Spring vegetable frittata – low fodmap

This frittata can be served as a light lunch with Jersey potatoes and is very pretty!

Ingredients

5 eggs

Half a sliced courgette

3 Pak Choi

30g of Parmesan cheese

Chives

Salt to taste

Spray oil

Method

Wash the vegetables

Trim the base of the pak choi flat and slice it at right angles to the growth direction, about an inch from the base, to form a flower – do this with each base of the three leaves if you wish – I just used one.

Chop the rest of the pak choi finely.

Slice the courgette.

Grate the cheese.

Whisk the eggs together and season and add the cheese and chopped pak choi.

In a pan add spray oil and place the ‘flowers’ and slices of courgette around the pan.

Add the egg mix to the pan.

Cook until well cooked through

Chop over the chives and serve

Serves 3-4 with Jersey potatoes and green salad.

 

 

Allergy + Free From Show talk on IBS

Are you going to the Allergy + Free From Show in July? Don’t forget to get your free tickets here http://bit.ly/1Pga0N5 and come and see my talk for the IBS Network on Diet and Constipation – is it just about fibre and fluid?

This is on Sunday 10th July in the Learning Centre at 11:00am – come early as seats do fill up fast! If you want to see some of my talks given at previous shows check out my LinkedIn account http://bit.ly/1X8Vgav

I look forward to seeing you there!

Smoked maple chicken – Low fodmap tray bake

One of my favourite recipes is an Ottolenghi dish based on chicken, cinnamon, onion, hazelnuts and honey – a middle eastern baked chicken recipe that I cook for special occasions. Obviously this is certainly not advisable for those people following a low fodmap diet, I have changed this recipe and it certainly does taste just as good as the original! I didn’t need to add any salt and pepper to the dish as my palate is used to not using them and bacon is very salty, you can add a small amount if needed, but do taste if first!

Ingredients

1/2 white cabbage

4 teaspoons maple syrup (make sure it has no fructose-glucose syrup added)

1 heaped teaspoon of asafoetida

1 teaspoon of cinnamon

6 skinless chicken thighs

6 rashers of smoked bacon (fat removed)

1 tablespoon vegetable oil

50g of chopped pecan nuts

Method

Wrap each chicken thigh with bacon – wash hands after using raw meat and any utensils used – do not wash the chicken thighs before use.

Chop cabbage thinly

In a small pan add vegetable oil, maple syrup and spices and heat gently to release the aroma.

Add the cabbage to a roasting tray

Pour over the spiced oil and mix well with cabbage

Place chicken thighs on the top and leave in the fridge for a couple of hours to marinade.

Heat an oven to gas mark 6, 220 deg.C and bake for 30 minutes.

Chop the pecan nuts and sprinkle over the bake and bake for a further 5 minutes.

Chop chives over the dish to serve.

Serves 4-6 people depending on the size of the chicken thighs. Serve with boiled rice and green salad.

chickentraybakecorala

 

 

 

Asafoetida – what is it?

The link below is to a great little piece on asafoetida from BBC Good Food, if you are eager to learn more about this spice. I would advise anyone with coeliac disease to check to ensure it has not been mixed with wheat flour before you buy it. It is a great addition to recipes that are low fodmap. As for the account of it helping with those people who have problems with lentils and beans (foods containing oligo-saccharides) I cannot guarantee that the addition of this spice to dishes will reduce the effects of this fodmap, for those following a low fodmap diet. However if you are following a low fodmap diet and missing onion as a spice it is certainly worth trying.

http://www.bbcgoodfood.com/glossary/asafoetida

It’s National Barbecue Week!

How about trying a vegan low fodmap burger during National Barbecue Week! This is a very tasty vegan burger that is not too hard on the digestive tract for people with IBS.

Ingredients

120g of cooked red and white Quinoa

1 chopped roasted red pepper

30g chopped peanuts

1 courgette

4-5 sprigs chopped fresh thyme

2 teaspoons of garlic infused oil

Salt + Pepper to taste

Method

Grate the courgette finely and squeeze out the excess water from the vegetable

Mix all ingredients together

The burgers are delicate, so it is better to put them on a square of greased foil to cook them on the barbecue.

Using a crumpet ring or metal cutter, place the cutter on the foil then fill to the rim with recipe mix and press mixture together, then remove the cutter to leave a circular burger.

Cook on the barbecue till fully cooked through – remember disposable barbecues take longer to warm up and cook food.

once cooked place them in a vegan gluten free, pitta or wrap.

Serve with skewered roasted green peppers.

Makes 3-4 burgers

Enjoy!

Food safety is really important when having a barbecue to prevent food poisoning – often a cause of IBS please see the link for food standards agency for further details on how to keep your friends and family safe http://www.food.gov.uk/news-updates/campaigns/barbecue

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Which path will you choose?

You might consider that this post is not relevant to IBS, but everyone has to make some changes, when diagnosed with a medical condition. Changes perhaps try a new diet, a new medication or treatment, these naturally will require some change to a persons usual lifestyle. I was lucky enough to train with an inspirational dietitian during my clinical placements and one experience I had during training was listening to my mentor explaining to a patient, using the metaphor of a path, for explaining the challenges of changing any behaviour that we need to, in life. She explained that choosing to change a behaviour is like choosing a path to walk and the path we all use as a default, as human beings, is often the easy, well trodden route. Or the path of least resistance. This is a human trait – it is certainly not being lazy, a comment I often hear from people – you are not lazy – you are human. Making changes is challenging, a difficult path to follow, often with steep slopes, an uneven, meandering, overgrown path – a formidable terrain. Initially both paths follow close to each other.

Often, when starting out on a demanding route, it is very easy to start to follow the more difficult path and step from the difficult route back to the easy one. This is very much to be expected – but when this happens, look behind you – how far have you come? You now have a decision to make – and this decision is solely yours, so take full ownership of it. You can continue to follow the well trodden route, consider what this will ultimately achieve – weigh up the costs and benefits of staying on your chosen path. If you choose to stay on the well trodden path then do not feel disappointed, don’t berate yourself for your choice. You have made a choice and there will be very good reasons for it. Maybe this is not the time for difficult challenges and believe it or not, it is perfectly acceptable to reach such a conclusion. Walk a little further and consider again whether you are ready to try the more difficult path, it will always be possible to step back onto it, from the easy route. People can hop from one path to the other a few times before they find that they are actually some way down the tough route and realise that the path actually does have very manageable sections. Now the easy path is some way in the distance and this tougher path has surprisingly become the new default. Think about the achievement you can make and the views you can expect to see, when following the challenging paths in life!