Shopping at Home | FULL MENU | Pantry Challenge Week 1 (Gluten & Lactose Free)

#glutenfree #lactoseintolerant #lactosefree #pantrychallenge #lowfodmap
I save money by creating a full menu shopping at home while doing a budget pantry challenge (week 1). I do my best to eat Gluten Free, Lactose Free, and (MY Phase 3 personalized) low FODMAP, while I’m on my fitness journey. 🥳 My husband, not so much. 😹

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Here are the recipes with the changes I made. *ALWAYS double check* to make sure that the ingredients are suited to your needs. I’m no professional. I’m literally still learning myself!

*Frittata:* https://www.skinnytaste.com/cottage-cheese-egg-and-sausage-frittata/
_—I used 50g of frozen spinach & frozen green bell pepper, 30g shredded sharp cheddar, 112g lactose free greek yogurt, and I replaced 4 of the eggs with an equal portion of egg white._

*Sausage Kolache Video:* https://youtu.be/TimY3cdjGxw

*Pok Pok Chicken Wings:* https://www.fodmapeveryday.com/recipes/low-fodmap-pok-pok-chicken-wings/
_—Air fried them on 400F for 20 min (flipping halfway through)._

*Baked French Fries:* https://www.ethanchlebowski.com/cooking-techniques-recipes/crispy-oven-fries
_—My recipe is super simple and fast, but the linked recipe is THE BEST baked fries I have ever had and very recommended! My recipe is: cut the potatoes in 1/2 inch wide fries. Rinse them off in cold water, and pat dry. Coat with oil and any seasonings that you want. Bake 450F 20 min total (flipping half way through)._

*Hot Honey Chicken:* https://www.fodmapeveryday.com/recipes/wood-fired-low-fodmap-hot-honey-chicken-wings/

*Beef Chili Video:* https://youtu.be/QM9vuEJUYw0

*Baked Potato Soup:* https://thehelpfulgf.com/gluten-free-loaded-baked-potato-soup/

*G.F. Cheddar Biscuits:* https://www.rachelpaulsfood.com/low-fodmap-copycat-cheddar-bay-biscuits-gluten-free/

*Sheet Pan Pancakes:* https://www.glutenfreejourney.ca/recipes/sheet-pan-pancakes/

*Sweet & Sour Chicken:* https://www.melskitchencafe.com/sweet-and-sour-chicken-updated/

*Mexican Chicken Marinade:* _(2 servings)_
–1/2 Tbsp oil (olive, garlic infused, or avocado)
–1 Tbsp water
–1 Tbsp white vinegar
–1/4 tsp paprika
–1 tsp Low FODMAP Taco Seasoning
–3/4 tsp salt
–1/2 Tbsp brown sugar
_Mix together and allow chicken (2 thighs or 1 chicken-breast) to marinate 3-4 hrs preferably, but if you only have 30 min that will due._

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0:00 Intro
6:57 Day 1
12:31 Day 2
16:00 Day 3
18:21 Day 4
22:15 Day 5
23:11 Making Yogurt
27:09 Day 6
29:15 Day 7

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_I’m not a health care professional, just a girl learning to live her best low Fodmap life! If you think you have digestive issues caused by Fodmaps, its best to contact your doctor!_

Welcome my friends back to another not grocery shopping day today is going to be something a little bit different I’m going to start shopping out of my own Pantry yes that means I’m going to be doing a budget Pantry challenge uh I’m going to jump right into the year into

My budget saving goals and I hope that you guys might decide to join me in this now there are a multitude of reasons why I’m doing this but the big ones are number one obviously to save money number two when you see my pantry in my freezer you’re going to understand that

I need to start cycling stock they are full so I need to get the old stuff out so that I can put new stuff in so I’m not wasting things by them going bad now a fun part about this is that I can set the rules for my pantry challenge to fit

Into my life number one the biggest and obvious one is I’m not going to be buying groceries for the first two weeks I’m also going to be cutting my budget for the month in half to $150 for the remaining weeks of this month number two

Two we ar going to be eating out we don’t do a lot of this anyway so that one won’t be too hard for us number three I’m going to be eliminating our snack budget normally our snack budget and our grocery budget are separate for the next two weeks though I am going to

