The Fabulous FODMAP Recipe Challenge

Hi Fodmappers - Fancy a bit of a challenge?

A while ago I wrote a post telling you how I gained a more varied diet through FODMAP but since then I have found myself slipping back into a pattern of eating the same things all the time. Isn't it funny how quickly we can get into a rut with meals especially when we're pushed for time!! So lately I have been making a conscious effort to do things a little differently. And that has meant me having another look at what foods I can include on FODMAP in order to add a little more variety to my diet.

So I have set myself a challenge and that's simply to do things differently! For me this has meant coming up with meals like the one above. What's different about this? Well I realised I hardly ever eat new potatoes for a start. And I know I've never had cooked green beans in a salad before. (They're actually very good). I've also discovered a fondness for combining nuts and cheese and, let's face it, it only takes a moment to sprinkle some nuts or seeds on top of a salad. These little changes aren't time consuming but they do make meals more interesting. And it's important to have as varied a diet as possible.

And I'd like to invite you to take up this challenge too.

The Fabulous FODMAP Recipe Challenge

You are invited to share an idea which can be anything from breakfast to brunch to baking! It can be an idea for a family meal or it can be your variation on a working lunch. In fact it can be almost anything as long as it's vegetarian (or vegan) and, of course, needs to be low FODMAP.

I'd also love to know why it is different from what you normally eat. (This challenge is all about getting out of your recipe rut.) Maybe you're doing something interesting with herbs and spices or perhaps trying a vegetarian recipe for the first time? If that means you're trying one of the recipes on this blog that you haven't tried before, that's good too.

Share your meal idea in the comments below, or better still, post a photo to my Facebook page or to Instagram. (Instagrammers please use #fabulousfodmapchallenge so I can see what you come up with). I shall feature my favourites in a future post.

So let your imagination run wild. I look forward to seeing what wonderful meal ideas you come up with.

'Til next time Fodmappers - Stay Fabulous. x

Ice Cold and Elegant - Introducing Faloudeh

Hi again Fodmappers

Well it's another glorious day here and the garden is alive with bees and butterflies and the hum of distant lawn mowers. I really need to be cutting the lawn too but I just have to share my latest discovery with you first.

Today's recipe comes from an ancient city of 'poets, gardens, wine, nightingales and flowers' where it has been enjoyed for over 2000yrs. Elegant and sophisticated, it's reminiscent of Sherbet and Turkish Delight crossed with a Slush Puppy. It's light and refreshing and the perfect summer treat.

Faloudeh (or Faloodeh) is one of the oldest cold desserts in the world - though I admit I only discovered it recently. (Thanks The Simple Things.) Originating from Shiraz in around 400BC it combines rosewater and lime or lemon juice with sugar syrup and noodles to create a dish which is as exquisite as it sounds.

What's more, it's easy to make, it's suitable for vegans and, of course, it's low FODMAP. And if you're having friends round to dinner, this is going to impress!

Faloudeh

Serves 4

Ingredients

1/2 cup of caster sugar
1/2 cup of water
1 tablespoon of rosewater
Juice of half a lemon
1 block (approx 50g) of rice vermicelli noodles

Optional - Squeeze of lime juice, slice of lemon or freshly picked mint garnish.

Method

Add the sugar and water to a pan and heat until dissolved.
Remove from heat and allow to cool.
Add the rosewater and lemon juice and stir.
Pour into a large tub with a lid and pop into the freezer.

Place rice noodles in a pan and add boiling water.
Allow to stand for slightly longer than the instructions suggest as they need to be soft.
Rinse in ice cold water until cool.
Add to the sugar syrup solution and stir.
Return tub to freezer.

After approximately 1 hr remove the tub from freezer and fluff contents with a fork to break up any ice crystals which are forming.
Return to freezer and repeat twice more at half-hourly intervals.
Allow to freeze for at least 2 hrs.

Serve ice-cold in a glass topped with a slice of lemon, a squeeze of lime juice and a sprig of mint. And maybe a little Persian poetry?

I'm already looking forward to relaxing in the garden with a glass of Faloudeh in my hand. (I have some in the freezer right now). And with that in mind, I'd better get out there and mow the lawn.

'Til next time Fodmappers - Stay fabulous.

How To Make Tasty Wheat-Free Pasta In Minutes

Hi Fodmappers

I hope you're well and enjoying some sunshine wherever you are? It's been a funny few weeks here but it does seem like summer is finally on it's way. And with summer comes salad!

I love salads (I've never understood why some people find them boring?) and earlier this year I treated myself to a spiralizer so that this summer's salads can be even more fun! So today I've been making zoodles!

For those of you who haven't discovered zoodles yet, they are simply courgette/zucchini pasta. (You can't get a lot more 'wheat-free' than that). They are known as zoodles because zucchini + noodles = zoodles. But if you don't have a spiralizer - don't panic! A vegetable peeler will do the trick.

I also made a yummy vegan low FODMAP pesto, because pasta and pesto are made for each other.

This was my first foray into the land of nutritional yeast. I'd never fancied it (you have to admit it doesn't sound appealing) but it's actually very good. It's light and cheesey and, I'm glad to say, not at all yeasty. The finished pesto is fresh and full of flavour. A real 'deli' pesto without the price tag.

So here's how to make a tasty wheat-free pasta and vegan pesto in minutes. Perfect for those summer evenings or for popping into your picnic basket.

Wheat Free Pasta and Low FODMAP Vegan Pesto

Serves 2.

