Salsa Salmon

We happen to live right next door to my brother and his family. This is something that has been so amazing and such a blessing having family so close. We get along brilliantly and our kids play.

Around the time we moved in we all toyed with the idea of having weekly meals together. Then we even decided to have 2 weekly meals. One at their house and one at ours! So we did. And one and a half years later we still do!! 

It's great! On Thursdays we make dinner and right after we've eaten I take my Avonex and head for coma. The next day I don't have to stress about cooking in my coma state because Fridays are their day!!! It's brilliant!

So to the point.
Quite a few weeks ago now It was Friday and Linda (my sister-in-law) was wondering what to make with my new food restrictions... she saw a jar of salsa in her cabinet and that's when magic happened! She simply sprinkled some cod with salt and pepper, poured the salsa over and in to the oven it went. 
Delicious!!! 
So thank you to Linda for the inspiration!

So I decided to try it with the salsa I had been playing with and yeah, it worked... So much so that my kids cleared the plates! 

Am I selling it to you? I hope so because according to my tastebuds it was great!

Salsa salmon with quinoa and sauteed garlic greens. Yum.

Salsa Salmon

- 4 Salmon fillets (thawed if from the freezer)
- Salt
- Pepper
- 1 batch of Green Salsa (click for link)

Before the oven. A bit more green then me thinks ;-)

Pop the oven on 200 Celsius while you prep your salsa. Place the fillets in your ovenproof dish, sprinkle with salt and pepper, then pour the Green salsa all over the top. Pop in the oven for about 20 min and serve immediately with rice or quinoa and your chosen vegetable!

Enjoy!
-Josefine

Gluten & Dairy Free, Almost Vegan Souvlaki Wraps

A few weeks ago my sister calls to invite us over for a little birthday bash at her house. Immediately of course I start freaking out thinking about what I can bring to not make it to painful not to be able to eat all the wonderful food that she makes (she is a guru in the kitchen). 

But no, my sister assures me that she will make food that I can eat as well.... OK, so here is when I admit that I was doubtful ;-)... So I asked if there was anything I could do to bring? And all she said was that maybe some gluten free tortillas and some tzatziki made on soyghurt. So that is exactly what I did. I felt like I was taking a huge leap of faith in someone else ability to make my food. HUGE! I kept telling myself that maybe it wouldn't be so bad to stray from my diet just for one night (I know dangerous thoughts indeed).

 

So we went over there. And because we went really early I was there to help her prep. When she told me what we were eating I was amazed. It sounded SO GOOD... and no matter how much I kept thinking about the ingredients I couldn't find anything I wasn't allowed!!

AMAZING!!

So this combination is ALL down to my sister.  Like I said before she is a guru in the kitchen. This is something she made up from a trip to Greece she made where she ate something similar. You can very easily summarize her in one word: "ROCKSTAR" !!! 

Thank you JJ! <3


 Gluten & Dairy Free, Almost Vegan Souvlaki Wraps

You will need a batch each of:
- Gluten Free Tortillas
- Olive & Spinach Tapenade
- Dairy Free Tzatziki 

- 3 chopped tomatoes

- 2 thinly sliced onions
- A bunch of chopped parsley
- A splash of extra virgin olive oil
- Herbamare (herb salt)

- A slash of organic EV rapeseed oil (if using Rapeseed oil instead of Olive oil the organic and cold pressed is very important)
- 1 bag of Quorn "chicken" bits (this is why it's ALMOST vegan, they have eggwhite in them)
- Dried oregano
- Dried rosemary
- Salt
- Pepper
- Some grated lemon zest

1) Make your Tzatziki (it needs to rest in the fridge for a while)
2) Make your Tapenade and place int he fridge
3) Chop the tomatoes and plac ein the fridge
4) Slice the onions and mix with the EVOO, parsley and Herbamare. Cover with clingfilm and place in the fridge. It's important to cover as otherwise your whole fridge will stink of onion!

5) Make and roll out your tortillas and bake them on the stove as the link directs. Cover them with a clean kitchen towel.
6) Saute the Quorn Chicken bits with the EVOO, oregano, rosemary, salt, pepper and the lemon zest. You can also skip the EVOO and mix the ingredients and throw in the oven to avoid "frying" on the stove completely.

