Cooking the perfect quinoa does not need to be complicated. I have seen some recipes call for straining cooked quinoa in a colander after cooking and most calling for too much water leaving you with wet, soggy grains. Either way is not ideal...too much work for unappetizing soggy grains. Try my super easy way to make perfectly fluffy quinoa every time. 

INGREDIENTS:
1 1/2 cups quinoa (any color)
2 1/2 cups water

DIRECTIONS
In a medium pot add quinoa and water. Cover and bring to a boil. Once boiling reduce heat to low and keep covered, cooking for an additional 5 minutes. Then turn off heat and leave covered for another 15 minutes or more. I usually just cook it and forget about it until I am ready to serve it for  lunch/dinner, etc. For example, sometimes I prep the quinoa in the morning and leave it on the stove until lunch.

What you are left with is perfectly cooked and fluffy quinoa that required very minimal work/attention. If you are using it for salads, it is best to let it cool to room temperature on the stove or let cool in the refrigerator. 

Celeriac Root Puree
Celeriac root is related to celery and it has a ton of flavor! Commonly used in Europe (and very cheap), it is often only found on menus in high end restaurants and a bit more pricey to buy in the grocery store in the USA. However, you can most definitely find it at your local farmer's market. Celeriac root is also a low carbohydrate choice that is much tastier than cauliflower puree (I think). With only 6g of carbs per 3.5oz serving it is an excellent mashed potato alternative for those struggling with metabolic syndrome, diabetes, or decreased insulin sensitivity. 

Makes 6 servings
Time: 45 minutes 

INGREDIENTS
2 cups organic whole milk (optional)
3-4 cups water
1 tablespoon salt, plus more to taste
2-2 1/2 pounds celeriac root, peeled and coarsely chopped
1 large potato (or 2 medium), peeled and coarsely chopped
1 medium yellow onion, quartered 
3 tablespoons grass-fed butter
Fresh ground pepper

DIRECTIONS
In a large pot bring to boil the water, milk, and tablespoon sea salt (enough to cover the veggies when added). Add the chopped celeriac root, potato, and onion. Simmer on medium to medium low until soft and tender when pierced with a fork, about 30 minutes. 

Once tender strain the liquid and leave the root veggies in the pot. Add the butter and blend with an immersion blender. Add an extra splash or two or milk or bone broth until you achieve your desired consistency. Season to taste with salt and fresh ground pepper. 

Serve as a side with your choice of protein. I love to pair it with pastured pork!

Note: Cooking the celeriac root in milk mellows out its flavor. You can opt to use just water if you prefer not to use milk, using ~5-6 cups of water total. 

 Stuffed Eggplant
This is a great recipe for IBS/SIBO patients because it can easily be made Low FODMAP and is super flavorful! I served this stuffed eggplant with curried extra firm sprouted tofu, and butter lettuce tossed with EVOO, lemon juice, splash balsamic, pecorino, and pepper. 

Serves 2-4
Time: ~40 min

INGREDIENTS
1 large eggplant
Extra virgin olive oil
Smoked paprika (also known as Spanish paprika)
Salt and fresh ground pepper
1/2 medium onion
1 medium zucchini
1 medium tomato
Handful or two of baby spinach
1-2 cloves garlic, minced
Chili flakes

DIRECTIONS
Preheat oven to 425 degrees Fahrenheit. Scrape out eggplant flesh (set aside) and brush the eggplant "boat" liberally with EVOO, salt pepper and smoked paprika. Bake upside down in glass dish until tender ~20 minutes. Let the eggplant sit upside down after removing from oven for 5 minutes to allow it to steam. 

Meanwhile chop the leftover eggplant flesh, zucchini, and tomato. Heat a medium or large skillet over medium heat and add 1-2 tablespoons extra virgin olive oil. Once warm, add the chopped veggies, and reduce heat to medium-low.  Season mixture with salt and Pepper. Stir in spinach, chopped garlic and chili flakes if desired. Cover with lid and cook until the veggies are very soft. 

Turn over the eggplant “bowls” and fill with veggie mixture. Top with chèvre, feta, and parmesan (or any cheese of your choice). Return to oven and bake until cheese is melted, ~5-10 minutes. Serve  warm. You can also divide these up into 4 portions for a smaller side dish. 

Note: You can also add ground grass-fed meat or extra firm tofu to the veggie mixture if you want to make this an entree vs a side.

**To make this Low FODMAP, then replace the regular onion with green onions (green parts only), and omit the garlic (it still tastes amazing without!).
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