Practicing for London


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If you follow me on Instagram (@FODMom), you know how much we love the beach.  The beaches in Queens are pretty good, but what moves the Rockaways up a few notches in my book is Caracas Arepa Bar – on the beach, with delicious ciders and Jenga!

 

We are taking our first summer trip away from the sun and beach.  Usually this time of year we head to California or down the shore in Jersey to soak up some sun and make the most of summer.  This year we are taking a different approach and heading to London!  In preparation, I have been practicing some fish and chips recipes to get us in the mood.  We have a great line up of restaurants, so check in with us this week on Instagram.

Gluten free fish and chips is not that easy to come by, but I did come up with a great recipe at home to satisfy the craving for fried fish!

Gluten Free Parmesan Breaded Fish   

Gluten Free Parmesan Fried Fish

Ingredients

4 skinless fillets of firm white fish

1/2 cup freshly grated Parmesan cheese

1/2 lemon – zest and juice

2 tbsp Garlic infused olive oil 

1 cup gluten free breadcrumbs (made from scratch is best – use food processor to combine gluten free bread, basil, oregano and salt) 

1 cup gluten free flour 

1 egg 

Directions

Heat a skillet on medium heat and add garlic infused olive oil, heating well

Mix the gluten free breadcrumbs with the lemon zest and parmesan cheese

Whisk the egg in a bowl and place near the flour and breadcrumb mixtures

Dip each fillet into the flour, followed by egg, followed by breadcrumbs and place into the skillet

Heat the fish until cooked through, flipping over as needed as it cooks

Serve with lemon juice or lemon wedges as needed

 

I served this one with a side of kale, carrots and radishes, because having radishes is always better than not having radishes.

 

My Little Oasis in the Big City


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I’ve been looking forward to creating a mini garden all winter – fresh herbs at my fingertips – my little oasis in the city.   We had such a great time shopping around the garden center; I had to remind myself of the small apartment we would be heading back to a number of times, otherwise I would have come home with a full yard’s worth of plants and herbs!

                                   Urban Garden

     

 

 

 

 

 

I have, of course, become a little obsessed with the herbs 🙂 , so I tried a recipe with all fresh herbs to make muffins. They turned out great and were refreshing snacks during the week at work.

Low-FODMAP Herb and Parmesan MuffinsLow-FODMAP Fresh Herb and Parmesan Muffins

Ingredients

1 1/2 cups gluten free flour

1/2 cup coconut flour

1 tsp baking powder

1/4 tsp salt

1 tbsp fresh thyme

Small handful basil leaves

Greens of 3 scallions

3 tbsp finely grated Parmesan

1/2 tsp lemon zest

2 tbsp olive oil

1/2 cup Greek yogurt

3/4 cup milk ( I use almond)

2 eggs

Directions

Preheat the oven to 350 degrees F.  Grease a muffin tin or place muffin liners in each cup

Finely chop the herbs and scallions

In a large bowl, mix the flour, baking powder, salt, thyme, basil, scallions, parmesan and lemon zest

In a separate bowl, beat the olive oil, yogurt, milk and eggs until well combined

Slowly add the wet ingredients into the dry and stir until the wet ingredients are completely combined with the dry

Spoon the mixture into the muffin tin

Bake for 15 – 20 minutes or until golden brown.  Sprinkle additional parmesan and / or herbs on top for serving.  Best served warm

 

 

 

Radishes 3 Ways – Part 3 


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Spring is great (aside from allergies).  We’ve been spending a lot of time outside playing tennis and getting used to the warm weather again :).  The plants blossoming in our neighborhood make it great to walk the streets and enjoy the sun.

Carroll Gardens spring
Carroll Gardens, Brooklyn in the spring

And for my last post about radishes, the one that really inspired the “Radishes 3 Ways” – roasted radishes.  I was skeptical about this one as I thought nothing could beat fresh radishes, but I was pleasantly surprised!  I ate the roasted radishes on their own with dinner and added them to my lunches for work with kale and quinoa, and the flavor mix was amazing.

Roasted Radishes

Roasted Radishes

Ingredients

1 bunch of radishes

1 tsp. salt

1 tsp. fresh ground pepper

1 tbsp. olive oil

Fresh grated parmesan, to taste

Directions

Preheat oven to 450 degrees F

Remove the ends of the radishes and cut in half

Toss them in olive oil, salt and pepper

Place face down on a baking sheet and place in the oven for 8 minutes

Flip the radishes over and cook another 4 – 5 minutes

For additional flavor, grate some fresh parmesan on the warm radishes when they come out of the oven

Serve as a side dish or with kale and quinoa to add some great flavor!

