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

Archive for November, 2012

Still having my good days and bad weeks…

My best friend during the most troublesome tummy times…

I’ve now been on the low-FODMAPs diet for 16 months. So how do I feel?

Well, I’d love to say that I feel 100% awesome, 100% of the time, but I can’t. I often have bad weeks where something has set me off and I can’t settle my tummy down again. It’s only when I do a complete detox and limit myself to the blandest foods and lemon & ginger tea that I start to notice a difference. But then I ‘bend the rules’ again (as advised by my dietician to build up my tolerance levels) and I’m feeling pretty average again. What a fantastic way to live – NOT!

But while I often curse my stomach, at least it’s given me the motivation to get creative in the kitchen. And I’m still determined to start up that cafe one day! Even more so when I want to eat out at a cafe or restaurant and even the salads aren’t an option because they’re full of onion, red cabbage or shallots!

Tonight I tried out Rick Grant’s chicken seasoning mix to go with my gluten free chicken schnitzel. I simply added the seasoning to the schnitzel as the last stage before putting the chicken into the hot oil on the frypan. And it was so tasty! It has a peppery taste, which went really well with the lemon juice I served it with! So I recommend that you give it a go. 🙂

Well that’s it from me for now. Hopefully I’ll have another recipe to share with you soon!

Leanne

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Peanut Beef and Basil Stir fry

Hi everyone!

Sorry I’ve been MIA lately, things have just been so hectic and I’ve barely been home! And that means not having the opportunity to try new recipes.

But the good news is – I received a 24 month subscription to Donna Hay magazine for my birthday! So along with my 2 new low-FODMAPS cookbooks and having a brand new kitchen, I have no excuses for not experimenting with my food a bit more.

Here’s a yummy recipe from the Oct/Nov issue of Donna Hay – with some changes to suit those with sensitive tummies! Plus – I actually remembered to take a photo!

Ingredients (Serves 4)

600g beef rump steak, trimmed and thinly slived

1 cup (250ml) coconut milk

1/2 teaspoon gluten free soy sauce

1 teaspoon fish sauce

1 tablespoon lime juice

1/2 tablespoon brown sugar

1/2 cup (70g) salted peanuts

1 tablespoon vegetable oil

1/3 cup basil leaves

1 red capsicum, finely chopped

Method

1. Place the coconut milk, soy sauce, fish sauce, lime juice, sugar and peanuts in a bowl and mix to combine. Set aside.

2. Heat the oil in a large wok or non-stick frying pan over high heat. Cook the beef, in batches, for 2 minutes or until browned. Remove from the pan and set aside.

3. Add the peanut sauce, red capsicum and beef. Add the basil leaves.

4. Serve and enjoy!

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