Hot, hot, hot

For a less spicy version, leave out the jalapeño and adjust the amount of horseradish.

NIGHTSHADE FREE?

Make the cocktail sauce from mangoes, peaches, or pineapple instead of tomatillos.

CHANGE IT UP

If you can’t find tomatillos, you can use regular red tomatoes.

Also, try tossing the shrimp in the sauce and eating over a salad.

NUTS

EGGS

NIGHTSHADES

FODMAPS

Peel, devein, and then steam the shrimp for approximately 2-3 minutes if fresh, 3-5 minutes if frozen.
Note: You can either devein fresh shrimp before or after cooking. If they are frozen, you will need to cook them first. Set the cooked shrimp aside and allow them to chill before serving.

Combine the tomatillos, jalapeño, garlic, horseradish, vinegar, and extra-virgin olive oil in a food processor, and pulse until smooth.

Serve chilled.

citrus macadamia nut sole

Growing up, my mom used to make nut-topped fish nearly every week. Her recipe would change from time to time, but the basics always included butter and some kind of light or white fish. Try this with flounder or halibut if you prefer.

PREP TIME

10 minutes

COOKING TIME

15 minutes

YIELD

3-4 servings

1/4 cup macadamia nuts, chopped

Zest of one orange

1 lb lemon sole, or other white fish

Sea salt and black pepper to taste

2 tablespoons butter or coconut oil

CHANGE IT UP

Use another type of nut if you prefer, and try it with lemon or lime zest instead of orange.

NUTS

EGGS

NIGHTSHADES

FODMAPS

Preheat oven on a low broil setting.

In a small mixing bowl, combine the macadamia nuts and orange zest. Set aside.

Place the lemon sole on a baking sheet, season with sea salt and black pepper to taste, then top evenly with the butter or coconut oil and nut/zest topping.

Place the fish in the broiler and cook approximately 10 minutes or until opaque white all the way through.

nori salmon handroll

For a super-fast snack or lunch option, roll your favorite fish or even leftover chicken or turkey into a seaweed paper and off you go!

PREP TIME

5 minutes

COOKING TIME

-

YIELD

1 snack-sized hand roll

1 toasted nori (seaweed) sheet

1/4 avocado, mashed or sliced

2 ounces wild smoked salmon (lox)

2 slices cucumber

1 green onion (scallion), finely chopped

1 very thin slice of lemon (optional)

CHANGE IT UP

Use wild canned salmon if you don’t have or don’t care for smoked.

NUTS

EGGS

NIGHTSHADES

FODMAPS

Place the nori paper on a cutting board, and layer the avocado, smoked salmon, cucumber, green onion, and lemon on top of it.

Wrap the paper around the ingredients, and enjoy.

simple shrimp ceviche

This recipe is always a hit at parties, and it is fantastic for an outdoor barbecue. For the best flavor, prepare the ceviche a couple of hours ahead and let it marinate in the citrus.

PREP TIME

40 minutes

COOKING TIME

-

YIELD

4 cups

1 lb cooked, peeled, and deveined wild shrimp (cooled)

1/4 red bell pepper, finely diced

1/4 orange or yellow bell pepper, finely diced

1/2 jalapeño pepper, finely diced (seeds and white ribs removed)

1/4 cup diced raw jicama

1/4 cup diced cucumber (skin-on)

1 tablespoon shallot, finely diced

2 tablespoons cilantro, chopped

2 tablespoons extra-virgin olive oil

Juice of 1 lime

Juice of 1 lemon

2 cups of sliced cucumber,
for dipping

CHANGE IT UP

Add 1 ripe, diced avocado right before serving.

NUTS

EGGS

NIGHTSHADES

FODMAPS

Chop the cooked, cooled shrimp into 1/4-1/2-inch pieces. Combine red bell pepper, orange/yellow bell pepper, jalapeño, jicama, cucumber, shallot, cilantro, olive oil, lime juice, and lemon juice in a large mixing bowl.