Radishes 3 Ways – Part 2 


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We generally get to the beach as soon as it’s warm enough to wear light jackets.  This year was no different – we spent the second half of spring break down the shore (how urban dictionary defines the Jersey version of traveling to the beach 🙂 ).

 

 

beach hair               

Continuing on the radish journey, I had some leftover steak from dinner at Bowery Meat Company celebrating a new job with “The Man” ; )
Bowery Meat Company Dinner

I decided to make steak tacos the following night with a radish salsa.  The radish salsa was amazing and balanced the steak perfectly!

Steak Tacos and Radish SalsaSteak Tacos and Radish Salsa

Ingredients

2 tbsp. vegetable oil, divided

1 pound steak (or whatever is remaining as leftovers)

Salt and freshly ground pepper to taste

4 radishes, trimmed, chopped

4 scallions – green parts only, thinly sliced

½ jalapeño – seeds removed if desired, finely chopped

2 tbsp. fresh lime juice

8 corn tortillas, warmed (or less depending on size of steak)

2 oz. Cotija cheese, crumbled

Directions

Heat 1 tbsp. oil in a large skillet over high heat

Season steak with salt and pepper (if required) and cook about 5 minutes per side for medium-rare if not cooked; heat through for a few minutes if re-heating leftovers

Let steak stand for 5 minutes

Meanwhile, toss radishes, scallions, jalapeno, lime juice, and remaining 1 tbsp. oil in a medium bowl

Season radish salsa with salt and pepper to taste

Heat corn tortillas in a frying pan until warmed through

Serve with crumbled cheese on top

Radish SalsaSteak tacos with radish salsa

 

Radishes 3 Ways – Part 1


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I’ve been developing an obsession with radishes this past year or so – as has most of NYC I think ; ).  I’m going to share a few of my favorite radish recipes over my next 3 blog posts – radishes are delicious fresh with a butter dip, in a salsa for tacos or roasted with a little seasoning.  Let me know which is your favorite!

Before I share the first radish recipe, I wanted to share some fun experiences my son and I had over spring break this year.  We went to DC for his first trip, and he had such a blast!

This was one of our favorite photos in the National Geographic Museum exhibit of the best Instagram photos in which they were tagged.

We had a few great meals as well while in DC.  Gluten-free pizza and a delicious tomato soup at Firefly.

                          

And of course a visit around to all the capital city has to offer.

White House

And then of course being silly 🙂

Now I’ll take you on to the great fresh radish with flavored butter

Radishes and Carrots

Fresh Radishes and Carrots with Chive Butter and Flavored Salt

Ingredients

1 bunch radishes

2 – 3 medium size carrots

1 stick of butter

1/4 cup chives, chopped

1/2 cup coarse ground sea salt

1 tsp. paprika

1 tsp. cayenne pepper

Directions – Chive Butter

Take the butter out of the refrigerator to soften, until it is room temperature and soft enough to mix with a spoon or whisk.

Combine the chopped chives with the butter and mix well.

Either wrap the butter in plastic wrap or in a bowl covered with plastic wrap and refrigerate until it hardens again.

Directions – Flavored Salt

Combine the coarse sea salt, paprika and cayenne pepper in a small bowl and mix until well combined.

Directions – Vegetables

Chop the radishes and carrots into dipping size portions.

Serve the chopped vegetables with the “dips” and enjoy 🙂

Chive Butter

Radishes and Carrots

Blue Hair, Don’t Care – March 2, 2017


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blue hair, dont careWe had another great trip in California this school break.  Matt’s been wanting to “dye” his hair blue for some time, so I thought the few days at the beach would be a fun time for blue hair (using chalk products only! This one seemed to be the safest for kids!)

We took a trip over to Huntington Beach to walk one of the longest piers on the west coast – 1,850 feet long!  We were standing over where the surfers were catching their best waves.

Huntington Beach Pier

Huntington Beach, CA

We also did a lot of cooking!  Be on the lookout for “Radishes and Carrots 3 Ways” in one of my next posts.  We took on the challenge of roasted, raw and slaw versions of radishes and carrots – two of my favorites 🙂

Here we have a more time consuming recipe than I’m used to, but it is worth the effort for the delicious lasagna at the end, loaded with veggies!


