Garlic Green Beans

I love garlic green beans.  They go with everything.  Even breakfast.  They are always better with fresh beans, but frozen are ok.  The best are those lovely, narrow french beans.  

Ingredients:

1 pound green beans, washed and end removed

1 tbs olive oil

2 tbs butter

3-4 cloves of garlic, minced

salt and pepper, to taste

Directions:

Steam the green beans until not quite fully cooked. Heat the butter and oil until frothy.  Add the garlic and stir for about a minute.  Add the mostly cooked beans and cook for another minute or so (depending on how done you like them.  Josh and I disagree on the definition of done with these).  Add salt and pepper and serve right away.  

Honey Mustard Salad Dressing

I like salad dressing, but most store bought ones have been irking me lately...flavor isn't right, ingredients are lousy, always something.  So I have been making a few myself.  I like this one quite a bit.


1/2 cup Dijon or brown mustard

3 tablespoons honey (or so, taste and adjust)

1/4 cup oil of choice

1 or 2 teaspoons lemon juice

1/2 teaspoon garlic powder

1/4 teaspoon pepper

Whisk together and use! Add more oil and/or lemon juice if you want it a bit thinner for pouring. I like storing it in an old dressing bottle as shown. Good for a marinade, like most dressings.  

 

Ranch Dressing

Ranch dressing is pretty tasty stuff, especially homemade.  Molly doesn't do well with all the stuff in store bought (who does?), so we've experimented with making it ourselves.  I like it with buttermilk, but rarely buy it, so I decided to try it with cottage cheese.  It worked well, good flavor and very creamy.  Good for dipping.  If you want something more 'pourable', add a bit of milk.

Ingredients:

1/2 cup mayonnaise

1/2 cup sour cream

1/2 cup cottage cheese (or buttermilk)

1/2 teaspoon chives

1/2 teaspoon parsley

1/2 teaspoon dill

1/2 teaspoon garlic powder

1/2 teaspoon dried minced onion

1/8 teaspoon salt (I like celery salt here, too)

1/8 teaspoon pepper (or more, I like more)

Directions:

Blend all the ingredients together in a food processor or blender.  Store in a jar in the fridge.  Tastes great the first day, but even better after a day or so.  

Quinoa Salad (II)

This Quinoa Salad is a delicious and easy low FODMAPS lunch.

Ingredients:

1 cup of quinoa
1 cucumber
1/4 cup green onion, chopped
1/3 cup fresh cilantro, chopped
1/2 cup mandarin oranges
1/2 cup chopped almonds
1 tsp sweetener
1 tsp cumin
juice of 1-2 lemons
1/4 cup oil
sea salt, to taste

Instructions:

(1) Cook the quinoa in 2 cups of salted water.  Cool.

(2) In a large bowl add all of the ingredients and toss.

 

Quinoa Salad

Quinoa Salad

I like salad dressing but because I do not eat lettuce I have to look for other ways to eat it.  This is my new favorite way to eat salad dressing.  I like to cook extra quinoa for dinner and save some for to eat in this salad for lunch the next day.  I also like to used canned chicken just to make my life that much easier. This is more of an idea of what to eat than a real recipe so eat it anyway that you think sounds good.










Quinoa Salad
Cooked quinoa (about 1/4 uncooked per person)
Shredded chicken
Cucumbers
Tomato
Spinach
Parsely
Dried cranberries
Your favorite vinaigrette or lemon juice, oil and vinegar


Cook the quinoa (Sarah gave some directions for cooking).
Add the chicken to the quinoa and mix.
Cut of your veggies and add them to the quinoa, pour on the salad dressing to taste and mix to evenly coat.
Top with dried cranberries.

I like to eat this with Brianna's salad dressing.
You can eat it with toasted silvered almonds or whatever else you like in salad.  

Pack it for you lunch

Seaweed Wraps

When I am really tired of the food I normally eat this is what I will make for lunch or dinner.  It is just another way to eat all the food I normally eat: eggs, chicken rice and cucumbers.  But this is really just an excuse to eat Mae Ploy sauce (warning this contains garlic so you may want to avoid in eating fodmaps).  Make sure to read the ingredients on the seaweed because some of them have wheat.  

Seaweed Wrap 

1) Cook 1/4 to 1/3 cup of rice or each wrapper (I have used Jasmine or sushi rice and both work)

2) Hard boil one egg for each wrapper, or cook chicken, or open a can of chicken 

3) Cut of vegetables into sticks 

-Suggestions: cucumbers, carrots, avocado (less than 1/4 for fodmaps), bell peppers, or whatever you have in the fridge

4) Assemble the wrapper by smearing the rice evenly over the seaweed wrap.  

-Put whatever else you want in a line in the middle.

-Drizzle gluten-free soy sauce over the entire thing and roll it up.  (You can also drizzle the Mae Ploy sauce with the soy sauce if you are packing this for a lunch,) 

This one just has an egg and cucumber 

5) Cut of the wrap and eat it with lots of Mae Ploy sauce (I usually just cut it in half).  

You can store this in the fridge in ziplock bag overnight and bring it for for lunch the next day.  If you let it sit in your fridge for more than 3 days the seaweed flavor will take over.