Welcome to my Celiac Disease Guide!

Hello and welcome to C is for Celiac! I am a college student with Celiac Disease. I enjoy sharing recipes, experiences, product reviews, and guides to restaurants in the Gainesville, Florida area that you hopefully will find helpful. I post recipes that require a range of ingredients and appliances, but I’ve tried to make my recipes “dorm-friendly”- one-pot or one-pan meals, meals that can be made in a microwave, snacks that don’t require cooking, meal prep ideas to plan your week, and more. I hope you can find something that fits you best.

If you have any questions or comments, please let me know! Most of my recipes are plant-based because I am mostly plant-based (I have the occasional yogurt), so you will not find any meat or much dairy in my recipes, but feel free to modify them to fit your tastes and dietary needs. Enjoy 🙂Screen Shot 2018-09-19 at 9.53.12 PM.png

 

Lentil Kale Soup

While it is still reaching 90 degrees here in Florida, I like to make this soup on nights when I have a little more time to throw a dinner together. This soup only takes one pot, so it is great if you have a community kitchen. What makes this recipe great is that you can modify it to fit your tastes and perhaps the best thing about this soup is that it makes great leftovers the next day!

Ingredients

Âľ cup brown lentils, rinsed (they can be dusty)

4 to 6 cups gluten-free veggie broth (I use Swanson)

1 small onion, diced

2 carrots, diced

1 rib celery, diced

Olive oil

2 or more tsp thyme, or to taste

Salt, pepper and garlic powder to taste

2 cups chopped fresh kale (can substitute spinach, but I like kale because it holds up better)

4-5 small potatoes, diced, or 1 cup gluten-free elbow pasta

Omnivore variation: 1 cup chopped cooked chicken

Directions

  1. Sauté the onions, carrots, and celery in a little olive oil in a large pot for about 3 minutes, until translucent. Season with salt, pepper, garlic powder, and thyme, and cook for another minute or two. 
  2. Add in the lentils and 4 cups veggie broth. Bring to a boil, then cover and simmer for 20 minutes, adding more broth if needed to keep lentils covered.
  3. Add in the kale and the potatoes or pasta. Add the chicken, if using. Potatoes
  4. Add more broth if needed. This is a matter of preference, it can be more like soup or stew, but if you use pasta you’ll likely need more broth than if you use potatoes. Simmer 10-15 minutes more, or until pasta or potatoes are tender. Finished soup

Dorm-friendly tips:

Instead of buying a whole stalk of celery, buy this snack pack (sold in the produce section)

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 Use the celery and carrots for the soup, snack on the cheese while you’re cooking, and save the ranch dressing for a salad later in the week.

I know thyme’s probably not a dorm staple, but it makes this soup really good, and you can buy it in a very small container, see? 

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You can purchase an already cooked chicken breast at the store to add to your soup. I won’t judge.

Pumpkin Spice Oatmeal Breakfast Cookies

Cookies for breakfast? Yes, please! These are great to make if you need a quick grab-and-go breakfast! I love making these on Sunday so I can eat them the rest of the week. They are also great to use if you have some leftover pumpkin from other recipes since most recipes do not use a whole can.

These breakfast cookies are Gluten-Free (obviously), Vegan, Sugar-Free, and Oil-Free. They store great in the fridge and I like to reheat them in the microwave for 30 seconds before running out the door.

This serving made about 10 medium cookies.

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Ingredients: 

2 Ripe Bananas

1 1/2 cups of Gluten-free Rolled Oats*

1/2 cup of Pumpkin Puree

1 tbsp of Ground Flaxseed**

1 tsp of Pumpkin Spice

* You can substitute normal rolled oats if you do not have a gluten allergy.

