Gluten-free crackers? Yes, please!
I grew up on apple pie made by my grandmother, some of my best memories involve her delicious apple pie. So, when we first made a change to our diet several years ago that involved cutting out gluten and sugar, it seemed a little devastating. I mean, who doesn’t need a good pie or a plate full of macaroni and cheese once in a while?!
What would we eat to celebrate birthday’s, triumphs and other happy occasions? And what would we eat when we just needed a little bit of happy comfort food?
Neither of us claim to be the best cooks in the world, but with time and using resources such as Elena’s Pantry we have found a lot of recipes that help satisfy those cravings, celebrate the good times and ease the bad times.
When it is cold out, everyone loves nice warm hearty meals. But, really, sometimes with all the farm chores, we just don’t have time to cook them! That’s why we LOVE our crockpot meals. It is SO wonderful to spend a few minutes prepping a meal, toss all the ingredients into the crockpot and not have to touch it until it’s ready to eat! Plus, they usually have several servings of food, so you have leftovers for a few days. It’s a win-win. Crockpot chilli is one of our favorite go-to meals!
We do both beef and chicken chilli in the crockpot and both are pretty similar recipes. Our chilli is a little different than most as we don’t eat tomatoes much, so we do them sans the typical tomatoes. Not only does this crockpot chilli (both the beef and the chicken versions) take only a little time to prepare, it makes about 6 – 8 servings and only costs about $2.50 per serving with all organic ingredients!
We all love Italian food, right? But, unfortunately, most Italian food is heavy with starches and gluten. And, well, we don’t eat much gluten around here. Luckily for us, we like to get a little creative! So, instead of giving up Italian food for good, we have had to find some fun and interesting substitutes for things like noodles. Zucchini has become a go-to as the substitute for noodles in a lot of our favorite foods. It is one of our favorite summer squash varieties to grow in our garden. One of our favorite things to use it for is the noodles in lasagna which makes (you guessed it!) Gluten free zucchini lasagna!
Using fresh from our garden zucchini in recipes such as this helps to save A TON of money. To find out how we save $2500/yr homesteading check out our guide “How to Save Money Homesteading”.
Every summer we grow TONS of zucchini and yellow squash. We eat a lot fresh and then also freeze a lot. We process it both as chips (slices) and also noodles on our mandolin slicer. With all of this summer squash we like to think up several different ways to use it.
One of our favorite ways to cook up the zucchini and yellow squash noodles is as a beef casserole. It is delicious and also packs all of the veggies, protein and carbs of an entire meal into one simple dish that is also yummy when it is re-heated (so you can cook one time and get multiple servings!!). This zucchini noodle and beef casserole recipe is a great gluten free casserole option.
1) Heat fry pan with olive oil on medium/high, add zucchini or yellow squash. Heat it until it is warmed all the way through. Can brown the squash if desired. This usually takes around 5 minutes.
2) Cook beef, add oregano and garlic on medium/high heat in fry pan on stovetop.
3) Mix together beef, squash and cheese in casserole dish.
4) Bake in oven at 350 degrees for 25 minutes.
Let us know how you like this casserole when you make it!