3 ways to use Ground Beef, GLUTEN FREE to-go!

Most of the time we use or see ground beef being used it's for something you wouldn't label as "healthy." The thing I have grown to love about making great things with not much is the meals I have to invent for changing my families health. When I was growing up ground beef was used for burgers, meat loaf, and pasta sauces. A lot of friends houses showcased ground beef in "Hamburger Helper." < --- Something that never graced my table as a kid. Secretly I will admit as an adult I have consumed said "Helper," and secretly enjoyed it.

About two months ago, when The Hunebee and KATvonVAPURE started their diets, we had to adjust meal plans for both girls. With The Hunebee's Tryptophan allergy, and need for low-fat meat proteins, we put our heads together and used low-fat high quality ground beef to spice up her week. Using an Organic, Certified, 15% fat Ground Beef I was able to make a few variations to her weekly menu as to not cook the typical beef stews, sautees, or roasts.

For all three dishes I used a spiced ground beef. It was easiest for all three to use the same beef and add other vegetable components.

Prep time: 10 minutes
Cook time: 20 minnutes
Servings: 4

Ingredients: (for the Ground Beef)

1 lb. Organic 15% (fat) ground beef
1 tsp. fresh garlic, minced
1/3 cup of green bell pepper, diced small
salt and pepper
sprinkle:
garlic powder
ginger powder
SMALL dash of cumin

Set the beef aside. For the rest you can use any vegetables you prefer. Below are a couple ways we chose.

(for The Hunebee)
Ingredients:

1/2 cup slightly steamed broccoli
1/3 cup fresh bean sprouts
1/3 cup "Spiced" ground beef

A dash of Soy and Oyster sauce made this a kind of "Beef and Broccoli."

Price: $2.25

Ground Beef and Broccoli with Sprouts

(for Kuizzy)

Ingredients:

1 cup fresh spinach

1/2 cup of "Spiced" ground beef

1/4 cup fresh bean sprouts

top with fresh cilantro

Price: $3.00

Spinach, Ground Beef bowl with Sprouts and Cilantro

(for The Hunebee)
Ingredients:

1/3 cup green beans, sauteed with grape tomatoes
1/4 cup sliced zucchini, pan fried
1/4 cup bean sprouts
1/3 cup spinach, sauteed
1/2 cup "Spiced" ground beef

Price: $4.00

Spiced Ground Beef with Green Beans, Zucchini and Spinach

It really is that easy to prepare lunch or dinner on a budget to go. These are low calorie, GLUTEN FREE, filling, EASY and healthy choices.

ENJOY!

Kyocera Ceramics

As a person who spends most of their time in a kitchen you learn what utensils or cookware really make life a wonderful place. For my birthday last year The Hunebee got me an awesome gift. She knows not only my love for special Vinegars, but also for the finer things of the kitchen trinket kind :) Included in my b-day goodie bag was a White Balsamic Vinegar infused with Peach and a pretty 'n' pink Kyocera Ceramic Knife and Peeler set. I vowed not to open it until I could use it in my own kitchen, since at that time we lived with relatives. As of August 2013, you better believe that pretty little pink handled ceramic blade of glory has gotten miles of use! 

Kyocera offers a wide variety of styles and packages. The model in my possession is the 5.5" Santoku and Y-Peeler Set, that retails on www.Kyoceraadvancedceramics.com  at $49.95. I can honestly say I have spent much more money on a lesser quality. This blade will never rust, so far never dull, and comes with a life-time warranty. I can also attest to the fact that I have been using this ceramic knife everyday for a constant 8 months, cooking more than the average "stay at home cook," and there has been no sign of sharpening needed. If you ever do need some maintenance, Kyocera will sharpen as many knives you can send back to factory edge, for a nominal shipping fee of $10.

I cook a wide variety of vegetable and fruit based meals for my Monday Menu's and this is the best knife I have ever used. It also works well on meat but don't saw or try to hack through tough tendon, bone etc. This is a chopping knife and as long as you use, clean, and store properly there should be an endless amount of cooking assistance to receive! I will definitely continue to purchase Kyocera Ceramic products. 