**Optional

Toppings:

Chia Seeds

Roasted Pumpkin Seeds

Chocolate Chips

Directions: 

  1. Take you two ripe bananas and mash them up on a plate or in a bowl. IMG_3674
  2. Add in your pumpkin puree and mix with the banana until well incorporated.IMG_3675
  3. Add in your dry ingredients (Oats, Flaxseed and Pumpkin Spice) and mix until everything is even.
  4. Place on a baking sheet, I recommend making sure it is non-stick if you do not have a silicone baking mat or line it with parchment paper or aluminum foil and spray with cooking spray. You can then do your best to mold into whatever shape your heart desires.
  5. Add your toppings on and push them into the cookie so that they do not fall off when you store them.
  6. Place in the oven at 350 degrees Fahrenheit for 15-20 minutes.
  7. Enjoy warm or chilled!

 

Summer Strawberry Salad

This salad is my favorite lunch during summer! It is cold, refreshing, and a little sweet. It could not be easier to make and would be great for college meal prep. I like to throw whatever I have on hand into the base salad to make it more satiating.

For this salad, I use lemon juice as the dressing. It may seem like it would be too sour but it cuts the sweetness of the strawberries and tastes great with pistachios.

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Ingredients:

Salad Greens (I like a mix of spring greens and kale)

1/2 cup of Sliced fresh Strawberries

1/8 cup of Pistachios

Fresh lemon juice

Whatever else you want to throw in!

Directions: 

  1. Combine your salad greens with your sliced strawberries and pistachios.
  2. Add fresh lemon juice for the dressing.
  3. Mix and Enjoy!

Texas Caviar

If you have never heard of Texas Caviar, let me introduce you. Texas Caviar is a mixture of black-eyed peas, onions, peppers, corn, jalapeno, oil, vinegar, and cilantro. There are many variations of this mixture but this is how my family likes it!

This is great to make for a party or to keep in your dorm as an after-school snack. It keeps well for a couple days in the fridge and goes great with tortilla chips.

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Ingredients:

1 can of Black-eyed peas

1/2 of a small red onion or 1/4 of a large red onion

Corn*

1/2 of a Pepper

1 Jalapeno

Cilantro (as much as you like)

4 Tbsp of Olive Oil

7 Tbsp of Red Wine Vinegar

Salt and Pepper

*This time that I made it I only had fresh corn on hand but I usually use canned corn.

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Directions:

  1. Rinse your Black-eyed peas and place in your mixing bowl.
  2. Finely chop your onion, bell pepper, and jalapeno and add it to the bowl.
  3. Add the cilantro, olive oil, and red wine vinegar.
  4. Mix until completely combined and then add salt and pepper to taste.
  5. If you are making this for a party, I recommend you make it a few hours in advance because it tastes better after the flavors have melded for a while.
  6. Enjoy!

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Pumpkin Spice Oatmeal Pancakes

These pancakes are some of my favorite to make because they are so flavorful! They can be made in a blender which I love because it makes it easy to clean up! These would be great to make even if you have a shared kitchen.

Makes 20 small pancakes or 4 large pancakes.

Takes about 20 minutes.

Ingredients:

 Pancakes:

1& ½ cups of Gluten-free oats (can substitute regular if you don’t have a Gluten allergy)

1 cup of Almond Milk*

1 Ripe Banana

1 Tablespoon of Ground Flax Seed

1 Teaspoon of Vanilla Extract

1 Teaspoon of Pumpkin Pie Spice, or to taste

ÂĽ Cup of Canned Pumpkin

2 Teaspoons of Baking Powder

*For thinner pancakes, add almond milk until you are happy with the consistency. I usually just spread the batter out when I pour it into the pan.

Toppings:

Feel free to top your pancakes with whatever you enjoy! These are some of my favorite toppings.

Fruit: Bananas, Apples, Strawberries, Peaches

Nuts/Seeds: Pumpkin seeds, Chia seeds, Pecans, Peanuts

Liquids: Maple Syrup, Agave, Nut Butters

 

Directions:

To make these pancakes you have to blend the oats to make them into flour. You can either blend the oats and add them to the rest of the ingredients in a bowl, or you can blend the oats and then add the rest of your ingredients into the food processor. I prefer to use the food processor because it does the work for you and you use fewer dishes!

