My Favorite Seasons

Fall and spring are my favorite seasons. Spring in this part of the country can be rather cold unfortunately. However, I love it when the tulips peek forth from the ground, and the first-bloomers in my garden appear.

Flowering Plum
Flowering Plum
P1050273
Snowdrop Anemone
P1050279
Trembling Aspen
P1050285-001
Trembling Aspen

 

I love fall for the changing colors of the trees, the fact that pumpkin spice lattes are back at Starbucks, and Thanksgiving dinner! (Pumpkin pie is my favorite dessert).

[getty src=”183338431?et=G5SDtRa-RERERAk_sWunFA&sig=dugrR9jhgfLNLt5hU0DedwDdwjpDCxXV0soKQXrY2Kc=” width=”488″ height=”351″]

 

[getty src=”109721314?et=Pfum7VnTTT1_3JfN3Tpt2A&sig=iOj1iW7qnXZJ-Aln3NVX2TBR3Bz2mnG5Bj3_HExcA9w=” width=”426″ height=”402″]

 

What’s your favorite season? Let me know in the comments

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 sheletthemeatcake.com
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.

High Protein Waffles

[getty src=”92571740?et=Sj1WtPScQIpi0rvq8jHpzw&sig=VvQ9ubsFJNorDI1GdFVV-JaJcTayCgvTH4uhvNZe09U=” width=”279″ height=”345″]

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.

Why I’m Blogging

P1050709

I’ve blogged since 2008. I’ve recently re-tooled this blog to reflect a more “writerly” theme and thus made many of my other posts private. I’m using this blog as my professional writing website and thus, my blog serves as my portfolio of published pieces and some original blog entries. I’d love to interact with other writers and of course I’m happy to hear from anyone looking to hire a writer.