This recipe is courtesy of Whole Foods. Several months ago they asked for recipe makeover requests for those with food intolerances. I emailed asking for a soy, dairy, gluten-free lasagna. Evidently, I wasn’t the only one! Below is the original makeover with the soy-free option (which I used). The eggs in the recipe cleverly serve to hold all ingredients together in absence of the cheese. While it lacks the gooey, chewy texture that only loads of mozzarella can provide, the flavors come close enough to satisfy this girl’s cravings. Happy with the results, I am sharing them with all of you.
Enjoy!

Two readers requested a gluten-free, dairy-free lasagna recipe. Surprising as it may seem, not all tomato, marinara or pasta sauces are gluten-free and some even contain dairy, so be sure to read the label carefully before making your selection. For those who cannot tolerate soy, this recipe can be made soy free by eliminating the tofu. Simply increase the number of eggs to four. Distribute the egg mixture in equal parts over each layer of noodle and top with sauce as per recipe instructions.

Serves 6 to 8

• 1 (14-ounce) package soft tofu (not silken), drained (omit for soy-free)
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 1 pound ground turkey or chicken (I used grass-fed ground beef)
• 3/4 pound button mushrooms, thinly sliced
• 3 cloves garlic, finely chopped
• 1 teaspoon chopped fresh oregano leaves or 1/2 teaspoon dried
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper
• 1 bunch spinach, stemmed, cleaned and coarsely chopped
• 1 bunch fresh basil, stemmed and coarsely chopped
• 4 cups gluten-free tomato or marinara sauce
• 2 large eggs, beaten
• 2 tablespoons garbanzo or fava bean flour (any gluten-free flour will be fine)
• 1 (16-ounce) package gluten-free lasagna noodles
• (always an improviser, I added carrots, broccoli, zucchini, and red peppers to my lasagna mix in place of the tofu.)

To prepare the filling, coarsely crumble tofu onto two layers of a lint-free dish towel. Wrap tofu in the towel and lightly press out excess moisture; set aside.

Heat olive oil in a large skillet over medium-high heat and sauté onion until tender, about 4 minutes. Add turkey and cook, stirring frequently, until just brown, about 8 minutes. Add mushrooms, garlic, oregano, 1/4 teaspoon salt and pepper. Cook, stirring occasionally, until the liquid has evaporated, about 10 minutes. In two batches, add the spinach and cook until just wilted, about 2 minutes each. Stir in basil and tomato sauce. Decrease the heat to low, cover, and simmer for about 15 minutes. Taste and adjust seasoning.

Whisk eggs and remaining 1/4 teaspoon salt together in a medium bowl. Add flour and whisk until well blended and slightly thickened, about 1 minute. Unwrap tofu, crumble it into small pieces and add it to egg mixture. Stir to fully coat. Set aside.

Meanwhile, cook lasagna noodles according to package directions in salted boiling water, but reduce the cooking time by 5 minutes. The noodles should be slightly firm, as they will continue cooking in the oven. Drain, rinse with cold water, and drain again.

To assemble the lasagna, preheat oven to 350° F. Ladle 1/4 cup of the sauce into the bottom of a 13×9x2-inch baking dish and spread it out evenly. Place 3 lasagna sheets on top of the sauce. Place 1/3 of the tofu mixture on the lasagna sheets along with about a 1/4 of the sauce, distributing it evenly. Repeat layering two more times with 3 lasagna sheets, 1/3 of the tofu mixture and 1/4 of the sauce. (If going soy-free, pour a little of the beaten eggs over each layer as well) Finish with a final layer of noodles and remaining sauce, taking care to spread the sauce evenly all the way to the corners. Cover the dish tightly with aluminum foil and bake for 45 minutes. Remove the lasagna from the oven and let stand 15 minutes before slicing.

Nutrition Info

Per serving (About 16.5oz/472g-wt.): 570 calories (170 from fat), 18g total fat, 3.5g saturated fat, 30g protein, 69g total carbohydrate (6g dietary fiber, 2g sugar), 115mg cholesterol, 880mg sodium

I’ve spent a great deal of time in airports and other states and have become very familiar with finding food while traveling. Since my travels have mostly been via plane to metropolitan areas, it has been easy for me to pack what I need or find something reasonable in an airport.

Last month, a new challenge came my way — healthy eating while traveling via roadway, cross-country.

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Romio’s Pizza has wowed me by offering dairy, gluten, and/or soy-free pizzas coming the first week of June!

