Tag Archives: fodalicious

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.

IMG_4401-0IMG_4396-1

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)

20131005-213839.jpg

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)

 

20130908-164226.jpg

Aside

Happy new year!

6 Jan

Happy new year everyone here’s to a fantastic 2015!

We’re back and revitalised having spent relaxing Xmas and new year’s with our parents and catching up with friends and family.

Looking back over the last 12 months we branched out into supper clubs, which although hard work, were great fun and a new experience for us.

So looking forward, more supper clubs, more blogging and we’re attempting meat-free Monday, which is a challenge on the FODMAP diet… I confess my first dish, which I’ll share the recipe for, wasn’t FODMAP, but was GF, and delicious, onwards and upwards!

FODalicious Fireworks Feast – the menu

17 Nov

Menu Supper club Nov 2014

 

I think we are just about recovered from our second supper club! It’s quite amazing the range of emotions you go through on the lead up to a supper club:

Excitement – we’ve booked our next supper club! Let’s go…

Confusion – what shall we cook, how much will people pay?

Anxiety – Why am I making tiramisu? I’ve never done this before

Confidence – We can do this… how hard can it be?

Utter despair – what are we doing? We’ll never get this ready in time

Madness – running around like a headless chicken on the day/days leading up to the supper club

Elation – we did it! That went well, wow, it’s amazing how quickly time flies! Let’s do another one! YEA!

and repeat!

Our last supper club, was an all round success, thanks to our super organisation skills and hundreds of lists, and not forgetting our lovely waitresses who came and helped us out on the day! Our menu is below, we’ll be adding the recipes as and when we have a chance!

To tantalise your tastebuds

Vodka sorbet
Canapés

Sweet potato and feta frittata bites (v, gf, wf)
Arancini bites (v, gf, wf)
Mini caprese kebabs (v, gf, wf)
Served with pesto, home-grown tomato chutney and chilli jam

Starter
A cup of soup served with flat bread (vo, gf,wf)

Mains
JM’s luscious beef lasagne (gf, wf)
JM’s luscious veg lasagne (v, gf, wf)
Served with SF’s famous tomato and olive foccacia (v,gf,wf)
Green bean and roast vegetable salad (v,gf,wf)

To finish
Tiramisu (gf, wf)
Espresso martini
Biscotti (gf,wf)

And in case you are wondering… yes we have decided to do it again… you’ll just have to wait for the update on that one, we’re trying to source some very special FODMAP ingredients as I type!

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.

view sun

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!

IMG_3384

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!

Blue Cheese Quinoa Bites

21 Sep

 

IMG_3370.JPGPlease tell me that I am not the only person who has a real issue with the word quinoa?? No matter how many times I tell myself it is pronounced keenwa, as soon as I try and say it out loud, out comes qwinoa. Anyway…

quinoa

eat quinoa

These blue cheese quinoa bites went down really well at the supper club, even when people claimed to be stuffed, I watched them pop another couple of leftover quinoa bites into their mouths!

I found the recipe for Blue Cheese Quinoa Patties through @cookingquinoa and decided to low-FODMAP them and give them a go – my second attempt was better than the second, and I am looking forward to giving them another go!

This made about 15 “bites” – you could make smaller quantities or bigger patties if you prefer

IMG_3119.JPG

Ingredients

To make the quinoa

  • 1 cup quinoa (about 200g)
  • 500ml of veg or chicken stock
  • 2 spring onions (green part only) chopped
  • 1/2 tsp salt
  • 1/2 tsp chili flakes
  • bunch fresh parsley
  • oil for cooking

For the patties

  • 5 x eggs
  • 4oz (115g) blue cheese
  • 3 x spring onions (green part only) chopped
  • 1/2 tsp chili flakes
  • 3 tbsp gluten free flour
  • handful of gluten free breadcrumbs (approx. 4 slices of bread)

Method

  1. add some oil to a saucepan and put on a medium heat
  2. add the chopped spring onions, and cook for a couple of minutes
  3. add the quinoa, sat, chilli flakes and stock and cook following the instructions on the quinoa packet – it’s worth checking the amount of liquid recommended here too (boil for approx 18 mins, until the stock is all absorbed and the quinoa “tails” come away from the grain)
  4. Once quinoa is cooked, remove from the heat, stir in the chopped parsley and leave to cool for 10 mins.
  5. once slightly cooled, add the eggs, cheese, spring onions, chilli flakes, flour and breadcrumbs (I toasted bread and then whizzed it in a blender, seems to be the easiest way of making breadcrumbs in my book!)
  6. Give it all a good stir – the blue cheese may melt depending on how warm the quinoa is – either melted or in chunks works well in these so don’t worry either way!
  7. I left mine to rest over night for the supper club, but you can cook it straight away if you wish. Either way, both times I have made this it has been pretty liquid and I was a bit worried, but it worked fine, so don’t worry!
  8. Heat some oil in a frying pan then add a dessert spoon of the mix per bite to the pan, cook until browned (about 4 mins) and flip. I served mine with some mild green chilli jam and some extremely spicy red chilli jam with a side of rocket.
  9. Enjoy!

IMG_3384.JPG

 

Ps – have you noticed we’ve got some nice new photos? These were taken by our lovely housemate Jules @fotoburd at our supperclub (except the rubbish one of the frying pan – that was taken on my iphone!)

Chocolate Orange Flapjacks

19 Feb

20140219-114028.jpg

 

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

20140219-114101.jpg

  • 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

20140219-114036.jpg

  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
  9. 20140219-114048.jpg

Tom Yum Inspired Thai Chicken Soup

13 Nov

20131113-095450.jpg

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

20131113-095434.jpg

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

20131113-095417.jpg