I take a shortcut using a boxed cake mix, but really… who has time to bake from scratch these days? I don’t even have an electric mixer!

By substituting pumpkin puree and applesauce for some of the oil, eggs and butter the cake takes on a denser, richer texture that I prefer, plus it’s healthier.

As always, I recommend using as many organic ingredients as possible.

Prep time: 20 mins
Baking time: 40 mins
Cooling time: 60 mins

CAKE
1 box (15 oz) Betty Crocker® Gluten Free yellow cake mix
2/3 cup water
1/4 cup butter, softened
2 tablespoons olive oil
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons gluten-free vanilla
8 ounces (approx 1/2 small can) pure pumpkin puree (NOT pumpkin pie mix)
3 ounces unsweetened applesauce
1 cup finely shredded carrots (2 medium)

CREAM CHEESE FROSTING
8 ounces (1 package) cream cheese, softened
1 tablespoon butter
1 teaspoon gluten-free vanilla
Keep Reading »

dizzy eyes

The food allergy and gluten intolerance fields are full of unknowns, but circumstantial evidence is building that there’s a direct correlation between allergies and vertigo. In my personal experience it only takes one bite of a nightshade food and within 60 seconds my world starts to spin with a feeling of walking down a dark tunnel, similar to the wooziness right before you faint. Know that feeling? We’ve all experienced it at some point.

This article by Nutrition Therapist Melissa McLean Jory is fantastic. It covers Gluten Ataxia – or put more simply if you’re gluten intolerant and eat gluten your head spins.

For me, once I started to understand what’s happening with my body and started removing foods that cause symptoms, I felt better just knowing I was in control. Knowledge is power.