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About Nikki2777

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  1. Provenance meals in the NY area seems to be one. There was another that I found ("Diced"), but they seem to be taking a 'pause' while they look for bigger facilities (according to the website). Otherwise, I've only found those with shared facilities. However, I am going on the assumption that they are making the meals in such bulk that they'd have to seriously wipe down any surfaces before dealing with each ingredient. In my limited experience with this (one week in with Blue Apron, making substitutions), most of the food (produce, etc.) comes whole anyway. Might not work for you. We're going to try Green Chef next, which has gluten-free plans. I hadn't known about sunbasket, but may try them.
  2. I'd be really interested in the answer, as I miss them! I believe it's something to do with an emulsifier that's used. Please let us know if you get an answer from Hershey's -- as for me, I won't try them if they're not on the list or we get confirmation.
  3. I'm rushing to work, so I haven't had time to read every word here, but I feel so much for what you are going through I just wanted to add this: Now is the time. I'm your age, and while I've never struggled with self-esteem issues (probably the opposite), I hate the limelight or drawing attention to myself. Now is the time - you and your health are too important to worry about what others think. Now is the time you say "**lls out. I'm doing this" So now I've gotten to the point where I say my bit in restaurants and too bad if others don't like it. Or I eat a Kind bar and drink a glass of wine and realize that dining out is for chatting, not for food. It's not my job to keep others from feeling awkward. My job is to value myself enough to take care of myself. I had to insist certain families read some articles to understand the seriousness of this, that I couldn't cheat and yes, one crumb will make me sick. But beyond that, that is their problem. Now is the time - don't live the second half of your life cowering in fear for what others think. I wish you the best on this journey.
  4. In Mexican restaurants, I ask them to heat the corn tortillas in foil. Also, make sure you ask if the chips are made in a dedicated fryer.
  5. Lots of good threads on this - make sure and do a search. I recommend Little Beet (100% gluten-free) and Hu Kitchen (Paleo/gluten-free) for quick meals. Little Beet is in Times Square area. Hu Kitchen just north of the Village. Little Beet also has other restaurants. Risotteria downtown. Also Bareburgers are everywhere (including Times Square) and they have gluten-free fries in addition to a decent gluten-free bun. For pizza near midtown (not far from Times Square) I go to Pizz'arte on W. 55th. They do have regular pizza, too, but they're careful about cross contamination and it's a delicious thin crust. Many restaurants have Gluten Free pasta and most know how to do it right. Trattoria Dell'Arte near Carnegie Hall is a nicer one. NYC is pretty easy to be Gluten Free. It's why I haven't moved. Have a great visit.
  6. I eat them when I can pry them out of my kids' hands ;-)
  7. I would appreciate getting this question (yes, I know it's not really an allergy), because it makes it clear that cross-contamination would be an issue. In your case, you can legitimately say 'allergy' (or as legitimately as someone with Celiac) as it makes you sick.
  8. How nice of you - and it does sound like you are going the extra mile to be careful. I have one of those pump things, and just use olive oil in it as a cooking spray. When that gets clogged, I just brush some olive oil on. Good luck.
  9. I know this is an old post, but if someone is searching... We ate at restaurant called "Columbia". They really seemed up on their gluten-free protocols and were very helpful.
  10. In my opinion, the way to do it is offer delicious, fresh food that just happens to be gluten free. The Celiac community will find out about it (and you certainly can say it on the truck, but don't highlight it), Your market of customers will simply be people who want to eat good, healthy, delicious food. Here in NY one of my favorite 100% gluten-free lunch places has a line out the door and I'll bet 80% of the customers have no gluten medical issues (I've run into friends there who I know can and do eat gluten).
  11. Hi Kareng, Ingredients: carbonated water, high fructose corn syrup, cherry and other natural flavors, citric acid, sodium benzoate and artificial color (red #40) I guess it's the natural flavors. I've always been told we have to watch out for those. Thanks.
  12. Hi - I searched the forums and the few questions about this on here were very old. Does anyone know whether Dr. Brown's sodas (specifically Black Cherry and Cream) are Gluten Free? I've also searched and searched on the web for even someone to call and ask and I can't seem to find anything. Thanks
  13. I take Mylan Levothyroxine with no issues. I'm no expert and certainly not as knowledgeable as others that have responded, but if you are juicing, couldn't the high acidity of the fruits and some of the vegetables be causing some problems? I love fruit, but I have to watch out and limit my intake because too much just upsets my stomach.
  14. Not exactly MREs, nor anything that can be left for years, but when I'm going to be travelling for a while and need to pack light, I use gluten-free GO Picnics (I take them out of the boxes and put them into ziplocs) or make my own versions, mainly using items from Some jerky, pepperoni, cheese/crackers, hummus and gluten-free pretzels, etc. If I know I'll be somewhere where I can boil water, I might pack some rice and gluten-free soy sauce packets. These options are not low sodium, but it can give you ideas of what will work for you.
  15. I'm thinking you heard 'arborio' as barley. Arborio is the type of rice typically used to make risotto and has no gluten. However, I will mention that I found one packaged risotto mix that contains something called '00 flour', which, after research (and after almost eating it), I learned was HIGH GLUTEN flour. I think it was a ShopRite or Stop and Shop brand with a 'global cuisine' type brand name.