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Chickpea & Cucumber Salad
BBQ season is well under way and often there are plenty of BBQ meat dishes that are shared for you to try. However, if you're not eating meat it can sometimes be a challenge finding new and exciting recipes to try. So here is a lovely low FODMAP chickpea salad recipe that you can rustle up for both guests and yourself.
Course Main Dish
Prep Time 15 Mins
Servings
Servings
Course Main Dish
Prep Time 15 Mins
Servings
Servings
Instructions
  1. Heat a large skillet over medium heat. Add olive oil, chickpeas, sumac, and cumin. Stir well, coating the chickpeas with the spices.
  2. Lightly fry the chickpeas until the chickpeas are warm and starting to pop then become golden.
  3. Add in the lemon zest, lemon juice, and a pinch of salt. Chickpeas should be golden and hot but not crisp. Set aside to cool.
  4. Combine the cucumber, tomatoes, onion, and coriander in a bowl. Add in the chickpeas and stir until the salad is well combined.
  5. Serve with extra lemon juice, olive oil, and sumac, if desired.
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BBQ Jerk Chicken
Stuck for ideas of what to cook on a BBQ? Try this wonderful FODMAP friendly, healthy BBQ recipe and share with your friends and family.
Instructions
  1. Grind the allspice and peppercorns, and combine with the onions, thyme, cinnamon, nutmeg and chilies. Mix and loosen with a splash of olive oil. Pour into a wide bowl and stir in the soy sauce, sugar, salt and the lime juice.
  2. Add the chicken pieces one by one, massaging the mixture into the chicken as you go (don’t forget to rub under the skin, too).
  3. Marinate for as long as you can but preferably overnight.
  4. Heat the oven to 180˚C. Place the chicken pieces in a warmed roasting dish and cover with foil.
  5. Cook in the oven for 45 mins, then rest the meat until you’re ready to barbecue.
  6. Finish the chicken pieces on the barbecue, grilling for a minute or two on each side.
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Colourful Stir Fry
Feeling tempted by a Chinese Take Away? Try my 'Fake Away' version for something that is Low FODMAP, a lot more nutritious and tastier too!
stir fry
Prep Time 5 Minutes
Cook Time 10 Minutes
Servings
Person
Ingredients
Prep Time 5 Minutes
Cook Time 10 Minutes
Servings
Person
Ingredients
stir fry
Instructions
  1. In a jug mix together the olive oil, fresh lime sea salt & black pepper, set aside.
  2. Heat the coconut oil in a wok or large pan, drain the tofu, press and slice. Wash all your veg and slice into bite sized pieces.
  3. Add your tofu to the pan and sauté stirring every minute or so until the tofu is nicely browned and the moisture has cooked off.
  4. Add all your veg to the pan, it may seem a lot but it will cook down! Fry for 4-6 minutes.
  5. Stir in the dressing and serve.
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Broccoli Buckwheat Grilled Chicken Salad
Buckwheat and broccoli, a wonderfully nutritional combination! Broccoli as well as being a great source of fibre and protein contains a wealth of nutrients and antioxidants and buckwheat is a highly nutritious whole grain known to provide a number of health benefits.
chicken salad
Prep Time 15 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
Prep Time 15 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
chicken salad
Instructions
  1. Heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through.
  2. Cook the buckwheat either according to the package instructions, or using the boil method: basically, pop the buckwheat in a saucepan of boiling water like you would pasta, and cook on a rolling boil for 12 minutes. Drain thoroughly, then spread out on a tray or large plate to cool down. Set aside.
  3. Chop the broccoli into small florets. Steam for 2-3 minutes or until just tender. Allow to cool.
  4. Chop the tomatoes into small pieces. Cut the cucumber into small dice. Remove the rough stalks from the parsley and mint, then shred/chop the leaves into smaller pieces.
  5. Combine the cooled buckwheat, cooked chicken and broccoli together with the tomatoes, cucumber, herbs and sunflower seeds. Squeeze over the juice of the half lemon, and drizzle over a few tablespoons of olive oil. Season with salt and pepper. Toss to combine everything.
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Raw Vegan Pizza
This oil free, salt free and low fat vegan pizza is tasty and SIBO friendly! A courgette crust, layered with a tomato and lemon sauce and topped with tasty veggies such as tomatoes and avocados. Enjoyable for the whole family!
vegan pizza
Servings
pizza
Ingredients
Crust
Toppings
Servings
pizza
Ingredients
Crust
Toppings
vegan pizza
Instructions
  1. Spiralise the courgettes into noodles with a spiraliser or a cheese grater if you don't have a spiral slicer
  2. Blend the rest of the ingredients until smooth, adjusting according to taste and add this to the spiralised/sliced courgette
  3. Spread this thickly and evenly into a circle on a dehydrator tray and dehydrate at 45°C for 6 hours or so, until pliable. (Note: you can use your oven at it's lowest temperature if you don't have a dehydrator. Keep checking on your crust as it is drying though, because everyone's will turn out different.)
  4. Flip over and do the same again
