It's amazing when you spend a little more time on yourself how much better you feel. We are so used to whipping up things quickly due to extreme fatigue.
But adding a few recipes that are fibro friendly is a great way to subdue those inflammatory markers. Best of all you can make them in batches in 30 min. or less and freeze or keep in the refrigerator for future use.
FOR THE BLACK BEANS
1 (15 oz) can black beans, drained and rinsed
FOR THE MUSHROOM FILLING
6 cloves garlic, finely chopped
vegetable stock
30 button mushrooms, stemmed and chopped
2 ½ teaspoons (non-spicy) chili powder
1 ½ teaspoon paprika (plus more for tomato salad)
1 tablespoon dried minced onion
sea salt
1/4¼ cup fresh lime juice (from about 2 limes), divided
2 ½ tablespoons natural tomato sauce
FOR THE TOMATO SALAD AND GUACAMOLE
2 tomatoes, diced
1/2½ red onion, diced
1 handful of fresh cilantro, chopped
1 avocado
garlic powder
FOR SERVING
4 lettuce leaves
6 hard-shelled corn tacos
hot sauce (optional)
Saute the garlic in a bit of vegetable stock in a saucepan over medium heat; add the chopped mushrooms and sauté, stirring occasionally, until mushrooms shrink and become chewy. Add the chili, paprika, dried minced onion, sea salt, and a couple tablespoons of fresh lime juice; stir well to combine. Add the tomato sauce and cook, stirring occasionally. Taste and add more tomato and/or spices, if desired.
Make the tomato salad: Combine the diced tomatoes, red onions, and cilantro in a bowl and squeeze some fresh lime juice over; season with paprika and sea salt to taste.
Make a quick guacamole: Mash the avocado in a separate bowl and season with sea salt, garlic powder, and lime juice to taste.
Prepare a bed of lettuce for the black beans.
Heat the taco shells. Build each taco, starting with the mushroom base, followed by the guacamole, then finish with the tomato salad on top. Drizzle with hot sauce (if using). Serve with black beans (simply heat and season as desired).
But adding a few recipes that are fibro friendly is a great way to subdue those inflammatory markers. Best of all you can make them in batches in 30 min. or less and freeze or keep in the refrigerator for future use.
FOR THE BLACK BEANS
1 (15 oz) can black beans, drained and rinsed
FOR THE MUSHROOM FILLING
6 cloves garlic, finely chopped
vegetable stock
30 button mushrooms, stemmed and chopped
2 ½ teaspoons (non-spicy) chili powder
1 ½ teaspoon paprika (plus more for tomato salad)
1 tablespoon dried minced onion
sea salt
1/4¼ cup fresh lime juice (from about 2 limes), divided
2 ½ tablespoons natural tomato sauce
FOR THE TOMATO SALAD AND GUACAMOLE
2 tomatoes, diced
1/2½ red onion, diced
1 handful of fresh cilantro, chopped
1 avocado
garlic powder
FOR SERVING
4 lettuce leaves
6 hard-shelled corn tacos
hot sauce (optional)
Saute the garlic in a bit of vegetable stock in a saucepan over medium heat; add the chopped mushrooms and sauté, stirring occasionally, until mushrooms shrink and become chewy. Add the chili, paprika, dried minced onion, sea salt, and a couple tablespoons of fresh lime juice; stir well to combine. Add the tomato sauce and cook, stirring occasionally. Taste and add more tomato and/or spices, if desired.
Make the tomato salad: Combine the diced tomatoes, red onions, and cilantro in a bowl and squeeze some fresh lime juice over; season with paprika and sea salt to taste.
Make a quick guacamole: Mash the avocado in a separate bowl and season with sea salt, garlic powder, and lime juice to taste.
Prepare a bed of lettuce for the black beans.
Heat the taco shells. Build each taco, starting with the mushroom base, followed by the guacamole, then finish with the tomato salad on top. Drizzle with hot sauce (if using). Serve with black beans (simply heat and season as desired).
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