Tag Archives: dairy free

Salmon, sesame, green bean stir fry

1 Feb

20131005-213906.jpgContinuing with my healthy eating theme, I have been back on the stir fries over the weekend. So quick, so easy, so delicious. I have loved this article on buzzfeed for some inspiration, a great selection of blogs that I probably would never have found otherwise, and a lot of them are easily FODMAPable.

Let’s be honest, stir fries are great. A great way to eat a load of fresh veg, and they take about 20 mins from getting in the door to sitting down to eat.

I made the Asian Salmon and Green Bean Stir fry over the weekend, and also another prawny stir fry – they are the best thing for healthy, new year eating, especially if you’re also going to the gym and want something quick and easy when you get home.

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The key is not to buy the ready made stir fry veg – on the FODMAP diet there are things in there that aren’t going to be any good for you, and my opinion, there’s waaay too many beansprouts and not enough of the good stuff – peppers, baby corn, courgette etc.

All stir fries are fundamentally the same – meat or tofu and loads of FODMAP friendly veg (peppers, courgettes, green beans, corn, etc), It’s the sauce that adds a bit of interest. So here for you are some suggested, easy stir fry sauces that you can use with your favourite veg, meat or fish.

GF Soy and Wasabi

  • 2tbsp x GF Soy sauce
  • 1-2tsp x wasabi (or to taste)

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GF Soy and dried chilli

  • 2tbsp x GF soy sauce
  • 1tsp x dried chilli flakes

Ginger, lime and chilli

  • 1 cm fresh ginger, grated
  • juice of half a lime
  • fresh or dried chilli flakes, to taste

GF soy, sesame, maple and spice

This was a recent trial based on the delicious Maple, Peanut, Sesame Chicken recipe and it works really well as a stir fry sauce

  • 1tbsp x maple syrup
  • 1tbsp x sesame oil
  • 2tbsp x GF soy
  • 1tbsp x sesame seeds
  • fresh chilli (to taste)

 

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Chocolate Orange Flapjacks

19 Feb

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Very sorry for the radio silence coming from the Fodalicious camp over the last couple of months, first came trying to find a new house, then Christmas, then moving and all the jazz that comes along with all of that. Well now that we are just about unpacked in Brockley, I had found some time to cook again! For the last few months I have not been so FODMAP-friendly, and have survived on a diet of Amy’s rice Mac & Cheese, chicken soup, pestopasta and take away. Not ideal! But here we go, back to the discovery of new, tasty, FODMAP meals!

Yesterday I decided to start with the very easy Chocolate Orange Flapjacks as that was just what I was in the mood for!

Ingredients

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  • 4tbsp golden syrup
  • 100g dairy-free spread/butter/margarine
  • 250g oats
  • 75g sugar
  • 50g gluten-free flour
  • 50g dark chocolate roughly chopped
  • grated zest of one orange

Method

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  1. Pre-heat oven to 190
  2. Line a baking tray with greaseproof paper.
  3. Add the golden syrup and dairy-free spread/butter to a pan and heat until the butter is melted.
  4. Add the grated orange zest and allow to infuse for a minute or so
  5. Add the remaining ingredients, other than the chocolate, to the pan and stir
  6. Once the ingredients are thoroughly mixed, add the chopped chocolate and stir – I add this at the end so that there are areas of the flapjacks that are very chocolatey and other bits that are not – if you want them to be totally chocolatey add the chocolate at the same time as the orange zest and allow to melt before adding the rest of the ingredients
  7. Put the mixture into the lined baking tray and even out using the back of a spoon
  8. Bake in the oven at 190 for 15-20 mins
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Gluten Free Spicy Chilli Flatbread / Pizza Base

7 Nov

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I made some of these last night – I used Paprika instead of Cayenne and Cumin seeds instead of ground cumin and they were delicious, really easy! I also replaced the plain yogurt for soya, so they were dairy-free too!

I just had some for my lunch – if you are having them the next day, pop them in the Toaster for a couple of mins to reheat.

Planning to use them to replace pittas with some dips at a dinner we’re having on Friday night.

They’d also be great as a Naan bread replacement with a curry. I’m looking forward to experimenting with some different flavour combinations.

 

Wuthering Bites

Gluten Free, Scotch Pancakes

Gluten Free Pancake Birthday

‘Twas my Birthday week last week and i found myself mostly making gluten free pancakes (like above), eating way too many sugary things and drinking champagne cocktails at Haus Bar in Bristol, until i couldn’t remember how many i had. It was a fantastic week and my husband Rob put the icing on the cake by taking me to see Cats at the Hippodrome and going to the Lido to have Tapas- also very gluten free aware which is good to know.

