Protein Muffins

These naturally sweet, gluten-free protein muffins are a nutrient-dense grab-and-go breakfast or snack.

I first started making these muffins for early farmers’ market mornings to keep me fueled through the long day. They’re still one of my favorite make-ahead breakfasts for busy weeks.

Gluten Free Protein Muffin Recipe

Created by Paige Common
Yield: 6 large muffins or 12 regular muffins
Total Time: 45 minutes

Ingredients
1 cup gluten-free flour (my favorite gluten-free flours are Cup4Cup multipurpose flour and Bob's Red Mill 1to1 baking flour)
1 1/2 cups almond flour
4 tbls chia or a mix of chia and flax seed 1 1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
2 ripe bananas
1 egg (or egg replacer)
1/2 cup butter, melted and cooled (sub earth balance)
1/2 cup maple syrup
1 tsp vanilla
3 cups grated fruit and veg (apple, carrot, zucchini)

Directions

1. Preheat oven to 350°F (175°C). Grease or line your muffin tin (I love avocado oil spray).
   
2. Mix the dry ingredients in a large bowl and set aside.
   
3. In a separate bowl, whisk together the mashed banana, egg, maple syrup, and vanilla until light and fluffy.
   
4. Add the butter and whisk again until fully combined.
   
5. Fold the dry ingredients into the wet mixture until just combined. Then gently stir in the grated fruit and veggies.
   
6. Spoon the batter evenly into each muffin cup.
   
7. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
   

Gluten Free Pumpkin Bread

This cozy, gluten-free pumpkin bread brings together everything you love about fall — warm spices, rich pumpkin, and a touch of fresh ginger. It’s one of those recipes that feels like a warm hug on a rainy day. I love warming up a slice in the toaster oven and topping in with butter and with a little flaked salt.

Gluten Free Pumpkin Bread Recipe

Created by Paige Common | November 2021
Yield: 1 loaf pan
Total Time: 40 minutes - 1 hour and 30 minutes

Ingredients:
2 1/2 cups gluten free all purpose flour
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/8 teaspoon ground clove
1 1/2 cup sugar
1 cup butter, melted (or substitute with vegan butter)
1 cup cooked pumpkin
2 eggs, room temp
1 teaspoon - 1 tablespoon fresh ginger, finely grated with microplane

Garnish:
1/4 cup pumpkin seeds
1 tablespoon sugar

Direcions:

1. Preheat oven to 325°F (165°C). Line a loaf pan with parchment paper and lightly grease with avocado oil spray.
   
2. In a bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
   
3. In another bowl, combine the sugar, butter, pumpkin puree, eggs, and ginger. Whisk together until fully combined.
   
4. Gradually add the dry ingredients into the wet, stirring gently until just incorporated. Avoid overmixing for the best texture.
5. Transfer batter into prepared pan. Granish with pumpkin seeds and sugar.
   
6. Bake for an hour and 30 minutes or until test stick comes out clean. Rotate half way through.
   
7. Let cool completely before slicing.
   
8. Serve warm with a smear of butter and a sprinkle of flaked salt.
   

Earl Grey Cookies

These buttery Earl Grey cookies are crisp at the edges, soft in the center, and delicately infused with black tea and bergamot. You can make them with traditional flour or gluten-free flour (both versions are equally delicious). Go ahead and try them both ways to see what you like best.

Earl Grey Cookie Recipe

Yield: About 24 cookies
Total time: 1 hour

Ingredients:
2 1/4 cup flour (regular or gluten free)
1 tablespoon or 4 bags earl grey tea
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 1/4 cup sugar
1 cup butter, softened at room temp
1 egg, room temp
2 teaspoons vanilla

Garnish:
1/8 cup sugar, for garnish

Direcions:

1. Preheat oven to 350°F (175°C). Line 2–3 baking sheets with parchment paper.
   
2. In a bowl, whisk together the flour, earl grey tea, baking powder, baking soda, and salt.
   
3. In a seperate bowl, cream together the sugar and butter using a hand or stand mixer until light and fluffy (about 2–3 minutes).
   
