Pumpkin Crunch {gluten-free}

I am beyond blessed to work in an environment where my coworkers are not only accepting of my gluten-free lifestyle, but also accommodating. A couple of weeks ago my coworker brought in a gluten-free pumpkin crunch dessert that was incredible. Before she made the dessert, she even double-checked with me that all the ingredients would be safe.

When I got to taste it the next day, I immediately asked for the recipe. None of my coworkers even knew it was gluten-free until they noticed that I was eating too!

This week, I made the recipe for myself and was not disappointed. It is quite possibly one of the easiest and most delicious pumpkin desserts ever.

But before I give you the recipe, I want to share this video with you. I think you will agree that it is pretty funny.

Don’t worry about not being able to eat Royals, because this dessert will satisfy your cravings – no problem.


  • 15 ounce can pumpkin
  • 12 ounce can evaporated milk
  • 1 1/2 cup sugar
  • 3 eggs
  • 1 1/2 teaspoon cinnamon
  • 1 yellow cake mix (I used Betty Crocker’s gluten-free mix)
  • 1 cup melted butter


1.  Preheat oven at 350 degrees.

2.  Combine pumpkin, evaporated milk, sugar, eggs and cinnamon.



3.  Pour mixture into greased 9×13 inch pan.


4.  Sprinkle the cake mix on top of the pumpkin mixture. Pour the melted butter over the top.


5.  Bake for 1 hour and 10 minutes.


6.  Let cool and serve.



Gluten-Free Awareness Tour & Labeling Information

Eating gluten-free is not always easy. There is so much information out there about what you should eat, what you shouldn’t eat, where you should get your food, where you shouldn’t get your food, etc.

The new FDA gluten-free labeling rule has caused a lot of confusion in the gluten-free community. Lucky for you (and me), the National Foundation of Celiac Awareness has been working hard to clear up the conflicting information. They recently released a fact sheet from the NFCA Webinar “Understanding the FDA’s Gluten-Free Labeling Rule.” To view the fact sheet, click here. In my opinion, this is something that all gluten-free eaters should familiarize themselves with.

Follow Up Fact Sheet_FDA Webinar Part 1_September 18 2013_Final

Also, in spirit of spreading information about gluten-free living, I wanted to remind everyone that the Gluten-Free Awareness Tour will be in Chicago Saturday-Sunday, Oct. 26-27.


At the event, you will meet top medical experts, watch live cooking demonstrations on the Rudi’s Gluten Free Bakery Stage and enjoy gluten-free food samples from dozens of local and national companies. For more information and a schedule of tour dates and locations, visit celiacawarenesstour.com.

Roast Beef Sirloin With Caramelized Carrots & Potatoes

Planning and making dinner can be hard, especially because my husband and I are so busy. Normally, when we come home from work we don’t want to fuss over making an extravagant meal.

We are always looking for easy dinner ideas. Unfortunately, we get stuck in a routine of making the same meals over and over. We found this recipe in 6 Ingredient Solution that looked pretty good, and I am glad that we did. It was fairly easy and ended up being really good!



  • Fresh thyme
  • 2 tablespoons softened unsalted butter
  • 1 1/2 pounds red potatoes
  • 1 1/2 pounds carrots (I used baby carrots)
  • 1 (2 pound) boneless top sirloin roast
  • 3 tablespoons vegetable oil
  • Salt and pepper



  1. Mix butter, thyme, a pinch of salt and a pinch of pepper in a small bowl. Cover and refrigerate for about an hour.
  2. Adjust oven rack to lower-middle position and heat oven to 250 degrees.
  3. Cut potatoes into 1 1/2 inch pieces. Combine potatoes and carrots with 1/4 cup water in large bowl and cover. Microwave for about 10 minutes or until veggies are tender.
  4. Trim fat on beef roast and tie roast at 1 1/2 inch intervals with kitchen twine. Pat beef dry with paper towels and season with salt and pepper.
  5. Heat 1 tablespoon of oil in 12-inch skillet over medium-high heat until just smoking. Brown beef well on all sides, 7 to 10 minutes; transfer to large roasting pan.
  6. Drain veggies well, toss with remaining 2 tablespoons of oil and remaining 2 teaspoons of thyme, and season with salt and pepper. Spread veggies into roasting pan around beef. Roast beef and veggies until meat registers at 110 degrees, 50-55 minutes.
  7. Increase oven temperature to 500 degrees and continue to roast beef and veggies until meat registers 120-125 degrees, 10 to 15 minutes longer.
  8. Transfer beef to carving board, tent loosely with aluminum foil and let rest for 15 minutes. Continue roasting veggies until nicely browned, for about 15 more minutes.
  9. Remove twine from beef and slice 1/4 inch thick.
  10. Unwrap butter and spread on top of beef.
  11. Serve beef with veggies.