Aside feeling absolutely huge after my week of indulgence, i’ve also been left a bit skint through no fault of mine own. I now understand how deadly £8 cocktails can be in every sense. So have been cooking alot of frugal meals as i wait for pay day. I came over this recipe for flatbreads on the good food website and after making it…

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Jerky Pork and veg with sweet potato mash

6 Nov

This post has been waiting in our draft folder for ages, for no other reason than work/life/holidays have gotten in the way!

To introduce to you one of our favourite (and quickest/easiest) ways to flavour food which is FODMAP friendly. This is to use Dunn’s River’s Jamaican Jerk seasoning (ta da!). It gives a really nice flavour and has no onion or garlic..

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We use the seasoning on a variety of meats and fish – it gives a great flavour, a bit sweet, a bit salty and a bit spicy, it’s great for livening up what could otherwise be a rather “dull” meal without making it complicated. I have yet to find something it doesn’t work with!

We regularly use it on grilled salmon or chicken, but for a change, last night I decided to double up on the jerk seasoning for dinner. I wanted something quick and easy, as I was fairly late getting in so I just grilled pork chops covered in the jerk seasoning and also made some jerk vegetables, with peppers, courgettes, spring onions, courgettes and cherry tomatoes, a splash of oil and about 2 tsp of dunns river jerk seasoning, making a sort of jerked-ratatouille.

I served this with some mashed sweet potato which I just mashed with a bit of soya spread, salt and pepper.

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Someone asked me on twitter last week about a suggestion for leftover chicken, and while making my jerked ratatouille I thought it could easily be made into a bigger, more filling meal by adding some shredded meat, or chunks of leftover meat – I’ll have a go at this soon I am sure!

The leftover veg and mashed potato made a great quick and easy lunch for me the following day as well!

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Mary Berry does Salad Dressing

11 Oct

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Who knew that Mary Berry, of cake baking and Great British Bake Off fame made salad dressing too? I assumed that this was made by some other Mary Berry, but after a very quick google search I discovered it is the one and same Mary Berry! And it turns out they make Chutney’s and all sorts too. Every day IS a school day.

Unfortunately the website doesn’t list the ingredients of each of the products, but when I found them, I had a quick look, the Salad dressing and light salad dressing are both onion, garlic, gluten, nut and dairy-free, Not only are these a FODMAPpers dream, but really tasty! They remind me of the Pizza Express dressing that you can also buy in the shops, but without the garlic and other intolerable ingredients! It’s a good thick sauce and would work well as a dip as well as a salad dressing, so when you find yourself with a rather dry GF offering, or a salad that could do with a bit of something other than oil and balsamic, or you find yourself wishing you had a good sauce for your steak – a splash of this makes the world of difference!

I’m not sure about the ingredients in their other products (lets be honest a chutney without onion is unlikely) but I will be keeping an eye out for them!

YUM!

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FODMAP Thai green curry

10 Oct

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I adore all Thai food, I went over when I was 18 and developed a total addiction to Pad Thai, Thai Green Curry and Massaman Curry. I did a Thai cookery class during my next visit, but then along came the FODMAP diet, no garlic, no onion, no thai green curry. This was actually one of the first things I searched for a FODMAP recipe for when I started the diet and the first “adventurous” thing I attempted to make, and to be honest, it’s pretty easy and tastes great! The paste can be made in advance and kept in the fridge for a couple of days or in the freezer. Last night I grabbed some chicken and paste from the freezer and 30 mins later I had a delicious Thai green curry for me and my housemates – easy peasy!

I found the recipe on the Cooking with Noting Blog and have made it a few times now. I made a few changes to the recipe, either due to struggles with finding the ingredients or personal preference (or occassionally, being too lazy to go back to the shop when I realised I had forgotten something…).

The curry paste is the bit that takes the longest to prepare, but it is well worth it as curry paste from the supermarket seems to be chock full of garlic and onions. We have a great little blender which cuts down the prep time considerably.

