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

Posts tagged ‘lemon juice’

Tasty Turkey Rissoles + Guacamole

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!

Low FODMAPs Potato Salad

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.

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

Keen on Quinoa?

Parsley and quinoa saladSo I’ve collected a whole bunch of FODMAPS recipes and I figured it was about time that I started trying them out…

Tonight I made a yummy Parsley and Quinoa Salad. If you’ve never had quinoa (pronounced ‘keen-wa’), the best way to describe it is a little like cous cous – both in texture and taste.  It can be a little bland on it’s own, but with the right mix of vegetables and herbs it can be quite delicious! A good alternative to a side dish of pasta or potatoes.

Here’s the recipe for you to try out –

Parsley and Quinoa Salad (As found on www.taste.com.au)

Ingredients (Serves 4)

  • 3/4 cup quinoa, rinsed
  • 1 1/2 tablespoons lemon juice
  • 1 teaspoon extra-virgin olive oil
  • 1/3 cup chopped fresh flat-leaf parsley leaves
  • 1 small Lebanese cucumber, peeled, deseeded, diced
Method
  1. Place quinoa and 1 1/2 cups cold water in a saucepan over high heat. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 to 12 minutes or until water has absorbed. Drain. Rinse. Transfer to a large bowl.
  2. Place lemon juice and oil in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Add parsley, cucumber and dressing to quinoa. Toss to combine. Serve.
Easy, huh? 🙂

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