May is Celiac Disease Awareness Month, a month dedicated to bringing awareness to celiac disease in an effort to increase diagnosis rates, and fundraise for research efforts so we can work towards a cure.
In 2018, we launched our at-home celiac disease screening test, and since then, have been dedicated to providing solutions for the celiac disease community.
Once diagnosed, a patient with celiac disease is prescribed to eat a strict gluten-free diet. Going gluten-free can make an immense difference in health and overall well-being. But it’s not always easy to be gluten-free! It’s likely that you’ll be spending a lot more time researching recipe ideas and ingredient substitutions rather than in the actual kitchen.
We’re here to help, and have rounded up some of our delicious gluten-free recipes from our community, which include some exceptional nutritionists and registered dieticians.
Easy Make-Ahead Egg Muffins
By Debby Monaghan
- Preheat oven to 350° and grease a muffin pan with oil.
- In a large bowl, whisk eggs by hand with a fork.
- Add spices and mix well.
- Stir in your prefered meat, veggies and/or cheese
- Divide the egg mixture evenly into greased muffin tins 3/4 of the way full.
- Bake about 20 minutes until browned around the edges and eggs are set.
- Serve immediately or store in the refrigerator until ready to eat.
Sweet Potato Blueberry Muffins
By Loren Runion
*Note: You need the inside of a baked sweet potato for this recipe. You can make it the day you make this recipe or use one you prepped ahead of time. Bake a small sweet potato at 425° for about 40 minutes or until a knife pokes thru easily.
Gluten-Free Veggie Pizza Casserole
By María Fernanda López
Super Duper Raw Power Salad
By E.A. Stewart, RD
- ¾ cup extra virgin olive oil
- ¼ cup white balsamic vinegar or apple cider vinegar
- 1 Tbsp maple syrup
- ⅛ tsp garlic powder
- ⅛ tsp salt
- 4 cups (approximately 1 bunch) kale, finely chopped
- 1 ½ cups purple cabbage, finely chopped
- ¾ cup dried berries and/or tart cherries
- ½ cup frozen edamame, shelled and thawed
- ½ cup raw sunflower seeds, shelled
- ½ cup mung bean or other sprouts
- 2 Granny Smith apples, finely chopped
- Salt and fresh ground black pepper to taste
- Make the dressing by combining oil, vinegar, garlic power, and salt in a lidded jar, and shake well to combine. Set aside until ready to use.
- To make the salad, combine all the remaining ingredients, and pour ½ cup dressing (you may add more or less to suit your taste) over ingredients. Toss well, then season with salt and pepper, and serve.
Gluten-Free Lemon Herb Savory Cheesecake
By Anne Danahy, RD
- 12 gluten-free crackers
- ¼ cup walnut halves, toasted
- 1 Tbsp olive oil
- 4 oz. Neufchatel cheese
- ½ cup part skim ricotta cheese
- ¼ cup soft goat cheese
- 1 egg
- 1 Tbsp sugar
- Pinch of salt
- Zest of 1 medium lemon (about 1 Tbsp)
- 1 Tbsp chives, minced
- 1 Tbsp fresh parsley, minced
- 1 Tbsp fresh thyme leaves, minced
- Preheat oven to 350 degrees and wrap the outside of a 4 ½ inch springform pan with heavy duty foil. Spray the inside of the pan with cooking spray.
- In the bowl of a food processor fitted with the chopping blade, process crackers and walnuts until they are crumbs. Add olive oil and pulse a few more times to combine.
- Press the crumb mixture into the bottom of the springform pan.
- Bake the crust until golden, about 5-8 minutes.
- Wipe down the bowl of the food processor, and process the neufchâtel, ricotta, and goat cheese. Add egg, sugar, salt and lemon, and process until smooth.
- Mix in the herbs by hand.
- Pour cheese mixture into the prepared crust.
- Place the springform pan into a larger roasting pan, and pour hot water in to the pan to come halfway up the sides of the springform pan.
- Bake the cheesecake for 40 minutes, or until the edges are golden. The center will move slightly when gently shaken, but it will firm up as it cools.
- Transfer the cake to a wire rack and let cool for one hour. Refrigerate until cold, at least 3 hours, and up to 2 days.
- Before serving, gently remove the cheesecake from the springform pan by sliding a thin spatula under the crust, and transfer to a serving plate. Serve cold or at room temperature, with gluten free crackers and fruit, if desired.
Gluten-Free Chocolate Waffles
By Keith and Jackie
Chicken Kale Meatballs
By Jordan Wagman
- In a mixing bowl combine kale, chicken, salt and pepper and mix well to combine.
- Evenly divide the meat into 10-12 portions and roll into balls and transfer to the fridge for five minutes to cool..
- Warm a large saute pan over high heat and add oil and meatballs.
- Sear until golden brown, about 3 minutes. Flip meatballs, cover the pan, turn heat to low and cook until meatballs are firm, about 5 minutes.
- Remove from heat and transfer to a plate and rest meatballs for five minutes before serving.
- Serve immediately over Infused Cherry Tomato Sauce and enjoy.
Cherry Tomato Sauce
- Rinse tomatoes under warm water, dry and set aside
- In a saucepan combine tomatoes, olive oil, water, salt and pepper and bring to a simmer over low heat until tomato skins begin to split and the juice from the tomatoes has been released, about 20 minutes.
- Remove from heat, transfer to a blender and add cannabis oil and basil or use an immersion blender in the sauce pot and puree until smooth.
- Use immediately or cool to room temperature, transfer to an air-tight container and refrigerate up to five days.