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Need Recipes And Ways To Get Started!


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6 replies to this topic

#1 celia_with_celiac

 
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Posted 20 June 2011 - 02:43 PM

I am feeling so overwhelmed that I haven't started my gluten-free diet yet and I am still sick as can be. I need tips and things i should do broken down into steps to get started. Are there special containers, strainers or things like that, that maybe I should buy? Also I have the iphone and I downloaded the "Is that Gluten Free" app and the "Scanavert" app. Sometimes they work but finding stores that have gluten-free food is the most difficult thing because I live in Vegas. I guess just an helpfull advice or tips to get me started and less stressed and overwhelmed would be amazing. Thank you so much for your time in advance!!!

~Celia Hilts
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~Celia M Hilts

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#2 jenngolightly

 
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Posted 20 June 2011 - 03:02 PM

I don't have much time, and you'll get lots of answers, but my first "tip" is to not trust your smartphone app 100%. ALWAYS read the ingredients before you buy or eat anything. Manufacturers change their recipes often and those apps don't always catch the changes right away. So use the app as a reference, but learn the "gluten" word-list so you know what to watch for on the ingredient lists. I carried that list with me for the first year because the words that are gluten and aren't gluten are sometimes confusing and obscure.
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Jenn
dx celiac 9/2007: gluten-free 9/2007
corn intolerant: corn-free 5/2010
nut allergy: nut-free 8/2010

#3 sb2178

 
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Posted 20 June 2011 - 03:45 PM

Okay. Take a deep breath. There's also a thread about the top two tips for the newly diagnosed. Find and read it. Your first concern should be eating gluten free. After you've settled in a little bit, consider nutrition and possibly taking out dairy. I wouldn't worry about it too much during the first couple weeks just because it can be really emotional and difficult to change the gluten aspect that sometimes that takes all your energy. (Dairy is difficult for many recently diagnosed folks to handle.)

Then, go through your standard recipes. You probably have some that are already gluten-free, like:

1) tacos with corn shells instead of flour tortillas, or just nachos

2) rice and beans

3) lentil soup

4) baked potatoes, broiled chicken, steamed veg

5) scrambled eggs with frozen veg and baked potato/sweet potato (omelettes, fritattas, etc)

6) chili

7) baked beans or three bean salad

8) salad with homemade dressing

9) risotto

10) pork chops with two veg and apples (or apple sauce)

11) spring rolls with peanut sauce


The key at first is to cook. Just make plain food that you bought ingredients for like rice, or plain beans, or eggs during the first couple of weeks. Then, add in the spices and condiments. It's fairly easy to buy gluten-free condiments (except for soy sauce) but like the poster above said, READ the label.

In terms of equipment, you need a dedicated toaster, colander, and anything porous like wood or scratched up non-stick. Stainless steel and glass (pyrex) are good investments because you can generally scrub them down if someone goes and makes a flour-laden cake in it.

There's also a thread where people post what they have for dinner/breakfast, so check them out. Some are pretty snazzy (love2travel!) but there's plenty of broiled chicken and steamed broccoli sorts of meals too. Baking is more complicated, but simple cooking isn't too bad as long as you have a few basic cooking skills. There are also LOTS of gluten-free bloggers out there, so look around and see if you can find someone who has similar tastes.
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2/2010 Malabsorption becomes dramatically noticable
3/2010 Negative IgA EMA; negative IgA TTG
4/2010 Negative biopsy
5/2010 Elimination diet; symptoms begin to resolve on gluten-free diet round two (10 days)
5/2010 Diagnosed gluten sensitive based on weakly positive repeat IgA & IgG TTGs and dietary response; decline capsule endoscopy.

Now, what to do about my cookbook in progress? Make it gluten-free?