 

Low-FODMAP No Noodle Vegetable Lasagna

Ingredients

2 medium-sized squash

1 lb. ground beef

1 28 oz. can of diced tomatoes

2 cups raw spinach (roughly 2 large handfuls)

1 16 oz. container of ricotta

8 oz. shredded mozzarella

8 oz. shredded parmesan

2 fresh basil leaves

2 tsp. dried oregano

1 tbsp. salt

1 1/2 tsp. black pepper

1/4 cup red wine

1 egg

Directions

Preheat oven to 325 degrees Fahrenheit and grease a 9×13 baking pan

Slice zucchini lengthwise into very thin pieces, using the thinnest setting on a mandoline or a sharp knife (I use this one)

Sprinkle the zucchini slices with salt and set in a colander to drain in the sink

Begin preparing the meat sauce by combining the ground beef, salt and black pepper in a deep skillet over medium high heat until meat is browned.  Stir in the diced tomatoes, basil, oregano and wine.  Bring the sauce to a boil, then reduce heat and simmer for about 20 minutes or until the sauce has thickened and developed in flavor.  Stir frequently

While the sauce is cooking, stir together the egg and ricotta in a medium bowl until well combined

When all ingredients are prepped, begin the process of making the lasagna

Spread 1/2 the meat sauce on the bottom of the prepared baking pan.  Layer 1/2 of the zucchini slices, 1/2 the ricotta mixture, all the spinach and then half of the mozzarella.  Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture and mozzarella.  Spread the parmesan cheese over the top and cover with foil

Bake for 45 minutes.  Remove the foil and bake for an additional 15 minutes.  Let stand for 5 – 10 minutes to allow the lasagna to settle before serving

Enjoy 🙂

No-Noodle Vegetable Lasagna

           

 

Taking it easy – February 20, 2017


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I love escaping the pace of NYC every now and then. The non-stop nature of the city keeps the cycle of have more, do more, be more constantly flowing. Southern California allows a step away from that pace. A calm retreat into beautiful things – including the nicest mall I’ve ever visited. There was even a Snoopy with a gold crown on his head!


Another great perk of our visits is getting to see my sister’s band perform. We haven’t seen them since July, and they’ve gone into high gear since then and are absolutely killing it! Check out Cillian’s Bridge website.

 

 

 

 

Matt joining the band 🙂

 

 

As it relates to food, trying new things is a way of taking it easy for me.  Especially when I have access to a kitchen double the size of mine 🙂


Blistered Shishito Peppers

Serves 2 as appetizer

Ingredients

1/2 lb. of shishito peppers – about 15 – 20 peppers

1 tbsp. olive oil

1 tbsp. coarse ground sea salt

Juice of half a lemon

Directions

Heat olive oil in a wok or deep frying pan (the oil may splash as the peppers are cooking)

Add peppers and cook for 3 – 5 minutes per side or until the peppers have softened and started to blister

Remove from heat and toss with lemon juice and salt

Serve while hot

​​

California Surprise – February 18, 2017


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We traveled to Southern California on our break from school and work to relax in the warm, sunny weather with my sister. Instead we joined her for the worst storm in at least 6 years, but possibly going back to 2004! We are certainly making the most of it – cooking, shopping, creating art projects.  Matt and my sister created a planet of vegetable “good guys” and “bad guys” followed by a planet of dairy characters while we lunched at the most amazing gluten-free meal I’ve had in ages at True Food Kitchen.

Gluten-free Hummus, Gluten-free PitaAs we didn’t want to leave the house in the storm again, we made boiled lobster tail and kale and quinoa on the side for dinner.  I’ll share both recipes below. The lobster tail was a new one for us, so we had to experiment a bit; it turned out great!

