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Nectarine Salsa

5/31/2015

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1 nectarine, finely diced
1 medium beefsteak tomato, diced
1/4 sweet onion, finely diced
1 tbsp. fresh cilantro, chopped finely
juice from 1/2 lime
1/4 tsp. salt
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Combine all ingredients in a small bowl and let sit for 1-2 hours to allow salt to release some of the juices and let everything marinate together.

My favorite way to enjoy this salsa is with seafood! Blackened salmon salad, grilled shrimp, or rockfish tacos are three of my go-tos!
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Roasted Tomato and Basil Marinara

11/2/2014

2 Comments

 
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  • 8 large vine-ripened tomatoes, halved
  • 6 large fresh basil leaves
  • 3-4 whole cloves of garlic
  • 1-2 tbsp. olive oil
  • salt and pepper to taste
Preheat the oven to 400 degrees and line a 9 by 12 (or larger) baking dish with foil.

Place the halved tomatoes in first, cut side up. Rip each basil leaf in half or thirds and place the pieces around the tomatoes. Place the whole garlic throughout the pan as well.

Drizzle with olive oil and sprinkle with salt and pepper to taste. Since I happen to LOVE pepper, I was pretty heavy with the pepper.

Roast in the oven for 1 hour. Remove and put all contents in the blender and puree until a semi even consistency. Before serving, taste!!! You may want more salt, pepper, fresh basil. 

Makes 4 cups, freeze half if you can't eat that much in a week.

Enjoy!
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Zucchini Lasagna

10/19/2014

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Sauce:
  • 6-7 vine tomatoes, diced(about 6 cups)
  • 1 (10 oz) can tomato paste (make sure the only ingredient is TOMATO)
  • 2 tbsp. olive oil (garlic or plain)
  • 2 tbp. fresh basil, chopped finely
  • 1 tsp. red pepper flakes
  • 1 tsp. thyme
  • pinch of salt
Other Ingredients:
  • 3 zucchinis (sliced thin like noodles)
  • 1 tbsp. olive oil (garlic or plain)
  • 1 lb. hot italian sausage
  • 1 1/2 cups dry curd cottage cheese
  • 1 1/2 cup parmesan cheese

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Preheat oven to 350 degrees. In a medium sized sauce pan, simmer all the sauce ingredients for 45 minutes to 1 hour, stirring occasionally. I like to use a slotted spoon when I stir and mash some of the tomato chunks up against the sides of the pan.

While the sauce simmers, put the zucchini slices in a bowl with the 1 tbsp. olive oil and set aside. In a frying pan, brown the italian sausage and set aside.

Once the sauce is done simmering, its time to assemble the lasagna. Grease a 12 by 9 baking dish and put one layer of zucchini down, followed by 3/4 cup cottage cheese, 1/2 of the cooked meat, and 1/2 of the sauce. Repeat this once more and top with a final layer of zucchini and parmesan cheese.

Bake for 45 minutes and enjoy!! 

Note that there will be a lot of liquid in the pan after cooking, you can scoop this out if you would like. I made this to divvy out into individual containers for lunch this week, and as I portioned it out I drained some of the liquid.
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Creamy Avocado Dressing

9/29/2014

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1 ripe avocado
2 limes, juiced
1 tsp. salt
1 tbsp. olive oil
1 tbsp. fresh cilantro
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Combine all ingredients in a food processor or blender and enjoy! I used this as a dressing for a kale, black bean, corn, and red pepper salad and the amount of lime juice in it kept the avocado from getting brown for days!
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Verde Enchiladas - Round Dos (Chicken Spinach Enchiladas with Tomatillo Salsa)

8/4/2014

2 Comments

 
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  • 1/2 pound tomatillos
  • 3 Mexican Chiles (I bought these at the farmers market, they looked a lot like anaheim peppers, but had more heat, you could sub 2 poblano peppers and a jalapeno or 2)
  • 4 cloves garlic
  • 1/2 yellow or sweet onion, chopped
  • 1 tbsp of fresh cilantro
  • 1-1.5 pounds chicken breast
  • 1 can (10oz) black beans, drained
  • 8 oz. fresh spinach, chopped (approx. 3 cups)
  • 12-18 corn tortillas
  • 1 1/2 cup shredded cheese

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In a shallow sauce pan, cover tomatillos (whole without papery covering) and whole chiles with water and bring to a boil. Once boiling reduce to a simmer, and cook for about 5 minutes. Tomatillos will change color, but not be very soft yet. Cut stems off of peppers, and add tomatillos, peppers, and 1/2 cup of the cooking water to a blender with garlic, onion and cilantro. Puree until even tomatillo salsa consistency. If needed add more of the cooking water. Place 1/2 half of salsa aside for later use.

