• Mexican Lasagna, Book Giveaway & Interview

    Comfy Belly: Mexican Lasagna

    There are a couple of techniques I use to make a gluten-free, grain-free lasagna: use vegetables as noodles, like zucchini or celeriac, bake all the ingredients minus the noodles and call it good, or use grain-free crépes or tortillas as noodles.

    AAG Book Cover

    That last idea is my current favorite and it was inspired by Danielle Walker’s take on lasagna using tortillas, both on her website and in her new book, Against All Grain: Delectable Paleo Recipes to Eat Well & Feel Great. As Danielle heads off on her book tour this week I’m giving away a copy of her book, and sharing my Mexican lasagna recipe (which will be in my coconut flour cookbook due out early next year). I also took some time to interview Danielle before she heads off to visit readers around the U.S.

    We have a winner: Stef Derick! Stef, your story touched me and you sound like you’re in the same situation as Danielle. I usually generate a winner electronically to keep it fair and honest, but this book needs to be in your hands, Stef. Blessings to everyone and thanks again for all the great suggestions and techniques. You all rock!

    To win a copy of the book, just leave a comment on this post about your favorite lasagna or noodle “remake”, or another grain-free, gluten-free noodle dish makeover you’d love to see as a recipe. The giveaway ends next Friday, August 16. I’m looking forward to your great ideas, as always.

    And now for the interview with Danielle…

    How did you discover you had an auto-immune condition, and how did you find a path to health (in the way you eat now)?

    I was experiencing a lot of gastrointestinal upset about the time of my wedding in the fall of 2007. After a couple of months of things not seeming right and a lot of pain, I went to the ER and then was recommended to a slew of GI doctors before ultimately having a colonoscopy that showed very severe ulcerative colitis. I talk a lot about my diagnosis and what I went through for a few years before changing my diet and starting to feel relief. The path to health was a long journey. I initially started by going off everything “white”  (white flour, white sugar, white rice) at the recommendation of my of GI doctors in San Francisco. He was the first of 5 doctors that even entertained the idea of special diets helping my condition, but he still wanted to put me on Remicade and pushed it every time I was in his office. So frustrating! After trying that for a month or so and experiencing no relief (go figure because I was eating tons of whole-wheat and brown rice!), I switched to a gluten-free diet.

    Still no relief. Then I found the SCD through a friend loaning me Breaking the Vicious Cycle. After being told so many times that diet didn’t matter, I basically tossed the book aside and didn’t give it much thought. Then I had a chance encounter with a neighbor who had suffered from UC for years when she was younger but hadn’t had a flare up for 2 years because of the SCD. That was enough evidence to try it. That’s when I found your blog Erica!

    Anyways, there’s still a lot more to that story. In short, SCD wasn’t enough to keep me in remission and I had one of the worst flares of my life when my son was 9 months old. Most likely caused from a round of antibiotics I was put on for mastitis and then also because of the hormonal shifts and lots of dietary “cheating” during my pregnancy. I found my way to Paleo almost by chance, as my diet just happened to mirror it after cutting out a lot of foods that my naturopath found were creating autoimmune responses in my body. Mainly legumes and dairy, but I also gave up nuts and eggs for a few months as well as we worked to heal my gut.

    Told you it was a long story! And there’s even 2 more pages of it in my book!

    All the prepping and cooking in the kitchen can be taxing. Can you share a few tips and tricks on how to best manage shopping, cooking, and life in a way that doesn’t consume you?

    I am the worst person to ask this! I am totally not organized, and even less so now that I have a toddler and this blog/book to keep up. My brain is constantly churning with new recipes so I sometimes hit up the store two times a day for new ingredients!

    That said, I have been trying to get better about planning out our dinners for the week on Sundays and also using the leftovers for my husband’s lunch at work. I haven’t been succeeding very well so far, but it’s a work in progress. I sit down and go through the recipes I’ve scratched onto sticky notes all over the house and skim my Pinterest boards and pick 3 to 5 things that look good that I want to make. I try to pick things that use similar herbs and flavors so I can reuse things through the week and minimize waste.

