Family ‘picky bits’ dinner
Fresh guacamole and salsa, with potato wedges, carrot sticks, and falafel. A summery treat that’s really easy to adapt to every member of the family, that can be a meal in itself or a nice addition to burgers. We sometimes have this with soup as an elimination diet friendly alternative to bread, and the wedges are perfect for dipping in anything! The falafel we had was from GoodLife, and was really tasty with the dips.
I made mini pots of guac and salsa today because it was just two of us eating, but they were gorgeous. I’ve included the lime within the ingredients but there are substitutions you can use if you’re on the elimination diet or avoiding citrus.
This is my guac/salsa making board, we keep them both really simple for the kids, but experimenting with different additions is great fun. I’m not a fan of spicy foods, so you won’t find any chillies in my dips, but feel free to add them if you like a kick
Handful of coriander/cilantro
1/2 lime (you’ll use the other half in the salsa, or you can substitute 1tbsp of pineapple juice for elimination diet-ers)
1tsp Hemp or extra virgin olive oil
De-stone the avocado and remove the flesh with a spoon
Mash in a bowl until you have a chunky sauce
Finely chop the tomatoes, onion, garlic, and coriander and mix them into the avocado
Add sea salt, lime, and oil (you can vary how much of these you use depending on your preferences)
Present in a bowl and get stuck in!
2 cups plum or cherry tomatoes
Hemp/extra virgin olive oil
1/2 lime (or 1tsp pineapple, for a great tropical twist)
Finely chop the tomatoes, garlic, coriander and onion
De-skin and finely chop the cucumber, I usually use a ~2-3cm wedge
Mix all of the chopped ingredients together and add salt, oil, and lime juice to taste
Present in a bowl and dig in!
Amanda’s Adaptable Wedges
This yields two large portions or 4+ smaller portions, and is the type of easy addition to any meal that we use a lot when all 8 of us sit down to eat. You can adapt this to almost any blend of spices imaginable, but we were super tired yesterday so we just went simple.
Preheat the oven to gas mark 8 / 230 C / 450 F
Put the coconut oil in a baking tray and pop that in the oven while you chop the wedges
Cut the potatoes into 6-8 pieces each, and place them into the now warm coconut oil without the wedges overlapping
Sprinkle a generous helping of the seasonings and spices on those bad boys - we went simple but you can add in whatever you’d like
If you want an extra twist you can add in sprigs of fresh rosemary and thyme, and lime or lemon wedges, for a great aromatic edge to an everyday dish.
Potato skins are full of potassium, and the potatoes themselves have about 2.5g of protein for every 100g.
Coconut oil is one of the best oils to cook them in - it doesn’t denature at high temperatures!
The garlic and lemon are antioxidants and make great immune system boosters.
