Low-FODMAP Spanish Tapas Menu

Low-FODMAP Spanish Tapas Menu

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Whenever a vacation is coming up and I’m looking for good restaurants to try, I will always scout out the best tapas bars. I don’t care if we’re hitting up Boston, Madrid or Wilmington, North Carolina. If I’m going to be eating out, any restaurant with a great meat and cheese plate is my #1 choice.

That’s exactly how it was on my last trip...People like to say London isn’t a great foodie destination, but that must be because they’re eating actual English food in England. I can point you to a very tasty tapas place, as well as a legit pintxos bar just off the beaten path. I ate at both of them twice. In 7 days. 

Tapas Without FODMAPs

It’s very do-able to go out for tapas and keep the FODMAPs in check (the aforementioned charcuterie plate is great way to go). However. I passionately believe that eating is one of the best things we get to do as humans, and every meal should be a tiny celebration of that.  

So let’s bring the tapas directly to your kitchen where you get to choose the ingredients and keep those FODMAPs low, low, low. This menu is what life can look like on the FODMAP diet--even in the elimination and reintroduction phases. 

Forget the notion that low-FODMAP cooking equals a depressing plate of steamed rice, plain grilled chicken and 12 green beans. When you do the FODMAP diet, there’s a very good chance you’ll have to change the way you cook and eat. But it doesn’t need to be a change for the worse! 

This is at the core of how I coach clients through the FODMAP diet>>>No giving up great meals OR missing out on the soul-nourishing social aspects of eating.

 The Menu

This menu would please even the most jaded judge on Top Chef (okay, maybe not Padma; is she ever in a good mood?), but more importantly YOU won’t feel deprived even though there isn’t a garlic clove in sight. 

The best part about tapas is that you don’t have to cook every last thing. I’ve got 4 simple recipes (plus sourdough toasts), AND 2 no-cook tapas to fill out your menu. 

Are you a tapas junkie like me, or is this type of meal new to you? Either way, invite some friends over to try out these recipes--they will never think you’re on a restricted diet.

Lemon-Garlic Shrimp

This classic dish is on nearly every tapas menu, and all it takes is some lovely garlic-infused oil! And since most restaurants don’t bother adding finely grated, fresh lemon zest, yours might just be superior.

Serves 4 to 6

1 large lemon, rinsed well and dried
1 lb medium shrimp, peeled and deveined
Salt and freshly ground black pepper to taste
1 tbsp olive oil or cooking spray
2 tsp garlic-infused oil
1 tbsp chopped fresh parsley
Thyme sprigs for garnish

1. With a vegetable peeler, peel off one (3-inch) strip of the skin (the “zest”) and reserve for garnish. Zest the rest of the lemon with a microplane grater and set aside. Squeeze about 2 tbsp juice from the lemon and set aside.

2. Pat the shrimp dry with paper towels and season with salt and pepper. Heat the oil in a large skillet on medium-high, or mist skillet with cooking spray. 

3. Add shrimp and cook without moving until bottom sides are golden brown, 2 to 3 minutes (Cook shrimp in 2 batches if necessary to avoid crowding the pan and get better browning). Turn and repeat on opposite side until shrimp are opaque in the thickest part, 2 to 3 minutes more. Transfer to a large bowl.

4. To the bowl, add garlic oil, parsley, lemon zest, and lemon juice; stir gently to combine. Transfer to a serving bowl, garnish with lemon strip and thyme, and enjoy.

Marinated Olives

These look so pretty on the table--like you paid too much for them at a fancy deli. I’m giving you two options here, depending on the time you want to spend. Both work, but you will get more flavor with the heat method.

Serves 4 to 6

1 naval orange
1 cup extra virgin olive oil
3 small dried red chiles
2 dried bay leaves
4 sprigs fresh thyme, plus additional for garnish
⅔ cup large green olives, pitted
⅔ cup kalamata olives, pitted

1. With a vegetable peeler, peel the skin (the “zest”) off the orange in 3 to 4-inch strips. Juice the orange until you have about 2 tbsp juice. Refrigerate juice until step 3.

2. Shortcut method: To a shallow bowl or baking dish, add the orange zest strips and remaining ingredients. Cover and refrigerate overnight (it’s okay if you only have a few hours to do this, but longer is better).

Heat method: Add 1 cup oil to a medium saucepan and heat on medium-low. When oil is shimmering and viscous (do not let it get steamy or start smoking; lower the heat if needed), add the orange zest strips, dried chiles, bay leaves, and 4 thyme sprigs. Reduce heat to low and wait 2 minutes. Remove from heat. Set aside until cool.

Add olives to a shallow bowl or baking dish and add the oil mixture. Cover and marinate at room temp for up to 1 hour or refrigerate overnight.

3. Whatever method you used, bring olives to room temp if chilled. With a slotted spoon transfer to a serving bowl; add a few tablespoons of the oil to bowl, but not all of it. Add reserved 2 tbsp orange juice and stir gently to combine. Garnish with additional fresh thyme and serve. 

NOTE: You can use the remaining oil marinade for dipping, or anywhere you would use olive oil. It will keep in the refrigerator (do not leave at room temp or bacteria can grow) up to 1 week. 

Romesco Sauce

This thick sauce, build around roasted vegetables and nuts, usually includes garlic, as well as stale bread as a thickener. My version is lighter and brighter thanks to plenty of veg, which means more room for Manchego.

Serves 4 to 6 (makes about 1 ½ cups)

1 dried ancho chile pepper or 1 ½ tsp ancho chile powder
⅓ cup (generous) walnuts (about 45 grams)
Cooking spray
1 red bell pepper, seeded and cut into 3 to 4 pieces
2 medium tomatoes, halved
5 scallion tops
2 tbsp extra-virgin olive oil
1 tbsp garlic oil
1 tbsp red wine vinegar
Salt and freshly ground black pepper to taste

1. If using dried ancho chile, place in a small bowl and cover with boiling water. Soak 15 minutes or until soft. Pat dry with paper towels. Cut open the chile and remove the stem and as many seeds as you like (anchos aren’t very spicy). Set aside.

2. Preheat oven to 325F. Spread walnuts on a baking sheet and bake until fragrant and lightly toasted, 8 to 10 minutes, tossing nuts around the baking sheet about halfway through. Set aside and cool completely (maybe done up to several days ahead). When cool, roughly chop walnuts and reserve 1 tbsp for garnish.

