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MaryJones2

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Everything posted by MaryJones2

  1. MaryJones2
    The Mr. and Mrs. Bentos are similar but I think they are a little more expensive than the Thermos. Open Original Shared Link
  2. MaryJones2
    I live off of tomatoes but if I had to do the nightshade-free thing I would do a butternut squash, roasted garlic and sage pizza. I've used this combo for chebe ravoli before and it's mighty tasty.
  3. MaryJones2

    ARCHIVED Yasmin

    MaryJones2 replied to Jen H's topic in Related Issues & Disorders

    Hi kuak, gluten-free always means wheat-free but wheat-free doesn't always mean gluten-free. I am pretty sure Yasmin is on the gluten-free drug list. Yasmin can increase your potassium and that can cause some weird symptoms. I think Yasmin is one of those love it or hate it drugs
  4. MaryJones2
    My father was the same way. His skin was SO thin and he always had bandaids and bruises on his arms. My skin also feels very thin and I bruise too easily when I am glutened. I am sure gluten is related somehow because it only happens in the weeks right after I am exposed to gluten. Once I feel better my skins seems to thicken up and my bruises go away.
  5. MaryJones2
    I know it stinks but I would try them all - once. There are only a few flavors that I like and don't care for the most popular flavors at all (cherry pie and the chocolate ones)! My favorite is Key Lime Pie. REI (if you have one nearby) sells singles of most of the flavors that you can't find other places unless you buy in bulk.
  6. MaryJones2
    If you can have soy there are several options. Galaxy Naturals makes several cheeses that are lactose free. There are also a few soy cheeses available. You can probably find them at Whole Foods or a local health food store.
  7. MaryJones2
    Odd question here but is it possible that you are taking too much? I get some of these symptoms when my dosage is too high. But you know your body and what works so if your doctor won't listen it might be time to shop around for a new one. Edited: I also should mention that I don't think the synthetics can compare apples to apples with the naturals because...
  8. MaryJones2
    Liquid Nail also works well My Italian father in law makes his vegetarian lasagna with a layer of polenta and it rocks. The polenta seems to hold things together. My husband likes pureed kidney beans on his Chebe pizza. Says it adds another layer of flavor and texture to it. And I think we're all about flavor and texture here.
  9. MaryJones2
    How about White Mountain Frosting or Seven Minute Frosting? I'd make it with cream of tartar and substitute vanilla beans for the extract. Open Original Shared Link
  10. MaryJones2
    oh, that's a good idea. I am all about the texture. I don't know if I even care about the cheese anymore.
  11. MaryJones2
    That looks really tasty. Whole Foods usually carries several kinds of chiles. Here in the south, I usually see what I think of as green chiles called "New Mexico" or Anaheims. Poblanos would also be tasty in that recipe if you don't want much heat. Here is a link on how to roast them on a gas stove: Open Original Shared Link I think ksymonds method...
  12. MaryJones2
    I have a cheap cast iron tortilla press and it gets the chebe nice and thin for the calzones. As for the cheese I haven't found anything other than the Road's End. Galaxy makes a cheese-like substance that comes in slices and doesn't have soy but I'm not sure how well it melts. It is made of some substance that doesn't occur naturally in nature. I am...
  13. MaryJones2
    Try this and see if it helps: Open Original Shared Link
  14. MaryJones2
    Rock On! The Fociccia is my favorite deep(ish) dish pizza. My trick with the fociccia is to put oil on the bottom of the pan so the outside crust browns and to bake a few minutes shy of done and then add my toppings. Once I add the toppings I rub the crust with garlic, olive oil and cornmeal, and broil for 5 minutes. Yuum. The pizza crust mix is...
  15. MaryJones2
    Amen. Chebe is the only flour (like substance) that I buy in bulk. The focaccia makes the best pizza IMHO. I use water and olive oil too.
  16. MaryJones2
    My house (not just my kitchen) is gluten-free except 1 pot and a few utinsels that my husband uses to make ramen noodles once a week or so. He has a dedicated counter for prep and cleans up immediately when he's finished. He's more obsessive about cleaning than I am so I never worry that he's contaminating anything. We choose to keep a gluten-free house...
  17. MaryJones2
    I also use Armour and love it. I would think it's important to know if you have a problem converting T3. My understanding is that if you do then the synthetics won't really help you because they are all T4.
  18. MaryJones2
    This is an interesting read: Open Original Shared Link I have chickens and use a mask and gloves and have noticed a significant difference.
  19. MaryJones2
    I am SO in love with the VitaClay. It's a rice cooker and a slower cooker. I ran across it when I was searching for a rice cooker that wasn't teflon coated. I am really hard on cookware and teflon just dosen't hold up long term in my house... I got mine from Costco but I've seen them several places: Open Original Shared Link There is a larger one...
  20. MaryJones2
    Hi Mitsy, try this group: Open Original Shared Link They are in Shanghai but might be able to help you out. Janet
  21. MaryJones2
    I've always used water too. That recipe is extremely flexible. You can also add a touch of vanilla beans, coconut or maple syrup. You can also add cocoa powder to make a chocolate frosting.
  22. MaryJones2
    I'd stick with McCormick unless the extract appears on a store brand gluten-free list.
  23. MaryJones2
    I am dairy free too. Open Original Shared Linkhas a lot of frosting recipes that you can make gluten and dairy free. Most people use Spectrum Shortening, coconut oil and/or dairy-free margarine. McCormick flavorings are gluten-free so you can add a little imitation butter flavoring.
  24. MaryJones2
    China won't let you take any organic matter into their country. There are amnesty boxes in the airport before you clear customs so you can dump any excess food. When in Shanghai try the City Market for gluten-free food and fresh vegetables. Also the Hilton makes gluten-free bread.
  25. MaryJones2
    I think the concern with most people is not that it is absorbed through the skin but that the handling or use of gluten items will ultimately lead to injestion because it gets on your hands, etc. and finds it way to your mouth. If you are hypersensitive I think this is a legitimate concern.
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