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Celiac Disease & Gluten-Free Diet Forums

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Celiac Disease & Gluten-Free Diet Blogs

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  • Research on South African Celiac Tours
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  • Keating's Not-so-Glutenfree life
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  • Coeliac, or just plain unlucky?
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  • Searchin for a Primary Care Dr. In Redlands That is Knowledgeable about Celiac disease
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  • Celiac-Positive
  • Jason's Mommy's Blog
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  • Lauren Johnson's Celiac Blog
  • I love my plant Cactus <3
  • Chele's Blog
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  • Blues Boulevard
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  • Living in Japan with Ceoliac Disease
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  • MJ
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  • Joe pilk
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  • HONG KONG GLUTEN, WHEAT FREE PRODUCTS
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  • Healthy Food Healthy You
  • SydneyT1D - Diabetic and Celiac YouTuber!
  • GFGF's Blog
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  • SMAS: www.celiac.com
  • gardener1's Blog
  • Naezer's Blog
  • JordanBattenSymons' Blog
  • JillianC
  • Sugar's Blog
  • Blanche22's Blog
  • Jason's Blog
  • Gluten-Free Sisters :)
  • Eab12's Celiac Blog
  • ohiodad's Blog
  • Newly Self Diagnosed?
  • misscorpiothing's Blog
  • anshika_0204's Blog
  • Petroguy
  • abqrock's Blog
  • WhoKnew?'s Blog
  • Soap Opera Central
  • nurcan's Blog
  • Cindy's Blog
  • Daughter_of_TheLight's Blog
  • nopastanopizza's Blog
  • w8in4dave's Blog
  • Mr J's Blog
  • Rachel Keating's Blog
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  • krisb's Blog
  • deetee's Blog
  • CAC's Blog
  • EmilyLinn7's Blog
  • Teri Kiefer's Blog
  • happyasabeewithceliac's Blog
  • quietmorning01's Blog
  • jaimekochan's Blog
  • Cheryl
  • Seosamh's Blog
  • donna mae's Blog
  • Colleen's blog
  • DawnJ's Blog
  • Gluten Challenge
  • twins2's Blog
  • just trying to feel better's Blog
  • Celiac Teen
  • MNBelle blog
  • Gabe351's Blog
  • moosemalibu's Blog
  • Coeliac Disease or Coeliac Sprue or Non Tropical Sprue
  • karalto's Blog
  • deacon11's Blog
  • Nyxie's Blog
  • Swpocket's Blog
  • threeringfilly's Blog
  • Madison Papers: Living Gluten-Free in a Gluten-Full World
  • babinsky's Blog
  • prettycat's Blog
  • Celiac Diagnosis at Age 24 months in 1939
  • Sandy R's Blog
  • mary m's Blog
  • Jkrupp's Blog
  • Oreo1964's Blog
  • keyboard
  • Louisa's Blog
  • Guts & Brains
  • Gluten Free Betty
  • Jesse'sGirl's Blog
  • NewMom's Blog
  • Connie C.'s Blog
  • garden girl's Blog
  • april anne's Blog
  • 4xmom's Blog
  • benalexander60's Blog
  • missmyrtle's Blog
  • Jersey Shore wheat no more's Blog
  • swezzan's Blog
  • aheartsj's Blog
  • MeltheBrit's Blog
  • glutenfreecosmeticcounter
  • Reasons Why Tummy tuck is considered best to remove unwanted belly fat?
  • alfgarrie's Blog
  • SmidginMama's Blog
  • lws' Blog
  • KMBC2014's Blog
  • Musings and Lessons Learned
  • txwildflower65's Blog
  • Uncertain
  • jess4736's Blog
  • deedo's Blog
  • persistent~Tami's Blog
  • Posterboy's Blog
  • jferguson
  • tiffjake's Blog
  • KCG91's Blog
  • Yolo's Herbs & Other Healing Strategies
  • scrockwell's Blog
  • Sandra45's Blog
  • Theresa Marie's Blog
  • Skylark's Blog
  • JessicaB's Blog
  • Anna'sMommy's Blog
  • Skylark's Oops
  • Jehovah witnesses
  • Celiac in Seattle's Blog
  • March On
  • honeybeez's Blog
  • The Liberated Kitchen, redux
  • onceandagain's Blog
  • JoyfulM's Blog
  • keepingmybabysafe's Blog
  • To beer, with love...
  • nana b's Blog
  • kookooto's Blog
  • SunnyJ's Blog
  • Mia'smommy's Blog
  • Amanda's Blog
  • jldurrani's Blog
  • Why choosing Medical bracelets for women online is the true possible?
  • Carriefaith's Blog
  • acook's Blog
  • REAGS' Blog
  • gfreegirl0125's Blog
  • Gluten Free Recipes - Blog
  • avlocken's Blog
  • Thiamine Thiamine Thiamine
  • wilbragirl's Blog
  • Gluten and Maize-Free (gluten-free-MF)
  • Elimination Diet Challenge
  • DJ 14150
  • mnsny's Blog
  • Linda03's Blog
  • GFinDC's Blog
  • Kim UPST NY's Blog
  • cmc's Blog
  • blog comppergastta1986
  • JesikaBeth's Blog
  • Melissa
  • G-Free's Blog
  • miloandotis' Blog
  • Confessions of a Celiac
  • Know the significance of clean engine oil
  • bobhayes1's Blog
  • Robinbird's Blog
  • skurtz's Blog
  • Olivia's Blog
  • Jazzdncr222's Blog
  • Lemonade's Blog
  • k8k's Blog
  • celiaccoach&triathlete's Blog
  • Gluten Free Goodies
  • cherbourgbakes.blogspot.com
  • snow dogs' Blog
  • Rikki Tikki's Blog
  • lthurman1979's Blog
  • Sprue that :)'s Blog
  • twinkletoes' Blog
  • Ranking the best gluten free pizzas
  • Gluten Free Product
  • Wildcat Golfer's Blog
  • Becci's Blog
  • sillyker0nian's Blog
  • txplowgirl's Blog
  • Gluten Free Bread Blog
  • babygoose78's Blog
  • G-freegal12's Blog
  • kelcat's Blog
  • Heavy duty 0verhead crane
  • beckyk's Blog
  • pchick's Blog
  • NOT-IN-2gluten's Blog
  • PeachPie's Blog
  • Johny
  • Breezy32600's Blog
  • Edgymama's Gluten Free Journey
  • Geoff
  • audra's Blog
  • mfrklr's Blog
  • 2 chicks
  • I Need Help With Bread
  • the strong one has returned!
  • sabrina_B_Celiac's Blog
  • Gluten Free Pioneer's Blog
  • Theanine.