3. Raise oven temp to 425F. Line a large rimmed baking sheet with foil (optional, to minimize clean up) and mist with cooking spray. Add bell pepper, tomatoes and scallions; mist with cooking spray and season with salt and pepper. Roast each veggie until browned and very tender, removing from oven as needed: about 12 minutes for the scallions; about 32 minutes for the tomatoes; about 38 minutes for the peppers. When peppers are cool enough to handle, peel off the skin and discard.

4. To the bowl of a food processor, add all but 1 tbsp walnuts and pulse until roughly chopped. Add the ancho chile if using, the roasted veggies, and the remaining ingredients (if using chile powder add it now). Blitz until you have a slightly chunky puree. Romesco sauce should be thick but easy to dollop off a spoon (not quite as thick as hummus). Add water, 1 tablespoon at a time, to thin as needed (I used 2 to 3 tbsp).

5. Transfer sauce to a serving bowl and garnish with reserved walnuts. Serve with chicken skewers. May be made up to 1 day ahead and refrigerated. Serve at room temp.

Smoked Paprika Chicken Skewers

Smoked paprika is a major flavor in Spanish cooking, and it doesn’t resemble the common red stuff you’re probably familiar with. It’s incredibly smoky, earthy, and almost pungent (and it’s readily available in most supermarkets). Soaking the skewers is an extra safety measure to keep them from catching fire.

Serves 4 to 6

12 small bamboo/wooden skewers (6-inch), soaked in water for at least 30 minutes
6 boneless, skinless chicken thighs (about 1 ⅓ lbs)
1 tbsp smoked paprika
2 tsp cumin
1 tsp dried oregano
Salt and freshly ground black pepper to taste
Cooking spray

1. Cut each chicken thigh into 4 strips, trimming off any large bits of excess fat as you go. Thread chicken onto skewers, using 2 strips per skewer. In a small bowl, combine paprika, cumin, oregano and salt and pepper.

2. Preheat broiler to high and position rack in upper third of oven. Alternatively, you can cook the chicken on an outdoor grill. Coat a large, rimmed baking sheet or broiler pan with foil and mist with cooking spray. Place chicken skewers on the baking sheet and coat both sides with cooking spray. Sprinkle spice blend all over chicken and use your hands to rub into the meat.

3. Broil or grill until chicken is opaque in the thickest part, 3 to 4 minutes per side. Transfer to a serving dish and serve with Romesco sauce.

Crispy Sourdough Toasts

Traditionally made, slow-rise sourdough is low-FODMAP (the sugars are consumed by yeast during the fermentation process)! If prefer, gluten-free bread or crackers, those would be fabulous too. Baking the toasts until they are completely crisp allows you to make them ahead of time if needed. 

1 sourdough baguette, sliced
Olive oil cooking spray

Preheat oven to 375F. Coat a large, rimmed baking sheet with foil and mist with cooking spray. Add bread in a single layer and mist both sides with cooking spray. Bake until deep golden brown on both sides, and very crisp, 12 to 14 minutes, turning about halfway through. Serve immediately or cool and store in an airtight container up to 6 hours (toasts will stay crisp like crackers).

No-Cook Tapas

Fill out your menu with these delicious options--just shop and assemble!

Cheese and Charcuterie Plate 

The classic options are Manchego (an aged sheep’s milk cheese) and jamon serrano. When I went shopping, there was no serrano, so what you see in the picture is actually speck, or smoked prosciutto. Regular prosciutto is great too. If you’re feeling very fancy, you can splurge on jamon iberico.

The pink jelly squares are quince paste, a classic accompaniment, which has actually been tested for FODMAP content by Monash (½ tbsp or 13 grams is green light, and 1 tbsp is yellow)! It’s very sweet, like jam, so you only need a little to pair with the meat and cheese for amazing salty/sweet contrast.

Boquerones Skewers

The little fish on toothpicks are Spanish-style marinated anchovies, or boquerones. These are amazing, and taste nothing like the super-salty anchovies typically used for Caesar salad. They can be hard to find (I got them at Whole Foods), but Spanish-style tuna would be the perfect alternative (pretty much any canned or processed seafood from Spain is insanely good). If the tuna isn’t firm enough to stay on the toothpicks, stuff it inside the peppers.

The little red peppers are piquillos, which are both sweet and a little spicy. If you can’t find them (try Trader Joe’s or the olive bar at a nice supermarket), substitute roasted red bell peppers. To serve, I drizzled garlic oil over the boquerones skewers and sprinkled on some parsley.

One-Pan Cheesy Mexican Rice (and Free Cookbook Preview!)

One-Pan Cheesy Mexican Rice (and Free Cookbook Preview!)

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Today's recipe is:

• Easy (as in, "after-work easy")

• Cheesy (easy and cheesy!)

• Low-FODMAP (and gluten free)

• Made completely in one pan

• Crazy-good

This magical unicorn of a recipe is my One-Pan Cheesy Mexican Rice with Ground Beef. Not only is it a tasty, all-in-one, low-FODMAP meal, it's the first recipe I'm sharing from the Calm Belly Kitchen Cookbook.

It's also got a really great backstory.

I've been developing the recipes for this cookbook since January. I planned them out and put them on my calendar. Week after week, I'd churn out a few more: testing them, planning the photo shoots and props, writing the text.

(For the record, it's an ebook, but I couldn't resist that cool mock up!)

Some of my original recipe ideas didn't pan out like I expected, or they just didn't fit into the book as it took shape. Somewhere in March, I figured out that I had about 45 recipes, but I wanted to hit 50.

So I asked you guys! If you've been part of the Email Crew for awhile, you might remember that around the end of March I asked you to nominate recipes you'd like me to create for the book. 

The suggestions were priceless because I got tons of insight into what you're really craving. I picked my top 3 and left it up to a vote. One-Pan Cheesy Mexican Rice with Ground Beef was the clear winner. 

A few people in the community have already tried it out and posted about it on Facebook:

I'm so glad I decided to ask for input (and help with recipe testing!) from the Calm Belly Community. It's made this book so much better than it could have been if I'd just worked away in secret.

The full recipe for my Cheesy Mexican Rice is below for you to try out...

...Or just snap up your own copy of the Calm Belly Kitchen Cookbook right now!

One-Pan Cheesy Mexican Rice with Ground Beef

It's best to use “instant” or “minute” rice since it takes a bit longer to cook with this method. I like using brown rice, but instant white rice will also work and should cook faster (use 1 ½ cups water for instant white rice). Regular white rice also works, but you'll need more water and the cooking time will be about 40 minutes.

