Living Gluten Free on a Budget – Podcast

Living Gluten-Free on a Budget

In this episode of On The Air with Pretty Little Celiac, I discuss 18 ways you can save money while living gluten free on a budget. I know just as well as you do that it is extremely expensive to live gluten-free but there are ways around spending all that cash. It takes a little bit of planning and creativity, but saving money can be done.

Listen now to the episode and let me know what you think.

Benefits of Kale: The Vegetable Powerhouse

Parmesan Kale Chips
Parmesan Kale Chips

If Beans are considered the “magical fruit,” then Kale is the equivalent in vegetable world. After seeing a lot of information about Kale while I was juicing, I started to see if I could incorporate it more in our daily meals.

Turns out, I’m not a fan of Kale.

Even when I had it in my juice, I couldn’t put too much or else it would ruin my drink.

The taste of kale is pretty tart and sharp, which has always been a taste I stay away from. I’m really more of a sweets girl myself and prefer spinach. But…. there are so many great things about kale that I had to give it another try.

So what are some of the great benefits of kale?

  1. Low calories: Only 35 per cup
  2. Full of fiber: 5g per serving
  3. Filled with nutrients like calcium, vitamin K, vitamin B6, magnesium, vitamin A & C
  4. Bursting with folic acid and other antioxidants
  5. Can easily be made into crisps

Ok, so the last one is a benefit for me really because it’s an easy way for me eat them. I love anything with a crunch.

So, then how do you make my parmesan kale crisps shown above?

  1. Pre-heat the oven to 375 degrees
  2. Wash the kale thoroughly to get rid of the pesticides and other gross stuff
  3. Cut the spine out of the kale and then further cut the pieces down to bite sized
  4. Get out your olive oil and put the kale in a bowl. Lightly cover the kale in olive oil by mixing in a small amount and using your hands or a spoon to cover the leaves.
  5. Layer the leaves on a cookie sheet and then sprinkle with sea salt. Put in the oven.
  6. Set the timer for 6 minutes. After the first 6 minutes, you want to take them out and sprinkle your parmesan cheese over the crisps then put back in the over for another 5-6 minutes. You want them to be dried out but not burned when you take them out of the oven.
  7. Take out when done and let cool a few minutes. Then enjoy.
  8. They can easily be used with many different types of seasoning like a gluten-free taco or garlic salt.

 

After playing around with these and trying different recipes, I found myself enjoying kale much more than I ever previously thought I would. It turns out what just by changing the cooking method, you can change the entire taste of a food.

How do you eat your kale?

 

Gluten Free Open Face Burger Recipe with Chebe Breadstick Mix

open-face-cheesy-cheeseburger-300x199
Gluten Free Open Face Burger

I love Chebe. I mean it, I really love Chebe products. It has become a staple in our house when we are craving pizza, bread sticks, cheese balls or whatever other doughy need we might have one night. Imagine my delight when I came home from a long day at the gym to find Aaron made these little treats for dinner!

I know its a lot of carbs but sometimes you just need a little carby indulgence after a long day of work.

So, you want to try to make these for dinner?

Here’s what you are going to need for my Gluten Free Open Face Burger

Ingredients:

1lb of Grass Fed Beef

1 Egg

3/4 Cup of gluten free bread crumbs (we use Tall Papa’s)

2 tablespoons of coconut oil

2 tablespoons of olive oil

3 minced garlic cloves

1 Box of Chebe Breadstick Mix

1-2 cups of marinara sauce

4 slices of cheese (we used mozzarella)

How to assemble!

1. Follow Chebe directions on box to get the dough ready and then flatten into round pods. Heat oven to 350 degrees and bake for 10 minutes. You want them to be about the same size as the burger patties. So however large your burgers are, that’s the size of the bread bottom. Brush the dough with some coconut oil before baking and putting on a nonstick pan in the oven.

2. Mix the ground grassfed beef, egg, breadcrumbs into a bowl. Shape into 4 patties and cook on low heat with coconut oil in a skillet or other frying pan on the stove. Cook to your desired temperature.

3. You want the burgers and the bread to be done at the same time!

4. Take the roll out of the oven – top with the burger patty, slice of cheese to your liking  (we used mozzarella) and some red sauce on top. Cook for about 5 minutes to melt the cheese and heat up the marinara sauce.

5. Take out and enjoy!

Gluten Free Open Face Burger
Gluten Free Open Face Burger

**I am not sponsored, paid or given product by Chebe. I genuinely love their products. They are the greatest thing we’ve found since going gluten free.**