Should I limit my gluten intake?
I choose to limit my intake of gluten-containing foods as do many other people. The issue with me is that I’m sensitive. I’m actually sensitive with my emotions too, but that’s neither here nor there.
When I eat gluten, I tend to get really lethargic and have a hard time concentrating. These symptoms are actually pretty mild compared to someone with gluten intolerance or celiac disease. In the worst cases, if they so much as breathe air where bread is being cut, they can go into full-blown anaphylactic shock.RELATED: RECOMMENDED PLANS FOR YOU
But surely there are a lack of gluten-free snacks available?
All of this means we need to be very mindful of our food choices. Since God is generous and made a zillion different options to choose from, there is never anything to worry about when it comes to eating gluten-free meals and, for the sake of this article, snacks.
You will find below some of my favourites and I welcome you to try them on for size. Most of these are super-fast and easy to make as well, which is always a nice bonus. Some energy boosting gluten free snacks:
Carrot log roll
On occasion, I do this really fun core exercise called a log roll. I also have a snack for you to try that has a similar name but we’re adding a carrot.
The actual recipe requires one carrot, one slice of provolone cheese and one nori sheet. Here’s how you make it:
1. Lay out the slice of cheese on a plate or cutting board. Cut a nori sheet to fit the size of the cheese and place it on top. It doesn’t have to be perfect either! You’re not submitting this into an art show.
2. Place the carrot on one end, then carefully roll it up so the cheese and nori sheet wrap around it. Bam, you’re done! See, I told you these will be quick to make.
3. Before I move along, I’d suggest getting salted nori sheets. They add more flavor than the plain.
Hard boiled eggs
Hard boiled eggs are quite possibly the easiest gluten-free snack to make in the world.
All you have to do is put uncooked eggs in a pot with water, bring to a boil and let them sit for about 10 minutes. Done!
I do have some suggestions though. Add a healthy dose of sea salt to the water when you start them up. This will help the eggs peel better when they are done.
To make your snack a little more fulfilling, add some raw vegetables. I usually have two hard boiled eggs along with two celery stalks, two carrot sticks and sometimes a small apple. Now you have a serving of fruits and vegetables too, while still staying gluten free.
Quinoa lettuce tacos
I just love romaine lettuce.
I’ll never forget the time I was driving home from Costco one Friday afternoon. I had a bag of hearts and was ravenous—even with the plenitude of samples that were dished out to me.
No sooner did I hit the highway, than I tore into that bag and ripped out a heart. I started chomping on it like a gorilla and realized I was getting a lot of weird looks from traffic sailing past me.
I always say words do not mean a thing. It’s only our interpretation of those words that matter. Well, looks are the same exact way. Never let them get to you.
OK, let’s get back to the quinoa and lettuce tacos. When you first hear the word “taco” you may think gluten. My dear friend, that’s only the case if you are using actual taco shells that contain wheat. We are using romaine lettuce leaves.
Once again, this snack is pretty easy to make:
1. Simply prepare a sizable amount of quinoa, then frontload a scoop into a lettuce leaf.
2. Bring the edges up and sort of tuck them in on top and you have yourself an awesome gluten-free snack to walk out the door with.
3. Feel free to add some salsa, pizza sauce, liquid amino acids or gluten-free dressing to your quinoa before filling the leaves. I like all preparations of quinoa, and these are some of my favorite additions.
You should also make sure to prepare an abundance of quinoa that you can store in a glass container in the fridge. Then you have it ready to go during the week when you need a fix.
You may never look at me the same way after I describe this recipe. It’s pretty far out there, but it’s really really good! Not only is it gluten free, but it’s also raw.
You will need a mere four ingredients: a banana, one scoop of raw hemp protein powder, 1 tbsp of fresh blueberries and 1 tbsp of hemp seeds.
1. Put all ingredients in a largish bowl
2. Mash them together with a spoon until you reach an even consistency. You will be left with a thick, gooey pulp that resembles icing. You can thank me later for how delicious this is.
OK, you have several items to work with now. Try these out and let me know how you do.
I’m a big organic advocate and recommend you get all organic ingredients too when possible.
Read more from WatchFit Expert Kevin Rail