Simple, RAW Pesto for 4 under $3

There is no need for cooking such a fragrant sauce. Again this is a cilantro improvisation for Kuizzy and Lazyflip's Monday Menu. It's really easy with only 6 ingredients and the 6th is cilantro. I have also made this sauce with JUST basil or basil and parsley. This is one of those meals that if I'm missing one component I can't easily adjust as long as the herbs are fresh. Usually pesto calls for "Parmigiano Reggiano" (Parmesan) but the Queso Fresco worked quite nicely. For all the Vegans, cheese can be left out completely, or you can use a vegan "cheese." Lazyflip (Angelo) is allergic to nuts so I never use them when cooking for him. pine nuts, walnuts even cashews would also work great and heavy cream can be added to make it a really rich and creamy sauce.

Prep time: 10 minutes
Cook time: 0
Servings: 4
Cost (including pasta): $2.64

Ingredients:
1 cup fresh basil
1 cup fresh cilantro
1/2 - 3/4 cup olive oil
2 whole cloves garlic
1/4 cup "Queso Fresco" cheese (in place of Parmesan)

Directions:
Place all ingredients in a blender and blend til smooth. Set aside and cook pasta, mix then serve.

ENJOY!

Smothered Pork Chops...(a play on Pork and Beans)

This has been a crazy week. There has been so much to do but without a structure it's thrown me off my horse a bit. I've gotten to spend time with family, which is always a plus, but my Monday Madness turned into a Tasty Tuesday. Having a structure to my week is really important and pushing even one thing back or out of the way can cause a domino effect. My Wednesday night meeting had to take a back seat to a whole lot of restructuring. On a more positive note I was finally able to fix the "Coming Soon" page on my Website and it was an adventure! Now it has a professional landing page and a second page "About Me", but at this time it's redirect back to this Blogspot. I have to admit while the Website is challenging it is also very exciting.

Last night I decided I needed to center myself around a table of good food and family. I invited my Sissie-in-law and her boyfriend over to eat and laugh with us. Earlier in the day I had made a batch of garbanzo beans, fresh tomatoes, garlic and green olives (recipe found in "You say Chickpea, I say Garbanzo bean.) it was meant for the baby and I to snack on for a couple days. It  was decided that it would be a great side to dinner so I added a can of white beans so there was enough for the four of us (Ty excluded, he dislikes Beans with a vengeance). The carrot salad from last week sounded like a great addition as well. Dinner turned into a fancy Pork and Beans, which was an observation once we sat that was more funny than literal. I had bought fresh Oaxaca Cream (Sour Cream) from a Mexican market near my house last Sunday that I knew I was going to use for this very dish. This smothered pork, I had many times growing up but had never really made on my own or atleast this successful anyway. I also reduced the pnion's in a Cabernet Ty bought for me last week, which he picked out very well, and I was pleasantly surprised with it. The Wine was not a part of the recipe from when I was a kid which is a perfect example of the method to my madness.

Prep time: 15 minutes
Cook time: 45 minutes
Servings: 4
Price for WHOLE dinner: about $15.00

Ingredients:

4 bone-in pork chops, trim fat
3 Tbs. butter, to fry pork chops
2 1/2 cups onion sliced into rings
2 cups stock or broth, I used chicken
2 Tbs. olive oil
1/4 cup Cabernet Sauvignon
16 oz. Oaxaca Cream (Sour Cream)
salt and sepper
sprinkle of parsley flake

Directions: Salt and pepper both sides of the pork chops' and fry on both sides in butter. I did two at a time as to not crowd the pan and to achieve browning, which is integral for the onions and basis for the sauce. Make sure they are cooked all the way through and set the pork aside to finish the sauce.

This is the wine I used to deglaze my onions. It has a great flavor for savory meals although you could use any white or red wine that isn't sweet. I used red because it's what I had.

Saute your onions in olive oil and add 1 cup of the stock once they start cooking down. When they soak up a majority of the stock, which should take about 15 minutes, add the wine and let it cook down for about 5 minutes on med/high. Remember to also salt the onions and add the parsley flake at this point.

Before adding the cream use the remaining cup of stock and simmer for about 5-7 minutes.

 Add the cream in all at once and mix with a whisk to incorporate quickly, turn the heat down to Low/Med so you don't burn the cream or break it down. Salt and Pepper again if needed. Cook for an additional 5 or so minutes and then remove from the heat.