You will need

1 courgette/zucchini
5 brazil nuts
5 walnuts
A good handful of basil
1 tablespoon of nutritional yeast
(Non vegans could replace the nutritional yeast with cheese)
1 to 2 tablespoons of olive oil
Pinch of salt.

Method

Using a spiralizer or vegetable peeler, cut the courgette into ribbons. Set aside in a bowl.

Put the nuts, herbs and nutritional yeast into a mini chopper or food processor and pulse. Add the vegetable oil and salt.

Stir the pesto through the courgette ribbons and serve.

It's really that easy, that quick and and that summery!

And if you happen to be curious about the little flowers in the picture, they are basil flowers and they are fantastic! Too pretty and too tasty not to use.

'Til next time Fodmappers - Stay Fabulous.

Take A Low FODMAP Pizza My Heart Now Baby

Hi again Fodmappers

Talk about not enough hours in a day, right now there aren't even enough days in the week! So what is a Fodmapper to do? What I need right now is low FODMAP fast food. So tonight I'm making pizza!

This week also happens to be National Vegetarian Week and the lovely people at the Vegetarian Society are travelling round the UK sharing pizzas with the people they meet. As a vegetarian that seems like another good reason to indulge in a little cheesey, tomatoey (is that even a word?) yumminess - made in the way only Fodmappers know how.

So here's what you need to make your own low FODMAP fast food pizza.

You Will Need

Gluten free pitta bread
Tomato puree or tomato ketchup
A few slices of peppers
Some olives
Grated Cheese
Oregano and Basil

Method

1. Heat the oven to 180C.
2. Meanwhile spread a little tomato puree or tomato ketchup onto the pitta bread. (Tomato ketchup has been shown to be low in FODMAPs). Add the grated cheese, peppers, olives and sprinkle with herbs.
3. Place the pitta pizza on a baking sheet and pop into the oven for approx. 8 to 10 minutes or until the cheese melts and starts to golden.

And there you have it. Low FODMAP fast food for busy Fodmappers. And if you're not busy? Well everyone deserves a night off now and then.

Til next time Fodmappers - Stay Fabulous. x

Wheat Free Tabbouleh You'll Want To Share

Hi Fodmappers

National Vegetarian Week is fast approaching and this year it's all about sharing! And as sharing food can be problematic for those with IBS I thought it would be fun to join in with the spirit of this event in a low FODMAP way. So I've come up with a low FODMAP recipe you can safely share with your friends whether they are vegetarian or not.

Tabbouleh is one of those innocent looking summery salads which nevertheless can be problematic for Fodmappers. Most recipes uses couscous or bulgar wheat which are high FODMAP and can cause the symptoms we know too well. Luckily quinoa makes a great low FODMAP alternative.

Quinoa is highly nutritious. It is a complete protein (meaning that it contains all essential amino acids) so it's a particularly useful addition to a vegan diet or whenever extra protein is needed. It also contains magnesium, calcium and manganese, as well as B vitamins and vitamin E. And it's very easy to prepare.

The other Tabbouleh ingredient which can cause digestive problems, is onions. Though I normally replace onions with the green part of spring onions in cooked dishes, I have left them out altogether here and added plenty of herbs and spices instead. I'm pleased with the result - it has plenty of flavour despite the lack of onions. And when sharing food with friends I'm sure you'd rather be safe than sorry. Try it and let me know what you think.

Spicy Low FODMAP Quinoa Tabbouleh

Ingredients

1/2 cup of quinoa
1 cup of water
A little oil of your choice
1 tomato
Approx 3" cucumber
2 Tbsp of olive oil
Juice of half a lemon
1/4 teaspoon of ground ginger
1/4 teaspoon of cinnamon
Fresh coriander
Fresh mint
Salt and pepper

Method

1. Rinse quinoa thoroughly and drain.
2. Heat a little oil in the bottom of a saucepan and toast the quinoa until it stops popping.
3. Add the water to the pan and bring to the boil.
4. Reduce the heat and allow quinoa to simmer until all water is absorbed.
5. Transfer into a bowl and allow to cool. Fluff with a fork.
6. Quarter the tomato and remove the seeds.
7. Dice tomato and cucumber and add to the quinoa.
8. Combine the olive oil, lemon juice and spices.
9. Add a generous amount of coriander and just a little mint to the dressing. Pour over the quinoa salad and stir gently.
10. Season to taste.

Serve with wheat free walnut and rosemary soda bread and a green salad.

Share the love.

'Til next time Fodmappers - Stay Fabulous. x

Easy Ice-Cream Your Tummy Will Love

If you're looking for an incredibly easy, lactose-free and low FODMAP ice-cream. Here it is!

Hi again Fodmappers

You are not going to believe how easy it is to make this yummy ice-cream. And you might be surprised to learn that all it takes is one banana. Yes, this really is completely lactose free ice-cream which means it's also vegan, as well as being FODMAP friendly. And despite there being no added sugar it's sweetly satisfying. Great for an after dinner treat or for children's parties.

And it takes no time at all to whisk together.

Ingredients

1 small banana per person

Method

1. Slice the bananas into approx. 1" pieces.

2. Freeze for at least 2 hrs.

3. Remove banana from freezer and put into a mini-chopper. Pulse. (You may find you'll need to loosen it from the sides of the chopper with a spoon.)

