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Found 23 results

  1. Found a way to make low carb and dairy free green bean casserole. As a kid I only really ate the French onions on top so I loaded a whole special batch of them on my casserole. Start by making my French fried onions from the other post but add in 2 thin sliced scallion. Then the following. 2 cans greenbeans drained 8oz sliced mushrooms chopped rough 2tbsp Nutiva Butter Flavored Coconut oil 3 minced cloves garlic 1/2 cup chicken stock 1 can full fat coconut milk 1/4-1/2 cup nutritional yeast 1. Preheat oven to 400F 2. Over medium heat sauté mushrooms and garlic in the coconut oil til soft (5min) 3. Add the coconut milk, stock and bring to a boil reduce heat and simmer til it starts to thicken. 5. Stir In the nutritional yeast til combined and then the green beans stirring to coat. 6. Transfer greased 8x8 dish and top with the onions as desired then bake 15 mins. For extra crisp few mins under broiler.
  2. Lemon Ricotta Scones (gluten free, sugar free, grain free, dairy free, Keto) 2 1/2 cups (280g) Almond flour 1/3 cup Swerve Granular Sweetener 1 tbsp baking Powder 1/2 tsp salt Zest of one lemon 2 large eggs 1/2 cup Kite Hill Ricotta 1/2 Tsp lemon extract Lemon Glaze 1/4 cup Swerve Confectioners 1 tbsp Lemon Extract Amusingly leaving out binders on this makes them a bit crumbly and is the perfect texture for scones and a great gluten free treat. 1. Preheat oven to 325F and line a baking sheet with parchment paper 2. In a large bowl whisk together almond meal, sweetener, baking powder, salt, use a sift to sift out into the bowl again and whisk in zest 3. In a separate bowl mix the eggs, ricotta, and lemon extract. 4. Combine the ricotta mix into the flour mix and stir until dough is well combined. 5. Divide the dough in half. and pat into two 6" diameter circles on the parchment paper lined sheet. 6. Cut each into 6 wedges with a dough knife or butter knife using a spatula you can spread them out on the pan a few inches apart 7. Bake around 25mins until golden brown and firm 8. Let cool and whisk the powdered sweetener and lemon juice and drizzle over the cooled scones. http://thrv.me/gf25 For 25% off your first order. https://thrivemarket.com/p/swerve-confectioners-sugar-replacement https://thrivemarket.com/p/swerve-granular-sugar-replacement https://thrivemarket.com/p/bobs-red-mill-almond-flour
  3. Pina Colada Pie 1 Pie Crust (I suggest the gram cracker version of my gluten-free Pie Crust)https://www.celiac.com/blogs/entry/2146-grain-free-pie-crust/ 1 Can Full Fat coconut milk 1 20oz Can Crushed Pineapple in natural juice 1 tsp Vanilla Extract 2 tbsp maple syrup dash of salt If you want it a bit more stable I suggest adding 2tbsp of coconut oil 1. Place all ingredients but the crust in blender 2. Blend well. 3. Pour over crust and place in freezer for at least 4-6 hours for optimal texture, and cut. Note if frozen over night it sets up a little hard but is just as tasty and can be eaten like a pizza.
  4. Creamy Broccoli Mushroom Casserole This is gluten, corn, and dairy free and can be made vegan by subbing vegetable stock for the chicken 1 medium Onion 1-2 tbsp oil 2 cloves of garlic 12oz of mushrooms 2 tbsp flour (I've used Nutiva Coconut and garfava [blend of garbanzo and fava] before you can probably sub bobs gluten-free flour found in most stores) 1 cup chicken stock (can sub vegetable for vegan) 1 cup almond milk 1/2 cup nutritional yeast KAL or Brags 2 packages of 10-12oz broccoli florets Steamed 2 bags miracle rice or 4 cups of cooked rice of choice 1. Preheat oven to 350F 2. Chop garlic and onions and give the mushrooms a medium chop in a food processor. 3. Cook the broccoli and give a rough chop so no large chunks and rice set aside 4. Saute the garlic and onions in the oil til soft over medium high heat 5. Add the mushrooms and cook til liquid had cooked off and they start browning stir constantly (6mins) 6. Sprinkle the flour over the vegetables and add the broth stir until thick 7. Remove from heat and add the milk and 1/4 cup of the nutritional yeast and stir in the broccoli seasoning to taste with salt and pepper 8. Put the rice in the pan spreading it out and pressing a bit, proceed to to p with the broccoli mix spreading evenly, sprinkle pepper, and the other 1/4 of the nutritional yeast over the top evenly 9. Cover with foil and bake for 15-25mins, remove the foil and cook for another 5-15 mins til desired moist level for your casserole.
