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What Did You Have For Lunch Today?

love2travel

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Celiac Mindwarp Community Regular
Celiac Mindwarp
Posted

Chicken, zucchini, mushroom, orange peppers, scallions and anchovies for flavor.

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love2travel Mentor
love2travel
Posted
  • Author

Incredibly delicious Welsh Rarebit. For those of you who are unfamiliar, it is basically thick toast covered with a mixture of cream, eggs and cheese that is melted on top until ooey gooey. Then it is drizzled with Worcestershire. First I will spread the bread with bacon jam to kick up the flavour even more. Traditionally it contains Guiness.

JNBunnie1 Community Regular
JNBunnie1
Posted

Incredibly delicious Welsh Rarebit. For those of you who are unfamiliar, it is basically thick toast covered with a mixture of cream, eggs and cheese that is melted on top until ooey gooey. Then it is drizzled with Worcestershire. First I will spread the bread with bacon jam to kick up the flavour even more. Traditionally it contains Guiness.

Aaaaand I hate you.

love2travel Mentor
love2travel
Posted
  • Author

Aaaaand I hate you.

You know you love me. ^_^

Chaff Explorer
Chaff
Posted

Dirty rice (white rice and sausage), a cup of chicken broth, homemade pickles. It's not much, but it's totally safe for me to eat. Later I'll have a coconut Zing bar. :)

love2travel Mentor
love2travel
Posted
  • Author

I have a hankering for a Monte Cristo today.

jsprenkle Newbie
jsprenkle
Posted

Creamy chicken soup and a bagel with cream cheese.

Where do you find the soup & bagels that are gluten free? I am new to this & am diagnosed as allergic to all of it. Any suggestions are appreciated.
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Adalaide Mentor
Adalaide
Posted

I almost panicked. I got to my fridge and was all set to make a sandwich and there was NO MAYO! I quickly chilled out, remembering I have a recipe stashed, whipped some up in a few minutes and was stuffing my face with a Lebanon bologna sandwich in no time. Yup, homemade mayo for a bologna sandwich.

Where do you find the soup & bagels that are gluten free? I am new to this & am diagnosed as allergic to all of it. Any suggestions are appreciated.

I don't buy soup, I make it. You'll find recipes all over the internet. Just decide what kind of soup makes you happy and you can almost certainly find a recipe for it. (Unless it is barley soup, then you're just outta luck.) As for bagels, I imagine lots of people just make them. I've seen them in the freezer at the health food store but my guess is that they suck and I'm not going to pay something like $7 for 5 bagels that suck.

mushroom Proficient
mushroom
Posted

Where do you find the soup & bagels that are gluten free? I am new to this & am diagnosed as allergic to all of it. Any suggestions are appreciated.

Like Adalaide, I make the soup. I am lucky to have a gluten free bakery that makes a great bagel substitute - I probably prefer it to gluten bagels. :)

kareng Grand Master
kareng
Posted

Where do you find the soup & bagels that are gluten free? I am new to this & am diagnosed as allergic to all of it. Any suggestions are appreciated.

For those of us who occasionally like to open a can of soup instead of making it:

Note that this is in the US, These products in Canada may have different ingredients

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

I have heard that some like Udis bagels , which many Whole Foods and other groceries carry, either frozen or on the shelf.

cahill Collaborator
cahill
Posted

lunch was ham and swiss on a grainless flax seed bun with mustard , cottage cheese on the side

love2travel Mentor
love2travel
Posted
  • Author

Lunch will be a large mixed baby greens salad with toasted almonds, Parmesan shards, dried cherries, toasted pumpkin seeds and a lovely Dijon lemon vinaigrette.

cahill Collaborator
cahill
Posted

today lunch was turkey and swiss on a grainless flax seed bun ( I am enjoying these buns :D )

  • 2 weeks later...
Adalaide Mentor
Adalaide
Posted

I'm trying to expand my horizons for lunch. Especially since I am charged with feeding an ever increasingly picky toddler. <_< (Although I have discovered he will always eat his veggies if I give them to him while I make the rest of lunch. Hunger always overrides being picky!)

Today I made my first buckwheat pancakes. My grammy used to make them for me every Saturday morning, but hers always were a whole wheat, buckwheat mix. Still, these brought back memories and were super delicious. I was thrilled that Mr. Pickypants liked them too. I scrambled some eggs for the boys and had just a little bit of one myself. Then I chopped up a jicama. I never had one before, but I rather like them. My husband isn't a fan (shocker) but the kiddo seems to like it okay. They look so boring in the store, and just as boring cut up, the taste and texture was a really pleasant surprise.

sabin112 Rookie
sabin112
Posted

Spice-rubbed fried chicken thighs (using cumin, coriander and paprika) on rice, topped with avocado and a squirt of lemon juice. Still feeling a bit hungry so I might have to snack on some cashew nuts until dinner time. :P

alex11602 Collaborator
alex11602
Posted

I made homemade mac n cheese with a colby/cheddar mix and Glutino penne.

