Post Your Typical Mealplan

[revenant]

I'm having sooo much trouble deciding what to eat, things that are soy, wheat, milk, and now sugar and/or corn free. like WHAAA. Hope it's temporary.

I'd really like to hear what any of you eat on a typical day, whether you're only sensitive to gluten or you've got a tiring spectrum to avoid.

[AlysounRI]

On a typical day:

Breakfast - piece of bread that I made, a banana, then vitamins swigged down with some kefir.

10:00 am at work: decaf Indian masala tea with a little almond milk

Lunch - baggie of carrots, curry (I make a big batch for lunches over the weekend) with brown rice, and some water with a splash of lime juice, sometimes a whole cucumber just eaten, or an avocado, or some berries. I get home late usually so lunch is my mail meal.

Dinner - a cabbage salad and some water. In hot weather this is followed by a popsicle. In colder weather a cup of tea (always decaf)

[kwylee]

Breakfast is always the same, 1 egg/1 egg white scrambled with olive oil, homemade hashbrowns and fresh blueberries

Lunch is usually chicken breast meat, avocado, steamed veggies, black tea with raw honey

Supper is a choice between chicken, lean beef or center cut pork - no sulfites or injected solutions, salad greens with homemade dressing, maybe more avocado, a myriad of roasted veggies, 1/2 apple or pear - no skins.

If I am hungry between (rarely), I snack on a scant handful of raw cashews, but that is just in the last week, nuts may have been hard to digest earlier on. Or, here's one of my new favorite things: cubed avocado with Real Salt, drizzled with 1/2 TBSP of raw honey - this is dessert for me. So weird how my taste buds have changed in only weeks!!!

Anyway, I know it sounds boring but I went through a pretty solid withdrawal, and this eating plan really saved me. In fact, this was formulated after I posted a plea for help on this forum, then followed the feedback I received - VERY WISE GUYS!!!

I'm still healing so I am careful not to try soy or anything processed or with preservatives yet. So far I am content and feeling very good these days, so will stick to this as long as I'm not bored. Once that happens, I'll venture out with gluten free pastas and the like. But for now, I'm feeling SO GOOD!

[K8ling]

Breakfast: 2 pieces of Udi's with butter (or jam) OR honey chex with soy milk OR Ian's french toast sticks for the toddler (only once in a while though) and a cup of Twinings Lady Grey tea with vanilla soy milk

Lunch: Tuna salad (Mayo, pickles, solid white albacore)/rice crackers OR PBJ on Udi's with Kettle Chips OR Thai Kitchen something or another. The toddler gets PBJ or Grilled cheese or cheese stars and crackers (gluten-free of course) or leftovers.

Dinner: Grilled Chicken/Brown Rice/Green beans or Peas OR Turkey Meatloaf/Mashed Potatoes/corn OR gluten-free Pizza (homemade) OR Thai Kitchen something or another OR toasted chickpea flour/squash/home made lemon chicken OR Quinoa Stuffed red bell peppers OR chicken fingers in chickpea batter/homemade mashed potatoes/corn on the cob

I rotate new things in every few weeks, these are just my favorites. Also, for snacks we do gluten-free pretzels, cheese stars, Larabars, Pirate Puffs or fresh veggies/fruit or PICKLES!!!! (I love pickles soooo much). And the occasional cookie/brownie (I do have a toddler, y'know).

[sb2178]

Gluten free only-- no other problem so far (crossing fingers). But I mostly do my own cooking and am going easy on the corn and soy.

B'fast: pancakes with apple and flaxseeds (123 Gluten Free's Allie's Awesome Buckwheat) with maybe PB/cheese/nuts OR eggs with veg/potatoes. Breakfast foods find themselves made into lunch and dinner kinda often.

Lunch: leftovers OR a bean/quinoa salad with herbs, vegetables, and vinaigrette; usually fruit

Snack: chocolate, trail mix, larabars, fruit with PB/cheese or crackers and something

Dinner: Soup with cornbread (I know, no corn... but there's an interesting buckwheat bread recipe floating around) or some type of stew with vegetables and protein on millet or rice. Flavors: Tex-Mex, Indian, Continental, North African. Scrambled eggs with frozen vegetables and a baked potato when in a hurry; occasionally pasta or with protein and veg. Fish once in a while.

