Episode 003 RVing on a Special Diet/ Pancake Recipe Conversion/ Blogger Chat: Delightfully Gluten-Free

Photography Elizabeth Barbone

Bobbie Coughlin joins us from her three and half week RV vacation. She shares why she loves hitting the open road and how she handles it on a gluten-free diet. Elizabeth helps listener Allison Cokeley convert her grandmother’s pancake recipe to gluten-free. And Cassandra Kidder Smith, from Delightfully Gluten-Free, shares her story and tells us how her family is coping with her son’s multiple food allergy diagnosis. Plus, Elizabeth shares a recipe for an easy orange and vanilla smoothie.

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Episode 002 Dining with Allergies at Walt Disney World/ Making Ice Cream with a KitchenAid/ Gluten-Free Globetrotter

On this week’s show…

We talk to Sarah Norris about dining with food allergies while at the Walt Disney World Resort, Donna Currie joins us to talk about the KitchenAid Ice Cream Bowl attachment, and Erin Smith, from Gluten-Free Globetrotter, tells us how she became a gluten-free globetrotter after living gluten-free for 30 years. Plus, Elizabeth shares a recipe for corn, tomato, and avocado salad.

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Episode 001 Gluten-Free in Las Vegas/ Healthy Frozen Pops / Celiac in the City

Not-So-Green Green Berry Pops. (These pops “hide” spinach.)

This week’s show…

We talk to Suzanne Mangini about eating gluten-free in Las Vegas, Staci Baker joins us to talk about healthy frozen pops, and Sarah Nielsen, from Celiac in the City, shares the story of her celiac diagnosis and gives us her “top three” restaurants in Milwaukee. Plus, Elizabeth shares a 30 minute recipe for oven roasted vegetable pasta.

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30 Minute Roasted Vegetable Pasta

Roasted Vegetable Pasta


30 Minute Roasted Vegetable Pasta Ingredients with Variation (Added chorizo and olives; omitted zucchini)

30 Minute Roasted Vegetable Pasta
Recipe type: Main Course
Prep time: 
Cook time: 
Total time: 

Serves: 4-6

This pasta is perfect for summer. If you don’t feel like using the oven, you can grill the vegetables. Just be sure to cut the vegetables large enough for grilling and use a pan on your grill.
  • 1 medium zucchini, sliced into rounds
  • 1 red or yellow bell pepper, seeded and sliced into strips
  • 1 large onion, halved and cut into strips
  • 3 tablespoons extra-virgin olive oil, divided
  • Kosher salt & freshly ground pepper, to taste
  • 2 large ripe tomatoes, cut into bite-size pieces or 1 pint grape or cherry tomatoes, halved
  • ⅓ cup fresh basil leaves, chopped
  • 3 garlic cloves, minced or put through a garlic press
  • 16 ounces gluten-free, traditional or whole-wheat penne pasta
  • ½ cup crumbled feta cheese, more to taste

  1. Preheat oven to 450°F;. In large bowl, toss zucchini, pepper, and onion together with 1 tablespoon olive oil. Add ½ teaspoon kosher salt. Stir to combine. Transfer vegetables to a large rimmed baking sheet. Roast for 20 minutes. After ten minutes, toss vegetables. This ensures they brown evenly. Remove and set aside.
  2. While the vegetables are roasting: Combine tomatoes, garlic, basil, and remaining olive oil. Salt and pepper to taste.
  3. Fill a large (5½ quart) pot with water. Bring to boil. Salt generously. Cook pasta until tender. Reserve one cup pasta cooking water. Drain pasta and return to pot.
  4. Add roasted vegetables and tomato basil mixture. Toss. Add feta. Adjust salt and pepper. If sauce seems too thick, add a splash of reserved cooking liquid.