Frugal Foodie: Gluten-free goodies

Balancing all that is required of a student and what is necessary for cooking gluten-free foods can be tricky, especially if you are busy or on a budget. For students with gluten-free diets living on or off campus, meal options may be limited. Ingredients that are gluten-free can be more expensive, which is not optimal for any student trying to stay on budget. Here are a few meals that are naturally gluten-free, easy to make and not hard on your wallet. These recipes also yield many servings, meaning you can store them in your refrigerator or freezer for later.

Italian Eggs-n-Rice Bake (VG)


Two cups cooked rice, white or brown

1/2 cup shredded mozzarella cheese

1/3 cup sliced mushroom

1/2 cup spinach

1/2 cup grape tomatoes, sliced in half

Olive oil

Two teaspoons balsamic vinegar

Eight sun-dried tomatoes

1/4 cup kalamata olives, sliced

Five eggs

1/2 cup sour cream

1/4 teaspoons garlic powder

1/2 teaspoon dried basil

1/4 teaspoon dried oregano

Sea salt and pepper to taste

1/4 cup shredded mozzarella cheese for topping


Preheat oven to 375˚F.  Spread rice on the bottom of a nine-inch greased pie pan. Evenly cover rice with mozzarella cheese.

In a skillet over medium heat, sauté mushrooms, spinach and grape tomatoes in olive oil until tender. Add balsamic vinegar and sun-dried tomatoes. Stir until incorporated. Remove from heat, stir in olives and set aside.

In a separate bowl, whisk eggs and sour cream until frothy. Add spices and salt and pepper to taste.

Spread cooked vegetables evenly across pasta and pour egg mixture over pasta and vegetables. Sprinkle top with mozzarella cheese and bake in oven for 35 minutes, or until the frittata is set and golden brown.

Summer Calabacitas Tacos (VG, V)


Two tablespoons olive oil

Four small zucchini squash, sliced lengthwise and then chopped

3/4 cup canned corn, drained

Three ripe plum tomatoes, diced

1/2 cup roasted mild green chilies, chopped

Four ounces chopped jalapeño (optional)

1/2 teaspoons garlic powder

1/8-1/4 teaspoon sea salt

1/8-1/4 teaspoon lemon pepper

1/4 teaspoons ground cumin

Two tablespoons lime juice

Three tablespoons cilantro, chopped

Corn tortillas, for tacos


Heat olive oil in a skillet and sauté squash until it starts to turn golden or for about three minutes. Add corn, tomatoes, green chili, jalapeño, spices and lime juice to skillet and stir until combined. Cover skillet and cook for 10 minutes or until vegetables are crisp. Add more lime juice if mixture requires more liquid. Remove from heat and stir in fresh cilantro. Serve portions of the calabacita on corn tortillas and garnish with a fresh wedge of lime if desired.u