May is Celiac Awareness Month?

Celiac disease is a condition that damages the lining of the small intestine and prevents it from absorbing parts of food that are important for staying healthy. The damage is due to a reaction to eating gluten, which is found in wheat, barley, rye, and possibly oats.

So what is gluten?

Gluten is the general name for one of the proteins found in grains such as wheat, barley and rye. When these proteins are present in the diet of someone with Celiac Disease, they become toxic and cause damage to the small intestine. This damage causes the small intestine to be unable to absorb important nutrients, which can result in malnutrition and other health complications.

Where is gluten found?

Gluten is found in grains such as wheat, barley, rye and all their derivatives

What are some gluten-free foods?

Baking Soda
Beans
Cheese (Aged hard cheese such as Swiss, Parmesan and cheddar)
Corn
Eggs
Flax
Flours (arrowroot, corn, potato, trice, soy, and tapioca)
Fresh poultry, beef, pork and fish
Plain fruits and vegetables
Lentils
Milk
Polenta
Popcorn
Potatoes
Quinoa
Rice
Soybeans

For more information visit: http://www.celiaccentral.org/

Hope Danielson, Health and Wellness Advisor for County Market

Here is a delicious recipe to help celebrate one of the world’s most healthiest and delicious diets.

Tuna and White Bean Salad
A zesty and light salad, perfect for lunch or as a side salad
Prep Time: 10 minutes | Cook Time: 0 minutes
Yield: 4 servings

INGREDIENTS
1 garlic clove
1 tablespoon lemon juice
2 tablespoons olive oil
1 (16-ounce) can cannellini beans, drained and rinsed
½ red pepper, cut in cubes
¼ cup chopped red onion
2 pouches (2.6 oz. each) lemon pepper flavor tuna*
Fresh basil, chopped, to taste
Salt and pepper, to taste

DIRECTIONS
1. Mince garlic and mash to a paste with the back of a spoon. Mix garlic paste with lemon juice, salt, and pepper and slowly whisk in olive oil. Set dressing aside.
2. Toss beans, red pepper, and onion together.
3. Break apart tuna and mix in to bean mixture.
4. Add dressing and toss well. Add basil just before serving. Serve at room temperature.

* If using plain tuna, add 1 teaspoon lemon zest and ¼ teaspoon black pepper

NUTRITION INFORMATION
Per serving: Calories: 190, Fat: 8g (Saturated Fat: 1g), Sodium: 320mg, Carbohydrate: 17g, Fiber: 5g, Protein: 13g

Brought To You By : www.starkist.com
For more informaton about the Mediterranean diet, please visit oldwayspt.org

Hope Danielson, Health and Wellness Advisor for County Market

Happy Monday Everyone!!!! Cinco de Mayo is this weekend. How about celebrating with these healthy recipes!!!

Baja Fish Tacos

Ingredients
• Cooking spray
• 3/4 pound firm white fish fillets
• 2 teaspoons fajita seasoning
• 2 cups broccoli slaw or coleslaw (about 6 ounces)
• 1 tablespoon fresh lime juice
• 1/2 teaspoon salt
• 3 tablespoons chopped fresh cilantro
• 8 (6-inch) corn tortillas
• 2 1/2 tablespoons fat free Greek yogurt, divided (optional)
• 1/2 avocado, pitted and diced
• Bottled salsa
• Lime wedges
•
Preparation
1. Lightly spray grill rack with nonstick cooking spray, and preheat grill.
2. Sprinkle both sides of fish with fajita seasoning, gently pressing into flesh. Grill fish 3-4 minutes on each side or until fish flakes easily when tested with a fork. Flake into pieces with a fork; keep warm.
3. In a small bowl, mix together slaw, lime juice, salt, and cilantro.
4. Wrap the tortillas in paper towels, and microwave 1 minute on HIGH or until they’re warm.
5. Place taco ingredients on the table for assembly. Spread each tortilla with 1 teaspoon of Greek yogurt, if desired, and top with fish, slaw mixture, and avocado. Serve with salsa and lime wedges on the side.

Adapted from Health Magazine

Beer Margarita
1/2 cup Jose Cuervo Light Margarita mix
1/2 cup Bud Light Lime
Crushed ice
Fresh lime for garnish

Blend first 3 ingredients in blender. Garnish with fresh lime.

Hope Danielson, Health and Wellness Advisor for County Market