Gluten free - or not?

Thirty percent of adults are interested in avoiding or cutting down on gluten in their diets, says a survey from the NPD Group, a consumer research firm. NDP has been following gluten-free issues since 2009 and its January 2013 survey revealed the highest interest in gluten-free diets yet.

For many years health was about avoiding fat, cholesterol, sugar and sodium in our diet. While we still strive to cut down or eliminate those items from our diets, many more now want to avoid gluten - right now it is nearly 30 percent of the adult population ... and it’s growing.

The gluten-free food market has grown and interest has extended to the restaurant industry as well. ago. The majority of people going gluten-free are not doing so out of medical necessity but for health reasons. Although there have been many surveys conducted on gluten free diets, the results aren't conclusive.

Having said that, being 'gluten free'  is not a fad that is going to go away overnight, as people see it as a healthier way of life.

Luckily for us all of our seasonings are gluten free, and natural and always have been! You don't have to skimp on flavor to be healthy!

Serving Suggestions: Vaquero Enchiladas

Vaquero Enchiladas

• Jar of Vaquero
• Garlic Oil
• Bag of boneless/skinless Chicken Breast Tenders
• 2 Zucchinis
• 4 Roma Tomatoes
• 1 Yellow Onion
• 1 dozen Corn Tortillas
• 1 pound of Jack Cheese

Pre-heat oven to 375 degrees. Roughly chop zucchinis, tomatoes, and onion. Lightly coat the bottom of a frying pan with Garlic Oil and toss in all the vegetables. Add chicken breasts and the entire jar of Vaquero. Cover with lid and bring to a boil, reduce to simmer until chicken breasts are done. Remove chicken and shred with a fork after allowing the chicken to cool. Use an immersion blender to turn vegetables and Vaquero into a smooth sauce. In a glass baking dish ladle some of the sauce in the bottom of the dish to prevent sticking. Microwave the tortillas in a moist paper towel until soft. Roll chicken and cheese in the tortillas and place in the backing dish. Cover with the remaining sauce and shredded cheese. Cover with aluminum foil and bake until cheese is completely melted approx. 20-25 minutes. Enjoy!