Serve immediately! 
Now when I say that this is good, I mean it! It is AMAZING! So Please try them and let me know what you thought! <3

Here is how I layer my wraps. And this combination is to die for!

 

Ok I'm ready to take a bite out of that... and I just ate it for dinner yesterday!!

Good luck!
-Josefine

Gluten Free Tortillas

Here is a "must try" for ya!

 

Right after my diagnosis I was quite sad about all the food I no longer could eat (understandably)... at the beginning I was a lot stricter, no gluten, dairy, meat, legumes,yeast, egg yolks, sugar.... yeah what's left right? Looking through pinterest and finding the OMS support forum was my life saver. I realized that as long as I was strict on the truly important parts (saturated fat, dairy, meats, my vit d and flaxseed oil) I could add what I felt my body responded well too after. Gluten was one of those. I could really feel how much better my stomach felt. I have known for some time that gluten is not really good for anyone, whether you have a gluten intolerance or not, but have never had the reason to take the plunge since I have thought it doesn't affect me.

And like I said, now that I did.. My body is thanking me :-)!

While "pinteresting" I found this recipe for Tortillas, and after trying it I can honestly say that in my opinion, they taste better than the store bought normal ones! So these are a definite thumbs up! I would however recommend to double the amount of brown sugar. But that is just my opinion. Give it a whirl and let me know what you think!

 

Good Luck!
-Josefine

Goooooood Morning!

Breakfasts are quickly becoming my favorite meal of the day. So many options and so quick to put together! Today's breakfast was a kale/lemon/ginger smoothie (I added some lemon) with two pieces of cracker bread with home made humous spread and cherry tomatoes. All made in seconds (humous was made before) and all so delicious! Obviously the cracker bread is glutenfree ;-)! I'll be attempting to make my own one day, but for now the store bought one will do ;-)!!

Good luck!

-Josefine 

Cauliflower and Broccoli Rice

So I'm sure plenty of you have discovered cauliflower rice by now. But for me it was new. After one taste the whole family was hooked! Both Nick and Ellie are not too fond of normal rice, so on this journey I am discovering other substitutes, that are better for us and also in many ways taste better! Win win!!

So my daughter Ellie is not a huge fan of cauliflower. She LOVES broccoli however(I know... odd child). So when she saw me shedding it into the cauliflower she was ecstatic. she stood by my side almost the whole time I was making the food wondering every other second whether dinner was ready... yeah... it was ever so slightly annoying ;-)... I don't know who was more excited that dinner was ready!!! She then proceeded to eat the lot! Loved it! 

This is a good way of getting more of your sulfur rich vegetables into your diet as well (according to the Terry Wahls protocol. It is is good in every way! Maybe ever so slightly more expensive than buying rice, but I recon on par with using quinoa for example.

Cauliflower and Broccoli Rice

- 1 Cauliflower head (shredded)
- 1 Broccoli head (shredded)
- splash of Olive oil
- Lemon or Lime juice 
- 1-2 colves of Garlic
- Parsley
- Salt

So if you are not avoiding saturated fat and heated unstable oils then you can heat this on the stove on high heat, browning it slightly before serving it immediately. But if you are like me and all other OMSers out there having to avoid saturated fat and not being allowed to heat our oils to high, I recommend mixing all these ingredients together(making sure they are evenly dispersed) in a baking dish and heating in the oven on 220 Celcius. Cooking times vary, but I had it in for about 20 min. Serve immediately and eat with desired sauce.

I recently got a veeeery nice ceramic frying pan that does not require any fat. So I made this on the stove with no fat and it tasted great! Just do what you would usually do, browning the garlic then adding the "rice" browning that, then adding the lemon/lime, salt, pepper and Parsley.

While making dinner today I wanted something simple so I just added a can of chickpeas, a can of artichoke hearts, zucchini, shrimps and a liiittle bit of sambal oelek. and it tasked great. You can add anything really and get your own version of Paella ;-)! 


