Shrimp,Baby Bok Choy and Rice Noodle Soup

This recipe is always a go to for me for a yummy lunch, the servings in this recipe are for one but it is a large portion.

1/6 of a package of Brown Rice Noodles 

5-6 Shrimp

4-5 Pieces of Baby Bok Coy

Seasame Oil

1-2 Tbsp Miso Paste ( my favorite is Cold Mountain Miso, the flavor is so sweet)

2 Tbsp Soy Sauce

1 Tbsp Rice Wine Vinegar

1/2 Chicken /Veg Bullion Cube

Sprinkle of Sugar (to balance the flavors)

Fish Sauce (Optional)

1.Heat 2 cups of water in a pot,add miso and  bullion cube then stir. 

2. Add Soy Sauce and Rice Vinegar

3.Add Shrimp, cook and remove.

4.Add chopped up Bok Choy and let cook, when the shrimp cool remove their tails and keep on the side.

5.Add sugar and fish sauce (a few squirts) and adjust the vinegar, and soy to suit your tastes.

6. Add the noodles last, pushing them into the broth to coat so they cook evenly.

7. Once noodles are almost cooked take them off the heat and put into a large bowl. 

8.  Add shrimp back to soup then drizzle with sesame oil and serve.

  Here is a link to Cold Mountain Miso's site:

 http://www.coldmountainmiso.com/

Blueberry Rice and Corn Flour Muffins

 

I am fairly new to combining different types of gluten free flours so I gained some knowledge from using this recipe from a great gluten free blog: http://thebrightersideofglutenfree.blogspot.ca/2011/06/cornbread-muffins.html 

I substituted the sugar for 1/3 cup of maple syrup and 2 tsp stevia. I used 1 cup of cornflour instead of half cornflour half cornmeal and used almond milk instead of regular milk. Then I added 1 cup of fresh blueberries. I thought these would make a nice breakfast muffin or for a snack. If you wanted more of a sweet muffin taste I would put in 1/3 cup of brown sugar as well. As you know we gotta watch the sugar with IBS!!! 

Eggplant Crisps

Serve with my  Basic Tomato Sauce to dip in.

 

1/2 Eggplant, skin removed 

3/4 Cup Rice Flour

1 Egg

Salt and Pepper

Preheat oven to 400.

1. Cut Eggplant into 1cm slices, lay on a flat surface and salt them.

2. Wait about 10 minutes for a liquid to come out of the eggplant. The salt draws the bitterness out. 

3. Wipe the liquid off the eggplant with a paper towel.

4. Beat eggs in a bowl, add salt and pepper. 

5. Put rice flour on a plate, add s&p.

6. Lightly Oil a Baking pan 

7. Take individual slices of eggplant and put them in the egg first and then the rice flour.

8. Place the slices on the baking sheet and bake, flipping once, until the eggplant is soft in the middle and the outside it golden and crispy.

Smoked salmon souflee

 

2 -3 Tbsp Smoked Salmon Pate or Peices of Smoked Salmon Chopped 

1-2 Tbsp Fresh Dill (Chopped)

3 Eggs

Splash of Almond Milk

1-2 Tbsp Capers in Brine ( Halved)

1/2 Tsp Salt and Pepper

1. Mix all ingredients into a bowl, ensuring eggs are completed combined.

2. Pour mixture into a silicone muffin tin (Should fill 3 if deep and 4-5 if shallow)

3. Bake at 350 Until firm in the center.