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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
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jess_gf

The What's For Dinner Tonight Chat

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I will give the cinnamon roll recipe a go..I don't know why I haven't tried to make cinnamon rolls before as I really love them.

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tonight i have venison stew cooking in the crock pot.  haha i keep looking at the clock and thinking:  i should probably start dinner....   ^_^

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Ugh,  We just finished up the leftovers from the Philly Cheese Steak Mac & Cheese.   Its just insanely delicious. We are all going to get so fat... *sighs*

 

I would love to make those cinnamon rolls... but first I will have to order the buttery goodness flavour thing... 

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I made it without that.  Really isn't needed... plenty of butter in the recipe :)  LOL

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Shepards Pie here. I found some great gluten-free Corn free frozen pie shells at Whole Foods! I hope this goes well!

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Today I made a chicken enchilada casserole... my husband doesn't like chicken enchiladas with the sour cream sauce, and I saw someone on TV use a green enchilada sauce so I tried that.  Just made up some shredded chicken, layered it, black beans, cheese, and corn tortillas with the hatch green sauce (In a can- certified gluten-free, really yummy) and it was really good.  Hubby said it was "okay".  But he says everything is "Okay", he would be a bad food critic, lol.  I made up some extra shredded chicken, froze two dinner's worth so I can make an easy chicken taco dinner when I don't feel like cooking.  Also have 6 cups of chicken broth I am freezing... I added too much water but will put it to good use when I make rice.

 

With the repeated winter storms coming through here, the grocery stores are out of a lot of fresh stuff, so I am gonna rely on a lot of frozen veggies and meat this week.  Tomorrow I am going to try a kale, mushroom, and quinoa skillet thing I have made before.  Will eat on that for lunches for a few days.

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Last night we went to a local restaurant.  I had a lovely trout almondine with a cauliflower puree and green beans.   YUM!

 

Tonight I will indoor "grill" some chicken an we will have a nice big salad.

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Tonight will be baked chicken parmesan, pasta, garlic bread and some sort of veggie. I need to make breadcrumbs and bake bread today...hoping this all gets done!

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Yesterday at the store I noticed that all three kinds of the Farm Rich meatballs in the freezer section are now labeled gluten-free.  Always have had no gluten ingredients but it is nice to have a label on it making your eyes find it better.

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Last night I "grilled" some chicken.  Then put it on a nice salad - spinach, romaine, red bell peppers, orange slices, red onions, feta and toasted pecans with vinaigrette.

 

Had to toast the pecans as they had been in the freezer & fridge for a LONG time.  Made them much tastier!

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Crockpot maple dijon chicken thighs and drumsticks, risotto and a veggie...not sure which veggie sounds good to go with yet. Hmmm...

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Every once in a while, I like to put this on here:

 

If you would like recipes or more info or help with the things we are making for dinner - I think I can speak for most of us - we are happy to help.  

 

Part of the purpose of this thread has been to help people who aren't sure what they can eat or are new to cooking.  For myself - if you ask me a question and I don't respond - I probably just missed it.  If you use the "quote" function and "quote" my post and then add your question - I receive email notification and usually I see them.  You can also pm me if I still am spacing out and not answering.  

 

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Yep, ask away for recipes, no secret kitchen recipes here! :)  

 

Last night I made up a beef stir fry for dinner.  Tonight I will be tired from my Immunoglubulin Infusion, so I picked up an Udi's lassagna.  Yummy yummy... reminds me of the good ol' pre-celiac days when I frequently made a stouffers lasagna.  Glad that gluten-free option is out now.  Oh, and a side salad, so I can say I ate some veggies, lol.

 

One of the nurses at my doctors office I go to for my CVID has a daughter with Celiac disease.  So I brought her one of the cinnamon rolls I made.  Share the love and tastiness!

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Yep, I try and keep the recipes I make on my blog so that anyone can do it.

 

Tonight I will make Pork Chops with Oranges and Parsley, No Sugar added Applesauce, Green Beans and Butter, and mashed potatoes.  I also have to get the carrot cake all mixed up later for breakfasting..and put the beans in to soak for some crock pot baked beans tomorrow night.. well.. I'd best get to it!

