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Found 14 results

  1. If you're looking for an easy, savory meal that's sure to satisfy, then give this dish a try. It's a hearty treat that's just perfect for fall. Ingredients: 1 pound pound Polska kielbasa 2½ cups cannellini, or navy beans, rinsed and drained 2 cups chicken broth 3 cloves of garlic 2 teaspoons dried oregano ½ teaspoon onion powder 1 tablespoon olive oil 2 medium tomatoes, diced 5 cups baby spinach leaves 1 small head of cauliflower, cut into smaller chunks Freshly ground black pepper, as desired Directions: Cook the sausage in a cast iron skillet or non-stick pan on medium high. Sear the sausage well, then slice as desired. Put the beans in a medium bowl, add the cooked sausage, pan drippings, and put aside. Leave the oil from the sausages in the pan, and add the cauliflower. Place in an oven at 400F, and roast until tender, about 20 minutes. While the cauliflower roasts, put the chicken broth and garlic in a large pot. Bring to a simmer over medium-high heat. Add the oil, oregano, onion powder, sausage and beans from the skillet. Stir well and the tomatoes. Heat until beans are tender. Add spinach and cook just until the leaves are wilted. Stir well and serve. You can add the cauliflower to the pot as you wish, or serve in on the side. Also, you can bake the sausages if you like, just reserve the pan drippings and do everything else as per the recipe.
  2. Celiac.com 11/04/2017 - If you're looking for a quick, nutritious and lean gluten-free dish, then try this recipe for surefire stir-fry. It's easy, delicious and highly versatile. You can make with chicken, pork or beef, as desired. I bet you can use tofu if you like. You can use nuts of choice, or none at all. You can use snap peas instead of green beans. Whatever you do, serve this over rice for a guaranteed dinner winner. Ingredients: 12 ounces chicken, pork, or beef, lightly salted, and cut into bite-size strips (about 1½-inches by ¼-inch) 8 tablespoons gluten-free soy sauce, split 3 tablespoons honey or brown sugar 2 teaspoons, sake or white wine, just a splash 4 garlic cloves, minced 3 fresh medium brown mushrooms, cleaned and sliced ¼ teaspoon dried crushed red pepper, as desired 1 pound green beans, trimmed, cut into bite size pieces 2 carrots, peeled, cut to matchstick-size strips 2 tablespoons cooking oil, like avocado or canola, corn, etc. 1 large red bell pepper, cut into bite-size strips 1 thumb peeled fresh ginger, sliced ½ medium onion, cut into wedges, sautéed 1 green onion, thinly sliced ½ cup lightly salted dry-roasted cashew halves, or sunflower seeds or anything like that Directions: Mix meat, 4 tablespoons soy sauce, 1½ tablespoons honey, 2 cloves of garlic, and crushed red pepper in medium bowl. Whisk remaining 4 tablespoons soy sauce and remaining 1½ tablespoons honey in small bowl; set aside. Cook green beans in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Add carrots to green beans in water; cook 1 minute. Drain carrots and green beans. Heat 1 tablespoon cooking oil in wok or large non-stick skillet over high heat. Add onions, ginger, red bell pepper, mushrooms, and stir-fry 1 minute. Add green beans, carrots, and remaining 2 cloves garlic, and stir-fry 1-2 minutes, until firm, but tender. Transfer vegetable mixture to a dish. Add remaining 1 tablespoon cooking oil to wok and allow to heat. Add meat and stir-fry 3-5 minutes more, until cooked through. Add the cashews, stirring briefly, about 30 seconds. Add the soy sauce-honey mixture; stir until heated through, about 1 minute. Season to taste with salt and pepper. Transfer into the bowl with the veggies, and mix well. Sprinkle with sliced green onions and serve over rice. Serves about 4 people.
  3. I have had lupus fibromyalgia ibs or spastic colon since 1998. Now i had allergy testing labs on blood. Im allergic to gluten, almonds, oats, barley, cadida yeast, aspiragillys(molds), broccoli, cabbage, clams goats milk, kidney pinto navy and soybeans, pork, sesame, spinach and canola oil. I don't know what to eat now. I've always eaten say at olive garden or anything and had terrible stomach pains like labor. Then run to the bathroom. Or constipation i cant go for a week or so. I tried spark vitamin drink had gluten, soy powder allergic. Health bars larabars gluten. My weight can be 129 one week 120 next or go to 104 fast. Not sure what to do now. How can regain my life back? Could i have celiac not ibs? I have 3 other auto immune system diseases. Any food resources would be great and vitamins with no soy or gluten. Plus beverages. Ive had hives a month now from my almond butter gluten and vitamin drinks lol steroids and epi pen. Oh and high cholesterol. So everything i ate to lower that im allergic to. Plus a list of secondary allergy foods a mile long.
