Quick and easy low fodmap tomato/marinara sauce


A basic tomato sauce is the base to so many meals. But it’s usually full of delicious, delicious, tummy ache inducing onions and garlic.

A staple of mine and Steve’s weekly dinners for when we’re tired or in a rush is simple pasta, passata, cheese and salt and pepper. So simple but it tastes so good! You can really taste the tomatoes.

I’ve taken that recipe and played around with it a bit to make a sauce that tastes like good, old fashioned marinara sauce. You can use it on pizza, pasta or whatever you want. It’s such a staple sauce it would be a shame for us fodmappers to miss out.

Ingredients

  • 500g Passata
  • 2 tsp dried basil
  • 2 tsp dried oregano
  • 2 tsp garlic infused oil
  • 1 low fodmap stock cube (these cubes are great)
  • 1 tsp low fodmap yeast extract (most own brand supermarket versions are fine but check the label)
  • Salt and pepper, to taste
  • A pinch of sugar

 

Method

Heat up the passata in a saucepan then add all of the ingredients. Feel free to add a splash of water depending on how thick/thin you want the sauce.

Simmer for 10 minutes and you’re good to go!

I like to mix in fresh basil too if I have some.

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Low fodmap, herby rub for roast chicken

 

At our house we have a weekly tradition with our best friends to all come together on a Sunday and have a good old family roast dinner and I absolutely love it. It’s hands down my favourite part of the week! 

Last week I decided to get a bit creative and try a herby rub on our roast chicken and after we all finished drinking the gravy from our plates we agreed that the recipe was definitely a keeper! 

Enjoy!

Ingredients

  • Butter
  • Parsley
  • Dill
  • Rosemary
  • Thyme
  • Garlic infused oil
  • Salt
  • Pepper

 Method

Finely chop all of the herbs then mix with softened butter and the garlic infused oil and salt and pepper.

Rub all over the meat. If you’re using it on a chicken then rub inside the cavity and, if you can, under the skin.

Roast the meat at the recommended settings and enjoy!

This would also work well on other roast meats! 

Low fodmap, autumnal sausage casserole


It’s finally autumn and I’m so happy! I’ve been waiting for that crisp breeze, those crunchy leaves, enormous scarves and most of all… the food!

You can’t eat stew in the summer, it warms you up too much. But as soon as September hits I’m ready. Yummy root veg and tasty meat in a good gravy AND it’s nutritious and full of vitamins, it’s a real winner for me!

It’s so easy to make and you can change it up with what meat you use and whatever veg you have in the fridge!

Enjoy!

Ingredients

  •  6 low fodmap sausages (these sausages are excellent and low fodmap)
  • 2 spring onions (green tops only)
  • 1/2 medium swede
  • 3 parsnips
  • 3 carrots
  • 3 medium potatoes
  • Enough low fodmap stock to cover the stew – I’ve just discovered these low fodmap stock cubes which are great!
  • 1 glass of red wine (optional)
  • 1 tbsp tomato puree
  • Salt and pepper to taste

 

Method

Brown the sausages in a pan, then remove and slice into chunks. We’re only browning them here so there’s no need for them to be cooked through as they will be cooked in the stew.

Peel and chop up all of the veg and finely slice the spring onion.

Tip the veg and sausages into a deep, large pan or slow cooker and pour in the rest of the ingredients.

If using a pan, simmer on a low heat for 1-1 ½ hours or until the veg is soft.

If using a slow cooker, leave for 3 to four hours.

Enjoy!

Low fodmap lamb tagine

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A warming, delicately spiced, melt in your mouth tagine is a wonderful thing. I discovered my love for this tasty dish at one of my best friend’s wedding, where they served steaming bowls of delicious tagine packed full of flavour to us hungry guests! It’s such a crowd pleaser!

And just because you’re on low fodmap doesn’t mean you should have to miss out. But if you’re on this diet then you’re probably dealing with some pretty horrible symptoms and the thought of slaving over a hot oven after a long day is not a happy one…

And this is where the magic of a slow cooker comes in. An authentic Moroccan tagine is made in a proper tagine pot but when energy is in short supply a slow cooker is your best friend. You can chuck everything in at once and just leave it to do all the work.

I also like to pack it full of veg to get as many nutrients in as possible.

Although tagine is usually bursting full of glistening, plump apricots and sultanas, they’re high in fodmaps so I’ve sadly had to leave them out of this recipe but I think the spices more than make up for that.

Enjoy!

