Recently I came across an article about the 10 most harmful types of food.
I started reading and I was proud of myself, because I was already excluding most of those foods from my diet.
You can find recipes with all kinds of ingredients on this blog, however, some of them I cannot eat, they usually all go for my beloved and his family 🙂
I have to say no to some dishes, unfortunately. With my intolerance to lactose combined with irritable bowel syndrome, I can not eat some foods at all, even if I’d really like to.
I know from experience that my stomach is affected mostly by gluten, fried foods, processed food, onion, garlic, greasy foods, lactose (to which I have the highest intolerance), steamed vegetables such as peas and cabbage, sweeteners (those can be found mainly in chewing gum), certain fruits (too much fructose is not good as it turned out) and sugar. I try avoiding these as much as I can. It is also interesting to me that I have no intolerance to gluten (i.e. celiac disease) and I can eat it in general. However, I can feel a significant difference in my overall well-being and in my stomach when I eat it.
So when I read that list of harmful foods and saw that most of them were things I don’t eat anyway, I was pleasantly surprised. The list contained peanuts and soy in addition. I do not like those anyway, so it’s okay.
I remember, however, the beginning of my diet. Those were not easy days. In retrospect, I see that excluding certain ingredients has proved to be effective and with time I got used to the new eating habits. Certainly, you will not be able to exclude certain ingredients from your diet immediately, but over time some dishes that you have never enjoyed before you will start liking.
Fortunately, I never really liked sugar. If you look at my cake recipes, you will notice that I do not use large amounts of sugar. Even though I do not eat from some of my cakes at all, I am still trying not to over-sweeten them for those who are lucky enough to be able to taste them.
The situation is similar when it comes to salt. I use it only a little and I realize that there might be some dishes on my blog, which could appear as under-salted. Of course, anybody can, at their own discretion, adjust the amount of salt.
My suggestion for a dish that fits perfectly into my diet is zucchini fritters in tomato sauce. No frying is involved at all.
Ingredients for making fritters.
- 100 g of millet groats
- 2 eggs
- 1 teaspoon of salt
- 1/6 teaspoon of black pepper
- 250 g of zucchini
- 1/2 teaspoon of ground cumin
- 4 tablespoons of chickpea flour
- 800 g of canned tomatoes (diced)
- 2 flat teaspoons of salt
- 10 fresh mint leaves
Additionally: for serving sour cream (lactose free).
How to make zucchini and millet fritters.
Fritters: cook the millet according to instructions on the packaging.
Grate the zucchini on a large mesh grater.
Add the eggs into the bowl and gently beat them with a fork. Add salt and pepper, the grated zucchini, the cooked and cooled millet, ground cumin and chickpea flour. Gently mix with a fork and leave it for 10 minutes.
Tomato sauce: Put the canned tomatoes along with the sauce into the pan. Add salt and finely chopped mint leaves. Bring it to boil. When the sauce begins to boil, reduce the heat. Gently apply a small amount of the zucchini mixture with a spoon, creating something like small pancakes. Cover the pan with a lid. Cook on a low heat for 20 minutes. Gently turn them halfway through the cooking.
Serve with cream.
Good to know when making zucchini fritters.
It is best to use a large pan and cook the dish in two turns, instead of at one go. The fritters should swim in the sauce and there should be enough sauce left to pour over them when serving.
When turning the fritters over, make sure that they do not fall apart. They are very delicate due to the fact that they are not fried. If you turn them incorrectly, they will just become a big mess.
Cool the fritters and serve them with cream and sprinkle with fresh mint.
Do you like zucchini? If yes, then try our recipe for Zucchini and tomato casserole.