angel-jd1

Do you mean kanker sores?

nope.....taste buds that are swollen up and turn white/clear. Canker sores are different.

-Jessica

Hmmmm. This happens to me too. I have no idea why. It hurst, doesn't it?

Yep lol and when you have one of those little buggers it sure seems to be the ONLY thing you can concentrate on. It rubs on your teeth, rubs on your lips....rubs everywhere to make it sting! Geesh lol

I did find a little info on them...they are sometimes called "lie bumps" supposedly mom's used to tell their kids that if they lied...then that is what the result would be......

Here are a couple of links of info....the people there didn't really come to any conclusion, but presented some interesting info.

Open Original Shared Link

Open Original Shared Link

-Jessica

Microwave Popcorn

Fruit (there are tons of fruits that are cheap now because they are in season)

Fruit Salads

Tuna Salad

Chicken Salad

Beef Salad (grind up roast beef with mayo, pickle, and onion) Eat with crackers or put on a lettuce leaf

Peanut Butter

Trail Mixes

Amy's Dinners

Nachos......corn chips....bean dip.....guacamole.....mmmm

Corn tortillas filled with beans and guac.

Those are a few that I came up with off the top of my head.......Also you can pick a day to cook a large amount of food and then just eat leftovers. That way you only heat up the house that one time. Tonight I made a large skillet of chicken with rice, beans,peppers, tomoatoes, seasonings, and salsa. It will last me for several days.

-Jessica

That sounds awesome. It's the little things sometimes that we appreciate most huh? Most people take pizza for granted! Mom's are wonderful people.

-Jessica

I'm sure that I can not be the ONLY person that gets these things. It is like an out of control taste bud. It swells up and turns white/clear and HURTS like crazy! Anyone know what causes these? Mineral defiency/food allergy/dehydration/crazyness ? Any ideas.....thoughts....anybody share the pain?

-Jessica

Southwestern chicken on the spot

4 skinless, boneless chicken breast halves (about 1 1/3 pounds total), fresh or frozen

1 teaspoon olive oil

½ large green bell pepper (for ¾ cup strips)

½ large red bell pepper (for ¾ cut strips)

1 teaspoon chili powder

½ teaspoon ground cumin

1 teaspoon bottled minced garlic

½ cup frozen chopped onions

1 can (14 ½ oz.) crushed or diced tomatoes

1/3 cup bottled salsa

2/3 cup fat-free chicken broth or water

1 cup “instant” (5-minute) rice

1 can (15 oz.) black beans

½ cup already-shredded Cheddar, Monterrey Jack or Mexican blend cheese

If the chicken is frozen, run hot water over it so you can remove any packaging. Place the chicken on a microwave-safe plate and microwave 2 minutes, uncovered, on high, to begin defrosting.

Heat the oil over medium-high heat in a 12-inch nonstick skillet that has a lid. Slice the chicken (fresh or partially defrosted) into ½ inch strips, adding them to the skillet as you slice. Seed both the bell peppers and cut into ¼ inch strips, adding them to the skillet as you cut.

Stir the chili powder and cumin into the chicken and peppers and continue to cook for 3 minutes, stirring from time to time. Add the garlic, onions, tomatoes with their juice, salsa, and chicken broth. Cover the skillet and bring the mixture to a boil.

When the liquid boils, add the rice and stir well. Cover the skillet, reduce the heat to medium, and cook for 5 minutes. Meanwhile, rinse and drain the beans.

When the rice has absorbed the broth, remove the skillet from the heat, stir in the beans, and sprinkle evenly with the cheese. Cover and let the dish rest for 2 minutes until the cheese melts, or until you are ready to serve.

Serves 4.

(From “Desperation Dinners” by Beverly Mills and Alicia Ross, Workman Publishing)

Open Original Shared Link

This recipe is very very good!! Enjoy!

-Jessica

I should search under my name more often......I am finding some of my recipes that I haven't made in ages!! YUM!! I need to get some broccoli at the store so I can make this again!

-Jessica

Maybe I'll make these for supper tonight. Hummmmmmm I DO love them.

-Jessica

I thought Green Giant was consider gluten-free.

Green Giant is a General Mills company and won't hide gluten in the labels. I believe that I have eaten their creamed corn before and had no troubles. I believe they use corn starch as their thickener. Just read the label to be sure!

-Jessica

Mission, Santitas, and Tostitos are the brands that I buy. Mission ends up in my shopping cart more than the others though.

Boy I could go for some rotel cheese dip mmmmmmmmmmmmmmmmmmmmmmmmmmm

-Jessica

At one time Nu-World Amaranth was sending out samples of their cereal. I got some samples and that was the nastiest stuff ever! I wouldn't waste my money on it.........but like with everything it is a matter of taste. Some people like it, others don't. I am just one that doesn't.

