Tag Archives: FOD-a-licious

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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Newsflash! Fodalicious announces a Firework Feast supper club. Book now!

28 Sep

After the success of our FODalicious brunch we decided to delve back in (before we could change our minds) and arrange our next supper club. We’ll be holding it on the evening of Saturday 1st November in the same fantastic location offering mind blowing views of London. We’re sure you’ll agree your experience will be sizzling but just to add to it we’re pretty confident that you’ll be delighted by firework displays provided by the people of London.

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Since being on a FODMAP friendly diet one of the cuisines that we’ve missed the most has been Italian. All that lovely garlic, wheat, onions and mushrooms – they taste so good! Over the past couple of years we’ve tried hard to replicate our favourite dishes the FODMAP way and we can truly say (according to our tasters i.e. friends) that we have been successful. My luscious lasagne and roasty toasty vegetables are tried and tested tasty and SF’s homemade WF/GF bread is fabulously famous for its deliciousness.  Our tasters can never believe they’re FODMAP friendly!

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Add to our food some sizzling cocktails and scintillating company and you got yourself a fabulous fodalicious evening ahead. Spaces are limited so check out the menu and book now at http://grubclub.com/fod-a-licious-fodalicious-fireworks-feast/1757. See you there!

Tom Yum Inspired Thai Chicken Soup

13 Nov

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The Fod-a-licious kitchen was a-buzz with cooking last week (think two Tazmanian devils in a whirlwind of flour!) in aid of a little dinner party we were holding on Friday night – the fruits of our labours will all be blogged shortly, but we made – burgers, BBQ sauce, flat bread, brownies and the Tom Yum inspired soup detailed below! All of which were FODMAP, Gluten and dairy free, well other than a small amount of milk choc in the brownies, but that didn’t need to be there, as I will explain when I get round to blogging that recipe!

Thai food is my absolute favourite, I spent a couple of months there a few years ago, and on my return all I wanted was more Thai food! So this is a tasty and easy, great for winter soup. Which I am sure is not very close to the original (no prawns for example), but I love it! I have looked at lots of recipes and they are all fairly similar, so this is a bit of a mix of everything, super easy and super tasty. I also think it doesn’t necessarily need the chicken, it works well as a light vegetarian option for non-meat eaters.

Ingredients

  • splash of oil
  • 1 x bunch of spring onions, green part only
  • 3 x stalks lemongrass (or you can use the ready-minced stuff, I normally do, but yesterday I discovered a “thai-mix” in the veg section in Asda, so for once had fresh lemongrass)
  • 2cm x galangal or ginger, minced or grated (I normally use the ready-minced ginger, but the mix had fresh galangal in it too)
  • 1 red chilli (or more/less to taste)
  • bunch of coriander
  • 3 x chicken breasts (or 6 thighs, or you could use any leftovers from a roast), for a vegetarian option you could leave this out, or replace with tofu, Prawns and fish would also work well.
  • 1/2 red pepper
  • 1 x courgette
  • green beans
  • baby corn
  • 1 litre chicken stock (I used Knorr Touch of Taste as it has no onion or garlic and gives a nice flavour)
  • splash of gluten free soy sauce

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Method

  • Heat a splash of oil in a pan and add the spring onion
  • “Bruise” the lemongrass stalks with a rolling pin and add to the pan
  • Add the galangal, chopped coriander roots/stalks and half the chili
  • Add the chicken stock and the whole chicken breasts, leave to boil for 40 mins (approx.)
  • Remove chicken breasts from the soup mix
  • Add the chopped veg, I used peppers, courgettes, baby corn, green beans, but as usual with my recipes this was a case of what was in the fridge, you can use your preferred veg, but these do work well.
  • Add the remaining chilli (to taste), coriandar leaves and soy sauce
  • shred the chicken breasts using two forks and add back into the pan
  • Serve!

I served mine with @Wbites gluten-free flatbreads, the cumin was a little overpowering, but I think with a bit of a mix up of the spices, possibly with some ground coriander instead of cumin it might be a bit more complementary.

