This main dish with potatoes and Brussels sprouts is low in calories, delicious and very filling.
Ingredients for 4 servings:
- 400 g Brussels sprouts
- 7 g vegetable broth without yeast
- 1200 g potatoes
- 28 ml oil according to tolerance
- salt
- white pepper
- rosemary
- 100 g shallots
- 150 g tomatoes
- 150 g sheep cheese 40 %
- 75 g olives, black
Preparation:
- Clean and wash the Brussels sprouts and put them in a saucepan with the vegetable broth, just cover with water and let cook well for about 15 minutes.
- In the meantime, wash the potatoes thoroughly, peel them and cut them into large cubes. Heat the oil in a large pan, fry the potatoes in it and season with salt, pepper and rosemary.
- Fry over medium heat for about 20 minutes.
- Finely chop the shallots and add to the potatoes after roasting for 15 minutes.
- Wash the tomatoes and cut into wedges, dice the sheep’s cheese. Drain the cooked Brussels sprouts in a colander. Give tomatoes, sheep’s cheese, the Brussels sprouts and olives to the potatoes.
- Continue to fry briefly, turning carefully.
- Season with pepper to taste.
Note:
When eating the “wrong food” the immune system produces specific IgG antibodies which can lead to inflammatory processes. The symptoms appear on a delayed basis, up to three days after the consumption of a trigger food, making it virtually impossible to identify a trigger food without testing.
Do you think you might have a so called Delayed Food Allergy?
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