Eating at home is no problem, and I can generally find my way at restaurants (fyi, steakhouses and Mexican seem to be the easiest.) When all else fails, like when you’re at Lambert’s in Missouri avoiding those thrown rolls, get a salad. No dressing. Because that mess always has soy.
Mom made a great discovery, and that’s gluten-free pizza crust! I was thankful that tomatoes weren’t on my official “bad” list, even though they come with their own issues, so back to red sauce for me! I found some pizza sauce that has garlic listed as one of the last ingredients, Daiya mozzarella style shreds, pepperoni and I’m good to go! Fake cheese is weird stuff, I’ll admit, but when you want pizza you want pizza.
The sad thing is that gluten free, dairy free and soy free pizza still manages to have all the calories of regular pizza. BOOOOO. Here’s how it looked!
Well, one of my pizzas anyway. We used the Hodgson Mill gluten free pizza crust mix, Daiya mozzarella style shreds, delicious Harter House sausage and some roasted red peppers and hatch peppers. Yum!
So where does the pasta part of this post come in? My biggest fear is showing up to a dinner party with lasagna on the menu. If the salad is already dressed, I’m probably toast, unless I’m at Becky’s house. She always makes her own dressing with olive oil. I keep trying to remember that the allergy doctor told me to focus on the biggies when it comes to black pepper and garlic, because they are almost as sneaky as soy.