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What Do You Eat?
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15 posts in this topic

Okay so I can't have: Rosemary, Gluten, Dairy, Fish/Seafood... Plus all that goes along with Esophagitis.

So when you can't eat spicy food or tomatoes or onions, and all that jazz... what do you eat? Like for example, what do you put on your noodles?  Or like what do you put on potatoes?  Do your tacos seem really bare? So on so forth.

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I have a more difficult time when I get off track. It's like my mind gets disorganized and I can't get it together. When I am on track it's fine. For tacos, I season my meat with cumin, oregano and garlic. I add guacamole (lime, avocado, cumin, garlic powder) and I don't miss the tomatoes. Noodles I use butter or olive oil with garlic and occasionally add some parmesan as dairy isn't great for me either.

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I don't have all of the same problems that you do but yesterday I ate spaghetti with a little Nucoa and parsley on it.  Can you eat Daiya cheese?  A little of that melted on would be good too.

 

I eat a lot of beans.  A common meal for me is bean tacos.  The beans don't have to be spicy. You can cook pintos or black beans, drain and mash.  Add a little olive oil for a good mouth feel.  Salt is good if you can have that.  Or you can use plain canned beans, drained and mashed if you find that the refried are too spicy for you.  You can also use plain ground beef or chicken in a taco shell or in a gluten-free tortilla.

 

Can you have salsa verde?  It's made with tomatillos.  I did make it once.  Can't remember if I put onions in there or not.

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Okay so I can't have: Rosemary, Gluten, Dairy, Fish/Seafood... Plus all that goes along with Esophagitis.

So when you can't eat spicy food or tomatoes or onions, and all that jazz... what do you eat? Like for example, what do you put on your noodles?  Or like what do you put on potatoes?  Do your tacos seem really bare? So on so forth.

I have had tacos with:

 

meat

olive oil

lettuce

kidney beans

avocado

Diced mango

 

My pizza has:

 

nut crust

mango sauce

eggs with meat relish

 

I am looking forward to getting spices back soon, but things have been good to eat even without them.

 

They were delicious.

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I have a more difficult time when I get off track. It's like my mind gets disorganized and I can't get it together. When I am on track it's fine. For tacos, I season my meat with cumin, oregano and garlic. I add guacamole (lime, avocado, cumin, garlic powder) and I don't miss the tomatoes. Noodles I use butter or olive oil with garlic and occasionally add some parmesan as dairy isn't great for me either.

 

No sauce on your noodles?  See that's my problem, I've always had this problem where I must have my food with a LOT of flavor, I hate blan food.

 

I don't have all of the same problems that you do but yesterday I ate spaghetti with a little Nucoa and parsley on it.  Can you eat Daiya cheese?  A little of that melted on would be good too.

 

I eat a lot of beans.  A common meal for me is bean tacos.  The beans don't have to be spicy. You can cook pintos or black beans, drain and mash.  Add a little olive oil for a good mouth feel.  Salt is good if you can have that.  Or you can use plain canned beans, drained and mashed if you find that the refried are too spicy for you.  You can also use plain ground beef or chicken in a taco shell or in a gluten-free tortilla.

 

Can you have salsa verde?  It's made with tomatillos.  I did make it once.  Can't remember if I put onions in there or not.

I haven't had salsa verde since trying to cleanse my system.  Haven't read anything about it in relation to esophagitis.  I don't know if I could though cause its pretty acidic.  

 

And what's nucoa?  Haven't tried Daiya cheese, but I have some vegan Mozza cheese.

That's a good idea with the beans.  (I have a ton in my cupboard now lol)

 

I have had tacos with:

 

meat

olive oil

lettuce

kidney beans

avocado

Diced mango

 

My pizza has:

 

nut crust

mango sauce

eggs with meat relish

 

I am looking forward to getting spices back soon, but things have been good to eat even without them.

 

They were delicious.

 

Ooh do you make the nut crust yourself and how do you make the mango sauce?  That sounds HEAVENLY.

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I basically don't eat noodles or tacos, so no help there.

 

Otherwise for spices I use

 

black pepper

salt

garlic or garlic powder

lemon juice

herbs or dried herbs

If I was back in Ohio I'd probably use some sour grass, they have a pretty good crop of it this year.

 

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How about a pesto sauce with your noodles - basil, garlic, olive oil, pine nuts and S&P? Very occasionally I have some tomato sauce but I'm not good with nightshades so this will happen once every two months or so. How about sauteing some onion and garlic in coconut oil and adding cumin, coriander seeds (crushed), turmeric and then add your noodles? This is also how I make rice.

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Nucoa is a dairy free margarine.  Daiya is a vegan cheese.  Trader Joes sells their own brand too.  Quite good.

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So, sympathy!!  I just found out I can't have onions or garlic a year and a half ago and just...waaaaah. 

 

So, what I've been doing is using ginger and/or turmeric. Don't know if these would be okay with Esophigitis or not. The turmeric is an anti-inflammatory, so hopefully not a problem.

