Anyone yeast, gluten, dairy and sugar free?

Jennymarie57

I have a rare intestinal disease and to avoid surgery I'm on a restricted diet..Allergy and intolerance tests show I'm sensative to gluten, allergic to yeast. To keep inflammation at bay I'm also avoiding sugar and dairy. Lastly I'm allergic to Tomatos..So it sort of feels like I can't eat anything:).. right now I'm doing pretty good with meat, veggie, fish, eggs, plain sugar free yogurt ...But I'm getting bored. Any ideas? Anyone on a similar diet?

Sabine_Stroehm

Isn't yogurt dairy?

How about nuts, seeds, legumes, fruits (including avocado!)...
Oats, rice, quinoa...

Jennymarie57

I do put quinoa and brown rice in my soups:), I may add avocado to my routine this week..just what to do with it...hmm

Jennymarie57

Yogurt is dairy, but the process in its creation reduces the dairy components I'm avoiding..thankfully..I can also have butter..

L1zardQueen

Do you like to cook? Get creative with your foods. Do you have a registered dietician that can help you?

kommodevaran

I'm not, but if I were, as fruit, dairy, baked goods and most store bought condiments and readymeals are out, I would do this: Build a meal plan where I cook from scratch, combining and rotating these items
grains (except wheat, barley, rye) and tubers like potato and sweet potato
meat, fish, eggs, beans
vegetables (except onion and tomato)
fats and oils
nuts and seeds
I would just be creative, and accept unfamiliar ways to balance meals, while still aiming to make them tasty. For instance:
Rice and beans with meat and vegetables. Vegetables and hummus. Porridges (rice, polenta, buckwheat). Nut butters w/honey. Omelets. Soups. Salmon, rice and peas. Steak, potatoes and brussel sprouts.

Jennymarie57

I was thinking of checking to see if my insurance will cover a dietitian...I could really use one..

Lesscookies12

Yeah I think a dietician might be a good idea. My boyfriend is gluten free, dairy free, only organic, and non gmo. He eats at chipotle and lots of other things that fit into the criterias I mentioned.

Jennymarie57

I could probably eat at Chipotle too..thanks for the suggestion:)!

Jennymarie57

I love these ideas, I'll record them in my book, thanks!

kommodevaran wrote: »

I'm not, but if I were, as fruit, dairy, baked goods and most store bought condiments and readymeals are out, I would do this: Build a meal plan where I cook from scratch, combining and rotating these items
grains (except wheat, barley, rye) and tubers like potato and sweet potato
meat, fish, eggs, beans
vegetables (except onion and tomato)
fats and oils
nuts and seeds
I would just be creative, and accept unfamiliar ways to balance meals, while still aiming to make them tasty. For instance:
Rice and beans with meat and vegetables. Vegetables and hummus. Porridges (rice, polenta, buckwheat). Nut butters w/honey. Omelets. Soups. Salmon, rice and peas. Steak, potatoes and brussel sprouts.

nvmomketo

You might want to look into some alternative cookbooks like paleo, or low carb, or Wahl's Protocol, or the Coconut Cookbook, or the GAPS diet. Those specialized books might have some recipes you can use. You may have to alter some recipes, but as someone who cooks low carb, gluten free, dairy free, and nut free (due to family food problems) it becomes pretty easy once you get past the first month or two of label reading and confusion.

jgnatca

I've created a sample meal plan where fifteen gluten free grains and starchy vegetables are paired with the meat of the week. If you prep a roast on Sunday you can freeze and use the leftovers through the following week. After a month you should have a wide variety of meats to choose from.

Bulk Barn is a great resource for gluten free products.

I don't usually plan a lunch as I decide the night before based on what is in my fridge. The choice of vegetable sides is so broad I don't usually bother pre-planning them either.




http://bit.ly/2FxzAPC (link to the plan with hyperlinks to recipes)

Jennymarie57

This is wondeful, thank you! I'm excited to try the Ethiopian chickpea stew..

jgnatca wrote: »

I've created a sample meal plan where fifteen gluten free grains and starchy vegetables are paired with the meat of the week. If you prep a roast on Sunday you can freeze and use the leftovers through the following week. After a month you should have a wide variety of meats to choose from.

Bulk Barn is a great resource for gluten free products.

