Boloco: Make Your Own Bowl or Burrito

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If you live in New England, Boloco is probably already on your radar. Its burritos come in flavors inspired by many cuisines—you could call them wraps, really, since only a couple of the choices are typical Mexican fare. Their menu has many options for those trying to avoid heartburn.

The best option for GERD is to make your own bowl or burrito. Walk down the ingredient line to see what’s there, as it can be tough to find all of the options just by reading the menu. My most recent bowl (pictured here) featured quinoa, baby kale, broccoli, chicken, black beans, corn salsa, carrots, cilantro, and cheese. I also recommend the roasted mushrooms, butternut squash, carnitas, celery, pinto beans, beets, cucumbers, and brown rice.

I didn’t put a sauce on this particular bowl because the ingredients have so much flavor. The Thai peanut and tikka masala sauces are both delicious, but you’ll want to order them on the side and use sparingly to spare your throat.

Sometimes I order a mini burrito so I can save room for a shake. The Jimmy Carter (peanut butter, banana, and yogurt) is my favorite, but the seasonal pumpkin shake is a welcome treat as well. Boloco is a restaurant WIN in many ways!

Baked Cod & Corn on the Cob

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Although Labor Day has come and gone, it’s still hot enough in Massachusetts for me to want a light, summery meal. White fish is so easy to cook, and the corn is still sweet this late in the season. This is a simple meal, but using fish instead of chicken makes it feel more special. Also, fish ends up being easier to cook and clean up after, as long as you put the wrappers in the outdoor trash immediately to keep your kitchen smelling fresh.

I served this with a side of Sesame Bok Choy Salad, but any vegetable side dish will work. Take advantage of your farmers’ market while it’s still flush with produce! Also, feel free to cover the side with cheese since the rest of this meal is so healthy.

 INGREDIENTS

  • 2 4-oz cod fillets, defrosted if frozen
  • 2 ears sweet corn
  • 1 tsp lemon olive oil
  • oregano
  • thyme
  • sea salt
  • ground coriander

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DIRECTIONS

  1. Preheat the oven to 350 degrees, and set a large pot of water on high heat to boil.
  2. Shuck the corn, removing as many silks as possible with your fingers. Rinse, snap off the ends of the cobs, and set corn aside.
  3. Line a baking sheet with foil, and spray with olive oil spray. Place the fish on the sheet, and sprinkle with the spices to taste.
  4. Bake fish for 15-20 minutes, until the middle is warm and opaque.
  5. When the water comes to a boil, add the corn cobs. Cook for 5 minutes, bringing the water back to a boil during that time. Remove corn from the water after 5 minutes.
  6. Fill two plates with fish and corn (and a side salad, if you wish), and enjoy!

Serves 2. Active time 10 minutes; total time 30 minutes.

Gnocchi with Zucchini, Corn & Basil

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Summer in Boston doesn’t always arrive in June like it should. With a sunny, 75-degree weekend, though, we’re almost there! This dish has warm-weather flavors in every bite with lots of sweet corn (frozen from last summer) and fresh basil. I added chicken sausage to make the meal more filling, but you could leave it out to make the dish vegetarian.

When I started eating for acid reflux, the new pasta prep methods were so tough to get used to. Pasta needs to be dressed lightly, as too much oil leads to heartburn; tomatoes, onions, and garlic are all forbidden. When I saw this recipe on the Iowa Girl Eats blog, I knew it was perfect for The Low-Acid Kitchen. I used gnocchi because their texture lends them to being enjoyed plain rather than smothered in sauce.

If you’re looking to impress a dining companion, I recommend using regular gnocchi in this dish; the color contrast with the sausage would look nicer. In these photos I used whole-wheat gnocchi to get the extra fiber. You will enjoy the meal either way!