Serves 6

INGREDIENTS

Cooking spray
1 ¼ lb ground beef
2 tsp ancho chile powder, divided
2 tsp cumin, divided
Salt and freshly ground black pepper to taste
2 ½ cups instant brown rice (see note above)
15 oz can petite diced tomatoe
15 oz can tomato sauce
2 cups water
8.75 oz can sweet corn, drained
4.5 oz can chopped green chiles
5 scallion tops, sliced
1 packed cup (4 oz) grated colby jack or cheddar cheese
Chopped fresh cilantro for garnish

INSTRUCTIONS

1. Heat a large saute pan or skillet with a lid on medium-high heat. Coat with cooking spray and add beef, 1 tsp of the chile powder, and 1 tsp of the cumin; season with salt and pepper. Cook, crumbling the meat with your spoon, until no longer pink, 6 to 7 minutes. Transfer to a paper towel-lined plate to drain.

2. Add rice to the skillet and stir well to coat with the juices from the meat. Add tomatoes, tomato sauce and water. Cover and bring to a simmer; reduce heat to medium low. Cook, stirring occasionally, until rice is tender, 20 to 25 minutes (The directions on the rice box don't apply; it takes a bit longer to cook with this method.).

3. Stir in corn, green chiles, scallions, beef, and remaining 1 tsp each of chile powder and cumin. Taste for seasoning and add salt and pepper if needed. Sprinkle cheese all over the top. Cover the pan and reduce heat to low. Cook until cheese is melted, 3 to 5 minutes. Rest 5 minutes, sprinkle with cilantro and serve.

Slow Cooker Chicken & Wild Rice Soup (& Bonus 1-Week Low-FODMAP Menu!)

Slow Cooker Chicken & Wild Rice Soup (& Bonus 1-Week Low-FODMAP Menu!)

This slow cooker soup is so rich and creamy that it's more of a chowder than a soup. I've eaten it 3 times this week, and I'm sad to run out! I'm so in love with it that I put together a whole week's worth of low-FODMAP meals around it.

More on that in a second, but if you want to just grab the free 1-week dinner menu right now, click the button!

This soup is packed with moist, shredded chicken, veggies and wild rice. To keep the leeks from getting so soft that they melt away, I saute them in a little garlic oil and add them at the very end so they retain their texture and bright oniony flavor. 

But the thing that really sets this recipe apart is a very simple secret ingredien

To get that thick, creamy texture with zero dairy, I stir two egg yolks into the soup. Not only do they thicken, but they add an extra hit of satisfying protein and healthy fat that makes this a meal in a bowl (but don't let that stop you from having a nice green salad on the side!). They don't taste "eggy" either, just rich and delicious.

The soup recipe is below, but I also put it into a 1-week menu of low-FODMAP dinners for you to download!

So often, when websites offer free meal plans and menus, they just give you 7 totally different recipes as if you have an hour or two to spend cooking every night of the week (and unlimited money to spend on ingredients). I know you don't have that kind of time because you've told me. 

So this menu features four main dinner recipes  with instructions on how to repurpose the leftovers or ideas for different side dishes to jazz them up on day two.

To get the menu delivered straight to your inbox, just click the yellow button and let me know where to send it! 

You'll also be added to the Calm Belly Email Crew, which means every Friday you'll get even more tips, inspiration and bonuses that you won't find on the blog.

So what do you think of this recipe? Have you ever used egg yolks as a thickener before? I'm absolutely loving my slow cooker right now, so if you have a favorite recipe to share, leave a link in the comments!

If you liked this post, would you take a second to share it on Pinterest or Facebook? Thank you...I'm giving you a big computer hug right now!

Pin it!

Slow Cooker Chicken and Wild Rice Soup

Low-FODMAP, Gluten Free (if made with low-FODMAP, GF broth)

Although I say adding egg yolks is optional, it's a great technique that makes this soup extra special. Stirring them in at the end creates a rich, creamy texture without tasting “eggy.” Since veggies tend to get a little too soft in the slow cooker, I like adding the sautéed leeks at the very end so they retain their bite and pack more onion-like flavor. However, if you want to add them at the beginning, sautéed or not, the soup will still be fantastic. Herbes de Provence is a blend of dried herbs, usually thyme, rosemary, marjoram and lavender; find it in the spice section. Dried thyme may be substituted.

Author: Julie-Calm Belly Kitchen             Recipe type: Main dish
Prep time: 10 mins    Cook time: 4 to 8 hours, 30 mins    Total time: 4 to 8 hours, 40 mins
Serves 4 to 5 

INGREDIENTS
 
4 carrots, peeled and chopped
1 large zucchini, chopped
1 lb boneless, skinless chicken breasts, cut in half if large
1 tbsp butter
1/2 teaspoon dried herbes de Provence or dried thyme
1 bay leaf
4 cups chicken broth
1 cup water
3/4 cup wild rice-brown rice blend (I use Lundberg)
2 egg yolks (optional)
2 tsp garlic-infused or regular olive oil
1 small leek, green parts only, sliced
3 tbsp lemon juice (from 1 lemon)
Salt and black pepper to taste
Grated parmesan cheese for serving
Chopped fresh Italian parsley for serving

INSTRUCTIONS

1. Add all ingredients through rice to a large slow cooker and cook until chicken breasts are opaque in the thickest part (165F on an instant-read thermometer) and rice is tender, 4 hours on high, or 8 hours on low.  Transfer chicken breasts to a cutting board.

2. In a small bowl, whisk the egg yolks. Slowly pour about ¼ cup of the hot soup into the yolks as you whisk (this heats up the yolks so they don't start to scramble when you add them to the hot soup). With the slow cooker on high, slowly pour the yolk mixture into the soup, stirring as you pour. Cover the slow cooker and cook on high for 10 minutes.

3. Heat the garlic oil in a skillet on medium heat. Add leek, season with salt and pepper, and cook until tender, 6 to 8 minutes. Shred the chicken and add it back to the slow cooker along with the leeks. Cover and cook for a few minutes, just until chicken is heated through. If soup is very thick, add water or broth (I added about ½ cup) to thin as you like. Turn off slow cooker and stir in the lemon juice. Season to taste with salt and black pepper. Ladle into bowls and top with Parmesan and fresh parsley.

Sardine Spaghetti with Tomato-Caper Sauce (Gluten Free, Low-FODMAP, Dairy Free)

Sardine Spaghetti with Tomato-Caper Sauce (Gluten Free, Low-FODMAP, Dairy Free)

This pasta dish is one of my favorites. I easily make it twice a month. It's definitely a “Go-To Meal” for me, but I haven't stopped and written up the recipe until now.

