Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Recipes Needed

mouse

Recommended Posts

emcmaster Collaborator
emcmaster
Posted

3 squash pasta

1 large spaghetti squash

1 zucchini, washed and chopped

1 yellow squash, washed and chopped

5 chicken breasts

jar of tomato sauce of choice or homemade marinara sauce

can of diced tomatoes

1. Preheat oven to 375.

2. Cut spaghetti squash in half lengthwise. Place each cut side down in baking dish and fill halfway with water. Bake at 375 for 30 minutes or until skin is easily pierced with fork.

3. Season chicken breasts (I used garlic powder, red pepper flakes & poultry seasoning). Bake chicken breasts according to package directions.

4. When chicken breasts are cooled, cut into chunks and grind in a food processor (or leave in chunks - personal preference).

5. Remove spaghetti squash from skin by raking a fork lengthwise to scoop the spaghetti-like strands out of the "shell". Put in a large stockpot.

6. Add tomato sauce, can of diced tomatoes, chicken, chopped zucchini and yellow squash to the pot.

7. Toss well & heat on medium. Season with italian spices of choice and simmer until heated through.

8. Pour spaghetti squash mixture into a baking dish (13x9 is what I used) and bake in a 350-degree oven for 30 minutes.

Serve & enjoy!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


jerseyangel Proficient
jerseyangel
Posted

Elizabeth--That recipe looks great--I'm going to try it! Thanks :)

mouse Enthusiast
mouse
Posted
  • Author

What great ideas. I have just printed the new ones out. I starting getting worse last night and am not too good today to say the least. I hope this is just a dip. When I call the doctor tomorrow I will ask for the chest X-ray RX that he wanted to do. Have started my 2nd round of antibiotics.

My husband took me to the store a little while ago, so that there were things in the house for me to eat and make dinners (for many of these recipes). He pushed the cart and going to the store is one job he hates. But, we were gone only a total of 60 minutes from home and back home again. I knew that if this not a dip, that I would not be able to go tomorrow.

I also need to get to the health food store, but I don't see how I can manage it right now. So, my husband says "I would go for you, but I would not know how to do it". I told him that I would call the store manager and you would just give them the list and they will shop for you. Boy, was he disappointed. :lol: So, maybe tomorrow. If I have to have a chest X-ray then that takes time. He has to drive to hadies to drop off the oxygen tanks. Has to pick up the new RX's and get them filled. He is not going to be a happy camper tomorrow LOL. Keep the recipes coming as they are so helpful right now.

Tonight I am making the ham and scalloped potatoes. We use the gluten-free spam instead of ham as it is much more moist. My hubby's Mom made this and he loves it. Thought I would soften him up for tomorrow.

tarnalberry Community Regular
tarnalberry
Posted

A good number of my recipes in the recipe section,, the "As Promised, A Few Recipes" thread are corn, soy, and dairy free. (I am Gluten-free Casein-free, minimize soy, and just plain ol' don't cook with corn very often.)

mouse Enthusiast
mouse
Posted
  • Author

Thanks Tarnalberry. I will go there after my nap.

emcmaster Collaborator
emcmaster
Posted
Elizabeth--That recipe looks great--I'm going to try it! Thanks :)

Thanks! I forgot to list that I add chopped broccoli to the sauce as well. I try to get in as many different veggies daily as possible and the chicken breast is a great protein! Enjoy!

mouse Enthusiast
mouse
Posted
  • Author

Patti, we had the best scalloped potatoes we have ever had. My hubby who does not say much about food, said UMM (the highest praise he gives LOL). I did substitute 1 cup chicken broth for one cup of Vances. I have to make some more Vances up so I can have a smoothie tomorrow. Thank you for sharing. Because there is only the two of us for dinner right now, I put them in two seperate 9" casseroles. And we started on the second one (good thing I need to gain weight). So, tomorrow we will have a big salad to go with what is left.