4. Continue for a couple of minutes until the ice-cream becomes soft and creamy.

5. Enjoy.

I added choc chips to mine (though I added them a little too soon and ended up with speckled ice-cream) and topped it all with coloured sugar stars and one large chocolate star for extra fabulousness. Alternatively, you could try adding a little peanut butter, coffee essence or chopped nuts to the mix.

If you fancy making your ice-cream a little fruitier, remember that to stay within the safe limit of FODMAPs you need to restrict fruit to one portion per meal. By all means add a little raspberry or strawberry but remember to reduce the overall portion size accordingly.

Guess what I'm going to be eating this summer?

'Til next time Fodmappers - Stay Fabulous.

Low FODMAP Vegan Rainbow Buddha Bowl

Hi again Fodmappers - Guess who's discovered Buddha Bowls?

There is something incredibly satisfying about preparing (and eating) a meal which is as pretty as this, so I'd like to start today's post by saying 'thank you' to Sam for introducing me to Buddha Bowls.

If you haven't come across them yet, Buddha Bowls are a nutritious mixture of raw and cooked foods which typically include a starch, fresh vegetables, a protein, seeds and a dressing. You can make them from left overs as well as from fresh ingredients. I must have been feeling organised as I made mine fresh but prepared enough for a packed lunch the following day.

In fact I must have been feeling more than a bit organized, as though this meal doesn't take long to create, you do need to plan ahead if you want to use home sprouted seeds like I did. I wanted to include sprouted quinoa and buckwheat for the Vegans amongst you as these contain all essential amino acids - and also because I hadn't tried sprouting quinoa before. If you want to do the same you'll need to get them sprouting in advance. Mine were ready for harvest in just 2 days.

I chose to use rice noodles as the starch layer as I wanted to create an oriental style Buddha Bowl (it seemed appropriate) and made an easy, garlic infused ginger and soy sauce to drizzle over the top. Even though I say it myself, it was rather good. But you could just as easily combine meditteranean ingredients such as tomatoes, olives, feta cheese, basil and pine nuts, served on a wheat free pasta base. Get the idea? A Buddha Bowl is less of a recipe and more of a meditation in bringing together some yummy (low-fodmap) ingredients in tasty way.

And as we're often told to include as many different coloured fruit and vegetables as possible, I couldn't resist making a rainbow! Yes, I'm completely embracing my inner hippy with this one.

So here's my Low-fodmap, Oriental inspired, Vegan, Rainbow Buddha Bowl. I hope you enjoy it.

Low-Fodmap Vegan Rainbow Buddha Bowl

I used

Rice Noodles
Slices of Red Bell Pepper
Strips of Carrot
Slices of Yellow Pepper
Slivers of peeled Cucumber
Mixed salad leaves
Finely sliced Red Cabbage
Sprouted Quinoa and Buckwheat
A few Almond slices.
Garlic Infused Oil
Wheat Free Soy Sauce
Grated Ginger

Method

Start by preparing the rice noodles. Simply pour boiling water over the noodles and allow to stand for about 3 minutes. Drain then rinse well in cold water to cool. Leave to drain while you prepare the dressing.

Combine the grated ginger, garlic infused oil and soy sauce to make the dressing.

Place the noodles in the bottom of your bowl and arrange your salad ingredients as you like them. Top with the sprouted quinoa and buckwheat.

Pour the ginger and garlic oil over your salad and sprinkle with sliced almonds.

Relax next to a stream of blossoming lotuses (in your mind at least) as you savour your yummy low-fodmap Buddha Bowl. Reality can wait.

A word about Red Cabbage

At the time of writing this post, the fodmap content of red cabbage has not been analysed. Both Savoy cabbage and common cabbage have been tested by Monash University and it's been found that Savoy has a high fodmap content while common cabbage is low. Having said that, the same source states that up to half a cup of Savoy should be tolerated by most people with IBS, even though it is high. Though this sounds like a contradiction, it should be remembered that fodmaps do not need to be avoided completely but simply kept to a low level. I used only the smallest amount of red cabbage here but if you are concerned that it may be a trigger for you, simply leave it out.

'Til next time Fodmappers - Stay Fabulous. x

Low FODMAP Vegetarian Kedgeree

Hi again Fodmappers - I hope you've had a great week?

Today I want to share a tasty low-fodmap vegetarian recipe that's already a favourite in our house. It was inspired by one of Hugh Fearnley-Whittingstall's recipes in River Cottage Veg Everyday, we've simply tweaked it to make it low-fodmap. It's easy to make and it's fantastic as a week day supper.

For a vegan variation, simply use tofu instead of egg. Or alternatively, replace the rice with quinoa.

Interesting fact: Did you know kedgeree was traditionally eaten as breakfast as a way of using up the previous night's left-overs. Now there's a thought.

Low-FODMAP Vegetarian Kedgeree (Vegeree)

Serves 3 - 4

Ingredients

2 courgettes
1 red bell pepper (seeded)
1 yellow bell pepper (seeded)
1 aubergine
1 chilli pepper (seeded)
Some spring onion greens
Garam Masala
Olive Oil
Basmati Rice
4 eggs
Fresh coriander

Method

1. Pre-heat oven to 180C/400F
2. Chop all the vegetables into large chunks and spread in a baking tray. Don't be tempted to skimp on the veg. It will look a lot initially but cooks down considerably during roasting.
3. Pour olive oil over the vegetables and generously sprinkle with Garam Masala.
4. Roast in the oven for approximately 40 minutes, stirring occasionally.
5. Prepare the Basmati rice according to the instructions on the packet. Drain.
6. Boil the eggs for 6 minutes. Remove from water and run under a cold tap to cool. Remove shells.
7. Add the vegetables to the rice stirring through thoroughly.
8. Serve the vegeree topped with chunks of boiled egg (or tofu) and fresh coriander.

