Fencing and Donuts

Guess what? Never mind I’ll just tell you! I have been fencing (like the sport with a sword) for about 7 months now. I have been dying to get into competitive fencing, but you have to be invited. Well now it’s happened! I got into competitive fencing! Isn’t that exciting? My coach Nikita asked my dad is I wanted to do it and then I just had my first class on the Friday before Christmas! I was kind of nervous and excited. In the end it wasn’t as nerve racking as I thought it would be. It was actually kind of fun! I like that I am the only girl on the team right now and the youngest and I still made it! And that it will challenge me to get much better.


<a data-flickr-embed=”falls”  href=”https://www.flickr.com/photos/heatherchristo/22341997270/in/photolist-A3hAB9-A3hzpu-A3iQvs-AkSWe6-AhAG4N-A3ogJX-A3iPTL-A3iNBs” title=”gingerbread sweet potato donuts”><img src=”https://farm6.staticflickr.com/5670/22341997270_850b73a85d_c.jpg” width=”534″ height=”800″ alt=”gingerbread sweet potato donuts”></a><script async src=”//embedr.flickr.com/assets/client-code.js” charset=”utf-8″></script>

When my mom has extra time we have been bringing donuts to class. The kids get really excited when they realized that they were gluten free because there are a bunch of kids with celiac and gluten sensitivities, so it was fun to be able to say that they could still have them. We have brought these gingerbread donuts and some chocolate donuts that inspired a new recipe for me  that I will share the recipe with you soon!

<a data-flickr-embed=”falls”  href=”https://www.flickr.com/photos/heatherchristo/23348843132/in/dateposted-public/” title=”Chocolate Mint Candy Cane Donuts- Vegan Gluten Free”><img src=”https://farm1.staticflickr.com/678/23348843132_69f6ebd3bd_c.jpg” width=”534″ height=”800″ alt=”Chocolate Mint Candy Cane Donuts- Vegan Gluten Free”></a><script async src=”//embedr.flickr.com/assets/client-code.js” charset=”utf-8″></script>

Ok- just thought I would check in- see you here soon!


Coconut Bunny Tails

Pia here- I am letting my sister write a blog, because she is always saying that she wants to blog to and I decided to be a nice big sister and let her talk about these bunny tails that she likes. Take it away Coco…

coco headshot

Hi! I’m Coco, Pia’s little sister! I can’t believe it, but Pia is actually letting me do what my mom calls a “guest post”! I am 6 years old and I like to cook too. My specialty is smoothies. I don’t know why, but I make the very best smoothies out of the whole family. Even Pia who is so picky thinks so. I also like to help my mom any time she is baking or cooking.


Now I am going to show you how to make Coconut Bunny Tails!! They are such cute little treats and they look just like a bunny tail when they are done- so they are perfect for Easter!

First you make a batch of my mom’s coconut chocolate rice krispie treats.

Then you make a batch of my mom’s vanilla frosting.


So you cut the rice krispie treats into squares and then you can squish them into the shape of a ball. Then you cover the whole top in the vanilla frosting and then while the frosting is still kind of wet, you dip it in the coconut and roll it around until it is all fluffy like a bunny tail!

That is it! I think it is so easy that even a 6 year old could do it!


Chick and Bunny Brownie Cups

Sorry I haven’t gotten to blog that much lately guys. It’s just been a little hard with school and all of my activities. Now that I’m in competitive fencing, I can’t even do Broadway Bound anymore- its just too much work ! Hey, speaking of fencing, I was in a tournament yesterday and it was really so hard! It was my second one that I have competed in and I was still so nervous. But guess what!? I got a bronze metal! (and I was fencing all older kids and mostly boys so I feel pretty proud about it). My mom and Mimi would say “Go girl power!” Now I have 2 bronze metals! WOW!! I can’t wait until the day that I will come here and I can tell you guys that I got a gold metal in the future.

Coconut Brownie Chicks

Now, about these cute little brownie cups. Coco and I get to go on New Day Northwest with my mom tomorrow morning (Monday, March 21) and we are going to show you how to make these cute little things. This isn’t really a recipe, but more an idea of how to do this.

Coconut Brownie Chicks

These are so easy because you can buy brownies or make them in a mini cupcake tin. Then we put the little brownie cups in a cupcake paper liner. Then you add vanilla frosting and dip them in coconut.

Coconut Brownie Bunnies

One of the parts that I liked the best was that you get to dye the frosting with yellow, you can even dye the coconut yellow! I just love food coloring! If you don’t know how to dye coconut, it is so easy you won’t believe it! You just take a really little bit of powdered food coloring and mix it in with shredded coconut, P.S. it’s called tinting .

