Tropical Cereal Snack Mix
Remember the savory party mixes we ate as kids? This recipe from gluten free expert Carol Fenster is similar, but slightly sweet instead. You can use cereals in any proportion you like for this recipe — as long as they add up to 4 cups.
2 cups gluten-free Rice Chex cereal
1 cup gluten-free Ener-G or Glutino pretzels
1 cup gluten-free O-shape cereal
1 cup chopped dried tropical fruits such as apricots, pineapple, and mango
1/2 cup dried banana chips
1/2 cup raw coconut flakes (found in natural food stores)
2 Tbsp packed light brown sugar
2 Tbsp light corn syrup
1 tsp canola oil
1 tsp vanilla
1/4 tsp salt
 Place a rack in the middle position of the oven. Preheat to 300°F.
 In a 13×9-inch glass baking pan, toss together the cereal, dried fruit, bananas, coconut, and nuts. Set aside.
 In a small, microwave-safe bowl, heat the brown sugar, corn syrup, vanilla, and salt on low power until the brown sugar is melted. Stir until smooth and pour evenly over cereal mixture, tossing until the mixture is thoroughly coated.
 Bake 30 minutes, stirring every 10 minutes, or until the cereal is lightly toasted. Transfer the mixture to a sheet of waxed paper to cool thoroughly.
Makes 12 servings (1/2 cup each)
This IBS-friendly recipe from Kate Scarlata, RD, is a great way to use leftover quinoa, which is rich in protein and fiber. Quinoa cakes make a tasty side dish.
Makes 8 small cakes
1 cup cooked quinoa
1/4 cup Parmigiano-Reggiano,grated
1 egg and 1 egg white, beaten
2 scallions, green part only, diced
1/4 cup red pepper, finely chopped
1/4 cup fresh basil, chopped
2 Tbsp fresh parsley, chopped
Dash of salt and pepper
 Mix ingredients gently in bowl until well blended.
 Heat medium skillet with 1 Tbsp grapeseed or olive oil over medium heat.
 Drop one heaping tablespoon of mixture into pan (be careful of splattering oil) and flatten gently with spatula into pancake shape; do not flip yet!
 Let cook about 1 to 2 minutes until golden on edges; carefully flip and cook another 1 to 2 minutes.
 Enjoy with grilled chicken or fish and spinach salad.