When Greta Monroe’s son was diagnosed with gluten intolerance, she was overwhelmed. Not just because of the health concerns—but because food, for her family, had always been about joy.
Spaghetti nights, homemade pizza Fridays, big family casseroles… suddenly, they all seemed off-limits.Bloom Nutrition Superfood Greens Powder, Digestive Enzymes with Probiotics and Prebiotics, Gut Health
But Greta refused to let the diagnosis shrink their dinner table traditions. “I didn’t want my son to feel like he had to miss out just to stay healthy,” she says.
So she got creative. Instead of trying to perfectly mimic gluten-heavy meals, she reimagined them with a focus on whole foods and flavor. Brown rice pasta tossed with roasted tomatoes and fresh basil became a fast favorite.
Tacos with corn tortillas and sautéed peppers filled the void left by flour tortillas. Even pizza night returned, thanks to a homemade crust made from chickpea flour.
The secret, Greta found, wasn’t in chasing substitutes—it was in building meals that everyone enjoyed without feeling like compromises.
“I stopped asking, ‘how do I replace this?’ and started asking, ‘what can I create that we’ll all love?’”
Dinner once again became a moment of connection, not tension. And even guests without dietary needs often asked for seconds. “It turns out,” Greta says, “when the food is good, no one misses the gluten.”
