Hello Friends…I am slowly getting back on grid after being lost on the island of Nantucket last week for my family vacation! It is always good to get away and re-charge the soul. Whenever I go away, I am always ready to get right back into my kitchen and start preparing new recipes. And this week, I came up with 3 new low FODMAP recipes that I am really excited about….first up: Potato Salad with Feta Cheese and Dill tossed in a simple red wine vinaigrette! Here it is…
This potato salad held up beautifully for leftovers….and it received stellar reviews from my kids! I purchased a 5 pound bag of red skinned potatoes and boiled them all. I used about 4 pounds of them in this potato salad, and saved the rest (about 4-5 potatoes) to toss on the grill to toast and warm them up for another quick side dish for dinner this week.
In the background, I am tremendously busy….which is the pace of life I embrace. 🙂 I have been in major book editing mode….new book coming out August 2017! And…busy preparing for upcoming presentations, I will be speaking at the GI Nutrition conference at U. Michigan program this Saturday, The Gut Microbiome conference in Huntington beach in September, and FNCE 2016 and Harvard Medical School in Boston in October. Oh….and starting my Master’s in Public Health in September. Yikes! What this means….is more learning…which I love. And…ultimately, more sharing what I learn w/ you…which I also love. Oh…and for you local folks, my low FODMAP grocery tour is on for September 17th…learn more here.
Oh and of course, I would be remiss not to share a couple Nantucket photos, right? Here I am actually reading a non-medical or science oriented book! Ha 😉
And this aerial shot is via drone by my son Brennan….Sunrise over the happiest place on Earth!
Have a great week!!