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

Hi All!

Sorry it’s been so long in between posts! But the good news is: I now have a gorgeous 11 week old named Gabrielle and I have a new recipe to share. I didn’t get the chance to take a photo I’m afraid – but I’ll add an image at a later date when I make it again. I found the recipe in a cookbook with gluten free and lactose free meals. The heading at the top of the page said ‘Baked Garlic Chicken’ and I thought ‘Great, can’t make that one!’ But then further down the page it had the recipe for this meal and it tasted great!

Ingredients – Serves 4

2 boneless, skinless chicken breast halves

1/4 cup strawberry jam

2 tablespoons balsamic vinegar

1/2 teaspoon dried Italian herbs

Sea salt

Cracked pepper

Method

1. Pre-heat the oven to 180 degrees celsius.

2. Place baking paper on 2 baking dishes.

3. Cut the chicken breasts into smaller, thinner pieces.

4. Season the chicken breasts with the sea salt and cracked pepper on both sides and roast in the baking dishes for 6 minutes – turning the chicken over after 3 minutes.

5. In a small saucepan, heat the strawberry jam, balsamic vinegar and Italian herbs over low heat until the jam melts.

6. Brush the chicken liberally with the glaze and roast, turning over and brushing every 2-3 minutes, for 12 minutes, or until the chicken is golden glazed and cooked through.

6. Serve with rice, salad or veggies and enjoy!

Look forward to hearing your feedback. 🙂 I’m also perfecting a mince sausage roll recipe – so stayed tuned!

Sorry I haven’t posted many recipes lately – I’ve been a bit tired and not really up for it….because I’m pregnant with our first baby! I’m now 17 weeks along and everything is going great – I just haven’t felt up to being very creative in the kitchen. Not with any new recipes anyway.

But tonight I was going to make a chicken stir fry and – alas! – I didn’t have much soy sauce left, which is the basis for my stir fry sauces. So my hubby and I made a delicious new sauce – what great team work!

This is the sauce we used!

This is the sauce we used!

Ingredients

1 jar Masterfoods teriyaki marinade

1/4 cup of sesame oil

1 can diced tomato

…and that was it! It was soo tasty and it wasn’t just my pregnancy tastesbuds – my hubby also loved it. Just ensure that you leave the teriyaki sauce bubbling in the wok for about 15-20 minutes to ensure that it’s well cooked before consuming.

Let me know how you go. 🙂

 

 

Turkey Rissoles

A few weeks ago, I was wondering what to have for dinner. Turkey mince was basically the only meat in the freezer and I didn’t feel like having stir fry (we’d eaten it earlier in the week) or spaghetti bolognaise (I’d prefer to save that meal for a Sunday night).

So I popped onto Taste.com.au for ideas and found a turkey rissole recipe. However, I almost completely changed the recipe – turkey mince was the only thing the same! To give you an idea of just how much I changed the recipe, here’s the original – http://www.taste.com.au/recipes/23280/asian+style+turkey+rissoles.

As you can see, the first ingredients are onion and garlic and it also contains peas and breadcrumbs, so I had to make a few changes… But the result was totally worth it! They were so moist and tasty (I think it was thanks to the Teriyaki sauce) and I made a simple, but lovely, guacamole to go with it. I used cucumber and celery because they were the only ingredients in my fridge that could have worked, but I think adding grated carrot or zuccini would have been nice.

Try it for yourself and let me know your thoughts!!


Ingredients

 Turkey Rissoles (Makes 8)

  • 500g turkey mince
  • 1/2 cucumber, grated
  • 1 celery stick, finely chopped
  • 1/4 cup gluten free Teriyaki sauce
  • Cayenne pepper
  • 1/2 cup gluten free corn crumbs

Guacamole

  • 1 avocado, diced
  • Lemon juice
  • Lime juice
  • Salt
  • Pepper

Method

1. Preheat oven to 200°C/180°C fan-forced. Spray a large baking tray with oil. Place mince, cucumber, celery and Teriyaki sauce in a bowl. Season with pepper. Using hands, mix to combine. Shape into 8 rissoles. Toss lightly in corn crumbs to coat. Place on a plate.

