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MARGIE100%PURE's Photo MARGIE100%PURE Posts: 1,514
10/19/10 6:39 P

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No! Due to sulfite allergy I discovered in myself 10 months ago and the additives in most commercial cheeses; I must limit my quota to a clean animal rennet processed (not vegetarian processed with dextrin or dextrose) nothing like an antibiotic added grated cheese. Just clean water buffalo, cow, or goat milk mozzarella I slice at home.
I know because I made my own cheese last winter, yum. I must limit the cheese to 4 servings per week (and have no other types of cows milk) due to additives, hormones, and antibiotics in the food.
This moz is my only exception to the no fermented foods rule I live with and butter is my other cows milk product.
I am eating moz today. I put tiny ¼’ squares of cheese on a plate and microwave for under one minute for soft hot circles, or over one minute for a crunchy plateful. This is my only version of pizza. No Solanaceae family plants so no tomatoes ( inflammation producing pain); no wheat or yeast or baking powder (gut and migraine pain), so no crust, no cured or processed meats(no preservatives, additives, or corn, soy, or yeast fillers or sweeteners, I must avoid), so no pepperoni or sausage. Maybe my body will change enough to try again …later! When the family eats pizza; I eat my cheese dots.
I make a nice moz cheese sauce I put over rice pasta, sometimes. I make it with a rue from sweet brown rice flour and whole butter (organic when I can).


Edited by: MARGIE100%PURE at: 10/19/2010 (18:43)
The greatest love story is your own.
If you miss out of life to the fullest; they win.
You are the happiness master of your own mind.
Thought is an active dynamic energy to harmonize and corrolate good.
Clear all paths to love thru forgiveness.
I may not recognize the significance until some time later.
Is my resistance to change really that strong?
Impatience does not provide the time to learn the lesson;
Awaken new ways to approach the dissolving of a problem;
USE2BAGODDESS's Photo USE2BAGODDESS Posts: 2,703
10/19/10 5:29 P

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Bless Your Heart you really have it tough, but you are tougher!! What a trooper!

Do you like spicy food? Can you eat cheese shredded and melted on top of something?

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MARGIE100%PURE's Photo MARGIE100%PURE Posts: 1,514
10/19/10 5:13 P

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Hey, Goddess! Could it be something to do with the yeast, the sugars now called alcohol, or the carbonation factors; maybe all three? It is my belief that they are breaking down the muscle fibers and blending the juicy flavor throughout. I use to love marinated foods.

I must avoid all forms of cane, beet, and grape sugars, cooked honey, all corn and corn sweeteners, yeast derived sweeteners, all artificial sweeteners and any fermented things from any vinegar, green and black teas, and citrus fruit, to the additive citric acid, and finally in this smaller list, any thing with a sulfite natural or additive form. All of this limits my ability to use commercially processed foods. This limits me but does not stop me from experimenting on recipes with things I can eat! I have lessened the hold insulin resistance had on me with my understanding of what actually does slow me down. I have seen the hormonal changes that avoiding my no-no’s can affect to my improve outlook and reduce joint, fibromyalgia, and migraine headache pain. Thus using what energy I would have spent hurting on useful healing and resting in a non-stressful way. The people around me encourage me to take better care of myself. You are welcome, Goddess!


The greatest love story is your own.
If you miss out of life to the fullest; they win.
You are the happiness master of your own mind.
Thought is an active dynamic energy to harmonize and corrolate good.
Clear all paths to love thru forgiveness.
I may not recognize the significance until some time later.
Is my resistance to change really that strong?
Impatience does not provide the time to learn the lesson;
Awaken new ways to approach the dissolving of a problem;
USE2BAGODDESS's Photo USE2BAGODDESS Posts: 2,703
10/19/10 4:48 P

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Margie thanks for reminding me I need to look for an organic turkey. We just missed getting one last year.

Not for my turkey, but when we marinate chicken for grilling my husband loves to add beer. I have no problem w/regular beer in marinade but it is just as easy to use gluten free beer. I don't know what it adds or why it improves the flavor...but it does.

I have to give DH credit for that addition.

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MARGIE100%PURE's Photo MARGIE100%PURE Posts: 1,514
10/18/10 4:38 P

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Hey 2009Getinline, I thought I was intolerant of turkey; then I found a fair health food store with organic ground turkey bird. I tried the ground and now wish to explore a pre-order organic farm raised type next. It was the hormones, additives, and 10% salt solution I disliked. They, the things –not-turkey- did not like me. I must avoid table salt, a common ingredient in almost everything, especially the commercially added 10% salt solution (it is one marinade I truly dislike); it has prussiate of soda (a sulfite) and dextrose (an additive sweetener). Due to my low adrenal function a lot of salt is necessary; I use sea salt. I love the big rocks to suck on like hard candy. everything in moderaton of course; I try to only use the type of fine granulated untouched by removal of natural minerals at the mine or the sea side factories.

