Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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:
    Where Your Contribution Counts!
    eNewsletter
    Support Us!

The What's For Dinner Tonight Chat


jess-gf

Recommended Posts

GlutenFreeManna Rising Star

We had a cheeseless turkey pepperoni pizza on a tapioca crust (my made-up version of Chebe without dairy).

Link to comment
Share on other sites

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



Celiac.com Sponsor (A8-M):



  • Replies 10k
  • Created
  • Last Reply

Top Posters In This Topic

  • IrishHeart

    1338

  • Adalaide

    1030

  • love2travel

    954

  • GottaSki

    889

Top Posters In This Topic

  • IrishHeart

    IrishHeart 1,338 posts

  • Adalaide

    Adalaide 1,030 posts

  • love2travel

    love2travel 954 posts

  • GottaSki

    GottaSki 889 posts

Posted Images

sa1937 Community Regular

I had a taco salad

Link to comment
Share on other sites
collgwg Contributor

breakfast is always so hard for me i just do not feel like eating anything cold, did not feel like eating any eggs basically everything that i seen in the fridge and cabinets did not appeal to me what so ever

so i ended up drinking tea and munching on some trail mix

for lunch i made

gluten-free sweet Italiano sausage casings removed

fried with leeks and garlic

added green pepper mushrooms

3 shakes of red pepper flakes, black pepper, paprika

fried that up added jar of pasta sauce

boiled gluten-free penne until almost done

then added to sauce

added gluten-free lactoce casin free super stretchy cheese (super good)

let simmer and serve

it was sooooooo nice to eat this meal and not feel bloated and sick and heavy and pukey

for supper i made a oven beef stew it turned out very well let cook for 6hrs on 375, it had beef broth,onion,garlic,mushrooms,carrots,turnip,cabbage, potatoes then what ever spices i could get my hands on lol

i made some gluten-free bread buns ever good nice and light had one of those

now i have 2 different dishes to live off of for a couple of days lol

Link to comment
Share on other sites
shadowicewolf Proficient

I didn't cook but my grandma did:

hamburger patty with salt and pepper with a slice of cheese on top

salad (letice onions cucumber)

green beans

It was good.

Link to comment
Share on other sites
Wenmin Enthusiast

Boiled Crabs and Shrimp

Link to comment
Share on other sites
GFreeMO Proficient

For lunch we are having pigs in a blanket and french fries. Hot dogs wrapped in biscuits (bisquick) and ore ida curly fries. :)

For dinner we are having roast beef, carrots, mashed potatoes and homemade chocolate ice cream for dessert.

For the homemade icecream, if you are lactose intolerant, I use whole Lactaid milk with the heavy cream. It seems to have enough lactose enzymes in the cup of whole milk to counteract the heavy cream.

Link to comment
Share on other sites
cahill Collaborator

For lunch we are having pigs in a blanket and french fries. Hot dogs wrapped in biscuits (bisquick) and ore ida curly fries. :)

For dinner we are having roast beef, carrots, mashed potatoes and homemade chocolate ice cream for dessert.

For the homemade icecream, if you are lactose intolerant, I use whole Lactaid milk with the heavy cream. It seems to have enough lactose enzymes in the cup of whole milk to counteract the heavy cream.

I had hot dogs and baked beans last night for supper. I have been sooooo hungry for hot dogs but have been avoiding them because of the paprika. I can tell there was some in them but not to bad of a reaction this morning. I am such a risk taker :P:lol:

Link to comment
Share on other sites

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



Celiac.com Sponsor (A8-M):



mbrookes Community Regular

The Man is cooking a steak on the grill tonight, so I will do sides: fingerling potatoes (roasted in butter with fresh rosemary) and a salad. We are getting good tomatoes now, so I make a lot of salads. I will use a kumback or balsamic vinegar dressing.

Link to comment
Share on other sites
Wenmin Enthusiast

Potato stew

Link to comment
Share on other sites
sa1937 Community Regular

Leftover spaghetti...nice to nuke and not have to cook. :)

Last night I made pizza using this crust: http://www.kingarthu...za-crust-recipe It uses two rises, which is unusual in gluten-free baking. And in spite of a lot of olive oil, I had to pry it out of the pan. I need to try it again after I get my King Arthur flour. Just curious if anyone else tried it.