Coconut Brownie Bunnies

So once you spread some frosting on the top of the brownies, you can dip them in the yellow coconut or white coconut. Then we decorated with candy eyeballs and candy bunny ears. Also, we used slivered almonds for the chick beak and a heart shaped sprinkle for the bunny nose. We used a little extra frosting to stick everything on. Then we put them into a Jumbo egg carton and they fit perfectly!

I think these are the cutest thing that we made at all and I love them. Maybe you would like to make these for your Easter dessert!

Coconut Brownie Bunnies

Golden Pheonix and Skeleton Queen Halloween Makeup Tutorial

Golden Pheonix

I know that I haven’t written in such a long time, but I was inspired with Halloween here. I always like to write about allergy free food, but I have decided that as I start blogging again, I am going to post about other stuff I like too. Like fashion and arts and crafts and beauty stuff too! (I am obsessed with watching You tube makeup videos!)

My sister and I decided to spend all day Saturday doing Halloween makeup makeovers with my mom. I decided on being a golden phoenix because I have been being spooky things the last few years and this year I wanted to be something pretty and graceful.


Golden Pheonix

Golden Pheonix

Costume From: Chasing Fire-flies

What we did for makeup: Stila golden glow all over the face and then my mom contoured my face and then we did bronze eyeliner and golden sparkled eye shadow.

What we did for hair: My mom braided all of my hair into little braids and used tiny rubber bands to close them and then pinned them all to the top of my head. We hair sprayed my hair gold and then covered the ends of the braids with the golden phoenix hat.

This is my little sister Coco and she always likes to be spooky. This year she is a Skeleton Queen and my mom gave her makeup like day of the dead:

This is her “before:


and then this is her afterwards:

skeleton princess

skeleton princess

skeleton princess

skeleton princess


Bloody Guts Blackberry Halloween Punch


I wanted to share this Bloody Guts Punch with you today because it is almost Halloween! Well, but don’t worry, because of course it isn’t really bloody punch!! But it does kind of look like it, don’t you think?!

I have been decorating like crazy to get ready for Halloween and my mom helped me make this delicious punch so that we would have energy to keep decorating.

Bloody Guts Blackberry Punch

I think my favorite part is the hand ice cube. Can you believe you can make that with just a rubber glove?! It’s so cool!

Bloody Guts Blackberry Punch

I thought that this would be a good special drink for kids on Halloween. We did add beet sugar to this to make it a little more sweet, but you could do it without and it is still sweet enough if you don’t want more sugar. Or if your mom doesn’t want you to have more sugar!

Bloody Guts Blackberry Punch

Also, if you see this I get to show how to make this punch on the TV show New Day Northwest tomorrow- please watch!

I am also going to show cool kids Halloween stuff too. Ok- Have fun with this drink!!

XO, Pia

This is how you make this punch:

*The day before you want to make this punch, fill a latex glove with water, tie the end like you would a balloon and then put it in the freezer.

Bloody Guts Blackberry Punch

The day that you want to make the punch:

(Have a grown up help you with this!)
In a pan over medium heat combine the blackberries, sugar and water. When the berries have melted and cooked a little but (about 3-5 minutes), use a fork to smash them up.

Bloody Guts Blackberry Punch

Let them cool and then dump them into the bottom of a punch bowl.

Bloody Guts Blackberry Punch

Add the pomegranate juice and the apple cider.

Bloody Guts Blackberry Punch

Pull the glove off of the ice hand and put that in the punch as the ice cube to keep it cold. Ladel the punch into glasses and drink cold.

Bloody Guts Blackberry Punch

Bloody Guts Blackberry Halloween Punch, serves 12
1 latex glove

2 cups frozen blackberries
1/4 cup sugar (we used beet sugar)
1/4 cup water

2 cups pomegranate juice
1 bottle sparkling apple cider

*The day before you want to make this punch, fill a latex glove with water, tie the end like you would a balloon and then put it in the freezer.

The day that you want to make the punch:

(Have a grown up help you with this!)
In a pan over medium heat combine the blackberries, sugar and water. When the berries have melted and cooked a little but (about 3-5 minutes), use a fork to smash them up.

Let them cool and then dump them into the bottom of a punch bowl.

Add the pomegranate juice and the apple cider.

Pull the glove off of the ice hand and put that in the punch as the ice cube to keep it cold. Ladel the punch into glasses and drink cold.

Pasta with Tomato Bacon Sauce- Gluten Free

Right now I am in Los Angeles. Here are some of the things I love about being here:
1. There is a pool here, and technically there is even a hot tub. There is you know?
2. And my mom and dad signed me and Coco up for a cupcakes class. Like, even though I can’t eat the cupcakes, it will be still be fun making them.
3. I even get to get new flats while I am here. The embaressing thing is that my mom forgot to bring me any shirts here, so we probably need some of those too.