4. Add the egg and vanilla and beat until just combined.
   
5. Gradually add the dry ingredients and beat until just combined.
   
6. Chill the dough in the refrigerator for 15–20 minutes.
   
7. Pour remaining sugar into a small bowl. Portion cookie dough into balls then roll in sugar.
   
8. Arrange on baking sheets, leaving at least 2 inches between each cookie.
   
9. Bake for 12 minutes, until the edges are lightly golden but the centers are soft.
   
10. Cool completely on the pan for 20 minutes before transferring.
    

Zucchini Gazpacho

Zucchini Gazpacho Recipe

Ingredients:
1 zucchini, chopped
1 cucumber, chopped
1 jalepeno, stem removed
16 oz tub of Verde Salsa (Hot Mama Salsa is my #! choice)
1 bunch cilanntro
2 garlic cloves
1 cup greek yogurt or cashew cheese (see recipe)
1/4 cup olive oil
juice of 1-2 limes

Garnish:
greek yogurt
water
corn kernels
cucumber, diced
cherry tomatoes, halved
flaked salt
course ground pepper or chili flakes
tortilla chips

Direcions:

1. Blend all soup ingredients in a blender until smooth. Add Salt to taste. Place in refrigerator for a few hours until chilled.
2. In a bowl, mix yogurt with a few tablespoons of water so that you can easily drizzle ontop of the gazpacho. Set in refrigerator until ready to serve.
3. When gazpacho is chilled, pour into bowls. Garnish with yogurt, corn, cucumber, tomatoes, flaked salt and black pepper or chili flakes.

Breakfast Grain Bowl

Breakfast Grain Bowl Recipe

Ingredients:
4 oz smoked salmon, broken up into bite size pieces
8 oz goat cheese
2-4 tablespoons water
1 cup cooked black rice
glug of olive oil
2 hard boiled eggs, halved
2 green onions, thinly sliced
1/2 cucumber, Chopped
1 avocado, cubed
2 handfulls of arugula
watermelon radish, thinly sliced(optional)
micro greens (optional)
pickeled onion (see Recipes)

Directions:

1. Combine the goat cheese and water in a food processor. Whip for 60-90 seconds until smooth. Set aside.
   
2. Toss rice with olive oil. Add salt to taste. Set aside.
   
3. Place a dollop of whipped goat cheese into two bowls then smear to coat the bottom and sides of the bowl.
   
4. Now it's time to stack. Add a 1/2 cup of rice into both bowls then top with arugula, avocado, cucumber, salmon, pickeld onion, egg, radish, and micro greens.
   

Quick Pickled Onions

Pickled Onion Recipe

Ingredients:
1 red onion
2 cups white vinegar
1 tablespoon salt
1 tsp - 1 tbsp sugar

Directions:

1. Pour vinegar and salt into a small pot. Heat on high heat. Let simmer until salt is dissolved. If you would like a bit of sweetness add 1 tsp - 1 tbsp sugar.
2. While vinegar is heating, cut onion into strips then stuff into a 16 oz wide mouth mason jar.
3. Once the salt has dissolved, pour hot vinegar over the onions until completely covered. Screw on the lid and place in the refrigerator. When the onions turn a fabulous pink color they are ready to enjoy, usually a few hours or overnight.

Banana Blueberry Muffins

Banana Blueberry Muffin Recipe

Created by Paige Common
Makes 6 large muffins or 12 regular muffins

Oat crumble topping

1/2 cup gluten-free oats
2 tablespoons butter, softened (sub earth balance)
1 tablespoon brown sugar
Pinch of salt

Directions
In a bowl, mix all ingredients together until fully combined. Set aside.

