My favorite food blog, Every Last Bite just published the PERFECT gluten free and vegan Mushroom Cauliflower Risotto recipe. Ideal for a Fall dinner, this recipe is healthy, hearty and totally delicious. Now, as it is vegan and missing rice (which you could sub in if you wanted to), the taste is not exactly the same as classic risotto.

Every Last Bite writes: "Don’t get me wrong, this grain free risotto isn’t identical to the traditional dish, but the flavors are very similar. By ensuring the cauliflower rice remains chunkier in size, and stirring in a few spoonfuls of coconut cream (which adds creaminess without any extra flavor) you can emulate the same chunky texture and cream rich flavor without any starch or dairy."

I highly recommend adding this dish to your dinner line-up this Fall!


Prep time: 10 mins | Cook time: 30 mins | Serves: 4
Grain/Gluten Free, Dairy Free, Paleo, Vegan, Refined Sugar Free, Nut Free

Ingredients

• 2 cups sliced mushrooms
• ½ cup dried porcini mushrooms
• 2 cloves garlic, crushed
• ¼ tsp salt
• 1 tsp thyme
• 1 tbsp olive oil
• 1 onion, finely diced
• 2 sticks celery, finely diced
• ¼ cup white wine
• ½ cup chicken stock (or vegetable stock if vegan)
• 4 cups cauliflower rice (approximately 1 small head of cauliflower)
• 1½ tbsp coconut cream
  
  

Instructions

1. In a bowl soak the dried porcini mushrooms in ¾ cup hot water for 20 minutes. Once soaked remove from the water and chop, save the liquid the mushrooms were soaking in.
2. In a frying pan sauté the sliced mushrooms, soaked mushrooms and crushed garlic in 1 tablespoon of olive oil on low heat, season with the chopped thyme and salt and cook until the mushrooms are golden in color (approx 8 minutes). Once cooked, set aside.
3. Cut a head of cauliflower into quarters and place in a food processor. Quickly pulse until the cauliflower is broken down into pieces the size of a grain of rice (don't blend for longer then necessary, you don't want the cauliflower to become too fine)
4. In a sauce pan heat the white wine, chicken stock and the water the mushrooms were soaking in and keep it on a low simmer.
5. Place a large pan on high heat, add the chopped onion, celery and a large spoonful of the stock/white wine mixture. As the liquid begins to evaporate, add another spoonful.
6. Add in the cauliflower rice along with a spoonful of the broth. as soon as the liquid has begun to evaporate add in another spoonful of broth. Repeat this process once or twice more, tasting the cauliflower each time for tenderness before adding more liquid. The cauliflower rice should be tender but not mushy.
7. Stir in the coconut cream and mushrooms. Season with salt and pepper and sprinkle with parmesan cheese before serving.

This Mango Ahi Tuna Bowl is the perfect light summer dish! Made with fresh ahi tuna and loaded with veggies, this dish is fresh, healthy and gluten free! You can also make it paleo by eliminating the rice and substituting it with cauliflower rice. It is also pretty quick and easy dish to make, and doesn't take a whole lot of skill in the kitchen!

Ingredients:

• 1 1/4 pounds Fresh ahi tuna sashimi grade
• 2 mangos, sliced into cubes 
• 1/2 English cucumber, sliced into cubes 
• Green chilies to taste 
• 2 avocados, sliced into cubes 
• 2 cups of cooked white rice (or black), cooled to room  temperature 
• Sesame seeds on top to taste
  

Dressing:

• 1/3 cup fresh lime juice
• 1/3 cup olive oil
• 1/3 cup gluten free soy sauce
• 1/2 teaspoon ginger (I use to jarred, fresh works too) 
• 1 shallot chopped finely 
• Pepper to taste
  
  

Method:
Cook your rice and set aside so that it is room temperature. Chop all ingredients and then prepare dressing and set aside. Plate your rice and combine all ingredients on top of rice. Drizzle dressing on top, and garnish with sesame seeds.

Enjoy!

— The Healthy Celiac

I'm not a huge fan of making pasta at home. It's one of those dishes that tastes better at a restaurant, and it can be a high calorie meal to eat on the regular. This is a healthy, organic bolognaise recipe that I do like to make from time-to-time though. The recipe is very simple, and takes about 30 minutes from start to finish. For the sauce, I use Dave's Gourmet Organic Roasted Garlic & Sweet Basil Pasta Sauce which is incredibly delicious and marked gluten free.

