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

This Week's Gluten Free Menu

RissaRoo

Recommended Posts

RissaRoo Enthusiast
RissaRoo
Posted

This Week's Gluten Free Menu (Finally!)

Sorry to take so long, here it is!

Monday: Big green salad with grilled chicken strips, dark red kidney beans, goat cheese, cucumber, olives, red onion, and carrots with homemade vinaigrette dressing (olive oil, balsamic vinegar, garlic, a little ground mustard). I'll grill extra chicken (with different seasoning) for tomorrow's dinner and lunches later this week.

Tuesday: Chicken with Bearnaise sauce, new potatoes (from Pop's and Granny's garden!), and green beans and onions cooked in olive oil and garlic.

Wednesday: Pulled beef sandwiches, corn on the cob, and coleslaw. Jan made this slaw for us while we were in Idaho, she puts dried cranberries and pine nuts in it...yummy! Serve the sandwiches with gluten free buns (Kinnikinnik).

Thursday: Polenta Pie and a big green salad. This is a really fun recipe...you cook the polenta (corn meal), then add eggs and seasoning. Spread the polenta into a pie plate, and bake until it's firm (the whole process takes maybe 1/2 hour). Take it out and put a can of gluten free Chili beans on top, then some chopped green onion and goat cheese or shredded cheddar. Crumble some gluten-free corn chips on top. Pop it back in and bake until the beans are warm and the cheese is melted! It's really yummy.

Friday: Big track meet at a field that will take us forever (and a million dollars in gas) to get to. We'll pack a picnic with sandwiches (gluten-free hamburger buns instead of bread for Isaiah and I), Stax chips (gluten free and taste better than Pringles!) and some fresh raw fruit and vegetables. I may make some gluten free granola bars as a snack this week, and they'll be a good dessert.

Saturday: BBQ chicken, Home Fries (slice potatoes with the skin on into fry-sized strips, toss them in a large Tupperware container. Drizzle on some olive oil and sea salt, put the lid on and shake well. Bake at 400 degrees until brown and crispy), fruit salad, and Pops Baked Beans. These beans are not to be missed....I'll put the recipe on specially later on this week! They're made in a crock pot with hamburger, onion, several types of beans, BBQ sauce and the like. We had them twice when were were at my parent's house, but I can't wait to have them again!

Sunday: Cold pasta salad with tuna fish and vegetables, green beans in vinaigrette.

Posted by RissaRoo at 3:28 PM 0 comments

Labels: gluten free/allergy free food

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

Celiac.com Sponsor (A8-M):


Ridgewalker Contributor
Ridgewalker
Posted

Sounds great, as usual! I'm looking forward to the crockpot baked beans recipe!!!

Puddy Explorer
Puddy
Posted

RissaRoo!

:D....that's all, just...:D!

IMWalt Contributor
IMWalt
Posted
This Week's Gluten Free Menu (Finally!)

Sorry to take so long, here it is!

Monday: Big green salad with grilled chicken strips, dark red kidney beans, goat cheese, cucumber, olives, red onion, and carrots with homemade vinaigrette dressing (olive oil, balsamic vinegar, garlic, a little ground mustard). Thursday:

Polenta Pie and a big green salad. This is a really fun recipe...you cook the polenta (corn meal), then add eggs and seasoning. Spread the polenta into a pie plate, and bake until it's firm (the whole process takes maybe 1/2 hour). Take it out and put a can of gluten free Chili beans on top, then some chopped green onion and goat cheese or shredded cheddar. Crumble some gluten-free corn chips on top. Pop it back in and bake until the beans are warm and the cheese is melted! It's really yummy.

Can you tell me how you make the dressing? I want to start making my own. I'm tired of eating high-fructose corn syrup.

I love polenta. This looks great. How many eggs, how much corn meal and water, etc.? I usually just add parmesan cheese to mine.

I once made lasagna with polenta. I cooked both white and yellow corn until it was very thick. I then poored it into bread tins, and when it solidified I cut it into strips. I then used the strips like noodles to make butternut squash lasagna. My daughter and I loved it.

Thanks!

Walt

RissaRoo Enthusiast
RissaRoo
Posted
  • Author
Can you tell me how you make the dressing? I want to start making my own. I'm tired of eating high-fructose corn syrup.

I love polenta. This looks great. How many eggs, how much corn meal and water, etc.? I usually just add parmesan cheese to mine.

I once made lasagna with polenta. I cooked both white and yellow corn until it was very thick. I then poored it into bread tins, and when it solidified I cut it into strips. I then used the strips like noodles to make butternut squash lasagna. My daughter and I loved it.

Thanks!

Walt

Here's the polenta pie recipe:

1/2 cup cornmeal

2 cups water

1/4 tsp. ssalt

1 egg, slightly beaten

Mix the cornmeal and water, heat to boiling, reduce heat and cook for 6 minutes, stirring frequently until mixture is very thick. Remove from heat. Stir in beaten egg, let stand 5 minutes. Spread into a pie plate and bake for 15 minutes, then put toppings on and bake for another 20 minutes.