If you need a simple, seriously healthy meal to break up your holiday feasting, this is it! Sardines are considered a superfood, but I (and probably you, too) wouldn't be eating them if they weren't so tasty.

Sardines are little umami powerhouses—they have that addictive savory-salty-funky flavor that's considered the “fifth taste.”

 Sometimes eating clean or dealing with dietary restrictions means losing out on those special flavor boosters that take a recipe from “really good” to “crazy delicious.” Not the case here!

 If you need more convincing, the sardines make this meal ridiculously healthy. Just the highlights:

• Bone-building vitamin D, which is hard to come by if you don't eat a lot of dairy or get a lot of sun

• More iron than the same amount of steak so your immune system stays strong, and you don't get sick so often

• Omega-3 fatty acids, which sharpen your memory (yup, this recipe will make you smarter)

Lastly, I'm dedicating this recipe to one of my favorite people on the internet as a little holiday gift. She's helped me make this website and all the content that goes with it something I'm truly proud of. I know she appreciates the magical deliciousness of sardines, so this is for you, Regina!

So, have I talked you into whipping up some sardine spaghetti, or are you already a fan of these tasty little fish? If you have a great recipe with sardines, please share in the comments!

Sardine Spaghetti with Tomato-Caper Sauce (Gluten Free, Dairy Free, Low-FODMAP)

If gluten-free pasta hasn't won your heart (my favorite brands are Jovial and Trader Joe's), this dish is just as good with quinoa. The sauce (you can always double the recipe to have leftovers) is also great over roasted fish, with eggs and toasted bread for breakfast, or added to a rice bowl. I use Ian's panko-style GF breadcrumbs because they stay crispier than the traditional kind. My favorite brand for sardines is Crown Prince (I like the water-packed variety), which I buy at Whole Foods, because the bones and tails are already removed. You can also substitute tuna (the Italian-style packed in olive oil works especially well). If you're low-FODMAP, stick to 1/8 of an avocado per serving.

Author: Julie~Calm Belly Kitchen             Recipe type: Entree
Prep time: 5 mins        Cook time:  30 mins        Total time: 35 mins
Makes 3 low-FODMAP servings or 2 larger servings (can be doubled)

INGREDIENTS

2 tbsp extra-virgin olive oil or garlic-infused oil, divided
3 tbsp gluten free breadcrumbs
Salt and freshly ground black pepper
3 oz (about 3 big handfuls) spinach leaves
2 to 3 scallions, sliced (green parts only for low-FODMAP)
¼ tsp red chile flakes (or to taste)
1 (14.5 oz) can petite diced tomatoes (regular diced is good too)
1 tbsp drained capers, roughly chopped
6 oz gluten-free spaghetti
2 (4.37 oz) cans sardines, drained and de-boned if necessary
¼ to ½ avocado, chopped
Lemon wedges for serving

INSTRUCTIONS

1. Heat 2 tsp of the oil in a large skillet on medium. Add breadcrumbs and stir to coat with oil. Cook, stirring occasionally until lightly toasted, about 3 minutes. Season with salt and pepper to taste. Transfer to a small bowl and set aside.

2. In the same skillet, heat 1 tsp of the oil on medium heat. Add spinach and season with black pepper to taste. Cook, stirring frequently until wilted, about 2 minutes. Transfer to another bowl and set aside.

3. Add remaining 1 tbsp oil to the same skillet and heat on medium. Add scallions and chile flakes and cook until scallion is tender, about 1 minute. Add tomatoes with their juice. Raise heat to medium high and bring to a simmer. Cook, stirring occasionally, until sauce thickens slightly, 8 to 10 minutes. Stir in capers and remove from heat.

4. Meanwhile, bring a large pot of water to a boil on high heat. Season with salt and add spaghetti. Cook until al dente according to package directions and drain. Return pasta to the pot you just cooked it in. Add sardines, spinach and tomato sauce (for low-FODMAP, reserve about ¼ cup of the sauce for another use). Place pot over low heat and stir gently to combine. Cook just until heated through, 1 to 2 minutes. Top each serving with breadcrumbs and avocado and serve with lemon wedges.

Nutrition Information
Serving size: 1/3 of recipe  Calories:545  Fat:24 g Saturated fat:4 g Carbohydrates:63 g Sugar:4  g Sodium:457 mg Fiber:6 g Protein:21 g

Orange-Pecan Cookies (Low-FODMAP, Gluten-Free)

Orange-Pecan Cookies (Low-FODMAP, Gluten-Free)

If you think being on a low-FODMAP diet means you'll miss out on all the food-related traditions that go along with the holidays, don't worry.

It's a myth.

In fact, you don't have to miss out on any of them. You might not be eating the exact same foods you did in years past, but that is okay.

As you learn new cooking techniques and try more low-FODMAP recipes, it will get easier to fill your kitchen with food that doesn't leave you feeling restricted and fulfills the spirit of your holiday traditions.

These cookies are the perfect place to start. Let me just stop here for a second and be really blunt: I love them. I'm usually not that impressed with health-ified desserts, but this is a major exception. 

Here's why these cookies are awesome:

• The orange zest gives them incredible flavor.

• They have just a few ingredients, which equals minimal effort and minimal mess.

• Pecans. Toasted pecans.

 If you're like me and think Christmas is a wasted without a lot of cookie baking, then you need this recipe! And if you're the chief baker and think people won't be able to cope if you don't make the same cookies you've made every year, I think you might be wrong. At the very least, throw a few new recipes at them and give them a chance to be heroic. You never know. :-)

Orange-Pecan Cookies (Low-FODMAP, Gluten Free)

These easy cookies are totally grain free, which helps them stay soft in the center and chewy at the edges. The flavor of the orange zest is the star. To get finely grated zest, I use this microplane grater.

Author: Julie-Calm Belly Kitchen             Recipe type: Dessert
Prep time: 25 mins (plus chilling)        Cook time: 15 mins        Total time: 40 mins
Makes 28 to 30 cookies (1 serving = 2 cookies)

INGREDIENTS

2 cups (225 grams) pecans
2/3 cup (133 grams) granulated sugar
2 large or extra large egg whites
Zest of 1 naval orange
1 tsp vanilla extract
¼ tsp almond extract (optional)
½ tsp sea salt
Cooking spray or shortening

INSTRUCTIONS

1. Preheat oven to 350F. Spread pecans on a large rimmed baking sheet and bake until fragrant and lightly toasted, 7 to 8 minutes, stirring them around about halfway through. Cool completely. You can do this ahead of time. If I'm not using them within a couple days, I keep them in the freezer so they stay fresh.

