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THE FAT FOODIE
1 red bell pepper (cut into bite-sized pieces) 1 green bell pepper (cut into bite-sized pieces) 4 tbsps green spring onion tips. 4 common tomatoes (diced) 4 tbsps olive oil. 1 lemon (sliced) 4 cod fillets. Method: Preheat your oven to 200C/180C Fan/400F/Gas mark 6 ABOUT ME AND THE FODMAP DIET The low FODMAP foods contain carbohydrates which are easy for the body to digest, whereas the high FODMAP food carbohydrates cannot be digested properly and will therefore create diarrhoea and gas. Monash University suggests that under the supervision of a nutritionist you should dedicate 2 to 6 weeks to only eating low FODMAP foods. LOW FODMAP OMELETTE (SERVES 1) 1 tbsp butter (or non-dairy version) Method: Crack your eggs into a bowl and whisk them with a fork until they are light and fluffy. Add all of your ingredients (except the butter) and whisk together. Put a non-stick frying pan over a low to medium heat and put the tablespoon of butter in it. Once the butter has melted pour the omelette mixturePICKLED EGGS
Simmer the liquid for 10 minutes. Take your jars out of the oven, place your hard-boiled eggs inside them and add the pickling vinegar until it reaches the top of the jar. Seal the jars with the lid and leave to cool. Once cool, put the jars in the fridge and leave for 2days before eating.
COCONUT AND BANANA CAKE (SERVES 10-12) This coconut and banana cake is formed of two light and airy sponges which are infused with the sweetness of fluffy coconut and smooth banana that are sandwiched with light, whipped buttercream icing and topped with a sprinkling of desiccated coconut. It's the perfect cake to accompany a cup of tea or coffee in the garden on a Sundayafternoon.
LOW FODMAP ALL-BUTTER FLAPJACKS (MAKES 24) Low FODMAP All-Butter Flapjacks by The Fat Foodie. I’ve posted a recipe for flapjacks before in the form of my Iron-Rich Flapjacks which are fairly low fat and are filled with delicious low FODMAP dried fruits, nuts and seeds, but although those flapjacks are nice, sometimes all you want is a butter-enriched simple flapjack which celebrates the incredible ingredients which are butter and oats. THUG KITCHEN'S PEANUT BUTTER AND BANANA NUT MUFFINS (MAKES 1 & 1/2 cups of mashed firm banana. 1 tsp. of vanilla extract. 1/2 a cup of chopped walnuts. Method: Preheat your oven to 190C/170C Fan/375F/Gas mark 5 and lay out at least 12 large muffin cases in a muffin tin. Put all of your wet ingredients into a large mixing bowl and whisk together. Add the dry ingredients to the bowl and whisk. ETON MESS (SERVES 4) Eton Mess is a traditional English dessert which originated, no surprise here, at Eton College in the late 1800s. It’s formed of broken meringues, whipped cream and fruit (normally either strawberries or bananas) and it’s a perfect summer pudding due to the lightness of its ingredients. DAIRY-FREE AND GLUTEN-FREE MOUSSAKA (SERVES 4-6) Preheat your oven to 190C/170C Fan/375F/ Gas mark 5. Take a large casserole dish and spread a third of the mince over the bottom of the dish. Dairy-Free and Gluten-Free Moussaka Base Layer. Place your courgettes on top of the mince in an even layer and top with anotherthird of the mince.
