This is a summer favorite for our family!

Adapted from a Pillsbury recipe.

Salad Ingredients

• 2-3 medium beets
• 6 cups mixed salad greens
• 2 nectarines, sliced
• 2 oz goat cheese, crumbled
• 2 Tbsp almonds, toasted (optional)

Dressing Ingredients

• 3 T quality olive oil
• 2 T orange juice
• 1 tsp dijon mustard
• 1/4 tsp salt

1. Heat oven to 425°F. Remove greens from beets, leaving about 1/2″ stem. Do not trim or cut root. Wash beets well. Tightly wrap beets in double layer of foil, and roast on a cookie sheet for 60-75 minutes. When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2″ wide wedges. I personally like to wear disposable gloves when handling beets to prevent red-hand-syndrome.

2. Put the last four ingredients in a mason jar and shake shake shake. I often double the dressing amount to have extra for the week.

3. To toast almonds, spread in a single layer on a cookie sheet and place in still-warm oven for a few minutes, shake them around, and put them back in the oven for a few more minutes.

4. Assemble salads and drizzle dressing over the top. Serve immediately. Add grilled chicken and bread on the side to make it a more complete meal.

Makes 2 entree-sized portions or 4 side-salad portions.

Print Pin

Nectarine Beet Salad

Author Laura Asrani

Ingredients

Salad Ingredients

• 2-3 medium beets
• 6 cups salad greens
• 2 nectarines or peaches
• 2 oz goat cheese, crumbled
• 2 Tbsp Almond slivers, toasted (optional)

Dressing Ingredients

• 3 T quality olive oil
• 2 T orange juice
• 1 tsp dijon mustard
• 1/4 tsp salt

Instructions

• Put the last four ingredients in a mason jar and shake shake shake. I often double the dressing amount to have extra for the week.
• To toast almonds, spread in a single layer on a cookie sheet and place in still-warm oven for a few minutes, shake them around, and put them back in the oven for a few more minutes.
• Assemble salads and drizzle dressing over the top. Serve immediately. Add grilled chicken and bread on the side to make it a more complete meal.
• Makes 2 entree-sized portions or 4 side-salad portions.

Years ago my husband and I went to brunch and had an amazing breakfast sandwich: smoked salmon, avocado, tomato, fried egg and a star ingredient of basil mayo. The restaurant where we ate it is no longer in existence but this sandwich remains in our life since we can make it at home. It’s a request for all of my husband’s birthdays and Father’s Day meals – it’s that good! Here is the recipe:

Ingredients

4 English muffins, sliced and toasted*

4 Fried eggs

4 Tbsp Mayo

8-12 basil leaves

4 oz smoked salmon

1 ripe avocado, sliced to fit on a sandwich

1 tomato, sliced to fit on a sandwich

Salt & pepper

To assemble:

Toast the english muffins and fry the eggs. Using a stick blender combine the basil and mayo and spread on english muffin halves. Layer remaining ingredients: tomato slices, avocado, 1 oz smoked salmon, and fried egg. Add salt & pepper and serve immediately.

*For low FODMAP modifications use a gluten free bread such as Udi’s sandwich bread and limit avocado to no more than 1/8 of an avocado.

Print Pin

The Best Egg Sandwich

One delicious egg sandwich with smoked salmon, avocado, tomato and a star ingredient of basil mayo!

Servings 4

Author Laura

Ingredients

• 4 english muffins
• 4 fried eggs
• 4 Tbsp mayo
• 8-12 leaves basil
• 4 oz smoked salmon
• 1 avocado sliced
• 1 tomato sliced
• salt & pepper to taste

Instructions

• Toast the english muffins and fry the eggs.
• Using a stick blender, combine the basil and mayo. Spread basil mayo on english muffin.
• Layer the remaining ingredients on the english muffin: tomato slices, avocado, 1 oz smoked salmon, and fried egg.

Did you know if you make your own chicken noodle soup from scratch it tastes really good? Like order-it-in-a-restaurant tasty? Go-back-and-get-a-second-bowl delicious? I honestly did not have any real feelings one way or another towards chicken noodle soup until the day I made my own stock for the broth and needless to say it was a game changer. This soup is such a favorite that my youngest requests it as her birthday meal. Try it! You’ll like it! (Old school Yo Gabba Gabba? Yes? No? Stop? Okay.)

