Apr
11

Some exciting news to share with all of you today! You can now order a pre-measured baking kit to make these AMAZING (WAIT, INCREDIBLE) Grain Free & Vegan Chocolate Chunk Cookies from Cake in a Crate and Ambitious Kitchen. And guess who else is help making this recipe possible? My fabulous friends over at Almond Breeze, whom I LOVE working with.

The recipe is absolutely INSANE you guys and I know you’re going to love it, especially if you love any of my other cookie or baked goods recipes. This one is a little unique because it’s gluten free, grain free, paleo, vegan and refined sugar free. So basically this baking kit is for everyone and anyone!

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Feb
27

Pistachio muffins made with homemade (and easy!) pistachio and oat flour, then topped with an easy scrumptious strawberry glaze. Vegan and gluten free too!

Happy Monday, loves. I hope you had a fantastic weekend.

Sometimes I never know how to start these posts other than to tell you about the days that seem to pass by too quickly. These few weeks have flown by as I developed and shot nearly 10 recipes. I’m traveling on an off for the next few weeks so I wanted to be prepared with recipes to share with you now that Spring is almost here.

By the way, Tony and I are headed to Sedona this weekend, so if you have any cool hiking recommendations, please let me know in the comments below. I so appreciate it (and you!).

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Feb
20

Blueberry Glazed Donuts — a healthier baked donuts made with a mix of almond and whole grain flour, then dipped in an easy homemade blueberry glaze.  

I just started doing a fun challenge on Instagram called the #ambitiouschallege. It’s an everyday glimpse into my life from where I live and what I do on an everyday basis to all of the things that I love in life.

On day 3 of the challenge, I shared one of my favorite treats: DONUTS! For all of my life, I’ve had a love of a good donut. My two favorites here in Chicago are Firecakes and Doughnut Vault — a treat meant for special occasions (or if I’m downtown and really in the mood for something fantastically sweet).

However I try to limit my indulgent donut devouring to once a month, especially when I can easily bake them at home…

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Jan
23

OH MY GOODNESS. This weekend was one for the books because guess what?! Tony and I are engaged!

I can’t wait to tell you all about it soon and explain our entire story. Right now we’re busy celebrating and are SO incredibly happy to continue our adventures and love for one another, forever. What an amazing love story we have.

Don’t worry, I promise to fill you in on all the deets soon!!

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Aug
22

Welcome to Ambitious Kitchen’s annual ZUCCHINI WEEK! Yes, every single day this week I’m going to be posting a new zucchini recipe and frankly, I’m thrilled about it. I know you still have zucchini lurking in your garden, or perhaps it’s on sale at the store, either way you’ll need a ton of it! First up is this Double Chocolate Zucchini Bread that just so happens to be gluten free, vegan and nut free. No, you’re not dreaming. Just waking up to heaven.

Even after 5 years of blogging, I’m still finding new ways to put zucchini in baked goods. Call me the zucchini wizard. With a chocolate lightning bolt on my forehead and a spatula as my wand.

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Mar
09

Pretty sure you should bake this cake for Easter because it just so happens to be one of the BEST I’ve ever made. I’m not saying that because I really want you to make it; I’m telling you because this wonderful version is incredibly moist, full of nutritious, healthier ingredients and is gluten free. Cue jumping on couches Tom Cruise style.

Could you call this a healthy carrot cake? I’m going to say YES. But how, you ask?!

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Oct
08

It’s getting chilly here in Chicago. Surprisingly the leaves haven’t started changing to a yellow-orange hue, but I expect them to soon enough.

Fortunately, I haven’t been forced to turn the heat on quite yet but have definitely been tempted. Especially since my entire apartment is made up of hardwood floors that turn ice cold during the evenings. The only solution? Cranking up the oven to 350 degrees F and filling the apartment with the aroma of all things sweet and spice (and everything nice?).

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Feb
19

As you may have noticed, I’ve been trying hard to rotate between baked goods and healthy meals. Quite a task for me some days as all I want to do is bake you all the things.

Lately I’ve been craving a good bundt. Because I like big bundts. And I cannot lie.

Okay, I’ll stop myself there.

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