Easy Gluten Free Pumpkin Cake with Cream Cheese Frosting

If you have a sweet tooth like me, you’re going to love this simple recipe!

It’s definitely a crowd pleaser and most people don’t even know that it is gluten free!! shh… 😉

Delicious #GlutenFree Pumpkin Cake Recipe

I use Namaste Gluten Free Spice Cake Mix (which is the best gluten free brand i’ve found, when it comes to baking).

The mix makes two 8×8 cakes. So I always make sure to divide the recipe in half.
Namaste Gluten Free Spice Cake Mix

Ingredients for the cake:

2 eggs

2 1/2 cups cake mix

1/3 cup oil

7 ounces canned pumpkin

1 packet of jell-o pumpkin spice pudding mix

Easy Pumpkin Cake Recipe

First, you’ll want to preheat your oven  to 350˚F. Lightly spray or grease your 8×8 pan.

In a mixing bowl, combine 2 eggs, 2 1/2  cups Namaste Spice Cake Mix, 1/3 cup oil, 7 oz canned pumpkin, and 1 packet of pumpkin spice pudding mix.

Blend well.

Pour cake mix into lightly greased pan and place in oven for 25-35 minutes. Cake is done when toothpick inserted in center come out clean.

The perfect time to make the cream cheese frosting is while the cake is baking.

Ingredients for the frosting:

1 8oz package of reduced fat cream cheese – softened

4 Tbsp butter – softened

1 cup powered sugar

1 Tbsp (gluten free) vanilla

In a mixing bowl, combine 4 Tbsp softened butter, 8 oz softened cream cheese,  1 Tbsp vanilla, and 1 cup powdered sugar. Blend well.

Once the cream cheese frosting is done leave it out so it is room temperature.

When the cake is done baking, set on wire rack to cool. Once the cake has cooled, frost cake with the cream cheese frosting.

and Enjoy!!

Delicious #GlutenFree Pumpkin Cake Recipe

I like to keep the cake in the refrigerator because I think it tastes better that way. But, do what feels right 🙂

Vegetable Fritattas

Fritattas are so easy to make and they are so delicious.  You can serve a Fritatta for breakfast, lunch, or dinner.

AND they make great leftovers!! 🙂

Fritattas with Salsa

Ingredients:

1 medium Onion

1 Red Pepper

1 Green Peppers

2 Jalepenos

6 Mushrooms

3 cups Spinach

4 Eggs

2 Tbsp almond milk (or whichever milk you prefer)

4 cloves garlic, minced

Shredded Cheddar Cheese

Spices (I like to season with paprika, salt, pepper, and chili pepper)

1 Tbsp Butter (for the pan)

Salsa (for topping)

Sauté pan or griddle

Note: I LOVE adding eggplant (diced), parsnips (diced), kale (chopped), and other seasonal vegetables that we didn’t have in our fridge at the moment! 🙂

First, you’ll want to cut all of your vegetables. I don’t like to cut them too small because I think it’s easier to eat when they are cut into small strips.

Once you’ve got all of your vegetables cut, add 1 Tbsp butter to griddle (or a sauté pan works fine as well) over medium heat.

butter

Once the butter is melted and the pan warms up, add your onions, peppers, and mushrooms.
vegetables

Cover pan and let the vegetables cook down, stirring occasionally.

Beat 4 eggs, 2 Tbsp milk, and dash of Salt & Pepper into a bowl. Set aside.

Return to your griddle/sauté pan. If the peppers and onions look like they’ve started to cook down, add Spinach and Garlic.
vegetables

The spinach will not take long to cook down. Stir it around a bit and it should look like this:
cooked vegetables

Once the spinach has wilted, add your scrambled egg mixture.
cooked vegetables

Once you’ve added the eggs to your griddle/sauté pan, cover pan and let cook over medium heat.
vegetables with eggs

After the eggs have cooked for about 5 minutes, top with shredded cheddar cheese and cover.
vegetables, eggs, and cheese

Continue to let the eggs cook all the way through, (about 10 minutes) and voila you’ve got yourself a meal!!

Look at that cheesy goodness!!!
Cheesy Vegetable Fritattas

Lastly, Top with Salsa and enjoy 🙂
Fritattas with Salsa

I hope you enjoy this recipe as much as we do!!

Eat well. Be well.

Sweet Chili Garlic Tofu

Chad and I decided to make tofu for dinner. It was delicious. But not only that, it’s gluten free & vegetarian!

After watching the documentary ‘Get Vegucated’ this weekend, I have been on a ‘no meat’ kick.

Doesn’t this just make your mouth salivate??

Sweet Chili Garlic Glaze Tofu #Vegetarian #GlutenFree

Here is the list of ingredients:

Tofu:
3 Tbsp extra virgin olive oil
14 oz of extra firm tofu
3/4 cup cornstarch
1/4 cup yellow cornmeal
salt
pepper

Sweet Chili Glaze:
1/2 cup water
1/2 cup rice vinegar
1/3 cup sugar
6 garlic cloves, minced
3 tsp Asian chili-garlic sauce
2 tsp cornstarch
1/4 cup minced fresh cilantro

First, you’ll want to open the tofu and drain the liquids from the package.
Extra Firm Tofu

Next, place the tofu on a cutting board. You’ll want to cut the tofu into about 12 strips.
IMG_6358

Once you’ve cut the tofu into strips, place them onto a paper towel lined plate. Place another paper towel over the top of the tofu and let it absorb the moisture. (for about 10-15 minutes)
IMG_6360

Set the tofu aside.

Whisk 3/4 cups cornstarch and 1/4 cup cornmeal together in a shallow dish. (I prefer a square dish). Set aside.

For the glaze, whisk together water, rice vinegar, sugar, garlic, chili-garlic sauce, and 2 tsp cornstarch. Pour into sauce pan and let simmer over medium heat until it’s reduced and syrupy. Stirring occasionally.

Pour olive oil onto your skillet and let it heat up. While the olive oil heats up, remove the paper towel from the tofu. Lightly season tofu with salt and pepper.

Return to your cornstarch/cornmeal mixture. Thoroughly coat the tofu by rolling it in the cornstarch/cornmeal mixture. After you coat each one, place on skillet and cook until crisp and lightly golden on all sides. (about 10 minutes) I like to use a pair of sauté tongs to help flip the tofu as needed.

Finally, remove the sweet chili glaze from the heat and add the cilantro.

Place tofu on your plate, drizzle the sweet chili glaze over every piece, and ENJOY!!!