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Snack Recipes Anyone?

Natlay

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Natlay Apprentice
Natlay
Posted

So I am trying to eat just meat, fruit, and vegetables (not including corn or potatoes) for the next couple weeks. My stomach seems to do much better with those. My problem is I LOVE snacks after dinner. I used to live on popcorn...I could eat three huge bowls of it every night. So now I'm looking for any kind of crunchy snack that would come even close to that. I tried baking slices of zucchini but they didn't get crispy enough. Anyone have any ideas for me??

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angel-jd1 Community Regular
angel-jd1
Posted

Gluten free Cereal

Trail mix (nuts, m&m's, raisins, chocolate chips etc)

Pirates booty or veggie booty (check on the gluten-free status and also ingredients)

gluten-free Granola type bars

Puffed Rice

Nut Thin Crackers (blue diamond almond are my favorite)

Rice Crackers (alot like chips, but not as tasty :P )

Ok there are a few ideas for now :) Good luck!!

-Jessica :rolleyes:

tarnalberry Community Regular
tarnalberry
Posted

You can get the zucchini to get crisp, but you have to play with the thickness of the cut, use a bit of oil, and be careful with how you cook them. Basically, experiement.

Other than that, carrots are a good crunchy snack, or apples or celery. (You may find that you just need time for your tastebuds to settle and adjust to eating differently. It'll happen, but it can take a while.) I've found myself snacking a bit less often, personally, especially if I have good, balanced meals.

I encourage a long, exploratory trip to the grocery store, thinking about what might fit your different needs at different times for foods. Think of it as a treasure hunting adventure, and flip the creative switch on. (Bring a friend if brainstorming helps! :) )

Natlay Apprentice
Natlay
Posted
  • Author

Thanks for the replies. I've been getting frustrated with food lately. The gluten and dairy were pretty easy to get rid of compared to the soy and corn. It seems like one of those is in everything...I just need time to adjust I think.

tarnalberry Community Regular
tarnalberry
Posted

I'd encourage scheduling a day to make stuff that you know you can safely snack on.

Flax crackers might not work for you if the seeds would bother you, but you can make crackers with other grains. (There's a recipe for sun-dried tomato buckwheat crakers that can be adjusted fairly easily for soy and corn intolerances in my recipe thread.) Making a big batch of pancakes (mmm... blueberry pancakes) and freezing them for snacking can work too. Or make some beef jerky (this'll take a little more creativity finding a soy free recipe, or making one up, but I'll work on that this winter too) to store. Or other things you can freeze or keep around. You might consider investing in a dehydrator for making your own snacks as well.

Another thing that could help is to check into a few new random cookbooks for ideas. I like diving into my Raw Foods cookbook every now and again for ideas.

BTW, two things that I'll make if I've got nothing to snack on but want something:

1. tuna w/ avocado and fresh salsa (tomatoes, onion, cucumber)

2. meat (safe deli meat or leftover chicken or other meat) rolled up in lettuce with tomato

Natlay Apprentice
Natlay
Posted
  • Author

Thanks for those ideas. Meat wrapped in lettuce is a good one...that takes me back to when I was little and we grew lettuce in the backyard and ate it like that. Thanks for reminding me and for the other good suggestions :D

Mayflowers Contributor
Mayflowers
Posted

What about that brand that has vegetable chips and sweet potato chips? I'll have to wait (get it? WAIT? HA! HA!HA!HA!) until I lose the weight I need to lose.

What about regular Lay's potato chips or is there some cross contamination?

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queenofhearts Explorer
queenofhearts
Posted

These are a bit pricey, but I love them... the tomatoes are out of this world, crispy/chewy, but I don't know if you can do tomatoes...

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  • Posts

    • 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
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      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.
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
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