Enjoy.

'Til next time Fodmappers - Stay Fabulous!

Easy, Wheat Free, Walnut and Rosemary Soda Bread

There's nothing like home-made bread fresh from the oven - especially when it's this easy to bake.

Hi again Fodmappers - I hope the sun is shining where you. It's officially the first day of summer here in the UK and it's cold, wet and windy! Not that I'm complaining as it's given me a chance to try my hand at something I've wanted to do for a while, and that's making my own soda bread. I've never been a big fan of bread but I do enjoy soda bread, maybe partly because it reminds me of holidays in Ireland where I've enjoyed it for breakfast - fresh from the oven. So today, I've been hiding from the weather and cooking up a storm.

If you're a regular visitor to my page (hello and thank you for stopping by) you'll remember that in my last post I talked about the difference between gluten and fodmaps and why gluten-free isn't always the best choice if you have IBS. However this recipe is gluten-free, wheat-free, lactose-free and fodmap friendly. What's more, as it's a soda bread, it's also yeast-free, so if that's something you need to avoid then this recipe is for you too. It's also incredibly easy. In fact it's so easy I added my own twist.

I took as my inspiration the Doves Farm recipe for Emmer Soda Bread, but as Emmer is a form of wheat I replaced it with their Gluten Free Plain White Flour. (In case you're wondering, I'm not being sponsored by Doves Farm, that's just what I used). I discovered you don't need to use a strong flour for soda bread (who knew?) and as I already had the plain white at home I thought it was worth a go. I really had no idea how it would turn out but sometimes you've just got to try these things. I'm pleased to say it baked beautifully, so if you fancy giving it a go, here's how I did it.

Walnut and Rosemary Soda Bread

Ingredients

450g Doves Farm Gluten Free Plain White Flour
1 and 1/2 tsp Bicarbonate of Soda
450g of Lactose Free Yogurt
1/2 cup of Chopped Walnuts
1 Tbsp of Dried Rosemary

Method

1. Preheat the oven to 180C/400F.
2. Mix the dry ingredients together in a bowl.

3. Stir in the yogurt and bring together into a ball. Note: Soda bread doesn't have to be kneaded and only takes moments to come together.
4. Place on an oiled baking sheet and sprinkle with flour.
5. Cut an X in the top and bake in the oven for approximately 55 to 60 minutes.
6. Remove from oven and tap on the bottom. If it sounds hollow, it's ready.
7. Leave to cool on a wire rack.

Enjoy with soup, cheese or a spread of your choice. Of course, if the sun is shining where you are, this would be perfect on a picnic with a glass of wine. Well I can dream. ;)

'Til next time Fodmappers - Stay Fabulous. x

Low FODMAP Rebellious Ratatouille

And a quick lesson in using garlic as part of a low-fodmap diet.

Hi again Fodmappers - Today I want to share another simple vegetarian and vegan recipe idea that's so yummy, you'd never know it was low-fodmap, or vegetarian. But first I want to talk to you a little about garlic, particularly as I know some of you have asked ...

Can I have garlic as part of a low-fodmap diet?

It dawned on me recently that I rarely talk much about the ingredients I use and why it's ok (or not ok) to include them. For me, getting myself well has been as much about what I've learned as what I've eaten because, as I've mentioned before, low-fodmap is not about cutting back on what we eat, it's about replacing high fodmaps with low ones. I'm sure that understanding what I can incorporate, and how, has been a vital part of my success. So I'd like to pass on something which I think you'll find helpful too.

I like my food to have plenty of flavour and unfortunately garlic is high-fodmap (don't run away Fodmappers, there is good news to follow) so it's not surprising that I discovered it to be one of my main triggers. But there is a way we can still enjoy a little garlic flavour in our food. I shan't baffle you with science, but if you just want to skip to the recipe, feel free.

(If you're new to fodmaps you might like to read this.)

In a nutshell, garlic (along with onions and pulses) is a type of oligosaccharide and is water soluble. This means that when you add garlic to soups, sauces, stock etc, the oligos (the O in fodmap) will leach into your food. It is the oligos, along with other fodmaps, that trigger symptoms of IBS.

However, they are not soluble in oil. (I remember this seemed like a revelation when I learned this). This means we can still enjoy a little garlic as garlic infused oil. You can buy garlic infused oil but it's easy enough to make. And by making garlic infused oil we can safely include what is a high-fodmap ingredient in a low-fodmap diet!

So here is my simple ratatouille recipe. I'm calling this Rebellious Ratatouille as that's how I feel when I add 'naughty' ingredients like garlic to my recipes. I think you'll see that I've just made a couple of tweaks to make it low-fodmap. So easy when you know how. I hope you like it.

Rebellious Ratatouille

Ingredients

Olive Oil
A few garlic cloves
1 red pepper
2 courgettes
1 small aubergine
4 or 5 spring onions
1 small carton of passata
Fresh basil
Black pepper

Method

1. Chop garlic into fairly large pieces to make them easier to remove.
2. Heat the oil in a pan and add the garlic. Cook over a medium heat for about 15 minutes allowing the garlic to infuse.
3. Remove the garlic from the oil. You' now have garlic infused oil. (Didn't I say it was easy?)
4. Cut the white parts from the spring onions and discard. (This part is high in oligosaccharides).
5. Roughly chop the spring onion greens (leaves) peppers, courgettes and aubergines and add to the oil. Cook until softened, stirring continuously.
6. Add the passata and heat through.
7. Add the pepper and basil and simmer.

