Category: Blog

Namaste Organic Devil’s Food Cake Mix

MeganLeave a comment

PictureNamaste Foods (www.namstefoods.com) is quickly becoming one of my go-to companies for all things food!! This company makes products which are free of the top 8 allergens, made in a 100% dedicated gluten and allergen-free facility, and most importantly still tastes like the food I have omitted over the years.

I am beyond excited to be collaborating with this AMAZING Company.

I made the Organic Devil’s Food Cake Mix but decided to make cupcakes instead of the cake. These cupcakes not only came out beautifully but they were perfectly delicious and almost too good to eat! I also decided not to make any frosting for my cupcakes but instead I wanted to slice up some sweet strawberries as my cupcake topper.

If you are curious about trying out this particular mix you WILL NOT be disappointed. I have to say even my husband, who calls himself a super “taster” who is very particular with textures, flavors and consistencies literally had no idea these cupcakes were Gluten-Free! He’s always my guinea pig and lucky for him he comes out enjoying the new cleaner and healthier ways of eating old food favorites.

I hope you try out this Organic Devil’s Cake Mix and other amazing products at www.namastefoods.com and stay tuned for a Namaste Giveaway!!!

Have a wonderful day!

Champagne Margaritas

MeganLeave a comment
Picture

Happy Cinco De Mayo!!

Who loves Margaritas?? I would safely bet most of you enjoy a good Margarita perhaps with a salted or sweetened rim?

Either way they are a delicious treat to indulge in especially with a holiday that practically says drink margaritas!!!!

Ingredients:
Serves 2
• 1 lime, wedges

• 2tsp. Agave syrup or make a simple syrup with sugar

• 4oz. Fresh Lime juice

• 3oz. Agave silver or gold Tequila

• 4 oz champagne or do a mixture of champagne and sparkling water

Directions:
Mix ingredients and pour into margarita glasses and garnish with lime wedges.

Gluten-Free Shrimp Spring Rolls!!!

MeganLeave a comment

PictureHi, friends! 

I am so excited to share this recipe for Shrimp Spring Rolls and it just so happens to be Gluten-Free! 

These beautiful wraps are perfect for every season.  Changing out the seasonal vegetables is a double win and will certainly be a new family favorite! 

I also wanted to share with you all, that I entered into another cooking contest and decided this was the recipe to submit!

I have been making a version of these wraps, the glutinous way, for my husband for a few years but unfortunately was never able to share in the joy of eating any because the wraps I used always contained gluten…until now!!

 I would generally make the mixture and instead of wrapping mine in phyllo wraps, I would plate my adapted version over brown rice, which by the way is another way you could make this meal.  Since finding these wonderful rice wraps I can live again….okay maybe that’s a bit dramatic, but now I feel like I am not limiting yet another food choice in my life!

I hope you all love this recipe as much as my husband and I do!  I am also equally as excited to be in this contest and who knows?!?!? Fingers crossed!

Ingredients:

  • 1/2 pound of shrimp (pre-cooked)
  • 1/2 head of red (purple) cabbage
  • 3 stalks of celery
  • 3 carrots
  • 1 cup bean sprouts
  • 1 yellow Zucchini squash
  • 4 green onions
  • 1 teaspoon fresh ginger
  • 2-3 cloves of garlic
  • 3 tablespoons of sesame oil
  • 3-4 Tablespoons Oyster Sauce

 

Directions

  1. Place shrimp in a wok or pan on the stove and cook on medium heat in the sesame oil.  Remove shrimp from pan and set aside.
  2.  Either wipe out or use the oil from the cooked shrimp and add your chopped garlic, minced ginger, chopped celery, and green onions and cook until translucent (make sure to leave some of the green onions to use later).
  3. Add you shredded carrots, red cabbage, and yellow zucchini squash and continue to stir vegetables.
  4. Add your shrimp back into the pan and the oyster sauce and stir.  Add the bean sprouts and the rest of the green onions stir and then remove from heat.
  5. On a dry surface take one rice wrap at a time and dip into a separate bowl of water (make sure the entire wrap is covered in water) and set on a dry surface.
  6. Add your filling and try not to over-stuff it because it will be hard to roll it up.  Take the bottom of the wrap and fold it over the mixture make sure to hold it into place.  Fold the sides in and continue to roll until you have your individual rice wrap and all the sides are folded in holding the filling in place.

Cheers!