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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


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  • Related Articles

    Jefferson Adams
    Pan-Roasted Brussels Sprouts (Gluten-Free)
    The decadent, borderline sinful combination of bacon and blue cheese is one I use sparingly, but with the season of dinner parties upon us, I can’t think of a better reason to break it out. On another night, try dressing up the sprouts with for toasted walnuts, cranberries, maple syrup and a touch of balsamic; think savory dessert…
    Ingredients:
    1 pound Brussels sprouts, halved or chopped
    4-5 strips thick-cut bacon
    1 tablespoon butter
    1 small onion, diced
    2 cloves garlic, chopped
    1 ounce blue cheese crumbles
    Salt and pepper to taste
    Directions:
    Heat a large skillet over medium-high and cook bacon until crispy. Remove and let drain on a paper towel-lined plate.
    Reserve less than 1 tablespoon of the fat from the pan and add butter. Sauté the onions for 2-3 ...


    Amie  Valpone
    Fresh Mozzarella Brussels Sprout Pizza (Gluten-Free)
    A unique take on a healthy pizza! This is a must try recipe, especially if you like Brussels sprouts.
    Ingredients:

    4 Tbsp. olive oil 2 cloves garlic, pressed 1 large Roma tomato, thinly sliced ¼ cup pine nuts 8 oz fresh mozzarella, shredded 2 cups fresh Brussels sprouts, halved 2 Tbsp. sesame seeds 1 tsp. chili powder 1 gluten-free pizza crust Directions:
    Preheat oven to 350 degrees F.In a large skillet over medium flame, heat olive oil and garlic; cook for 2 minutes.  Add tomato, onion and Brussels sprouts.  Cook for 10-15 minutes or until Brussels sprouts are soft.
    Transfer mixture to a food processor; pulse until smooth.
    Spread gluten-free crust on a flat surface; add fresh mozzarella, followed by Brussels sprouts mixture. Sprinkle with pine nuts.  ...


    Amie  Valpone
    Honey-Roasted Brussels Sprouts with Cinnamon Almond Sauce (Gluten-Free)
    This dish can be served as an appetizer or as a side dish for your favorite meal.

    Gluten-Free and Vegan
    Serves 2
    Ingredients:
    1 lb. Brussels sprouts 2 cups herbal tea, brewed 2 Tbsp. honey 1/2 cup almond butter 2 Tbsp. Barlean's Flax oil
    1/2 cup rice milk 1/4 tsp. cinnamon 2 Tbsp. warm water Directions:
    Preheat oven to 350 degrees F. Place Brussels sprouts in a roasting pan.  Pour 2 cups brewed green tea over Brussels sprouts, then drizzle with honey.  Place into the oven for 30 minutes; flipping sprouts after 15 minutes to ensure even cooking. Meanwhile, in a medium sized bowl, combine remaining ingredients; mix until well combined. Set aside. Remove Brussels sprouts from oven; drain remaining liquid.  Transfer sprouts to a serving bowl. Serve wa...


    Jefferson Adams
    Brussels Sprouts in a Bacon Cream Sauce (Gluten-Free)
    Celiac.com 12/27/2016 - Here's a sure-fire recipe for Brussels sprouts that will have even picky eaters doing a double-take. Bacon, sherry, shallots and cream form the foundation of this delightful marriage of flavors. Toss in some mushrooms, and you've got a tasty way to make Brussels sprouts disappear.
    Ingredients:
    1 pound Brussels sprouts, trimmed and halved lengthwise 10-12 medium brown mushrooms, chopped ¼ cup heavy cream ¼ cup cream sherry, or regular cooking sherry 2 tablespoons olive oil 4 slices bacon, chopped 1 shallot, chopped 2 cloves garlic, minced 1 tablespoon sea salt freshly ground black pepper, to taste Directions:
    Dissolve 1 tablespoon of salt in enough water to cover the Brussels s...


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