Well, the Slowdown Challenge has officially ended (well at least the email updates have), but I am going to continue posting about it through the month. Even though I don’t get the daily encouragement from the writer himself, I still get encouragement from others and it’s something I NEED and WANT to work on.
Also, my friend (BLEND) Jess will be doing a guest post for me next week about Life After Blogging. Whoa, talk about major slow down and in AN AMAZING WAY! So stay tuned for that.
“If you’re not putting yourself out there, somehow risking rejection, you aren’t really inspiring. You’re performing”.—> @jeffgoins
So here’s to SHARING & KEEPING UP with the SLOWING DOWN… Hmmm, ironic yes? But I plan on SAVORING, NOTICING, Letting LIFE get INTERRUPTED to be PRESENT, and FOCUSING on ENJOYING.
Hope you will stay with me the rest of the month.
Now, let’s do a big 180 and talk FOOD. Mmm, k?
We’re on a wee budget these days. Heck, when are we not? But lately we’ve been trying to get more bang for our buck when it comes to ingredients. I mean the gluten free kind.
THEREFORE I have…..
- Stocked up on Jasmine rice, polenta, and Grits for the rice cooker
- Eggs, eggs, and more eggs
- Canned Salmon and Tuna for Main meals (you’ll see what I mean)
- Getting creative with gluten free bread- toasted GF hoagie bread. One with turkey, BBQ sauce, and chili pepper. One with Egg salad and cottage cheese mixture (sriracha to top).
- Stocked up on COSTCO SIZE Udis Glutenfree bread. Perfect for French toast!
One of my favorite FRUGAL dishes to make is Indian Spiced Tuna Cakes. It’s cheap, it’s easy, it’s tasty, and a little GOES a LONG way. More Bang for your buck. Making the most out of your ingredients feels good, eh?!
2 cans wild caught Tuna
2-4 tbsp coconut flour
butter or coconut butter
fresh herbs – lemon pepper, garlic, black pepper, curry powder (1/4 tsp each)
handful of broccoli slaw
peri peri sauce
Mix your tuna and eggs together, then add your coconut flour (or other GF flour)and cabbage. Mix again and add herbs and spices. You can add curry in this batter too if like, but it’s optional. Then form into patties then fry in coconut butter. A couple minutes on each side.
For the sauce, just mix plain yogurt with 1/2 tbsp chili pepper flakes and curry powder. Sometimes I add a little hummus to thicken it. Top the cakes with the yogurt sauce and peri peri sauce. If you don’t like spice, feel free to use tomato sauce or mild salsa. [/print_this]
How to make the most of your go-to ingredients?