I am in need of Food Suggestions

[Guest guest]

Hi,

I am experiencing what I think is the 3 month flare. I am safely eating

1) chicken soup with tomatoes, celery and onions in it

2) hamburger meat patties

3) SCD compliant mayonaise

4) steamed apples & pears

5) bannanas

I was able to tolerate steamed apples, pears and a side of peanut butter, but

that went out the window yesterday.

This morning I tried to eat my hamburger meat pattie and gagged half way

through. I don't care how hungry I am, I can't finish it. I am afraid the same

thing is going to happen with the chicken soup. I truly believe the chicken

soup gets the inflamation down in record time because I can feel and see the

difference. I don't want to get to this point with the soup.

Does anyone have any suggestions? I am going to be traveling to my old house

next week. I will have to buy some items to cook with and then be able to cook

at my in-laws house the 2nd half of the week. So anything that is easy to

travel would be much appreciated too.

The problem I find with banannas is that the supermarkets get rid of the ripe

ones and it takes a few days to rippen. I tried freezing some ripe bannana, but

no one told me I should take off the skins first!!! I've said it before, I am

no chef.

Thanks,

Val

UC 3 years

Asacol 4000 MG

SCD 4 plus months

Mother & Wife

[Guest guest]

Hi Val,

How are you traveling? I bought a mini fridge for my car, and it has been

lifesaver. Before I go anywhere, I make plenty of yogurt. I freeze cooked beef

patties, chicken breasts, cooked apples, and soup to bring.

Beef bone soup is very good. I can find frozen beef bones in the freezer

section. I boil them all day long. Then I remove the bone and add beef stew meat

and cook that well. You can add veggies too.

I also freeze bananas with skins. I hold them under hot water for a minute and

scrape the skins off. I buy bananas in shifts- one batch is ripening while I eat

the other batch!

I hope you feel better soon!

PJ

>

> Hi,

>

> I am experiencing what I think is the 3 month flare. I am safely eating

> 1) chicken soup with tomatoes, celery and onions in it

> 2) hamburger meat patties

> 3) SCD compliant mayonaise

> 4) steamed apples & pears

> 5) bannanas

>

> I was able to tolerate steamed apples, pears and a side of peanut butter, but

that went out the window yesterday.

>

> This morning I tried to eat my hamburger meat pattie and gagged half way

through. I don't care how hungry I am, I can't finish it. I am afraid the same

thing is going to happen with the chicken soup. I truly believe the chicken

soup gets the inflamation down in record time because I can feel and see the

difference. I don't want to get to this point with the soup.

>

> Does anyone have any suggestions? I am going to be traveling to my old house

next week. I will have to buy some items to cook with and then be able to cook

at my in-laws house the 2nd half of the week. So anything that is easy to

travel would be much appreciated too.

>

> The problem I find with banannas is that the supermarkets get rid of the ripe

ones and it takes a few days to rippen. I tried freezing some ripe bannana, but

no one told me I should take off the skins first!!! I've said it before, I am

no chef.

>

> Thanks,

> Val

> UC 3 years

> Asacol 4000 MG

> SCD 4 plus months

> Mother & Wife

>

[Guest guest]

Hi,

We are traveling by plane. I am trying to figure out if I can take the car

refridgerator for traveling between NH and RI. If I an take my steamer or will

I have to buy some cheap cookware. The amount of money they charge for over

weight baggage is insane, so it is a balancing act. I will have to cook as soon

as we touch down. I will be starving by the time I arrive unless I can think of

some snacks I can take for the airport. I know bananas. The beef soup is an

excellent idea, I am SOOOOOOO ready for a change!!!! Do you know if the beef

soup has the anti-inflammatory properties the chicken soup does? I will have to

look that up. It would be great if I cold get a variety of meats that I could

cook like that. I can't tolerate yogurt or dairy yet.

Thanks,

Val

> >

> > Hi,

> >

> > I am experiencing what I think is the 3 month flare. I am safely eating

> > 1) chicken soup with tomatoes, celery and onions in it

> > 2) hamburger meat patties

> > 3) SCD compliant mayonaise

> > 4) steamed apples & pears

> > 5) bannanas

> >

> > I was able to tolerate steamed apples, pears and a side of peanut butter,

but that went out the window yesterday.

