Low FODMAP Diet
Frittata
Ingredients:
- 5 eggs
- 5 - 6 potatoes (I used yukon gold)
- 1 roasted bell pepper (fresh or from the jar)
- 1 cup grated mozzarella cheese
- extra virgin olive oil
- seasoning: sea salt and oregano
Directions:
Peel, rinse and dice up potatoes. Cook potatoes in a skillet on medium heat with olive oil and seasoning until slightly browned, for about 20 minutes. Chop up roasted bell pepper and set aside. Grate half a block of mozzarella cheese (should be about 1 cup). In a large bowl whisk 5 eggs. Preheat oven to 375 degrees. Grease an oven safe dish with olive oil. Add in cooked potatoes, top with grated cheese. Cover with whisked / scrambled eggs. Make sure eggs are fully covering potatoes. Top with bell pepper. Bake for 27 - 30 minutes and enjoy.
Mediterranean Quinoa Salad
Ingredients:
- 1/4 cup quinoa (cook with 2.5 cups water)
- 2 mini cucumbers
- 4 - 5 campari tomatoes
- 1/2 block plain feta cheese
- pitted olives
- sherry or apple cider vinegar
- extra virgin olive oil
- seasoning: dried parsley and Italian seasoning
Directions:
Rinse quinoa until water is no longer cloudy. Bring salted water to a boil with a drizzle of olive oil. Add in quinoa and let cook for 25 minutes. Quinoa should puff up and double in size. Quinoa is finished once water evaporates. (Chill quinoa in the refrigerator or pour into an ice bath and strain). Roughly chop up cucumbers and tomatoes. Cut feta cheese into cubed, bite size pieces. Mix everything together in a bowl. Cover with a generous amount of sherry vinegar, olive oil and seasoning.