RICE CRISPY CAKES (MAKES 18) This might seem like quite a basic recipe to share, but rice crispy cakes are a great low FODMAP treat option for kids and adults and they’re really easy to make. There’s just something about the flavour combination of the crisp, toasted rice mixed with the soft, sugary, sticky vanilla-scented marshmallow that makes for the perfect little afternoon or evening treat.THE FAT FOODIE
1 red bell pepper (cut into bite-sized pieces) 1 green bell pepper (cut into bite-sized pieces) 4 tbsps green spring onion tips. 4 common tomatoes (diced) 4 tbsps olive oil. 1 lemon (sliced) 4 cod fillets. Method: Preheat your oven to 200C/180C Fan/400F/Gas mark 6 ABOUT ME AND THE FODMAP DIET The low FODMAP foods contain carbohydrates which are easy for the body to digest, whereas the high FODMAP food carbohydrates cannot be digested properly and will therefore create diarrhoea and gas. Monash University suggests that under the supervision of a nutritionist you should dedicate 2 to 6 weeks to only eating low FODMAP foods. LOW FODMAP OMELETTE (SERVES 1) 1 tbsp butter (or non-dairy version) Method: Crack your eggs into a bowl and whisk them with a fork until they are light and fluffy. Add all of your ingredients (except the butter) and whisk together. Put a non-stick frying pan over a low to medium heat and put the tablespoon of butter in it. Once the butter has melted pour the omelette mixturePICKLED EGGS
Simmer the liquid for 10 minutes. Take your jars out of the oven, place your hard-boiled eggs inside them and add the pickling vinegar until it reaches the top of the jar. Seal the jars with the lid and leave to cool. Once cool, put the jars in the fridge and leave for 2days before eating.
COCONUT AND BANANA CAKE (SERVES 10-12) This coconut and banana cake is formed of two light and airy sponges which are infused with the sweetness of fluffy coconut and smooth banana that are sandwiched with light, whipped buttercream icing and topped with a sprinkling of desiccated coconut. It's the perfect cake to accompany a cup of tea or coffee in the garden on a Sundayafternoon.
LOW FODMAP ALL-BUTTER FLAPJACKS (MAKES 24) Low FODMAP All-Butter Flapjacks by The Fat Foodie. I’ve posted a recipe for flapjacks before in the form of my Iron-Rich Flapjacks which are fairly low fat and are filled with delicious low FODMAP dried fruits, nuts and seeds, but although those flapjacks are nice, sometimes all you want is a butter-enriched simple flapjack which celebrates the incredible ingredients which are butter and oats. THUG KITCHEN'S PEANUT BUTTER AND BANANA NUT MUFFINS (MAKES 1 & 1/2 cups of mashed firm banana. 1 tsp. of vanilla extract. 1/2 a cup of chopped walnuts. Method: Preheat your oven to 190C/170C Fan/375F/Gas mark 5 and lay out at least 12 large muffin cases in a muffin tin. Put all of your wet ingredients into a large mixing bowl and whisk together. Add the dry ingredients to the bowl and whisk. ETON MESS (SERVES 4) Eton Mess is a traditional English dessert which originated, no surprise here, at Eton College in the late 1800s. It’s formed of broken meringues, whipped cream and fruit (normally either strawberries or bananas) and it’s a perfect summer pudding due to the lightness of its ingredients. DAIRY-FREE AND GLUTEN-FREE MOUSSAKA (SERVES 4-6) Preheat your oven to 190C/170C Fan/375F/ Gas mark 5. Take a large casserole dish and spread a third of the mince over the bottom of the dish. Dairy-Free and Gluten-Free Moussaka Base Layer. Place your courgettes on top of the mince in an even layer and top with anotherthird of the mince.