INGREDIENTS

  • 2 tsp olive oil
  • 16 oz whole-wheat gnocchi
  • 2 links sweet Italian chicken sausage (optional)
  • 2 tsp lemon olive oil
  • 2 medium zucchini, chopped
  • 3/4 cup sweet corn, frozen
  • 1/4 tsp onion powder
  • 1/4 tsp dried thyme
  • 1/4 tsp ground coriander
  • sea salt
  • 1/2 cup fresh basil, chopped and divided
  • 3 tbsp low-sodium chicken or vegetable broth
  • 2 tbsp parmesan cheese, plus more for serving

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DIRECTIONS

  1. Heat olive oil in a large skillet over medium-high heat. Add gnocchi then spread in one layer and saute undisturbed for 3-4 minutes, or until golden brown on the bottom. Toss them and continue sauteing at medium heat for 3-4 more minutes. Remove from the skillet and set gnocchi aside.
  2. Meanwhile, if you’re using the sausage, heat a small skillet over medium heat. Chop the sausage and saute for 8 minutes, stirring frequently.
  3. Add the lemon oil to the gnocchi skillet at medium-low heat, and then add the zucchini, corn, onion powder, thyme, and coriander. Saute for 3 minutes, stirring frequently. Season with salt to taste, add half of the basil, and saute for 30 more seconds.
  4. Turn off the burner. Add the broth and parmesan cheese to the corn mixture and stir to combine. Add the gnocchi and sausage and stir, adding more cheese to taste. Serve topped with the remaining basil. IMG_5498
  5. To reheat leftovers, add a spoonful of broth (or water) to each portion and heat in the microwave. Top with parmesan cheese and more fresh basil, if you have it.
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Serves 4. Active and total time 20 minutes. Adapted from http://iowagirleats.com/2013/02/14/crispy-gnocchi-with-zucchini-sweet-corn-and-basil/

 

Life Alive: The Alchemist Demi Bowl

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I am beyond in love with Life Alive, a vegetarian restaurant and juice bar in Cambridge. The ambiance is pure hippie, with a kale dispenser on the wall and free ukulele performances in the basement. And the food is phenomenal! I don’t know what they put in the sauces, but they make a bowl of vegetables and grains more craveable than I thought it could be.

You can order any dish on the menu over a quinoa mix or as a wrap. Bowls come in regular size and half (demi) size. I recommend the demi bowl if you also want to try something from the juice and smoothie bar. On this visit I had the Thrive Alive, a juice with carrot, apple, and ginger.

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My favorite meal at Life Alive is The Adventurer, but I’ve also enjoyed the Green Goddess. This time I wanted to branch out, so I had The Alchemist: a mix of corn, kale, carrots, sprouted legumes, sesame seeds, and Ginger Nama Shoyu sauce over quinoa. The Ginger Nama Shoyu sauce is by far the best on the menu, but I’ve never had a bad meal here. Everything is flavorful, and I feel energized after ingesting so many vegetables!

As long as you don’t overeat and you avoid the juices with citrus, Life Alive is a restaurant win. I’m sure the sauces contain some garlic, but it’s not overpowering and has never caused me problems. I recommend bringing visitors (who aren’t meat-obsessed) here to give them a food experience they may not expect to find in the Boston area.

b.good: Turkey Burger & Seasonal Vegetables

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The New England chain b.good serves burgers, salads, and milkshakes with a focus on local ingredients. They have really delicious burgers and fries—but I went this time on a mission to keep my heartburn in check. This meant avoiding red meat and foregoing acidic condiments such as ketchup, mustard, and BBQ sauce.

I wasn’t in the mood for salad, so I ordered the lowest-fat options I could find: a turkey burger and a side of vegetables. The seasonal burger special came topped with corn salsa and avocado. I was surprised to see that the salsa included tomato, but I picked off some of the pieces and ate the burger anyway. The salsa had a lot more lime juice than I expected, so it wasn’t a good choice for a low-acid diet.

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The side of vegetables included broccolini, mushrooms, and cherry tomatoes. I immediately picked out the tomatoes and the few pieces of garlic. The rest of the dish was delicious, lightly sauteed broccolini with a few fancy mushrooms (possibly oyster?) to add texture and flavor. What a treat!

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I appreciate that b.good’s burgers are reasonably portioned and that they come on a whole-wheat bun. It’s also great to have a choice of side dish that isn’t deep fried. That’s why I’m declaring this meal a restaurant WIN, even though the salsa wasn’t ideal for heartburn. Next time I’ll perfect my strategy by ordering a turkey burger topped with lettuce and sauteed mushrooms.