 
Good Luck!
-Josefine

Marie's AMAZING Tomato Sauce (modified for OMS)

(Pictures to come)

Ok so this is one of the best recipes I know! And it is courtesy of my sister-in-law Marie who is one of the best cooks I know! Only makes sense that this recipe ROCKS! Over the weekend I was in England visiting family and made this for one of my meals. My other sister-in-law had a taste and fell in love so I had to share it with her through this blog. I hope that is ok Marie ;-)!!!!

Also it means I no longer have to keep my little note you wrote me on my fridge. It is still there, front and center as I use this recipe often! I can not stress enough how yummy it is with anything! I recently made olive and spinach ravioli (gluten-free of course) and this sauce was it's perfect match!


Marie's AMAZING Tomato Sauce (Slightly modified for OMS)

Splash of extra virgin olive oil
1 onion
3 garlic cloves
3 tins of crushed tomatoes
2 tsp of bullion or one cube (yeast, gluten and sugarfree)
a small pinch of bicarbonate soda
a splash of maple syrup
a tiiiiiiny bit of Sambal Oelek
Salt
Pepper
Shredded zucchini/kale/celeri or any other green vegetable you would like
Fresh basil


Saute the onion garlic and Sambal oelek in the splash of EVOO. Add everything else except the shredded veggies and the basil. Let it cook for as long as possible but preferably 30 min. Then add the vegetables and let bubble for a while longer. At the last second add the basil and further seasoning if needed. 

Serve this with pasta or use as a pizza sauce! If you are not on the OMS diet then serve with some cheese, but if you are look into making almond cheese! I am, I'm just needing to collect some tools for it first :-)! 
Also I use this structure for any sauce or stew I am making that has tomatoes in it. Like yesterday I made a Saag curry and I thought there was something missing so I added a splash of maple syrup and bicarbonate of soda and BAM! Amazing!

Once again, thank you Marie for this wonderful recipe!

Good Luck!
-Josefine

Bean and Veggie Soup

This soup is scruuumy! 

One of the reasons I had for choosing to follow the OMS diet instead of Terry Wahl's Diet, wasn't so that I could eat sugar... it was so that I could eat LEGUMES!!!! I can NOT live without legumes.. sorry, impossible! Before I found OMS, I was almost crying at the thought that I would never be able to eat beans again. So you can imagine my joy when finding OMS. There were other perks as well, and I AM following many parts of Terry Wahl's diet also, but not this part. NEVER.

So this is a soup I have made many times before, though then I've added bullion cubes(Knorr or Oxo), and sometimes also heavy cream to make it extra rich. In reading the ingredients for the cubes, there are plenty of things that I should be avoiding on the list. So I went to my local healthfood shop and found a sugar and yeast free bullion as a substitute. Worked a treat! The cream I could be without, but I need my flavourkick! So happy to have this addition to my herb and spice cabinet!

Bean & Veggie Soup

-Extra Virgin Olive Oil

-2 cloves of garlic (finely chopped)

-1 onion (finely chopped)

-2 celery sticks (finely chopped)

-3 carrots (finely grated)

-1 tin of chopped tomatoes

-500-1000 ml of hot water (depending on desired consistency)

-1-2 Tbsp of bullion powder (depending on amount of water)

-2 tins of mixed beans

-Salt & pepper to taste

-Extra Virgin Olive Oil

-Handful of chopped coriander/cilantro

Sweat the garlic and onions in a little bit of Extra Virgin Olive Oil, add the celery and carrots and let cook for a further 5 min until it starts to go soft. Add the tomatoes, bullion and 500 ml of water. Bring to the boil and then add the rinsed beans. Add salt and pepper to taste. At this point you can get your mixer out if you want a smoother soup like the one in the picture, but you can also leave as is. with kids however it's always good to hide some of the veggies that might not be their favorite (in Ellie's case: Onions). I top the soup with a "glug" of EV-Olive oil and some chopped fresh coriander (thank you Linda for the tip)! Coriander is my new ketchup(put it on anything)!!! Love it!

Eat this soup with a side of toasted Gluten, Dairy, Yeast and Eggyolk free bread and you're set! Recipe for that bread (yes it is possible to make a yummy bread without those ingredients) is coming soon!

Good luck!

Josefine