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Looking For Dishes To Take To Get Togethers

missy'smom

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missy'smom Collaborator
missy'smom
Posted

I've been taking my own food for after church tea/snack time for a very long time but have decided to try again to take some things to share. It gets awkward with two of us now not eating what's provided and people really can't handle gluten-free/CF and diabetes friendly. I am starting to get questions and I think people feel bad but they really can't comprehend multiple issues-one is hard enough! I plan to sometimes take gluten-free sweets that DS can share and have some ideas/recipes already but I am looking for salads and veggie dishes or dips that I can eat. I could take Riceworks chips or tortilla chips, I can have those. They prefer light things not really spicey and are not the salsa and chips type. I can't have desserts, much carbs and even fruit due to diabetes but veggies are safe. I often take bean salads or tuna salad for myself but most people aren't crazy about beans. If there was a nice way to present tuna salad in an appetizer sort of way maybe that would work. I don't have a good tuna salad recipe though-just tuna and mayo usually. Meats/protein are ok too if they're not too heavy and not too expensive. I like antipasta but that gets pricey for just after church. Any ideas or recipes would be appreciated.

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Juliebove Rising Star
Juliebove
Posted

I like pasta salad with Italian dressing. I have diabetes too, so I put in a large amount of fresh vegetables and olives in proportion to the pasta. You can also add dry/hard salami cut in strips.

ang1e0251 Contributor
ang1e0251
Posted

For your tuna salad, I don't use measurements but here's what I put in it:

Tuna

Mayonnaise

mustard

finely diced kosher dill pickle

finely diced celery

You can pack it firmly in a soup bowl then upend it onto a plate. Sprinkle with a little paprika for color, then suround with pretty cut celery and carrot pieces. It will look like a flower!

purple Community Regular
purple
Posted
For your tuna salad, I don't use measurements but here's what I put in it:

Tuna

Mayonnaise

mustard

finely diced kosher dill pickle

finely diced celery

You can pack it firmly in a soup bowl then upend it onto a plate. Sprinkle with a little paprika for color, then suround with pretty cut celery and carrot pieces. It will look like a flower!

Tough one...how about chicken salad made like the tuna salad? Or potato salad? Or stuff some hard boiled eggs...differently like with the tuna salad?? I was going to say a salsa pasta salad, you said not too spicey but you did say veggies and beans. Here is my recipe but you can adjust it to your own tastes.

Mexican Pasta Salad

Curly pasta (about 1 1/2 cups dry)

Diced tomatoes or Italian style, puree if desired

Sliced olives, drained

Mexicorn or corn if desired, drained

Red or black beans, drained

Garbonzo beans, drained

Salsa or more tomatoes (about 24oz, puree if using tomatoes)

assorted spices: basil, parsley, onion powder, garlic powder, seasoned pepper, celery flakes, etc.

add more salsa or tomatoes if pasta gets dry.

Rinse boiled noodles in cold water, add all ingredients and chill. Chill all ingredients the day before or make the salad the day before. I haven't tried it with gluten-free pasta yet ;)

Serve with tortilla chips or with a fork!

I forgot to mention this is SOOO EASY to make and you can have the ingredients in your cupboard for an emergency.

Sientara Newbie
Sientara
Posted

Our tuna/salmon/chicken salad recipe is usually:

Can tuna/salmon or leftover chicken

mayo

chopped apple

chopped celery

chopped onion

dash garlic

splash apple cider vinegar

chopped hardboiled egg

julirama723 Contributor
julirama723
Posted

Have you ever checked out Linda's Low-Carb Recipes? Most should be gluten-free, and all are low-carb, though some do contain artificial sweeteners (not sure what your thoughts are on those.) She has some really great recipes, I'm always checking out her site for ideas!

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purple Community Regular
purple
Posted

How about Spaghetti Salad?

cooked and cooled spaghetti

large bottle zesty Italian salad dressing or make your own, Kraft has sugar in it

small can sliced olives

chopped red onion

chopped, diced or shredded veggies: carrots, cucumbers, zucchini, red and green bell peppers, tomatoes, celery, green onions...

Mix up and chill well, add more dressing if needed. I haven't tried with gluten-free pasta yet.

Oops...looks like Juliebove already posted...

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sixtytwo Apprentice
sixtytwo
Posted

How about deviled eggs? Boil your eggs and immediately after they are done, run really cold water on them and peel, then cut lenght wise and mix them with mayo, dry mustard, S&P, and I use some dill relish. I have never been to a deal where the deviled eggs have not all disappeared. Also you could take this: Put a block of cream cheese on a pretty plate, cover with cocktail sauce (make it yourself with ketchup and horseradish) and throw on some canned or fresh shrimp or crab. Serve with gluten-free crackers. Hope this helps. Barbara

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      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.
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    • rei.b
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      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 😅
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      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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