Jump to content

Follow Us:  Twitter Facebook RSS Feed            




   arrowShare this page:
   

   Get email alerts  Subscribe to FREE Celiac.com email alerts

 
Ads by Google:
Celiac.com Sponsor:                                    


bartfull

Member Since 08 Jun 2011
Offline Last Active Yesterday, 03:35 PM
*****

Topics I've Started

It Gets Better Every Day

22 November 2014 - 08:37 AM

Ever since I started I couldn't eat almonds. Cashews and peanuts were OK and I could do pistachios if I keep it to a minimum, but every time I tried almonds I got sick.

 

Well, the other day I went to get some cashews and I noticed they had the Planter's mixed nuts on sale. The way I've been getting stuff back at such a rapid pace I thought, "Why not?" so I got some. I've been particularly enjoying the almonds. They were always my favorite. And I have not had even the slightest reaction.

 

Tonight I'm going to the grocery store and buy a BUNCH of almonds in the shell. They are on sale (for the holidays) and of course they aren't as fattening in the shell as the ones in the can with salt.

 

Blueberries are next on my list. If I could get blueberries back I would be so happy!!


Got A Turkey

19 November 2014 - 02:04 PM

If you buy $25 worth of other stuff at one of my local stores, the turkeys are 78 cents a pound. I bought three loaves of Schar bread to make stuffing with, a container of chicken broth to add to the drippings for gravy, some potatoes, and a TWENTY-FIVE pound turkey!!!

 

Nope, I'm not having people over. It's all for me. I'll cook it, debone it, put packets in the freezer, and I won't have to cook for a LONG time.

 

I haven't been able to eat turkey for years because of the stuff they inject them with. A lot of them have corn. Now that I have gotten corn back I am going to pig out. Because my diet was so restricted I got used to eating the same thing day after day so it'll be a while before I get sick of it. When I do I can make a gluten-free lasagna for variety. Or I can get out some of that delicious sauerbraten that I put in the freezer. Or I can just have a bacon egg an cheese sandwich like I did this morning.

 

It is a whole new world for me. I never thought food could make a person so happy but I've been doing the happy dance all day. You know, I used to tell newbies (especially those with lots of other intolerances like I USED TO have, that it was easier if you just look at eating as a necessary bodily function. That made it easier than remembering and mourning the things I couldn't have anymore. But it got better. And my prayer for all of my multi-intolerant friends is that soon you too will all be better and be able to get it down to just gluten.

 

But right now I'm giddy with joy over a stupid turkey. And I'm not even ashamed of it. A great big stupid TWENTY-FIVE pound turkey!! :lol:  :lol:  :lol:  :lol:  :lol:  :lol:  :lol:


For All My Corn Intolerant Friends

07 November 2014 - 01:01 PM

I know fresh turkeys aren't injected, but I was just on the Butterball website and discovered that their frozen turkey breasts have nothing but turkey in them. Not injected with anything, so if you like the convenience of frozen turkey, that's the way to go. Even if you're cooking for a crowd this year you could get one of these for yourself. 

 

I'm going to get one this year. I think I'll make the stuffing using udi's and try to do it the way Mom used to, with sage and other spices. And if there aren't enough drippings to make gravy I'll just get some of that Pacific broth.

 

I could PROBABLY eat injected turkey now because I think my corn intolerance is gone, but I'm only one person and like the white meat better anyway. I'm so excited! Haven't had turkey in years. It's going to be a great Thanksgiving this year!!


Lasagna

29 October 2014 - 01:05 PM

OK, so one of the grocery stores near me has finally started a gluten-free section. Last night I picked up some Tinky-whatever-they-call-it lasagna noodles. I know most gluten-free stuff cooks up differently from regular. I need hints on how to make lasagna using this stuff. I know I can use the same sauce, cheeses, meats, and mushrooms I used to use, but do I have to adjust for the rice noodles? Cook it for longer or not as long? use more sauce or less? That kind of thing. Thanks.

 

 

Oh, and by the way, they have Pacific broths, both chicken and vegetable. They have Schar bread which I bought without looking at the ingredients. (That has to go back because of the soy.) They have those gluten-free crackers someone here mentioned just yesterday as being so good. gluten-free cookies. gluten-free salad dressings and dips. gluten-free Bisquick, Pamela's baking mix and bread mix, a BUNCH of gluten-free brownie mixes and cake mixes. Just TONS of stuff! And it's all cheaper than at the health food store.  


Interesting Article!

16 October 2014 - 10:36 AM

I wasn't sure where to put this here or in the section about weight issues. But since this article is about more than just weight, I figured here was better.

 

There is an article in today's BBC news talking about carbs and sugar spikes. They did experiments with cooling and then reheating carbs (spaghetti, but it also works with white rice), and they found that the sugar spikes and thus the insulin release was cut by 50 %!

 

This kind of explains why when I eat my rice right after cooking it doesn't "stick to my ribs", but when I bring it to work and stick it in the fridge for later, I can eat a decent lunch and skip supper altogether because I'm just not hungry later.

 

http://www.bbc.com/n...gazine-29629761