  4. Hi Everyone, I would like to move somewhere in Central/South America to study Spanish for a few months but am concerned about food availability, allergy awareness and ingredients used at restaurants. I get sick when I eat Gluten, Dairy, Corn, Soy, and a few others but those are the worst ones for me. I usually eat meat, rice (as my grain source), potatoes, and fruit/vegetables. I'm concerned about being able to eat out at restaurants and shopping for food. Even in the USA, gluten free can be a challenge if one cannot eat corn, which is the most common substitute. Does anyone know which Latin American country will be easiest to manage? Right now I'm thinking that learning Spanish in Spain might be my best bet but I really want to go to Latin America. There was a similar post in 2010 (only for gluten), but now it's 6-7 years later so I'm bringing the topic back again because times change fast in the allergy world. Thanks so much for your help, Ori
  5. Celiac.com 11/02/2016 - For anyone looking for a gluten-free meal that is also lower carb and higher protein, this recipe fits the bill nicely. Ingredients: 8-10 skinless, boneless chicken thighs 1 large can (24 to 28 oz.) white beans, rinsed 1 cup chicken stock 2 tablespoons olive oil, plus more for drizzling 1 lemon, zest and juice 6 cloves garlic, finely chopped 2 - 3 tablespoons finely chopped fresh rosemary 2 tablespoons finely chopped fresh thyme 1 head escarole, coarsely chopped 1 wedge Romano cheese, for shaving Sea salt and pepper Steamed rice Directions: Heat oven to medium-high. Pat the chicken dry and drizzle with olive oil and season with salt and pepper. Grill the chicken, turning, for 12 minutes each side. Drizzle half of the lemon juice over the chicken as it comes out of the oven. Heat 2 tablespoons olive oil, 2 turns of the pan, in a skillet over medium heat. Stir in the garlic, rosemary and thyme for a minute. Add the escarole and wilt in the pan; season with salt, and pepper. Add the stock and beans and simmer until the greens are tender, about 5 minutes. Add the lemon zest and remaining lemon juice. Serve the beans and greens in shallow bowls or on rimmed plates; top with 2 pieces of chicken each. Shave the cheese over the top. Season with salt and pepper, as desired. Serve with steamed rice, or with your favorite gluten-free corn bread.
  6. Celiac.com 04/19/2016 - Blackened Redfish is a Cajun classic that can also be prepared quite nicely with the much easier to find Tilapia. This recipe delivers a tasty, flavorful version of blackened fish that pairs well with slow cooked red beans and rice. It's easy to make at the end of a long day. Just cook the fish and rice, and serve up the beans. Blackened Fish Ingredients: 4 tilapia fillets 1 cup long-grain white rice 2 cups fresh flat-leaf Italian parsley 1 teaspoon grated lemon zest 3 tablespoons olive oil 3 tablespoons paprika ¾ teaspoon garlic powder ¾ teaspoon dried thyme ¼ teaspoon cayenne pepper 2 tablespoons fresh lemon juice Kosher salt and pepper Lemon Wedges Directions: Cook the rice according to package directions. Meanwhile, in a food processor, pulse the parsley, lemon zest, 2 tablespoons oil, and 1/4 teaspoon each salt and pepper until finely chopped; set aside. In a small bowl, stir together the paprika, garlic powder, thyme, cayenne, ½ teaspoon salt, and ¼ teaspoon pepper. Brush the lemon juice over the fish, then coat in the spice mixture. Heat the remaining tablespoon oil in a large skillet over medium heat. Cook the fish in two batches, adding extra oil if necessary, until the fish is beginning to blacken and is opaque throughout, 2 to 3 minutes per side. Fluff the rice with a fork and fold in the parsley mixture. Serve with the fish and lemon wedges, if desired. Slow Cooked Red Beans and Rice Ingredients: 1 pound andouille sausage, sliced into rounds 1 large sweet onion, chopped 1 green bell pepper, chopped 1-2 tablespoon gluten-free red pepper sauce, to taste (optional) 8 cloves garlic, chopped 1 teaspoon ground black pepper 1 teaspoon Creole seasoning, or to taste 6 fresh basil leaves, chopped 1 ham hock 4 cups cooked rice Place the beans and water into a slow cooker. Heat a skillet over medium-high heat. Brown the sausage in the skillet; remove from the skillet with a slotted spoon and transfer to the slow cooker. Reserve drippings. Add onion, green pepper, red pepper sauce and garlic to the drippings; cook and stir until tender, about 5 minutes. Transfer everything from the skillet to the slow cooker. Season the mixture with pepper and Creole seasoning. Add the fresh basil leaves and ham hock. Cover and cook on low for about 8 hours, until beans are tender. Cook until beans reach a creamy texture.
