Tinkyada Gluten Free Pasta Review

People love to talk about food they just can't live without. You know -  people. The sort who haven't ever doubled over in gut drilling pain after scarfing down a delicious hunk of fill in the blank. The kind of people who don't have to think twice before hopping in the car for a sunny Saturday of far flung exploring. Those same people who say, "oh, so you can have wheat bread - right?" There were a whole host of things I thought I couldn't live without - pizza, onion rings (okay, anything fried) smartfood popcorn, hummus...you get the picture. But when food becomes the enemy and your body starts to attack, you start whittling things down - and quickly. If there's one excellent thing Celiac Disease has taught me, it's that there isn't anything edible on earth that I can't live without. Except maybe Tinkyada Gluten Free Pasta.

Gluten Free & Dairy Free Pizza

Hi, my name is Jessica, and I've been off pizza for two and a half years. Grudgingly. Bitterly. Even with the occassional pout. You see, all sorts of restaurants and maufactuerers want to provide a Gluten Free pizza. They know the electrifying hold these sweet little triangles have on us. They know some of us will do anything to sink our teeth into that ooey, gooey - slightly crispy - landscape of yum. But do they ever think to themselves, these white-aproned chefs, that we GF folks might need a Gluten Free, DAIRY FREE version of their tasty little pie? No, I'm saddened to say, rarely. And so, I've gone without, watching others pile into cheesy rounds of delight - GF or not. Until now. And hell, am I making up for it.

Gluten Free Breaded and Grilled Squash and Zucchini

I've always been a vegetable fan. A lover, admirer of vegetables even. Their perky, verdant hues highlighting my plate (always huddled together in their own zone, if there is to be any mixing of food it will be on my terms, deliberately chosen to couple on my fork).  I never understood, as a child, my anticipated role as an enemy of broccoli. Pile it on and pile it on high. Little bit of butter, little swish of salt, please and thank you. "Greenie Beanies", contingents of potato in all size and formation, stack the ears of corn up in my room if you have to, I wanted it all. And then we moved to Utah. To live on a farm. And subsist on vegetables we pulled from the ground. And I met squash. And knew what it was to choke down a vegetable.

Gluten Free Shredded Beef Tacos

I abhor the idea that your meal must be encrusted or sauteed, drizzled or infused with twelve totally obscure ingredients that come in one ounce packages for $21.99 to be considered legitimate or healthy or super fricken awesome. I'm about food. Food I can make with ingredients I have. Food I can cook up when my eyes are heavy and my hair is all out of whack and I've just driven from Torrance to Santa Monica in 35 minutes (No easy feat, I assure you). I'm all over food I can eat while Alex and I perch on floor cusions, taking in the last few episodes of The Wire, Season Two. Sure, every now and then I like to mix it up a little bit, get a little encrusting action going. (Despite the fact that encrust sounds like the very last word I want anywhere near my food. I'm conjuring up a vision of the underside of a 100 year old dock.) But when I want something good? Like "moan with delight" good? Break out the tortillas, it's GF taco night.