Link to comment
Share on other sites
shadowicewolf Proficient

a sweet potato

Link to comment
Share on other sites
collgwg Contributor

banana strawberry smoothie made with one bananna 2 strawberries cup of ice and some water

gluten-free tortilla with iceburg lettuce gluten-free casin free cheese

and ranch dressing with roast chicken

not sure about supper yet thinking of porkchops not quite sure how to prepare yet

Link to comment
Share on other sites
GFreeMO Proficient

Leftover spaghetti...nice to nuke and not have to cook. :)

Last night I made pizza using this crust: http://www.kingarthu...za-crust-recipe It uses two rises, which is unusual in gluten-free baking. And in spite of a lot of olive oil, I had to pry it out of the pan. I need to try it again after I get my King Arthur flour. Just curious if anyone else tried it.

What a bummer! I have never used that brand. I make my pizza crust out of the gluten free Bisquick. It is really good. I don't care for the recipe posted on the box though. I add 1 cup of grated parm. cheese. The Kraft brand in the shaker canister, basil and italian seasoning and some crushed red pepper. It is really good thatway. Kind of tastes like pizza huts pan pizza crust. :)

Link to comment
Share on other sites
GFreeMO Proficient

Tonight I am making waffle sandwiches. Homemade waffles with bacon and egg on them and strawberries.

Later on, we may have homemade chocolate chip chocolate ice cream. Thank heavens that ice cream is gluten free!

Link to comment
Share on other sites
Gremom7 Newbie

Tonight I am making waffle sandwiches. Homemade waffles with bacon and egg on them and strawberries.

Later on, we may have homemade chocolate chip chocolate ice cream. Thank heavens that ice cream is gluten free!

Your waffle sandwiches sound so good!! And I agree, thank goodness we can still have ice cream...and chocolate! :)

Link to comment
Share on other sites
Gremom7 Newbie

I made some homemade pesto today and I will have that with some pasta and leftover grilled chicken. Will aslo have some roasted veggies that I made earlier.

Link to comment
Share on other sites
GlutenFreeManna Rising Star

Leftover spaghetti...nice to nuke and not have to cook. :)

Last night I made pizza using this crust: http://www.kingarthu...za-crust-recipe It uses two rises, which is unusual in gluten-free baking. And in spite of a lot of olive oil, I had to pry it out of the pan. I need to try it again after I get my King Arthur flour. Just curious if anyone else tried it.

This is my favorite crust. I've never had trouble with it sticking that much, but I use a non-stick pan and pour extra oil on it. It for sure needs two rises. I have tried skipping a rise before when I was in a hurry and it was still good but was a more dense crust.

ETA: I have done it with both the KA flour mix and using my own flours as called for and it is slightly better IMO with the KA mix.

Link to comment
Share on other sites
Poppi Enthusiast

Homemade turkey vegetable soup and tabouleh made with quinoa.

Link to comment
Share on other sites
sa1937 Community Regular

What a bummer! I have never used that brand. I make my pizza crust out of the gluten free Bisquick. It is really good. I don't care for the recipe posted on the box though. I add 1 cup of grated parm. cheese. The Kraft brand in the shaker canister, basil and italian seasoning and some crushed red pepper. It is really good thatway. Kind of tastes like pizza huts pan pizza crust. :)

Thanks for the suggestions on using gluten-free Bisquick. I made it only once but used the recipe on the box. The cheese in the can would definitely add a lot of stability. I recall when I made it that the sauce soaked into the crust. I love Pizza Hut pan pizza crust...or I should say I used to.

Link to comment
Share on other sites
sa1937 Community Regular

This is my favorite crust. I've never had trouble with it sticking that much, but I use a non-stick pan and pour extra oil on it. It for sure needs two rises. I have tried skipping a rise before when I was in a hurry and it was still good but was a more dense crust.

ETA: I have done it with both the KA flour mix and using my own flours as called for and it is slightly better IMO with the KA mix.

