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Melissa Reed

Melissa Bess Reed has been living gluten-free after diagnosed with celiac disease in 1998, and Hashimoto Thyroiditis in 2012. Both autoimmune disorders require a gluten-free diet. Melissa is a Chef in California where the farm to table is popular cuisine. She has professional membership in ACF Chefs. She is a Certified Medical Assistant via an Associate of Science Degree. She graduated top of her class Alpha Beta Kappa, enjoys volunteering and is an advocate for awareness. Melissa has a Harvard Medical School CME Certification for Celiac Disease Gluten-Free Diet Education and a current TAMU Certification for Celiac Disease. Holds a Great Kitchens NFCA Gluten-Free FOH Training Certificate. Gluten-free cookbook author, food blogger and recipe developer. Owns a Gluten-free business.
PHOTO CREDIT: Kelly Segre

 Articles by this Author


Image: CC--Lablascovegmenu

When you or a loved on has celiac disease there is often a plethora of dishes made with rice. Tired of plain old rice in most of your meals? Try cauliflower rice instead! Stir fry is easy and quick to make for company, family meals, dinner or weekly lunches. Use different proteins to change the flavor profile.



Photo: CC--inyucho

Enjoy the combination of Havarti Cheese, Crisp Apple and Almonds in this fresh salad!



Photo: CC--Theresa Carpenter

Entertaining for a celebration? Try this quick gluten-free dip to go with veggies, gluten-free bread or gluten-free crackers!



Photo: CC--Steven Depolo

It is common for many people with celiac disease to have vitamin deficiencies. Eating a wide variety of foods such as meat, fish, eggs and vegetables can assist in with fixing those deficiencies. Children need vitamins to promote growth, development and good immune health. As adults we need them to prevent disease and stay healthy.



I have missed ice cream cakes since I was diagnosed with celiac disease. Below is a make-ahead ice cream cake for a gluten-free birthday celebration, so that no one has to miss ice cream cake again!



Photo: CC--Orin Zebest

Gluten comes from the Latin word for glue. It is a protein in wheat and other grains. It will elicit an autoimmune response in celiacs. Other grains like barley, rye and spelt contain gluten as well. In wheat products, the difficult part for celiacs to digest is gliadin. Some fad diets may try to claim glaidin is new, but it is not, and to dispel another myth there isn’t any wheat on the market that is genetically modified.



Summer Grill Favorite the Kebab: Gluten Free Smoked Keilbasa Sausage with Red Onion and Bell Peppers. Celiacs Rejoice!



Photo: CC--Umberto Salvagnin

Try this delicious marinade with Cilantro and Lime at home with Mahi Mahi, Salmon or your favorite meat! This marinade even taste good on roasted fresh veggies.



Photo: CC--zoetnet

People that have celiac disease know one of the main concerns is avoiding gluten when they have meals. Their second biggest concern is the possible co-mingling of ingredients that can contaminate otherwise gluten-free food! So how do you eat at restaurants when you have celiac and still have peace of mind?



Photo: CC--yoppy

For years, I have dreamt about how nice it would be to have a tasty breakfast sandwich again that was on a gluten-Free English muffin, I really have missed those after 15 years. I found Udi’s Gluten-Free English Muffins in my local store recently! Before, I have just used gluten-free toasted bread to replace.