They have partnered with DaVinci’s bakery to reach out to those of us who have food intolerances. DaVinci’s makes a D/S/F pizza crust and DaVinci’s has been offering soy cheese to those who are lactose intolerant (please note - the soy cheese make have the milk protein casein in it; check with staff to make sure). I’m no stranger to a cheeseless pizza from my vegan days (back in the 90’s, in Alaska, when soy cheese was relatively unheard of), so even if Romio’s hasn’t figured out a dairy-soy free cheese, I’ll gladly order a pie from them the next time I’m having a craving for pizza or wanting to prep for a long run.

Please show Romio’s your support by ordering from them the next time you want a pie. Thank them for considering those with food intolerances and encourage them to keep up the good work!

Romio’s is located in Greenwood, but offers delivers free to the following areas:
North to 160th St.
East to I-5
West to Puget Sound
South to the Ship Canal

Greenwood, Phinney, Green Lake, Wallingford, Fremont, Ballard, Loyal Heights, Crown Hill, North Beach, Blue Ridge, North Park, Broadview, North Gate, And Bitter Lake.

ROMiÓS PIZZA & PASTA
Greenwood
8523 GREENWOOD AVE. N.
SEATTLEWA 98103

Tel: (206) 782-9005
Fax: (206) 781-9181
E-Mail: office@romiospizza.com

You can’t be healthy all the time, right?

In fact, “they” have labeled it as it’s own disorder: orthorexia.
In defiance of othorexia, and spurred forth by menstrual cravings, I made brownies. Gluten, soy, dairy-free brownies.

With the help of my friends at Namaste Foods, I was able to pull some incredibly moist, delicious brownies out of my oven Friday evening. They were light, fluffy, and it was impossible to tell they were wheat-free! They did not crumble, were not gritty, and took my addition of almonds, dried fruits, and candied ginger quite well.

Namaste Foods is a purveyor of allergy-free products. They make it possible for people like me to get a sugar high without getting sick. And while this isn’t recommended, being able to have a slice of cake, a brownie, or some lovely treat without feeling miserable afterwards is a new and welcome concept; highly encouraged for those who have been missing out! No brain fog, no crazy fatigue. No bloating or unmentionable digestive distress. Just sweet, sweet chocolate cakiness in my mouth.

Thank you, Namaste Foods!

(Namaste Foods has a wealth of allergy-free products available at Whole Foods, PCC, Wild Oats, and hopefully - your neighborhood health food store. You may also visit their website by clicking here.

I was speaking with a client today about self-sabotage, de-evolution, or what I refer to as the two-year-old within.

De-evolution is essentially a backslide; it’s the obvious slip up we make when things are going really well. If everything else is good - we are well hydrated, rested, eating well and have a vibrant personal life we can still sometimes fall prey to slip ups even though we know better.

Why does this happen?

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It’s really criminal how the brain tortures us. My chocolate cravings have given way to macaroni and cheese. I did not grow up on the “good stuff”, but rather the boxed Kraft brand that is Cheeto-orange and probably stains one’s intestines.
Regardless, I have been wanting it all - boxed mac and cheese, frozen mac and cheese so I can put it in the oven and gnaw on the crispy burnt edges, and the ultra-greasy, mega-cheesy variety in the Whole Foods hot bar that, until now, looked positively disgusting (I’m not a fan of greasy food).

I had forgotten about the recipe from my vegan days for a cheese sauce until a new review for it was posted on Recipezaar. Now that it has come across my path again, I see rice elbow noodles and carrots in my future….

Shockingly Good Vegan Mac and Cheese Sauce

I obtained this recipe from someone named Tracy over the vast Internet, at a website I cannot recall since I was doing a search through many at the time. Combining the below ingredients sounds wretched, but it was shockingly good! Could this be Kraft’s secret?

6 servings

15 min 10 min prep

1. Blend all ingredients together in a blender.
2. Pour into pan and stir until boils and thickens.
3. Take off heat and pour into noodles, over broccoli or potatoes, etc.

I must take a moment to give great thanks to Jŏcalat, my chocolate savior the last month. Proudly labeled soy, dairy, and gluten free, this little bar has become one of the few sources of chocolate I can find. I’m not a big fan of the bitter cacao, and anything made with chocolate chips is doomed to be laced with soy lecithin. In a classic display of human psychology, a food which I did not have frequent strong cravings for before has suddenly become the Itch I cannot seem to scratch.
I chalk it up to a mix of expected and unexpected stressors over the last 4 weeks that markedly increased the desire for sweetness in my life. It’s only compounded by strict dietary protocol I am currently following. Whatever the origin, that nagging desire for chocolate is quelled with Jŏcalat. Not only that, but with ingredients so pure and natural* they sound almost holy, I can’t even feel guilty afterward!