Good to know! I used a glass Pyrex pizza "pan", which I don't believe they make anymore. It's nice because I got it really clean after having used it for years for regular pizza. I also made their bread recipe last weekend and wasn't totally happy with it...it didn't rise as much as I expected but is perfectly edible as toast. I made up my own flour mix. They have both the bread and pizza crust with detailed instructions on their blog and I think I read a comment about Ener-G tapioca starch as possibly needing to use more (I need to go back and read the comments again). I think that's the brand I have. I did use 2 Tbsp. of oil before plopping down the dough and it seemed like a humongous amount so I was surprised I had a problem getting it out of the pan.

At any rate, on Sat. I ordered their all-purpose gluten-free flour as well as their bread mix so when I make both again, I'll be using their products (order should be here Thurs.). Next time I may also line the pan with non-stick Reynolds aluminum foil or use a different pan. If I like it, I need to see if I can find their products around here. I'm sure I saw that Giant has some of their mixes but don't recall that I saw the bread or flour.

Link to comment
Share on other sites
Jestgar Rising Star

Scrambled eggs with cheese and salsa, and a glass (or two) of wine.

Link to comment
Share on other sites
GlutenFreeManna Rising Star

Good to know! I used a glass Pyrex pizza "pan", which I don't believe they make anymore. It's nice because I got it really clean after having used it for years for regular pizza. I also made their bread recipe last weekend and wasn't totally happy with it...it didn't rise as much as I expected but is perfectly edible as toast. I made up my own flour mix. They have both the bread and pizza crust with detailed instructions on their blog and I think I read a comment about Ener-G tapioca starch as possibly needing to use more (I need to go back and read the comments again). I think that's the brand I have. I did use 2 Tbsp. of oil before plopping down the dough and it seemed like a humongous amount so I was surprised I had a problem getting it out of the pan.

At any rate, on Sat. I ordered their all-purpose gluten-free flour as well as their bread mix so when I make both again, I'll be using their products (order should be here Thurs.). Next time I may also line the pan with non-stick Reynolds aluminum foil or use a different pan. If I like it, I need to see if I can find their products around here. I'm sure I saw that Giant has some of their mixes but don't recall that I saw the bread or flour.

I have a pan similar to this one: http://www.wilton.com/store/site/product.cfm?id=1060C633-1E0B-C910-EACFE8DFBA39D12F&killnav=1

I'm pretty sure it was under $5 when I bought it in the store. I had to buy new pizza pans because I used pizza stones before gluten-free and those don't really work with this type of crust anyway. You might try some parchement paper under your crust since that you could cut to fit just the bottom part of the glass "pan".

Do you have Kroger there? That's where I find the KA gluten-free flours. It is in the baking aisle, however, right in the middle of the regular bags of flour.

Link to comment
Share on other sites
sa1937 Community Regular

I have a pan similar to this one: http://www.wilton.co...9D12F&killnav=1

I'm pretty sure it was under $5 when I bought it in the store. I had to buy new pizza pans because I used pizza stones before gluten-free and those don't really work with this type of crust anyway. You might try some parchement paper under your crust since that you could cut to fit just the bottom part of the glass "pan".

Do you have Kroger there? That's where I find the KA gluten-free flours. It is in the baking aisle, however, right in the middle of the regular bags of flour.

Thanks for the info! The glass "pans" have sloped sides so I don't think parchment paper would work, although I do like parchment paper for a lot of things. I do have another pizza pan I could try but it's also only 12" so the way I was able to spread the dough, I think I should probably go to a 14" pan. Both our local Hobby Lobby and Michaels sell Wilton pans. I've also seen some rather nice pizza pans at Wal-Mart.

No Kroger here. We do have Giant and also Food Lion but my local Food Lion doesn't sell much gluten-free...they even eliminated the BC mixes except for the brownie mix. I haven't shopped at Weis yet so perhaps they have KA. And Martin's (Giant) in Hagerstown, MD is much larger and might possibly have KA products.

Link to comment
Share on other sites
Poppi Enthusiast

Breaded sole fillets (dredged in rice flour, then beaten eggs, then gluten-free Panko Crumbs and fried in Canola oil), baked yams and steamed cauliflower. Yum!

Link to comment
Share on other sites
Marilyn R Community Regular

Breaded sole fillets (dredged in rice flour, then beaten eggs, then gluten-free Panko Crumbs and fried in Canola oil), baked yams and steamed cauliflower. Yum!

Sounds great!

