From Anna: Celiac needs - I eat everything except gluten and hardcore fermented foods like sauerkraut! I am somewhat sensitive to cross-contamination* with gluten. If your surfaces and cooking implements are cleaned with soap and hot water, that is good enough for me. Please be aware of sneaky ways that gluten can be an ingredient in sauces, dressings, barley is gluten, kamut is gluten, oats can have gluten if they aren't certified gluten free, etc. Use gluten free tamari instead of soy sauce. I get skeptical of implements like pasta strainers, which can be hard to get 100% clean, so please avoid using gluten-traps like that to cook food for me. *What is cross contamination? It means that if you make a salad and put croutons on it, and then pick off the croutons, I might still get sick from it. If you just baked with glutenous flour, it might be hanging out in the air and I could get sick from that, please do not cook for me if you just did a massive baking project. If you have any questions, text me! 617 304 9282. I love simple preparations of rice, roasted veggies, and tofu/tempeh or roasted chicken/beef. I love chicken soup, beef stews etc. I love gluten free baked goods made from the box (like bobs red mill or simple mills). I love sauces like chimmichurri, yogurt sauces, and homemade dressing. I like an occasional steak or roast, even though I didn't eat much meat while I was pregnant, I might go back to enjoying meat postpartum? TBD. A gluten free quiche would be welcome. For takeout: Rare beef pho from Pho Boston in Northampton and their Vietnamese Chicken Salad (they're great with celiac, tell them I have celiac!) Soft tofu with mixed vegetables from China Gourmet in Greenfield (they're great with celiac! just tell them I have a gluten allergy) Pupusas, any flavor, from Cocina Lupita in Greenfield (tell them I have a gluten allergy) A huge thank you to my community!