I went thru so much of what you are going thru. I am lactose intolerant. Once I discovered that it changed my world. I can now pick foods that do not make me nauseaus and i'm much happier. I do still eat yogurt. I actually make yogurt every week and it turns out so great. I also use lactose milk in everything. Either that or coconut milk. That is my new discovery. It seems to work well for things that are sweet but not so well for savory things.

Everyone is different. Even if you are lactose intolerant there are things you may tolerate that others can't. You have to find what works for you. We are all different.

Quinoa Delight Salad

1 1/4 cup quinoa
2 1/2 cup water
bring to boil, reduce heat and simmer for 30 minutes
cool
add:
2 cups cooked black beans, drained
1 cup corn
1 cup chopped jicama
1 large red pepper, chopped
1/4 cup green bell pepper, chopped
1/4 cup lime juice
2 tablespoons minced onion
1/2 tsp ground cumin
1/2 tsp salt
this receipe can be served warm or cold. you may also want to add balsamic vinegar.

Thanks I will try your recipe. It sounds so yummy!!

Can you use choc protein powder instead of choc?

I have made these ones before.  I just don't serve it with pasta for myself.

Mozzarella Stuffed Turkey Meatballs
yield: 4-6 servings

Ingredients:
1 slice white bread
1/4 cup milk
1 1/4 lbs. ground turkey
1/2 cup finely diced onion
2 cloves garlic, minced
1 tablespoon ketchup
1 egg
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
2 tablespoons chopped fresh parsley
24-1/2 inch cubed mozzarella cheese

1 jar marinara sauce, warmed
1/3-1/2 pound spaghetti, cooked to al dente

Directions:

Preheat oven to 375 degrees. Line a baking sheet with parchment paper or a silpat and set aside.

Tear slice of white bread into small pieces and place into a large bowl. Pour milk over top of the bread and let it soak while you chop the onions and garlic. Add the remaining ingredients {excluding the cheese} into the bowl and mix thoroughly until all ingredients are evenly combined. Scoop the meat mixture by the tablespoon into your hand and place a cube of cheese in the middle. Press the meat all around the cheese to cover completely and roll into a ball. Place on prepared baking sheet and continue stuffing the meatballs with cheese until you have 24.
 Bake for 20-23 minutes or until meat is thoroughly cooked. Serve with marinara and spaghetti.