Gluten free? Yes to lasagna + a cool new magazine: easy eats
My husband recently decided to go gluten free. He has noticed that he gets brain fog the day after eating gluten and has decided to eliminate it to see how he feels. This adds an interesting element to our family since last year my two kids and I were diagnosed with an allergy to whey and casein: the protein in dairy.
I’m the main cook in our family. My husband is happy to grill but I’m the meal planner, shopper, chopper and everything else-er. So coming up with gluten free as well as dairy free meals has been a bit of a challenge. However, I had a year to get used to the dairy free aspect so adding gluten maybe wasn’t such a big deal (not nearly as huge as going dairy free but I think that calls for a blog post of its own). But I still needed help.
So I was happy to learn of a new magazine called easy eats. I immediately signed up for the free first issue and was really impressed. Beautiful photos and yummy sounding gluten free recipes.
Going gluten free has opened up a world, not to mention a whole section of the grocery store, to me. I am learning about what are the best gluten free breads, pastas and of course, double chocolate cookies. Inspired by the gluten free pastas, and encouraged by my friend who recently told me some of the dairy free mozzarellas aren’t really that bad, I acquiesced to my son’s request for lasagna. I know, I know, dairy free, gluten free lasagna? It can’t be done! Well I made it and it really was pretty tasty. Even kind of creamy. Since my son’s favorite lasagna is really all about the meat (both italian sausage and ground beef) and the sauce, I thought it might turn out since the cheese and the noodles are really playing second string. I used Daiya mozzarella shreds and Tinkyada brown rice lasagna noodles. It turned out great! Next time I’m going to take my friend Heidi’s advice and mix crumbled tofu with some dairy free pesto and add that in there for another flavor element—kind of like ricotta, only not really.