Wendie M. Trubow, M.D., is the chief operating officer at Visions Healthcare in Needham, Dedham and Wellesley and a Healthy Villi board member. She lives with celiac disease and knows firsthand the challenges of living gluten-free. Following are a few of her favorite recipes for taking to work or for on the go:

Chicken Salad

1 chicken breast, cooked, diced

(bones removed)

1 cup of grapes, sliced

½ cup almonds, slivered and toasted

1 cup of celery, diced

¼ cup sweet onion, diced

Mayonnaise

Salt and pepper to taste

Optional: sliced tomato, avocado slices, cheese slices, corn crackers, rice crackers or gluten free  bread. Mix all ingredients together ahead of time. Separate a portion to take along.

 

Black Bean Dip and Tortillas

2 cans organic black beans

1 lemon

Salt and pepper to taste

Canola, olive or grapeseed oil; start

with 2 oz, use enough to make

creamy.

Put ingredients into blender, blend until creamy. Serve with tortilla chips.

 

Steak Salad

Leftover steak

Salad with your favorite ingredients

(almonds, chickpeas, dried cranberries,

grapes, avocado are some of

my favorite salad additions, and the

chickpeas, almonds and avocado

add protein and fiber)

Favorite dressing

Cut your steak up, put it on top of the salad. Dress when ready... enjoy!