Tag: recipes

Strawberry Milk Overnight Oats

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This recipe came about because of a chance walk-through of a German grocery store, and the bottle of strawberry Nesquick that caught my eye in the UHT/fake milks section.

I loved strawberry Nesquick as a kid – it didn’t taste like strawberries, but pink milk was super fun to drink and pretty much the only way (other than chocolate syrup, marshmallow flavoring or whatever is in an egg creme) I would touch cow milk.

This actually tastes like strawberries, and bonus: packs a bit of nutrition.

Gluten-free, FODMAP

Strawberry Milk Overnight Oats

2 strawberries
1/4 c. dry measure rolled oats
That same measuring cup full hazelnut milk
Half that cup full of water
1/2 tsp. vanilla extract
Few grinds salt
1 scoop collagen peptides

Toppers

Peanut (FODMAP) butter thinned Out with a little water to the consistency of tahini
Hand full raw pepitas for crunch

Blend the strawberries, water and milk. Pour over the oats, vanilla, collagen peptides and salt. Shake or stir to combine. Let sit overnight. Serve with optional toppers.

Serves 1

Cucumber Carrot Greens

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This recipe came about because after ODing on pork, potatoes and Diet Coke (to the point I didn’t want to see another potato or fizzy drink which is suuuuuuper weird since that was 90% of younger-me’s diet) during my recent German vacation, I needed a reset. And what says “reset” more than Japanese food and bok choy?

Gluten-free, vegetarian, vegan, Paleo, Whole30, FODMAP

Cucumber Carrot Greens

1 – 2 c. chopped cucumbers
Few grinds salt
2 Tbsp. rice vinegar
2 Tbsp. sesame oil
2 Tbsp. soy sauce or coconut aminos if Paleo
1 Tbsp. lime juice
1/2 – 2 tsp. red pepper flakes
1 Tbsp. sesame seeds
1.5 c. carrots, in thin coins
3/4 – 1 c. chopped bok choy
1 inch ginger, peeled and chopped
Few sprays garlic oil

In a large pan, heat the garlic oil over medium-high. Add the ginger and stir-fry until fragrant.

Add the carrots and 2 Tablespoons water. Stir-fry until just beginning to soften.

Add the bok choy and 2 Tablespoons water. Stir-fry until softened.

Turn the heat off and set aside while you whisk the rest of the ingredients together.

Add the cooked veggies to the cucumber and dressing and toss again.

Serves 4

Easy Japanese-Style Chicken Zoodles

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This is an easy, FODMAP-friendly, low calorie and carb dinner for nights when you don’t want to be bothered and/or have macros to hit.

Gluten-free (check your labels), FODMAP, keto (especially if you increase the fat), could be Paleo if you use coconut aminos, but that will be higher FODMAPs

Easy Japanese-Style Chicken Zoodles

1 large zucchini, spiraled into zoodles

2 tsp. sesame oil

1 Tbsp. soy sauce or tamari (coconut aminos will be higher in FODMAPs)

In a large skillet over medium-high, heat the sesame oil. When it starts to shimmer, add the zoodles and stir-fry until just beginning to soften. Add the soy sauce and continue cooking until the zoodles are to your liking. I like mine still a bit toothsome (or at least not mushy).

While that’s working, whisk together:

1 Tbsp. sesame oil

1.5 Tbsp. soy sauce

1 Tbsp. rice vinegar

Juice of 1 lime

Pinch of red pepper flakes

When the zoodles are ready, add to the sauce and top with 4 ounces shredded poached chicken and 1 tsp. sesame seeds per serving.

Serves 2 as a light dinner

Macros per serving (assuming your zoodles come out to 1 cup and you use standard soy sauce):

345 Calories

36.6g Protein

6.6g Net carbs

16.9g Fat

Mango Coconut Ice Cream

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The FODMAP-friendly, vegan Dole Whip I was working on this week didn’t work near as well as this dessert I made a couple weeks ago – which is a bummer, because this was awesome and mangoes are a no-go at the moment.

Gluten-free, Paleo, vegetarian, vegan, elimination diet

Mango Coconut Ice Cream

1 cup full-fat canned coconut milk
1 1/3 cups frozen mango
1 tsp. vanilla extract

Blend all together and freeze. Serve topped with your favorite berries.

Serves 4

Elimination Diet Friendly Overnight Oats

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This was my staple breakfast while on the IFM Elimination Diet. It’s (relatively) quick, easy, and can be batch-cooked ahead of time so you have plenty on hand.

