Getting Creative with Gluten-Free Food - Celiac Disease
Feb 4 2011

Getting Creative with Gluten-Free Food

When I find foods that I like, I tend to add them in to my repertoire and have them over & over again.  I like consistency & routine, in fact, I thrive on it.  I have been eating Sunshine Burgers for the past few years since I first discovered them.   My preferred way of eating them is on a toasted Trader Joe’s French roll and I garnish them according to my mood that day.

Every once in a while I will find that I am bored with a certain food.  I get in a rut.  Instead of removing it from my diet, I will brainstorm & come up with new ways to eat that food.  The most current creation occurred the other night after being stuck inside during the ice storm here in Ohio.

It was late and I didn’t really feel like cooking.  The kids had leftovers and I was scanning the refrigerator & freezer for something to eat.  I spotted the Sunshine Burgers and quickly got an idea!  My theme for the night was going to be simplicity.  I didn’t want to have to put a ton of work into whatever I was going to eat, yet I wanted my meal to be healthy.  I decided to have my Sunshine Burger on top of a huge mixed greens salad.

My salad was made up of:

  • Earthbound Organic mixed greens
  • 1 Roma tomato
  • snow peas
  • cucumber
  • zucchini
  • blackberries
  • feta cheese
  • Sunshine Burger
  • Light Balsamic Vinaigrette

On the side I had a large handful of Blue Diamond Nut Thins (Cheddar) and a glass of cabernet.  It was a nice change from my normal meal of eating the burger on the French roll and it was much lighter.  My stomach appreciated that at bedtime a short while later.  I don’t like to go to bed with a full belly, so this lighter meal was just perfect!

For reference, here is my beloved Sunshine Burger on a bun:

One of my good friends writes a blog about healthy eating and she is always talking about “playing with your food”.  When I read her blog, I always get inspired to try new things & new combinations.  While she doesn’t have Celiac Disease or eat gluten-free, many of her recipes are naturally gluten-free or can be easily modified.  You can check her blog out here if you are interested.

Some other ideas that I have been thinking about are making lasagna roll ups instead of lasagna, using corn tortillas for “burger holders”, making shrimp tacos instead of putting the shrimp over rice, and making stuffed baked potatoes in lieu of using a hamburger bun and putting all of the toppings into the potato.

How have you gotten creative with your food lately?  Are you stuck in a rut?

Article Written by:

Kyle Eslick is the founder of Gluten Free Media, as well as the creator of the popular Celiac Support Groups page. Connect with us on Facebook, Twitter, and now Google+!


  1. Toni says:

    My latest creative experiment – I usually serve spaghetti squash with a maranara type sauce in lieu of pasta, but was just not in the mood for anything that heavy. After preparing the squash and putting it in a bowl, I sauted in very little olive oil, chopped green onions, sliced mushrooms, sliced black olives. When almost done, I added a little chopped tomato (cherry tomatoes would be good). I then tossed this in the bowl with the squash, quickly warmed it all together in the microwave and served it with sliced avacado. Completely meatless, light, and yet filling. Even my husband liked it.

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