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Gluten Free, Gluten Free, Gluten Free at last

Posted Aug 13 2011 9:43pm
Ok... so just what is this gluten free diet (you know I hate the word DIET)
I think we should be eating a "LifeStyle" way of eating.
When was the last time you visited a farmers market? What are you waiting for?

OK lets talk Gluten.

A gluten-free diet is a diet that excludes foods containing gluten. Gluten is a protein found in wheat (including kamut and spelt), barley, rye, malts and triticale.
A gluten-free diet is used to treat celiac disease. Gluten causes inflammation in the small intestines of people with celiac disease. Eating a gluten-free diet helps people with celiac disease control their signs and symptoms and prevent complications.

Always avoid
In order to avoid eating gluten, avoid food and drinks containing:

BarleyBulgurDurhamFarinaGraham flourKamutMatzo mealRyeSemolinaSpelt (a form of wheat)TriticaleWheatAvoid unless labeled 'gluten free'
Avoid these foods unless they're labeled as gluten free or made with corn, rice, soy or other gluten-free grain. Also check the label to see that they're processed in a facility that is free of wheat or other contaminating products:

BeersBreadsCandiesCakes and piesCerealsCookiesCrackersCroutonsGraviesImitation meats or seafoodOatsPastasProcessed luncheon meatsSalad dressingsSauces (including soy sauce)Self-basting poultrySoupsCertain grains, such as oats, can be contaminated with wheat during growing and processing stages of production. It's not clear whether oats are harmful for most people with celiac disease, but doctors generally recommend avoiding oats unless they are specifically labeled gluten free. The question of whether people eating a gluten-free diet can consume pure oat products remains a subject of scientific debate.

Many other products that you eat or that could come in contact with your mouth may contain gluten. These include:


SO many have asked for Happy Diabetic Gluten Free recipes.



OK Let's cook!

To eat is a necessity, but to eat intelligently is an art. – Duc Fransois de La Rochefoucauld


Chia Crusted ‘Ahi’ Tuna
Coated with ‘Chia Seeds’ Pan Seared ‘rare’ , Drizzled with Cilantro Oil
Served sliced on a bed of lightly sautéed fresh Spinach, Steamed Brown Rice, Steamed Broccolini & Organic Baby Vegetables

Chia Crusted ‘Ahi’ Tuna


Ingredients

1 5 oz yellow fin tuna steak
2 t chia seed
1 t olive oil
Vegetable food spray

4 ounces spinach cooked - wilted

2 t Cilantro Oil

Serves: 1 Cup

Ingredients:

1 bunch fresh cilantro

1 cup Ev olive oil

Method:

1. Fill a medium saucepan with water and bring to a boil. Drop the cilantro into the boiling water for a few seconds, then drain and refresh in a large bowl of ice water until cool.

2. Squeeze all excess liquid from the blanched cilantro and place it in the jar of a blender with the oil. Blend on high for 30 seconds, until the cilantro is pureed. Strain the oil through a fine sieve lined with cheesecloth. Store any remaining cilantro oil in a covered container in the refrigerator.



Grilled Asparagus and Roasted Baby Portabellinis Brushed with Olive Oil and Lightly Grilled Over an Open Flame, Stacked with Local ‘MayTag’ Blue Cheese


Grilled Asparagus and Roasted Baby Portabellas

Ingredients

6 trimmed stalks of asparagus

2 portabella mushrooms

2 T Olive oil

1 T garlic

2 T blue cheese

Cracked pepper



Caramelized Salmon with Fruit Salsa
‘Splenda’ dusted, pan seared, Balsamic Glaze, Served with our freshly made Mango Pico De Gallo Grilled Citrus Asparagus & Roasted Red Skin Potatoes



Ingredients

6 oz fresh salmon filet

2 tsp. Splenda

1⁄2 tsp. coarsely ground pepper

Canola oil

Fruit Salsa Glaze:

½ T balsamic vinegar

½ T Red wine Vinegar

½ T Splenda

1 Tbsp. water

½ Tbsp. c brown sugar

2 Tbsp. Salsa

Ingredients:

2 Cup Tomato (small diced)

½ Cup Cilantro (chopped)

2 Cup Yellow Onion (small diced)

3 Tbsp. Lime Juice

2ea Jalapeno (small, minced NO Seeds)

4oz Mango (fresh, diced)

S&P to taste


Jumbo Tiger Prawns (4) Lightly sautéed with garlic & ‘Extra Virgin’ Olive Oil, Bedded on freshly sliced Organic Tomatoes. Low-Fat Feta Cheese crumbles, fresh Basil, and Cracked Black Pepper Served with a wedge of Lime.


