Now that you've enjoyed the Ciabattas with Shredded Beef with Cumin and Cilantro, you should have
a few cups of sauce left over.
Not exact matches
Add a half
cup of red wine, or a
few tablespoons
of balsamic vinegar if you don't have wine available; this will give the
sauce a rich flavor.
Pour 1/4 teaspoon or so
of the reserved
sauce over the noodles in each
cup and sprinkle the tops with a
few green onions.
Pancakes, low sodium turkey bacon, eggs and fruit Thursday: Tuna Steaks with sesame ginger marinade, brown rice and broccoli Friday: Pizza Saturday: I don't cook on Saturday so leftovers or we will order from somewhere Sunday: Cranberry Pork Ribs (made a
few edits to this recipe: no chili
sauce and no red wine vinegar, add 1/2
cup low sodium chicken broth and dash
of red pepper flakes) with smashed potatoes and a veggie
I've tweaked it the last
few times slightly to fit my food restrictions (egg beaters for eggs, tamari for soy
sauce, and cut the brown rice down to 1/3
cup and added a head
of cauliflower «rice») but it was first making it as is that sold us on it.
Coconut Bacon: 2 tablespoons olive oil 1 tablespoon maple syrup or coconut nectar 1 tablespoon tamari, soy
sauce, or coconut aminos 1 1/4 teaspoon smoked paprika scant 1/2 teaspoon smoked salt a
few drops
of liquid smoke, optional *, to taste 2
cups unsweetened large - flake coconut 8 ounces tempeh, crumbled
Stir in drained lentils, herbs, seasonings, 1/2
cup broth, red wine, tomato paste, and a
few dashes
of soy
sauce.
- While the cake is still warm, combine the remainder
of the reserved apple juice (roughly 1/2
cup) with the 2 tablespoons
of brown sugar in a small
sauce pan, and allow it to very gently simmer for a
few minutes until glossy and reduced by almost half; pour this juice reduction over the cake very slowly, allowing it to absorb into the cake, but don't worry if it doesn't completely absorb — it will continue to do so as the cake cools; allow the cake to cool completely before glazing decoratively with the Sour Cream Drizzle, and garnishing with chopped walnuts, if desired.
Marinade: 1/4
cup chopped shallot 1 clove garlic 1 teaspoon agave syrup A
few dashes fresh black pepper 1 tablespoon soy
sauce 1 tablespoon peanut oil (or canola oil) 2 tablespoons sliced lemon grass Juice
of one lime
Kimchi with Brussels Sprouts Makes one quart
of kimchi: 1 large head napa cabbage Sea Salt 2 - 3
cups small Brussels sprouts, trimmed and cut in half A
few green onions (including tops) A
few cloves
of garlic 1 or 2 hot red chilies, depending on how hot peppery you like it 2 teaspoons fresh ginger A
few slpashes
of fish
sauce (make sure it's a gluten free one!)
broth: a very generous handful
of dried shiitake mushrooms a very generous handful
of mushroom stems 1 bunch scallions, rough chopped 1 stick
of kombu a
few celery heads 8
cups water soy
sauce or coconut aminos to taste 1 TBL whole black pepper
Add one bag
of shredded cabbage to a bowl, add 1
cup Ranch dressing, about 10 - 20 shakes
of your favorite flavor
of Rocky's
sauce to taste... and mix well.Put a
few chunks
of deep fried fish into a couple
of steamed corn tortillas, follow...
* 8
cups organic chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk
of fresh ginger, peeled * 2 tablespoons «Dates and Tamarind Cooking
Sauce» (I used the one from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced fresh hot chile pepper / dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops from 1 bunch of green onions / scallions, cut to approximately same length as carrots and peppers * 1
Sauce» (I used the one from Stonehouse 27 which is a great combination
of sweet and spicy; if you can't find it, I would add a tablespoon or two
of palm or brown sugar to sweeten the broth and some minced fresh hot chile pepper / dried Thai chiles / hot chile
sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops from 1 bunch of green onions / scallions, cut to approximately same length as carrots and peppers * 1
sauce to spice it up) * 2 tablespoons Thai fish
sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops from 1 bunch of green onions / scallions, cut to approximately same length as carrots and peppers * 1
sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a
few inches long * 1 red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops from 1 bunch
of green onions / scallions, cut to approximately same length as carrots and peppers * 12 oz.
Add a
few drops
of Pure Peppermint Extract to a
cup of hot water to help soothe an upset stomach • Sweet ideas: cookies, bark, candy canes, ice cream, tea, fruit salads, cakes, icings • Savory ideas:
sauces lamb, pork and poultry • Beverage ideas: hot toddies, teas, cocoa, vodka cocktails
I made a
few changes... added an extra 15oz can
of chopped tomatoes and 1/2
cup tomato paste to extend and thicken the
sauce.
