Breakfast Potatoes w/Bacon

Naturally Gluten-Free Meals

Breakfast Potatoes w/Bacon

Serves 4-5 people

INGREDIENTS

1 Pkg Bacon

2 ½ Lbs Potatoes, chopped

1 Red Bell Pepper, chopped

1 Yellow Bell Pepper, chopped

1 Orange Bell Pepper, chopped

1 Red Onion, chopped

1 Pkg Portobello Mushrooms, sliced

1 -2 Tbls Garlic, minced

Pink Salt & White Pepper, to taste

Fresh Parsley, chopped

INSTRUCTIONS

Preheat your oven to 400 degrees F

One rimmed baking pan, with racks if possible.

Place the bacon on the sheet pan, close together, but not overlapping and cook for 10-12 minutes or until they’re nice and crispy. Use the elevated racks if you have them. If not, you may want to flip the slices about half way through the baking time.

While the bacon cooks, chop up all the vegetables and toss them into a large mixing bowl. Add the garlic, salt and pepper and give them a good stir.

When the bacon is done cooking, remove the slices to a paper towel and carefully pour the bacon grease into the vegetables and mix well. Return the potatoes and vegetables to the same sheet pan and spread out in an even layer. Bake 20-25 minutes, or until the potatoes are fork tender. Raise the temperature to 500, give the vegetables a quick stir, and cook for an additional 10 minutes.

Chop the bacon into bite sized pieces. Once the veggies are cooked return everything to the mixing bowl, add the bacon pieces and gently mix everything up, top with the fresh parsley and serve warm. 

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Five Stages of Being Glutened

 

The Five Stages of Being Glutened: A Timeline

Published by Ben Haggerty

 

1. Denial (0–5 minutes)

“It can’t be. I was so careful. I checked the label. I asked the waiter three times. I even sniffed it like a bloodhound with dietary trauma.”

 

This is the calm before the gastrointestinal storm. You convince yourself it’s something else — dairy? Nerves? Mercury in retrograde? Anything but gluten. You pretend the gurgle was a fluke. You lie to yourself. It’s adorable.

 

2. Panic (5–30 minutes)

“Oh no. No no no. Is it happening? Is this real? I need a toilet, a priest, and possibly a time machine.”

 

Your stomach starts doing interpretive dance. You begin scanning your surroundings like a meerkat on a caffeine bender, calculating toilet locations, exit routes, and whether you can legally live in the bathroom stall for the next six hours.

 

3. Despair (30 minutes – 3 hours)

“This is it. This is how I die. Tell my story. Burn my jeans.”

 

By now, your body has declared war on your soul. Every regret you’ve ever had, rises with every cramp. You curse the food, the waiter, your own optimism. This is the gluten-pocalypse and you are not the hero of this story — you are the cautionary tale.

 

4. Bargaining (3–12 hours)

“I’ll never eat out again. I’ll grow my own quinoa. I’ll become a raw vegan hermit if you just make this stop.”

 

You spiral through dietary promises no human could possibly keep. You Google things like “how to exorcise wheat from your intestines” and “is charcoal a food group?” You regret everything. Especially that cheerful Instagram post captioned “Coeliac life is cute ✨”. No. No, it’s not.

 

5. Acceptance (12 hours – several days)

“Well. That was horrible. Anyway.”

 

You emerge from the bathroom. You’ve aged. Your hair has thinned. You look like you’ve stared directly into the abyss (because you have, and it was shaped like a crouton). But you’re alive. And now you’ve got a story to tell, a review to write, and possibly a new food intolerance you didn’t order.

 

🎓 Bonus Stage: Content Creation

“Might as well get a blog post out of it.”

 

Because if you don’t laugh, you’ll cry — and also, SEO waits for no one.

 

Final Thoughts:

Being glutened isn’t just a physical ordeal — it’s an emotional rollercoaster powered by wheat-based betrayal. But you survive. Every time. A little angrier. A little wiser. And significantly more suspicious of soup.

 

https://thegftable.co.uk/2025/06/06/the-five-stages-of-being-glutened-a-timeline

Chinese Honey Chicken

 

Naturally Gluten-Free Meals

Chinese Honey Chicken

Makes 4 servings

INGREDIENTS

1/3 Cup Honey

2 Tbs Coconut Aminos

1 Tbs Apple Cider Vinegar

1 Tsp Sesame Oil

½ Tsp Crushed Red Pepper Flakes

½ Cup Cornstarch

2 Tbs Brown Sugar

1 Egg, whisked

1 Lb Chicken Breasts, cubed

3 Tbs Olive Oil

1 Thai Chili Pepper, seeded & sliced

3 Cloves Garlic, minced

2 Tbs Green Onions, diced

INSTRUCTIONS

Large skillet

In a small bowl, whisk honey, coconut aminos, apple cider vinegar, sesame oil and red pepper flakes together, set the bowl aside.

Combine the cornstarch and brown sugar in a shallow bowl or on a rimmed plate. Place the whisked egg in a separate shallow bowl. Add the chicken to the egg, and then coat it in the cornstarch mixture. Set the chicken aside on a clean paper towel. Add the olive oil to a large skillet over medium-high heat. Once the oil has warmed, add the chili pepper, garlic and coated chicken.

