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July 10, 2020

Brown Rice Bowl

BROWN RICE BOWL: INGREDIENTS: 1 1/2 cups brown rice, uncooked 1 (15 oz can black beans, drained and rinsed) 1/2teaspoon ground cumin 1/2 teaspoon garlic powder 2 cups chopped romaine lettuce 3 to 4 green onions, chopped 1 cup cherry tomatoes, halved Hot Sauce 1/4 cup fresh cilantro, coarsely chopped (optional) Add your favorite toppings;

July 10, 2020

Easy Blueberry Oatmeal

Easy Blueberry Oatmeal: Engine 2 INGREDIENTS: 2 Cups of water 1 Cup old-fashioned oats (I like GF Trader Joe’s) 1 Tablespoon chia seeds or ground flax seed (or both!) 1 banana, peeled and sliced 1/2 cup blueberries (fresh or frozen) PREPARATION: Cook the oatmeal as instructed.  When oatmeal is the desired texture, heap the oatmeal

July 03, 2020

Chili-Lime No Oil Sauce

INGREDIENTS: For the Chili-Lime Sauce: Rinse 3/4 white beans (cannelli or northern beans) 1-2 limes — juiced  1 tsp chili powder 1/4 water 1/2 tsp cayenne pepper 1.2 tsp paprika 1 tsp garlic minced *add more lime is you like a more lime sauce PREPARATION: Put all ingredients in a blender and blend. Modified From:

July 03, 2020

Vegetarian-Protein Bowl with Chili-Lime Dressing

Vegetarian-Protein Rice Bowl with Chili-Lime Sauce INGREDIENTS: 1 Cup of Jasmine or Brown Rice 1/ 2 Cup Lentils 12 tsp Paprika 12 tsp sea salt 1 TBSP Extra Virgin Olive Oil (or skip) 1Package of organic, non GMO Firm Tofu 1 bunch of Boy Choy and/or spinach chopped 2 TBSP Chives (finely chopped) 1 Stalk

June 29, 2020

Roasted Carrot and Pumpkin/Squash Soup

Roasted Carrot & Pumpkin/Squash Soup INGREDIENTS: 2 TBS Extra Virgin Oil (or water in an non-stick pot) 1-2 cups roasted pumpkin or squash (summer or winter) 4 cups of Vegetable Stock (vegetable —homemade or use lowFODMAP stock cubes 2 TBS garlic — minced 5 Carrots —peeled and chopped 1 TBS Mustard Seeds 2 tsp Sea

June 29, 2020

Low FODMAP Energy Bar

Low FODMAP Energy Bar INGREDIENTS: 2/3 cup Almonds (lightly roasted or not — chopped) 2/3 cup All Natural Peanut Butter — no sugar or salt 1 1/4 cups Oats (rolled, lightly toasted) 1 1/4 TBS Unsweetened Coconut fFakes 2/3 cup Maple Syrup 1/3 cup Dried Unsweetened Cranberries 1/3 cup Dried Banana 2/3 cup Quinoa Flakes

June 28, 2020

Low FODMAP Energy Bar

Low FODMAP Energy Bar INGREDIENTS: 2/3 cup Almonds (roasted or to chopped) 2/3 cup Natural no salt or sugar Peanut Butter 1 1/4 cup Rolled Oats 2/3 Cup Maple Syrup 1/3 Cup Dried Unsweetened Cranberries 1/3 cup Dried Banana 2/3 cup Quinoa Flakes 2/3 cup Puffed Brown rRce 1 1/4 TBS Chia Seeds 1 1/4

June 20, 2020

PASTA WITH FRESH BASIL, TOMATO, AND ZUCCHINI

Pasta with Fresh Basil, Tomato, and Zucchini INGREDIENTS: 1 package gluten- free pasta 1 teaspoon of extra-virgin olive oil (or 1-2 TBS water in a non-stick pan 12 cup cherry tomatoes 1 zucchini, diced  1 cup fresh basil Pinch of sea salt OR 1-2 teaspoons no-salt  Freshly ground pepper PREPARATION: Cook Pasta according to package..

June 16, 2020

BREAKFAST SALAD BOWL

BREAKFAST SALAD BOWL INGREDIENTS: 2 slices bread of choice 2 handfuls salad leaves per bowl 2 baby cucumbers, sliced 2.6 oz. (75g) feta cheese, cubed   2.6 oz. (75g) blueberries 2 tbsp. pumpkin seeds 1 tbsp. olive oil 2 tsp. honey ½ lemon, juiced PREPARATION: Toast the bread and tear into small pieces.  Assemble the salad

June 16, 2020

AVOCADO, FETA & POMEGRANATE TOAST

AVOCADO, FETA & POMEGRANATE TOAST (or Vegan Cheese) NGREDIENTS: 2 slices wholemeal bread 1 avocado ¼ cup (50g) feta cheese, crumbled or Vegan Cheese (like cashew) ¼ pomegranate, seeds mint leaves, to garnish  PREPARATION: Toast the bread to your liking. Remove the avocado flesh and mash it up with a fork, season with salt &