I also sometimes add rice noodles to fill it out a bit, but this time, with all the veg and chicken it was choc-full of ingredients, so I didn’t feel it needed anything else. If you do use rice noodles, just pop them in at the end to heat through in the warmth of the soup

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JM’s FODMAP free burgers

9 Nov

It’s fair to say that alongside sausages, burgers are our all time favourite food so making them FODMAP free and delicious has become a bit of a mission for us. I found this BBC Good Food recipe and adapted it to my own style and let me tell you, they were super tasty! You can make as many as you want with this – it’s great to make a big load and freeze them. You can also add or take away spices depending on your taste. I’ll be trying out a few variations that’s for sure! You can get about 10 big, juicy burgers out of this recipe and they’re super quick with prep time at about 30mins.

1kg/2lb of a good minced beef

300g/10oz of Genius Gluten Free bread whizzed into crumbs

4tbsp Worcestershire sauce

2tbsp of wholegrain mustard

1 small bunch of parsley finely chopped

1 bunch of spring onions finely chopped (green bits only)

2 eggs, beaten

Crumble the mince and breadcrumbs in to a large bowl. Add the Worcestershire sauce, mustard, parsley, spring onions, 3 tsp’s of salt and 1 tsp of pepper. Mix and crumble everything together with your hands. Add the eggs and, using your hands, mix until the ingredients all come together in a big, meaty mass.

Either separate or shape the mix into your 10 juicy burgers or, using a cookie cutter, fill and shape for a more standard and equal size. Separate for store using either cellophane or baking paper. Chill or freeze until ready to cook for at least 24hours to set the meat. Defrost in the fridge before cooking.

To cook you can either fry or grill. We griddled – around 3/4 minutes each side depending on size and cooking preference. We serve in gluten free buns with smoked streaky bacon, blue cheese, iceberg lettuce and a beef tomato with a side helping of SF’s homemade bbq sauce.

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!

Tesco finest All Butter Triple Chocolate Cookies…

18 Oct

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Wow… just… wow. These are incredible, gluten and wheat free and taste like “real” cookies. Well done Tesco. I applaud you!

I was on my way home from the gym last night and popped into Tesco to grab some bits for dinner (Jerky pork and veg with sweet potato mash) it was a tiny little Tesco Express by Queens Road Peckham, once I had found everything for dinner it was about 20.00 and I was starving so was scouring the shelves for something to eat on the way home, and I was utterly failing. I couldn’t even find their Free From section and came very close to buying a chunk of cheese (lactose intolerant, but with a ridiculous love of cheese, the cheese always wins…). But then, out of the corner of my eye I spotted the distinctive ds brand on a tiny shelf so I popped over and my eyes were immediately drawn to some cranberry and white chocolate cookies. I obviously thought someone had mistakenly put them on the wrong shelf, but then, there were lots, and then there are triple chocolate versions? I then spotted the free from branding… Tesco finest does free from?? Well this was news to me! I quickly chucked some of the triple choc ones into my basket and ran to the checkout!

I barely made it out of the shop before ripping open the packet and shoving a cookie in my mouth, the first cookie I took out was snapped in half and my first thought was, “oh no, I am just going to have a box of crumbs”, but then cookie shoved in mouth I realised just how wrong I was…

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The first thing I realised was that the bottom of the cookie was covered in delicious milk chocolate (Belgian, I discovered when I finally actually looked at the packaging) and they have that perfect crumbly yet soft texture, that is extremely rare in gluten-free cooking. They hold together perfectly (the reason for the breakage was possibly my over-enthusiastic chucking of cookie box into basket!).

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I shared them with my housemates (one GF the other not) and both agreed that you would never know that they were made without wheat and that they were actually, quite possibly the best cookies we have ever tasted.

If you spot them in tesco’s I would recommend picking up a couple of packs, especially if you live with other people, GF or not, these cookies will not last long!

I am disappointed for two reasons – I only bought one pack, I should have at least bought the white chocolate and cranberry ones for comparison, obviously. And there are now no cookies left…

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