2. Heat oil in a frying pan over medium-high heat. Cook rissoles, in batches, for 3 to 4 minutes each side or until golden. Transfer to prepared tray. Bake for 20 to 25 minutes, turning halfway during cooking, or until browned and cooked through.

3.  Put the guacamale ingredients into a bowl. Using a fork, mix until combined.

4. Serve the rissoles and guacamole with a salad, noodles or anything you’d like!

To say that the low-FODMAPs diet is slightly restrictive would be an understatement.

So of course there will be times when you’ll bend the rules to eat something that you’re intolerant to or experience bloating and pain when a chef sneaks something  into your food that your stomach struggles to digest. I admit that I feel a bit like a circus freak when my usually flat stomach bloats out to the size of a 6 month pregnant woman within half an hour of eating onion or garlic (or both!) It’s a great little trick, but dealing with the feeling that my stomach is so bloated that it could be popped with a pin isn’t very pleasant at all.

Over the last couple of years, I’ve experimented with a few different ways to settle my tummy after accidentally or intentionally eating something I’m intolerant to.

I’ve supplied a list below of what helps me. I’m interested to hear about what works for you!

lemonandgingerteaTwining’s Lemon and Ginger Tea

This usually works pretty well for me when I’ve got cramping or bloating – I usually drink the Twining’s brand. However, I’ve found that the results aren’t instant. Also, after drinking so many cups of the stuff over the last 18 months, I’m a little bit over it! The best way to consume it is by cutting off the teabag string and keeping the teabag in your mug while drinking.

greenteawithjasmineLipton’s Green Tea with Jasmine

Personally, this works a lot better for me than the lemon and ginger tea. I don’t leave the teabag in though – I just leave it in for 1-2 minutes maximum. The results are practically instant – almost as soon as I finish my mug of tea my stomach is almost 100% better. All cramping is gone – with maybe just a little bit of bloating leftover (which isn’t painful – just not very flattering!) Often, I finish the tea and continue working/watching TV etc and only realise later how better I feel. I’m not a big fan of green tea on its own – I need the one with jasmine. I buy the Lipton’s brand – not sure if Twining’s have the same flavour available. However, it’s important to note that it contains caffeine – so best not to drink it too late at night! Here’s an interesting article I found about how it’s beneficial for stomach pains.

leda-biscuits-gingernutLEDA Gingernut Cookies

These cookies are gluten free, dairy free, wheat free, egg free and suitable for vegans – but they’re definitely not taste free! While they are a little tough to bite into, they’re a great treat to munch on when my tummy is being a pain. After 1-2 cookies, I’m usually feeling a lot better! You can easily find them in the health food aisle at the supermarket, which is very convenient.

Real-Foods-Corn-Thins-Organic-Gluten-FreeReal Foods Corn Thins

When I’m feeling a bit nauseated post-‘bad’ foods, I find that eating a couple of plain Corn Thins settle my stomach pretty well. I don’t recommend them for cramping or bloating though – you’ll just feel fuller. These can also be found in the supermarket – near the crackers and savoury biscuits.

That’s about it – but I’m discovering new things all the time. I’m also drinking Yakult on a daily basis as a proactive way to improve my stomach sensitiveness – but not 100% convinced that it’s working for me.

I look forward to your feedback!

 

Greek chicken with rice

Earlier in the week I was umming and ahhing about what we should have for dinner. I had defrosted some chicken breasts, but didn’t really feel like making a stir fry. So I checked out one of my ‘Love Food’ cookbooks and stumbled across this recipe. Of course, it included garlic and onion, so I made changes accordingly. The recipe also included olives and fetta cheese, which I didn’t add because my hubby hates olives and I didn’t want to risk my body’s reaction to the fetta!