  • The Search of Hay
  • Vanessa
  • racecar16's Blog
  • JCH13's Blog
  • b&kmom's Blog
  • Gluten Free Foodies
  • NanaRobin's Blog
  • mdrumr8030's Blog
  • Sharon LaCouture's Blog
  • Zinc, Magnesium, and Selenium
  • sao155's Blog
  • Tabasco's Blog
  • Amanda Smith
  • mmc's Blog
  • xphile1121's Blog
  • golden exch
  • kerrih's Blog
  • jleb's Blog
  • RUGR8FUL's Blog
  • Brynja's Grain Free Kitchen
  • schneides123's Blog
  • Greenville, SC Gluten-Free Blog
  • ramiaha's Blog
  • Kathy P's Blogs
  • rock on!'s Blog
  • Carri Ninja's Blog
  • jerseygirl221's Blog
  • Pkhaselton's Blog
  • Hyperceliac Blog
  • abbiekir's Blog
  • Lasister's Thoughts
  • bashalove's Blog
  • Steph1's Blog
  • Etboces
  • Rantings of Tiffany
  • GlutenWrangler's Blog
  • kalie's Blog
  • Mommy Of A Gluten Free Child
  • ready2go's Blog
  • Maureen
  • Floridian's Blog
  • Bobbie41972's Blog
  • Everyday Victories
  • Intolerance issue? Helpppp!
  • Feisty
  • In the Beginning...
  • Cheri46's Blog
  • Acne after going gluten free
  • sissSTL's Blog
  • Elizabeth19's Blog
  • LindseyR's Blog
  • sue wiesbrook's Blog
  • I'm Hungry's Blog
  • badcasper's Blog
  • M L Graham's Blog
  • Wolicki's Blog
  • katiesalmons' Blog
  • CBC and celiac
  • Kaycee's Blog
  • wheatisbad's Blog
  • beamishmom's Blog
  • Celiac Ninja's Blog
  • scarlett54's Blog
  • GloriaZ's Blog
  • Holly F's Blog
  • Jackie's Blog
  • lbradley's Blog
  • TheSandWitch's Blog
  • Ginger Sturm's Blog
  • The Struggle is Real
  • whataboutmary's Blog
  • JABBER's Blog
  • morningstar38's Blog
  • Musings of a Celiac
  • Celiacchef's Blog
  • healthygirl's Blog
  • allybaby's Blog
  • MGrinter's Blog
  • LookingforAnswers15's Blog
  • Lis
  • Alilbratty's Blog
  • 3sisters' Blog
  • MGrinter's Blog
  • Amanda
  • felise's Blog
  • rochesterlynn's Blog
  • mle_ii's Blog
  • GlamourGetaways' Blog
  • greendog's Blog
  • Tabz's Blog
  • Smiller's Blog
  • my vent
  • newby to celiac?'s Blog
  • siren's Blog
  • myraljo's Blog
  • Relieved and confused
  • carb bingeing
  • scottish's Blog
  • maggiemay832's Blog
  • Cristina Barbara
  • ~~~AnnaBelle~~~'s Blog
  • nikky's Blog
  • Suzy-Q's Blog
  • mfarrell's Blog
  • Kat-Kat's Blog
  • Kelcie's Blog
  • cyoshimit's Blog
  • pasqualeb's Blog
  • My girlfriend has celiacs and she refuses to see a doctor
  • Ki-Ki29's Blog
  • mailmanrol's Blog
  • Sal Gal
  • WildBillCODY's Blog
  • Ann Messenger
  • aprilz's Blog
  • the gluten-free guy
  • gluten-free-wifey's Blog
  • Lynda MEADOWS's Blog
  • mellajane's Blog
  • Jaded's Celiac adventures in a non-celiac world.
  • booboobelly18's Blog
  • Dope show
  • Classic Celiac Blog
  • Keishalei's Blog
  • Bada
  • Sherry's blurbs
  • addict697's Blog
  • MIchael530btr's Blog
  • Shawn C
  • antono's Blog
  • Undiagnosed
  • little_d's Blog
  • Gluten, dairy, pineapple
  • The Fat (Celiac) Lady Sings
  • Periomike
  • Sue Mc's Blog
  • BloatusMaximus' Blog
  • It's just one cookie!
  • Kimmy
  • jacobsmom44's Blog
  • mjhere's Blog
  • tlipasek's Blog
  • You're Prescribing Me WHAT!?!
  • Kimmy
  • nybbles's Blog
  • Karla T.'s Blog
  • Young and dealing with celiacs
  • Celiac.com Podcast Edition
  • LCcrisp's Blog
  • ghfphd's allergy blog
  • https://www.bendglutenfree.com/
  • Costume's and GF Life
  • mjhere69's Blog
  • dedeadge's Blog
  • CeliacChoplin
  • Ravenworks' Blog
  • ahubbard83's Blog
  • celiac<3'sme!'s Blog
  • William Parsons
  • Gluten Free Breeze (formerly Brendygirl) Blog
  • Ivanna44's Blog
  • Daily Life and Compromising
  • Vonnie Mostat
  • Aly'smom's Blog
  • ar8's Blog
  • farid's Blog
  • Sandra Lee's Blog
  • Demertitis hepaformis no Celac
  • Vonnie Mostat, R.N.
  • beetle's Blog
  • Sandra Lee's Blog
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  • totalallergyman's Blog
  • Kim
  • Vhips
  • twinsmom's Blog
  • Newbyliz's Blog
  • collgwg's Blog
  • Living in the Gluten Free World
  • lisajs38's Blog
  • Mary07's Blog
  • Treg immune celsl, short chain fatty acids, gut bacteria etc.
  • questions
  • A Blog by Yvonne (Vonnie) Mostat, RN
  • ROBIN
  • covsooze's Blog
  • HeartMagic's Blog
  • electromobileplace's Blog
  • Adventures of a Gluten Free Mom
  • Fiona S
  • bluff wallace's Blog
  • sweetbroadway's Blog
  • happybingf's Blog
  • Carla
  • jaru24's Blog
  • AngelaMH's Blog
  • collgwg's Blog
  • blueangel68's Blog
  • SimplyGF Blog
  • Jim L Christie
  • Debbie65's Blog
  • Alcohol, jaundice, and celiac
  • kmh6leh's Blog
  • Gluten Free Mastery
  • james
  • danandbetty1's Blog
  • Feline's Blog
  • Linda Atkinson
  • Auntie Lur: The Blog of a Young Girl
  • KathyNapoleone's Blog
  • Gluten Free and Specialty Diet Recipes
  • Why are people ignoring Celiac Disease, and not understanding how serious it actually is?