Serve with wheat free pasta and a side salad alongside a little grilled halloumi (watch portion size) or tofu sprinkled with paprika for extra yumminess.

'Til next time Fodmappers - Stay Fabulous. x

Low-FODMAP Rhubarb and Ginger Crumble

You know how sometimes you promise yourself you'll just have a little dessert, and before you know it you're having seconds?

Hi again Fodmappers

I've been longing for rhubarb crumble for a while and finally remembered to buy in what I needed. After dinner this evening I finally got my wish. I love the simplicity and the sharpness of rhubarb. It's real comfort food. And it tastes even better than I remembered.

But I imagine you might be a little cautious about rhubarb. After all, doesn't it have a reputation for being a laxative? Well that's true, but it is also low-fodmap. Confused? Keep reading ...

Without getting too complicated, rhubarb is high in fibre and can be a gentle laxative. Some Fodmappers might find this beneficial as a low-fodmap diet can in fact be low in fibre. However, it can also reduce diarrhoea by adding bulk to stools. (This is not unlike the effect of some prescription laxatives.) But most importantly from our point of view, as it is low-fodmap, we know that it isn't likely to trigger symptoms of IBS. In fact Monash (who we have to thanks for developing the low-fodmap diet) states that up to a cup of chopped rhubarb 'should be tolerated by most individuals with IBS'. (1)

Up to a cup? That sounds like a generous portion of rhubarb to me! And I like rhubarb! So, with rhubarb given the green light, here's my recipe for a tasty crumble.

I used stem ginger instead of sugar to sweeten the rhubarb, partly because I love the combination of ginger and rhubarb, and partly because there is plenty of sugar in the crumble topping. If you don't like ginger, just leave it out and maybe add a little sugar or maple syrup instead.

I also added a little ground almond to the crumble. Up to 10 almonds are low-fodmap and though I haven't calculate how many almonds are equivalent to 1/4 cup of ground, I figure that as the recipe serves 4 this should still be within the 'safe' limit for most people. Of course, if you know you're sensitive to nuts, just leave them out.

One final word of caution - this is yummy! (Even though I say so myself). And as you'll be aware from the discussion above regarding the acceptable amount of rhubarb and almonds, portion size is vitally important when it comes to keeping your tummy happy. If you think you're going to find this crumble hard to resist you could cook it in little ramekins and limit yourself to just the one. And they'd look cute too.

Rhubarb and Ginger Crumble

Serves 4 - 6

For the filling

500g of frozen rhubarb (defrosted)
4 pieces of stem ginger
Approx 2 Tbsp of water

For the Crumble

1 cup of Doves Farm gluten free plain white flour
1 cup of sugar
1/2 cup of butter or vegetable margarine
1/3 cup of oats
1/4 cup of ground almond
1 tsp of cinnamon

1. Place the rhubarb in a pan with the water to prevent it burning.
2. Cut the stem ginger into small pieces and add to the pan.
3. Cover the pan and simmer until the rhubarb begins to soften. Remove from heat.
4. Add the flour and butter to a bowl and rub together until it forms large breadcrumbs.
5. Add the sugar, oats, ground almonds and cinnamon to the flour and stir through.
6. Put the rhubarb and ginger filling into a greased ovenproof dish.
7. Spoon the crumble filling on top.
8. Cook in the oven for approx. 30 minutes.

Enjoy with lactose free cream or yogurt.

'Til next time Fodmappers - Stay fabulous.

(1). From the Monash phone app.

Low FODMAP Veggie Noodle Pot To Go

Hi again Fodmappers

Today I've got an easy hot lunch idea for you. And because I often forget the vegans amongst us - this one is vegan friendly.

You may remember a few weeks ago I shared a recipe for a Veggie Noodle Soup. Well it occurred to me that it would be easy to make something similar as a noodle pot to take with you to work or college. All you need is access to a kettle or a microwave and a few minutes of preparation the night before.

Vegetarian Noodle Pot

Suggested Ingredients

1 small to medium carrot
1 small courgette
Small piece of sweet pepper
Some spring onion greens
1/2 block of rice noodles
A few small cubes of firm tofu
A pinch of ground ginger
1 tsp of garlic infused oil
A dash of soy sauce
A pinch of sugar
A little salt and pepper

Method

Shred or grate the carrot and courgette.
Finely chop the spring onion greens and red pepper.
Pop all the ingredients into a microwavable plastic soup pot and snap on the lid.

When you're ready for lunch, simply pour on boiling water and allow to stand for a few minutes or add water and pop into a microwave. You'll have a quick, easy and nutritious lunch in no time. Low fodmap to go!

Have a great week - and stay fabulous! x

Three Ways to Enjoy a Low-FODMAP Pancake Day

Hi again Fodmappers - Can you believe it's almost Pancake Day? It doesn't seem long since Christmas! And it's almost a year since I started my low-fodmap diet! I think that's a cause for celebration!! But pancakes? Why not?

A low fodmap diet isn't about cutting things out, it's just a matter of replacing high fodmap ingredients with low ones. For pancakes that's about choosing a non-wheat flour over wheat, and replacing the milk with a lactose and soy free variety.

