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The What's For Dinner Tonight Chat

jess-gf
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shadowicewolf Proficient
shadowicewolf
Posted

The last of my mac and cheese and broccoli.

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jess-gf
jess-gf

I thought it might be fun if we had a thread where we shared what we're cooking up for dinner:) I am not an experienced cook so coming up with gluten free menus for me and my boyfriend feels like a ch

sa1937
sa1937

I'm having Tinkyada brown rice spaghetti-style pasta with doctored-up ready-made spaghetti sauce that I've had stashed in my freezer in single serving sizes. Yum! This time I'm trying the quick cook

Lisa
Lisa

This weekend I made Gumbo for the first time, from Emeril's cook book. I used Bisquick gluten-free Mix and it made a roux just fine, although I got a bit impatient stirring and stirring....but well w

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Adalaide Mentor
Adalaide
Posted

Pan seared salmon with creamy citrus dill sauce, garden salad with raspberry cabernet dressing and bacon tomato bisque. It's soup season again!

Adalaide Mentor
Adalaide
Posted

Since discovering that squash is in fact awesome I am seeing which ones I like best before stocking up for the winter. Tonight is oven roasted delicata with lemon and herb pork tenderloin and I'll either have some mashed taters and gravy or some jasmine rice with it. Since my husband won't go near either of those I think I may force feed him some sweet potato fries or something else moderately healthy that acts like a vegetable.

shadowicewolf Proficient
shadowicewolf
Posted

I had cereal, was not up for cooking tonight.

shadowicewolf Proficient
shadowicewolf
Posted

hamburger with glazed carrots i think. :)

Persei V. Enthusiast
Persei V.
Posted

Steamed carrots with lettuce. I should've eat (eaten?) some chicken breast along with it, but my tummy does not agree with the idea... Bleargh, healing is hard.

JNBunnie1 Community Regular
JNBunnie1
Posted

Browned onions, ground beef, quinoa, broccoli, all in one pan- pan fry in that order, adding water with the quinoa.

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jerseyangel Proficient
jerseyangel
Posted

Grandma Brown Baked Beans topped with bacon and Oscar Mayer hot dogs.

I am able to tolerate legumes occasionally now:)

shadowicewolf Proficient
shadowicewolf
Posted

a soup of some sort probably, its another icky day.

ndw3363 Contributor
ndw3363
Posted

Tonight I'm going with cubed steak and vegetable casserole - comfort food night. This weekend I'm going to attempt to make a broccoli cheese soup - I used to make it with Velveeta, but my system doesn't like it anymore (I swear it just sees the words Processed Cheese Product and revolts). I have a great recipe for Cream of Asparagus soup so I think I'll just tweak that a bit.

Persei V. Enthusiast
Persei V.
Posted

Fish. Finally can eat again without cramping due to gas, so meat it is!

Adalaide Mentor
Adalaide
Posted

Okay, so this won't sound like it all goes together but it's all stuff that sounded good at the time. Mashed squash because apparently my husband just doesn't like it and I just can't get enough. Salads because we need to be eating salads. And pizza burgers. I was going to have a regular old cheeseburger until I was looking in my fridge and saw my fresh mozzarella, leftover pizza sauce and a few slices of pepperoni laying around.

mushroom Proficient
mushroom
Posted

. Mashed squash because apparently my husband just doesn't like it and I just can't get enough. Salads because we need to be eating salads.

I saw a recipe in a waiting room mag (no, I didn't tear it out) that called for cream and maple syrup and roasted salted pecans to go with the acorn squash. Thought I might try the combo in whatever proportions tasted good. :D

alex11602 Collaborator
alex11602
Posted

Bacon, eggs and toast tonight:)

Adalaide Mentor
Adalaide
Posted

I saw a recipe in a waiting room mag (no, I didn't tear it out) that called for cream and maple syrup and roasted salted pecans to go with the acorn squash. Thought I might try the combo in whatever proportions tasted good. :D

That sounds super tasty! I'll have to remember that for next time, sans nuts.

shadowicewolf Proficient
shadowicewolf
Posted

Well, dinner failed.... majorly. My own fault really. No, I ain't going into the details, but least to say 4 chicken pieces were ruined and i feel bad about it. -sigh-

At any rate, I had a bowl of cereal for dinner.

IrishHeart Veteran
IrishHeart
Posted

I saw a recipe in a waiting room mag (no, I didn't tear it out) that called for cream and maple syrup and roasted salted pecans to go with the acorn squash. Thought I might try the combo in whatever proportions tasted good. :D

:D wow, I saw that recipe too, shroom--in the doc's waiting room. Ladies Home Journal, maybe? I dunno.... anyhoo...Maple cream and acorn squash and thought, well, that could be yummy.