[missy'smom]

I'm having sooo much trouble deciding what to eat, things that are soy, wheat, milk, and now sugar and/or corn free. like WHAAA. Hope it's temporary.

I'd really like to hear what any of you eat on a typical day, whether you're only sensitive to gluten or you've got a tiring spectrum to avoid.

I'm free of all those things plus a few others. Well, I have just a bit of sugar in ham and such but less than 1 gram per serving. Same with a tad bit of cornstarch maybe-in the deli ham or turkey.

Today:

B:Hormel Naturals Ham, bacon, canned pumpkin with Soy-free version Earthbalance spread mixed in

L:Kirkland(Costco) Turkey burger patty-bunless, brown mushrooms sauteed in olive oil and a little sea salt, frozen broccoli, califlower carrot mixed veggies with a little Earthbalance

S: Kalari chocolate 85% Dark, salted cashews

D: broiled salmon with a squeeze of lemon and sea salt, steamed broccoli and carrots, avacado

Drinks: unsweetened black iced tea and lots of water

I also drink the So Delicious Coconut Milk beverage, unsweetened version.It's not strongly coconut flavored. Fairly neutral and cold and "milky"

[scarlett77]

Typical breakfasts: Chex, yogurt, Vann's gluten-free waffles, Udi's toast with butter, muffins, or leftover homemade pancakes...usually any of these accompanied by some fruit.

Lunches: nachos (even better when you make your own chips!), grilled cheese (on Udi's), salami & cheese, mac & cheese w/ chili, or leftovers. The kids prefer fruit with their lunch, but I usually have carrots with mine.

Dinners: Pasta with meat sauce salad & garlic/cheese toast, tacos with rice and beans, homemade pizza, steak with roasted potatoes (or homemade fries) and veggies, stir fry with either rice or noodles, fried chicken w/mashed potatoes and corn, BBQ pork ribs with french fries and salad, or breakfast for dinner (usually pancakes and eggs)

Those are just my usual rotations...I like to cook so I like to figure out how to convert non-gluten-free recipes to be gluten-free.

[Tina B]

I'm having sooo much trouble deciding what to eat, things that are soy, wheat, milk, and now sugar and/or corn free. like WHAAA. Hope it's temporary.

I'd really like to hear what any of you eat on a typical day, whether you're only sensitive to gluten or you've got a tiring spectrum to avoid.

Gluten only:

Breakfast:

Weekdays: Chobani or Fage plain fat free greek yogurt sprinkled with ground flax seed, fresh berries or dried cranberries, chopped walnuts and corn chex for a bit of crunch.

Weekends: Omeletes with gluten-free toast.

Lunches at work: dinner leftovers heated up.

chicken salad, egg salad or tuna over greens with grape tomatoes and ranch dressing

yesterday, ham, cheese and hot peppers with mustard on toasted Wholefoods sandwich bread

dinner: all kinds of things ie: roast beef, fish, chicken, potatoes white or sweet, rice, gluten-free pasta, gluten-free lasagna, gluten-free casseroles, chilli, Stew, Homeade soups, gluten-free pizza the list is endless.

[Jestgar]

Most of my weekday meals are ~ 4 ounces of chicken breast with 1 - 2 cups of assorted veggies in a soup-type format. Sometimes I have a bit of rice in there.

In the morning I may have a smaller bowl with a couple eggs thrown in. Lunch ususally has salad with it. Dinner includes a glass or two of wine.

Weekends I eat scrambled eggs and fish mostly. Currently with fruit thrown in, but very little fruit in the winter.

Snacks are a handful of almonds, or another bowl of soup.