Gluten-free, vegetarian, vegan, elimination diet

Elimination Diet Friendly Overnight Oats

1/4 cup measure rolled oats
1/4 cup measure + half water
Few grinds salt
1-2 Tbsp. pumpkin (I did 2 because I like the taste; if you don’t want yours as vegetal, cut back to 1 Tbsp.)
1 Tbsp. tahini
1/2 tsp. vanilla
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cardamom
1/4 tsp. nutmeg
1/2 tsp. raw pumpkin seeds
1/2 tsp. slivered almonds

Combine the oats, water, salt & pumpkin. Let sit overnight or batch prep for the week.

To serve, top with everything else.

This quantity serves 1

Summer Sunshine Salad

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Another potluck, another veg (pescatarian)-friendly salad. The tastes are great here, but I would caution to know your audience – I saw a couple plates of beetroot floating around after all was said and done. I loved it, though, and so did my veggie-heavy friends!

If you can find them, add toasted unsweetened coconut shavings – I think they’d add a nice subtly sweet crunch here, but couldn’t find them anywhere. If you’re in the States, Trader Joes & Whole Foods usually carry them.

gluten-free, pescatarian, paleo

Summer Sunshine Salad

2 grapefruits, cut into supremes – reserve 2 Tbsp. of the juice for the dressing
1 kohlrabi, shredded (I ribboned, but this would have been better julienned like the beets)
400g prawns, sauteed and chopped in half
250g cherry tomatoes, halved
2 avocados, chopped
1 yellow bell pepper, julienned
2 scallions, sliced
1 c. beetroot, julienned
2 c. red cabbage, ribboned
Hand full of mint, chopped
1 Tbsp. tamarind paste
1 Tbsp. lime juice
3 Tbsp. olive oil
Salt & pepper

Chuck all the non-wet ingredients in a large bowl. Whisk all the wet ingredients and pour over top. Toss again. Taste, hit with salt + pepper if needed.

If you have toasted coconut, top with that – pepitas would also be nice.

Serves a party 

Eggplant Soba

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This recipe is the first stab at recreating a bread spread I had at lunch one day that was so magical I couldn’t for the life of me figure out what it was. I thought some form of mustard with cardamom, but no – hidden veggies! Yay, hidden veggies!

This version isn’t half bad. It isn’t quite there, so expect to see more attempts this summer – but it’s good. And it was delicious swirled into some leftover buckwheat noodles with nice crunchy radishes on top.

gluten-free, vegetarian, vegan

Eggplant Soba

4 small Italian eggplants
10 garlic cloves, halved
Neutral oil
1/2 small onion, chopped
2 tsp, fresh ginger, minced
1 Tbsp. ground cumin
3 tsp. ground coriander
1 tsp. ground cardamom
2 tsp. cayenne powder
2 tsp. lemon powder
2 Tbsp. rice vinegar
Salt & pepper
1 stack soba noodles per person to serve
2 – 4 thinly sliced radishes per person to serve
1 green onion, thinly sliced to serve

Halve your eggplants lengthwise and cross-hatch score. Salt, and lay face down on a cooling rack to drain for 10 minutes.

When your eggplants have drained, pat dry and preheat your oven to 200 – 220C. Line a baking sheet with foil or a silpat.

Fill the scores of the eggplants with the garlic halves. Drizzle some oil over top and sear in a large pan 3 – 5 minutes or until you get some color. Transfer to the prepared baking sheet face side up.

Roast eggplants 20 – 30 minutes or until softened and cooked through. Pull from the oven and set aside until cool enough to handle.

This is a good time to make the soba according to package directions.

When your eggplant is cooled, scoop the flesh into a blender or food processor.

In your searing pan, toast the onion and spices in 2 Tbsp. oil over medium-high heat until the spices are fragrant and the onions are beginning to go translucent. Add the mixture to the eggplant and blitz. Taste, add the vinegar (if desired) and salt and pepper to taste.

Serve tangled into the buckwheat noodles and topped with the green onions and radish if desired.

Makes enough sauce to feed 4

Chicken Shawarma Pan

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This one-pan meal makes a fantastic batch cook dish and can be dressed a million different ways. I went vaguely Middle-Eastern (hence the shawarma) because what I really wanted was a huge sad bread chicken sandwich that day – but I wanted spicy, and I needed to use up some of the ubiquitous cucumber & tomato I swear just comes with the shopping basket where I live.