  • miasuziegirl's Blog
  • KikiUSA's Blog
  • Amyy's Blog
  • Pete Dixon
  • abigail's Blog
  • CHA's Blog
  • Eczema or Celiac Mom?'s Blog
  • Thoughts
  • International Conference on Gastroenterology
  • Deedle's Blog
  • krackers' Blog
  • cliniclfortin's Blog
  • Mike Menkes' Blog
  • Juanita's Blog
  • BARB OTTUM
  • holman's Blog
  • It's EVERYWHERE!
  • life's Blog
  • writer ann's Blog
  • Ally7's Blog
  • Gluten Busters: Gluten-Free Product Alerts by Celiac.com
  • K Espinoza
  • klc's Blog
  • Pizza&beer's Blog
  • CDiseaseMom's Blog
  • sidinator's Blog
  • Dr Rodney Ford's Blog
  • How and where is it safe to buy cryptocurrency?
  • lucedith's Blog
  • Random Thoughts
  • Kate
  • twin#1's Blog
  • myadrienne's Blog
  • Nampa-Boise Idaho
  • Ursa Major's Blog
  • bakingbarb's Blog
  • Does Celiac Cause Sensitivites To Rx's?
  • delana6303's Blog
  • psychologygrl25's Blog
  • Alcohol and Celiac Disease
  • How do we get it???
  • cooliactic_BOOM's Blog
  • GREAT GF eating in Toronto
  • Gluten-free Food Recommendations!
  • YAY! READ THIS!!
  • BROW-FREE DIET BLOG
  • carib168's Blog
  • A Healing Kitchen
  • Shawn s
  • AZ Gal's Blog
  • mom1's Blog
  • The Beginning - The Diagnosis
  • PeweeValleyKY's Blog
  • solange's Blog
  • Cate K's Blog
  • Layered Vegetable Baked Pasta (gluten-free Vegetarian Lasagna)
  • Gluten Free Teen by Ava
  • mtdawber's Blog
  • sweeet_pea's Blog
  • DCE's Blog
  • Infertility and Celiac Disease
  • What to do in the Mekong Delta in 1 Day?
  • glutenfreenew's Blog
  • Living in the Garden of Eden
  • toddzgrrl02's Blog
  • redface's Blog
  • Gluten Free High Protein
  • Ari
  • Great Harvest Chattanooga's Blog
  • CeliBelli's Blog
  • Aboluk's Blog
  • redface's Blog
  • Being in Control of Your Gluten-Free Diet on a Cruise Ship
  • jayshunee's Blog
  • lilactorgirl's Blog
  • Yummy or Yucky Gluten-Free Foods
  • Electra's Blog
  • Cocerned husband's Blog
  • lilactorgirl's Blog
  • A Little History - My Celiac Disease Diagnosis
  • How to line my stomach
  • sewfunky's Blog
  • Oscar's Blog
  • Chey's Blog
  • The Fun of Gluten-free Breastfeeding
  • Dawnie's Blog
  • Sneaky gluten free goodness!
  • Chicago cubs shirts- A perfect way of showing love towards the baseball team!
  • Granny Garbonzo's Blog
  • GFzinks09's Blog
  • How do I get the Celiac.com podcast on my mp3 player?
  • quantumsugar's Blog
  • Littlebit's Blog
  • Kimberly's Blog
  • Dayz's Blog
  • Swimming Breadcrumbs and Other Issues
  • Helen Burdass
  • celiacsupportnancy's Blog
  • Life of an Aggie Celiac
  • kyleandjra.jacobson's Blog
  • Hey! I'm Not "Allergic" to Wheat!
  • FoOdFaNaTic's Blog
  • Wendy Cohan, RN's Gluten-Free and Dairy-Free Cooking Classes
  • Lora Derry
  • Dr. Joel Goldman's Blog
  • The Ultimate Irony
  • Lora Derry
  • ACK514's Blog
  • katinagj's Blog
  • What Goes On, Goes In (Gluten in Skin Care Products)
  • cannona3's Blog
  • citykatmm's Blog
  • Adventures in Gluten-Free Toddling
  • tahenderson67's Blog
  • The Dinner Party Drama—Two Guidelines to Assure a Pleasant Gluten-Free Experience
  • sparkybear's Blog
  • justbikeit77's Blog
  • To "App" or Not to "App": The Use of Gluten Free Product List Computer Applications
  • Onangwatgo
  • Raine's Blog
  • lalla's Blog
  • To die for Cookie Crumb Gluten-Free Pie Crust
  • DeeTee33's Blog
  • http://glutenfreegroove.com/blog/
  • David2055's Blog
  • Gluten-Free at the Fancy Food Show in San Francisco
  • Kup wysokiej jakości paszporty, prawa jazdy, dowody osobiste
  • Janie's Blog
  • Managing Hives & Gluten Allergies
  • Bogaert's Blog
  • Janie's Blog
  • RaeD's Blog
  • Dizzying Disclaimers!
  • Dream Catcher's Blog
  • PinkZebra's Blog
  • Hibachi Food and Hidden Gluten Hazards (How to Celebrate Gluten-Free)
  • jktenner's Blog
  • OhSoTired's Blog
  • PinkZebra's Blog
  • gluten-free Lover's Blog
  • Gluen Free Health Australia
  • Melissamb21's Blog
  • Andy C's Blog
  • halabackgirl9129's Blog
  • Liam Edwards' Blog
  • Celiac Disease in Africa?
  • Suz's Blog
  • Gluten-Free Fast Food
  • Eldene Goosen
  • mis_chiff's Blog
  • gatakat's Blog
  • macocha's Blog
  • Newly Diagnosed Celiacs Needed for Study in Chicago
  • Elaine Anne
  • Poor Baby's Blog
  • the loonie celiac's Blog
  • jenlex's Blog
  • Sex Drive/Testosterone can be Depleted by Certain Foods
  • Sharon
  • samantha79's Blog
  • 21 Months into the Gluten-free Diet
  • WashingtonLady's Blog-a-log
  • James S. Reid's Blog
  • Living with a Gluten-Free Husband
  • Diane King
  • runner girl's Blog
  • kp3972's Blog
  • ellie_lynn's Blog
  • trayne91's Blog
  • Gluten-free Lipstick!
  • Debado
  • Nonna2's Blog
  • Schar Chocolate Hazelnut Bar (Gluten-Free)
  • Diane
  • pnltbox27's Blog
  • Live2BWell's Blog
  • melissajohnson's Blog
  • nvsmom's Blog
  • Diagnosed with Celiac Disease and Still Sick
  • Coming out having gluten intolerance and celiac disease
  • snowcoveredheart's Blog
  • Gluten Free Nurse
  • Gluten-Free Frustration!