Be eliminating that as well and I’m curious to see how Mike Will Survive this brings me into the exceptions to the rules so things like toiletries cleaning products pet products these things all come out of different budgets and they will be uh exempt from this Challenge and then I’m going to be

Enacting what I’m calling Mike’s rule this is things that Mike will go out and buy if we run out regardless of whether I’m doing this Pantry challenge the big one coffee he cannot survive a morning without coffee so I will have to go get that condiments such as ketchup Mayo

Mustard those are all things that he uses very regularly and if we run out uh he will go out and get and I want to save money and if he goes out and buys it he’s probably going to buy something expensive so I’ll do it instead so let’s

Just get down to it and I’ll show you guys what I have in my freezer and in my pantry before we open up these doors and see what’s going on inside I just want to let you guys know I am lactose intolerant gluten intolerant and I eat

On a low FODMAP diet for Digestive reasons my husband does not so let’s go ahead and see what’s in here so here is the state of the fridge right now it’s mostly condiments honestly at this point I have a little bit of lettuce left some egg whites some protein shakes back

There uh this is leftover toppings for the loaded baked potatoes I had for Christmas that’s yogurt that’s cheese then I have uh flour a whole bunch of flour for Mike I have this big um five dozen eggs and then we’ll get into the drawer this is where things go to die am

I right I have some avocado some pepper peoni have some cheese back there and then my fruit drawer it’s full of sadness sad kiwi sad pineapple sad pomegranate some apples some sad carrots and some very stale gluten-free bread and then the saddest of them all I have

Some radishes here this is lemons and two sweet potatoes and a couple of limes the freezer is a little bit Fuller mostly uh completely stuff uh I have like almond flour and this is homemade chicken stock I have uh bones like beef bones for making beef broth I have an

Entire package of gluten-free tortillas in here I found the other day didn’t know I had that flour this is little smokies for Mike some frozen vegetables some plant-based butter bacon ground beef and I think there’s some frozen veg and chicken in the back I don’t know

Anymore this drawer has this is a bag of freezer burnt fruit on top and loads of chicken in the back there this drawer this is the back is all steak and the front is chicken wings and this is where it’s getting ridiculous my pantry is so

Full it is so over stuffed like I have bulk food items that I don’t have room for like oats and rice this is coffee this is a whole bag of treats that we were given over Christmas uh crackers and cookies for Mike my baking area is completely a

Nightmare my bulk section is just piles on each other i’ got canned corn I’ve got uh tomato paste I’ve got peanut butter honey uh beans like it’s pretty it’s pretty full I’ve got 15 lbs of potatoes I’ve got onions this is this is so full but this and my freezer are the

Catalysts for this Pantry challenge every single time I try to find something I have to dig around and like half the stuff in that area Falls or collapses it’s a disaster so I’m going to start looking around at what I have available to me and make up a menu for

This week shopping from my pantry so I sat down and looked at everything I have and this is the menu that I came up with for this week for breakfast fist baked frittata it’s going to use up spinach Bell pep and cheddar that’ll be for me

For Mike um he’s enjoying his kashes so I’ll go ahead and make those for him again lunches tuna salad and rice crackers or leftovers usually for me if I’m hankering a snack I’ll do like yogurt and fruit a protein shake uh egg cheese and tacos I have a whole bunch of

Corn tortillas or just like a boiled egg or something dinner number one chili Mike and I have been really enoy enjoying a lot of that lately number two poke pooke or Pock poock chicken I still don’t know how to say that uh chicken wings with the oven baked french fries

Number three I found a recipe for hot honey chicken I’m going to modify it so that it fits into um a low fat diet better we’ll have that with rice and vegetables number four baked potato soup I found a recipe for some gluten-free rolls that I’m really wanting to try

Then number five sweet and sour chicken with rice and vegetables then number six Mexican chicken tacos I’ve made these before they’re excellent and then number seven will probably be leftovers cuz I can guarantee out of one of these days we’ll definitely have extra leftovers so that

Is the meal plan for this week let’s see how breakfast ends up turning out I’ve got some cheese chees some frozen green bell pepper some spinach that I Tha a little bit of my homemade lactose for yogurt this is um Bacon fat and some eggs I forgot that I’m trying to use up

These liquid egg whites that I bought forever ago so yeah I’m going to do half full eggs half egg whites we’ll see how big the frittata ends up being on whether it’ll be four or five servings um yeah yeah so I’m probably going to have that with um some sliced

