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Turning Over A New Spatula


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10 replies to this topic

#1 conniebky

 
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Posted 21 July 2010 - 11:24 AM

I have decided that I'm going to start making all my own food. I'm tired of spending money on things that make me sick.

I can boil a live chicken, well, ok, a dead chicken, eat that chicken, make chicken salad, make soup with the broth, put some brown rice and carrots, etc., in there.

I figure I will save a lot of money and know exactly what I'm eating.

I'm just disgusted with "iffy" foods and waiting for the anvil to fall everytime I put something to my mouth.

I can even make my own cake, etc., there's really no end to what I can do.

Last Sunday, I got depressed cuz I can't make my milk gravy anymore, so I made my milk gravy with gluten-free flour - Red Mill - ? something like that, and it tasted just like my famous milk gravy,

So, onward and upward. I can cook all my meals on the weekends and freeze them or put them in the fridge to bring to work all week.

Does anyone else do this? I could use ideas, however, I am a very basic eater. I can even just make PBJ crackers to snack on at work. Ok, then I'd have to buy gluten-free crackers.

I'm open to all suggestions!

Now, I'll have to go see some of my "kin" from the hills so they can teach me how to make beer outta ANTYHING! God knows the hills are full of sorghum!

I'm not getting enough to eat. Had to throw out my soup yesterday, today I got Taco Bell which their gluten-free menu said was gluten-free, but upon further look, they were a little iffy about that gluten-free thing, so I've had a home grown tomato to eat today. that's it and some cheese.

Suggestions?
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Be kind to each person that you meet, for everyone is fighting a great battle

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#2 julandjo

 
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Posted 21 July 2010 - 12:18 PM

Even before my diagnosis, my husband and I have always brought our own lunches to work and rarely eat restaurant or convenience foods. It's saved our family so much money and is healthier anyway. Get some nice glass food storage containers and a big lunchbox! You can totally do this! :)

Aside from plain potato chips, Amylu chicken sausages (love!!) and dark chocolate, I make everything I eat. My diet's pretty limited, but a typical menu for me includes chicken, turkey patties, ground beef w/onions, steak, roast (we bought a 1/2 cow, can ya tell?), baked sweet potatoes, white potatoes (these are awesome with Bestlife dairy-free buttery spread, garlic, pepper and lots of basil), sunbutter, and lots and lots of fresh fruit and veggies. For fats I like to use oils and eat garlic-stuffed olives, and avocado. Yummm.
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Dx'd with Celiac June 2010 via positive biopsy. I got tested because both of my kids (3 and 5 years old) have multiple food intolerances, with gluten being the worst offender.

Free of: grains, dairy, soy, legumes, nightshades, nuts, fish, eggs, pork, citrus and tropical fruits (latex allergy), stone fruits, melons, squash, strawberries, flax, cruciferous veggies and celery.

Yes, I'm HUNGRY.

#3 Skylark

 
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Posted 21 July 2010 - 12:19 PM

I mostly cook my own food from scratch. I got sick of playing roulette eating out too. Like you say, you can do a lot with a chicken!

I bring frozen homemade foods/leftovers to work most of the time. I have a rice cooker and I usually make 2 cups of rice so I have extra for the next couple days. If you can afford one, a good rice cooker is awfully nice to have on this diet.

I do things like bake pork chops with butter and Tabasco sauce, or saute frozen chicken breasts with herbs (cook slowly with a cover and they stay moist). I often cook three or four so I can throw some meat and rice or a baked potato into a tupperware for lunch. We have a microwave at the office so I can warm things up. Then I grab a bag of carrots and celery or cauliflower or an apple and I have a nice lunch. I'm not crazy about leftover fish so I'll do fish on a night when I have something different for the next day's lunch.

I like to make soups on the weekend. My favorites are chicken soup, split pea, or lentil. Sometimes I do black bean. I keep some out for the next couple days, freeze the rest in lunch-sized portions.

Other things I'll take for lunch are cups of Yoplait yogurt, string cheese, pieces of fruit or bags of grapes, veggies, corn chips, nuts, or Larabars. Safeway brand has an instant rice noodle soup in a bowl that's gluten-free and all you need is hot water. It only costs $1 on sale. Progresso has a few gluten-free soups that are good too, so I always have those in the cupboard.

I don't know much about homebrew. I like wine, cider, and whiskey, all of which are gluten-free. :)
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#4 lucia

 
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Posted 21 July 2010 - 12:58 PM

Connie,

You seem pretty resourceful :) and creative, so I'm sure you can do it. Check out the section devoted to "recipes" on the forum. It's got some really good ideas.

P.S.: I'm jealous of your garden tomatos - yum!!!
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#5 missy'smom

 
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Posted 21 July 2010 - 01:29 PM

I make most all my food from scratch and eat 99% of my meals at home or food made at home that's taken with. It's totally doable. Most of my meals are very basic. I make more fussy stuff for DH and DS.

I was making pickles today with the garden overflow of cucumbers-no canning for me,just simple easy vinegar, sugar etc. kept in the fridge or freezer. Took me 5 min. I made lots of pesto last year and roasted tomato soup-a Martha Stewart recipe-very easy-and froze it. Also have made roasted tomato sauce for pasta-didn't even puree it, just fished out the skins and left it as is, again, very easy.

I grow my own herbs and dry some in the fall to last through the winter-sage, parsley, thyme. They pretty much take care of themselves and for the cost of one bunch at the store, you can have a lifetime supply.

