Going gluten free has major benefits for your health, especially if you’re suffering with an autoimmune condition, digestive issues, fatigue or any inflammatory disorder.
I recently did a facebook live interview with Debra Letchworth, where we shared strategies for sticking with your gluten free diet while travelling. The video is down below.
After the interview, Debra sent me these gluten-free recipes you can use when you’re on-the-go. Yummy!
Travelling can make eating a gluten-free diet challenging. Join us and learn tips for finding the food you need and keeping your energy high while on the road. Download a free resource guide and gluten-free banana bread recipe – plus a bonus pumpkin cranberry bread recipe HERE: http://www.drritamarie.com/go/Banana
Posted by Dr. Ritamarie on Wednesday, November 15, 2017
Easy Gluten-Free Snacks By Debra Letchworth
Imagine, you’ve been able to get the gluten successfully out of your daily diet. It’s easy when you can control the food you eat at home, right?
But what happens when you aren’t in control, for whatever reason?
Sometimes we may be on a marathon shopping expedition or get stuck in traffic, and we need something to snack on. Fast. So what do you do when you’re surrounded by fast-food places right by the side of the road, on every block, but you really don’t want to get accidentally “glutened”?
Or you’re flying somewhere and can’t take a LOT of food with you and the options in the airport (or train station) are limited. And probably contain gluten.
Homemade granola is fairly simple and doesn’t take a lot of prep time. Plantain chips take a little more effort, but not too much.
Here are a few quick options.
Ingredients (Serves 4)
- 2 Tbsp coconut oil, melted
- 2 cups pecans, walnuts (or other nuts)
- ¼ cup pumpkin seeds
- ¼ cup sunflower seeds
- ¼ cup raisins
- 1-2 Tbsp cacao nibs
- 1 tsp cinnamon
- ¼ tsp sea salt
Preheat oven to 350° F.
Combine nuts and seeds in food processor and pulse to desired consistency. Place mixture into a mixing bowl and add remaining ingredients, stirring to combine thoroughly. Spread on a baking sheet and bake for 8-12 minutes, until mixture starts to brown. Let cool and store in an airtight container. Keeps for at least two weeks.
(Note from Dr. Ritamarie: I prefer to eat nuts in their raw state to preserve their delicate omega 3 and 6 fatty acids. Instead of baking, you can dehydrate this mixture – at about 118 degrees for 12-24 hours!)
Pumpkin Pie Granola Variation
Use the Grain-Free Granola recipe above, but replace the cinnamon with 1 tsp of pumpkin pie spice.
Italian-Style Plantain Chips
Ingredients (Serves 4-6)
- 2 or more unripe, GREEN plantains
- 1 Tbsp coconut oil, melted
- ½ tsp sea salt
- ½ tsp dried basil
- ½ tsp dried oregano
- ¼ tsp garlic granules or powder
Remove peel from the plantains – since they’re unripe, I usually use a knife to do this. Slice the plantains very THIN. Toss into a mixing bowl.
Add the remaining ingredients and stir until slices are evenly coated. Spread on dehydrator tray(s).
Dehydrate at 105-110° F for approximately 4 hours.
Or bake in oven at low heat for approximately 30 minutes (or until crisp).
Curried Plantain Chips Variation
Use the Italian-Style recipe above, but replace the basil, oregano and garlic with 2 tsp curry powder and ½ tsp turmeric.
Debra Letchworth is a recovered pharmacist now working in clinical research. She is also a certified holistic health coach through the Institute for Integrative Nutrition, a Reiki practitioner and an herbalist.
For more information:
eBook Recipe collections are available for purchase at: https://letchworthsisterswellness.com/store/
Gluten-free on the road e-course is available HERE