Muffin Batter
1 1/2 cups reg or gluten-free flour (my favorite gluten-free flours are Cup4Cup multipurpose flour and Bob's Red Mill 1 to 1 baking flour.)
3 ripe bananas
1 egg (or egg replacer)
1/2 cup brown sugar
1/4 cup white sugar
1/3 cup butter, melted and cooled (sub earth balance)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup blueberries (optional)

Directions

1. Preheat the oven to 350.
2. In a bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.
3. In a separate bowl, beat the egg, sugar, and butter together until creamed and fluffy. Then add banana and mash until fully combined.
4. Pour the dry ingredients into the wet ingredients and whisk until fully combined. Fold in blueberries if using.
5. Grease the muffin tins (I love the coconut oil spray). Spoon the batter evenly into each muffin cup then top with oat mixture.
6. Bake for 20-25 minutes or until the toothpick comes out clean.

Veggie Burger

Veggie Burger Recipe

Ingredients:

1 onion, diced

1 clove garlic, cruched

1 glug olive oil

1/4 cup gluten-free oat flour

1/2 cup broth

2 cups almonds, coarsely ground

2 cups black beans, mashed

1/4 cup gluten-free panko crumbs

2 cups carrots, grated

1 tablespoon lemon juice or apple cider vinegar

fresh parsley, chopped

1 teaspoon thyme

1 teaspoon salt

1/2 teaspoon black pepper

Directions:

1. Heat a glug of olive oil in a small skillet over medium heat. Add the onion and cook until translucent. Add garlic and cook until fragrant but not browned. Stir in flour and cook for 1 minute. Gradually add stock and whisk until fully incorporated. Remove from heat.
   

2. In a large bowl, mix flour mixture with the rest of the ingredients. Divide and shape mixture into 7 patties. Place in refrigerator until ready to grill.
   

3. Heat grill to medium-low. Place patties on the grill and cook for 10 minutes. Flip, then grill on the other side for 10 more minutes. If you don't have a grill, preheat your oven to 350 and bake for 25 minutes or until browned and crispy.
   

4. When you have about 1 minute left on the cooking time, add the buns to the grill. Remove burgers and buns from the grill and transfer to a clean platter.
   

5. Serve with your favorite burger fixings. We loved them with fresh tomatoes, arugula, pickles, aioli, ketchup, and mustard.
   

Coconut Cashew Yogurt

Coconut Cashew Yogurt Recipe

Ingredients:
1 can coconut cream
1 cup cashews, soaked
1 tablespoon agave, honey, or maple syrup
1/2 teaspoon probiotic powder(optionsl)
zest of 1 lemon (optional)
pinch of salt

Directions:

1. Place all ingredients into a high power blender. Blend until smooth.
2. Store in the refrigerator for up to a week.

Seed and Nut Granola with Coconut Cashew Yogurt

Seed and Nut Granola Recipe

Ingredients:
3 cups oats
1/2 cup almonds, chopped
1/2 cup hazelnuts, halved
1/2 cup walnuts, chopped
1/2 cup sunflower seeds
1/2 cup sesame seeds
1/2 cup flax seeds
1/2 cup coconut oil
1/4 cup maple syrup
1 tsp cinnamon (optional)
1/2 teaspoon salt
1 cup raisins or chopped dates
1 cup coconut flakes

Directions:

1. Preheat oven to 325 degrees.
2. Pour oats into a large bowl. Add salt and cinnamon and mix well. Add the rest of the nuts and seeds, do not add the raisins or coconut flakes. Add the coconut oil and maple syrup and massage ino the oat mixture until fully incorporated.
3. Spread granola mix onto a baking sheet. Bake for 15 minutes. Rotate pan and bake for another 10-15 minutes.
4. Let cool fully before tossing with raisins and coconut flakes. Store in an airtight container.
   