Gluten-free, paleo, Whole30

Chicken Shawarma Pan

Preheat your oven to roughly 425F. Prepare a baking sheet with lining.

Toss together:

1 package boneless skinless chicken breasts
3 Tbsp. your favorite oil
4 grated cloves garlic
1 Tbsp. paprika
2 tsp. crushed red pepper flakes
2 Tbsp. zaatar
Juice of 1 lemon
Salt & pepper

Scootch to one side of the pan. Add:

1 sweet potato, cut into 1/4 inch thick rounds

Brush with:

1-2 Tbsp. your favorite oil

Sprinkle:

2 tsp. sesame seeds
2 tsp. cumin
Salt & pepper

Add the lemon halves to the pan

Bake 40-45 mins or until the chicken is cooked and the sweet potato is soft and browned.

There are a number of ways to serve – my favorite combo was with a swirl of hummus on the bottom of a bowl, a side of roasted tomatoes, a whole wheat pita or tortilla, and the salad below.

Combine all ingredients in a small bowl:

2 small cucumbers, chopped
1/2 small red onion, diced
2 small tomatoes, chopped
1 clove garlic, minced
Squeeze of the roasted lemon from the chicken
1 tsp. cumin
Salt & pepper
2 Tbsp. fresh dill, chopped
2 Tbsp. fresh parsley, chopped

Makes about 4 servings

Herbed Hummus Dip

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Mmmmm … hummus. This quick to whip together dip is a fantastic last-minute thing to bring to a party, and pairs well with pretty much anything you want to dip in it (I served with raw veggies & pretzels, but potato chips were also fantastic).

gluten-free, vegetarian, vegan

Herbed Hummus Dip

Prepared hummus
4 Tbsp. olive oil
Big hand parsley
Big hand mint
Juice of 1 lemon
1 green chili
1 tsp. ground cumin
Salt & pepper
Toasted pine nuts
Pomegranate molasses
Zaatar

Whiz together the herbs, oil, lemon juice, chili & cumin. Salt and pepper to taste.

Add the hummus to a small bowl. Swirl the herby oil over top. Add a swirl of pomegranate molasses. Sprinkle with the pine nuts. Dust with zaatar. Serve

Makes enough for a 6-person game night with a second dip

Brunch Yogurt 3 Ways

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Here are three super simple but impressive ways to serve yogurt to your guests as part of a brunch spread. All are at least gluten-free, paleo and (lacto ovo) vegetarian; and all can be made vegan.

gluten-free, paleo, vegetarian

Simple Peanut Butter Granola

1/4 c. date molasses
1/3 c. peanut butter
1 – 1.5 c. rolled oats
1 tsp. ground cinnamon
1 tsp. vanilla extract
1/2 tsp. ground cardamom
1/4 tsp. ground nutmeg
Pinch salt

Melt the date molasses and peanut butter together in a glass measuring cup or small pan. Add the rest of the ingredients and stir until all the oats have been incorporated.

Spread evenly over a baking sheet lined with a silpat or baking paper, making sure to leave some clumps.

Bake at 325 F for 20 minutes or so or until starting to brown. Let sit on the pan until cool. Transfer to a jar or bowl.

Citrus Curd

1 c. citrus juice (I used a combo of grapefruit, blood orange & lemon)
Zest of 1 of those fruits
1 whole egg
2 egg yolks
2 Tbsp. honey
4 Tbsp. unsalted butter
Pinch salt

Bring the juice to a simmer in a small pan over medium-high heat. Simmer until liquid is reduced to 3/4 cup. Transfer to a glass cup to cool. Add zest.

In a separate bowl, whisk the egg, yolks and honey.

Drizzle the cooled juice into the mixture in a steady stream while whisking.

Pour the eggy juice back into the pan over medium heat. Stir continuously until the mixture thickens to the texture of pudding.

Strain to remove any little bits of egg that cooked and transfer to a jar or bowl. Refrigerate to set.

Quick Berry Chia Jam

500g bag frozen mixed berries
1/4 c. chia seeds
2 Tbsp. orange juice
4 Tbsp. date molasses
1 tsp. vanilla extract

Combine all ingredients. Sit on the counter to defrost for 3 hours or in the fridge overnight. Mash with a potato masher until desired chunkiness is achieved. Chill 20 – 30 minutes to set.