Sauce
  1. Blend all the ingredients together and smooth onto the crusts' surface
Toppings
  1. Halve the tomatoes thinly slice the avocado, add into a bowl with the other toppings
  2. Coat the toppings in the apple cider vinegar
  3. Place in a warm spot, dehydrator or oven for around 40 minutes until they soften
  4. Add the toppings to the pizza, slice and enjoy!
Recipe Notes
Recipe originally taken and adapted from: https://www.thisrawsomeveganlife.com/2014/04/ultimate-raw-vegan-pizza-low-fat-oil.html
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Aubergine Dip
Aubergines are a great source of dietary fibre as well as being a good source of vitamins B1, B6 and potassium. A small serving of this aubergine dip with plenty of Crudités is a welcome healthy addition to any picnic.
Aubergine dip
Prep Time 10 Minutes
Cook Time 50 Minutes
Servings
2tbsps per serving
Ingredients
Prep Time 10 Minutes
Cook Time 50 Minutes
Servings
2tbsps per serving
Ingredients
Aubergine dip
Instructions
  1. Heat oven to 200 degree C. Wash aubergine. Cut a shallow slit down one side of aubergine Place in a baking dish. Place aubergine on lower oven rack and bake 40 minutes. Move to upper oven rack and bake 5 to 10 minutes more to char the skin.
  2. Let aubergine cool until easy to handle. Peel the skin off and discard.
  3. Place the aubergine flesh in a food processor. Add the tahini, olive oil, lemon juice, salt and red pepper flakes. Pulse until smooth.
  4. Pour into a serving dish, and sprinkle with the smoked paprika and parsley. Serve with Crudités. A low-FODMAP serving size is two tablespoons!
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Healthy Vegan Pumpkin Fudge
Healthy vegan version of pumpkin fudge for a halloween treat.
Prep Time 10 minutes
Cook Time 20 minutes
Servings
pieces
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
pieces
Ingredients
Instructions
  1. Chop your pumpkin into squares and place in a pan with water. Bring to a boil and cook until the pumpkin is soft.
  2. Drain the pumpkin, then place it into a food processor to make a pumpkin puree.
  3. Add the pureed pumpkin along with the other ingredients into a pan and stir together
  4. Once mixed, pour into a dish with baking paper
  5. Freeze for at least 3 hours. When you remove it from the freezer give it 1 hour then serve!
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Ginger Tea Recipe
This warming ginger tea is not only tasty, but also contains anti-viral properties so is great for your health and to keep your immune system strong.
ginger tea
Cook Time 20 minutes
Servings
litre
Ingredients
Cook Time 20 minutes
Servings
litre
Ingredients
ginger tea
Instructions
  1. Finely chop in a blender or grate about 4-5 ozs of fresh root ginger
  2. Place the grated/chopped up ginger into a pan with 1 litre of filtered water
  3. Bring it almost to the boil but don’t allow it to reach boiling point as this will decrease the properties of the ginger
  4. Then turn it down to a simmer for 15 minutes on the lowest heat
  5. Drain the hot ginger liquid and serve
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Turmeric Latte
Why not jazz up your morning coffee or brunch by adding a little turmeric to your latte? Turmeric has been proven to have a number of health benefits such as lowering inflammation. Why not try it in your coffee and see if it becomes part of your morning routine?
2 cups of turmeric latte
Cook Time 5 minutes
Servings
mug
Ingredients
Cook Time 5 minutes
Servings
mug
Ingredients
2 cups of turmeric latte
Instructions
  1. Heat the coconut oil in a small pan
  2. When melted, add the spices and allow to heat for around 30 seconds, being careful not to burn them
  3. Add the coconut, almond or cashew milk, stirring well, and heat gently
  4. When heated through, add 4 drops of natural stevia to sweeten
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Low FODMAP Tacos
Stuck for ideas on what to rustle up in summer? Try these wonderfully tasty Tacos, ideal for sharing and great for catering for all kinds of dietary requirements including low FODMAP.
Instructions
  1. Mix together the taco seasoning ingredients in a jar.
  2. Heat oil in a fry pan and add the taco seasoning, stir for 30 seconds or until fragrant. Add meat of choice and cook through.
  3. Assemble tacos with all preferred fillings, keeping avocado to 1tbsp and top with coriander and dairy free sour cream.
Recipe Notes

*1tbsp of avocado only for those following a low FODMAP diet

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Summer Salmon Salad
Stuck for ideas on what to rustle up in summer? Try this wonderful healthy summer salad recipe and share with your friends and family.
Servings
People
Ingredients
Servings
People
Ingredients
Instructions
  1. Dressing - blitz the parsley, lemon, capers and 2 tbsp of the oil.
  2. Prepare and arrange salad on 2 plates - rocket, avocado, tomatoes, red onion, celery leaves.
  3. Dress the salad.
  4. Baste the chicory in the honey and the remaining oil, fry in frying pan until softened and add to salad.
  5. Sear the salmon in a hot pan.
  6. Serve the salmon on the dressed salad.
Recipe Notes

*If you're following a low FODMAP diet avocado, honey and onion should be avoided

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