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Angel
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CrunchyMom wrote:
I haven't read the book, so forgive me if this is in it, but I think that, from what I've read elsewhere, the theory behind the white rice is that traditional cultures had something in-between. The brown rice was not polished to the extent it is today, but neither was it completely whole. Some say that you can sift your brown rice (or something, I can't remember exactly what it was except that it sounded like a lot of work) in order to get rice that is traditional, but many find it easier to just use the white rice, which doesn't have whatever it was that is indigestible that the traditional process got rid of.
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Hmm. Nourishing Traditions has you soaking brown rice, but not as much as other grains. Or cooking it longer. Rice has fewer phytates than other grains, which is why most people consider it fairly "safe".
I read The Perfect Health Diet right after finally reading Weston Price's gargantuan work, so that probably influenced what I thought a bit.
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herdingkittens
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Adding to this a little late....
We dropped gluten this past summer for my health, and have stuck with it mainly because of discovering that my twins seem to have a sensitivity that we did not realize. In short, they are much happier and balanced individuals! 
Glad to see this topic, because I am learning still and even though ours are still smallish, feeding 8 people in a new way has been an experience! We all went into it together, so there are no separate meals, but it has been possible for us, even though we have a very limited budget.
For one, we eat less now. We are full from our food and don't need a lot. That was something I did not expect. Also, after breakfast, I don't hear, "I'm hungry!" 1 hour later from the kiddos - we've had days where we've been wrapped up in play/learning and actually forgotten to eat and didn't notice until 2pm!
Some foods we have discovered that are easy and inexpensive:
BREAKFASTS/SNACKS
muffins made with almond flour (cheap through a coop or put almonds in a blender and make your own!) (elanaspantry.com has some GREAT recipes)
bananas with peanut butter spread over top and sprinkled with coconut
smoothies
scrambled eggs (sometimes adding in sauteed mushrooms, onion, peppers, cheese, etc.) and bacon or sausage
oatmeal
homemade granola (easy and delicious for snacks, too!)
Homemade yogurt (got the crock pot recipe from this board! yum!) with fruit, granola, honey, bananas of whatever
pancakes (quinoa, almond or GF all purpose)
LUNCHES (this is my most challenging meal! - need more ideas!!)
-soups (lentil and split pea are may fav and easiest)
-"power lunch": hardboiled eggs, veggie sticks, fruit, blob of peanut butter with a little honey on top, cheese chunks, and whatever else we have laying around - my children LOVE this lunch and spend a good time arranging scenes and faces on their plates - my older ones like cooking this lunch, too, which is an added bonus!
-"pintos and cheese" (yes I LOVE taco bell - my guilty pleasure!): canned black beans or pinto beans warmed on the stove, topped with cheese, enchilada sauce (if I have time to whip up a little batch), and I like to add avocado and sometimes shredded lettuce. Served in little bowls. 
-chicken salad (with the grapes and walnuts)
-baked potato bar! I'll serve with leftover chili if we have any.
-bratwursts - I broil these in the oven and we dip them in mustard YUM! There is always celebration when these are cooked! Serve with frozen sweet potato fries or a salad.
I find that if I make yogurt, granola and hummus in a big batch, then I always seem to have something to eat in a pinch. We keep lots of fruit and carrots and celery, other veggies if the budget allows. I try to make muffins in bulk and since they are made with almond flour (or sometimes the Bob's gluten free all purpose flour), they fill us up better than a wheat muffin would, and I just pop them in the fridge in a big tupperware container. Also, we eat lots of nuts - almonds, walnuts, pecans, or whatever I can get for cheap. If we feel snacky, I put out a bowl of nuts and there is rejoicing.  Stovetop popcorn is another favorite. A fav dessert over here is baked apple sliced tossed with butter and brown sugar and served over yogurt.
This topic is so close to home, and I have to admit, I have had days where I want to cry because I just want to pick up a pizza and NOT COOK!  , but I need to keep searching for those easy things that will work for our family and keep us well fed and happy and not drain the pocketbook. Anyways, I'll be praying for you! God bless!
