This month in our magazine, we featured celiac disease. The gluten-free products and specialized menus out there are abundant. Whether you are gluten-intolerant or not, use these cooking tips and substitutions to propel you into healthier cooking.

1. SUBSTITUTE SPAGHETTI SQUASH FOR SPAGHETTI NOODLES
Spaghetti squash is low in saturated fat, and very low in cholesterol. It is a good source of Niacin, Vitamin B6, Pantothenic Acid, Potassium and Manganese. It is also full of Dietary Fiber and Vitamin C.

2. MAKE GLUTEN-FREE ALFREDO SAUCE WITH VEGGIES
While sautéing veggies, add a little more olive oil than usual. Place one slice of provolone cheese in the bottom of a serving bowl, and pour the veggies on top of it. Stir the mixture, and it will create a sauce-like consistency that satisfies your Alfredo craving.

3. POTATO STARCH IS A MUST
Battering chicken in a potato starch (with some brown rice flour for a good consistency) gives you a texture similar to breaded chicken. But it is a lighter and healthier version!

4. BE CREATIVE WITH BREADING
Combine crushed chips and coconut to bread chicken or shrimp. Add these on just about anything. They are a healthy, crunchy alternative to traditional breading.

5. NUTTY CEREAL
Cut-out the carbs, and rev up the healthy fats! Combine flax seeds, your favorite Kraft Planters Unsalted Mixed Nuts, unsalted Pumpkin seeds and unsalted sunflower seeds. Scoop 1/4 to 1/2 c. of combination into serving bowl with your choice of Craisins, raisins, grapes, chopped prunes or bananas! Use gluten-free milk if you are gluten-intolerant. Otherwise, top it with skim milk and enjoy a healthy, homemade cereal.