  • Jordan23
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  1. Celiac.com 06/07/2025 - In the heart of the Philippines, Ginataang Gulay has long been a beloved comfort food, blending the richness of coconut milk with the earthy freshness of local vegetables. "Ginataan" comes from the Filipino word "gata," meaning coconut milk, and refers to any dish cooked in this creamy, aromatic liquid. Ginataang Gulay, specifically, highlights how Filipino cuisine celebrates plant-based ingredients without compromising flavor. Traditionally served during family gatherings or humble everyday meals, this dish reflects the tropical abundance of the islands and the ingenuity of a cuisine that makes simple ingredients truly shine. Today, it's an easy favorite for gluten-free eaters worldwide, as its base ingredients are naturally gluten-free — just be mindful that any added sauces or thickeners are checked for hidden gluten. Our version of Ginataang Gulay stays true to its rustic roots but introduces a colorful mix of vegetables that are easily available in most markets. It's a vibrant, hearty, and nourishing dish that not only fills your stomach but also connects you to centuries of culinary tradition. Best of all, it comes together with minimal effort, making it perfect for weeknights or lazy weekend dinners. Ginataang Gulay Recipe Ingredients: 2 tablespoons coconut oil (or any neutral oil) 4 cloves garlic, minced 1 small onion, sliced thinly 1 thumb-sized piece of ginger, peeled and julienned 1 cup squash (like kabocha or butternut), peeled and cubed 1 cup eggplant, cut into bite-sized pieces 1 cup string beans, trimmed and cut into 2-inch pieces 1 cup bok choy or pechay, chopped 1 cup coconut milk (full fat) ½ cup coconut cream (for extra richness) 1 tablespoon gluten-free tamari or coconut aminos 1 teaspoon fish sauce (optional; check it's gluten-free) or salt to taste ½ teaspoon ground black pepper 1–2 red chilies, sliced (optional for heat) ½ cup water (as needed to adjust consistency) Cooked rice, for serving Instructions: Sauté Aromatics In a large pan or wok over medium heat, warm the coconut oil. Add the garlic, onion, and ginger, and sauté until the onion becomes translucent and the mixture is aromatic, about 2–3 minutes. Add Harder Vegetables First Toss in the cubed squash and eggplant. Stir well to coat with the aromatics. Cook for about 5 minutes, stirring occasionally to prevent sticking. Pour in Coconut Milk Add the coconut milk and bring the mixture to a gentle simmer. Stir in the tamari (or coconut aminos) and fish sauce if using. Let the vegetables cook in the coconut milk for another 8–10 minutes, or until the squash is tender. Add Remaining Vegetables Stir in the string beans and bok choy. If the sauce looks too thick, add a little water to loosen it up. Simmer for another 3–5 minutes, until the greens are vibrant and just cooked through. Finish with Coconut Cream Pour in the coconut cream and season with black pepper. Add chilies if you like some spice. Give everything a final stir and cook for another minute, just to heat through. Serve and Enjoy Remove from heat and serve hot over steamed rice. Spoon plenty of the creamy coconut sauce over the top. Final Thoughts: Ginataang Gulay is more than just a vegetable stew; it's a creamy, comforting hug in a bowl that speaks to the heart of Filipino home cooking. This gluten-free version remains true to tradition while being accessible to modern kitchens anywhere in the world. Whether you're new to Filipino flavors or grew up with a pot of ginataan always bubbling away at home, this dish is sure to nourish your body and soul. Serve it simply with rice, or pair it with grilled seafood or meat for a fuller meal — either way, it’s an easy, wholesome way to celebrate the beauty of plant-based, gluten-free eating.
  2. Celiac.com 06/06/2025 - Bistek Tagalog is a dish deeply rooted in Filipino culinary tradition, blending the Spanish influence of beef steak ("bistec") with native Filipino flavors of citrus and soy. Originally adapted during the Spanish colonization of the Philippines, this dish became a beloved everyday staple because of its bold, savory taste and simple preparation. It is traditionally made with thinly sliced beef marinated in a mixture of soy sauce, calamansi (a native citrus fruit), and garlic, then quickly pan-fried and topped with caramelized onions. Each Filipino household has its own slightly different take, making it a dish of endless variation and heartfelt nostalgia. Today, we’re creating a gluten-free version of Bistek Tagalog by swapping out regular soy sauce for gluten-free tamari or coconut aminos, without losing any of its classic flavor. Whether served at a family gathering or a cozy weeknight dinner, this gluten-free Bistek Tagalog brings the same tender beef, silky onions, and tangy-savory sauce to your plate — a timeless taste that feels like home. Bistek Tagalog Recipe Ingredients: 1 pound beef sirloin or flank steak, thinly sliced against the grain ⅓ cup gluten-free tamari or coconut aminos ¼ cup freshly squeezed lemon juice or calamansi juice (if available) 4 cloves garlic, minced 1 large onion, sliced into rings 2 tablespoons coconut oil or any neutral oil 1 teaspoon black pepper 1 teaspoon coconut sugar or brown sugar (optional, for a hint of sweetness) ¼ cup water (optional, for a saucier version) Steamed rice, for serving Instructions: Marinate the Beef In a bowl, combine the sliced beef, gluten-free tamari (or coconut aminos), lemon or calamansi juice, minced garlic, and black pepper. Toss well to coat. Cover and marinate for at least 30 minutes, or up to 2 hours for deeper flavor. Cook the Onions Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Add the onion rings and sauté until softened and lightly caramelized, about 5 minutes. Remove the onions from the pan and set aside. Sear the Beef In the same pan, add the remaining tablespoon of oil. Increase the heat to medium-high. Add the marinated beef slices (reserve the marinade) in a single layer. Sear for about 1–2 minutes per side until browned but not overcooked. Cook in batches if necessary to avoid overcrowding. Make the Sauce Once all the beef is seared, return it all to the pan. Pour in the reserved marinade and add a splash of water if you prefer more sauce. Stir in the coconut sugar if using. Let everything simmer gently for 3–5 minutes, allowing the beef to absorb the sauce. Finish the Dish Add the sautéed onions back into the pan. Toss everything together until the onions are warmed through and coated with the sauce. Serve and Enjoy Serve hot over steamed rice, spooning extra sauce over the top for maximum flavor. Final Thoughts Bistek Tagalog is a beautiful example of how Filipino food evolves — borrowing from outside influences yet transforming into something uniquely its own. This gluten-free version preserves all the iconic elements: the melt-in-your-mouth beef, the zingy citrus, the deep umami from the tamari, and the sweetness of caramelized onions. Whether you're following a gluten-free diet or simply exploring new flavors, this dish is a perfect way to experience a taste of the Philippines at your own table. It's proof that even with small ingredient swaps, tradition and comfort can still live vibrantly on every plate.