Pasta with Tomato and Bacon- vegan/ gluten free

4. I get to meet my moms work friends, and one of them even has kids my age!
5. OMG. The French fries at the hotel are the best thing ever.
6. I got to have a diet Sprite on the airplane because it didn’t have sugar
7. I got to order sugar free rainbow jello, but then it was SO disgusting. Never order sugar free jello. There is something really wrong with it.

Pasta with Tomato and Bacon- vegan/ gluten free

8. Coco and I get to visit our really good friends Mila and Melania while we are here, (that’s tonight) and I am so excited to see them. We always like to put shows on together with dancing and singing and encores for our parents.
9. I even brought my American Girl Doll and even a bathing suit for her. I am bringing her everywhere. I even hid her in my suitcase, even though my mom said I could only have one stuffed animal. But I promised I would share when she found it so she let me have it.
10. We got to see our Uncle Chris yesterday and meet his girlfriend and I really liked her. She and I are both fashion designers. She had glitter on her eyes and Easter Egg nails, and I really liked both of those thing.

Pasta with Tomato and Bacon- vegan/ gluten free

Now, about this spaghetti. I really, seriously made this up all by myself. My mom cooked it because I can’t touch the hot stove. But mostly I did it myself.

I also chose the bowl and the napkin. I hope you like it!

1 lb rice spaghetti

4 strips Bacon
1 yellow onion, large diced
28 ounces crushed tomatoes
Koshers salt

Fresh parsley for garnish

Bring a large pot of salted water to a boil. Put the rice pasta in and cook it to al dente according to the manufacturers directions.

Ina large pan, cook the bacon until crispy and the fat is rendered. Remove the bacon from the pan and add the onions. Cook them until the onions are soft and translucent, about 5-7 minutes.

Add the tomatoes and cook over medium low heat for about 10 minutes.

Put the contents of the sauce in the jar of a blender and puree on high. Season to taste with kosher salt.

Put the sauce back in the pan and simmer until the pasta is ready. Toss the pasta with the sauce and season to taste with kosher salt. Serve hot.

Coconut Strawberry Pancakes

So I like pancakes a lot. And these pancakes are allergy free so I can enjoy them again!

One of my favorite things is that you can add different kinds of add-ins and topping to them. Like here, we added strawberries.

Some of my favorite kinds of pancakes are “regular”, chocolate chip, and I even love them with whipped cream (now my mom makes me coconut whipped cream).

I also love that even though I don’t like syrup, I can have maple syrup if I change my mind about that, because it doesn’t have can sugar in it.

By the way, Coco ate about a hundred of these pancakes. Way more than I did. And she loves to cover every bite in syrup. Gross.

Have a good weekend- hope you like these pancakes!

love, Pia

1 cup coconut flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 tablespoons sugar (or beet sugar)
1 egg (or 1 eggs worth of egg replacer)
1 ½ cups coconut milk
2 tablespoons coconut oil , melted
1 cup sliced strawberries

Hot syrup for serving

Vegetable oil for frying

Preheat griddle to 375 degrees. If you are using a pan, wait until right before you are ready to cook, and then heat to medium-high.
In a medium bowl, gently whisk together the dry ingredients. Make a well in the center and add the egg and the coconut milk and the melted coconut oil. Whisk hard until everything is well combined and smooth.
Add a few Tbs of vegetable oil to a large griddle or a few tsp of oil to a pan, (you are going to have to eyeball this to make sure they don’t stick). Pour your pancakes at whatever size you desire. When they have been cooking a minute and the bubbles start to form on the surface of the batter, it is time to add the strawberries to the pancakes. Then flip the pancake with a spatula. Cook an additional minute or so, and then remove to a waiting plate. Top with hot syrup and enjoy immediately!

Baked Pumpkin Doughnuts with Coconut Maple Caramel Glaze (gluten, soy, dairy, egg, cane sugar free)

Up until a few months ago, my favorite place to go on the weekends with my family was Top Pot Doughnuts. We would walk there and get doughnuts with sprinkles or a chocolate bar doughnut and also a hot chocolate.

But now I am allergic to doughnuts (whaaa!) but the great news is that we figured out how to make doughnuts at home with everything I am not allergic to. Also, we still walk to Top Pot, and Coco gets her treats, but I can bring one of these doughnuts in a bag with me and instead of getting hot chocolate, I get steamed rice milk with sugar free vanilla.

You just gotta try and make this, because these are the most awesome doughnuts ever in the world. Even though it is pumpkin, these are not just for fall- the canned pumpkin is perfect for these. Also, we even made a maple caramel glaze out of beet sugar!

