• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • 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 FREE Celiac.com email alerts 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 Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.
  • Celiac.com Sponsor:
    Celiac.com Sponsor:

Celiac Camp Counselor
0

8 posts in this topic

Hi everyone!

I have been gluten free for just about a year and a half now. I am working this summer as a camp counselor and have to take some of my own food to supplement each week. I need some inexpensive, make-ahead, quick recipes. I will have access to a freezer and microwave. I would like to make as much as possible prior to camp so that I can enjoy the day I have off on the weekend. Any ideas would be greatly appreciated!! Thanks!

0

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


Make a pan of lasagne,freeze it in portions, chili,spaghetti & meatballs,gfmac & cheese,tuna, chickenfrom Bell & Evans,Starfish nuggets,taco meat frozen in portions, Sloppy joe frozen in portions..

I would take protein bars,snacks

peanut butter, crackers,tortilla chips, hummus,beef jerky,pepperoni& cheese

bread,buns, waffles, pancakes (again freeze), cereal

Cookies, cupcakes,

0

Share this post


Link to post
Share on other sites

Hi everyone!

I have been gluten free for just about a year and a half now. I am working this summer as a camp counselor and have to take some of my own food to supplement each week. I need some inexpensive, make-ahead, quick recipes. I will have access to a freezer and microwave. I would like to make as much as possible prior to camp so that I can enjoy the day I have off on the weekend. Any ideas would be greatly appreciated!! Thanks!

I don't feel pasta freezes well, IMO it gets real mushy.

Buy good freezer quart size bags.

I would precook and lot of chicken and pork and separate into single serving portions. Same with rice dishes and potatoes.

I make seasoned rice and beans they microwave well and toss in a meat and its a meal.

If you like indian you can marinate and cook your chicken or lamb in Deep brand Tikka Masala or Curry paste it's very nice and mildly spicy.

Use a gluten-free salad dressing like Honey mustard and precook your chicken in it .etc...

0

Share this post


Link to post
Share on other sites

I think lasagna freezes well. Not sure about spaghetti. Meatballs freeze well & so does pasta sauce. You could get those Uncle Bens microwave rice. http://www.unclebens.com/Product/Detail?p_id=92 I have only looked at the plain so check ingredients of the other flavors. You can put pasta sauce in it and top with mozarella cheese & melt it. Or some frozen veggies and some of your frozen cooked chicken & gluten-free Teriakyi.

I grill burgers and then freeze them for my parents. When you are going to re-heat cooked meat, its best if you slightly under-cook or re-heat with some sauce. Make some BBQ pulled pork for sandwiches ahead. Or taco meat. Package in small baggies in portion sizes so you don't have to chisel a portion off. Hot dogs freeze well. You could freeze gluten-free bread & buns. I even make fruit smoothies and freeze them in serving sizes then microwave and stir.

Take corn tortillas and shredded cheese & taco meat. Microwave. Homemade applesauce freezes well in individual portions.

I have a yummy recipe for a breakfast type thing. I'll see if I can find it & edit it back on here.

Hand Held Hashbrown Casseroles

Submitted By: Bob Evans® Prep Time: 10 Minutes Ready In: 40 Minutes

Cook Time: 30 Minutes Servings: 24

"Perfect for a grab-and-go breakfast, these casseroles are filled with Bob Evans® Original Sausage and Hash Brown Potatoes."

Ingredients:

1 pound Bob Evans® Original Sausage

– cooked and crumbled

1 (20 ounce) package Bob Evans®

Hash Brown Potatoes

4 eggs

1/2 cup milk

3 tablespoons melted butter

1 cup cubed ham

1/2 teaspoon black pepper

1/2 cup diced bell peppers

1 cup shredded Cheddar cheese

Directions:

1. Preheat oven to 350 degrees F. Lightly grease a twelve cup muffin tin. In a bowl whisk together eggs and milk. Add all remaining ingredients and mix thoroughly. Fill muffin tins 2/3 full. Bake at 350 degrees F for 27-30 minutes or until a toothpick or knife inserted in the center comes out clean.

MY changes: Add an extra egg, delete ham, add 1/2 more peppers I use Turkey italian sausage and only 2 tbsp butter

No cupcake liner. Makes more than my 12 muffin pan. I make some in the mini muffin pan, too. Freezes well.