2. Add the cooled pecans (they must be cool or they'll get pasty) and sugar to the bowl of a food processor fitted with the metal blade. Pulse several times until finely chopped with a chunky, slightly sandy texture.

3. In a large bowl, combine egg whites, orange zest, extracts and salt. Add pecan mixture and stir until combined. Refrigerate until completely chilled, 90 minutes to 2 hours.

4. Preheat oven to 350F and position racks in upper and lower thirds. Line 2 baking sheets with parchment paper and grease the parchment with cooking spray or shortening. Scoop heaping teaspoons of batter onto parchment about 2 inches apart. You should get 28 to 30 cookies.

5. Bake until cookies are puffed and just set in the center, 13 to 15 minutes. Switch position of the baking sheets up and down and back to front about halfway through. Cool on baking sheets for 5 minutes, then transfer to a rack and cool completely.

Adapted from this recipe at Self Magazine.

Nutrition Information
For 1 cookie of 28:  Calories: 76 Fat: 6g Saturated fat: 1g Carbohydrates: 6g Sugar:  5g Sodium: 45mg Fiber: 1g Protein: 1g

Products linked in this post are affiliate links. It doesn’t cost you any extra, but I earn a small commission if you decide to purchase. I only recommend products that I personally use and/or genuinely recommend, and I always have my readers’ best interest at heart. 

Polenta-Cheddar Soufflé (Low-FODMAP, Gluten Free)

Polenta-Cheddar Soufflé (Low-FODMAP, Gluten Free)

It's one week till Thanksgiving. Do you know what your side dishes are?

Some years I plan my menu weeks ahead, other times I let the ideas marinate until...well, right about now.

I think I'll make healthy creamed greens (either spinach or Swiss chard, but kale would be equally delish), but I know for sure that this easy low-FODMAP polenta soufflé is getting a spot at the table.

If you've never made a soufflé before, here's why you should start with this recipe:

• It's quick and easy to make.

• It's baked in a casserole dish so you don't have to stress about it rising to the extreme heights of a soufflé dish.

• You don't need to go out and buy an actual soufflé dish (see previous point).

• It's going to sink a bit no matter what (like all soufflés), so you can make it a few hours ahead.

Why It's the Perfect Low-FODMAP Side Dish

That last point is what makes this such a nice Thanksgiving side. When a traditional soufflé baked in a tall, round dish sinks, it can look a bit sad. Since this polenta-cheddar soufflé goes in a standard, shallow casserole dish, it doesn't have very far to fall.

If you make it ahead, I'd let it cool, cover it with foil and leave it at room temperature for up to a few hours. You can reheat it in a warm oven or in the microwave. It's meant to be served either hot or at room temp, so it won't suffer as you slowly wrangle everyone to the dinner table.

What do you think? Is this simple low-FODMAP, gluten-free soufflé something you'd like to try? If just the idea of adapting a traditional stuffing recipe to be low-FODMAP exhausts you, this dish would be a great alternative.

Now, tell me what low-FODMAP recipes you're planning this year...you've only got a week (no pressure!). 

Polenta-Cheddar Soufflé (Low-FODMAP, Gluten Free)

Adapted from Food & Wine magazine 
This easy soufflé makes a gorgeously impressive and equally tasty side dish. I haven't tried this, but I think it will work fine if you double the recipe and bake it in a 9 x 13” (3 quart) dish. The baking time will be slightly longer. I recommend a lactose-free milk such as Lactaid rather than almond or other alternative milk. If you can't do dairy at all, I think chicken broth or water could work in place of the milk. Instant polenta is nice here because it has a fine texture, but if you can't find it, use the same amount of regular yellow cornmeal and cook it according to the package directions...again, I haven't tried it myself, but I think it will work. If you're making a lot of changes to the recipe, consider testing it out beforehand!

Author: Julie~Calm Belly Kitchen             Recipe type: Side
Prep time: 30 mins        Cook time: 20 mins        Total time: 50  mins
Serves 6 (may be doubled; see note above)

INGREDIENTS

Butter, ghee or coconut oil for the baking dish
½ cup plus 1 tbsp instant polenta
4 large or extra large eggs
2 cups lactose-free milk (I use Lactaid 2%, see note above)
¾ tsp kosher salt or ½ tsp table salt
Freshly ground black pepper to taste
2 oz grated sharp cheddar cheese
5 scallions, green parts only, chopped

INSTRUCTIONS

1. Preheat oven to 425F. Grease an 8 x 8” (1 ½ quart) baking dish with butter, ghee or coconut oil. Sprinkle 1 tbsp of the polenta in the dish and shake it around so the bottom and sides are evenly coated with polenta. Separate the eggs, adding the yolks to a small bowl and adding the whites to a large mixing bowl.

2. Add the milk to a medium saucepan and bring to a simmer over medium-high heat, whisking frequently to prevent milk from burning or bubbling over. Slowly pour in the polenta as you whisk (the slower you add it, the easier it is to prevent lumps). Reduce heat to medium low and continue whisking until thick, 3 to 4 minutes. Remove from heat. Stir in the salt, black pepper, cheese, egg yolks and scallions until combined.

3. With an electric mixer on high speed, beat the egg whites until stiff (stiff peaks should form when you lift the mixer out of the bowl), 2 to 4 minutes. Add about 1/3 of the polenta mixture to the whites and gently fold them in with a few strokes of a spatula. Add remaining polenta in 2 more additions, gently folding each time. When you're done, the mixture should be evenly combined but it's okay if a few white streaks are visible.

4. Transfer the mixture into the prepared baking dish and bake until puffed up, golden and slightly jiggly in the center, 20 to 22 minutes. A toothpick should come out with moist crumbs, but not wet batter. Serve right away. Soufflé will start to fall in a few minutes, but that just means you did it right!

Nutrition Information
Serving size: 1/6 of recipe  Calories:189  Fat:8 g Saturated fat:4 g Carbohydrates:17 g Sugar:4  g Sodium:443 mg Fiber:2 g Protein:11 g

Greek Rice Casserole with Ground Turkey (Low-FODMAP, Gluten Free)

Greek Rice Casserole with Ground Turkey (Low-FODMAP, Gluten Free)

Does the word "casserole" make you think of 1950s housewives or high-fat fare made with tubs of sour cream? If so, it's time to meet the modern casserole!

This rice bake with Greek flair is an excellent example. It's healthy and light, but there's a ton of flavor thanks to kalamata olives and feta.

It's a low-FODMAP meal that comes together fast enough for weeknights. I also think it makes great leftovers, so don't hesitate to pack it up for lunch. 

