Tag Archives: gluten free

Gluten Free Pasta Salad

Allergen Information: Contains dairy (can leave out to make dairy-free)

Gluten Free Pasta Salad 2

With spring and summer around the corner, a perfect go-to pasta salad recipe is a MUST for cookouts and potlucks.

I love this one because:  1) It’s gluten free, but you wouldn’t know it   2) It’s slightly sweet, but has the goat feta saltiness to make a perfect combination   3) It’s packed full of sneaky veggies

If you are gluten-free, you’ve probably entered the world of rice pasta.  I never knew such a thing existed until rice was one of the only foods one of my sons could eat during his medical treatment for his disease.

And we found out something important.  We LOVE rice pasta….It not only tastes great, but accommodates our whole family!

If you aren’t gluten free, I don’t think it’s ever a bad thing to lessen the amount of wheat we eat in general, so I would say go for it!  But if you are having trouble with the idea, choose some 100% WHOLE WHEAT noodles for your salad.  No, the plain old white ones won’t work!

My favorite brand for rice pasta Tinkyada because they don’t get mushy when you cook them correctly!  You can find them in most grocery stores!

A note on the cheese:  For this recipe, we have chosen local goat feta (which is UUUHHHMAZING).  If you are local to the Augusta area, you can order this on your Augusta Locally Grown order, or pick it up at The West End Market & Bakery.  If you aren’t local, find some near you or spring for some high quality cow feta.  We just personally like how goat dairy is more digestible.  You can read more about that here.

Before making this pasta salad, make sure to make a batch of our Creamy Poppyseed Dressing.  You’ll use the whole batch here 🙂

And as always, feel free to experiment.  Want it a little sweeter? Add more maple syrup!  Want a more pungent taste? Try adding more Dijon mustard!  Need more sea salt? No worries–add a little!  Dairy allergy or vegan? Leave out the feta.  Make it your own!

Gluten Free Pasta Salad
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
  • 1 12 oz bag rice macaroni noodles, cooked according to package directions and rinsed in cold water* (See note)
  • ½ cucumber, diced
  • 1 medium tomato, diced
  • 3 green onions, chopped (white parts removed)
  • 3 large carrots, peeled and chopped
  • 4 oz goat feta cheese (buy local if possible!)
  1. In a large bowl, combine all ingredients. Pour one batch of Creamy Poppyseed Dressing (link to recipe above in the blog post) over the salad and stir until well combined. Chill for best flavor! Serve cold
Do NOT overcook the noodles. Rice noodles get mushy very quickly. Definitely air on the side up al dente rather than mushy! Watch them carefully, remove, and rinse when ready!


What I Ate Wednesday 3/5/14

Ok, I have to confess that Monday & Tuesday were kinda bear bones around here.  We lived it up on our trip to Asheville (we deserved some pampering, right?), but coming home sure wasn’t easy.

I vowed to use what we had at home to make meals this week, relying on creativity and sheer willpower to create edible meals!!!

It’s certainly a great feeling when you really do achieve that goal…..and makes me think I should do this one week a month to clean out the pantry!

I started my morning with Traditional Medicinal Echinacea (Immune support) Tea. And you better believe I was dreamin’ while I was sippin’.  After our Asheville trip, my wheels are turning 🙂


I didn’t have any almond milk or anything to add to my smoothie really, so I decided to use leftover chilled green tea, and thus, this Green Tea Berry Smoothie was born!

Green Tea Berry Smoothie

I still had leftover pancakes from my post on the Blueberry Banana Pancakes, so I enjoyed a few of those later in the morning.

Blueberry Banana Pancakes

For lunch I had to make-do with what I had….the only greens I had left was spinach, so I topped that with candied sunflower seeds, goat cheddar cheese, and Orange-Almond Dressing that was left in the fridge from before the trip.

Spinach Salad

Later in the afternoon (about 4 pm), I finished off the rest of the smoothie (since it feeds 2 & I had no one to share with!). I forgot to take a picture of it, so here’s the repeat 😉

Green Tea Berry Smoothie

It took me a while to figure out what to make for dinner given what we had…But I finally settled on a BBQ Bowl. I had various kinds of rices in the pantry and a bag of frozen organic broccoli and all the ingredients to make a sauce.  I came up with this Broccoli BBQ Bowl topped with homemade ginger-molasses BBQ sauce and caramelized onions!  It had a lot of heat, but WOW it was good.  Andrew thought the broccoli combo was a little weird, but I really liked it.  And hey, I didn’t go to the store!!

BBQ Bowl

All that heat from the BBQ sauce MADE me want something sweet (funny how that is, right?!).  I didn’t have much to make anything, but I still had these little treats in my freezer, so I finished those off.

Snack 1

What do you think about my meals today?  I don’t always have GRAND meals…..sometimes, you just gotta use what you got!!!



Green Tea Berry Smoothie

Allergen Information: Free of the top 8 allergens

Special Equipment: High Powered Blender

Green Tea Berry Smoothie 2

It’s no secret that I. LOVE. SMOOTHIES.

They are so good.

They are beautiful.

They are easy.

They are filling.

They are nutritious.

I really could just go on, and on, and on.

But like anything, smoothies can get boring if you don’t change it up.  That’s why you’ll probably see more smoothie recipes from me than any other recipes.

You have lots of options, so there’s no excuses, k??