With leftover roasted chicken I make cheesy broccoli rice for kiddo- take leftover rice, leftover chicken, chopped broccoli stalks boiled, mix 'em together, add some salt and pepper and top with cheese and nuke 'till warm and cheesy. It's a great, quick lunch dish, sometimes we use ham or corn or green peas, but it's a great way to use the broccoli stalks. I often use the roasted chicken carcasses or the turkey carcass at Thanksgiving to make broth.

I often make an extra portion of things for the next day's meal.

On another thread I posted ideas for grain salads using leftover grains like rice and quinoa. I keep about 5 kinds of vinegar on hand and often make my own salad dressings.

Lots of roasted veggies eaten here. They're easy.
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Me: GLUTEN-FREE 7/06, multiple food allergies, T2 DIABETES DX 8/08, LADA-Latent Autoimmune Diabetes in Adults, Who knew food allergies could trigger an autoimmune attack on the pancreas?! 1/11 Re-DX T1 DM, pos. DQ2 Celiac gene test 9/11
Son: ADHD '06,
neg. CELIAC PANEL 5/07
ALLERGY: "positive" blood and skin tests to wheat, which triggers his eczema '08
ENTEROLAB testing: elevated Fecal Anti-tissue Transglutaminase IgA Dec. '08
Gluten-free-Feb. '09
other food allergies

#6 GlutenFreeManna

 
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Posted 21 July 2010 - 02:06 PM

I make pretty much everything from scratch. I always make extra to eat the next day for lunch and my husband always takes leftovers to work the next day for his lunch. We have been doing this even before going gluten free because it is more frugal. Most of his coworkers eat out everyday but also complain they never have enough money. For easy recipes, I really like this blog: http://crockpot365.blogspot.com/
All the crockpot recipes she makes are gluten free. I even make homemade yogurt in the crockpot using her recipe.
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A simple meal with love is better than a feast where there is hatred. Proverbs 15:17 (CEV)

#7 Tina B

 
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Posted 21 July 2010 - 02:19 PM

I make pretty much everything from scratch. I always make extra to eat the next day for lunch and my husband always takes leftovers to work the next day for his lunch. We have been doing this even before going gluten free because it is more frugal. Most of his coworkers eat out everyday but also complain they never have enough money. For easy recipes, I really like this blog: http://crockpot365.blogspot.com/
All the crockpot recipes she makes are gluten free. I even make homemade yogurt in the crockpot using her recipe.


Made some awesome fried green tomatoes last night.
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Gluten free since 1990.
Diagnosed by duodenal biopsy.

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#8 Jestgar

 
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Posted 21 July 2010 - 02:53 PM

I cook all my food on the weekend and freeze it to eat during the week. I also usually have something non-frozen for quick breakfast or dinner. On the weekend I eat fish (because I don't have time to cook it during the week). I keep some gluten-free crackers and peanut butter around for snacks or when I'm tired of cooked food.
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#9 conniebky

 
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Posted 21 July 2010 - 03:32 PM

Breakfast has become an issue for me because I've eaten Lipton extra noodle soup in a box for years. I guess I'll make some homemade chicken and rice soup for breakfast to take to work. I don't like sweets for breakfast, or not any other much, either.

On the weekends, I've been making hambuger mixed up with scrambled eggs. I was raised on that, love it.
Before all this gluten business, I always just brought in groceries every Monday morning for work. Veggies and sandwiches. Just a few slight adjustments ought to do just fine!

The thing is, I've - here's my confession - I've been ordering PF Changs chicken every other day and it's $14.95 for the lunch so I have to stop doing that.

I make those kind of pickles, too, I put onions in it too, I don't know why, but I LOOOVVVEEE onions.

I thought we couldn't drink whiskey -?

Well thank you all for the help. I've gotten some good ideas so far. Remember yesterday I ate that Campbells Soup? I had to leave work early cuz I felt like my feet were sinking into the floor when I walked and felt like I was leaning from side to side - I HATE that feeling HATE HATE HATE!

Today I feel better, but sure enough, my back and hips and knees and feet feel like I'm 110 years old. I'm really starting to put all this together with you alls help.
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Be kind to each person that you meet, for everyone is fighting a great battle

#10 Skylark

 
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Posted 21 July 2010 - 04:51 PM

Whiskey is made from gluten-containing grains, but the alcohol is distilled off the grains. The gluten stays behind with the mash. Whiskey has no detectable gluten and most celiacs can tolerate it fine. I think there are maybe one or two people on the board who mentioned they can't have distilled vinegar or whiskey but that's really rare.

Now, I'd be a little more careful with your "kin"s moonshine. ;) They may not do as clean a distillation.
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#11 BethM55

 
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Posted 21 July 2010 - 05:47 PM

Lunches on the go for me are usually string cheese and gluten free crackers. Fortunately, I'm can eat dairy. I eat lots of fresh fruits and vegies, and Udi's bread! Can't forget the Udi's bread! (I don't eat a lot of it, it's too expensive, but I rely on it.) Gluten free pasta, cooked al dente. Jennie-O turkey products are gluten free, according to their website. I've just found Progresso gluten free soups, and I'm sooo happy about that! I had clam chowder for the first time in a year and a half the other night. Nice! And with toast on the side, I was in heaven. I also make my own gluten free granola, good by itself or mixed with yogurt and a bit of peanut butter.

There is a LOT to eat that is safe and gluten free.
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Self diagnosed gluten intolerant, gluten free since 12/09.
Diagnosed with fibromyalgia about 15 years ago. Fibro symptoms have improved but not gone away with gluten free living.
Osteoarthritis, mostly in hands and neck and lumbar spine. Not sure if going gluten-free has helped that problem, but it certainly can't hurt. (Am very grateful that so far no sign of the RA that is devastating my mother lately.)
Considering a dairy free trial. Considering.




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