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The What's For Dinner Tonight Chat
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9,867 posts in this topic

My daughter wants to learn how to poach fruit so we are having pork chops with poached peaches for dinner and the only side dish she really likes to make is risotto so she wants to make that too.

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Tonight my husband and I are celebrating our 5th anniversary and are having dinner without the kids...

Pesto Stuffed Mushrooms

Balsamic and Rosemary Marinated Florentine Steak

Hasselback Potatoes

drink will be Ocean Spray Sparkling Cranberry Juice and

Homemade Strawberry Sorbet for dessert

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Paper wrapped chicken with basil, thyme, lime juice, veggies. Baked potatos, poppyseed coleslaw for the kids.

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I made minestrone soup, meat and vegetables empanadas. For snack we will have just watermelon.

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Tonight my husband and I are celebrating our 5th anniversary and are having dinner without the kids...

Pesto Stuffed Mushrooms

Balsamic and Rosemary Marinated Florentine Steak

Hasselback Potatoes

drink will be Ocean Spray Sparkling Cranberry Juice and

Homemade Strawberry Sorbet for dessert

Happy Anniversary! We celebrated our 12th anniversary tonight with turkey kale soup, mixed green salad, marinated chicken thighs (oregano, garlic powder, evoo, lemon juice), sweet potato fries, brown basmati rice, and gluten-free chocolate chip walnut brownies.

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Trader Joe's gluten-free hot dogs, gluten-free buns, carrot/broccoli/apple salad, salt-free potato chips (got to watch that DH), grapes, and Talenti raspberry gelato for dessert.

The low-iodine thing is killing me.

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Happy Anniversary! We celebrated our 12th anniversary tonight with turkey kale soup, mixed green salad, marinated chicken thighs (oregano, garlic powder, evoo, lemon juice), sweet potato fries, brown basmati rice, and gluten-free chocolate chip walnut brownies.

Thank you! Happy Anniversary to you also, hope you had a great night.

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Sauteed summer squash with vegetable-style tempe & dulce (seaweed) with a tamari/sun-dried tomato sauce over quinoa

and marinated cucumber dill salad

Most meals in my house are vegetarian as well as gluten-free. I'm wondering if there would be enough interest to start a 'what's for dinner' thread for vegetarians? Or is that subgroup just too small, and I should look out for veg meals here? I do love this thread!

Although I am definitely not vegetarian, I have made some pretty intriguing spanky vegetarian dishes so I would be interested in a veg thread! :)

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I was inspired by Love2Travels posts, so tonight we had Horseradish crusted cod with carmelized onion balsamic jus & lemon basil infusion on a bed of mashed postatoes. It was amazingly good, and just from a couple of pieces of thawed out cod.

OMG. Adapted from this recipe if anyone's interested.

http://lakemagazine.com/recipes/recipedetail.asp?id=LKRID-11252003484-PM48R

(I didn't have sage, wasn't sure about how to split a whole bulb of garlic, so peeled and smashed 4-5 big cloves, used chives instead of shallots, 1 egg and an egg white since I test positive for yolk allergy, used rice vinegar vs. red wine vinegar and used horeseradish from a jar vs. fresh root.) My partner had two portions and said he felt like he just had a $50 meal on his own, declared me iron chef. (Do you think he's trying to encourage me?) :D

I have leftover balsamic syrup. My girlfriend serves that with pizza. I'm thinking about trying the gluten-free Bisquick pizza crust tomorrow.

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I was inspired by Love2Travels posts, so tonight we had Horseradish crusted cod with carmelized onion balsamic jus & lemon basil infusion on a bed of mashed postatoes. It was amazingly good, and just from a couple of pieces of thawed out cod.

OMG. Adapted from this recipe if anyone's interested.

http://lakemagazine.com/recipes/recipedetail.asp?id=LKRID-11252003484-PM48R

(I didn't have sage, wasn't sure about how to split a whole bulb of garlic, so peeled and smashed 4-5 big cloves, used chives instead of shallots, 1 egg and an egg white since I test positive for yolk allergy, used rice vinegar vs. red wine vinegar and used horeseradish from a jar vs. fresh root.) My partner had two portions and said he felt like he just had a $50 meal on his own, declared me iron chef. (Do you think he's trying to encourage me?) :D

I have leftover balsamic syrup. My girlfriend serves that with pizza. I'm thinking about trying the gluten-free Bisquick pizza crust tomorrow.

