It’s the latest craze right now, and perhaps, you may also be considering a gluten-free diet yourself. Just a quick rundown of this type of diet: gluten-free diet was originally recommended for people who have celiac disease. It is an autoimmune disorder, wherein the immune system reacts weirdly to anything that contains gluten. This serious disorder can lead to malabsorptive symptoms and gastrointestinal problems, and roughly affects around one percent of the population.
Now, people who do not have celiac disease are jumping on the bandwagon to combat bloating, exhaustion, and even depression. However, keep in mind that you will need to consult with your trusted dietician to verify that your body is up for the transition. Once you are all done with the important health assessment, you are good to go. And in order to help you get started, we have compiled the most popular gluten-free recipes. These dishes are celiac friendly and do not contain rye, barley, wheat or oats.
Broccoli Salad Topped with Cashews
6 cups of broccoli florets
1 tablespoon of olive oil
3 cloves of garlic, sliced thinly
1/3 cup of unsalted cashew nuts
- Bring a large saucepan of water to a boil.
- Add the broccoli florets. Let the broccoli cook for three minutes until it appears bright green.
- Drain under cold running water.
- Spray a large wok with olive oil, and bring it over high heat.
- Add the cashew nuts and garlic, and let it cook for a couple of minutes.
- When the cashew nuts appear golden, pour in the broccoli, and let it cook for three more minutes.
- Season the salad with salt and pepper.
1 cup gluten free pancake and waffle mix
1/2 teaspoon cinnamon (optional)
1/2 cup milk
1/2 teaspoon vanilla
1/2 cup apple butter
1 tablespoon ground flaxseed
2 tablespoon almond butter
2 teaspoon maple syrup
- Combine apple butter, 1/4 cup of the milk, egg, and vanilla in a medium bowl and mix well.
- Add a couple of tablespoons of milk.
- Pour batter on a pre-heated pan over medium heat.
- Serve pancakes with almond butter and maple syrup.
Low-Fat Chicken Breast
4 chicken breast fillets
1 tablespoon of olive oil
1 tablespoon pepper
1 garlic clove, chopped
2 tablespoons of chopped parsley
1/3 cup reduced-fat cream cheese
1 tablespoon of chopped fresh mint
450 ml. tomato sauce
- Preheat oven to 180°C.
- For the stuffing, combine cream cheese with parsley, garlic, pepper and mint in a bowl.
- Remove excess fat from the chicken breast fillets.
- Cut off the long fillet strip from each breast fillets, and then create a five-inch horizontal slit in each chicken breast.
- Using a small spoon, slip in a quarter of the stuffing into each slit until it is filled. Take care not to spill out the opening.
- Fasten the opening using a wooden toothpick.
- Carefully position the chicken fillets on the rack and brush the fillets with olive oil.
- Roast the stuffed chicken in the oven for about twenty minutes, or until it is completely cooked.
- Serve warm with tomato sauce or marinara.
1 large potato
1 tablespoon olive oil
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon onion powder
- Preheat oven to 450°F.
- Slice potatoes to wedges, and then combine olive oil, paprika, chili powder, garlic powder, and onion powder.
- Spread the mixed ingredients to potato wedges, and place the coated ones on a baking sheet. Bake potato wedges for forty-five minutes.
Butternut Squash Soup
1 large butternut squash peeled and cut into cubes
1 11 oz. bottle coconut milk
1 cup chicken broth
1 apple peeled and sliced to chunks
2 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ginger
- Combine all ingredients in slow cooker and set to low cooking temperature. Cook for six to eight hours.
- Wait for the squash to soften before you blend soup in the immersion blender. Season soup with salt and pepper.