> >

> > This morning I tried to eat my hamburger meat pattie and gagged half way

through. I don't care how hungry I am, I can't finish it. I am afraid the same

thing is going to happen with the chicken soup. I truly believe the chicken

soup gets the inflamation down in record time because I can feel and see the

difference. I don't want to get to this point with the soup.

> >

> > Does anyone have any suggestions? I am going to be traveling to my old

house next week. I will have to buy some items to cook with and then be able to

cook at my in-laws house the 2nd half of the week. So anything that is easy to

travel would be much appreciated too.

> >

> > The problem I find with banannas is that the supermarkets get rid of the

ripe ones and it takes a few days to rippen. I tried freezing some ripe

bannana, but no one told me I should take off the skins first!!! I've said it

before, I am no chef.

> >

> > Thanks,

> > Val

> > UC 3 years

> > Asacol 4000 MG

> > SCD 4 plus months

> > Mother & Wife

> >

>

[Guest guest]

> Hi,

>

> We are traveling by plane. I am trying to figure out if I can take

> the car refridgerator for traveling between NH and RI. If I an take

> my steamer or will I have to buy some cheap cookware. The amount of

> money they charge for over weight baggage is insane, so it is a

> balancing act. I will have to cook as soon as we touch down. I

> will be starving by the time I arrive unless I can think of some

> snacks I can take for the airport. I know bananas. The beef soup

> is an excellent idea, I am SOOOOOOO ready for a change!!!! Do you

> know if the beef soup has the anti-inflammatory properties the

> chicken soup does?

Yep.

Mara

[Guest guest]

What about ordering snacks or nut flour online and ship it to where you're going so you have something when you get there? You can order honey snacks as a quick safe treat when you touch down.-UC - 1 yearSCD - 3.5 months 100% strict and 4 months restricted diet.Asacol - 4 pills 3 times a day - hopefully scd will help me get off these! No more Hydrocortisone or Prednisone!

To: BTVC-SCD From: smdsmom2008@...Date: Tue, 27 Oct 2009 15:11:51 +0000Subject: Re: I am in need of Food Suggestions

Hi Val,How are you traveling? I bought a mini fridge for my car, and it has been lifesaver. Before I go anywhere, I make plenty of yogurt. I freeze cooked beef patties, chicken breasts, cooked apples, and soup to bring.Beef bone soup is very good. I can find frozen beef bones in the freezer section. I boil them all day long. Then I remove the bone and add beef stew meat and cook that well. You can add veggies too.I also freeze bananas with skins. I hold them under hot water for a minute and scrape the skins off. I buy bananas in shifts- one batch is ripening while I eat the other batch!I hope you feel better soon!PJ>> Hi,> > I am experiencing what I think is the 3 month flare. I am safely eating > 1) chicken soup with tomatoes, celery and onions in it> 2) hamburger meat patties> 3) SCD compliant mayonaise> 4) steamed apples & pears> 5) bannanas> > I was able to tolerate steamed apples, pears and a side of peanut butter, but that went out the window yesterday.> > This morning I tried to eat my hamburger meat pattie and gagged half way through. I don't care how hungry I am, I can't finish it. I am afraid the same thing is going to happen with the chicken soup. I truly believe the chicken soup gets the inflamation down in record time because I can feel and see the difference. I don't want to get to this point with the soup.> > Does anyone have any suggestions? I am going to be traveling to my old house next week. I will have to buy some items to cook with and then be able to cook at my in-laws house the 2nd half of the week. So anything that is easy to travel would be much appreciated too.> > The problem I find with banannas is that the supermarkets get rid of the ripe ones and it takes a few days to rippen. I tried freezing some ripe bannana, but no one told me I should take off the skins first!!! I've said it before, I am no chef. > > Thanks,> Val> UC 3 years> Asacol 4000 MG> SCD 4 plus months> Mother & Wife>

Windows 7: Simplify your PC. Learn more.

[Guest guest]

>

> I will be starving by the time I arrive unless I can think of some snacks I

can take for the airport. I know bananas.

Can you find pears canned in pear juice? You could take those in a little

disposable plastic container and take a plastic spoon. Same thing with homemade

apple sauce.

