• Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Announcements

    • admin

      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? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) 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

What's For Breakfast Today?
0

Rate this topic

536 posts in this topic

Recommended Posts

Ads by Google:
Ads by Google:


Today I had appam (Indian rice pancakes), carrot/cauliflower curry, and apricot mousse (pureed overripe apricot with a touch of gelatin to make it firm up.). Oh, and piece of chocolate while I made the curry and pancakes.

That sounds good. I had potato and pea curry and flatbread one day last week for breakfast--left overs. Today I was bad and had two pieces of gluten-free vegan blonde brownies with coffee. Got to STOP baking desserts for a while!!!!!

  • Upvote 1

Share this post


Link to post
Share on other sites

I actually have two breakfasts. First is a carton of fat free yogurt (Usually Yoplait). Then it's off to the gym. When I get back I have a protein. Today it was peanut butter on apple slices.

When I went gluten-free, I gained a ton of weight. I'm within 10 pounds of my goal, so I'm pretty strict with myself right now.

  • Upvote 1

Share this post


Link to post
Share on other sites

I made heuvos rancheros (sp)? and it was delish! Sauteed some onion then simmered a can of rotel tomatoes with the onion until thickened. Poached eggs right on top of the tomatoes and served on a crisp corn tortilla with refried beans and shredded cheese. Very good and filling, even my 15 mo. old gobbled it up :)

  • Upvote 1

Share this post


Link to post
Share on other sites

I actually have two breakfasts. First is a carton of fat free yogurt (Usually Yoplait). Then it's off to the gym. When I get back I have a protein. Today it was peanut butter on apple slices.

When I went gluten-free, I gained a ton of weight. I'm within 10 pounds of my goal, so I'm pretty strict with myself right now.

GOOD FOR YOU! That's the only way to do it. Once you get it off, you'll be able to cheat once in a while. You can always look forward to that :)

Share this post


Link to post
Share on other sites

I made some lovely strawberry banana flaxseed muffins this morning (which you can make low fat with apple butter replacing the oil).

Share this post


Link to post
Share on other sites

I tried almond flour pancakes again. They are supremely delicious, (like coookies) but very aggravating to cook. (Tough to flip, long to cook.)

But they're delicious and safe, low carb, some protein, so I guess they're worthy, but I need to tweak the recipe.

Share this post


Link to post
Share on other sites

I tried almond flour pancakes again. They are supremely delicious, (like coookies) but very aggravating to cook. (Tough to flip, long to cook.)

But they're delicious and safe, low carb, some protein, so I guess they're worthy, but I need to tweak the recipe.

Which recipe did you use? I made some the other day that were pretty good so I was just wondering.

Share this post


Link to post
Share on other sites

Speaking of pancakes, these are what I am making tomorrow morning for my breakfast...with my own homemade bourbon vanilla extract.

http://glutenfreegoddess.blogspot.com/2011/08/karinas-gluten-free-pancakes.html#more

Share this post


Link to post
Share on other sites

Yesterday I made french toast with Rudi's gluten-free bread. It was SO yummy!

Today I'm having a bowl of Honey Nut Chex cereal with coconut milk and a granny smith apple.

Share this post


Link to post
Share on other sites

Which recipe did you use? I made some the other day that were pretty good so I was just wondering.

I made the one in Elana Amsterdam's Almond Flour cookbook. I checked her website yesterday and saw that she revisited the recipe. The almond flour should be at room temperature and the pancake mix should be allowed to sit for 15 minutes before cooking at medium or MH vs. ML as instructed in the cookbook. I'll try that next time, I used flour straight from the freezer and didn't allow resting time for the batter. I guess they're a Sunday morning recipe...

She uses a cast iron pan, I use non-stick. I can't imagine making them in a cast iron pan, because they just don't flip like a pancake should.

That said, I really like almond flour and that cookbook.

What recipe did you use?

Share this post


Link to post
Share on other sites

I made the one in Elana Amsterdam's Almond Flour cookbook. I checked her website yesterday and saw that she revisited the recipe. The almond flour should be at room temperature and the pancake mix should be allowed to sit for 15 minutes before cooking at medium or MH vs. ML as instructed in the cookbook. I'll try that next time, I used flour straight from the freezer and didn't allow resting time for the batter. I guess they're a Sunday morning recipe...

She uses a cast iron pan, I use non-stick. I can't imagine making them in a cast iron pan, because they just don't flip like a pancake should.

That said, I really like almond flour and that cookbook.

What recipe did you use?

I used the same recipe actually although my flour was at room temp since I had just gotten it. I will try letting them rest next time, my daughter keeps asking me to make them again.

Share this post


Link to post
Share on other sites

Apple-Cinnamon Risotto. It is made in the crock-pot and SUPER easy. It re-heats wonderfully.

-Jessica

Share this post


Link to post
Share on other sites

Freshly baked warm focaccia bread with my homemade basil pumpkinseed pesto.

Share this post


Link to post
Share on other sites

Well, seeing as though here in Australia *all* mainstream breakfast cereals at least contain that dreaded malt obviously that isn't going to be an option this morning. And I could have really used some corn flakes this morning.

(Oh well, just another day for these companies to miss out on a bit of extra income :mellow: )

So I'll probably have a load of bacon and a bowl of yoghurt and maybe even make myself sick (once again) :angry::o

Share this post


Link to post
Share on other sites

Left over lasagne. There is one piece in a 9x13 pan taking up too much space in the fridge. I'm eating it for the good of the family. ;)

Share this post


Link to post
Share on other sites

Today I had Cream of Rice hot cereal with brown sugar, cinnamon and raisins. It tasted like a cinnamon roll. Coffee and a glass of OJ.

Share this post


Link to post
Share on other sites

Bad girl today, a handful of almonds, and a couple of chunks of pineapple, a couple of strawberries and a cup of tea.

Share this post


Link to post
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

0

  • Forum Statistics

    • Total Topics
      108,157
    • Total Posts
      939,977
  • Member Statistics

    • Total Members
      66,141
    • Most Online
      3,093

    Newest Member
    Victoria Zoey
    Joined
  • Popular Now

  • Topics

  • Posts

    • Noticing I am having D quite easy nothing bad, painful or gassy, just D or super soft stool in the mornings for the past 4 days. Food Diary suggest several culprits, my BBQ jackfruit seems to be the number one suspect, This is my BBQ cuisine week or two and I can not eat meat so I have a big wad pinch of shredded homemade BBQ Jackfruit. I have done a gluten test on it and that is not the reason but perhaps the seasonings or perhaps hte cider vinegar I put it in fermented it a bit?

      Other thoughts on culprits, I have upped my vitamin C intake to about 1500mg a day spaced out in 2 doses Vitamin C has been linked to D in many cases and is one reason why some people get D when they take a vit C supplement in conjunction with fruit.
      I have also upped my cocoa nib intake this could be a culprit also,
      I have cut back on binding seeds like flax, whole shell pumpkin, and chia which used to be a huge fiber supplement so this could be the cause of more softer stools.Next week I start back on chia seeds in my eggs and we shall see if my stools firm back up. 
      I also doubled up on probiotics as I was taking half the recommended dose prior.
      Eating a bunch more cinnamon, and cinnamon oil, but I do this on rotation so doubt it,
      My new low carb bread, I am eating 2-4 slices of this grain less bread a meal now. This could be it but this bread using coconut flour in it, and egg whites. I doubt this is the case, as coconut flour is known to absorb liquid a lot, and tends to firm up ones stool and in fact cause constipation in people if they do not consume it with a lot of liquid. I came across health concerns with other bakers when I was working on this recipe about it.
      My protein intake went up to double what it used to be 5 weeks ago, doubt this is the issue but this week, I changed it using a custom blend with MUCH less rice protein and more pea and sancha inchi. I noticed the more rice protein I consumed the worse my edema got with legs and feet swelling. Have this well under control now with no swelling,
      I considered it perhaps my extreme coffee intake but I have changed to only 2 cups of caffeinated coffee a day starting mid last month. Down from a whole pot.......so now I drink about a pot of decaf a day. I doubt this is it as it never gave me a issue with the much more likely culprit of full on caffeinated in the same amount.