    As for the prep, I suggest making your staples twice a month and doubling or tripling recipes and keeping them in the freezer. I like to keep some muffins, a loaf of bread, ketchup and bbq sauce (all in my book!) in the freezer so I can just defrost when I’m short on time. I  also make a new bottle of my basil-thyme balsamic vinaigrette at the beginning of each week and use it for our starter salads at dinner.

    What are the greatest lessons you’ve learned so far from your experiences?

    To continue experimenting and have fun cooking. The most tempting times for me to fall off the wagon were when things were getting mundane and the food wasn’t exciting. If we keep things fresh and constantly rotate recipes, I would much rather eat Paleo than any other way.

    What is your favorite recipe for a simple meal?

    Honestly, most days for lunch I eat Applegate turkey or chicken rolled up with avocado slices and Farmhouse Culture’s kraut! But our go-to simple meal is zucchini noodles or spaghetti squash with my Great Grandma Sarella’s meat sauce. It’s so simple to make and is always satisfying! Otherwise, grilling burgers is super simple and you can always just change up the toppings to make it exciting.

    What are your favorite traveling snacks?

    My granola goes with us on any trip. That way if I need to I can purchase a goat yogurt from a health food store and have a great breakfast. I also take my homemade fruit-by-the-foot, trail mix, and beef jerky usually. Again, all in the book!

    Thanks Danielle!

    Comfy Belly: Mexican Lasagna

    And now for my own lasagna creation using my tortillas, and both will also appear in my next cookbook!

    The Mexican Lasagna recipe is in my new cookbook, The Healthy Coconut Flour Cookbook and you can find it in this Comfy Belly post.


    Posted in Gluten-Free, Interviews, Low-Sugar, Nut-Free, Paleo, SCD  |  139 Comments

    139 Responses to Mexican Lasagna, Book Giveaway & Interview

    1. Amanda B says:

      I have yet to try the lasagna recipes but my family LOVES lasagna & I haven’t made it in months! This mexican lasagna sounds scrumptious!

    2. peggyblah says:

      i love lasagna made with eggplant in place of noodles. it’s very time-consuming but sooooo delicious!

    3. Patti H says:

      I’d love to see a dairy free, grain free version of macaroni and cheese. YUM!

      • Stephanie KL says:

        Shirataki (macaroni-type) noodles are a great substitute for the grain macaroni noodles. Use these for a super macaroni and cheese meal. You can find them in all Asian markets as well as amazon.com.

    4. Allison says:

      I’ve had to give up most noodles since going g/f, so I’m really looking forward to trying this one! I don’t really have another favorite remake

    5. MARY WOOLLARD says:

      Im newly diagnosed celiac and i would love to try this lasagna,it looks so good! id love to win this book, my daughter (has crohns)and i would definitely put it to good use!

    6. Robin says:

      I love using spaghetti squash as a pasta alternative with spaghetti sauce. Yum!!

    7. Lesa McMahon says:

      The only pasta replacement I’ve ever tried is spaghetti squash. I’d really like to try using zucchini noodles.

      This recipe looks delish! Thanks for sharing it!

      • Karen says:

        If you are thinking zucchini noodles like the ones they make that look like spaghetti, I think they would be too thin and cook too fast and become mush. I slice my zucchini lengthwise and roast or grill it to get some of the moisture out, and use that for noodles for lasagna and it is delicious. Hope you find something that works well for you. I want one of the gadgets that makes ‘noodles’ out of zucchini, carrots, sweet potato, etc but my friend who has one said to be cautious because they are so thin they cook quickly… I’m trying to remember that for when I get my gadget. ;^)

    8. Tabitha says:

      I’ve thought about trying a zucchini-as-noodles lasagna recipe, but haven’t made the jump yet.

    9. Shelly Nelson says:

      I love anything Zughetti related.. My new favorite at the moment is basil pesto Zughetti. Now, if someone could come up with a remake of Chicken Marsala that didn’t kill me.. that would be fab!

    10. I love to use spaghetti squash or zucchini noodles for spaghetti.

      But one of my favorite things I did was make chicken enchiladas and used eggplant as my tortillas.
      It was SO flippin’ good!!