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ok I tried those Cinnamon rolls this morning!  FANTASTIC! Thank you LauraTX!

 

I also soaked those beans and have it all in the crock pot for some "from scratch" baked beans.  OOOoooo I can't wait! :D

 

The man has requested Chili Bacon Burgers and avocado boats to go with. The teen will no doubt complain. I have to find something to gluten her with too. Her Dr.s appointment for a celiac panel is next Tuesday. Poor thing has been sneezing up a storm and itching and sleeping.. and yet she still refuses to think it may be a gluten or wheat allergy  problem. LOL  OK it is not funny but I have been super glutening the girl and she is currently a train wreck. MORE BREAD BABYCAKES! :ph34r:

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T. Poor thing has been sneezing up a storm and itching and sleeping.. and yet she still refuses to think it may be a gluten or wheat allergy  problem. LOL  OK it is not funny but I have been super glutening the girl and she is currently a train wreck. MORE BREAD BABYCAKES! :ph34r:

 

 

Sound like an allergy?  But I would still get her tested for Celiac while she is there.

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Sound like an allergy?  But I would still get her tested for Celiac while she is there.

 Yeah, I am having both done.  She also has severe exercise induced asthma, eczema, keratosis pilaris, and the sleep stuff is more of a CFS thing, tummy aches and terrible gas issues.  All of these things I had at her age too... which got progressively worse...and worse...  So we are checking EVERYTHING. Phew. I feel bad she is so miserable though.

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So in my fridge I had kale, mushrooms, and leftover cream cheese from those divine cinnamon rolls.  Decdided to make it all into a creamy soup with quinoa, and it turned out really good!  I was thinking it was either going to be all really good or really bad, lol.  Here is what I made
 
5oz baby kale
16oz baby Bella mushrooms
2 cloves garlic, minced
Onion powder
1tbsp olive oil
Salt and pepper
3 cups chicken broth
1/2 c quinoa
3/4 cup milk
4oz cream cheese
 
Just sauteed the mushrooms, olive oil, onion powder, garlic, pepper and then added the kale, clamped on the lid until it reduced.  Added the chicken broth, milk, and quinoa and gently boiled for about 15-20 min until the quinoa was done.  Then stirred in the cream cheese.  Yummy!
 
It is sleeting and snowing again here today.  So soup was fitting.  I am starting to feel like I don't live in Texas anymore... lol.  I was going to make some chicken tacos with leftover meat I froze up, but it will probably take my husband an extra long time to get home from work.  So just gonna heat things up.

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It is snowing in Texas but here in northern Washington, the cherry trees have blossomed and the daffodils have bloomed.  I am kind of bummed at my first winter here. I WANTED SNOW!  Trade you!  No wait... I can't live in Texas again..sorry hahaha.

 

I do not feel like cooking tonight. Leftover defrosted pork chops with oranges and parsley... mashed potatoes... and they can eat a salad too.  I apparently do not feel like eating either ... alrighty then.

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Yes, trade me!!! LOL!  It took my husband 2 hours to get home, had to take back roads since driving on fresh snow is easier than compacted snow on the highway.  So, I did chicken tacos tonight.  I always add fresh cilantro... mmmmm cilantro!

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I can't do Texas.... not even for snow.... :D  They do have easy home school laws there though, so that is nice.  I am glad your hubs got home safe and sound.

 

 

Tonight We are going to the Burke museum to listen to a lecture about the recovery of soft dinosaur tissue. Awesome!  Then we will order pizza for the gluten eaters so that my daughter can continue her heavy glutening for testing next week.. and me... I have an against the grain pizza crust in the freezer that I will toss sauce/cheese/meat/veggies all over.  Oh yes PIZZA NIGHT!

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Hubby had pizza with my daughter..I had what was left over from lunch, which was the most delicious bone soup, with lots of vegetables and I put some rice into the mix to fill me up...for pud I chose one of my home made ice creams :P Strawberry!!! Very nice indeed.