That's awesome, Marilyn! I just love balsamic syrup and use it on all kinds of things - basting quail, drizzling over rib eye, even on ice cream! Also yummy drizzled over grilled or roasted vegetables.

I have been unwell lately so have not been cooking, unfortunately, but miss it like mad! Hopefully tomorrow I will be at it again as I have some fabulous meals lined up...

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Not exciting but tasty...

Grilled 1 1/2" Ribeye with Herb Garlic Compound Butter

Grilled Baby Potatoes on Rosemary Skewers with Bay Leaves and Roasted Garlic

Roasted Baby Beets and Carrots with Orange and Sage

Jicama Slaw with Soy Vinaigrette

Chocolate Marquise with Hazelnut Chocolate Tuiles (for my husband) - it is utterly decadent and he soooo deserves it!

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Pot roast, potatoes, carrots. :)

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Garlic and rosemary crusted pork loin and rice "stuffing", figured we should try it before the holidays come around.

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I'm cooking something to have for lunch tomorrow. Some fish and chicken with my fav basil/lime juice. Probably make nice herb salad with strawberries. It was long day at work, not liking my new school too much, but trying! So I'm having wine, soy free chocolate chips, Cape Code gluten-free kettle low fat chips(makes me feel better to eat so much) with avocado. I was healthy all dy, I'm going to veg!

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I made Greek Pizza with the gluten-free Biscuit recipe. The best thing that I can say about it is that it made the house smell good. :lol:

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I made Greek Pizza with the gluten-free Biscuit recipe. The best thing that I can say about it is that it made the house smell good. :lol:

Next time add in 1/2 cup of Kraft Parmesean cheese ( in the shaker can ) to the crust mixture before baking. It makes a HUGE HUGE difference.

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Next time add in 1/2 cup of Kraft Parmesean cheese ( in the shaker can ) to the crust mixture before baking. It makes a HUGE HUGE difference.

I, too, add all sorts of yummy things to my crust including Parmesan and all sorts of fresh herbs and roasted garlic. Heck, sometimes I even add caramelized onions or shallots.

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Tonight we are having:

Pork Tenderloins with Coffee Cacao Rub and Maple Bourbon Glaze (seared and roasted to medium well as pork SHOULD be)

Oven Roasted Baby Potatoes with Roasted Garlic and Rosemary Oil

Minted Pea Puree

Greens with Julienned Daikon and Grapefruit Tarragon Vinaigrette, Toasted Pecans and Dried Cherries

Leftover Chocolate Marquise and Hazelnut Chocolate Tuiles

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Not dinner, but I just made this crustless quiche for brunch. It was REALLY good. We had it with Rudi's toast and some fresh fruit.

http://www.food.com/recipe/crustless-bacon-spinach-swiss-quiche-low-carb-209249

I used 1/2 an onion and it was good. I think a whole one would be overkill. Be sure to squeeze excess water out of the spinach and it took more like 40-45 minutes to bake.

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Bear Creek Potato Cheddar soup over a pile of white rice, with shredded cheddar cheese on top.

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Frost is in our forecast for tonight so we will be picking all our vegetables except carrots as they like frost. So, we are having:

Big Salad Night

- butterhead lettuce, baby beet and arugula leaves, red carrots, juicy tomatoes (several of them weigh over 1 lb each) and fresh herbs with a chipotle vinaigrette I am making with dried toasted and re-constituted chipotles, orange juice, pomegranate molasses, etc. and toasted almonds for crunch. Oh, and some fried capers for a bit of puckery crunchy goodness and homemade cornbread croutons. I want to have artisan garlic herb cheese from a near-by farm (made with sheep's milk) but am not doing dairy yet.

There is something so special and gratifying about eating what you grow yourself. :)

The last of the Chocolate Marquise with Raspberry Coulis for dessert.

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Picadillo and Cuban black beans and rice.