Avocado a little bit of salsa so that’s the plan for breakfast there’s everything mixed up in the pan be sure to squeeze any moisture out of the spinach before you put it in if you use frozen spinach the original recipe actually called for cottage cheese I don’t have cottage cheese so I replaced

It with equal parts of my lactose-free Greek yogurt and I don’t have parmesan cheese so I have cheddar cheese so I’m just going to uh stir all of this up throw it in the pan Which I greased with bacon grease um it calls for cooking meat which I’m not putting

Into it it’s going to be vegetable so I’m just following the instructions basically after the cooking the meat part I will leave the recipe of course down below so I’ll show you guys what it looks like when it’s finalized and this is what I will be

Eating this week uh when I run out of this I’ll probably just go ahead and make another one so I’ve gathered up all the ingredients for my caches I have a little bit of allpurpose left mostly whole wheat flour so he’s getting whole wheat flour this time it will be fine

Olive oil it’d be better with a more neutral oil I have olive oil I have some yeast some sugar some warm water here and and salt I forgot salt that’s it I’m only making making a half a batch of the recipe plus I have the sausages thawing

Out in a little bit of cold water right now so that they’ll be ready for when I roll it but if you have just like full sausages that works way better I have little smokies it basically just needs to be a pre-cooked sausage that isn’t too greasy but I will get this bread

Going and Rising sorry about all the noises in the background I’ve got dinner going because I’m so late to getting to these Colles but I’ll I’ll show you how to make one of them really really quickly and then I’m going to force Mike to help me make the rest so I’m just

Going to divide this dough into 12 parts so I’m going to divide it each one in half twice and then each one of these parts I’m going to divide into A3 and that will give me my 12 caches but stretch it out to the size of

About a hot dog bun like I said if you’re using like a single sausage instead of using three of these little guys it’ll be a little bit easier but I have little smokies so it’s what we’re using couple pinches of um shred or yeah shredded cheddar

Cheese not too much cuz if it has a blowout then cheese will go everywhere it’s a disaster to clean up and then there isn’t any cheese inside of it which sucks but three of these little smokies will fit inside of it just fine take the edges up and kind of pinch it

In same on the other side pinch it in and then you’re going to roll this up like a tortilla trying to make sure it’s pretty tight so there isn’t any air pockets inside and to cover up all the cheese and all of the sausage and then you want to pinch the

Bottom all the way across to make sure it’s good and sealed and the edges and then that’s it I’m going to put it on uh the sheet and let it start its second Rise and now now we’re going to do this 11 more times so these guys have been

Rising oh probably about 45 minutes um usually it takes like 30 minutes but whole wheat takes longer for everything so I’m going to throw these in the oven 400° 15 to 20 minutes until the tops on them are nice and golden brown for lunch on day one I just cooked up a sweet

Potato that I had plus use some of that leftover bacon from the loaded baked potato uh platter that I made for the Christmas party and topped it with a little balsamic vinegar a little bit of green onions on the side I had a yogurt parfait with a little bit of granola

I’ve had hanging around for way too long and a few crushed up pecans I have gathered the ingredients for the first dinner I’m going to be doing the Poke pooke chicken or pop chicken Wings whatever one that is the ingredients are garlic infused olive oil some sugar some

Fish sauce garlic powder if you can have it or replacer or just not and I pulled out a couple potatoes and I’m going to slice up uh toss around in a little bit of oil and throw to bake in the oven and when they come out I’ll sprinkle them

With a little salt and that’s all I’m adding to them and that’s it for the first dinner on the pantry Challenge and there is the final product perfect beautiful little chicken wings breakfast time again same thing as yesterday some of the frittata this is about a quarter of the frittata what I

Had yesterday just wasn’t enough to keep me as full as I wanted the 20 G of avocado a couple of cuties and I went with Sriracha today with a side of just plain black coffee and this is probably what I’m going to eat basically every single day so I just assume unless I

Show you something different this is what I’m having lunch for day two is pretty similar to yesterday just different um this is the last baked potato I had left from the ones I made for the Christmas party it kind of fell apart when I heated it up

It’s fine uh some cheddar cheese some bacon and green onions on the top of that the yogurt parfait this time I used this granola and almonds instead so that is a lunch for today night two dinner is going to be hot honey chicken I’ve got some a couple of chicken