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  4. Celiac.com 05/31/2025 - Sinigang, the beloved Filipino sour soup, has been warming homes for generations. Traditionally made with tamarind as its signature souring agent, this comforting dish varies by region—some versions use green mango, guava, or even calamansi. While pork and shrimp are common proteins, our gluten-free adaptation brings a creamy, aromatic twist by incorporating coconut milk, which balances the soup’s tanginess while keeping it dairy-free. This recipe honors Sinigang’s roots while making it accessible to gluten-sensitive eaters. Many store-bought tamarind mixes contain hidden wheat, so we use real tamarind paste for guaranteed safety. The addition of fresh ginger and lemongrass adds depth, making this a nourishing, gut-friendly meal that’s as vibrant in flavor as it is in history. Gluten-Free Tamarind Ginger Sinigang with Coconut Milk Serves: 4 | Prep Time: 15 mins | Cook Time: 30 mins Ingredients: 1 tbsp coconut oil 1 onion, sliced 3 cloves garlic, minced 1 thumb-sized ginger, julienned 1 stalk lemongrass, bruised 1 lb boneless chicken thighs (or tofu for vegan option) 4 cups gluten-free vegetable or chicken broth 2 tbsp tamarind paste (100% pure, no additives) 1 cup baby spinach or kangkong (water spinach) 1 daikon radish, sliced 1 cup cherry tomatoes, halved 1 green chili (optional, for heat) 1 cup coconut milk 1 tbsp fish sauce (or coconut aminos for vegan) Salt, to taste Instructions: Sauté Aromatics: Heat coconut oil in a pot over medium heat. Add onion, garlic, ginger, and lemongrass. Sauté until fragrant (2-3 mins). Brown Protein: Add chicken (or tofu) and sear lightly. Simmer Broth: Pour in broth and tamarind paste. Bring to a boil, then reduce heat and simmer for 15 mins. Add Vegetables: Stir in radish, tomatoes, and chili. Cook until tender (5-7 mins). Finish with Greens & Coconut Milk: Add spinach and coconut milk. Simmer 2 more mins. Season with fish sauce and salt. Serve Hot: Remove lemongrass before serving. Garnish with extra chili slices. Conclusion: A Comforting, Safe Bowl of Tradition This gluten-free Sinigang reimagines the classic with creamy coconut milk and fresh aromatics, offering a modern take that’s gentle on sensitive stomachs. By using whole ingredients like pure tamarind paste and verified gluten-free broth, we avoid the hidden wheat often found in pre-made mixes. The result is a tangy, slightly creamy soup that’s both nourishing and nostalgic—perfect for rainy days or whenever you crave a taste of Filipino comfort, worry-free. Serve with steamed jasmine rice for a complete meal! Pro Tip: For extra sourness, add a squeeze of calamansi or lime before serving.
  5. Celiac.com 05/28/2025 - Lumpiang Sariwa, or "fresh spring rolls," traces its origins to Chinese influence on Filipino cuisine during centuries of trade. Unlike its fried counterpart, this delicate version celebrates fresh, crisp vegetables wrapped in soft crepes, traditionally made with wheat flour. Our gluten-free adaptation uses rice paper wrappers - a nod to pre-colonial Filipino cooking methods that relied on rice as the staple grain. The result honors the dish's heritage while making it accessible to gluten-sensitive eaters. What makes this version special is our homemade peanut sauce, crafted without soy sauce (which typically contains wheat). We've incorporated native Filipino ingredients like banana ketchup and calamansi to maintain authentic flavors while keeping every component celiac-safe. These rolls make perfect party food or a light, nutritious meal that's naturally dairy-free and vegan-adaptable. Gluten-Free Lumpiang Sariwa Recipe Serves: 6 | Prep Time: 30 mins | Cook Time: 15 mins Ingredients: 12 rice paper wrappers (22cm diameter) 2 cups jicama, julienned 1 cup carrots, julienned 1 cup green beans, thinly sliced 1 cup cabbage, shredded 1 cup tofu, fried and sliced (or cooked shrimp) 1 cup lettuce leaves ¼ cup fresh cilantro For the Peanut Sauce: ½ cup natural peanut butter 2 tbsp banana ketchup 1 tbsp calamansi juice (or lime) 1 tsp ginger, grated ½ cup coconut milk 1 tbsp coconut aminos 1 garlic clove, minced Instructions: Prepare vegetables: Blanch green beans for 1 minute, then shock in ice water. Keep all vegetables crisp and dry. Make sauce: Whisk all sauce ingredients in a saucepan over low heat until smooth. Thin with water if needed. Soak wrappers: Dip rice papers in warm water for 10 seconds until pliable, then lay flat on a damp towel. Assemble rolls: On each wrapper, layer lettuce, vegetables, tofu/shrimp, and cilantro. Fold sides inward, then roll tightly. Serve immediately with peanut sauce, or wrap in damp paper towels to prevent drying. A Fresh Take on Filipino Tradition This gluten-free Lumpiang Sariwa proves that dietary restrictions don't mean sacrificing cultural flavors. By using rice paper instead of wheat crepes and creating a soy-free peanut sauce, we've maintained all the textural contrasts that make this dish special - the crunch of fresh vegetables against the chewy wrapper, all brought together by the rich, tangy sauce. These rolls are perfect for introducing Filipino cuisine to gluten-free friends or enjoying as a light yet satisfying meal. The recipe also offers endless variations - try adding mango strips for sweetness or crushed peanuts for extra crunch. Storage Tip: Keep unrolled ingredients separate and assemble just before eating for best texture. The sauce can be made 3 days ahead.