In a large frying pan add raw chicken (I cut the breasts in half but this isn't necessary), beans and 1/2 of the salsa that was just made. Cover and bring to a boil. Once boiling, turn heat down to low and cook for 2 more hours, stirring occasionally. After 2 hours the meat should begin to shred. Uncover and cook for 20 more minutes to allow some moisture to escape. Pull off heat and stir in chopped spinach.

Now its time to assemble the enchiladas. Preheat oven to 350 and grease a 12 by 9 baking dish. After greasing, spoon a little of the salsa (that was set aside earlier) onto the bottom of the pan to coat it. Then take one tortilla (if they are dry, wrap them in a towel and microwave for 45-60 seconds to loosen up) sprinkle a little cheese on it, spoon the spinach chicken mixture, spoon a little salsa, wrap, and place in the baking dish. Continue until you have no more space. I made 12 enchiladas and had a little corner in the dish open that i just filled with the leftover filling. Pour the remaining salsa over the top making sure each enchilada is evenly covered and plenty of salsa is in the creases. Sprinkle the remaining cheese over the top and place in over for 12 minutes until cheese is nice and melted. Serve with sour cream, avocado, shredded lettuce, tomatoes, pico de gallo, anything that tickles your fancy!

This is a dish that I like to make on Sundays and separate out for my lunches because it packed with nutrients, tastes great, and reheats perfectly in the microwave!


SIBO- Friendly Substitute!

Make tomatillo salsa the same way, omitting the garlic and onions, and adding 1-2 tbsp. garlic infused oil. Using this tomatillo salsa, make stuffing the same way.

While stuffing is cooking, blanche 1 bunch of collard green leaves. To blance bring a 4 (or more) quart sauce pan of water to a boil. Place a few leaves in the boiling water for 30 seconds, and immediately take out and submerge into ice water to stop the cooking. These blanched leaves will be the "tortillas". 

Assemble the tortillas the same as above, using the blanched collard greens instead of corn tortillas. If you are also cutting dairy out of your diet, omit the cheese. 
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Mango Chicken

5/18/2014

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  • 1 lb boneless skinless chicken thighs
  • 1 cup fresh or frozen mango, cubed
  • 3 tbsp olive oil
  • 2 tbsp soy sauce
  • 1 tbsp. chopped fresh cilantro
  • juice of 2 limes
  • salt to taste
In a food processor or blender, combine oil, soy sauce, cilantro, mango, lime juice, and salt. Add more oil and lime juice if consistency is too thick, but taste while adding to make sure it doesn't become too oil. If needed, add salt.

Add marinade to chicken and make sure all pieces are evenly coated. Marinate for at least 4 hours, but its better the longer it marinates. I didn't put all of the marinade on the chicken, and saved some to serve over rice!

Grease a non-stick skillet and heat over medium-high heat. Add chicken and cook, on each side for approximately 5-6 minutes. Be sure you cut into a piece of chicken or use a thermometer to check temperature, depending on the size of the thigh it may take longer.

Also note, the sugar in the mango will begin to caramelize, its not burning, it will get crispy and delicious!

Served with brown rice and sauteed kale with onions.
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Ginger Stir-Fry Sauce

4/13/2014

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2/3 cup Soy Sauce
1 tsbp. Sriracha
1 Tsbp. Honey
1 tsp. minced ginger
1 tsp. sesame oil
1 tsp. chili paste
1 tsp. rice wine vinegar

In a small dish, combine all ingredients and whisk with a fork until consistent.

Note: This is how I like it, if you like a spicier sauce add more Sriracha and chili paste, if you like it sweeter add more honey    
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    About Me

    23
    Gluten Free for 6+ years
    Seattle. WA
    BS in Nutrition/Dietetics but working in insurance

    Recently diagnosed with SIBO and for the months of October and November 2014 I will be chronicling my way through the low FODMAP, SIBO Diet.  


    "The food you eat can either be the most powerful form of medicine or the slowest form of poison." - Ann Wigmore

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