      *fingers crossed*

      Happy cooking,

    11. Katrina says:

      My only noodle replacements are spaghetti squash (which I never thought I would enjoy) and zucchini noodles. Sometimes I don’t even cook up the zucchini noodles. I just put on the hot pasta sauce and it warms up the noodles a bit and it still has a bit of a bite to it.

    12. Kelly Gunaji says:

      I just discovered spaghetti squash and how easy it is to ‘noodle” but I really also love zucchini and squash noodles.

    13. Mary Behrens says:

      I love spaghetti squash and eggplant in place of pasta. Would love to try zucchini noodles.

    14. Stacey says:

      Fave noodle substitute has to be spaghetti squash, but I’ve had my eye on one of those graters that turns veggies into noodles so I can try new things. I’m going to be starting SCD as soon as I can learn everything. I would love this book for some more ideas!

    15. poodlegoose says:

      Pasta is one thing that I haven’t done a ton of experimenting with (other than spaghetti squash, which is great), but I love making it with Heartland pasta. Unfortunately, I can only find it at Wal-Mart so I don’t buy it very often. I’m looking forward to seeing all of the ideas, too!

    16. Trina says:

      This lasagna recipe sounds fantastic! Can’t wait to try it! I would love a recipe re-do of a clean version of pad thai! Yum!!

    17. nicole rao says:

      I adore zucchini noodles in place of regular pasta!

    18. myllysia ostrander says:

      I have not tried or made gluten free noodles yet! I am starting my family on the journey to a better way to eat and live since being diagnosed with high blood sugar and other health issues for all of us.Winning would be a great tool to help us on our way.

    19. Cindy R says:

      Yum! Sounds delicious. Can’t wait to try!

    20. amanda h says:

      I love using spaghetti squash or zucchini to replace the noodles in pasta dishes. I’ve also made a great lasagna dish using a mixture of tofu, basil, frozen spinach, garlic and salt processed in the food processor as a filling for lasagna. It’s so good that non-gf eaters were asking for the recipe 🙂

    21. Jeanne Marie says:

      I would love a dairy free, gluten free chicken alfredo pasta dish!

    22. Stacy says:

      Love lasagna, and want to try it using eggplant in place of the noodles…maybe soon!

    23. Sandy says:

      I *LOVE* Italian food but have been pretty much avoiding it with my diet… with the exception of substituting Tinkyada’s Oeganic Brown Rice Noodles on occasion. I want to try substituting veggies for lasagna noodles, but I’m not sure how well that will go over with my kiddos.

    24. Kristy S says:

      I miss spaghetti hash. I would love to see a gluten free recipe!

    25. Susan says:

      I made a lasagna recipe tonight so it was fun to see this post! I made Sandra Ramacher’s recipe from her cookbook, which I found posted on a blog. She uses beef, carrots, onions, garlic, tomatoes, tomato sauce, zucchini, and two types of cheese. Yum!

    26. Melissa says:

      One of the pastas that I love yet miss is tortellini. I loved the spinach kind!

    27. Kalea F says:

      Hmmm, maybe a mac and cheese recipe – with a non-dairy cheese, of course. Sounds difficult to accomplish but wouldn’t that be great?

    28. sharon underwood says:

      I would love some new ideas to replace noodles and rice in chicken soups and minestrone. Maybe just add more veggies?

    29. Barb says:

      spaghetti squash is my go to replacement. We love it. Would love to see a recipe for Mac and cheese.

    30. Kristy M says:

      I’d love to see a mac and cheese recipe.
      I suspect that I have some kind of autoimmune disease so I’m seriously thinking about going grain-free to see if I notice any relief. I’d love to win the cookbook to help make the switch a little easier and more fun.

    31. I love making pasta dishes with shirataki noodles. I get creative with them and they taste yummy not to mention healthy too. Who needs carbs? I know I don’t.

    32. Kelli says:

      I love spaghetti squash.

    33. caitlin says:

      I make pastelon, which is a puerto rician dish using plantains instead of lasagna noodles. LOVE IT.

    34. Nancy Watson says:

      I am so glad I saw tis recipe. We have been gf for a few years and very careful not to cross contaminate. My son is still having symptoms. I am going to try SCD, starting with your recipes. The new cookbook wouldbe a blessing. It hurts to see your kids in pain. Looking forward to better days.

