At the movies
This Summer, my seasonal obsession with seafood has taken the form of canned tuna. Which is great for my wallet and healthy, so I’m not complaining.
I was, however, starting to feel like I was getting into a rut with my favorite dead-simple pasta + other warm-ish and cozy things that at least approximated the feel of tuna noodle casserole. Ok, not actually really, but in my mind that’s what was going on.
I have issues, I know.
This recipe takes my current love, digs the can of weird Aryan kid peanut butter that’s a pain in the ass to use out of the pantry, and goes somewhere approximating Thailand with it. Thailand, at least in peanut sauce and some toppings. I used what I could find locally and what my FODMAP diet would allow me.
gluten-free, paleo, pescatarian, FODMAP
Canned Tuna Thai Bowl
1 large zucchini, spiralized into noodles
1 medium carrot, cut into matchsticks
1/2 red bell pepper, also matchsticked
1/3 daikon or other radish, sliced or grated or whatever
1 small can tuna per serving (I used 95g cans of lemon pepper flavor)
Cilantro & lime to top
1/2 cup peanut butter (mine was natural unsweetened)
2 Tbsp. apple cider vinegar
1 Tbsp. coconut aminos or soy sauce or tamari
2 tsp. fish sauce
2 tsp. grated ginger
Big pinch cayenne pepper
Salt & pepper
Juice of 1 lime or 1/2 lemon
Honey or other sweetener to taste if you need to balance flavors (I ended up using 1 tsp. because I got a tad over zealous with the ACV)
Prep all your veggies. Sautee the zucchini noodles in a dry pan until your desired doneness is reached. Split into 2 servings.
While your zoodles are working, zap the peanut butter in a large microwave-safe vessel :20 or so or until warm. Add the rest of the ingredients and stir carefully to form a sauce.
Assemble your bowl and top with peanut butter sauce, cilantro & more lime juice.
Makes 2 bowls zucchini-wise; the rest of the ingredients can stretch a couple more. Keep in mind that when you grab out of the fridge, you might want to add a Tablespoon of water to your sauce and zap it in the microwave :15 or so to loosen up to a drizzle-able consistency (especially if your peanut butter is the hippie kind with the oil on top).
Living my best life with a double-sling of wieners (again) on returning home. 😍🤩🐶😍🤩🐶
An Abra (wooden taxi boat) from the Dubai Museum. Dragged myself out, braved the Metro, and saw something cultural.
From a ride on the dork bus, the Hop On/Hop Off red bus.
This was actually a great way to see the city, with interesting trivia and commentary. And while it was warm all day, I mostly sat in at least some amount of air conditioning while I watched Dubai roll by.
This was my second reintroduction week on the FODMAP diet. Week 1 went fairly well, and it seems as if everything I’ve introduced so far is fine. I may switch to monthly updates or a big go/no-go list of foods in a few months, because this phase is going to take awhile. Like, could take 9 months awhile, and I don’t want to bore you all with the details.
The procedure for reintroduction is to eat a little of a food from the high FODMAP list, pay attention to what my mind and body is telling me for 2 days, record any and all reactions, and either re-test the same thing on day 3 or go for something different. I’m starting with foods that I’m fairly certain are on the ‘go’ list, and working my way up to foods I suspect I have a reaction to or have had reactions to in the past – and crossing my fingers that whatever form of inflammation or whatever it was that was going on in my gut when I started this journey stays as calmed down as it is now when I go for the biggies (to me) like garlic, onions and brassicas.
What did I learn this week?
Mushrooms and wheat are in! Not sure on a bowl of cashews & almonds, because I think travel always makes me bloated and burpy – so I’m counting that as not a real challenge.
Smoothie bowls are also fine – I think all the ingredients were either FODMAP-friendly or I’ve already tested, but quantity was key here regarding fructose.
Not quite ready