We had cuban beef stew over brown basatmi rice cooked with a pinch of saffron.

Tried a new recipe. It called for chuck steaks, chopped tomatoes, beef broth, fresh red pepper, onion, carrots, garlic, green olives and capers. It was good, but I think it will be superb tomorrow.

(Guess I did a nightshades challenge test too!) :o

Link to comment
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      120,501
    • Most Online (within 30 mins)
      7,748

    fine one
    Newest Member
    fine one
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • SuzanneL
      It was tTG IGG that was flagged high. I'm not sure about the other stuff. I'm still eating my normal stuff. 
    • cristiana
      Thank you for your post, @Nedast, and welcome to the forum. It is interesting to read of your experiences. Although I've not had TMJ, from time to time I have had a bit of mild pain in my jaw, sharp stabbing pains and tingling in my face which appears to have been caused by issues with my trigeminal nerve.  I read that sometimes a damaged trigeminal nerve in coeliacs can heal after adopting a gluten free diet.  I try to keep out of cold winds or wear a scarf over my face when it is cold and windy, those conditions tend to be my 'trigger' but I do think that staying clear of gluten has helped.  Also, sleeping with a rolled up towel under my neck is a tip I picked up online, again, that seems to bring benefits. Thank you again for your input - living with this sort of pain can be very hard, so it is good to be able to share advice.
    • Julie Riordan
      I am going to France in two weeks and then to Portugal in May   Thanks for your reply 
    • Nedast
      I made an account just to reply to this topic. My story resembles yours in so many ways that it is truly amazing. I also suddenly became lactose intolerant, went a little under 10 years attributing all my symtoms to different body parts, never thinking it was something systemic until much later. I had the same mental problems - anxiety, depression, fatigue, etc. In fact, the only real difference in our story is that I was never formally diagnosed. When I discovered that my myriad symtoms, that had been continuous and worsening for years, all rapidly subsided upon cessation of consuming gluten, I immediately took it upon myself to cut gluten out of my diet completely. I live in America, and had lost my health insurance within the year prior to my discovery, so I could not get tested, and I will never willingly or knowingly consume gluten again, which I would have to do in order to get tested now that I have insurance again. But that is not the point of this reply. I also had extreme TMJ pain that began within months of getting my wisdom teeth out at - you guessed it - 17 years old. I was in and out of doctors for my various symptoms for about 5 years before I gave up, but during that time I had also kept getting reffered to different kinds of doctors that had their own, different solutions to my TMJ issue, an issue which I only recently discovered was related to my other symptoms. I began with physical therapy, and the physical therapist eventually broke down at me after many months, raising her voice at me and saying that there was nothing she could do for me. After that saga, I saw a plastic surgeon at the request of my GP, who he knew personally. This palstic surgeon began using botox injections to stop my spasming jaw muscles, and he managed to get it covered by my insurace in 2011, which was harder to do back then. This helped the pain tremendously, but did not solve the underlying problem, and I had to get repeat injections every three months. After a couple of years, this began to lose effectiveness, and I needed treatments more often than my insurance would cover. The surgeon did a scan on the joint and saw slight damage to the tissues. He then got approved by insurance to do a small surgery on the massseter (jaw) muscle - making an incision, and then splicing tissue into the muscle to stop the spasming. It worked amazingly, but about three months later it had stopped working. I was on the verge of seeing the top oral surgeon in our city, but instead of operating on me, he referred me to a unique group of dentists who focus on the TMJ and its biomechanical relationship to teeth occlusion (i.e. how the teeth fit together). This is what your dentist did, and what he did to you was boderline if not outright malpractice. There is a dental field that specializes in doing this kind of dental work, and it takes many years of extra schooling (and a lot of money invested into education) to be able to modify teeth occusion in this manner. Just based on the way you describe your dentist doing this, I can tell he was not qualified to do this to you. Dentists who are qualified and engage in this practice take many measurments of your head, mouth, teeth, etc., they take laboratory molds of your teeth, and they then make a complete, life-size model of your skull and teeth to help them guide their work on you. They then have a lab construct, and give you what is called a "bite splint." It looks and feels like a retainer, but its function is entirely different. This is essentially a literal splint for the TMJ that situates on the teeth. The splint is progressively modified once or twice per week, over several months, in order to slowly move the joint to its correct position. The muscles spasm less, stress