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As Promised, A Few Recipes

141 posts in this topic

Lentil Vegetable Soup

Serves 4-5 (as a main dish)

Prep time: ~15 min

Cook time: ~30 min



1/2 cup lentils

3 yukon gold potatoes (or any creamer potato)

1 onion

3 carrots

1 bunch chard

1 can diced tomatoes (or four diced roma tomatoes)

1 bouillion cube (optional)

2-3 tbsp olive oil

1/4 tsp corriander

1/2 tsp sage

1/4 tsp tumeric

3-4 cups water



1. Dice the potatoes, onion, and carrots into small pices.

2. Chop the chard.

3. Combine all the ingredients together into a skillet or pot, and bring to a boil. Reduce the temperature, and simmer covered for ~30 min. Check water level periodically.

4. Serve


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Tropical Berry Popsicles

Makes 10-12 (depending on how full you fill them)



1 mango, peeled and cubed

2 bananas, peeled

2 oranges, peeled and sectioned

12 strawberries, stemmed



Blend ingredients together in a blender until very smooth.

Pour into popscicle molds & freeze.


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Italian Fried Rice

Serves 2-3



4 eggs

1 cup cooked rice

5 cloves garlic, chopped

1 zucchini, chppped

1 tomato, chopped

1 carrot, shredded

1/2 onion, chopped

2 tbsp olive oil



1. Heat olive oil in a non-stick pan. Add garlic and let it begin to brown.

2. When the garlic has started to turn brown, add the onion, mixing, and letting that pan fry.

3. When the onion starts to turn translucent, add the shredded carrot, mix, and let cook for 2-3 min, stirring once in the middle.

4. Add the four eggs.

5. When the eggs are just starting to firm the white, break the yolks and mix into the vegetables.

6. When the eggs are almost solidified, add the zucchini, and mix.

7. Add the rice, and mix.

8. Once the rice is heated, add the tomatoes and mix.

9. Once everything is cooked through and hot (approx 2 more min), serve!


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My it's been a while since I've added a recipe here!

Savory Frittata

serves 8-12



12 eggs

1pkg bacon (14oz)

1pkg frozen spinach (16oz)

1lb mushrooms

canola oil

salt, pepper



1. slice mushrooms thinly

2. dice bacon

3. thaw spinach and squeeze out excess water

4. beat eggs together, then beat in bacon, mushrooms, and spinach

5. add a pinch of salt and pepper

6. heat 12" oven-safe skillet over high heat, adding canola oil enough to coat the bottom and sides of the ban

7. pour egg mixture into skillet and turn down to medium. let cook until mostly set, about 15-20 minutes

8. put pan under the broiler for another 5-10 minutes to fully set the frittata. if any liquid runs out when tilted, cook a bit longer. the top should be golden brown.

9. slide frittata out onto a large plate, and cut into 12 wedges.

10. nom!


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LOL, still a long time between posts. :)

Cranberry Lemon Quinoa Salad



2 cups quinoa, rinsed

4 cups water

2 lemons (1 zested, both juiced)

1 cup arugula, finely chopped

1 small red onion, very finely diced

2 carrots, grated

1/2 cup pumpkin seeds

1 cup dried cranberries

1/4 cup olive oil

1 tbsp sugar

1 generous pinch salt


1. combine water and quinoa in a pan and cook over low heat until all water is absorbed (~20 minutes)

2. combine lemon zest, lemon juice, sugar, aalt, and olive oil

3. when quinoa is cooked, put into large, wide bowl and "fluff" to separate and cool

4. add one ingredient at a time, thoroughly mixing each before adding the next - first carrots, then arugula, then red onion, then lemon dressing, then cranberries and pumpkin seeds

5. serve warm! (or cold, as leftovers, because this recipe makes a lot!)


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Carbonara Inspired Pasts (no dairy)

Serves 4-6


1 pkg pasta (I like spirals, pick your favorite gluten-free brand)

1 lb thick-cut, apple smoked bacon

1 red bell pepper

1 apple

2 carrots

1/2 onion

1/2 tsp crushed red pepper

1 bunch kale (I recommend lacinato kale)

1 tbsp apple cider vinegar


0. Cook the pasta as directed and prepare the following while it cooks.

1. Slice the bell pepper, carrots, and onions into slivers.

2. Cut the kale into short, thin strips (approximation is fine here).

3. Peel and dice the apple.

4. Slice the bacon (thin side) into small strips.

5. In a hot skillet, start cooking the bacon, stirring frequently, for 2-3 minutes.

6. Add the crushed red pepper, onion and carrot, continue cooking, stirring once or twice, for 4-5 minutes.

7. Add the apple cider vinegar, bell pepper, kale and apple, continue cooking, stirring occasionally, for 4-5 minutes.

8. Mix the bacon and vegetable mixture into the pasta and serve.


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Wasabi Deviled Eggs

Serves 4-8



9 eggs

2 tbsp mayonnaise

2-3 tsp white wine vinegar

1 tsp dried mustard

1/2 tsp wasabi powder

pinch salt



1. Place eggs in a hot (tap) water in a pan that holds them all in a single layer, and put on the stove.

2. Bring to a rolling boil, then turn off the heat and let sit for 10-15 minutes.

3. Pour off hot water into sink, and fill pan with cold water from the tap. Then dump off the cold water, fill with ice cubes, and fill remain space with cold water. Let sit for 10 minutes to cool.

