Pasta Salad {Gluten Free, Low Fodmap}


Eating low fodmap for IBS is not easy. I slip on and off the low fodmap wagon frequently. After a particularly bad tummy day I made this pasta salad.

1 package Catelli Gluten Free fusilli style pasta. cooked according to package directions

picture from

picture from

1/4 zucchini, chopped
2 carrots, diced
2/3 c. frozen green peas
1/2 yellow bell pepper, chopped
3 green onions, green part only, chopped
1/2 small cucumber, chopped
Dash of rice vinegar
Various dried salad herbs, about 1 T. each (thyme, oregano, dillweed, tarragon, cilantro)
1 T. celery salt
1 T. chili powder
1 T. pepper
1 tsp. salt or to taste
3/4 c. mayonnaise
a bit of olive oil (1 – 2 T. )

Combine in a large bowl and chill before serving. About 8 servings. If you can handle dairy you could add some cubed cheese. Cooked chicken or hard boiled eggs would work also for protein to make this a complete meal.  *Catelli Gluten Free Pasta has corn, white and brown rice and quinoa grains.

High Protein Waffles

These are amazing. We made these on the weekend. I don’t know the source for the recipe – a friend emailed it to me. These are so good, you almost don’t need any syrup or butter on them!  This makes a huge recipe; we halved it and still ended up with about 10 waffles.

4 tsps. baking powder

1 1/2 c. whole wheat flour

3 c . old-fashioned (large flake) oats

1/4 c. plus 2 T. sugar

1 tsp. each salt and cinnamon

4 large eggs

3/4 c. vegetable oil

1 c. high fat Greek vanilla or plain yogurt

2 c. milk

Mix together in a large bowl until smooth, using a hand mixer or whisk. Ensure the baking powder is covered by the flour and oats so as not to premature activate it. Let stand 5 minutes.  Preheat the waffle maker to medium-high. Place about one cup of waffle mixture in centre of waffle maker and using a heat proof spatula, spread mixture over the entire waffle maker.

Barbecue-Chutney Sauce


I was craving something saucy. This makes enough sauce to coat four chicken breasts or one pork tenderloin.

1/4 c. barbecue sauce

1/4 c. mango (or other) chutney

2 T. soy sauce

1 T. garlic powder

Combine in a bowl. Place meat in a foil-lined casserole dish. Spread sauce over meat, turning to coat. Bake as directed.

Don’t Spit the Seeds!


I learned something new today. Black and white colored watermelon seeds, as well as cantaloupe and honeydew melon seeds, are edible and nutritious.  One ounce of dried black watermelon seeds has 160 calories – mostly from unsaturated fat – and 8 grams of protein plus other nutrients (source –  You can roast the rinsed and dried seeds with a little oil and salt at 325 for about 15 minutes.

Oatmeal Banana-Raisin Cookies



Adapted from a recipe in the cookbook Quinoa 365.

Cream together in a large bowl:

1 1/4 c. brown sugar

1/2 c. margarine

1/2 c. oil

Add to above and mix well:

1/4 c. milk

1 1/2 tsp. vanilla

2 large eggs

1 c. mashed bananas

Combine in a bowl:

1 1/4 c. quinoa flakes

1 1/4 c. flour

1 1/2 c. quick cooking oats

1 1/2 tsp. baking powder

1/4 tsp. salt

1/4 c. ground flax

1/3 c. sunflower seeds (unsalted)

1 c. raisins

1 tsp. cinnamon


Add dry ingredients to wet ingredients and mix well.  Drop by rounded tablespoons (I used a soup spoon) onto greased cookie sheets.  Bake at 350 for 10 minutes or until bottoms of the cookies are browned.  Let cookies cool completely on cookie sheets before removing.  Makes approximately 3 dozen cookies. Notes:  These cookies spread while baking so ensure distance between each cookie when dropping the cookie batter onto the sheet. This makes a soft cookie.


No Bake Cookies {Gluten Free}



A classic cookie, easily made gluten free.

2 1/4 c. quick-cooking, gluten-free oats such as Only Oats from

1 c. shredded coconut

1/2 c. milk

1/4 c. butter

2 c. sugar

1/2 c. cocoa

1 tsp. vanilla


Combine oats and coconut in large bowl and set aside.  Combine milk and butter in a saucepan and heat to melt butter.  Stir in sugar and cocoa and mix well.  Bring to a boil.  Add oat mixture, stirring constantly.  Cook for one minute.  Remove from heat and stir in vanilla.  Drop by rounded tablespoons onto wax paper.  Cool and enjoy. Makes about 2 dozen cookies.

