Hello to all of you and thank you all for the great info!!!
I have been struggling with this last bout of LC for 10 months....Now weaning off Budesonide and down to 3 mg per day. Sticking to a gluten free, dairy free, soy free, egg free diet and doing pretty good. My issue is that on Sunday I will be going with my kids to Disneyland and am both excited and nervous. We will be staying in a hotel with a refrigerator but no microwave. Any and all suggestions about food are much appreciated. Please help!!!!
Travel plans and worried.....
Moderators: Rosie, Stanz, Jean, CAMary, moremuscle, JFR, Dee, xet, Peggy, Matthew, Gabes-Apg, grannyh, Gloria, Mars, starfire, Polly, Joefnh
Hi Leann,
The good news is that the restaurants (and the chefs, waiters, and waitresses) at Disneyland have a reputation for being knowledgeable and experienced at dealing with patrons who have food sensitivities, so you shouldn't have any problems with locating safe food while you are there.
If the hotel offers concierge services, ask if there is a microwave located near your room that you could use. You might mention that you have a medical condition that requires that you eat only the food that you have brought with you. If concierge services are unavailable, ask the question of someone at the front desk.
If nothing convenient is available at the hotel, you might consider eating all your meals at Disneyland, in order to get around that problem.
Try to relax and enjoy the trip.
Tex
The good news is that the restaurants (and the chefs, waiters, and waitresses) at Disneyland have a reputation for being knowledgeable and experienced at dealing with patrons who have food sensitivities, so you shouldn't have any problems with locating safe food while you are there.
If the hotel offers concierge services, ask if there is a microwave located near your room that you could use. You might mention that you have a medical condition that requires that you eat only the food that you have brought with you. If concierge services are unavailable, ask the question of someone at the front desk.
If nothing convenient is available at the hotel, you might consider eating all your meals at Disneyland, in order to get around that problem.
Try to relax and enjoy the trip.
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
LeAnn, I make a chicken salad (with a homemade egg free mayo) that has grapes, almonds and onion in it with a little dijon added to the dressing. Since it doesn't have to be heated it is my 'go to' food to carry and eat cold. I can keep it cool in my lunch bag and eat it anywhere. I can also eat Oscar Mayer smoked turkey. Add in some almonds and apple slices and you'd be surprised how filling that can be. Sometimes I'll make the Morning Glory muffins or pumpkin muffins and again, they travel well and no heating.
Off the top of my head-- this has worked well for me.
Have fun. Take the usual emergency meds with you-- Imodium, etc, just in case, but most of all just get absorbed in the fun.
Carol
Off the top of my head-- this has worked well for me.
Have fun. Take the usual emergency meds with you-- Imodium, etc, just in case, but most of all just get absorbed in the fun.
Carol
“.... people will forget what you said, people will forget what you did, but people will never forget how you made them feel.” Maya Angelou
Hi Leann,
I have done a bit of traveling and have stayed at hotels without a microwave in the room. Like Tex wrote, you probably can ask that a microwave be brought to your room. When that wasn't possible, I used the microwave in the breakfast area or in the hallway. It would be a good idea to call the hotel before your arrival to see what they can arrange for you.
I always think in terms of the meal I'll be eating. For example, you can bring dry cereal and shelf-stable cartons of milk for breakfast. I make and bring my own waffles, pancakes, sausages and maple syrup too. If you can eat GF bread, bring a loaf and some GF lunchmeat in a package and that's your lunch. Or, soup, or whatever you can eat. When I could eat out, I would usually eat in a restaurant that served GF meals for dinner. Disney can probably accommodate you without a problem.
Good luck and have fun!
Gloria
I have done a bit of traveling and have stayed at hotels without a microwave in the room. Like Tex wrote, you probably can ask that a microwave be brought to your room. When that wasn't possible, I used the microwave in the breakfast area or in the hallway. It would be a good idea to call the hotel before your arrival to see what they can arrange for you.
I always think in terms of the meal I'll be eating. For example, you can bring dry cereal and shelf-stable cartons of milk for breakfast. I make and bring my own waffles, pancakes, sausages and maple syrup too. If you can eat GF bread, bring a loaf and some GF lunchmeat in a package and that's your lunch. Or, soup, or whatever you can eat. When I could eat out, I would usually eat in a restaurant that served GF meals for dinner. Disney can probably accommodate you without a problem.
Good luck and have fun!
Gloria
You never know what you can do until you have to do it.