  1. Place all the ingredients into the food processor and blend until smooth.
  2. Cook pancakes in a skillet on low to medium heat, keeping a close eye to ensure they don’t burn. Patience is key!
  3. Make sure to use a non-stick skillet or spray your pan with Gluten-free cooking spray. I recommend spreading out the batter to make a thinner pancake so it cooks faster.
  4. The longer your pancake batter sits, the more the oat flour will absorb the almond milk so feel free to add more almond milk to thin it out again.
  5. Top your delicious pancakes with whatever your heart desires and enjoy!
  6. These pancakes are great for meal prep and this recipe makes about 20 small pancakes. They freeze great and can be reheated in the microwave.

 

Ultimate PB&J Oatmeal

If you haven’t noticed by now, I am obsessed with PB&J. This recipe is one of my favorites because it combines PB&J with Oatmeal, which is one of my favorite breakfasts. Oats keep you full for a long time and have a slow release of energy, so you don’t feel a crash between breakfast and lunch.

This recipe is great for a dorm because all you need is a microwave! It only takes about 7 minutes to make so it is great for a quick morning.

Ingredients:

3/4 cup of Gluten Free Rolled Oats*

1 cup of water

3 Tbsp of Peanut Butter

10 Blueberries (Fresh or frozen)

1 Tbsp Chia seeds**

1 Banana

Cinnamon

* You can substitute normal rolled oats if you do not have a gluten allergy.

** I enjoy Chia seeds because they are an excellent source of nutrients, antioxidants, protein, Omega-3 Fatty Acids, and are easy to add to everyday foods. Check out this website for more info!

11 Proven Health Benefits of Chia Seeds

Directions:

  1. Place your oats and water into a microwave safe bowl. Stir them up and then microwave for 2 minutes or until the oats have absorbed the water.
  2. Next, in a separate bowl,  microwave your blueberries for 45 seconds if frozen or 30 seconds if fresh and smash with a fork to make your “jelly.” Add to the oats on top or mix it in.
  3. Next, you can either mix in your peanut butter or add it to the top of your oatmeal.
  4. Then add your toppings of choice, I added Chia seeds, a sliced banana, and cinnamon. You could also add hemp seeds, flax seeds, granola, coconut, other fruits, cacao nibs and more!
  5. Enjoy!IMG_3562

Restaurant Review: Bolay

Bolay is a 100% gluten-free, popular chain restaurant in Florida, that started in South Florida and has been growing exponentially this past year. Some locations already up and running are Gainesville (the one I visited), Boca Raton, West Palm Beach, Lake Nona (in southeast Orlando), Palm Beach Gardens, ​and Pembroke Pines. They also have three new locations opening up, so keep a lookout in your town or on their website!
Bolay Website

Since Bolay is 100% gluten-free, you do not have to worry about cross contamination! It’s so nice to not have to ask the servers or chefs what you can or cannot eat due to cross-contamination, you can just order like everyone else.

My favorite part about Bolay (besides the whole 100% gluten-free thing) is the wide variety of options and the fact that every single one I have tried has been amazing! Bolay is like Chipotle in that you pick a size bowl (small or large) and then you get to pick bases, veggies, proteins, add-ons, ​and a sauce.

Bolay has vegan, vegetarian, meat and dairy options​, so everyone can find something they enjoy!

Bolay is located off Clark Butler Boulevard, near Archer Road and I-75 (back behind the Target). Prices are $7.99 for a small bowl (1 base, 2 veggies, 1 protein, 1 add-on, sauce) and $10.99 for a large bowl (2 bases, 2 veggies, 2 proteins, 1 add-on, sauce). They also have ready-made bowls, which range from $7.99 to $14.99.

Pictured here is a small bowl with sweet potato noodles, which came hot, with broccoli and green beans, tofu (the best I’ve ever had), Asian​ herbs and the carrot ginger sauce.

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