This past weekend was very busy but very fun! Nate and I were able to get out and socialize, I think I even called us ‘socializing fools.’ LOL!
Friday night we went to a benefit for one of our neighbors who needs a kidney transplant and I think everyone in the Crystal Valley was there. Definitely standing room only. It was at the Marble Distillery [who distills their own vodka, yum] and food was provided by our only restaurant in Marble. We had a great time meeting up with friends and supporting a great neighbor.
Saturday was one of the biggest days in our married life. We got new internet!! LOL! For those who are used to great internet, this may not seem like a big deal. But we used to have speed that was about 2 meg down. These days, you can’t do much with that. Thankfully, our service provider launched a new satellite the end of last year and we finally got to upgrade. Marble is still behind most third world countries but at least we are up to 25 meg and we can Skype!! Small town life has been changed.
We also got to spend some time with our new neighbors, I made a lasagna and we fed the internet installer, we had a pot luck at church and got to see our friends there, and I still managed to spend some time throwing Evan’s toy for him. I was also able to make myself some food for the week.
Since I had had beans in my lunch for the past few weeks, I wanted to change it up. Partly because I was getting bored of them and partly because they were starting to irritate my stomach [#FODMAPproblems]. Tempeh sounded good and so did Brussels sprouts. I verified Brussels sprouts were on the FODMAP ‘ok’ list and then started researching Pinterest to see if I could find a recipe that sounded good. There were quite a few recipes but none that I was excited about. So I decided to make up my own. I’d have to say it came out pretty good!
Mushrooms are on the FODMAP ‘no’ list so if you are in the elimination phase, replace with sweet red peppers or zucchini.
- 2 Sweet Potatoes, diced
- 3 tbs Coconut Oil
- 1 tsp Salt
- 1/2 tsp Pepper
- 1/4 tsp Paprika
- 1/4 tsp Turmeric
- 1 pinch Cayenne Pepper
- 1 lb Brussels Sprouts, cleaned, stalks removed, and quartered
- 1 package Tempeh, diced
- 1 package Portobello mushrooms, sliced
- water as necessary
- On the stove, over medium heat, with the largest cast iron skillet you have, cook the sweet potatoes with the coconut oil.
- After a few minutes, add the spices.
- Cook for about five minutes, stirring frequently. If the sweet potatoes start to stick to the pan, pour in 1/4 cup water to steam and release.
- When the sweet potatoes are just starting to get soft, add the Brussel sprouts and Tempeh. Cook approximately 5 minutes more. If the vegetables stick to the pan, pour in 1/4 cup water to steam and release.
- When the Brussel sprouts are almost cooked add the mushrooms. Cook until the mushrooms are soft, about 3 minutes. If the vegetables stick to the pan, pour in 1/4 cup water to steam and release.