Of course you also need to think about what you're putting into your pancakes, so to help you I've come up with three suggestions - one breakfast idea, one main course and one dessert. And because I prefer eating to cooking, they're all very easy.

I've used buckwheat flour for the pancakes (if you've been following my blog a while you'll know that buckwheat isn't wheat) as I like the earthy, wholefood hippiness of buckwheat. But if that's not your style just use a gluten-free flour blend instead. Or maybe try mixing the two together and create a low-fodmap flour blend of your own!

Buckwheat Pancakes

Ingredients

1 cup of buckwheat flour
1 egg
1 cup of lactose free milk of your choice
A little oil for cooking.

Method

Sieve the flour into a bowl. Make a well in the centre and add the egg.
Slowly whisk in the milk.

(After mixing the batter, I poured the batter into a clean plastic milk carton to use as needed.)

Heat the oil in the pan.
Pour in enough batter to coat the bottom of the pan evenly.
Cook until lightly browned, turning once.

________________________________________________________________________

Pancake Fillings and Toppings

Breakfast - Peanut Butter and Banana

Speaks for itself! Enjoy your pancake spread with peanut butter and topped with sliced banana for a protein packed start to the day.

Main Course - Provencale Pancakes

Lightly fry, or roast, some spring onion greens, courgette, bell pepper and tomatoes with a little basil.
Spoon into the centre of each pancake and roll up.
Top with grated cheese and serve with a side salad.

Dessert - Lemon Meringue Pancakes

Warning! This is particularly yummy!

Combine a crushed meringue nest with lemon curd and some plain lactose free or coconut yogurt. (I used CoYo.) Spoon onto cooled pancakes and top with syrup or a squeeze of lemon juice.

I topped mine with a drizzle of syrup from a jar of stem ginger. Lemon and ginger is just such a perfect combination! Yum!

And there you have it - three easy ways to enjoy a low-fodmap Pancake Day. Enjoy!

'Til next time - Stay Fabulous! x

A Low-FODMAP Treat For Valentine's Day

Hi again Fodmappers. How's this for a Valentine's Day treat?

I have to confess this didn't start out as a Valentine's recipe, but this project just grew and grew and this is the finished result. I guess it just wanted to remind you to love your tummy. ;)

So here is my little Valentine's offering to you. It was great fun to do and the combination of flavours is something I know you're going to enjoy. And best of all, it's low-fodmap!!

Sweet Omelette Stack with Raspberry Coulis

You will need

2 eggs
A tsp of sugar (or more to taste)
10 Raspberries
Lemon Curd
Coconut oil (or oil of your choice)

Method

Whisk the eggs and add the sugar. Add the oil to your pan and cook the omelette over a medium heat. I cooked mine as several small omelettes to make them easier to turn, but that's entirely up to you.

Meanwhile, press 5 or 6 raspberries through a sieve to remove the seeds, keeping the remaining raspberries as a garnish.

Using a pastry cutter, cut the omelette into circles and stack, spreading lemon curd between each layer.

Pour the raspberry coulis over the stack and garnish with remaining raspberries to complete your work of heart.

Enjoy as a fantastic Valentine's treat to yourself. You know you deserve it.

Low Cost, Low FODMAP and a bit of Tough Love

Hi Fodmappers

I have my serious head on today as I have seen a few people recently lamenting how they can't afford a low-FODMAP diet and I'm not so sure that's true. I'll be completely honest with you when I say, I even wonder if that's just an excuse not to start. We can all find plenty of reasons NOT to change what we're already doing (it took me years to leave a job where I was no longer happy and I kept finding reasons, or maybe excuses, to stay) but when you know that some simple changes to what you're doing can make you well, what reason would you have not to make that change? (Actually I'm genuinely interested to know what reasons you may have, so please feel free to let me know in the comment box below). 

But back to the issue of cost.

I understand that money can be tight (I only have a part time job myself and have all the usual household costs) but I choose to make my health my priority, and I want to encourage you to do so too. There is nothing -  not your relationships, your family or your job - that will not actually benefit from you looking after your own health. Think about that for a moment. How often have you missed out on a family event or had to let down colleagues at the last minute, because you were ill?

So assuming it is just the cost that is holding you back, here are my tips for an affordable low-fodmap diet. I even let on how I make a meal for two (with some to spare) for less than £3.

Affordable FODMAPs

1. Think about where you shop. A supermarket might be convenient but don't assume that they are always cheaper than your local market or greengrocers.

2. Buy in bulk. Consider ingredients, such as rice and oats, which you can buy in bulk and can be stored in large jars for when you need them. Check out the world foods sections of your supermarket (or visit your local asian store) for big bags of rice. Also a great place to find larger packs of spices.

3. Shop with a friend and share those 'buy one get one free' offers.

4. Buy seasonal produce. Seasonal fruit and vegetables are cheaper than those that aren't. This isn't rocket science but it's easy to forget. There's nothing wrong with treating yourself to some strawberries in the winter, if that's what you fancy, as long as your budget allows.

5. Make the most of potatoes. Potatoes are something of a fodmappers friend. Not only are they cheap but you can bake them, boil them, mash them, roast them, add them to soups, or add them to a curry. You could even try replacing a pastry crust with a layer of mashed potato.

6. Cook in bulk and pop the rest in the freezer. Unless you really enjoy cooking, the chances are that there'll be days when you fancy a day off. That's when you can turn to your freezer and enjoy a meal you made earlier.

