below is a sampling of what i ate today, with recipes! my new dietary restrictions have been a bit of challenge, but i’m making it work.
first, breakfast. i had a few wasa high fiber crackers with fat-free cream cheese and fat-free vanilla greek yogurt.
as far as the yogurt goes, i buy chobani brand greek yogurt because it’s inexpensive (about $1/serving) and packed with 16 grams of protein.
between breakfast and lunch i made a pitcher each of homemade ginger lemonade and iced tea. the iced tea is just your basic recipe, so i’ll only share the ginger lemonade recipe.
1 cup of fresh lemon juice
1 cup of mint-infused simple syrup**
2 cups of hot water
5 ginger root tea bags (you can find ginger root tea at a place like whole foods)
1. Tie the tea bags together, removing the paper tabs from the strings. Place the bags in a heat safe container and cover with 2 cups of very hot (but not quite boiling) water. Let the tea steep until the water comes down to room temperature.
2. Pour the lemon juice, simple syrup and ginger tea into a 2 quart pitcher. Fill the pitcher to the top with cold water and refrigerate until icy cold. Enjoy!
**For the mint-infused simple syrup, boil together 1 cup of sugar, 1 cup of water, and 8-10 fresh mint leaves, stirring until all the sugar dissolves. The syrup will reduce slightly. Strain the mint leaves out and let cool to room temperature. I had a little left over, so I put it in the iced tea, too. SO GOOD.
for lunch we had panini. they had low-fat ricotta, red pepper, fresh basil, and balsamic mustard on them.
RICOTTA, RED PEPPER AND BASIL PANINI:
6 inch piece of baguette
1/4 cup of low-fat ricotta cheese
4-5 slices of red pepper
3-4 fresh basil leaves
1 Tablespoon of balsamic vinegar
1 Tablespoon of whole grain mustard
salt and pepper to taste
1. Slice the baguette in half.
2. Spread each piece of bread with the ricotta, salt and pepper to taste.
3. On one piece of bread, layer on the basil first then the red pepper.
4. Whisk the vinegar and mustard together and add a little salt and pepper. Spread the mixture on the other slice of bread. The ricotta acts as a barrier to prevent the vinegar from soaking into the bread.
5. Spray a grill pan or panini press with cooking spray. Heat on medium high. When the pan/press is hot, place the sandwiches on. Grill on both sides until heated through and crispy on the outside. Note: if using a grill pan, make sure to press the sandwiches with something heavy so they flatten out a bit. My grill pan has a flat, heavy lid. A brick wrapped in foil works just as well. Enjoy!
after lunch i made homemade vanilla almond granola.
VANILLA ALMOND GRANOLA:
2.5 cups of rolled oats
1/3 cup of flax seeds
3/4 cup of sliced almonds
1.5 Tablespoons of sugar
1 teaspoon of cinnamon
a pinch of salt
2 Tablespoons of canola oil
4 Tablespoons of honey
1.5 Tablespoons of pure vanilla extract
1. Preheat the oven to 300 degrees
2. In a large bowl, mix together all of the dry ingredients (oats-salt).
3. In a small bowl whisk together the remaining ingredients.
4. Pour the wet ingredients over the dry and stir until combined.
5. Evenly spread the mixture onto a rimmed baking sheet.
6. Bake for 30 minutes, stirring every 10.
7. Let cool and store in an air tight container. Enjoy mixed into yogurt or as you would cereal!
we had a delicious dinner of gazpacho and garlic-rubbed grilled bread. the gazpacho is adapted from thomas keller’s recipe to suit our tastes and my dietary restrictions.
6 scallions, chopped (the white and green parts)
4 roma tomatoes, peeled, de-gooed and chopped
1 cup chopped red pepper
1 cup chopped english cucumber
3 cloves of garlic, chopped
1.5 teaspoons of kosher salt
1/2 teaspoon of smoked paprika (if you can’t find this, cumin will do)
1/4 teaspoon cayenne pepper
1/2 teaspoon of hot sauce (or more if you like)
1/4 cup of tomato paste
2 Tablespoons of sherry or red wine vinegar
1 Tablespoon of extra virgin olive oil
1 Tablespoon fresh lemon juice
3 cups of tomato juice (I use the low sodium kind)
1. Place all of the ingredients into a blender and pulse until blended, but still slightly chunky.
2. Garnish with extra chopped red pepper and cucumber.
3. Serve chilled.
GARLIC-RUBBED GRILLED BREAD.
6 slices of baguette
2 cloves of garlic
kosher salt to taste
1. Spray a grill pan with cooking spray and heat over medium high heat. (You can use a grill if you’re lucky enough to have one!)
2. Grill the baguette slices for about 3-5 minutes on each side.
3. Remove from heat and rub both sides of each slice with a garlic clove.
4. Salt to taste.
i hope you enjoyed my first gallstone gourmet post. my plan is to post a new batch of gallbladder friendly recipes every monday. well, i think it’s about time for some frozen yogurt and granola! have a happy monday night!