Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts

Wednesday, February 21, 2024

Savvy Gluten-Free Living: Budget-Friendly Tips and Delicious Recipes

This world we live in requires expanding dietary choices. Yet maintaining a gluten-free lifestyle can sometimes be perceived as expensive, difficult and frankly annoying to others. However, with planning and creativity, you can enjoy a healthy and fulfilling gluten-free lifestyle without putting a massive dent in your wallet. Let's explore practical tips for gluten-free living on a budget, covering affordable ingredient alternatives and providing delicious budget-friendly recipes.

Sunday, January 10, 2016

Gluten Free Protein Pancakes

Is there a perfect pancake? For most of my life and maybe yours, too, we were taught certain things such as foods should taste a certain way to be perfect, be made with only the ideal ingredients and no substitutes, and even look a certain way. Further, these foods must be perfectly round or squared and flawless, but that's heavy b.s. The truth is what we learned as a child or in the past may not be true for the present and future.  Health is an ongoing change unless you just don't care about your health! Balancing your food and beverage intake, your libations, exercise and other variable choices are an ongoing choice that you make. Nothing is perfect.  Welcome to the new normal. 

Sunday, April 19, 2015

Recipe: Baked Squash & Sweet Potato Stew


Baked Sweet potatoes and squash can take your stew or soup to a whole new level year round. Although it's spring, I was craving some amazing stew.  By taking your favorite nutrient rich vegetables, legumes, and tubers, with an optional meat source you can have a low calorie, energy rich stew for a few days.  Each element of this recipe can also be edited to have something else that's in season or a vegetable that you love so much that you can't resist. Enjoy!


  • Sweet potatoes - Use 1 or 2 large sweet potatoes for pre-baking. 
  • Squash - Take a whole medium size squash for pre-baking.
  • Cauliflower  - Take 1/2 cut into smaller sizes for adding into to stew 
  • Black beans - Add 1 can or cooked beans
  • Onions - Use 1, chop to your delight
  • Cumin - Sprinkle to your delight
  • Litehouse herbs - Add to your delight
  • Beef - Optional and a nice touch (or chicken)
  • Creamy tomato soup - 32 oz suggested. Optional use a tomato sauce, but a low sodium, organic soup is creamier 


Pre-Bake #1
  • Sweet potatoes - Wash well and peel skin off. Cut into round slices, pre-bake separately than squash at 375 degrees for approximately 35 minutes. Potatoes take longer.
  • Squash - Wash well and take 1/2 squash and cut into smaller round slices, pre-bake separately than sweet potatoes at 375 degrees for approximately 25 minutes. Bakes faster than potatoes. 
Pre-Sautee #2
  • Saute the chopped onions and meat ahead of time only about medium/rare for 5-6 minutes. 
Pre-Heat The Big Pot #3
  • Add the tomato sauce to pot. You can also add a cup or two of water or chicken broth depending how thick or soupy you prefer. Prep this liquid portion on medium heat ahead of time to coordinate the ending of baked and sauce preparations for the stewing below.  
Stew Time (30 minutes)
  1. In the same large stove pot add your cauliflower to the pre-heated soup
  2. Next cut your pre-baked sweet potatoes and squash into smaller pieces. Now you can peel the skin off quash and add directly into the stew.
  3. Add the optional beef strips
  4. Add in the spices to taste
  5. Your big pot can now slow cook on light flame or until everything is soft. 


Wednesday, March 4, 2015

Recipe For Healthy Kale & Sausage Chebe Balls

Just look at those beauties, you can't eat just one! Chebe bread (manioc flour) dry mixes are so easy anyone can be a chef, even me!  The gluten-free certified dry mix is basic so you can add your favorite greens, meats, beans, cheeses, etc. Pick and choose what to slice and dice so that you're bread balls are much more nutritious than the typical products on the market today. Everyone I've made them for (even the gluten-free skeptics) found them delightful, with their warm baked aroma, crispy outside and soft chewy interior. What I love about Chebe is each time I make them, regardless of a few ingredients changes, they always are quick and delicious, guaranteed!

Chebe products are verified gluten-free by Celiac Spru Association (CSA) whom test for <5ppm. The FDA gluten-free guide only recommends <20ppm gluten threshold and Celiac's should feel much safer about Chebe Bread than other products on the market.  Cheebe Bread is also free of all grains, soy, potato, yeast and MSG! Chebe FAQ - get all of your questions answered about what works, allergies, and tips. 


  • Choose your favorite Chebe dry mix as any of them can be used. However, I often use the original mix.
  • Organic eggs
  • Slice and dice large handful of organic kale
  • Slice and dice handful of (pre-cooked) natural/organic chicken sausage or other "meat".
  • Use kombucha instead of water (water may be needed while molding balls)
  • Coconut oil 
  • cheese (shredded, sliced or sour cream) optional


1. Preheat oven to 375° F.
2. Blend Chebe Original Bread Mix with 2 tbsp. oil, 1 cup shredded cheese (sharp or hard cheeses work best) and 2 large eggs. Slowly blend in exactly 1/4 cup water.
3. Knead dough with hands until it is smooth. (if gets too sticky just add more water into your hands)
4. Divide dough into 16 pieces, rounding each into a ball shape. Place 1-2" apart on ungreased baking sheet
5. Bake 20+ minutes until lightly browned. Serve warm and enjoy. Insides will be soft and chewy. (all ovens vary)

Tuesday, April 22, 2014

Gluten-Free & Milk-Free Matzo Brei Recipe

The east coast Jewish life is full of culture, moving stories, great energy and of course food! Once the quality of gluten-free matzo risen or lack thereof (pun intended) to the main grocery stores it was time to get back into matzo brei, a vivid past time memory of mine.  I used to make matzah from scratch and it never came out any good, it was just there, for me, as the gluten-free option. Enjoy my gluten-free rendition of the famous matzo brei recipe:

Gluten-Free matzo for @GlutenFreeG matzo brei recipe

  • Prep: 5 minutes
  • Cook: 15 minutes


  • 4 people

Ingredients: (Organic when possible)

  • 1 large onion
  • 8 eggs
  • 1 cup "milk"
    • 1/4 soy milk
    • 1/4 almond milk
  • dash of salt and pepper
  • 5 sheets of matzo
  • dash of cinnamon (optional)
  • mushrooms (optional)

Gluten-Free & Dairy Free Matzo Brei recipe @GlutenFreeG
Cooking Instructions:

  1. In medium sauce pan, add tea spoon of oil and heat. Then add diced onions and continue to cook on medium. Optional: add a splash of chicken fat if you have some hanging around :) Gently sauté the onions approximately 10 minutes. Optional: if adding diced mushrooms add during 5 minute mark to gentle sauté mushrooms. 
  2. Meanwhile, beat the eggs, add salt and pepper and add 3/4 cup of your "milk into a medium mixing bowl and stir together. Take your matzo and run them under water to slightly soften them and also shake them dry once or twice so they don't drip. Crunch them into small 1/2 - 1 inch shapes and mix with the eggs gently.  Add the caramelized onions into the mixing bowl and mix altogether gently. 
  3. On low/medium heat turn on your saucepan and then add ingredients into the saucepan to resume cooking. After two minutes add remaining 1/4 cup of milk and turn all ingredients often while heating. Allow matzo brie to collect and turn it over and over to cook. As it heats it will shape and firm the egg, matzo, onion and milk altogether providing a nice aroma. Cook approximately 5-7 minutes. Do not over cook eggs!
  4. Serve and eat hot! Optional add sprinkle of cinnamon.
    Matzo Brei recipe @GlutenFreeG

    @GlutenFreeG Home

Sunday, March 2, 2014

This Is How I Omelette

Voluntary Vegetable Overdose

Slice, dice, stripe, squares or whatever your fancy. Just be sure there is a lot of colorful and fresh organic vegetables (preferred) in your omelette and every meal. Go with what's on sale and/or use my favorites; onion, broccoli, peppers, mushrooms and tomatoes at minimum. Saute-style on the stovetop on low/med with olive oil and/or coconut oil, light spices such as a dash of salt, pepper, cumin, and turmeric and add into your saucepan. Wash all vegetables carefully to avoid any gluten contamination in the home or from store accidents.

Add The Beaten Eggs

After the vegetables are semi cooked, not fully cooked though, add the eggs slowly around your pan. It'll start to smell super divine in your kitchen and beyond at this point. I typically use a six organic eggs in my omelette to share ;) for 2-3 people if you have sides such as fruit or sliced avocado or you may have extras. (Don't eat egg leftovers longer than a day though because they're obviously best freshly cooked. Continue to cook and cover this concoction on low/med heat. At this time start to prep your taste or bagel (optional) so that you have enough defrosted slices prepped for about five minutes prior to the last step for exact timing. 

Eggy For Breaky Is Created

Since it's covered and cooking on a fairly low flame it will fluff similar to a frittata. I checked it along the way to be sure it wasn't too runny, but that's okay if it is as it will continue to steam and slowly fluff and shape in your sauce pan. Patience grasshopper. If you're in a rush go run. Dash half way through cumin and turmeric for some good spice loving.

Gluten-Free Toast or Bagel

Since you prepped ahead and had toast ready you can combine your hot omelette with your warm toast or bagel.While in the saucepan slice your omelette into small triangle pizza slices so that they fit on your toast without getting overly messy, yet ample food.  On each toast or bagel add organic gluten-free sriracha for a kick or some salsa on the side.  Do not over consume bread, ever, even if it's gluten-free. Focus on eating healthy food and not the comfort food of bread or bagels. 

Tips For Gluten-Free Omelettes

  • Clean all sauce pan, plates and silverwear with virgin sponges and hot water/soap if you're in a non gluten-free kitchen such as friend or family
  • Be sure your spices are gluten-free, yes they can be contaminated in a facility
  • Use a gluten-free toaster or another saucepan for "toasting" bread instead of someone else's dirty glutened toaster because you'll get sick!
  • Always have frozen or fresh gluten-free bread, toast and sriracha and salsa available in your home, trust me!
  • Be sure all surfaces were cleaned so that there is no risk of contamination.

Saturday, December 7, 2013

Chebe Gluten-Free Breads Gluten-Free Product Review

Chebe Garlic Onion Bread Organic Farmer Cheese & Moldavian Honey 
I love gluten-free Chebe products because their base manioc flour recipes start off terrific and are very easy to add your own creative ingredients. Chebe has nearly a dozen products and in less than 30 minutes (with prep) you're ready to dive into a great snack before a sports game, appetizer for a dinner party or on the side of a grande meal.  Here are a few, but not all of the most common recipes I enjoy:

Albert Bartlett Rooster Potatoes Product Review & Contest Inside

Gluten-Free Product ReviewAlbert Bartlett Roosters are from Monte Vista, Colorado farms and are of the highest quality and care as Colorado farm culture and this British company have excessive pride as only few other elite brands do. They're purchased in a bag, super duper fresh with a date so you know when/where they were chosen. They indeed have a nice pinkish-brown color unique to potatos since they're typically just a "brown". When cooked you'll notice they have a nice buttery character... you're going to say what I screamed, "Dang, those are nice, these are exceptional potatoes!"