    35. Jackie M says:

      I’m excited for this cookbook! I’d love to see a recipe for a noodle kugel – a comfort food noodle pudding type dish, maybe made with spaghetti squash, or grain-free gnocchi? Even though it’s still summer, I think I’ve already overdosed on zucchini.

    36. Courtney Witt says:

      I miss fettuccine Alfredo. Would love to see a remake of an old comfort food.

    37. Sheila M says:

      thanks for the recipe, sounds like it will be on the menu for the upcoming week. I bought a new gadget to make noodles out of zuchinni and am having a great time experimenting with all the ways to use it and the new “noodles”

    38. Petra says:

      My favorite noodle remake is a pad Thai made with broccoli slaw and julienned carrots. Thanks for the giveaway!

    39. Chrissy M. says:

      Danielle Walker is one of my favorite bloggers, too. I usually make my lasagna with zucchini (as the noodles), homemade tomato sauce and parmesan cheese and swiss cheese. Sounds strange, but it tastes good. I also sub zucchiini for my pasta too. So delicious with butter sauce.

      In fact, I’m restarting the SCD, so I will be making the basic zucchini pasta without tomato sauce for this week. BTW it was Danielle Walker’s recipe for the zucchini noodles too. 🙂

    40. Your recipes are always inspirational! This interview with Daniel was great. I find encouragement in others stories concerning their pathway to healing. mine has been long and difficult too. But a simple dietary change by removing grains has been life saving. I have been looking forward to the release of Daniel’s book. I cant wait to get my hands on one.

      As lasagna is my go to comfort food, I typically use either eggplant medallions or zucchini slices. But I also have been curious about butternut squash lasagna. A breakfast style lasagna casserole would be delicious too!

    41. Krisia Smith says:

      My favorite lasagna remake is butternut squash lasagna! Where I don’t use noodles, I just use butternut squash cut into circles as a replacement. It’s a hit here at home every time!

    42. Gwen says:

      My favorite noodle replacement in lasagna is using deli sliced turkey dried in oven before hand.

    43. Catrina Welcher says:

      I am new to Paleo so I have not tried out a noodle replacer yet. I do like the idea of the GF tortillas though. Sounds delicious!!!

    44. Jennifer Lohman says:

      Very smart – will go to the grocery store today so we can try it – thank you!

    45. Mckenzie Edwards says:

      Pad Thai with glass noodles!

    46. Sarah says:

      I was diagnosed with UC in 2008. I have been on a long journey of diet and life changes and ii stopped taking meds in last August. We have a huge garden, fruit trees, and chickens presently to be As self sufficient as possible. I need to know my food is non gmo! Oh, and I’m making zucchini lasagna this weekend from our abundance from the garden. Thanks 🙂

    47. Right now my favorite was using kelp noodles with matzo balls and chicken broth.

    48. Marina says:

      I love using zucchini in place of lasagna noodles! Yum!

    49. Vicki Smartnick says:

      My daughter has ulcerative colitis and while she’s not the best at picking her food choices when out – she says it’s tooooo hard- I like to give her a good diet while she’s home. We use spaghetti squash and zucchini as replacements for noodles. Dairy seems to be much more difficult for us because we LOVE our cheeses 🙂

    50. Tina H. says:

      We enjoy spaghetti squash and zucchini noodles as pasta substitutes. My daughter makes some really yummy gluten free rice flour ravioli that she stuffs with meat or cheese. It would be nice to find a grain free ravioli recipe. Thanks for the give-away.

    51. Kristy P. says:

      Danielle’s coconut flour tortillas make the BEST lasagna ever, no veggie substitute has ever compared. My whole family (including 2 small picky children) love it!!! 🙂

    52. Didi Gonzales says:

      The lasagna sounds great! How ’bout flippin some mac and cheese?

    53. Crystal Natzke says:

      I love zucchini noodles as a gluten free replacement! So far I have only topped them with a marinara sauce, but would love to try out an alfredo sauce!

