Lunches ideas

[Guest guest]

I feel like I'm in a rut with my lunches again. I've been rotating

between three options:

1) tacos (ground beef w/ taco seasoning, avocado, cheese, yogurt,

cortido)

2) turkey hash (recipe from grain free foodies website; has turkey,

carrots, cauliflower 'rice,' thanksgiving-y herbs)

3) can of tuna w/ mayo or salad dressing and raw cukes w/ ranch dip

The first two are really good because they're one dish meals with meat

and veggies all in the same dish. The veggies I can have are broccoli,

asparagus, cauliflower, zucchini/squash, carrots, avocado, cabbage,

onion, and celery. I think that's it. Don't I have so many foods now??

=D Any ideas are appreciated!

Peace =)

Alyssa 16 yo

UC April 2008, dx Sept 2008

SCD June 2009 (restarted)

Azathioprine 50 mg 1x per day

Prednisone 30 mg 1x per day

[Guest guest]

Alyssa,What about quiche served with a grated cuke 'slaw' made with the ranch dip?AmeliaTo: BTVC-SCD Sent: Sat, April 17, 2010 3:31:44 AMSubject: Lunches ideas

I feel like I'm in a rut with my lunches again. I've been rotating

between three options:

1) tacos (ground beef w/ taco seasoning, avocado, cheese, yogurt,

cortido)

2) turkey hash (recipe from grain free foodies website; has turkey,

carrots, cauliflower 'rice,' thanksgiving- y herbs)

3) can of tuna w/ mayo or salad dressing and raw cukes w/ ranch dip

The first two are really good because they're one dish meals with meat

and veggies all in the same dish. The veggies I can have are broccoli,

asparagus, cauliflower, zucchini/squash, carrots, avocado, cabbage,

onion, and celery. I think that's it. Don't I have so many foods now??

=D Any ideas are appreciated!

Peace =)

Alyssa 16 yo

UC April 2008, dx Sept 2008

SCD June 2009 (restarted)

Azathioprine 50 mg 1x per day

Prednisone 30 mg 1x per day

[Guest guest]

I usually make tuna salad - add in onions or scallions, parsley, tomato - I don't ifyou can have that and celery with lemon and mayonnaise. Also, chicken salad - you can add in -if you tolerate them, raw tart apple, lemon,nuts, onions or scallions, avocado, parsley, lightly chopped pecans and dilute the mayonnaise with a little chicken broth. Hamburgers stuffed with (chopped and cooked with) kale, onions, parsley, garlic. Sweet and sour (or any kind of) Meatballs cooked with veggies. BTW, I came across this saved recipe recently, for fish tacos, not necessarily for lunch:Red Snapper Tacos With Tomatillo SalsaPublished: May 28, 2008Time: At least 45 minutes plus at least 30 minutes’ resting2 teaspoons cumin seedsSalt1/4 teaspoon cayenne or to taste2 cloves garlic, sliced3 tablespoons extra virgin olive oil1 whole red snapper, about 2 1/2 pounds, cleaned1 to 2 serrano chilies1 1/2 pounds fresh tomatillos, husked1 thick slice red onion1/2 cup coarsely chopped cilantro1/4 teaspoon ground allspiceJuice of 1 lime10 to 12 (soft corn tortillas for tacos) -- substitute something SCD legal1/2 cup sour cream - substitute SCD yogurt or something else legal or leave out. 1. Combine cumin, 1 teaspoon salt, cayenne and garlic in a mortar or small food processor. Pound or process to a paste. Stir in 1/2 tablespoon oil. Dry fish. Rub with 1 tablespoon oil. Cut 3 to 4 diagonal slashes on each side. Use half the spice paste to rub into slashes and cavity of fish. Set aside 30 minutes to 1 hour.2. Preheat broiler. Broil chilies, tomatillos and onion until browned. Remove stems and seeds from chilies, and skin and cores from tomatillos. Place in food processor with broiled onion, cilantro and remaining spice paste. Pulse until fairly fine. Add allspice, remaining olive oil and salt to taste.Set aside.3. Turn oven to 500 degrees. Place fish on a foil-lined baking sheet and bake 15 minutes. Turn off oven. Leave fish 10 more minutes or until ready to serve, up to 45 minutes more. Peel off skin, remove bones and place chunks of fish on serving platter. Drizzle with juice of lime. Steam SCD substituted tortillas or microwave them for 1 minute, wrapped in damp paper towels.4. To serve, spread a little salsa on tortillas, add pieces of fish, more salsa and dollop of sour cream. Roll to enclose.Yield: 4 servings, 6 as an appetizer.Alyssa,What about quiche served with a grated cuke 'slaw' made with the ranch dip?AmeliaTo: BTVC-SCD Sent: Sat, April 17, 2010 3:31:44 AMSubject: Lunches ideasI feel like I'm in a rut with my lunches again. I've been rotating between three options:1) tacos (ground beef w/ taco seasoning, avocado, cheese, yogurt, cortido)2) turkey hash (recipe from grain free foodies website; has turkey, carrots, cauliflower 'rice,' thanksgiving- y herbs)3) can of tuna w/ mayo or salad dressing and raw cukes w/ ranch dipThe first two are really good because they're one dish meals with meat and veggies all in the same dish. The veggies I can have are broccoli, asparagus, cauliflower, zucchini/squash, carrots, avocado, cabbage, onion, and celery. I think that's it. Don't I have so many foods now?? =D Any ideas are appreciated!Peace =)Alyssa 16 yoUC April 2008, dx Sept 2008SCD June 2009 (restarted)Azathioprine 50 mg 1x per dayPrednisone 30 mg 1x per day

[Guest guest]

Slow cooked roast or chicken, shred with two forks, add BBQ (legal) sauce, homemade coleslaw, baked beans (if you tolerate) or if not, grilled/baked yellow squash.  Just stack it in a mason jar in layers or however you take your lunch.  You'd only be missing the bread.  Maybe even add pickles.