-Jessica

So, today started off just fine. It was my cousins baptism, so we went to church, and eventually made our way to my uncle and aunties place near the lake for a get-together there. I took along my La Messagere beer, so that I wouldnt feel left out.

Everything was going great. Most of us kids went swimming, took our time getting back, etc.

Then it came to supper. My family, by now, all KNOWS about me having Celiac, since I've had it for 3 1/2 years already...

When I ate supper (hot dogs, and some potato salad) something just didnt taste good. I could TELL something was wrong. And then within a couple of hours, the pains started. We get home and mom said she heard my Auntie Lesley say the hotdogs werent Harvest (Harvest being the only brand of hotdogs I could eat).

And NOW OMG the brainfog, and the PAIN (as if my Crohn's-ish pains isnt enough!!)

GAH WHEN WILL THIS CRAP EVER STOP?!

~Lisa~

You also can't put ALL of the responsability of YOUR diet onto your family. If it were me, I would have been asking what was in the food not just assuming it was safe and eating it. You can't force them to "get it" or ALWAYS remember the brands you can eat. YOU have to be responsible for your own health and check the food before you put it into your mouth.

I have read some of the posts you have made about your family on this board before, and they really don't sound like the kind of people that I would trust my health to! I don't think you should either.......sooo do ask them questions if they are making your food OR just bring your own food. That way you can stay healthy.

-Jessica

Is Powerade gluten-free?

Yep sure is....made by coca-cola company.

-Jessica

I would print off some fact sheets and highlight the parts about CANCER, DIABETES, INFERTILITY, and all of the other nasty side effects of not following the diet. Possibly using a scare tactic would shock them out of their selfishness.

You could then either mail the sheets to them or next time you see them just give them the sheets and tell them if they have any questions or would like to talk more about it, that you are there to listen and answer questions for them.

Like everyone else has said....you can't force them into testing. It really is a shame that the kiddo is sickly and they won't face the facts, but you can't force them into it. Maybe they will come around (hopefully).

-Jessica

I LOVE fresh veggie season!! This is one of my FAVORITE veggie recipes.....I could probably eat the entire caserole dish all by myself.

I made squash caserole tonight.

3 small yellow squash

1 zucchini

1 onion chopped

Tomatoes....either 3-4 large fresh or a large can of diced

can of tomato sauce (maybe)

Bacon Diced (I used hormel black label)

Salt and Pepper to taste

Cook bacon in a small skillet. add onion to cook a little. While that is cooking dice up the squash into small thin slices. Dice the tomatoes. I sometimes look at the amount of liquid to see if there is enough, if you are using fresh tomatoes you might add a can of tomato sauce for more liquid. Put all of the above ingredients into a large caserole dish and cook for about an hour on 350-375 deg. Test the squash for doneness....serve hot! Enjoy!

-Jessica

There are SO many fruits in season right now....use what you have to make this salad.

I made a yummy fruit salad the other night with fresh fruit that I had in the refrigerator.

Green Grapes

Blueberries

Strawberries

1/4c Honey

1/4 c Orange Juice

Wash and Slice the fruit if you wish and dump into a bowl. Mix OJ and honey together and pour over the fruit. Serve cold......mmmmmm You could use any fruit, even canned and adjust the "sauce" accoring to however much fruit you are using.

-Jessica

There is a P.F. Chang's on the Plaza.......tons of Outback Steakhouses in the area, also Chipotle. Places like the hereford house would be able to accomodate you (it's a nice steak house). Have a great time!

-Jessica

When I was first diagnosed my iron level was low. I ate lots of spinach salads and ate lots of steak. The catch is that when you eat the meat, drink a glass of orange juice with it. Something in the oj breaks down the iron so that it can be absorbed better. It really helped me.....and steak as a medical treatment isn't a bad one for me

-Jessica

I was looking at some recipes on honey.com and ran across a doughnut recipe. It has me insipred to try to make doughnuts. Has anyone made them before? Any tips, suggestions, or recipes would be welcome.

Thanks!

-Jessica

Oh , here is the recipe that inspired me:

Open Original Shared Link

Banana Velvet Doughnuts

- Makes 24 servings -

Ingredients

2-1/2

cups flour

2-1/2

teaspoons baking powder

1/2

teaspoon baking soda

1/4

teaspoon nutmeg

1/2

teaspoon salt

2

eggs

1/2

cup honey

1

ripe banana

2

Tablespoons butter or margarine, melted

1/2

cup dairy sour cream

1/2

teaspoon vanilla

Fat for deep frying

Directions

Sift together dry ingredients. Beat eggs until light. Add honey gradually and continue beating until well mixed. Beat in mashed banana, butter, sour cream and vanilla. Stir in flour mixture. (Dough should be soft.) Chill 2 hours or longer. Roll out on floured board about 1/4-inch thick. Cut with doughnut cutter. In deep fat heated to 370°F, fry a few at a time. (Fry the holes as well as the doughnuts.) Turn doughnuts when they rise to the surface and are brown on the underside. Fry until brown on both sides. Remove from fat and drain thoroughly.