So....how was it?

Celiac Mindwarp Community Regular
Celiac Mindwarp
Posted

Just off to make pork and leek casserole maybe with parsnips. Tempted to sneak in Brussel sprouts and swede (do you call it that?) But know I wouldn't get away with it.

mushroom Proficient
mushroom
Posted

Just off to make pork and leek casserole maybe with parsnips. Tempted to sneak in Brussel sprouts and swede (do you call it that?) But know I wouldn't get away with it.

Nah, Mindwarp, it's rutabaga :lol: Now don't ask me why?? Your casserole sounds good (but I think the sprouts would "overpower" it a bit??? Definitely would not get away with it. :o:D

mushroom Proficient
mushroom
Posted

:D wow, I saw that recipe too, shroom--in the doc's waiting room. Ladies Home Journal, maybe? I dunno.... anyhoo...Maple cream and acorn squash and thought, well, that could be yummy.

So....how was it?

Do we go to the same doc??? Anywho, haven't tried it yet, it's still in the back of me mind how I'm gonna do it. :D

Celiac Mindwarp Community Regular
Celiac Mindwarp
Posted

mushroom

Especially not with a husband who hates sprouts.

Mw x

IrishHeart Veteran
IrishHeart
Posted

Do we go to the same doc??? Anywho, haven't tried it yet, it's still in the back of me mind how I'm gonna do it. :D

well, I do have to travel an hour to see him, but not as far as NV. thank heavens. (you're still there, right? not NZ)

Okay, if I get to it first, I'll let you know--and vice versa, deal? ;)

IrishHeart Veteran
IrishHeart
Posted

mushroom

Especially not with a husband who hates sprouts.

Mw x

Got one here ,too, MW.

I sneak them in by braising them with bacon, shallots and some sherry, broth and herbs and chestnuts when we can get them.

I do not get it; he likes cabbage enough.

I love them! I love swede, too.

In fact, I never met a cruciferous or root veggie I did not like. :)

I'm making:

Quinoa stuffed peppers tonight.

(this should get the "curled lip look" later, but he's such a good sport, he'll eat it anyway. )

mushroom Proficient
mushroom
Posted

Okay, if I get to it first, I'll let you know--and vice versa, deal? ;)

Deal!!

mushroom Proficient
mushroom
Posted

Mindwarp, do you sautee the halved sprouts with bacon and onions? Yummy.

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      How many grams is there in one slice of wheat bread?

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      The first set of results show two positive results for celiac disease, so at the very least it looks like you could have it, or at the least NCGS.   Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS.      
    • Scott Adams
      Confused with test results

