fiori's feasts

[fiorisfeasts-blog]

Cranberry jalapeño dip for the holidays! 🔥 #lowfodmap #apps

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Never thought I'd love this combo so much! Raspberry balsamic in plain yogurt (lactose free) + frozen wild blueberries 👌🏻 Nice way to add flavor without sugar #lowfodmap #breakfast #healthychoice @littleshopofoliveoils

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The best of both worlds: oats, bananas and blueberries crisped up on the skillet with cinnamon and agave.. Over Greek yogurt 😍 #happyfriday #breakfast #prebiotics #probiotics #yum

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Mornin 🌞 Orange creamsicle #smoothie 1/2 orange 1/2 banana Plain lactose free yogurt 1/4 tsp vanilla Splash of maple syrup Some ice for a frozen feel

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Switch out the toast for some savory oats 👌🏻 Oats are an underrated superfood! Good for the gut 🤓 #lowfodmap #breakfast

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Healthy Farmer’s burger and fry

Ingredients

For the burger

1lb ground turkey

1/4 cup farmer’s cheese

2 tablespoons or so chopped green onion ( green part only)

1 teaspoon FODY steak seasoning

1/2 teaspoon fennel seed

For the Zucchini

2 medium zucchini (I did 1 summer squash + 1 zucchini)

1/4 cup cornmeal

1 tablespoon garlic infused oil

For topping

lettuce 

tomato

FODY ketchup

1/8 avocado

tabasco sauce

Directions

Heat your grill to medium heat.

Combine burger ingredients in a medium sized bowl. 

Slice zucchini into long “fries” and toss in a separate bowl with oil (I used garlic infused grapeseed but olive oil works too). 

Place burgers on grill for 4-6 minutes each side, or until cooked through (internal temp should be 165F). 

Dust zucchini pieces with cornmeal and add to the grill 4 minutes/side or until slightly browned and crispy. 

Enjoy :) 

Cornmeal crusted zucchini "fries" #lowfodmap #dinnertime

[fiorisfeasts-blog]

Grilled street corn

Ingredients:

4 ears of corn, peeled. 

3/4 cup plain greek yogurt (or lactose free if lactose intolerant)

1/4 cup mayonnaise 

juice of 1 lime

1/2 teaspoon salt, more to taste 

1/2 cup grated parmesan cheese

1 teaspoon cayenne pepper, more to taste

1/4 cup fresh cilantro, chopped (I used some parsley too, because I had bunches in my kitchen!) 

Directions:

Heat you grill to medium-high heat. 

Combine yogurt, mayonnaise, cayenne, salt and lime juice in a medium bowl. 

Grill your corn a few minutes a side, until grill marks appear.

Use a basting brush to coat corn with mixture, and return to the grill for a minute or two more. 

Sprinkle with parmesan cheese and fresh cilantro.  

[fiorisfeasts-blog]

I ❤️ grilling grilled mozzarella and veggies + mint vinaigrette 🌿 #lowfodmap #grilled #veggies #dinner

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Simply potato salad

Ingredients:

1 lb red potatoes, scrubbed

1/2 cup mayonnaise 

1 tablespoon spicy mustard

1/2 teaspoon ground pepper

salt, to taste

3 spears celery, diced

4 green onions (green part only), diced

1/2 teaspoon parsley

Directions:

Dice potatoes into 3/4 inch pieces.

Place potatoes in large pot with water and a few pinches of salt- bring to a boil.

Allow to cook for 12 minutes or so, or until cooked tender.

Strain potatoes and place in a large bowl in the refrigerator to cool for 5 minutes or so ( I usually prepare my protein or another side while the potatoes sit)

 Stir in remaining ingredients, and enjoy!

[fiorisfeasts-blog]

Study break before another exciting day #ddw17 (at Goddess and the Baker)

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Low FODMAP Stuffed Peppers

(makes 4 servings)

Ingredients:

4 bell peppers

1 lb ground turkey meat (or beef) 

1 can lentils (rinsed and drained)

2 cups fresh baby spinach

1 cup diced tomatoes (fresh or canned)

Salt, pepper to taste

1 teaspoon cayenne pepper

1 tablespoon chopped chives (green part of onion) 

1 cup cheddar cheese, divided

Grapeseed oil* ( I used Garlic infused from Stop and Shop! ) 

*Other oils work too, grapeseed is a good option for cooking at high temperatures.

Directions:

Preheat your oven to 400 degrees F.

