Wow, it’s the last Wednesday in March! I have had so many conversations with people about how food affects health. One thing we all agree on is that the only way to know what you’re eating is to make it yourself. This takes time and planning, but it’s worth it. In the long run you save money and eat better when you cook rather than rely on packaged foods.
GFCF Breakfast
Maple Oat Granola, milk of your choice, and a banana. Have you made your own granola yet? Come on, all the kids are doing it! It takes about an hour and you can control every last aspect of it. Want it sweeter? Nuttier? Find a bulk store and experiment with fruits, nuts, and seeds! It’s great for breakfast and as a fruit topping for dessert/snack.
GFCF Lunch
Chili Stuffed Baked Potatoes, Winter Fruit Cup. Bake or microwave the potatoes, and throw together a fast chili – no need to make a cook-off recipe, just something that works. Throw in any leftover vegetables from dinner that need to be used. The fruit cup would be good with some of that granola…
GFCF Dinner
Yogurt Marinated Chicken, Basmati Coconut Rice, Bayside Squash. This is a great dinner. The yogurt in the chicken is coconut, but in order to be thrifty you could replace it with the unused portion of the coconut milk used for the rice (and don’t skip the cinnamon stick in the rice!). This meal doesn’t take a lot of work, but it will taste like it did.
When you’re dealing with a great number of food allergies, your best defense is a good spice cabinet. Sure, eating rice every day can get boring, but by switching the flavorings and the moisture you at least get some variety – rice balls one day, rice pilaf the next… Pick a cuisine and apply it to what you CAN eat.
Eat well and be well!
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