Tag Archives: Cooking

Escape from Salad, Low FODMAP Caper Chicken!

It’s been sunny, I’m feeling a little better already which is awesome. I’m about two weeks into my journey with the FODMAP diet and learning what I can and cannot do, and of course making some good mistakes (did you know there is onion powder in seasoning salt? Yeah there is!) But in my mad dash to stop eating salad all the time I tried updating a recipe my mom used to make and it was SO GOOD my husband requested it be a regular on our rotation. SO Here you go…

Low-FODMAP FRIENDLY Caper Chicken :WP_20140709_004
1/3 C Finely chopped Pimentos
1/3 C Capers
2t Salt
1/2 tsp black pepper (or more to taste)
1/2 tsp dill
1/2 tsp tarragon
1 C olive Oil
1/3 C of garlic infused olive oil
3/4 C Red Wine Vinegar
2 large chicken breasts

Add all ingredients except chicken together and mix well, put into a plastic bag or container for marinating then add chicken. Let marinate for 24 hours in the fridge.

Next day, when you are redy for NOM NOM land
Preheat oven to 425
Remove chicken from marinade and cook for 20-30 minutes until tender and not pink.

Then enjoy. This stuff is SOOO GOOD!

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All Scream for Ice Cream!

I can’t  even begin to imagine my life without my friends. Not only because of all the great times, laughs and support they provide, but in their endless help is invaluable. My diet still embarrasses me often, in my thinking that I am an annoying “problem” but my friends have assured me time and time again that no, it’s not a problem, it’s a delightful challenge.

Last night one even said  something to the effect of “You know it’s awesome when I find something that you haven’t heard of that you can eat it’s like  Oh Yeah” visualize this being said with a nice celebratory arm pump decorated with a huge gorgeous grin! This made me smile.

And why were we talking about this as we munched on corn chips in a tofutti sour cream/salsa mix (aka Secret Sauce), followed by an awesome chicken and rice recipe? Because there was a new discovery for dessert for me! Oh yes, Almond Milk ice cream topped with brandied peaches (home made of course). I was beside myself with joy. Only a few short months ago I was introduced (by the arm pumper) to Coconut Milk Ice cream which is a delight, but another option with different flavors. ROCK ON! Just in time for Summer!

So delicious is seriously SO DELICIOUS!

So what is my point, aside from the fact that ice cream made from Coconut or Almond milk is yummy and that good friends are awesome?  Well, it’s that maybe the only person you’re a true problem child to is yourself? And if anyone else gets annoyed, ignore them… they’re mean 😉  Seriously, who wants their friends to be sick? Those Meanie bah neenie sucka fools.  That’s who…and who needs them! 😉  So thanks ladies, last night was a much needed good reminder for me…

Nuts for Coconut Milk

It’s a miracle. Ever since I stopped with the Lactose I have missed dessert. Yes there are things I can enjoy like meringue or fruit, but there is something about a wonderful creamy mousse that I really love. Then I learned about Coconut Milk.   Seriously this is incredible. Completely lactose free super creamy mousse that takes about 5 seconds to make.   Are you ready?

Coconut Milk Chocolate Mousse!

What you need:

  • Can of full fat coconut milk
  • 1/4 cup of chocolate cocoa (the better the quality, the better the mouse)
  • 1 tsp Vanilla
  • Sugar or Stevia to taste (if you like) (or Jam or another topping)

Yup only four things.  Now take the following steps

  1.  Put the coconut milk in the fridge overnight (about 4 hours might do it, but I usually just leave it overnight )
  2. Open the can, and scoop out the solidified creamy goodness into a bowl. You can keep the watery stuff and use it in other recipes, or mix a Tablespoon or so back into the  creamy coconut milk if you want it a little thinner
  3. add the cocoa, stevia and sugar if you want it until fully mixed in and creamy (I use a mixer but I think by hand would work too)
  4. Put it back in the fridge for an hour if you can, the flavors seem to settle better.
  5. Eat and enjoy. I love to scoop out a small amount and put fresh berries or Jam on it. I’ve heard you can also use this as frosting!

Done! It’s a great dessert. The First time I made this I had company, my guest enjoyed it too! 🙂

Not Shrimpy on Flavor

I adore my time with my girlfriends more than I can say. This weekend we had our bi-yearly get away but because we are in the NW we got snowed in, unable to make it over the penninsula. SO, we made the best of it and stayed at one of our lovely homes…on a houseboat! Every time we do one of these weekends, all 5 of us each make a different meal/course and we all share food, drink wine, play games, laugh, chatter, discuss and did I mention laugh?

Image & Recipe courtesty of Ocean Garden Products

Well lucky me, I have fantastic friends that also work with me on my dietary issues and always make things I can eat as well which is no easy feat. This weekend had three lovely treats involved, but I only have one recipe at this point. I’ll share the others because they were all fabu. We had Banana Bread, Mojito Sorbet and Shrimp Scampi! Yeah, seriously… my friends are AWESOME.

So, if you are up for cooking an incredible yet fairly easy dish, this shrimp is the bomb (and was gobbled up right away!)

Shrimp Scampi
Ingredients:
1.5 lbs of raw peeled, deveined shrimp
1/4 C Olive Oil
2 small garlic cloves minced
2 small red peppers cut into strips
1 C onion thinly sliced
2 small green peppers cut into strips
1/2 C tomato sauce
1/4 C choped parsley
1/8 C capers
Salt and pepper to taste

Heat oil in a large pan then add the garlic, cook until fregrant (about 30 Seconds) Add the shrimp tossing it occaisionally. When the srhip are done (when they turn pink), remove them and put to the side. (Do not overcook!)

Add peppers and onion to skillet, saute them together until the onion is trasclucent and the peppers are tender. Add tomato sauce and parsley and stir them in well.

Return the shrimp to the pan, cover and simmer for two to three minutes, Sprinkle with salt, pepper and capers.

Great served over rice! Makes about 6 servings (although we 5 girls at it all!)

Donut Make a Bad Decision!

Have you ever had that tough morning where nothing goes your way? It’s a slew of little things so you feel like you have no real right to be upset but you are super ticked off? Yeah this morning was that morning for me. The dog wouldn’t come in, in fact she ran all over the yard to avoid me, which made me leave for work late. Then the dry cleaners couldn’t find the slacks my boyfriend needs for a wedding we’re going to tonight, The ATM had issues with the check I was trying to deposit, Traffic was worse than usual, etc… You know that day. Not a good start.

Then I got to work about a half hour late and what happens? Of course, it’s Friday, the day filled with those horribly tempting boxes of donuts and other baked goods. They’re like a Trojan horse for me… they look all sweet and innocent than BANG they wreak havoc on my belly!

I saw them sitting there, my jelly filled love right in the center of the box and I thought “Well heck, why not? It’s not like my day can get much more annoying.” I reached for it and stopped.  I realized that it would make my already rough start for a day even rougher.  So guess what I did… I walked away and grabbed a bag of sweet dried apple chips. Sweet, tasty and friendly to the belly. I’d say this was a win of a donut battle, at least for me! I’ll bet someone else here eats those belly achin’, 8 Weight Watcher points right up!

DISCLAIMER: No Jelly Donuts died by my hand to create this post.