   

Coconut Cashew Yogurt Recipe

Ingredients:
1 can coconut cream
1 cup cashews, soaked
1 tablespoon agave, honey, or maple syrup
1/2 teaspoon probiotic powder(optionsl)
zest of 1 lemon (optional)
pinch of salt

Directions:

1. Place all ingredients into a high power blender. Blend until smooth.
2. Store in the refrigerator for up to a week.

Lasagna

Gluten Free + Dairy Free Lasagna

Lasagna Recipe

Created by Paige Common | November 2020

• Yields: 8-10 servings
  
  

Ingredients:
1 glug olive oil
1 onion, finely chopped
6 cloves garlic
1 lb ground beef
1 lb ground pork
1 28oz can crushed tomatoes
1 28oz can diced tomatoes
1 4oz can tomato paste
fresh basil (optional)
1 tablespoon thyme
1 tablespoon oregano
pinch of chili flakes
salt and pepper to taste
cashew ricotta (recipe below)
spinach, sauteed (optional)
1 package gluten free lasagna noodles
gluten free panko (optional)

2-4 cups cashew ricotta (recipe below)
sauteed spinach (optional)
1lb gluten free lasagna noodles
1 cup gluten free panko (optional)

Directions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and sautee until the onion in translusent. Add the garlic. Sautee until fragrent. About 1 minute. Add the ground meat. Sautee until browned on both sides. Season with herbs, salt and pepper. Add tomoato paste and continue to cook until the tomato paste carmalized a bit. Then add the crushed and diced tomatoes. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened. About 30-40 minutes.

2. Preheat the oven to 400 degrees.

3. Make the cashew ricotta. See recipe below.

4. Cook the lasagna in boiling salt water for about 5 minutes, just before they are al dente. Drain and seperate the noodles.

5. Laddle sauce on the bottom of a baking dish and top with a layer of noodles. Top with sauce, cheese and spinach. Top with antoher layer of noodles and repeat a few more times ending with the noodles on the top. Cover with the rest of the sauce then sprinkle with panko and drizzle with olive oil.

6. Bake for 45-55 minutes.
   
   

Cashew Ricotta Recipe

Ingredients:
2 cups cashews
1/4-1/2 cup water
14 oz firm tofu
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
1 teaspoon salt

Directions:

1. Soak cashews in hot water for 10 minutes.
2. Drain cashews and blend in blender or food processor stopping to scrape down the sides every few minutes. Add water as needed to help blend. Add the rest of the ingredients. Pulse until fully incorporated. The texture should be slightly chunky, not totally smooth.

Peanut Sauce

Savory + Sweet + Spicy + Tangy

Truly the best peanut sauce recipe. Savory, sweet, spicy, tangy, the perfect balance. Use as a dip for grilled skewers, a dressing for a salad, or drizzle over a rice bowl.

Peanut Sauce Recipe

Created by Paige Common | October 2020

Ingredients:
1/2 cup peanut butter
1/4-1/2 cup water
2 tabelspoons agave
2 tablespoons tamari
2 tabelspoons apple cider vinegar
1-2 tablespoons garlic chili sauce (sriracha) 1 teaspoons garlic powder

Directions:
Whisk all ingredients together in a medium size bowl until smooth and creamy.

Coconut Whipped Cream

Coconut Whipped Cream Recipe

Created by Paige Common

Ingredients:
1 can coconut cream, refrigerated overnight
1-2 tablespoon powdered sugar
1 tablespoon vanilla
pinch of salt

Directions:

1. Carefully open the can of coconut cream. Scoop out the cream into a bowl and discard any liquid that has separated.
2. Using an electric mixer or food processor, beat coconut cream until light and fluffy. Add the rest of the ingredients. Mix until fully incorporated. Set in refrigerator until ready to use.