  7. Red beans and rice is like the Old Faithful of southern cooking. Ever reliable and regularly featured on dinner tables across the south. Originally a creole, not a cajun dish, red beans and rice was traditionally made on Mondays as a way to use up the bones and leftovers from Sunday dinner, which often featured ham. Red beans and rice has stood the test of time, and has situated itself at the very heart of southern cooking. This recipe throws a little flavor and color curve, using red bells in place of the more commonly used green. I like the sweetness of red bells, and their sharp color also makes a nice addition. With rice, this version makes about eight servings. Ingredients: 1 pound dry red beans, sorted, rinsed, soaked overnight and drained 2½ quarts chicken broth ½ quart of water, or so 1 pound ham, chopped into ½-inch cubes ½ pound cooked kielbasa or Polish sausage 3 tablespoons vegetable oil 1½ cup onions, chopped 1 cup celery, chopped 1 cup red bell peppers, chopped 4 large cloves of garlic, finely chopped 2 ½ teaspoons dried thyme 2 bay leaves 1 teaspoon salt ½ teaspoon cayenne pepper ½ teaspoon black pepper ½ teaspoon garlic powder ½ teaspoon paprika Steamed white rice Preparation: Rinse and drain the beans after soaking them overnight. Heat oil in a large saucepan over medium-high heat. Add onions, red bell peppers, celery, salt, black pepper, cayenne pepper, paprika, garlic powder, and thyme, and sauté for about 4 to 5 minutes. Add the sausage and bay leaves, and sauté for another 4 to 5 minutes. Add the ham, beans, fresh garlic, and enough water to cover the ingredients in the pot. Turn the heat up and get the pot boiling, then lower the heat to medium. Keep it uncovered, and let it simmer for about 2 hours. Be sure to stir it from time to time, and to add more water if it starts to get dry. Use a potato masher or a wooden spoon to mash about half of the beans and vegetables against the bottom or the side of the pot. If you mash them against the bottom, make sure to scrape the bottom well, so they don't stick to the bottom. After you're done mashing, cook for another 90 minutes or so, or until the mixture becomes creamy and the beans are tender when tasted. The whole time the beans are cooking, the mixture should never get too thick or dry. Be sure to add more water if you see it getting dry. The final result should be a bit soupy, but never watery. Discard the bay leaves and serve over steamed white rice. Serve gluten-free cornbread on the side for a down-home meal.
  8. Celiac.com 05/05/2015 - Avocado, beans and corn help to turn quinoa into a delicious, nutritious salad that is perfect as a side or as a potluck dish. Add a bit of cilantro, some lemon juice and a few spices, and you have a winner! I enjoy the salad as is, but sometimes I like to serve it with a light vinaigrette. It’s worth noting that this is one of those flexible salads that encourages substitution and variation. You can add thing like shrimp, or chicken. You can add things like carrots or cucumber. Ingredients: 1 cup uncooked quinoa, rinsed 1 cup canned sweet corn 8-10 cherry tomatoes, halved 2 cups canned black beans, rinsed and drained 1 avocado, peeled and diced ½ small red bell pepper, roasted or streamed and sliced ½ small yellow bell pepper, roasted or streamed and sliced ⅓-½ cup of fresh cilantro, chopped 2 tablespoons olive oil 1 tablespoon fresh squeezed lime juice salt and ground black pepper to taste dash of Tajin to taste Directions: Cook quinoa as directed. Set aside and let cool. Whisk together olive oil, lime juice, salt and pepper. Add corn, avocado, peppers, tomatoes and black beans to quinoa. Gently stir in cilantro and lime juice mixture. You may add a light vinaigrette instead of lime juice, as desired. Chill for at least a half hour, top with a dash of Tajin, and serve.
