I started my week with a trip to the grocery store. Yup, the regular ol' grocery store: SuperFresh. They don't have a large selection of specifically gluten-free products, but they do have my weekly staples.
I write the items on my list in the order in which I will walk around the store; it helps me to avoid the unnecessary purchases (like candy and potato chips). Also, since I've started to walk to and from the store, I like to make the trip as quick as possible.
So here it is: The list...
(Directly from my hot pink post-it note):
- Soy milk (I still cannot drink cow's milk. Thank you, gut...) -- Silk brand (I've tried other brands and for me this one tastes the best.)
- Rice Pudding -- Kozy Shack
- Yogurt -- Dannon or Yoplait brands are labeled Gluten Free!
- Cream cheese--Philadelphia
- Corn tortillas – Pepito
- Lunch meat – Oscar Mayer (Lucky me! It's on sale this week!)
- Canned Black beans -- Goya or Hanover
- Tomato Soup -- Pacific
- Canned tuna -- Chicken of the Sea
- Canned chicken – Valley Fresh, read the label, it should say GF, if it doesn't, err on not trying it.
- Rice Chex Cereal -- General Mills
- Peanut Butter--Jif Brand, but I also have 'natural' versions of peanut butter that are just as delicious and w/o the extra stabilizers and stuff, but Jif is the best to make my favorite cookies!
There are plenty of items that I already have in the pantry and freezer that I can add to this week's staples for my meals. What's already in the pantry and freezer:
- Frozen broccoli and spinach -- store brand
- Whole Foods Bakehouse -- pizza crust and sandwich bread
- Glutino bagels
- Canned diced tomatoes (usually less expensive and won't spoil) -- store brand
- Bag of potatoes
- Bag of onions
- Fresh garlic and ginger
- Corn meal – Quaker
- Premade polenta – Sun of Italy
- Brown Rice
- Rice noodles (found in the Asian section of the store)
- Pasta -- DeBoles Corn or Ancient Harvest Quinoa pasta products
- Grits – store brand or Quaker
- Marinara sauce – Rinaldi original or marinara
- Goya's canned tuna stuffed olives (I love Goya!)
- Cook and serve pudding – jello
- Tortilla chips – Utz, Tostitos
- Salsa – many kinds, Mrs. Renfro’s is my current favorite (read the label, it should say GF, if it doesn't, err on not trying it.)
- Tofu – NaSoya
- Canned pineapple -- store brand
- Ground flax seed -- Bob’s Red Mill
- Nature Valley Roasted Nut Crunch (It's a new find for me and it's a great price, compared to other bars)
- Lara bars -- all the flavors are good
- Carnation Instant Breakfast (dark chocolate, all flavors but malt are ok)
Peanut Butter Chocolate Chip Cookies
2 c. Peanut Butter
1 c. granulated sugar
1 c. brown sugar
1 Tbs. GF vanilla flavoring -- McCormick
1 bag chocolate chips -- Nestle
Preheat Oven to 350 degrees. Mix ingredients together. Drop 1" spoonfuls onto cookie sheet. Bake for 10-12 minutes until slightly browned. Cool and Enjoy.
We baked these cookies at Christmas and I took them to my Super Bowl party. No one knew the difference. It was fun to see the reactions of family and friends when I told them the cookies were gluten free!
Gluten Free doesn't mean that you have to give up what you really love. It gives you a license to be creative!