I put the pork chops in the Sauce and submerged them to soak while I got everything to the table. All the juice that collects on the plate where they are resting adds a great dimension to the sauce.

It was so awesome it was hard for us to stop eating! I sadly have to admit we used almost a whole loaf of white bread to soak up the sauce...shhhhh...secrets! This will surely be a favorite in any household!

ENJOY!

You say Chickpea, I say Garbanzo bean.

Same thing. I have always called them Garbanzo beans, that is the term I heard being used when I was a little kid. But to be clear they are the same.

The name Chickpea comes from the Latin word "Cicer." Which evolved into "Chiche" and then to the English "Chich. From "Chich" it became "Chich peas" to it's modern form "Chickpea." The common names for them are Ceci bean, India pea, Bengal gram, or Egyptian pea. They are one of world's earliest crops.

“Garbanzo,” on the other hand, is Spanish in origin. The term is derived form the Old Spanish “Garroba” or “Algarroba” and of Old Spanish “Arvanço.” So there is the difference.

Garbanzo beans are a frequent star guest in Monday Menu Madness. I use them in everything from sautees, to soups, to salads to fillings for stuffed mushrooms or peppers. The Hunebee will eat them every which way. KATvonVAPURE didn't know how much she liked them until she had my 2 Bean salad. Kuizzy would prefer his beans sweet like red bean desserts, but also enjoys the Adventures in Garbanzo. Oddly Angelo, who has OAS(oral allergy syndrome) and can't eat raw fruits, vegetables, or nuts, and even if he could prefers not to, also loves the bean salads and sautees. That is as long as they don't have tomatoes, or olives, or fruit.

Below is two ways that are similar yet different like their name.

1. Spicy Garbanzo and Greek yogurt

Ingredients:
1 15oz. can of organic garbanzo beans
2 Tbs. greek yogurt
1/2 tsp. dried oregano
4 pickled jalapeno slices, minced
salt and pepper

Directions:
Mix all ingredients in a bowl and chill or serve.

2. Garbanzo, Tomato, Artichoke saute

Ingredients:
1 15 oz. can of garbanzo beans
1 whole roma tomato, large dice
1/8 cup of green olives with pimentos, chopped
1 tps. of minced garlic
1/8 cup of chopped artichoke hearts
3-4 Tbs. olive oil
salt and pepper

Directions:
Saute garbanzos' in olive oil, add all other ingredients and cook for about 5 minutes.
*Chop olives after you measure and measure artichokes' after you chop them.

ENJOY!

Blue Mac 'n' Cheese...NOT from the Box

I asked for requests on Facebook and this one came from Grampa Brian Bigler. I posted this picture in my 2014 update, but it wasn't accompanied by a recipe. 

Tyler hates blue cheese, and my sister Amanda as well. They both loved this. Amanda makes her own version now:)

Ingredients:

1/2 lb. of Macaroni "mini" shells

1 8oz. pkg. of mushrooms, sliced

12 oz. of sausage (I used breakfast Sausage links)

1 cup Boar's Head blue cheese crumbles

3 oz. or about 1/3 cup of shredded mozzarella cheese

1 1/2-2 cups of milk

2 tsp. dried parsley

salt and pepper

Directions:

Saute mushrooms and set aside. Do the same with the sausage, although it wasn't ground so you have to do that yourself, drain the excess oil and set aside. Cook your pasta in salted water, drain and then begin your sauce. Turn the heat to medium on the low side and add your milk and the mozzarella. You'll need a wire whisk for this part. Whisk the cheese until it fully melts into the Milk and no longer sticks to the whisk. Once it's fully incorporated add the blue cheese, and again whisk until its blended. At the end I add a little parsley, salt and pepper.(to taste) Mix in all the other ingredients and you're done! I have found this is a dish that should be eaten right after preparation. It still tastes great later or tomorrow, but the sauce thickens and loses it's creamy texture. 

ENJOY!

8 Easy Gluten Free Salads!

I love salad! All kinds of salad, but I don't always want lettuce. There are so many ways to jazz up a salad night whether you make it the main dish or a side to an awesome meal, and sometimes just to snack on. Whether they are full of vegetables, fruits, fish, meat or pasta they can be quick, easy, healthy and Gluten Free. Here is a list of 8 that the "bunch" love along with friends and family alike. There is one more thing we do quite frequently here....re-using leftovers. I hate wasting food, and as long it is still "good" then I try to integrate:) Hence the Orzo in salad number 1.

