Having gestational diabetes is not very “easy”. I’m no longer allowed to eat sugar or ‘white’ flour (type 00). Sugar (unfortunately) is nearly in anything!! And ‘white’ flour…. well, very enjoying because it means I can’t eat my beloved pizza, focaccia!! No grapes either and I loooooove them so much! Ok I know it’s only 2,5 months until birth so it very doable, but still…I need to think more when preparing a meal. And eating in a restaurant or bar has become a bit more difficult. Thank god it’s summer season and a plate of grilled vegetables will do when not eating at home….
So the coming 2,5 months you will see only recipes on my blog that are both pregnant-proof and gestational diabetes-proof, lucky you 😉
Besides the pizza, focaccia and grapes I can’t eat, it doesn’t really mean I have not that much of choice. Honestly, I have plenty of choice of healthy tasteful dishes, so you won’t be disappointed as well when reading/seeing my recipes here.
To kick off this new adventure a delicious and simple recipe: Salmon Stuffed Tomatoes!
Perfect as a light lunch or an appetizer for a dinner based on fish!
Salmon Stuffed Tomatoes
4 big tomatoes
1 salmon fillet
60 g // 1/2 cup spelt
1/2 red onion (finely chopped)
2 tbsp white wine
Heat the oven to 180ºC /350ºF.
Let water boil in a medium pan and add a bit of salt when boiling. Now add the spelt and let it boil for 10 minutes.
Heat a bit of olive oil in a skillet and add the finely chopped onion for 2 minutes over low heat.
Wash the salmon filet. Cut of the skin and cut in dices. Add it to the skillet. Leave it for another 3 minutes over and add the wine and a pinch of salt. Let it simmer for 5 minutes or when almost all the liquid evaporates, stirring often.
Cut a thin slice off the top of each tomato. Scoop out the pulp and set aside.
Drain the spelt and add it to the skillet together with 1 tbsp of tomato pulp. Let is simmer for another 5 minutes.
Stuff the tomatoes with the salmon filling and bake in the oven for 15 minutes.
Buon Appetito! ♥