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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

    Destiny Stone
    Brussels Sprout Salad with Pine Nuts (Gluten-Free)
    I love Brussels sprouts! I may be the minority....but if you love Brussels sprouts as much as I do, then you will likely love this recipe too. This is a very easy recipe and it can be eaten as a meal or served as a side dish, served warm or cold.
    Serving Size:  4  (as a side) or 2 (as an entree)
    Ingredients:

    1 lb. Brussels sprouts, halved or quartered, depending on size 1 cup chopped kale (optional) ½ - ¾ Cup Pine nuts (raw or lightly roasted) 2 gloves garlic, crushed 1 tbs. olive oil or grapeseed oil
    salt and pepper, to taste dash of nutmeg (optional) To make:
    Saute all but pine nuts over medium heat until bright color develops and the sprouts are tender. Add pine nuts and cook for another few minutes. Remove from heat and serve! ...


    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 ...


    Jefferson Adams
    Update chicken night with fresh apples and seasonal cider for a meal that feels like fall. Anytime you cook down apple cider, the flavor intensifies making this a nice pair to rice and vegetables, whichever you happen to have on hand. A crisp Granny Smith works best to compliment the cider, but any apple will do.
    Ingredients:
    4-5 boneless chicken breasts or thighs
    1 ½ cups apple cider
    1 small onion, chopped
    1 apple, sliced into ¼-inch wedges
    2 cloves garlic, chopped
    2 tablespoons olive oil
    2 tablespoons butter, divided
    1 teaspoon fresh thyme
    1 teaspoon fresh rosemary
    Salt and pepper for seasoning
    Directions:
    Rinse and pat dry chicken. Sprinkle with salt and pepper.
    In a large skillet, heat oil and 1 tablespoon butter over medium heat. Sear chicken o...


    Jefferson Adams
    Gluten-free Chicken Francese
    Celiac.com 05/03/2017 - If you're looking for a rich, decadent dinner entree that also happens to be gluten-free, then look no further. This recipe for chicken Francese, that's Italian for "chicken in the French style," delivers a rich, flavorful entree that is sure to leave a trail of smiles and empty plates.
    Ingredients:
    2 boneless skinless chicken breasts, filet thinly to create 2 to 3 breasts servings 1cup very condensed chicken broth ¼ cup white wine juice of 1 lemon 3 eggs grated parmesan cheese 2 garlic cloves, crushed parsley ½ cup unsalted butter potato starch, for dredging White rice, or gluten-free pasta Directions:
    Prepare rice according to directions.
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