  9. Celiac.com 10/30/2014 - As much as you might love Halloween, you just can’t (or shouldn’t) have candy for dinner. When dinner time comes, consider whipping up this delightfully hearty pumpkin chili. Sauté some onion and garlic, transfer all the ingredients to a slow cooker, and four to five hours later, bang! Just remember to add your favorite garnishes and enjoy. Ingredients: 2½ cups cubed lean beef stew meat 2 tablespoons olive oil 1 medium onion, chopped 1 small sweet yellow pepper, chopped 1 small sweet red pepper, chopped 4 garlic cloves, minced 1 can (15 ounces) black beans, drained and rinsed 1 can red kidney beans, drained and rinsed 1 can (15 ounces) solid-pack pumpkin 1 can (14-½ ounces) diced tomatoes, with juice 3 cups chicken broth ½ cup dry white wine 2 teaspoons dried parsley 2 teaspoons chili powder 2 teaspoons onion powder 1 teaspoon garlic powder 1½ teaspoons ground cumin 1½ teaspoons dried oregano ½ teaspoon salt ½ teaspoon black pepper Cubed avocado, lime wedges, sliced radishes, sliced cabbage, sliced green onions, and whole yogurt or sour cream Directions: In a large skillet, heat oil over medium-high heat. Add onion and peppers, and cook until tender. Add garlic, and cook another minute or so. Transfer to a large slow cooker; stir in the remaining ingredients. Cook, covered, on low 4-5 hours. Serve with avocado, lime wedges, sliced radishes, sliced cabbage, sliced green onions, and whole yogurt or sour cream. Goes great alone with toasted gluten-free bread, or over rice.
  10. I've been on a bit of a southern food kick lately, making things like fried catfish, blackened snapper, and the like. This recipe for red beans and rice makes for a nice meal on its own, or in combination with any of your southern favorites. It goes great with your favorite gluten-free cornbread. Ingredients: 6 cups gluten-free chicken stock 4 cups water ¼ cup white wine 4 cups cooked white rice 1 pound dried red beans, rinsed and sorted 1 pound smoked ham hocks ½ pound smoked sausage, split lengthwise and cut in 1-inch pieces ¼ cup chopped ham 3 tablespoons bacon grease 1½ cups chopped yellow onions 1 cup chopped celery ¾ cup chopped red bell peppers 4 bay leaves 3 tablespoons chopped fresh flat leaf parsley 3 teaspoons fresh thyme 3 tablespoons chopped garlic ½ teaspoon salt ½ teaspoon freshly ground black pepper ¼ cup chopped green onion as garnish, as desired Pinch ground cayenne pepper Directions: Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside. In a large pot, heat the bacon grease over medium-high heat. Add the ham, and stir as it cooks for 1 minute or so. Add the onions, celery and bell peppers. Season with the salt, pepper, and cayenne. Add wine and cook, stirring for about 5 minutes, or until the vegetables get soft. Add the bay leaves, parsley, thyme, sausage, and ham hocks, Stir and cook until sausage and ham hocks are brown, about 5 minutes. Add the garlic and cook for about 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, for a couple of hours, or until the beans become tender and start to thicken. Add water as needed to keep the beans from getting too thick. Use a slotted spoon or strainer to remove about ¼ of the beans from the pot and place into a bowl. Use a potato masher or a large spoon to mash the beans in the bowl. Return mashed beans to pot, and continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove the pot from the heat. Take out and discard the bay leaves. Serve in spoonfuls over white rice and garnish with green onions.
  11. This fun candy associated with the Easter holiday is better than ever now that Surf Sweets has made them organic. These jelly beans are made without corn syrup – which is a huge plus – they are sweetened with organic cane sugar and organic tapioca syrup. They are also free of artificial colors and flavors. I'm not sure what makes them taste so good...maybe it's the combination of organic grape juice and organic black carrot juice – who knew there were black carrots? For a sweat treat that's healthier than most, you have to try these. Don't wait as The Easter Bunny is almost here: www.surfsweets.com. Review written by Patricia Seeley.
