As part of the slow transition into a 100% stomach-friendly diet I have now permanently eliminated:
- dairy products (of all animal sources aka no more cow, goat, sheep or buffalo milk/cheese for me)
- peanuts
- nuts (except macadamia, pine and walnut that my digestive system apparently has no unsolved issues with yet)
- egg whites (pretty much eggs all together to be fair)
- celery
- rice
- and I'm still eating a vegetarian diet
I'm still trying to get used to these changees before also removing gluten and yeast, but we're almost there.
However, this meal is actually completely Fliss-friendly (term now used too frequently amongst my friend group), it's gluten-free + rice-free and vegan.
First step of being back at uni: unpack all my fairy lights, candles and other unnecessary things that take up all the space in my room.
Second step of being back at uni: go food shopping. My friends and I went to the supermarket to grab some essentials, and as it's autumn and halloween is around the corner, I simply couldn't resist buying some mini pumpkins because they're small and delicious and bring me some seasonal joy.
I made a salad out of one of them and it delivered great autumnal lunches for a few days so I thought I'd share the recipe.
Ingredients:
Salad:
1 Mini Pumpkin of your choice
1 Red Onion
1/4 of a Broccoli
Green Olives (5 per portion)
150g Green Lentils
150g Quinoa
2 Cloves of Garlic
1 Tbsp Ras El Hanout
1 Tbsp Cinnamon
1 tsp Ground Ginger
1 Pinch of Salt & Pepper
Dressing (1 portion):
1 Lemon
1 Tbsp Maple Syrup
1 Tbsp Olive Oil
1 Pinch of Salt
P.S.: When using the leftovers to make another lunch, I replaced the Maple Syrup by 1 Tbsp of Houmous and added Sugar Snap Peas to the Salad.
Method:
Start off with the Pumpkin. Wash the skin thoroughly then cut it in half and spoon out the seeds, you can wash the seeds and dry them off then bake them on a roasting tray at 200°C for 3-5 mins (until golden) then keep those for toppings and nibbles (home made pumpkin seeds!).
Cut each half into quarters or fifth depending on size of your pumpkin.
Peel the red onion and cut into segments
Crush the garlic cloves by pressing the knife blade on them (I'm not sure if that was very clear, basically crush the clove with a flat surface to release some garlicky juices)
Mix all in a bowl with 1 Tbsp Olive Oil, the Ras El Hanout, the Cinnamon, the Ground Ginger and the Salt & Pepper.
Lay flat on a baking tray and cook at 200°C for 20mins or until brown and tender.
Cook the lentils and quinoa according to pack instructions, usually that's salted boiling water for 15 minutes. Add the sliced broccoli to the water for the last 5 minutes.
To make the dressing simply put all ingredients in a jam jar and shake.
Combine all the ingredients in a bowl with the olives and sunflower seed, pour the dressing over and you're sorted.
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