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Recipe by Lyndal McNamara (Dietitian)
Serves 5-6
Ingredients:
- 1 large zucchini, diced
- 1 large red capsicum, diced
- 200g Jap pumpkin, diced
- 2 tsp. garlic infused olive oil
- 1x 500g packet gluten-free gnocchi*
- 1x 500g jar tomato passata (tomato puree)
- 100g baby spinach leaves
- 1 large handful fresh basil leaves
- 400g cooked chicken breast, shredded
- 2 tsp. cracked black pepper
- ½ cup grated parmesan cheese
Method:
- Preheat oven to 220°C. Spray a large baking dish with olive oil spray.
- Add chopped zucchini, capsicum and pumpkin to baking dish and toss with garlic-infused olive oil to coat.
- Roast vegetables in oven for 20-25 minutes or until beginning to soften.
- Meanwhile, cook gnocchi according to packet instructions; drain and set aside.
- Heat tomato passata in a large pot and stir through baby spinach leaves and basil leaves until wilted slightly. Add cooked chicken, black pepper, gnocchi and roasted vegetables and stir to coat in sauce.
- Pour gnocchi and sauce mixture back into the baking dish and top with grated Parmesan. Bake for a further 10-15 minutes or until golden.
- *Gluten-free gnocchi is typically made from Low FODMAP ingredients including potato, potato flour/rice flour/corn flour and egg. Be sure to check the packet first for any added high FODMAP ingredients.
- Consider including one or more serves of 'moderate' FODMAP vegetables during the rechallenge phase or as tolerated for a prebiotic boost (e.g. substitute Jap pumpkin for butternut pumpkin or sweet potato, add a small amount of green peas etc.) - use the app to guide you.
Nutrition Information/serve:
| Energy | 1721kJ |
| Protein | 31.8g |
| Fat | 9.2g |
| Saturated fat | 3.6g |
| Carbohydrates | 50.6g |
| Fibre | 8g |
| Sodium | 802mg |

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