Christi1996

Our grocery bill is higher but it is balanced out by not eating out very much at all. With our schedule now, it would be so much easier to swing by McD's or whatever 2-3 times a week (which would be between $40-$90 a week depending on which places we went). Now there are very few places that I feel safe eating (and honestly it angers me to pay $7 for a salad that I could make at home for $2). So we do go out to eat but not nearly as often.

Another thing that helps is planning meals instead of waiting until you are hungry for that nights meal to do the shopping.

I also don't buy junk food. No sodas, rarely chips, etc. I also cut out cereal because the kinds my kids could eat and wanted to eat were the nutritional equivalent of milk poured over sugar - and cost a fortune.

Pizza & mac and cheese are only occasional meals, not weekly. Spaghetti sauce is sometimes served over polenta (grits) instead of pasta (first time I did it my family was very skeptical but they decided they liked it - I did do cheese grits so that helped).

Oh, and those bread recipes that don't work are all saved in the freezer for bread crumbs. Sweet breads and cookies that crumble make great hot cereal toppings.

I do think that starting out it is much more expensive just because you are still in the gluten-filled mindset where all the favorite foods are gluten-filled. As that gets to no longer be the default setting, it gets much easier. Not to mention the expense of the frantic "I just want a sandwich" search for bread slows down.

Yum! this sounds delicious!

It is still there his facebook post. I saw it in his wall pictures. The post was done on the 10th and he took a picture every 10 miles from Glenwood Springs to Denver airport. (ok, maybe not every 10 miles but there are a bunch of them) and that moved the post way way down on his wall.

I do think someone ought to show his boss his Valentines day rant (which includes calling his boss a few choice names).

I've never seen it cooked but I haven't seen it often. I did see on a food network show ("Mexican Made Easy), she sliced them really thin and used them as tortillas on some kind of chicken veggie taco. I haven't tried that yet but I am curious.

I usually just put it on a salad (the once a year that I buy it.)

I would be interested in what other ideas people have.

I have tried a few different flours to make a roux but I haven't yet settled on my favorite. Tapioca works but can develop a snot-like texture. Cornmeal works for gravy and such but it does have a corn-y flavor. Lately I have just been using flour blends because those are at the front of the cabinet.

As for the cream of soup I have used this recipe with great success http://2livinglightl...cream-soup.html

That said, I don't cook that way as much anymore. Being forced out of eating gluten made me actually think about what I am eating more and I just get a much better variety.