    54. Joy Nicol says:

      I’ve been reading about the new cookbook and would love to win!!! Thank you for all the great info on your blog. It’s wonderful to see so many creative, yummy recipes that are healthy.

    55. Sara Grambusch says:

      I made a hot dog casserole with zucchini noodles. It was amazing.

    56. Destin Singleton says:

      Pretty much any starchy veggie is my noodle replacement, zucchini is usually the easiest to prepare. Also, when I do go with some grain – I have found corn-only noodles at a local italian store. They taste good and don’t cause me any problems if used only on occasion.

    57. Sarah says:

      I’d love to find a recipe for zucchini lasagna that doesn’t get watered down. Your recipe here looks delicious and I’ll definitely be trying this when things slow down this fall! I would love your recipe book for more healthy ideas!

    58. Kristy says:

      I haven’t made noodles,but dumplings as I call them, but from millet. I want a vegetable spiralizer though to make yummy noodles!! I want to try it with chayote squash (we eat FAILSAFE)

    59. Judy says:

      I’m on the hunt for a great mac n cheese recipe.

    60. I love using spaghetti squash as a pasta alternative, but still need to get one of those graters that turns veggies into noodles so I can try zucchini noodles. I went Paleo a couple of months ago, but am not 100% yet. I’m getting there though. This cookbook would be such a help.

    61. Dyanne Spease says:

      I would love to see a recipe for a gluten free “bechemal” or white sauce to make mac and cheese. Also one of my best liked gluten free noodle recipes is “spaghetti squash” Bolognese.

    62. Kristen says:

      I’ve never attempted a grain-free lasagna, but I do love zucchini “noodles”! Danielle’s book looks fantastic — I’d love to have my own copy of it! 🙂

    63. Megan says:

      Fettuccine Alfredo…as a kid my family would go to the Olive Garden for my birthday. We did this year after year and one thing I still miss since going gluten, grain, and dairy free is their fettuccine alfredo. Is it healthy? No, but there days when all I really want is a giant plate of noodles covered in creamy, cheesy sauce.

    64. April says:

      I actually use Danielle’s tortilla recipe with a seafood marinara sauce and vegan cheeses (cashew cheese and macadamian ricotta) as a “fancy meal” for special occasions! My family loves it! Thanks for the giveaway!

    65. emily weisbard says:

      this looks so tasty, I only wish I could eat tortillas I am on the S CD diet. Perhaps I will utilize the overabundance of zuccini in my garden instead.
      one of my favorite mac and cheese substitutions is to make the cheese sauce and put it over broccoli, so yummy!

    66. Karen Diveley says:

      I’ve used rice pasta as an alternative for spaghetti dishes as well as goulash and it works wonderfully. I am a true carboholic and try to substitute veggies for even rice, when I can, to cut down on the carbs. I would love to win one of your books to make my recently realized issues with gluten easier to deal with.

    67. Heather says:

      My favorite lasagna recipe is also a Mexican lasagna one, similar to but not quite the same as this one. This one sounds really good too so I’m going to have to try it soon. I have not yet tried the Mexican lasagna with zucchini noodles, but that is also on my to-try list soon.

    68. Laura says:

      I make lasagna substituting zucchini for the noodles. I slice it lengthwise in long, thin pieces and layer like normal lasagna. My husband who isn’t grain free said he likes it better this way… not quite as heavy of a dish

    69. Berneda Rivard says:

      My favorite recipe lately is using zucchini noodles (made from my spiral machine to look like pasta) with shredded carrots and red peppers, and tossed with a almond butter sauce. Great for dinner and left over for next day lunch. I’m always preparing recipes from wonderful web sites/blogs like yours and find it fascinating what a person can make at home and tastes so much better than eating out. Keep them coming…:)

    70. Christy says:

      Love spaghetti squash with roasted red pepper marinara topped with grilled zucchini! My absolute fav!

    71. jacquie says:

      I have tried spaghetti squash but don’t care for it in the least. I would love to see a version of mac and cheese what was veggie rather than noodle based.

    72. Tamara says:

      Awesome! We cannot wait to try this lasagna! My family and I have just decided to go grain free, so were excited to what different pastas we can come up with.