Cut peppers in half lengthwise, and hollow out the center.

Brush peppers with grapeseed oil and roast on a baking sheet for 15 minutes.

While the peppers roast, drizzle a bit more oil into a medium pan over medium heat.

 Add ground turkey, season with salt, pepper, cayenne, and allow to cook a few minutes.

Add in the tomatoes, baby spinach. 

Once spinach has wilted, add the lentils, chives, and 1/2 cup cheddar cheese.

 When the meat has cooked through and the peppers are roasted, divide the mixture into each pepper half.

Top with more cheese  and pop in the oven for a minute or two more to melt.

[fiorisfeasts-blog]

Blueberry Crumb Squares

Ingredients:

2 1/4 cup old fashioned oats

2 1/4 cup gluten free flour blend 

1 cup brown sugar

1 1/2 tsp. baking soda

1/2 tsp. salt

1/4 cup crushed walnuts* optional 

1 cup butter (2 sticks) melted 

3 cups frozen blueberries (fresh works, too)

1/4 cup sugar

1 Tbsp. corn starch

Directions:

Preheat oven to 350 degrees F.

In a large bowl, combine oats, flour, brown sugar, baking soda, salt, and walnuts if using*. 

Pour in the melted butter and mix until crumbly. 

Pour 2/3 of the mixture into a 9 x 13 baking dish and press evenly to form crust.

In a separate bowl, mix together the blueberries, sugar, and corn starch.

Pour blueberries over crust.

Sprinkle the remaining oat mixture over the blueberries.

Bake for 20-25 minutes.

allow to cool a bit before serving.

Adapted from Delightfulmade.com :) 

[fiorisfeasts-blog]

Farmer’s Muffins 

Ingredients

1 package Bob’s Redmill gluten-free cornbread mix

14 eggs

1 1/2 cup lactose free milk (or other milk substitute)

1/2 cup cooking oil (I used olive oil, can use canola, or melted butter)

1/2 cup shredded cheddar cheese

1 Tbs sea salt, + more for topping

2 Tbs Rosemary

Directions

Place 12 eggs in a pot of water and bring to a boil. 

Reduce heat to low and cook for 3-4 more minutes. 

Remove eggs and place them into a bowl of cold water to cool.

Preheat oven to 350 degrees F.

In a large bowl, combine remaining 2 raw eggs with the other ingredients.

Line or grease 12 muffin tins (larger muffins may only make 10-11).

Peel shell from eggs.

Fill muffin tins 1/4 the way full.

Place an egg in each, and cover with the rest of the batter.

Sprinkle with a bit more salt and cook for 18 minutes or so, until firm. 

[fiorisfeasts-blog]

Low FODMAP Roasted Eggplant Dip

Ingredients

1 large eggplant

1 Tbs chopped Parsley 

3 Tablespoons garlic infused olive oil

1 teaspoon salt

1/2 teaspoon ground cumin 

juice of 1/2 lemon

1 Tablespoon Parmesan * optional

Directions

Preheat oven to 425F.

Cut Eggplant in half, vertically and place, flat side down onto a baking sheet.

Roast in the oven for 45 minutes.

Remove from oven, allow to cool for a few minutes.

Place eggplant pieces in a blender with remaining ingredients, until well-combined. 

Enjoy with low FODMAP crackers, or veggies. 

[fiorisfeasts-blog]

Rosemary Sea Salt Crackers 

Ingredients

1 and ½ cups gluten-free flour (I used Trader Joe’s all purpose gluten-free flour)

1/2 Tablespoon coarse sea salt, + more for topping. 

1 teaspoon sugar

1 Tablespoon rosemary 

2 Tablespoons Olive Oil

½ cup water

Directions:

Preheat over to 450 degrees F. 

In a medium bowl, mix together flour, salt, sugar and rosemary.

Add oil and water, stirring to combine. 

Roll dough out onto parchment paper, about 1/8 inch thick. 

Use a knife or a pizza cutter to divide dough into desired cracker size.

Sprinkle a bit more sea salt on top. 

Bake in the oven for 20 minutes, or until golden and crisped. 

[fiorisfeasts-blog]

Loaded corn muffins 😍 Rosemary Cheddar Bacon Egg @vanna59 is amazing!! #lowfodmap #breakfast

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Spaghetti squash + garlic infused oil + Parmesan + Trader Joe's frozen seafood blend 🙌🏻 #lowfodmap #dinner