It’s countdown time for Super Bowl Weekend and many of us are preparing or heading out for a party. But, for those who have a gluten allergy, finding something that agrees with both the palate and the digestive system can also have us throwing in the flag for a challenge.
According to the Mayo Clinic, “A gluten-free diet is a diet that excludes the protein gluten. Gluten is found in grains such as wheat, barley, rye and triticale (a cross between wheat and rye).” The Mayo Clinic reported that those who typically suffer from a gluten allergy, typically have celiac disease. “Gluten causes inflammation in the small intestines of people with celiac disease.”
Both experts at the Mayo Clinic and at the Kaplan Clinic have recorded results of patients experiencing a relief from celiac disease, by changing their eating habits. “Usually, after following a gluten-free diet for just one month, the health of patients with Celiac Disease improves dramatically, and their energy level is restored.”
Here are some of my own favorite recipes which are also gluten-free:
GRILLED STEAK PORTOBELLO PIZZA
8 ounces flank steak, diced
1 teaspoon olive oil
1 clove of garlic, chopped
12 ounces of thickly sliced portobello mushrooms
6 ounces of shredded mozzarella cheese
2 ripe Roma tomatoes sliced
Preheat oven to 450.
Mix together oil and garlic. Dip mushrooms and tomatoes in mixture and place on indoor or outdoor grill.
When veggies are done, use remainder of mixture to coat steak and place on grill. Arrange mushrooms close together (like puzzle) on baking sheet.
Place steak and tomatoes on top of mushrooms.
Top with cheese and bake for about 3 minutes.
CHICKEN SPINACH TOMATO WRAP
6 ounce piece of grilled chicken diced
Gluten-free tortilla
2 ounces of fresh spinach
1 tomato cut into wedges
Layer spinach, tomato and chicken in tortilla and roll. Cut into bite-sized pieces.
GLUTEN-FREE CHIPS AND DIP
½ cup of salsa
1 cup Greek or non-fat yogurt
4 gluten-free tortillas
Slice several of the tortillas into pieces and toast then.
Mix together salsa and yogurt.
Dip chips in yogurt mixture.
GUACOMOLE AND VEGGIES
3 ripe avocados
1 small serrano pepper
1 roma tomato, seeded and finely chopped
1 clove of garlic
½ small onion chopped
Juice of one lime
Remove pit and peel from avocados, and prepare tomatos.
Put onions, tomato, garlic and pepper in processor.
Place onion mixture and avocados into a small mixing bowl and mix with a fork until desired consistency is reached. I like mine with some chunks of avocado left for some texture.
Serve with fresh veggies for dipping.
Sources:
“Gluten-free diet: What's allowed, what's not. – MayoClinic.com” The Mayo Clinic. Web 2 Feb. 2012.
http://www.mayoclinic.com/health/gluten-free-diet/my01140
“Gluten Free Diet – KaplanClinc.com.” The Kaplan Clinic. Web 2 Feb. 2012.
http://www.kaplanclinic.com/content/Diets.php
Joanne Sgro-Killworth is a Television Fitness Expert, Certified Personal Trainer and Sport Nutritionist. She is Certified in Pilates, Pre-natal/Post-Partum, Yoga and Senior Fitness. She specializes in Weight Loss, Post-Rehab and Post Cancer Training.
Joanne's fitness plans and recipes are available globally on her website www.fitnessanswer.com. She resides in the Phoenix, AZ area with her husband, where she runs her personal training business, Fitness Answer, LLC.
Reviewed February 3, 2012
by MIchele Blacksberg RN
Edited by Jody Smith