No almond butter? Almond butter " brownies " travel really well.

Liz

[Guest guest]

Here is info about bone broth that was posted recently–

it has anti-inflammatory properties. I make beef bone broth and when it is cool

I divide it up into mason jars and freeze. Then, when I want to make beef &

vegetable soup I add a jar of bone broth to the soup. http://www.townsendletter.com/FebMarch2005/broth0205.htm

Can you eat hard boiled eggs? They travel well. Applesauce &

pear sauce freeze well, as do cooked chicken or turkey breasts. Those might be

foods you can carry with you.

Carol

From:

BTVC-SCD [mailto:BTVC-SCD ] On Behalf Of valeriec68

We are traveling by plane. I am trying to figure out if I can take the car

refridgerator for traveling between NH and RI. If I an take my steamer or will

I have to buy some cheap cookware. The amount of money they charge for over

weight baggage is insane, so it is a balancing act. I will have to cook as soon

as we touch down. I will be starving by the time I arrive unless I can think of

some snacks I can take for the airport. I know bananas. The beef soup is an

excellent idea, I am SOOOOOOO ready for a change!!!! Do you know if the beef

soup has the anti-inflammatory properties the chicken soup does? I will have to

look that up. It would be great if I cold get a variety of meats that I could cook

like that. I can't tolerate yogurt or dairy yet.

[Guest guest]

At 01:20 PM 10/27/2009, you wrote:

We are traveling by plane. I am

trying to figure out if I can take the car refridgerator for traveling

between NH and RI. If I an take my steamer or will I have to buy some

cheap cookware. The amount of money they charge for over weight baggage

is insane, so it is a balancing act. I will have to cook as soon as we

touch down. I will be starving by the time I arrive unless I can think of

some snacks I can take for the airport. I know bananas. The beef soup is

an excellent idea, I am SOOOOOOO ready for a change!!!! Do you know if

the beef soup has the anti-inflammatory properties the chicken soup does?

I will have to look that up. It would be great if I cold get a variety of

meats that I could cook like that. I can't tolerate yogurt or dairy yet.

Consider, instead of taking your cookware, etc. on the plane, shipping it

to your destination a few days before you travel. (This assumes you're

not like me and wait until the last minute to get all your food

together.)

The other thing to be aware of is the TSA and their !@#@! security

theater. Any food you take cannot be a liquid or a gel unless you pack it

in 3.4 ounce (100 ml) containers.

I've traveled to the UK, to Canada three times, to Milwaukee and other

places. I can recommend cooked, chunked chicken, and a 3 ounce container

of homemade mayo -- that way, I can make my own chicken salad. You

probably aren't up for Krivel Krackers, but they're great for travel.

I pack my food in a small insulated bag, and. now that I'm not longer

able to carry blue ice to keep my food safe, I take a double zip lock bag

and, after I pass security, ask one of the vendors to fill it with ice,

which I then place in the container with the food.

I also make dried beef sticks -- salt-n-pepper, if you're not up to

breakfast sausage or pepperoni sticks.

Soufflebread made with avocado instead of nut flour or dairy is really

tasty, and travels well.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

I am experiencing what I think is the 3 month flare. I am safely eating 1) chicken soup with tomatoes, celery and onions in it2) hamburger meat pattiesCould you make a pot roast type thing with beef instead of the patties? Probably a lot tastier. You could add some spices, like maybe sage/thyme/marjoram. And with tomatoes, celery and onions to work with, you could probably find a recipe online to work with. Good luck! Peace =)Alyssa 15 yoUC April 2008, dx Sept 2008SCD June 2009 (restarted)No meds!

[Guest guest]

The other thing to be aware of is the TSA and their !@#@! security theater. Any food you take cannot be a liquid or a gel unless you pack it in 3.4 ounce (100 ml) containers.I had no problem with this going on my two flights this summer. I just had a doctors note with me, and one of them didn't even ask to see it. I just said it was medical and she gave me the go-ahead. Peace =)Alyssa 15 yoUC April 2008, dx Sept 2008SCD June 2009 (restarted)No meds!