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St. Ann
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herdingkittens wrote:
Adding to this a little late....
This topic is so close to home, and I have to admit, I have had days where I want to cry because I just want to pick up a pizza and NOT COOK! , but I need to keep searching for those easy things that will work for our family and keep us well fed and happy and not drain the pocketbook. Anyways, I'll be praying for you! God bless!
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I know exactly what you mean. I always have frozen fries in the freezer. Where I live we can buy ready shredded potatoes for potato pancakes - gluten free. I discovered I can make a quiche crust easy peasy just prebaking the potatoes on an oiled baking tray and then top as you please. Time is needed because of the prebaking, but it's not a lot of hands on time.
I do use GF pasta in our kitchen. We found a reasonably priced corn flour pasta from Sams Mills. We pay 1.49Euros per pound, which is the best gf price I have found.
It sounds like you do oats is that right? Otherwise I would be very interested in your granola recipe.
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St. Ann
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I wanted to add that I do keep a gf kitchen except for bread that I buy at the bakery for dh, dd1 and myself. I bake the gf bread and cake. Everyone likes the gf cakes.
I don't allow any gluten flours in our kitchen to bake with, just because I can't control the possibility of contamination. My dd1 bakes at a friends' home, when she bakes a "normal" cake for others. Yes, it is a pain sometimes, but it is a bigger stress having flour fly everywhere in the kitchen and wondering if my younger girls are going to suffer because of it.
I can still make pancakes, dutch babies and thicken sauces all gf. I have to say that it is very doable to cook for the whole family gf. The breads can be extra....
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Stephanie
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herdingkittens
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St. Ann wrote:
I know exactly what you mean. I always have frozen fries in the freezer.
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Never buy these normally, but picked up a package at Aldi's today! I like the chili cheese fries idea...
St. Ann wrote:
I do use GF pasta in our kitchen. We found a reasonably priced corn flour pasta from Sams Mills. We pay 1.49Euros per pound, which is the best gf price I have found. |
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This is one thing we do not do GF - my husband is of Italian decent, and although we don't have pasta all that much anymore, if we do, it's gotta be the real deal - that's where he draws the line!
St. Ann wrote:
It sounds like you do oats is that right? Otherwise I would be very interested in your granola recipe. |
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Yes we do oats, but if you google Paleo Diet and Granola, you'll come up with lots of good GF granolas. LOTS of nuts, pumpkin seeds, etc., like this one
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Erin
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What great ideas you have!!
herdingkittens wrote:
| LUNCHES (this is my most challenging meal! - need more ideas!!) |
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Our current list for this month (it is spring here)
-Mr Spud, baked potatoes in jackets. bowls of diced capsicum, tomato & ham, grated carrot and cheese, a dip (can make homemade) and sour cream (have been using Greek yoghurt)
-Chicken Drumsticks & salad
-Tuna & salad
- fruit salad & cream
- buckwheat pancakes
-silverside, potato and garden salad
-leftovers
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Angel
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Erin, what's silverside?
My problem is always finding something my little boys will actually eat for lunch. I often eat leftovers from dinner, because usually there's only enough for one or two people.
So for lunches, it seems like we cycle through:
*cheese and fruit, possibly some lunch meat if there is any or beef "snack sticks", gluten-free crackers, carrot sticks
*GF pasta
*occasionally baked potatoes, but I have one child who refuses to eat them
*nachos
*tacos (if I've made a big batch of meat); I'll often have a taco salad or I'll have mine on tortilla chips
*occasionally a Dutch Baby ("puffed oven") pancake, made with GF flour
*or, if I can give them regular bread and if I have GF bread - maybe sandwiches
Pretty boring stuff. My dh and I like salads and we grow a lot of greens, but my little boys are just now getting to the point where they will eat some out of the garden... as long as they pick it and eat it right there, with no dressing or anything else.
