Sunday, August 9, 2020

Sausage and Chickpea Stew

I have been making versions of this stew for a few years now, its easy to make and any sausages work, each one adds its own twist to it, this was a garlic sausage. I have also used cannelloni beans and any in season vegetables. 

Ingredients:

  • one pack of sausages sliced
  • 2 cloves of garlic chopped 
  • 2 carrots diced
  • one small red onion chopped 
  • one stick of celery diced
  • one zucchini chopped
  • one squash chopped
  • one can of chickpeas
  • one can of tomatoes or 4 fresh tomatoes
  • 2 tablespoons of tomato puree 
  • a handful of spinach chopped
  • salt and pepper to taste 
  • 1/2 teaspoon Italian herbs
Method:
  1. heat a little olive oil and add one small red onion and garlic, sauté for about 5 minutes 
  2. then add the zucchini, spinach, carrots and squash and cook for about 10 minutes until soft, add the herbs, salt and pepper, add the can of tomatoes and a little extra water to get enough sauce, mix in tomato pureed and turn down to a simmer for about 15 minutes 
  3. serve with polenta, pasta, quinoa or cous cous 



This is such a great dish to add into your rotation, let me know what you think. 


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Wednesday, August 5, 2020

Watermelon and Beetroot Salad


This simple salad is perfect on a hot summers day, I made a simple dressing with a date vinegar I found in an Iraqi store, it is fun picking up new spices and condiments at international stores. 

Ingredients:

  • one small lemon cucumber these are fun and I can get from local farmers
  • a few pieces of mozzarella cheese
  • 2 small beetroots sliced (I have recently found this cooked in grocery stores making them an easy attention to salad) 
  • mixed lettuce a handful
  • a few cherry tomatoes 
  • 1/4 of a cup of chopped watermelon 
Method:

  1. simply arrange the salad ingredients on a plate and drizzle the dressing over the top.
for the dressing 

a dash of olive oil, 1 tablespoon date vinegar, salt and pepper and a little sugar. 




I thought I would share this picture of the kids getting their Tae Kwon Do black belts, (hubby already has his) despite the pandemic they studied daily and tested. Never give up!




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Thursday, July 30, 2020

Watermelon Slushie



This is quite simply summer in a glass, just blend watermelon with ice and you have a delicious and refreshing summer drink.

Ingredients:

  • 1/4 of a watermelon chopped 
  • 1/2 a cup of ice
Method:

Simple chop melon and blend, enjoy.
garnish with an edible flower and a little melon.





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Saturday, July 25, 2020

Quinoa, Chickpea and Zucchini salad



This is a fun summer salad, easy to make, gluten free and nutritious. It is inspired by this Italian spelt and chickpea salad. This would be great to have on hand as a snack or as a packed lunch. 

Ingredients:

  • 4 cups of cooked quinoa, I found a boil in the bag quinoa which I love as cooks faster in about 15 minutes
  • one zucchini chopped
  • 1 clove of garlic this can be omitted if on a low FODMAP meal plan.
  • a handful of chopped green beans 
  • one cup of chopped cherry tomatoes 
  • 1/2 a teaspoon of Italian herbs, olive oil and salt and pepper to taste. 
  • one small carrot chopped
  • a can of chickpeas
  • 4 green onion tops 
Method:

  1. cook the quinoa and keep to one side 
  2. heat a little olive oil and add the green onion tips, I used this to be low FODMAP
  3. add the zucchini, green beans, carrot and sauté for about 7-10 minutes until soft
  4. add the herbs, chickpeas and salt and pepper to taste 
  5. remove from the heat and allow it to cool and mix in the quinoa.
  6. enjoy.



This meal is low FODMAP and gluten free, to learn more about the Dietary Management of IBS and the low FODMAP approach, click the link to see a recent blog post I wrote for my business blog, and if I can help you in any way drop me a line. 


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Sunday, July 19, 2020

Tropical Summer Salad



This summer salad is flavorful and simple and lets the bounty of summer shine. 
Simply combine watermelon, blueberries and blackberries with fresh coconut (I get mine from the Indian grocery store in the freezer section) add fresh mint and top with an edible flower like Nasturtium. 

Easy and delicious. 





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