Ingredients
– Serves 4

500g chicken breasts

200g long-grain rice

225g chicken stock

1 can chopped tomatoes

1/4 cup black olives, pitted and chopped

55g fetta cheese, crumbed (if you can handle fetta!)

2 cups mixed lettuce leaves

Italian herbs

Cayenne pepper

Vegetable oil

Method

1. Remove the fat from the chicken and cut into smaller pieces. Heat the vegetable oil in a large frypan and add the chicken, in batches if necessary, and cook over medium heat. Turn occasionally and cook for 8-10 minutes or until golden. Using tongs, carefully transfer to a plate lined with a paper towel.

2. Pour the chicken stock, rice, tomatoes and herbs into a saucepan (that comes with a lid).

3. Add the chicken to the saucepan, pushing them down into the rice. Bring to the boil, then reduce heat, cover and simmer for 25-30 minutes or until the chicken is cooked through and tender.

4. Stir in the olives and fetta cheese.

5. Serve with mixed lettuce leaves. Enjoy!

 

Potato SaladI’ve made this potato salad once before from my mother’s recipe. Tonight I attempted to make it without the recipe (since it’s fairly straight forward) and it turned out great! I’ve tried using both mint and parsley in the recipe so far – both work really well. 🙂 But I’m sure there are many other herbs that would work too!

Try it out for yourself!

Ingredients

6 washed potatoes, peeled and chopped in half

4 eggs

1/4 cup fresh parsley or mint, finely chopped

3 tablespoons egg mayonnaise

1 tablespoon lemon juice

Method

1. Place the potatoes in a  microwave dish, cover and heat in the microwave on High for 5 minutes to soften.

2. Fill 2 pots with water and boil on the stove. When they start to boil, add the potatoes to one pot and 4 eggs to the other pot. Boil for 10 minutes or until potatoes are soft and easy to cut through.

3. Empty the water from the pots into a colender. Run cold water over the potatoes and eggs.

4. Chop the potatoes into small squares and add to a salad bowl.

5. Remove shells from the eggs. Chop eggs into small pieces and add to the salad.

6. Add the parsley or mint, egg mayonnaise and lemon juice.

7. Toss the salad and serve.

Thai Basil Salad

Note to self: Cut up the vermicelli noodles next time!

Note to self: Cut up the vermicelli noodles next time!

I’ve had the ‘Gluten-free Cooking’ book by Sue Shepard for a while now, so I figured that it was about time that I made something from it!

I found this delicious recipe that looked really easy to make – and it was! The only issue was the vermicelli noodles. Note to self – next time, ensure you cut up the noodles before adding it to the hot water. Otherwise, it can be extremely hard to toss in with the salad and consume! But the salad itself and the dressing were amazing! I made some minor amendments to the recipe though, including the exclusion of 200g puffed tofu squares (since my hubby isn’t a fan). But I’ll have to try it out sometime.

Ingredients (Serves 4)

125 g vermicelli noodles

1 red capsicum (pepper), cut into pieces

1 yellow capsicum (pepper), cut into pieces

1 cup bean sprouts

1 cucumber, halved and sliced

1/2 cup unsalted cashews

1.5 cups of basil, chopped (or basil paste)

Dressing

3 tablespoons lime juice

1.5 tablespoons fish sauce

1.5 brown sugar

1 teaspoon sesame oil

Method

1. Cut up the noodles, then soak in a large bowl of hot water for about 2-3 minutes or until softened. Drain, rinse under cold water, drain again and set aside.

2. Place the noodles, capsicum, bean sprouts, cucumber, cashews and basil in a large bowl. Toss gently to combine.

3. Put the lime juice, fish sauce, brown sugar and sesame oil in a screw-top jar and shake well.

4. Add the dressing to the salad and toss to combine.

Tastes great with gluten free schnitzel

Tastes great with gluten free schnitzel

Tag Cloud