Print Recipe
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.
Print Recipe
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.
Print Recipe
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.
Print Recipe
French Beans & Mangetout With Hazelnut & Orange
A wonderful nutty salad that works perfectly mixed in with zesty orange! If you haven't yet discovered the delights of hazelnut oil then this salad is sure to become a staple within your salad favourites. A tasty salad that can be prepped ahead of time.
French bean and mangetout recipe
Prep Time 10
Cook Time 10 minutes
Servings
Ingredients
Prep Time 10
Cook Time 10 minutes
Servings
Ingredients
French bean and mangetout recipe
Instructions
  1. Preheat the oven to 180°C
  2. Trim the stalk ends of the French beans and the mangetout, keeping the two separate.
  3. Bring plenty of unsalted water to the boil in a large saucepan. Blanch the beans in the water for 4 mins, then drain into a colander and run them under water until cold. Leave to drain and dry.
  4. Repeat with the mangetout, but blanching this time for 1 min.
  5. While the beans are cooking, scatter the hazelnuts over a baking tray and roast in the oven for 10 mins. Leave until cool enough to handle, then rub them in a clean tea-towel to get rid of most of the skin.
  6. Roughly chop the nuts.
  7. Remove the zest from the orange in strips (using a vegetable peeler) then slice each piece of zest into very thin strips.
  8. Combine all the ingredients, drizzle with olive oil and season with salt and pepper.
Print Recipe
Garlic, Turmeric & Lemongrass Prawns
Thai inspired, these prawns are quick and healthy and always a hit when I host a BBQ. Garlic, turmeric and lemongrass go beautifully together!
prawns
Prep Time 10 Minutes
Cook Time 10 Minutes
Servings
People
Ingredients
Dipping Sauce
Prep Time 10 Minutes
Cook Time 10 Minutes
Servings
People
Ingredients
Dipping Sauce
prawns
Instructions
  1. Blend the marinade ingredients and marinate the prawns for as long as you have, preferably overnight.
  2. Cut the lemongrass stalks diagonally (so you get about 3 strips from each stalk).
  3. Skewer each marinated prawn, using a knife to help make an incision if necessary. 
  4. Blend the ingredients for the dipping sauce, including the coriander stalks, but not the leaves.
  5. Add the prawn skewers to the barbecue, giving them 1-2 mins to cook though. Serve with the dipping sauce and garnished with fresh coriander. 
Print Recipe
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.
Print Recipe
Steamed White Fish with Spring Onion
Spring onions are coming into season and I love them for so many reasons. They add a light onion flavour to dishes and, best of all, take significantly less cooking time compared to regular white or red onions. They’re equally at home in British cooking as they are in Asian-inspired dishes. Those who experience digestive discomfort like bloating with white onions may also find they’re ok with spring onions provided they use the green part only [green part of spring onions appears in low FODMAPs programmes]. This is a really easy, delicious recipe I love.
steamed white fish
Prep Time 10 Minutes
Cook Time 20 Minutes
Servings
People
Prep Time 10 Minutes
Cook Time 20 Minutes
Servings
People
steamed white fish
Instructions
  1. Heat the oven to 200C. Cut a large rectangle of foil - big enough to make a large envelope. Place the pak choi on the foil, followed by the fish, then the ginger and garlic.
  2. Pour over the soy sauce and rice wine, and season.
  3. Fold over foil and seal the 3 edges. Put the foil parcel on a baking sheet.
  4. Cook for 20 mins then open the parcel and scatter over the spring onions and coriander. Squeeze over the lime juice.
  5. Serve with basmati or cauliflower rice.
Print Recipe
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
Print Recipe
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

Print Recipe
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

Scroll to Top