Monday Comfort Food – December 21, 2015

Today was my last day of work until January, but it was still a Monday.  It’s a bit depressing that every week Monday feels the same!  I had a really great weekend; it’s even starting to feel like Christmas a bit. My sister arrived in town on Saturday, and we have had a non-stop blast.  We saw The Book of Mormon this weekend, which was very different than I expected but quite funny.  Yesterday was time for my sister and my son to have some good quality time.  They are so alike in so many ways.  See below collage that they created together, that only the two of them get! We also went out for dinner at Numero 28 Pizzeria in the West Village.  The gluten free pizza was absolutely amazing. We may make a stop back there tomorrow.

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I prepped Monday night dinner this morning before work as I knew I would be a bit late tonight and tend to make us frozen fish sticks or chicken nuggets on a Monday anyway if I don’t have something ready.  My go-to comfort food is definitely a burger, but I try to keep our red meat intake balanced with other proteins.   Turkey burgers have recently become one of my favorite foods.  Paired with an Against the Grain roll, they make an easy, healthy dinner.


FODMAP-friendly Turkey Burgers

Ingredients

1 pound ground turkey

1/2 cup gluten free plain breadcrumbs (I use 4C brand)

1 tsp basil

1 tsp oregano

1 egg

1/2 tsp salt

1/2 tsp pepper

Directions

Combine ingredients in a bowl and work through with your hands until all ingredients are spread evenly with ground turkey.  Make into 4 – 6 individual burgers depending on the size.  Grill until cooked through and place on a bun with whatever toppings / condiments are appropriate for your FODMAP lifestyle.

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I package up the burgers once they are made – either when I am making in advance or if I have many more than 2 made.  I double bag and freeze if I expect we won’t get through them all in one week.

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I love this little Cuisinart griddler.  Living in the city, I don’t have a ton of space, but this folds up and stores pretty well and can be pulled out whenever I want to grill something.

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And here is the final product paired with some sauteed spinach (olive oil, spinach and salt).  With a glass of red wine of course 🙂 – making my Monday complete and my vacation time from work a go!

My sister and I have finalized Christmas Eve dinner, so be on the lookout for some pictures and recipes following that.  Enjoy the holidays!

 

No Need to Cry Over Onions – December 16, 2015

My dad’s family is German, and my mom’s family is Italian, but I’ve really only connected with my Italian cooking roots.  So you can imagine my angst when I had to give up garlic as part of living a low FODMAP lifestyle.  I seem to recall a few days where I ate nothing but roasted garlic, homemade garlic hummus dip and red sauce loaded with garlic in preparation for a life without.  Drama aside, I did think that would be the most challenging food to live without.

As time has gone on, I have found a few other foods just as challenging to live without – onions, broccoli and brie.  I’ve been on a hunt lately to find an onion supplement or replacement.  For some time I was able to use a little onion powder, but I became uncertain of the impact on my stomach so stopped.

When I started exploring the internet for some additional options, I found that many people can tolerate the green part of scallions.  And I’ve become obsessed with them 🙂  Today I’ll share a quick and easy recipe for a baked chicken  I’ve been making with scallions AND a surprise guest of garlic!  I’ll add a quick disclaimer here – I can tolerate small amounts of dairy (yogurts, sour cream, hard cheeses, dash of milk or cream in coffee).  For those in the elimination phase, it would not be recommended to use Greek yogurt but a basic olive oil could be used for the chicken marinade. 


Baked Scallion Chicken

Ingredients

1 pound boneless, skinless chicken breast

1 small container greek yogurt (I use Fage 2%)

3 – 4 cloves garlic, peeled and sliced (thick slices are best since these will need to be removed)

~5 scallions, green end only chopped finely

1 tsp olive oil

Salt for seasoning

Directions

Preheat oven to 350 degrees Fahrenheit.  In a large baking dish (Pyrex, large baking sheet, etc.), coat the bottom of the pan with olive oil to prevent sticking.  Place garlic around the dish.

In a separate dish, mix greek yogurt and scallions.  Sprinkle salt over chicken and then fully coat each piece in greek yogurt mixture and place in baking dish.

Cook ~10 minutes before flipping and cooking another 10.  Cooking times will vary based on thickness of chicken – be sure to make sure the chicken is fully cooked before removing from oven.  Remove garlic and throw directly into the garbage!

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I make some version of a baked chicken dish every Sunday and pack with a salad for lunches all week.  I struggle to find FODMAP-friendly lunch options near my office, so I make my own.  Below was a day I knew I would be VERY hungry, so I added a corn tortilla as a supplement.

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