Since we have been having a few posts saying they have nothing to eat but gluten when they are hungry, I thought we could compile a list of our favorite things to eat when there is "nothing" to eat. I don't mean "pop a chicken in the oven with fresh herbs from my garden".
What do you keep with you or in your house for Hunger Emergencies?
Stretch Island Fruit Leather.... omg! We buy it at Costco. I can't eat half the flavors that come in the box these days, which is fine because my husband loves them all. For some sick twisted reason though they don't put the mango ones in the huge box, I have to get those at the health food store.
Also, Orville Redenbacher Naturals popcorn single serve bags. These obviously only work at home or where you can get a non-nasty microwave. I've had the buttery salt & cracked pepper and the lime & salt. Both are really great. I prefer the lime though because my husband won't eat it.
I also try to keep apples in the house. I don't generally eat fresh apples, but if I'm absolutely starving will make a quick batch of fresh applesauce. Of course, nothing wrong with eating them fresh!
I keep Larabars and Trio bars around for my husband. I can't do the nuts and dates but when we're going out and my husband is spending the day gluten free with me they make great snacks for him. He has taken a great liking to the Trio bars especially. He never took to Kind bars but I loved them SOOOOO much.
Gluten free January 2012.
Tyramine free June 2012 - slowly getting a few foods back at a time.... scratch that
Low Histamine April 2013 - I swear this better be the last time I have to restrict my diet because giving up chocolate is the final straw
Iodine free briefly fall 2012
If ever you are feeling like you’re tired, And all your uphill struggles leave you headed downhill
If you realize your wildest dreams can hurt you, And your appetite for pain has drinken its fill
I ask of you a very simple question, Did you think for one minute that you are alone
And is your suffering a privilege you share only, Or did you think that everybody else feels completely at home
Just wait.... and it will come -- Just Wait by Blues Traveler
I always have these on hand: nut butter (w/apples or just straight off the spoon), handful of almonds/walnuts/pecans, corn chips with guacamole (I should really own stock in the "Wholly Guacamole" brand!), baby carrots, bell pepper slices, eggs, berries & bananas. My purse/car is stocked with Larabars, just in case and I almost always have a banana in my purse...my hubby calls me a hard core snack hound.
If you're going through hell, keep going!
Jeremiah 29: 11-13 "For I know the plans I have for you," declares the LORD, "plans to prosper you and not to harm you, plans to give you hope and a future. Then you will call on me and come and pray to me, and I will listen to you. You will seek me and find me when you seek me with all your heart."
I'm kind of bad at remembering to replentish my emergency food supply.
Larabars. They have saved me many a time.
Chocolate. as in a piece or two off a good dark chocolate
Avocado. All I need is a knife and a spoon, really.
Corn chips, or any gluten-free chips really
Sometimes I make popcorn (on the stove. I got a whirley pop. I love it) and save extra in baggies.
Nothing's wrong with a quick bowl of cereal or piece of toast with peanut butter.
~ Be a light unto yourself. ~ - The Buddha
- Gluten-free since March 2009 (not officially diagnosed, but most likely Celiac). Symptoms have greatly improved or disappeared since.
- Soy intolerant. Dairy free (likely casein intolerant). Problems with eggs, quinoa, brown rice
- mild gastritis seen on endoscopy Oct 2012. Not sure if healed or not.
- Family members with Celiac: Mother, sister, aunt on mother's side, aunt and uncle on father's side, more being diagnosed every year.
While I try to keep a large stock of frozen muffins in the freezer, fruit on the counter, and eggs in the fridge, there are times I need non-perishables. So, I always keep rice cakes, dried fruits and nuts in the pantry, and some variety of bar food (Lara, Pure Organic, Kind, etc.).
Tiffanyaka "Have I Mentioned Chocolate Lately?" Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy G.F. - September 2003; C.F. - July 2004 Hiker, Yoga Teacher, Engineer, Painter, Be-er of Me Bellevue, WA
I always have fruit and cut up carrots, celery and bell pepper strips on hand. (I'm a "grazer" )
Dried fruits and nuts and seeds of all kinds (Nuts.com and I are great pals)
Jif -to-go cups are stashed in my car with Crunchmaster crackers
natural applesauce cups
cottage cheese cups
Rice pudding cups
I make these big granola cookies and they freeze really well, so you can put them in baggies, let them defrost in your bag or backpack
and eat it when you want.
Giant Granola Oatmeal Cookies
Gluten-Free and Dairy-Free Makes 12.
2 cups Certified Gluten Free Quick Cooking Oats (Bob's Red Mill, for example)
1 cup Almond or coconut Flour
1/3 cup Organic Coconut Palm Sugar (or you can use Light Brown Sugar)
1/4 cup Quinoa Flakes
1/4 cup Ground Flax seed meal (or Chia Seeds or Ground Hemp Seeds. )
2 tsp. Ground Cinnamon
3/4 tsp. Celtic Sea Salt
1 cup Dried Fruit of choice: pick one --or use a combination to equal 1 cup Raisins, Golden Raisins, (SunMaid) or Dried cranberries (Craisins are gluten-free), Dried apples, apricots, cherries, pineapple, mango, etc.
1/2 cup Seeds or Nuts of choice – pick one or use a combination to equal 1/2 cup (Pepitas, Sunflower Seeds, Chopped Pistachios, walnuts, Cashews, Macadamia Nuts, Pecans, etc) ..
1/4 cup Chocolate Chips (I use Enjoy life Brand)
1 egg, beaten
2/3 cup Cold-Pressed Unrefined Coconut Oil or Canola Oil
1/2 cup Grade B Maple Syrup
1 TBSLP. Vanilla
Preheat oven to 350 degrees.
Pam spray 2 muffin top pans with regular PAM (not Baking PAM—it has wheat in it).
3. Sift together in large bowl: all dry ingredients.
4. Make small well in center of dry mixture. Add: beaten egg , oil, maple syrup, and vanilla.
5. Squish/mix together with hands. Press into prepared muffin pans. I wet my hand to squish them a bit to form big “cookies”.
6. Bake for about 14 minutes, or until edges look slightly golden. Center will look a bit undone.
7. Let pans sit for at least 30 minutes on cooling rack before removing cookies from the tins.
8. Cookies store well and they freeze well, too.! I eat one for breakfast on the run with a banana and I'm good.
I use these muffin top pans for these giant cookie bars:
"Life is not the way it's supposed to be. It's the way it is. The way we cope with it makes the difference." Virginia Satir
"It isn't for the moment you are struck that you need courage, but for the long uphill climb back to sanity, faith and security." Anne Morrow Lindbergh
"Kindness in words creates confidence. Kindness in thinking creates profoundness. Kindness in giving creates love." Lao Tzu
"The strongest of all warriors are these two - time and patience." Leo Tolstoy
Misdiagnosed for 25+ years; finally DXed on 11/01/10. I figured it out myself. Double DQ2 genes. This thing tried to kill me. I view Celiac as a fire breathing dragon --and I have run my sword right through his throat.