1 lb. ground beef
1 large egg
1/2 small carrot, peeled and grated
1/2 small zucchini, grated
1/2 tsp. salt
1 tsp. pepper
1 – 2 teaspoons Mrs. Dash salt-free seasoning (I used Table Blend)
1 T. dried parsley
1/2 tsp. celery salt
1/3 – 1/2 c. tomato or pasta sauce
Preheat oven to 375. Spray the muffin cups of a muffin pan with non-stick spray. Combine beef through celery salt in a bowl. Using an ice cream scoop, fill muffin cups. Bake at 375 for 20 minutes. Half-way through the cooking time, remove pan from oven and brush each mini meat loaf with the tomato sauce, then return pan to oven to continue cooking. Makes 8 mini meat loaves.
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 sheletthemeatcake.com
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.
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.
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.
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 – Berkeleywellness.com). You can roast the rinsed and dried seeds with a little oil and salt at 325 for about 15 minutes.
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.
A classic cookie, easily made gluten free.
2 1/4 c. quick-cooking, gluten-free oats such as Only Oats from http://avenafoods.com/
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.