[Skylark]

Mine varies

Yesterday:

Coffee & a banana for breakfast

Larabar snack

Late lunch with the Safeway rice noodle soup

Dinner: salmon, rice, baby bok choy, a few fresh lychees (I stopped by a local Korean grocery store after work)

Today:

Breakfast: Egg, some leftover rice

Lunch: Udi's muffin. (LOL!) Couple lychees

Dinner: Cooking lamb shanks for a friend coming over, potatoes, more baby bok choy

[GlutenFreeManna]

Breakfast: Homemade yogurt with honey and berries OR a banana with a spoonful of peanut butter OR Apple slices with honey OR scrambled eggs with turkey bacon (usually on the weekend) OR hard boiled eggs and fruit (melon or grapes) Or hashbrown potatoes with onions and peppers.

Lunch: I usually don't have a big lunch, but instead I have two or three mini meals throughout the day depending on how hungry I am. Most of these are half-cup servings or bits of leftovers from my dinner the night before. Some ideas: Baked potato and steamed broccoli, rice noodles in chicken broth and carrot sticks, half of a cooked chicken breast cut up on salad, Cooked rice with mixed vegetables, Leftovers from dinner.

Dinner: I try to cook more substantial dinners because my husband is home eating with me.

Steak with mashed potatoes and steamed green beans, grilled chicken with steamed mixed vegetables, stirfry (any mixture of fresh veg and chicken or beef) with rice, fajitas or tacos on corn tortillas (maybe you can find rice tortillas?), Chili con carne (no beans) over rice, Stuffed bell peppers, chicken burgers wrapped in lettuce, bison burgers wrapped in lettuce, homemade fries to go with the burgers

[kayo]

I'm gluten, dairy, soy free too and on a low fructose diet (FODMAP).

B: tea and a banana or some strawberries or if I need more protein I have quinoa with blueberries, walnuts and cinnamon.

L: sandwich with kinnikinnik bread, tuna, turkey or ham, mustard with a side of Cape Code chips (100 cal pack) or gluten-free Wylde pretzels. If I go out with coworkers I get a bunless burger and side of veggies or a salad. Diet soda or water.

(*going out to eat and avoiding soy is trickier than avoiding gluten)

D: protein (poultry, seafood, pork, eggs, or red meat on occasion) with rice, potatoes, sweet potatoes, quinoa or a veggie (broccoli, corn, mushrooms). Or rice pasta with tomato sauce and Bell and Evans gluten-free breaded chicken patties. We do roasted chicken quite a bit. We have tacos and taco salad often too.

S: chips (my only vice left!!), gluten-free pretzels, gluten-free cinnamon donut, gluten-free animal crackers, carrots and pb, cucumbers.

Beverage: ice tea, water, hot tea, diet soda or soda with cane sugar (Hansen, Jones), gluten-free beer, small amt of wine

On my no list (besides the obvious gluten, dairy, soy) due to the FODMAP diet: no legumes, no onions, shallots or garlic, no HFCS, no honey or agave, I have eliminated all fruits except bananas, strawberries, blueberries, pineapple, lemon, lime, avocado and tomatoes. Still figuring out which veggies are ok/not ok.

[nickim]

Breakfast: 2 pieces of Udi's with butter (or jam) OR honey chex with soy milk OR Ian's french toast sticks for the toddler (only once in a while though) and a cup of Twinings Lady Grey tea with vanilla soy milk

Lunch: Tuna salad (Mayo, pickles, solid white albacore)/rice crackers OR PBJ on Udi's with Kettle Chips OR Thai Kitchen something or another. The toddler gets PBJ or Grilled cheese or cheese stars and crackers (gluten-free of course) or leftovers.

Dinner: Grilled Chicken/Brown Rice/Green beans or Peas OR Turkey Meatloaf/Mashed Potatoes/corn OR gluten-free Pizza (homemade) OR Thai Kitchen something or another OR toasted chickpea flour/squash/home made lemon chicken OR Quinoa Stuffed red bell peppers OR chicken fingers in chickpea batter/homemade mashed potatoes/corn on the cob

I rotate new things in every few weeks, these are just my favorites. Also, for snacks we do gluten-free pretzels, cheese stars, Larabars, Pirate Puffs or fresh veggies/fruit or PICKLES!!!! (I love pickles soooo much). And the occasional cookie/brownie (I do have a toddler, y'know).