 

Turkey, cheese slices rolled up (melt the cheese then roll up).

 

Do you eat fruit salad like grapes, apple, orange, banana, maybe cucumber/grape salad with poppy seed dressing?  Great time of year for stone fruit and poppyseed dressing if you can eat it.

 

Debbie 40cd

 

I usually make tuna salad - add in onions or scallions, parsley, tomato - I don't if you can have that and celery with lemon and mayonnaise. 

Also, chicken salad - you can add in -if you tolerate them, raw tart apple, lemon,

nuts, onions or scallions, avocado, parsley, lightly chopped pecans and dilute the 

mayonnaise with a little chicken broth.  

Hamburgers stuffed with (chopped and cooked with) kale, onions, parsley, garlic.  

Sweet and sour (or any kind of) Meatballs cooked with veggies.  

BTW, I came across this saved recipe recently, for fish tacos, not necessarily for lunch:

Red Snapper Tacos With Tomatillo Salsa

Published: May 28, 2008

Time: At least 45 minutes plus at least 30 minutes’ resting

2 teaspoons cumin seeds

Salt

1/4 teaspoon cayenne or to taste

2 cloves garlic, sliced

3 tablespoons extra virgin olive oil

1 whole red snapper, about 2 1/2 pounds, cleaned

1 to 2 serrano chilies

1 1/2 pounds fresh tomatillos, husked

1 thick slice red onion

1/2 cup coarsely chopped cilantro

1/4 teaspoon ground allspice

Juice of 1 lime

10 to 12 (soft corn tortillas for tacos)  -- substitute something SCD legal

1/2 cup sour cream - substitute SCD yogurt or something else legal or leave out.  

1. Combine cumin, 1 teaspoon salt, cayenne and garlic in a mortar or small food processor. Pound or process to a paste. Stir in 1/2 tablespoon oil. Dry fish. Rub with 1 tablespoon oil. Cut 3 to 4 diagonal slashes on each side. Use half the spice paste to rub into slashes and cavity of fish. Set aside 30 minutes to 1 hour.

2. Preheat broiler. Broil chilies, tomatillos and onion until browned. Remove stems and seeds from chilies, and skin and cores from tomatillos. Place in food processor with broiled onion, cilantro and remaining spice paste. Pulse until fairly fine. Add allspice, remaining olive oil and salt to taste.

Set aside.

3. Turn oven to 500 degrees. Place fish on a foil-lined baking sheet and bake 15 minutes. Turn off oven. Leave fish 10 more minutes or until ready to serve, up to 45 minutes more. Peel off skin, remove bones and place chunks of fish on serving platter. Drizzle with juice of lime. Steam SCD substituted tortillas or microwave them for 1 minute, wrapped in damp paper towels.

4. To serve, spread a little salsa on tortillas, add pieces of fish, more salsa and dollop of sour cream. Roll to enclose.

Yield: 4 servings, 6 as an appetizer.

Alyssa,What about quiche served with a grated cuke 'slaw' made with the ranch dip?Amelia

From: Alyssa Luck To: BTVC-SCD

Sent: Sat, April 17, 2010 3:31:44 AMSubject:  Lunches ideas

I feel like I'm in a rut with my lunches again. I've been rotating between three options:1) tacos (ground beef w/ taco seasoning, avocado, cheese, yogurt, cortido)

2) turkey hash (recipe from grain free foodies website; has turkey, carrots, cauliflower 'rice,' thanksgiving- y herbs)3) can of tuna w/ mayo or salad dressing and raw cukes w/ ranch dip

The first two are really good because they're one dish meals with meat and veggies all in the same dish. The veggies I can have are broccoli, asparagus, cauliflower, zucchini/squash, carrots, avocado, cabbage, 

onion, and celery. I think that's it. Don't I have so many foods now?? =D Any ideas are appreciated!Peace =)Alyssa 16 yoUC April 2008, dx Sept 2008SCD June 2009 (restarted)

Azathioprine 50 mg 1x per dayPrednisone 30 mg 1x per day

[Guest guest]

What about quiche served with a grated cuke 'slaw' made with the ranch dip?Oh, quiche is a great idea! Thanks! Peace =)Alyssa 16 yo UC April 2008, dx Sept 2008SCD June 2009 (restarted)Azathioprine 50 mg 1x per dayPrednisone 30 mg 1x per day

[Guest guest]

Ayssa, I had a newish lunch menu item, don't know if it would work for

you: chicken salad. I make it two ways. I use cooked

chicken, some onion and celery, 1/2-1 of my Bubbies pickles if I

remember. Usually I chop them in a small blender jar, which makes

it come out about the consistency of flaked tuna, actually. Or

sometimes I just chop everything finely. I moisten with mayo, and have it

in a lettucewich. Of course any kind of seasoning can be

used. This might work with souffle bread, too, though I haven't

tried it.

I feel like I'm in a rut with my lunches again. I've been rotating between three options:

1) tacos (ground beef w/ taco seasoning, avocado, cheese, yogurt, cortido)

2) turkey hash (recipe from grain free foodies website; has turkey, carrots, cauliflower 'rice,' thanksgiving-y herbs)

3) can of tuna w/ mayo or salad dressing and raw cukes w/ ranch

dip

The first two are really good because they're one dish meals with

meat and veggies all in the same dish. The veggies I can have are

broccoli, asparagus, cauliflower, zucchini/squash, carrots, avocado, cabbage, onion, and celery. I think that's it. Don't I have so many foods

now?? =D Any ideas are appreciated!

Peace =)

Alyssa 16 yo