We have been using a Sunstream Doughnut maker that makes these in a couple minutes, so it is so easy to have these any time we want! But baked doughnut pan works too!
I sure hope you like them!

XO, Pia

Baked Pumpkin Doughnuts with Coconut Maple Caramel Glaze
(gluten, soy, dairy, egg, cane sugar free)

12 small doughnuts or 8 large

1 ½ cups Gluten Free Flour
½ cup beet sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg

1/3 cup canned pumpkin
2 tablespoons vegetable oil
½ cup coconut milk

½ cup beet sugar
¼ cup coconut milk
2 tablespoons coconut oil
1 teaspoon maple extract
pinch of salt

finely chopped pecans if desired

In a medium mixing bowl, combine all of the dry ingredients.

In a small bowl, combine the wet ingredients and then add them to the dry ingredients. Mix well until you have a thick batter.

Add the batter to a greased doughnut pan or mini doughnut baker.

Bake 8 minutes in the oven or 5 in the mini doughnut baker.

While the doughnuts are baking, make the glaze.

In a small saucepan, combine the sugar, coconut, coconut oil, maple and salt. Bring to a simmer and cook about 4 minutes. Remove from heat and let cool slightly.

Dip the doughnuts in the glaze (up to twice!) and garnish with pecans if desired.

Chocolate Brownie Mug Cake

Chocolate Brownie Mug Cake
(Gluten Free, Dairy Free, Egg Free, Soy Free, Cane Sugar Free)

So there are two things that I was upset about the most when I first found out my allergies: pizza and dessert.

Pizza we figured out pretty fast actually, but making a dessert without sugar is really hard! But then my mom found this stuff called beet sugar.

The cool thing about beet sugar is that it just saved my life from not having sugar! It is the best thing that we have found, and I love it. It tastes and looks like REAL sugar, except it’s made from beets of course! (That’s why it is called beet sugar)

So this brownie cake was the first dessert that we made that actually tasted really good and like “real dessert” to me. It is something that I would eat even if I didn’t have food allergies, so that’s why it is one of my favorites.

It is really chocolaty from cocoa powder (which has no sugar or milk it in!) instead of chocolate bars, so I can have it. Other stuff I like about it is that I can put it in the microwave myself so that means other kids can too. (Unless they are as little as my sister Coco who is 4. She might be a little too young!)

Ok. I think that is all I want to say about this except that I hope you like that you can make this dessert and it is just like having a hot chocolate brownie, but it is in a coffee mug!

Love, Pia

-1/2 cup GF flour
-1/2 cup beet or palm sugar
-4 Tbsp cocoa (natural, unsweetened)
-Pinch of salt
-1/2 cup coconut milk
-4 Tbsp canola oil

1. Place flour, sugar, cocoa, salt, coconut milk and oil in the jar of a blender and puree until the mixture is smooth and there are no lumps.

2. Divide the batter between two microwave safe ceramic mugs.

3. Place in microwave and heat on high until the mixture is cooked through, about a 1 minute and 40 seconds to 2 minutes. It should still be moist when cooked through, not dry.

4. Let cool for a minute and serve with whipped coconut cream or agave sweetened sorbet.

Crispy Baked Chicken Fingers

I love chicken fingers- um, the fried kind. Since I found out that I am allergic to gluten and eggs, I didn’t think that I could have them anymore. But then my mom made these for me one day and they taste really close to the kind that I have always liked. They are also gluten, dairy and egg free (also none of the other stuff I am allergic too either).

My mom even said that I could have Ketchup because it has corn syrup in it instead of cane sugar. But that kind of grossed me out, so I let my mom put a little bit of lemon juice on my chicken fingers and that was pretty good. I hope that you like these as much as I do!

6 cups Corn Tortilla Chips
1 teaspoon kosher salt
1 teaspoon onion powder

1 pound thin sliced chicken breast, cut into smaller strips
2 tablespoons olive oil
kosher salt

Preheat the oven to 450 degrees. Prepare a sheet pan with a cooling rack on top of it.

In the bowl of a food processor add the tortilla chips, and the salt and onion powder and pulse it until it is a fine crumb. Set the crumbs on a plate or a sheet pan.

Take the strips of chicken and rub them with the olive oil. Sprinkle them with kosher salt.

Gently dredge the chicken in the crumbs, pressing them into the chicken to stick in a thick coating.

Place each coated chicken strip on the rack until they are all finished.

Bake the chicken fingers at 450 degrees for 10-12 minutes or until the coating is turning golden brown and the chicken is cooked through. Serve hot immediately or they can be frozen in a single layer and reheated at 350 degrees later.