HI friends! It’s been a while. My apologies for that, I hope you feel I  haven’t abandon you. We’re at the start of a fresh new season over here in our little “Team Lee” world. Which I’ve been talking a lot about on Instagram. I have also taken the plunge on going FULL TIME on, developing recipes, photographing, blogging, running this little business and diving into Culinary School. Whoosh that sounds like a lot but it's the best kind of BUSY I’ve had in a LONG TIME. The kind where you are tired but have SO MUCH energy. Which I really believe is from following your heart and not your head, being align to your universal path. Anyone with me?

One of the recipes I have been working on is Double Chocolate GF Vegan Waffles. (my sister advises I work on the name) Until, that happens we'll stick with it. When I made these waffles the first time, it was a Sunday morning, I was half asleep still sipping on coffee to wake me up. I nailed the recipe. Which was a miracle. But then when I went to make them later in the week I BOTCHED them because I didn’t trust the recipe I wrote down. So silly really. I'm remembering that going with your GUT is always a good idea! Recipe testing takes time, and I appreciate you waiting ever so patiently while I figured it all out!



Nicole x



INGREDIENTS ( plus tips) :

1 cup gluten free flour ( bob’s red mill 1 to 1 mix )
1 ¼ cup white rice flour ( sweet or reg works)
¼ cup organic cocoa powder
1 bob’s red mill vegan egg
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon organic cinnamon
⅓ cup swerve alternative sugar or organic raw turbinado sugar
⅓ cup of earth balance vegan butter ( or mix half light evoo + coconut oil together )
1 tsp vanilla extract
1 ½ - 2 cups unsweetened almond milk
1 cup unsweetened dark chocolate chips


1.Measure out your dry + wet ingredients.

2.In a small bowl make your vegan egg, mixing 2 tablespoons of vegan egg dry mix with 1 tablespoon water and set aside. (If you are new to making vegan egg look at the package for directions).

3.On low heat melt your oil, add in the the sugar, vanilla and chocolate powder. Transfer to a small bowl and whisk until combine.

4. Mix in the almond milk so the milk slightly warms.

5. With a wooden spoon combine wet + dry ingredients in a large mixing bowl. If the mix looks dry add 1 tablespoon of almond milk, or if looks wet add a 1 tablespoon of gf rice flour. Then add in the chocolate chips. Mix.

6. Preheat your waffle maker. Cook the waffles according to your makers directions.

TIP: Put the oven on warm and place the waffles that have finished cooking in the oven to stay warm while I cook the rest! Finally, serve with whipped cream and berries! Enjoy.



Gluten-free basil, thyme, olive oil rice crackers Recipe

I’ve mentioned this before but lets talk a little about failure. There is something important about showing our failures instead of sweeping them under the rug. Exposing our failures is much more humbling than trying to say it’s “all perfect”. This, this Failure thing was especially hard for me to put out there, but well I guess its much more fun to get back on the horse and keep going instead of wallowing in my own self-pity.

So yesterday I had this craving for Crackers, I like crackers, maybe more than the average person. It’s something about the crunch. It’s just so satisfying. Anyway I wondered around my kitchen and found we were out of crackers. So I thought should I make them? That seems like a lot of work, I don’t think I have time for this. After wrestling with myself and wasting at least 10 min I chose to suck it up and make the crackers. It turned out it took no time and then I got inspired to take some images, a double win.

Once I got the crackers out of the oven I was pumped. Again probably more than the average person, but I was. I accomplished making my own crackers I mean come on. So to my surprise they were less than, I mean the flavors were there but the texture was so inconsistent, I mean bad. The middle was soft, the edges were just right, but really how could I call this a win?? My perfectionism didn’t get the best of me though; I thought why not post it anyway. Bad crackers, failed recipe and all, I don’t have to sweep this mess under the rug. Maybe I am channeling my inner Julia Child?

So friends here you have a not so perfect, recipe for gluten free basil and thyme crackers. There will be some notes in there on how you can fix the imperfections. Also I’d love to hear from you if you come up with your own Cracker recipes! So we can compare notes!

Cheers and Happy Cooking!!

- Nicole

Gluten free Basil, Thyme and Olive Oil Crackers:



2 cups rice flour

3/4-tablespoon kosher salt

1 tablespoon dried Thyme

1 large bunch of fresh Basil (chopped with scissors)

1 tablespoon of baking powder

¼ cup water (plus extra as needed)

1 large egg

2 tablespoons of vegan butter

2 tablespoons of extra virgin olive oil

2 tablespoons of seeds of your choosing


1.  Line 2 baking sheets with parchment paper. To keep the paper from coming up, you can poor some hi heat oil on the pan before laying the paper down. Once you are finished preheat the oven to 375 degrees. While the oven is heating move on to the dough.

2.  In a food processer add all the dry ingredients. Flour, Sugar, salt and your herbs. If you want a kick you can add a dash of fresh ground pepper. Then put on a low speed to make sure it’s combined. Then add in your vegan butter, olive oil, egg keep it blending on low until dough forms. Slowing add in the water at the end.  If it looks wet add a tablespoon more of rice flour.

3.  Divide the dough onto the two sheets. Take a rolling pin and sprinkle flour over it, as well as sprinkle some flour over the dough. Then begin to roll it out to fill the pans. Do your best to make sure it’s all the same thickness from middle to end. Then add your seed and light press those down with your rolling pin.

4. Bake in the oven for 12-15 min or until lightly golden. When you take them out brush the crackers with olive oil and lightly sprinkle with kosher salt immediately.  Then ENJOY!