Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.


  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):
  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

New Recipes From Whole Foods


Green12

Recommended Posts

Green12 Enthusiast

Hi all, just got this months newsletter email from Whole Foods, some new gluten-free recipes were included:

Chocolate-Chocolate Chip Cookies

1/4 cup unsalted butter, softened

3/4 cup sugar

2 large eggs

1/2 teaspoon gluten-free vanilla extract

1/3 cup cocoa powder

1/4 cup coconut flour

1/2 cup gluten-free chocolate chips

1/2 cup chopped walnuts (optional)

Preheat oven to 350


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Green12 Enthusiast

Oven-Fried Chicken

3 tablespoons extra virgin olive oil, divided

1 (3.5- to 4-pound) whole chicken, cut into 8 pieces

2 cups low-fat buttermilk

1 cup gluten-free bread crumb coating mix or gluten-free bread crumbs

1 teaspoon dried parsley

Sea salt and freshly ground black pepper

Preheat oven to 375

missy'smom Collaborator

These look good Julie. Thanks for posting. :)

Green12 Enthusiast
These look good Julie. Thanks for posting. :)

You are welcome...I had made a mistake copying and pasting the chicken and dumpling recipe and i just caught it, it's all fixed now!

April in KC Apprentice

Thanks! These look good.

larry mac Enthusiast

Thanks Julie,

I miss my chicken & dumplings. I'm sure that one is good, but I think I'll just stick to my regular recipe but obviously substitute the gluten-free dumplings.

Interesting cookie recipe. Not much flour, and coconut flour at that. I guess I need to get some of that.

best regards, lm

pixiegirl Enthusiast

I get the Whole Foods newsletter and I love that they label their recipes depending on what's in them (or isn't in them as the case may be).

I've made a lot of their recipes in the past and really love most of them, they do such a terrific job, I love that store (I have to drive 45 minutes just to get to one)

Susan


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Cheri A Contributor

Thanks, Julie! I didn't know that WH had a newsletter. Guess I better get over to their site and register! The Tabouleh and the Chicken/Dumplings sound good to me! I also might tweak my Easy Lasagna recipe a bit to theirs.

cruelshoes Enthusiast

I got those in my email yesterday. ;) I am going to try the chocolate chocolate chip cookie recipe today. It seems like it would work great for people who have to avaid all grains. I'll post back after the taste testing.

Juliet Newbie

I made the chocolate chocolate chip cookies today - they were absolutely delicious! I could detect the coconut flavor just slightly, so they reminded me of an extremely chocolatey, less coconut-y, chocolate macaroon with chips (I omitted nuts). It was very easy and quick to put together, too. Can't wait to try the others now!

Green12 Enthusiast
I made the chocolate chocolate chip cookies today - they were absolutely delicious! I could detect the coconut flavor just slightly, so they reminded me of an extremely chocolatey, less coconut-y, chocolate macaroon with chips (I omitted nuts). It was very easy and quick to put together, too. Can't wait to try the others now!

I'm so glad to hear they came out so well, I'm going to try this recipe out very soon :)

cruelshoes Enthusiast
Gluten-Free Tabouleh

1 cup quinoa, cooked according to package directions

1 cup finely chopped flat-leaf parsley

5 green onions, finely chopped

2 cups small grape tomatoes, halved

1 cucumber, peeled and seeded, thinly sliced

Juice of 1 to 2 lemons, more to taste

1/3 cup extra virgin olive oil

Sea salt, pepper and crushed red pepper to taste

Combine all ingredients together in a large serving bowl. Taste and adjust seasoning with salt, pepper and lemon juice. Serve room temperature or chilled. Serves 4.

Somebody brought this to our support group meeting last night, and it was deeelish!

Green12 Enthusiast
Somebody brought this to our support group meeting last night, and it was deeelish!

Good to hear, it does sound yummy!

Cheri A Contributor

Thanks for the recipe reviews!! I will report back when I make something too!

Archived

This topic is now archived and is closed to further replies.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - SilkieFairy replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      IBS-D vs Celiac

    2. - par18 replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      IBS-D vs Celiac

    3. - trents replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      IBS-D vs Celiac

    4. - SilkieFairy replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      IBS-D vs Celiac

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,340
    • Most Online (within 30 mins)
      7,748

    Abbyyoung417
    Newest Member
    Abbyyoung417
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • SilkieFairy
      I realized it is actually important to get an official diagnosis because then insurance can cover bone density testing and other lab work to see if any further damage has been done because of it. Also, if hospitalized for whatever reason, I have the right to gluten-free food if I am officially celiac. I guess it gives me some legal protections. Plus, I have 4 kids, and I really want to know. If I really do have it then they may have increased risk. 
    • par18
      Been off this forum for years. Is it that important that you get an official diagnosis of something? It appears like you had a trigger (wheat, gluten, whatever) and removing it has resolved your symptom. I can't speak for you, but I had known what my trigger was (gluten) years before my diagnosis I would just stay gluten-free and get on with my symptom free condition. I was diagnosed over 20 years ago and have been symptom free only excluding wheat, rye and barley. I tolerate all naturally gluten free whole foods including things like beans which actually helps to form the stools. 
    • trents
      No coincidence. Recent revisions to gluten challenge guidelines call for the daily consumption of at least 10g of gluten (about the amount in 4-6 slices of wheat bread) for a minimum of 3 weeks. If possible, I would extend that two weeks to ensure valid testing.
    • SilkieFairy
      Thank you both for the replies. I decided to bring back gluten so I can do the blood test. Today is Day #2 of the Challenge. Yesterday I had about 3 slices of whole wheat bread and I woke up with urgent diarrhea this morning. It was orange, sandy and had the distinctive smell that I did not have when I was briefly gluten free. I don't know if it's a coincidence, but the brain fog is back and I feel very tired.   
    • knitty kitty
      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.