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Pork roll sandwiches, with rolls from Whole foods. And probably some salad, to make it feel a little more healthy! :lol:

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Fresh millet and brown rice flour pasta with a rose sauce

Roasted plum chutney I made with little golden plums and lactose-free yogurt

Cucumbers and red onion salad with lime vinaigrette

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    • I found when I went gluten free I started eating more dairy and that gave me worse stomach aches and bloating than the gluten did. So now I have to avoid gluten and dairy.  Maybe you have a similar problem with something you are eating.  I hope you feel better soon.  
    • Hi! I received my "official" celiac diagnosis last week. I had an endoscopy last month that was originally looking for ulcers and h. pylori, but they did some biopsies of my duodenum since they were in the neighborhood and the biopsy came back "consistent with Celiac's disease" and later. They urged me to get my blood checked and follow up with my primary doctor. My blood work came back negative, but my doctor was confident it's Celiac so told me to stay away from gluten. I've been completely gluten free (or to the best of my knowledge) for 2 weeks now, and my results are mixed. At first, I felt great! My stomach was no longer CRAZY bloated once I stopped eating pasta and bread, my acne started healing, and the red rash on the back of my arms started to fade. That was the first few days. Lately, though, my acne is once again flaring up and I've been SO EXHAUSTED. I feel so tired all the time. Even now I have fatigue in my head, limbs, and I could hardly walk or move my body earlier today. I'm overweight and I like to go to the gym, but what used to be an easy workout for me is kicking my ass! I used to go to the gym and tear it up: HIIT on the treadmill followed by 40 minutes of heavy weight lifting. Now I can hardly finish 3 reps in my first set without feeling like a nap. I can't run anymore because my body feels clumsy and heavy. Also, I'm still bloated. I don't suffer from painful, acute bloating, but I struggle to pass gas and I look like I have pregnant belly. I think I'm also retaining water all over my body, and I'm not sure if that's normal? For whatever reason, I have this belief that water is mainly retained in the core and not arms, legs, and face. Anyway, I'd love to hear what you have to say/what you've experienced. Is this typical to first going gluten free?
    • Thanks Stephanie & Gemini for the info. that the 4 of 5 doesn't apply to children. I wasn't aware of that until now. 
    • I think the posters above have given you very good information and I will throw in my 2 cents worth.  I am surprised that they did not test her DGP IgA also.  I am sure that would have been positive.  They switched off with antibody classes and usually they do both tests for both antibodies.  IgA is more specific to Celiac but the IgG is also useful.  The testing shows your daughter is producing antibodies to the gluten in her diet. (DGP IGG). THe tTg shows positive for some damage or inflammation. You know........your daughter is only 4.  She hasn't been on the planet or eating gluten that long. It can take years for enough damage to occur for it to be able to be found on biopsy.  I would say it is highly likely that this is Celiac, especially with her symptoms. But because the damage hasn't graduated to bad enough yet, they won't diagnose her. I think you need to do what others have said and get all copies of testing and find someone else who will take a look and give a diagnosis, especially if they have you do a dietary trial and her symptoms go away.  That might be the only recourse if you want faster proof. I know I would want faster.  I would not really be happy if I thought I had to keep feeding her something that was making her sick.  If you keep her on gluten long enough, the diarrhea will probably show up. BTW.........the criteria mentioned regarding diagnosis does not apply to kids.  I know it's silly and stupid but most leading Celiac specialists do not go by this criteria for kids.......adults only.  Keep that in mind because it might come up.  You could recognize it but they might not. Have you considered gene testing, to help bolster a diagnosis? As far as false positives go, it's the other way around. False negatives happen more frequently than many people think.  It's a recurring theme here.  With her symptoms, which is what I had, a bloated belly and tummy aches are telling.  Have they tested her for lactose intolerance?  That can cause similar symptoms, although it sure won't raise those 2 blood tests.  Keep looking for Celiac because there are many red flags here.
    • This 4 out of 5 criteria does not apply to children. I was never given a reason why, but it isn't.     That said, you may try to get a second opinion from another GI who may be willing to give her a firm dx.  We were in your boat 6 years ago and while I'm sure I'll get slammed for it, I wish we had kept gluten in our kiddos diet till he scoped positive for a variety of reasons.  Again, even family is different and you have to find what is best for you!
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