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Tonight is burger night!

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Vegetable Beef Stew made in a broth of V8 because I am sneaky like that :D

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    • The reason I think it was the shampoo? Process of elimination. Our house is almost entirely gluten free (except for this shampoo which slipped through the cracks until I read the ingredient label). My husband has bread that he eats at lunch, but he practices something that resembles aseptic technique from the lab when he's making his sandwiches. He's been doing this for years now and I've never been glutened from within my home. The previous week I hadn't eaten out, I cooked all my food, I don't eat processed food and I never eat something from a shared facility.  Usually if I get glutened it's a single dose sort of thing and it follows a very predictable course, to the point where I can estimate when I got glutened within 24 hours of when it happened. However, this time, I was feeling achy and arthritic and moody for about a week before it got bad enough for me to recognize it as the result of gluten exposure, at which point we went searching and found the shampoo (and conditioner, which does leave more of a residue than shampoo), which he immediately stopped using. Within three days I was feeling back to normal (which is the usual course for me).  Sure, it could have been something else, but I know how sensitive I am, and, as silly as it sounds, it was the only thing that made sense. The other thing you said: You're correct, mine was not a rock solid celiac diagnosis, but I have no doubt that gluten is the problem. I was SICK. I went through two different gluten challenges in an effort to get a more straightforward diagnosis during which I was a barely functioning human being. Consuming gluten may not have given me blunted villi or elevated antibodies, but it did inflame my gut, and actually started to damage my liver. If you look at my diagnosis thread, I had elevated liver enzymes, which have been correlated with celiac disease in the past. There was no alternative explanation for the liver enzymes, he checked EVERYTHING.  I too am a scientist and I have spent a lot of time with the literature trying to make sense of my condition.  https://www.ncbi.nlm.nih.gov/pubmed/26150087 I also have no doubt that gluten was damaging my intestines in some way, as any prolonged gluten exposure in the past has inevitably been followed by a severe FODMAP intolerance that goes away once I've eliminated the gluten and given myself a month or so to heal.  I also had a very fast diagnosis following the onset of symptoms (~1 year) so it's possible that the disease never had a chance to manifest as full celiac. I wasn't willing to eat gluten long enough to find out. As a result of my diagnosis, hazy as it was, I am *meticulously* gluten free. It is not a fad for me. I don't occasionally cheat. It is my life, for better or worse. All of that being said, I'm not sure what my diagnosis has to do with your question. You say you're not trying to be rude, but when you bring up my diagnosis in a thread that has nothing to do with diagnostics, it seems like you're trying to undermine the validity of my disease or the validity of my input in this forum. If I'm being hypersensitive, I apologize, but that's how you came across on my end. I'll admit that the fact that my diagnosis wasn't more straight forward does make me a bit defensive, but I promise that even if I didn't have a solid diagnosis, I interact with the world as though I did, and I'm not out there giving people the wrong idea about celiac disease by not taking it seriously. If there was a connection between your question and my diagnostics that I missed I would appreciate you giving me the chance to better understand what you were asking. 
    • I am just curious.  As a scientist (and I am not trying to be rude), how can you determine if hydrologized wheat protein from your husband’s shampoo was actually the culprit?  If I recall at your diagnosis, you were seronegative, Marsh Stage I, gene positive,  but your doctor still  suspected celiac disease.  You improved on a gluten diet.  Other than observation, how do you really know?  Could it not be something else that triggered your symptoms?   I firmly believe that even trace amounts of gluten (under 20 ppm), can impact sensitive celiacs.  But traces of a protein within a shampoo from someone else’s hair that was rinsed?    
