Wheat is included in many processed foods. It’s used as a filler, preservative, and stabilizer. If you have sensitivity to gluten, you may experience symptoms like bloating, abdominal pain, indigestion, joint pain, and skin problems. It can even cause neuropathy and osteoarthritis. The Celiac Disease Foundation offers a quiz to test your gluten sensitivity, and you should get tested if you suspect you may be affected.
PB&J chia parfait
A PB&J chia parfait is a delicious vegan breakfast or snack, and the best part is that it’s completely gluten free and vegan! The chia seeds absorb the coconut milk and give you that classic peanut butter and jelly sandwich taste. If you’d like to make a more sophisticated version of this recipe, you can add cacao powder, cacao nibs, or cacao seeds.
You can prepare this parfait the night before and enjoy it the next morning. You can also prep it a day or two ahead of time. However, it’s best to consume it within three days. If you’re short on time, you can omit the granola and chia seed jam and just add peanut butter and a drizzle of peanut butter.
This PB&J chia parfait is an excellent source of antioxidants, vitamins, and minerals. Strawberries are rich in antioxidants and give this vegan dessert an extra boost of nutrition. You can also use other berries in place of the strawberries. You can even make a compote with your favorite fruit.
This vegan chia pudding will stay fresh for a few days in the refrigerator, but it’s best to use it soon. It keeps well in the fridge, but it does not freeze well. If you like, you can keep it in an airtight container and serve it for breakfast or for a quick snack.
Root Vegetable Lentil Stew
If you’re cutting out dairy and meat or are new to the vegan diet, this vegetarian stew is a great option. It combines nutty flavors of root vegetables with protein-packed lentils. It’s also easy to make and requires only a few simple ingredients. It can be stored in the refrigerator for up to a week or frozen for up to 3 months.
This stew is made with lentils, vegetables, and a simple blend of spices. The lentils are usually cooked in vegetable broth, so they don’t need to be soaked before cooking. Alternatively, you can use brown lentils, which cook quickly and hold their shape.
The stew can be served hot or cold, and leftovers can be stored in the fridge or frozen for up to three months. To reheat leftover stew, first thaw it in the refrigerator overnight, and then reheat it in a saucepan over medium heat. It may need a splash of broth to loosen up, but stir constantly.
This vegetarian stew is vegan and gluten-free, and it’s bursting with fresh or frozen vegetables. It’s an easy, nutritious meal that’s packed with fiber, vitamins, and minerals. It’s a great choice for weeknight suppers. The ingredients for this dish are inexpensive and easily found in your pantry.
