Veggies Made Great Superfood Veggie Cakes

Veggie Lites Superfood Veggie Cakes

I absolutely love these Superfood Veggie Cakes from Veggies Made Great.  I originally discovered them a few years ago at my local Costco and have had a steady stock in my freezer ever since.  These veggie cakes are gluten free, soy free, peanut and tree nut free, and are packed with vegetable goodness.  Each veggie cake is super flavorful with a great frittata texture, and only has 80 calories.  I’ll often add these cakes as a side to lunch or dinner or eat them on their own for a midday snack.  The packaging includes both microwave and oven/toaster instructions.  I have prepared the veggie cakes both ways, with both leading to the same flavorful result.  

Veggies Made Great Superfood Veggie Cakes Overview:

Where I bought them: Costco

How many servings come in the box: 6 servings per container (the Costco box has multiple containers in it)

How to store them: These veggie cakes can be stored in either the refrigerator or the freezer. 

How to cook them: IN THE OVEN- pre-heat the oven to 350 degrees Fahrenheit, place the cake on a baking sheet, and heat for 18 minutes (if frozen) or 12 minutes (if refrigerated).  IN THE MICROWAVE- Heat on high for 45 seconds (if frozen) and 25 seconds (if refrigerated).  

I highly recommend checking these out and giving some of the other products from Garden Lites a try.  

Veggie Lites Superfood Veggie Cakes

For more information on Veggies Made Great Superfood Veggie Bites, check out their website:

Aunt Pearl’s Mushroom Potato Soup

While practicing social distancing, all I’ve been craving is comfort food, and what’s more comforting than a bowl of a hearty soup.  This Mushroom Potato Soup is my Great Aunt Pearl’s recipe and has been one of my favorites for years.  While I’ve modified it slightly to be gluten-free (the original calls for some flour for thickening) it is still a delicious treat.  I hope you enjoy this family recipe.  

-The Gluten-Free Gal’s Guide


  • 5 tbsp. Butter
  • 2 Leeks (finely chopped)
  • 2-4 Large Carrots (chopped)
  • 6 c. Chicken Broth
  • 1 c. Cream or Half and Half (for a lighter version)
  • 1 tbsp. dill (chopped)
  • 1 Bay Leaf
  • 5 c. Potatoes (diced)
  • 1 lb. Fresh Mushrooms (sliced) 
  • Salt
  • pepper


  1. Prep the vegetables: finely chop the leeks, chop the carrots, chop the dill, dice the potatoes, and slice the mushrooms.  
  2. In a large pot, add 3 tbsp. butter, leeks, and carrots.  Sauté until the leeks and carrots are soft.  
  3. Add the chicken broth, dill, potatoes, and salt and pepper (to preference).  Bring to a boil.  
  4. Reduce the heat and allow to simmer for 30 minutes.  
  5. In a frying pan, use the remaining butter to sauté the mushrooms.  
  6. Add the mushrooms, bay leaf and cream to the soup, stir until fully mixed, and allow to simmer for 15 minutes.  
  7. Allow to cool, serve, and enjoy!
Aunt Pearl’s Mushroom Potato Soup