is taken off the joint, as the joint slowly moves back into its proper position. The pain reduces each month, each week, sometimes even each day you go in for a visit. The joint has to be moved in this manner with the splint BEFORE the modification to the teeth begins. They then add to your tooth structure with small bits of composite, to keep the joint in its proper place after it has been sucessfully repositioned. Subtracting from your teeth, by grinding down bits of your natural tooth structure, is done very conservatively, if they have to do it at all. This process worked for me - after six months, my face, jaw, neck all felt normal, and I had no more pain - a feeling I had not had in a long time. It also made my face look better. I had not realized the true extent that the spasming muscles and the joint derangement had effected the shape of my face. The pain began to return after a few months, but nowhere near where it had been before. This immense reduction in pain lasted for a little over two years. The treatment still ultimately failed, but it is not their fault, and it is still the treatment that has given me the most relief to this day. Later on, I even went about three years with very, very good pain reduction, before the joint severely destabilized again. This field of dentistry is the last line treatment for TMJ issues before oral surgery on the TMJ. There aren't as many denists around who practice this anymore, and the practice is currently shrinking due to dentists opting for less espensive, additional educations in things like professional whitening, which have a broader marketability. Getting this treatment is also very expensive if not covered by insurance (in America at least). My first time was covered by insurance, second time was not, though the dentist took pity on me due to the nature of my case and charged like a quarter of usual pricing. Most cases seen by these dentists are complete successes, and the patient never has to come back again. But occasionally they get a case that is not a success, and I was one of those cases. A little over a year ago, I began seeing the second dentist who keeps my TMJ stable in this manner. The first dentist retired, and then died sadly. A shame too, because he was a truly amazing, knowledgable guy who really wanted to help people. The new dentist began to get suspicious when my joint failed to stay stable after I was finished with the bite splint and his modifications, so he did another scan on me. This is ten years after the first scan (remember, I said the surgeon saw "slight" damage to the tissue on the first scan). This new scan revealed that I now no longer have cartilage in the joint, on both sides - complete degeneration of the soft tissues and some damage to the bone. The dentist sat me down and had a talk with me after these results came in, and said that when he sees damage like this in cases like mine, that the damage to the joint is most likely autoimmune, and that, in his experinece, it is usually autoimmune. He has sent patients with cases like mine to Mayo Clinic. He said he will continue to see me as long as the treatment continues to offer me relief, but also said that I will probably have to see a dentist for this type of treatment for the rest of my life. He is not currently recommending surgery due to my young age and the fact that the treatment he provides manages my symptoms pretty well. I still see this dentist today, and probably will see this kind of dental specialist for the rest of my life, since they have helped with this issue the most. I did not inform him that I am 100% sure that I have celiac disease (due to my complete symptom remission upon gluten cessation). I didn't inform him because I thought it would be inappropriate due to not having a formal diagnosis. I was disappointed, because I had believed I had caught it BEFORE it had done permanent damage to my body. I had never suspected that my TMJ issues may be related to my other symptoms, and that the damage would end up complete and permanent. Luckily, I caught it about 6 months after my other joints started hurting, and they stopped hurting right after I went gluten free, and haven't hurt since. I of course did the necessary research after the results of the second scan, and found out that the TMJ is the most commonly involved joint in autoimmune disease of the intestines, and if mutliple joints are effected, it is usually the first one effected. This makes complete sense, since the TMJ is the most closely related joint to the intestines, and literally controls the opening that allows food passage into your intestines. I am here to tell you, that if anyone says there is no potential relationship between TMJ issues and celiac disease, they are absolutely wrong. Just google TMJ and Celiac disease, and read the scientific articles you find. Research on issues regarding the TMJ is relatively sparse, but you will find the association you're looking for validated.
    • trents
      Welcome to the forum, @SuzanneL! Which tTG was that? tTG-IGA? tTG-IGG? Were there other celiac antibody tests run from that blood draw? Was total IGA measured? By some chance were you already cutting back on gluten by the time the blood draw was taken or just not eating much? For the celiac antibody tests to be accurate a person needs to be eating about 10g of gluten daily which is about 4-6 pieces of bread.
×
×
  • Create New...