Tag Archives: Lime

Confetti Corn & Pepper (low FODMAP)

I’m trying to soak up the very last bit of summer here in Boston. I went to the farmers’ market in Brookline near my office and bought some delicious corn and peppers in many colors.

The following recipe is quick and easy and can be paired with grilled chicken, fish, or even a burger.

Confetti ingredients

For those of you on the low FODMAP diet, you may know you can have corn in small amounts – half an ear. This recipe uses two cobs and serves four as a side dish.

First, dice the peppers into small pieces. Heat 2 tsp olive oil in a pan and start cooking the peppers.

Confetti peppers
While they cook, cut the kernels off two ears of corn. Once the peppers have cooked for a few minutes, add in the corn and cook just about 2-3 minutes longer. Fresh corn hardly needs to be cooked at all.

Peppers and corn

Add some lime juice, salt, pepper, a teaspoon of butter, and some hot pepper flakes if you like.

Confetti Corn & Peppers

Enjoy these veggies before they go out of season!

Confetti Corn & Peppers (low FODMAP)
Serves 4

Ingredients:
3-4 bell peppers (I used green, purple, orange, and red, but you can use whatever colors you find at your farmers’ market or grocery store)
2 tsp olive oil
2 ears of fresh corn
3 Tbs parsley or cilantro
1 tsp butter (optional – it adds some extra flavor)
Salt and pepper to taste
Red pepper flakes (optional)
4 lime wedges for serving

Instructions:
1. Dice the peppers into small pieces.
2. Heat the olive oil in a medium-sized pan and add the peppers.
3. While the peppers start to cook, cut the kernels off the corn. Make sure to stop and stir the peppers while you do this.
4. Once the peppers have started to soften, add the corn and cook for 2-3 more minutes.
5. Stir in the herbs, butter, salt, pepper, and optional red peppers flakes.
6. Serve with lime wedges.

 

Coconut, Lime, & Mint Popsicles (low FODMAP)

I recently went to Cape Cod with my family and wanted to make a delicious treat for the warm weather. These Zipzicles sitting in my pantry were just waiting for the right time to be used.

Zipzicle

If you haven’t heard of Zipzicles, they’re pretty much a DIY version of Flav-Or-Ice.

Fla-Vor-IceRemember those long tubes of frozen…sugar?  Ingredients in Flav-Or-Ice include: Water, High Fructose Corn Syrup, Fruit juice, Citric Acid, Natural and Artificial Flavors, Sodium Benzoate, Potassium Sorbate, Red 40, Yellow 5, Yellow 6, and Blue 1. Aside from being very high in FODMAPs, these ice pops are full of artificial ingredients. So why not make your own?

I blended light coconut milk, lime juice, mint, and some sugar.
Zipzicle ingredientsblender

Then I poured the mixture into the Zipzicle bags and popped them in the freezer. We went for a nice Kayak ride on the river…
kayaking

When we came back they were ready to eat!
Coconut Lime Mint Popsicles

Ingredients:
1/2 cup packed mint, washed and de-stemmed
1 can light coconut milk
Juice of 2 limes
1/4 cup sugar

Instructions:
1. Puree all ingredients in a blender.
2. Pour liquid into Zipzicles or popsicle molds.

Roasted Shrimp with Winter Salsa

 I just got back from a nice family trip to Florida. Luckily, we rented an apartment and were able to cook most of our meals because the food scene was a little lacking…to say the least.

The tasty local shrimp and citrus galore inspired me to make this dish. Honeybell oranges were the best in Florida, but they aren’t the best  for salsa because they’re so juicy. Cara Cara oranges are delightful this time of year. They are a red fleshed and have a delicious sweet flavor.

This salsa is a great way to boost your vitamin C intake this winter and they’re a great substitute for tomatoes in salsa, which aren’t so tasty this time of year.

To make the salsa, first cut the oranges into segments . Cut off the top and bottom. Then peel off the skin with a knife and cut out each segment. Sometimes I like to leave the inside skin on because that’s where a lot of the fiber is.

cutting oranges

After you have all the segments, cut each segment into three or four pieces. Then combine orange segments with red peppers, yellow peppers, avocado, cilantro, jalapeno, and lime juice. Voila, there’s your salsa!

Winter Salsa

Next, peel and devein the shrimp.  Check out these pink beauties.

shrimp


After they are peeled and deveined, toss with olive oil, salt, and pepper. Roast at 350 degrees F for about 5 minutes. Serve with rice or quinoa. To flavor my rice, I sauteed a red pepper in coconut oil (the sweet flavor goes well with the dish), then mixed it into the rice with more chopped cilantro.

roastedshrimp

Roasted Shrimp with Winter Salsa
Serve with brown rice or quinoa
Serves 4

Ingredients:
4 oranges, segmented and chopped (see above for directions)
1/2 yellow pepper, diced
1/2 red pepper, diced
1/4 cup cilantro, chopped
1/2 avocado, cut into small squares
1 small jalapeno, chopped (optional)
Juice of half a lime
1 1/2 lb shrimp
1 tsp olive oil
Salt and pepper to taste

Instructions:
1. Put your rice or quinoa on the stove to cook.
2. Preheat oven to 350 F
3. Combine the orange segments, yellow pepper, red pepper, cilantro, avocado, and lime juice in a medium bowl. Add salt and pepper to taste and more lime if needed.
4. Peel and devein the shrimp. Mix with oil, salt and pepper and roast for about 5 minutes until pink and no longer translucent.
5. Serve in bowls with rice mixture on the bottom, then shrimp, and top with salsa.