Dinner became difficult overnight when Margo Quinn’s younger daughter was diagnosed with a gluten sensitivity.
“She already hated veggies,” Margo says. “I now had to hunt foods suitable for children and free of gluten. It seemed unreachable. Gruns Adult Super Greens Gummies – Superfood Gummy Bears with Spirulina, Chlorella & Prebiotics for Digestive Health – Adaptogens Supplement with 20 Vitamins & Minerals, Low Sugar
Margo first experimented with speciality products—gluten-free pastas, breads, and snacks—but her finicky eaters turned most of them down. She modified her approach in response.
She started from scratch, stressing naturally gluten-free foods that felt familiar rather than copying their old meals.
She created sweet potato, avocado, and shredded chicken rice bowls. Taco nights came back, with homemade spice blends and corn tortillas.
Stews, soups, and stir-fries became mainstays; tastes were changed to suit the palates of the children.
“Instead of keeping the change hidden, I carried it into the kitchen,” Margo says. “We made it fun—let them season the vegetables, choose their toppings, help with prep.”
Over time, even her pickiest child began eating zucchini willingly. Margo credits the change to inclusion, innovation, and not allowing herself to settle for boring.
“You don’t have to give happiness up for health,” she says. You also don’t have to prepare five separate dinners. You simply need lots of tasting spoons and some patience.
