Since I mentioned my favorite ‘special’ breakfast in my last post I thought I should post the recipe for the best french toast ever. It’s low FODMAP, and delicious!! I like to make extra to have on hand as toddler snacks as it travels well and doesn’t make a huge mess in the car seat.
1 tbs of flaxseed meal
1/2 tbsp maple syrup
1 cup unsweetened almond milk (or any non-dairy milk)
Mix all ingredients except the bread in a large, shallow bowl. To create a smooth mix I blend together a little of the almond milk with the flaxseed meal first.
Dip each slice of bread in the batter for about 20 seconds on each side. If your bread is dry, leave it in a little longer.
Preheat large frypan to medium heat (~350 degrees F / 176 C) and grease with 1 Tbsp coconut oil.
Place soaked bread on the pan and cook until golden brown on the underside. Try not to move the bread too early as it will be mushy and delicate. Once it gets some colour it’s much easier to move. Carefully flip and cook until the other side is golden brown as well (about 3-4 minutes)
Top with desired toppings. I like banana, strawberries and yoghurt or coconut yoghurt.
I recently (skim) read Alicia Silverstone’s cookbook ‘The Kind Diet’ and I found the whole idea of a macrobiotic vegan ‘superhero’ diet pretty full on and defintely not where I’m at with food. However, one part of her book seemed like something I could try. She suggested making a big batch of rice with dinner (if your dinner is a rice dish) and using the left overs as a base for breakfast (or other meals) the next day. My go-to ‘special’ breakfast is usually French toast but sometimes I feel like something savory but also warming (avo toast seems like a summer thing to me). So, a couple of mornings this month I have had diced greens (Pak Choi) with some miso on rice and it was delicious!!
I literally just sauted one bunch of Pak Choi in a tablespoon on sesame oil with a teaspoon of miso (mixed with a tablespoon of warm water). I put a little tamari on top and some sesame seeds. Weird, maybe. Yum, defintely!
I seriously love Bibimbap. Even though I can’t pronounce it, I call it Bim-bim-bap, which I’m pretty sure isn’t right. I get excited cooking this dish, it’s like I’m going to a party and prepping the veg is like pre-drinks. As you can tell, I don’t get out much these days…haha. Anyway, hope you like to party with veg and rice as much as I do!
3 cups cooked Medium-Grain White rice
1 Cucumber, finely sliced
2 teaspoons Brown Sugar
2 tablespoons rice wine vinegar
1 Julienned Carrot
1 teaspoon Sesame Oil
1-2 bunches of Asian Veg (I used Pak Choi & Bok Choi)
Mix brown sugar and rice vinegar in a small bowl and leave sliced cucumber to soak in it (cheat’s pickles)
Heat sesame oil and cook julienned carrot strips for 1-2 minutes or until lightly cooked. Remove from pan and repeat this cooking process with the tofu, Asian Veg & any other veggies you have lying around that you think might work. I like to add a teaspoon of tamari to the Asian greens while they are cooking.
To serve, place cooked rice in the middle of a bowl and arrange prepared greens, carrot, cucumber and chilli sauce on top.
Garnish with sesame seeds. Add tamari sauce to taste.
I don’t usually consider risotto to be an easy family friendly meal due to the time spent at the stove, but on the weekend I kind of love having an excuse to do nothing but stir and drink a nice glass of wine. Heaven!
Add oil and season pumpkin & zucchini with, cumin, salt and pepper and bake for 20-30 minutes
Heat olive oil in heavy bottomed pan, add the rice and stir until coated for a few minutes
Add the wine and stir until the wine is absorbed
Add the stock 1 cup at a time. Add the next cup when the previous has been absorbed. When one cup remains add the pumpkin, zucchini, and extra salt and pepper to taste. Stir until all the stock is absorbed (add extra water if needed)
I like to bake on a Sunday afternoon. The whole process is my form of meditation and it seems to be working better than that meditation app I downloaded and never use and should probably just delete. For some reason I try not to buy anything too delicious from the bakery or shops because ‘I’ll just eat it all’ (perfect logic?!?!?). So, as a compromise, I bake. I half remember someone in a documentary on Netflix encouraging people to eat as much ice cream, pie, cake etc. etc. as they like on the proviso that they cook everything from scratch. I am both busy and lazy, and also, cleaning up is a pain so I feel this approach works for me.
This week I had the pleasure of visiting the home of my favorite low-FODMAP bread, La Madre Bakery’s 100% Spelt Sourdough.* On the way to the bakery I was sure I must be lost as we wound our way through the suburban backstreets of Geelong (or G-Town as it was lovingly known when I was a carefree 20 something). Luckily, Google maps didn’t drive us into Corio Bay but instead to the beating heart of the best bakery of all time.
I don’t know what is going on with gluten free bread but most of it seems to taste like, and have the delicious texture of, dusty cardboard. Plus, it’s the size (and price!) of a postage stamp. Side note, can you believe it’s $1 to post a letter these days?!?! This would be a serious problem if I ever posted letters!
Gluten free bread disaster
Anyway, back to Geelong. La Madre bakery makes a their spelt sourdough in the traditional method which means the fermentation process breaks down the sugars which normally make bread a FODMAP fest. Good news for FODMAPers who don’t enjoy expensive dust bread, hurrah!
*Just so you know, this is definitely NOT an advertisement. I just love this bread.
I’m hoping that if I don’t call this a salad then it will pass as dinner because for some reason some people in my house don’t think a salad ‘counts’ as dinner. I agree that salad is a strange choice for dinner in winter but since this dish is warm and is mostly made of winter veg I think it’s winner. Also, it involves minimal preperation and very little clean up. It can be even be prepped in the middle of the day (read: nap time or while Playschool is on) and thrown on half an hour before you want to serve up. Plus, as long as you reserve some dressing, it makes great leftovers.
Spices: 1 tsp each of ground cumin, cinnamon, 1/2 tsp each of salt, tumeric and chilli powder (optional)
1/2 Kent pumpkin
1 Sweet potato
1 Eggplant or two Lebanese eggplants
1 cup quinoa (any kind)
50-100g pepitas and/or sunfower kernels
500g spinach, baby spinach or mixed leaves, washed & dried
100g feta or vegan feta
1 lemon, juiced
2-3 tbs good quality olive oil
1 tsp dijon or seeded mustard
Salt and pepper to taste
Chop your veg into bite size chunks and cover with a couple of tablespoons olive oil, then the salt & spices
Put all the veg onto two lined baking trays and into a warm oven to cook for about half an hour to fofty five minutes, set aside
While the oven is still hot, put the pepitas or seeds in to roast for ten minutes
Wash quinoa and cook according to packet instructions, set aside
Wash spinach and put into a big bowl with quinoa, pepitas and cooked vegetables