I LOVE UDI bread. The first time I had it, I toasted it and put homemade strawberry jelly on it, OMG, I almost cried because it tastes just like real bread!!! YUM

[Monklady123]

I LOVE UDI bread. The first time I had it, I toasted it and put homemade strawberry jelly on it, OMG, I almost cried because it tastes just like real bread!!! YUM

I'll second (third, fourth, gazillionth?) that Udi's bread.

I'm gluten only, but am going to start today with avoiding lactose also. Just from milk and icecream.

Not sure I have a "typical" menu, but I might eat this:

Breakfast: cereal (will be using Lactaid milk for awhile), or eggs, or a cheese wrap (corn tortilla). Sometimes just coffee and toast.

Lunch: cheese wrap if I didn't have it for breakfast, or leftovers from dinner, or some meat and cheese wrapped in lettuce, or yogurt and fruit. If I'm at work (I work three days a week) I usually don't eat much lunch but instead snack -- cheese, crackers, lara bars, granola (Udi's), fruit, etc.

Dinner: since being diagnosed I've been trying to cook "plainer". So that means some sort of meat, a starch, a vegetable. The other night we had spaghetti. I cooked regular for the rest of the family, and tinkiyada for myself (using my own personal strainer so no cc from their noodles). We had salad and texas toast with that. I toasted two slices of Udi's bread and put butter and garlic powder on them and had my own texas toast. -- Tonight I'm going to make curry -- so that will be chicken, cauliflower, baby carrots, potato, green beans. Served on rice. I was going to make my own sauce but I may use one of those Trader Joe's bottled sauces.

I really do not like to cook or bake, so this has been a problem. However -- I'm getting a brand new stove, to be delivered next week! woot! So I'm thinking that maybe with a good stove, and a working oven, I might enjoy cooking more. lol...

[bluebonnet]

i try to eat lots of different things but this is a typical meal plan. i don't have dairy or soy or nightshade problems. oh, i also eat too much candy.

breakfast- coffee with 1/2 n 1/2, chocolate milk, cheesy grits + fruit of some sort

lunch- big garden salad with protein of some sort (low fat cheese, chick peas, turkey, chicken, egg or avacado), or tuna melts or salmon patties ... it just depends how hot it is outside if i want something cool or warm.

snack- smoothie, or apple + scoop of all natural p.b., or nuts with something sweet like chocolate or tapicoa pudding (loooove kozyshack!)

supper- protein along with potatoes or beans and always a veggie, sweet tea or milk

snack- chex (chocolate chex are amazing and i buy it by the case!) caramel popcorn (homemade), banana split or icecream

[i-geek]

Today (this is fairly typical):

Breakfast: Two slices thick-cut bacon, two eggs fried in butter, half a brown rice cake topped with cheddar (sometimes it's peanut butter instead of cheese), black coffee.

Snack: Larabar

Lunch: leftovers from previous night's dinner, so today will be a grilled chicken drumstick and homemade quinoa-veggie pilaf, with fresh blueberries and blackberries and Greek yogurt for dessert

Dinner: not sure yet, but probably some form of animal protein tossed on the grill with sides of broccoli and green tossed salad. Maybe I'll micro-bake a couple of sweet potatoes for variety.

[T.H.]

My kids are gluten, dairy, sugarcane, corn, and egg free, although aside from gluten, my family's reactions are not life threatening, so there's the possibility that some of our food might not work for you - might be something in them I'm missing, eh?

Breakfast possibilities:

A piece of fruit or two. "Simply orange' orange juice. A grain porridge with agave syrup added (millet and amaranth make a porridge if you cook them normally, or quinoa flakes, for example.) Food For Life now also makes a corn free rice bread that I believe is free of all your allergens, but I haven't called them yet to find out if their 'cellulose gum' on the package is actually based on something other than corn, or if it's one of those 'no corn remains after processing' kind of things. I find it sometimes at whole foods, but it sells out pretty quick.

