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You’ll probably notice right away that this isn’t a food blog and I’m definitely not a foodie (or a photographer).  My recipes are simple and easy for people like me who don’t like to spend a lot of time in the kitchen but want to eat healthy, low FODMAP meals.  Sometimes I try something new and think to myself, ‘that was awful!’  My sisters (the foodies) would be completely disgusted!

My idea of a good recipe is simple and quick.  I’m usually just cooking for myself so there isn’t a lot of motivation to make anything fancy.

After eliminating high fructose foods and processed foods from my diet over the last couple of years, I have slowly started to reintroduce some foods from the no-fly list.  I am able to tolerate some things in small amounts now but other things like onions and garlic will probably never be part of my diet again.  Everyone is different and as you find your way through the fructose/fodmap forest and your body heals itself, you will figure out what works for you.  If I find a recipe that looks good, I just alter it to suit my needs.

That was the case with this tomato beet salad.  The recipe called for fresh, roasted beets.  Really?  I’m sure the taste would be amazing but that’s a lot of work just to tweak the taste of some beets you’re going to devour in 10 minutes.  Besides that have you ever tried to peel and slice a beet?  It’s like trying to slice granite!  To roast them whole would take foreeeeeever!  It’s hot out and I don’t want my oven on for an hour.  So, a can of sliced beets it is!

I wasn’t sure if the beets would bother me, especially when combined with tomato.  I usually do fine with tomatoes but can’t seem to tolerate ketchup or tomato paste.  I didn’t have any problems digesting this so I guess beets are okay for me, at least in small servings.  I love to eat fresh when possible but in this case I make an exception.  There are organic and sodium free varieties so I have minimal guilt about using canned veggies.  I picked up the yellow tomato at my local farmers market and the herbs were snipped fresh out of my garden.

This made a delicious, quick, lunch for one.  If you wanted to amp it up a little bit you could use thick slices of mozzarella like the original recipe called for (I just used shredded because it’s what I had on hand), or pair it with a grilled chicken breast.

Herbed Yellow Tomato and Beet Salad

1 yellow tomato, thickly sliced

1 can of organic, no-salt, sliced beets

Shredded mozzarella cheese (or thick slices if you prefer)

2-3 Tbsp. of fresh, chopped herbs of your choice

Olive oil and lemon juice for drizzling on top

Place sliced tomatoes and beets on a plate.  Top with chopped herbs (I used lemon thyme and lemon basil).  Sprinkle with salt and pepper.  Drizzle olive oil and lemon juice over all.  Sprinkle with cheese.

After you finish eating you can enjoy the fact that you aren’t still chasing a rock hard beet around the kitchen counter with a 400 degree oven heating up.  The only dishes you have to clean up is a plate and utensils rather than a baked-on mess in a roasting pan.  Quick and easy!

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