As you can see, I eat gluten free. Long story short, I developed a Non Celiac Gluten sensitivity back in 2009 after the first of my stomach problems began. From then on out, I’ve been eating gluten free. Five months into my gluten free diet change, I started Healthy Bites, for that very reason. Yep, true story! So you see, being gluten free is my LIFE!
What’s more important is that we educate each other on WHY we are gluten free, the NEED to know things. We’re not talking about a diet trend, but a lifestyle. And for those who have Celiac disease, it’s a lifestyle where slip ups can be “gut wrenching.” Pun intended. But I firmly believe that REAL food and WHOLESOME ingredients are often naturally Gluten free. Just takes a little extra prep work to put it together.
As an Udis Gluten Free Community Leader, I wanted to share a little more on this topic. Here are a few great articles and links that help explain Celiac disease and gluten sensitivity. Our community forum is a great place to ask questions as well. Read and share this with loved ones or those who might be newly diagnosed. Educate yourself so you can help others.
- 10 signs you might be gluten intolerant
- Celiac Awareness Month Newsletter
- Celiac Symptom Checklist
- Gluten Free Cooking Tips
- GF shopping list
- Udis Community- Celiac Information, News, websites, etc.
And because it’s Cinco de Mayo weekend, I MUST share this naturally GLUTEN FREE Southwest/Mexican Recipe. It’s quite the Cotter Creation, but you should be used to those by now, yes? Haha. Trust me, it looks better in natural lighting.
[print_this]INGREDIENTS (serves 4)
1 tablespoon extra-virgin olive oil
2 green bell peppers, diced
1 large carrot- diced
1 1/4 cup cherry tomatoes, halved
2 teaspoons ground cumin
1/4 teaspoon sea salt and black pepper
1 16-ounce prepared plain polenta, cut into 1/2-inch slices
1 tsp garlic powder
Dash of cayenne pepper
Dash of balsamic vinegar or aminos (I used the coconut aminos)
1 cup shredded cheese (regular or non dairy both work)
1/4 cup chopped fresh cilantro
1 tablespoon lime juice
1 avocado, diced
2 eggs (for scrambling)
OPTIONAL- 1 cup diced organic chicken or black beans (for meatless)
Heat oil in a large nonstick skillet over medium-high heat. Add meat or tempeh and cook till almost done. Then add in peppers/carrots and stir occasionally, until bright green and just starting to soften, about 3 minutes. Stir in tomatoes, cumin and salt/pepper/garlic; cook, stirring often, until the tomatoes start to break down, 2 to 3 minutes. Add in your eggs and cheese, cook until eggs are scrambled and cheese is melted. Sprinkle the top with cayenne pepper.
In another pan, quickly lay out your polenta slices. Add a dash of balsamic vinegar and a pat of butter. Cook until heated through, 1 to 2 minutes per side. Serve the scramble topped with diced avocado on top of your polenta slices. [/print_this]
Happy Friday and Happy Celiac Awareness Month!
Let me know if you check out any of the sites, recipes, etc.