Our family has been gluten free now for nearly two years. Perfectly gluten free, no; we have “pass” days here and there, but the majority of time is strictly Gluten Free.
My oldest child exhibited symptoms of severe asthma that landed him in the hospital twice for respiratory failure. Terrifying experience, and the doctors really couldn’t help us other than keeping our son on two daily “preventative” medications. Yeah, that wasn’t going to happen on my watch…I wanted a cure, not a pill.
We ousted all chemicals in our home and switched to all natural, non-toxic cleaners, and added nutritional supplements to our diet (Totally recommend Shaklee cleaning and health products). Great changes, and his eczema began to clear up, but his breathing was still an issue. I came across an article about symptoms of gluten intolerance and asthma was on the list! So was eczema! I couldn’t believe it! After getting him in to a Holistic Doctor to be tested, our son’s gluten intolerance was confirmed, and we finally had a cure—a gluten free remedy! And it worked, immediately. No more breathing issues! The dark circles left It’s like some kind of a miracle.
He is still a kid, and after about a year and a half of a strict diet, I’ve tried to be a bit more lenient on letting him have some gluten when we’re on vacation, or when he’s with his buddies, or grandparents. But, he knows that he doesn’t feel well when he eats that way, so now he does a very good job of avoiding those foods on his own. I’m a proud Momma!
Was the transition to Gluten Free difficult? At first, yes. It was overwhelming because gluten is literally everywhere! However, we got the hang of it, and honestly, it’s been a healthier way for our family to eat. Lots of fruits, veggies, lean meats…good stuff! Pinterest also made this transition a bit more enjoyable…there are TONS of gluten free recipes out there. Check out my Gluten Free Pinterest Board HERE!
One of those delicious recipes is Tacos & Spanish Rice. It’s become a weekly staple in our house, and we hope you love it too! Recipes below!
Gluten Free Frito Taco Pie
The Conway Family Version
1 pound of ground turkey or beef
½ cup of finely diced onion
1 Tblsp of Oil (Canola, Olive, Grapeseed, whatever you have on hand)
2 cups of shredded cheese of choice. We use Colby Jack.
1 pkg of Gluten Free Taco Mix or make your own by mixing sea salt, pepper, cumin, chili powder, oregano, onion powder, garlic powder, & paprika to taste
1 Pkg of Goya Seasoning
½ Cup of Gluten Free Biscuick Mix
1 Cup of milk
2 eggs
Bag of Frito chips
9 inch pie plate, or pan
1: Preheat oven to 400. Spray pie plate or pan with cooking spray. In a large enough skillet, heat the oil to a medium heat and Sautee the onion and garlic for about 1 minute. Add in the ground meat, stirring as needed until it is browned. Drain, and add the Taco Seasoning, and Goya packet. Stir, adding a bit of water if needed to distribute the spices. Remove from heat and let sit.
2: Add about 1-2 cups of Frito’s to the bottom of the pie pan. Spoon meat over top of the Frito’s. Set aside.
3: In a small bowl, mix together the eggs, milk, and Bisquick until blended. Pour into the pie pan over top the meat. Doesn’t have to be perfect, just try to cover what you can.
4: Bake for 25 minutes or so. Remove, add the cheese, throw on a few more Frito chips on top for fun, and bake for an additional 2-3 minutes. Let stand a few minutes before serving, and then serve with salsa, lettuce, cilantro, sour cream, black beans, or our favorite—Spanish Rice!!
Enjoy!
Spanish Rice
Passed down to me from my Momma
4 Tblsp oil of choice
2 Cups of Long grain GLUTEN FREE rice (We use Jasmine or Basmati which is naturally gluten free)
4 Cups of Chicken Broth (Veggie broth works too)
1 bunch of green onions chopped or 1 medium onion chopped
2 cloves minced/crushed garlic
1 pkg of Goya seasoning
Salt & Pepper to taste
1 pkg of frozen peas or veggies of your liking (We omit the veggies here and add them to the taco toppings)
1: In a skillet, warm up oil on medium heat. Saute rice for 3 minuntes. Add onion and garlic. Saute 3 more minutes. Add broth, Goya, salt & pepper and stir together. Bring to a rapid boil, then turn down to a med-low heat. Add veggies at this time. Cover pan, and cook until the liquid has been absorbed (about 15-20 minutes). Remove from heat and let cool off for a few minutes, then enjoy!
CLICK TWEET THIS RECIPE HERE!
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ABOUT HANNAH:
Hannah Conway is a military wife, mother of two, and speaker. Her novels are a deployment experience of their own, threaded with faith, and filled with twists and turns sure to thrill, and encourage. Hannah is a member of the American Christian Fiction Writers, and My book Therapy. She and her family live in Tennessee
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