0

Share this post


Link to post
Share on other sites

I freeeze lasagne often....no problems,.

Kareng,

I use this recipe too!!! I sometimes use crumbled turkey bacon or crumbled chicken in it to make a changeI also add a dash of hot sauce..black olives work too...Salsa is another fav to change it up...

0

Share this post


Link to post
Share on other sites
Ads by Google:


Using your frozen pancakes:

Cook frozen turkey sausage links in microwave and wrap in warmed up pancake . . . gives a sausage biscuit feel.

My daughter used to take pancakes and spread half with peanut butter and half with nutella, fold together. She called them peanutbutternutellapancaketacos . . . yes, all one word.

Muffins (homemade or Udis) freeze well.

Nonfreezer things:

Hardboiled eggs keep well and might be something the camp can make for you as campers might like them as well. Cheese sticks and yogurt are easy to have on hand as long as you can do dairy. My daughter dips pretzels, apple slices and carrots in peanut butter. (She rarely puts peanut butter on bread). Homemade chex mix . . . piece of cake to make . . . use glutino pretzels and skip the cheese crackers and bagel chips (glutino actually makes a bagel chip now but I don't see them too often.) Will you be doing S'mores? Use Kinnikinnick Smoreable Crackers as a sub for grahm crackers.

0

Share this post


Link to post
Share on other sites

Thank you all so much! These ideas are fabulous! I know I spent way to much last year trying to do it (buying individual frozen meals and such.) I've been so excited for camp but now I really can't wait!! If anyone is near Western PA, check out Seneca Hills Bible Camp! It rocks!! :)

0

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
      107,040
    • Total Posts
      933,968
  • Member Statistics

    • Total Members
      64,615
    • Most Online
      3,093

    Newest Member
    LAG
    Joined
  • Popular Now

  •  

  • Topics

  • Posts

    • Thank you! ive never just called a doctor and ask for a particular test... how do you do this? Do you have to convince them it's necessary first? i would love for these symptoms to resolve, as I've had a lot of them my whole life. Until I read a lot here, I never thought they weren't just, well, normal.
    • What would be helpful, Victoria, is to have a full thyroid panel done because you cannot diagnose anyone with Hashi's without a full panel.  It is more important to see what the actual hormone levels are than the TSH. Those would be Free T3 and T4.  You can have low hormone levels and normal TSH.  Your TSH is not too bad but if it starts to climb any higher, that would be cause for concern for Hashi's.  At least your lab seems to use the newer ranges for testing.  Many labs use outdated ranges that go to 5.00 for a cutoff. When my TSH was a 7, I could barely drag myself out of bed in the morning. I have Hashi's and your symptoms are a laundry list for it and Hashi's is very common with Celiac Disease.  You can start having Hashi's symptoms long before the blood work goes off.......like Celiac.
    • With the 3 positives that you have, Jenna, you have Celiac Disease. Positive tTg and EMA is a slam dunk. At this point, if you do the biopsy, you don't need it for diagnosis.  It will be to check for extent of damage.  Considering your health issues, it's pretty apparent you have a gluten problem anyway. Congratulations on figuring out your problem.  Now you can sit back and watch how amazing it will be when many of your problems resolve or improve dramatically. I had the same positives you did and declined the biopsy. 3 years after I was diagnosed, all my symptoms were gone but I do have other AI issues which are not, but they are much, much better just from going gluten free.  Be optimistic this will happen for you also!
    • I'm not sure what you mean by score, but her testing at the Mayo Clinic looks like what they describe in the Mayo Clinic link I included.  The posted results are in reverse order of the actual testing. Testing started with total IgA (for some strange reason labeled "Celiac disease, cascade" and does not include units).  It was within the normal range listed in the Mayo link under "Reference Testing" so testing continued with TTG IgA.  Jenna3, the total IgA is to ensure that the results of the rest of the IgA  tests are valid.  It is looking at total IgA antibody, not celiac antibodies. TTG IgA was a weak positive so testing continued with EMA IgA and Gliadin IgA which per the Mayo website is the deamidated gliadin peptides.  It looks like there should be an EMA titer reported. Hope this helps.
    • I second the request for a falafel recipe!
  • Upcoming Events