Prep time: 20 minutes
Total Time: 20 minutes

Salad with honey-drizzled pears and goat cheese rounds. Shown with optional peaches if tolerated.

¼ cup (s) almonds, toasted, finely chopped
½ tsp kosher salt, divided
4 oz goat cheese
4 oz OR 6 cups salad greens – arugula or spinach, any other
1 tbsp olive oil
1 medium lemon – zest only
4 medium pears, fresh (ripe but firm) or canned
2 tbsp honey

Ground black pepper (optional)
*substitutions: peaches if tolerated

1. Place almonds in shallow dish. Season with ¼ tsp salt and optional pepper. Roll goat cheese log in pecans to coat. Refrigerate the log until firm, if necessary, then cut into 8 rounds.
2. Place greens into medium bowl. Add oil and lemon zest and toss to coat. Season with remaining ¼ tsp salt and optional pepper.
3. Divide the salad greens among 4 shallow bowls. Nestle 2 pear halves into each portion or greens, top each half with a round of almond crusted goat cheese and drizzle each salad with honey.


recipe adapted for IC Diet by Elizabeth Braun, MSRD from


Chickpea & Broccoli Pasta

August 15, 2012

Yield: Makes 4 main-course servingschickpea broccoli pasta salad
Active Time: 15 min
Total Time: 25 min


  • 6 garlic cloves, chopped (about 1/4 cup)
  • 1 small chopped onion, if tolerated
  • 1/2 teaspoon dried hot red pepper flakes, if tolerated
  • 1/4 cup extra-virgin olive oil plus additional for drizzling
  • 2 (10-ounce) packages frozen chopped broccoli (not thawed)
  • 3/4 teaspoon salt
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1/2 pound whole-wheat fussili, or favorite pasta noodle
  • grated parmesan, for topping before serving

*Alternatives — in place of or in addition to chickpeas, try navy or great northern beans


  1. Cook garlic and optional onion and red pepper flakes in oil in a 12-inch heavy skillet over moderate heat, stirring, until garlic is golden, about 1 minute.
  2. Add broccoli and salt and cook, breaking up frozen chunks and stirring occasionally, until broccoli is thawed and crisp-tender, 5 to 7 minutes.
  3. Stir in chickpeas and cook until heated through.
  4. Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente.
  5. Reserve 1/2 cup pasta cooking water, then drain pasta in a colander.
  6. Add pasta and reserved cooking water to broccoli and chickpeas in skillet and cook over moderate heat, tossing, until combined well.
  7. Serve drizzled with additional olive oil, and optional parmesan.
  8. If not sure of your tolerance for red pepper flakes or onion, do not use. If others who will be eating with you would like red pepper flakes, they can always be added with the parmesan at the end.

 *This recipe has been adapted from


  • 1 cup dry pearl couscous or orzo pasta, cooked & drained
  • 1 – 2 cups cubed unpeeled Fuji apples
  • 1/2 cup chopped dates
  • 1/2 cup brown raisins
  • 1/4 cup chopped almonds or cashews
  • 1/4 cup olive oil
  • 1/2 cup pear or mango juice (honey works too)


  1. In a bowl, mix the first five ingredients together.  
  2. Whisk the olive oil & juice or honey together & pour over all.  
  3. Chill & serve plain or on a bed of greens.  More dressing may be added if additional moisture is desired.

Thank you Marcia for another great recipe!

IC Friendly pasta fruit salad variations: Possible additions or substitutions based on your taste and tolerance include pine nuts, chickpeas, broccoli, shredded carrots, mozzarella or feta cheese, and pears. Let us know if you try this recipe with alternate ingredients 🙂