Month: June 2017

Practicing for London

 

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

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