      By Scott Adams · Posted

      Elevated tissue transglutaminase IgA (tTG-IgA) levels are highly specific for celiac disease, and they are a key biomarker used in its diagnosis. However, there are some rare instances where elevated tTG-IgA levels have been reported in conditions other than celiac disease. While these cases are not common, they have been documented in the literature. Below are some examples and references to studies or reviews that discuss these scenarios:  1. Non-Celiac Gluten Sensitivity (NCGS)    - NCGS typically does not cause elevated tTG-IgA levels, as it is not an autoimmune condition. However, some individuals with NCGS may have mild elevations in tTG-IgA due to intestinal inflammation or other factors, though this is not well-documented in large studies.    - Reference: Catassi, C., et al. (2013). *Non-Celiac Gluten Sensitivity: The New Frontier of Gluten-Related Disorders*. Nutrients, 5(10), 3839–3853. [DOI:10.3390/nu5103839](https://doi.org/10.3390/nu5103839)  2. Autoimmune Diseases    - Elevated tTG-IgA levels have been reported in other autoimmune conditions, such as type 1 diabetes, autoimmune hepatitis, and systemic lupus erythematosus (SLE). This is thought to be due to cross-reactivity or polyautoimmunity.    - Reference: Sblattero, D., et al. (2000). *The Role of Anti-Tissue Transglutaminase in the Diagnosis and Management of Celiac Disease*. Autoimmunity Reviews, 1(3), 129–135. [DOI:10.1016/S1568-9972(01)00022-3](https://doi.org/10.1016/S1568-9972(01)00022-3)  3. Chronic Liver Disease    - Conditions like chronic hepatitis or cirrhosis can sometimes lead to elevated tTG-IgA levels, possibly due to increased intestinal permeability or immune dysregulation.    - Reference: Vecchi, M., et al. (2003). *High Prevalence of Celiac Disease in Patients with Chronic Liver Disease: A Role for Gluten-Free Diet?* Gastroenterology, 125(5), 1522–1523. [DOI:10.1016/j.gastro.2003.08.031](https://doi.org/10.1016/j.gastro.2003.08.031)  4. Inflammatory Bowel Disease (IBD)    - Some patients with Crohn’s disease or ulcerative colitis may have elevated tTG-IgA levels due to intestinal inflammation and damage, though this is not common.    - Reference: Walker-Smith, J. A., et al. (1990). *Celiac Disease and Inflammatory Bowel Disease*. Journal of Pediatric Gastroenterology and Nutrition, 10(3), 389–391. [DOI:10.1097/00005176-199004000-00020](https://doi.org/10.1097/00005176-199004000-00020)  5. Infections and Parasites    - While infections (e.g., giardiasis) are more commonly associated with false-positive tTG-IgA results, chronic infections or parasitic infestations can sometimes lead to elevated levels due to mucosal damage.    - Reference: Rostami, K., et al. (1999). *The Role of Infections in Celiac Disease*. European Journal of Gastroenterology & Hepatology, 11(11), 1255–1258. [DOI:10.1097/00042737-199911000-00010](https://doi.org/10.1097/00042737-199911000-00010)  6. Cardiac Conditions    - Rarely, heart failure or severe cardiovascular disease has been associated with elevated tTG-IgA levels, possibly due to gut ischemia and increased intestinal permeability.    - Reference: Ludvigsson, J. F., et al. (2007). *Celiac Disease and Risk of Cardiovascular Disease: A Population-Based Cohort Study*. American Heart Journal, 153(6), 972–976. [DOI:10.1016/j.ahj.2007.03.019](https://doi.org/10.1016/j.ahj.2007.03.019)  Key Points: - Elevated tTG-IgA levels are highly specific for celiac disease, and in most cases, a positive result strongly suggests celiac disease. - Other conditions causing elevated tTG-IgA are rare and often accompanied by additional clinical findings. - If celiac disease is suspected, further testing (e.g., endoscopy with biopsy) is typically required for confirmation. If you’re looking for more specific studies, I recommend searching PubMed or other medical databases using terms like "elevated tTG-IgA non-celiac" or "tTG-IgA in non-celiac conditions." Let me know if you’d like help with that!
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    • trents
      What should I do with these test results?

      By trents · Posted

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    • Jack Common
      How many grams is there in one slice of wheat bread?

      By Jack Common · Posted

      Hello! I want to share my situation. I had symptoms like some food intolerance, diarrhea, bloating, belching one year ago. I thought I could have celiac disease so I did the blood tests. The results were ambiguous for me so I saw the doctor and he said I needed to do tests to check whether I had any parasites as well. It turned out I had giardiasis. After treating it my symptoms didn't disappear immediately. And I decided to start a gluten free diet despite my doctor said I didn't have it. After some time symptoms disappeared but that time it wasn't unclear whether I'd had them because of eliminating gluten or that parasite. The symptoms for both are very similar. Giardiasis also damages the small intestine. The only way to check this was to start eating bread again as I thought. Now about my results.   These are my first test results (almost a year ago) when I had symptoms: The Tissue Transglutaminase IgA antibody - 0.5 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) The Tissue Transglutaminase IgG antibody - 6.6 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) Immunoglobulin A - 1.91 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) IgA Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) IgG Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) Deamidated gliadin peptide IgA - 0.3 U/ml (for the lab I did the tests 0.0 - 6.0 is normal) Deamidated gliadin peptide IgG - 46.1 U/ml (for the lab I did the tests 0.0 - 6.0 is normal)   Then I didn't eat gluten for six months. Symptoms disappeared. And I started a gluten challenge. Before the challenge I did some tests. My results: The Tissue Transglutaminase IgG antibody - 0.5 U/ml (for the lab I did the tests < 20 U/ml is normal)) Deamidated gliadin peptide IgG - 28 U/ml (for the lab I did the tests < 20 U/ml is normal)   During the challenge I ate 6 slices of wheat bread. After the challenge my results are: The Tissue Transglutaminase IgA antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) The Tissue Transglutaminase IgG antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.31 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgA - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Deamidated gliadin peptide IgG - 2.13 U/ml (for the lab I did the tests < 20 U/ml is normal)   To be sure I continued consuming gluten. I ate a lot each day. Two months after I did the tests again. My results I got today are: The Tissue Transglutaminase IgA antibody - 0.7 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.62 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgG - 25.6 U/ml (for the lab I did the tests < 20 U/ml is normal)   Nowadays I didn't have any symptoms except tiredness but I think it's just work. I think it was this parasite because two years ago, for example, and before I didn't have these symptoms and I always ate gluten food. But I'm still not sure especially because the Deamidated gliadin peptide IgG results are sometimes high. What do you think? @Scott Adams
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