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

Ideas Needed For Salsa Alternative...
0

11 posts in this topic

Hey Guys...

I'm giving up tomatoes...

Any ideas for an alternative, pig out salsa? I'm looking for something to scoop and scoop...with my rice tortilla chips...

When/If I get hungry later in the day, homemade salsa has been a staple. Sure would love to come up with an enjoyable replacement!

I'm also cutting out potatoes, dairy, corn, sugars.

0

Share this post


Link to post
Share on other sites


Ads by Google:

What about fruit salsas? lots of recipes for them on the internet right now. Hummus? Refried beans? Pestos (can make them with any green like basil, arugula, kale and some garlic, salt)

Here's one Irish Heart gave me:

1 mango, diced small

1/2 pineapple. diced small

1/2 red onion, diced small

1/2 jalapeno pepper, minced

small bunch fresh chopped cilantro

juice of 1 lime

Mix together.

Here's one we like on Salmon but its great cup up smaller and used with chips.

1/2 ripe firm pineapple cut into 1/2 inch thick slices. Grill about 2 minutes per side. Chop. Add 1/4 cup chopped cilantro,small serrano chile pepper, seeded and diced &1 TBsp lime juice and salt.

1

Share this post


Link to post
Share on other sites

What about Guacamole? You can leave tomatoes out and add just the right amount of spice/flavor to suite your taste.

0

Share this post


Link to post
Share on other sites

I am enjoying mango salsa. I just put mango in the blender and wo-laa. Once I put in Cilantro and it tasted more like salsa.

NOTE: From painful experience remove all of the peel off the mango before blending.

0

Share this post


Link to post
Share on other sites

And if you were talking about Salsa Dancing then... Maybe try the Tango. :)

0

Share this post


Link to post
Share on other sites




Refried beans - we had chipolte peppers. Take the canned in adobo. Carefully take out the seeds, then puree the chilis and the adobo sauce. Mix some into your refried beans, freeze the rest.

You could do one of those "Cowboy CAviar" dips with out the tomatoes or corn (Beans, onion, garlic, vinegar, cilantro, small bits of pineapple or zuchini)

0

Share this post


Link to post
Share on other sites

We LOVE this dip/salsa/whatever you want to call it. You could use something other than tomatoes - onions, celery, maybe mushrooms, carrots, depends on your tastes...

Equal amounts of chopped veggies

-Cucumber

-Bell pepper (I use orange or yellow)

-Tomato (sub whatever alternative veggie you like)

Shredded mozzarella and cheddar cheese (combined cheese should about equal the amount of one veggie)

Green Goddess salad dressing to lightly coat

My son LOVES this for lunch.

0

Share this post


Link to post
Share on other sites

Of course there is hummus. Switch it up by making it roasted red pepper hummus or roasted carrot or lemon or...

How about bagna cauda? It is one of my favourite things in which to dip vegetables.

http://leitesculinaria.com/20117/recipes-peppers-garlic-anchovy-bagna-cauda.html

Or how about salsa verde?

http://www.jamieoliver.com/recipes/other-recipes/salsa-verde

Are you giving up nightshades or just tomatoes? I imagine you are also giving up tomatillos but if not, this is an awesome salsa. I make it often. It is pitifully easy!

http://leitesculinaria.com/1075/recipes-chipotle-salsa-roasted-tomatillos.html

0

Share this post


Link to post
Share on other sites

If you're giving up potatoes and tomatoes, it may be an issue you're having with nightshades. If so, then you'll also want to do without the peppers (red, green, jalepeno, cayenne, etc.). I was just looking at the list this morning, for myself.

http://arthritis.about.com/b/2006/09/25/nightshade-vegetables-should-people-with-arthritis-avoid-nightshade-foods.htm

0

Share this post


Link to post
Share on other sites

In a processor:

1 cup Quinoa

Tablespoon olive oil

Teaspoon cilantro

Tablespoon sour cream

Teaspoon parsley

Tablespoon of chopped onion

(optional) 2 tablespoons of low-fat cream cheese

1/2 teaspoon sugar and 1/2 teaspoon of salt

Process OR blend it until it's smooth. It's more of a dip than anything, but it's good for you....(despite the 1/2 teaspoon of sugar)

ALSO..you can PICKLE onions, cauliflower, broccoli, cucumber and anything else suitable...then use it as a salsa.

0

Share this post


Link to post
Share on other sites

I just wanted to say I had to give up tomato for a year, the stress in my life made an acidic food too much for me, so I totally feel you. I LOVE tomato anything. Best I came up with was to put white sauces on pasta instead of red. I mostly just whined to myself for that year. And ate a lot of pesto....