RICE CRISPY CAKES (MAKES 18) This might seem like quite a basic recipe to share, but rice crispy cakes are a great low FODMAP treat option for kids and adults and they’re really easy to make. There’s just something about the flavour combination of the crisp, toasted rice mixed with the soft, sugary, sticky vanilla-scented marshmallow that makes for the perfect little afternoon or evening treat. ABOUT ME AND THE FODMAP DIET The low FODMAP foods contain carbohydrates which are easy for the body to digest, whereas the high FODMAP food carbohydrates cannot be digested properly and will therefore create diarrhoea and gas. Monash University suggests that under the supervision of a nutritionist you should dedicate 2 to 6 weeks to only eating low FODMAP foods. CHICKEN AND FETA FILO BAKE (SERVES 7) I made my chicken and feta filo bake with leftover pieces of tender roast chicken, cubes of sandwich ham, some grated cheddar, cubes of tart feta cheese and diced baby tomatoes, fresh spinach leaves and a generous topping of chopped chives, all of which was complemented by a spread of spicy, hot harissa paste over the filo before baking. It came out of the oven hot and crispy and bubbling with IRON-RICH FLAPJACKS (MAKES 20) Method: Preheat your oven to 200C/180C Fan/400F/Gas Mark 6 and line a deep-sided traybake tin with greaseproof paper. Mix the chia seeds with 7 tbps of hot water and leave them for 5-10 mins to gel. Melt the coconut oil with the golden syrup and put it in a large mixing bowl. Add all of the dry ingredients and the mashed banana into the bowl LOW FODMAP LASAGNE (SERVES 4-6) Method: Put the olive oil in a pan over a medium heat and add the mince and asafoetida powder . Fry until the meat is cooked through. Add in the oregano, salt, olives and mushrooms. Cook until the mushrooms are soft. Add the chopped tomatoes, crumble the #DAIRYFREEQUICHE ARCHIVES I made this broccoli and parmesan quiche a few days ago and I was incredibly happy with how it turned out. The parmesan pie crust is a variant of a Hairy Bikers recipe that I came across and, let me tell you, I’ll definitely be using it again.. This is a gluten-free recipe, so you might need to use some more butter because gluten-free flours are renowned for being really absorbent, but let TOMATO AND MOZZARELLA TART (SERVES 4-6) This tomato and mozzarella tart is a celebration of summer vegetables. It's a crisp, flaky puff pastry base that's topped with walnut and basil pesto and adorned with a plethora of delicately roasted tomatoes, courgettes and black olives nestled underneath a crisp blanket of grated creamy mozzarella. It's just an excellent dish for a summer lunch or dinner. RHUBARB, ORANGE AND GINGER JAM This rhubarb, orange and ginger jam is really easy to make, involving nothing more than preparing your ingredients and then letting it boil away on the stove top for about half an hour with the occasional stir. In return you'll be rewarded with at least 5 jars of tart, but sweet, rhubarb and orange jam that's infused with the warming spice of gingerthroughout.
CHOCOLATE ORANGE BISCUITS In my mind, one of the best partnerships in the sweet area of the culinary world is that of chocolate and orange, with the dark, rich silkiness of the chocolate providing a wonderful counterfoil to the fresh zestiness of the orange oil. Divine. BROCCOLI AND BUTTER BEAN BBQ BURGERS (MAKES 6) I decided to make these Broccoli and Butter Bean BBQ Burgers because I had some broccoli in the fridge and wanted to try it in a burger. The experiment worked quite well and I'm pleased to say that they are delicious. As a result you have a bean burger that has a great soft texture inside with a lovely crunchy outside. PINEAPPLE UPSIDE-DOWN CAKE (SERVES 6-8) If, on these cold winter days, you decide that tonight would be a good night to serve a pudding after dinner you couldn't go wrong with this pineapple upside-down cake. Its hot, sweet, caramelly pineapple chunks are complemented by a warm vanilla and ginger-infused light sponge and is finished off with a puddle of soft vanilla custard or tongue-tingling cold cream.THE FAT FOODIE
1 red bell pepper (cut into bite-sized pieces) 1 green bell pepper (cut into bite-sized pieces) 4 tbsps green spring onion tips. 4 common tomatoes (diced) 4 tbsps olive oil. 1 lemon (sliced) 4 cod fillets. Method: Preheat your oven to 200C/180C Fan/400F/Gas mark 6 ABOUT ME AND THE FODMAP DIET The low FODMAP foods contain carbohydrates which are easy for the body to digest, whereas the high FODMAP food carbohydrates cannot be digested properly and will therefore create diarrhoea and gas. Monash University suggests that under the supervision of a nutritionist you should dedicate 2 to 6 weeks to only eating low FODMAP foods. LOW FODMAP OMELETTE (SERVES 1) 1 tbsp butter (or non-dairy version) Method: Crack your eggs into a bowl and whisk them with a fork until they are light and fluffy. Add all of your ingredients (except the butter) and whisk together. Put a non-stick frying pan over a low to medium heat and put the tablespoon of butter in it. Once the butter has melted pour the omelette mixturePICKLED EGGS
Simmer the liquid for 10 minutes. Take your jars out of the oven, place your hard-boiled eggs inside them and add the pickling vinegar until it reaches the top of the jar. Seal the jars with the lid and leave to cool. Once cool, put the jars in the fridge and leave for 2days before eating.