Ingredients:

• One organic roma tomato, sliced
  
• One half of a large organic zucchini, sliced into cubes 
• Half a cup of organic sweet onion, diced
  
• One jar of Dave's Gourmet Organic Roasted Garlic & Sweet Basil Pasta Sauce
  
• 1 lb of grass fed, antibiotic free extra lean ground beef
  
• Gluten free quinoa spaghetti (1/4 of package per serving)
  

Method:

• Cut up vegetables and saute in a saucepan for five minutes on high with a tablespoon of olive oil. Set aside.
  
• Boil water and begin cooking your pasta.
  
• Saute ground beef in a saucepan until cooked. Once it is cooked, add back in your vegetables and the jar of pasta sauce. Simmer until pasta is done cooking. Sauce will yield 4 servings.
  
• Once your pasta is cooked, drain the water and serve. Top with bolognaise sauce. Serving should be 1/3 pasta and 2/3 sauce.
  

Enjoy!

— The Healthy Celiac

This Coconut Milk Whipped Cream is totally guilt free, vegan and gluten free. It makes for the perfect topping to a dessert, or fresh berries. It is also very easy to make!

Ingredients:

• 1 can of full fat, gluten free coconut milk
• 1 tsp of organic gluten free agave nectar

Method:

Place your can of coconut milk in the fridge over night. The next day, open the can from the bottom and drain all of the liquid out. About 1/4 of the can will remain liquid, and the rest will have solidified. Scoop out the solid coconut milk and place in a large bowl and beat on high with an electric mixer for two minutes. Add in your organic agave nectar and continue to beat until smooth. Serve and enjoy!

— The Healthy Celiac

TRY OUT THIS HEALTHY SPIN ON A DINER CLASSIC! THIS EASY-TO-MAKE ORGANIC CLUB SANDWICH IS A DELIGHTFUL AND HEALTHY ALTERNATIVE.

Ingredients:
• Canyon Bake House Rosemary & Thyme Focaccia
• Applegate Natural Sunday Bacon
• Organic, free range chicken breast, grilled
• Organic, gluten free hummus
• 1 organic lemon
• Vegenaise
• Organic arugula
• 1 organic avocado
• 1 organic Roma tomato

Method:
Cook chicken and bacon in separate pans and set aside. Slice and toast your Focaccia bread,
(I cut mine down so the slices are not so thick) and layer on Vegeniase and hummus. Cut a wedge of lemon, and squeeze over each slide of bread. Top with the grilled chicken, bacon and fresh veggies and serve!

— The Healthy Celiac

When I don't have time to eat a good breakfast / lunch (I'm never hungry first thing in the morning), I throw together a quick granola bowl. One cup of granola, topped with a table spoon of White Chia Flour and a little almond milk and I am good to go — and full a good four hours.

I like Purely Elizabeth or KIND Snacks granola best, because they are totally gluten free and vegan. I try to keep the granola serving to one cup max because the calories can creep up on you. The real star of this meal however is the White Chia Flour. I get mine from Richard Helfrich (along with all my other Celiac Protocol supplements).

White Chia Flour is a high-fiber, natural wholefood, which it is rich in antioxidants, omega-3 and omega-6 fatty acids beneficial for heart health. For anyone suffering from Celiac disease, IBS, Chrone's Disease or Colitis — or for those looking for an enhanced nutritional profile — Chia offers many benefits. It essentially acts like little scrub brushes on your upper and lower intestinal lining, helping to reduce inflammation.  It also  provides a large dose of much needed fiber, vitamins, and minerals that are usually lacking in a gluten free diet.

What makes this White Chia Flour different is the "Cold Fracture Process™" (CFP™), which unlocks all of the nutrients, protein, Omega-3 oils, fiber and antioxidants by fracturing the seed hull barrier. Thus, unlocking the nutrition contained inside by creating higher bio-availability as compared to the raw seed. By using the CFP™, none of the dense nutrition or any of the Omega-3 oil is lost.

I highly recommend giving White Chia Flour a try, it has made a big difference in my health over the last six months I have been using it!

— The Healthy Celiac

I'm a huge advocate of drinking lots and lots of water.  I like to slice up fresh organic lemons and cucumbers every day and add them to the reusable Starbucks cup that is permanently glued to my hand. Not only does the combo of lemon and cucumber taste great, it has major detoxifying benefits as well.

First reason to flavor your H2o is that lemons and cucumbers are both alkaline forming foods that will balance your body's PH levels. Disease cannot thrive in an alkaline body.

Second, this combo offsets some of the damage we do to our bodies from drinking alcohol. Citrus flavonoids found in the lemons stimulate and purify the liver.

Third, lemons are a loaded with Vitamin C, a powerful antioxidant, which aids the body in weight loss. Antioxidants are known to remove toxins (such as fat cells) from the body, which is why lemon water is such a good aid in weight loss.

