Low fodmap butternut squash and sweet potato soup


Since starting my low fodmap diet I’ve felt amazing. In only two weeks I’ve gone from looking 9 months pregnant to maybe around 4 months (I’m not actually pregnant in case you hadn’t already guessed). For the first time in years I’m not going out covered in a massive cardigan and scarf to hide my tummy. My body is looking so much more in proportion and the blinding pain is disappearing rapidly.

I feel the best I’ve felt in a very VERY long time.

I’ve also learnt to trust carbs again. They’ve always been a bit of a fear food for me as everyone tells you not to eat them. But since going low fodmap, potatoes have become a big part of my life again. They don’t hurt me, they don’t make me ill and they take away all those horrible cravings I would have on low carb diets. The way I see it everything in moderation. And before you ask, upping my carbs hasn’t made me put on weight, the opposite in fact!

I’m a big fan of low fodmap. Yes, it is very restrictive but after years of trying different diets out in a vain attempt to fix myself, the fodmap diet hasn’t been too intimidating.

Once you figure out what you can have and stop focussing on what you can’t it becomes much easier to manage.

The main downside however, to the fodmap diet is that it’s impossible to buy readymade food. The onion and garlic restriction is a huge bummer. Grabbing a pot of soup from the supermarket for a quick lunch is now a thing of the past. So I decided to come up with a recipe of my own and, as my husband always says as he steals a few chips from my plate, sharing is caring! So here you go:

Ingredients

1 Butternut squash, peeled, deseeded and cut into chunks

3 sweet potatoes, peeled and chopped

1 red pepper, de-seeded and chopped

The green tops of 6 spring onions (only the green bit is low fodmap)

A big bunch of fresh coriander, roughly chopped

1 chilli, de-seeded and chopped

1 inch of fresh ginger, peeled and chopped

250g passata

1-2 tbsp garlic infused oil (the only garlic thing allowed on fodmap)

2 tbsp lime juice, more if you like it sharp!

1 tin of coconut milk

Fodmap friendly stock or if you can’t get any/make any just use water and make sure to season with salt and pepper

Method

Gently fry the veg in the garlic infused oil until slightly softened. Pour over in the coconut milk and passata and then top up with enough stock/water to cover the veg. Chuck in the rest of the ingredients and let it simmer gently until the veg has softened.

Blend and it’s ready to serve. This can be kept in the fridge for a few days and is great for lunches or a quick dinner.

Sugar Free Homemade Fajita Seasoning Mix

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As is the same for the majority of the population, I’m feeling the need for a bit of a health kick after the indulgences of Christmas, so I have been attempting to cut sugar and processed food from my diet as much as possible! One of the culprits of ‘hidden sugar’ is the Old El Paso Fajita Seasoning mix. This mix has a rich smoky flavour, which is hard to find in many homemade fajita mix recipes, but I think I may have cracked the recipe! I have substituted sugar with xylitol, a natural sweetener, which is really good for your teeth and doesn’t raise your blood sugar so is perfect for diabetics!

So here it is, my sugar free version of the Old El Paso classic:

Ingredients

2 tsp sea salt
2 tsp xylitol
2 tsp ground cumin
2 tsp ground coriander
1 tsp chili powder
1 tsp oregano
1 tsp ground ginger
1 tsp smoked paprika
1 tsp dried onion powder
1 tsp dried garlic powder
1 tsp cayenne pepper powder

Method

Mix together the ingredients and store in an airtight jar. This recipe makes about 5 tablespoons of spice mix. I like to use 2 tablespoons when I’m frying chicken and vegetables for two people as I like it quite spicy, but you can use as much or as little as you like!

All you need to do is, fry strips of chicken with some sliced onions and peppers until cooked through, then add 2 tablespoons of spice mix and stir-fry. You can add a bit of water if the mix starts to stick to the pan! I like to serve this in flour tortillas with a few spoonfuls of guacamole, sour cream and salsa, with a sprinkle of mature cheddar thrown in! Unprocessed, sugar-free and seriously yummy!