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Found 3 results

  1. Celiac.com 06/15/2019 - This fresh, nutritious summertime spinach salad harnesses the power of avocado, feta, red onion, toasted sunflower and pumpkin seeds. Paired with grilled chicken breast and drizzled with a delicious balsamic vinaigrette, it's a light, refreshing salad that makes a complete meal. Ingredients: 2 full chicken breasts, or four halves, skinned and boned 5 ounces organic spinach 8 ounces (about 2 cups) strawberries, cleaned, hulled, and halved 1 large avocado, sliced ½ small red onion, thinly sliced ½ cup feta cheese, crumbled ⅓ cup toasted sunflower seeds ¼ cup toasted pumpkin seeds Balsamic vinaigrette: 3 tablespoon balsamic vinegar 3 tablespoons olive oil 1 garlic clove, minced ½ teaspoon dijon mustard ½ tablespoon honey Freshly ground salt and pepper, to taste Directions: Season chicken breasts with salt and pepper and grill on medium high heat until cooked through. Remove from heat and set aside to cool. In a mason jar or small bowl, add all of the dressing ingredients. Shake or mix well to combine. Taste and add additional salt/pepper, if necessary. Allow to stand up to an hour before using. Place sunflower and pumpkin seeds in a pan and toast over medium heat, tossing regularly for about 2-5 minutes until seeds are slightly golden brown. Remove from heat and place in a bowl to cool. Place chicken on a cutting board, and cut into 1-inch long bite-sized pieces. Add spinach to a large bowl, layer on the chicken, strawberries, avocado slices, red onion, and feta. Top with toasted sunflower and pumpkin seeds, and a dash of salt and pepper as desired, and serve.
  2. Hello. It's 1:43am I was awoken with sick feeling. I started vomitting and had the worst stomach pains and diarrhea. I have been gluten free for 8 months due to positive blood tests. I was doing really well and haven't been sick like this since before I switched to gluten-free. What I'm wondering is if anyone knows if old el paso taco sauce is gluten-free? I've used the dry spice before without any problem but used the sauce today. Or if pumpkin seeds are gluten-free bought in shelled package. Thats the only thing different I ate today. I was working with "real flour" yesterday when I made my family perogies. But ive worked with it before and never had drastic issues. All I know is the pain is awful.
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