I know I said this casserole is healthy (it's true!), but it also has a creamy sauce that pulls all the flavors together. 

This is actually pretty cool: It turns out you can make a very respectable bechamel sauce (the classic French white sauce) with a gluten-free blend and lactose-free milk. Very good news if you love creamy baked pastas and casserole like I do.

 And if you've never made bechamel sauce before, you're about to have some fun. It's easy. You'll be slightly anxious the first time, but after you've done it twice, you'll feel like a rockstar in the kitchen. I used butter in the sauce which is traditional, but I'm 99% sure olive oil or ghee would work too.

What do you think...Is this casserole your cup of tea? If you have a favorite casserole-type recipe, tell me about it in the comments!

Greek Rice Casserole with Ground Turkey (Low-FODMAP, Gluten Free)

Feel free to substitute ground lamb or beef instead of the turkey. I recommend lactose free milk, which isn’t as watery as plant-based products, such as almond milk. I used basmati rice here because I like the delicate texture, but any kind of rice will work, cooked as directed.

Author: Julie-Calm Belly Kitchen             Recipe type: Entree
Prep time: 30 to 35 mins        Cook time: 20 mins        Total time: 50 to 55 mins plus resting
Serves 6 

INGREDIENTS

For rice: 
1 3/4 cup water
1 cup basmati rice
1/2 tsp salt

For casserole:
1 tbsp garlic-infused oil or olive oil
1 lb ground turkey
1 tsp dried oregano, divided
3/4 tsp allspice, divided
1/2 tsp salt, divided
1/4 tsp red chile flakes (optional)
Black pepper to taste
2 tbsp unsalted butter
2 tbsp plus 2 tsp gluten-free flour blend
2 cups lactose-free milk (see note above)
5 oz baby spinach leaves, roughly chopped
14.5 oz can diced tomatoes, drained
1/2 cup pitted kalamata olives, chopped
Zest of 1 lemon
4 oz feta cheese, chopped
Chopped Italian parsley for garnish
Optional for serving: lemon wedges and low-FODMAP hot sauce

INSTRUCTIONS

1. Preheat oven to 375F. Bring the water to a boil in a medium saucepan. Stir in the rice and 1/2 tsp of the salt. When water returns to a boil, reduce heat to lowest setting, cover and simmer for 15 minutes or until just tender (if not using basmati rice, cook according to package directions). Remove from heat, keep covered and rest for 10 minutes.

2. Heat a large skillet on medium to medium-high heat. Add garlic oil and heat just until oil is shimmering (don't let it smoke). Add turkey and cook, crumbling with a spatula, until no longer pink, 6 to 7 minutes. During the last minute or two, stir in 1/2 tsp of the oregano, 1/4 tsp of the allspice, 1/4 tsp of the salt, red chile flakes if using, and black pepper to taste. Set aside.

3. In a large saucepan, melt the butter on medium heat. Add the flour and stir until fully moistened, about 1 minute. Slowly add about 1/2 cup of the milk as you stir. When it starts to simmer, add another 1/2 cup while stirring and scraping any bits of flour from the edges of the pan. Switch to a whisk and slowly add the rest of the milk in 2 additions as you whisk, letting it come to a simmer each time. Continue to whisk and simmer until mixture is slightly thickened, 2 to 3 minutes. Use the whisk to break up as many clumps of flour as you can, but some small clumps will remain, and that's okay. 

4. Reduce heat to lowest setting. Add the spinach leaves, remaining 1/2 tsp oregano, 1/2 tsp allspice, 1/4 tsp salt and black pepper to taste. Stir until spinach is just wilted, about 2 minutes. Add tomatoes, olives, lemon zest and ground turkey and stir until just heated through, 1 to 2 minutes. Stir in the rice.

5. Transfer to an approximately 2 1/2-quart baking dish (11 x 7" or large round dish will work). Sprinkle feta on top. Bake in the center of the oven at 375F until liquid is bubbling around the edges and cheese is starting to turn golden brown, 20 to 24 minutes. Rest 10 minutes, sprinkle with parsley and serve with lemon wedges and/or hot sauce if using.

Nutrition Information
Serving size: 1/6 of recipe  Calories: 445 Fat:19 g Saturated fat: 8g Carbohydrates: 37g Sugar: 7g Sodium: 975mg Fiber: 2g Protein: 31g

Brown Rice Noodle and Veggie Stir Fry with Shrimp (Low-FODMAP, gluten free)

Brown Rice Noodle and Veggie Stir Fry with Shrimp (Low-FODMAP, gluten free, dairy free)

Save it on Pinterest!

If giving up traditional wheat pasta still bums you out, this recipe will having you loving life again.

Plus, it's fast, addictive and makes for a great leftover lunch.

This is all because of the star ingredient, Asian rice noodles. They're gluten-free of course, they cook in 3 minutes, and they don't take on a weird, gummy texture the next day-- which means you can easily reheat or eat 'em cold straight from the fridge.

Asian rice noodles are versatile (just try them with extra-virgin olive oil, parmesan and lemon zest), but I absolutely love them in this simple stir fry.

How to make this easy rice noodle stir fry!

Here's how it works: You make a quick, tasty sauce and sauté (or steam, or microwave) some veggies. Meanwhile you boil a big pot of water and cook the noodles.

Then you get your protein ready. In this case, I made sautéed shrimp, but you could use baked salmon or chicken, smoked fish, stir fried pork or tempeh, ground turkey or chicken--pretty much anything.

Finally you add it all back to the pot you cooked the noodles in and toss it up. Done. 

All about Asian rice noodles

For this recipe, I used brown rice vermicelli from Annie Chun. You can use any brand. If you have access to an Asian market, you can get them fairly cheaply, but they might only have the white rice variety, not brown.

I like using brown rice noodles because they have 4 grams of fiber per serving (read more about how I like to build my meals around fiber-rich foods). But go with what works for you! I find the Annie Chun brand at large supermarkets, Whole Foods and Vitacost.com.

Asian rice noodles can't flat-out replace Italian pasta (my favorite gluten-free brand of Italian pasta is Jovial, by the way), but they definitely make some tasty meals. I love making pad thai with the thicker type of rice noodles. Have you ever had a low-FODMAP version? Let me know if you'd like a pad thai recipe, and I can make that happen!

If you liked this post, enter your info below to get a free 1-week menu of Low-FODMAP, gluten-free suppers delivered straight to your inbox!