Leann, I bring along homemade almond flour muffins and biscuits (egg free) for breakfast. I put them in my suitcase frozen, and they have stayed fine for a week in the hotel fridge. I order plain grilled chicken, fish or pork chops at restaurants with plain steamed vegetables and rarely have a problem. I have found lately that I am able to eat Larabars, and they are handy for snacks.
Hope you have a great time!
Jean
Hope you have a great time!
Jean
"The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not." Mark Twain
Leann,
I made mini loaves of almond bread when I traveled to France. They are calorically dense and filling, so I took one with me everyday we were sightseeing and they satisfied my hunger. I froze them before I left and put them in both my checked and carry on luggage and was able to get through security. Although my checked luggage was inspected, no bread was missing!
Carol, could you post your recipe for egg free mayo and pumpkin muffins, or is it in Dee's kitchen?
Jean, could you post your recipe for egg free biscuits?
Thanks,
I made mini loaves of almond bread when I traveled to France. They are calorically dense and filling, so I took one with me everyday we were sightseeing and they satisfied my hunger. I froze them before I left and put them in both my checked and carry on luggage and was able to get through security. Although my checked luggage was inspected, no bread was missing!
Carol, could you post your recipe for egg free mayo and pumpkin muffins, or is it in Dee's kitchen?
Jean, could you post your recipe for egg free biscuits?
Thanks,
Donna
Diagnosed with CC August 2011
Diagnosed with CC August 2011
Here's the mayo recipe-- I use a Magic Bullet mixer and it works perfectly. I also double it and again, it works perfectly. I started leaving out the dry mustard because it just doesn't do anything for me. I have mixed in mustard and used this for a potato salad and it was very good. I also add basil and used it for a spread on turkey. Versatile stuff. I included a link to the website where I got this, below. Enjoy. (I'll look up my pumpkin muffin recipe, although if you Google them you'll find many). Carol
Corn-Free, Egg-Free and Soy-Free Mayonnaise
(printable recipe)
Makes about 1/2 cup of mayo.
1/4 cup Extra Virgin Olive Oil (you can use a lighter colored oil, such as canola or sunflower for a whiter mayo)
1/4 cup Water
1/2 tsp. Lemon Juice, freshly squeezed
1/2 tsp. White Wine Vinegar
2 tsp. White Rice Flour (or use 1/2 tsp. coconut flour for a grain-free alternative)
1 tsp. Arrowroot (I don't add the arrowroot and it still comes out fine).
3/4 tsp. Guar Gum (or use 1/2 tsp of Xanthan Gum if corn is not an issue for you)
1/2 tsp. Agave Nectar
1/4 tsp. Dry Mustard
1/2 tsp. Sea Salt (iodized salt contains corn in the form of dextrose)
Throw everything into a blender (the author used a Vitamix) and blend until mixture emulsifies and thickens.
Store in the refrigerator for up to a week.
http://www.adventuresofaglutenfreemom.c ... -giveaway/
Corn-Free, Egg-Free and Soy-Free Mayonnaise
(printable recipe)
Makes about 1/2 cup of mayo.
1/4 cup Extra Virgin Olive Oil (you can use a lighter colored oil, such as canola or sunflower for a whiter mayo)
1/4 cup Water
1/2 tsp. Lemon Juice, freshly squeezed
1/2 tsp. White Wine Vinegar
2 tsp. White Rice Flour (or use 1/2 tsp. coconut flour for a grain-free alternative)
1 tsp. Arrowroot (I don't add the arrowroot and it still comes out fine).
3/4 tsp. Guar Gum (or use 1/2 tsp of Xanthan Gum if corn is not an issue for you)
1/2 tsp. Agave Nectar
1/4 tsp. Dry Mustard
1/2 tsp. Sea Salt (iodized salt contains corn in the form of dextrose)
Throw everything into a blender (the author used a Vitamix) and blend until mixture emulsifies and thickens.
Store in the refrigerator for up to a week.
http://www.adventuresofaglutenfreemom.c ... -giveaway/
“.... people will forget what you said, people will forget what you did, but people will never forget how you made them feel.” Maya Angelou
Donna, here is the pumpkin muffin recipe:
Pumpkin Muffins
1 ½ cups almond flour
¾ cup canned pumpkin (or cook and puree pumpkin yourself)
3 large eggs
1 tsp baking powder
1 tsp baking soda
½ tsp ground cinnamon
1 ½ tsp pumpkin pie spice ( I used nutmeg instead)
1/8 tsp salt
¼ cup raw honey (optional, but I used it)
2 tsp almond butter
1 Tbs sliced almonds
1. Preheat oven to 350.
2. Coat muffin tins with coconut oil (or use paper muffin cups and add ½ tsp melted coconut oil to batter).
3. Mix all ingredients and pour evenly into tins.
4. Bake for 25 minutes on the middle rack.
5. Prinkle them with almonds immediately after taking them out of the oven.
I can’t find the original source of this recipe. I did try 1 cup almond flour and ¼ cup coconut flour and it worked well too.
