What in the HELL was I thinking when I bought these!? They must have been on sale, and caught my eye because they’re all natural. I have absolutely no problem with dairy, eggs, wheat, or gluten. And I will forever refuse to give in to the gluten-free fad. Anyway. I’m pretty sure the main ingredient in these is cardboard, but conveniently they’re “made with whole grain”. Nonetheless, I cooked the entire box and ate all but 1 piece. Whatever. I’ve got a 2 hour Zumbathon benefit to go to in a few so let’s hope the cardboard toast stays with me.
Hmmmm just imagine being one of us whose only option for french toast is this not because of a “fad” but because of a disease… They’re really not awful when cooked properly.
In my opinion, the best gluten free crackers I’ve tried so far. I love Schar brand overall for pasta and other things as well!
Cafe Benelux, located in my favorite part of Milwaukee, the Third Ward, is a great restaurant. It’s fairly new, very trendy, and all over amazing. They have a gluten free menu which is fairly large, amazing coffee, and a great atmosphere. I really can’t say enough here. The waitress was also very knowledgable about what it took to make the meal gluten free so it was really nice not to have to explain multiple times or be worried that my food would be contaminated. The coffee selection includes everything from black to chai latte, and everything in between. I was very pleased with everything. A 10/10 over all!
So last week my mom found some new gluten free bread at the store and we got pretty excited about it because it was on the shelf instead of in the refrigerator/freezer section of the grocery store. She originally bought the whole grain version of Goodbye Gluten and I loved it! It had a great nutty flavor, not gross at all in my opinion, and it was much more dense/moist than other brands I’ve had. When I went grocery shopping for myself I picked up a loaf of the white bread version of Goodbye Gluten. I have to say I’m not a huge fan of it. It has a taste of it’s own (not in the best way) and is almost too dense/moist. Toasting it is a challenge to say the least. Overall, I give the whole grain a 10/10 but the white a 6/10. The brand itself gets bonus points for not having to be in the fridge/freezer though!
Mushroom, spinach, and feta stuffed chicken breast with green beans and corn for dinner! College has made me so much more inventive
A lot of people believe that eating gluten free has to be expensive but it doesn’t. What makes it expensive are the gluten free substitutes for bread, pretzels, flour, etc. But if you keep the purchase of those things to a minimum and eat naturally gluten free, the prices go down. Admittedly I’m a sucker for peanut butter toast and pretzels every so often, but if you keep those things as a special treat (like they should be anyways) you and your wallet will feel a little better!
-PSA from a poor gluten free college student
Why am I just finding this now?! Soooo many great recipes for anything and everything gluten free. They’re even divided by meal or season which I love. Check it out!
I never realized how versatile corn tortillas can be until I was diagnosed. Making myself a mini pizza with corn tortilla crust for dinner right now… Most of my meals are centered around corn tortillas
SUMMER RICE, VEGGIES & SAUSAGE
ingredients
1 onion (yellow or white)
1 zuchinni
1 squash
1 eggplant
applegate gluten free sausage (or leave out for vegan/vegetarian option)
salt, pepper, olive oil (thyme & basil if you have it)directions
in a large skillet sauté one yellow onion until clear
meanwhile, begin making desired amount of rice (i do largest amount listed on bag, and cook it in a rice maker)
add chopped zuchini, squash, and eggplant to mixture
once veggies become half-way cooked, add chopped up sausage
continue to cook until veggies are tender
once done, combine rice & veggies. sprinkle any herbs, olive, oil, salt & pepper.enjoy!
