Carriefaith

Looks tasty, thanks for sharing

Vegan Corn Chowder

4 celery sticks, diced

2 small onions, diced

2 garlic cloves, minced

5 green onions, diced

2 tablespoons of olive oil

salt and pepper, to taste

5-6 cups of regular So Good Soy Milk

2 large cans Green Giant Cream Corn

3-4 potatoes, cut into small bite size pieces

1 tablespoon parsley, diced

1/4 - 1/2 teaspoon crushed dried red chillis

1/8 teaspoon garlic powder

salt and pepper

Thickener: corn starch or heat ½ soy butter and ½ gluten-free flour in a small frying pan or sauce pan until thick.

Fry oil, onions, celery, garlic, salt and pepper until done. Cook soy milk, potatoes, corn, and spices until liquid boils, then quickly reduce heat to 2 or 3. Make sure everything cooks together for at least 20 minutes or until potatoes are done. Add thickener. Serve.

Eggs on Toast

1-2 tablespoons of your favorite oil

2 pieces of Kinnikinnick Sandwich bread (or your favorite bread)

2 eggs

salt and pepper to taste

Heat oil in a frying pan. Place bread on top of oil. Cook both sides for a few minutes. Break one egg on top of each slice and add salt and pepper. Cook for a few minutes, then flip and cook until done.

I think that is a great idea!

I'm glad you liked the soup

I like Sterk's and Kinnikinnick.

He may have a wheat allergy. Those symptoms sound severe. I suggest seeing an allergist. Allergies can get worse overtime.

I have both celiac disease and a wheat allergy, plus many more allergies. I carry an epi-pen and I also carry benedryl. Most of my allergies can be almost 95% controlled with 3-4 teaspoons of liquid bendryl (an adult serving) and I have to keep taking it every 4-6 hours or the symptoms will come back. These allergy symptoms usually include explosive gas, mild to intense stomach pain, heart burn, and mild nausea. However, I have had a severe allergic reaction and those symptoms included, breathing difficulty and/or irregularity, a feeling like the throat will close over, nausea, hives, feeling like I would pass out, and heart palpitations. These symptoms were controlled by a shot of benedryl at the hospital, regular benedryl when needed, and prednisone (a prescription drug) once a day for 10 days.

I make my own dinner at home and bring leftovers. Can you request that there is no stuffing near or in the turkey so that you can have some?

Lol weird question...what do parsnips taste like (resemble)? I don't know if I've ever had them....but I like to try new things...sometimes

Also think I might make some of that stone soup today...I might just crock pot it though!

I hope they quickly solve this problem for you. Thoughts and prayers.

Do you eat or drink anything else there? I would guess cross contamination if you get sick every time you eat them or that your stomach doesn't like the oil.

I got this recipe from the VH website:

Chicken Wings with Thai Dipping Sauce

As many chicken wings as you want

1/4 - 1/3 VH soy sauce (or other gluten-free sauce)

garlic to taste

pepper to taste

Thai dipping sauce (I use VH)

Combine soy sauce, garlic and pepper in a bowl. Bake the chicken on tin foil in the oven for about 40 minutes at 350. Coat the chicken in the mixture and bake for another 5-10 minutes or until chicken is done. Serve with Thai dipping sauce.

Celery and carrot sticks with gluten-free Kraft Dressing taste really good with this.

I would like to know what the Almond Chocolate Breeze drink is and where do you get it? Is it like a hot chocolate?

Here is a link:

Open Original Shared Link

Yes, it can be like hot choclate. You can have it cold or warmed in the microwave. I like both

Louisiana Hot sauce is gluten free. The vinegar is derived from corn.

Thanks for posting that

I voted for being intolerant to gluten and casein. I have never tried pure gluten-free oats while on the gluten-free diet.

When I first started having problems with dairy I had allergy testing done in 2003 and tested negative for milk allergy. Around the same time, I would eat diary with the maximum (or more) about of lactaid and still have a reaction, which told me that I was most likely intolerant to casein and not lactose (or perhaps I was intoelrant to both)! An allergy test in 2006 showed that I had a milk allergy, but it showed as only low on my test. I have reason to believe that I may have an intolerance and an allergy to casein.

I haven't found any safe worcestershire sauce in Canada. You can find recipes in google, but I've never tried any of them.