[Guest guest]

One thing to check on is current Homeland Security regulations about

what you can carry onboard at all. A diabetic friend of mine set off

on a trip with her food carefully packed in containers of the right

size. They took them all away from her and said she had to buy

onboard food in their silly coffee shop. She told them she is

diabetic and the coffee shop only had junk that she could not eat and

if she did, she'd be an onboard emergency, same as if she didn't eat.

They didn't care. I forget how this one came out, but apparently

what she found out later is that you can carry your own food (in the

small containers) IF you have a letter from your doctor saying you

cannot eat what their food services provide and must carry your own.

What a pest, but better to get organized first.

[Guest guest]

At 04:44 PM 10/27/2009, you wrote:

A diabetic friend of mine set

off

on a trip with her food carefully packed in containers of the right

size. They took them all away from her and said she had to buy

onboard food in their silly coffee shop.

Could you confirm which airport and when this occured?

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

Val,

Have you tried almond or pecan butter? They are supposed to be much easier to

digest then peanut butter (which is considered advanced).

Have you tried butternut squash? Squash pie filling worked great when I

traveled, and freezes well too.

Holly

Crohn's

SCD 12/01/08

>

> Hi,

>

> I am experiencing what I think is the 3 month flare. I am safely eating

> 1) chicken soup with tomatoes, celery and onions in it

> 2) hamburger meat patties

> 3) SCD compliant mayonaise

> 4) steamed apples & pears

> 5) bannanas

>

> I was able to tolerate steamed apples, pears and a side of peanut butter, but

that went out the window yesterday.

>

> This morning I tried to eat my hamburger meat pattie and gagged half way

through. I don't care how hungry I am, I can't finish it. I am afraid the same

thing is going to happen with the chicken soup. I truly believe the chicken

soup gets the inflamation down in record time because I can feel and see the

difference. I don't want to get to this point with the soup.

>

> Does anyone have any suggestions? I am going to be traveling to my old house

next week. I will have to buy some items to cook with and then be able to cook

at my in-laws house the 2nd half of the week. So anything that is easy to

travel would be much appreciated too.

>

> The problem I find with banannas is that the supermarkets get rid of the ripe

ones and it takes a few days to rippen. I tried freezing some ripe bannana, but

no one told me I should take off the skins first!!! I've said it before, I am

no chef.

>

> Thanks,

> Val

> UC 3 years

> Asacol 4000 MG

> SCD 4 plus months

> Mother & Wife

>

[Guest guest]

Also, SCD breads and muffins can become kind of soggy after a day or so. If you

slice and dry the bread, you have a crisp bread and if you crumble/cube the

muffins and dry them you have a snack or 'cereal' that can be eaten with yogurt

or coconut milk. You can also freeze concentrated broth, wrap container in a

towel or newspaper (to insulate and catch condensation as it melts) place inside

a plastic bag and pack in your main luggage. You could do yogurt the same, but

wouldn't have to freeze it if isn't out too long, or maybe partially freeze it.

If you have a dehydrator, you can dehydrate the cooked meats and raw veggies to

go in a soup -- weighs about 1/3 of fresh. When you arrive, concentrated broth

goes into pot, add hot water, dried meats and veggies, simmer, and dinner is

done in about 20 minutes! I wouldn't worry with a fridge in the car either. At

this time of year, I would think that just a small cooler (the cheap styrofoam

kind) and ice would be sufficient, lighter, and cheaper!

Amelia.

> >We are traveling by plane. I am trying to figure

> >out if I can take the car refridgerator for

> >traveling between NH and RI. If I an take my

> >steamer or will I have to buy some cheap

> >cookware. The amount of money they charge for

> >over weight baggage is insane, so it is a

> >balancing act. I will have to cook as soon as we

> >touch down. I will be starving by the time I

> >arrive unless I can think of some snacks I can

> >take for the airport. I know bananas. The beef

> >soup is an excellent idea, I am SOOOOOOO ready

> >for a change!!!! Do you know if the beef soup

> >has the anti-inflammatory properties the chicken

> >soup does? I will have to look that up. It would

> >be great if I cold get a variety of meats that I

> >could cook like that. I can't tolerate yogurt or dairy yet.

>

> Consider, instead of taking your cookware, etc.

> on the plane, shipping it to your destination a

> few days before you travel. (This assumes you're

> not like me and wait until the last minute to get all your food together.)

