Dietitian Gives Out Favorite Gluten-Free Recipes

Huntington NY

05 May, 2022

10:01 AM

Description

UNITED STATES — May is Celiac Disease Awareness Month. The month's purpose is to increase the public's knowledge of celiac disease, an autoimmune disorder. The disease is triggered by consuming gluten. Ricci-Lee Hotz, MS, RDN and expert at Testing.com, shared a couple of her favorite gluten-free recipes in honor of the month. "It is important to share gluten-free recipes like these for those who have celiac disease so these individuals know that they still have a variety of food options available to them that can either use gluten-free specific products or products that are inherently gluten-free," Hotz told Patch. "By knowing that there are a variety of inherently gluten-free meals as well as great, tasty resources as replacements for gluten-based favorites, it can decrease some stress around food while also allowing a great opportunity to attain more well-rounded nutrition." Here are two of Hotz's recipes: 1. A Healthier Twist on Pizza (GF + Vegan) Ingredients: 1 piece: Fortuna Casabi- Gluten Free, Vegan- Artisan flatbread (Yucca Pulp) 1 slice: Follow Your Heart Garden Herb Cheese slices Balsamic Vinegar Olive oil Red pepper spread with eggplant and garlic (Trader Joes Brand) Pine Nuts- 1 TBSP Spinach- small handful Recipe: Pre-heat oven to 350 degrees and cover a baking pan or sheet with tin foil.Carefully handling flatbread/crust piece (they crumble easily), lightly drizzle olive oil and balsamic on the "crust." Spread a thin layer of the red pepper spread lightly covering the "crust" (amount of spread to taste).Use one piece of follow your heart garden herb cheese and break into pieces to cover the "crust" uniformly.Top it off with a small handful of spinach and a TBSP of pine nuts (if desired).Once oven is ready, place the baking pan with flat bread in the oven for approximately 15 minutes (per flat bread package) or until it has slightly browned.Removed from oven and allow to cool slightly.Serve and enjoy! 2. Stuffed Bell Peppers Ingredients: 8 multicolor bell peppers 1 lb ground turkey (can replace with a ground tofurkey or an extra 2 cans of beans to provide a vegan option) 1/2 can black beans 2 cups of uncooked rice (cook in rice cooker) 1 can artichoke hearts Olive oil 1 large bag of spinach Spices: Oregano, garlic, basil, thyme, black pepper, crushed red pepper 8 slices of follow your heart garden herb vegan cheese (optional) (Makes 8 stuffed peppers) Directions: 1. Pour uncooked rice with approximately 4 cups of water into the rice cooker and allow to cook. 2. Mix ground turkey (or substitute), artichoke hearts, 1/2 can black bean and generous seasoning in a pan with olive oil (just to prevent sticking) on medium heat, make sure everything is properly mixed together and allow to cook until no longer pink.3. Preheat your oven to 400 degrees.4. Cut off the top stems and clean out the inside of the bell peppers, mix in any extra edible bell pepper from the tops into the turkey mix.5. When rice is done cooking, fill about half of each pepper with rice. 6. Fill the second half of each pepper with turkey bean artichoke and bell pepper mixed (once well cooked). 7. Pour extra liquid from the pan over the contents of bell peppers to prevent them from drying out in the oven. 8. Place peppers in a large baking or corningware dish and bake at 400 for approximately 30 minutes. 9. (Optional) for the last 5-10 minutes of bake time, place a slice of garden herb vegan cheese on top of peppers to allow it to melt without burning. 10. Remove from the oven allow to cook slightly and serve over a bed of spinach/greens of your choice.