# data[].attributes.body
TOP 10  BY tripAdvisor

# data[].attributes.body
Chifrijo

# data[].attributes.body
Rum punch

# data[].attributes.attachment_link.readable_text
For every meat-based favorite, there's a vegetarian alternative - even for sloppy joes! If you're strictly vegetarian, be sure to grab a vegetarian-safe Worcestershiresauce to use in this recipe, as most are made with fish sauce.

# data[].attributes.attachment_link.title
69 Vegetarian Meals to Make Meatless Monday Super Easy and Tasty

# data[].attributes.attachment_link.description
For every meat-based favorite, there's a vegetarian alternative - even for sloppy joes! If you're strictly vegetarian, be sure to grab a vegetarian-safe Worcestershiresauce to use in this recipe, as most are made with fish sauce.

# data[].attributes.body
FOODS and recomendations

# data[].attributes.attachment_link.readable_text
Celiac disease is an autoimmune condition that causes severe damage to the lining of the small intestine. Gluten - a protein found in wheat, barley, and rye - triggers its symptoms.

There's currently no cure for celiac disease. A strict gluten-free diet - also known as the celiac disease diet - must be followed to allow your body to heal.

If you have celiac disease and consume even small amounts of gluten, damage to your intestines will continue, regardless of the absence of symptoms (1).

For those with celiac disease, avoiding gluten is essential but can be harder than it seems.

This article reviews the benefits of the celiac disease diet and provides lists of foods to eat and avoid, as well as a sample menu and helpful tips.

Share on Pinterest

Anyone diagnosed with celiac disease must follow the celiac disease diet.

It requires avoiding gluten, a naturally occurring protein found in several grains, including wheat, barley, and rye (2).

When someone with celiac disease eats gluten, it causes an autoimmune response in their body that damages the lining of the small intestine.

The only way to prevent this damage is to strictly follow the gluten-free celiac disease diet.

Summary The celiac disease diet avoids gluten-containing foods to prevent autoimmune intestinal damage in people with celiac disease.

The celiac disease diet is required for anyone diagnosed with celiac disease and has many benefits.

Reduces the Symptoms of Celiac Disease

Following a gluten-free diet for at least one year has been shown to improve these symptoms in more than 90% of people with celiac disease, significantly improving quality of life (5, 6, 7).

Intestinal symptoms like diarrhea tend to be the quickest to resolve - with some people experiencing relief after just two days on a gluten-free diet.

Prevents Small Intestinal Damage

For people with celiac disease, eating gluten triggers an autoimmune response that damages the small intestine, where nutrients are absorbed.

Avoiding gluten prevents this autoimmune process, and the small intestine can heal and return to normal function.

This process takes time - so the earlier a gluten-free diet is started, the better.

Recovery tends to be slower in adults - with 34-65% achieving gut healing in two years.

However, this number jumps to at least 66% - and up to 90% - after five or more years on a gluten-free diet (9, 10).

Being vigilant about avoiding gluten is crucial. Exposure to even tiny amounts can hinder the healing of your intestines (11).

Improves Nutrient Absorption

Nutrient deficiencies are prevalent in people with celiac disease due to poor absorption in the damaged small intestine.

Deficiencies in iron, calcium, magnesium, zinc, vitamin B12, niacin, riboflavin, and folate, as well as vitamins A, D, E, and K, are the most common (12, 13).

Yet, supplementing will not always correct deficiencies in people with celiac disease if their intestines are still damaged and unable to absorb nutrients (15).

Following a gluten-free diet has been shown to repair the intestines enough to correct iron deficiency anemia within six to twelve months, even without taking a supplement (16).

Improves Fertility

Women with celiac disease have higher rates of infertility and may be at a greater risk of miscarriage than women without this condition (17, 18).

Research suggests that the autoimmune response that gluten triggers in people with celiac disease may be to blame (19).

However, following a strict gluten-free diet has been found to improve fertility and reduce miscarriage rates (19, 20).

May Reduce Cancer Risk

Several studies have found that diagnosing celiac disease early and following a gluten-free diet can reduce this risk - but more research is needed (22, 23, 24).

