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

Whats On Your Grocery List?

amber-rose

Recommended Posts

amber-rose Contributor
amber-rose
Posted

Hi! I've been eatin gluten-free for about 6 months now. I've been eating alot of the same stuff lately.

(Hormel turkey on gluten free bread, rice pasta w/ classico sauce, turkey dogs on gluten-free bread, etc.) I was just hoping some of you would have some quick meal ideas, and what do you normally get at the grocery store? ...I've also been doing the gluten-free mixes (most are very delicious!). Thanks for all the help so far!

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

Celiac.com Sponsor (A8-M):


Guhlia Rising Star
Guhlia
Posted

Always check labels each time you buy something just in case ingredients have changed!

Mrs. Leepers boxed dinners (like a gluten free hamburger/tuna helper)

Chicken (cut into small pieces)/Worcestershire sauce (Lea & Perrins in US is gluten free)/garlic powder

Steak/baked potato/frozen veggies

Chicken/rice casserole - diced chicken, Kraft Minute rice, Kraft shredded cheddar, McCormick garlic powder, McCormick onion powder, frozen broccoli

Frozen shrimp w/ Sweet Baby Rays BBQ (either for dipping or as a grill baste)

Fish w/ McCormick lemon pepper seasoning

Cooked chicken with McCormick Old Bay, top with Kraft shredded cheddar and precooked Hormel black label bacon, put under broiler until melted

Plantains fried in olive oil

Walmart's Great Value brand scalloped or au gratin potatoes

Betty Crocker Potato Buds

Progresso clam chowder

CarlaB Enthusiast
CarlaB
Posted

I have a very well-seasoned gluten-free frying pan that I cook myself quick meals in. It's quick clean-up because the pan just needs rinsing. I usually put the veggie in first to give it time to cook, then the meat in with the veggies pushed over to the side. Unless I brown the ground meat, then I cook it first and just stir it all together and serve it in a bowl. I try to include at least two veggies with my meat.

eggs/gluten-free toast

meat -- ground buffalo, ground ostrich, ground venison, chicken, steak

veggies -- zuchinni, squash, green beans, potatoes, carrots, broccoli, asparagus, sweet potatoes

If I'm cooking dinner, I'll cut the potato (either regular or sweet) into wedges, put one layer into a greased baking dish, for regular potatoes drizzle olive oil and season with herbs, for sweet potatoes, drizzle with coconut oil and sprinkle cinammon.

marciab Enthusiast
marciab
Posted

Lightly sautee garlic in pan with EVOO. Add leftover meat of choice, fresh raw spinach, eggplant, leeks, hot peppers and tomatoes. Cook for about 3 minutes. Serve over grain of choice.

Try adding calamata olives and plain yogurt to this.

Also, if you are feeling adventurous, try sauteeing artichokes, snap peas and tomatoes together and putting it over quinoa. I add a touch of lemon juice when I serve it.

Marcia

BFreeman Explorer
BFreeman
Posted
Hi! I've been eatin gluten-free for about 6 months now. I've been eating alot of the same stuff lately.

(Hormel turkey on gluten free bread, rice pasta w/ classico sauce, turkey dogs on gluten-free bread, etc.) I was just hoping some of you would have some quick meal ideas, and what do you normally get at the grocery store? ...I've also been doing the gluten-free mixes (most are very delicious!). Thanks for all the help so far!

Pound boneless chicken breasts into cutlets; either grill or cook in a saucepan (turn heat up high toward end so liquid cooks off and browns them) and make a sauce. This sauce was in Cooking Light and would also be good over baked potatoes or to scoop up with corn chips:

Melt 1 tsp. butter in saucepan; add 1 cup diced red onion and 2 cups Super Sweet canned corn, drained. Cover and cook until onion is soft. Add 2 tsp. chili powder, 1 cup diced tomato, 4 oz. fat free cream cheese, 2 cups shredded cheddar, 1/2 tsp. salt and 1/4 tsp. pepper. Cook until smooth.

Also if you like southwestern style stuff, make corn-black bean salad. Drain a can of black beans and a can of SuperSweet corn, add diced tomatoes and diced red onions. Make a dressing with light mayo (watch the brand--Hellmans is ok) mixed with a teaspoon of sugar and a teaspoon of vinegar. I put a little dillweed in mine. Chill to blend flavors.

jenvan Collaborator
jenvan
Posted

How about trying some new gummy gluten-free grains like quinoa or millet? They cook quickly and easily. You can use these with spices, different meats, beans, veggies etc and make many variations on dishes like paella or rice and beans. Easy, pretty fast and yummy!

Rusla Enthusiast
Rusla
Posted

Lots of fruit, fresh BC grown fruit and organic vegetables, rice pasta, occasionaly fresh halibut fish steaks, shrimp, scallops, organic corn fed free range chicken. That is primarily my list. Oh and chocolate addiction which I need to curb.