COCONUT AND BANANA CAKE (SERVES 10-12) This coconut and banana cake is formed of two light and airy sponges which are infused with the sweetness of fluffy coconut and smooth banana that are sandwiched with light, whipped buttercream icing and topped with a sprinkling of desiccated coconut. It's the perfect cake to accompany a cup of tea or coffee in the garden on a Sundayafternoon.
LOW FODMAP ALL-BUTTER FLAPJACKS (MAKES 24) Low FODMAP All-Butter Flapjacks by The Fat Foodie. I’ve posted a recipe for flapjacks before in the form of my Iron-Rich Flapjacks which are fairly low fat and are filled with delicious low FODMAP dried fruits, nuts and seeds, but although those flapjacks are nice, sometimes all you want is a butter-enriched simple flapjack which celebrates the incredible ingredients which are butter and oats. THUG KITCHEN'S PEANUT BUTTER AND BANANA NUT MUFFINS (MAKES 1 & 1/2 cups of mashed firm banana. 1 tsp. of vanilla extract. 1/2 a cup of chopped walnuts. Method: Preheat your oven to 190C/170C Fan/375F/Gas mark 5 and lay out at least 12 large muffin cases in a muffin tin. Put all of your wet ingredients into a large mixing bowl and whisk together. Add the dry ingredients to the bowl and whisk. ETON MESS (SERVES 4) Eton Mess is a traditional English dessert which originated, no surprise here, at Eton College in the late 1800s. It’s formed of broken meringues, whipped cream and fruit (normally either strawberries or bananas) and it’s a perfect summer pudding due to the lightness of its ingredients. DAIRY-FREE AND GLUTEN-FREE MOUSSAKA (SERVES 4-6) Preheat your oven to 190C/170C Fan/375F/ Gas mark 5. Take a large casserole dish and spread a third of the mince over the bottom of the dish. Dairy-Free and Gluten-Free Moussaka Base Layer. Place your courgettes on top of the mince in an even layer and top with anotherthird of the mince.
RICE CRISPY CAKES (MAKES 18) This might seem like quite a basic recipe to share, but rice crispy cakes are a great low FODMAP treat option for kids and adults and they’re really easy to make. There’s just something about the flavour combination of the crisp, toasted rice mixed with the soft, sugary, sticky vanilla-scented marshmallow that makes for the perfect little afternoon or evening treat.THE FAT FOODIE
1 red bell pepper (cut into bite-sized pieces) 1 green bell pepper (cut into bite-sized pieces) 4 tbsps green spring onion tips. 4 common tomatoes (diced) 4 tbsps olive oil. 1 lemon (sliced) 4 cod fillets. Method: Preheat your oven to 200C/180C Fan/400F/Gas mark 6 ABOUT ME AND THE FODMAP DIET The low FODMAP foods contain carbohydrates which are easy for the body to digest, whereas the high FODMAP food carbohydrates cannot be digested properly and will therefore create diarrhoea and gas. Monash University suggests that under the supervision of a nutritionist you should dedicate 2 to 6 weeks to only eating low FODMAP foods. LOW FODMAP OMELETTE (SERVES 1) 1 tbsp butter (or non-dairy version) Method: Crack your eggs into a bowl and whisk them with a fork until they are light and fluffy. Add all of your ingredients (except the butter) and whisk together. Put a non-stick frying pan over a low to medium heat and put the tablespoon of butter in it. Once the butter has melted pour the omelette mixturePICKLED EGGS
Simmer the liquid for 10 minutes. Take your jars out of the oven, place your hard-boiled eggs inside them and add the pickling vinegar until it reaches the top of the jar. Seal the jars with the lid and leave to cool. Once cool, put the jars in the fridge and leave for 2days before eating.
