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Found 7 results

  1. 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.
  2. Celiac.com 03/11/2017 - Need some broccoli cheddar soup? Need it to be gluten-free? Here's a gluten-free copycat of that much-loved broccoli cheddar cheese soup, made famous by the much-loved food chain Panera. You're welcome. Ingredients: 2 cups milk
2 cups chicken stock 
2 cups coarsely chopped broccoli florets 1 cup carrots, cut to matchstick size 2½ cups shredded extra-sharp Cheddar cheese
 2 tablespoons butter 
½ large yellow onion, chopped
 ¼ cup melted butter 
¼ cup potato starch 
1 stalk celery, thinly sliced 
salt and ground black pepper to taste
 Directions: Melt 1 tablespoon butter in a skillet over medium-high heat. Sauté onion in hot butter until translucent, about 5 minutes. Set aside.
 In a jar, mix potato starch together with about ½ cup of the chicken stock. Cover with a tight lid, and shake until blended. In a large saucepan over medium-low heat, melt ¼ cup of butter Gradually pour milk, along with the potato starch mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until the mixture is thickened, about 15-20 minutes. Adjust thickness by adding water, or a bit more potato starch, as needed. Add broccoli, carrots, sauteéd onion, and celery; simmer until vegetables are tender, about 20 minutes.
 Stir Cheddar cheese into mixture until cheese melts. Mix well. Season with salt and pepper to taste.

  3. Celiac.com 03/24/2015 - The right casserole can feed a small army of hungry guests and keep people reaching for seconds and even thirds. This cheesy broccoli casserole is as easy as throwing a few simple ingredients into a baking dish and cooking until heated through. Ingredients: 2½ cups chopped cooked chicken 1 cup chopped cauliflower 1 cup chopped broccoli 1 cup chopped celery 1½ cups sour cream 1 cup shredded cheddar cheese ¼ cup mayonnaise 3 green onions, finely chopped 3 slices crumpled cooked bacon as topping ½ cup slivered almonds salt and pepper Directions: Heat oven to 350F. Chop cauliflower into small pieces. Mix chicken, sour cream, mayonnaise, half of the green onions and salt and pepper in medium bowl. Stir in the broccoli, cauliflower and celery. Place in medium baking dish and sprinkle remaining cheese and bacon on top. Bake for 20 minutes, until heated through. Top with almonds, bacon, and remaining green onions before serving.
  4. Celiac.com 12/10/2013 - I love quick easy stir-fry dishes that use fresh meat and vegetables to deliver big flavor and a tasty meal. This version uses skirt steak, mushroom, sweet red pepper and Chinese broccoli or greens to do the trick. Ingredients: 1 pound skirt steak, thinly sliced crosswise 1 tablespoon cornstarch 1 teaspoon vegetable oil 1 bunch of Chinese greens or Chinese broccoli 4 medium carrots, halved lengthwise, thinly sliced on bias Handful of Shitake or Oyster mushrooms, sliced ½ sweet red bell pepper, sliced 2 tablespoons soy sauce 2 tablespoons rice vinegar 1 tablespoon honey 1 tablespoon mustard 2 garlic cloves, minced kosher salt and ground pepper Cooked rice, for serving Directions: Cook the rice. In a small bowl whisk soy sauce, vinegar, mustard, honey, and garlic, and season with pepper. Season steak on both sides with salt and pepper, and coat with cornstarch. In a large skillet with a lid, heat oil over medium-high. Add half of the steak, and cook, tossing, until browned, 1 to 2 minutes, and move to a plate. Cook remaining steak the same way and move to the plate. To skillet, add mushrooms and sauté until tender. Add soy mixture, broccoli or greens, peppers and carrots. Cover and cook, tossing occasionally until tender, about 5 minutes. Return steak to skillet; cook until heated through, about 3 minutes. Serve with rice.
