Celiac Awareness Month

While May is where we sense the beginning of summer it is also Celiac Awareness Month. Celiac disease is a genetic autoimmune disorder that is activated by eating gluten. Gluten is a protein which can mainly be found in wheat, barley, and rye. Once consumed, your immune system attacks the allergen which can lead to a widespread of damages to the body. 3 million Americans currently suffer from this disease and since it’s hereditary it will continue to spread. As of now the only way to control the celiac disease is through a controlled strict gluten-free diet which is why we’re sharing our top 2 gluten-free recipes today on the blog! Anyone can fully enjoy these amazing recipes, so let’s get cooking!

Cheesesteak Stuffed Pepper

A mega twist on the classic Philly Cheesesteak dish! With this dish, we’ve substituted the vegetable oil with Kelapo Ghee but you can also use coconut oil or olive oil. This

Ingredients needed:

4 bell peppers (halved)

1 tablespoon of Kelapo Ghee

1 large onion (sliced)

16 oz cremini mushrooms (sliced)

Kosher salt (to taste)

Fresh ground black pepper (to taste)

1 ½ lb of sirloin steak (thinly sliced)

T teaspoons of Italian seasoning

16 slices of provolone

Fresh chopped parsley (for garnish)

Kelapo Coconut Oil Non-Stick Cooking Spray

Start by preheating your oven to 325 degrees. Grease a large baking dish with Kelapo Coconut Oil Spray and place the halves of the pepper in it. Bake in the oven for about 30 minutes or until tender. Next, get a large skillet and add the Kelapo Ghee. Set the heat to medium-high and wait to heat up and melt the ghee. Once it’s heated add the onions, mushrooms, salt, and pepper then saute everything until you get a soft consistency. This will take anywhere between 6 to 8 minutes. Once the veggies are soft, add the steak and season with more salt and pepper. I also season the steak with adobo and garlic powder. Gives it a great taste, but if you don’t like that then stick to the Italian seasoning on the ingredients list. Cook the steak with the veggies for about 3 to 5 minutes stirring occasionally. Set aside once cooked. Next, take the peppers out of the oven and add the provolone cheese to the bottom of the baked peppers and add the steak with veggies on top. Cover with more provolone cheese on top and place in the oven to broil for about 3 to 5 minutes, or until golden. Once out the oven, get ready to serve!

Herbed Pork Chops

This is perfect with any veggies or even some cauliflower rice! I normally use adobo to season so feel free to add a little bit more of a kick if that’s what you like.

Ingredients needed:

4 pork loin chops

2 tablespoons of lemon juice

2 tablespoons of chopped parsley

½ teaspoon of dried rosemary (crushed)

½ teaspoon of dried thyme (crushed)

¼ teaspoon of pepper

Kelapo Ghee Non-Stick Cooking Spray

In a large bowl, drizzle the lemon juice over the pork chops and coat both sides. In that same bowl add the parsley, rosemary, thyme, and pepper. Rube all the herbs over each pork chop using your hands. You can grill the pork chops on a skillet or a grill. Either way, spray the Kelapo Ghee Spray on it so the pork chops don’t stick to the pan or grill. Cook over medium heat for about 5 minutes on each side. Once cooked, let stand for about 5 minutes before serving, then enjoy!

Peace, love and Kelapo


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