I got lucky and happened to hit the mark-down section in the produce area just right, and came away with a 99-cent bag of red peppers and a 99-cent bag of small variously colored peppers, also a 99-cent papaya.
I'm roasting all the peppers. The colored small peppers will be put into a vegetable soup. The red peppers will become part of a salad I've been enjoying lately: tomato, mushrooms, and Italian dressing. Adding the red peppers will make it like an antipasto. I might get some olives to put in, too.
The veggie soup will have some quinoa in it for the protein, also carrots, celery, and broccoli. Chick peas for fiber.
I obtained a marked-down bag of broccoli slaw, and that will be turned into a stir-fry with tofu and sweet and sour sauce. And that's plenty for the week!
Breakfast: Oatmeal, fried egg on 5" hard taco chip
Lunches: Soup, turkey sandwiches. Fruit: grapes, papaya, banana.
Dinner: salmon with baked potato and broccoli; stir fry, refried bean taco salad with avocado. Scrambled eggs with veggies; thawed lentil burgers I'd put in the freezer at last week's food prep.
Snacks/Dessert: peanuts, pumpkin pie.
As far as I know this is all FODMAP friendly and should present no issues upon consumption!
Have a good week everyone :)
2 comments:
I love your food prep posts so much! If you can have cream cheese, the mini peppers are delicious stuffed with cream cheese mixed with sauteed onion! That's a low carb snack I've really enjoyed.
thanks! Sadly I've had to remove cream cheese and sour cream from my diet. I love lox, but with no bagels and no cream cheese to have it with, what's the point? /sniff sniff/
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