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

5 Weeks At A Field Station - Need Meal Ideas!

Carebear

Recommended Posts

Carebear Apprentice
Carebear
Posted

Hi Everyone!

I need to spend 5 weeks at a field station and do not know what I am going to do about food! Here are the details:

1.) Access to a grocery store about once a week (phew!)

2.) Kitchen access once (maybe twice) a week, but it is not super clean. I get one shelf in a refrigerator.

3.) Shared "dorm" style living.

Other than that, I'll be super active in the field and need to bring things with me. Plus, I'll be running around so much I'll be burning tons of energy!

I am gluten, all grain, nightshade, tree nut, soy, and dairy free, and super sensitive to cross contamination. I am currently on the SCD diet and have not found any processed foods (other than Sunbutter, canned fish, and some dried fruits) that I can tolerate. I'm hoping to limit cooking since the kitchen is so cc'd, and am willing to do a lot of prep. The more variety the better, I'm still a new celiac and keep developing other intolerances!

Current ideas: homemade jerky, canned fish, dried fruit, sunbutter.

5 weeks is a long time. . . Thanks so much for all your help!

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

Celiac.com Sponsor (A8-M):


IrishHeart Veteran
IrishHeart
Posted

Enjoy Life Foods would cover the gluten-free, DF, SF and NF restrictions,

but I am not sure how to get around the SCD no-nos.

What DO you eat ??? :blink:

can you give us a list?

then, maybe we can help suggest one pot meals that you can eat over the course of a few days, that sort of thing.

You have a fridge, but is there a microwave??

Carebear Apprentice
Carebear
Posted
  • Author

Enjoy Life Foods would cover the gluten-free, DF, SF and NF restrictions,

but I am not sure how to get around the SCD no-nos.

What DO you eat ??? :blink:

can you give us a list?

then, maybe we can help suggest one pot meals that you can eat over the course of a few days, that sort of thing.

You have a fridge, but is there a microwave??

I don't eat any processed foods (unless you count olive oil...). I eat a lot of fruits, vegetables, and all unseasoned meats and fish are fine. Root vegetables are great too, so rutabagas, beets, parsnips, etc. Olives and squashes, you'd be surprised how many foods are still left even when you eliminate a ton. I recently found I am intolerant to coconut, so that's out (gar, it's a great travel staple!). Any ideas for methods of cooking in a gluten kitchen? I"m thinking about attempting to make root vegetable "chips" for carbs on the go.

Thanks for the views!

I've been gluten free 5 months, when do these new intolerances stop popping up?!

IrishHeart Veteran
IrishHeart
Posted

I've been gluten free 5 months, when do these new intolerances stop popping up?!

Ha! that IS a good question! I keep wondering that myself. :unsure: Everyone is different, so none of us can say for sure.

The thing my doc told me that I hold onto it....they usually resolve. :) Hope he's right.

Okay, well, to avoid getting CCed in a gluten kitchen, can you take a small slow cooker with you? Also, your own pot with a cover? Some utensils and a knife? Sone containers?

Then you can make batches of stews, soups, chilis and store it in containers in the fridge/freezer and nuke it in the micro?

Get yourself some flexible cutting boards, and a micro safe soup mug?

IrishHeart Veteran
IrishHeart
Posted

Root veggies chips are good. Lara Bars maybe?

Nuts.com makes a yummy Certified gluten-free veggies chip, if you're lazy. :) They also have dozens of certified gluten-free nuts and dried fruits in sealed packets that may be very helpful!

Are you okay with chili? I have a good turkey black bean chili recipe. Not sure how it will transport to the field :unsure: but could be something for when you are back in the kitchen.

Can you do deli meats? I am thinking of minimally processed stuff like Applegate farms.

IrishHeart Veteran
IrishHeart
Posted

I wonder if we move your thread to the cooking section if those creative people wouldn't come up with better ideas for you than mine.

It may not be viewed as much in this section, hon.

Okay, by you if we move it there? I'll leave an arrow directing it to that new spot.

Carebear Apprentice
Carebear
Posted
  • Author

Thanks so much IrishHeart! You can absolutely move the topic over. I'd do it myself but I'm not sure how...

Great idea with the slow cooker! I do have a small one I should be able to bring, and I talked to the people at the station and it looks like I can get temporary use of a plug :)

I also have access to a microwave. Do I need to be careful about washing dishes in a gluten contaminated sink? I'll of course have my own sponge and gluten free dish soap...

Looking forward to seeing what other ideas people may come up with!

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

Celiac.com Sponsor (A8-M):


IrishHeart Veteran
IrishHeart
Posted

Thanks so much IrishHeart! You can absolutely move the topic over. I'd do it myself but I'm not sure how...

Great idea with the slow cooker! I do have a small one I should be able to bring, and I talked to the people at the station and it looks like I can get temporary use of a plug :)

I also have access to a microwave. Do I need to be careful about washing dishes in a gluten contaminated sink? I'll of course have my own sponge and gluten free dish soap...

Looking forward to seeing what other ideas people may come up with!

I moved it. It's a trick Moderators have. We have magic wands :lol:

Sinks are not a problem, hon, as long as they are cleaned well.

Give it a good swipe with some Windex before you start.

I would bring a spray bottle of Windex with me, 2 rolls of paper towels, my own dish brush, SOS pad and dish soap.