1. This is a GF Tortellini and Orzo salad. 

Ingredients:

1 lb. three cheese tortellini cooked, drained and cooled (gluten free)

1/4 cooked orzo, (left over) (gluten free)

2 medium vine tomatoes, diced

1/3 cup chopped parsley, fresh

1 Tbs. minced fresh garlic

Dressing:

1/3 cup olive oil

1/4 cup red wine vinegar

salt and pepper to taste

Gluten Free Tortellini and Orzo Salad

2. Here is a shrimp salad that I do many variations of, and this week I chose fresh pineapple, red onion and tomatoes.

Ingredients:

1 lb. of raw large shrimp, flash boiled and cooled in an ice-bath

1/2 cup of cilantro, chopped

1/3 cup minced red onion

1/2 cup sliced grape tomatoes

1 cup diced fresh pineapple

Dressing:

Juice of 4 medium sized lemons

1 tsp. honey

salt and pepper to taste

Shrimp Salad

3. Cauliflower, artichoke, tomato, braised mushroom and black olive New Years salad. This New Years was a fancy BBQ dinner! We had sausages, BBQ chicken, fun salads and a bunch of informal, great eats.

Ingredients:

1 head of cauliflower, steamed, drained and cooled (it releases a lot of water so make sure you drain it thoroughly, or it'll water down your dressing while it marinates)

1 14 oz. can of black olives, drained

2 14 oz. cans of water packed artichoke hearts 

2 oz packages of mushrooms (braised in beer from earlier)

1 cup of grape tomatoes sliced in half

Dressing:

1/3 cup olive oil

1/4 cup of apple cider vinegar

1/2 Tbs. ginger power

salt and pepper to taste  

Cauliflower, Artichoke, Tomato, Mushroom and Olive Salad

4. Caprese salad, ugh has to be one of my most favorite! Who doesn't love those fresh little Buffalo Mozzarella Balls! This we had Christmas Day with a cold cuts platter and smoked salmon. Dreamy:)

Ingredients:

2 cups grape tomatoes, sliced in half (long ways)

1 16 oz. container of buffalo mozzarella balls, drained

fresh basil leaves torn, and a couple whole for garnishing

Dressing:

Drizzle olive oil and balsamic vinegar over the top. I would say about 3 Tbs. of each

and salt to taste. 

Caprese Salad

5. Gluten Free rotini pasta salad. This was made for The Hunebee and KATvonVapure.

Ingredients:

1 Lb. Gluten Free pasta (Rotini)

1/8 cup of oven roasted red bell peppers, diced (home roasted)

5 large fresh basil leaves chopped, rough

1/4 cup frozen peas

1/3 cup diced tomatoes

1/4 cup minced carrot

Dressing:

1/3 cup olive oil

1/4 cup Greek yogurt

1/8 cup apple cider vinegar

1 tsp. dried basil 

salt and pepper to taste

Gluten Free Pasta Salad

6. Red Cabbage, Tomato, Celery, Green Onion Italian slaw. 

Ingredients:

1/2 head of red cabbage, shredded

1 cup thin sliced celery with leaf

2 medium vine tomatoes, diced large

2 green Oonions chopped (whole onion)

Dressing:

1/3 cup of olive oil

1/8 cup red wine vinegar

salt and pepper to taste

Red Cabbage Slaw

.

7. Pineapple, Celery, Red onion and Green Onion Salad.

Ingredients:

1 can of diced pineapple (large)

1/3 cup of celery sliced thin

2 green onions, chopped

1/4 cup sliced red onion

Dressing:

1/8 cup pineapple juice from the can

1/4 cup apple cider vinegar

1/2 Tbs. ginger powder

salt to taste (would've been great with pepper)

Pineapple, Celery Red and Green Onion Salad

 8. Ok one more Slaw salad this one is really great if you love pickled beets and grapefruit!

Ingredients:

1/2 head of red cabbage, shredded
1/2 cup of garden fresh, home pickled beets
1/2 a Red onion sliced
1 whole pink Grapefruit, sliced and diced into thin pieces

Dressing:

1/3 cup of olive oil
1/3 cup red wine vinegar
1 tsp. mustard powder
salt to taste

Red Cabbage, Beets, Grapefruit and Red onion Slaw

So here it is a great list of ideas to follow, improvise and add to. ENJOY!