      While I try to trouble shoot it I am actually slightly enjoying it. Odd as this might sound, I spent most my life with chronic constipation, and the only relieve I used to get came with a glutening and that had EXTREME pain and gas. Followed by a week or so of constipation so bad I had to take laxatives.  This....this is just a release with no pain or gas....odd and creepy but I seem to have much more energy, and I can eat and drink a lot more. >.< I think I might enjoy this ride a bit of regularity even if it is a bit off, it is a huge change from my hard stools and painful movements of years past.  I mean I have gone as far in the past as taking a entire bottle of miralax to try to go and just had gassy normal BM 24 hours later and frankly miralax makes me feel like groggy, tired, and like the blob, I am that guy that had to double the dose of everything for the scope prep and had the doctor think I cheated when I told him the first time I did it right and did not clean me out. I want to find out what is triggering this and add it to my regime for clean out or laxative treatment after a glutening next time when that C hits for a week.
    • Yeah noticing some others, black tea, gives me that film/mucus on top of my stomach while green tea, herbal/hibisicus, and coffee do not. I have recently fell in love with Rythem Kale chips, and roasted kale. Kale raw...I always get sick from. At first it was due to the waxy stuff on the ones I was getting, then I got organic washed. and still got the issue minus the floating waxy stuff in my stomach. Now if I stewed it, nuked it, or made chips out of it no issues. But with the farmer market, me baking for it, and Texas Summer preventing afternoon baking due to heat. I never had time to roast kale this summer. Now with the Rythem Kale it comes prepared in a way that doe not make me sick. Love using it crushed up in my omelettes, or using it crushed as a garnish over my miracle noodles or rice. with a pesto or butter flavored coconut oil. Considered this, I have a friend who has this with bananas and a few other fruits, they do not bother him if he cooks them, raw causes hives and swelling. Again I considered it but I no not have sores form in my mouth like I do with my corn allergy, nor do I get itchy or swelling. Still might be a slight issue I might  give it some more thought. >.> could be the fact I do not have much feeling for heat or pain in my mouth (nerve issues).  But it does sort of apply I need to do some research and see if others have this and might be limited to the vomiting and stomach mucus symptoms also. I might try eating some foods I know I have a allergy to like peaches and mango, just a tiny bit in a extract, and see if I get the same reaction, They normally just cause drainage, and sniffles, even stuff with just the flavoring or extract.
    • Hate to add more to your list but you may also want to look into Oral Allergy Syndrome. Mostly because how you describe almonds. Yes, it is another extensive list of foods for intolerance and allergies. 
    • How long were you fully gluten free for Kirsty?  
    • Hi Matt, So you say your hypoglycemia resolved going gluten free. In my case, it got worse trying to get off. Now my cortisol, progesterone and estrogens are low. The extreme stress from trying to cut it out of my diet offset my menstrual cycle. That leaves me with a lot of anxiety, blood sugar issues worsen at specific times of my cycle. So I want the doctor to stabilize me hormonally, as far as that goes while being on gluten. I agree that I’d have to fully stop eating gluten. Not just a bit. Even though I removed all gluten except 1,5 slices of bread, I still experience the above symptoms. Some of those symptoms might be because of the hormonal situation. But they always worsen after eating gluten. My appointment with a hormonwise doctor is in 10 days. Seems such a short time, but hate waiting. Kirsty
  • Upcoming Events