4. Peel eggs (under water in a deep bowl works great!).

5. Split eggs in half and pop out the yolks into a bowl.

6. Add mayo, mustard, wasabi, salt, and 2 tsp white wine vinegar to yolks and mash together well. Add more vinegar if the mixture is too thick.

7. Spoon or pipe yolk mixture back into eggs.

8. Serve, eat, and try to leave some for your guests. :)


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I just found this thread. Thanks so much for the recipes. Can't wait to try some of them.

I do have one question-What is montina flour? What flours, if any, can I use as a substitute? Thanks again!


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Yeah, I also just found it. I think I'm going to try adding ground nuts to my salad dressing that I make.

My non-dairy ranch:


lemon juice

filtered water

some spices from the cupboard (salt, pepper, chives, italian seasoning, I need to add dried dill to my collection)

mustard and or ketchup if I have any... just a little.

blend in food processor (don't have a blender)

I actually got this looking at the ingredient list on a bottle of non-dairy ranch.

I just found this thread. Thanks so much for the recipes. Can't wait to try some of them.

I do have one question-What is montina flour? What flours, if any, can I use as a substitute? Thanks again!


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Eat Your Oatmeal Muffin

4-5 dozen mini-muffins

3 cups gluten free oats, ground (coarsely) in the blender

1 cup millet flour

1 tsp baking powder

1 tap cinnamon

Pinch each allspice, nutmeg, salt

6 bananas

4 eggs

1 tsp vanilla

Mix wet ingredients thoroughly in a blender. Mix in to dry ingredients.

Spoon into mini-muffin tins and bake in a 300F oven for 15 minutes (or so).

Good texture, but they've got some heft.


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It's hot in Seattle, I wanted lunch, but didn't want to cook, and so we have (with guesses on the the amount of ingredients, because I didn't measure a thing):

Lentil-Rice Salad

Serves ~2


1 cup leftover brown rice (we always make more than we need for leftovers)

1 cup premade lentils (Trader Joe's sells these - they're AWESOME for this sort of thing)

1 tomato, chopped

1 carrot, grated

1 generous handful cilantro, chopped

4-5 tbsp salsa verde (again, I used Trader Joe's)

a few zests of lemon

pinch of salt

Combine the ingredients (or arrange as a salad, layered). Serve and eat.


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Butternut Squash and Bean Soup with Bacon

Serves 3-4



2 cans beans (I recommend cannelini or great northern beans)

2 cups diced butternut squash (1/2" cubes, about half of a butternut squash)

2 cups sliced spinach (about half a bunch)

1 package thick sliced bacon (half of it thinly sliced)

1/2 yellow onion, finely diced

4-5 cloves garlic, pressed

1 tbsp fresh sage (diced) or 1/2 tsp ground

1/2 tsp ground cumin

1 tbsp olive oil

2-3 cups water



1. Heat olive oil in a wide pan, and add the onion. Sautee until browning.

2. Add bacon, stir and sautee.

3. Add garlic, sautee for 1 minute.

4. Add butternut squash, stir, and let saute for 2 minutes.

5. Add beans, sage, water, and cumin. Stir, cover, and cook for 15 minutes.

6. While the soup cooks, pan fry the remaining bacon, drain, and (when cool), dice into small pieces.

7. Add spinach to the soup, stir, and cook for 2-3 minutes.

8. Serve, topping with crisp bacon in the bowl.


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wow fantastic recipes here, time to get my apron on


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Walnut Apple Cinnamon Granola


2 cups gluten free rolled oats

1 1/2 cups finely diced sweet apple

1/2 cup chopped walnuts

1/4 cup honey

2 tbsp walnut oil

1 1/2 tsp cinnamon

1/2 tsp salt

pinch cloves

pinch nutmeg

pinch ginger


1. Combine the wet ingredients and blend until the honey is well distributed.

2. Mix dry ingredients together.

3. Mix wet and dry ingredients until everything is equally moist. Hands might be easiest here.

4. Dry in a 200F oven for 4-6 hours, stirring every hour or so, until dried to your desired crispness.


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Salmon Cakes

Serves 3-4 (makes 6 cakes)