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

Celiac.com Sponsor (A8-M):


BostonCeliac Apprentice
BostonCeliac
Posted

Hey! I'm still rather new to this, but here is what my meals have been going like:

Breakfast:

Tosted Rice Bread (from Trader Joes) with cream cheese or with poached eggs

Gluten-Free Waffles (also from TJ's) with syrup

gluten-free cereal, Grits with cheese, Cream of Rice hot cereal

Lunch:

-Baked potatoes

-Chips & fruits (on side)

-TJ's Rice Bowls - mushroom & spring onion are great - only a few min. in microwave

-LaraBars

-Odwalla Super Protien Drinks - very filling!

-Salads with grilled chix & lots of veggies

-Rice bread with soft, spreadable cheese

-gluten-free bread sandwich with Boars Head meats

I generally eat a lot of small things all day & do a small lunch

Dinner:

-Tinkyada pasta with sauce, also cut up zucchini, squash & onions, sautee & mix with pasta & Raos tomato sauce

-I also really enjoy the Mrs. Leepers -- YUM, easy & quick

- gluten-free pizzas (using Kinnikinnick pizza crust)

- Steak with marinade on the grill -- marinade: worcestershire, dijion mustard, garlic, evoo -- yum

- Chicken with 1. Kinnikinnick crispy chicken mix 2. with above marinade in oven 3. lemony with lemon juice, rind, evoo, dijon mustard & garlic

- SOUP -- root veggie soup (carrots, parsnips, potatoes, onions, celery, anything) with canned crushed tomatoes, worcestershire, dijon, chicken stock (gluten-free) - delish & comforting

- gluten-free Mac & Cheese -- Annies

I could probably keep going, but I'd better get back to work -- hope at least one of the ideas helps out!!! I'll probably be asking the same question myself in a few months when I get sick of all of the above food!!

cgilsing Enthusiast
cgilsing
Posted

2 lb beef arm roast

Hunt's tomato sauce

red wine

carrots

potatoes

onion

I'm making a beef roast for tonight.....EASY meal! Makes a lot so there are left overs too. Put in your roast at 350 with the red wine, tomato sauce, some garlic, salt, oregano, basil (whatever spices sound good). cook for 1.5 hours. Add cut up carrots, potatoes, and onions. Cook for another 1.5 hours. GOOD!

lpellegr Collaborator
lpellegr
Posted

I'm trying to avoid or minimize carbs, so here's some of what I eat (and it keeps me full a lot longer than grains):

breakfast:

rolled up ham and cheese slices, fruit

hard boiled eggs

sausage (make a bunch one day, then just microwave as needed all week)

scrambled eggs with kale, bacon, and swiss cheese mixed in (bacon is leftovers, kale is cooked and reheated)

peanut butter on apple slices or banana

leftover anything from dinner

lunch:

again, rolled up lunchmeat and cheese with veggies

celery with peanut butter

hummus with Nut Thins or veggies to scoop

big salad with feta cheese, hard boiled egg, sunflower seeds, any leftover meat, olive oil, red wine or balsamic vinegar

apples and cheese

tuna salad with veggies or Nut Thins to scoop

dinner:

whatever I make for the family (always gluten-free), making sure I eat two veggies instead of one with potato or rice. There are some good recipes in the Moosewood cookbook - I made a big pot of Russian Cabbage borscht (vegetable soup) and can live off of that with a plop of sour cream for days. I often cook a big batch of something for myself that the family doesn't even like and then that's my lunch for the week.

Some of this involves cooking, and some is just open the package and dig in. I hate vegetables and would happily never eat one but I know I should, so I force myself to eat as many as possible of the ones I can stand. Even before I knew about the celiac I realized that the more fiber I ate the better my intestines worked - eating huge salads all summer kept the celiac symptoms down. And this stuff has been keeping me full much longer than when I used to eat all the cereals and gluten-free substitute baked stuff. And I don't put on weight and my cholesterol is fine. but this does take a little thinking ahead to make sure you have stuff on hand.

amber-rose Contributor
amber-rose
Posted
  • Author

Thank you everyone! All these ideas were very helpful!! And now I have some new favorite meals!

lindalee Enthusiast
lindalee
Posted
Lots of fruit, fresh BC grown fruit and organic vegetables, rice pasta, occasionaly fresh halibut fish steaks, shrimp, scallops, organic corn fed free range chicken. That is primarily my list. Oh and chocolate addiction which I need to curb.

Rusla, what is BC? :)

Archived

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

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


  • Member Statistics

    • Total Members
      131,553
    • Most Online (within 30 mins)
      7,748
    Jennifer CCC
    Newest Member
    Jennifer CCC
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Taken Seriously