Brown Rice Noodle & Veggie Stir Fry with Shrimp (Low-FODMAP, gluten free, dairy free)

You can use any veggies you want (or any protein--precooked chicken, pork or tempeh makes the cooking even faster). Some good options are zucchini, tomatoes, kale, broccoli, water chestnuts, bokchoy and eggplant. I also like sprinkling sesame seeds on as a garnish, but I forgot to do it for the photo shoot! A little hot sauce is nice too, if you like some heat.

Author: Julie-Calm Belly Kitchen             Recipe type: Entree
Prep time: 5 mins        Cook time: 30 mins        Total time: 35 mins
Serves 4 (makes great leftovers!)

INGREDIENTS

5 tbsp reduced sodium soy sauce (gluten free if needed)
3 tbsp light brown sugar or maple syrup
3 tbsp fresh lime juice (1 to 2 limes)
2 tbsp rice vinegar
2 tsp sesame oil
1 tbsp vegetable oil
1 large red bell pepper, sliced into thin 3-inch strips
2 cups matchstick carrots
1 tbsp chopped fresh ginger (1-inch piece)
Cooking spray (or additional vegetable oil)
5 oz spinach leaves
1 1/4 lb medium shrimp, peeled and deveined (frozen, defrosted work well)
1/4 tsp salt, plus additional to taste
Black pepper to taste
8 oz brown rice vermicelli
6 scallions, green parts only, sliced

INSTRUCTIONS

1. In a medium bowl, whisk together the soy sauce, brown sugar or maple syrup, lime juice, rice vinegar and sesame oil. Set aside. Heat the vegetable oil in a large skillet on medium-high heat. Add bell peppers and cook, stirring frequently for about 4 minutes. Add carrots and continue cooking until vegetables are crisp-tender, about 4 minutes more (add a few tablespoons of water to the skillet if vegetables start to stick). Add ginger and about three-quarters of the scallions and cook for 1 minute, stirring frequently. Transfer to a medium bowl.

2. Return skillet to the stove top, mist with cooking spray (or add more vegetable oil) and heat on medium. Add spinach and cook, stirring frequntly, until wilted, 2 to 3 minutes. Add to bowl with carrot mixture.

3. Return the skillet to the stove top one more time and mist with cooking spray (or add more vegetable oil). Heat on medium-high. Add shrimp, 1/4 tsp salt and black pepper to taste. Cook, turning occasionally, until shrimp are firm to the touch and opaque in the thickest part, 4 to 6 minutes.

4. Meanwhile, bring a large pot of water to a boil. Add rice noodles and cook, stirring frequently, until al dente, about 3 minutes. Drain in a fine mesh strainer and rinse with cold water. Return noodles to the pot you cooked them in. Give the soy sauce mixture a quick whisk and add to the noodles. Heat on medium high and bring to a simmer. Reduce heat to medium and add the vegetable mixture. Gently toss until combined and heated through. Stir in the shrimp. Taste and season with additional salt and pepper if needed. Serve right away and garnish with the remaining scallions.

Nutrition Information
Serving size: 1/4 of recipe Calories: 492 Fat: 9g Saturated fat: 2g Carbohydrates: 68g Sugar:  14g Sodium: 1302mg Fiber: 9g Protein: 38g

Shrimp and Grits Recipe (Low-FODMAP, gluten free, dairy free)

Low-FODMAP Shrimp and Grits Recipe

This little recipe kicked off my fascination with southern cooking.

I've been making versions of it for years. It is so simple, I never followed any one specific recipe. I probably saw it for the first time in a food magazine. Having never eaten grits once in my life, I was so ready to jump on that train!

What are grits, anyway?

Grits are corn that has been dried and ground. So, cornmeal essentially! If you think this sounds a lot like polenta, you're right.

Italian polenta and southern grits are made from different types of corn, and the texture of the grind often varies too. Polenta is almost always made from yellow corn and grits are traditionally made from white.

But at the end of the day, they're very similar, and you can switch them up anytime. 

Why use millet?

I've always made shrimp and grits with ground cornmeal or polenta. Then one day, I was shopping online for gluten-free baking supplies and I came across these millet grits from Bob's Red Mill. They're made by grinding the hulled, whole grain millet so they have a more porridge-like texture and are faster to cook (This post is in no way sponsored by Bob, I just like his products!).

I'm always excited to find a "new food," and I know millet is great low-FODMAP grain option. It took about two seconds for me to click "Add to cart!"

You can use any kind of polenta, cornmeal or grits you want, but I definitely recommend the millet grits. Here's why:

• It's quick! The millet required about 10 minutes of cooking, while stone ground cornmeal takes at least 20.

• No lumps. I had a MUCH easier time getting lump-free grits than when I use cornmeal or polenta. Tip: Sprinkle in about 1 tbsp at a time and whisk into the simmering liquid before adding more.

• It's belly friendly. I don't have digestive trouble with cornmeal products but I know many of you do. Millet could be a great alternative!

 If you want to try your hand at southern cooking, this recipe is a great start. It comes together so quickly and easily. When I give the total cooking time, that includes any chopping that needs to happen beforehand, by the way.

Even better, this is a healthy dish that's low in calories (not usually associated with southern food, I know). It's one of my weeknight stand-bys when I want something a little different and special.

Do you make shrimp and grits? Or are you a die-hard polenta fan looking to try something new? Share in the comments!

Shrimp and Millet Grits (Low-FODMAP, gluten free, dairy free)

You can substitute regular corn grits or polenta for the millet grits. Cook them according to the instructions on the package. I used heirloom cherry tomatoes in this recipe, but you can use any tomato (It also works with canned tomatoes. Just simmer to reduce the liquid a bit.). Halve them if you're using cherry tomatoes and chop if you're using large ones. If you're sensitive to tomatoes, try using a larger variety since the small ones are sweeter and are likely to contain more sugar. Do what works for your body!
Author: Julie~Calm Belly Kitchen             Recipe type: Entree
Prep time: 8 mins        Cook time: 30 mins        Total time: 38 mins
Serves 4 (can easily be halved)

INGREDIENTS

3 1/2 cups water
1 cup millet grits (see note above)
Salt and black pepper to taste
1 tbsp garlic infused oil
1 lb tomatoes, chopped (see note above)
5 scallions (green parts only), sliced
1 1/4 lb medium shrimp, peeled and deveined
1 tsp ancho chile powder

INSTRUCTIONS

1. Bring the water to a boil in a medium saucepan. Slowly add the millet (about 1 tbsp at a time), whisking as you go. Reduce heat to medium and simmer, whisking occasionally until millet thickens. Reduce heat to low, maintaining a slow simmer, and partially cover the pan with it's lid. Grits have a tendency to pop up and splatter, so be careful! Continue cooking until millet is tender, 10 to 15 minutes. If you want a thinner consistency, add more water. Season with salt and pepper to taste. Remove from heat, cover and set aside.