#4 Harpgirl

 
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Posted 21 June 2011 - 03:52 AM

I'm new to this whole thing too, and I found that partially converting my daily food was the simple way to go. I like dairy snacks, and found that Yoplait yogurt and Breakstones cottage cheese are safe. My hubby is eating up the last of the Activia because I can no longer touch it. I get annoyed with all the label reading so the biggest thing that I've done is to switch to fresh fruits and veggies. I use to eat mostly canned, frozen and lots of prepackaged meals. It's healthier anyway; less salt and preservatives. With that plus lean meats (I buy them in bulk at Sam's Club then seperate them out and toss them in the freezer), I'm finding that my hunger stays more satisfied. My bloodsugar doesn't seem to be crashing as often. But I do keep a few Soyjoy or Larabars in my bag. I've got 2 little boys and don't want to find myself hungry away from home! ;)

How do you normally eat? It may be easier on you emotionally to try to find substitutes in the beginning.
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Gluten free 6/10/11
Negative blood test for celiac 7/7/11
History, genetics, and response to diet point to celiac anyway.

Syan rest wear
feasceaft funden, he s frofre gebad,
weox under wolcnum, weormyndum ah,
ot him ghwylc ara ymbsittendra
ofer hronrade hyran scolde,
gomban gyldan. t ws god cyning! -Excerpt from the prologue of Beowulf. :)

#5 Marilyn R

 
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Posted 21 June 2011 - 05:38 PM

Using the search engine on the forum has helped me a number of times, and I think you might find it useful too. This forum has literally been a lifesaver for me. No

P.S. My favorite lunch is choppd lettuce (preferably romaine, which has a good shelf life.) Top that with safe tuna (tuna and olive oil is what it should read on the label) or leftover meat or fish from home with chopped veggies on hand, a squeeze of fresh lemon or lime juice, a drizzle of olive oil. Top that with toasted sunflower seeds or safe nuts. You can add dried or fresh fruit too (like romaine with sliced chicken, sliced strawberries, balsalmic vinegar, Olive oil, nuts. All of that is equally good on a bed of gluten-free pastas or wilted spinach with garlic.

Wish you the best! :)
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Positive improvement from elimination diet. Mother dx'd by Mayo Clinic in late 1980s. Negative blood tests and Upper & Lower GI biopsy. Parathyroidectomy 12/09. Recurring high calcium level 4/10. Gluten-free 4/10. Soy & Dairy Free 6/10. Corn free 7/10. Grain free except rice 8/10. Legume free 6/11. Fighting the battle of the battle within myself, and I'm going to win!

As of 2/12, tolerating dairy, corn, legumes and some soy, but I limit soy to tamari sauce or modest soy additives. Won't ever try quinoa again!

Discoid Lupus from skin biopsy 2011, discovered 2/12 when picking up medical records. Systemic Lupus Dx 6/12. Shingles 10/12.

#6 Lisa

 
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Posted 21 June 2011 - 05:59 PM

http://www.celiac.co...ooking-tonight/

Here is a place to start.
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Lisa

Gluten Free - August 15, 2004

"Not all who wander are lost" - JRR Tolkien

#7 Lisa

 
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Posted 21 June 2011 - 06:03 PM

I am feeling so overwhelmed that I haven't started my gluten-free diet yet and I am still sick as can be. I need tips and things i should do broken down into steps to get started. Are there special containers, strainers or things like that, that maybe I should buy? Also I have the iphone and I downloaded the "Is that Gluten Free" app and the "Scanavert" app. Sometimes they work but finding stores that have gluten-free food is the most difficult thing because I live in Vegas. I guess just an helpfull advice or tips to get me started and less stressed and overwhelmed would be amazing. Thank you so much for your time in advance!!!

~Celia Hilts


Until you get familiar with the diet and reading labels, I would recommend www.triumphdining.com - grocery guide or www.CeceliasMarketplace.com. These will get you over the hump, but it's not something to rely upon after a year or so. Things change quickly and ingredient listings may not be current.
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Lisa

Gluten Free - August 15, 2004

"Not all who wander are lost" - JRR Tolkien




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