Oh the summer gardening stress has started again. Poor Nick. He works so hard on our garden, but it never seems to turn out quite as he wishes. For starters, we planted this mint about a month ago, and we’ve been warned from countless people that we need to transplant it to a pot so it doesn’t start growing out of control and stealing the nutrients from our other plants. Warning heard, it was moved last week. Of course, since it’s the first ting in our garden to really start thriving, I was sure to snip some mint and make a few things….mint smoothies, mint chocolate chip ice cream, and mint on top of steamed veggies with Parmesan cheese. I also made this lovely watermelon salad, even though I can’t eat watermelon (watermelon is not low FODMAPs). Watermelon. It’s so juicy and sweet and full of nutrients. Yet my body rejects it. Oh well. Sometimes I just have to make food, despite not being able to eat it myself. I made this for a work demo one day and it was such a big hit that I figured I’d make it again for a family reunion. Once again, it was a huge hit (although the flies liked it too, ewww). It’s just so easy to make, I could really care less that I can’t enjoy it myself. I mean, I did have one tantalizing taste……every cook/chef/or even dietitian-wannabe-chef needs to taste their food before serving!
Add the watermelon to a large bowl, sprinkle with mint, feta, salt and pepper. Drizzle with oil. Let chill for about an hour. Serve cold.
|Estimated Nutrition Facts for 1 -serving