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Tacos for mild gastroparesis.

It takes me several more hours to digest food than the average person. It takes me much longer if it's high in fat (50 grams or more) or high fiber (15 grams or higher) foods. This is my recipe for tacos when I'm NOT having a flare up. Note, if I'm having a bad flare up I'm eating clear liquids every 2-3 hours for about a week. Okay, back to it. I use my instant pot to cook black beans because it removes some of the lectins (so I've read). I admit, have noticed if I make black beans in the instant pot we don't get all gassy, if we eat them from restaurants where they don't cook them in an instant pot, we get gassy. Sorry, TMI but this is useful information for those of you that want to eat beans and not be gassy (even though everyone's body will process foods differently this may or may not be helpful information, I suppose).

So, here's how I do it.

In the instant pot I put:

1 cup of black beans (no soaking)

4 cups of filtered water (optional: broth or stock)

Add Salt or seasonings. I used Tony's spice. I didn't measure but I'm guessing I put approximately 1 teaspoon in there. I don't want it to be too salty because the meat will have seasoning on it too. I stirred everything a couple times making sure the seasonings were mixed in. I put the lid on and pressed "pressure cook" it lit up "normal" & "high" and I changed the cook time to 50 minutes. I turned the steam release to closed and let it cook.

After it beeps I let it slow release for 20 minutes and wham!

Perfectly cooked black beans without having to soak or pay attention to them. I'd say it takes about 12 min (give it take) to reach pressure, then the 50 minutes to cook and the 20 min of slow release. So that's a total of 1 hour and approximately 22 minutes for perfectly cooked black beans. Yum!

Okay, let's move on. Because I'm in need of low fat or in this case lower fat because let's be honest, I've calculated the nutritional numbers and my tacos are fattening. So, to lower the fat somewhat I bake my corn tortillas. I don't add any oil at all. No seasonings either. Here's how I do it.

I preheat the oven to 400°F and place the corn tortillas directly on the oven rack which in the middle of the oven. I hope that makes sense. Here's a photo.

I close the oven and bake them for 7 min. I leave the light on to peak in here n there. When they slightly brown around the edges, they are perfect. When I take them out of the oven they don't feel crispy but that's because they are so hot. Trust me, they are crispy. I over cooked them the first time I tried this idea because they didn't feel crispy when I took them out.

I then make a homemade taco seasoning.

Here's my recipe

1 TBS chili powder

1 1/2 TSP ground cumin

1 TSP kosher sea salt

1 TSP ground black pepper

1/2 TSP ground paprika

1/4 TSP garlic powder

1/4 TSP crushed red pepper flakes

1/4 TSP dried oregano

1/4 TSP Kinder's woodfired garlic

1/4 TSP Tony Cachere's original creole seasoning (I usually call it just "Tony's" )

I put it into a larger old seasoning bottle that is empty with a removable shaker top. That way I can shake it all over the beef which I'm going to cook next.

Here's a group shot of the seasoning crew.

Beef is pretty greasy so I do my best to make it doable for my weird diet. I cook it in a cast iron pan (I love cast iron), and sprinkle the taco seasoning I just made all over it once when it's all spread out.

Then I strain it. I know some of you may think that's blasphemy but I want to eat the beef and digest it within the next 12 hours if I'm lucky. So I use this strainer and set it in a pan and press it a bit to get as much grease out as possible.

I usually use Fat Free Greek yogurt in place of sour cream. It has a slight sour taste and when all the taco things are piled on the toastada I can't tell much of a difference. I don't like low fat sour cream it just tastes like cold wet nothing, which is no fun. Today I'm splurging and using real sour cream. I hope I don't regret it. We also used mozzarella cheese. That sounds maybe a bit strange but we love it. Have you had the green pepper (jalapeno) Chalula? It's delicious.

Here's our setup.

We use cloth napkins because we don't usually buy paper towels. I grew up without them and have been trying to convince my husband that they are not a necessity. Lol. They are helpful for bacon but so are lint free towels which can be washed and reused. Just saying...

Bon appétit!



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