I recently had a really bad flare up at work due to checking bags as a security officer at work and got glutenized. Does anyone have any tips that may help keep it a little tolerable to make it through? Im only allowed 24 hrs of sick time at work and had to use it for a eye injury 😔

Welcome to The Coeliac Wellness Community! 🎉 We’re so glad you’re here! This group is all about helping women with coeliac disease take back control of their health, wellness, and confidence 💪✨ Here’s how to get started: 1️⃣ Watch the welcome video below 2️⃣ Introduce yourself in the community below 🥳 3️⃣ Comment on 5 posts! The course content and resources unlock at level 2 (5 points) to make this a supportive space for us all! You get points from other people liking your posts and comments, so engage with the other members ASAP to level up in the community 🫶 This is your space to learn, share, and connect with others who get it, can’t wait to hear your story! Love, Ella 🧡

I have been trialing lots of recipes trying to find the perfect gluten free brownie. I found this amazing one on BBC Good Food which is made with sweet potato and quite a lot of healthy ingredients! I was very sceptical at first but trust me, they are a must try! They have plenty of fibre and are super easy to make - https://www.bbcgoodfood.com/recipes/sweet-potato-brownies

Has anyone else taken the Pneumococcal vaccine? Do you feel this is necessary. Interested in the groups views.

This one is a great example of how a really simple meal can still feel satisfying and flavourful. It’s high in protein, full of flavour, and surprisingly easy to make at home, perfect when you want something balanced that doesn’t require loads of effort. 📊 Per serving (½ recipe): 495 calories | 57g protein | 36g carbs | 13g fat Here’s what you’ll need 🛒: - Boneless skinless chicken breasts (500g) - Olive oil (15g) - Nando’s medium peri-peri sauce (30g) - Smoked paprika (5g) - Garlic granules (5g) - Lemon juice (15g) - Potatoes (300g) - Paprika (for chips) - Broccoli florets (200g) - Garlic cloves (5g) - Salt and black pepper (to taste) Here’s how to make it 🧑‍🍳: 1. Preheat the oven to 200°C (fan). Butterfly the chicken breasts by slicing through the middle horizontally so they open like a book. 2. In a bowl, mix the olive oil, peri-peri sauce, smoked paprika, garlic granules, lemon juice, salt, and pepper. 3. Coat the chicken breasts in the marinade, making sure they’re fully covered. Leave to marinate in the fridge for 10-20 minutes (or longer if you have time). 4. Cut the potatoes into chunky wedges. Toss with a little olive oil, paprika, salt, and pepper. 5. Spread onto a baking tray and bake for 25–30 minutes, flipping halfway through, until golden and crisp. 6. While the chips cook, heat a non-stick pan or grill pan over medium-high heat. 7. Cook the marinated chicken for 5-6 minutes per side until cooked through. 8. Steam or blanch the broccoli for 4-5 minutes until tender but still bright green. 9. In a pan, sauté minced garlic in a little olive oil for 1-2 minutes, then toss the broccoli through with salt, pepper, and a squeeze of lemon. 10. Serve the butterfly chicken alongside the crispy chips and garlic broccoli. Love, Ella 🧡