This is a lovely side dish to any main, and easy to put together.  I saw somewhere? if you only use half the dressing to mix in, then add the remainder before serving, it is much better with gluten free pasta - it makes a big difference to the flavor and overall creaminess of the pasta salad.

8 0z. gluten free pasta shells

1/4 cup finely diced red/green pepper

1 celery stalk with leaves, finely diced

1-2 Tblsp. finely diced red onion

handful of finely chopped green onion

Dressing:

2/3 cup plus 3 Tblsp. Mayonnaise

2 Tblsp. plain yogurt

1 big Tblsp. yellow or green sweet relish

1/2 Tblsp. White Balsamic Vinegar

1/2 tsp. Dijon mustard

1/2 tsp. garlic powder, 1/2 tsp. sweet paprika, salt and fresh cracked pepper to taste

Cook pasta per directions.  While cooking make up the dressing in a separate bowl, whisking well , and chop the vegetables.  Add the vegetables to a bowl, drain and rinse the pasta in cold water, then drain well again.

Add in half of the dressing to the pasta and vegetables, add in the chopped green onion and mix well.

Refrigerate.  30 minutes before serving, take out the pasta to come a bit to room temperature.

When ready to serve, add remaining dressing and mix well, add a sprinkling of sweet paprika, and serve alongside any main dish.

This is an easy pasta dish to put together, and is lovely for lunch or dinner.  With a leftover bowl the next day it can also easily be turned into a pasta salad with some chopped spinach added in.

8 ounces small pasta shells

1 small shallot sliced

salt and pepper to taste

2 Tblsp. Extra Virgin Olive Oil

12 cherry tomatoes, halved

6 asparagus spears, cut into 1 inch pieces

5 Tblsp. fresh pesto

1/4 - 1/2 cup reserved pasta water

Parmesan cheese

Heat up a pot of water to cook the pasta.  While pasta is cooking, heat up a large pan with the EVOO, on low medium heat.  Add in the shallot and asparagus, sauteing about 5 minutes. Then add in the tomatoes and continue to saute.

Pour in 1/4 cup pasta water, season with salt and pepper and add the drained cooked pasta, tossing to coat.  Remove from the heat, and add the pesto, and grated Parmesan cheese, mix well.

Serve along side any main dish, or have as a meal on it's own.

 

 

 

 

 

 

This recipe came about once again as a result of using up whatever was available in the pantry and fridge.  These days we do what we can to stretch meals and use up whatever we buy.  This dinner should serve 4 or in our case two, with leftovers the next day....yayyy!

Sometimes these dinners are the best and usually they are pretty quick to whip up.

This said:  you can use whatever gf pasta you have on hand, kale or spinach is a good alternative to Swiss chard, and store bought or homemade pasta sauce always works.  If you have fresh herbs all the better!  Also, any kind of mushroom will work in this dish, and you can add more or less depending on your own tastes.  You can also forgo the cream and use yogurt....whatever you have on hand, just remember if using yogurt, add the yogurt when the pan is off the heat at the very end and mix in well.

1 1/2 cups Tomato Basil Pasta Sauce homemade or store bought

1/2 cup water

2 Tblsp. Extra Virgin Olive Oil

1/4 cup roughly chopped onion

4 medium chard leaves - cut in half and then into small strips

1/4 cup roughly chopped crimini mushrooms

1/2 tsp. garlic powder

1/4 tsp. ground fennel

salt and pepper to taste

1/2 cup lactose free cream or light cream

1 package Tinkyada Fettuccine noodles - cook as per directions

grated Parmesan cheese and Asiago cheese

Heat up a dutch oven on low medium heat with 2 Tblsp. Extra Virgin Olive Oil.  Add the onions, mushrooms and saute until the mushrooms have a light color - about 5 minutes.  Then add in the Swiss Chard and continue to saute about 3-4 more minutes.  Pour in the Tomato Basil Pasta sauce with the 1/2 cup water.  Add seasonings and stir well.  Reduce heat to a low simmer, then cook the Fettuccine noodles.  Once cooked, drain well and add to the sauce mixing well.  Serve with a sprinkling of Parmesan and Asiago cheese.

 

 

Having Celiac disease means you have it for LIFE.  Yes you can heal, but it never goes away.  Once you come to understand what Celiac Disease is (the inability to digest Gluten) you can heal from the devastating affects, but you remain a Celiac for life.  You can never resume eating Gluten, and in my opinion who would want to???

This is a post that finally came down to the result of a whole lot of frustration.  I would like to show case wonderful, delicious, food that is GLUTEN FREE.  Most of it, GLUTEN FREE NATURALLY.