Chocolate Cake with Coconut Whipped Cream

Gluten Free Chocolate Cake Recipe

Created by Paige Common

Ingredients:
2 cups coconut sugar
1 3/4 cups gluten-free flour
1 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs or egg substitute
1 cup buttermilk (1 cup milk of choice mixed with 1 tablespoon apple cider vinegar)
1 cup hot water
3/4 cup oil
1 teaspoon vanilla

Directions:

1. Preheat oven to 350ºF. Grease 2, 6-inch spring form pans and line with parchment paper.
2. In a large mixing bowl, combine the sugar, flour, cocoa, baking soda, baking powder and salt, whisking until thoroughly combined. Add eggs, buttermilk, water, oil, and vanilla and whisk until all dry ingredients are incorporated. Divide evenly among prepared pans.
3. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs attached. Remove from oven and place on a wire rack until cool enough to handle. Run a small knife around the edges of each pan, then gently invert onto wire racks. Cakes should come out cleanly. Peel off parchment and allow cake layers to cool completely.
4. Dust cake with powdered sugar and a dollop of coconut whipped cream. Sprinkle with edible flower pedals for an extra special touch.

Coconut Whipped Cream Recipe

Ingredients:
1 can coconut cream, refrigerated overnight
1-2 tablespoon powdered sugar
1 tablespoon vanilla
pinch of salt

Directions:

1. Carefully open the can of coconut cream. Scoop out the cream into a bowl and discard any liquid that has separated.
2. Using an electric mixer or food processor, beat coconut cream until light and fluffy. Add the rest of the ingredients. Mix until fully incorporated. Set in refrigerator until ready to use.

Green Smoothie

Green Smoothie Recipe

Created by Paige Common

Ingredients:
1 frozen banana
2 handfulls of spinach
1/2 of an avocado
1 cup oat or almond milk
1 heaping spoonful of almond butter or protein powder

Directions:
Blend all ingredients in a blender until smooth.

Date Caramels

Chocolate Covered Salted Caramel Chews

Inspired by my friend, Karen Pride’s date and tahini caramel turtle recipe. These date caramels are so easy to make and soooo delicious, your sweet tooth with be very pleased :)

Date Caramels Recipe

Created by Paige Common | October 2020

Ingredients:
2 cups dates
1/4 cup coconut oil
3 tablespoons almond butter
1 tablespoons maple syrup
1 teaspoons vanilla
1/2 teaspoons salt
10 oz dark or semi sweet chocolate chips
course salt for garnish

Directions:

1. Combine all ingredients except chocolate in a food processor. Mix until ingredients are smooth.
2. Line baking sheet with parchment paper. Roll date mixture into bite-size balls or use a scoop or melon baller. Place balls on baking sheet. Pop in the refrigerator while you prepare the chocolate.
3. Pour chocolate chips into a metal bowl. Fill a small pot halfway with water and set on the stove to boil. Place the metal bowl with chocolate on top of the pot. Stir and scrape sides of the bowl occasionally until fully melted. Turn off heat. Move double boiler to your work station. I like to keep the melted chocolate over the hot water as I dip so the chocolate doesn't harden while I'm working.
4. Line another baking sheet with parchment. Remove the date caramel filling from the refrigerator and start dipping. I like to use two forks for this process. Drop the date caramel in the chocolate, pick up with one fork, and scrape any excess chocolate way with the other one. Place onto the parchment-lined baking sheet and garnish with salt. Pop in the refrigerator or freezer if you have space.

Peanut Butter Truffles

Peanut Butter Truffles Recipe

Created by Paige Common | October 2020

Ingredients:
1 cup unsweetened creamy peanut butter
1/4 cup agave or honey
pinch of salt
2-4 cups dark or semi-sweet chocolate chips

Directions:

1. Combine all ingredients except chocolate in a food processor. Mix until ingredients are well combined. You should be able to touch the peanut butter without it sticking to you. Do not over mix. If you over mix the consistency will become crumbly and dry.
2. Line baking sheet with parchment paper. Roll peanut butter mixture into bite-size balls or use a scoop or melon baller. Place balls on baking sheet. Pop in the refrigerator while you prepare the chocolate.
3. Pour chocolate chips into a metal bowl. Fill a small pot halfway with water and set on the stove to boil. Place the metal bowl with chocolate on top of the pot. Stir and scrape sides of the bowl occasionally until fully melted. Turn off heat. Move double boiler to your work station. I like to keep the melted chocolate over the hot water as I dip so the chocolate doesn't harden while I'm working.
4. Line another baking sheet with parchment. Remove the peanut butter filling from the refrigerator and start dipping. I like to use two forks for this process. Drop the peanut butter in the chocolate, pick up with one fork, and scrape any excess chocolate way with the other one. Place onto the parchment-lined baking sheet to cool and harden. Pop in the refrigerator or freezer if you have space.

