My daughter goes through periods of loving and hating pasta. During one of her "love" periods she asked for this pasta salad a few times a week. She would tell me if she wanted the artichoke version or the palm version before I made it. I loved it because it was super easy to make and I usually doubled the recipe and put the other serving in the fridge for lunch the next day.
Ingredients:
1 Cup dry pasta of choice (boiled)
9 Kalamata olives (halved)
1 garlic clove (minced)
1/4 Cup celery (chopped)
1/4 Cup carrots (chopped)
Kraft Zesty Italian Dressing (to taste)
Cook pasta. While the pasta is cooking, cook garlic in a little bit of olive oil. Cook for 1 minute. Add celery and carrots to garlic. When they have softened a bit, take them off the heat. Drain pasta and put in a large bowl. While it is still hot, add all vegetables, olives, and dressing.
Total phe per recipe: 59mg
Variations--
84 grams of canned artichokes (total phe per recipe: 156 mg)
or
73 grams of canned Hearts of Palm (total phe per recipe: 131 mg)
Sunday, June 29, 2014
Sunday, June 22, 2014
Low Protein Egg Drop Soup
My kids and I went to a local Chinese place for lunch. Part of the lunch meal was a choice of soup. My daughter and I did not have any, but we did talk about the various kinds of soup the restaurant offered. Anyway, my daughter wanted to try Egg Drop Soup. After talking to my mom and brainstorming this is what we came up with. Sidney LOVED it.
Ingredients:
32 oz. Swanson's Vegetable Stock
45 grams sliced scallions
46 grams sliced onion (sliced at an angle)
58 grams carrot (sliced thinly at an angle)
1 serving cooked and chopped CookForLove.org Eggcelent Omelet
1 egg equivalent of Ener-G Egg Replacer
Total phe per recipe: 148mg
Phe in 1 cup serving: 37mg
Add a little olive oil to a pan and add the onions. Cook 1 minute then add the carrot. When the carrot is softened, but still firm, add stock. Heat to boiling. Add scallions and cooked egg. Take the pan off the heat and add the egg replacer. Stir soup with a fork three times over 10 minutes.
*You could serve this as a side to vegetable stir-fry or vegetable spring rolls.
Ingredients:
32 oz. Swanson's Vegetable Stock
45 grams sliced scallions
46 grams sliced onion (sliced at an angle)
58 grams carrot (sliced thinly at an angle)
1 serving cooked and chopped CookForLove.org Eggcelent Omelet
1 egg equivalent of Ener-G Egg Replacer
Total phe per recipe: 148mg
Phe in 1 cup serving: 37mg
Add a little olive oil to a pan and add the onions. Cook 1 minute then add the carrot. When the carrot is softened, but still firm, add stock. Heat to boiling. Add scallions and cooked egg. Take the pan off the heat and add the egg replacer. Stir soup with a fork three times over 10 minutes.
*You could serve this as a side to vegetable stir-fry or vegetable spring rolls.
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