Edited by: MARGIE100%PURE at: 10/18/2010 (16:41)
The greatest love story is your own.
If you miss out of life to the fullest; they win.
You are the happiness master of your own mind.
Thought is an active dynamic energy to harmonize and corrolate good.
Clear all paths to love thru forgiveness.
I may not recognize the significance until some time later.
Is my resistance to change really that strong?
Impatience does not provide the time to learn the lesson;
Awaken new ways to approach the dissolving of a problem;
2009GETINLINE's Photo 2009GETINLINE SparkPoints: (15,178)
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10/11/10 11:43 A

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I like that and must try. I'm allergic to turkey but...a capon sounds good to me. Looking at this...I'll try on Blue Fish.

Yo ticker! Thank you for moving down:)
Turtle take 2 steps down...ugh! ugh!


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USE2BAGODDESS's Photo USE2BAGODDESS Posts: 2,703
10/10/10 10:09 P

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I will check w/my husband but for the most part we use Kosher salt, sugar, and turkey seasoning spice mixes. I buy those giant ziploc bags you can usually only find around Christmas time (though I've found them occasionally at the dollar store).

We rinse the turkey and put it in a ziploc bag inside of a cooler. Sometimes the salt, sugar and spices need to be heated to dissolve (just let cool) pour over turkey with additional water making sure it is immersed in the liquid. Seal the bag and then fill the cooler with ice. 8-12 hours is usually more than enough time for a large turkey.

Cook as usual. Oh the turkey turns out soooo good.

We got the idea from watching Alton Brown.
blog.zap2it.com/frominsidethebox/200
9/
11/alton-browns-good-eats-best-ever-R>turkey-brine-recipe.html


He uses lots of things I don't (my family likes everything plain, plain, plain) but it sounds good to me!

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2009GETINLINE's Photo 2009GETINLINE SparkPoints: (15,178)
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10/10/10 6:15 A

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I play aound with my spices and herbs.
I use color (paprika), aroma (thyme or rosemary, ground cloves). Kosher salt, fresh ground black or white or rainbow pepper, garlic powder, and a bit of cayanne.
I also use Celery POWDER, or chinese spices, ground cloves and parsley. You can buy these at the dollar store, I don't use frsh herbs.

I cook from scratch so the processed foods are not used. I buy the fresh chicken, and do one of my rinses in white vinegar to get the gunk out. Tastes so much fresher that way. If I have extra money I buy Kosher chicken.

Yo ticker! Thank you for moving down:)
Turtle take 2 steps down...ugh! ugh!


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MARGIE100%PURE's Photo MARGIE100%PURE Posts: 1,514
10/9/10 11:00 A

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Goddess, A juicy turkey sounds fabulous! May I, please get your full Juicy Turkey Salt Marinade recipe? I can no longer eat turkey or chicken due to hormones, 10%solutionsadded, and organic has been out priced for me ($15 per pound locally). If I am to take my turn to host the traditional family dinner of about twenty people; I want my bird to be just as you described. If you want to share put it here in this thread, if you want to limit use, send an email to my spark box.

Due to a serious additive intolerances and sulfite allergy I must avoid soy sauce, citric acid, vinegar, garlic, and other once loved foods with those things; even basic table salt with prussiate of soda and dextrose must be avoided, I use sea salt. Some physicians have suggested that as many as 60% of all Americans suffer from masked food allergies. I learned about my intolerances via a special do-it-yourself home testing and journaling. If it hurts after eating it one hour or two days after, I list it!
emoticon

The greatest love story is your own.
If you miss out of life to the fullest; they win.
You are the happiness master of your own mind.
Thought is an active dynamic energy to harmonize and corrolate good.
Clear all paths to love thru forgiveness.
I may not recognize the significance until some time later.
Is my resistance to change really that strong?
Impatience does not provide the time to learn the lesson;
Awaken new ways to approach the dissolving of a problem;
USE2BAGODDESS's Photo USE2BAGODDESS Posts: 2,703
10/8/10 6:15 P

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I make my own using Olive Oil, spices, minced garlic,
sometimes broth, ginger, GF soy sauce, etc...

I marinade most meats before cooking. Chicken I sometimes brine in salt, broth/water and herbs. Gives you juicy meat every time.

I especially brine my turkey at Thanksgiving! The last time I cooked for the family MY turkey was dubbed the 'Juicy Succulent' turkey while my mom's was not eaten. I have been forbidden to bring food to my mom's house anymore.

YES, that is how good brined Turkey can be!