  5. Hi there! I am looking for insight from anyone that may have insight on what is going on in my body. I have had 6 years of fuzzy head and GI issues (bloating, constipation, nausea, pain, discomfort). I cut out gluten 3 years ago. Then did a IgG mediated food allergy test with a holistic doctor and did a food elimination diet based on those results. So I now avoid dairy and gluten and tomato. I notice i have flare ups when I consume corn so I am trying to be more strict about it lately but I get a week long of nausea/heartburn/acid reflux when i do eat it. I also started following a low fodmap diet a few months ago due to still not feeling great and when I follow all of these things (gluten free, dairy free, corn free, low fodmap) I feel the best I ever have, although it is very hard to sustain. Also, i still have random spouts of horrible heart burn and nausea occasionally and cannot pinpoint it. I also am on a PPI for this. I have had a hydrogen breath test in 2015 and it was negative. I also have had multiple EGD's and Colonoscopies that have been unrevealing besides a stomach ulcer which is now healed and some esophagus irritation most recently. I am now scared of eating so many foods because I have had so many days of not feeling right. I have considered getting more strict on the corn restriction or maybe considering nightshade free because I am not sure what to do/if Fodmap is really helping since it isnt all the time and I am stressed about what I can even eat anymore. Any suggestions or thoughts are appreciated! Thanks in advanced, Sara
  6. Vegan Bacon Cheese Dip Feel free to half the recipe for a smaller batch this makes about 5-6cups depending of if you want to thin it out a little or like it extra thick. 10tbsp coconut flour 6-8tbsp Nutritional Yeast (I used 6 but 8 makes it nuttier) 2 tsp Smoked paprika 2 tsp Psyllium husk unflavored 4 cups unsweetened Nut milk (I used cashew makes it extra creamy) 4tbsp Coconut Aminos 9tsp Liquid Smoke (I used Hickory) 4tsp Apple Cider Vinegar 3-4tsp maple syrup (I used sugar free Lakanto Maple) 1.Mix dry ingredients in a bowl wit a whisk breaking up clumps and incorporating well. 2. place in a blender add the milk and the liquid ingredients then blend well til it is all mixed 3. In a sauce pan or small pot heat over low-medium heat stirring constantly this will thicken up as it gets hot, NOTE it will get really thick, feel free to water down to desired consistency with more cashew milk. I loved this flavor, goes great over broccoli just heat it up and pour it over stuff or use it as a dip. I made a gratin potato dish with it even thinned out more and poured over potato slices and baked. Can be used in a broccoli casserole this way. Can also be used anywhere you want Bacon Cheese Sauce. NO starch, hardly any carbs, and keto friendly. Best of all Vegan NOTE ingredients bought through the Thrive link get you a extra 25% off, great for gluten free shopping. Thrive Market http://thrv.me/gf25 https://thrivemarket.com/coconut-secret-organic-raw-coconut-aminos https://thrivemarket.com/thrive-market-organic-apple-cider-vinegar-32-oz-bottle https://www.luckyvitamin.com/p-2001037-lakanto-maple-flavored-syrup-sweetened-with-monk-fruit-13-oz https://www.amazon.com/Colgin-Assorted-Liquid-Smoke-Gift/dp/B00H5WG6IG/ref=sr_1_7_a_it?ie=UTF8&qid=1512309885&sr=8-7&keywords=Liquid+smoke https://www.amazon.com/Metamucil-Daily-Supplement-Natural-Psyllium/dp/B06W2PJCVP/ref=sr_1_72_a_it?ie=UTF8&qid=1512413813&sr=8-72&keywords=psyllium
