If you are newly diagnosed with celiac disease or gluten sensitivity then your belly may be growling in response to this huge shift in diet. You know, that blank stare into the fridge, the cabinets, the pantry, and gasp...even the freezer. I am hungry and what can I eat?
The early days and weeks may be challenging, but it will pass, and with time and knowledge you can jump into your kitchen and say yes, I can eat!
Snacks are truly wonderful in our home. They never last long though. I like to make at least a double batch of most recipes to ensure a few days supply.
A list of easy gluten-free (and also dairy-free) snacks:
- Apple slices dipped in almond butter
- Organic turkey slices rolled up with baby spinach leaves and a touch of honey mustard (Annie's Naturals)
- Frozen organic cherries and blueberries (a favorite of our children)
- Rice Cakes spread with almond butter or pumpkin seed butter
- Mary's Gone Crackers dipped in Hummus
- Dried mangos and raw macadamia nuts
- Raw Energy Balls (recipe below)
Raw Energy Balls (from The Whole Life Nutrition Cookbook)
This is a great snack to take with you on a long hike or a long day at work. You can also add one to your child’s lunchbox for a sweet, nutritious treat.
1 cup raw almonds or walnuts
1 cup medjool dates, pitted
¼ cup raisins
¼ teaspoon cinnamon
¼ teaspoon ground cardamom
¼ cup raw almond butter
shredded organic coconut
In a food processor fitted with the “s” blade grind the almonds until finely ground. Add the dates, raisins, and spices. Grind to a fine meal. Add the almond butter, process again until thoroughly mixed.
Form into balls and roll in shredded coconut. Store in a sealed container on the counter for up to 3 days, or refrigerate for up to a week.
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