Hello, hello! I hope you had a nice spring weekend :)
I mentioned Friday that May is one of my favorite months because it means it’s almost summer. However, I forgot to mention one very important reason I love May (other than Mother’s Day, mom)…Celiac Awareness Month. OK, so it’s not the first thing I think of in May, but every year I do think about it because it coincides with my “celiac anniversary” on May 24. This year marks seven years of having celiac and, therefore, seven years of eating gluten-free.
To say the world of gluten-free products has come a long way in seven years is an understatement. What used to be a very small section of one shelf in one aisle is now mainstream. The fact that I can get plenty of gluten-free products at Winn Dixie and even CVS says A LOT.
In honor of Celiac Awareness Month I have a few posts scheduled that deal with gluten-free food, life and the like. I plan to spread out those posts because, while celiac is a huge part of my life, it is NOT my entire life. This blog will never be a “let’s talk about gluten-free stuff every day” because that’s not something I like to do in “real life.”
First up…my favorite pantry products. To make this list I literally opened my pantry and took note of what I had on my shelf. I did add a few that are in my pantry at home (compared to at school) because I have the luxury of more space
and a family to buy me food at home. For the purposes of this post I did not include the obvious staples in my pantry such as nut butters, nuts and seeds and KIND bars. Also, none of these products are affiliates or sponsored.
1. Ancient Harvest Quinoa– Lately I’ve been eating quinoa in my salads at lunch but typically it’s one of my favorite side-dishes at dinner. It’s super easy to make…although I did just have a “pot overflowing” incident that made a mess. That’s what I get for watching Grey’s while cooking. See #4 and #5 for adding flavor to quinoa.
2. Rice Chex– For the first three years of high school I had two bowls of Rice Chex for breakfast every single morning. Now I’m on my two bowls of oatmeal kick (always want two bowls) but Rice Chex, particularly the flavored ones, are great for breading chicken or fish. Just last week my mom made a honey mustard chicken using Honey Rice Chex as coating.
3. San-J Tamari Soy Sauce– This is a wheat/gluten-free soy sauce that I use to make Asian-inspired dishes. It’s great for making a marinade or using in a stir-fry.
4. Pacifica Chicken Broth– I always cook my quinoa in chicken broth (or almond milk) for some added flavor. I also use it to pour over chicken before baking.
5. Pacifica Almond Milk- I guess this should be in the refrigerator, but I had it in my pantry so we’ll go with that. I keep small containers on hand for cooking quinoa. I also use it in oatmeal!
6. Arrowhead Mills Instant Quinoa + Oat Hot Cereal– I discovered this oatmeal last year and loved it so much that I decided to eat it every day for the rest of my life. It has the best texture of the GF instant oatmeal’s I’ve tried. The packets are on the smaller side (and not enough nutrition to hold me over) so I have two packets and add toppings.
7. Bob’s Red Mill Coconut Flour– A go-to coating for chicken dishes! I’m coconut-obsessed so coating chicken tenders in this flour and sprinkling with coconut flakes is a simple, delicious dinner.
8. Lundberg Brown Rice Cakes– Rice cakes and peanut butter (or mashed avocado) is my “after school snack” of late. I don’t enjoy eating rice cakes plain (who does?) but if I had to, I would eat a Lundberg rice cake. They are more filling than other
air rice cakes and come in different flavors if that’s your thing.