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
      104,641
    • Total Posts
      921,552
  • Topics

  • Posts

    • Hi Kasia2016, Yes, celiac disease symptoms can vary widely.  Some people have no symptoms, we call that silent celiac.  Other have difficulty walking (gluten ataxia), skin rashes (dermatitis herpetiformis), and thyroid disease (Hashimoto's thyroiditis).  The list goes on and on.  GI symptoms can vary widely too, from mild symptoms at times to severe symptoms.
    • Hi egs1707, Welcome to the forum! Irene is right, you should not be gluten-free until all testing is completed.  The celiac disease tests are checking for immune system reactions and damage, and when you go gluten-free that starts to decline.  So the tests may not show the true immune reaction that is going on or the normal damage.  They may not show any damage in fact and you could get a false negative diagnosis.  You body starts healing and out the window go the test results.  Your doctor gets an "F" grade if they told you to go gluten-free now. But you aren't alone in having a doctor who doesn't understand the celiac disease testing process.  Many of them are woefully ignorant of proper testing for celiac disease.  That why the current estimate is somewhere in the range of 85% of celiacs in the USA are undiagnosed.  It doesn't help when doctors screw up the testing themselves.  Or refuse to test people.  Which is also far too common. I was vegetarian for 5 years.  I am not anymore and don't recommend it.  It is hard enough living gluten-free and finding safe food to eat and adequate nutrition for healing a damaged body.  I used to eat a lot of soy products when I Was vegetarian, but now soy makes me physically sick.  We can sometimes develop reactions to foods we eat a lot of while our guts are inflamed IMHO.  Soy is not a healthy food anyway from my reading. I can't do dairy now but may people who start out lactose intolerant end up being able to eat dairy after they have recovered. The best advice I can give is to avoid as much processed food as you can, and eat mostly whole foods you cook yourself at home.  When you do cook, cook big, and freeze the leftovers.  That way you can quickly take a small portion of food out of the freezer and reheat it.  Being celiac it is more important to learn how to cook.  Unless you are wealthy all those gluten-free processed foods add up quick.  Plus gluten-free processed foods often are lacking in fiber and vitamins. You'll want to watch out for vitamin deficiencies also.  Since celiac disease damages the villi in the small intestine, the vitamins and minerals etc are not digested and absorbed well.  So celiacs can be low on vitamin D, calcium,  and one other one I forget.  Vitamin B-12 may be low also ( it is important for nerve health).  Then there are some vitamins that vegetarians tend to have problems getting enough of also to consider. Adjusting to living with celiac disease means adjusting to a new diet and some lifestyle changes.  There's lots of us that make that change every year though, it's not impossible.  You will most likely end up eating better, more nutritious food than many of your peers.  And you will avoid a pletora of additional health concerns that can come along with untreated celiac disease. Learning to cook can be an adventure and you may enjoy it once you start.  you may find your taste in foods changes once you have been gluten-free for a while too. Recovery from celiac disease can take some months.  The immune system is very serious about protecting us and doesn't give up quickly.  Also it always remembers so it will react to even small amounts of gluten.  I live with gluten eaters at home and I do fine.  I just am careful about rinsing dishes off and so forth before using them. There is a Newbie 101 thread at the top of the coping with forum subsection.  It may provide some helpful info.  
    • That's great to hear you are feeling better Nightsky.  I really think when our GI systems are in distress already that it doesn't take much to set off symptoms.  Once I eliminated the other foods that cause me symptoms that helped a lot too.  And added some extra vitamin D to my diet and selenium. Many of us have developed reactions to other foods besides gluten and need to avoid them to keep symptoms at bay.  For me nightshades, carrots, soy, dairy, and celery all cause symptoms.  It took me awhile to figure out all those food culprits, but it made a big difference getting them out of my diet. But we are all individuals, and our bodies react individually.  So you may or may not have additional food intolerances develop. Celiac is one of those life journey things and we learn as we go.  Just keep the bottle of aspirin handy!
    • Pastry chain goes gluten-free, using mangoes ... But gluten is also believed to cause celiac disease, non-celiac gluten sensitivity, and wheat allergy, ... View the full article
    • I know that Lea & Perrins Worcestershire Sauce  in the US is gluten free, I also know that in Canada it is NOT. This is a very reliable site: http://www.glutenfreedietitian.com/vinegar/ But it is in the US. I'm agast that the Irish Celiac Society says malt vinegar is gluten free.  I wouldn't use it. No sense taking any chance at all.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,644
    • Most Online
      3,093

    Newest Member
    Jross69
    Joined