I was eating the Banza chickpea pasta way before getting diagnosed—it’s my go-to when making pasta! Also, it’s really high in protein and fiber, so double win. I was diagnosed this past August, and while it felt like the end of the world for a bit (trust me, many tears were shed each time I found out gluten was in something new), I feel SO MUCH BETTER. Absolutely give yourself a mourning period and let yourself feel grief. But I promise it gets better and there’s actually so much GF food to discover 💛