sift GF flour, baking powder, salt and nutmeg together. Add dry ingredients alternately  in the butter and sugar mixture with milk.
  • 4. Fill the donut tins half full (make sure they're lightly greased!!!). Bake 15-20 minutes. Take out of pan immediately and swirl tops into melted butter, then sugar and cinnamon mixture. Makes 6-7 big donuts.
    *** If you don't have a donut pan, this recipe will also work for muffins! Yummy! Also, if you aren't dairy or gluten-free, go ahead and use regular butter and an all-purpose baking flour. I'm sure they'll turn out just as good. Let me know how they turn out! ;)
    Alright, this week I have a new giveaway for ya! Since it's a Tasty Tuesday, I thought it would be fun to keep it about yummy food. So for this giveaway I want you to comment below telling me what your favorite Fall treat (apple pie, pumpkin bread, etc.) is for a chance to win a $25 E-card to Forever 21! I will choose a winner on Friday, September 28th! Good luck! :)



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