    73. Emily says:

      This time of year especially, I love making lasagna with zucchini noodles. I have discovered that allowing them to sit in sea salt for several hours ahead helps pull the water out of them, and it makes a perfectly moist lasagna, rather than a watery one. I look forward to trying this Mexican version! Thank you for sharing it!

      • Erica says:

        Yes, thanks Emily, the salting method works too (just takes longer). I think I mentioned in my SCD book that I sometimes roast the zucchini noodles for a bit to dry it out or salt it and let it sweat out the moisture in a colander for 20 minutes or so (the same technique used to sweat out the moisture from eggplant when making eggplant Parmesan).

    74. I’d love to see a gluten-free and grain-free sweet potato gnocchi! Yum.

    75. Stephanie KL says:

      I’ve used both eggplant and zucchini in my lasagnas. They are tasty and have been enjoyed by all. Now I’m ready to spark things up a bit with your Mexican Lasagna recipe. Having a more authentic lasagna recipe is all I need for satisfaction. Thank you for the offer of an updated makeover of a recipe.

    76. Sara police says:

      I just made a paleo lasagna yesterday! I’ve never considered making it mexi but I will def be making this one. I use eggplant parsnips mushrooms and zucchini instead of noodles!

    77. I haven’t tried a paleo version of lasagna yet. Although my first thought would be zucchini noodles. I’ll be interested to see what you all do!

    78. Denise M says:

      i love using spaghetti squash or sliced zucchini in my “lasagna” or baked ziti remakes

    79. Caryn says:

      I can’t wait to try the lasagna recipe, I love trying something new. When I was in Italy several years ago, I fell in love with Spaghetti Carbonara, it would be very cool to experience that revamped :-).

    80. Caryn says:

      I use a julienne peeler for making Zucchini Spaghetti noodles, it is wonderful, even my kids like them! The peeler makes prep fast and easy, then I saute the noodles in a bit of olive oil and they are ready in no time flat!

    81. Anna says:

      I don’t really eat pasta anyways even before I went grain free but when I have a craving for something Italian and tomato sauce ill usually make a simple pizza with an egg + almond flour crust, tomato sauce with herbs, and kerrygold cheese. its soooo good! also id love to see a remake for fried noodles.

    82. Laura says:

      Quinoa pasta works well, and I am starting to see it available at conventional grocery stores.

    83. April says:

      I have made an excellent lasagna using deli sliced chicken breast for the noodles. Using sliced chicken breast made for a quick dinner. It also added great flavor and more protein for a delicious dinner.

    84. Alecia says:

      Hi! We’ve just started our Paleo grain free journey, and I have to say I haven’t felt better! It’s been two weeks and I can already tell a difference. My favorite substitutions I’ve found so far are using the spaghetti squash, I made a homemade white sauce with grilled chicken, yum. And also, this week I used shirataka? noodles, they are tofu noodles, shaped liked angel hair pasta and used them in a chicken and broccoli stir fry. The kids couldn’t tell the difference..score!

    85. Jerri-Lynn DeGayner says:

      I kind of do miss pasta, but have been enjoying quinoa in place. The above recipe looks wonderful. Would love to win this cookbook.

    86. Liz T says:

      Zucchini slices are a great replacement for lasagna noodles! And I prepared mine as Danielle did – dipped in egg and almond flour then baked for a breaded effect, then put into the lasagna. I also cook for myself only, so when I do spaghetti squash it makes way too much! I’m interested in buying a tool to make zucchini noodles now. This recipe looks great!

    87. Jen P says:

      I had a favorite Mexican lasagna before I went dairy/gluten free, and this looks like a great substitute! I don’t love veggie “noodles” in dishes like lasagna because the texture is a bit off, but love them instead of spaghetti or another dish like that.

    88. Erika says:

      Portobello mushrooms make for a fancy noodle. I do love them so.

    89. Molly says:

      We’ve gotten so used to not eating pasta that I haven’t come up with a great alternative yet. I’ve heard great things about the vegetable-as-noodle solution, though, so I’m looking forward to trying it. Thanks so much for the chance to win!

