When I found out that I was gluten sensitive, I wasn’t worried that I could find interesting foods to eat. I was concerned that it would break my budget. Most gluten-free products I see at the health food stores are twice the cost of the wheat versions.
With a little practice, I was able to stretch my gluten-free dollar. The key for me was to use some of the same ingredients throughout the day. I also focused on using fruits and vegetables for fiber and color.
Best gluten-free breakfast ideas
For breakfast, I dice a variety of vegetables that can be used throughout the day. Cutting gluten, which is found in wheat and barley, doesn’t automatically help a person lose weight. But cooking with vegetables and herbs adds flavor without too many calories. I started experimenting with omelets stuffed with vegetables and cheeses such as Havarti, Swiss and feta. I also made crepe using a gluten-free baking mix.
Light gluten-free lunches
For lunch, I often make a salad using spring lettuce and spinach leftover from my spinach and feta breakfast omelets. I save money by portioning out meat for my lunch salad and saving a portion for dinner. I check the label of the spices to make sure they don’t contain gluten, since wheat is often used in seasoning and spice mixes.
Different gluten-free dinners
Even though I avoid most breads on my gluten-free diet, I started using brown rice tortillas to make sandwich wraps, soft tacos and Mexican dishes. One of my favorite dinners is to heat up a brown rice tortilla on the stove. I top with tuna salad made with light mayonnaise, pickles and celery. I sprinkle with cheddar cheese and broil for two minutes. I add lettuce and tomato.
Delectable gluten-free desserts
I found several gluten-free baking mixes at the health food store including carrot cake and banana bread mixes. However, most of the products are expensive. I save money by making fruit crisp cobblers topped with a crust of gluten-free oatmeal, nuts and brown sugar. I had fun experimenting with different gluten-free recipes.
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