The day has finally arrived … I can eat YOGURT again. I can’t even begin to explain to you how excited I am that there is finally a gluten-free, dairy-free, soy-free yogurt and ice cream on the market! I love coconut milk, what a brilliant idea and oh so tasty. I dearly miss eating yogurt with granola and fresh berries, it’s probably one of my favourite foods.
We’re having company over tonight so I decided to whip up a new dip to serve with blue corn tortilla chips as a snack. I love hummus and guacamole so instead of deciding between the two I attempted to make a dip which combines the two flavours and it was a success! Healthy and delicious this dip is bursting with flavour and nutrients. Creamy, yet dairy-free this dip will be a hit, even for those who are not gluten-free!
Eating gluten-free does not have to be expensive. If you’re grocery bill has skyrocketed since beginning a gluten-free diet these tips and tricks will help you make gluten-free living a little bit more affordable.
The most expensive part of eating gluten-free is the cost of pre-packaged foods which are specifically marketed as gluten-free products: cereal, waffles, snacks, desserts, baking mixes, pizza crusts etc. These foods are high in cost and low in nutrients therefore the value of what you get for your money is very low. By limiting the amount of these expensive gluten-free convenience foods and replacing them with naturally gluten-free options you’ll drastically lower your grocery bill. Here are some tips and tricks to get you started:
This is an easy recipe that is open for experimentation. Just throw together whatever meat, seafood, vegetables and spices you desire (or have on hand) and it makes one delicious gluten-free, casein-free dish! We thought we’d give it a try with what we had in the fridge and cupboards, not having to make a run to the grocery store for additional ingredients.
These soft and chewy flour-less peanut butter cookies satisfied my craving this morning. All I could think about was peanut butter when I woke up, so I decided to whip up a batch. This basic recipe that has been around since before my time is naturally gluten-free!
Being sensitive to the effects that white sugar has on my blood sugar levels I decided to replace it with my unrefined sugar that is full of naturally occurring minerals. It added a wonderfully rich and satisfying flavour to the cookies. Coupled with the fact that I used organic, natural peanut butter with no added ingredients these cookies aren’t all that unhealthy anymore!
