Gingerbread Cake Bites with Orange-Molasses Glaze

Gingerbread cake bites

Holidays call for fancy looking and fancy tasting desserts! Gingerbread is perfect for the holiday season and the orange glaze adds a nice pop to this yummy cake.

Gingerbread cake bites

Dry Ingredients:

2 cups gluten free baking flour

½ tsp pink salt

1 tsp. Baking powder

1 ½ tsp. ground ginger

¾ tsp. ground cinnamon

¼ tsp. allspice

¼ tsp. ground nutmeg

Wet Ingredients:

2 T.  neat egg powder or 1 whole egg

2 T. ground flaxseed meal

½ cup water

½ cup coconut oil

½ cup plus 1 T. maple syrup

¼ cup molasses (not blackstrap)



  1. Preheat oven to 375. Grease cake bites pan with coconut oil spray. I used a fall decorative pan or a muffin pan would work great too.
  2. Stir together dry ingredients in a medium mixing bowl.
  3. Mix together wet ingredients and pour into dry ingredients bowl and stir to combine.
  4. Scoop 1/4 cup batter into baking pan per mini cake.
  5. Bake 20-25 minutes until toothpick comes out clean and mini cakes are golden brown.
  6. Set aside to cool at least 30 minutes then carefully flip mini cakes onto a decorative platter.

Yield: 16 cake bites

To make orange-molasses glaze:

½ cup full fat coconut milk (put can in fridge overnight to separate liquid from the fat.) or culinary coconut milk

3 T. maple syrup

1 T. molasses

1 tsp orange zest

1-2 T. juice from an orange


  1. Whisk together glaze ingredients. Sweeten to taste.
  2. Add more orange juice for a thinner consistency.
  3. glaze each mini cake before serving.

Yield: 1 cup glaze


This recipe is adapted from my original recipe available on

Crockpot Chicken and Veggie Soup

When I have a sore throat all I want is chicken soup and muffins, blueberry muffins! I didn’t have any muffins stashed in my freezer or have the desire to make them but I DID have all the ingredients to make this very soup! What is your go-to food when you are under the weather?

All you have to do here is chop a few veggies and throw them in the crockpot, it doesn’t take long at all. Ready in 2 hours on High or 4 hours on Low.



1# organic chicken breasts (or thigh if you prefer)

2 medium carrots, sliced

3 celery stalks and leaves, sliced

1 shallot, chopped

2 small zucchini, sliced

1/2 tsp pink salt

1/2 tsp dried thyme

1 bay leaf (remove before serving)

1/4 tsp ground turmeric

6 cups filtered water


1. Cut veggies and add to crockpot then add whole chicken breasts to crockpot (you will shred these once cooked!).

2. Pour in water and stir in spices.

3. Cover and set to cook on High for 2 hours or Low for 4 hours.

4. remove chicken from crockpot and shred, then add back to soup and stir.

5. Ladle soup into bowls.

Yield: 8 cups

I think she liked the soup?! Honor preferred to put it in the pocket of her bib and pick it from there and eat it Smile

Plenty made it to the floor for our dog to happily lick it all up, hah!


Please enjoy my short, sweet and embarrassing video talking about our dinner :)

DIY Drinking Vinegar: 2 ways


Drinking Vinegar: Two recipes {cherry and cranberry}

Fruity drink with a tang from the vinegar, tastes like a healthy soda when combined with sparkling water! Soak fruit overnight in fridge then strain and it keeps 1-2 weeks only in your fridge. Trust me, you will know when it’s gone bad!

