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My mom’s FAMOUS gluten-free pumpkin cake with maple cream cheese frosting 🍂🎃 One recipe I make almosttt every week in the fall — it’s gf, lower sugar than a regular pumpkin cake, made with real food ingredients and is SOO easy!!!! Even your friends who aren’t gluten-free and don’t care about it being healthier will love 😉 1 c brown sugar 1 egg 1 c pumpkin puree 1/4 c oil (I used avo oil) 1 tsp vanilla 1 c gluten-free flour 1 tbsp pumpkin pie spice 1/4 tsp sea salt 1 tsp baking soda Maple crea
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My mom’s FAMOUS gluten-free pumpkin cake with maple cream cheese frosting 🍂🎃 One recipe I make almosttt every week in the fall — it’s gf, lower sugar than a regular pumpkin cake, made with real food ingredients and is SOO easy!!!! Even your friends who aren’t gluten-free and don’t care about it being healthier will love 😉 1 c brown sugar 1 egg 1 c pumpkin puree 1/4 c oil (I used avo oil) 1 tsp vanilla 1 c gluten-free flour 1 tbsp pumpkin pie spice 1/4 tsp sea salt 1 tsp baking soda Maple crea
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Beef shank, aka chamorro, is hands down one of the best cuts of meat for caldo de res. It starts off really tough, so cook it low and slow. Take your time and don’t rush it. You have to let the collagen break down so the meat becomes super tender and creates that thick, rich, delicious broth. Add some vegetables and you’ve got a homemade, high protein caldo that’s perfect for the cold season. Just trim some of the outside fat before cooking. Macros per 4 oz raw: Calories: 167 Protein: 26g Carbs:
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