Marinara (Sunday Sauce)

So typically Italian families do big Sunday dinners....mine wasn't the exception....and as kids going to our 'Nena's was like Disneyland. She is now past, but will live on as legendary for the amazing things she could do as a "COOK." 

I remember as a little girl pulling up in the driveway with my dad and sister after a long drive from San Diego to Palm Springs. The garage door was open, waiting for us =), and we ran in to be hit with the most amazing smell. A smell my Dad now says he remembers before he even got out of the car. But I think at 5-10 years old we were just excited to be in her company so the smell was secondary to being with the worlds "Poster Child" of Grandmothers. My father no longer had any rights, we could break things, drink all the soda we wanted....eat BEFORE dinner, and all he could do was watch...haa...sorry Dad....she was AMAZING! She was more excited to see us than anything in the world at those moments and I don't think I'll ever feel that loved again, but at least I did at one time, by her. The love she felt for all of us was what we tasted in her food, and it's indescribable. 

As her family I think we will all spend the rest of our lives trying to recreate those meals and memories saying to ourselves AND others, "Ugh...you just have no idea..." especially when they tell you how good it is. People are always saying how their "Italian" Grandmother is the best, blah blah blah...and I'm sorry guys....you will never have any idea. It was everything she ever made...EVERYTHING...The woman could take a Pot of water and a low grade piece of meat, 2 carrots, a potato, an onion and salt...and you'd be blown away...all and all she was a Pro. Self-taught, and I thank her everyday because I feel it was a gene, and I hope I got it. Below is a "Sunday Sauce" that will never be the same. but I hope she'd be proud.


So to start I used pork and beef and use cuts like chuck and shoulder with or without the bone. I used boneless which cooks down faster, and makes for a sauce that is done in 4 hours instead of 8.

Ingredients:
1.5 lb. of pork shoulder
1.3 lb. of beef chuck
2-3 Tbs. of olive oil (to fry the meat on both sides)
1/3 cup of yellow onion chopped small
1/4 of a carrot sliced thin
2-3 Tbs. minced Garlic
1 28 oz. can of tomato puree
another 3 Tbs. of olive oil for the carrots, onion and garlic
Salt and Pepper
1 tsp. Sugar

Brown the pork and beef on both sides in olive oil, and don't forget to season the meat on both sides as well. Don't cook all the way through, and don't crowd the pan take your time and then set them aside to rest.

Once the meat has been set aside put remaining olive oil in the pot to saute the onions(I used scallions but this is usually done with yellow), carrots and garlic. Make sure to saute on MED as to not burn your garlic. 

Once the onions turn translucent turn down the heat and add the can of tomato puree. You can swish a little water in the can to get the sludgy left overs;) Here my Grandmother uses wine, but I've found it's just as good without wine when I have none. At this point add salt, pepper, sugar and the meat. Turn it up to a high simmer and then put the Lid on and turn it back down to low for 3-4 hours.

Cook your desired cut of pasta Al Dente (to the tooth) in salted water when your sauce is done.

Ladle only the sauce onto the pasta, serve the meat on the side. The consistency should be like gravy with layers of deep red oil on top:) Also there is no need to over sauce the pasta it should lightly coat not drowned it. 

 ENJOY!

Carrot salad

There was so much response to my Facebook post that I decided to give the people what they want! ;)

I bought an already shredded bag of carrots, it's just easier that way, and the 1 lb. bag cost a $1.00! I only used half the bag, a grapefruit from The Hunebee's Mom's house, cilantro and fresh ginger. Making the whole bowl of salad came in at a cost of $2.00, and I think out of that you could get 4 servings.

Ingredients:

1/2 bag of shredded carrots (1 lb.)

1 small pink grapefruit (diced small)

1 tsp. of minced fresh Ginger

1/4 cup cilantro

Dressing:

1/3 cup of olive oil

1/4 cup apple cider vinegar

1 tsp. powdered ginger

salt

ENJOY!

