Sesame Peanut Sauce Spaghetti

Sesame Peanut Sauce Spaghetti

INGREDIENTS

serves 3-4

  • 8oz gluten free spaghetti or ramen noodles
  • 3 Tablespoons peanut butter
  • 3 Tablespoons gluten free Tamari or soy sauce (dish will not be GF if using traditional soy sauce)
  • 1 Tablespoon coconut sugar
  • 2 teaspoons sesame oil
  • 1/2 teaspoon Siracha chili sauce
  • 1/4 teaspoon ground ginger
  • 1 small clove garlic, pressed or minced
  • 1 lime, sliced in half, one half sliced into wedges
  • 2 green onions, chopped
  • Green beans in bite size pieces
  • 3 Tablespoons roasted peanuts, minced
  • Toppings: chopped cilantro, minced peanuts, chopped green onions, toasted sesame seeds

DIRECTIONS

  1. Bring a large pot of water to a boil then add gluten free spaghetti or ramen noodles and cook until al dente. BEFORE DRAINING, carefully scoop out 1 cup pasta cooking water then set aside. Drain pasta then return to pot.
  2. Meanwhile, combine peanut butter, gluten free Tamari, coconut sugar, sesame oil, Siracha chili sauce, ground ginger, garlic, and a squeeze of fresh lime juice in a small bowl then stir to combine – it’s ok if the sauce isn’t completely smooth.
  3. Add sauce, green onions, and minced peanuts to the hot pasta, plus a few Tablespoons pasta cooking water, then stir until noodles are coated and the sauce is completely smooth. Add more pasta cooking water as needed to reach a smooth consistency.
  4. Scoop into bowls then serve with lime wedges and toppings.
Low Fodmap Chicken Tikka

Low Fodmap Chicken Tikka

Low Fodmap Chicken Tikka – succulent pieces of chicken marinated in lactose-free yogurt and spices and cooked to perfection. i did not do the skews but here is a picture from the book.

Ingredients

  • 2.5lbs. chicken thighs cubed
  • 3/4 cup lactose-free yogurt
  • 1 tsp ginger grated
  • 1 TBS garam masala Note: I did not have this we just cleaned out our older spices so I asked google for substitute it was mix 1 part cumin with ¼ part allspice.
  • 2 tsp turmeric
  • 1/4 tsp cumin powder
  • 1/8 tsp coriander powder
  • 1/4-1/2 tsp chili powder
  • Salt and pepper to taste

Instructions

  1. In a bowl, mix together all the ingredients for the marinade.
  2. Add the cubed chicken and mix well. Refrigerate and marinate for at least 4 hours.
  1. In a bowl, mix together all the ingredients for the marinade.
  2. Add the cubed chicken and mix well. Refrigerate and marinate for at least 4 hours.
  3. Make 2 skewers and bake in a pre-heated broiler 15-20 minutes or until cooked through.
    1. Again I did not make skewers I just laid on on baking pan
  4. Serve hot with some Low Fodmap Garlic Naan and Low Fodmap Indian Yogurt Dip.

Makes a great salad topper the next day.