7. And that takes me to my final tip. There's no getting away from it, certain low-fodmap ingredients are pricey. Gluten-free bread being a prime example. But if you pop one in the freezer on the day you buy it, you can take out slices as you need them. At least none will go to waste.

And that just leaves me to share my absolutely low cost (less than £3) low-fodmap meal for two.

You'll need a stew-pack (I got mine in Lidl's for £1.50) a couple of potatoes, some spring onion greens and herbs or spices according to your preference.

Simply chop the root veggies into nice chunks, place in cold water and bring to the boil. Once boiling, reduce to a simmer. Add herbs or spices. I like to use some ginger, cumin, turmeric and pepper. I also added a spoonful of yeast extract instead of a stock cube. Stock cubes often contain onion or garlic so are best avoided.

Simmer until you're hungry - and serve. One stew pack made two BIG bowls of soup with enough left over to go in the freezer. So easy, so tasty and so cheap!

So there you go Fodmappers, if you haven't yet started your low-fodmap diet, what's stopping you? Not the price I'm sure. ;)

'Til next time - Stay Fabulous! x

7 Low FODMAP Breakfast Ideas

Hi again Fabulous Fodmappers - How are you? (I don't call you 'fabulous' enough, but I hope you know you are?)

I apologise for being a little late with this weeks post, I'm just getting over a sinus infection. Looking on the bright side I managed to avoid antibiotics which I'm happy about as I don't want to mess with my gut flora if I can avoid it. I think it just needed a little time and rest.

But I'm happy to say I'm feeling better now and back to my usual excited self. I can never quite express how much going low-FODMAP has changed my life for the better, but I know there are some of you who still find the whole thing daunting. (I did at first too). I also understand that if you're still quite poorly with your IBS, you probably don't want to spend hours searching the net for info. So I thought this week I'd just share some different low-FODMAP breakfast suggestions to inspire you.

As always, the suggestions here are vegetarian (because I am). If you wish to include meat in your low-FODMAP diet you can do as meat does not contain FODMAPs. Just be sure to avoid anything too fatty as that may trigger symptoms too.

7 Low-FODMAP Breakfast Ideas 

1. Porridge made with lactose-free milk and sweetened with banana, raspberries, blueberries or strawberries. (Any of these fruit are suitable but remember to keep to one portion with each meal to keep fructose levels low). I also like to add a little coconut oil and a sprinkle of cinnamon to mine. More info on bananas here.

2. Omelettes make a great protein packed breakfast and you can add tomatoes, spinach, courgette, spring onion greens, cheese and herbs to make it the way you like it.

3. Scrambled tofu on gluten free bread makes a nice breakfast which is not only low-FODMAP it is also suitable for vegans. But note, not all gluten free breads are low-FODMAP. Check the ingredients list to be sure the bread does not contain soya or apple.

4. Fancy something sweet in the morning? How about buckwheat pancakes with maple syrup? (For more on buckwheat click here). Again be sure to use a lactose free milk.

5. Make your own muesli. Shop bought muesli tends to contain wheat, dried fruit or whey powder which you want to avoid. So make your own from ingredients such as quinoa flakes, rice flakes, oats, nuts, seeds and dried banana chips. Yum!

6. Or what about cheese and tomatoes on gluten-free toast?

7. And finally, Rice Krispies! Ok that might not sound like the healthiest breakfast option but they are low-FODMAP (of course the lactose-free milk rule will apply) and I like to show you that low-FODMAP doesn't have to be complicated. I think it's also good to know there are easy options for children with IBS.

So there you have it, a different breakfast idea for every day of the week. And I didn't even include muffins. You might also like to check out the Chachouka recipe here. (Doesn't that make 9 suggestions in total?)

If you have any more ideas - please post them in the comments below. In the meantime, be nice and share this post on facebook, pinterest and google + using the icons below. Chances are that some of your friends also have IBS and don't like to talk about. A click from you could help them on the road to recovery. Many thanks - and stay fabulous!

Sunshine, Lemon and Raspberries.

Hi Fodmappers - I hope the sun is shining where you are?

It's been a beautiful day here today, the kind of day which puts you in mind of summer desserts. And as I have wanted to make these for a few days, today seemed the perfect day for them. They are also incredibly easy to do. (I made these in the length of time it took to also make a cup of tea).

All you need is

• Some ready made meringue nests
• A jar of lemon curd
• Some raspberries
• A bar of dark chocolate.

Simply spoon some lemon curd into the meringue nest. Top with raspberries and flakes of dark chocolate. (To make the chocolate flakes, simply shave the bar of chocolate with a knife).

And there you have it. A taste of summer, any time of year.

The sharpness of the raspberries goes wonderfully with the lemon and the meringue. And I just love dark chocolate! Of course, these are also low-FODMAP, but you'd never know. I always think that us Fodmappers miss out on so much, it's good to have a treat now and then. And if you're entertaining, these are something everyone could enjoy.

Try them and let me know what you think.

Quick, Light and Low - Veggie Noodle Soup

Hi Fodmappers - How is that New Year's Resolution coming along? Discovering plenty of tasty low-FODMAP recipes? Don't panic if everything seems strange right now, you'll get the hang of it I'm sure. And to help you along I thought I'd share a recipe of my own for a very simple, fresh and healthy soup that you can make in minutes.

