Heather's Turkey Bacon & Egg Mac Salad with Sun Dried Tomatoes

6 hard boiled large eggs, diced
1 pound Quinoa Elbow Macaroni
8 slices, turkey bacon
About 1/4 cup grated onion and its juice
2 cloves garlic, grated or pasted
1 rounded tablespoon Dijon mustard
About 3 tablespoons white wine vinegar
1/2 cup olive oil
Kosher salt and freshly ground black pepper
Crushed Red Pepper (to taste)
1/8 cup diced sun dried tomatoes
1/2 cup flat leaf parsley, chopped

Cook the elbow macaroni according to directions and drain. To the water add 2 sliced of bacon. Drain and remove the bacon. Cook 6 slices of bacon and crumble.

Add grated onion, garlic, dijon mustard, vinegar, S&P and crushed red pepper. Stir to combine. Stream in olive oil and stir until incorporated. Add the sun dried tomatoes and parsley and stir. Add pasta, diced eggs, and crumbled bacon. Stir until coated with the mustard sauce.

This was adapted from a Rachael Ray recipe that I liked... Since I couldn't eat most of the ingredients I adapted it to what I could eat... and I liked! Share & Enjoy!!

GFCFSF Mac & Cheese

This recipe was adapted from the Food Allergy Cookbook...

1 box of Quinoa Elbow Mac
1-2 cups Diaya Cheddar Style Cheese
3 tbsp butter (or olive oil or butter substitute)
2 1/2 tbsp cornstarch
2 1/2 cups Almond (or Rice) Milk
S&P
Crushed Red Pepper

Melt the butter in a medium sized cast iron skillet. Add cornstarch and form a thick roux. Cook for 30 seconds continuously stirring. Remove from the heat and add milk in small incriments stirring vigorously until the roux has absorbed all the milk evenly. Add more and more until all the milk has been added and incorporated. Place the pan back on medium heat and add S&P and Crushed Red Pepper to taste. Then add 1 - 2 cups of Daiya Cheddar Style Cheese to taste... I used about 1 1/2 cups. Stir to combine and pour over Quinoa Pasta.

This pasta reheats well in the microwave for about 1 minute and stays creamy! Enjoy!