How to survive the holiday season without too many gut problems

The holiday season means many different things to different people, it is supposed to be a period of joy but often it really doesn’t live up to all those expectations that we often have. The media portray images of idealistic families around the Christmas tree having all their dreams come true. For some people the reality is somewhat different, Christmas can be a traumatic time and managing with all the family can be challenging, but it can also be a time when some people are alone too. Here are some tips to help you navigate your way through the period and avoid your gut spoiling the fun.

1. Tis the season to be jolly – really? You have my permission to be a Grinch too if you wish. You should not be expected to see people and be jolly, especially people who you never get along with during the rest of the year. If you don’t get on with someone then Christmas is not a time that somehow the ‘magic’ will make a difference, and likely if your inhibitions are lowered with the odd glass of Advocaat (add your choice of tipple here!) it will not end well! Suggest that you have other plans this year, make your apologies for not seeing them if you wish.

2. Scenes on TV cookery shows promote the domestic goddess, but don’t forget all those well choreographed scenes take time and lots of other people to help, likely months of planning too. Not so much of a goddess then! So don’t try to live up to this myth of being able to manage it all, you will only end up frazzled and this will likely make symptoms worse. You could have a Jacobs join – were everyone brings a different part of the dish. Or you could ask people to bring dishes from around the world, and think of others or you could go out to eat on Christmas day. Consider inviting someone who might be on their own on Christmas day. It really doesn’t have to be a traditional day – make new traditions!

Click on here to see what Nigella really thinks
Click on the image to see what Nigella really thinks.

3. Ensure you eat regularly on Christmas day – leaving hours between meals will not help, plan to have a light breakfast before your Christmas lunch – this doesn’t mean grazing all day either. Manage your portion sizes – use a smaller plate if you like your plate full and you will be just as satisfied and not over full and unable to move!

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4. Don’t slouch on the sofa eating snacks whilst watching those Christmas movies, let gravity help you gut and try to sit up when eating – or don’t snack, you will eat more than you realise if you are not being mindful about what you are eating. Alternatively plan how much you are going to eat and put it in a bowl so you know when you have had enough. Your body will thank you for it.

Seriously – not a good idea!!

5. Include some light activity mid afternoon if you are able – a gentle walk in the park perhaps or some games to get you moving around.

6. Family dynamics can be a rich source of conflict during the season, this can lead to arguments in the period leading up to Christmas and especially on the day itself. Arguments at mealtimes are really not advisable, this will do nothing to help your digestion. Stress causes your body to produce adrenaline, the fight or flight hormone, this is a response to conflict or dangerous situations, originally utilised so you can escape from predators. Your body is therefore NOT concentrating on digesting lunch. In the distant past a dose of indigestion was a very small price to pay to avoiding being eaten. So you might need to be assertive and lay down some ground rules for everyone to follow so that the meal can be as calm as possible.

7. Budget as much as you can. Planning is the key here and Christmas is for thinking of others, but not at the expense of experiencing anxiety at not being able to live up to their expectations. Again tell people in advance what you are planning, say that you are only going to be able to afford to do certain things – you may find that people are relieved that they don’t have to meet these expectations either.

8. Stick rigidly to your Low Fodmap foods (or other tolerated foods) before the day, so if you eat something that you react to, you possibly won’t have as severe symptoms as you would have with eating as you please for the full season.

9. Drink plenty of fluids through the day – a least six to eight cups of non carbonated drinks and if you do drink alcohol, match every alcoholic drink with a non alcoholic one – this will mean you drink less and stay hydrated at the same time. Drinking whilst eating slows the absorption of alcohol into the body. Stay within the healthy drinking guidelines (no more than 2-3 units per day) and watch mixers for fodmaps and fizz. Make a glass of water the final drink before going to bed to counteract the dehydrating effects of alcohol. Remember alcohol is a gut stimulant and hangovers won’t help your IBS symptoms although some people can tolerate small amounts. Try not to over indulge – intoxication can remove your resolve and you might be tempted to have more than you planned. Check out Drink Aware for details of how much alcohol is in your favourite tipple. https://www.drinkaware.co.uk/understand-your-drinking/unit-calculator

The true toll of Christmas tipple how excess plays havoc with mind and body

10. The best tip is – remember to enjoy yourself – it is not money that makes the difference but being in the presence of friends, family and company on the day – spending time with others.

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Happy Holiday!