COCONUT AND BANANA CAKE (SERVES 10-12) This coconut and banana cake is formed of two light and airy sponges which are infused with the sweetness of fluffy coconut and smooth banana that are sandwiched with light, whipped buttercream icing and topped with a sprinkling of desiccated coconut. It's the perfect cake to accompany a cup of tea or coffee in the garden on a Sundayafternoon.
LOW FODMAP ALL-BUTTER FLAPJACKS (MAKES 24) Low FODMAP All-Butter Flapjacks by The Fat Foodie. I’ve posted a recipe for flapjacks before in the form of my Iron-Rich Flapjacks which are fairly low fat and are filled with delicious low FODMAP dried fruits, nuts and seeds, but although those flapjacks are nice, sometimes all you want is a butter-enriched simple flapjack which celebrates the incredible ingredients which are butter and oats. THUG KITCHEN'S PEANUT BUTTER AND BANANA NUT MUFFINS (MAKES 1 & 1/2 cups of mashed firm banana. 1 tsp. of vanilla extract. 1/2 a cup of chopped walnuts. Method: Preheat your oven to 190C/170C Fan/375F/Gas mark 5 and lay out at least 12 large muffin cases in a muffin tin. Put all of your wet ingredients into a large mixing bowl and whisk together. Add the dry ingredients to the bowl and whisk. ETON MESS (SERVES 4) Eton Mess is a traditional English dessert which originated, no surprise here, at Eton College in the late 1800s. It’s formed of broken meringues, whipped cream and fruit (normally either strawberries or bananas) and it’s a perfect summer pudding due to the lightness of its ingredients. DAIRY-FREE AND GLUTEN-FREE MOUSSAKA (SERVES 4-6) Preheat your oven to 190C/170C Fan/375F/ Gas mark 5. Take a large casserole dish and spread a third of the mince over the bottom of the dish. Dairy-Free and Gluten-Free Moussaka Base Layer. Place your courgettes on top of the mince in an even layer and top with anotherthird of the mince.
RICE CRISPY CAKES (MAKES 18) This might seem like quite a basic recipe to share, but rice crispy cakes are a great low FODMAP treat option for kids and adults and they’re really easy to make. There’s just something about the flavour combination of the crisp, toasted rice mixed with the soft, sugary, sticky vanilla-scented marshmallow that makes for the perfect little afternoon or evening treat. ABOUT ME AND THE FODMAP DIET The low FODMAP foods contain carbohydrates which are easy for the body to digest, whereas the high FODMAP food carbohydrates cannot be digested properly and will therefore create diarrhoea and gas. Monash University suggests that under the supervision of a nutritionist you should dedicate 2 to 6 weeks to only eating low FODMAP foods. CHICKEN AND FETA FILO BAKE (SERVES 7) I made my chicken and feta filo bake with leftover pieces of tender roast chicken, cubes of sandwich ham, some grated cheddar, cubes of tart feta cheese and diced baby tomatoes, fresh spinach leaves and a generous topping of chopped chives, all of which was complemented by a spread of spicy, hot harissa paste over the filo before baking. It came out of the oven hot and crispy and bubbling with IRON-RICH FLAPJACKS (MAKES 20) Method: Preheat your oven to 200C/180C Fan/400F/Gas Mark 6 and line a deep-sided traybake tin with greaseproof paper. Mix the chia seeds with 7 tbps of hot water and leave them for 5-10 mins to gel. Melt the coconut oil with the golden syrup and put it in a large mixing bowl. Add all of the dry ingredients and the mashed banana into the bowl LOW FODMAP LASAGNE (SERVES 4-6) Method: Put the olive oil in a pan over a medium heat and add the mince and asafoetida powder . Fry until the meat is cooked through. Add in the oregano, salt, olives and mushrooms. Cook until the mushrooms are soft. Add the chopped tomatoes, crumble the #DAIRYFREEQUICHE ARCHIVES I made this broccoli and parmesan quiche a few days ago and I was incredibly happy with how it turned out. The parmesan pie crust is a variant of a Hairy Bikers recipe that I came across and, let me tell you, I’ll definitely be using it again.. This is a gluten-free recipe, so you might need to use some more butter because gluten-free flours are renowned for being really absorbent, but let TOMATO AND MOZZARELLA TART (SERVES 4-6) This tomato and mozzarella tart is a celebration of summer vegetables. It's a crisp, flaky puff pastry base that's topped with walnut and basil pesto and adorned with a plethora of delicately roasted tomatoes, courgettes and black olives nestled underneath a crisp blanket of grated creamy mozzarella. It's just an excellent dish for a summer lunch or dinner. RHUBARB, ORANGE AND GINGER JAM This rhubarb, orange and ginger jam is really easy to make, involving nothing more than preparing your ingredients and then letting it boil away on the stove top for about half an hour with the occasional stir. In return you'll be rewarded with at least 5 jars of tart, but sweet, rhubarb and orange jam that's infused with the warming spice of gingerthroughout.