  6. Celiac.com 05/24/2025 - Pancit Bihon is one of the Philippines' most beloved comfort foods—a noodle dish that's served at nearly every family celebration, from birthdays to fiestas. Its name comes from the Hokkien word pian i sit, meaning “something conveniently cooked,” and the Chinese-Filipino influence is evident in its stir-fry style and ingredients. Traditionally made with thin rice noodles, sliced vegetables, meat or seafood, and a savory soy-based sauce, it represents not just culinary fusion but also the Filipino cultural belief that eating noodles on special occasions brings long life and good luck. For those living with celiac disease or gluten sensitivity, Pancit Bihon can still be enjoyed without sacrificing flavor. The key is using 100% rice noodles and certified gluten-free soy sauce or tamari. This version keeps the essence of the original dish—savory, satisfying, and incredibly aromatic—while making it safe and inclusive for gluten-free eaters. Whether you're craving a hearty weeknight meal or planning a gluten-free dish for a gathering, this recipe brings heritage and health together in one wok. Gluten-Free Pancit Bihon Recipe Ingredients 8 ounces 100% rice vermicelli noodles 2 tablespoons neutral oil (like avocado or sunflower oil) 4 cloves garlic, minced 1 medium onion, sliced thin 2 carrots, julienned 1 cup shredded green cabbage ½ cup green beans, sliced diagonally 1 cup cooked chicken breast, shredded (or tofu for vegetarian option) 2 tablespoons gluten-free soy sauce or tamari 1 tablespoon fish sauce (check for gluten-free certification) or substitute more GF soy sauce 1 ½ cups chicken or vegetable broth Freshly ground black pepper, to taste Lemon wedges or calamansi, for serving Optional: sliced scallions and hard-boiled egg for garnish Instructions Soak the Noodles Place rice noodles in a large bowl and cover with warm water. Let them soak for 10-15 minutes, or until pliable but not mushy. Drain and set aside. Sauté the Aromatics In a large wok or deep skillet, heat oil over medium heat. Add garlic and onions and sauté until fragrant and translucent, about 2-3 minutes. Cook the Vegetables Add the carrots, green beans, and cabbage to the pan. Stir-fry for 3-4 minutes until the vegetables begin to soften but still have a slight crunch. Add Protein Stir in the cooked shredded chicken (or tofu). Let it warm through for another 1-2 minutes. Flavor It Up Pour in the gluten-free soy sauce, fish sauce (if using), and broth. Bring to a gentle simmer. Combine with Noodles Add the drained rice noodles to the wok. Using tongs, gently toss everything together so the noodles absorb the liquid and flavors. This should take about 5-7 minutes. If the noodles look too dry, add a splash more broth. Finish and Serve Once the noodles are tender and everything is well combined, season with black pepper to taste. Serve hot with a squeeze of lemon or calamansi over the top. Garnish with scallions or slices of hard-boiled egg, if desired. Conclusion This gluten-free Pancit Bihon isn’t just a tasty alternative—it’s an invitation to connect with Filipino tradition in a way that’s safe and inclusive. Its simplicity, flavor, and versatility make it a fantastic go-to for anyone managing celiac disease or gluten sensitivity. Whether you’re sharing it at a potluck, preparing it for a birthday, or simply indulging in comfort food at home, this dish proves that delicious traditions don’t need gluten to thrive.
  7. Celiac.com 05/17/2025 - Adobo, often called the unofficial national dish of the Philippines, has roots stretching back centuries—long before Spanish colonization. Historians believe early Filipinos used vinegar and salt to preserve meat in the tropical climate, creating the foundation for this iconic sour-savory stew. While the Spanish later added garlic and bay leaves, the soul of adobo remains in its perfect balance of tangy, salty, and aromatic flavors. For those with celiac disease or gluten sensitivity, traditional soy sauce poses a problem—but this gluten-free version honors the dish’s heritage while using tamari for rich umami depth without compromise. Unlike quick adaptations that simply swap ingredients, this recipe rethinks technique: a longer marinade tenderizes the meat while allowing the vinegar to mellow, and a two-stage cooking process ensures the sauce clings luxuriously to each bite. The result? An adobo that’s both authentic and safe for gluten-free diets—with all the sticky, garlicky goodness of the original. Gluten-Free Chicken Adobo Recipe Serves 4-6 Ingredients: For the Marinade & Braise: 2 lbs (900g) bone-in chicken thighs (or pork shoulder, cut into chunks) ½ cup (120ml) coconut vinegar (or white cane vinegar) ⅓ cup (80ml) gluten-free tamari (or coconut aminos for soy-free) 1 head garlic, minced (about 8-10 cloves) 2 bay leaves 1 tsp whole black peppercorns 1 tbsp coconut sugar (optional, to balance acidity) For Finishing: 2 tbsp coconut oil 1 onion, sliced ½ cup (120ml) water or gluten-free chicken broth Green onions, sliced (for garnish) Instructions: 1. Marinate (4 hours or overnight): In a large bowl, combine chicken, vinegar, tamari, garlic, bay leaves, and peppercorns. Cover and refrigerate for at least 4 hours (or up to 24 hours for deeper flavor). 2. Sear the Meat: Heat coconut oil in a heavy pot over medium-high. Remove chicken from marinade (reserve liquid) and sear until golden (3-4 minutes per side). Set aside. 3. Build the Sauce: In the same pot, sauté onions until translucent. Pour in reserved marinade and water/broth, scraping up browned bits. Return chicken to the pot. 4. Simmer to Perfection: Cover and simmer on low for 45 minutes. Uncover and cook 15 minutes more to thicken the sauce. Discard bay leaves. 5. Crisp (Optional): For authentic texture, transfer chicken to a baking sheet and broil for 3-5 minutes until edges caramelize. 6. Serve: Drizzle with reduced sauce, garnish with green onions, and pair with steamed jasmine rice or cauliflower rice. Conclusion: Tradition Without Compromise This gluten-free adobo proves that dietary restrictions needn’t dilute cultural heritage. Tamari’s deeper, less salty profile actually enhances the dish’s complexity, while the extended marinade honors traditional preservation methods. For Filipinos with celiac disease, it’s a reclaiming of flavor—and for everyone else, a reminder that the best adobo relies not on rigid rules, but on balance, patience, and a reverence for ingredients. Pro Tip: For a tangier version, add 1 tbsp vinegar at the end of cooking. Leftovers taste even better the next day as flavors meld!

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  9. Celiac.com 11/04/2017 - If you're looking for a quick, nutritious and lean gluten-free dish, then try this recipe for surefire stir-fry. It's easy, delicious and highly versatile. You can make with chicken, pork or beef, as desired. I bet you can use tofu if you like. You can use nuts of choice, or none at all. You can use snap peas instead of green beans. Whatever you do, serve this over rice for a guaranteed dinner winner. Ingredients: 12 ounces chicken, pork, or beef, lightly salted, and cut into bite-size strips (about 1½-inches by ¼-inch) 8 tablespoons gluten-free soy sauce, split 3 tablespoons honey or brown sugar 2 teaspoons, sake or white wine, just a splash 4 garlic cloves, minced 3 fresh medium brown mushrooms, cleaned and sliced ¼ teaspoon dried crushed red pepper, as desired 1 pound green beans, trimmed, cut into bite size pieces 2 carrots, peeled, cut to matchstick-size strips 2 tablespoons cooking oil, like avocado or canola, corn, etc. 1 large red bell pepper, cut into bite-size strips 1 thumb peeled fresh ginger, sliced ½ medium onion, cut into wedges, sautéed 1 green onion, thinly sliced ½ cup lightly salted dry-roasted cashew halves, or sunflower seeds or anything like that Directions: Mix meat, 4 tablespoons soy sauce, 1½ tablespoons honey, 2 cloves of garlic, and crushed red pepper in medium bowl. Whisk remaining 4 tablespoons soy sauce and remaining 1½ tablespoons honey in small bowl; set aside. Cook green beans in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Add carrots to green beans in water; cook 1 minute. Drain carrots and green beans. Heat 1 tablespoon cooking oil in wok or large non-stick skillet over high heat. Add onions, ginger, red bell pepper, mushrooms, and stir-fry 1 minute. Add green beans, carrots, and remaining 2 cloves garlic, and stir-fry 1-2 minutes, until firm, but tender. Transfer vegetable mixture to a dish. Add remaining 1 tablespoon cooking oil to wok and allow to heat. Add meat and stir-fry 3-5 minutes more, until cooked through. Add the cashews, stirring briefly, about 30 seconds. Add the soy sauce-honey mixture; stir until heated through, about 1 minute. Season to taste with salt and pepper. Transfer into the bowl with the veggies, and mix well. Sprinkle with sliced green onions and serve over rice. Serves about 4 people.