Boiled lobster tail


Boiled Lobster Tail

Serves 2

Ingredients

2 lobster tails, frozen

6 cups of water

1 tsp. salt

1/4 cup butter

Juice of 1 lemon

Directions

Bring the water to a boil, adding salt at the start

Add butter and lemon to the water as it starts to boil

Place frozen lobster tails in the water and cook for 10 – 12 minutes, until the lobster meat is whitening

Place lobster tails on a cutting board and cut down the center to peel off the shell

Serve with extra butter for dipping on the side if desired


Low-FODMAP Kale and Quinoa Side Dish

Serves 2 – 4

Ingredients

1 bunch of kale, chopped

1 cup quinoa

1 1/2 cups chicken broth (always confirm this does not contain onion and garlic)

~10 cherry tomatoes, sliced in half

1 egg

1/4 cup parmesan cheese

1 tsp. butter

1 tbsp. extra virgin olive oil

2 tsp. salt

Directions

Rinse quinoa and place in rice cooker with chicken stock and 1 tsp. of salt

Once the quinoa has been cooking for 10 minutes or so, add the butter and olive oil to a frying pan heating on medium heat

Add cherry tomatoes and 1 tsp. of salt to the frying pan

Add the kale to the frying pan and cook until the kale is softened and has halved in size in the pan

Crack an egg in the frying pan and stir until cooked into the mix

Stir in the quinoa and parmesan cheese

  kale, quinoa and egg

Serve as a side dish or on its own for a nice weekday lunch!

    

Healthy Appetite – February 6, 2017


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I have a healthy appetite.  I always have, but the downside of that is that I can get really grumpy when not eating enough!  I remember the first time my family started to understand it – I was about 5 or 6 and the flower girl at my aunt’s wedding.  I remember starting to cry, and my mom ran around looking for something I could eat while we waited for photos to finish.  Carrots saved the day then, and they’ll save the day today as well!

The last thing I want at work is to snap at someone because I’m “hangry”, so I try to make healthy snacks to bring for the day.  Check out the FODMAP-friendly Carrot and Ginger Muffin recipe below! This recipe calls for greek yogurt, if some dairy isn’t part of your low-FODMAP diet, you can substitute coconut milk or cream.

Also – don’t forget to follow me on Instagram if you’re not already (@FODMom).  You can find great low-FODMAP and gluten-free eats in NYC as well as great recipes 🙂


Low-FODMAP Carrot and Ginger Muffins Recipe

Makes 12 muffins

Ingredients

1 3/4 cups gluten-free flour (I used King Arthur for the first time and liked it)

1 1/2 tsp baking powder

1/2 tsp salt

1 1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

2 cups peeled and grated carrots (about 3 – 4 medium size carrots)

1 in finely chopped ginger root

1/4 cup roughly chopped walnuts

1/3 cup melted coconut oil

1/2 maple syrup

2 eggs

1 cup plain greek yogurt

1 tsp vanilla

1 tbsp white sugar for sprinkling on top of the muffins before baking

Directions

Preheat oven to 425 degrees F.  Grease muffin tin with non-stick cooking spray or coconut oil.

In a large mixing bowl, combine the flour, baking powder, cinnamon, salt, ginger and nutmeg.  Mix well, ensuring no lumps remain in the flour mix.

Add the grated carrots and chopped walnuts to the flour mix and stir to combine.

In a medium mixing bowl, combine the coconut oil and maple syrup; beat together with electric beaters.  Add the eggs and beat well until the consistency is smooth and thick.  Add the yogurt and vanilla, mixing well to combine.

Slowly pour the wet ingredients into the dry, combining until smooth (aside from walnut and carrot pieces).

Divide the batter between the 12 muffin cups.  Sprinkle the white sugar on top.  Bake for 10 – 12 minutes, or until the muffins are golden on top and cooked through the center.

Allow muffins to cool before serving.

Enjoy 🙂

 

Continuing the celebration – January 20, 2017


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The past few weeks have been so hectic that I haven’t been able to get back at it and post the rest of the New Year’s Eve dinner menu! I’ve been traveling, we have been doing a TON of projects at home and the time has just been flying by. Here are a few things that have been keeping us busy:

View from the plane on the way to London – certainly makes the lengthy flight better 🙂

                    

Some of our DIY coaster creations!!  We had a blast with this project, and I can see us doing more of this in the future – those clay ones take some practice to perfect!

Now on to the delicious FODMAP-friendly Shrimp Pad Thai recipe.  For those of you with an intolerance for cabbage, you can either leave that out or substitute thinly sliced peppers or another vegetable. The beauty of this dish is that it is easy and quick to prepare and chocked full of vitamins and minerals. For those of you who are no-carb, you might want to try Shirataki “Miracle” Noodles; they are in the refrigerated section and offer zero carbs, zero fat, and gluten-free.

FODMAP-friendly Shrimp Pad Thai Recipe Click Here