Tips

May form into long rolls and twist together to form crullers, cutting off every 2 inches.

Cooking with regular gluten filled flour seems rediculous to me. It is easily breathed in, hangs in the air, and covers EVERYTHING when you are cooking with it.

If you breathe it in through your nose, your nasal cavity goes down your throat, which of course leads to your stomach.......contamination and glutening is bound to happen! Why end up sick?!!?

Tell your family to make it themselves or eat the gluten free version! It really isn't worth the risk.

-Jessica

Here is a guacamole recipe that I make. It gets rave reviews!

2 large ripe Avocados

1 sm. can rotel

1/8 tsp. Black Pepper

3 Tbsp. Lemon Juice

Recipe Instructions:

Chop avocados coarsely and mash until smooth. Add rotel and mix gently. Add pepper and lemon juice. Stir. Cover tightly with plastic wrap until ready to serve. Serve with Mission® Tortilla Strips. If possible let sit in refrigerator for an hour or so before serving to let flavors mix and mingle.

-Jessica

I also absolutely LOVE this dip..........MMMMMMmmmmm

Recipe Ingredients:

4 1/2 oz. can spicy Refried Beans OR 2 cans frito lay bean dip mixed with a packet of taco seasoning

2 1/2 cups Guacamole

1 1/2 cups Sour Cream

1 cup Cheddar Cheese shredded

1/2 cup Tomatoes chopped

1/2 cup Scallions or Green Onions sliced

4 1/2 oz. can Black Olives sliced

1 bag Mission® Tortilla Chips

Recipe Instructions:

On a 14 inch platter, spread beans evenly to the edge. Place a layer of remaining ingredients leaving 1/2 inch border of each layer exposed.

Ingredients should be layered in the order as follows: guacamole, sour cream, cheese, tomatoes, green onions, olives. Keep covered and chilled until ready to serve. Serve with tortilla chips.

-Jessica

I've never had one but it sure sounds painful. Hope you get feeling better soon.

-Jessica

Dad got bottles of their sauces for fathers day (part of a bbq basket type thing). I was just curious if their prepacked stuff was safe.......they have a rub for steak that "looks" ok, but with their info they are presenting I wouldn't touch it with a 10 ft. pole.

-Jessica

That's interesting, if you go to the store and look at the labels they clearly list wheat right at the bottom (except for the texas pit sauce, it's gluten-free). Maybe you just got an idiot.

Right....it lists wheat....but does not include ALL forms of gluten (rye, barley and oats). Since that isn't part of the labeling law you still need to check on the status of the ingredients. So that is what I was "attempting" to do, but like you said, I got an idiot

My 2nd problem with their labeling is that it says ALLERGENS:wheat, but up in the actual label it doesn't say a thing about what the wheat is contained in.......like where in the world is wheat in the product?!?! Usually companies label like blah, blah blah, spices (wheat), blah blah blah, natural flavoring (barley) , blah blah Then down at the bottom ALLERGENS: wheat and barley

Maybe I am just being pickey, but I don't trust a company that can't tell me if their ingredients contain gluten. I certainly don't trust a company that gave me the brush off like this one did......drives me nuts

-Jessica

I wrote to Famous Daves BBQ because my dad got a TON of their sauces for Fathers Day. He was wanting to know if I could eat them.

Here is the exchange that I had with them:

Hi-

I was wanting to get a list of your gluten free products. I noticed that your labels list wheat and other allergens. I have celiac disease and need info on gluten. Gluten is a protein found in wheat, rye, barley and oats. It can be hidden in natural and artificial flavorings, spices, anti caking agents, and many other places. I appreciate your help and careful research. Thank you!

They wrote back:

I am sorry but we do not have any nutritional information to give out at this time. We are working on a database that we hope to have out later this year.

I didn't feel that this was a very good answer....especially since labeling laws are in effect now (they at LEAST have to disclose the top 8 allergens to customers on their sauce labels) So I wrote them back...

That is quite a shame........I'm sure that by not providing information to customers you will loose quite a bit of busisness. Food allergies and intollerances are quite prevalent these days. It is really too bad that you don't have the information for people to have access to. Hopefully in the future you will be better accomodating for customers.

Hopefully they will open their eyes and realize that they will loose busisness by not being cooperative with customers.

In other words....don't buy Famous Daves Open Original Shared Link

-Jessica