There is so much negative hype/nastiness out there these days about Gluten Free this, Gluten Free that, Gluten Free being a Fad, Gluten Free Nonsense, Gluten Free to loose weight, Gluten Free is not healthy and full of fat and extra carbs and the list goes on and on.
Well, I have had enough of the negative hype.  Hopefully through this post, people will gain some understanding.  Being a Celiac or Gluten sensitive in today's world is so much easier than it used to be - finally!  Twenty years ago there was nothing available or virtually nothing available for a Celiac.  One could certainly never go out to a Restaurant to eat that is for sure.
When one has lived a life - 30 plus years miss-diagnosed only to discover they are in fact a Celiac - let me tell you, the world opens up once you become Gluten Free.

How does this happen?  Well here we go:
- once going gluten free, eventually your guts will heal.  Each person is different so it may take time.  My body took 3 years to fully heal.
- eventually the pain, lethargy, brain fog will disappear.  Yes you will actually be able to think clearly once again, because your brain is no longer sending signals that the body has been poisoned.
- eventually your stomach, large intestine, and small intestine will physically heal.
- you will gradually put on the many pounds you have lost, and the mall absorption will disappear and turn your body into a healthy, vital, strong body.  All this said, I have discovered, while my body did heal, it will always have sensitivities.  I believe this is due to the Vili being destroyed in the small intestine as a result of too many years eating gluten/poison to a Celiac.  Never the less, I can still eat lots and lots of healthy nutritious food!
Here is another bonus:  Because there are so many people out there that are finally diagnosed correctly:  whether a Celiac or Gluten Sensitive:  Restaurants have finally learned - yes learned and their chefs and staff have been educated on serving REAL, HEALTHY GLUTEN FREE FOOD NATURALLY.
- But best of all?  There is much more information available now for people that need to eat Gluten Free.  With all this information, awareness, plus great food blogs, you will be able to find beautiful, delicious, nutritious food that once you were terrified to eat. (for those of you that do not understand what Celiac disease is please read the bottom of the post, this is probably more important than anything when a family member is diagnosed with Celiac disease)

Here are just a few dishes that are healthy, nutritious, and delicious:
Italian Meatballs served over gluten free pasta...what is not to love.
How about fresh, wild Baked Salmon:
Here is a lovely Roasted Tomato Vegan/Vegetarian Soup:
Here is a good one:  Remember Rice A Roni?  Loaded in Gluten.  Well, here is a gluten free version of Rice a Roni....and it is damn tasty!
Here is a delicious Chicken dish...can't do without chicken for dinner, can we?  Chicken and Leeks recipe:
How about Gluten Free Beef Bourguignon?
Need more convincing that Gluten Free food can be delicious?
How about Gluten Free French Bread?  Yes you did read it correctly...delicious Gluten Free French Bread that tastes like the yesteryear French Bread I remember:
Now for a few Pasta dishes....lord have mercy we soooo can not forget gluten free pasta dishes.  Here are a few to tempt your taste buds:
Gluten Free Butternut Squash Skillet Lasagna:
Then we have:  Shrimp and Scallop Pasta:
Can't forget about the nourishing, health giving nutrients of bone broth:  Chicken Bone Broth and Wild Rice Vegetable Soup:
Lets move on to baking/deserts.  (By the way if you want more healthy delicious meals - check out my side bar - there are almost 600 recipes - so lots to choose from.
Here is a great breakfast muffin or snack:  Rhubarb Walnut Muffins:
Or a delicious and nutritious cookie:  West Coast Trail Cookies - these pack a punch of wholesome goodness.
How about something decadent?  Yes, we all need a few of these recipes in our world once in a while:
Gluten Free Gingerbread Cake With Sticky Toffee Date Sauce:
Or how about good old fashioned  great tasting Chocolate Cake - yes Gluten Free.
At the side bar on this blog under desserts you will see gluten free puddings, pies and more cakes and muffins - as a Celiac in today's world - the world is your oyster - please help yourselves!

AND FINALLY - people - please do not negate other people for eating gluten free....sometimes it truly is a matter of life or death.  Do your research to help support your friends and family that are dealing with Celiac Disease....they will love you for it!

 

There is something very lush and decadent about a delicious serving of Fettuccine.  It used to be that in terms of gluten free pasta our choices were pretty limited.  Thankfully we now have a wide range of pastas to choose from.  A couple of gluten free pastas I have yet to find is Ravioli and Cannelloni...maybe one day?

8 ounces or 1/2 a pack of Tinkyada Fettuccine noodles

5 sun dried tomatoes in oil, chopped

2 Tblsp. oil from sun dried tomatoes

1 large garlic clove minced

1 shallot finely sliced

1 cup sliced crimini mushrooms

2 handfuls of fresh spinach

1/2 tsp. garlic powder, salt and fresh cracked pepper to taste

2 Tblsp. fresh chopped basil

1 cup cream (we use lactose free)

2/3 cup Parmesan cheese

2/3 cup pasta water

grated Asiago cheese, optional

Begin by cooking pasta as per directions - mine took about 12 minutes to cook.  While the pasta is cooking heat up a medium sauce pan on low/medium heat with the sun dried tomato oil.  Add in the shallot, garlic and mushrooms sauteing about 5 minutes or until the mushrooms have some color.  Turn the heat down to low and add in the sun dried tomatoes and fresh basil, season to taste with salt and pepper.  Add in the pasta water and simmer.  The water will reduce significantly.  Pour in the cream stirring well then add in the fresh spinach and Parmesan cheese.  Drain the pasta well adding the pasta to the cream sauce - stirring well to combine.