Cherry drinking vinegar


1 cup raw apple cider vinegar

1 cup frozen cherries, pitted

¼ cup organic maple syrup

Fresh lemon juice

Sparking water


1. Pour into a glass jar, vinegar and cherries only, cover and let sit overnight on the counter.

2. Next day, pour in maple syrup and stir to combine.

3. Strain cherries out of vinegar.

4. Cover and store in fridge 1-2 weeks.

5. To serve: combine 1 oz drinking vinegar with 3 oz sparkling water, squeeze fresh lemon wedge over drink and enjoy.

Yield: 14 oz


Cranberry drinking vinegar


1 cup raw apple cider vinegar

1 cup cranberries (fresh or frozen)

¾ cup organic sugar

Fresh lime juice

Sparkling water


1. Pour into a glass jar, vinegar and cranberries only, cover and let sit overnight on the counter.

2. Next day, add organic sugar and stir to dissolve sugar.

3. Strain cranberries out of vinegar.

4. Cover and store in fridge 1-2 weeks.

5. To serve: combine 1 oz drinking vinegar with 3 oz sparkling water, squeeze fresh lime wedge over drink and enjoy.

Yield: 12 oz

Homemade Turkey Meatballs

Cooking meatballs with my Mom and her BFF Nancy who I have known since my childhood! Cooking with family is the best Smile

These are hubby and baby approved too! I cut these into little bites and my one year old daughter loved them!




16 ounces pasta sauce (homemade or jarred, simmer on stovetop)

1# ground turkey – 94%lean (I use Plainville Farms, humanely raised)

1 Tablespoon ground flax mixed with 3 Tablespoons water (flax egg), set aside for 5 minutes until it gels (this is your binder) – or use 1 whole egg

1/4 cup brown rice bread crumbs (I use Holgrain Brown Rice Bread Crumbs)  – or use regular breadcrumbs

1 medium carrot (or 3-4 baby carrots) finely shredded, about 1/3 cup

1 garlic clove, crushed (or 1/4 tsp each garlic and onion powder)

1/2 tsp. basil and oregano

1/2 tsp. salt and pepper


  1. Preheat oven to 350.
  2. Combine ground flax with water to make your flax egg, then set aside for 5 minutes until it gels.
  3. In a medium-sized mixing bowl, add ground turkey, flax mixture, brown rice bread crumbs, shredded carrot, crushed garlic, and spices.
  4. Use your hands to mix together all ingredients.
  5. Use a mini cookie scooper (1 Tablespoon in size) to scoop meatballs so they are all uniform size.
  6. Line a baking sheet pan with parchment paper for easy cleanup and place rolled meatballs onto baking pan.
  7. Bake meatballs for 20-25 minutes until cooked through.
  8. Once meatballs are cooked, removed from oven then place into simmering pasta sauce to coat.
  9. cook pasta of choice (regular or gluten free) then serve with meatballs.


Yield: 24 mini meatballs

Baked Salmon Steaks and Roasted Veggies


Impress your friends and family with baked salmon steaks and roasted veggies. The aroma of the dressing will fill the air in your home and please your palette. My mom and her BFF Nancy were in town for a week and we made this yummy dish together, well they basically made it and I showed them what to do, they were amazing sous chefs!


4 salmon steaks or filets

12 oz broccoli florets

14 oz Brussel sprouts, stems trimmed


½ cup olive oil

¼ cup honey

2 T. white balsamic vinegar

Juice of 2 lemons

¼ tsp. pink salt

1/8 tsp. ground black pepper

10 sprigs fresh thyme



1. Preheat oven to 400 degrees.

2. Line half sheet pan with parchment paper for roasting vegetables.

3. Line glass baking sheet with parchment paper for baking salmon.

4. Toss veggies in half of dressing and pour the rest of the dressing over the salmon to marinade before baking.

5. Spread veggies onto sheet pan and roast 35-40 minutes. Until tender crisp.

6. Remove from oven, finish with a pinch of salt to taste then cover with foil to keep warm.

7. Bake salmon for 15-17 minutes until flakes with a fork. Remove from the oven, set aside to rest 5 minutes before serving.

8. Plate onto 4 plates and 1 salmon steak per plate. Serve.

9. Enjoy!

Yield: serves 4