gluten free, Maninis, pasta, salad

Gluten Free Mediterranean Pasta Salad

I try to eat gluten free as much as I can. I have ALWAYS been a bread and carb lover ever since I was young but as I started to eliminate it out of my diet, the better I found myself feeling. Although, I always found gluten free products to be hit or miss. Pasta was never soft enough, bread was dry and hard and over all I felt that consuming too much rice was not beneficial to my health. ( Did you know it contains arsenic?!)

When I came into contact with Maninis Gluten Free products, I was AMAZED with the quality, taste and the versatility of their products. Maninis is a Certified Gluten Free local Seattle company that produces FRESH pasta (not dried in a box!) and all of the products are fully sustainable. Maninis is certified by the Global Intolerance Group (GIG). All of their products are made with ancient grains INSTEAD of rice and soy. Grains such as Organic Millet, Teff, Organic Quinoa, Certified Gluten Free Oats, Flax, Organic Amaranth and Organic Sorghum. You can find them all over the Pacific Northwest including Whole Foods! Here is a location finder – and you can also order online

I am teaming up with Maninis to help spread the word about Celiac Disease, gluten related health issues and getting the word out about Mananis wonderful pasta, bread and flour mixes! Over the next few weeks I will be showcasing more products and creating more delicious recipes that are gluten free. And I will also be giving away some great product, too!

For more information about Maninis, please visit their blog and facebook page!

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Gluten Free Mediterranean Pasta Salad

  • 1 package of Maninis Gluten Free Rigatoni, 9 oz
  • 1/2 cup of sliced kalamata olives
  • 3 large tablespoons of crumbled feta cheese
  • 1/2 cup sliced sun dried tomatoes
  • 1/4 cup of sliced red onion
  • 3 tablespoons extra virgin olive oil
  • handful of fresh parsley, chopped
  • 2 teaspoons garlic powder
  • sea salt and fresh cracked pepper to taste

Boil pasta as directed on package.

As soon as the pasta is ready, put it in a cold bath of water to stop the cooking process. Once cold, pour into a large bowl. Toss with olive oil, salt, pepper and garlic powder. Add the remaining ingredients and toss gently. Taste to see if it is seasoned to your liking. Refrigerate at least 2-3 hours (overnight is best) before serving.

Makes 6 servings


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pasta, raw, recipe, vegan, zucchini

Raw Zucchini Pasta with Vegetable Ragu


If you are looking for a new way to incorporate more veggies into your diet, try raw zucchini noodles. I use my spiralizer but you could easily cut small strips with a knife or use shreds from a grater. They don’t have much of a taste so it is a perfect vehicle for any kind of topping.

I created this hearty ragu which contains mushrooms, fresh herbs, red bell peppers and red wine. This meal is half raw and 100% vegan. I hope you try it for dinner soon!

  • 1 zucchini, washed and ends trimmed
  • half of a large yellow onion, chopped
  • 4 cloves of garlic, minced
  • 6-8 crimini mushrooms sliced, or 2 cups sliced mushrooms
  • 1 half red bell pepper, chopped
  • 6-8 kalamata olives, pitted and sliced
  • 1 tablespoon olive oil
  • handfuls of fresh parsley and basil, chopped
  • salt/pepper to taste
  • 1/2 jar of your favorite pasta sauce
  • 1/2 cup red wine

Heat a large sauce pan with oil over medium heat. Add onion, garlic, pepper and a pinch of salt. Let it cook down for 5 minutes, or until onion is somewhat transparent and soft. Add mushrooms, olives and herbs. (I used 4-5 sprigs of Italian parsley and 10 fresh basil leaves, all chopped up). Let cook down for 5 or so minutes.

Now add your wine. Crank up the heat to medium-high and let it cook out. Reduce heat to medium-low and add your half of jar of sauce and simmer. If it’s to thick for you you can always add a little bit of water. Add salt and pepper to taste.

To prepare the noodles, take your zucchini and spiralize/shred/grate the entire thing. No need to warm up or heat.


Pour sauce over the noodles and serve. Makes 2-3 servings.




gluten free, main dish, mushroom, pasta, recipe, squash, vegan

“Spaghetti” with Portobello Ragu

I officially love mushrooms! I cannot believe I am saying these words as I wouldn’t come NEAR a mushroom my ENTIRE life! But they are such a delicate yet hearty addition to vegan and vegetarian meals – a great meat alternative! The “spaghetti” is spaghetti squash which adds even more vegetables to this wonderful meal – vegan, gluten free and 100% nutritious and delicious!


Ingredients – Serves 2-4

  • 1 medium spaghetti squash, 2-3 pounds
  • 2-3 portabella mushrooms
  • 1 sweet yellow onion, chopped
  • 1 green bell pepper, chopped
  • 3 garlic cloves, finely chopped
  • 2 tablespoons EVOO
  • 1 jar of Organic pasta sauce of your choice, or your favorite pasta sauce recipe
  • fresh chopped basil, 4 tablespoons
  • salt and pepper



Prepare squash: there are a few ways you can do this. I prefer to always bake my squash but you must plan for at least an hour of cook time. If you don’t have that much time, you can cook in the microwave. Here are directions for microwave.

Squash directions:
Pre-heat oven to 350. Slice squash in half, scraping out the seeds. Place two halves, cut side down, into a large baking dish. Place in oven and bake for 45-55 minutes. They will be extremely hot once they are taken out of the oven so let cool for a good 15 minutes before handling. Once cool enough, take a fork and scrape the meat of the squash. It will shred easily making the perfect noodle!

Ragu directions:
Heat large skillet over medium heat. Add EVOO, onion, bell pepper, garlic and a pinch of salt. Once it has cooked for 5 minutes add mushroom. Let cook for another 5 minutes. Add sauce and basil. Season to your liking – I usually add Italian seasoning, salt and pepper depending on how the sauce tastes – Let simmer for 15 minutes, adding a dash of water if it becomes too thick.

Serve over top a pile of spaghetti squash. Garnish with fresh basil and serve with a lightly tossed spinach salad.