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!

Tomato, pepper and spaghetti squash soup

This is a lovely flavoured soup and has a very vibrant colour. A great winter soup to warm you up on cold days!

Ingredients

800g of plum tomatoes

1 large spaghetti squash

400g tin of roasted red pepper

1 teaspoon of ginger

1 teaspoon of cinnamon

500ml water

2 teaspoons of oil

season to taste and sprinkle with poppy seeds

Method

This couldn’t be easier, fry the tomatoes and spices in oil then add the squash, water and red pepper. Cook for 15 minutes and blend using a hand blender. Serve sprinkled with poppy seeds.

Serves 6-8

Lamb wrapped in kale

Kale is tough, stringy and overtly pretentious, but it looks really great in photographs – perhaps the reason most ‘wellness’ bloggers overstate it’s usefulness. The real deal with kale is however it is low fodmap and really great for making parcels to cook other food. Using kale to produce a parcel to roast meat is that it cooks for longer in the oven helping the leaf texture to soften. It also holds in the juices of the meat. I love the colour of this kale – purple and green is my favourite and when served with chard the result is a veritable rainbow! So there we have it – all kale is really useful for is wrapping! Unfortunately this method of cooking will not preserve its water soluble vitamins, I for one would prefer to get my vitamin C from citrus fruit, rather than chomping on a kale leaf.

lamb-wrapped-in-kale

Ingredients

2 small lamb steaks – I used slow cook lamb

A few sprigs of rosemary and mint

1 teaspoon of Moroccan spice (Fodify Foods Moroccan mix is low fodmap and was purchased by me.)

Seasoning (small amount of salt + pepper)

Small drizzle of oil

Sprinkle of pine-nuts

Kale leaves

Skewers to secure the leaves around the meat.

Carrots for roasting and chard to serve alongside.

Method

Add the oil and spice to a pan and heat.

Seal the meat using the oil and spice mix, season.

Wrap each lamb steak in kale leaves, additional herbs and secure with the skewers. Ensure you add all the oil/spices left in the pan for additional flavour.

Roast in an oven gas mark 3 for at least 2 hours (depending on the size of your meat.)

Allow the meat to rest for 10 minutes then serve on the kale sprinkled with a small amount of pine-nuts.

Carrots spray with oil and roast till soft, I like these really cooked well so they develop sugary flavours and are crisp at the end. The dark ones are purple carrots! You can serve chard cold but it does taste great quickly sauteed, again with a little spray oil.

pictureframelambkale

Moroccan Salmon – Low Fodmap

At the last Allergy & Free From show I purchased a range of three spice mixes from Fodify Foods, a company started by two dietitians – this is the first of the recipes I have tried for the Moroccan spice blend. The spice mixes are low fodmap and the Moroccan spice tastes flavourful and authentic. The white dried lime imparts a strong flavour, but a not unpleasant citrus base to the dish, making this recipe really tasty and good enough for a weekend evening meal treat. I was unsure what to expect, but this spice mix is really rather good – you lucky fodmappers!

http://www.fodify.co.uk/

Ingredients

2 flat teaspoons of Moroccan spice mix (Fodify)

400g of sliced carrots

200g of celeriac

Spray oil

1 white dried lime

cumin seeds

1 tablespoon of oil

Salt & pepper to taste

3 tablespoons of tinned tomato

2 tablespoons of natural lactose free yoghurt

Two large salmon fillets

Dried edible rose petals to serve

Serves 3-4.

Method

Peel and slice the carrot and celeriac.

Spray with oil, sprinkle with cumin seeds and roast for 15 minutes in a hot oven.

Add the oil to the pan and fry the Moroccan spices to release the aroma.

Add the tomato and yoghurt to the pan.

Cut the salmon into pieces and add it to the pan with tomato, yoghurt and spices.

Add the roasted carrot and celeriac to the pan, mix well.

Add the white dried lime and seasoning.

Transfer to a oven dish and cook for 30 minutes at gas mark 6.

Remove the lime.

Sprinkle with edible rose petals and serve with corn based couscous.

The Fodify spice mix was purchased for the recipe.

coralsalmonframe

Pecan and raspberry Rocky Road – Low Fodmap

Rocky road is so easy to make and a great looking snack, but not for regular consumption as it is very calorific! This version is not too sweet as dark chocolate is used and the recipe is low fodmap.  I like to view this as ’emergency rations’ – what do I mean? Well, when out hiking, and particularly if the hiking is up mountains, you need to take something with you to eat if you get stuck in bad weather. This was training we received when preparing for Duke of Edinburgh’s expeditions. The food needed to be calorific and I can think of no better snack than rocky road – although we often used dark chocolate coated Kendal Mint Cake when I was younger. Now, whilst hiking I have never actually had the need to call for mountain rescue services or had to make a shelter to protect me from very severe weather. These days preparation is usually about checking the weather forecast prior to venturing out and modern forecasts are considerably more reliable than in the past – but the advice is still pertinent according to the link above. A small slice of this chocolate heaven is a very nice treat when you finish your hike though! A low fodmap diet can help with diarrhoea and IBS enabling people to be more adventurous and active so if you want to try see a registered dietitian to help you through it!

Ingredients

200g of dark chocolate (I used 70%)

a handful of raisins

70g of pecan nuts

2 tablespoons of light margarine

1 packet of raspberry marshmallow* (check for fructose based sugars)

5 gluten free digestive biscuits

Method

Chop the pecan nuts at right angles to their length (this makes them look pretty when the rocky road is sliced.) Cut the marshmallow pieces into four or eight depending on your preference, and break up the digestive biscuits into small pieces. Melt the chocolate in a bowl placed over hot water (take care not to allow any water into the bowl as this will set the chocolate solid.) When melted add the margarine and other ingredients and mix well. Stir to cool the mix a little then pour into a cling film or grease lined tray and refrigerate. Cut into 15 small slices.

If you want a sweeter version add 3 tablespoons of golden syrup.

Some people with IBS have an exaggerated gastro-colic reflex, too much chocolate can result in immediate diarrhoea, so remember portion size is important – don’t eat too much at once.

* I used Art of Mallow marshmallows purchased specifically for the recipe.

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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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