2. Meanwhile, heat the oil in a large skillet on medium heat. Add tomatoes and cook, stirring occasionally, until the skin slackens and they release their juices, 4 to 6 minutes. Add about 3/4 of the scallions and cook until tender, 1 to 2 minutes. Season to taste with salt and pepper. Transfer to a bowl and set aside. Wipe out the skillet with paper towel (carefully!).

3. Mist the skillet with cooking spray (or use more garlic oil) and heat on medium high. Season the shrimp with ancho chile powder, salt and pepper. Cook, stirring occasionally, until shrimp feel firm to the touch and are opaque in the thickest part, 4 to 6 minutes. 

4. Add tomatoes back to the skillet with the shrimp and reduce heat to medium low. Stir to combine and cook just until heated through. Serve shrimp mixture over the grits and garnish with remaining scallions.

Nutrition Information
Serving size: 1/4 of recipe  Calories: 352  Fat: 7g  Saturated fat: 1g  Carbohydrates: 40g  Sugar: 3g Sodium: 344mg  Fiber: 5g  Protein: 36g

Easy One-Pan Ratatouille (low-FODMAP recipe)

For years I followed the "rules" of healthy eating. For example...

• Eat whole wheat bread and pasta to get fiber and nutrients

• Fill half your plate with vegetables

• Have oatmeal for breakfast to feel fuller longer

• Have 3 balanced meals and 2 snacks

• Eat fruit for dessert

• Get plenty of calcium from dairy products

The list could go on. I was following most of these rules year in and year out wondering why my stomach felt terrible so often.

I was doing everything right, so what the heck was wrong with me?

If you went through the same thing before learning about FODMAPs, you probably see where I'm going with this. The low-FODMAP diet helps people like us manage our digestive symptoms. And it does this by going against conventional healthy eating wisdom more often than not.

Lesson: Sometimes you have to break the rules to get remarkable results.

And that is exactly how I developed this easy, one-pan ratatouille recipe. Traditional ratatouille may be a simple, homey dish (which you know if you've seen the Pixar movie), but here's what that cute little animated rat doesn't tell you: It's actually a time-consuming and "involved" sort of recipe.

The individual ingredients are usually cooked separately (and slowly), often in multiple pots, and in the oven too. Some recipes tell you to salt the eggplant (totally unnecessary!), peel tomatoes and make a fresh sauce, let the finished ratatouille rest... It's a little out of control.

I wanted super-tender, flavorful veggies and a thick sauce.

So I decided to take the low-FODMAP veggies I love, quickly brown them and simmer them up with canned tomatoes. Guess what? It totally worked. And it turned out even better than I expected. Don't you love it when that happens?

Yes, this recipe is all veggies (obviously), so stick to a moderate portion. Maybe 1/2 cup to start? If you know any of these veggies disagree with you, add something else or use extra zucchini if you don't like eggplant, for example.

Think of this ratatouille as a magic little side dish-slash-topping that can take pretty much any meal from boring to awesome. And it's oh-so-good the next day and the day after that. Use it to create different meals throughout the week.

For instance, you could...

• Pair it with any protein (I added sliced grilled chicken)

• Serve it over polenta

• Serve it over roasted pork tenderloin

• Turn it into a topping for simple grilled or sautéed fish

• Use it as a sauce for gluten-free pasta

• Add it to steamed quinoa, millet, sorghum or rice for a really great side dish

• Mix it into a green salad instead of raw veggies

• Add it to a sandwich or wrap

• Make it an omelet filling

Easy One-Pan Ratatouille (Low-FODMAP, gluten free)

Traditional ratatouille is usually a time-consuming, multi-step process, but this one is done in one pan on the stovetop (no hot oven--yay!) in about an hour. And it makes a nice, BIG batch. Serve it over polenta, pasta or a grain like quinoa. Add a protein if you want. Make a salad with it the next day. Lots of possibilities with this one! 
Author: Julie~Calm Belly Kitchen             Recipe type: Sides
Prep time: 5 mins        Cook time: 1 hour        Total time: 1 hour, 5 mins
Serves 8 (1 serving=1/2 cup)

INGREDIENTS

3 to 4 tbsp olive oil
1 med eggplant (1 lb), chopped
salt and black pepper to taste
2 small zucchini (12 oz), chopped
1 large red bell pepper (8 oz), chopped
6 oz thin green beans (haricots verts)
2 1/2 cups unsalted diced tomatoes (from can, jar, etc)
3/4 tsp dried herbs (any combo of thyme, tarragon, rosemary, etc)
Red chile flakes or minced fresh red chile (optional)
1/3 cup chopped olives, such as kalamata
4 oz feta cheese, crumbled
Chopped fresh basil

INSTRUCTIONS

1. In a large, wide sauté pan, heat about 1 1/2 tbsp of oil on medium high. Add eggplant, season with salt and black pepper, and cook, stirring freqently, until lightly browned (eggplant will not be soft and cooked through at this point), 7 to 10 minutes. Transfer to a large bowl. If a lot of brown bits are sticking to the pan, add about 1/4 cup water (or red wine). When it starts to simmer, scrape the bottom of the pan with a spatula to deglaze.

2. Heat about 1 1/2 tbsp of oil in the pan, still on medium high heat, and add the zucchini and bell pepper. Season with salt and black pepper and cook until lightly browned, 7 to 10 minutes. Add to bowl with eggplant. Deglaze pan again if you like. Add 1 to 2 tsp of oil. Add green beans and cook, stirring frequently, until lightly browned, about 3 minutes.

3. Add tomatoes to pan with green beans and bring to a simmer. Stir in eggplant, zucchini, bell peppers, dried herbs and chile flakes if using. Cover and simmer on medium to medium-low heat until vegetables are very tender and sauce has thickened, 25 to 30 minutes, stirring occasionally. If pan gets too dry before veggies are done add water as needed. Stir in olives. Season to taste with salt and black pepper.

4. Serve ratatouille over polenta, gluten-free pasta or quinoa (or use any of the other ideas in this blog post). Sprinkle with feta and fresh basil. I like to add chicken for protein.

Nutrition Information
Serving size: 1/8 of recipe  Calories: 139 Fat: 9g Saturated fat: 3g Carbohydrates: 12g Sugar:  6g Sodium: 296mg Fiber: 4g Protein: 4g