Gluten Free


This morning Gracie and I had green smoothies for breakfast.  Banana, Kiwi, coconut milk, rainbow chard, kale, spinach, and a green apple.  Nothing was frozen this morning so it blended much quicker than expected 🙂


For lunch I had some spicy hummus with some Veggiesnax veggie squares and a carrot.  I wasn’t all THAT hungry.  The kids had a combination of snacks (hummus, these chips, cheese cubes, yogurt tubes, apple slices, raisins, and chicken pieces).

Dinner was AMAZING… I cannot believe that Charity actually changed her attitude from “I hate everything, I’m not trying something new” to “I LOVE this!”

For dinner I made Pad Thai with Coconut Chicken Curry.  I totally winged this one, but the basics can be applied to anything.

Here are my supplies.


A bit of consumerism here- three chicken breasts weighed in at 2 lbs 1 oz, so $4 for chicken, $3.29 for the box of rice noodles, $.99 for the can of light coconut milk from Trader Joes, 2 onions (approximately $.50), a pinch of salt (negligible monetary value), and 1/4 cup curry powder.  (I bought the bag at wegmans for 2.29 and used about 1/4 of the bag, so about $.60 for curry)

Grand total of 9.38 to feed a family of 5 (Kyle doesn’t eat dinner with us) with leftovers for at least 2 lunches (or 2 more people at the table)

**side note***

I could’ve used basmati rice


And that would’ve significantly lowered my overall cost of the meal.  A 2 lb+ box of Basmati Rice at Wegmans cost me 1.99, and would’ve easily covered three of four of these meals with some extra. That would’ve reduced my starch cost to only $.50 and my total meal cost would drop to 6.59

That’s pretty darn low for a GF meal.

It could go lower if you used brown rice or plain rice or pasta, but I’m just working with what is in my cabinet, and things that I purchase on a regular basis.

I didn’t factor in the cost of coconut oil because I used 1/4 cup and buy in bulk, so it is really pennies.

To start, I melted the coconut oil over medium heat in my largest frying pan.


Add in sliced onions and saute onions just until juices have escaped, remove with slotted spoon and store on a plate until later


Add the chicken, cut up into the pan with the onion oil, and cook for about 30 seconds before adding curry powder (1/4 cup was PLENTY).


Add curry powder and stir until well coated.


At this point, I tossed in a handful of raisins the kids had out for snack earlier – just because it sounded good… but totally unnecessary.


Cook until you are sure the chicken is not pink any more.  I broke open a few of the larger pieces of chicken to be sure they were cooked all the way through.  Make sure you continue to stir the whole time, otherwise you will burn the bottom. DO NOT COVER.

I added 1 can of coconut milk and just a pinch of salt to this and returned the onions to the pan… reduce the sauce over low heat until the desired thickness is reached.


Boil a large pot of water with a dash of salt, remove from heat and submerge rice noodles and allow to stand for 10 minutes then toss with extra sauce spooned off the curry immediately.

The end product was absolutely DIVINE, my kids all ate without complaining, and it tasted perfect.


Ideally, 1/2 of our plates should be vegetables (preferably green ones) but on a time crunch, and knowing I ate my 4 cups of dark leafy greens already today, I let that rule slide for this meal!



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