Vegetable Noodle Bake

Gluten Free, Dairy Free, Moderate Salicylate, Low Amine

Serves 4-6

Ingredients:

400g Slendier spaghetti style noodle
1 zucchini, peeled
1 carrot
2 shallots
1/3 cup chopped parsley
4 eggs
iodized salt to taste
rice bran oil for cooking

Note :

You will require a frying pan with a lid for this recipe.

Method:

Remove Slendier noodle from the packet and chop into smaller pieces
Grate the peeled zucchini and carrot
Finely chop the shallot and parsley
Beat the eggs in a separate bowl
Combine the vegetables and egg together in a bowl and mix through
salt to taste
Heat the oil in a large pan and pour the mixture over the surface of the pan
Cook, covered, on medium heat for roughly 15 minutes or until set

To serve:

Gently run a spatula under the cooked mixture to ensure it comes away from the base
Place your serving platter or cutting board over the frying pan and invert the noodle bake onto the serving board
Cut into wedges and serve with a suitable salad or vegetables
OR
Cut into meal portions to store in the fridge or freezer for work or school lunches

RECIPES SUITABLE FOR THE RPAH FOOD CHEMICAL ELIMINATION DIET

Disclaimer: Please note that the food chemical elimination diet is a testing tool to find which food chemical substances your body is sensitive to. It is not intended to be a life-long diet. This procedure should be done with the supervision of your dietitian. Once the elimination investigations are complete you need to add foods back to the diet, from the food chemical groups you have been avoiding, to find your tolerance levels to the substances to which you are sensitive.

The following recipes fall into 4 main categories and will help you through this diet investigation and or the initial re-introduction of moderate chemicals.

LOW CHEMICAL RECIPES
Free from gluten/wheat and dairy foods