Fourth, cucumbers and lemons both contain anti-oxidants that act as an immune system booster. These same antioxidants also help your skin stay clear and beautiful.

Fifth, cucumbers aid in reducing blood pressure, and thus reduce your risk for a number of diseases like stroke, heart attack, kidney disease, or vision loss. By drinking cucumber water you’re staying hydrated, and helping your blood pressure thanks to the 4% DV of potassium cucumbers contain.

So slice up and enjoy!

— The Healthy Celiac

For someone with celiac disease, making a quick lunch isn't as easy as whipping up a sandwich. I always keep these 12 salad ingredients on hand for this very reason. These simple grocery store items offer endless ways to create great salads. I especially love these ingredients because they don't make my salads soggy when I prepare them ahead of time. Here are my go-to items that I keep stocked in my fridge each week for lunches:

• A big box of greens — I prefer arugula
• An English cucumber
• 7 roma tomatoes
• 2 containers of gluten free hummus — my favorite substitute for traditional dressing
• 4 avocados (in a variety of ripeness)
• A bottle of Follow Your Heart Vegan Creamy Garlic sauce — a yummy dressing that doesn't make salad soggy
• A can of tuna
• 2 large organic boneless, skinless chicken breasts — I cook these ahead of time
• A bottle of sriracha sauce (combine with Vegenaise to make this awesome sauce)
• A can of chickpeas — these are great if you want to make your salad vegan
• A bottle of Vegenaise -— perfect for sauces and combining with tuna
• A bag of short grain brown rice — I pre-make 2 cups and keep it in the fridge

I use these 12 ingredients to whip up all kinds of salad bowls — there are literally endless combinations. In the above photo I combined tuna and Vegenaise and threw it on a bed of arugula and topped it with fresh veggies and hummus.  For all those who are busy, or at a loss as to how keep lunch time healthy, try experimenting with these 12 grocery store staples to create your own salad bowls.

— The Healthy Celiac

These Sea Salt and Vinegar Roasted Chickpeas are one of my go-to snacks! Both healthy and delicious, these will most likely become your new favorite. Besides being an excellent vegan and gluten-free source of protein and fiber, chickpeas also contain exceptional levels of iron, vitamin B-6 and magnesium. They take about one hour to make, and store well in a covered container for days.

Ingredients
• 2 cans of organic chickpeas
• 1 pint of white vinegar
• 2 tablespoons of olive oil
• 2 tablespoons of coarse sea salt

Method
• Preheat oven to 375 degrees F.
• Drain and rinse your chickpeas with water.
• Add chickpeas to a saucepan with the vinegar, and bring to a boil. Once the chickpeas and vinegar have come to a boil, remove from heat and let them stand for 30 minutes.
• After 30 minutes, drain the chickpeas in a strainer and toss them in olive oil.
• Place the chickpeas in a roasting pan and mix in the sea salt.
• Roast in the oven for 30 minutes, stirring every ten minutes.

Enjoy!

— The Healthy Celiac

Eating enough green vegetables has a huge impact on overall health. Of course, for those with celiac disease, eating the right green vegetables can really help aid digestion, and keep the gastrointestinal tract running smoothly (or at least smoother) and increase your overall health. Sometimes when in a celiac health slump, I forget just how great I feel after eating lots of greens at each meal. While almost all greens do different wonders for the body, the following veggies are my go-to as a celiac.

Zucchini: Has a very high fiber content, and thus has cleansing effect on the digestive tract, especially the intestines. Zucchini acts as a mild laxative, cleaning the walls of the intestines and preventing carcinogenic toxins from settling in the colon. Tip: I also add zucchini to my dog's food to keep her digestive system healthy!

Asparagus: This vegetable is a prebiotic food, meaning that it contains a type of fiber that probiotics feed off of to multiply — making your efforts to eat yogurt or take probiotic supplements that much better!

Avocado: While not technically a vegetable, avocados make the list because they are an absolutely awesome fruit. Considered a super-food, avocados are packed with potassium and heart-healthy monounsaturated fatty acids and also contain a lot of great soluble fiber. A 100 gram (3.5 ounce) serving of avocado contains 7 grams of fiber, which is 27% of the recommended daily amount.

Arugula: One of the best leafy greens (in my opinion), arugula has very few calories, and is a rich source of certain phytochemicals that have been shown to combat cancer-causing elements in the body by supporting the immune system. Arugula also has an array of minerals and high levels of Iron and Copper — making it a good substitute for spinach.

Broccoli: Another great source of fiber, broccoli is also packed with very high levels of vitamin C, potassium, B6 and vitamin A. Broccoli is also packed with phytochemicals (which again support the immune system) and antioxidants.

— The Healthy Celiac