Breasts here thawed out I’ve got some honey not clover honey just uh know that clover honey you can have less of Frank’s Red Hot is not LOD matat but you can swap this out for equal parts sriracha sauce uh garlic infused olive oil some gluten-free warer sauce vinegar

White vinegar or rice vinegar got some long grain white rice some frozen bell pepper and I I’m making some ribbons out of carrot and I’m just going to cook the chicken up with a little salt pepper in the uh air fryer there and then I’m going to mix all of the sauce

Ingredients up in a pan and when the chicken’s done I’ll toss it in the sauce and the rice will be cooked in the instant pot this meal should come together in like less than 20 or 30 minutes so the chicken is chopped up into 1 in pieces uh season it however

You like I put salt pepper onion powder garlic powder obviously onion and garlic powder aren’t low FODMAP but I can have them on my phase three but if you can’t just omit them I’m going to put them in the air fryer 400° for 12 minutes shaking halfway in

Between uh for the rice I have 1 cup of long grain rice rinsed off that I’m putting in and one and 1/2 cups of water I’ll add a pinch of salt to that but I’m going to pressure cook this on high for about 5 minutes and that gets to be the

Dness that I like now that the chicken and rice is getting close to being done I’m going to start cooking uh the vegetables I’m going to throw the green bell pepper in first so they have a chance to thaw and the carrots these won’t take very long and then I will

Toss in the sauce that I mixed up the recipe for everything by the way guys is all going to be down in the description box to help prevent this video from being like overly long since it’s already going to be pretty long but yeah I’m going to do the vegetables first

Then the sauce to get it warmed up and then I will throw the cooked chicken in and serve it over the rice there is dinner number two I ended up adding a corn starch slurry cuz the sauce wasn’t thickening up as much as I would have liked it to but there we go

There is dinner this made uh three servings so I one of us will have leftovers tomorrow here is a breakfast for day three there is the Frittata with a little bit of salsa but instead today I opted to add a little bit of oatmeal to the side I was really craving it it’s

Um made with a small amount of vanilla protein powder and I topped it with some crushed up pecans and some of these uh bulk dried blueberries that I’ve had for a while I want to try getting through them so it’s kind of like a blueberry muffin kind of uh oatmeal that I’m

Having with my fata today so I ended up with the leftovers from last night honestly um like I said I never made this recipe before if I was to make it again I’d probably follow the recipe a little bit more closely and cook the chicken in the sauce in a pan I’d still

Cut back on the amount of fat though but yep that’s lunch leftovers so for the third night dinner I’m getting a head start cuz today is literally one of the busiest days of the week for me I’m going to be making my LOD map chili in

The instant pot I made a video of this going into some detail pretty recently but I I’ll make this up really quick and I’ll link that video down below but here are the ingredients obviously if um you can’t have onions or garlic just emit those things and use garlic oil in place

Of regular oil I’m going to make a double batch this time so we have leftovers so I have extra ground beef but basically I’m just going to uh cook the onions and the garlic up when those are done I’ll throw in the ground beef Brown that up and then I’m just going to

Add the rest of the ingredients close up the uh instant pot and actually I’m going to use it in slow cooker mode and I’ll turn it on to slow cook for about four or 5 hours and that is the chili for dinner pretty simple I nearly did it

Again I almost forgot the uh chopped bell peppers again like why do I do this every single time I make this recipe okay adding them in now there is the finished chili I topped it with a bit of shredded cheddar a little bit of pickled jalapenos and I still have a little bit

Of tortilla chips left that I’m going to have over the top and this is dinner for night three so for breakfast this morning I just did the exact same thing as I did yesterday so I didn’t film it today is leftover chili but with avocado instead of cheese and still have a few

More tortilla chips to eat crumpled on top that is lunch for today okay getting ready for dinner for tonight this is a lot of ingredients but from uh the cheese over this is going to be baked potato soup I let Mike pick what he wanted that’s what he decided so I’ve

Got some potatoes here I got some bacon for topping garlic and onion obviously not low fod map just get rid of them if you can’t have them milk I’ve got some rice flour here and um a chicken bullon cubes since I don’t have any chicken stock thawed out right now and then

