Eating gluten free in college is hard. With all the fast food and ready-made meals, you really never know what's going into your food.
That's why I started making my own gluten-free meals when I found out I was allergic. As I started cooking, I quickly figured out what I did and didn't like. Right off the bat I knew potatoes would be a staple in my meals, so I tried thinking of different ways to prepare them.
One of my favorite ways I discovered to cook potatoes was by turning them into healthy gluten and dairy-free nachos.
These nachos serve two, so they make a great meal-prep item— you can make the whole batch and then save half for the next day.
Not only are they easy and delicious, they contain all natural ingredients— nothing processed.
Ingredients
For the nachos:
2 potatoes
1 pack of ground beef
1 red pepper
1 jalapeno
For the ranch:
1/2 cup extra light olive oil
1/2 cup full fat unsweetened coconut milk
1/2 tsp sea salt
1/2 tsp black pepper.
1/2 tsp onion powder
1/2 tsp granulated garlic.
Directions
1. Preheat oven to 400. Cut potatoes into circular slices and place them on a baking sheet, not touching each other. Drizzle them with olive oil and sprinkle salt, then put them in the oven for 35-45 minutes or until crispy.
2. Chop up the red pepper and jalapeño into little bites and cook on a skillet on medium heat until they are soft.
3. Cook the ground beef on the stove on medium heat until brown.
4. While everything is cooking, make the sauce.
5. Once the potatoes, peppers, jalapeños and meat are done, begin to top the potatoes with the ingredients. Then pour sauce on top.
This healthy twist on a classic is sure to treat your tastebuds. You won't even be able to tell that it's gluten and dairy free.
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