Lowers the Risk of Osteoporosis

Up to 75% of people with untreated celiac disease have lower bone density and a higher risk of osteoporosis (25).

This may be due to poor calcium and vitamin D absorption, as well as increased inflammation that interferes with the bone-building process (26).

Research shows that diagnosing celiac disease early and starting a gluten-free diet can help stop bone loss and reduce the risk of developing osteoporosis (26, 27).

Summary Following a gluten-free diet has many benefits for people with celiac disease, including reducing symptoms, allowing the small intestine to heal and properly absorb nutrients, and decreasing the risk of infertility, cancer, and osteoporosis.

Animal proteins: Beef, chicken, dairy products, eggs, game meat, lamb, pork, seafood, and turkey.

Fats and oils: Avocado, coconut oil, olives, oils, solid fats, and butter.

Fruits and vegetables: In any form, including fresh, frozen, dried, or canned.

Gluten-free cereals and pseudocereals: Amaranth, buckwheat, corn, millet, quinoa, rice, sorghum, teff, and wild rice.

Herbs and spices: All fresh and dried herbs and spices are naturally gluten-free and can be enjoyed liberally.

Legumes: Beans, lentils, peanuts, peas, and soy.

Nuts and seeds: Any type, including almonds, cashews, chia, flax, pecans, pepitas, pine nuts, and walnuts.

There's also a wide variety of specialty products, including gluten-free bread, cereals, flours, crackers, pastas, and baked goods.

Summary All animal proteins, fruits, vegetables, nuts, seeds, legumes, herbs, and spices are naturally gluten-free. There are many naturally gluten-free grains and specialty products, too.

The only foods that should be avoided on the celiac disease diet are those that contain gluten.

Wheat

Dinkel

Durum

Einkorn

Emmer

Farina

Farro

Graham

Khorasan (KAMUT®)

Semolina

Spelt

Wheat berries

Wheat germ

Wheat bran

Barley

Rye

Triticale (a cross between wheat and rye)

Products made with these ingredients include:

Breakfast and baked goods: Bagels, biscuits, bread, cornbread, crepes, croissants, donuts, flatbread, flour tortillas, French toast, muffins, naan bread, pancakes, pita bread, potato bread, rolls, and waffles.

Desserts: Brownies, cake, cookies, pastries, pie crust, and some candy.

Pasta: Chow mein, couscous, dumplings, egg noodles, gnocchi, ramen noodles, ravioli, soba noodles, udon noodles, and wheat pasta.

Snacks: Crackers, graham crackers, and pretzels.

Some beverages: Beer and other malted beverages.

Other: Breadcrumbs, croutons, wheat flour, barley flour, rye flour, gravy, malt flavoring/extract, panko, sauces thickened with flour, soy sauce, stuffing, and anything with a flour coating, such as chicken tenders or tempura.

Foods that are often cross-contaminated by gluten include:

Commercially fried foods: Many restaurants fry all of their foods in the same fryer, which can contaminate gluten-free items like French fries.

Improperly handled gluten-free items at restaurants: Gluten-free items should be prepared with designated gluten-free equipment and a clean pair of gloves.

Oats: Oats are often processed on the same equipment as gluten-containing grains and may be contaminated unless specifically labeled gluten-free.

Foods that frequently contain hidden gluten include:

Brown rice syrup: Brown rice is naturally gluten-free, but the syrup is often made with barley malt, which contains gluten. Look for gluten-free varieties.

Chips: Can be dusted with flour or contain malt vinegar, so check ingredients.

Ice creams and frozen yogurts: Watch for cookie, cake, or brownie mix-ins.

Lunch meats: Some brands add starches that contain gluten.

Marinades and salad dressings: May contain malt vinegar, soy sauce, or flour.

Meat substitutes: Seitan, veggie burgers, veggie sausages, imitation bacon, and imitation seafood can contain gluten.

Meats: Some commercially prepared meat mixtures contain gluten or are marinated with gluten-containing ingredients.