I don't usually plan a lunch as I decide the night before based on what is in my fridge. The choice of vegetable sides is so broad I don't usually bother pre-planning them either.




http://bit.ly/2FxzAPC (link to the plan with hyperlinks to recipes)

jgnatca

This was fun to put together. By making a list of fifteen "sides" and doing a google search with the meat of the week, I came up with a wide variety of recipes very quickly. If I specifically did not want to see tomato or milk I would add "-tomato" or "-milk" to the google search.

goatg

https://www.facebook.com/JungleVT/videos/1478703998938104/

MikePfirrman

I eat like this pretty much most of the time. My wife has Fibro and it's helped her immensely to go dairy/gluten free. When you go Gluten Free, the worst thing you can do is replace it with GF Bread all the time. We might eat it once every two/three weeks. Two cookbooks that are great -- Forks over Knives (though they have a ton of pasta recipes that I don't obviously care for) and even better, Oh She Glows Cookbook. OSGs is my favorite. Tons of tasty recipes that all have dairy and gluten free options. None have sugar in them either.

I do nearly all the cooking at home and we eat at home 6 days a week. It's not that hard once you're used to cooking/eating that way.

Here's our meal plan this week --

Sunday - Chicken Pecan w/ Wild Rice, Green Beans w/ Garlic, Peppers and EVOO.
Monday (wife works evening) -- leftovers.
Tuesday - Vegan GF Mac & Cheese and Greens with Mini Sweet Peppers, Onions/garlic.
Wes - Wife works again/leftovers
Thurs - FOKs Kale Salad w/ Maple Mustard Dressing (it's a raw salad with Broccoli, Kale, Red Cabbage and the dressing is like a hummus made with just a dash of Maple Syrup, Tahini and Cannelli Beans).
Friday - Stuffed Acorn Squash with Dried Cherries, Walnuts, Quinoa and Mushrooms.

We actually eat pretty fantastic to be honest. Takes a bit of planning.

Snacks are homemade popsicles made with coconut milk, bananas and a touch of honey (that's it), Grapes, watermelon (yeah I found a decent one this week), Apples w/ Organic Peanut Butter, Popcorn made with Coconut Oil w/ Nutritional Yeast.

She does a lot of SunWarrior Protein drinks for lunch made with Coconut Milk.

There are tons of Facebook support groups with recipes and ideas.

Going out, Thai is usually good (they don't use much dairy and use rice noodles). Also, homemade Indian is easy. If you have Coconut Milk, there are spices that you can add to Coconut Milk, add veggies and Chick Peas over Basmati and you've got dinner. These are just some of our staples.

Go to Yummly or Copymethat and you can filter your foods based on dietary restrictions. Yummly is great for that. Copymethat is amazing to create your own cookbook and combine it with recipes copied off the internet with one click (they get around it by keeping the credit due to who created the original recipe). Copymethat is amazing.

Jennymarie57

Awesome advice and ideas

Jennymarie57

Thanks for taking the time to pass along this great info!

MikePfirrman wrote: »

I eat like this pretty much most of the time. My wife has Fibro and it's helped her immensely to go dairy/gluten free. When you go Gluten Free, the worst thing you can do is replace it with GF Bread all the time. We might eat it once every two/three weeks. Two cookbooks that are great -- Forks over Knives (though they have a ton of pasta recipes that I don't obviously care for) and even better, Oh She Glows Cookbook. OSGs is my favorite. Tons of tasty recipes that all have dairy and gluten free options. None have sugar in them either.

I do nearly all the cooking at home and we eat at home 6 days a week. It's not that hard once you're used to cooking/eating that way.

Here's our meal plan this week --

Sunday - Chicken Pecan w/ Wild Rice, Green Beans w/ Garlic, Peppers and EVOO.
Monday (wife works evening) -- leftovers.
Tuesday - Vegan GF Mac & Cheese and Greens with Mini Sweet Peppers, Onions/garlic.
Wes - Wife works again/leftovers
Thurs - FOKs Kale Salad w/ Maple Mustard Dressing (it's a raw salad with Broccoli, Kale, Red Cabbage and the dressing is like a hummus made with just a dash of Maple Syrup, Tahini and Cannelli Beans).
Friday - Stuffed Acorn Squash with Dried Cherries, Walnuts, Quinoa and Mushrooms.

We actually eat pretty fantastic to be honest. Takes a bit of planning.

Snacks are homemade popsicles made with coconut milk, bananas and a touch of honey (that's it), Grapes, watermelon (yeah I found a decent one this week), Apples w/ Organic Peanut Butter, Popcorn made with Coconut Oil w/ Nutritional Yeast.

She does a lot of SunWarrior Protein drinks for lunch made with Coconut Milk.

There are tons of Facebook support groups with recipes and ideas.

Going out, Thai is usually good (they don't use much dairy and use rice noodles). Also, homemade Indian is easy. If you have Coconut Milk, there are spices that you can add to Coconut Milk, add veggies and Chick Peas over Basmati and you've got dinner. These are just some of our staples.

Go to Yummly or Copymethat and you can filter your foods based on dietary restrictions. Yummly is great for that. Copymethat is amazing to create your own cookbook and combine it with recipes copied off the internet with one click (they get around it by keeping the credit due to who created the original recipe). Copymethat is amazing.