Not my Gramma's Aglio e Olio!

I just noticed I used "Not" in my last posts' title also...oh well, this time it was more of a play on that show title, "My Grandmother's Ravioli," with Mo Rocca. Yesterday for Monday Menu Madness I made two different kinds of pasta for the boys. I'm only sharing one today and it's Kuizzy's. He doesn't have any real food allergies, but we take it easy on the dairy and since the other sauce I made was a cream on cream on cheese I chose a Kui version of something I grew up with. A traditional "Aglio e Olio" is a very basic sauce but jammmm packed with flavors and very easily modified...which I love since my cooking is a-my-take-on-your-food approach. The sauce is basically olive oil, garlic, and parsley. Kuizzy loves, LOVES, LLOOVVEESSS cilantro, so if you see a reoccuring theme of cilantro being where you might not think it should go BLAME him;)

This is for 1/2 pound of pasta, I used linguine. Again this recipe is modified for Kui since I have 4 bushelllllls of cilantro and love to improvise. Don't judge me Terracciano's!

Ingredients:

3/4 cup olive oil

3 cloves fresh garlic

1/3 cup cilantro

salt and pepper

Directions:

In a saucepan "quick" fry the fine chopped garlic and parsley add salt and pepper. AND quick cause garlic burns fast. Have your pasta drained and waiting for the sauce. And thats it, quick easy healthy and you can use Gluten Free, quinoa, or rice noodles if you can't have the regular. ENJOY!

Thank you Nena<3

"Not" Candied Yams

Why add SUGAR? They're sweet enough as it is. So The Hunebee and KATvonVAPURE are on a high protein diet, very low carb. I have been making them Sweet Potatoes for the last couple weeks, and while this one was no exception I thought I'd add yams as well. In one cup of yams, which is around 177 calories there are over 1200 mg. OF POTASSIUM! Take that "Banana." Highest in vitamin C at 42% and vitamin B-6 at 20%. Anyway they are pretty tasty as well. So here is a bunch of pictures of how I prepared them today.

See there are those sweet potatoes, and they got used later on just not here. That is also about 3 cups of yams. It was split between Kuizzy, Kat, and The Hunebee. 

Taking a cookie sheet and lining it with foil for easy clean up I poured about 2 Tbs. of olive oil on the foil and seasoned it with salt and fresh cracked pepper. Then laid the yams out even in rows and did the same to the tops off them, a drizzle of olive oil, salt and pepper. 

I find it important to share what I found out about "Iodized" versus "Sea" salt. So when I was a kid, in the early 90's, they were trying to convince people about SALT, namely IODIZED, being the culprit of heart problems. So my family like many others traded up for Sea Salts. I was wondering not to long ago why people still even use Iodized, not that I bought the heart complication thing, but because I thought it wasn't good for you because of the process in which its made into table salt. So I looked it up and found out that because of those "HEALTH FOOD WACKO" ideas or fabrications people spread there were a lot of people who had Iodine deficiencies from cutting out the "table salt." Sea salt has very little if not any iodine. Iodine is vital to our health; so there you go!

Ok my oven was preheated to 450 degrees from earlier so I just put the yams in at that temp for 15-20 minutes. Make sure to check them, like all things they will burn, and they release a lot of sugar so if that pan, or cookie sheet isn't lined then you'll have a stinky, sticky mess.

I paired these with pan roasted, boneless, skinless chicken breast for Kat and salmon for Christine(thehunebee). Besides her Gluten allergy she is also allergic to Tryptophan so poultry is out to! Kuizzy got them too, he doesn't have any Food specificities, just easy on the dairy...like most of us should!;)

7 Minute Eggs (Perfect Ramen Style!) in 5 Steps

So The Hunebee asked me to post about my soft boiled eggs. Today while making Angelo's breakfasts' for the week I decided to take all the pictures I could to share this with all of you! It seems simple enough, but I have to admit it took a couple tries to get it just right...1 minute less and your eggs are super runny, 1 minute over and they could be cooked a little more firm than you wanted. These are directions and pictures of a slightly runny center yolk and firm white. The yolk doesn't actually run, but tastes buttery and smooth.

Step 1: Let the eggs sit at room temp for at least 30 minutes. That makes it so as long as you carefully lower them into the hot water they won't bust because of the temperature change. (which has happened to me quite a lot.)