CHOCOLATE ORANGE BISCUITS In my mind, one of the best partnerships in the sweet area of the culinary world is that of chocolate and orange, with the dark, rich silkiness of the chocolate providing a wonderful counterfoil to the fresh zestiness of the orange oil. Divine. BROCCOLI AND BUTTER BEAN BBQ BURGERS (MAKES 6) I decided to make these Broccoli and Butter Bean BBQ Burgers because I had some broccoli in the fridge and wanted to try it in a burger. The experiment worked quite well and I'm pleased to say that they are delicious. As a result you have a bean burger that has a great soft texture inside with a lovely crunchy outside. PINEAPPLE UPSIDE-DOWN CAKE (SERVES 6-8) If, on these cold winter days, you decide that tonight would be a good night to serve a pudding after dinner you couldn't go wrong with this pineapple upside-down cake. Its hot, sweet, caramelly pineapple chunks are complemented by a warm vanilla and ginger-infused light sponge and is finished off with a puddle of soft vanilla custard or tongue-tingling cold cream.THE FAT FOODIE
1 red bell pepper (cut into bite-sized pieces) 1 green bell pepper (cut into bite-sized pieces) 4 tbsps green spring onion tips. 4 common tomatoes (diced) 4 tbsps olive oil. 1 lemon (sliced) 4 cod fillets. Method: Preheat your oven to 200C/180C Fan/400F/Gas mark 6 ABOUT ME AND THE FODMAP DIET The low FODMAP foods contain carbohydrates which are easy for the body to digest, whereas the high FODMAP food carbohydrates cannot be digested properly and will therefore create diarrhoea and gas. Monash University suggests that under the supervision of a nutritionist you should dedicate 2 to 6 weeks to only eating low FODMAP foods. CONTACT ME - THE FAT FOODIE We use cookies to ensure that we give you the best website experience. If you continue to use this site we will assume that you are happywith it.
LOW FODMAP OMELETTE (SERVES 1) 1 tbsp butter (or non-dairy version) Method: Crack your eggs into a bowl and whisk them with a fork until they are light and fluffy. Add all of your ingredients (except the butter) and whisk together. Put a non-stick frying pan over a low to medium heat and put the tablespoon of butter in it. Once the butter has melted pour the omelette mixture SUNDRIED TOMATO AND FETA POTATO BAKE (SERVES 2) I’ve always got potatoes in my fridge, so the challenge was more to see what I could find to go along with them. When I spied a block of unused non-dairy feta skulking at the back of the fridge (a cheese which when pre-packed lasts ages) I decided that the way forward was a sundried tomato and feta potato bake. COCONUT AND BANANA CAKE (SERVES 10-12) This coconut and banana cake is formed of two light and airy sponges which are infused with the sweetness of fluffy coconut and smooth banana that are sandwiched with light, whipped buttercream icing and topped with a sprinkling of desiccated coconut. It's the perfect cake to accompany a cup of tea or coffee in the garden on a Sundayafternoon.
PICKLED EGGS
Simmer the liquid for 10 minutes. Take your jars out of the oven, place your hard-boiled eggs inside them and add the pickling vinegar until it reaches the top of the jar. Seal the jars with the lid and leave to cool. Once cool, put the jars in the fridge and leave for 2days before eating.
