Hoping to open a FODMAPS cafe one day with delicious food that people with intolerances, like me, can actually eat!

KateringShowAttention fellow low-FODMAPPERs!

If you haven’t yet heard about ‘The Katering Show’ on YouTube, then you’re in for a big treat! Two Australian comedians, Kate McLennan and Kate McCartney, are the hosts of a hilarious 7 part web series that shows the funny side of ‘McCartney’s low-FODMAPS diet.

I first heard about the series on Channel 7’s Sunrise program, and my ears immediately pricked up when I heard the key words ‘food intolerances’. I was like “That’s me! That’s me!”

Every episode (approx 10 minutes each) has made both my husband and I laugh out loud – I’m sure you’d all be able to relate to the topics oh-so-well!

Check them out now! I can’t wait until Season 2.

Btw – I haven’t been paid to promote this series in any way. I just love these episodes and I’m sure you will too.

Feel free to share your feedback. 🙂

Leanne

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TunandCornPastaAfter making my tasty Chicken Arrabiata the other day, I found myself with all of this leftover gluten free pasta. Grrr. At least the San Remo brand tastes okay once re-heated, unlike many other brands I’ve tried! I thought I’d use the leftover pasta for an easy lunch dish. And all I needed was a couple of ingredients from the cupboard and fridge…it’s so simple, yet so yum!

You can also cook the pasta fresh – the recipe will still work perfectly. 🙂

Ingredients (Serves 2)

2 cups of cooked San Remo gluten free pasta

1 x 310 gram can of corn kernels, drained

1 x 95g can of tuna in springwater, drained

2 tablespoons of Praise egg mayonnaise

1 tablespoon of lime juice

Method

1. Re-heat the leftover pasta in the microwave for 1 minute. (Gluten free pasta never tastes good when cold!)

2. Throw the pasta into a large bowl along with the corn, tuna, mayonnaise and lime juice.

3. Mix everything together and serve.

So easy, right? What do you do with your leftover pasta?

FriedRiceDon’t you hate it when you over-estimate how much rice you’ll need for a meal and find yourself with heaps of leftover plain cooked rice afterwards? I hate throwing food away, so I have a great solution – make yourself a delicious bowl of fried rice! They say it’s best to use pre-cooked rice for a good fried rice recipe, so this is perfect.

I personally prefer a vegetarian version, but there’s nothing stopping you from adding leftover chicken or sliced and diced cold meats to the dish. And it’s all so simple to make!

The number of servings for this recipe will vary based on how much leftover rice you are dealing with. But as a rough estimate, one cup of cooked rice plus additional ingredients is the equivalent of one serving. So obviously you will double/triple the recipe accordingly. 🙂

Ingredients (Serves 1)

1 cup of cooked rice

1 egg

1 stick of celery, chopped finely

1 carrot, grated, chopped finely

4 cherry tomatoes, chopped finely

1/4 cup gluten free soy sauce

Salt and pepper

Vegetable oil

Method

1. Heat up the oil on medium heat in a frying pan and add the cooked rice.

2. Throw in the celery, carrot, tomatoes, soy sauce and salt and pepper to season. Stir to combine and then stir occasionally. (If you wish to add meat, you can do so during this step)

3. Crack the egg in another frying pan and fry it on a low heat. Flip after 2 minutes and cook for a further 2 minutes.

4. Slice the cooked egg into smaller pieces and add it to the rice mixture. Stir.

5. Serve your delicious fried rice!

What do you do with your leftover rice?

IChickenArrabiata pulled out some chicken thighs from the freezer this morning and needed some inspiration…so I looked through my cookbooks and found a delicious-sounding pasta recipe called ‘Chicken Arrabiata’ in my Hamlyn ‘200 Chicken Recipes’ book. As usual, I had to make a few adjustments to make it FODMAPS friendly (i.e. remove the onion and garlic) but the final product was very tasty and my husband licked his bowl clean – which is always a good sign! Our 15 month old daughter also gobbled it all up, so you know it’s also family friendly.

I did a quick Google search for what ‘arrabiata’ means – and apparently it means ‘angry’ because the dish packs a nice punch of heat and spice. The dish I made this evening wasn’t too spicy, but I guess it comes down to the Cook and how much spice you add!

