I’m adapting this recipe from one of the many South Beach diet cookbooks that I have. I had to search high and low to find a peanut butter at my grocery store that was not sweetened with high-fructose corn syrup or agave nectar. I finally found one that is sweetened with evaporated cane sugar. I don’t know if the fiber in ginger could cause problems so instead of grating it like I normally would, I just threw 2 big slices into the bowl. I am serving rice and some sauteed zucchini to go with this.
2 lbs top round, but into skewer-able size pieces
a couple tablespoons fresh squeezed lime juice
2 big slices of ginger
1 tablespoon Jane’s Krazy Salt
1 teaspoon sesame oil
Combine all of these ingredients in a bowl and let marinate for at least 20 minutes. Thread the meat onto skewers and grill until done to your liking. Serve with peanut sauce.
1/4 cup peanut butter
1/4 cup water
2 tablespoons wheat-free soy sauce
1 and 1/2 tablespoons rice vinegar
1/4 teaspoon garlic powder
pinch red pepper flakes
Whisk it all together and serve over grilled meat.
For the Elimination Diet Phase:
Update: I had mild IBS issues the next day after having this meal for supper. Patsy Catsos suggests that the tomatoes may have been the culprit “My money is on the tomatoes. Some canned tomato products, unless the juice is very watery and the portion size is very small, are concentrated enough to provide a troublesome amount of fructose. Also, canned tomato products can cause IBS symptoms via several non-FODMAPs food chemicals: they usually have citric acid added, which can bother some people, and they are naturally high in benzoic acid, solanine, and a number of other food chemicals. Also, they are one of the more common causes of outright food allergy.”
Put in a bowl and set aside:
1/4 cup minced fresh parsley
grated zest of 1 lemon
3/4 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground cinnamon
1/4 tsp garlic powder
1/2 tsp onion powder
Put in another bowl and set aside:
juice of 1 lemon
1/4 – 1/2 cup chopped green olives
Open 1 14 oz can chopped tomatoes and set aside
Put in another bowl
1/2 cup chopped celery
2 cups chopped zucchini
cut 2 chicken breasts into bite size pieces
Have olive oil and S&P ready.
Heat a saute pan and add a couple of tablespoons of olive oil to it. When it is hot, add the chicken pieces and brown them for a few minutes. Season with S&P while browning. When the chicken is almost cooked through, remove it to a bowl. Dump the celery/zukes into the pan and saute for a few minutes until they start to get tender. Add the canned tomatoes and parsley mixture and stir. Then stir in the chicken. Cover and simmer on low for just 10 minutes or until everything is done to your liking. Stir in the lemon juice/olives. Taste for seasoning. This an be served straight up or over rice or quinoa.
For FRUCTANS challenge:
Substitute fresh onion and garlic for the powdered and add them with the celery/zucchini. Or serve over whole wheat couscous.
On the menu for day 2 of my elimination diet is the following:
1 1/2 lbs of turkey cutlets
3 tablespoons minced fresh parsley
1 teaspoon Jane’s Mixed Up Krazy Salt – a blend of salt, garlic powder, onion powder and parsley
2 tablespoons olive oil – divided
2 teaspoons fresh lemon zest
pinch red pepper flakes
1/2 cup chopped red bell pepper
1 cup chopped tomato
1/2 cup chopped cucumber
1 tablespoons lemon juice
1 cup warm, cooked quinoa
Combine turkey cutlets and next 5 ingredients (1 T of the oil) and marinate for at least 15 minutes at room temp or longer in the fridge.
Combine next 5 ingredients and set aside.
Put 1 T oil in a non-stick pan, add turkey and marinade and cook until turkey is done, a few minutes on each side. Serve with the veg/quinoa mix.
Cleaned out the fridge and used what I found to make a tasty lunch.My homemade pickled green tomatoes are a little sweet and sour and are flavored with mustard seed and curry powder.
1 & 1/2 cups thawed, cooked salad shrimp
1 chopped celery stalk
~ 2 TBSP chopped pickled green tomatoes
~3 TBSP mayonnaise
pinch curry powder
Mix it all up and eat
What the FODMAP? In an effort to see if I can eliminate all symptoms of IBS, I am attempting the FODMAP elimination diet and challenge as outlined by Patsy Catsos in her book, IBS-Free at Last and on her blog ibsfree.net. Today is day 1 of my elimination diet. Since I don’t like to eat a lot of simple carbs and since I already know that wheat is a major problem for me, I’m trying to focus mostly on allowed vegetables and fruits and trying not to load up on carbs and fats.
I’m taking this to a potluck tonight.
ELIMINATION DIET PHASE
Morrocan Carrot Salad
1 lb. carrots, peeled and coarsely grated
1/2 cup minced parsley
juice of 1 lemon
1/4 cup olive oil
1 heaping teaspoon ground cumin
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
1 teaspoon Jane’s Krazy Salt
Toss all ingredients together, let stand in the fridge for a few hours before serving.