Oh, I did make "Italian burgers" the other night, with leftover spaghetti sauce on GF hamburger buns, open faced and topped with mozzarella cheese, then toasted in the oven. That was a hit and could be a decent lunch... but in order to have it GF for everyone I would definitely have to make my own buns.
It's still quite apparent to me, that planning continues to be my downfall! I'm working on it.
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CrunchyMom
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What do you do for breakfast? We do a biggish breakfast every morning (though, yes, that is a ton of eggs). We buy a half hog from our farmer and eat a lot of sausage, scrapple, and bacon with our breakfast.
I figure since the rest of the world does something scant like cold cereal for breakfast, I can do that for lunch. So, lunch is often just a larger snack with some extra protein. We do yogurt with frozen blueberries often (the boys can make that themselves). Veggies and dip with some chicken thighs or boiled eggs.
It IS pretty boring, but oh well. Otherwise, I spend ALL DAY cooking and cleaning the kitchen!
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Erin
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Angela
Silverside is corned beef, suspect that is still more British than American?? anyhow it is processed meat so probably still shouldn't be on our menu.
Oh supporting you on planning  the initial doing is so hard, but so rewarding once you can get past that hurdle
Lindsay
Breakfast menu and breakfast reality do differ a little
Menu says
-yoghurt and fruit
-bacon and eggs or porridge
-apple crisp & cream or youghurt and fruit
-grain free muffins
-egg muffins
-Fruinola
I keep muesli (granola) in the cupboard for dh although the dc seem to keep getting into it and the children have been having porridge more than they should lately there seems to be a couple of schools of thought re oats.
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Angel
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Oh, corned beef! Like the kind that comes in a can? We used to eat that all the time when we were kids, with potatoes so that it became "corned beef hash."
But really, "silverside" sounds so much better.
You know, you can actually make your own corned beef from a brisket or other cut of meat. The "corned" part really just means that it's semi-preserved in a brine. Here in the States, US Wellness just had a sale on corned beef flatirons... which, admittedly, was like a lot of their sales and still not cheap, but I had wanted to pick up a cut or two and missed it.  Our freezer is running pretty low on meat now, except that we're still working on the enormous amount of ground pork we got from the whole hog we bought back in February.
(Lindsay, like you we try to buy animals from our local farmers, and this is the only time I have ever had a bad experience... not with the farmer, but with the butcher! The bacon was left sit too long and is so salty you can't even eat it, plus a lot of it has mold on it. The pork itself is pastured, so it's really a crime that I am going to have to throw out most of the bacon and ham. They did a bad job with our beef, too. So now I need to hunt around for another source of meat.)
As far as breakfasts go... I do try to have a hot breakfast, or at least a homemade breakfast, most of the time. This week I've had a cold, so I bought them some cereal, which they fell upon as if they were starving. But we usually don't have it.
Mostly for breakfast we have:
*yogurt
*homemade muffins or quick bread, using GF flours of some kind (including almond. I should mention here that since Halloween I have been trying to figure out if one of my kids is allergic to almond. He's been breaking out into hives, and the almond flour was a prime suspect. But now I don't *think* that was what was causing it. Trying to get everyone well again so I can take him for a checkup and to see an allergist.)
*scrambled eggs and fried potatoes
*Dutch baby pancake (I've used almond flour, but am now experimenting with a whole grain sorghum flour which puffs better)
*GF oat porridge (although the little kids have decided they don't like this much)
*baked oatmeal
*rice pudding/porridge (if I have forgotten to prepare anything the night before and am scrambling, because my little boys don't like this much)
*bacon/eggs
*sometimes I will add overnight crockpot baked apples to a bacon breakfast
*the occasional paleo banana pancake
*kefir/yogurt smoothies
I haven't made my homemade breakfast sausage in a while, though. That's quick and everybody likes it. And it uses up some of that supply of ground pork!
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Three Plus Two
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CrunchyMom
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We like Scotch Eggs made with ground pork. I will also mix it witih beef for meatballs or meatloaf.