Marilyn R Community Regular
Marilyn R
Posted

Plain Greek yogurt with sliced fruit, a drizzle of honey and unsalted sunflower seeds. I use yogurt all the time as a substitute for sour cream. Dear other can't tell the difference. (A dallop on soup or baked potato, on top of nachos, in pancakes. And the d dog loves any leftovers.

love2travel Mentor
love2travel
Posted
  • Author

Mixed greens and jicama salad with toasted almonds, pumpkin seeds and Sherry vinaigrette. Oh, and orange supremes on top.

love2travel Mentor
love2travel
Posted
  • Author

Mango, strawberry and banana smoothie with a touch of almond extract.

JNBunnie1 Community Regular
JNBunnie1
Posted

Orange supremes? What's that? :D

love2travel Mentor
love2travel
Posted
  • Author

Orange supremes? What's that? :D

Simply the way you peel and slice the oranges without any skin - they sorta look like mandarin segments only bigger. ;)

love2travel Mentor
love2travel
Posted
  • Author

Vanilla French Toast with my homemade bread and my homemade vanilla extract (with bourbon). Could have been worse! :lol: As bread is a rare treat for me, I seriously enjoyed it.

GFreeMO Proficient
GFreeMO
Posted

Hormel Naturals roast beef and ham. Lays Stax. Cucumber and tomato salad and an Enjoy Life chocolate bar.

love2travel Mentor
love2travel
Posted
  • Author

Potato, mushroom and red onion frittata.

love2travel Mentor
love2travel
Posted
  • Author

Grilled lactose free Swiss cheese and ham bun.  Lots of raw cuke.

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    • knitty kitty
      Accuracy of testing concerns

      By knitty kitty · Posted

      Welcome to the forum, @McKinleyWY, For a genetic test, you don't have to eat gluten, but this will only show if you have the genes necessary for the development of Celiac disease.  It will not show if you have active Celiac disease.   Eating gluten stimulates the production of antibodies against gluten which mistakenly attack our own bodies.  The antibodies are produced in the small intestines.  Three grams of gluten are enough to make you feel sick and ramp up anti-gluten antibody production and inflammation for two years afterwards.  However, TEN grams of gluten or more per day for two weeks is required to stimulate anti-gluten antibodies' production enough so that the anti-gluten antibodies move out of the intestines and into the bloodstream where they can be measured in blood tests.  This level of anti-gluten antibodies also causes measurable damage to the lining of the intestines as seen on biopsy samples taken during an endoscopy (the "gold standard" of Celiac diagnosis).   Since you have been experimenting with whole wheat bread in the past year or so, possibly getting cross contaminated in a mixed household, and your immune system is still so sensitized to gluten consumption, you may want to go ahead with the gluten challenge.   It can take two years absolutely gluten free for the immune system to quit reacting to gluten exposure.   Avoiding gluten most if the time, but then experimenting with whole wheat bread is a great way to keep your body in a state of inflammation and illness.  A diagnosis would help you stop playing Russian roulette with your and your children's health.      
    • trents
      Accuracy of testing concerns

      By trents · Posted

      Welcome to the celiac.com community, @McKinleyWY! There currently is no testing for celiac disease that does not require you to have been consuming generous amounts of gluten (at least 10g daily, about the amount in 4-6 slices of wheat bread) for at least two weeks and, to be certain of accurate testing, longer than that. This applies to both phases of testing, the blood antibody tests and the endoscopy with biopsy.  There is the option of genetic testing to see if you have one or both of the two genes known to provide the potential to develop celiac disease. It is not really a diagnostic measure, however, as 30-40% of the general population has one or both of these genes whereas only about 1% of the general population actually develops celiac disease. But genetic testing is valuable as a rule out measure. If you don't have either of the genes, it is highly unlikely that you can have celiac disease. Having said all that, even if you don't have celiac disease you can have NCGS (Non Celiac Gluten Sensitivity) which shares many of the same symptoms as celiac disease but does not involve and autoimmune reaction that damages the lining of the small bowel as does celiac disease. Both conditions call for the complete elimination of gluten from the diet. I hope this brings some clarity to your questions.
    • McKinleyWY
      Accuracy of testing concerns

      By McKinleyWY · Posted

      Hello all, I was diagnosed at the age of 2 as being allergic to yeast.  All my life I have avoided bread and most products containing enriched flour as they  contain yeast (when making the man made vitamins to add back in to the flour).  Within the last year or so, we discovered that even whole wheat products bother me but strangely enough I can eat gluten free bread with yeast and have no reactions.  Obviously, we have come to believe the issue is gluten not yeast.  Times continues to reinforce this as we are transitioning to a gluten free home and family.  I become quite ill when I consume even the smallest amount of gluten. How will my not having consumed breads/yeast/gluten for the better part of decades impact a biopsy or blood work?  I would love to know if it is a gluten intolerance or a genetic issue for family members but unsure of the results given my history of limited gluten intake.   I appreciate the input from those who have gone before me in experience and knowledge. Thank you all!
    • trents
      A little about me and my celiac disease

      By trents · Posted

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    • Peace lily
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      By Peace lily · Posted

      Okay went online to check green mountain k cups .It was said that the regular coffees are fine but they couldn’t guarantee cross contamination.with the flavors. im trying to figure out since I eliminated the suyrup so far so good. I’m hoping. thanks it feels good to listen to other people there views.
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