Low-FODMAP Veggie Noodle Soup

Suggested ingredients

Rice noodles
Carrots
The green part of spring onions
Red bell peppers
Tofu
Soy Sauce
Ginger (either a small piece of root or a pinch of ground ginger)
Salt
Black Pepper
Lemongrass
Coconut Oil (though any oil will do)
Water

Method

Finely chop the carrots, peppers, spring onion greens and ginger.
Prepare lemongrass by peeling away leaves and squashing the tip with a rolling pin to release the flavours.
Cut tofu into small cubes.

Lightly cook the vegetables in a little oil until they begin to soften.
Add boiling water, lemongrass, soy sauce, salt and black pepper. Reduce to a simmer for a few minutes.
Add tofu and warm through gently.

Put the rice noodles into a bowl, remove the lemongrass from the pan and pour your soup over the noodles. Allow noodles to soften in the soup for approx 3 minutes.

And that's it - quick, light and low-FODMAP. Perfect when you're pushed for time or just want something fresh and easy.

Enjoy.

'Til next time Fodmappers - happy eating!

(Like this recipe? Use the links below to share to Facebook, Twitter, Google+ and Pinterest.)

Low-FODMAP Mince-Pies

Well it wouldn't be Christmas without them, would it?

Hi again Fodmappers. This will be my first Christmas since going low-fodmap and I realised I'm going to have to get organised if I want to enjoy some festive treats. So for the last few weeks I've been thinking about the things that really make Christmas for me, and mince-pies have got to be top of my list.

But mince-pies are normally a bit of a fodmappers nightmare. First there's the wheat in the pastry, but even if you go wheat free there's still the apple and dried fruit in the mincemeat. If you're buying ready made there may very well be other ingredients to watch for too - did someone say fructose-glucose syrup? It was only when I decided to try and create some low-fodmap mincemeat of my own that I discovered there's even fructose-glucose syrup in tubs of candied peel!

Eventually I struck on an idea, after all there are other Christmas flavours to be had. So here's my own twist on a Christmas favourite. These are vegetarian, wheat-free, gluten-free, apple-free and don't even contain the dried fruit that is normally found in mince pies - but are still very tasty. If you're vegan you could try replacing the butter with coconut oil. I haven't tried that but I imagine it would be yummy.

The directions below are for 12 mince pies. I hope you enjoy them.

Ginger, Orange and Walnut Mince-Pies

Pastry Ingredients

200g Gluten Free Plain White Flour
100g Butter
75g Cold Water

Mincemeat ingredients

6 x 1" Pieces of Bottled Stem Ginger
Zest of 1 Orange
Juice of 1 Orange
Zest of 1 Lemon
1/2 Tsp of Ground Cinnamon
1/2 Cup of Chopped Walnuts

First prepare the pastry.

Put the flour into a large bowl and add the butter. Work together until it resembles fine bread crumbs.
Add the water and stir through quickly until it begins to form a dough. Shape the dough into a ball and pop into the fridge for at least 30 minutes.

While the pastry is resting, prepare the mincemeat.

Chop the ginger into fine pieces and put into a pan with the orange zest, lemon zest, orange juice and cinnamon. Cook over a medium heat, stirring frequently, until it begins to take on a mincemeat like texture. Remove from the heat and allow to cool a little. Stir the chopped walnuts into the mixture.

Roll out the pastry and cut out circles using a pastry cutter. Be careful handling the pastry as gluten free pastry has less stretch than ordinary pastry. Place into a greased mince-pie tin. Put a dessertspoon of the ginger mince-pie filling into each pie and top with a star cut from the remaining pastry.

Bake in a pre-heated oven at 180C/350F for 20 minutes being careful not to overcook. Eat warm or allow to cool and sprinkle with icing sugar for the perfect festive finish.

 

Veggie Savoury Muffins

 

Ooh look! Yummy savoury snacks. ;)

Hi again Fodmappers. As you can see I've been doing a bit of baking this week. But these aren't any muffins, these are fodmap friendly flour-free muffins! And they pack a bit of a surprise. These muffins are a nice source of veggie protein and they are incredibly easy to make. I confess I'm not into complicated cooking - I want to eat, not cook.

I've made these a couple of times now so they can't be bad eh? I discovered them at Everybody Loves Pretty and have pretty much stuck to that recipe so far.  However the second time I made them I used a mature cheddar rather than a mild one, and next time I'm going to try adding a little asafoetida as I felt they needed a bit of a bite. As onions are not a 'safe' food for me, asafoetida does go some way towards replacing that sharpness. (If you haven't discovered it yet, it's worth tracking down and adding to your spice collection.) But on with the recipe.

I used:

1/3 cup of quinoa grains

1/2 a cup of grated Cheddar Cheese

2 large eggs

1/3 cup of shredded spinach

A generous pinch of oregano

A generous pinch or basil

A sprinkle of salt and pepper.

(This makes 6 muffins).

Method:

First cook your quinoa. Rinse the grains well (I used my salad sprouter for this) and then toast them lightly in a large saucepan for a couple of minutes. Add 2/3 cup of cold water. Bring to the boil and then reduce to a simmer for approximately 15 mins or until it has absorbed all the water.

While the quinoa is cooking, preheat your oven to 350/180.

When the quinoa is ready, remove the pan from the heat and add the grated cheese, herbs, salt and pepper. Stir in well.

Finally add the eggs (make sure the pan and contents have cooled slightly so that the eggs don't cook on contact) and mix in.

Spoon mixture into muffin cases or directly into a greased muffin tin and bake for 20 to 25 minutes.

 

The finished bake has a texture part way between a muffin and a quiche which isn't as odd as it sounds. Give them a go, experiment with different flavours, and let me know what you think.