A Friend came over for lunch today. It was a chance to spread out a bunch of low FODMAP foods without feeling like things were for a restricted diet.
I cooked a couple nice turkey patties for our protein and the rest was a cold buffet. I knew my friend tends to have a green salad at lunchtime so I bought a fancy mix from my local natural foods co-op store.
I had cucumber slices in a separate dish. Tomatoes are still not in season so I sliced a tomato a couple of hours ahead of time so it could marinate with a little olive oil, balsamic vinegar, dried oregano, and finely chopped fresh basil. I made a vinaigrette dressing with a touch of maple syrup, nice olive oil, red wine vinegar, crumbled dried chives, and salt & pepper. I put out little dishes of pumpkin and sunflower seeds in case we wanted some crunch. Last minute, after I had taken these photos, I also decided to put out some shredded cheese.
Yesterday afternoon I made a potato salad: I boiled chopped red skin potatoes into bite size pieces and boiled them in chicken stock. The dressing for the potato salad was heavy on the mustard, both quality yellow and whole grain, with some light mayo and lactose free sour cream, chopped fresh dill, celery seed, and some of my ‘pesto.’ I put out little dishes of green and black olives too.
The dessert course was slices of Luscious Lemon Bread and a fresh fruit salad. I added a little dish of dark chocolate disks because…just because a little chocolate is usually warmly welcomed.
We enjoyed our lunch and chatted a good while. Now I have leftovers to enjoy for a couple of days.