Football, football, football and gluten-free snacks

Football season is upon us once again. It really is the greatest season of all.

Each and every year our beloved football season rolls around and we rejoice in knowing that Saturdays will be spent in one of two ways: 1) tailgating all day, then walking to Kyle Field to watch the Aggies play, or 2) in front of the TV watching college football. There’s really nothing better.

Jared and me at the game this weekend. Gig ’em. His new nickname is the Beard.

But it’s also the time of year when we are reminded that being gluten-free sometimes sucks. Jared doesn’t complain often, but I know there are things that he misses. This Saturday we faced all the yummy non-gluten-free foods that our wonderful tailgate has to offer. It’s easier to resist the force of the yummy-non-gluten-free food when you are armed with delicious-gluten-free snacks.

This month’s Anti-Boredom Project will be all about gluten-free snacks.

What’s on the menu this week?

Gluten-free Chex Mix

2 cups Glutino Gluten Free Pretzels
2 cups Rice Chex cereal
1 cup roasted unsalted peanuts
1 cup raw almonds

6 tablespoons butter
2 tablespoons Worcestershire sauce
1 1/4 teaspoons Lawry’s season salt
1/2 teaspoon garlic powder
1/4 teaspoon onion powder

  1. Mix up the pretzels, chex, peanuts and almonds in a large, microwaveable bowl. I use my 2 quart Pyrex bowl that has a lid (I recommend using a bowl that has a lid).
  2. In a small microwaveable bowl (I use a coffee cup) melt the butter. I do 30 second intervals until it’s melted.
  3. Add in all the seasonings to the butter.
  4. Pour butter mixture onto the pretzel/chex/nut mix.
  5. Mix it up. You can use a spatula or if your lid has a bowl, just shake it up.
  6. Microwave the entire mix in 2 minute intervals for 5 or so minutes. After each 2 minutes, shake it again.
  7. Lay out wax paper, parchment paper or foil and dump the mix onto the paper. Spread it out and let it cool (I’d say around 10 or so minutes).

 

 

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