  7. Note you cook these in a Muffin tin or they will spread out to much. These are SUPER SOFT and MOIST and fall apart easy, depending on your almond butter you might have to adjust the flour. I use my artisan blends in this myself. 1/2 cup Almond Butter (120g) 3 tbsp applesauce (45g) 1 tsp pure vanilla extract 1/3 cup xylitol (85g) 3 tbsp coconut flour (24-26g) 1 1/2 tsp Ener-G baking soda sub 1/8 tsp salt 1.Preheat oven to 350F 2. Combine the Almond Butter, Apple Sauce and extract 3. In Separate bowl combine all other ingredients and mix well 4. Mix the two together and portion into the muffin tin filling the bottom of each just just enough to be a cookie. 5. Bake for 12mins then let set for another 20-30mins, These then can be removed and set on a wire rack to set up,will be super soft and have a wonderful flavor. I have also subbed other extracts for the vanilla, Egg Nog, Irish Cream, etc. for some of the best in my life. NOTE ingredients bought through the Thrive link get you a extra 25% off, great for gluten free shopping. Thrive Market http://thrv.me/gf25 https://www.luckyvitamin.com/p-435169-nutiva-organic-coconut-flour-3-lbs https://thrivemarket.com/nutiva-organic-coconut-flour https://www.luckyvitamin.com/p-28214-xlear-xylosweet-all-natural-low-carb-xylitol-sweetener-5-lbs
  8. Vegan Cheddar Biscuits (based off my garlic bread) 1/2 cup almond flour (60g) 1/4 cup coconut flour (36g) 2 tsp baking powder 1 tsp dried chives 1/2tsp rosemary 1/4 tsp salt 1 1/2 cups shredded vegan cheddar cheese sub (6oz) 6 tbsp virgin coconut oil , melted (Nutiva Butter Flavored) 1/4cup apple sauce 1. Preheat oven to 350F and line a large baking pan with parchment paper 2. In a medium bowl, combine almond flour, coconut flour, baking powder, chives, rosemary, and salt. 3. In a large saucepan, melt cheese over low heat until it's melted and can be stirred together. 4. Add oil, apple sauce, and stir to combine. Stir in almond flour mixture until dough comes together (keep heat on low). It will still have some large streaks of cheese. Turn out dough onto a parchment-lined surface and kneed it a bit 5. Divide dough into 8-12 equal balls placing a few inches apart for roll texture, for layered biscuits make into 8 balls, press each out in you palm and fold in half and repeat 5-8 times then cup into balls placing a few inches apart. 6. Bake 15-20mins til golden I pulled mine out a bit early then put them back in for a tad more after pictures. Testing used lisanatti cheese due to how it melts. also works with daiya shreds NOTE ingredients bought through the Thrive link get you a extra 25% off, great for gluten free shopping. Thrive Market http://thrv.me/gf25 https://thrivemarket.com/bobs-red-mill-almond-flour https://thrivemarket.com/nutiva-butter-flavored-coconut-oil https://www.luckyvitamin.com/p-435169-nutiva-organic-coconut-flour-3-lbs https://thrivemarket.com/nutiva-organic-coconut-flour
  9. I am really struggling with finding meals I can make that is gluten free, dairy free, chocolate, and soy free. I am struggling to find meals and snacks for on the go and traveling. I have trouble coming up with a variety of different meals for dinner. I am getting sick of rice, potatoes, chicken, and beans as my main dish. I have yet found a good cookie recipe or any kind of dessert that isn't dry. I need so advice on where to look or if you know any good recipes. It would be very helpful if anyone had any quick dinner meals as well. I have been unable to cook more than and 20 minutes due to vertigo and balance issues. thanks
  10. I am going on a 2-day road trip and won't have access to a stove, microwave, or fridge for 5 meals. There is no place I can eat out in the area I am in. I am strictly gluten free and dairy free. What can I bring to eat that will last? Any suggestions. Gluten free bread bothers my stomach so not sure what else would last. Know any healthy gluten-free & DF muffin recipes?
  11. I am going on a 2-day road trip and won't have access to a stove, microwave, or fridge for 5 meals. There is no place I can eat out in the area I am in. I am strictly gluten free and dairy free. What can I bring to eat that will last? Any suggestions. Gluten free bread bothers my stomach so not sure what else would last. Know any healthy gluten-free & DF muffin recipes?