I think parmisian cheese would be great in this. I always add some garlic, black pepper and sea salt to the polenta before I add the egg.

The dressing is sort of hard to give directions on because I just free pour everything...but generally it's 1/3 olive oil to 2/3 vinegar. I maybe make a cup all together at a time. Then add a little less than a tablespoon of prepared ground mustard and whisk it until it's thick and combined. Add a little sea salt, pepper if you want it, and some garlic powder or a clove of pressed garlic. Depending on who's eating it at my house (due to dairy problems) I will also often put in parmisan cheese...this makes it much thicker and better tasting. I add quite a bit...maybe 3 tablespoons. If you do the cheese, you can leave out the mustard if you want.

Hope this helps!

IMWalt Contributor
IMWalt
Posted
Hope this helps!

Yes, thank you so much. I may try the pie tonight

Ashley Enthusiast
Ashley
Posted

I'm gonna have to make Monday's entree for myself lol!

Thanks for posting it!

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

Celiac.com Sponsor (A8-M):


Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. knitty kitty
      - knitty kitty replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      results from 13 day gluten challenge - does this mean I can't have celiac?

      @catnapt, Wheat germ has very little gluten in it. Gluten is the carbohydrate storage protein, what the flour is made from, the fluffy part. Just like with beans, there's the baby plant that will germinate ("germ"-inate) if sprouted, and the bean part is the carbohydrate storage protein. Wheat germ is the baby plant inside a kernel of wheat...
    2. knitty kitty
      - knitty kitty replied to Scott Adams's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      49

      Supplements for those Diagnosed with Celiac Disease

      Hello, @asaT, I'm curious to know whether you are taking other B vitamins like Thiamine B1 and Niacin B3. Malabsorption in Celiac disease affects all the water soluble B vitamins and Vitamin C. Thiamine and Niacin are required to produce energy for all the homocysteine lowering reactions provided by Folate, Cobalamine and Pyridoxine. Weight...
    3. Florence Lillian
      - Florence Lillian replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      11

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Hi Jane: You may want to try the D3 I now take. I have reactions to fillers and many additives. Sports Research, it is based in the USA and I have had no bad reactions with this brand. The D3 does have coconut oil but it is non GMO, it is Gluten free, Soy free, Soybean free and Safflower oil free. I have a cupboard full of supplements that did not agree...
    4. catnapt
      - catnapt replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      results from 13 day gluten challenge - does this mean I can't have celiac?

      highly unlikely NOTHING and I mean NOTHING else has ever caused me these kinds of symptoms I have no problem with dates, they are a large part of my diet In fact, I eat a very high fiber, very high vegetable and bean diet and have for many years now. It's considered a whole foods plant based or plant forward diet (I do now eat some lean...
    5. cristiana
      - cristiana replied to hjayne19's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      21

      Insomnia help

      Thank you for your post, @nanny marley It is interesting what you say about 'It's OK not to sleep'. Worrying about sleeping only makes it much harder to sleep. One of my relatives is an insomniac and I am sure that is part of the problem. Whereas I once had a neighbour who, if she couldn't sleep, would simply get up again, make a cup of tea, read,...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,354
    • Most Online (within 30 mins)
      7,748
    Gracieruizzz
    Newest Member
    Gracieruizzz
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • knitty kitty
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By knitty kitty · Posted

      @catnapt, Wheat germ has very little gluten in it.  Gluten is  the carbohydrate storage protein, what the flour is made from, the fluffy part.  Just like with beans, there's the baby plant that will germinate  ("germ"-inate) if sprouted, and the bean part is the carbohydrate storage protein.   Wheat germ is the baby plant inside a kernel of wheat, and bran is the protective covering of the kernel.   Little to no gluten there.   Large amounts of lectins are in wheat germ and can cause digestive upsets, but not enough Gluten to provoke antibody production in the small intestines. Luckily you still have time to do a proper gluten challenge (10 grams of gluten per day for a minimum of two weeks) before your next appointment when you can be retested.  
    • knitty kitty
      Supplements for those Diagnosed with Celiac Disease

