Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Food To Go Help
0

8 posts in this topic

Hi!

I am newly diagnosed and gluten-free for two months. I have also been a vegetarian for 16 years and will not be changing that (I do eat dairy). I am finally getting a hang of eating gluten-free at home through cooking and have been bringing frozen gluten-free foods for lunch at work. My biggest problem is finding foods to take with me to eat a meal if I'm not around an oven or microwave. When I'm hungry I'm REALLY hungry and snacks like nuts, bars, fruit, veggies just don't cut it. I need real and a real meal. Any ideas and suggestions? (I don't like any gluten free sandwich breads so that is already out of the question) thanks for the help!!!

0

Share this post


Link to post
Share on other sites


Ads by Google:

Gee, there aren't many options left. You are vegetarian, so that limits it some. You don't want to do nuts, bars, fruit or veggies. If you have an insulated bag to carry them, cheese or hard boiled eggs could work (if you eat eggs). There are gluten-free cookies, crackers, pretzels, etc., but I would not call those a meal.

0

Share this post


Link to post
Share on other sites

I like cheese or Pb or almond butter & crackers and fruit. To me that's a meal.

0

Share this post


Link to post
Share on other sites

Uh, uhm, ah, well...  have you thought about baking your own customized bread type items in the microwave, to make a single serving bun ?  Because then you could make a sandwich out of some thing.  You can make very high protein, pretty dense "breads" with some grated cheese added, such as a half chebe mix/half high protein seed or nut meal, with olive oil and egg, they are pretty filling.   That leaves the problem of what to put between the slices.  You could cook up some sort of bean based "meatloaf" and use that, I guess, with lettuce, tomato, cheese and avocado.  

Otherwise I would suggest a wide mouthed thermos and you cook extra soup or stew or even rice pasta elbows/twirlies and sauce for dinner, and the next day, leftovers packed in that.   For example, there is this thing we call speed casserole around here, you take one can of sweet corn, one can of diced tomatoes, and one can of well drained, rinsed beans,  throw it all together with some olive oil, salt, vinegar, cumin, and a dash of tabasco chipotle, and then cook it.  Serve with tortillas or whatever biscuits or microwave bread, and a green vegetable.  Makes several lunches, and goes well to potlucks as the public offering that people will eat even if it is gluten free.   You can also add some canned pumpkin to that to make a sort of soup if you add some broth and more spice. 

0

Share this post


Link to post
Share on other sites

I precook several sweet potatoes at once, then chop one up info fork sized pieces, and throw in.some other veg or salad, and some protein. Egg would work, or legumes etc. I find this really filling. A bit of good oil/fat helps with fullness too, olive, avocado or coconut oil are my favourite

0

Share this post


Link to post
Share on other sites




Take whatever gluten-free bread you can have, spread a thick layer of humus on 2 slices, place your favorite veggies(cucumber, spinach, avocado etc) on including cheese. Makes a good sandwich.You can use different humus and veggies to change this around.

0

Share this post


Link to post
Share on other sites

quinoa and bean salad

veggie chili (eat it cold)

veggie sandwich on lettuce (using cheese and/or hummus along with whatever else you'd put on a sandwich, like tomatoes, onions, sprouts, etc.)

rice cake w/ peanut butter (wrap is plastic wrap)

homemade muffins (almond flour is great for a heartier, more filing item)

 

oh, and drink at least 8oz of water with whatever you eat.  that will help a lot too.

0

Share this post


Link to post
Share on other sites

Have you tried Canyon Bakehouse gluten-free breads? I had to actually call home for my daughter to check the package to make sure it was gluten-free, even though I knew it was. You could also use rice cakes, sorry for the slip up earlier.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,099
    • Total Posts
      920,354
  • Topics

  • Posts

    • Oh, Trish at the GlutenFreeWatchDog tested Planter's honey roasted peanuts three years ago.  The can did not state gluten-free, but showed no gluten ingrediants (per Kraft policy).  Test result: less than 5 part per million which is pretty much gluten-free.  
    • What if it were something else that glutened you?  Maybe you ate too much of a good thing?  I once (three months post dx) ate too much gluten-free fried chicken, vomited, passed out and fractured my back (osteoporosis) in the process.  Paramedics, ER doc and Cardio all thought I was having a heart attack.   No.  It was sheer gluttony and bad bones.  Not good to overload with a damaged gut.    Maybe you did get some contaminated nuts.  Afterall, anything processed is suspect.  What might be well tolerated by some, might be too much for others.  We all have our various levels of gluten intolerance.   The old 20 parts per million is just a guideline, but science does not really know (lack of funding......doe anyone really care enough to find out?)  My hubby has been gluten-free for 15 years.  When I was first diagnosed, I tried to eat the gluten-free foods that I normally gave him.   Problem was he was healed and I was not.  Things like Xanthan Gum in commercial processed gluten-free breads make me feel like I have been glutened, but it is just (and still is) an intolerance.  So no bread for me unless I make it myself using a different gum.   Too lazy, so I do without.   so, ask your doctor if you really want to know or lay off the cashews and test them again in a month using a certified gluten-free nut.  I wish this was easier!    
    • I have intolerances to a few foods now, so I was wondering about that.. I love cashews though, and a month or two ago I was eating them all the time with no problems at all. I mean, could I really have developed an intolerance to them since then? I don't know if they're made on shared lines (it didn't say on the package so I assumed they weren't), but I'll give them a call. I'm really, really sensitive to cross contamination. Even if something is just made in the same facility (but not on shared lines) it will make me sick. If that's not it, then I'm not really sure
    • Research with KP and find a celiac-savvy GI in your area ( read the biographies). and ask your PCP/GP for a referral to that specific GI (not his buddy).  Ask the GI for the rest  of the celiac panel or proceed with an endoscopy/biopsies -- 4 to six.  Keep eating gluten daily until all testing is complete.  Document and request in writing.  Do not worry about symptoms.  There are over 300 of them and some celiacs have none!   Research all that you can about celiac disease.  The University of Chicago has a great celiac website that has testing Information etc.   Poet me know how it works out.  Hope you feel better soon!  
    • I react to both wheat and barley.  I've opted to just go completely gluten free, for the sake of simplicity and my sanity.  I don't have a diagnosis of celiac disease, but I strongly suspect it.  Unfortunately, I'm not willing to endure the misery of staying on gluten long enough to pursue further testing.  I just know I need to avoid the gluten grains, so I do.  
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

    There are no registered users currently online

  • Member Statistics

    • Total Members
      61,134
    • Most Online
      1,763

    Newest Member
    Alinapep
    Joined