  10. I've been eating more protein and less carbs lately, so this was a perfect addition to my lunch routine. It also happens to be deliciously gluten-free. Ingredients: 10-12 ounces of canned albacore tuna in water, drained 8-10 small radishes, cut into wedges 1 large carrot, shredded 2 cloves garlic, minced ½ teaspoon minced ginger ½ serrano chile, seeded and minced 2 tablespoons avocado oil ½ teaspoon dark sesame oil 3 tablespoons rice vinegar 1 teaspoon of sugar Salt and black pepper to taste 2 tablespoons chopped cilantro 1 whole green onion, chopped wedges of sweet lime, as garnish Directions: Mix sugar into rice vinegar until dissolved. Place the drained tuna, radishes, shredded carrot, garlic, ginger, chile, vegetable oil, dark sesame oil, and rice vinegar in a large bowl. Gently toss to combine. Add salt and pepper to taste. Refrigerate until serving. Serve chilled with lettuce and topped with cilantro and green onions. Add squeezed lime as desired.
  11. Celiac.com 08/23/2016 - This tasty Asian-style version offers an easy way to impress guests at the next barbecue or potluck. Flat iron steak is tender, cheap and tasty. This tasty Asian-style version offers an easy way to impress guests at the next barbecue or potluck. Ingredients: 1 Flat Iron Steak, about 2 pounds 1 tablespoon vegetable oil 1 tablespoon minced fresh ginger 3 garlic cloves, minced ½ cup dry white wine or sherry ½ cup water ¼ cup soy sauce ¼ cup light brown sugar 2 tablespoons tomato paste 2 teaspoons Sri Racha hot sauce 1 teaspoon Asian sesame oil 1 tablespoon unsalted butter 1-2 teaspoons kosher salt ½ teaspoon ground black pepper Directions: Heat the oil in a small saucepan over medium heat. Add the ginger and cook until softened and fragrant, a few minutes. Add the garlic and cook for about 1 minute more. Do not brown. Add the dry Sherry, soy sauce, tomato paste, Sri Racha hot sauce, brown sugar and water. Bring to a boil, then turn the heat down and simmer gently until just slightly thick, about 8-10 minutes. Add the sesame oil and butter and stir until the butter is melted. Remove from heat and set aside. Season the steak on both sides with salt and pepper and place on hot, lightly oiled cast iron skillet. Sear the steak and cook about 4 minutes per side for medium-rare, or to desired doneness. Use tongs to move the steak to a cutting board. Cover with foil and let rest for 10 minutes to seal in the juices. Cut the steak into thin slices across the grain and serve with the sauce.
  12. This Asian-style barbeque chicken makes a great summer treat. Barbecue chicken is a perennial summer favorite around these parts, and this recipe delivers barbecue chicken with a decidedly Asian flare. Ingredients: 1-2 pounds chicken thighs and drumsticks, skinless ⅓ cup dark brown sugar, packed ⅓ cup gluten-free soy sauce 3 tablespoons fresh lime juice 1½ tablespoons vegetable oil 1 tablespoon Sriracha hot sauce ½ teaspoon sesame oil ¾ teaspoon Garam Masala (or curry powder) 1 teaspoon fresh grated ginger 4 cloves garlic, minced 3 scallions light and dark green parts only, thinly sliced Garam Masala Spices 1 tablespoon ground cumin 1 teaspoon ground coriander 1 teaspoon ground cardamom ¾ teaspoon ground black pepper ¾ teaspoon ground cinnamon ⅓ teaspoon ground cloves ⅓ teaspoon ground nutmeg Seal in a jar and use as needed. Instructions: In a medium bowl, mix together all of the ingredients except for the chicken and scallions. Set ¼ cup of the marinade aside and cover (you'll use this later for the sauce), then place the rest in a zip-lock freezer bag with the chicken thighs. Be sure the chicken is evenly coated with the marinade, then place the bag in the refrigerator (in a bowl in case of leakage); let marinate for 3-4 hours. Heat grill to high heat. Grease the grill lightly, and place the chicken on the grill; cover and cook 3-5 minutes on each side, or until nicely browned and done. Transfer the chicken to a serving platter, then top with the reserved marinade and sliced scallions.
  13. Celiac.com 07/20/2016 - Asian-style chicken salad makes a light, refreshing summer treat. Here's a great recipe for a tasty easy-to-make chicken salad that is also light and refreshing. Salad Ingredients: 3 cups shredded Napa cabbage, lightly chopped 1 cup red cabbage, lightly chopped 2 cups cooked shredded chicken 4 scallions, chopped 1 red bell pepper, cut into small chunks ½ cup celery, finely sliced ¾ cup grated carrots ½ cup roughly chopped fresh mint ½ cup roughly chopped fresh cilantro ¼ cup chopped peanuts, optional Dressing Ingredients: ⅓ cup fresh lime juice, from about 5 limes 2 teaspoons Sriracha hot sauce 4 cloves garlic, minced 3 tablespoons gluten-free fish sauce (Ingredients should be fish, salt, water, NO hydrolyzed wheat protein) 3 tablespoons vegetable oil 2 tablespoons sugar a few drops of gluten-free soy sauce Instructions: In a large salad bowl, combine all of the salad ingredients except for the peanuts. In a separate bowl, combine all of the ingredients for the dressing; whisk until the sugar is dissolved. Right before serving, toss the dressing with the salad. Transfer to a serving bowl and chill for thirty minutes. Garnish with the peanuts, and serve cold.