Chimichurri

Chimichurri on everything, yes please!

If you know me, you know that I am absolutely obsessed with sauces. No meal is complete without a sauce! And chimichurri is usually my go-to.

Chimichurri Recipe

Created by Paige Common | October 2020

Ingredients:
1 bunch flat leaf parsley, stems removed
1 bunch cilantro, stems removed
1/4 - 1/2 cup olive oil
juice from 1-2 lemons
zest from 1 lemon
1 clove garlic
1 serrano chili, stem and seeds removed
1/2 tsp salt

Directions:
In a food processor, pulse garlic and chili until finely minced. Add the parsley and cilantro. Pulse to mince. Add the rest of the ingredients and blend until fully incorporated. Add more olive oil, lemon juice and salt as needed.

Almond Flour Banana Bread

Gluten-Free + Grain-Free Banana Bread

This gluten-free, grain-free banana bread is super moist and packed with flavor. It has the perfect texture that isn’t gluey or dry. It’s also dairy-free and refined sugar-free!

Banana Bread Recipe

Created by Paige Common | September 2020

Ingredients:
3 bananas, mashed
1/4 cup coconut oil, melted
1 cup coconut sugar
3 eggs or egg substitute
1 teaspoon vanilla
2 cups almond flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 banana sliced in half for top, optional

Directions:

1. Preheat oven to 350 degrees F. Grease bread tin with coconut oil and line with parchment. Set aside.
2. Mix all dry ingredients in a medium bowl. Set aside.
3. Mix sugar and coconut oil together until well combined. Then add eggs, bananas, and vanilla, mix until well combined. Add Dry ingredients to wet and mix until all ingredients are fully incorporated.
4. Pour bread mix into bread tin. Place sliced bananas on top of the batter cut side facing up.
5. Bake for 45-55 minutes or when toothpick is inserted and comes out mostly clean.
6. Let cool for at least 10 minutes before slicing.

Chewy Gooey Brownies

Best Gluten- Free Brownies!

Grain-Free + Vegan

These fudgy almond flour brownies are a chocolate lovers dream. So rich and decadent, you will never guess they are gluten-free.

Chewy Gooey Brownie Recipe

Created by Paige Common | September 2020

Ingredients:

1/3 cup cocoa

1/2 cup dark chocolate chips

1/3 cup coconut oil

3 eggs (or egg substitute)

2 tsp vanilla

2 1/2 cups coconut sugar

1 3/4 cup almond flour

1 tsp salt

1/2 cup dark chocolate chips

Directions:

1. Preheat oven to 350 degrees F. Grease an 8×8 baking pan with coconut oil. Line with parchment paper. This will make it easy to lift the brownies out of the pan after baking. Set the pan aside.
2. In a large metal bowl, combine a 1/2 cup of the chocolate chips and coconut oil. Fill a pot about a quarter full of water and place the bowl on top. Melt the chocolate on high heat, stirring every 30 seconds until melted and smooth. When the chocolate is melted, remove the bowl from on top of the pot. Add the sugar, eggs, and vanilla extract and mix until combined.
3. In a separate bowl, mix the cocoa, almond four, and salt until combined. Add wet ingredients to dry. Stir until well combined. Stir in the remaining chocolate chips.
4. Pour the brownie batter evenly into the prepared pan. Bake for 25-30 minutes. Let the brownies cool before cutting into squares.