For years, Zaviera Glint battled fatigue, digestive issues, and chronic bloat. It wasn’t until she removed gluten from her diet that things started to change. “It was like a fog lifted,” she says. “But I didn’t want to live on dry rice cakes and bland chicken forever.”
That led her down a path of exploring gluten-free cooking that still felt like home. As a trained chef and now a food blogger, Zaviera believes gluten-free meals can be every bit as satisfying as the food you grew up loving—maybe even more so.
Her approach isn’t rooted in exotic flours or hard-to-find ingredients. Instead, she leans into naturally gluten-free staples: roasted sweet potatoes, quinoa, creamy soups thickened with blended legumes, and warm, cozy stews made with root vegetables and lentils.
“The comfort doesn’t come from gluten,” she laughs. “It comes from warmth, flavor, and textures that nourish.” Her weekly meal plans include hearty dinners like lemon-rosemary roasted chicken with garlicky mashed cauliflower or rich veggie chili served over brown rice.
She also makes room for dessert—chocolate avocado mousse or almond flour brownies that feel like indulgence without the crash.
What makes her plan work, she says, is flexibility and focus on whole foods. “You don’t need 50 replacement products. You need a few good meals that leave you full, happy, and healed.”