Elizabeth, I have added the chopped broccoli to the recipe I printed out. Thank you for remembering.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


jerseyangel Proficient
jerseyangel
Posted

Armetta--So glad that you enjoyed it! The next time I make these, I will use the broth--I thought of that only after I made them. :)

mouse Enthusiast
mouse
Posted
  • Author

Last night for dinner we had the rest of the scalloped potatoes. I made up my own salad dressing from a suggestion on this post and I liked it better then the Ranch I have been using for years. I also made up the fruit dish with orange juice and honey. My husband said that if I keep feeding him like this, he is going to have to lose more weight then he thought he had to. Since I am so wired from the Prednisone, I have spent some of my time in the kitchen. I have had fun with the cooking and want to thank you all for the suggestions. I still have to go to Rachel's thread "as promished a few recipes". When I feel better, I am going to go through those recipes.

mouse Enthusiast
mouse
Posted
  • Author

Tonight I made the Greek Rice and it is so tasty. Had a salad and a fruit salad for desert. I am really getting into this cooking - he he. Really I am. What I am hoping for now that I have stopped all corn, dairy and soy, is that maybe this was part of my exhaustion. It would be so great to have energy again. I still have not gone into Rachel's thread for recipes, but have it taped to my computer to do that soon. Thanks everyone and have a great evening.

angel-jd1 Community Regular
angel-jd1
Posted
Last night for dinner we had the rest of the scalloped potatoes. I made up my own salad dressing from a suggestion on this post and I liked it better then the Ranch I have been using for years. I also made up the fruit dish with orange juice and honey. My husband said that if I keep feeding him like this, he is going to have to lose more weight then he thought he had to. Since I am so wired from the Prednisone, I have spent some of my time in the kitchen. I have had fun with the cooking and want to thank you all for the suggestions. I still have to go to Rachel's thread "as promished a few recipes". When I feel better, I am going to go through those recipes.

I'm glad to hear you enjoyed the fruit salad......eating healthy should get you feeling better quickly :) (I hope).

-Jessica :rolleyes:

ArtGirl Enthusiast
ArtGirl
Posted

My mouth has been watering reading through this thread. And I'm printing out all these great recipes.

I just remembered a creamy salad dressing I've been making lately.

Mayonaise with lemon juice, thinned with water and sweetened with sugar or stevia. Add dill for a nice variety. Or, (for those who can have dairy) add parmasan cheese for a Ceaser salad dressing. Makes a good veggie dip, too.

penguin Community Regular
penguin
Posted
Tonight I made the Greek Rice and it is so tasty. Had a salad and a fruit salad for desert.

I'm glad you liked it :wub: It's a family favorite and is great for poor college students B)

Did you have it with apple sauce? The apple sauce is essential, IMO. :)

jerseyangel Proficient
jerseyangel
Posted

Armetta--That's great that you're enjoying the cooking (and eating!) I wouldn't be surprised at all if your energy level goes up as a result of cutting out corn. When I identified legumes and eliminated them completely, I noticed a definate difference in my fatigue. I was exhausted by 4PM every day (felt like I could go to bed and sleep all night)--now, I don't get that terrible slump anymore!

mouse Enthusiast
mouse
Posted
  • Author

Thanks Patti for the words of encouragement about the energy. It would be so great if I had so much more then I have had since the diagnosis. At least enough to get the April 15th taxes done - he he. The dining room table has been literally covered with papers since mid March. I will have to dust the papers before I start :blink::ph34r: .

jerseyangel Proficient
jerseyangel
Posted
Thanks Patti for the words of encouragement about the energy. It would be so great if I had so much more then I have had since the diagnosis. At least enough to get the April 15th taxes done - he he. The dining room table has been literally covered with papers since mid May. I will have to dust the papers before I start :blink::ph34r: .