Chicken liver and rosemary stuffing – low fodmap Christmas recipes

Sage and onion stuffing is a classic accompaniment to Christmas dinner, however for people following a low fodmap diet this is not an option because it does contain lots of onion. Perhaps this recipe might be a good alternative and uses up some of the parts of meat that often go to waste, such as liver. I do save gluten free bread to freeze when I have the odd slice, or perhaps the bread crumbles because it is a little stale. Although freezing and reheating can increase the resistant starch content. Most people who get improvements on the low fodmap diet don’t seem to have problems with resistant starches – but if resistant starch does affect you, it might be better to use fresh breadcrumbs and only have a small piece, perhaps.

Serves 8

Ingredients

1 pack of chicken livers

1 tablespoon of garlic infused oil

1 teaspoon of asafoetida

100g of celeriac (gives a flavour of celery)

100g of chopped white cabbage

200g of gluten free breadcrumbs

4 sprigs of fresh rosemary.

Salt to flavour

Method

Trim the chicken livers (remove the tougher membrane that runs between the livers lobes). Add oil to the pan and fry the asafoetida and livers till cooked. Process the cabbage, rosemary and celeriac till a fine texture is achieved and then add the cooked liver and gluten free breadcrumbs. Process till smooth. Add to a loaf tin and cook for 1 hour at gas mark 5 or you could make stuffing balls or sausages depending on your preference but his will affect the cooking time. This stuffing tastes between a stuffing and pate and goes particularly well with Turkey.

I do not put my stuffing mix in the turkey body as this will not reach the temperature needed to cook either the stuffing or the turkey. Do take care when cooking Christmas lunch – do not wash the turkey and ensure any juices from the turkey run clear. Prevention of food poisoning during the festive season is really important!

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Christmas bread & butter pudding low fodmap

Yes it’s still November and thoughts are turning to Christmas🎄. I apologize now 😃 for posting this recipe but you do need to be planning and perhaps trialing recipes before the big day so here is one for consideration. Bread and butter pudding is not one of my favourite dishes as I have nightmarish visions of being offered this at school and school lunches were not to my liking. However it is a great option for a lighter pudding on Christmas day when spiced or perhaps thanksgiving if you are in the USA. If you can’t get Schar brioche rolls in the USA gluten free croissants will also be suitable. It is very easy to make and contains low fodmap ingredients, so should be a safe option for those of you following a low fodmap diet.

Ingredients

1 pack of Schar* brioche rolls (gluten & wheat free)

500mls of lactose free milk

3 eggs and one egg yolk

50g pecan nuts

1/4 teaspoon of allspice and 1 teaspoon of cinnamon

2 tablespoons of 100% maple syrup

1 tablespoon of raisins

butter or spread

Dark brown sugar for sprinkling on the top

Method

Slice the brioche rolls length-ways

Chop the pecan nuts reasonably finely

Measure the lactose free milk and add the eggs, maple syrup and spices – mix well

Line the dish with butter and spread butter thinly on both sides of the bread.

Dip each slice into the chopped nuts to coat them.

Line the bread into the dish.

Pour in the milk mixture, then scatter the raisins and sugar on the top and grate over nutmeg.

Cook in the centre of an oven at gas mark 5 temperature 190 deg.C after 30 minutes check and if the edges of the bread or sultanas look a little over done cover with foil for the last 10 minutes. Enjoy!!

*Schar brioche rolls were purchased for this recipe.

Coronation chicken – low fodmap

Coronation chicken is a favourite traditional dish in the UK and was first devised for Queen Elizabeth II’s coronation in 1953 by the Cordon Bleu chef Rosemary Hume and Constance Spry. Rosemary was described by Constance as the ‘brains’ of their collaboration with respect to cookery knowledge, but Rosemary is always mentioned after Constance who would appear to be a very accomplished self publicist. I could not even find an image of Rosemary for this post, and so, I have dedicated this post to Rosemary as the ‘brains’ behind the coronation chicken dish and given her prime place of honour! This dish normally contains significant amounts of mayonnaise and is high in fat – the version below has a lighter dressing that might be a little easier on troublesome digestive systems. Mango chutney, another key ingredient has been replaced in the dish with pulped papaya instead, it may not be as sweet as a traditional coronation chicken dish but I tend to prefer it that way and it is low fodmap so a better choice for being gently digested too. If you want it a little sweeter you could add some sultanas but remember no more than 13g per portion. Coronation chicken is a great celebration dish to serve on buffets and it can also be used as a sandwich filler, a great option to make and take to work for lunch.

Ingredients

400g of cooked chicken

1 teaspoon of turmeric

1 teaspoon of cumin

1 teaspoon of cumin seeds

A sprinkling of asafoetida

Half an inch of ginger

3 heaped tablespoons of natural Skyr (prepare with lactase drops if you are lactose intolerant or use lactose free natural yoghurt.)

