Bok Choy Salad with Peanut Vinaigrette (FODMAP friendly)
November 29, 2015 – 2:23 pm | No Comment

I don’t know about the rest of you, but I completely overdid it this past Thanksgiving weekend.
I’m in serious reining it in mode, and have committed to low carb, vegetably dinners for this coming week– …

Read the full story »
GFF (Gluten-free friendly)

Stuff of interest to people on a gluten-free diet

Foods you’re probably not eating but totally should be

Nutritious ideas for expanding your foodscape

No lactose? No problem.

Lactose-free foods and recipes for the digestively-challenged

Beans, Peas & Such

All about legumes

GF Bread-like Things

Recipes for gluten free breads, rolls, doughs and other such foods

Foods you're probably not eating but totally should be, GFF (Gluten-free friendly) »

Bok Choy Salad with Peanut Vinaigrette (FODMAP friendly)
November 29, 2015 – 2:23 pm | No Comment

IMG_1030I don’t know about the rest of you, but I completely overdid it this past Thanksgiving weekend.

I’m in serious reining it in mode, and have committed to low carb, vegetably dinners for this coming week– salads and vegetable soups.  Which means I’ve made a big batch of the only salad I could possibly stand to eat for a week straight: the crunchiest, most flavorful, packed-full-of-goodies salad I know. In case you haven’t met it yet, allow me to introduce you to this surprising Bok Choy Salad with Peanut Vinaigrette.

My mom once got the recipe from her friend, and we’ve been making it for years.  Over time, we’ve modified the dressing recipe to be waaaaay less sugary, and the salad is no worse for the wear.  This salad is a less common way to use bok choy, a most nutritious cruciferous vegetable that’s more likely to be stir fried or sauteed than it is to be eaten raw.  Which is odd, since raw bok choy beats most lettuces for crunch, but isn’t excessively tough and fibrous like raw kale and cabbage often are.  You can also use this vegetable salad as a base for proteins to add a bit more substance; some sauteed shrimp or chicken would be lovely, as would soy-marinated sliced steak or Asian- flavored baked tofu or tempeh.

Folks whose digestive systems disagree with the other cruciferous family veggies– like broccoli, brussels, kale and cabbage– may find that bok choy is the distant relative who they can tolerate.

Recipe: Bok Choy Salad with Peanut Vinaigrette

  • 2 bunches bok choy (or 4 bunches baby bok choy), chopped
  • 4 scallions (greens only for low FODMAP), thinly sliced
  • Dried cranberries (amount to taste; a 5oz package is not unreasonable)
  • Sunflower seeds (amount to taste)
  • Toasted slivered almonds or sliced almonds (amount to taste)

Toss together all of the salad ingredients.

Peanut Vinaigrette:

To make the vinaigrette, whisk together the following ingredients very well until uniform consistency.  Leftover dressing can be stored in a sealed container in the fridge, and brought to room temperature again for future use.

  • 1/2 cup olive oil (replace half with garlic-infused olive oil if making this low FODMAP)
  • 1/2 cup white vinegar
  • 1/4 cup sugar
  • 2 TBSP soy sauce (can use gluten free Tamari soy sauce to make this gluten-free)
  • 2 TBSP crushed garlic (omit this ingredient if making low FODMAP)
  • 2 TBSP smooth peanut butter
  • dash of salt and pepper to taste

 

 

 

 

Beet and Goat Cheese Napoleon Bites
January 6, 2015 – 12:10 pm | No Comment
Beet and Goat Cheese Napoleon Bites

Here’s a cute little appetizer recipe inspired by the 52 New Foods Challenge, my new year’s resolution to try one new food with my family each week in 2015.
While I’ve loved beets for ages, …

How to Eat a Pomegranate
November 4, 2014 – 7:51 pm | 2 Comments
How to Eat a Pomegranate

Some foods are just plain intimidating, and I’ve historically counted whole pomegranates among them.
Unlike other fruits, whose edible flesh lies directly under the skin, a pomegranate’s edible part is actually the hundreds of little juice-filled …

Lemony Chickpea Quinoa
July 18, 2014 – 7:23 pm | No Comment
Lemony Chickpea Quinoa

As soon as I set my eyes on this recipe, I knew it would become a favorite.
It’s the brainchild of wildly talented chef Einat Admony, and combines an unusual blend of Moroccan ingredients (preserved lemon, …

“Pink Stuff” Sandwiches (Roasted Beet and Horseradish Spread)
June 1, 2014 – 10:36 am | One Comment
“Pink Stuff” Sandwiches (Roasted Beet and Horseradish Spread)

I’ve always found vegetarian sandwiches to be a bit uninspired.  It can be hard to come up with enough substance to make the sandwich satiating– a pile of vegetables just doesn’t do it for …

Sweet Potato Pignoli Picnic Quiches (Gluten-free, FODMAP friendly)
May 27, 2014 – 10:29 am | 2 Comments
Sweet Potato Pignoli Picnic Quiches (Gluten-free, FODMAP friendly)

This tasty little recipe comes to us from Israel, via my cousin Shelly, who brought it to a family retreat over Memorial Day weekend.  It’s a great portable, vegetarian “entree” for summer picnics–as it …

Butternut Squash Souffle Squares (Gluten free, low FODMAP)
March 4, 2014 – 4:12 pm | No Comment
Butternut Squash Souffle Squares (Gluten free, low FODMAP)

I debated whether to call this dish a souffle or a spoonbread.  Technically, it doesn’t fit the definition of either, but texture-wise, it could pass for both.  I opted for “souffle” since that designation places …