Cheddar cheese then we go cheddar cheese over again and this is going to be for some biscuits um I have some homemade gluten-free bisqui here garlic infused olive oil egg whites scents I’m cutting the recipe back and I can’t use half an egg so I’ll use egg whites instead it’ll cut back on

The fat too it asks for cayenne pepper I have paprika it asks for fresh parsley I have this parsley some white vinegar it asks for butter I’m going to use shortening instead it’s lower on saturated fat and I’m running out of butter so yeah biscuits well cheddar

Biscuits over here and then uh baked potato soup over here so yeah that’s what’s for dinner tonight I was thinking about this for my low fod map friends most of the ingredients are going to be low fod map um but the big concerning thing in these recipes is going to be be

The amount of fat so I want to let you guys know how I’m cutting out the fat not only for my little fod matat friends but maybe somebody else who’s looking to lean out some recipes that they have I’m going to cut the cheese in it in half

I’m using reduced fat milk instead of whole milk I’m using reduced fat yogurt instead of sour cream egg whites instead of full eggs um I’m going to reduce the amount of rot that’s in the recipe which means I’m also going to cut the amount of liquids so that will save not only on

The fat that I’m going to use which is going to be olive oil instead of butter it will also reduce the amount of like milk and chicken stock that I’m going to be using and instead of a whole pound of bacon I’m using four pieces and I’m just

Going to top the bowls with this and then like I said with the Crisco this is lower in saturated fat than the butter would be so these are the ways that I’m cutting out a lot of the fat that these recipes originally do have here’s the biscuit dough I’m just adding the cheese

To it and it’s um it’s not like crazy sticky which is nice I’m hoping these turn out good um cuz yeah like I these are supposed to be kind of like a copy cat gluten-free version of the cheddar bay biscuits from Red Lobster and I think that would be a nice

Little treat every now and again so we’ll see how they turn out fingers are crossed well there they are they turned out they seem to be done they look they look good they smell good um I’m just going to put a tiny amount of olive of this olive oil on in this pinch

Bowl like half a teaspoon maybe a/4 teaspoon and then do the sprinkle with parsley like recipe recommends there is dinner uh I opted not to put any extra cheese on it put some Cracked Pepper on it instead and half of a piece of bacon a little green

Onion and I have my little biscuit there on the side and that is dinner for T night today for breakfast I didn’t get any more of the egg bake made but instead I went ahead and made oatmeal with some vanilla protein powder cranberries and pumpkin seeds and that’s

Breakfast for today my mom came to town and insisted on buying a sandwiches so not against the pantry challenge cuz I didn’t pay for it it’s the Jersey Mike Supreme Club light mayo no bacon no tomatoes no oil and of course on gluten-free bread because when I made

The meal plan I kind of forgot my mom was coming into town uh so for the uh extra night I pulled out this huge ribeye that we had in the freezer for a while and we ended up grilling this up having a side of french fries on the

Side this time I made the fancy ones though where I boiled them first but this dinner was delicious M cook the steak perfectly it was a great treat and Splurge meal for my mom being in town so I ended up running out of my lactose

Free yogurt that I make so I figured I’d show you guys how I make that I just use a half a gallon of course lactose free milk for me but regular milk just you know put that in I have about a/4 of a cup of Y yurt here that I use this is

What you add to inoculate it with culture basically so that it becomes yogurt and because what I actually make is scur like this right here this is all you need that in your instapop um that’s all you need to make like yogurt Greek yogurt but I make scur so I actually add

A little bit of renit to it too but I’ll show you guys how to make it so I’m just going to dump this half gallon of milk in to my insta pot this is actually the reason why I bought an insta pot guys in the first place was to make homemade

Yogurt and I ended up using it for like everything else but yeah the original reason I got it was for making yogurt so that’s all that’s in here is the milk then you put on the lid it doesn’t have to be sealed it’s fine just to leave it

Open then you’re going to want to push yogurt button until it says boil and that’s the first step all right it just finished so this doesn’t actually boil it um because that would curdle it it gets it up to about 190 to denature it so there you guys can see it’s just

About at 190° which is the perfect temperature so what you can do is you can take this the liner out put it on a mesh rack and let it cool cool which is probably the best way to do it or you can be like me and

Have no patience and put it in a sink full of cool water to let it cool down to about 100 to 105° and don’t forget to safeguard against kitty cats so after the milk is done cooling off put the pan the liner back in the instant pot and mix some of the milk