Seasoning packets: May contain gluten-containing starch or flour.

Soup: Watch for flour thickeners (often used in creamy soups) or barley.

Stock, broth, and bouillon: Some varieties contain flour.

Summary Wheat, barley, and rye should be avoided on the celiac disease diet, as well as anything made with these grains or cross-contaminated with gluten.

Monday

Breakfast: Hard-boiled eggs with fresh fruit and almonds.

Lunch: Lettuce wrap with gluten-free deli meat, potato chips, and guacamole.

Dinner: Shrimp and vegetable stir-fry with tamari (gluten-free soy sauce) over rice.

Tuesday

Wednesday

Thursday

Breakfast: Fruit smoothie made with plain Greek yogurt.

Lunch: Leftover chicken and lentil pasta.

Dinner: Dinner bowl made with quinoa, sauteed kale, avocado, and sweet potatoes with herbed tofu dressing.

Friday

Saturday

Breakfast: Bacon and eggs with breakfast potatoes and berries.

Lunch: Leftover pizza and a side salad.

Dinner: Baked salmon with steamed vegetables and brown rice.

Sunday

Summary Meals do not have to change too much on a gluten-free diet. There are many gluten-free substitutes for items like bread, pasta, and soy sauce.

Following a gluten-free diet is relatively simple, but there are a few common pitfalls to avoid.

Nutrient Deficiencies

In the US, products made with refined flour like bread, crackers, and pasta are required to be fortified with the B vitamins niacin, thiamine, riboflavin, and folic acid (28).

However, gluten-free versions of these foods are not required to be fortified. This may increase your risk of nutrient deficiencies if you eat a lot of these products (29, 30).

Additionally, whole-grain wheat, barley, and rye are good sources of fiber, so it's important to consume other fiber-rich foods, like oats, beans, and legumes when you have to avoid gluten (31).

Expenses

However, these specialty items aren't required on the celiac disease diet. You can easily meet your nutrient needs by eating less expensive, naturally gluten-free foods.

If you lack inspiration for what to cook on the celiac disease diet, browse the web for gluten-free recipes or look for a gluten-free cookbook online or at your local library or bookstore.

Less Flexibility

While gluten-free items are becoming more widely available in stores and restaurants, the celiac disease diet can sometimes feel limiting and isolating (33).

This is especially true in social situations that involve food, such as weddings, parties, or dining out with friends (34, 35).

However, following a gluten-free diet gets easier with time and experience. Research shows that most people are accustomed to the diet after five years (36).

Some tips to make eating out a better experience include reading menus online beforehand, calling restaurants to verify gluten-free options, or bringing at least one gluten-free item to a party.

Staying positive and focusing on the foods you can eat, rather than those you can't, helps make the celiac disease diet more enjoyable.

Summary Potential pitfalls of the celiac disease diet include nutrient deficiencies, higher costs, and less flexibility when dining out. Eating a balanced diet of naturally gluten-free foods and planning ahead can help you avoid these drawbacks.

The celiac disease diet is a gluten-free diet that reduces symptoms of the condition, allows your gut to heal, improves nutrient absorption, and decreases your risk of infertility, cancer, and osteoporosis.

Avoid wheat, barley, rye, and anything made with these grains, and focus on naturally gluten-free foods and grains.

While the celiac disease diet can seem expensive and limiting at first, planning ahead and learning to enjoy new foods can make the transition easier.

# data[].attributes.attachment_link.title
Celiac Disease Diet: Food Lists, Sample Menu, and Tips

# data[].attributes.attachment_link.description
Celiac disease is an autoimmune condition that causes severe damage to the lining of the small intestine. Gluten - a protein found in wheat, barley, and rye - triggers its symptoms. There's currently no cure for celiac disease. A strict gluten-free diet - also known as the celiac disease diet - must be followed to allow your body to heal.

# data[].attributes.body
WEIR FOODS

# data[].attributes.attachment_link.title
Weird Food Gallery | Disgusting Food 2021

# data[].attributes.attachment_link.description
A grim gallery of weird foods from around the world – this 2021 update looks at strange to the most disgusting food.