Ingredients

• 1/2 cup Carrots, finely diced
• 1/2 cup Celery, finely diced
• 1/2 teaspoon Salt (more if you have not added salt to homemade stock yet)
• 1/2 teaspoon Turmeric
• 1/4 teaspoon Pepper
• 1 tsp Parsley
• 8 cups homemade chicken stock
• 3-4 cups shredded or diced cooked chicken, loosely packed
• 6 oz noodles (I use Trader Joe’s gluten-free brown rice curly noodles)

Preparation Instructions

Add 2 Tbsp fat of your choice into a large pot over medium heat. I like to use butter but olive oil or the chicken fat scraped off the top of the chilled homemade stock work great, too! Add the carrots and celery to the pot and sauté for several minutes (~7-10), stirring occasionally, until softened. Add the herbs and spices and chicken stock. Stir to combine and increase heat in order to bring the soup to a low boil. Cover and simmer for ten minutes. Increase the heat to bring the soup to a full boil and add the noodles* and chicken. Cook the noodles for 8 to 10 minutes or as directed on the package.

*If you are using gluten-free noodles and planning to freeze a portion, I recommend freezing the soup without noodles and cooking them later as gluten-free noodles don’t stand up well to freezing and thawing.

Taste and adjust seasonings as desired. Makes 4-6 servings.

Chicken Noodle Soup

Recipe by Laura Asrani

Ingredients

• 1/2 cup Carrots, finely diced

• 1/2 cup Celery, finely diced

• 1/2 teaspoon Salt (more if you have not added salt to homemade stock yet)

• 1/2 teaspoon Turmeric

• 1/4 teaspoon Pepper

• 1 tsp Parsley

• 8 cups homemade chicken stock

• 3-4 cups shredded or diced cooked chicken, loosely packed

• 6 oz noodles (I use Trader Joe’s gluten-free brown rice curly noodles)

Directions

• Add 2 Tbsp fat of your choice into a large pot over medium heat. I like to use butter but olive oil or the chicken fat scraped off the top of the chilled homemade stock work great, too!
• Add the carrots and celery to the pot and sauté for several minutes (~7-10), stirring occasionally, until softened.
• Add the herbs and spices and chicken stock. Stir to combine and increase heat in order to bring the soup to a low boil.
• Cover and simmer for ten minutes.
• Increase the heat to bring the soup to a full boil and add the noodles* and chicken. Cook the noodles for 8 to 10 minutes or as directed on the package. *If you are using gluten-free noodles and planning to freeze a portion, I recommend freezing the soup without noodles and cooking them later as gluten-free noodles don’t stand up well to freezing and thawing.

Tequila-Lime chicken is a classic recipe in our house that we eat in a variety of ways: in fajitas, on a salad, or in quesadillas! I am including low FODMAP specifics, but this is just a regular old chicken marinade recipe for any eater.

Tequila-Lime Chicken Fajitas
serves 4, based on this recipe

Ingredients
3-4 limes, juiced
1/8 cup tequila
1/2 tsp red chili pepper flakes
1 teaspoon chili powder (Low FODMAP: make sure it is garlic free such as this brand)
4 cloves garlic, crushed (Low FODMAP: Leave out or sub in 1 tsp garlic-infused olive oil)
1 pound chicken breasts
1 Tbsp avocado oil or neutral flavored oil
2 colored bell peppers, sliced
1 onion, sliced (Low FODMAP: OMIT. Can sub diced green onions as garnish if desired.)
large lettuce leaves or 8 small tortillas (Low FODMAP: corn tortillas instead of wheat) for wrapping
Optional:
Limes to squeeze on top
Avocado (Low FODMAP: limit to 1/8 whole avocado)
Sour cream (Low FODMAP: lactose-free only)
Salsa (Low FODMAP: watch the ingredients for garlic and onion)
fresh cilantro

Directions
Mix the lime juice, tequila, pepper flakes, chili powder, and garlic. Combine with chicken and marinate in the refrigerator for at least 45 minutes. I like to mix the marinade directly in a freezer bag and then marinate the chicken in that for easy clean up later. Discard marinade and grill chicken until internal temp reaches 165°F. Let chicken rest for several minutes before slicing. While the chicken is resting, heat oil in a large sauté pan over medium heat. Add bell peppers and onion and sauté several minutes until soft. Layer sliced chicken, sautéed vegetables, and extras of your choice in lettuce leaves or tortillas. I love a squeeze of fresh lime on top plus avocado/guacamole, sour cream, and salsa.