Tag Archives: FODMAP-friendly

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.


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)


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)




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

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

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

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!


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!

SF’s Dad’s Yorkshire Puddings

6 Oct


Anyone who has ever visited my dad’s house, or indeed is a friend of his on Facebook, will be well aware of his expertly made Yorkshire puddings, certainly not to be enjoyed with Roast beef, but any kind of roast or, and they are especially good, in toad in the hole, another family favourite, or (when he’s not looking) stolen out of the fridge and eaten cold, my step-mum claims that a bit of jam on a cold Yorkshire pudding is a treat, but I am not convinced!

It’s Sunday so I am currently in the middle of cooking up a FODMAP-friendly Sunday Roast. I had big visions of spending my day attempting to bake bread and cooking a roast for a couple of pals, but following news of a house inspection, the day has been spent cleaning, so now I am onto the roast dinner, though I do intent to attempt a sun-dried tomato and basil foccacia at some point this week… what this space!

Dad’s Yorkshire puddings have a great, almost spongy texture, I used his recipe to make a toad in the hole the other day, and although there wasn’t the rise of a normal gluten-filled Yorkshire pudding, there was the texture, and it tasted amazing so I am hopeful that it will work as well today!

The recipe is a bit different from the one I posted before and you can use it to either make one giant Yorkshire pudding, several smaller ones, or lots of tiny ones or with sausages in a toad in the hole. You can also split the recipe easily depending on pan size. Since there were supposed to be four of us for dinner and JM and I love Yorkshire puddings, I decided to use the whole lot, but would you believe it, two of them bailed.. oh well more for us! No matter the amount of mix you are using, I always add the extra egg white – it really helps with the rise.


  • 8oz plain gluten-free flour
  • 1/2 tsp xanthan gum
  • 3/4 pint of milk (I used soya, but use whatever you prefer – rice, soya, normal)
  • 3 eggs + 1 egg white
  • pinch salt
  • cracked black pepper



  1. Preheat oven to 220 degrees C
  2. Put a splash of oil into the tin/muffin tin you are using and pop in the oven to heat up
  3. Measure out all the ingredients and whisk together – if you have an electric whisk great! If not (like me) a good whisk by hand works just as well
  4. If you have the time, leave to rest for approx. 30 mins giving it an occasional whisk
  5. Give the mixture a good whisk and then pour into the tin – be careful the oil will be very hot, so don’t splash yourself!
  6. Cook for 35 minutes if you are making one big toad in the hole, or 25 for smaller ones.
  7. Serve immediately!