Tamale Pie {Gluten Free}


Adapted from a recipe in Company’s Coming “Beef”

1.5 lb. lean ground beef

2 1/2 c. medium salsa (I used Pace brand)

1 c. GF flour

3/4 c. cornmeal

1 T. sugar

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

3 T. grated Parmesan cheese

1 large egg

1 c. buttermilk or soured milk (sour by adding 1 T. vinegar or lemon juice and stir)

1/4 c. oil

Brown ground beef in skillet. Add salsa, reduce heat to low and simmer for about 10-15 minutes.  In the meantime, make the topping. Combine all dry ingredients in a large bowl.  In a small bowl whisk together egg, milk and oil.  Add liquid ingredients to dry and stir together until moist.  Spread ground beef/salsa mixture into a 10″ pie plate. Top with cornmeal mixture. Bake at 375 for 30 minutes until topping is golden and a toothpick inserted in the center comes out clean. Serves about 6.

Notes: For GF Flour, I used oat flour.  Also, you could probably make this using all cornmeal.


Speedy Pasta Primavera




3/4 lb. pasta, cooked with a little salt and oil in boiling water (I used spaghettini which cooks to al dente in 5 minutes)

1 c.  zucchini cut into thin strips

1 c. carrots, peeled and cut into thin strips

2 c. frozen mixed vegetables

1/2 c. water (stock can also be used)

1 c. half and half or light cream

1/4 c. Parmesan cheese

2 T. dried dillweed

Pinch nutmeg

Saute zucchini and carrots in a large pan or skillet. Add stock and cook until vegetables are done.  Add frozen vegetables, cheese, spices and cream (heat cream a little in the microwave before adding).  Reduce heat to medium. Add pasta, mix well and heat thoroughly.  Serves 6 – 8.



Rhubarb Custard Pie {and Straw-Barb Tarts}

Yummy Straw-barb Tarts

Yummy Straw-barb Tarts


This filling makes enough for two regular-size Tenderflake pre-made pie crusts.  What I decided to do was divide the filling in two and add diced strawberries to one half of the rhubarb filling and make rhubarb-strawberry tarts.

3 eggs

3 T. milk

2 c. sugar

1/4 c. flour

dash nutmeg

4 C. diced rhubarb

One prepared pie shell and 12 tart shells

Beat eggs. Add milk, sugar, flour and nutmeg. Mix in rhubarb.

Pour approximately half of this filling into an unbaked pie shell. Add top crust. Bake at 400 for 55 minutes.

To the remaining filling, add in two cups fresh strawberries. Fill 12 tart shells. Bake at 400 for 30 minutes.



Gluten Free In Maui {Restaurant Review: Maui Brick Oven}

Photo Credit: Maui Brick Oven

Photo Credit: Maui Brick Oven


Gluten free diners who come to vacation in Maui now have a restaurant to call their own. Maui Brick Oven is Maui’s – and possibly North America’s – only 100% gluten free restaurant. Those avoiding gluten can eat with confidence at Maui Brick Oven, knowing there is no risk of cross-contamination. This restaurant is so conscious of cross-contamination, diners who bring in their own alcohol are provided with disposal cups for use.

I traveled to Maui earlier this year and ate at Maui Brick Oven. I’m not celiac, nor to my knowledge gluten-intolerant, but I do have irritable bowel syndrome and too much wheat or dairy can be triggers.

GF Pizza - photo credit: Maui Brick Oven

GF Pizza – photo credit: Maui Brick Oven

This family owned business was started because two of its’ proprietors, both chefs, were diagnosed with celiac disease. Their menu uses organic, locally sourced ingredients wherever possible and nearly everything on their menu is house-made, including their pasta. Mouth-watering menu options include artisan flatbread pizzas, with a wonderful light and fluffy gluten free crust, fish and chips, mac and cheese and a decadent molten lava chocolate cake.

GF Chocolate Molten Lava Cake - photo credit: Maui Brick Oven

GF Chocolate Molten Lava Cake – photo credit: Maui Brick Oven

There are daily specials such as chicken quesadillas and a recently offered pupu (appetizer) was beer-battered pickles, which sounds like something the Calgary Stampede could serve. Maui Brick Oven recently mixed things up with a “breakfast-for-dinner” evening  (Maui Brick Oven is only open for dinner) and choices included Mango Stuffed French Toast and their very popular Cinnamon Rolls.

Celiac and gluten intolerant vacationers to Maui now have a restaurant to call their own. Take heart, those on the Mainland, according to Maui Brick Oven’s Facebook page, there is a franchise opening in September, 2014, in Memphis, Tennessee and possibly one opening in Seattle, Washington. Fingers crossed Maui Brick Oven crosses the 49th parallel into Alberta soon!

Maui Brick Oven on Urbanspoon


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