Cygnet Organizing LLC

Going Gluten -Free “What Do I Need To Avoid?”

I know when I first went gluten-free it was hard.  Reading ingredients is time consuming, making lifestyle and food changes was overwhelming.  Fast forward ten years and I’m so happy I made the changes in my diet and lifestyle. Knowing how sick gluten and some of the other things I was eating (Milk, Nightshades, Tea and a few others) make me it is now easier to live without them.

There are so many questions when going gluten-free.

I think the first is what do I need to avoid?

Start looking at the ingredients in your food….

The following are ingredients you should avoid on a gluten-free diet: Wheat, Rye, Barley, Tritical, Malt, Brewers Yeast, and Wheat Starch.

Sometimes in the ingredient list the “wheat” ingredient is in bold or has wheat in parenthesis after the ingredient. Such as flour (wheat). Sometimes after all of the ingredients there will be a Contains or May Contain statement. Even if a product has a Contain/May Contain statement always look through the entire ingredient list.

Remember to check personal care products, vitamins, and medication.

The following PDF can be printed to help you shop when you are starting on your gluten-free diet.

Cygnet Organizing LLC Ingredients to Avoid -Gluten

I started Cygnet Organizing to help those diagnosed with food allergies, Celiac and other food avoidance diagnoses find flow in their new lifestyle. As someone with Celiac and multiple food allergies, and a mom fo someone with Celiac and life-threatening food allergies, I know the overwhelm and defeat you can feel moving through everyday life. From finding what to eat, accommodations at work and school, recreating cherished recipes, time management and productivity around food preparation, and other concerns when transitioning to your new medically diagnosed diet, Cygnet Organizing can be there to help you find confidence in your everyday.


Stuffed Zucchini

Stuffed Zucchini (Gluten-Free, Dairy-Free, Soy-Free, Tree nut-Free and Peanut-Free)

I was on an nice vacation last week an left my garden tasks to my teenager.  I came back to monsterous zucchini.


I don’t have many recipes that I use zucchini in, but this is one of my kids favorites.   Since these happened to be sooo big, I did end up taking the skin off of most of the slices I made.  I don’t like to make “boats” with zucchini because I feel like I just destroy it when I cut it into portions to serve. I like to make 1/2 inch slices like you would for acorn squash.

I don’t eat this recipe because of the tomatoes, and I used sausage that has peppers., but I am hoping to make some of my own sausage and try using pumpkin for the sauce. This recipe makes a good amount of stuffing which make great leftovers and can be used over pasta (or zucchini noodles) the next day.

Stuffed Zucchini

  • Servings: Approx. 6
  • Difficulty: Easy
  • Print

Stuffed Zucchini
  • Zucchini (if stuffing try to get medium to large zucchini) – approx. 4
  • Olive oil
  • 1/2 pound Italian Sausage
  • 1 teaspoon Minced Garlic
  • 1/2 cup Breadcrumbs
  • 1 cup Dairy-Free Cheese (I used Aldi’s)
  • 24 ounce jar Pasta Sauce
  • Salt and Pepper
  • Coconut Oil spray


  1. Preheat oven to 375℉.
  2. If making zucchini boats, slice the zucchini lengthwise and take out seeds.  I decided to make 1/2 inch rounds and took the skin off and scooped the seeds out.
  3. Brush with olive oil and place on a foil lined cookie sheet.
  4. Place in oven for 15 minutes
  5. Brown sausage in pan.
  6. Add the garlic, breadcrumbs, cheese and pasta sauce to sausage and mix in pan.
  7. Scoop sausage mixture into zucchini
  8. Any extra mixture spoon into a dish sprayed with coconut oil
  9. Bake for 15 minutes in oven.
  10. Serve hot and keep the extra for leftovers.