Carol
Pumpkin Muffins
1 ½ cups almond flour
¾ cup canned pumpkin (or cook and puree pumpkin yourself)
3 large eggs
1 tsp baking powder
1 tsp baking soda
½ tsp ground cinnamon
1 ½ tsp pumpkin pie spice ( I used nutmeg instead)
1/8 tsp salt
¼ cup raw honey (optional, but I used it)
2 tsp almond butter
1 Tbs sliced almonds
1. Preheat oven to 350.
2. Coat muffin tins with coconut oil (or use paper muffin cups and add ½ tsp melted coconut oil to batter).
3. Mix all ingredients and pour evenly into tins.
4. Bake for 25 minutes on the middle rack.
5. Prinkle them with almonds immediately after taking them out of the oven.
I can’t find the original source of this recipe. I did try 1 cup almond flour and ¼ cup coconut flour and it worked well too.
Carol
“.... people will forget what you said, people will forget what you did, but people will never forget how you made them feel.” Maya Angelou
Almond Flour Biscuits (egg free)
2 T ground flax seeds
6 T boiling water
Mix and let set to cool a bit.
Add and mix in
2 1/2 cups almond flour
1/4 tsp salt
1/8 tsp bkg powder
1/2 tsp baking soda
3T coconut oil, melted
3 T almond milk or other liquid
Preheat oven to 350 . Drop dough unto parchment lined baking sheet or roll into balls and flatten. Bake until lightly browned, about 20 minutes. Makes about 10. Good with a bit of honey or as little breakfast sandwiches with bacon, sausage or Canadian bacon.
Not like old fashioned biscuits, but a nice treat. Enjoy!
Jean
2 T ground flax seeds
6 T boiling water
Mix and let set to cool a bit.
Add and mix in
2 1/2 cups almond flour
1/4 tsp salt
1/8 tsp bkg powder
1/2 tsp baking soda
3T coconut oil, melted
3 T almond milk or other liquid
Preheat oven to 350 . Drop dough unto parchment lined baking sheet or roll into balls and flatten. Bake until lightly browned, about 20 minutes. Makes about 10. Good with a bit of honey or as little breakfast sandwiches with bacon, sausage or Canadian bacon.
Not like old fashioned biscuits, but a nice treat. Enjoy!
Jean
"The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not." Mark Twain
Thank you all so much for all the great tips and even the recipes!!!! I have kind of worked myself up worrying about everything and am feeling not so great....I think I will have a great time and everything will calm down once we leave. It is so helpful to have people to turn to who know what you are going through. I feel everyone around me is sick and tired of me being sick and tired....Thanks again. I'll remember you all as I am screaming on the Matterhorn!!!
I have gotten very sick while traveling and have found preplanning is key. I travel for work and I am sensitive to gluten, dairy, soy, oat and egg. I always bring individual packets of Justin's Nut Butter and organic applesauce. I put the nut butter on a banana. Hotels and airports usually have bananas. If the hotel has a microwave, I bring proportioned baggies of cream of rice and a microwaveable cup with a lid. That is usually my breakfast. Enjoy Life has gluten and soy free, vegan foods and has chewy bars and other prepackaged items that I bring along. They also have one of the few soy free chocolates I have found at a reasonable price. I research restaurants in the area by looking at the menus on the Internet and I usually call the restaurant and discuss the issue and find out what they can cook for me to make sure I can eat there. I also bring an ample supply of Imodium just in case.
This forum has helped me tremendously by educating me in how to manage the cc. Like everyone else my doctor was not a help. She told me that I would be fine after 3 months of taking budesonide. I was not. I found this forum, changed my diet and took 3 mg a day for 3 more months then weaned off. I feel very fortunate that I am able to control the cc with diet alone.
This forum has helped me tremendously by educating me in how to manage the cc. Like everyone else my doctor was not a help. She told me that I would be fine after 3 months of taking budesonide. I was not. I found this forum, changed my diet and took 3 mg a day for 3 more months then weaned off. I feel very fortunate that I am able to control the cc with diet alone.