Looking for an easy keto side dish? You're going to love Easy Cheesy Cauliflower Rice. With just a few ingredients you can have Keto Cheesy Cauliflower.

Ingredients 

• 4 cups of riced cauliflower (see how to make cauliflower rice here) – or buy frozen
• 1 tablespoon butter
• 1/2 teaspoon garlic salt
• 4 tablespoons cream cheese
• 1/4 cup of milk
• 2 cups cheddar cheese, grated
• 1/2 teaspoon salt
• 1/2 teaspoon salt
• Looking for an easy keto side dish? You're going to love Easy Cheesy Cauliflower Rice. With just a few ingredients you can have Keto Cheesy Cauliflower. 

Intructions

1. In a large skillet, melt butter and stir in the riced cauliflower on medium heat.
2. Add garlic salt.
3. Continue to cook the cauliflower for about 7 minutes until the cauliflower is less white and tender.

Gingerbread Cake (Scratch) with Spiced Cream Cheese Frosting - Mmmmmmmm….there’s just nothing better than scratch Gingerbread Cake for the holidays! Now that fall has arrived, my cravings for all things cozy and spiced are in full swing! Are you having those cozy cravings too?

I think you’re going to LOVE today’s scratch recipe for Gingerbread Cake with Spiced Cream Cheese Frosting!!

This gingerbread layer cake recipe is amazingly moist, flavorful and delicious. The spiced aroma that will fill your kitchen is almost reason enough to bake the cake! Ahhhhh….

Before we made this recipe, I had always associated gingerbread with cookies or a holiday treat, but not an actual spiced gingerbread layer cake. I didn’t realize what I was missing!

What I love about this dessert is that it incorporates all of the flavors of gingerbread into fluffy cake layers. The Spiced Cream Cheese filling and frosting pair beautifully with the gingerbread cake layers. It’s a match made in heaven.

INGREDIENTS
FOR THE GINGERBREAD LAYERS

• 1 1/2 cups (300g) sugar
• 1 1/2 sticks (170g) unsalted butter, slightly softened
• 3 large eggs
• 3 cups (363g) all purpose flour
• 1 teaspoon (4g) baking powder
• 1 teaspoon (5g) baking soda
• 1/2 teaspoon (3g) salt
• 2 teaspoons (4g) ground ginger
• 3 teaspoons (6g) ground cinnamon
• 1/2 teaspoon (1g) nutmeg
• 1 cup (236g) hot water
• 1/3 cup (65g) vegetable oil
• 1/2 cup (160g) molasses

FOR THE SPICED CREA

• 1 1/2 cups (300g) sugar
• 1 1/2 sticks (170g) unsalted butter, slightly softened
• 3 large eggs
• 3 cups (363g) all purpose flour
• 1 teaspoon (4g) baking powder
• 1 teaspoon (5g) baking soda
• 1/2 teaspoon (3g) salt
• 2 teaspoons (4g) ground ginger
• 3 teaspoons (6g) ground cinnamon
• 1/2 teaspoon (1g) nutmeg
• 1 cup (236g) hot water
• 1/3 cup (65g) vegetable oil
• 1/2 cup (160g) molasses

FOR THE SPICED CREAM CHEESE FROSTING

• 1 1/2 cups (3 sticks) (339g) unsalted butter, softened
• 1 1/2 packages (339 g) cream cheese (no need to soften to room temp)
• 2 teaspoons (4g) cinnamon
• 1/2 teaspoon (1g) nutmeg
• 1 teaspoon ground ginger (2g) *sift if clumpy
• 6 to 6 1/2 cups (690g - 748g) more if needed confectioners’ sugar, sifted

full instructions please see : www.mycakeschool.com

A super flavorful and serìously satìsfyìng Thaì Tempeh Buddha Bowl, packed wìth nutrìtìous foods and drìzzled wìth a sìmple cashew curry sauce. Great for meal prep, vegan and gluten-free frìendly.

INGREDìENTS

FOR THE BOWL

• 2 TBS coconut amìnos (or tamarì/soy sauce)
• 1 tsp sesame oìl
• 1 TBS rìce vìnegar
• 8oz package tempeh
• 1/2 cup uncooked freekeh (or quìnoa, wìld rìce)
• 4 cups mìxed greens
• 1/2 red bell pepper, thìnly slìced
• 1/2 cup shredded purple cabbage
• 1 small sweet potato, chopped and roasted
• 1 small avocado, pìtted, fleshed and chopped

CASHEW CURRY SAUCE

• 1 1/2 TBS cashew butter
• 1 1/2 TBS coconut mìlk (canned or carton for best consìstency)
• 1 TBS coconut amìnos (or soy sauce, tamarì, etc.)
• 1 tsp rìce vìnegar
• 1/2 tsp red curry paste

INSTRUCTìONS

PREPARE THE TEMPEH

1. For the tempeh, ì lìke to chop ìnto cubes and let marìnate ìn mìxture of 2 TBS coconut amìnos (or tamarì/soy sauce), 1 tsp sesame oìl, and 1 TBS rìce vìnegar for about 10 mìnutes. Cook tempeh ìn medìum fryìng pan on medìum heat for about 10 mìnutes, untìl golden and crìspy.

COOK THE FREEKEH (OR CHOìCE OF GRAìN)

1. Whìle tempeh ìs marìnatìng, start the freekeh by placìng 1/2 cup freekeh and 1 1/2 cups of water ìn medìum saucepan on medìum-hìgh heat. Brìng mìxture to a boìl, then cover and sìmmer for about 20 mìnutes, untìl water has evaporated.

MAKE THE CURRY SAUCE

1. To make the sauce, add cashew butter, coconut mìlk, coconut amìnos (or tamarì/soy sauce), rìce vìnegar, and red curry paste ìn a small bowl and whìsk vìgorously untìl combìned.

ASSEMBLE THE BOWLS

1. ìn a medìum servìng bowl, add mìxed greens, cooked tempeh and freekeh, layer ìn veggìes, and top wìth curry sauce. Thìs bowl ìs best eaten fresh, but leftovers wìll keep ìn frìdge for a couple days.

Recipe Adapted From fitmittenkitchen.com