Isn't there malt vinegar in Lea and Perrins??

That's very interesting, I never thought of it that way. Like you, I don't think if what I read was a study on the two proteins (It was just mentioned), but it would be interesting to see if there are studies done on this.

If she has any favorite hobbies mabe buy her something related to that?

For gifts, I tend to think "what would they really want, but would never go out and buy themselves?". Maybe she has an interest in photography but never had the money to buy a camera. For some people it's clothes (I don't think that applies to a 16 year old though )

For me, I would love to have some framed photos of wildlife, but would never go out and start buying them because the price adds up!

All commercial, widely available oats, including McCanns (long thought to be the safest brand) have been tested as having gluten at levels higher than 200ppm in at least some batches. All the companies, including McCanns, note that there is room for contamination in their processes. There are a few small farms (two in the US, one in Canada, I believe) that offer 'gluten free' oats that are grown, processed, milled, and shipped, specifically with celiac disease in mind.

That said, approximately 10% of celiacs react to the protein in oats with intestinal villi damage and tTg antibodies that are classic markers for celiac disease - this does not appear to be an oat allergy issue, but rather a lack of specificity issue. Avenin, the oat protein, is very similar, chemically, to gliandin, the wheat protein, and for some people, similar enough to cause a reaction. There is no test, ahead of time, to do that can determine if you are one of these 10%. Additionally, symptoms may be subtle enough that you don't get outward signs of intestinal damage from the oats even if you are one of these 10%. It's a personal call that everyone has to make.

I have never tried safe oats because I would be afraid that I would be one of the people that reacted to the protein. For example, my body started getting mad at milk around the same time that I got external symptoms with celiac disease and I have read that the milk protein is similar in structure to the gluten protein.

She could be allergic to wheat, rye, barely, and oats. I have a wheat allergy which is separate from celiac disease, but I don't appear to be allergic to the others, which tells me that I am allergic to wheat and not gluten. It would be interesting to know if she was ever tested for celiac disease.

Smarties in Canada are not gluten free, just like the Lea and Pearins worchester sauce

Has anyone had problems with the Act II Kettle corn? It appears to be gluten and dairy free. If this popcorn is not safe I'm going to have to buy the plain stuff since most popcorn contains some sort of dairy product.

taken directly from the website: Open Original Shared Link

Are your products gluten free?

ACT II Microwave Popcorn does not contain gluten or related proteins obtained from wheat, rye, barley, and oats and ingredients derived from these cereal grains.

This is what I like for comfort foods/drinks:

Homemade soups such as chicken or hamburger with lots of veggies

Homemade Corn Chower, mmmm

Thai Kitchen Spring Onion Soup

Almond Breeze Chocolate drink heated

French Fries with Heniz Ketchup

Meat Pie

Pad Thai

OR- Fish. I do not like fish, but do prepare it weekly. None of us like it. Every week, I purchase a fish. Something. Whatever. We have given up. We like none of it. But we are always being told by the media that it is healthy. So, I buy it. I prepare it. I manage to eat it once a week. Flounder is what I purchased last week. It was terrible. I would love to know what fish is good.

Steamed Salmon

2-3 fresh salmon fillets

2-3 shallots, finely minced

2 cloves garlic, finely minced

2 red chilies, cut into small rounds

2 Tbs. Thai Kitchen Premium Fish Sauce

1 Tbs. Brown sugar

2 Tbs. fresh lime juice

2 Tablespoons basil leaves

Put all ingredients in a steam bowl or dish. Steam for about 20 minutes. Vegetable steamers work well.

Barbecued Salmon

½ cup Barbecue sauce (I use Kraft Onion)

1 salmon portion or fillet

½ teaspoon basil

Barbeque:

Create a pan out of tin foil (I use about 3 small sheets of tin foil) Place the salmon, sauce, and basil in the tin foil and cook on the barbeque for about 15-20 minutes.

Oven:

Place tin foil in a baking pan. Place salmon on top of the tin foil and pour the barbeque sauce over the salmon. Sprinkle the basil on top of the salmon. Bake at 350 for 15 minutes.

Baked Salmon

1-2 Salmon portions

garlic, minced

green onion, minced

Place salmon on baking pan, spinkle garlic and green onion on top and bake for about 15 minutes.