Chill the mixture in the refrigerator for 30 minutes before serving with cucumber slices.

lemony lamb dolmas
(stuffed grape leaves)

This dish works great with the following recipes: Taramasalata see here, Roasted Garlic Tahini Sauce see here, Avo-ziki see here, and Olive Tapenade see here.

PREP TIME

40 minutes

COOKING TIME

50 minutes

YIELD

20-24 dolmas
(serves 4 as an entrée)

1 tablespoon coconut oil

1 small onion, finely diced

1 lb ground lamb

1 teaspoon nutmeg

1/2 teaspoon cinnamon

1 teaspoon cumin

1 teaspoon dried oregano

2 tablespoons dried currants or raisins

1 cup cauliflower, shredded
or grated

Juice of 1 lime

Sea salt and black pepper to taste

20 grape leaves
(approximately 16-ounce jar)

1 lemon

1/4 cup water

2-3 bay leaves

2 tablespoons raw sliced almonds

FODMAP FREE?

Omit the onions and cauliflower.

NUTS

EGGS

NIGHTSHADES

FODMAPS

Preheat oven to 350 ^°F.

In a large skillet over medium heat, melt the coconut oil and sauté the onion until clear. Add the ground lamb, nutmeg, cinnamon, cumin, dried oregano, and dried currants or raisins, and cook until the lamb is still just slightly pink inside.

Add the shredded cauliflower, and combine with the meat mixture, cooking an additional 2-3 minutes. Squeeze the lime juice over the meat mixture, and stir. Set the meat and cauliflower mixture aside to cool slightly before rolling in the grape leaves.

Gently separate and unroll the grape leaves, as they are somewhat delicate. Spoon a small amount of the lamb mixture into the center of the end of the leaf (pictured), and roll the bottom of the leaf up. Then, fold the sides over and continue to roll until the end is tucked underneath.

Lay the dolmas in an oven-safe dish with the finished end side down. Slice the lemon thinly, and then squeeze juice over the tray. Pour the water over the tray, and top with bay leaves and sliced almonds.

Cover with foil, and bake for 30-45 minutes until the leaves turn a darker shade and the water evaporates. Remove the bay leaves before eating.

mediterranean lamb roast

When your days are busy and filled with activity, slow-cooker recipes make life really easy. Set up this lamb roast in the morning and come home to an amazingly flavorful roast after work!

PREP TIME

10 minutes

COOKING TIME

6-8 hours

YIELD

6-8 servings

4 lbs lamb roast

2 onions, cut into quarters

4 large carrots, chopped into
1-inch pieces

6-8 cloves of garlic, smashed

1/4 cup Kalamata olives

1/4 cup brine/liquid from olives

32-ounce can whole peeled plum tomatoes

SIDE NOTE

I like Kalamata olives for this recipe, but you could also use green olives if you have them on-hand.

NUTS

EGGS

NIGHTSHADES

FODMAPS

Place all ingredients in a slow-cooker, and cook on low for a minimum of 6 hours or overnight.

If you don’t have a slow-cooker, use an enameled cast iron Dutch oven, and braise the ingredients at 275^°F for six hours or overnight at 200^°F.

Serve alone or over Mashed Faux-Tatoes (recipe here).

lamb lettuce boats with avo-ziki sauce

I’ve been known to wrap pretty much anything in lettuce—and lamb is no exception! This combination is fresh and tasty and has bold flavors. It’s an unexpected and fun way to present lamb to your family.

PREP TIME

20 minutes

COOKING TIME

10 minutes

YIELD

2-3 entrée-sized portions

1 lb lamb stew meat

Sea salt and black pepper to taste

1/2 teaspoon dried or fresh oregano

1 tablespoon coconut oil, melted

4-6 large romaine lettuce leaves, cleaned

1 cup cherry tomatoes, halved (or regular tomato, diced)

1/2 cucumber, finely diced

1 lemon, cut in half

Дата добавления: 2015-11-14