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
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.
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.
Combine quinoa and water in a medium sized pot and bring to a boil. Lower heat to a simmer and cook for 15 minutes. Remove from heat, cover, and let stand for 5 minutes.
Meanwhile, prepare the vegetables.
1/2 c. each broccoli, cauliflower and pepper, chopped into large pieces
1 medium sized carrot, peeled and chopped into chunks
2 garlic cloves
Place vegetables and garlic on a baking sheet sprayed with cooking spray. Drizzle with olive oil. Roast at 450 for 15 minutes.
Combine quinoa, vegetables 3/4 c.crumbled feta and 1/2 c. chopped pastrami in a medium sized bowl.
In a jar or other covered container combine the roasted garlic cloves that have been smashed up with 1/3 c. olive oil, 1/8 c. rice vinegar, 1/8 c. maple syrup and 1 T. of mustard and 2 T. of a spice blend for the dressing. Chill.
Combine quinoa and water in a medium sized pot. Cover, bring to a boil. Remove lid and lower heat to medium low. Cook quinoa 12 minutes. Remove pot from heat and cover. Let stand 5 minutes. Meanwhile, combine balance of ingredients in a medium sized bowl. Add quinoa and combine well. Mix in your favorite salad dressing. Serves 4.
This was lunch today as I had leftover quinoa and chicken.
1/2 cup quinoa
1 cup water
1 cooked, chopped chicken breast
1 apple, chopped
¾ c. cup chopped walnuts
3 T. soy sauce (I used Bragg’s seasoning which is gluten free)
3 T. lemon juice
2 T. mayonnaise
3 T. maple syrup
2 T. grainy mustard
Dash of oregano and basil
Salt and pepper
Put quinoa and water in a pan and bring to a boil. Reduce heat and cook about 15 minutes until grains start to form spirals and most of the liquid is absorbed. Put cooked quinoa in a medium sized bowl, add in the rest of ingredients, stir to combine. Chill for a bit in the fridge. This serves about one.
Combine all ingredients except chicken in a large pot. Bring to a boil, then simmer for approximately 30 minutes until quinoa is done and the vegetables are tender. Stir in chicken. Makes 2 – 3 servings.
1 cup quinoa
2 cups water
1 pkg (340)g firm tofu, drained and diced [or 1 cup cooked chicken breasts, diced, or 1 can salmon or tuna, drained], optional
2 cups coleslaw mix
1 large red pepper, chopped
1 small package sliced mushrooms
1/2 cup frozen green peas
1/2 cup sliced green onions
1 can (8 oz /227ml ) sliced water chestnuts, drained
2 tbsp toasted sunflower seeds
1 tbsp toasted sesame seeds, optional
1 tbsp dried parsley
½ c. Asian Sesame Salad Dressing or Renee’s Gourmet Japanese Ginger Dressing
Rinse quinoa in colander thoroughly with cold, running water. In medium saucepan, combine quinoa and water; bring to boil. Reduce heat; simmer, covered, for 15-20 minutes or until water is absorbed. Cool slightly. In large bowl, combine quinoa with remaining salad ingredients and dressing. Makes 6 large servings.
½ c. each sliced almonds, crumbled feta, and raisins
1/3 c. olive oil
2 T. maple syrup
1 T. lemon juice (to assist in keeping the apples from turning brown)
1 T. Dijon mustard
½ tsp. oregano
Salt and pepper
Bring water to a boil. Add quinoa. Cover and reduce heat to low. Cook 10 – 15 minutes. Place in a bowl and add zucchini, pepper, apple, almonds, feta and raisins. Combine dressing ingredients in a container and shake well. Pour over salad, mix well. Refrigerate to chill. Serves 6