    90. Kylie D says:

      I like making “taglerini”. Cook ground beef, diced zucchini, diced carrots and whatever other veggies. Mix in pasta sauce, sprinkle with cheese and bake. You don’t even miss the noodles!

    91. Nicole says:

      I love zucchini as lasagna noodles and spaghetti squash instead of normal spaghetti!

    92. Katrina says:

      I’d like some gluten free ideas for some cold pasta salad type dishes, that would be good for potlucks and such.

    93. VictoriaN says:

      Oh how I miss pasta! I have been very strict on my food choices recently and haven’t tried any gluten free pasta products. This mexican lasagna sounds great. I look forward to trying it. How about a mac and cheese recipe.

    94. Robin L says:

      Although spaghetti squash is great as a pasta substitute, my current favorite is zucchini spaghetti made with a “spiralizer.” So quick to make, compared to baking a squash.

    95. Olivia says:

      I was SO excited to see this recipe. I really miss lasagna. And SO excited to see you are coming out with another cookbook?!! YAY. I am not good in the kitchen and I love having so many recipes and variety when following SCD. THANK YOU!!
      I am planning to head to Danielle’s book signing next week in Seattle. Can’t wait.

    96. Sandra Artzberger says:

      I just found out i have auto immune disease …Hashimoto..I can never eat grain again…i love bread and pasta and need alot of help in trying to restore these to my diet…trying also to find recipes to replace tortilla chips for salsa…I like this site so far and gotten some recipes but i need so much help to understand what everything is all about in baking and cooking…I feel so left out on this..hope you can help me where to start…thanks

      • Erica says:

        Hi Sandra, so sorry to hear about your health issues. Take your time to figure this out, and go slowly, replacing foods as you can, as going cold turkey can sometimes be overwhelming. Luckily there are a lot of resources online and in books. And find a good doctor or naturopath to help you on your journey. Best wishes, Erica

    97. I absolutely will make THIS Mexican Lasagna recipe! This looks fabulous!!!

    98. Maureen M. says:

      I make lasagna with zucchini slices. I roast them first to remove their liquid to avoid a soggy end product.

    99. Natalie says:

      Erica- you and Danielle have made my SCD/Paleo journey for UC healing possible! Without both of your recipes, I would have given up by now. It’s so wonderful to “see” both of you together on a post! Thanks for your creativity in making delicious foods for us to enjoy!


    100. Kathryn S says:

      We always use squash out of our garden to make noodles. Our sons, 2 and 4, love squash “spaghetti” noodles. We lightly steam them and put our sauce on top. Delicious!

    101. Rhea says:

      I haven’t tried out pasta, because in addition to needing a noodle alternative, I also can’t have dairy or nightshades (tomatoes), so I get stuck on the sauce. I would love to try a dairy-free pesto, or some sort of alfredo replacement.

    102. Meredith says:

      I’d love to win her new cookbook! I love all of your recipes, and I’m sure Danielle’s are wonderful, too!

    103. Bella says:

      Oh how I want that book

    104. Lesley says:

      I’ve been following her blog for awhile and I’m always amazed with my incredible family. Whenever I try something new that I’m not sure they will like, they end of loving it or at the very least giving me suggestions but still having open minds. This book is in a long long list of ones I can’t wait to read and try!

    105. Deborah says:

      Would LOVE to have your cookbook!!!!

    106. Geraldine Mirabal says:

      I would love to try this Mexican lasagna!
      We’ re on a Paleo/ Primal diet so… Please!! I
      I would love to get the book 🙂

    107. Jean says:

      Just YUM!

    108. Stephanie says:

      I would kill for a legit mac n cheese recipe. So many other “comfort foods” or “treats” have been replicated so I know some paleo culinary genius out there is up to the task. Unfortunately I am only a recipe follower and not creator, otherwise I would attempt it. Thanks for hosting this giveaway!

    109. Cristi says:

      This looks AMAZING! I can’t wait to try. Love the healthier versions.

    110. Elisa says:

      My favorite non-past lasagna is made with grilled eggplant slices instead of noodles, which also means there is no need of bechamel sauce but simply a light sprinkling of Parmesan cheese!

    111. patty says:

      Looking forward to having this in my library!