I wouldn't throw out the salty bacon or ham, I would try to use it cooked with bitter greens or in soups (do you do legumes?) before giving up on it completely. That is so sad, though. We love our bacon so much!
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Lindsay
Five Boys(6/04) (6/06) (9/08)(3/11),(7/13), and 1 girl (5/16)
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[URL=http://mysymphonygarden.blogspot.com/]Lost in the Cosmos[/UR
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Angel
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| Posted: Nov 17 2012 at 9:45am | IP Logged
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It's not so much the salt that bothers me, it's the green mold. 
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Angela
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CrunchyMom
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Angel wrote:
| It's not so much the salt that bothers me, it's the green mold. |
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Yuck. Sorry I missed that part. I would definitely have lodged and complaint and asked for compensation for that. No way should you have to pay for that.
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Lindsay
Five Boys(6/04) (6/06) (9/08)(3/11),(7/13), and 1 girl (5/16)
My Symphony
[URL=http://mysymphonygarden.blogspot.com/]Lost in the Cosmos[/UR
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SusanJ
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We eat gluten free as well and we just made a big meal switch that seems to be helping with planning. My dh works from home three days a week, is usually home on the weekends and can get a free hot meal at his work the two days he is in. And I found that I was going nuts trying to cook our biggest meal during the same hour my kids were all getting cranky.
So we started having our main meal at lunch time. At first I thought we'd just swap lunch and dinner but we all find that we are much less munchy and hungry eating this way. So our "supper" has turned into just crudites with dip most nights. Sometimes I change it up with olives or fruit. And maybe I have extremely weird kids but no one seems to be starving and I'm getting a lot fewer snack requests.
This probably isn't a realistic option for most families if you want a nice sitdown meal with dh once a day but it works for us and means I don't have to come up with an amazing gluten free lunch every day.
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Erin
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Angel wrote:
| Oh, corned beef! Like the kind that comes in a can? |
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Doesn't come in a can  anyone able to help me translate? 
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Erin
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CrunchyMom
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Corned beef comes in a variety of ways. You can buy it sliced as a deli meat or raw as a whole roast to boil (usually with potatoes and cabbage, here).
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Lindsay
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CrunchyMom
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So, I'm in the throes of my first trimester here. I think our standing eggs for breakfast habit has really helped keep the worst of it at bay (though this morning, I made the six year old get out the eggs and crack them, I couldn't open the fridge) but I'm thinking I should come up with a plan that means cooking a good bit in advance to keep on hand for meals that dh can put together quickly when he's home from work. I just can't really stand too opened the fridge, and the smell of raw hamburger is just awful to me now.
Last night was the weekly raw milk pick up, so I had dh pick up a jar of pasta sauce and gf pasta, and he was able to brown some meat to mix with the sauce for spaghetti. It would have been nice if he hadn't had to brown the meat that late, I think.
On Friday, I was able to make some mayo and grow together tuna melts (which dh could do except he's never made mayo), and then Sunday, I mixed mayo with Frank's and some leftover grilled chicken thighs, some celery, and cucumbers to serve over greens as a buffalo salad. It came together quickly.
Any other ideas for just how to formulate a plan to make real meals happen when you are in your first trimester. We are okay with basic meals, but I also know we will never eat vegetables unless I plan for them and it is left up to dh. He likes them, they just aren't on his mind when bringing a meal together on his own. Should I just plan to buy bottled dressings and have mixed greens perpetually on hand for salads with every meal?
Also, any favorite gluten (and dairy if possible, though I'm able to do a bit more dairy with the baby nursing less) free mama eats for morning sickness?
Help brainstorming would be lovely!