Serve while hot with grated Asiago cheese.

 

Such an old school recipe but one that never gets old and it is mighty tasty too.  Any gluten free pasta style of macaroni or small pasta shape will work in this recipe.  A quick and easy lunch or dinner.

8 oz. Gluten Free Pasta Shells

1  184 gram canned chunky white tuna

1 1/4 c. 2 % milk (we use lactose free)

2 1/2 Tblsp. butter

1/4 cup diced onion, 1 minced garlic clove

1/2 a celery stalk, minced

1/4 finely chopped red pepper

1/2 tsp. dried mustard, 1 tsp. paprika, 1/2 tsp. garlic powder, salt and pepper to taste

1 1/2 Tblsp. potato starch

1 cup aged cheddar cheese

Heat up a sauce pan on low medium heat.  Add the butter, and once melted add in the onion, garlic, celery and chopped red pepper.  Season with the spices and saute a good 6-7 minutes or until the veggies are soft.  Sprinkle in the potato starch and whisk allowing to cook for a minute or two.  Slowly add in the milk, whisking well until there are no lumps.  Add in the cheddar cheese again stirring to melt.  Check and adjust for any seasonings, turning down to minimum heat.  Then add in the chunky tuna and mix to incorporate.

Cook pasta as per directions and drain well in a colander.  Add to the tuna cheese sauce and gently fold in pasta until well combined.  At this point you could top with gluten free bread crumbs and pop in a 350 degree oven to lightly toast or have as is.

 

This dish was inspired by a few different recipes, but mostly for comfort food made easy...and gluten free.  Here the pasta was Tinkyada Pasta shells - something I have not seen in a very long long time, so we scooped up a couple of packages as it really is a nice pasta for many dishes - soups and salads as well.  A one pot meal and comfort awaits.

1 lb. extra lean ground beef

1 shallot, finely minced

1 large garlic clove, finely minced

1/4 cup chopped crimini mushrooms

2 tsp. garlic powder, salt and pepper to taste

1 tsp. dried basil

2 cups organic beef stock

2 cups tomato basil marinara sauce (we used jarred)

8 oz. gluten free Tinkyada pasta shells

2 cups grated aged cheddar cheese

1/2 cup Lactose free cream

Parmesan cheese

Heat up a dutch oven on low/medium heat with the ground beef added to the pot.  Break up the ground beef.  As it begins to brown, add in the shallot, mushrooms, garlic, garlic powder,basil, salt and pepper.  Cook 10 minutes stirring from time to time.  Pour in the beef stock, marinara sauce, and pasta - stirring well to combine.  Bring to a lite simmer, lid on and cook about 25 minutes or until the pasta is tender.

Remove from the heat and add in the cream and cheddar cheese - mix well.  Cover with the lid and let sit 5 minutes before serving, and sprinkle with Parmesan cheese.

 

If you read my blog, you know I am a lover of all kinds of soups!  I could eat soup every day for sure.  This soup was so quick and easy, great for lunch or dinner served with grilled cheese, gluten free buns, or a simple salad.  When in a rush, or you don't feel like cooking, store bought tomato basil marinara and chicken bone broth work great in a pinch for time, plus, it is a good way to use up what is in the pantry/fridge/freezer.  This meal came together in about  35-40 min....these days that works for me.  If you wanted Vegan or Vegetarian, simply use Vegetable broth in place of Chicken Stock/Bone broth.

2 chopped carrots

1/2 an onion roughly sliced

1 chopped leek

1 chopped large celery stalk with leaves

1 Tblsp. Extra Virgin Olive Oil

3/4 c frozen organic spinach

2/3 cup frozen organic corn

2/3 cup frozen organic green beans

salt and fresh cracked pepper to taste

2 1/2 cups Tomato Basil Marinara Sauce (store bought or homemade)

5 cups chicken bone broth (store bought or homemade) (Vegetable stock for Vegan/Vegetarian)

1 rounded cup gluten free elbow macaroni pasta - cooked separately

Heat up a dutch oven with the EVOO on low heat.  Add in the carrots, onion, leek, celery, and season with salt and fresh cracked pepper.  Saute 5 min.

Pour in the Marinara sauce and bone broth stirring to combine.  Bring to a simmer, and cook 15 min.  Then add in all of the frozen vegetables. Continue to simmer for 10 minutes.  Meanwhile cook the elbow macaroni pasta separately according to directions, drain and add to the soup giving a good stir.  A warming soup for the soul.