# data[].attributes.body
By Gadea Sibaja and Ulloa

# data[].attributes.attachment_link.title
Celiac disease( Cristhian, Kevin, Mauricio)

# data[].attributes.body
TIP

# data[].attributes.attachment_link.readable_text
Whether you prefer gas or charcoal, there's something to be gleaned from the grilling methods utilized by top chefs like Rick Bayless and Curtis Stone. Here are their favorite tricks for al fresco cooking.
By Jennifer M. Wood
This article has been posted with permission and originally appeared as 55 Top Chef Tips on How to Grill on Relish Mark Boughton Photography
June 21st may be the "official" first day of summer. But we say summer starts the moment you dust off the grill and are able to serve up a smorgasbord of barbecued goodies. Whether you prefer gas or charcoal, there's something to be gleaned from the grilling methods utilized by top chefs like Rick Bayless and Curtis Stone. Which is why we asked them to share their favorite tricks for al fresco cooking.

1. Banking your coals to one side of the grill makes all the difference. Cook the meat until charred in the "hot spot" (that is, over the coals), then let it coast to perfect doneness in the "cool spot."
Shutterstock: Africa Studio
5. Make sure the item you are grilling has been taken out of the refrigerator at least 20 minutes before it goes on the grill. This way the meat is closer to room temperature and will cook quicker and more evenly. Doing this will also cause the middle to cook faster, making it easier to avoid charring the outside.

10. Consider a paint scraper. It has a nice flat edge that you can use as you would a spatula to flip and turn meats and vegetables. It is also great to clean the barbie once you're done. They're durable, inexpensive and easy to find at any hardware store.

12. Trim away excess fat (too much fat can cause flare-up on the grill and give food a burned flavor). Cut to desired thickness-the best thickness for grilling is 1 or 1.5 inches; anything less will tend to dry out the meat.
Mark Boughton Photography / styling by Teresa Blackburn
16. When it comes to rubs, stick with pantry flavors. Try combining coffee (wechoose Lavazza, an authentic Italian brand) with other complementary flavors to enhance the taste. Other simple rub additions are crushed pepper and lemon zest. From the garden, we use rosemary, sage, laurel, mint, usually chopped fine, seasoned with salt and pepper and then add just a drizzle of olive oil to create a pasty rub.

17. Our favorite way to grill is on wood. This allows us to pick and choose the smokiness depending on how compact the wood is. Most importantly, the flavors are always the best. Try this recipe for spiced plank salmon.
-Gabriele Corcos & Debi Mazar, Chefs/Hosts, Extra Virgin

21. Use a brick on the grill. Purchase a cheap brick at a garden or home store and wrap in foil to weigh down your proteins when grilling. This is a great way to quickly grill a chicken.
-Nate Anda, Chef/Owner, Red Apron Butchery

22. When grilling, don't be afraid to season. Make sure both sides of whatever you are cooking are properly seasoned with salt and pepper.

25. Use a cast-iron griddle. Cast iron griddles are great when grilling (they also work on gas grills and indoor stoves). Put one over a wood fire, and it'll be your new best friend. It heats up quickly and evenly and holds its temperature for a long time. Griddles ensure that you'll always get a great sear on the meat and they help to retain moisture while preventing any burning or scorching you might get from cooking over an open flame.
Try this recipe for grilled peach ice cream
27. Big meat, low heat. This is true for the double-cut pork chop or any meat. Americans have a tendency to fire up the grill and char away, but especially for large cuts, turning down the heat is essential to get juicy meat and a super flavorful crust.

28. Use a thermometer. A digital thermometer is one of the most important tools I can recommend. The chefs in Argentina grill almost every day over huge charcoal and wood fires, so they're masters at knowing when their meat is cooked to perfection, but that only comes with years of practice. A thermometer takes the guesswork out of the equation, so there are no more of those "Is it done yet?" arguments.
-Peter Kaminsky, Chef/Author, The Essential New York Times Grilling Cookbook
Grilled Lamb Chops with Kiwi Mango Relish
Try this recipe for Balsamic-Marinated Flank Steak

36. Even though you are outside, take the time to double check that your work area is well ventilated, and that the smoke from the grill won't get caught in any awnings or overhangs.

