Hello Beautiful Friend,
Do you have a favorite childhood food you love but know it’s not the healthiest?
This week Jason was craving his mom’s Tuna Macaroni Salad, so I decided to experiment with giving it a recipe makeover. I update the recipe with gluten-free (GF) pasta shells, vegan mayo, added tuna and extra peas.
Of course, I didn’t tell him I doctored it up until after he told me it was AHmazing. I think Jason’s mom would be proud. He liked it so much I had to make a second batch.
Gluten is one of the foods avoided during my 14-Day Mind Body Detox since it can cause belly bloat, cravings, allergies, and joint pain.
If you suffer from these symptoms check out this great To Eat Gluten or Not To Eat Gluten post for more details.
I can tolerate gluten 1-2 times per week but more than that leaves me feeling blah, bloated and achy. Thankfully there are GF pasta options including the one I used in this week’s recipe – it might be the best alternative pasta I’ve used yet.
Try it out yourself and let me know what you think in the comments section of the blog.
Gluten- Free Tuna Macaroni Salad
1. Using a large pot, cook pasta according to the box instructions. Drain and place shells back into pot.
2. Add other ingredients and toss till covered.
3. Refrigerate till cold and serve. (I like mine a bit warm so ate it right way)
Make it your own by adding olives, red peppers, or cucumber. Eliminate the tuna and add edamame to make it vegan.
What are you favorite gluten free products? Please share it with the group in the comments section below.