  12. Hi guys! I have been reading this message board for the past month, but never posting but its now my turn to post I guess. I am a 27 year old female who woke up one day and just had diarrhea for almost a month straight 7-8 times a day. It was just water. I went to a GI doctor. My blood work came back completely normal and not even a chance of Celiac's. So he told me he thinks I am gluten intolerant. I stopped eating gluten and dairy (which i was allergic to) and its been since February 2nd. Having diarrhea every day stopped completely once i went gluten & dairy free..but still have been feeling off since then. I had gas really bad for a while that smelt absolutely disgusting and i couldnt help it. My doctor told me to get on a probiotic for that. That has kind of cleared, but every day my stomach just feels funky. Like almost like you have to poop. And it rumbles, and I still have gas a LOT, just not as much. And I poop quite often but its not water anymore. Also, I have always drank wine, and now even when I have one or two glasses, the next day I poop a ton. Can anyone tell me if this happened to them? Is my stomach just regulating itself? Is this normal? I asked my GI doctor again and he said "if you really want to do an endoscopy or colonoscopy we can, but its unlikely theres anything else wrong" I never had blood in my poop or anything like that. Please give me some advice here. I am feeling completely defeated. It is super frustrating, I just want my life back. I can't go out to eat with my boyfriend cause its always so complicated & now I cant go out and get a drink either? I have to worry about if I have to poop or not or if my stomach will hurt. Side note: I have a naturopathic doctor appointment in two weeks which I am excited about..ive heard good things..anyone have experience with this also? SOrry for the long post, i just need to talk to people who get it! Thank you in advance.
  13. Hi So at Christmas lots of family and friends got the cake mug shots you can buy now. My aunt can eat the gluten free ones you can buy but I can't. I can't eat gluten, dairy, potatoes, rice and tend to ignore grains as a whole. I stuck with healthy wholefoods, clean eating to get my health back. Recipe 1 : my favourite 2 mashed up bananas and 1 egg or for vegan option swap egg for a couple of table spoons of almond flour (add fillings: you can mix cocoa powder into mixture, add ginger, spices, chocolate chunks, Coconut , fruit etc). Mix into mug, heat in microwave for 2 minutes or until done. Super easy and delicious. Or Recipe 2 2 eggs and about 1/2-3/4 mug full of almond flour (Add fillings) pop in mug, heat in microwave for around 1 minute until done. ( also: you can make banana fritters by smothering the bananas in a mixture of almond flour and egg, fry in oil, coconut oil is good, serve with melted chocolate they are ace!) I was so happy, when I made this discovery in my own kitchen. Tend to experiment alot. Almond mug shot idea from me, had always found it difficult to find quick treats. Had always made almond flour for cakes which many people have done for years in general, then I thought to myself pop it in a mug. Cook's alot quicker than putting in an oven didn't want to feel left out from the cake mug trend. I hope people who find it difficult to find treats, find this a great idea to enjoy just as much as I do. Katie x
  14. Hi all, I am an exercise enthusiast and have been since high school (currently 31-female) diagnosed with celiac 3 yrs ago and find that I am very sensitive to working out too much. I would go to the gym every day if I knew I would feel good, but eventually I seem to either not eat enough or not the right things- get a bout of diarrhea (glutened or otherwise- I am now testing no dairy) and just get sore muscles-spasms, and super run down. The latest incidence of this I ended up with hand, foot and mouth (a virus usually only young kids get) and then a week after that a REALLY bad cold. So let's just say I haven't been hitting the gym! This might make me sounds like a meat head or gym rat but I'm really not, i used to work out more often than i do now, however I am currently in a pilates teacher training so i need to be more active than I have been in the last couple years. I am looking for feedback on any supplements- diet - lifestyle suggestions on how to avoid getting so run down. To be able to keep working out and pushing myself to reach new goals not to just end up sick in bed. I got a vegan meal replacement/protein powder that i have usually once a day with a banana and some coconut milk, usually take my prenatal vitamins still (if i have them why not? my boy is 16 months LOL), calcium magnesium, trying to take glutamine once a day, and occasionally when I remember some probiotics and gummy vitamin C/D. I am not vegan- just no gluten and for now no dairy. Any other suggestions?! -lj
  15. I am a 50 year old woman, in shape, exercises regularly and I have had edema in my ankles for about 25 years. I have done so many tests over the years. My doctors told me that I am healthy and I might never find out why. I did notice when I drastically reduced my sodium intak, drank lots of water and wore support hose that I could control the edema but not get rid of it. In the summer I can not wear heals because my ankles swells immediately. It's very embarrassing and I wear clothing so people can't notice my swollen ankles. I started noticing that the less carbohydrates I eat the better my ankles looked and started suspecting gluten could be the problem. Not one doctor even suggested that could be the problem. I did allergy test as well as blood work testing me for celiac and they came back normal. I checked my thyroid and that came back normal as well. As I did research I believe I have a gluten sensitivity. My only symptoms are swollen ankles and I get tired very easily. A week ago I started a gluten free and dairy free diet. Was very excited because each day my ankles looked better and better but today my ankles are swelling again and I don't believe I had any gluten, I have been very careful. Is this normal that I will have flare ups before I get completely better and how long does it take for my ankles not to swell and I can wear heels without support hose for swelling?...I appreciate anyone's input.
