Three years ago, I was diagnosed with Hashimoto’s Thyroiditis, an auto-immune disease that attacks the thyroid. I was 9 months postpartum with my second baby, and I was SO. EXHAUSTED.
I assumed that I was tired because I had two small children but this type of exhaustion was BEYOND. My baby was sleeping through the night and yet I could barely function throughout the day. I was severely depressed, gaining weight rapidly despite no changes to my eating, my hair was falling out, and I was having frequent panic attacks at random, with no apparent cause.
After I was diagnosed with Hashimoto’s and I started researching the disease SO MUCH of my life began to make sense. Symptoms that I had been dealing with for years could all be traced back to this shitty condition.
I was both relieved to finally understand the WHY behind the way I felt and saddened about the many years of my life lost to depression, lack of energy, and poor health, never knowing that it all stemmed back to low thyroid hormones.
After my diagnosis with Hashimoto’s disease, I then discovered that I was allergic to gluten and sensitive to most grains and all soy. Thank the sweet Lord above that I am not sensitive to dairy because I. WOULD. PERISH. without some freaking cheese.
Making sure that I am avoiding my food intolerances is one of the best things I can do to manage my Hashimoto’s disease, by reducing the inflammation in my body.
Anyway, if you’ve ever tried a gluten-free pizza, you would know that most of them are not so amazing. Also, who wants to take the time to make a grain free crust every time you’re craving a pizza? Pretty sure one of the best things about a traditional pizza aside from the taste is the quick, delivered-to-your-door part.
Enter this amazing Pepperoni Pizza Pasta recipe, by Danielle Walker. It is gluten-free, paleo, and auto-immune friendly (however I do add parmesan cheese instead of the nutritional yeast) and it is amazeballs. You can bust this puppy out in about 30 minutes, and it is a hit with my four kids as well–who, mind you, are aged 6 and under, so they are PICKY.
I am a huge fan of one-pot meals (the fewer dishes, the better), and I love all of the veggies I am able to get into my kids, masked by the amazing pizza flavor.
First, I prepped everything, including spiralizing the noodles (I used six yellow squash for the recipe).
Next, I sauteed the pepperoni.
After sauteeing the pepperoni, I cooked the sausage and kale. (I used a bag mixture of spinach and baby kale, which I found at Walmart.)
Then, I added the noodles.
After I cooked everything down, I added the tomato sauce, some parmesan cheese, and oregano, and let the noodles cook a little more with the lid on. Here is the final result. SO GOOD!!!!
Here is the link to the recipe again. Please let me know in the comments if you tried it, and what you thought!