Happy Sunday! I truly love the weekends. Russ and I get in our morning run, indulge in a Starbucks coffee and ease in to our day just a little slower. The weather is slowly turning here in New England…slightly warmer…YAY, for that!
This weekend there was a big conference in Miami called Gut Microbiota for Health featuring the latest science on the gut microbiome…(the microbes that live in our intestine). I spent some time each morning catching some of the live feed of the conference. Our gut microbes play a HUGE impact in our health. Especially, it seems for those of us with a sensitive intestine! I find this science so interesting…and it will be the way of the future in medicine and probably in nutritional science as well.
On a less science-y note, I do have a recipe to share with you…
I whipped up a quick gnocchi meal this week for my son, Brennan and I and we loved it. I used a fresh gluten free gnocchi that I found in the refrigerator section at the grocery store. I just chopped up some fresh basil and heirloom tomatoes. Then I tossed in some garlic infused olive oil and olives. And here it is…
- 1, 9 ounce package fresh gnocchi (FODMAPers use an appropriate brand, I used GF Nuovo Gnocchi)
- 2 tablespoons garlic infused olive oil
- 1/4 cup chopped pitted olives
- 1/4 cup chopped fresh basil
- 1 1/2 cups chopped small heirloom tomatoes or grape tomatoes
- Salt and pepper, to taste
- Boil gnocchi according to package directions.
- Drain gnocchi.
- Toss with remaining ingredients.
- Season with salt and pepper, if desired
- Eat immediately
Oh…and by the way, I have two 21 Day Tummy Cookbooks to give-a-way. This cookbook is only available at 21DayTummy.com at the present time. It will be sold at bookstores at the end of the year when it is officially released. You’ll love the low FODMAP recipes in the book. Leave a comment after this post for a chance to win!