42. Most people make the mistake of over grilling and drying out chicken. Pull the chicken off the grill a few minutes early and let it rest on its side and it will continue to cook through.
-Michael Psilakis,Chef/Owner, Kefi, FISHTAG & MP Taverna

47. Before grilling, I highly recommend brining your meat. During the brining process, the muscle fibers absorb the liquid brine, distributing the flavors throughout the meat. It is best to brine lean meats-such as pork, chicken, turkey and lean beef-to avoid drying and shrinkage during the cooking process. A basic brine combines sugar, salt, some herbs, shallots and garlic. Bring it to a boil, let it cool and pour it over the meat. Let the meat soak for at least two hours. The end result will be much tastier and juicier meat!
-Sylvain Delpique, Executive Chef, 21 Club

50. Most people don't consider grilling vegetables when they grill steak or burgers, but when you think about it, it's the best way to complement the meal, especially using charcoal or wood. To make it easier, pick up one of those grilling pans for vegetables that help keep small pieces from falling through the grate. Potatoes cook in about 15 minutes if you cut them small enough. Always include onions; they will add a lot of flavor to any vegetable mix. You can even do fruits such as tomatoes, peaches and pears. The key is to cook the vegetables on the hot spot of your grill. If you grill steaks, pork chops, or even hamburgers, once you pull them off, stick your vegetables in that spot and you'll pick up a little bit of that flavor as well.
-Jack Gilmore, Executive Chef/Owner,Jack Allen's Kitchen

# data[].attributes.attachment_link.description
Whether you prefer gas or charcoal, there's something to be gleaned from the grilling methods utilized by top chefs like Rick Bayless and Curtis Stone. Here are their favorite tricks for al fresco cooking. By Jennifer M.

# data[].attributes.body
DELICIOUS

# data[].attributes.attachment_link.title
MARISQUERÍA SABOR PORTEÑO, Liberia - Fotos, Número de Teléfono y Restaurante Opiniones - TripAdvisor

# data[].attributes.attachment_link.description
Marisquería Sabor Porteño, Liberia: Consulta 293 opiniones sobre Marisquería Sabor Porteño con puntuación 4.5 de 5 y clasificado en TripAdvisor N.°5 de 91 restaurantes en Liberia.

# data[].attributes.body
Rincon de la vieja

# data[].attributes.body
SEA FOOD

# data[].attributes.attachment_link.description
This classic ceviche recipe is the perfect party appetizer. Chef Rick Bayless combines fish with lime and spicy chiles, then piles the mixture on tortilla chips.

# data[].attributes.body
DELICIOUS

# data[].attributes.attachment_link.readable_text
by Holly Chicken Tortilla Soup is one of my favorite comfort foods! Chicken breasts, corn, beans, and other delicious ingredients are simmered in a tomato base. Top this delicious soup with crispy homemade tortilla strips, avocado, lime, and cilantro for the perfect Mexican-inspired soup!
We love having Tex Mex and Mexican nights around here. Corn dip, instant pot chicken tacos, beef enchilada casserole, you name it.

Chicken Tortilla Soup

Chicken Tortilla Soup is one of my favorites and something I always order when I visit Mexico. The great thing about travel is creating versions of those recipes when I get home for my friends and family (and for you) to enjoy!

This chicken tortilla soup recipe is easy to make. As with an authentic tortilla soup recipe, tortilla strips are fried crisp and add the perfect crunch. I top this soup with lime and cilantro, and the freshness to finish it off with a fresh flavor.

Add your own favorite toppings, a bit of cotija cheese, guacamole, pico de gallo, and sour cream are all great additions! I like to create a little topping bar when I serve this soup so everyone can add what they love.

What Is Tortilla Soup?

Tortilla soup is a classic Mexican soup made with a tomato (or chicken) base. It usually has ingredients like corn, beans, and often other additions like jalapenos and cilantro. It is simmered, then topped with crispy tortilla strips and whatever you'd like to add.