    112. pbean says:

      I haven’t tried using squash as noodles yet, but I just received a zucchini today – so I look forward to trying this. I need dairy free though, so will need some modifications.

    113. Stef Derick says:

      I need this book! My UC has not been under control since diagnosis 6 years ago. I am suffering daily even ona GF, DF, garlic, and inion free diet. I have thought about going grain free, but I am having a hard time making that decision. This book would give me just the inspiration I need! Thanks for all of your wonderful recipes and words of encouragement.

    114. Sue says:

      I was just put on a low starch diet and my daughter has been after me to buy your book. She absolutely loves it. I am still trying to wrap my head around this way of eating. So until I can figure it out and justify yet another cookbook I have been making a few recipes on your site and love them!

    115. Ruby Lin says:

      Using zucchini as noddles is a great substitution idea.

    116. Amy says:

      Looks lovely! We have just begun a journey of gluten free eating due to both my husband and I having autoimmune conditions. Would there be a good substitute for the tomato in this recipe?

      • Erica says:

        I love using roasted red peppers and onions as a tomato and tomato sauce substitute. I don’t have problems with tomatoes but I love this combination.

    117. Lexie says:

      Would love this book! Have a daughter with celiac and a couple with gluten allergy. I’d love to know how to do fetticini Alfredo for them!

    118. Kristyn says:

      My favorite is spaghetti squash with meat sauce.

    119. Nancy says:

      I don’t know that it’s a noodle remake, but the 3 cheese eggplant bake out of “Wheat Belly” is a favorite of mine and reminds me of a cross between lasagne & eggplant parmesan. Your Mexican Lasagne looks awesome!

    120. MaryE says:

      I use zucchini for lasagna noodles – spouse swears it’s better than the original (he’s the one with the GI issues). Homemade ricotta and tomato sauce don’t hurt the effect 🙂

      I reserve my roasted eggplant to make “stacks” – that way I can make Greek-like (Moussaka-inspired) or Italian-like (Parmesan-inspired). Maybe I’ll try Asian next. If you use a burger like prepartion or a firm cheese mixture between roasted slices, it’s almost sandwich like – I had a stack today @lunch at my workdesk …

      Anyway, I’d love to see someone conquer ravioli! I can envision thin zuchinni-wrapped ricotta-spinach-cheese things, but haven’t mustered up the energy to try! Perhaps something crepe like would be easier, although the zuchinni sounds really fresh.

    121. Vanessa says:

      Just made this for dinner. For some odd reason our grocery was out of the fire roasted tomatoes so I used a can of Rotel. I also made it with grass feed beef. It was so YUMMY! A huge hit, hubby and I will be fighting over who gets the rest for lunch tomorrow.

    122. Pingback: 10 of the Best Paleo Lasagna Recipes

    123. Dyanne Spease says:

      I just got this cookbook! I guess I need to read all the recipes. I want some of this now!!

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    Coconut Flour Cookbook by Erica Kerwien - Comfy Belly
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  • Measurement Equivalents

    1 tablespoon 3 teaspoons
    1/4 cup 4 tablespoons
    1 cup 8 ounces
    1 teaspoon 5 ml
    1 tablespoon 15 ml
  • Ingredient Conversions

    almond flour 1/2 cup 48 g
    coconut flour 1/4 cup 26 g
    honey 1/4 cup 85 g
    honey 1 cup 12 ounces
    maple syrup 1/4 cup 81 g
    maple syrup 1/4 cup 59 ml
    butter 1/4 cup 55 g
    butter 1/2 cup 8 tablespoons
    cocoa 1/4 cup 22 g
    chocolate chips 1 cup 6 ounces
    chocolate chips 1 cup 160 g
    olive oil 1/4 cup 54 g
    olive oil 1/4 cup 2 ounces
    coconut oil 1/4 cup 52 g
    Parmesan, grated 1/4 cup 20 g
  • Temperature Conversions

    Gas Mark Fahrenheit Celsius
      1/4  225  110
      1/2  250  130
        1  275  140
        2  300  150
        3  325  170
        4  350  180
        5  375  190
        6  400  200
        7  425  220
        8  450  230
        9  475  240
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