Things that warm the soul



  • 1 tsp of light olive oil (for cooking the onions and garlic)
  • 1/2 onion, diced
  • 1 garlic clove, crushed
  • 1 1/2 cup of brown rice flour
  • 2 tsp of baking powder
  • 6 ounces of unsweetened apple sauce (instead of oil)
  • 3 tsp of egg replacer mixed with 4 tbsp warm water
  • 1/4 cup of sun-dried tomatoes, chopped
  • 1/4 cup of black olives, pitted and chopped
  • 1 tsp each of rosemary, thyme and oregano
  • 1/2 cup of unsweetened non-dairy milk (I used cashew)
  • 2 tsp of apple cider vinegar
  • 1 tsp of baking soda
  • Sea salt and black pepper to taste

You’ll want to preheat your oven to 350 degrees fahrenheit and line muffin tin with liners. In a large bowl, mix together flour, baking powder, nutritional yeast, sun-dried tomatoes, olives, herbs and salt/pepper to taste. Then pour the milk and apple sauce into a small pan over medium-low heat and heat gently until it is warm. Remove from heat and let sit. In another small bowl, mix the apple cider vinegar with the baking soda. In another pan  you’ll want to cook the onions for 5-7 minutes and add the garlic for the last 2 remaining minutes. Add the wet ingredients with the dry and gently fold to combine (be careful not to over stir). img_0074Lastly, distribute the mixture into non-stick muffin cups and bake for 30 minutes. This makes approximately 8.





  • 1 1/2 ounces of spiced rum
  • 1 cup of non-dairy egg nog
  • Cinnamon and nutmeg to taste
  • Non-dairy whip topping (optional, we didn’t have any)

This makes ONE serving!




‘Tis the season

Ever since I was a small child, Christmas has always been one of my favorite times of the year. Magic fills the air while beautiful lights and kind hearts illuminate the sky. I remember staying up all night on Christmas Eve awaiting the arrival of gifts. I would sneak downstairs each and every hour just to take a quick peek under the tree. Now, as a 22 year old, I find myself enjoying the time leading up to the magical day rather than the actual day. Weird, right? I think it’s because I’ve come to realize how fast the day and just time in general goes by and it’s important to not rush anything. This could also be because I am in that transitioning phase of not being a child but also not having a child to live it through and experience the magic with all over again. Who knows, but for right now, I’m taking a step back and just enjoying all of this holiday bliss before it soon ends. After all, it only comes once a year. 

Pupcakes + Joey’s 6th Birthday

Today is my little Joey’s birthday and what better way to celebrate than with cupcakes? Oh, that’s right… Celebrating with ‘pupcakes’. These pup friendly treats took all of 15 minutes to make, including baking time! Here’s what I used:

  • 1/2 cup of brown rice flour
  • 2/3 cup of unsweetened applesauce
  • 1 teaspoon of baking powder
  • 1 1/2 teaspoon of egg replacer (or an egg) mixed with 2 tablespoons of waterimg_9707Preheat your oven to 350 degrees fahrenheit. Then, mix all the dry ingredients and pour in the applesauce and egg replacer. img_9711Once the oven is heated, you’ll fill each cupcake holder halfway (this makes 6 cupcakes total.)img_9720You’ll want to bake these for about 10-12 minutes. While you’re waiting, you’ll want to make the frosting! This is where the peanut butter and vanilla coconut milk yogurt come into play! Mix together 3 tablespoons of vanilla coconut milk yogurt (completely safe for dogs as well as the egg replacer, as long as your dog isn’t allergic to soy) and 1 1/2 tablespoons of peanut butter. It should be a smooth, creamy consistency.img_9769img_9761…. And that’s it! So easy and healthy. My boys ate it right up!img_9779To answer you question…. Yes, I did buy Dory party hats and plates. We love anything Disney and Ellen DeGeneres haha.img_9787img_9804img_9799Hope you all enjoyed!