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What Did You Have For Lunch Today?

love2travel

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Adalaide Mentor
Adalaide
Posted

Leftover baked ziti and a Magnum Bar

Are we allowed to say that here? :P I had leftover fried pork and apples with pumpkin sauce.

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dreacakes Rookie
dreacakes
Posted

I had left-over bone broth soup with sweet potatoes, cauliflower, onion, cabbage, and grass-fed beef. And a dollop of soft goat cheese added on top. YUM.

jerseyangel Proficient
jerseyangel
Posted

Are we allowed to say that here? :P I had leftover fried pork and apples with pumpkin sauce.

Leftover? :P

love2travel Mentor
love2travel
Posted
  • Author

Potato salad with lots of capers and such.

love2travel Mentor
love2travel
Posted
  • Author

Cellophane noodles with spicy Thai sauce and toasted peanuts and scallions sprinkled on top.

love2travel Mentor
love2travel
Posted
  • Author

Vichyssoise Soup and if I feel extra energetic, maybe some homemade crackers to go with that BACON jam.

Celiac Mindwarp Community Regular
Celiac Mindwarp
Posted

Lamb steak, white rice, mushrooms, zucchini.

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love2travel Mentor
love2travel
Posted
  • Author

  • Vicyssoise soup

  • Crisy lime and sriracha roasted chickpeas

  • Brandy deviled eggs

  • Homemade buns

Celiac Mindwarp Community Regular
Celiac Mindwarp
Posted

Sweet potato shrimp stilton tomato cucumber bell pepper and mayo. I think I am addicted to mayo. I'm considering a paleo stint (after Christmas) but unless there is a paleo alternative not sure I'll hack it :):o

love2travel Mentor
love2travel
Posted
  • Author

Eggs Benedict and dill pickles

cahill Collaborator
cahill
Posted

leftover lamb and rice ,,,it was yummy :D

love2travel Mentor
love2travel
Posted
  • Author

Baby greens with toasted almonds and tomato pomegranate molasses vinaigrette.

jerseyangel Proficient
jerseyangel
Posted

BLT salad

  • 2 weeks later...
Celiac Mindwarp Community Regular
Celiac Mindwarp
Posted

Baked potato coleslaw ane cheddar cheese ( breakfast was scrambled eggs and cheese).

love2travel Mentor
love2travel
Posted
  • Author

Roasted Poblano, Potato and Corn Chowder

Chickpeas drizzled with grassy green Croatian olive oil and sprinkled with fleur de sel

Celiac Mindwarp Community Regular
Celiac Mindwarp
Posted

Tuna salad leaves tomatoes cucumber olives avocado evoo wine vinegar black pepper. Yum.

( look, no cheese)

mushroom Proficient
mushroom
Posted

Tuna salad leaves tomatoes cucumber olives avocado evoo wine vinegar black pepper. Yum.

( look, no cheese)

Oh now, wouldn't you like some shavings of parnesan on that? :P

Adalaide Mentor
Adalaide
Posted

Oh now, wouldn't you like some shavings of parnesan on that? :P

You are positively evil. We are supposed to be all supportive and crap.

I'm having a quesadilla.... :ph34r: I swear it isn't a taunt, I just need to go grocery shopping and there is nothing else to eat! (For the record, I have found raw cheddar from the dairy I get my milk from and it doesn't seem to make me blind. Woo!)

love2travel Mentor
love2travel
Posted
  • Author

I made awesome creamy mushroom soup with navy beans - creamy and unctuous and three kinds of shrooms. And I didn't forget the Sherry!

Celiac Mindwarp Community Regular
Celiac Mindwarp
Posted

Stir fry - chicken mushrooms zucchini red pepper sweet potato with lime juice pinenuts sun dried tomato olive oil.

Very acceptable :)

love2travel Mentor
love2travel
Posted
  • Author

Mexican Molletes (with BACON jam, of course!)

Celiac Mindwarp Community Regular
Celiac Mindwarp
Posted

Lamb mushrooms and zucchini cooked with tarragon, oregano, black pepper, lemon juice olive and avocado oil, served with sweet potato, carrot, spring greens. Mmmm.

love2travel Mentor
love2travel
Posted
  • Author

Gnocchi (with rice flour) with Rose Sauce

Raw celery

DavinaRN Explorer
DavinaRN
Posted

Baked potato with Velvetta cheese dip on top

cahill Collaborator
cahill
Posted

Taco soup ,, playing with limited nightshades

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      The following two lists are very helpful for anyone who is gluten sensitive and needs to avoid gluten when shopping. It's very important to learn to read labels and understand sources of hidden gluten, and to know some general information about product labelling--for example in the USA if wheat is a possible allergen it must be declared on a product's ingredient label like this: Allergens: Wheat.      
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      Gluten free stuff

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      Tammy, in the food industry, "gluten free" doesn't mean the same thing as "no gluten". As Scott explained, the FDA (Food and Drug Administration) allows food companies to use the "gluten-free" label as long as the product does not contain more than 20 ppm (parts per million) of gluten. This number is based on studies the FDA did years ago to determine the reaction threshold for those with celiac disease. And the 20 ppm figure works for the majority of celiacs. There are those who are more sensitive, however, who still react to that amount. There is another, stricter standard known as "Certified Gluten Free" which was developed by a third party organization known as GFCO which requires not more than 10 ppm of gluten. So, when you see "GFCO" or "Certified Gluten Free" labels on food items you know they are manufactured with a stricter standard concerning gluten content. Having said all that, even though you may read the disclaimer on a food item that says the spices may contain wheat, barley or rye (the gluten grains), you should be able to trust that the amount of gluten the spices may contain is so small it allows the total product to meet the requirements of gluten free or certified gluten free labeling. I hope this helps.
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