  16. Hi all I recently done a food intolerance test and the results came back saying I was milk and eggs intolerant and also wheat and barley intolerant. Gluten it seems is ok. I found this difficult as most stores and products are aimed at people looking for gluten free stuff. i was wondering is there anyone in the same position as me as I would love some advice. would it be worth doing a second test to confirm the results ? Thanks niki
  17. I am sure this has been asked several times before, but does anyone recommend taking a probiotic? I was thinking of trying one but need gluten, soy and dairy free. Any thoughts on this and recommendations? Thank you!
  18. so, i'm moseying along in the kroger, always snooping in the 'freak' frozen section (lolz) and what do i see?? gluten-free frozen pie shells!! just in time for thanksgiving!! W00T! they are 'wholly wholesome' brand and come 2 to a package (i guess you can 'unmold' the 2nd one to make a 2 crust pie) but perfect for punkin pie. and they are basically allergy free <even corn!) so, to make the holidays a little less hectic, hopefully they don't taste like cardboard! (shoot, they're even kosher, wow - they've got all their bases covered lolz) i'm gonna give them a try sometime this week
  19. I was wondering if anyone has a good recipe for making bread in a bread maker that is Gluten free, dairy free and soy free? Can i use yeast? does that not also have gluten in it? I have a bread maker and was looking to make my own bread. I am alittle scaried as I am getting sick with just about evrthing I eat. willing to give it a try. Till the dreadful pain and sickness appear than I am done. I have not had not breads, pasta or grains in over 1 to 2 months. I can live without it I guess. but would like to try. If you can help I would greatly appreciate it. Thank you in advance.
  20. Hi, my 7 year old daughter has just been diagnosed with Celiac disease and is lactose intolerant. I am new to all this, and would like suggestions on foods that kids might like and the best places to buy them at. Also, is Trader Joe's cheaper than Whole Foods? Could you tell me the pros and cons? Can I find some of the same gluten free and dairy free foods and Walmart? Thanks so much!
  21. Does anyone else have these allergies? It is difficult for me to find things that I am able to eat without spending too much money on it. I am on a tight budget and shopping gluten free is moderately expensive for me already. Any suggestions please? Thanks!
  22. I'm in need of a birthday cake recipe or good one I can substitute in. Can haves: -buckwheat flour -eggs -vegetables of any sort -lard -sugar -baking soda -spices Can't haves: -any other type of flour, including ground nuts -non-chocolate preferred -dairy -grain-based oils -baking powder The only flour I have at my disposal is buckwheat. I usually wouldn't submit someone on their birthday to the strong flavor of buckwheat, but for who it's for, they'll probably like it, provided the recipe is a good one. I've found a recipe involving nut flour that looks good, so I'll go scouring the 1 store left that I have for safe, whole nuts to grind, but I'm not crossing my fingers. Looking for non-nut cake ideas! I've found a meringue topping requires shortening that I think I'll put lard in instead as an icing.
  23. amande yogurt advertises in bold on both the lid and the side of their yogurt of their CLAIM to be dairy and soy free. Look closely under the nutrition facts in small blurred print...this product is produced on equipment that processes dairy and soy products! I didn't see the poorly located and printed warning. After one sampling, I can tell you that it is NOT dairy and soy free. I am Celiac and react immediately to both dairy and soy. I am also on a strict diet at home, and have been for a year and a half...I don't eat out! Avoid this product if you have issues with either of these two foods. It will contaminate you!
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