Citrus Southwestern Salad Dressing Ingredients 1
cup mayo 1
cup buttermilk
Few dashes
of hot
sauce 1/2 bunch cilantro 2 scallions, chopped Zest
of 1 orange 2 garlic cloves -LSB-...]
1 (1 - pound) top round steak (1 inch thick), trimmed 1
cup chopped onion 2 tablespoons chopped fresh parsley 2 tablespoons Dijon mustard 1/2 teaspoon dried dill 2
cups sliced mushrooms 3 garlic cloves, minced 1/3
cup all - purpose flour 1
cup beef broth a
few shakes
of Worchestershire
Sauce 1 (8 - ounce) container low - fat sour cream 1 pound fresh green beans
Ingredients: 2 mini pizza crusts, 6 - inch size 2 tsp olive oil 4 tbsp tomato
sauce 1 1/2
cups shredded white cheddar cheese 1 fresh California avocado, medium size, seeded and peeled 3 slices thick cut smoked applewood bacon, cooked until crispy and crumbled 1 plum tomato, sliced thinly crosswise a
few thin slices
of red onion Instructions: Heat grill on medium.
For a creamy vegan take on pasta with vodka
sauce, make your favorite marinara recipe, and stir a half
cup of pureed cannellini beans and a
few tablespoons
of vodka near the end
of the cooking time.
Made it last night with a
few, slight modifications - like only 1 8 oz bar
of non fat cream cheese, a handful
of low - fat mozzarella, half a
cup of pepper
sauce and left out the dill weed, and I had to force myself to step away from the bowl.
2
cups shiitake mushrooms, stems removed + small chop 1 tablespoon coconut oil 1/4 teaspoon sea salt
few pinches
of black pepper 1 teaspoon freshly grated ginger 1 scallion, thinly sliced 1
cup shredded carrot 1/3
cup master stir fry
sauce (recipe follows) sesame seeds
Right before serving, fry them again in 350 to 375 degree oil for a
few minutes, until the skin turns shatteringly crisp, then toss the hot legs into 1/3
cup of nam prik pao
sauce.
Makes 4 servings Ingredients 2 medium carrots, peeled and sliced into very thin rounds 1 medium zucchini, cut into 2 - inch long matchsticks 8 ounces fresh shiitake mushrooms, stems discarded and caps thinly sliced 1 tablespoon unseasoned rice vinegar 1 1/4 teaspoons fine grain sea salt, divided 1 teaspoon maple syrup
Few drops
of toasted sesame oil 1/2
cup kimchi, drained and coarsely chopped 1 ripe California Avocado, peeled and sliced 5
cups cooked short - grain rice 1 recipe Gochujang
sauce (recipe below) 4 teaspoons toasted sesame seeds Additional Toppings (if desired): strips
of steak or chicken, stir - fried tofu, fried egg, other stir - fried vegetables, etc..
Ingredients 8 oz Fettuccine 3 slices bacon, cut into 1 - inch 3 ears
of corn on the cob, shucked 1/4
cup red onion, finely chopped 1 small red bell pepper, seeded and chopped Freshly ground black pepper 1
cup half - and - half or whole milk 1/2
cup chicken broth 2 Tbsp fresh chopped thyme or 1/2 tsp dry thyme A
few dashes
of hot
sauce 3/4
cup grated parmesan cheese, divided 5 - 6 sweet basil leaves, cut in a chiffonade
The crust then gets filled with a
few cups of sautéed vegetables (I chose chard, leeks, and garlic), blanketed with a béchamel - style cheese
sauce, then baked until bubbly.
For thickener: Take 1/2
cup of reserved broth (which has cooled a little by now) and put into a clean jar with 1/3
cup whole wheat flour (or a
few tablespoons
of corn starch for gluten free) and 2 tablespoons
of Thai fish
sauce.