Ingredients

  • 1 tsp cayenne pepper
  • 2 tsp ground black pepper
  • 1½ tbsp paprika
  • 1½ tbsp ground ginger
  • 1 tbsp turmeric
  • 1 tsp ground cinnamon
  • 500g lamb, diced
  • 2 carrots, peeled and chopped
  • A handful of olives
  • ½ butternut squash, peeled andchopped
  • 1 red pepper, chopped
  • 1 courgette, chopped
  • 2 tbsp olive oil
  • 1 tbsp garlic oil
  • 700g passata
  • 1 tsp saffron stamens, soaked in cold water
  • 600ml/1 pint low fodmap stock
  • 1 tbsp clear maple syrup
  • 2 tbsp coriander, roughly chopped
  • 2 tbsp flat leaf parsley, roughly chopped

Method

  1. Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine. Place the lamb in a large bowl and toss together with half of the spice mix. Cover and leave overnight in the fridge. You can skip this stage and just put all of it in the slow cooker at once if you’re short on time or energy!
  2. Heat 1 tbsp olive oil and 1 tbsp of garlic oil in a large casserole dish. Add the veg and the remaining spice mix and cook over a gentle heat for 10 minutes so that the veg is soft.
  3. In a separate frying pan, heat the remaining oil and brown the cubes of lamb on all sides then add the browned meat to the slow cooker. De-glaze the frying pan with a glug of passata and add these juices to the pan.
  4. Tip everything, including the remaining ingredients into your slow cooker and let it cook for at least 2 hours, until the lamb is meltingly tender.

Enjoy!

Low fodmap yummy shepherd’s pie


Low fodmap cooking can be a pain. So many ingredients we can’t have and flavour quickly can become a thing of the past…

But it doesn’t have to be! 

A few little substitutions here and there and using different types of veg to add extra flavour can turn bland and boring into a big bowl of tasty!

One of those recipes that can easily become low fodmap is shepherd’s pie. I love shepherd’s pie. It’s proper comfort food. And I promise you, the low fodmap version will taste just as good as the onion, lactose, wheat laced tummy ache that shepherds pie usually is.

It might not be a traditional recipe but I promise you it will hit the spot!

Ingredients

  • 500g mince (lamb, beef or pork all work well here)
  • 2 large carrots, peeled and diced
  • Half a swede, peeled and diced
  • 2 parsnips, peeled and diced
  • 1 tbsp garlic infused oil
  • 2 red peppers, diced
  • 1 small glass of red wine (optional)
  • 2 tbsp tomato puree
  • ½ tbsp. dried oregano
  • ½ tbsp. dried basil
  • Low fodmap stock
  • Salt and pepper to taste
  • 1 tbsp cornflour to thicken

For the mash topping:

  • 1kg potatoes
  • Olive oil
  • 100g lactose free cream cheese
  • 1 tsp mustard
  • Salt and pepper to taste

Method

  1. For the mince base, start off by browning the mince in a deep casserole pan. Then add in all of the veg and the garlic oil and fry gently until they start to soften, this should take about 5 minutes.
  2. Then pour over the red wine and leave it to simmer for 5 minutes to cook off the alcohol.
  3. Tip in the rest of the ingredients and then simmer until everything is soft and cooked.
  4. I like to thicken the mix a bit to stop the mashed potato from sinking, so I mix a little cornflour with some water and stir in to the mince whilst it’s still hot. You can add more or less depending on how thick you like it.
  5. For the mashed potato, peel and slice the potatoes thinly. Slicing them thinly will mean they cook faster and you’re less likely to get lumps. Boil the potatoes in water until soft then drain. I like to put my potatoes into my food mixer to really get them fluffy but you can mash by hand or however you like. As you mash, pour in the oil 1 tbsp at a time until it’s the right consistency. Then add in the lactose free cream cheese and the mustard and beat the mixture until fluffy. Season with salt and pepper.
  6. In a deep oven dish, pour in the mince mixture, then top with the potatoes. If you can tolerate cheddar, you can sprinkle a little on top.
  7. Bake in the oven until the top is brown and it’s piping hot inside (usually around 30-40 minutes).

I like to serve it with some green veg and some gravy on top (see my recipe for gravy below).Enjoy!

 

Low fodmap minestrone soup


I’ve always loved a good chunky vegetable broth. It’s so comforting and packed full of goodness . My Baba (Ukrainian grandmother) makes the BEST vegetable and noodle soup! It’s like medicine for the soul.

Minestrone soup makes me feel the same way. So much love, attention and honest, simple ingredients go into making it. There are so many different ways of making it and hundreds of different family recipes but this recipe is my way. 

Ingredients

  • 500g Passata
  • 1 tbsp tomato purée
  • 1 tbsp Garlic infused oil
  • Half a swede
  • 3 carrots
  • 150g gluten free pasta
  • 2 courgettes
  • 2 red peppers
  • 1/2 tbsp dried basil 
  • 1/2 tbsp oregano
  • 1/2 tbsp smoked paprika
  • 100ml white wine
  • Low fodmap stock – enough to cover
  • 1 tsp sugar
  • 3 tsp cornflour 
  • 3 leaves of spring greens
  • Fresh basil (optional)

Method

  1. Dice all of the veg and throw them into a deep casserole dish or saucepan.
  2. Tip in all of the other ingredients except for the pasta and the cornflour. Pour over enough stock to cover everything.
  3. Simmer until the veg is soft then tip in the pasta.
  4. Once the pasta is cooked, mix the cornflour with a splash of water then slowly pour into the soup whilst stirring continuously.
  5. Check the seasoning and mix in some salt and pepper if you fancy it! 

Enjoy! It’s great to take as a packed lunch to reheat at work and will last up to 5 days in the fridge! 

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.