  5. Celiac.com 06/06/2013 - Along with lemon chicken, orange beef is one of my many favorite Chinese dishes. In the days before I went gluten-free, I ordered orange beef whenever I got the chance. Now, like many other dishes, many restaurants dredge their beef in wheat flour when making Orange Beef, so I've grown much more careful. As a result, I don't get nearly as much orange beef as I used to. My main solution has been to learn to make it at home. This recipe delivers a tasty, satisfying gluten-free version of orange beef that is sure to be a hit with your most discriminating eaters. Ingredients: 1 pounds beef top sirloin, thinly sliced into short strips ¼ cup rice vinegar 2 tablespoons white sugar 2 tablespoons brown sugar 2 tablespoons frozen orange juice concentrate 1 teaspoon salt 1 tablespoon gluten-free soy sauce 1 tablespoon hot chile paste 1 cup long grain rice 2-3 tablespoons water ¼ cup cornstarch 1 tablespoon orange zest 2 tablespoons grated fresh ginger 3-4 cloves garlic, minced 1 bunch green onions, sliced 8 broccoli florets, steamed 1½ cups oil for frying Orange wedges as garnish Salt and black pepper to taste Directions: In a large bowl, mix orange juice, rice vinegar, soy sauce, hot chili paste, sugar, and garlic. Add meat, cover and refrigerate for 1 to 2 hours. Strain beef in a colander set over a large bowl, allowing beef to drain thoroughly, about 5 minutes. Reserve marinade. Mix water and cornstarch. Whisk into the bowl of marinade until cornstarch is dissolved, set aside. Heat oil in a wok over medium-high heat. Toss dried beef in cornstarch to coat. Fry in the hot oil in small batches until crispy and golden brown; set aside. Drain all except 1 tablespoon of the oil from the wok. Add ginger, garlic, green onion and orange zest to the remaining oil, and cook briefly until fragrant, about 30 seconds. Add the soy sauce mixture to the wok, bring to a boil, and cook until thick and syrupy, about 3-5 minutes. Add beef, and heat through, stirring to coat. Season with salt and black pepper to taste. Serve with hot steamed broccoli and steamed white rice, and garnish with orange wedges.
  6. Who said gluten-free frozen foods never taste good and fresh? When I had my first bite of Amy's Broccoli and Cheddar Bake I could not believe that it was a frozen product. The tender rice pasta was coated with a creamy, aged English cheddar sauce, and the green organic broccoli tasted very fresh and crisp, and it was a very healthy addition. This product is not only gluten-free, but is also high in protein, vitamin A, C, calcium, and good source of iron, so it's very nutritious. This bowl is simply a convenient food for me, as I am a working mom, and it allows for a quick meal when I have no time to cook. I would defiantly feel good serving it to my whole family at any meal time. It is very easy to prepare—I simply just remove the over-wrap and put the bowl into the oven, wait a few minutes and our meal is ready! I would recommend cooking these in a conventional oven for an even better taste. I'll keep these on hand for my family. I would say that this is a five star gluten-free frozen food, and the best broccoli and cheddar bake I have tasted. I would like to say thank you to Amy's for creating this gluten-free meal with all the flavor and goodness of homemade cooking. Visit their site for more info: www.amys.com. Note: Articles that appear in the "Gluten-Free Food Reviews" section of this site are paid advertisements. For more information about this see our Advertising Page.
  7. I find baby artichokes a little underrated; they’re easier to handle and usually cheaper. I tried these for the first time on the grill, but it’s just as easy to toss together and roast. I happened to have pistachios on hand the second time around and they turned out to be the secret star of this dish. Ingredients: 9-10 baby artichokes, about 2 pounds 1 broccoli head, cut into florets 1 lemon, cut in half, plus 1 teaspoon zest ¼ cup shelled pistachio nuts 2 cloves garlic, minced ¼ cup olive oil plus 1 teaspoon 2 tablespoons balsamic vinegar ¼ cup parmesan cheese, freshly grated ½ teaspoon each salt and pepper Directions: Preheat oven to 400º F. Cut off the top third of the artichokes and peel outer layers away. Trim the stems remove the outer layer with a vegetable peeler. Cut down the middle and rub with lemons to keep from browning. Arrange broccoli and artichokes, cut-side up, in a roasting pan. In a small bowl, whisk together ¼ cup olive oil, garlic, balsamic vinegar, salt, and pepper. Drizzle over vegetables and roast for 20 minutes, or until artichokes are tender. In the meantime, heat the remaining teaspoon of olive oil in a small pan. Add pistachios and lemon zest and toast for about 2 minutes. Top vegetables with cheese and pistachios and serve.
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