March Healthy Eats:
Sneaky Sources of Gluten to Avoid When Eating Out:
In our March addition of Healthy Eats, learn about some of the sneaky sources of gluten when eating out. And, of course, enjoy our March GF recipe of the month, which is perfect for St. Patrick’s Day.
Most soy sauces can contain wheat, and other common Asian sauces such as teriyaki, hoisin and even miso can also contain gluten. Another culprit to watch out for is imitation crab meat, which is often used in California rolls.
Sauces and Soups
Many cream sauces, soups and gravies use gluten as a thickening agent. Even some broths can contain gluten so be sure to check the label before assuming they are gluten-free.
Some restaurants toss their fries in a batter that contains flour. If you are very sensitive to gluten, you may want to avoid fried foods altogether, as they are often cooked in the same fryers as gluten containing foods, leading to cross contamination.
Hot Chocolate and Coffee
Some brands of instant cocoa and coffee mixes contain wheat in the form of starch, used to add bulk to the mixture. This is often true with non-dairy creamers, beverage flavoring syrups and flavored coffees.
Although eggs are naturally gluten-free, some restaurants add baking mix or even pancake batter to their scrambled eggs and omelets to make them fluffy. Make sure to clarify with your waiter before assuming eggs are always a safe bet.
Slow Cooker Corned Beef and Cabbage Soup
This slow cooker corned beef and cabbage soup is everything you love about Irish comfort food, made even more delicious and comforting when simmered together into a stew. Enjoy a bowl this St. Patrick’s Day.
5 cups chicken stock
1.5 pounds corned beef, cut into large chunks
1.5 pounds Yukon gold potatoes, diced into bite-sized pieces
2 carrots, peeled and diced
2 stalks celery, diced
1 medium white onion, peeled and quartered
1 small head green cabbage, quartered, cored and shredded
1 bay leaf
Generous pinch of salt and freshly-ground black pepper
For serving: chopped fresh parsley
Add all ingredients to a large slow cooker bowl, and toss to combine. Cover and cook on low for 7-8 hours or on high for 3-4 hours, or until the beef is tender and shreds easily.
Transfer the beef chunks from the stew to a separate plate, and use 2 forks to shred it into bite-size pieces. Return the beef to the stew, and stir to combine. Taste and season with additional salt and pepper, if need be, then remove the bay leaf.