Irritable Bowel Syndrome Message Boards | Oh

I always have root veggies in the fridge, and for a fast and easy dinner I just peel, chop, and roast a bunch of them. When done I toss with pasta or put over polenta, add a can of drained beans (adapted from my non-veggie option of canned salmon or tuna). If you had baked tofu or seitan on hand you could use that as well.

Add some fresh or dried herbs, some kind of vinaigrette (dijon mustard, balsamic vinegar, a little olive oil), stir and taste.

Not so much a recipe, but if you're a regular cook it's easy to throw together some kind of combination here that's really good.

I also keep a lot of different salsas, vinegars, misos, soy sauces, etc. in the cupboard so I can choose a flavor (Greek, Japanese, etc.) and throw in the condiments to make a quick sauce.

I do a version of this with soba noodles, edamame, a little shredded cabbage/carrots/green onions/cilantro, and use tamari, rice wine vinegar, and sesame oil.

Another one uses the dijon and balsamic, a little anchovy paste, and chickpeas with the root veggies.

For something more exotic I use sumac, ground caraway and cumin, and shredded fresh mint leaves with the roasted root veggies over couscous.

If you have the staples on hand for the basic formula of roasted veggies/canned beans/pasta or polenta or rice/ plus whatever flavor of sauce you're in the mood for, you can get a fast and easy and healthy dinner together in a flash.

It's also a one-bowl meal, which I love because cleanup is a snap.

Also, the leftovers are awesome! I'll even make open face sandwiches out of them.

- H

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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!

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