Tuesday, 20 June 2017

Eating out on a Low FODMAP Diet – Italian, Chinese, French and Indian!


By Erin Dwyer – Research Dietitian
Last week we gave you 5 tips on how to eat out on low FODMAP diet. Today we investigate some go-to meals and tips for popular cuisines. Also, don’t forget to follow the tips from last week and most importantly, enjoy dining out!
Italian

Friday, 16 June 2017

Low FODMAP Vegetable and Chickpea Soup


By Trish Veitch (Research Chef)

Vegetable soups are great favourites regardless of the season and they can be a terrific way to use up those odds and ends in the fridge! This mouth-watering recipe is very easy and healthy as just one serve provides more than half your daily recommended serves of vegetables. And don’t forget about all the dietary fibre! It’s also versatile as you can use whatever low FODMAP veggies you like and perhaps use what’s seasonal, cheap or growing in your garden. Also, if you are craving some legumes in your diet this soup recipe allows low FODMAP amounts.

Monday, 12 June 2017

Eating out on a Low FODMAP Diet

By Erin Dwyer (Research Dietitian)

Eating out when you are on a Low FODMAP diet is definitely possible, here are our 5 tips you can use so that you don’t miss out on the fun of socialising over food!

Thursday, 8 June 2017

Low FODMAP Thai Tom Yum Soup

By Trish Veitch (Research Chef)


Delicious tom yum soup is very popular both in Thailand and in Thai restaurants everywhere. However, traditional home or restaurant made, packet and instant versions can be packed with high FODMAP garlic and onions and often have a lot of salt and additives! This recipe is worth the effort as it omits these problematic ingredients. However, it maintains the vibrant traditional flavour with all its wonderful, aromatic characteristics of this much loved soup.

Tuesday, 6 June 2017

Friday, 2 June 2017

Low FODMAP Oat & Banana Pancakes

By Trish Veitch (Research Chef)


Pancakes, flapjacks or griddle cakes are an old favourite for breakfasts and snacks and the kids love them as well! They are quick and easy to make but the traditional recipes usually use high FODMAP wheat flours. This recipe is a delicious and simple alternative with the added benefits of extra fibre. There are many toppings that you can add depending on your mood and taste, the only limit is your imagination (see the tips below for some suggestions)!

Friday, 26 May 2017

Low FODMAP stock concentrate

By Trish Veitch (Research Chef)


Used as a foundation for savoury recipes, good stocks can transform a recipe from ordinary to gourmet. Stocks are often used in dishes such as soups, sauces, gravies, stews, casseroles, risottos, tagines, biryanis or even steamboats. However, many commercial stocks are salty, expensive and often contain onion and/or garlic, making them unhealthy and high in FODMAPs. They can also have cuisine based limitations, making them unsuitable for the delicious Asian dishes you love.

Here are two very simple, but mouthwatering stock recipes. They also reduce well to make concentrates, meaning they can be frozen in ice-cube trays and pulled out next time you want to make a delectable dish that is bursting with natural umami!

Stocks require several hours of cooking time, making them perfect to prepare and freeze on the weekend, then pull out to use on busy work days.