Well, I hope you're on to something--I just think that it is exhausting for our systems to have to deal with these foods that we're sensitive to. After a while, it catches up with us :angry:

mouse Enthusiast
mouse
Posted
  • Author

I am making the sweet and sour pot roast for dinner. It calls for Worcestershire sauce and I don't know what to substitute for it. Does anyone have any ideas. It calls for 2 to 3 Tbl. and I thought I should not jsut leave it out. Thanks.

queenofhearts Explorer
queenofhearts
Posted
I am making the sweet and sour pot roast for dinner. It calls for Worcestershire sauce and I don't know what to substitute for it. Does anyone have any ideas. It calls for 2 to 3 Tbl. and I thought I should not jsut leave it out. Thanks.

I thought Worcestershire (Lea & Perrins) was okay in the U.S.-- or are you in Canada?

If you can't have it, I would try maybe mixing up equal parts fish sauce (or a bit less anchovy paste), vinegar, Tabasco, & molasses, with a pinch of cloves & maybe adding a little extra garlic in the dish. I love W. sauce, so I hope I'm not wrong about its gluten-freedom!

Leah

mouse Enthusiast
mouse
Posted
  • Author

It's gluten-free, but I am allergic to corn, dairy and soy. I have now become a label reader again so that I have none of my allergens in my diet. It was a brand new bottle to I don't have any fish sauce and will just leave the Lea & Perrins out.

queenofhearts Explorer
queenofhearts
Posted
It's gluten-free, but I am allergic to corn, dairy and soy. I have now become a label reader again so that I have none of my allergens in my diet. It was a brand new bottle to I don't have any fish sauce and will just leave the Lea & Perrins out.

Oops, that WAS in the topic, wasn't it? Must've been the brain fog!

Unless you really dislike fish sauce, I'd get some-- maybe not in time for tonight, but eventually. It's sort of soyish in effect & if you miss soy sauce it might be good to have on hand. But some do have wheat so be careful!

Good luck with your recipe,

Leah

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,133
    • Most Online (within 30 mins)
      7,748
    Exhausted-momma
    Newest Member
    Exhausted-momma
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Sarah Grace
      Headaches / Migraines and Hypoglycaemia

      By Sarah Grace · Posted

      Dear Kitty Since March I have been following your recommendations regarding vitamins to assist with various issues that I have been experiencing.  To recap, I am aged 68 and was late diagnosed with Celiac about 12 years ago.  I had been experiencing terrible early morning headaches which I had self diagnosed as hypoglycaemia.  I also mentioned that I had issues with insomnia, vertigo and brain fog.   It's now one year since I started on the Benfotiamine 600 mg/day.  I am still experiencing the hypoglycaemia and it's not really possible to say for sure whether the Benfotiamine is helpful.  In March this year, I added B-Complex Thiamine Hydrochloride and Magnesium L-Threonate on a daily basis, and I am now confident to report that the insomnia and vertigo and brain fog have all improved!!  So, very many thanks for your very helpful advice. I am now less confident that the early morning headaches are caused by hypoglycaemia, as even foods with a zero a GI rating (cheese, nuts, etc) can cause really server headaches, which sometimes require migraine medication in order to get rid off.  If you are able to suggest any other treatment I would definitely give it a try, as these headaches are a terrible burden.  Doctors in the UK have very limited knowledge concerning dietary issues, and I do not know how to get reliable advice from them. Best regards,
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
      Finding gluten free ingredients

      By captaincrab55 · Posted

      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal.   My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet.  I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free foods tagged, next to the price.  The gluten-free tags opened up a  lot of foods that aren't actually marked gluten-free by the manufacture.  Now I only need to check for my other dietary restrictions.  Where my son lives in New Hartford, New York there's a Hannaford Supermarket that also has a gluten-free tag next to the price tag.  Hopefully you can locate a Supermarket within a reasonable travel distance that you can learn what foods to check out at a Supermarket close to you.  I have dermatitis herpetiformis too and I'm very sensitive to gluten and the three stores I named were very gluten-free friendly.  Good Luck 
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.