Ingredients (Serves 4)

4 chicken thighs, boned, skinned, cut into cubes

1 teaspoon Portuguese Chicken spice or Paprika, to taste

1/2 teaspoon Cayenne Pepper (or dried crushed chilies), to taste

400g (13oz) can chopped tomatoes

250ml Massels Salt Reduced Liquid Chicken Stock

4 cups of San Remo Gluten Free pasta

Olive oil

Salt and pepper

Method

1. Heat the oil in a large saucepan and add the chicken. Fry for 5 minutes until lightly browned.

2. Mix in the Portuguese Chicken spice and Cayenne Pepper and cook for 1 minute, then stir in the tomatoes, chicken stock and a little salt and pepper. Bring to the boil, then cover and simmer for 20 minutes until the chicken is tender. (And it was oh-so-tender tonight!)

Meanwhile…

3. Fill a second saucepan with water, bring to the boil, then add the pasta. Simmer for 10 minutes until just tender, then drain.

4. Divide the pasta among four bowls and pour in the Chicken Arrabiata sauce.

5. Enjoy!!

Happy new year!

Hello fellow low-FODMAPPERS!

Welcome to 2015. Hopefully it’s a year filled with happy, non-bloated tummies! One of my resolutions for the new year is to place more focus on this blog and expand my range of recipes for you to try out. There’s a couple that I have played around with a few times but haven’t yet uploaded here – but I’ll get onto that very soon.

However, to kick off the new year I wanted to get some input from you, my followers, in regards to what kind of recipes you are looking for. Are you after main meals to cook for your family and/or guests? EntrĂ©es, desserts, or snacks? I know that my sauce post has been particularly popular – would you like more sauce inspiration? Or is there anything else? Please comment below and let me know!

I’ve been on the low-FODMAPs diet for a while now and I’m lucky that I have family and friends who try to cater for me where possible. But if anyone you know is struggling, feel free to point them in the direction of this blog. Cooking without gluten, lactose, onion or garlic etc IS possible!

Speak soon,

Leanne

Sue Shepherd's Stock and Soup

Dear FODMAPs Followers,

Check these out! My latest discovery! Actually, to be honest it was my Grandpa’s original discovery; in an attempt to cater for me for dinner, he sourced the vegetable stock from the health food aisle in his supermarket. I then wondered – does MY local supermarket stock them?! So I checked out my local Coles supermarket and sure enough, I found these babies! They are Dr Sue Shepherd’s products, who is the woman who introduced the low-FODMAPs diet, so you know that they are perfect for our tummies. I LOVE the fact that they have ‘No onion and garlic’ slapped onto the packaging; one of my well-versed phrases when eating out!

I have yet to try them out, but I’m pretty confident that they’ll taste pretty good! Will let you know!

Apologies to anyone whose outside of Australia. I believe these are only appearing in Coles supermarkets at the moment.

 

Click here to read the official announcement about the range.

 

Just found a couple of bloggers commenting about the range:

Sue Shepherd’s Low-FODMAP Meal Kits Review

World first FODMAP Friendly food range launches – by Emma Stirling APD

 

Beef stir fryI have a new yummy stir fry recipe that I’m sure you’ll all love! Usually, I make all my stir fries with chicken but I had some diced beef in the freezer so I decided to mix things up a bit. And I didn’t want another rice meal so I attempted to make rice stick noodles. They never look very appealing in the packaging in the supermarket but they are yummy when I eat them from my favourite stir fry take away outlet, so figured it was worth a shot. The verdict? Well, as long as you cook them long enough until they’re soft; yummo!

The sauce was inspired by another beef recipe I found on Taste.com.au. It doesn’t look too fancy in the photo, but I’m definitely using that sauce again!

Ingredients (Serves 4)

500g diced beef

250g rice stick noodles

2 cups beansprouts

2 carrots, finely diced

2 sticks of celery, finely diced

1/4 cup Sesame oil

Ginger paste

1/4 cup Gluten free soy sauce

 

Method

1. Cook the beef until lightly browned in a large wok on medium heat.

2. Add vegetables and sesame oil, ginger paste and gluten free soy sauce. Stir until combined.

3. Put the lid on the wok and turn it onto a low heat.

4. Boil the kettle and then pour the water into a large glass bowl.

5. Insert the rice stick noodles into the bowl and leave them to cook for 10 minutes until al dente. Drain the water from the bowl.

6. Serve the noodles with the beef – either separately or add to the stir fry- and enjoy!

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