Left overs from the night before, served over salted rice or whole grain quinoa, or if it's a meat dish, over a small bed of salad greens.

stir fried brisling over rice with tea (loose leaf, preferred brands) - Canned Brisling sardines in water, from Whole Foods, chopped in two and sauted with a teeny bit of grapeseed or olive oil, chopped garlic, and coconut aminos for a soy sauce substitute (we were soy free for a while). I believe the coconut aminos are corn free, but wouldn't swear it's free of contamination issues. You can find these at whole foods, or google coconut aminos and it'll come up. We serve these over white rice, sometimes with a little sea salt (to avoid the corn in the iodized salt, sigh. Corn is a pain, huh? )

Snacks:

rice balls - we got the glutinous rice, soak overnight, cook with slightly less water than asked for. Then let cool, get hands wet, sprinkle a little salt on hands, and form rice into balls to eat later. Put something inside the rice - fish stir fried with coconut aminos and agave syrup tastes a bit like teriyaki sauce, or preserved fruit for something sweet. I tend to add something sweet to the rice for those ones.

fresh fruit or veggies dipped in homemade hummus (cook chickpeas from scratch, then blend up with a little water, ground sesame or purchases tahini, lemon juice, sea salt, and garlic.)

homemade crackers. Get a flour that works for you, a little salt, water and oil and any seasonings that work, then roll out to 1/8 inch, prick with fork, and bake in the oven. it takes a little experimentation, sometimes some potato starch baking powder, but it'll make an okay cracker. some have to be cut before cooking, some after, depends on the flour. I've done amaranth and teff ones, so far. Teff does well with peanut butter added.

popped amaranth - the whole grain will pop like miniature popcorn in a med-hot pot, about 1 Tb at a time. Need to move the pan around while heating, and dump immediately, 'cause it smells like burnt popcorn when it burns, too, yuck! Tastes good alone, or mixed with a bit of honey/agave syrup and a few drops lemon juice

Lunch and dinner -

often stir fries dishes and rice, with coconut aminos. Chopped bok choy, coconut aminos, and garlic. Broccoli and beef with coconut aminos, agave syrup, sesame oil, and rice wine or sake

Baked potatoes with toppings, like homemade pinto beans made into a chile type thing with tomatoes, chile, garlic and onion; Sauted mushrooms; grilled vegetables.

meat and veggie kebabs with homemade seasonings, often indian or greek sauces or seasonings that we make ourselves. Often with a chickpea flour flatbread (you can google indian flatbread and chickpea flour and find some recipes. It takes a bit of searching for one with no wheat, but it's doable)

Salads with boiled or fried chicken breast, lots of veggies, and homemade salad dressings or a little balsamic vinegar, oil, and sauteed shallots as the dressing.

A burger with baked sweet (yellow fleshed) potato fries or potato fries - just chop into fry shape, put on a cookie sheet, and pop into a 400 F oven for 30-40 minutes to bake. Or can coat with oil, sprinkle salt on it, for a tastier version (I tend to go for quick, LOL)

I have wanted to do an ethiopian themed dinner, but haven't gotten to it yet. The traditional injera bread is made only with teff flour, and then various meat and lentil dishes are served on top of this flat bread. It's pretty good at restaurants, and lots of recipes on-line, so might be fun to check out!

Oh, something we do now a lot? Save ALL the drippings from our meats. I typically use canning and presering jars. With the shortening issues we've had with corn, we've been using our own meat drippings instead of shortening for gluten free biscuits and foods. It's worked pretty well, especially just making things like homemade refried beans, yummy!

I think that's about all I can think of for us! Good luck - hope you get some lovely, lovely food!

[TaniaR]

Breakfast - coffee & banana

Lunch - fruit & piece of toast

dinner- boneless skinless chicken (something about chicken with the bone in it has been making my family and I sick) and vegetables and salad

also if you ever want to splurge foods by george gluten-free pizzas work well also