Last week our farm box newsletter suggested cutting zucchini lengthwise and use them in lieu of noodles for lasagna. It sounded like a perfect fit for a gluten-free recipe. While there are gluten-free noodles available-I’d much rather eat a vegetable.
When you go gluten-free you learn quickly that what you lack in textures and consistency you need to supplement with flavor and high quality ingredients. For this recipe I used our farm box zucchini (if you have the means get one!) and excellent tomato sauce. I’m not one to endorse a product but the Mario Batali pasta sauce is really exceptional. I added the ground turkey because like many other gluten-free intolerants I tend to be low in iron. You can use any cheese, or none at all, but I chose the goat cheese because I tend to stomach it better than other cheeses. And it paired well with the turkey.
To make this vegetarian or vegan I’d suggest adding some hearty chopped vegetables.
Two zucchini sliced lengthwise
Goat cheese, 6 oz. crumpled
1/2 pound ground turkey
One jar pasta sauce
One tomato, sliced
Brown and break-up turkey. Add tomato sauce and cook about 15 minutes.
Slice zucchini lengthwise.
Layer sauce, zucchini & cheese.
Top with sauce, tomato slices, olive oil and basil.
Bake @ 350 for 40 minutes. Cover with foil and let it sit another 20 minutes. This dish is best the next day when all the flavors come together and the texture solidifies.
I have been gluten-free for about five years now and love it. Here’s why:
I’m more physically, emotionally and spiritually healthy than ever.
For most of my life I thought I just had a “Jewish stomach”. Yes this is an actual thing–even alluded to by Jewish gangster Arnold Rothstein’s wife in an episode of Boardwalk Empire. My lifelong digestive problems cleared up immediately upon quitting gluten.
I no longer needed medication to treat depression, anxiety or panic attacks. I had no idea my psychological problems were due to my diet! I feel naturally happy and calm.
In the process of clearing gluten from my system I was able to tap into my clairvoyant abilities. Using my intuitive abilities to help others become more healthy in every way is my life’s work.
My family eats better.
After going gf I joined a Community Supported Agriculture program–which means we get a box of fruits and veggies from a local farm each week. We all eat a lot more vegetables now.
I have less choices.
Choice can be stressful–it’s just easier for me to narrow down my food options.
I never have to worry about watching my weight.
I have a healthier relationship with food.
I eat for nutrition, not to satisfy emotional needs and I truly appreciate my food. I don’t think about what is missing, rather I am so grateful to be so healthy.
I can help other people.
Many years ago my Intuitive told me I was intolerant to gluten. It amazed me that she could pick up on this over the phone having never meeting me and knowing nothing about me. Years later I am able to do the same for other people. It was well worth all the pain and suffering I went through to be able to help others.
Now I know having less can make me and my family more abundant!