  12. About ten years ago I developed an ache and dull pressure in the right side of my abdomen after taking probiotics for a couple of weeks. It was accompanied by cholestasis-clay colored stools. I lived with it and about six years ago finally got a CT scan, which only showed mild gallbladder inflammation. About four years ago I went on the Specific Carbohydrate Diet four two months, and within that time I stopped getting the ache and the cholestasis cleared up, only to return slightly within the last year after going back to a bad diet which included wheat (I'm gluten intolerant) and occasional dairy (I'm also casein and whey intolerant). Although it had returned slightly, it wasn't anything alarming and I just shrugged it off. Two weeks ago I had a large bowl of white rice and black eyed peas, and my right side began aching badly to the point that I could feel it somewhat in my back, along with increased cholestasis. It was only rice and peas, no butter or any additional fat. This began a pattern that I can't seem to figure out. It seems that most starch, possibly all grains, are causing my right side to feel swollen and bloated. Sometimes I can feel it all the way down around the inside of my right hip bone. I seem to be okay with potatoes and sweet potatoes for the most part, although sweet potatoes do give me diarrhea sometimes. For the past few days I've been trying to do the GAPS diet, but I can't tolerate the broth so I'm having to skip that part and just eat meat. Animal fat doesn't seem to cause the abdominal swelling, although last night it seemed that a pork country rib did cause it. All the meat I'm eating does seem to be making feel unwell though, as if my body is rejecting it. Another problem I have is that I can't tolerate probiotics or fermented foods. It seems that I'm in a catch 22; eat starch and I get the abdominal swelling, or eat mostly meat and feel terrible all day long. Fruit doesn't seem to cause swelling, but I'm hypoglycemic and can't eat too much of it in one day, which is also the reason I can't live on potatoes and sweet potatoes. Have any of you had an experience like this? Can any of you offer any suggestions? Thanks.
  13. I am a person who loves Ranch Style Beans. I love them as a side with BBQ, I love them with Mexican dishes. I know that some people say that Ranch Style Beans are safe for people with celiac disease, but I also know that plenty of folks prefer to make their own food, just to be sure. Below is a recipe for a homemade version of Ranch Style brand beans that is sure to please even the pickiest bean lovers. These beans go great with rice and make a fine side anytime you barbecue or grill. Ingredients: 1 pound dry pinto beans 5 cups cold water 2 teaspoons gluten-free chicken bouillon 4 ounces ham hocks 6 ancho chiles, stems and seeds removed 4 cloves of garlic, minced 1 medium onion, chopped ¼ cup tomato puree (add in the last 30 minutes of cooking) ¼ teaspoon liquid smoke 1 ½ tablespoons brown sugar, divided ½ teaspoons red chili powder ½ teaspoon paprika 1 teaspoon apple cider vinegar 1 teaspoon black pepper 1 teaspoon cumin ½ teaspoon oregano 1 cup of water 1 teaspoon seasoning salt (add in the last 30 minutes of cooking) Directions: Soak the beans covered in water overnight. Drain and rinse the soaked beans. Heat a cast-iron skillet to medium high, cook the anchos on each side for a couple of minutes, until they start to bubble and pop, turn off the heat and fill the skillet with warm water. Let chilis soak until soft and re-hydrated, which should happen after half an hour or so. In the same pot you use for the beans, heat up a teaspoon of canola oil and cook the onions for ten minutes on medium. Add the garlic and cook for another minute. Toss cooked onions and garlic in a blender and add the tomatoes, brown sugar, apple cider vinegar, paprika, cumin, oregano, water and hydrated ancho chilis. Puree until smooth. Add the pinto beans and broth to the pot and stir in the chili puree. On high, bring the pot to a boil and then cover; turn the heat down to low and simmer for two and a half hours, stirring occasionally. When you're satisfied that the beans are done, salt and pepper to taste. Feeds four to six.
  14. Hello!, I am new to this forum and I hope I am posting in the right place. LONG story short, I have had a panic disorder that doctors called PTSD so shoved pills down my throat for years, got to the point where I spent 2 years in bed. Could not even get to my mailbox. 2 years not one step out the door. I found out I have these allergies and I still struggle but I am out again...absolutely amazing! After being told time and time again that a food could not contribute to it by Doctors. I am allergic to gluten, casein, soy, and corn. I eat hummus every day for the protein, etc...but lately it has been making me very tired. I see people saying they cut out legumes from their diet, I was wondering why they cut them out? Is there evidence that Celiacs can't always stomach legumes? -Josh
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