Most of you know by now that I was forced to adopt a gluten free lifestyle around 2 years ago. Though I’ve been biopsied and tested for Celiac disease (I’m negative), I know that my body has difficulty digesting gluten. Well, that is until now…dun dun dun!
Let’s rewind to my first post about gluten, “Confessions of a Former Gluten Glutton”. In it I stated that a good friend of mine recommended that I go gluten free when she learned that a stubborn rash on my shin hadn’t gone away for months. I rolled my eyes but decided to give it a try. Much to my surprise, I was able to heal it after several weeks of a gluten free diet. Once I had removed gluten, that same friend also spoke to me about lectins.
We’ve all been there– you get one or two healthy summer squash plants going and before you know it you’re drowning in zucchini, frantically searching for new ways to prepare it. And let’s not forget the “blink and you miss it” zucchini that goes from small to harvestable in just an afternoon. Luckily for us, zucchini is a super versatile veggie that can be prepared in countless delicious dishes.