Recipes Perfect for Celiac Disease and Non-Celiac Gluten Sensitivity

Asian Chopped Kale Salad with Sesame Ginger Vinaigrette

Asian Chopped Kale Salad with Sesame Ginger Vinaigrette

This Asian style kale salad is just as nutritious as it is delicious.  Dark, leafy kale, quinoa, red cabbage and onion pack this super salad with ample amounts of fiber, folate, vitamin A and vitamin C. Avocados, sesame oil and tahini also offer healthy monounsaturated and polyunsaturated fats.

  • 5 cups roughly chopped kale
  • ¼ cup chopped red onion
  • ¼ cup chopped purple cabbage
  • ½ cup carrots (peeled and cut in matchsticks or peeled and sliced in half depending on the size of the carrot)
  • ½ large avocado, diced
  • ½ nectarine, diced
  • ⅓ cooked white or red quinoa (labeled gluten-free), cooked per package instructions and cooled
  • 1 Tbsp. sesame seeds (labeled gluten-free)
  • 2 Tbsp. toasted sesame oil
  • 2 Tbsp. reduced sodium tamari sauce (labeled gluten-free)
  • 2-3 Tbsp. mirin
  • 1 ½ Tbsp. pure maple syrup
  • 2 cloves garlic, finely minced
  • 1 Tbsp. ginger, finely minced

For a creamier dressing: Add 1 tbsp. pure tahini, peanut butter or cashew butter (labeled gluten-free)

  1. Into a large salad/mixing bowl, add the chopped kale, avocado, nectarine, vegetables, sesame seeds, and cooled quinoa.
  2. Whisk all dressing ingredients in a separate bowl and drizzle half over the top of the salad.
  3. With clean hands, massage the dressing throughout the salad.
  4. You can decide to use the remaining dressing, depending on your preference.
  • The remaining dressing can be stored in an airtight container for up to one week.
  • The dressing can also be used as a marinade for fish or meat. It is also a fantastic sauce for gluten-free grains, vegetables, beans, and/or legume bowls/salads.
  • We recommend you wash your hands and wear gloves to massage the dressing into the salad. You can also use salad tongs.

Serves about 3.

Nutrition Facts per Serving:

  • Protein: 4.8 grams
  • Carbohydrates: 28.4 g
  • Fat: 14.3
  • Fiber: 4.6 g

No-Bake Energy Bites with Chocolate and Coconut

These “No-Bake Energy Bites” combine the nutritious goodness of powerful omega-3 fats, fiber, and the perfect touch of sweetness from dates, cocoa, and carob (without any added or refined sugars).

Energy Ball Ingredients:
  • 1 cup pitted Medjool dates
  • 5 Tbsp. hemp seeds (labeled gluten free)
  • 2 Tbsp.  shredded unsweetened coconut (labeled gluten free)
  • 3 Tbsp. unsweetened cocoa powder or raw cacao powder (labeled gluten free)
  • 1 Tbsp. coconut oil
  • ¼ tsp. fine sea salt
  • 3 Tbsp. chopped carob (optional) (labeled gluten free)
  • A few Tbsp. of water, if necessary
Topping Options:
  • Unsweetened shredded coconut (labeled gluten free)
  • Hemp hearts (labeled gluten free)
  • Ground flax seed (labeled gluten free)
  • Unsweetened cocoa powder or raw cacao powder (preferably labeled gluten free)
  • Shaved/grated carob (preferably labeled gluten free)
  • Puffed millet or amaranth (labeled gluten free)
  1. Add the pitted dates into a food processor or high powered blender and process until a paste forms.

    Tip: If your dates aren’t soft, bring a pot of water to a boil, turn off the heat, place the dates in the water, and allow them to soak for about 15 minutes.

  2. Add the remaining ingredients to the processor (hemp seeds, coconut, coconut oil, cocoa/cacao powder, salt, and carob) and process until well combined.
  3. If the dough is crumbly and not sticky, begin by adding 1 tbsp. of water. You can add up to 4 tbsp. of water. Process after each addition.    
  4. Line a plate with parchment paper and begin to roll the dough between your palms into bite-sized balls.
  5. Roll each ball into the topping of your choice.
  6. Have fun and get creative!

Note: You can store any extra energy bites in the freezer or refrigerator in an airtight container for about 4-6 weeks.

Makes about 6-7 medium sized bites.

Nutrition Facts per Energy Bite:

  • Protein: 3.9 g
  • Carbohydrates: 24.4 g
  • Fat: 7.9 g
  • Fiber: 4.3 g

Recipes permission of Isabel Milosevich, Nutrition Student Volunteer, BIDMC Celiac Center

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