Tortilla soup is most commonly made with chicken but you can also find it made with lamb, beef, and fish. Cooking the protein in the soup adds a ton of flavor!

How To Make Tortilla Soup

It's easy! Chicken tortilla soup takes just 30 minutes to cook. Prep your veggies first to save extra time. Make the tortilla strips while the soup is simmering (or you can purchase Tortilla Strips online or at the grocery).

You can also make the tortilla strips a few days in advance. They only need to pan fry for a minute or so on each side. Once they're crisp, salt them and save them for later.
For the Chicken Tortilla Soup:
This recipe is crazy easy!

1. Saute jalapeno and onion until fragrant (remove the jalapeno seeds to make it less spicy)

2. Add everything else and simmer

3. Remove the chicken and shred it with a couple of forks

4. Add the chicken back in

5. Serve it with tortilla strips and desired toppings

What To Serve With Tortilla Soup

Here's where it gets fun! Tortilla soup is so versatile that nearly anything can be served with it!

A bright tangy cabbage slaw or a Fresh Corn Salad will complement the rich flavors of tortilla soup as well as a side of cheesy quesadillas.

For soup toppings, try some sliced black olives, green chiles, shredded cheddar or crumbled cotija cheese, or cubes of avocados. This is definitely a recipe that will find it's way to your table year round!

More Recipes You'll Love

Chicken Tortilla Soup
Follow Spend with Pennies on Pinterest

# data[].attributes.attachment_link.title
Chicken Tortilla Soup {Fav Comfort Food} - Spend With Pennies

# data[].attributes.attachment_link.description
by Holly Chicken Tortilla Soup is one of my favorite comfort foods! Chicken breasts, corn, beans, and other delicious ingredients are simmered in a tomato base. Top this delicious soup with crispy homemade tortilla strips, avocado, lime, and cilantro for the perfect Mexican-inspired soup! We love having Tex Mex and Mexican nights around here.

# data[].attributes.body
GASTRO PARK

# data[].attributes.attachment_link.title
CIUDAD BLANCA GASTRO PARK, Liberia - Fotos y Restaurante Opiniones - TripAdvisor

# data[].attributes.attachment_link.description
Ciudad Blanca Gastro Park, Liberia: Consulta 4 opiniones sobre Ciudad Blanca Gastro Park con puntuación 5 de 5 y clasificado en TripAdvisor N.°44 de 91 restaurantes en Liberia.

# data[].attributes.body
basic steps

# data[].attributes.body
Easy to do

# data[].attributes.attachment_link.readable_text
Ingredients

Pastry for a one-crust nine-inch pie (see recipe)
Email Grocery List

Preparation

1. Preheat the oven to 400 degrees.

2. Line a nine-inch pie plate with the pastry. By all means build a rim with the pastry and flute it. This is essential for the amount of custard indicated in this recipe.

3. Cover the bottom of the pastry with a round of parchment paper and add enough dried beans or peas to partly fill the shell. Bake 10 minutes.

4. Reduce the oven heat to 375 degrees. Remove and discard the beans and parchment paper and set the pastry-lined pie plate aside.

5. Cook the bacon until crisp and remove it from skillet. Pour off all but one tablespoon of the fat remaining in the skillet. Cook the onion in the remaining fat until the onion is transparent.

6. Crumble the bacon and sprinkle the bacon, onion and cheeses over the inside of the partly baked pastry.

7. Combine the eggs, cream, nutmeg, salt, pepper and Tabasco sauce to taste. Strain the mixture over the onion-cheese mixture. Slide the pie onto a baking sheet.

8. Bake the pie until a knife inserted one inch from the pastry edge comes out clean, about 25 minutes. Remove to a wire rack. Let stand five or 10 minutes before serving.

# data[].attributes.attachment_link.description
The first quiche to come to the attention of the American public was the quiche Lorraine in the 1950s Since then we have gone through what has amounted to the quiching of America Like ice cream, the quiche appears in all flavors -- from asparagus to zucchini