Free The Low-FODMAP Diet Cookbook by Sue Shepherd Page B

102 mg sodium

Sun-Dried Tomato Spread
    1 cup (150 g) sun-dried tomatoes in oil, drained and roughly chopped (oil reserved)
    Â¼ cup (15 g) roughly chopped flat-leaf parsley
    2 heaping tablespoons reduced-fat cream cheese, at room temperature
    1 tablespoon garlic-infused olive oil
    3 tablespoons olive oil
    Salt and freshly ground black pepper
    Place the sun-dried tomatoes and reserved oil, parsley, and cream cheese in a food processor or blender and process until well combined. Gradually add the garlic-infused oil and olive oil until the mixture is almost smooth. Season to taste with salt and pepper. Spoon into a bowl or jar, cover, and store in the fridge for up to 3 days.
    PER SERVING (1 tablespoon): 134 calories; 1 g protein; 13 g total fat; 3 g saturated fat; 3 g carbohydrates; 1 g fiber; 122 mg sodium

Olive Tapenade
    1 cup (120 g) pitted black olives
    1½ ounces (40 g) anchovy fillets in oil, drained
    2 heaping tablespoons gluten-free mayonnaise
    2 teaspoons garlic-infused olive oil
    2 teaspoons olive oil
    2 teaspoons fresh lemon juice
    Pepper to taste (optional)
    Combine all the ingredients in a food processor or blender and process until just blended. There should still be a little texture in the tapenade. Spoon into a bowl or jar, cover, and store in the fridge for up to 5 days.
    PER SERVING (1 tablespoon): 83 calories; 1 g protein; 8 g total fat; 1 g saturated fat; 1 g carbohydrates; 0 g fiber; 321 mg sodium

    SOUPS & SALADS

Spinach and Bell Pepper Salad with Fried Tofu Puffs
    SERVES 4
    This is a salad with an Asian twist. Use a light hand with the sesame oil in the dressing; otherwise, its flavor can be a little overpowering. You may be able to find fried tofu puffs in the refrigerator section of Asian supermarkets; otherwise, make your own by frying pressed, cubed extra firm tofu in hot oil.
    Â¼ cup (60 ml) gluten-free soy sauce
    Â¼ cup (60 ml) fresh lemon juice
    1 tablespoon plus 1 teaspoon seasoned rice vinegar
    Â¼ cup (55 g) packed light brown sugar
    Â¼ cup (60 ml) sesame oil
    10½ ounces (300 g) baby spinach leaves (10 cups), rinsed and dried
    1½ cups (75 g) snow pea shoots or bean sprouts
    1 green bell pepper, seeded and sliced
    14 ounces (400 g) fried tofu puffs, cut into cubes
    â…“ cup (50 g) pine nuts
    Salt and freshly ground black pepper
    1. Combine the soy sauce, lemon juice, vinegar, brown sugar, and sesame oil in a small bowl and whisk well.
    2. Toss the spinach, snow pea shoots, bell pepper, tofu, and pine nuts in a large bowl until well combined. Drizzle with the dressing and toss briefly. Season to taste with salt and pepper and serve.
    PER SERVING: 571 calories; 24 g protein; 40 g total fat; 6 g saturated fat; 40 g carbohydrates; 9 g fiber; 1054 mg sodium

Peppered Beef and Citrus Salad
    SERVES 4
    You can make this refreshing salad either with pan-fried beef, as noted in the recipe, or with leftover beef from last night’s roast (in which case you can skip the first step).
    2 teaspoons olive oil
    1 pound (450 g) beef sirloin or top round steak
    2 teaspoons garlic-infused olive oil
    1 heaping tablespoon freshly ground black pepper, plus more for serving
    Â¼ cup (60 ml) fresh lemon juice
    1 heaping tablespoon light brown sugar
    Salt
    1 orange, peeled and cut into segments
    1 head butter lettuce (Boston or Bibb), leaves separated
    One 8-ounce (225 g) can water chestnuts, drained and roughly chopped
    1. Heat the olive oil in a frying pan over medium heat. Add the beef and cook for 4 minutes on each side for medium-rare, or to your preferred doneness. Let the beef rest for 10 minutes, then slice it thinly.
    2. Make the marinade by whisking together the garlic-infused oil, pepper, lemon juice, brown sugar, and salt to taste in a medium bowl. Add the beef and toss until well coated in the marinade. Cover and refrigerate for 3 hours.
    3. Combine the orange segments, lettuce, water chestnuts, beef, and any remaining marinade in a large bowl. Finish with several grinds of black