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About Offthegrid

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  1. How are you guys making your own popcorn with olive oil? That sounds really good! I have an air popper, but the popcorn has absolutely no flavor, so I don't eat it very often.
  2. Doctor chided me for not taking a multivitamin at my annual checkup, and I said it's just too hard to find one that's gluten-free, dairy-free and soy-free. He encouraged me to look again. I've spent about 60 minutes trying to find one online and I'm just not getting there. Can anyone recommend something? That's preferably not $20 for 30 days' worth? I see plenty that are gluten-free. Plenty that are gluten- and dairy-free. But I haven't found any that are GFCFSF. Also must have folic acid. Thanks!
  3. I'm so very sorry. For your information, my brother's blood work and endoscopy came back normal. But if he eats gluten, he gets quite sick. I'd trust your body's response far more than I would a test. And you can't just go gluten light -- you have to be completely gluten-free at *LEAST* 3 weeks before you may notice a change. It took me 2 weeks initially to feel better, and then by 3 weeks it was a big change.
  4. Tough one. The manager may understand food intolerances, but does the rushed waiter earning $2 an hour? I have been contaminated at many restaurants. It is hit or miss. If you feel adventurous, I would try ordering plain, white rice, steam veggies and steamed chicken. Make it very clear that you need clean pots and pans each time, and speak with the manager. Or, if you don't feel adventurous, sneak in your own food and order a soda if you want. If you feel backed in a corner, tell the manager you want a signed, dated note that his food will not make you sick. Tell him your lawyer will keep it on file. Although, that might get you kicked out. I personally have a doctor's note that says I must carry food with me, but so far I have not had to use it. I have carried banana bread into restaurants before, but never a whole meal.
  5. From The New York Times:
  6. My personal advice is to cut way, way, way down on processed foods. Right now I'm eating meats cooked from scratch, veggies, fruits, rice cakes for snacks, nuts, peanut butter and honey and I'm losing weight very nicely -- without being hungry. In fact, I don't even limit the quantities I can eat. If I'm hungry, I just have a healthy snack. I have lost 60 pounds from my pre-diagnosis weight. Eliminate prepackaged gluten-free food. Stop the candy. If you drink regular soda, cut that out, too.
  7. Cookies can be made GFCFSF. Natural peanut butter (no soy), 1 cup sugar, 1 egg, some vanilla. Mix and form into small balls. 375 degrees for 12-18 minutes. Super quick, super easy, yummy. Dip in powdered sugar is desired. Make pie. Here's the crust recipe:;#entry362899. You can use any filling you desire. I haven't made a chocolate pie, but I don't see why you couldn't from cocoa and rice or coconut milk. Jocolate bars from the Lara Bar people. Mike Ikes are GFCFSF. BTW, I like rice milk FAR better than soy milk anyway. Make your own Cool-Whip from coconut milk. Frozen bananas or fruit bars. Baked fruit. Take an apple, add brown sugar and cinnamon and raisins. Bake 325 for 15-20 minutes or so.
  8. I remember I spoke to the doc, he said I can't eat gluten, I said, "but what will I eat?" and he basically gave me no advice and referred me to a dietitian, whom I got to see over a month later. Has anyone thought of creating a gluten-free information packet for doctors to hand out to patients? It could include info on local support groups, this forum, local stores to buy gluten-free flours from, ratings of a few gluten-free products, any gluten-free restaurants in the area and the names of the best gluten-free cookbooks. I wonder if I made something up like this if my doctor would use it. He's super nice, so he might -- I'll see him again in March. (I'm not involved in the local support group because it only meets every other month.)
  9. I'd make some tacos, even if you don't want to eat corn shells/tortillas. What about some homemade soup? Think Crock Pot. Turkey meatballs made with brown rice crumbs (can be purchased).
  10. Use Bette Hagmann's recipe (spelling might not be right) from her cookbook. It's delicious! (I don't do it because of the cheese. You'll need a heavy duty mixer, however. I generally use a sweet white rice flour and tapioca starch. I generally do 1 cup of one, and 1/2 cup of the other. Pamela's cake mix is delicious. If you can't do dairy and a recipe calls for buttermilk, use rice milk with some lemon in it. DELICIOUS!
  11. I don't refrigerate my flours, but I do keep my dough enhancer and xanthan gum in the fridge.
  12. It is really frustrating. I've been gluten-free for a year now, too, and have had many symptoms over the months. I *assumed* I was just getting glutened, but in reality, it is that I have a ton of other food intolerances. I have not been tested for candida, but I believe it may be causing my problems. In any case, I eliminated, in this order: gluten, dairy, casein, soy, potatoes, and now I am for the most part trying to avoid rice and corn. I have noticed a big, big, big, big improvement. It's hard, but it gets easier every day. I'd try to start going back to more basic foods and eliminating the starches.
  13. Did you verify no dairy? I'm guessing from this list that there is casein and/or in it ...
  14. Hi everyone. I've been away for a bit -- very busy with the new house ! I'm very, very sad to say that I saw a significant improvement in my digestion one the three-day period where I didn't have cooked white rice (because we were out of it, not for any health reason). So I've decided to also try to limit that. My question is, is it healthy to have such limited starch intake? Right now I eat: Two rice cakes with peanut butter and honey for breakfast Fruit for snack Meat with cooked vegetables for lunch, usually another piece of fruit Pistachios for snack Meat with cooked vegetables for dinner Sometimes a cooked piece of fruit for an after-dinner snack Hubby says I don't eat anything any more, but I'm not hungry and doing very well on this diet. I'm overweight, so no worries there. I just hope the diet's healthy, other than needing to supplement with at least calcium. I just have to go to GNC yet to get GFCFSF calcium tablets. I also want to get probiotics, but not sure where to get GFCFSF versions that don't cost a fortune.
  15. In the beginning, when I got accidentally glutened, I tended to say, "Oh, well, what does it matter now that I already ate some gluten" and then go on a little gluten binge. That would leave me feeling sick for days. Stupid! These days I stop eating it and get something else. (One time I realized it after I ate something and tried to throw up but wasn't able to, so I gave up on that idea.) No one's perfect, and this diet is hard with a long learning curve. Especially if you have other food intolerances.