  14. Celiac.com 05/20/2015 - This delightful recipe blends brown sugar, spices, soy and Worcestershire sauces to deliver a sticky, delicious chicken that makes for a tasty departure from the usual dinner. Ingredients: 6 chicken thighs, bone-in or boneless ¼ cup brown sugar ½ cup potato starch or tapioca flour ½ cup water ¼ cup gluten-free soy sauce or tamari 1 tablespoon Worcestershire sauce 2 teaspoons garlic powder 2 teaspoons ground paprika ½ teaspoon fresh grated ginger, or 1 teaspoon dry ground ginger 1 teaspoon kosher salt ½ teaspoon ground black pepper Directions: Heat oven to 200 degrees F. Wash and dry the chicken. In a bowl, blend potato starch or tapioca flour, garlic powder, paprika, salt, black pepper and ginger powder. Coat chicken by dredging it in the flour and spice mixture. Arrange coated chicken skin side up in a single layer in baking pan. Roast, uncovered, at 200 F., for 1 hour. Drain away any pan drippings. Mix water, brown sugar, Worcestershire sauce, and tamari in a pot, and heat over a low flame. When sugar is melted, spoon it over the baked chicken. Raise oven temperature to 250 F., and bake chicken for another 2 hours, or until chicken is fully-cooked and well-glazed. Baste and turn at least time for a nice, even glaze. Serve warm with rice and favorite vegetables.
  15. Celiac.com 10/08/2015 - Want a light, healthy gluten-free vegetarian lunch that's tasty and offers a departure from a more standard noodle dish? Try this lovely Asian-style salad made with spiral or long julienne zucchini "noodles." Some people make this with raw zucchini, but that's hard to digest, so I blanche the zucchini noodles first. Ingredients: 3 to 4 medium zucchini, spiral cut or long thin strips 1 cup carrot, grated 2 green onions, thin diagonal slices ½ teaspoon salt 1½ cups thinly sliced and roughly chopped red cabbage ½ large red bell pepper, sliced thin and cut into 1-inch segments ½ cup cilantro, chopped Dressing: ⅓ cup rice vinegar seasoned with salt, pepper and sugar 2 tablespoons quality olive oil 1½ teaspoons dark sesame oil 2 cloves garlic, minced Pinch of red pepper flakes Directions: If you have a food processor or other spiral vegetable slicing tool, use it to make the zucchini noodles. Otherwise, cut zucchini into very long, thin strips, enough to make about 5 to 6 cups of zucchini noodles. Place zucchini noodles in a metal strainer and immerse in boiling water for about 30 seconds, until blanched. Once lightly blanched, remove the zucchini noodles and allow to drain well. Place the drained, blanched zucchini noodles in a large bowl. Add the cabbage, carrot, bell pepper, onions, and cilantro. In a medium bowl, whisk seasoned rice vinegar, olive oil, dark sesame oil, minced garlic, and red pepper flakes. Pour the dressing over the zucchini noodles and vegetables and gently toss to combine. Or, alternatively, serve dressing on the side. Serve immediately.
  16. Celiac.com 04/16/2015 - In my travels through southeast Asia, I have eaten many a fish or seafood stew. This recipe tries to evoke those flavors. Simply sauté some fish or seafood in a pan, add some broth, and stir in a purée of great ingredients like garlic, basil, mint, cilantro and lemongrass, with fish sauce, sugar and a few other things, and you get a yummy stew with a nice spicy zing. The basil, mint and cilantro give the sauce a verdant green hue. Sauce Ingredients: 1 cup basil leaves 1½ cups cilantro ⅓ chopped fresh mint leaves 3 garlic cloves 2-2½-inch chunk of fresh ginger, peeled, sliced 4-inch long piece of lemongrass, the tender, center part 1 tablespoon gluten-free fish sauce (I use Squid brand) 1 tablespoon sugar 1 teaspoon salt Stew Ingredients: ¾ pound firm white fish, cut into chunks ½ pound fresh squid, cut into rings ½ pound shrimp, cleaned and deveined Directions: First, make the green sauce by putting the garlic, basil, mint, cilantro, lemongrass, ginger, chilies, fish sauce, sugar and salt into a blender or food processor and mixing into a paste. Add cold water as needed, but you want the mixture to be pretty thick and pasty. Next, heat oil in a deep sauté pan. Season fish chunks with salt and pepper and add to the hot oil. Cook fish for about a minute on first side. Increase heat and turn fish to cook other side for about 1 minute more. Add broth and half of the paste mixture. Cover and cook for a couple minutes longer, until fish is fully cooked. Add remaining sauce and stir gently until dissolved. Add more broth, salt, or water to taste. Serve over white rice with a side of steamed vegetables for a lean, healthy, delicious meal.
  17. Throughout southeast Asia, street vendors prepare cheap, delicious noodles on the spot. Place an order and watch the cook's hands become a blur of ingredients dancing in a hot wok. A flash of alchemy and heat turn oil, meat, vegetables, and noodles into a piping hot delicacy that can be enjoyed just about any time of day. One day, after nursing a hankering for Asian-style noodles, I discovered spaghetti-style rice noodles at my local Asian grocery store. I picked up some sesame oil and some veggies, hit the butcher for a pork chop, and the rest, as they say, is history. Well, actually, there was a bit of experimentation first, but that's a story for another time. Right now, you are about to enjoy delicious, healthy, cheap gluten-free noodles. Ingredients: Rice Noodles (Spaghetti style) ¼ cup Sesame Oil ½ pound Pork, cubed ¼ cup Cilantro, chopped ½ cup Scallions, chopped 1/4 Onion, wedged and sliced 1 Clove Garlic, minced ½ cup Sweet Red Pepper, chopped ½ cup Carrot, chopped ½ cup Broccoli 1 cup Collard, Chard or similar Greens, chopped 1 teaspoon Sugar 1 sprig of Mint (optional) Splash of Rice Vinegar Directions: First, you'll need some rice noodles that are about as thick as regular spaghetti. Boil about 3 quarts of water, and chop some sweet red bell pepper, carrots, garlic, onion, scallion, broccoli, and some kind of greens, like collard greens. Also, you'll need some cilantro, a pinch of sugar and maybe some mint. Slice and cube the pork chop (use any kind of meat you like, or make it vegetarian style). Put the rice noodles a dish that can take heat, and cover them with hot water for a few minutes until they soften up a bit. When they are flexible, but still firm, strain them, but don't rinse them. When the noodles dry out a bit, use a fork and scissors to cut them in half. Heat some sesame and/or olive oil in a frying pan on high heat. When the oil starts to smoke, add the carrots, the peppers, stir 10 seconds, add garlic, meat, and broccoli. Toss quickly over a high heat for one minute. Add rice noodles and continue to toss or stir rapidly for 30 seconds. Add greens and fish sauce and toss or stir rapidly for another 30 seconds. As pan dries up a bit, add a splash of chicken broth and a pinch of sugar. Stir or toss for 15 seconds. Pour into large bowl, garnish with cilantro, a splash of rice vinegar and serve.
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