Category: recipes

Quinoa deli filler

This deli filler can be used in gluten free wraps, sandwiches and on the top of jacket potatoes and is a really quick easy recipe to make. It has a very fresh taste and is a great option for summer al fresco dining. Just perfect if you want to go out for a picnic or need some alternative ideas for your lunchbox. I used Clearspring organic quinoa trio. Packet quinoa can be used hot or cold and is suitable for a low fodmap diet, just ensure you check the ingredients list before you buy. The recipe does contain egg in the small amount of mayo used to bind the ingredients together. The quinoa contains some oil but you could add a little dressing instead of the mayonnaise, if you are vegan, to bind the rest of the ingredients. You could also cook your own quinoa but this would defeat the point of making this dish as easy as possible so you can quickly make your sandwiches or wraps and get outside in the sunshine, for a picnic perhaps!

Ingredients

1 packet of Clearspring Quinoa

6 radishes

5 chives

3 tablespoons of pine nuts (these are expensive – leave them out if you wish)

150g of white cabbage

2 roasted peppers (use roasted from a jar to save time)

3 heaped teaspoons of extra light mayonnaise

Method

Wash the vegetables.

Slice the radishes thinly, chop the white cabbage, chives and the peppers

Empty the packet of quinoa into a dish

Add the rest of the ingredients and mix well.

Taste, then season if needed – the ready made quinoa already contains salt, I certainly didn’t need to add any extra.

Serve.

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(The quinoa was purchased by me, other makes of quinoa can also be used in this dish if needed.)

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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.

 

 

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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.

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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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Easy like Sunday morning

Fancy a cooked breakfast occasionally and finding that your IBS symptoms are getting in the way? Then perhaps try this version, which is lower in fat than a ‘good old fry up’ and lower in fodmaps and therefore shouldn’t be too hard on your digestive system. Choose a wheat free bread that is <3g/100g of total fat, if you can. If you choose a bread that is lower in fat you can save calories, help your symptoms and the dish would come in at around 320 Kcal per portion – not too bad for a tasty breakfast! The added herbs gives the dish a nice flavour and added some vibrancy to the dish. If you choose a different aged ham or salami then check the label to ensure it doesn’t contain any fodmaps such as onion and garlic and is a lean meat. I found I didn’t need to add any salt to this dish as the ham provided plenty.

Ingredients

1 slice of wholegrain wheat free bread

1 slice of Serrano ham (trim any excess fat)

1 egg

Chives and thyme to serve.

Method

Add the bread to a plate and top with the Serrano ham, you can warm the bread and ham if you wish before you use it, but I didn’t bother.

Dry fry the egg or use a little 1 Kcal spray oil to the pan if you don’t have a non stick frying pan.

Cook the egg – then add on the top of the ham and sprinkle with chopped herbs. This works just as well with poached egg or scrambled – depending on your preference! Serves one.

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Pickled vegetables – Low Fodmap

I am a real fan of Ottolenghi’s work, his recipes are delicious, but unfortunately they do contain lots of ingredients high in Fodmaps, so not that great for people with IBS. This weekend however was a bit different – a recipe suitable for the Low Fodmap diet was published in the Guardian magazine. I have tweaked it a little, because I feel that if you are posting a recipe it needs to be referenced to the original source and modified – this is the only time I have, so far. The recipe was for pickled baby turnips – I have added baby turnips and radishes (for colour) and a little Worcestershire sauce into the pickle mix. This mix will last a few days in the fridge but no longer, as thorough sterilizing techniques have not been employed.

Ingredients

Pack of baby turnips (you can use standard turnip around 200g chopped)

5-6 Radishes

1/4 of a carrot spiraled and cut into short lengths

1 stick of fresh turmeric (you can use powdered but this will likely cloud the pickle liquor)

1 teaspoon Worcestershire sauce

2 teaspoons of granulated sugar

120ml White wine or rice vinegar

175ml Water

1 teaspoon of salt

Method

Chop the turnips and radish into quarters, wash thoroughly.

Pour the water, Worcestershire sauce and vinegar into the pan and add the sugar.

Warm and dissolve the sugar and heat to a rolling boil.

Take off the heat and cool. Add the vegetables, turmeric and salt.

Add to a jar and refrigerate.

These vegetables taste great with cold cuts of meat – don’t be too concerned that they contain a little sugar to counteract the sharpness of the vinegar. You will not be eating the pickling liquor, so it is really not a great amount of sugar that you will be adding into your diet.

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