1 tablespoon of light mayonnaise

Half a papaya

Half a small handful of coriander

1 tablespoon of garlic infused oil

10g of flaked almonds

salt + pepper

Method

Tear the chicken into small manageable pieces

Pour oil into a small pan and heat. Add the turmeric, chopped ginger, cumin, cumin seeds, asafoetida and fry for 5 minutes to release the spice flavours. Cut the papaya in half, chop a quarter and add to the spices. Cool and crush in a mortar or blend till smooth.

Add the mayonnaise and yoghurt to the spices, mix well. Chop the other quarter of papaya and add to the chicken with the almonds, chopped coriander and dressing. Season to taste then serve.

Serves 4-6, depending on the use of the dish.

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Christmas carols and canapes

It’s that time of year again – although it’s unusually warm outside this year! I purchased some gluten free frozen puff pastry and it is also Low Fodmap so here are some canapes to have with Christmas carols and shots – so invite your friends round and celebrate! They are simple to make, although a little fiddly to say the least. See below for the recipes. I could have made my own pastry – but life’s too short to be making puff pasty this time of year!

First cut the pastry into two and using the first block roll it out as thin as you can with plenty of flour to prevent sticking – I used rice flour. Use a small circular cutter and cut out as many circles as you can. Bring the trimmings together and roll out again. I made about 35-40 disks. Brush each with a little beaten egg. Use the following as toppings:

Basil, walnut and Parmesan

A handful of chopped walnuts, 2-4 freshly chopped basil leaves, a handful of pine nuts and 10g of grated Parmesan cheese. Mix these ingredients together with a teaspoon of olive oil and spoon a small amount on the top of each disc. Top each with half an olive cut lengthwise.

Serrano ham and manchago cheese

Place a small square of Serrano ham on each disk, top with a thin slice of cheese.

Smoked mackerel and potato

Thinly slice small new potatoes and spray with oil- roast for 10 minutes in an oven and top each disc with the cooked potato and a small amount of shredded mackerel.

Rosemary and Parmesan pinwheels

Using the other half of the pastry roll it into an oblong block as this as you can brush with egg wash. Sprinkle with grated Parmesan and chopped fresh rosemary leaving a thin strip away from you without cheese. Roll adding further egg wash as you roll it up and stick down once rolled. Slice into 1cm circles.

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Place each disk on a baking tray and cook in a hot oven for 10-15 minutes until cooked. Serve with your drink of choice. Remember alcohol can, for some  people make symptoms of IBS worse, so do take care. Your friends and guests will hardly be aware that these are gluten free.  These canapes are also high in fat but one or two are all that are needed, moderation is always key – even at this time of year! They make a delightful change to the usual peanuts or crisps served with party drinks.

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I do hope you all have a wonderful holiday.

To wish you a Merry Christmas – Gluten Free, low Lactose, chestnut and chocolate Yule log!

yulelogBuche de Noel – or chocolate log, this is the last treat recipe of the holidays – yule log, chocolate & chestnut flavour. It uses chestnut spread a really tasty alternative to cream. The sponge is a fat-free one – however just because it is low-fat does not make it a healthy option, it contains plenty of sugar – just a treat for once a year! Obviously 😉

Ingredients

1 tin of chestnut spread

4 eggs

4 tablespoons of castor sugar

50 g of gluten-free cocoa powder

50 g of self-raising gluten-free flour

150 g of gluten-free dark chocolate for serving (at least 70%)

Method

Line two 30 x 19 cm sandwich trays with baking parchment.

Beat the eggs and sugar till the mix is aerated, sieve the dry ingredients and add to the mix, fold with a metal spoon till incorporated.

Add the mix to the tins and cook in the middle of an oven gas mark 6, 200 degree C for 10 minutes – watch them closely, as they are thin and at risk of burning.

Before you remove the sponge from the oven open your tin of chestnut spread and be prepared to use it.

Remove one sponge from the oven and working quickly remove the baking parchment and spread it with the chestnut spread. Roll into a log – it will crack a little but don’t worry, this will add to the overall log appearance. Keep the other sponge warm, then repeat with the process and cut the sponge at an angle to simulate a branch.

Melt 1/3 of the chocolate in a basin over boiling water – remove and add the rest of the chocolate and cool the mix to temper it. (I am not sure this was wholly successful as it still looked a little dull on setting of the log.) Pour this slowly over the log to ensure it is covered, add some to each end of the log using a palette knife. Allow to set then serve!

Serves 6-8

I wish all my readers a happy holidays and a calm gut New Year!