Ingredients

Curry paste:

  • 2 x lemon grass stalks, or I am personally a big fan of these from Gourmet garden: so about 2 tblsp
  • 1-3 green chilis (depending on your spice preference)
  • 1 bunch spring onions, green part only
  • 2-4cm of galangal or ginger, also available from gourmet garden (again approx 2tbsp)
  • 1 bunch of coriander, stalks and leaves – I do think this is best fresh and I love coriander so generally find myself adding some of this too!
  • 1 bunch thai basil – I admit both times I have made this I have been unable to get thai basil so I have used normal italian basil and it has been fine, though I think you need less of it otherwise it can be a bit overpowering
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • juice of half a line

Dish:

  • Chicken thighs (I use chicken thighs as they tend to have more flavour, but any chicken will do, you can even use leftovers from a roast chicken!)
  • half bunch spring onions
  • butternut squash
  • 2 peppers (red and yellow – I am not a fan of green ones, but obviously it would work just as well – I particularly like the colours in my food!)
  • baby corn
  • green beans
  • 1 can coconut milk
  • 1tbsp oil

The vegetables can be changed for other vegetables depending on your preference, and for a vegetarian option you can just leave out the chicken and add extra veg or replace it with tofu.

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  • Finely chop all of the ingredients for your curry paste.
  • If you have a blender, blend them all together, if not use a pestle and mortar, if you don’t have either, chop as finely as you can and combine – it’ll be a little more chunky, but will work just as well! I never get my paste to be quite as paste like as those you buy from the shop!
  • Heat 1 tbsp of oil in a pan
  • Add the curry paste and heat for 1 or two mins, until the flavours are released
  • Add the chicken, and if you are using it, butternut squash to the paste and cook until the chicken has got a little colour and is coated in the curry paste.
  • Add the remaining vegetables and stir through.
  • Add the coconut milk
  • Leave to bubble away for about 20 mins

Serving Suggestions

  • Sticky rice works really well with green curry
  • Or the flavours in Tilda’s coconut, chilli and lemongrass 2 minute rice compliments the curry really well
  • You can add a pint of chicken (or vegetable) stock to the curry to make it into a soup, adding some rice noodles to this works really well.

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Genius Bread – a revelation

3 Oct

I know, I know, I am VERY late to this particular party, but on Monday I was heading to work and really fancied some proper bread (specifically a bagel) but I was well aware this would be a terrible idea, so I headed to Co-op to see what was available in their little Free From section. It was all the usual, tiny slices of gf bread in a vacuum pack, gf pitta and cakes, that was my choice. Not fancying any of that (surprise surprise) I snuck round to the other side of the shelf full of loaf upon loaf of fresh, gluten-filled bread looking oh so enticing, and then out of the corner of my eye, what did I spot? Only a lonely looking loaf of Genius soft white sandwich loaf.

I was surprised to find it in the “normal” bread section, as since embarking on a gluten-free diet back in February I never venture too near the bakery for fear of overwhelming temptation, leading to me running home with a freshly baked loaf under my arm and devouring the entire thing in a matter of minutes while repeating to myself, “I’ll just have one little slice, I’ll just have one more little slice” until all there is left are a few crumbs and me lying on the sofa complaining about how sore my stomach is!

Anyway back to the bread, my second surprise was the price! £3 for a half size loaf of bread, what is it made from? Gold? Compare this to the surrounding bread, a “normal” loaf of comparative size was a mere 85p, and a Weight Watchers one £1.39.

But since it was the best offering available, I went for it, £3 is a better option than a day in pain at work.

I got to work and headed straight to the toaster. First impressions, the bread actually had a defined crust, with a squashy middle, like actual bread (admittedly not as squishy as normal bread though much better than other gf versions I had tried). The bread did not immediately fall to pieces in my hands… Very unusual. I popped a couple of slices into the toaster, but was unable to wait, I quickly buttered (well, to be precise, soya spreaded) the end crust…

It had that typical gf sweetness, it was soft and had a harder crust, and was the first time I had even considered eating the end crust of some gf bread, and you know what? I liked it! I’d do it again! Then the toast was ready,there was that mouthwatering smell of toast wafting through our tiny work kitchen, people were commenting on how nice it smelt and how good it looked and they weren’t even aware of its gluten-free status!

I was excited! I quickly buttered (soya-spreaded) and marmited and didn’t even make it to my desk before I had eaten the first half! Toast! I think it has been over a year since I have had toast! I’ve been trying to make out that corn cakes with a bit of spread and marmite is the same. IT ISN’T!

This is a diet changer. All those foods that were so out of reach, peanut butter on toast, marmite on toast, cheese toasties, sandwiches! All now back firmly in my sights! It seems that my previously boring breakfast and lunches and diet based on corn cakes and rice is on the road to becoming a bit more “normal”.

Thank you Genius! I am off to invest in a toasted sandwich maker! Cheese and marmite toasties are officially back on the menu! Now if only Branson would develop an onion free pickle…