Comfort Food for My Soul

It has been over 2 years since we implemented the GF/CF diet. Several years ago, Lauren’s pediatrician had suggested we try it even before she was officially diagnosed with Autism. He treated a family with 5 children who all had autism. The mother had a hunch and thought she would try it just to see what happened.

The Dr. said if he hadn’t seen the results with his own eyes he would have never believed it. He had to wrap them in a sheet just to look in their ears and eyes. But, after the diet change they were able to sit still with not freaking out at all… to him this was a miracle. I would have to agree!

Unfortunately at that time it was too costly and there wasn’t much info on the internet so we declined. After a little while the subject came up again and this time we were in a place we could give it an honest try. I’m so glad we did. I can’t say it’s been a piece of cake… Ha! No pun intended! It has changed our lives in so many ways I would have never dreamed of.

Lauren was completely non-verbal until she was 6. Within 2 weeks of starting the diet she started talking. What a miracle. After more testing, we discovered she was allergic to many other foods. Since then she has made even more strides!

But, one of the things I have missed are comfort foods. Things as simple as Mac n Cheese. I can’t tell you how long it’s been since we’ve had mac n cheese in our house. I can hear the masses… “There is no way I could give up Mac n Cheese!” You would if it meant your child would say “Mommy” for the first time! You would learn to live without it if you knew it were in her better interest.

So, with that said… I have had a hankering for Tuna Noodle Casserole. You have no idea how long it’s been since I’ve had this. I know, it’s so simple… but really it’s not if you follow the classic recipe with the canned soup. Which is a no-no in our house! Anyways, this recipe turned out fabulous! I can’t believe how easy it was too! Ah-mazing!!

This is my first recipe I'm sharing with you all... so please have mercy on me. I'm a little on the nervous side...lol (nervous laughter) so enjoy!

Ingredients

• Olive oil
• 1 (8 ounce) package uncooked rice fettuccini noodle (I use A Taste of Thai noodles, yummy)
• 1/2 medium onion, finely chopped
• 1 stalk celery, finely chopped
• 1 clove garlic, minced
• 8 ounces button mushrooms, sliced
• 1/4 cup arrowroot powder
• 2 cups milk (I used unsweetened So Delicious Coconut Milk)
• salt, pepper and parsley to taste
• 2 (6 ounce) cans tuna, drained and flaked (beware of regular tuna in the can. It contains soybeans. I used Wild Planet Skip Jack Tuna…very nice)
• 1 cup frozen peas, thawed
• 3 tablespoons crunched Lay’s potato chips
• 1 cup shredded Cheddar cheese(or Daiya)

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Be sure to use a glass baking dish so you won’t have to oil the bottom of your pan.
2. Bring a large pot of lightly salted water to a boil. Add rice noodles, follow directions on the side of the box.
3. Pour olive oil in a skillet, enough to give a light cover to the bottom, over medium-low heat. Stir in the onion, celery, and garlic, and cook 5 minutes, until tender. Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.
4. Remove mixture into a dish. In the same pan, put 1/4 olive oil in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt, pepper and parsley. Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to the baking dish. Crush potato chips over the casserole. Top with cheese (or Daiya).
5. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

One thing I did for our family was I baked my daughter’s in a separate baking dish. This way she could have her own non-allergic cheese on top and we could have our cheese. It was a win/win.