Category Archives: Lactose-free

Doesn’t contain cow’s milk or lactose

Eggnog Cake Donuts


I feel almost embarrassed to post this. It’s been so long since I’ve posted. I think I underestimated how much time a food blog takes. Thankfully, lately I’ve been really feeling motivated to start doing things that inspire me and make me happy. Creating in the kitchen definitely fulfills that. SO…I’m hoping to post more recipes in the future!

These donuts are really delicious. After Christmas there usually are random leftovers in the fridge that you don’t feel like dealing with. For me this year it was eggnog. I LOVE some sweet sweet nog, but it doesn’t have quite the same luster after Christmas is over. So…put it in a donut. This recipe is quick and easy and the donuts will keep for several days if you can make it that long. They are best when freshly iced, so eat ’em up while you can!

I would love to leave you with something funny or ironic, but I’m drawing a blank today. So, to all of you, probably all ten of you, thank you for reading my blog. Thank you for caring enough to read through my random stories and listen to me ramble. I realize that I am no writer or food genius (yet..ha!), but thank you anyway. Here’s to hoping for bigger and better things to come!


  • 1 cup gluten free flour mix (I used Pillsbury)…just make sure there is xanthan gum in the mix
  • 1/3 cup sugar
  • 3/4 tsp baking powder
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • pinch of salt
  • 1/2 cup eggnog (I used Califia almond milk eggnog..SO GOOD)
  • 1 large egg
  • 2 Tbsp softened coconut oil
  • 1/2 tsp vanilla extract
  • For the Glaze:

  • 3 Tbsp eggnog
  • 1 Tbsp spiced rum (optional)
  • 1 1/2 cup confectioners’ sugar

1. Preheat the oven to 425 degrees. Lightly grease a donut pan.
2. In a large bowl, mix the flour, baking powder, cinnamon, nutmeg, and salt.
3. In a separate bowl, mix the eggnog, coconut oil, egg, and vanilla. Mix wet ingredients into dry ingredients.
4. Spoon the batter evenly into each donut pan.
5. Bake for 5-7 minutes. Turn the donuts onto a cooling rack and allow to cool to room temperature.
6. In a small bowl, whisk the eggnog, rum (if using), and confectioners sugar. Dip each donut into the mixture and let set. Enjoy once set!

Below, half are rum glazed (darker half) and the other half is without rum. Both ways are delicious!

Chocolate Peanut Butter Protein Bars

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Guys, keeping up with this blog has been ROUGH. My life just doesn’t seem to quit!

About a month ago, I started a new job finally in the city I live in. It’s been a great change of pace, but I’m still struggling to get used to the long days. It’s nice to have a reason to leave the house, but sometimes I just want to slowly get up and start my day. Hopefully I’ll get fully acclimated soon.

Anyway, so far this year has been amazing. After buying our house in Seattle, Corbin and I immediately dived into our first big renovation…the kitchen. IT IS THE BEST KITCHEN. Now after learning that my husband is even handier than I expected (no surprise there), I am more excited to keep the momentum going on house projects. Check my instagram for pictures and updates (@grainandsimple)!!

So, with the changes in my life and increase in exercising…I decided to make these protein bars. I’ve been doing Fitmob (check ’em out if you have it in your area…it’s literally changed my life) and through this program I’ve been trying things I’ve never been motivated enough to do before. This is super exciting because I’m staying in good shape and learning some kickass stuff in the meantime! An average week typically includes: crossfit, boxing, strength training (intervals, weight lifting and/ or cardio), yoga, and/ or cycling. I AM AN EATING MACHINE. So…this leads back to the creation of protein bars because I need more protein in my life.

These bars are painfully easy and store for a week in the fridge or freezer, so they’re great to make on the weekends to have on hand during your busy week!


  • 1 1/2 cups gluten-free rolled oats
  • 1 cup peanut butter
  • 1 scoop chocolate protein powder (I used Vega…25 grams of protein per scoop, yo!)
  • 1/2 cup honey
  • 1 tbsp coconut oil
  • pinch of salt
  • dark chocolate, melted

1. In a large bowl, mix all ingredients except for the melted chocolate.
2. In a 9×14 (or similar sized) dish lined with parchment paper, pour in the mixture and spread evenly.
3. Drizzle the melted chocolate on top.
4. Cover and freeze for up to an hour, or until bars are nice and firm.
5. Remove from freezer, cut into bars and enjoy immediately or as-needed from the freezer.

Chocolate Chip Pumpkin Cookies

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Does anyone else feel as thrilled as I do about fall?!

I know I have been only blogging one recipe a week and I know that the last two recipes were desserts, but I don’t care! Fall is here!!!!

Last week I talked about how much I love fall, so I’ll save you the details.

Life is pretty stressful right now.

Next week I have to start probably the strictest diet I’ve ever done and I’m a little scared.

Hopefully, though, I will start to see a drastic improvement in my health.

For those of you that don’t know much about my health journey, I’ll just say this:

I don’t have a disease. I don’t have a life-threatening illness. Many people probably experience what I experience, but I actually have a date as to when all of this started.

I never thought that I would get to a point where certain foods trigger an attack in my body and I’m out sick for three days.

Two weeks ago I had a slight fever, achy joints, and fatigue just from eating part of a sweet potato.

It stops here.

So, you’re probably wondering why I made cookies this week.

1. Did I mention that I love fall?
2. This is my last hoorah week before my diet.
3. I’m learning that even though sometimes I get sick, some days I just want to live a little.

So, enjoy these cookies. For me.


  • 1 1/2 cups flour (I used an equal part blend of brown rice flour, oat flour, and almond meal)
  • 1/4 tsp sea salt
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/4 cup brown sugar
  • 1/4 cup coconut sugar or raw sugar
  • 1/2 cup coconut oil
  • 1 tsp vanilla extract
  • 6 Tbsp pumpkin puree
  • 1/2 cup chocolate chips, try and use dark

1. In a medium sized bowl, mix the coconut oil and the two sugars. Mix in the vanilla and pumpkin puree. Set aside.
2. In a large bowl, mix the flour, sea salt, baking powder, baking soda, cinnamon, and pumpkin pie spice.
3. Mix the wet ingredients in with the dry. Fold in the chocolate chips.
4. Cover the bowl and chill in the fridge for at least 30 minutes. This prevents the dough from being too runny.
5. Roll the dough out in small balls and place on a lined baking sheet. Cook at 350 degrees for 8-10 minutes. The cookies will be soft.
6. Cool until slightly firm and enjoy!

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