*The above bar contains organic dates, organic walnuts, organic, fair-trade certified cocoa mass and organic cocoa powder. The nuts add healthy fats and minimize the blood sugar spike from the natural sugars found in dates. No one flavor overpowers another so the end result is an enjoyable, portable bar that doesn’t melt, isn’t overly sticky and is one of the purest products you can find! Other flavors are Chocolate Coffee, Chocolate Mint, and Chocolate Orange. Also try LaraBar’s Cocoa Mole and Chocolate Coconut and report back on what you think!

Since I’ve recently had to revamp my diet, I’ve found a few goodies I keep going back to:

• Blueberries! I averaged 3 pounds a week for much of July and August. It was heaven!

• My favorite breakfast right now: toasted rice bread with cashew butter and ginger jam. Tastes as decadent as it sounds!

• My favorite snack: air-popped popcorn spritzed with Napa Valley Toasted Sesame and Garlic oil and tossed in salt, pepper, and nutritional yeast.

• Lara Bars: Gluten, Dairy, and Soy free - they are very handy to have in the car.

For awhile, I’ve suspected I’ve had food intolerances. Specifically, certain highly refined soy products have come to cause severe GI distress. I’ve stayed away from tofu, soy dogs, and Bamboo Garden for quite some time - at least if I plan on being social the next 36 hours.
More recently though, I have suspected other intolerances. For instance, I have to clear my throat of what I call the “mucus plug” when I have dairy products. When I gave up wheat for a month, I noticed how bloated it made me when I ate it. It also does wacky things to my alertness.

With greater education on digestive issues in the last year, I’ve become increasingly aware of how poorly my own digestion is (and has been for many, many years). I finally buckled down and decided to get tested. I chose Enterolab as the research validity of stool testing has impressed me and it was not necessary to convince a doctor to let me get tested. One of the problems of allergy testing is accuracy. Even blood tests are only about 50% accurate. The theory of stool sampling is that you find inflammation right at the source and before the gut is so damaged that the inflammatory immunoglobins leak into the bloodstream.

I received my test results a few weeks ago. Unsurprisingly, my immune system is reacting to gluten (which means wheat, rye, spelt, kamut, barley, and most oats), soy, and dairy. I tested negative for eggs and yeast.

Initially, I have to say I feel blessed. My clients have taught me so much about intolerances and in helping them cope I have learned a great deal about what is available. Were it not for them, I would have been in an absolute panic.
When I started reading labels, I began getting a little cranky. When I realized my major seasoning - tamari - was no longer an option, I got a little more cranky. So I had my old-standby college meal - whole wheat macaroni and cheese with soy hot dogs.
Hey - I never said I was above emotional eating!

With my naturopath, we have devised a plan of action. For the next month, I’m following a strict elimination diet to see what improvements can be made. She recommended this first to more accurately determine how food is causing dysfunction without the variables of supplements and probiotics. Then we will delve into an extensive gut repair regimen to facilitate tissue repair and recolonize with friendly bacteria. I will also be experimenting with NAET, an allergy elimination technique which has been touted to remove allergies and cure asthma. I don’t know much about it yet, but am excited to learn what it has to offer and see how it works for me.

I will likely be wary of gluten, soy, and dairy for the rest of my life, but I am hoping to be able to come across the every once in awhile without negative consequences. I feel confident that with some time and attention this is entirely reasonable. The human body has incredible capacities to heal and rejuvenate when given the chance.

Stay tuned for more developments!

This week I have had a lifelong friend visiting. She has recently been diagnosed with multiple food allergies and is currently on a predominantly gluten-free diet. What most would consider a great limitation has been a wonderful exploration in what is available in Seattle (and NYC).

Right here in our lovely city is Wild Ginger, listed among my friend’s research as being friendly to those with gluten sensitivities. To say it is “friendly” is a gross underestimate. Del, our server, bent over backwards and made certain that each meal was suitable to be shared among all. The house soy sauce was substituted for a wheat-free tamari, our catfish was breaded in tapioca flour instead of wheat and was sent back twice (without our knowledge) because the “chefs didn’t get the sauce perfect enough”, and then given to us on the house in the end because it came to us late. Del’s commitment to our meal was legendary, and so memorable I nabbed her business cards to share with my food-sensitive clients.
The garlic bok choy we ordered was not too heavy on the garlic, and stir-fried until just crisp-tender. The curry was heavy with coconut and spice, the sauce itself thickly clinging to the vegetables and rice rather than dripping through to the bottom of the plate. My companions eagerly mowed down on Kung-pao chicken and lamb skewers, remarking on the generous flavors of each dish. The complex yet balanced flavor profile of each dish reflects the quality of the chefs and the commitment to fine cuisine Wild Ginger is known for.
If you have food-sensitivities or just value damned good service, I highly recommend Wild Ginger downtown. Ask to be served by Del - she certainly won’t disappoint - and tell her I sent you.