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Lindsay
Five Boys(6/04) (6/06) (9/08)(3/11),(7/13), and 1 girl (5/16)
My Symphony
[URL=http://mysymphonygarden.blogspot.com/]Lost in the Cosmos[/UR
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herdingkittens
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CrunchyMom wrote:
Any other ideas for just how to formulate a plan to make real meals happen when you are in your first trimester. We are okay with basic meals, but I also know we will never eat vegetables unless I plan for them and it is left up to dh. He likes them, they just aren't on his mind when bringing a meal together on his own. Should I just plan to buy bottled dressings and have mixed greens perpetually on hand for salads with every meal?
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How wonderful that you are expecting a new sweet babe! Sorry to hear you are so sick, though! I'll say a prayer for you!
Sounds like you are eating pretty well over there! As far as veggies go, We always have carrots and celery chopped up (not very exciting but cheap and easy) to dip in hummus or whatever. We do a lot of salads, too.
What about pureed veggies? Maybe that is too much extra prep to think about, but you can slip them into lots of dishes and get the veggies without knowing it. A fav over here is green eggs (scrambled eggs with a good amount of butter and pureed spinach). Also, squash cooked and pureed goes great in muffin recipes.
My family LOVES spagetti squash cooked with a little butter, then shredded and served with spaghetti meat sauce.
My new favorite "Fast food" has become a rotisserie chicken and a couple packages of this asian salad from Sam's Club. Chop up the chicken, throw it in the salad and serve with grapes or some fruit. With everything, it ends up costing us $12 for that meal to feed all 8 of us, plus I get the chicken stock afterwards. 
Hope you find some good things that work for your family and congrats!!
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Mackfam
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Oh, Lindsay...I don't have much time...but Chex mix (home-made) is gluten free and really helped me! The little bit of carbs in it coupled with some protein from the nuts - well, it was helpful. And it prompted me to keep drinking because it's a salty snack...and the extra water really does help with nausea.
CrunchyMom wrote:
| Any other ideas for just how to formulate a plan to make real meals happen when you are in your first trimester. |
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Uh...no. This was one of those things we let go. Now, this was the first pregnancy that I have had really big kids and they did a lot of the cooking, so we ate better this pregnancy than any other. But other pregnancies with no one else to help cook in the house...I just had to relax a lot of my regular priorities in the kitchen and try to focus on getting them fed.
*IF* I had enough energy and care...which I didn't ...but you might...I'd probably get my husband in to my couch/office and have him help come up with a plan on a piece of paper. Basic stuff that he could be in charge of on Saturdays or whatever his day off is. I'd have him list basic breakfast and lunch plan and insist that it be packaged as "grab-and-go" as possible....like for example --> brown bag labeled "Monday breakfast" with 4 yogurts and 4 little cups of granola...sitting next to the juice. Same with little lunches. It could take a bit of extra time (there will be no time for extra projects...the new little one IS the extra project for a while) but that kind of thing could be really helpful for you during the day.
Then at the same time, have dh write down a basic plan for dinners that you help him come up with. He'll be in charge of getting it to the table...so he'll have motivation to keep it simple!!! You can direct the priorities of keeping food as real, gluten-free, and healthy as possible and just set a goal to get a week of plans down on paper and packaged and ready to go ahead of time as possible!
Helps would be to identify dh's day off and:
** Brown several lbs of ground beef, separate and refreeze.
** Roast several chicken breasts, separate and refreeze.
** Chop veg for dinners that week.
** Any home-made sauces for the week - make in bulk and freeze extra.
Don't be afraid to serve roasted chicken with pickles and call it good enough!
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Jen Mackintosh
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Mackfam
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CrunchyMom wrote:
| Should I just plan to buy bottled dressings and have mixed greens perpetually on hand for salads with every meal? |
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Yes! For a while.
Also...big bags of baby carrots that can easily be tossed in the oven and roasted are great!
And there are also big bags of frozen veg (like broccoli and cauliflower) that are also easy to dump on a tray, pour on olive oil, s/p, and roast.
Keep these convenience things around for a while.
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Jen Mackintosh
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4Real Forums : Our Lady's Loom, Larder, and Laundry
Topic: A strict gluten-free life
