Before I went gluten and lactose free, I had heart burn all day erry day. So. not. cool. My dad gets it and so does my brother so I just thought it was my turn. I had NO idea that the stuff I loved was wreaking havoc on my bod. Once I cut those delicious bad boys outta my diet, my body thanked me for it! No mo gluten or lactose…it’s taken me a while to go all in with it. I splurged…a lot…at first but then it came down to a choice. At each meal, I had 2 choices: to focus on what I shouldn’t eat and to feel bloated and have painful heart burn for the rest of the night OR to focus on what I should eat and feel great at the same time! Now, it’s a no brainer.
Pasta was a biggie for me then. I loved it, and the bread to dip in the sauces too. My go-to brand for gluten free pasta is Quinoa pasta. It’s a blend of corn and quinoa and the consistency is probably the closest to “regular” pasta….husband approved too. I’m always cooking zoodles and spaghetti squash too.
This is how I do spaghetti squash:
Oven to 400 degrees
Wash and dry the outside of the spaghetti squash. I cut it down the center like you see in the pics. I scoop out all the seeds and prick the outside with a fork. I season the inside with salt, pepper, and garlic powder. Turn it cut side down in a 13×9 inch dish and add about an inch of water. Cover it and cook for about 45 min.
Then, I take it out and drain the water. I “fluff” it with a fork and get all the squash to come out. I don’t like to have a bowl of water with my dinner lol which is what you’ll get if you don’t drain the squash. So I drain it after I fluff it. Then serve it with whatever you’d like.
It’s really good with the Fixate Grandma’s sauce too, or meatballs.
When I’m on the 21 DF, it’s sometimes hard for me to get in my orange containers (healthy fats and oils) but I’ve found that sneaking it in the spaghetti squash works for me! I add one orange container of ground flaxseed meal…boom. Done!