Following a gluten-free diet is all about simplicity and taste, for busy graphic designer and mother of three Naomi Moore.
Naomi remembers thinking her favorite foods were off the menu when she was diagnosed with gluten intolerance. “But I’ve learned to adapt and produce gluten-free versions my whole family loves.”
Naomi’s Zucchini Noodle Alfredo is one of her weekly evening main dishes. She whips a creamy sauce using cashews, nutritional yeast, and garlic and substitutes spiralized zucchini for pasta. She notes, “It’s rich, satisfying, and totally gluten-free.”
Her Sweet Potato and Black Bean Tacos are still quite popular. She says she tops corn tortillas with avocado, salsa, and a sprinkling of cilantro. They are packed with taste, quick and simple.
Naomi also advises ahead of time cooking gluten-free grains such as brown rice or quinoa. She says, “having a batch ready in the refrigerator makes it so much easier to toss together meals.
” A staple meal for her is a Quinoa Stir-Fry using tamari, a gluten-free soy sauce substitute, mixed vegetables.
Naomi vows by her Flourish Chocolate Cake for dessert. Made with almonds, eggs, and chocolate powder, this delicacy the whole family likes.
Eating gluten-free does not imply compromising taste or convenience, Naomi stresses. “You can have wonderful, healthy dinners every night of the week with some imagination.”
