Happy Friday, Friends!
Today’s recipe is a nourishing spinach crepe recipe that you can cook up and fill with your favorite low FODMAP combos such as scrambled eggs, tomatoes and melted Cheddar or maybe roasted shrimp, shredded red cabbage, grated carrots, sliced tomatoes, more spinach and perhaps a drizzle of oil and vinegar dressing. YUM!
I made the spinach crepe with buckwheat flour, a nourishing whole grain gluten-free flour. A 1/4 cup of whole grain buckwheat flour contains 3 grams of fiber and 4 grams of protein.
I am all about maximizing nutrition in every bite–and this spinach crepe is a great way to boost your nutrition on the low FODMAP diet. Don’t be scared to try to make a crepe…they are much easier than you might think! A non-stick skillet makes the job so much easier!
This weekend we are off to Maine to winterize our cottage and take in one more wonderful coastal Maine weekend. I am looking forward to some downtime…and study a little for my Nutrition Epidemiology mid-term! I am always learning over here! 🙂 Have a great weekend…and give my crepe recipe a try.