Tag Archives: garlic-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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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!

FOD-a-licious supper club-the menu

21 Sep
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fodalicious fabulous

We finally did it – we did our first supper club, last Sunday 14 September,  based in an iconic venue in East London with fantastic views across the city.

Our menu is here – we didn’t quite get everything out in the right order… but we did get everything out! We’ll be posting a note about how it went very shortly, as well as the recipes we used, and following several requests, the blue cheese quinoa bites will be up soon!

We really enjoyed it, and today have set the date for our next one – details for that will also follow shortly!

Menu

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FOD-a-licious menu – September

FOD-a-licious  

Welcome to our fabulous  FODMAP* friendly Sunday brunch

Menu

Fizzy and fresh rhubarb flirtini

Sundried tomato and olive focaccia with fresh basil pesto

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Dishes to share

Warm puttenesca coodle salad

Tattie fritters with fresh sweetcorn , coriander and a spicy tomato salsa

Sweet potato and feta frittata

Mediterranean sausage and seafood paella

Blue cheese quinoa bites with a home-grown chilli jam

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A trio of lemon loveliness

Lemon mooose

Lemon cake

Home brewed Limoncello

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Scottish Independence tablet

Where possible all of our dishes are made with either homegrown ingredients or produce from lovely little middle class farmer’s markets around leafy Peckham. The flowers are from our garden and we’ve even recycled the wee flower jars and the bottles and painted them ourselves! Aren’t we just fabulous?

*There is information around the flat about the FODMAP friendly diet. Feel free to ask us any questions but don’t worry we won’t be boring you to death anytime soon we just want you to enjoy the food and have a great time.

Pesto Chicken & Pasta

30 Aug

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I know what you are thinking “Pesto? I can’t eat garlic!” Well I have recently discovered that Scala’s classic basil pesto is garlic-free! Fantastic!

I am a FODMAPper that struggles with lactose (very unfortunate that I am also a cheese lover) but I find the low levels in pesto are fine for me, and sometimes even add a sprinkling of parmesan to this.

This is one of my classic, easy to make, I have just got in from work and am starving, can’t face the shops, feed me in 10 mins dishes! All you need are a few staple ingredients and you are good to go! I make several variations of this dish, but I will start with the version we had last night:

Serves: 4

Ingredients:

2 x Chicken breasts – chopped (or you can use halloumi or a selection of veg for veggies, or tuna is good too)

280g Gluten-free pasta

1/2 jar scala classic basic pesto (or make your own, recipe to follow)

half a bunch of spring onions (green part only)

splash of oil

Method

1. Add the oil to a pan, and heat

2. Put a pan of water on to boil, once boiling cook the pasta according to guidelines/

3. When the oil is hot add the chicken and cook for approx 10 mins

4. Add the spring onions to the chicken and cook for 2 minutes, before adding the pesto and turning the pan down to a low simmer.

5. Once pasta is cooked, drain and add to the pan of chicken and pesto, stir.

6. Remove pasta, chicken and pesto mix from the stove and serve.

7. Enjoy!

I serve mine with a side salad and a sprinkling of parmesan

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