I love this one because it’s light and sweet and has the awesome benefits of green tea.  Remember, though, that all tea is not created equal, and there can be some bad stuff lurking in it.  I stick to Traditional Medicinal and Numi brands tea because they are easy to find.

In this particular smoothie, I used Numi’s brand Jasmine Green tea, but any variety would work.  The easiest thing to do is make the tea the night before and put the cup in the fridge so it’s easy as pie (oh no, now I’m thinking about pie….).

Not only does the green tea do some great things for your body, but so do the chia seeds and goji berries!

Try this one soon and let us know what you think!!

Green Tea Berry Smoothie
Prep time: 
Total time: 
Serves: 2
  • 1 T chia seeds
  • 1 T goji berries
  • 2 cups mixed berries, frozen
  • 1 T local honey
  • 12 ounces chilled green tea (I heated 12 ounces of water and added one tea bag, and let steep for 10-15 minutes, then chilled)
  1. Put ingredients in a high powered blender in the order shown and blend until smooth! Enjoy!


Blueberry Banana Pancakes

Allergen Information: Contains Wheat & tree nuts

This has been my go-to recipe for a few years now….I’ve had lots of trial runs, tweaking it how I like it….Really, I have such a hard job 😉 But now, it’s time to share the love.  Pancake party anyone?

The Banana pancake base recipe (without the blueberries) is great on its own, with the blueberries, or with another fruit of your choice (what about chopped fresh strawberries?!).

The batter is slightly sweet from the fruit, and the maple syrup makes all the flavors pop.  This recipe does not contain any refined sugar, so you won’t have a crazy sugar high after.  It’s light and just the right amount of sweet from the syrup and sour from the blueberries!

Feel free to use what you have on hand, even some Enjoy Life Chocolate chips if you like!  Anything will work here, even just the bananas.  Sometimes I love to make them plain and add some walnuts on top, drizzled with warm maple syrup.

Speaking of maple syrup….it’s my only option to top these pancakes, except for maybe some coconut whipped cream!

Under no circumstances should you use Log Cabin syrup, or anything of that nature.  You are my friends, and I help my friends out.  Seriously, if you have it, walk to your pantry and chunk it. Buy pure maple syrup and call it a day.

What’s wrong with regular syrup? EVERYTHING.  I bet most people just think it’s syrup.  NOPE! It’s High Fructose Corn Syrup and Caramel Coloring, probably two of the worst ingredients you could put in your body!

Aunt Jemima Ingredients:

Aunt Jemima

I don’t think Aunt Jemima would really support all this laboratory mess.  Every single ingredient, except the water is B.A.D. for you!

Then we have companies like Log Cabin who know High Fructose Corn Syrup is a buzz word, so they use marketing techniques to trick our minds. But, what’s the number 1 ingredient? Corn syrup.  It may not be HIGH, but it sure is bad, too.  GMOs all the way. (photo credit www.findingclean.com)

I hope this is appalling.  All you need is 100% PURE Maple Syrup warmed just a tad, these pancakes, and a hungry belly.

Don’t be fooled, friends! Use the real stuff, make informed decisions, and eat well!


Blueberry Banana Pancakes
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1.5 cups all purpose flour OR ¾ cup buckwheat flour & ¾ cup all purpose gluten free flour (GLUTEN FREE OPTION)
  • 1.5 t baking powder
  • 1 T organic cornstarch
  • ½ t sea salt
  • 1½ cups almond milk (more for thinning if you want)
  • 1 T lemon juice
  • 2 T maple syrup
  • 2 bananas, smashed
  • coconut oil for cooking
  • blueberries for topping
  1. On stovetop, heat a pan on medium heat.
  2. Mix dry ingredients in a bowl and set aside.
  3. Combine smashed bananas and wet ingredients in a small bowl.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Put a dab (about a spoonful) of coconut oil in the heated pan.
  6. Move pan around until the oil coats the entire pan.
  7. Put a heaping ¼ cup of batter in greased pan.
  8. Top with a handful of berries or desired topping.
  9. After about a minute, flip pancake and let cook until done (about another minute).
  10. Move pancake to a plate, re-grease the pan, and repeat until all batter is used.
  11. Serve with warm maple syrup, coconut whipped cream, or fresh fruit!


Sweet Mint Dressing

Allergen Information: Free of the top 8 allergens

Special Equipment: Blender

Sweet Mint Dressing

SaladThis week, I grabbed some fresh mint at Earthfare to use in a smoothie, and decided to come up with this concoction just so I didn’t waste the rest.

And what happened? I think this might be my new favorite spring dressing!

This dressing is light, yet flavorful.  All the flavors (lemon, honey, mint, and white wine vinegar) blend well to create a subtle and fresh tasting dressing.

Enjoy this over some organic greens and your favorite toppings!  I like it with dried cranberries, almonds, sprouts, seeds, and just about anything in my pantry.

Put this on your “to make” list for the week! You’ll love having this dressing ready to go!

Sweet Mint Dressing
Prep time: 
Total time: 
  • Juice from two small lemons
  • ½ cup olive oil
  • ¼ cup chopped mint, packed tightly
  • ¼ cup local honey
  • 2 T white wine vinegar
  • ¼ cup water
  • pinch of sea salt
  1. Put all ingredients in a blender and blend until smooth.
  2. Store leftovers in an air-tight jar in the fridge for about a week.