With the uh yogurt that you had and because I’m making scur um this is double strength renit I’m going to add a couple of drops to it as well then after that you want to go ahead and just dump it in and mix it well put your lid back on don’t seal

It then you want to push the yogurt button again till you get a second time I’m going to go ahead and run mine for 7 hours five is probably the least that I do it make a nice mild yogurt the more time you put on it the more sour

It’s going to be 9 hours is very sour sometimes I’m in that mood but this time we’ll just do seven so this may potentially be the most beautiful yogurt I have ever made so I’m just going to set this on the counter now let it cool down to room temperature then I’m going

To stick it in the fridge covered overnight after it has come out of the fridge this is the point where we need to strain it so what you’re going to need is a bowl a strainer that’s a little bit smaller in it let for me I’ve got these nesting ones and then you’re

Going to want like a towel that can since if I just strain it all the yogurt will fall through these holes so this towel is to hold it all together and then I’m going to just dump the yogurt in here if you wait just a couple of

Minutes boom this is the point where it’s just regular yogurt um Let It strain for an hour or two Greek yogurt the longer you let it strain the thicker the yogurt will be I like my yogurt on the thick side so I actually like to

Strain mine for 6 to 8 hours um but it’s not necessary to do it that long like I said an hour or two is enough for regular Greek yogurt since we have a guest in town I just wanted to do a quick and easy breakfast that would feed

Everybody so I’ve just gathered all the ingredients for sheet pan pancakes mix the dry ingredients together mix the wet ingredients together you spread it out in a greased sheet pan and then you bake it I like to top it with a little bit of cinnamon sugar just a light sprinkling

It’s my favorite topping but you can use fruit obviously too and there are my beautiful breakfast sheet pan pancakes little bit of syrup it’s going to be delicious lunch today is some just leftovers I’ve got a small bowl of the baked potato soup the other half of my

Sandwich from yesterday and I did forget to mention um the Swiss Swiss is a low lactose cheese generally speaking but I am still taking some lactate with it but this is lunch for today just finishing up some leftovers gathered up all the ingredients for dinner this is going to

Be another new recipe it’s baked twet sweet and sour chicken um the recipe does ask to like fry the chicken a little bit first I’m going to skip that to avoid adding extra fat to this recipe and just do a very light sprinkle of corn starch on the chicken and then just

Cook it after that um do a little bit of carrots I have some chopped green bell pepper uh have it with a side of rice unfortunately this ketchup does have high fruit toast corn syrup on it not ideal but it’s what I have and so it’s

What I’m going to use there is the final product for dinner I ended up having to add a corn starch slurry uh to this about 15 minutes from the end of cooking uh the sauce was really really super watery but that definitely helped um thicken it up a little bit but that’s my

Fault for changing something important in the recipe to try to save on some fat but there we go that is dinner for tonight final breakfast I’ve got one of those sheet pan pancakes with a little bit of syrup a cutie and an egg there is lunch the sweet and sour chicken last

Night made enough left overs for myin eye honestly if I remake this recipe cuz I hadn’t made it before I mean the sauce is tasty but I had to thicken it up with corn starch because I modified it not to have breaded chicken anyway there’s a

Lot of sugar in it so in in the future if I make this again I’m probably going to change it up a little bit so that it’s a little bit more FODMAP friendly and honestly a lot more figure friendly but that is lunch for today so there’s

The starts for dinner tonight it is some chicken marinating and a really simple marinade made of a few spices um some oil some vinegar and uh a little bit of brown sugar I’m going to let that marinade for about 30 minutes the longer the better but at least 30 minutes and

Then I’m going to cook this up in the air fryer and we’re going to have some tacos tonight and there are the chicken tacos that we’re having for dinner a little bit of my usual salsa a day some cilantro on top um to cook corn

Tortillas the best way to do it is in a cast iron to be perfectly honest uh but another option is to make a package of five or six of them wrap them in aluminum foil throw up an oven that’s like 325 for like 10 or so minutes so

There’s a little trick for uh getting pliable corn tortillas you don’t break so but that is the final dinner for this week guys thank you everybody who made it to the end of the video I hope you enjoyed this Pantry Challenge and return for week two I’ll see you guys then bye