Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Recovering Vegetarian Needs Meat Suggestions
0

6 posts in this topic

For the first 20 years of my life, until I was diagnosed with Celiac two years ago I was a vegetarian. Since going gluten free I have also started eating meat. I've found that I really enjoy seafood and beef but will eat chicken (and occasionally pork). I already eat a decent amount of protein - tofu & beans but I'm trying to lose 20 lbs as well as get used to eating meat regularly. Any and all recipes are welcome, especially if they are also casein/dairy free! I'd especially like spicy or really intensely flavorful recipes. Thanks!

1

Share this post


Link to post
Share on other sites


Ads by Google:

I use my George Foreman grill almost daily. McCormick makes a seasoning blend that has cinnamon and chipolte and it is wonderful on fish, chicken and beef. I've also used it on pork roasts in the crock pot to make "carnitas" in a healthy way. With any good seasonings, that grill is my best friend :D

0

Share this post


Link to post
Share on other sites

Boy I hear you on this one as I used to be the Director of Marketing for the second largest all natural and organic frozen foods company. The good news was that I was surrounded with as much free food as I wanted, the bad news was that it lacked some serious protein.

So onto the recommendations! Always try to find meats that are less than double digit fat levels and always trim ALL visible fat. Here are my personal favorites:

- Beef flank steak

- Pork tenderloin

- Turkey burgers

- Boneless pork chops (cut from the loin)

- Buffalo burgers (look in the club stores)

- All natural lunch meats (in the deli)

- 92-95% lean beef patties

- Salmon patties (usually in the frozen section)

- Rack of Pork (bone in roasts)

As far as spices, no kitchen would be complete without McCormick's "Montreal Steak Seasoning".

I'm not sure where you live, but in Denver we have several boutique spice shops. If you have the same, head in there and ask for 3-4 mini jars specifically for beef, pork, and poultry. Each jar will run you less than $5 a bottle. Experiment and have fun.

The GlutenGladi8or

0

Share this post


Link to post
Share on other sites

I like lamb tagines and kefta. Get grassfed lamb, and just check out one of Paula Wolfert's cookbooks from the library to get a recipe for a tagine that appeals to you.

0

Share this post


Link to post
Share on other sites

You could always do any type of Ka-bob (I don't think I spelled that right). That way you can get meat and veggies and try all types of dipping sauces. It's simple and healthy. You can mix it up, too. Shrimp, steak and sometimes chicken - if you feel in the mood.

0

Share this post


Link to post
Share on other sites




You could always do any type of Ka-bob (I don't think I spelled that right). That way you can get meat and veggies and try all types of dipping sauces. It's simple and healthy. You can mix it up, too. Shrimp, steak and sometimes chicken - if you feel in the mood.

And if you really want to give it a Mediterranean feel (Hey, that's where kabobs originated), put the skewers on a bed of rice and get some carbs as well.

Back to my posting about the spice shop, I have a bottle that I bought last year called "Mount Olympus Greek Style Seasoning". I bet that this seasoning would be a perfect compliment to any meat kabob.

Geesh... I better go get my Greek god apparel back from the dry cleaner!

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,354
    • Total Posts
      920,522
  • Topics

  • Posts

    • Thanks.  This is very helpful.  Our first post diagnosis grocery store trip took several hours, just trying to read labels to make sure everything is safe.   Our son loves bread and this going to be the hardest part. 
    • i would agree with most of your assessment but overall the popular chefs are very aware. Ed Kenny at Town did have  gluten-free options on the menu.  Mavro's will fix something special given advance notice but its expensive.  excellent but very expensive.  Alan Wong is very aware and will have his staff prepare something as well.  We did find many options at both Oahu  whole foods -- mostly  with tofu. the only thing  there is to be aware of cross contamination with things  next to it.  they make a great gluten-free southwestern tofo dish which is great but not if its sitting next to anything with gluten. Its not whole foods but people use the smae  spoons and tongs i found more at   down to earth in peal city than by  University ave  
    • Hi,  I'm in KOna but my kaiser doctor just retired  who was pretty good about it. I dont know of a specialist here  but most of hte kaiser docs wil test you if thats when you need to talk to them about. good luck  
    • Yes.  And wouldn't it have been nice if your doctor had tested you for Celiac disease before you went gluten free? Then you would know if your issues are Celiac or not.  That would help you know how careful you need to be, what other illnesses and problems to look for, whether you might be passing a genetic disease on to your children, if you should look for another cause of your symptoms, etc  
    • I would be very careful in giving this kind of advice, she is in an advanced stage. I was there and one additional symptom that I was getting was a strong urge to commit suicide so eating gluten for three months might not be the way to go for some people. If a gluten free diet stop the problems them gluten is the problem or a least part of it. I eliminated MSG from my diet because I notice that the common denominator for some products that affected my well being was MSG. I eliminated oats because I notice that I would get canker sores every time I ate it. Wheat is what affect my brain the most, irritability gets uncontrollable, my mental capacity greatly diminish, rash in my arms appear, can't sleep,etc. Barley makes my stomach groan, and constipated. Will try testing how Rye affect me some later time. 
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

    There are no registered users currently online

  • Member Statistics

    • Total Members
      61,427
    • Most Online
      1,763

    Newest Member
    BrookN3WJ
    Joined