I cannot believe “Fitfabfodmap” is one year old today. I remember last year deciding to just do it and take that leap of faith. I didn’t tell anyone, not my husband, parents, or best friends. I bought a domain name, set up wordpress, found someone on Fiverr and the rest is history. I have been so lucky to have met so many inspiring people through the blogging/social media world but I would LOVE to hear more from YOU. Please leave comments, share suggestions, ideas, etc. xoxo
Imagine going from 98 degrees, insane humidity of Houston in July to low 70s with even cooler nights in Seattle. Obviously my husband and I were already in love. My brother and my soon to be sister in law moved to Seattle a little over 2 years ago and I’m embarrassed to say we are just now visiting. We will make sure to not make this mistake again!
Gas Works Park-constructed originally to manufacture gas from coal but when importing of natural gas became obsolete so did the need for the plant. In 1975 the plant was open to the public and transformed into a public park. This is now a perfect spot to have a picnic and overlook beautiful views of the lake which is exactly what we did!
I seriously love popsicles…they are the perfect portion and you don’t have to deal with the annoyance of letting your ice cream thaw out, scoop, etc. Plus these take literally 5 minutes to make and poof you’re done!!
-3/4 Cup Coconut Milk
-3/4 Cup Frozen Strawberries
-2 Tablespoons Cocoa Powder
-2 Tablespoons Maple Syrup
- In a blender combine all of the ingredients. Pour into Popsicle molds (this will make about 9 popsicles).
- Freeze for at least 4 hours.
I love adding sundried tomatoes to just about anything for an added burst of flavor. These really are SUPER easy to make, you just need about 5 hours of oven time. Plus making them yourself is so much cheaper than buying the store bought version.
-2 Cups Cherry Tomatoes, sliced horizontally
-Sea Salt, sprinkle
- Preheat oven to 200 degrees.
- Place the sliced tomatoes on a parchment lined baking sheet and pat the tomatoes dry with a paper towel. Sprinkle with sea salt.
- Bake for 5 hours but check at the fourth hour to see their progress. They should look dried and wrinkled.
- Let cool completely before storing in the refrigerator. You can also add olive oil to a glass jar if desired.
This is a perfect dish for either a main meal or as a side, plus it makes for great leftovers! I love how quick and easy it is to put together too. Let me know what you think!
-1 Spaghetti Squash
-1/2 Cup Sun Dried Tomatoes
-1/2 Cup Fresh Basil, loosely chopped
-1 Tablespoon Butter
-1 Tablespoon Olive Oil
-Salt & Pepper for seasoning
- Preheat the oven to 375 degrees.
- Poke holes with a fork all over the spaghetti squash and bake whole for 45-60 minutes (or until a fork is easily inserted).
- Once cool enough to touch, cut squash in half and discard the seeds in the middle.
- Using a fork, scrape the squash out and put in a large bowl. Add in the olive oil, butter, tomatoes, basil, salt & pepper and combine well.
I made these for dinner recently and my husband mid bite goes “these are amazing!” I usually get as a typical bland response of “pretty good” but I knew I had a winner after his outburst. I have to agree these are AMAZING!
-2 Pounds Cod Fillets, cut into 2 inch pieces
-1/2 Cup Cornmeal
-1 Tablespoon Chili Powder
-1/2 Teaspoon Sea Salt
-4 Tablespoons Avocado Oil for frying
-Corn Tortillas (check out my post for homemade corn tortillas)
Optional for Garnish: Lime Wedges, Jalapenos, Green Onion, Avocado, Cilantro
Grilled Vegetables are the easiest and healthiest side dish to make and takes no time at all. My Dad is an EXCELLENT grill master and showed me his tricks and tips on grilling.
-Vegetables of your choice (asparagus, zucchini, squash, bell peppers are my favorite)
-Olive Oil, to drizzle
-Sea Salt & Pepper
- Preheat the grill to medium high heat for 10 minutes.
- In a large bowl combine the vegetables, olive oil, salt & pepper.
- Place in a grilling rack without the vegetables overlapping each other. Grill for 4 minutes on each side or until desired doneness.
My parents got us a grill as a housewarming present which we have absolutely loved experimenting with. It’s perfect for the summer when you don’t want to be working in the kitchen all night. So far my favorite thing to grill has been fish. It’s so easy and takes so few ingredients but really enhances the flavors of the fish.
-12 Ounce Wild Salmon, filet
-Salt & Pepper
-Half of a Lemon, juice
- Preheat grill for 10 minutes on medium high heat.
- Spray the grill with nonstick spray and place salmon skin side down for 5 minutes, flip for an additional 5-6 minutes or until desired temperature.
I recently discovered I can eat corn again as long as it’s portioned into 1/2 serving size. This is the perfect amount for me to have my cravings satisfied! I love keeping it to the basics with grilling corn but do you have an combinations that you like to dress your corn up with?
-Salt & Pepper
-Seasoning of your choice
- Preheat the grill for about 10 minutes on medium high heat.
- Place the husked corn on direct heat for about 20 minutes, turning every 5 minutes. The outer husk will look black/smoked once ready.
- Remove corn from the grill and once cooled enough to touch, remove the outer husk. Spread butter and seasonings onto the corn.
THESE ARE GOOD, Capital letters GOOD!! These are packed with all fresh fruit and are the perfect snack, dessert or even breakfast. Popsicles from the store can be so expensive but this is crazy cheap and better than anything store bought.
-12 Strawberries, stems cut off
-1 Banana, chopped
-1/2 Cup Pineapple Coconut Water
- Place ingredients in blender and pulse until combined. Pour into Popsicle molds and freeze for at least 4 hours.