    • I also can't have dairy but through a series of experiments and a lot of research I think I've pinpointed my problem. It may or may not be the same for you, but I thought I'd share.  There are two kinds of beta-casein protein A1 and A2. We'll call A1 "bad casein" and A2 "good casein". The two proteins differ only in a single amino acid, but this is enough to make it so that they are processed differently in your guy. Bad casein is actually broken down into a casomorphin, which is an opioid peptide. That does not mean that milk gets you high, or is as addictive as heroin, or anything like that, it just means that it can interact with opioid receptors (which the gut has a bunch of). It's worth noting that opioids cause constipation due to their interaction with the opioid receptors in the gut, and that a lot of people feel like cheese and dairy slow things down, but any connection between the two is pure speculation on my part at this point.  Now here's where things get weird. The vast majority of milk cows in the western world are derived from Holstein-like breeds, meaning black and white cows. In a few select places, you'll see farms that use Jersey-type cows, or brown cows (Jersey cows produce less milk than Holsteins, but many connoisseurs feel it's a higher quality milk, particularly for cheese).  Holstein-like cows have A1 and A2 casein (bad and good), however, Jersey-type cows only have A2 (good casein), unless their genetic line involved a Holstein somewhere in the past, which does happen.  A company in New Zealand figured out how to test their cows for these two genes, and selected their herd down to cows that specifically produce ONLY A2 (good) casein. You might have seen it in the store, it's called A2 milk. Some people have had a lot of luck with this milk, though it still doesn't solve the problem of cheese.  I have suspected, due to trial and error and a few accidental exposures, that I have a problem with A1 casein, but not A2. In line with this: I am able to eat sheep and goat dairy without any difficulty, so at least I can still enjoy those cheeses! I am also fortunate because I'm apparently not too sensitive, as I can still eat cow-milk butter. The process of making butter removes *most* (read: enough for me) of the casein.  However, if I eat cow cheese or a baked good with milk, I get really sick. It's a much faster reaction than if I get glutened. Within minutes I'm dizzy and tired and my limbs are heavy. I have to sleep for a couple of hours, and then, over the next couple of days, I'm vulnerable to moodiness and muscles spasms and stomach upset just as though I'd been glutened (though the brain fog isn't as bad). I actually haven't tried A2 milk yet, mostly due to lack of availability (and motivation, I don't miss milk, I miss CHEESE). However, last year, when I was getting ready to go on a trip to Italy, I had a thought. Once, in the recent past, when I'd been testing dairy, I'd had a slice of parmesan cheese. Miracle of miracles, I was fine. I didn't feel a thing! I was so excited that I ran out and got some brie to eat as a snack. That did not go so well... Turns out parmigiano reggiano is made from the milk of the Reggiana variety of cow which is, you guessed it, a brown cow (they say red). I did a little more research and found that dairies in Italy predominantly use brown cows. So I decided to try something. As some of you may know, Italy is something of a haven for celiacs. It's one of the most gluten-free friendly places I've ever been. You can say "senza glutine" in the smallest little town and they don't even bat their eyelashes. You can buy gluten free foods in the pharmacy because they're considered a MEDICAL NECESSITY. If travelling-while-celiac freaks you out, go to Italy. Check out the website for the AIC (Italy's Celiac society), find some accredited restaurants, and GO NUTS. While I was there, I decided to see if I could eat the dairy. I could.  Friends, I ate gelato Every. Single. Night. after that. It was amazing. Between the dairy being safe for me and the preponderance of gluten free options, it was almost like I didn't have dietary restrictions. It was heaven. I want to go back and never leave.  So that's my story. Almost too crazy to believe.  TL;DR: Black and white cows make me sick, brown cows are my friends.
    • I'm a scientist, and I did a little research into the study. Looks valid and it was published in a respected journal.  http://www.gastrojournal.org/article/S0016-5085(17)36352-7/pdf The science looks solid. As someone who didn't have a super clean cut diagnosis before going gluten free, I'd love to see something like this become available. Then again, there's no doubt in my mind that I can't have gluten, so any additional testing would be purely academic. But like I said, I'm a scientist. I can't help myself. 
    • Update: I have tried calling the company several times and have emailed twice. I have yet to talk to a person on the phone and no one has emailed me back.    I did a little research and they were are already involved with a class action lawsuit about being labeled as salt free and one of the first ingredients is sodium chloride.  I am done with this shampoo because this whole company seems a little shady now! 
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