      By Scott Adams · Posted

      Your post demonstrates the profound frustration and isolation that so many in the Celiac community feel, and I want to thank you for channeling that experience into advocacy. The medical gaslighting you endured for decades is an unacceptable and, sadly, a common story, and the fact that you now have to "school" your own GI specialist speaks volumes about the critical lack of consistent and updated education. Your idea to make Celiac Disease a reportable condition to public health authorities is a compelling and strategic one. This single action would force the system to formally acknowledge the prevalence and seriousness of the disease, creating a concrete dataset that could drive better research funding, shape medical school curricula, and validate the patient experience in a way that individual stories alone often cannot. It is an uphill battle, but contacting representatives, as you have done with Adam Gray, is exactly how change begins. By framing it as a public health necessity—a matter of patient safety and protection from misdiagnosis and neglect—you are building a powerful case. Your voice and your perseverance, forged through thirty years of struggle, are exactly what this community needs to ensure that no one else has to fight so hard just to be believed and properly cared for.
    • Scott Adams
      Looking for a gluten-free roomie in Denver CO

      By Scott Adams · Posted

      I had no idea there is a "Louisville" in Colorado!😉 I thought it was a typo because I always think of the Kentucky city--but good luck!
    • Scott Adams
      Allergy medication: cetirizine by the HealthA2Z is it gluten free?

      By Scott Adams · Posted

      Navigating medication safety with Celiac disease can be incredibly stressful, especially when dealing with asthma and severe allergies on top of it. While I don't have personal experience with the HealthA2Z brand of cetirizine, your caution is absolutely warranted. The inactive ingredients in pills, known as excipients, are often where gluten can be hidden, and since the FDA does not require gluten-free labeling for prescription or over-the-counter drugs, the manufacturer's word is essential. The fact that you cannot get a clear answer from Allegiant Health is a significant red flag; a company that is confident its product is gluten-free will typically have a customer service protocol to answer that exact question. In situations like this, the safest course of action is to consider this product "guilty until proven innocent" and avoid it. A better alternative would be to ask your pharmacist or doctor to help you identify a major national brand of cetirizine (like Zyrtec) whose manufacturer has a verified, publicly stated gluten-free policy for that specific medication. It's not worth the risk to your health when reliable, verifiable options are almost certainly available to you. You can search this site for USA prescriptions medications, but will need to know the manufacturer/maker if there is more than one, especially if you use a generic version of the medication: To see the ingredients you will need to click on the correct version of the medication and maker in the results, then scroll down to "Ingredients and Appearance" and click it, and then look at "Inactive Ingredients," as any gluten ingredients would likely appear there, rather than in the Active Ingredients area. https://dailymed.nlm.nih.gov/dailymed/   
    • Scott Adams
      Protein or fat?

      By Scott Adams · Posted

      What you're describing is indeed familiar to many in the Celiac community, especially in the early stages of healing. When the intestinal villi are damaged from Celiac disease, they struggle to properly digest and absorb fats, a condition known as bile acid malabsorption. This can cause exactly the kind of cramping and spasms you're seeing, as undigested fats can irritate the sensitive gut lining. It is highly plausible that her reactions to dairy and eggs are linked to their higher fat content rather than the proteins, especially since she tolerates lean chicken breast. The great news is that for many, this does improve with time. As her gut continues to heal on a strict gluten-free diet, her ability to produce the necessary enzymes and bile to break down fats should gradually return, allowing her to slowly tolerate a wider variety of foods. It's a slow process of healing, but your careful approach of focusing on low-fat, nutrient-dense foods like seeds and avocado is providing her system the best possible environment to recover. Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. This article may be helpful: Thank you for sharing your story—it's a valuable insight for other parents navigating similar challenges.
    • Beverage
      Diagnosed celiac for 1-2 months ago and everything makes me bloated.

      By Beverage · Posted

      I had a very rough month after diagnosis. No exaggeration, lost so much inflammatory weight, I looked like a bag of bones, underneath i had been literally starving to death. I did start feeling noticeably better after a month of very strict control of my kitchen and home. What are you eating for breakfast and lunch? I ignored my doc and ate oats, yes they were gluten free, but some brands are at the higher end of gluten free. Lots of celics can eat Bob's Red Mill gluten-free oats, but not me. I can now eat them, but they have to be grown and processed according to the "purity protocol" methods. I mail order them, Montana Gluten-Free brand. A food and symptoms and activities log can be helpful in tracking down issues. You might be totally aware, but I have to mention about the risk of airborne gluten. As the doc that diagnosed me warned . . Remember eyes, ears, nose, and mouth all lead to your stomach and intestines.  Are you getting any cross contamination? Airborne gluten? Any pets eating gluten (they eat it, lick themselves, you pet them...)? Any house remodeling? We live in an older home, always fixing something. I've gotten glutened from the dust from cutting into plaster walls, possibly also plywood (glues). The suggestions by many here on vitamin supplements also really helped me. I had some lingering allergies and asthma, which are now 99% gone. I was taking Albuterol inhaler every hour just to breathe, but thiamine in form of benfotiamine kicked that down to 1-2 times a day within a few days of starting it. Also, since cutting out inflammatory seed oils (canola, sunflower, grapeseed, etc) and cooking with real olive oil, avocado oil, ghee, and coconut oil, I have noticed even greater improvement overall and haven't used the inhaler in months! It takes time to weed out everything in your life that contains gluten, and it takes awhile to heal and rebuild your health. At first it's mentally exhausting, overwhelming, even obsessive, but it gets better and second nature.
×
×
  • 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.