Are you looking for a filling, healthy dish that you can eat on a sensitive stomach?
Then you might like my brown rice, gluten-free spaghetti with green vegetables. This dish is packed with nutrients yet is very, very bland.
Gluten-free, Vegetarian, Dairy-free, Lactose-free, Soy-free
The start of each chemo cycle was always the trickiest because I was always very hungry. My taste was almost gone, my stomach was extremely sensitive, and I was limited to a very bland food only. Therefore, I had to be super careful with my food and avoid any digestive problems.
I refused to live on plain rice, toasts or biscuits which are full of carbs and hidden sugar and created this gluten-free, brown rice spaghetti with green vegetables dish, which is very colourful yet surprisingly bland.
I love the addition of sun-dried tomatoes as their subtle saltiness was the only thing I could taste.
Gluten-free spaghetti with green vegetables
Ingredients
- ½ red onion, peeled
- 2 garlic cloves, peeled
- ½ leek
- 3 pieces of sun-dried tomatoes, soaked in boiling water until soft
- 4 pieces tenderstem broccoli, or normal broccoli
- 5 pieces Brussels sprouts
- a handful of spinach
- 1 egg, preferably organic
- 2 Tbsp extra virgin olive oil
- a handful of frozen peas
- a bunch of brown rice spaghetti, approximately 80-100 grams
Instructions
- Wash all your vegetables thoroughly. Pay special attention to the leek and make sure that there’s absolutely no soil residue left there.
- Cut the broccoli stems in half, Brussels sprouts into quarters and slice the leek into thin slices (about 0.5 cm thin). Chop the onion and sun-dried tomatoes and finely chop the garlic.In a small pan bring the water to boil, lower the heat and boil the egg on medium-low heat for 15 minutes.In a deep pan boil the water and cook the spaghetti according to the cooking instructions on the pack and drain once cooked.
- In another pan steam the broccoli and Brussels sprouts on low heat for around 3-4 minutes, making sure they’re just cooked and soft but not overcooked.
- Pour the olive oil into a frying pan, heat it up on a medium-low heat, lower the heat and sauté the onion and leek for 3 minutes, stirring occasionally. Add the garlic and sun-dried tomatoes sauté for further 2 minutes.
- Add the peas and stir well, after a minute or two add the steamed broccoli and Brussels sprouts and warm them through.
- Mix it with the brown rice spaghetti and serve with the boiled egg on the top, sprinkled with some salt and a tiny bit of red pepper (optional).
