Well….here’s to a good week ahead. I am heading to San Diego to educate more dietitians on the science and application of the low FODMAP diet this week. Not a bad gig! San Diego is a fun city and the weather forecast looks stellar–70-80’s! Yahoo!
Then, I will fly up to Portland, Oregon for the SIBO conference….lots to learn and I am ready to put on my thinking cap. Will be posting all the facts and figures I learn about small intestinal bacterial overgrowth for those interested.
But…let’s change the subject to something a little tastier…
Before I head out to the West Coast, I wanted to share a super yummy recipe with you. I made a batch of orzo with lemon, oregano, garlic infused oil, kalamata olives and feta cheese. Super tasty! What I loved about this recipe is it light but filling and you can feast on it for days.
I used a few different fresh herbs in this recipe….and I really encourage you to do the same. Fresh herbs truly make food taste SOOOOOO much better….and look more enticing to the eye too! Here’s my beautiful fresh oregano. You have to admit…it is gorgeous, right?
We enjoyed this orzo with a wonderful yogurt-lemon marinated chicken dish….which I will post soon for you.
- 1/2 pound Orzo (FODMAPers use gluten free orzo such as DeLallo brand)
- 2 tablespoons fresh lemon juice
- 1/4 cup garlic infused oil
- dash salt and pepper
- 6 ounces kalamata olives, pitted and chopped
- 2 tablespoons fresh oregano, chopped
- 2 tablespoons fresh chives, chopped
- 1/3 cup crumbled feta cheese
- 2 tablespoons fresh parsley
- Boil orzo as directed (note: I only used 1/2 pound of orzo for this recipe)
- Whisk lemon juice and garlic infused oil-season with salt and pepper in a medium size bowl.
- Add olives, oregano, chives to bowl.
- When pasta is cooked and rinsed, add to bowl with dressing and herbs. Stir to blend.
- Fold in feta cheese.
- Garnish with parsley.