Mmmmm Baked Tofu

Tonight I tried baking tofu for the first time. And I'm glad to say it turned out great! I could have eaten the whole pan.

The fried rice recipe is super easy. I made some jasmine rice (1 cup uncooked). Then I heated about 1/3 cup frozen peas and carrots in a wok with some sesame oil. Once hot I added the cooked rice, sweet potato (I baked this while the rice was cooking. Just peel, chop, lightly coat in olive oil and sea salt, and bake at 375 for 20 minutes), 2 tsp sesame oil, and 2 tbsp soy sauce to the wok, and heated until well mixed.

For the tofu I followed these directions, except I marinated in hoisin sauce and baked at 375 degrees.

Low FODMAP Quinoa Chili

Recipe heavily adapted from MyRecipes
Ingredients:

• 4 tsp grapeseed oil (or olive oil)
• 1/2 a red or orange pepper, chopped
• 1 zucchini, chopped
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• 1 tsp garlic salt (if garlic is not tolerated use 1/2 tsp salt and 1/2 tsp pepper)
• 1/2 cup water
• 1 cup vegetable juice
• 1/3 cup uncooked quinoa, rinsed
• 1 can (14.5 ounces) fire roasted diced tomatoes
• 1 can whole kernel corn, drained (not the sweet or creamed kind)
• 1 can pinto beans, drained and rinsed
• 1 can (4 ounces) fire roasted diced green chilis

In a large pot, sautee zucchini and pepper in grapeseed oil. Once veggies are tender (about 4 mins) add in chili powder, cumin, paprika, and garlic salt and mix well. Add in the rest of the ingredients and bring to a boil, then simmer until quinoa is cooked. It's that easy!