I first discovered these at a winery in Napa Valley, where there was little for me to eat for lunch. When I go back from vacation, I Googled Crunchmaster to see where I could find them. It says they are in SAMS and Costco, but my local stores both stopped carrying them.

Recently, I received an email from a “normal” friend, who also loves them, telling me they were back in stock at Costco! They had actually suggested to Costco to bring them back.
Then I received an email from an aunt telling me she saw them in the SAMS catalog advertised for Christmas.

I picked mine up at Costco for $7ish in a box that contains 2- 10 oz. bags. I paid that much for one small bag in Napa.

Costco only has the Original Multi-Seed flavor, but the company makes others: Roasted Garlic, Rosemary & Olive Oil, & Sweet Onion. They also have a line of Multi-Grain, that also appear to be gluten free.

With my current addiction to Chipolte starting to hurt my bank account, I decided that I could make my own burrito bowls at home.  I just looked at what they use and decided it was pretty simple.  I didn’t use exact amounts for anything…. I just winged it!

Rice:  Normal long grain white rice.  I cooked it in a rice cooker and added in some fresh cilantro.

Black Beans:  I just bought a can of black beans.

Chicken:  I cut up some chicken breasts and cooked them in a skillet.

Peppers & Onions:  Cut up green peppers and red onions.  Simmered them in a skillet with some butter.

Tomato Salsa:  Roma tomatoes, red onions, fresh cilantro and garlic salt(this makes a great salsa by itself!).  I add a little bit of diced jalapenos to make it a little hotter.

Corn Salsa:  Can of yellow corn, red onions & cilantro.

Cheese:  Monterey Jack & Cheddar (Chipotle uses white cheddar, but I couldn’t find any shredded)

Sour Cream:

I heat everything up before adding in the salsas.  I like to add some green pepper sauce into mine to spice it up a little.  I don’t know if I’d say it is as good as Chipotle, but I made enough to eat every day and it doesn’t cost me much.

When I do it again, I will season the chicken more, make way more green onions, and less rice.  The rice doesn’t last long in the fridge, so I may have to cook it more frequently.  You can really customize this any way you want!

The hardest time for me to eat gluten free is when I am out doing things or need to take a lunch somewhere. One quick and simple solution I came up with is, what I like to call, “celiac sandwiches.”

Basically, they are just lunch meat wrapped in cheese…. pretty similar to lettuce wraps. I quickly run into a grocery store and pick up some lunch meat and cheese slices from the deli. I don’t know yet which brands of lunch meat are 100% gluten free, but I know if I stick to the name brands, especially Boar’s Head, that there is a pretty good chance of it being GF.

You can use any lunch meat, cheese, lettuce, and sauces that you would like.

I found these El Monterey, corn taquitos at COSTCO.  They are pretty good, especially with some hot sauce, cheese and ranch dressing(well isn’t anything with cheese, hot sauce, ranch dressing, and maybe bacon?).

I have heard they have a chicken version, but my COSTCO didn’t have them.

GLUTEN FREE

Buffalo Chicken Wing Dip… I could not live without it!  Whenever we have people over or we are taking something somewhere, I always bring it.  I was introduced to it by my cousin Michelle(a celiac).  I love having some leftover for lunch or a snack.  It is my remedy for breaded buffalo chicken tenders.

Ingredients:

• 3 or 4 chicken breasts.
• 2- 8oz. cream cheese blocks
• 2 cups shredded cheese (your preference of cheese)
• 1 cup Frank’s Buffalo Red Hot Sauce
• 1 stick of butter
• 1 Bag of gluten-free corn chips or Fritos

Recipe:

1. Microwave chicken breasts until half cooked.
2. Shred chicken into small pieces (I use a hand food processor).
3. Simmer: chicken + butter + hot sauce in pan.
4. Pour mixture over softened cream cheese in shallow casserole dish, then add grated cheese.
5. Mix everything together.
6. Bake at 350 degrees until hot and bubbly, approximately 30min.  
7. ENJOY!

Variations:  I’ve seen some people do things a little differently, to a similar outcome.  More or less chicken.  Spreading the cream cheese on the bottom of the dish and using the cheese as a top layer, and not mixing it in with the rest.  Adding ranch dressing into the mix(pretty good, but don’t overdo it).  

I couldn't take the picture fast enough before people started eating.

Always good with some Margaritas!