2 tsp Olive Oil A
few drops Sesame Oil (optional) 1 medium clove garlic, crushed 2 cm ginger, finely grated 1 small red chilli, finely chopped Pinch Asofoetida 1/2 tsp Turmeric 1 1/2 tsp uncooked urad dhal (white lentils) 1 1/2 tsp black mustard seeds 250g firm Tofu, cubed in 1 - 2 cm pieces 1/3
cup Tomato
Sauce (I used sauce with no added sugar) 1 tbsp Lime Pickle Gravy 1 tbsp Soy Sauce, then more to taste 1 / tsp cinnamon 1 1/2 tsp vinegar, then more to taste 8 - 10 spears of Baby Corn, fresh or tinned, sliced into 1 cm pieces Small red capsicum, chopped 1 1/2 cups Mushrooms (button, king or oyster), ch
Sauce (I used
sauce with no added sugar) 1 tbsp Lime Pickle Gravy 1 tbsp Soy Sauce, then more to taste 1 / tsp cinnamon 1 1/2 tsp vinegar, then more to taste 8 - 10 spears of Baby Corn, fresh or tinned, sliced into 1 cm pieces Small red capsicum, chopped 1 1/2 cups Mushrooms (button, king or oyster), ch
sauce with no added sugar) 1 tbsp Lime Pickle Gravy 1 tbsp Soy
Sauce, then more to taste 1 / tsp cinnamon 1 1/2 tsp vinegar, then more to taste 8 - 10 spears of Baby Corn, fresh or tinned, sliced into 1 cm pieces Small red capsicum, chopped 1 1/2 cups Mushrooms (button, king or oyster), ch
Sauce, then more to taste 1 / tsp cinnamon 1 1/2 tsp vinegar, then more to taste 8 - 10 spears
of Baby Corn, fresh or tinned, sliced into 1 cm pieces Small red capsicum, chopped 1 1/2
cups Mushrooms (button, king or oyster), chopped
1.5
cups of sweet / glutinous / sticky rice, soaked in water overnight 1 shallot 1 clove
of garlic A
few servings
of seasoned tofu Small handful
of cilantro, chopped Soy
sauce (to taste)
When I am on my A-game I like to have a
few bagfuls
of browned ground beef or turkey measured out and stored in Ziplocs in the freezer for easy tacos, tostadas or meat
sauce (I measure them out into 2
cups per bag usually).
24 ounces (about three
cups)
of spaghetti
sauce (I make my own, but there are a
few good store - bought brands.
1/2
cup hemp seed 1/2
cup lemon juice 1/4
cup honey or a
few drops
of stevia (2 - 3) 1 1/2 tablespoon chopped ginger 1/2 tablespoon red chili 1 tablespoon soy
sauce 1
cup raw almond butter 1/2 head savoy cabbage, shredded 6 very large wild spinach leafs 1 carrot 1 ripe mango 1 handful cilantro leafs 1 handful torn basil leafs Himalaya sea salt
For thickener: Take 1/2
cup of reserved broth (which has cooled a little by now) and put into a clean jar with 1/3
cup whole wheat flour (or a
few tablespoons
of corn starch for gluten free) and 2 tablespoons
of Thai fish
sauce.
Serve with 200 grams Greek yogurt mixed with 1 small diced onion, 1/4
cup chopped cilantro, juice
of 1 lime, 1 chili seeded and minced, and a
few splashes
of jerk
sauce to taste.
Amy, I would encourage you to ask his doctor but a
few low FODMAP foods with gluten would be 100 % spelt bread (whole foods has a brand, French meadows), soy
sauce, seitan (gluten rich vegan protein source), small amounts
of wheat pretzels might be okay too — try 1/4
cup regular pretzels as a snack (Monash allows these on their app), you might also try sourdough white bread (many
of my clients can tolerate it when we do a wheat challenge) or Bay's English muffins which are a white wheat based English muffins, in the refrigerator section
of the grocery store that many
of my clients can tolerate too when we do the wheat challenge.
In a large
sauce pan, bring a
few cups of water to boil.
Pancakes, low sodium turkey bacon, eggs and fruit Thursday: Tuna Steaks with sesame ginger marinade, brown rice and broccoli Friday: Pizza Saturday: I don't cook on Saturday so leftovers or we will order from somewhere Sunday: Cranberry Pork Ribs (made a
few edits to this recipe: no chili
sauce and no red wine vinegar, add 1/2
cup low sodium chicken broth and dash
of red pepper flakes) with smashed potatoes and a veggie
After a
few minutes
of resting, the glitter beef gets sliced, nestled in lettuce
cups, piled high with crunchy vegetables, chopped peanuts and fresh cilantro, and then drizzled with a generous amount
of truly epic peanut
sauce.
2
cups baby kale, chopped 2
cups baby spinach, chopped 1/4
cup raw pecans, roughly chopped 2 tablespoons dried cherries or cranberries 1/4
cup orange juice 1 tablespoon maple syrup
Few dashes
of hot
sauce Black pepper and sea salt to taste
Add 1/4
cup olive oil (this will be the «
sauce») and cut up a
few leaves
of fresh basil for garnish.
In a small
sauce pan I put a
few cups of water, a cinnamon stick and maybe a clove and let it simmer on the stove.