the kitchen arts

This Week in My Kitchen (Sept. 28)

Joining Heather in sharing a love of whole foods and the kitchen arts.


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This has been a quiet week so far. I am still struggling to find a happy medium with breakfast options- I’d love to hear your suggestions. We’re not really a savory breakfast family, if that helps. The grocery costs came down again this week. I don’t know that I’ll ever get it back to our pre-Celiac’s cost, but I am happy to see my efforts paying off. The gluten-free baking is definitely an adjustment. Up until this week I had reasonable success, but the pumpkin bread I made yesterday, while tasty, was all sunken and mealy in the middle. There is a lot I still need to understand about the science of it.

Here is our dinner plans for this week:

Shepherd’s Pie

Butternut Squash and Enchilada Casserole

White Mac N Cheese

Taco Chicken Bowls (GF substitutes)

Loaded Baked Potato Soup

Stirfry (GF substitutes)

Chicken, Butternut Squash, Pears & Cranberries Slow Cooker/Paleo

Sharing with Heather.



  • Amanda Dymacek

    I certainly can sympathize with the cost of a gluten free diet! My mother in law has celiac so we have tried to go as gluten free as possible. She always says she doesn’t know how people do it because it costs her a fortune and she is reasonably comfortable financially. She says it would have been terrible to try to raise kids GF back in her younger years when they had less. Do you have Aldi stores near you? They carry very reasonably priced GF mixes and it is much cheaper than going out and buying 9 different kinds of flour to make one yucky loaf. Also, Pamela’s baking mix is wonderful. It is pricey, but when you want muffins or pumpkin bread, it comes through for you.

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