Food • Photography • Life
Found a fantastic double-story Turkish place in one of the malls that I need to explore further. This place is not only stunning, but delicious (at least the breakfast I had was).
That’s Turkish tea, simit (like a really light sesame bagel), and egg/beef scramble.
Today, I decided a leisurely stroll home from yoga – the new Tool album as loud as I could handle in my ears – was fine idea.
Got about halfway home before the swampiness and airborne dust caught up to me and I had to stop for some a/c and refreshment.
Also completely forgot to take a picture of the day today until we were already in evening TV mode:
Part of a DH, an Odin, and the glow of A Handmaids Tale (+ our Hue mood lighting).
Oh, poo! I was so busy yesterday making tacos, playing Ticket to Ride, and trying not to die from allergies that I forgot to take a non food-related pic!
So here’s what I ate yesterday: Protein/probiotic/other stuff shake, beef-stuffed potato balls, tacos three ways (enchilada sauce chicken + avocado crema in a lettuce wrap, sliced carne asada + pickled carrots + avo crema + a bare Tablespoon refried beans on a flour tortilla, and diced carne asada + peppers & onions in a hard corn shell), and brownie + raspberry sorbet for dessert.
Game night win, and FODMAPs pushed to the limit!
Yeah, yeah, yeah, I know – sacrilege. Canned tuna in a poke bowl.
This may not be an Insta-friendly hippie bowl filled with sunshine and $15 worth of amazeballs seafood, but it is delicious, and utilizes a current obsession of mine: the humble can of tuna.
Gluten-free, paleo, pescatarian, FODMAP-reintroduction friendly
Canned Tuna Poke Bowl
Pickled element:
1/3 – 1/2 cup chopped daikon radish
1/3 – 1/2 cup chopped cucumber
1/2 cup rice vinegar
1/2 cup water
Big pinch red pepper flakes
Combine all pickle ingredients, shake well and set aside for at least half an hour to come to some sort of quick pickle before assembling your bowl.
Dressing:
1/2 cup sesame oil
1/4 cup soy sauce, tamari or coconut aminos
2 Tbsp. rice vinegar
2 Tbsp. pineapple juice
1 Tbsp. sriracha
2 tsp. pickled ginger, minced
Juice of 1 lime
Combine all dressing ingredients and shake well. Each serving gets 2 – 3 Tbsp. of sauce.
The rice base:
1 cup raw rice (or use cauli rice if paleo)
1/4 cup pickled ginger, minced
1/4 cup rice vinegar
1/4 cup furikake
1/2 sheet nori, snipped into tiny pieces
Hefty sprinkle shichimi togarishi seasoning
Cook the rice to your liking and before it cools, add the other ingredients, working into the warm rice with either a silicone spatula or wooden spoon. Each bowl gets 1/2 – 1 cup rice.
Bowl toppings:
Canned tuna (I used 60 – 95g cans plain or lemon pepper seasoned)
Mango (especially good if you need a FODMAP challenge food)
Sprouts
Carrot matchsticks
Avocado (also a good FODMAP challenge food)
Fried egg
Cilantro
Pickled element
Poke dressing
Lay a base of rice and top with any and all of these toppings. Spoon 2 – 3 Tbsp. dressing over top and enjoy.
Serves 4 – 6, depending upon how hefty your rice/”rice” servings are.
Hurry!
A surprisingly good lunch (minus the rice, which was bafflingly tasteless) at IKEA.
Potential
Haven’t seen this one in awhile
Happy International Dog Day from these two
Gastography 