The Best Gluten-Free Salsa Recipe Ever!

Last weekend, my husband and I visited his hometown. While there, my hubby and mother-in-law made my favorite salsa. It also happens to be my husband’s favorite salsa, and I think it’s safe to say that it is everyone in his family’s favorite salsa. It’s darn good!

I jumped at the opportunity to take some photos of the process, so that I could share the recipe with you all! This recipe comes from Hay Day Country Market Cookbook, but the recipe I am sharing is slightly modified after some adjustments suggested by my mother-in-law.


  • 1 small onion, peeled and cut into large pieces
  • 1 large clove garlic, smashed and peeled
  • 1/2 green bell pepper, stemmed seeded, and coarsely chopped
  • 1 1/2 jalapeno pepper, deveined, seeded, and coarsely chopped
  • 3 tablespoons of lime juice
  • 2 tablespoons of cider vinegar
  • 3 cups chopped fresh or canned peeled plum tomatoes, drained of excess juices
  • 1 tablespoon coarsely chopped fresh cilantro
  • 1/4 teaspoon ground cumin
  • 1 scant teaspoon salt
  • A few drops of tabasco or other hot pepper sauce (optional)



1. Prepare ingredients to specifications above. This step involves peeling and cutting the onion, smashing and chopping the garlic, chopping the peppers, tomatoes (if you are using fresh tomatoes*) and cilantro, and squeezing the lime juice.

*If you are using fresh tomatoes, make sure to remove the seeds from the tomatoes, so that the salsa is not runny. Think more veggie, less water.


2. Combine all of the ingredients in a food processor or blender.


3. Pulse to combine and coarsely chop. The mixture should be coarse and irregular.


4. Taste the salsa and season as desired.


5. Cover and allow the to marinate for at least 30 minutes. Serve with gluten-free chips and enjoy.


In the photos above, we doubled the recipe, so don’t worry if your food processor looks a little more empty then ours did. We were cooking for a large group, so doubling the salsa was a must!

8 Gluten-Free Foods You Can Find at Walmart (& not necessarily in the GF section)

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If you think finding gluten-free foods means only shopping at speciality grocery stores, I am happy to announce that is not the case! Walmart is a great place to shop. I am able to get almost everything I need in one stop and while saving a few bucks.

Although I continue to stumble upon new gluten-free foods at Walmart, here are a few of my favorite (staple) items:

Gluten-free Bisquick – You’ll find this in the baking isle next to the regular Bisquick. I love this product, because not only can you make pancakes, but you can also use it to make other things (like pizza!). It’s super easy and convenient.


Chex cereal – You will find this in the cereal isle. The best part about Chex cereal is that there are so many good flavors. Chocolate Chex is my favorite, but I like them all. I recently tried the new Vanilla flavor, and it was so yummy!


Gluten-free pastaTinkyada’s Pasta Joy Ready is awesome. You will find this product in the designated gluten-free section of the store. You can’t tell that this pasta is gluten-free (even my husband agrees). They also have a variety of noodle types from shells to spaghetti.


Pre-packaged pork – You can find this product in the refrigerated meat section. It is a pre-seasoned, pre-packaged pork that you just take out the of the sealed bag and bake. There are a variety of flavors and the gluten-free packages clearly state “gluten-free” on the back next to the list of ingredients.


Betty Crocker cookie and cake mixes – You can find these mixes in the regular baking isle. I’ve tried every flavor mix, and they all pass the test. I have to say, the chocolate cake mix is my favorite, and I always get rave reviews from gluten-eaters when I make it.


Chips and rice cakes – You can find a variety of gluten-free snack foods in the chips isle. I love getting the chocolate Quaker rice cakes and spreading peanut butter on them as an after work snack.

1148244_10200542848396172_1811144420_nMeatballs – I was super excited when I found out that Walmart has gluten-free meatballs. You can find them in the refrigerated pork section. You can also get frozen meatballs, if you prefer. I love pairing this with the gluten-free pasta listed above. Walmart also has pasta sauce that is gluten-free. I get Classico or Prego – both are labeled gluten-free on the back.


Corn tortillas – Last, but certainly not least, you can find corn tortillas that are marked gluten-free in the bread/tortilla isle. We use these to make quesadillas, enchiladas, wraps and more. These are mixed in with the regular, flour tortillas so don’t miss them!