      By knitty kitty · Posted

      Hello, @asaT, I'm curious to know whether you are taking other B vitamins like Thiamine B1 and Niacin B3.  Malabsorption in Celiac disease affects all the water soluble B vitamins and Vitamin C.  Thiamine and Niacin are required to produce energy for all the homocysteine lowering reactions provided by Folate, Cobalamine and Pyridoxine.   Weight gain with a voracious appetite is something I experienced while malnourished.  It's symptomatic of Thiamine B1 deficiency.   Conversely, some people with thiamine deficiency lose their appetite altogether, and suffer from anorexia.  At different periods on my lifelong journey, I suffered this, too.   When the body doesn't have sufficient thiamine to turn food, especially carbohydrates, into energy (for growth and repair), the body rations what little thiamine it has available, and turns the carbs into fat, and stores it mostly in the abdomen.  Consuming a high carbohydrate diet requires additional thiamine to process the carbs into energy.  Simple carbohydrates (sugar, white rice, etc.) don't contain thiamine, so the body easily depletes its stores of Thiamine processing the carbs into fat.  The digestive system communicates with the brain to keep eating in order to consume more thiamine and other nutrients it's not absorbing.   One can have a subclinical thiamine insufficiency for years.  A twenty percent increase in dietary thiamine causes an eighty percent increase in brain function, so the symptoms can wax and wane mysteriously.  Symptoms of Thiamine insufficiency include stunted growth, chronic fatigue, and Gastrointestinal Beriberi (diarrhea, abdominal pain), heart attack, Alzheimer's, stroke, and cancer.   Thiamine improves bone turnover.  Thiamine insufficiency can also affect the thyroid.  The thyroid is important in bone metabolism.  The thyroid also influences hormones, like estrogen and progesterone, and menopause.  Vitamin D, at optimal levels, can act as a hormone and can influence the thyroid, as well as being important to bone health, and regulating the immune system.  Vitamin A is important to bone health, too, and is necessary for intestinal health, as well.   I don't do dairy because I react to Casein, the protein in dairy that resembles gluten and causes a reaction the same as if I'd been exposed to gluten, including high tTg IgA.  I found adding mineral water containing calcium and other minerals helpful in increasing my calcium intake.   Malabsorption of Celiac affects all the vitamins and minerals.  I do hope you'll talk to your doctor and dietician about supplementing all eight B vitamins and the four fat soluble vitamins because they all work together interconnectedly.  
    • Florence Lillian
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Florence Lillian · Posted

      Hi Jane: You may want to try the D3 I now take. I have reactions to fillers and many additives. Sports Research, it is based in the USA and I have had no bad reactions with this brand. The D3 does have coconut oil but it is non GMO, it is Gluten free, Soy free, Soybean free and Safflower oil free.  I have a cupboard full of supplements that did not agree with me -  I just keep trying and have finally settled on Sports Research. I take NAKA Women's Multi full spectrum, and have not felt sick after taking 2 capsules per day -  it is a Canadian company. I buy both from Amazon. I wish you well in your searching, I know how discouraging it all is. Florence.  
    • catnapt
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By catnapt · Posted

      highly unlikely  NOTHING and I mean NOTHING else has ever caused me these kinds of symptoms I have no problem with dates, they are a large part of my diet In fact, I eat a very high fiber, very high vegetable and bean diet and have for many years now. It's considered a whole foods plant based or plant forward diet (I do now eat some lean ground turkey but not much) I was off dairy for years but recently had to add back plain yogurt to meet calcium needs that I am not allowed to get from supplements (I have not had any problem with the yogurt)   I eat almost no processed foods. I don't eat out. almost everything I eat, I cook myself I am going to keep a food diary but to be honest, I already know that it's wheat products and also barley that are the problem, which is why I gradually stopped eating and buying them. When I was eating them, like back in early 2024, when I was in the middle of moving and ate out (always had bread or toast or rolls or a sub or pizza) I felt terrible but at that time was so busy and exhausted that I never stopped to think it was the food. Once I was in my new place, I continued to have bread from time to time and had such horrible joint pain that I was preparing for 2 total knee replacements as well as one hip! The surgery could not go forward as I was (and still am) actively losing calcium from my bones. That problem has yet to be properly diagnosed and treated   anyway over time I realized that I felt better when I stopped eating bread. Back at least 3 yrs ago I noticed that regular pasta made me sick so I switched to brown rice pasta and even though it costs a lot more, I really like it.   so gradually I just stopped buying and eating foods with gluten. I stopped getting raisin bran when I was constipated because it made me bloated and it didn't help the constipation any more (used to be a sure bet that it would in the past)   I made cookies and brownies using beans and rolled oats and dates and tahini and I LOVE them and have zero issues eating those I eat 1 or more cans of beans per day easily can eat a pound of broccoli - no problem! Brussels sprouts the same thing.   so yeh it's bread and related foods that are clearly the problem  there is zero doubt in my mind    
    • cristiana
      Insomnia help

      By cristiana · Posted

      Thank you for your post, @nanny marley It is interesting what you say about 'It's OK not to sleep'. Worrying about sleeping only makes it much harder to sleep.  One of my relatives is an insomniac and I am sure that is part of the problem.  Whereas I once had a neighbour who, if she couldn't sleep, would simply get up again, make a cup of tea, read, do a sudoku or some other small task, and then go back to bed when she felt sleepy again.  I can't think it did her any harm - she lived  well into her nineties. Last week I decided to try a Floradix Magnesium supplement which seems to be helping me to sleep better.  It is a liquid magnesium supplement, so easy to take.  It is gluten free (unlike the Floradix iron supplement).  Might be worth a try.        
×
×
  • 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.