>

> The other thing to be aware of is the TSA and

> their !@#@! security theater. Any food you take

> cannot be a liquid or a gel unless you pack it in

> 3.4 ounce (100 ml) containers.

>

> I've traveled to the UK, to Canada three times,

> to Milwaukee and other places. I can recommend

> cooked, chunked chicken, and a 3 ounce container

> of homemade mayo -- that way, I can make my own

> chicken salad. You probably aren't up for Krivel

> Krackers, but they're great for travel.

>

> I pack my food in a small insulated bag, and. now

> that I'm not longer able to carry blue ice to

> keep my food safe, I take a double zip lock bag

> and, after I pass security, ask one of the

> vendors to fill it with ice, which I then place in the container with the

food.

>

> I also make dried beef sticks -- salt-n-pepper,

> if you're not up to breakfast sausage or pepperoni sticks.

>

> Soufflebread made with avocado instead of nut

> flour or dairy is really tasty, and travels well.

>

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

>

[Guest guest]

>A diabetic friend of mine set off

>on a trip with her food carefully packed in containers of the right

>size. They took them all away from her and said she had to buy

>onboard food in their silly coffee shop.

Could you confirm which airport and when this occured?

I will certainly try.

[Guest guest]

More good Ideas!

> >

> > I will be starving by the time I arrive unless I can think of some snacks

I can take for the airport. I know bananas.

>

> Can you find pears canned in pear juice? You could take those in a little

disposable plastic container and take a plastic spoon. Same thing with homemade

apple sauce.

>

> No almond butter? Almond butter " brownies " travel really well.

>

> Liz

>

[Guest guest]

Where do you get the souffle bread recipe? I was using Jodi's Souffle bread

which had no flour and used DCCC. However no that I am not tolerating yougurt

and am allergic to milk that is out.

Thanks,

Val

PS. How are you?

> >We are traveling by plane. I am trying to figure

> >out if I can take the car refridgerator for

> >traveling between NH and RI. If I an take my

> >steamer or will I have to buy some cheap

> >cookware. The amount of money they charge for

> >over weight baggage is insane, so it is a

> >balancing act. I will have to cook as soon as we

> >touch down. I will be starving by the time I

> >arrive unless I can think of some snacks I can

> >take for the airport. I know bananas. The beef

> >soup is an excellent idea, I am SOOOOOOO ready

> >for a change!!!! Do you know if the beef soup

> >has the anti-inflammatory properties the chicken

> >soup does? I will have to look that up. It would

> >be great if I cold get a variety of meats that I

> >could cook like that. I can't tolerate yogurt or dairy yet.

>

> Consider, instead of taking your cookware, etc.

> on the plane, shipping it to your destination a

> few days before you travel. (This assumes you're

> not like me and wait until the last minute to get all your food together.)

>

> The other thing to be aware of is the TSA and

> their !@#@! security theater. Any food you take

> cannot be a liquid or a gel unless you pack it in

> 3.4 ounce (100 ml) containers.

>

> I've traveled to the UK, to Canada three times,

> to Milwaukee and other places. I can recommend

> cooked, chunked chicken, and a 3 ounce container

> of homemade mayo -- that way, I can make my own

> chicken salad. You probably aren't up for Krivel

> Krackers, but they're great for travel.

>

> I pack my food in a small insulated bag, and. now

> that I'm not longer able to carry blue ice to

> keep my food safe, I take a double zip lock bag

> and, after I pass security, ask one of the

> vendors to fill it with ice, which I then place in the container with the

food.

>

> I also make dried beef sticks -- salt-n-pepper,

> if you're not up to breakfast sausage or pepperoni sticks.

>

> Soufflebread made with avocado instead of nut

> flour or dairy is really tasty, and travels well.

>

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

>

[Guest guest]

At 06:22 AM 10/29/2009, you wrote:

Where do you get the souffle

bread recipe? I was using Jodi's Souffle bread which had no flour and

used DCCC. However no that I am not tolerating yougurt and am allergic to

milk that is out.

I make one similar using about 4 tablespoons of pecan flour.

You can also make it using cooked, pureed vegetables instead of the

DCCC.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund