Gluten & Dairy-Free Lasagna

Living a gluten-free, dairy-free life has really put a damper on my relationship with food. Except a few weeks ago when I found no-boil gluten free lasagna noodles (internal screaming)!

I played around with the recipe a little, but it was extremely tasty. I did use goat cheese, so it’s not technically “dairy free”, more like “cow free”, but you can easily substitute the cheese with some vegan cheese or just not use any at all.


  • Barilla Gluten-Free Lasagna Noodles
  • 1 pound ground turkey, cooked & drained
  • 1 cup frozen shredded kale
  • 1 large can tomato sauce
  • 2 yellow peppers, diced and skillet cooked until soft
  • 1 package goat cheese
  • 2 tablespoons oregeno
  • 1 tablespoon basil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder


  1. Preheat oven to 350 degrees.
  2. Mix spices with tomato sauce
  3. Using a 9×13 pan, layer noodles, sauce, meat, veggies, and cheese. Repeat until you either run out of items or the pan is filled.
  4. Now, here is my tip…the noodles did not come out that great when I made this the first time. They were still crunchy despite covering them with lots of sauce. So, I boiled mine just for a minute or two to get the process started, then made sure to slather them in sauce. They must be covered completely.
  5. Cover with foil and bake for 45 minutes.
  6. Enjoy!

I Cut Gluten From My Life & Lost 40 Pounds

Say what?

I don’t eat gluten, dairy, egg, or soy?

Yup. I also cut out nuts.

That means no bread, no milk, no mac and cheese, no ice cream, no oreos, no christmas cookies, no chocolate bars…

Why did I do this?

For years, I struggled with my weight, with acne, stomach pain, bathroom problems, headaches, bloating, and I was irritable. I also had horrible periods – like crying on the floor, curled up into a ball, emergency room trip type of pain.

I wanted change. I wanted to feel better. I knew that in order to get healthier, I had to cut some things from my life. So, at the end of 2014, I made a resolution to cut gluten out of my life.

I did great but still didn’t feel good, so dairy quickly followed, then egg, and then soy. Nuts had always been a no-no because I’m allergic, but it’s sooo much harder to find soy free gluten free egg free items that are also nut free. It’s insane.

I had to learn how to make all my meals from scratch and I had to learn how to fill up on protein and veggies instead of carbs.

Today, my breakfast usually consists of cereal and rice milk. Lunch and dinner varies. Gluten free pasta, spaghetti squash “alfredo”, beer battered fish, etc.

The trickiest item I cut happened to be soy. I thought gluten would be hard, but it’s not that bad. Except holidays. But soy? Soy is in EVERYTHING. I can’t even order french fries at a restaurant because they use vegetable oil, which is soybean. That also means I had to say goodbye to most of the gluten free brands that use soy as a stabilizer.

It was really hard. And then I got pregnant. My pregnancy basically consisted of me crying over all of the food commercials I couldn’t eat. I would force my husband to eat the things I couldn’t, and I pretended I was eating them.

While it’s been such a tough road, I wouldn’t trade it for anything.

But you know what I gained?

I lost weight. My face hardly has acne. I don’t struggle with brain fog as much. My stomach hurts less. My bathroom habits are normal.

If you have been debating cutting out something – sugar maybe? gluten? Go for it! You can do it and you will not regret it.

Make sure to subscribe so you can follow up on my journey and read some tasty “allergen-free” recipes!

Super Easy Banana Cream Torte

This past Sunday, we dedicated our baby to the Lord. Afterwards, we came home to eat & celebrate with friends. The biggest hit that everyone LOVED was my banana cream torte. Because I’m feeling nice today, I’ll share the recipe from you (which has been modified from Paula Deen’s “ain’t your mommas banana pudding).


  • 6-8 bananas, sliced
  • 2 boxes vanilla wafers
  • 1 box cream cheese, softened
  • 1 box vanilla pudding, 5oz
  • 2 cups milk
  • 1 container Cool Whip 
  • 1/2 can sweet condensed milk


  1. In a 9×13 pan (or for easy clean up, one of those dollar store throw away lasagna pans), dump one box of cookies on bottom of pan. Put sliced bananas evenly on top.
  2. In one bowl, mix milk and pudding. 
  3. In another bowl, mix cream cheese & condensed milk. 
  4. Fold in cool whip
  5. Add mix to pudding, stir. 
  6. Coat evenly on top of banana/cookies. 
  7. Cover with 2nd box of cookies (evenly organized like I did or you can crumble the cookies). 
  8. Refrigerate and serve. 

Let me know how you like it! It was the first dessert gone yesterday & I’ll probably make it more often.