With the beautiful weather comes an abundance of fresh, locally grown fruits and veggies. This is a great opportunity to try new recipes that are gut friendly. Everyone tolerates food differently. When you are trying out new things, try to give yourself two or three days between each new food so you can be sure you are tolerating things well. A food journal can also be a great help in tracking the foods you try.
If you try to use organic foods, do some research for the best items to focus on. Also research how they will work with the diet that your doctor has recommended for you. There are tons of cookbooks and websites available. ~ Happy Cooking!
Here is a list of some of the things you may want to keep on hand for cooking and baking.
- Olive oil
- Dried beans
- Fresh fruit
- Hard cheeses
- Natural nut butters
- Almond flour
- Fresh or frozen veggies
- Boneless skinless chicken
Asian Skewered Chicken with Asparagus
1 Tbs grated orange zest
½ C fresh squeezed orange juice
2 Tbs peanut butter
1 Tbs toasted sesame oil
4 cloves garlic, minced
1 1 inch knob fresh ginger peeled
Pinch of salt
Pinch of cayenne
8 boneless skinless chicken thighs
8 bamboo skewers
8 medium stalks asparagus trimmed and cut in half crosswise
1 Tbs olive oil
1 Tbs black sesame seeds
1 lemon, cut into 4 wedges
Place zest, juice, peanut butter, sesame oil, garlic, ginger, salt, and cayenne in food processor and blend until smooth.
Place thigh in a large plastic bag, pour in peanut butter mixture and refrigerate for at least one hour, overnight is best.
Soak the skewers in water for at least 30 minutes. Heat grill to medium high
Rub asparagus with olive oil. Thread 1 piece of asparagus onto a skewer, then 1 piece of chicken then another asparagus. Repeat with remaining skewers.
Grill for about 10 minutes on each side, or until chicken is done. Sprinkle with sesame seeds and lemon wedge.
1 med head of cauliflower
1 tsp paprika
1 tsp ground cumin
1/8 tsp cinnamon
¼ C extra virgin olive oil
2 Tbs fresh lemon juice
2 cloves garlic, minced
1 tsp salt
1 tsp. fresh ground pepper
1/3 C chopped flat leaf parsley
Trim the stalk of the cauliflower base, keeping the pretty green leaves intact. Set in large pot with half an inch of water in it. Cover, set over medium heat, and bring to simmer. Steam until tender, 10-13 minutes.
In small sauté pan, over medium low heat, lightly toast the paprika, cumin and cinnamon for 2-4 minutes until fragrant. Remove from heat and whisk in oil, juice, garlic, salt and pepper.
Transfer the cauliflower to a platter and pour the spiced oil over the top. Sprinkle with parsley and serve.