 Step 2: Lower your eggs into a pot of boiling water one by one. I usually press the slotted spoon against the side of the pot and let the egg roll down the side until it's resting on the bottom.

 Step 3: Boil for 7 minutes from the last egg you place in the pot. Use a timer!

Step 4: I usually do this step while waiting for Step 3 to finish. Get a bowl or anything large enough to hold the eggs and a lot of cold water. Fill it with water, and in stead of an ice bath, I throw an ice pack in or just place it in the freezer while I wait. Spoon the eggs out of the hot pot and place them in the cold water. It stops the cooking process for your PERFECT soft boiled eggs!

Step 5: Once the eggs have cooled, crack them on the top and bottom to release pressure and around the sides for an easy peel, under running water works really well. Remember even though the whites have solidified for the most part they are still very fragile and the Yolk in the middle can get squeezed out causing a big 'ol mess ;). When you have them peeled use a sharp clean blade to slice in half, clean the blade between each egg. ENJOY!

Meals Under $5 Healthy, Gluten Free, Fresh!

Here are some of the breakfasts, lunches, dinners and snacks I've been making over the last 6 months. They all come in at the $5 dollar mark per Jar. Because the "bunch" works so much and have no time for cooking, let alone shopping, I've put this together to show everyone how easy and cheap it can be to stay healthy on a budget. These meals are great for on the go people who eat at work, in their car, or on their way to a busy day!

This is what I used to send KATvonVAPURE before she started her diet. From the left we have plain oat meal with a little added cinnamon. On top is a medley of home made trail mix consisting of walnuts, dried pineapple, cherries, cranberries and banana chips with a drizzle of honey. Next to that is low fat cottage cheese with canned pineapple, cranberries and basil. These two are around $4.00 a jar and enough for one serving of breakfast, AND are both GLUTEN FREE!

These are Low-Carb high protein breakfast jars for The Hunebee, KATvonVAPURE and Kuizzy. Inside is 1/4 cup of fresh avocado, 3 small maple sausage links and one medium boiled egg in half. These FABULOUS Breakfasts-for-the-ride come out to $2.00 a jar!!! YES just $2. They are also GLUTEN FREE and great for energy. I add a little pepper once everything is in place and thats it!

Here is a picture of what my fridge ends up looking like on Mondays. This is a small portion of what I could send for lunches. From the left is 2 jars of chicken salad with green onions, cilantro, cranberries, and Greek Yogurt instead of mayonnaise they cost around $1.75 a jar (smaller jars).  Next is a sandwich in a Jar with sesame Gluten Free crackers, persian cucumbers, and sliced carrots. I used Boar's Head Roast Beef and Roasted Turkey, both GLUTEN FREE, and cost about $3.75/jar. In the small jars is an egg salad, pretty basic with a little salt, fresh cracked pepper, paprika and again Greek yogurt instead of mayonnaise which will run you about $.35/jar. Quite a change from the price and health of a "normal" lunch for someone on the go. Fast food, even sit down restaurants charge an arm and a leg for "bad for you" food. 

Here we have Tomatoes two ways. The Top is a Bruschetta that KATvonVAPURE is eating with sesame Gluten Free crackers. Inside is chopped vine tomatoes, onion, garlic, and fresh basil. Add a little sprinkle of sugar and red wine vinegar, let it marinate and eat! And at $3.00 a jar it's even better! The bottom is a salsa that The Hunebee eats on top of her cottage cheese. It's just sliced grape tomatoes, jalapenos, and LOTS of cilantro, a little salt and lime (or lemon). This will come to about $2.00/jar. 

So here, these are 8 meals or snacks that are healthy, cheap, GLUTEN FREE and tasty!! 

BEST Top 10 GLUTEN FREE recipes!

I will be working my little hands to the bone for the rest of this week compiling the BEST GF recipes EVER! Well 10 of them anyway...Like you know from reading past posts The HUNEBEE and KATvonVapure are GLUTEN FREE foodies! So there are many new and exciting dishes I have to come up with each week to keep them interested that don't consist of your typical quinoa, and GF Pasta. Leave your address when you stop by for an AMAZING easy, Gluten Free list you'll fall in love with over and over!