Happy Saturday everyone!
I’ve been wanting to incorporate more recipes on the blog and couldn’t wait to share this one with you all. This past year, I’ve really had to learn how to cook and make foods that are ok for me to eat. Not only am I gluten and lactose intolerant, but I also have chronic gastritis, delayed gastric emptying and a sensitive GI tract in general.
A year ago, I didn’t think I would be able to eat a meal like this. I missed being able to eat Chipotle and burrito bowls so much. This past week, I decided to make a “Ciara friendly” version of a burrito bowl, using ingredients I knew I could tolerate. Recently, I’ve been able to reintroduce salsa back into my diet and have been eating avocados and guacamole more.
- 1 cup water
- 1 cup brown (or white) rice
- ~2 tsp olive oil
- 3 washed and chopped portobello mushroom caps
- ~4 spears steamed asparagus (I get the microwave steamable bags from Aldi)
- ~6 black olives, chopped
- 1 container original guacamole (or flavor of your choice, Aldi brand) I get the individual containers because they’re easy to pack in my lunch too 🙂
- ~2 tsp salsa (I used the “hot” flavor from Aldi’s fresh salsa, I usually get the “mild” but I accidentally got the hot so I used a smaller amount)
- Bring 1 cup of water to a boil. Add 1 cup of brown (or white) rice, turn on low and let simmer for 5 minutes
- Put ~2 tsp olive oil in a pan on medium, add washed and chopped portobello mushroom caps until brown.
- Put steamable bag of asparagus in microwave, following directions on the back. Then put in the same skillet as mushrooms. (I had already made the asparagus the day before, so I just added it straight to the skillet with the mushrooms since it was pre-cooked)
- Add brown rice, mushrooms and asparagus to a serving bowl.
- Cut black olives and add to bowl.
- Put the container (= 1 serving) of guacamole on top of rice, mushrooms and asparagus mixture.
- Add a dollop of salsa.
This burrito bowl is very versatile. You can add other foods you like (or can tolerate) and take out foods you don’t like (can’t tolerate)! I thought it might be strange to add the asparagus, but it was really good! As far as vegetables, I’m able to digest green beans, asparagus, and cooked carrots well. Raw vegetables do not agree with my stomach because they are harder to digest (cellulose), so I combined the foods I could eat and made a “me friendly” burrito bowl 🙂
*please make according to your dietary restrictions, just because this doesn’t bother my stomach does not mean it won’t yours 🙂