Cook the chicken until slightly brown on all sides. Pour the honey sauce over the chicken, sauté 2-3 minutes. Reduce the heat to low, cover the skillet and simmer for 6-8 minutes. Top with the diced green onions and serve.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Homemade Ketchup

Naturally Gluten-Free Condiments

KETCHUP

 
INGREDIENTS
 
2 Tbsp Oil
1 Small Onion, chopped
2 Cloves Garlic, minced
2 Tbsp Molasses
3 Tbsp Light Brown Sugar
¼ Cup Apple Cider Vinegar
1 Tbsp Tomato Paste
1 28-Oz Can Tomato Purée
1 Tsp Sea Salt
½ Tsp Dry Mustard
⅛ Tsp Allspice
½ Tsp Nutmeg
 
1 Pinch Cayenne (optional)
 
DIRECTIONS
Food Processer or Stick Blender
Glass Storage Container
 
In a saucepan over medium heat add oil, onions and garlic and cook until fragrant and translucent. Once the garlic and onion have become fragrant but not browned, add the remaining ingredients and bring to a simmer. Simmer on low heat for about an hour, stirring occasionally to prevent sticking.
 
Once the ketchup has reduced, remove from heat and allow cooling slightly. Carefully transfer to processer or use stick blender to purée.
 
Store Ketchup in an airtight glass jar in the refrigerator to use as needed.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

BBQ Sauce for Beef, Vintage Recipe

Naturally Gluten-Free Condiments

BBQ SAUCE FOR BEEF

Makes 4 Cups

50 Year Old Vintage Recipe

 

INGREDIENTS

½ Cup Oil

1 Cup GF Chili Sauce

¾ Cup Onion, minced

½ Cup Water

1 8oz Can Tomato Sauce

1/8 Tsp Pepper

½ Cup Worcestershire Sauce

1 Clove Garlic, smashed

¼ Tsp Thyme

¼ Tsp Tarragon

 

DIRECTIONS

 

In a medium sauce pot cook onion in oil until lightly brown and caramelized. Add remaining ingredients and simmer for 1 hour or until sauce begins to thicken. Pour into glass jars and cover tightly. Store the sauce in the refrigerator and use as needed.  

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Apple Cider Mix

Naturally Gluten-Free Drink Mixes

APPLE CIDER MIX

 
INGREDIENTS
 
4 Cups Sugar
4 Tbls Cinnamon
½ Tbls Nutmeg
½ Tbls Cloves
 
DIRECTIONS
Air-Tight Storage Container
 
Measure all dry ingredients into a blender or food processor and pulse until well-combined. Label and store in a cool, dry space away from sunlight.
 
To use:
Mix 1 Tbls per quart of warm Apple Cider

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Dairy-Free Tzatziki Sauce

Naturally Gluten-Free Sauces

TZATZIKI SAUCE DF

Makes 6 servings

INGREDIENTS

2 Cups DF Greek Yogurt, or 2 small containers

2 Cucumbers, peeled, seeded & grated

½ Tsp Sea Salt

¼ Tsp White Pepper

2 Tbl Lemon Juice

2 Tbls Olive Oil

2 Cloves Garlic, minced, crushed

2 Tbls Fresh Dill, chopped

1 Tsp Fresh Mint, chopped (optional)

INSTRUCTIONS

Line a fine strainer with a coffee filter and set over a bowl so that the bottom doesn’t touch. Grate the cucumbers and put into the lined strainer and refrigerate for 1 hour or longer.

When ready to prepare the Tzatziki, take out the strainer and discard any liquid in the bowl. Gently press the cucumbers to remove any excess liquid. In a medium bowl combine all of the remaining ingredients and add the yogurt and mix well. Gently fold in the grated cucumbers. Transfer to a serving dish and refrigerate until needed. Serve cold and store any leftovers in an airtight container in the refrigerator.

NOTE: To make DF Greek Yogurt at home, begin with any DF yogurt. Line a fine strainer with 2 coffee filters and set over a bowl so that the bottom doesn’t touch. Pour the yogurt into the lined strainer and refrigerate overnight. When ready to prepare the Tzatziki, take out the strainer and discard any liquid in the bowl.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida    

Grandma’s Sunday Soup Vintage Recipe

Naturally Gluten-Free Meals

GRANDMA’S SUNDAY SOUP 

Vintage Recipe, Serves 6

INGREDIENTS

Meatballs

½ Lb Ground Beef

½ Lb Ground Pork

1 Egg

½ Cup Cooked Rice 

¼ Tsp Salt 

1 Tsp Parsley 

DIRECTIONS

Heat the oven to 400° F

Rimmed sheet pan lined with parchment

In a large bowl, mix all ingredients and shape into meatballs lined up on the sheet pan. Bake for about 15 minutes until browned and cooked through. When done, remove from the oven and allow cooling before transferring to a large pot, with cover, on the stove-top.

Soup 

4 Cups Broth, Beef or Vegetable

1 12oz Can Stewed Tomatoes 

½ Cup Onion, diced

¼ Cup Celery, chopped 

¼ Cup Parsley, chopped 

½ Tsp Onion Powder

½ Tsp Garlic Powder

¼ Tsp Oregano 

¼ Tsp Basil 

1 Bay Leaf 

Salt & Pepper, to taste

Over medium/high heat, add the remaining ingredients to the pot and bring to boiling. Reduce heat, cover, and simmer for one hour. Stir occasionally to break up tomatoes. Remove the bay leaf and serve while still warm.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida