A Grain-Free Dinner (& What’s On Your Plate?)

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites. We participate in other affiliate programs as well. For more details, please see our disclosure policy.

Welcome to What’s On Your Plate?!

What’s on Your Plate? is designed to be a conversation amongst good eaters. Tell us about a recent meal. Did it meet with rave reviews? Or did it bomb? What side dishes did you pair with the star of the show? Did you try a new ingredient? Find the groceries at great prices?

Share what’s on your plate! Each week a featured foodie* will share his or her plate and then the rest of us will get a chance to link up our own posts or share in the comments what good cheap eats we’ve been enjoying.

What’s on Katie’s Plate?

Our plates have changed an awful lot in the past few weeks as we embarked on a grain-free lifestyle. I never thought we’d survive without the bread, rice, pasta, oatmeal, around which we generally base our meal planning, but after two prescriptions did nothing for my husband’s digestive ailments, we sought to heal his gut via diet.

The cooking part isn’t nearly as hard as I thought. In fact, it’s rather freeing to just skip making the side bread sometimes! It’s the cravings that are making it tough after three weeks.

We’ve been having a lot of soup as it’s one way to stretch the meat, since legumes and grains are both off the menu. (I can hear the collective gasp of the frugal shoppers among you. I know, me too.)

I developed this Chicken Leek Barley Soup a few winters ago. It was my first experience with leeks, and it turned out so well I made it again within a month and took a huge jar to my friend about to deliver twins and another to a friend battling cancer.

Nowadays I just make it without the barley and get really heavy-handed with the leeks and carrots, making for a surprisingly thick, very delicious and nutritious soup. We often put a salad next to our soup with as many veggies as possible and homemade dressing.

Lately I’ve been trying for some variety beyond lettuce, lettuce and more lettuce, and we’ve been enjoying this Cabbage Salad with Goat Cheese or Feta. It’s a snap to put together, and the sharp tang of either cheese sets of the balsamic vinegar well with the crunch of in-season cabbage. Put out some fruit or a crudite platter, and we hardly miss
the bread.

— Katie Kimball is an experimenter extraordinaire, crashing through life with a measuring spoon in one hand and a pH chart in the other while trying to take photos of the chaos that is her kitchen. Her family is currently grain-free (but eagerly awaits a return to normalcy and oatmeal) to heal her husband’s gut, and it’s working. Her online home at Kitchen Stewardship is a place to take baby steps to better health while keeping the environment and your time and budget in check.

What’s on YOUR Plate?

Share with us a recent meal you prepared. Either link it up below or tell us about it in the comments. Please make sure that you link to in your post so others know where the dinner party is. And don’t forget to pop around and visit the other good eaters participating today. I’m sure you will be inspired to make all sorts of Good Cheap Eats at your house.


Subscribe to Good Cheap Eats
Read Newer Post
Read Older Post


  1. That soup looks great, Katie!! I’m glad to hear that your husband is making progress and starting to feel better 🙂 PTL!

  2. Looks delish! Thanks so much for hosting!

  3. Thank you for hosting!

Share Your Thoughts