I have a travel bag full of things to use in hotel rooms. I bring my micro cover (I bought one at Walmart)and an oven and micro safe soup bowl and mug with me when I travel, so I do not worry about what may be "in there". :lol: A few utensils and a knife, too. When I stay somewhere for an extended time, I include a flexible cutting board,(I got those at Bed, Bath and Beyond) a saute pan and a 3 quart pot.

Make yourself a "to-go" kit and then, you'll always have it handy.

Hopefully, some people will see this and give you more ideas! :)

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,902
    • Most Online (within 30 mins)
      7,748
    Patty6133
    Newest Member
    Patty6133
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • trents
      New (possible) celiac diagnosis

      By trents · Posted

      Welcome to the forum, @Judy M! Yes, he definitely needs to continue eating gluten until the day of the endoscopy. Not sure why the GI doc advised otherwise but it was a bum steer.  Celiac disease has a genetic component but also an "epigenetic" component. Let me explain. There are two main genes that have been identified as providing the "potential" to develop "active" celiac disease. We know them as HLA-DQ 2.5 (aka, HLA-DQ 2) and HLA-DQ8. Without one or both of these genes it is highly unlikely that a person will develop celiac disease at some point in their life. About 40% of the general population carry one or both of these two genes but only about 1% of the population develops active celiac disease. Thus, possessing the genetic potential for celiac disease is far less than deterministic. Most who have the potential never develop the disease. In order for the potential to develop celiac disease to turn into active celiac disease, some triggering stress event or events must "turn on" the latent genes. This triggering stress event can be a viral infection, some other medical event, or even prolonged psychological/emotional trauma. This part of the equation is difficult to quantify but this is the epigenetic dimension of the disease. Epigenetics has to do with the influence that environmental factors and things not coded into the DNA itself have to do in "turning on" susceptible genes. And this is why celiac disease can develop at any stage of life. Celiac disease is an autoimmune condition (not a food allergy) that causes inflammation in the lining of the small bowel. The ingestion of gluten causes the body to attack the cells of this lining which, over time, damages and destroys them, impairing the body's ability to absorb nutrients since this is the part of the intestinal track responsible for nutrient absorption and also causing numerous other food sensitivities such as dairy/lactose intolerance. There is another gluten-related disorder known as NCGS (Non Celiac Gluten Sensitivity or just, "gluten sensitivity") that is not autoimmune in nature and which does not damage the small bowel lining. However, NCGS shares many of the same symptoms with celiac disease such as gas, bloating, and diarrhea. It is also much more common than celiac disease. There is no test for NCGS so, because they share common symptoms, celiac disease must first be ruled out through formal testing for celiac disease. This is where your husband is right now. It should also be said that some experts believe NCGS can transition into celiac disease. I hope this helps.
    • Judy M
      New (possible) celiac diagnosis

      By Judy M · Posted

      My husband has had lactose intolerance for his entire life (he's 68 yo).  So, he's used to gastro issues. But for the past year he's been experiencing bouts of diarrhea that last for hours.  He finally went to his gastroenterologist ... several blood tests ruled out other maladies, but his celiac results are suspect.  He is scheduled for an endoscopy and colonoscopy in 2 weeks.  He was told to eat "gluten free" until the tests!!!  I, and he know nothing about this "diet" much less how to navigate his in daily life!! The more I read, the more my head is spinning.  So I guess I have 2 questions.  First, I read on this website that prior to testing, eat gluten so as not to compromise the testing!  Is that true? His primary care doctor told him to eat gluten free prior to testing!  I'm so confused.  Second, I read that celiac disease is genetic or caused by other ways such as surgery.  No family history but Gall bladder removal 7 years ago, maybe?  But how in God's name does something like this crop up and now is so awful he can't go a day without worrying.  He still works in Manhattan and considers himself lucky if he gets there without incident!  Advice from those who know would be appreciated!!!!!!!!!!!!
    • Scott Adams
      Patiently Waiting to See Results

      By Scott Adams · Posted

      You've done an excellent job of meticulously tracking the rash's unpredictable behavior, from its symmetrical spread and stubborn scabbing to the potential triggers you've identified, like the asthma medication and dietary changes. It's particularly telling that the rash seems to flare with wheat consumption, even though your initial blood test was negative—as you've noted, being off wheat before a test can sometimes lead to a false negative, and your description of the other symptoms—joint pain, brain fog, stomach issues—is very compelling. The symmetry of the rash is a crucial detail that often points toward an internal cause, such as an autoimmune response or a systemic reaction, rather than just an external irritant like a plant or mites. I hope your doctor tomorrow takes the time to listen carefully to all of this evidence you've gathered and works with you to find some real answers and effective relief. Don't be discouraged if the rash fluctuates; your detailed history is the most valuable tool you have for getting an accurate diagnosis.
    • Scott Adams
      Gluten free beer ?

      By Scott Adams · Posted

      In this case the beer is excellent, but for those who are super sensitive it is likely better to go the full gluten-free beer route. Lakefront Brewery (another sponsor!) has good gluten-free beer made without any gluten ingredients.
    • trents
      Patiently Waiting to See Results

      By trents · Posted

      Welcome to the forum, @catsrlife! Celiac disease can be diagnosed without committing to a full-blown "gluten challenge" if you get a skin biopsy done during an active outbreak of dermatitis herpetiformis, assuming that is what is causing the rash. There is no other known cause for dermatitis herpetiformis so it is definitive for celiac disease. You would need to find a dermatologist who is familiar with doing the biopsy correctly, however. The samples need to be taken next to the pustules, not on them . . . a mistake many dermatologists make when biopsying for dermatitis herpetiformis. 
×
×
  • 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.