~12oz leftover salmon (or canned salmon, I would expect)

1 carrot, grated

2 shallots, finely diced (could sub ~1/4cup finely diced red, white, or yellow onion)

1 yellow or red bell peppe, finely diced

~1/4 cup finely chopped parsley ("a handful")

2-3 cloves garlic, crushed

2 eggs, blended

2/3 - 1 cup corn flour (you could sub sorgum, I expect, but it would taste different)

a generous pinch of salt

a few grinds of pepper

oil for pan frying (light olive oil, safflower, coconut... pick what you want from the higher-heat oils)



1. Flake the salmon into small pieces, mashing it a bit with a fork.

2. Add the carrot, shallots, bell pepper, parsley, and garlic and mix gently by hand.

3. Add the egg, and mix gently by hand.

4. Add the corn flour 1/3 cup at a time, mixing gently by hand, until you reach a consistency. that will stick together but isn't dry.

5. Taking ~1/3-1/2cup at a time (for me, it was "a reasonable handful", but I have small hands), form 6 patties.

6. Heat a skillet on high, add oil (~1/8"-1/4", depending on your preferences), and cook in two batches of 3.  Fry for ~4-5min on each side, until cooked through, turning skillet down to medium (or medium high, this all varies depending on your stove and pan) after the first side of the first batch.


Optionally, serve with a dressing made of ~2tbsp mayo, ~3tbsp fresh lime juice, a bit of dried onion and dried garlic, a pinch of salt, and a grind of pepper.


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    • They didn't. The labs were run two and a half weeks ago and before I got confirmation on here that it should be done despite my drs saying otherwise. I was glutened the week prior anyway so it would've been high regardless.  It's all very frustrating. So I guess I'll wait five or six months and go back and demand it vs asking about it. 
    • Did they run a DGP IGA?  While your DGP can take over a year to come down, I still think you should be getting tested every six months until you see a downward trend.  I am not making that up.  Google it.   My DGP was off the charts when I was glutened last summer.  My symtoms were severe, yet at diagnosis, I just had anemia.  It took six months for all symptoms to completely resolve (rashes and hives took the longest and three month to regain dairy).  What I am saying is that symptoms for celiac disease can change.    
    • Long pause because I wanted my latest lab results and they took forever.  Cortisol, ACTH, estadiol, vitamin a and whatever else were all fine. They are retesting my thyroid in four weeks. I definitely bought the wrong product and glutened myself a few weeks back so I guess that has to wait which really irritates me. My gliadin iga ab was greater than 100 almost two yrs ago at diagnosis so I guess sometime next yr I'll redo that and hope it's down :-/. Trying to do all the right things and get bad information from doctors.  Thanks for all the info you've shared and helped me with. I've had lab work every month since May and will next month for the thyroid again. Sigh. 
    • Hi Carle, Congrats on your symptoms going away.  I did seem to have reactions to rice for a while after going gluten-free.  But after some years on the gluten-free diet I can eat it again.  So reactions can change over time. I was searching for an article on gluten in common store products, but didn't find it.  There was a group that did testing on some common grocery products like beans, rice, corn etc that we would normally consider to be gluten-free naturally.  But they found some level of gluten in some of them.  So it's not impossible to pick up something off the shelf that ought to be naturally gluten-free and find it is contaminated.  That may have happened with the rice you ate.  A quick rinse of water before using the rice might help.
    • Hi Doit, The reference ranges to the right of the test result show the values the result ought to be in for normal readings (no celiac disease).  Your results appear to show no higher than normal results that I can see. However, you aren't following the recommended process for celiac disease blood testing.  The blood test is supposed to preceded by 12 weeks of daily gluten eating.  That is generally enough time to cause a sufficient quantity of antibodies to build up in the blood stream to be detectable by the tests. Not having antibodies in the blood stream doesn't mean you aren't being damaged.  People with DH (dermatitis herpetiformis) sometimes test negative on the standard blood tests.  My theory is possibly because the antibodies are concentrated in the skin instead of the blood.  In gut damage, it is possible the antibodies are concentrated in the gut, instead of the blood.  After some time they show up in the blood also.  The thinking is the antibodies go where the work is.  Anyway, theories aside, it takes very little gluten to kick off an immune response.  Those antibodies are not aimless soldiers.  They start doing their work and destroying gluten and gut tissue even if you don't feel symptoms.  Did you know there are some people who have no GI symptoms of celiac disease but still have it?  They call that silent celiac.  So going by symptoms is not a good way to judge actual damage in the gut. You are wise to go in for followup testing, but the followup testing is hopefully to show compliance with the gluten-free diet, and lower antibody test results.  Have your close family members been tested for celiac disease?  It sounds like they should be.   There is a 5% higher chance of them having celiac than the general population. Welcome to the forum!
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