I have several clients with conditions such as celiac disease or Hashimoto’s thyroiditis, and their doctors have made it very clear that they are NOT to have gluten! 

“Oh my gosh, what can I possibly eat?” I’m frantically asked.

I always help, but it’s not always the list they’re looking for. Before navigating the world of gluten-free substitutes, a person needs to be healthy. To do so, rely on foods that are naturally gluten free, like…


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Let’s not argue over whether a tomato is a fruit or a veggie — the bottom line is that you need to be eating plenty of healthy vegetables, no matter the part of the plant. So broccoli, carrots, peppers and kale are just the beginning.

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The Greek yogurt trend has spurred a market for unhealthy Greek yogurt products. They seem healthy because they contain Greek yogurt, but frozen yogurts, fruity drinkable yogurts, and flavored yogurts are just as unhealthy as other sugary snacks. 

Buy plain, and skip the flavored varieties! Try full fat for better flavor, texture and nutrition. 

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Yes, meat is gluten free, but did you know that some celiac sufferers are so sensitive that even animals fed grains can cause a reaction? If you’ve tried everything and still have issues, try replacing your conventional beef with grass-fed and finished beef.

Grass-fed beef and pastured pork are not only healthier for you, but are better for the animals and more sustainable for the planet. Cows and pigs fed their natural diets and allowed to roam don’t need to be given large amounts of medications to stay healthy, either.

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Carrots and potatoes have gotten a bad rap since the low carb craze, to the extent that dieters are sometimes told that carrot sticks are worse than their buffalo wings!

People who cook and eat their own meals don’t usually have the kind of potato issues that fast food fans have. The fast foodie might eat too many french fries, but at home, roasted potatoes are pretty safe. As for carrots, parsnips and turnips? Carbs or no carbs, you’d have to eat a lot of them for a sugar overdose!

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Greens deserve their own category, and I’m a big fan of lettuce, even the pale, crunchy ones. You don’t need to sneer at iceberg and romaine! If you love the crunch, use them as a base and use darker greens for flavor and extra micronutrients. 

It’s important to eat a variety, so eat greens that are light, dark, red, bitter, tart and more.

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Chickens that roam free eat more of the food they're designed to eat. Chickens are birds that evolved to eat berries, bugs, grubs, fallen fruit, and plant shoots. When a chicken eats what nature intended, it’s healthier, its eggs are healthier, and that makes us healthier, too! 

Free-farmed birds produce meat and eggs that are richer in vitamins, and have a healthier fat profile, including higher levels of omega-3s.

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Most people love fruit, and it’s one of the best gluten-free desserts you can find. Still, people sometimes find fruit boring as a dessert, because we’ve spent our lifetimes overwhelming our senses with the sickly sweet tastes of candy, cakes and soda! 

Give yourself 30 days with fruit as your only sweet treat, then see if you find that many sweets can be too sweet!

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I hate to sound like a broken record, but how animals are raised is important. For fish, the best is wild caught. Wild caught fish aren’t raised in overcrowded pens, aren't fed unnatural foods, and aren't dosed with high levels of drugs to keep them "healthy." Wild-caught fish eat the food they're meant to eat and have room to swim. As a result, they're healthier, which means better health for you. 

Wild-caught salmon can contain 60% more omega-3 fats than farm raised. Omega-3s are one of the main reasons we eat salmon to begin with!


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