I also make my own salad dressings in order to avoid Soybean and Canola Oil.

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MARGIE100%PURE's Photo MARGIE100%PURE Posts: 1,514
9/25/10 10:26 P

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My intolerances are many, not just gluten. My version of a marinade includes fresh and dried herbs and spices, some fresh whole pineapple chunks and juice to soften the meat, olive oil, honey, and sea salt. The changing variety of herbs will dominate my flavor preference.

I love dill with fish, thyme with beef, and sage or cilantro with poultry.


The greatest love story is your own.
If you miss out of life to the fullest; they win.
You are the happiness master of your own mind.
Thought is an active dynamic energy to harmonize and corrolate good.
Clear all paths to love thru forgiveness.
I may not recognize the significance until some time later.
Is my resistance to change really that strong?
Impatience does not provide the time to learn the lesson;
Awaken new ways to approach the dissolving of a problem;
WHITNEYWATSON37's Photo WHITNEYWATSON37 Posts: 325
9/22/10 10:40 A

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Thanks for all the wonderful ideas!!! I can't wait to try some things out. I've been using a lot more balsamic vinegar and finally ordered some GF soy sauce.

Whitney Watson
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"With each step you take, you are further from your starting point, closer to your goal, and stronger than you were a moment ago."


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DEBRALEE12 Posts: 112
9/19/10 8:21 A

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I use M. Kamenstien spices. I called and was told that all of their spices are gluten-free. As for a marinade like terayki, Whole Foods has a gluten-free one. If you don't have a store near use, order it online. Hope this helps.

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1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
9/17/10 10:09 A

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I usually make my own Marinades. Olive oil, vinegar, water and spices. I use different combination of spices depending on what I want. I often make it like a garlic/Italian Dressing.

Mark
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TELLITFORWARD SparkPoints: (10,826)
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9/16/10 11:38 P

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If you like to have some things on hand, try some of Johnny's seasonings and marinades. Many of them are GF. Also, I use a balsamic vinegar for marinade. It really tenderizes meats. I don't like the sweetness and saltiness of soy. I use a lot of Trader Joe's curry sauces and keep the cooking wine and lots of herbs dProvence on hand. Lots of garlic, green onions and things like chives which grow like crazy.
There is a brand of Tamari which is GF, but again, it's too salty for my taste. Have fun trying some new taste combos. Ginger really peps up an Asian dish, and as I said, I use the herbs dProvence a lot. Look online for them, as they are very expensive at the grocery store. Sometimes I've found them and lots of other interesting stuff at Trader Joe's. Don't know if you can order them.
Good luck, and have some fun.
Kate

"It is only with the heart that one sees rightly; what is essential is invisible to the eye."
Antoine de Saint Exupery: The Little Prince


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NJORDGAL's Photo NJORDGAL Posts: 1,484
9/16/10 8:37 P

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We make our own...

I found a great recipe for teriyaki sauce, which I make with GF soy sauce. It's super easy, actually.

We like Basque Fish Sauce and Basque Steak Sauce - both are a thin marinade. We actually use the fish sauce on beef most of the time! They are pretty vinegar-y, so you might keep that in mind. If your store doesn't carry them, you can order them from www.basquecompany.com/ but it looks like they're only available in sets of 12!

I think the other thing we do a lot of is olive oil + lemon or lime juice + whatever seasonings fit the bill.

Vision without action is a daydream; action without vision is a nightmare -- Japanese Proverb


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IVORY1825's Photo IVORY1825 Posts: 7,673
9/16/10 1:06 P

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I have a collection of vinegars (all except malt are go), cooking wines, spices, and broths (homemade stock usually) and I find it easier and more versatile to make my own. All you need is a base (cooking wine or broth) an acid (vinegar or lemon) and some spices in each! If you want to use that for a sauce later, heat to boiling and add cornstarch dissolved in a little cold water to thicken.

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BAILEYS7OF9's Photo BAILEYS7OF9 SparkPoints: (121,996)
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9/16/10 12:50 P

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I use Lawry's. I do not like that HFCS is in there, but I don't use them all the time. Here is a link to one, no gluten, but xantham gum is used.

www.lawrys.com/Products/Marinades/Ca
ri
bbean-Jerk.aspx






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WHITNEYWATSON37's Photo WHITNEYWATSON37 Posts: 325
9/16/10 12:20 P

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Ok - I'm still new to the gluten free eating and the hidden gluten really makes it hard. What kind of marinades (or something to season it)do y'all use for chicken, beef etc? I feel like everything I was using has wheat in it. Thanks!!!

Whitney Watson
Beachbody Buddies ~ Autumn Leaves BSG

"With each step you take, you are further from your starting point, closer to your goal, and stronger than you were a moment ago."


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