 

I also have an herb garden now with every herb in creation. If I find it and it's edible, I'm trying it. It's been huge in terms of adding flavor to my food, and I just add handfuls of herbs now. Epazote might be good in terms of a bit of a bite. Can you have any mustards? Some mustard seed might work to add a bit of bite, or even some mustard greens. Also, if you can't have onion (wasn't sure if you can), onion seed will sometimes still be okay.

 

Re: sauces. This website helped me SO much: http://aveggieventuresrecipebox.blogspot.com/2005/03/alphabet-of-vegetables_6295.html

It has tons of veggie recipes, but one thing that struck me is how often the blogger simply roasted a veggie and then blended it in a blender and used it as a sauce. That's what I've been doing a lot when I need sauces, now.  Sometimes I end up making sure to roast veggies until the skin blackens some, because it adds a bit more flavor.

 

Sounds like you can have mango, yeah? You may LOVE amchur powder, then. It's usually found in Indian groceries, and it's essentially ground, dried mango. But it's very sour, so if you can't add citrus to dishes due to the esophagitis, you may be able to use the amchur powder. It has to be cooked a little, but it's very nice in flavor.  Sorrel may be another plant you can use in some situations, for a sour taste.

 

I've been enjoying fried potatoes and refried beans recently, which were quite nice. Or we do browned mushrooms or chili over potatoes, or other roasted veggies. 

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I eat alot of beans and rice with seasonings and veggies :) all mixed and fried with olive oil

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No sauce on your noodles?  See that's my problem, I've always had this problem where I must have my food with a LOT of flavor, I hate blan food.

 

I haven't had salsa verde since trying to cleanse my system.  Haven't read anything about it in relation to esophagitis.  I don't know if I could though cause its pretty acidic.  

 

And what's nucoa?  Haven't tried Daiya cheese, but I have some vegan Mozza cheese.

That's a good idea with the beans.  (I have a ton in my cupboard now lol)

 

 

Ooh do you make the nut crust yourself and how do you make the mango sauce?  That sounds HEAVENLY.

Okay, ready for this recipe?

1.  Peel Mango well.  (The peel has the same substance as poison ivy)  Painful experience remembered here.

2.  Cut mango in pieces if you need to

3.  Place mango in blender and process.

4. Enjoy mango sauce!

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Ooh that's really easy!!!!!  (And ugh... the peel is NOT pleasant.)  Now I just have to figure out where my cuisinart went... I KNOW I have one... but I can't find it... I tried to make nomato sauce the other day and had to use the magic bullet we have (which by the way needs to be tossed its SOOOOOO broken)

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Now my question is...

 

What herbs/spices do you use?

 

I have found I'm okay with nutmeg, anise, and cinnamon, but in minimal amounts... (Especially the anise and cinnamon).  I can't use peppers of any sort, and no mint.  The onion and garlic powders are VERY limited for me.  And like I said in the OP I can't do rosemary at all.

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Hello  am just new to this but I have the same crazy issues . I was not diagnosed with celiac but after years of struggle with digestion found out about gluten free and wow what a difference ! I am  about 8 months gluten free unfortunately I am also allergic to dairy, citric acid , and other random things my parents both have crones disease I also don't do well with nuts or popcorn. I am finding more that I can eat but need to balance better I loose weight very easily.  Is there a way to get a good balance of carbs without overdoing bad ones.

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Now my question is...

 

What herbs/spices do you use?

 

I have found I'm okay with nutmeg, anise, and cinnamon, but in minimal amounts... (Especially the anise and cinnamon).  I can't use peppers of any sort, and no mint.  The onion and garlic powders are VERY limited for me.  And like I said in the OP I can't do rosemary at all.

 

 

Okay, re: the mint - is it the mint family, or true mint that you can't have? I use oregano (greek oregano is my favorite, with a sharper bite), lemon balm, and Thai coriander, for example, but they are in the mint family, I believe, so I wasn't sure if you could have them?

 

Otherwise, I tend to use:

parsley

sage 

thyme

epazote - a Mexican spice often used with beans, kind of dark and sharp tasting, a bit like turmeric smells

marjoram

lemon grass

coriander/cilantro

winter savory

summer savory

burnet (also called salad burnet) - milder, cucumber-like taste

turmeric

ginger

lemon verbena

hyssop

horehound

pineapple sage (more for tea than food)

mexican oregano - which is NOT a mint, if you get the woody-kind, I believe

anise

tarragon

Mexican tarragon

shiso, both red and green (Japanese plant, can be used as a dried seaweed substitute to wrap sushi up in)

Thai red roselle (also called red sorrel)

sorrel (really a salad green, but very sour so good for sauces)

And I keep meaning to try salsify, if for nothing else than the name sounds interesting. 

 

I grow all of these myself, at this point (except the turmeric and ginger, which I am still working on) - much greater variety available to use that way, you know?

 

I have also dried papaya seeds and used them ground - they are peppery

I hear kiwi seeds are actually peppery, too, if they are ground up, but I have no idea how to collect those suckers.

asafoetida powder might be worth looking at, too - it's from an Indian herb, not a mint or a relative of onion or garlic, but it has a VERY strong garlicky smell (http://en.wikipedia.org/wiki/Asafoetida ). 

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