Shrimp of Love

Ingredients

3 slices organic garden-grown tomatoes

1 oz low fat feta cheese

2 sprigs of basil; fresh

1 T virgin olive oil

Dash cracked pepper

4 U 16-20 raw, deveined shrimp

1 clove garlic, minced

1/4 t freshly ground black pepper

1 fresh lime wedge

Lets talk about POWER GREENS


Power Greens Flavor & Nutrition Guide
This is the abridged version. If I included every green I could think of and all the nutrient goodness, this post would be a mile long. What’s your favorite power green and how do you like to serve it? Add it to the list in the comment section.

Swiss chard
Chard has a slightly bitter taste, so when I use it raw in smoothies I add something sweet like a Fuji apple to counterbalance the bitterness. It also has a very salty taste to me when pulverized in my VitaMix, so I like cinnamon mixed in. One cup of chard is off-the-charts high in vitamin K, A and C, along with a host of other botanical wonders. All for a measly 35 calories.

Spinach
Spinach is mild, slightly bitter and versatile. It’s a good power green to add to kid-friendly smoothies as it’s fairly easy to hide if you add a pear or ripe banana and a little goat yogurt into the mix. Speaking of vitamins K and A, one cup of spinach has 1110% (K) and 377% (A) of the recommended daily values. Add in the high concentration of folate, iron, vitamin C, potassium, etc. and there’s a lot of bang for your 41-calorie-buck in a cup of spinach.

Kale
Kale is a little confusing. It has a mildly bitter taste, but it can also taste slightly sweet. It’s hearty (and hardy) and full of volume, if that makes sense. The power green nutrition profiles just keep getting better. One 36-calorie cup of kale gives you almost 200% of the daily value of vitamin A, close to 100% of vitamin C and a whopping 1328% of vitamin K. It even contains a jolt of omega 3 fatty acids.

Mustard Greens
Swiss chard tastes salty and mustard greens have a strong, peppery taste. If you use these in a smoothie, mix a small amount in with some lighter greens like romaine lettuce or spinach. Warning: don’t use raw arugula and mustard greens together! Whoa, that makes for an intense smoothie with a peppery kick. You get the idea on the nutrition part. Most leafy greens are ridiculously high in all kinds of powerful nutrients and mustard greens are no exception.

Turnip Greens
I’ll admit, not my favorite. Especially raw, turnip greens have a intense and bitter taste. They’re very high in plant-based calcium, which may account for the bitter bite. Only 26 calories per cup, they’re worth adding to your arsenal of power greens, but go easy on them and mix them in with some milder vegetables and sweeter fruits to mask the bitterness. Turnip greens are great sautéed lightly in a little broth.

Collard Greens
Aside from the “rubber glove” texture of collard greens, I like these greens for their mild and somewhat smoky flavor. They’re absolutely wonderful blanched quickly, cooled, dried and used as a wrap for chicken salad. You can also add some chopped collard greens to smoothies, but do it in small doses to see how you like them.

Romaine Lettuce
Mild, crisp and somewhat sweet. I love Romaine. This is a perfect “beginner” green and blends in well with other veggies and fruit for a nice mellow smoothie. It’s perfect raw, but I’ve also lightly sautéed lettuce before and it tastes great. Romaine is the low calorie winner at 15 calories for 2 cups and while it’s not the power-house that kale or Swiss chard is, it’s a rich source of plant nutrients.

Arugula
Arugula, also called rocket or Italian cress, is a touch spicy with a hint of mustard. It’s best mixed in with some milder greens for a salad as it tastes bitter by itself. It can also be used in small doses in smoothies and is wonderful sautéed or thrown into a soup at the last minute. I like it on pizza with olives and sliced tomatoes. Like the rest of these greens, arugula is very low in calories, high in antioxidants, is low glycemic, anti-inflammatory and even has a little protein, calcium and iron.

Tatsoi
Tatsoi is part of the bok choy family and although it’s slightly bitter (not bad), it’s excellent in a tossed salad, lightly sautéed or as part of a green smoothie mix. Because of it’s dark green leaves, like the rest of these, it’s rich in antioxidants and is even a good source of calcium and iron. Sauté it with some onions and garlic and serve it with brown rice. It makes for a wonderful “ Buddha bowl .”

Frisée
Frisée is that curly, lighter green lettuce that is often added to mixed salad greens. It’s not as hardy as kale, spinach and the other more intense greens. It will even wilt if you put vinegar on it, so wait until the last minute to dress your salads if frisée is part of the mix. It has a mild, very slight peppery taste with a nutty hint to it. It pairs well with bananas and berries in a smoothie (I’m sounding like a leaf sommelier). For a delicious summer salad, try a bed of frisée topped with roasted and sliced beets, pecans, crumbled goat cheese and a drizzle of vinaigrette. Divine.


Learn more about celiac disease, including diagnosis, history, and sources of gluten, on our Understanding Celiac Disease page.


Taste for Life:

Recipes for eating and living better from “The Happy Diabetic”

We’re changing the way you eat one recipe at a time.


www.happydiabetic.com


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