Hoping to open a FODMAPS cafe one day with delicious food that people with intolerances, like me, can actually eat!

Posts tagged ‘parsley’

Low FODMAPs Potato Salad

Potato SaladI’ve made this potato salad once before from my mother’s recipe. Tonight I attempted to make it without the recipe (since it’s fairly straight forward) and it turned out great! I’ve tried using both mint and parsley in the recipe so far – both work really well. 🙂 But I’m sure there are many other herbs that would work too!

Try it out for yourself!

Ingredients

6 washed potatoes, peeled and chopped in half

4 eggs

1/4 cup fresh parsley or mint, finely chopped

3 tablespoons egg mayonnaise

1 tablespoon lemon juice

Method

1. Place the potatoes in a  microwave dish, cover and heat in the microwave on High for 5 minutes to soften.

2. Fill 2 pots with water and boil on the stove. When they start to boil, add the potatoes to one pot and 4 eggs to the other pot. Boil for 10 minutes or until potatoes are soft and easy to cut through.

3. Empty the water from the pots into a colender. Run cold water over the potatoes and eggs.

4. Chop the potatoes into small squares and add to a salad bowl.

5. Remove shells from the eggs. Chop eggs into small pieces and add to the salad.

6. Add the parsley or mint, egg mayonnaise and lemon juice.

7. Toss the salad and serve.

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Keen on Quinoa?

Parsley and quinoa saladSo I’ve collected a whole bunch of FODMAPS recipes and I figured it was about time that I started trying them out…

Tonight I made a yummy Parsley and Quinoa Salad. If you’ve never had quinoa (pronounced ‘keen-wa’), the best way to describe it is a little like cous cous – both in texture and taste.  It can be a little bland on it’s own, but with the right mix of vegetables and herbs it can be quite delicious! A good alternative to a side dish of pasta or potatoes.

Here’s the recipe for you to try out –

Parsley and Quinoa Salad (As found on www.taste.com.au)

Ingredients (Serves 4)

  • 3/4 cup quinoa, rinsed
  • 1 1/2 tablespoons lemon juice
  • 1 teaspoon extra-virgin olive oil
  • 1/3 cup chopped fresh flat-leaf parsley leaves
  • 1 small Lebanese cucumber, peeled, deseeded, diced
Method
  1. Place quinoa and 1 1/2 cups cold water in a saucepan over high heat. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 to 12 minutes or until water has absorbed. Drain. Rinse. Transfer to a large bowl.
  2. Place lemon juice and oil in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Add parsley, cucumber and dressing to quinoa. Toss to combine. Serve.
Easy, huh? 🙂

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