LOW FODMAP ALL-BUTTER FLAPJACKS (MAKES 24) Low FODMAP All-Butter Flapjacks by The Fat Foodie. I’ve posted a recipe for flapjacks before in the form of my Iron-Rich Flapjacks which are fairly low fat and are filled with delicious low FODMAP dried fruits, nuts and seeds, but although those flapjacks are nice, sometimes all you want is a butter-enriched simple flapjack which celebrates the incredible ingredients which are butter and oats. THUG KITCHEN'S PEANUT BUTTER AND BANANA NUT MUFFINS (MAKES 1 & 1/2 cups of mashed firm banana. 1 tsp. of vanilla extract. 1/2 a cup of chopped walnuts. Method: Preheat your oven to 190C/170C Fan/375F/Gas mark 5 and lay out at least 12 large muffin cases in a muffin tin. Put all of your wet ingredients into a large mixing bowl and whisk together. Add the dry ingredients to the bowl and whisk. RICE CRISPY CAKES (MAKES 18) This might seem like quite a basic recipe to share, but rice crispy cakes are a great low FODMAP treat option for kids and adults and they’re really easy to make. There’s just something about the flavour combination of the crisp, toasted rice mixed with the soft, sugary, sticky vanilla-scented marshmallow that makes for the perfect little afternoon or evening treat.THE FAT FOODIE
1 red bell pepper (cut into bite-sized pieces) 1 green bell pepper (cut into bite-sized pieces) 4 tbsps green spring onion tips. 4 common tomatoes (diced) 4 tbsps olive oil. 1 lemon (sliced) 4 cod fillets. Method: Preheat your oven to 200C/180C Fan/400F/Gas mark 6 ABOUT ME AND THE FODMAP DIET The low FODMAP foods contain carbohydrates which are easy for the body to digest, whereas the high FODMAP food carbohydrates cannot be digested properly and will therefore create diarrhoea and gas. Monash University suggests that under the supervision of a nutritionist you should dedicate 2 to 6 weeks to only eating low FODMAP foods. CONTACT ME - THE FAT FOODIE We use cookies to ensure that we give you the best website experience. If you continue to use this site we will assume that you are happywith it.
LOW FODMAP OMELETTE (SERVES 1) 1 tbsp butter (or non-dairy version) Method: Crack your eggs into a bowl and whisk them with a fork until they are light and fluffy. Add all of your ingredients (except the butter) and whisk together. Put a non-stick frying pan over a low to medium heat and put the tablespoon of butter in it. Once the butter has melted pour the omelette mixture SUNDRIED TOMATO AND FETA POTATO BAKE (SERVES 2) I’ve always got potatoes in my fridge, so the challenge was more to see what I could find to go along with them. When I spied a block of unused non-dairy feta skulking at the back of the fridge (a cheese which when pre-packed lasts ages) I decided that the way forward was a sundried tomato and feta potato bake. COCONUT AND BANANA CAKE (SERVES 10-12) This coconut and banana cake is formed of two light and airy sponges which are infused with the sweetness of fluffy coconut and smooth banana that are sandwiched with light, whipped buttercream icing and topped with a sprinkling of desiccated coconut. It's the perfect cake to accompany a cup of tea or coffee in the garden on a Sundayafternoon.
PICKLED EGGS
Simmer the liquid for 10 minutes. Take your jars out of the oven, place your hard-boiled eggs inside them and add the pickling vinegar until it reaches the top of the jar. Seal the jars with the lid and leave to cool. Once cool, put the jars in the fridge and leave for 2days before eating.
LOW FODMAP ALL-BUTTER FLAPJACKS (MAKES 24) Low FODMAP All-Butter Flapjacks by The Fat Foodie. I’ve posted a recipe for flapjacks before in the form of my Iron-Rich Flapjacks which are fairly low fat and are filled with delicious low FODMAP dried fruits, nuts and seeds, but although those flapjacks are nice, sometimes all you want is a butter-enriched simple flapjack which celebrates the incredible ingredients which are butter and oats. THUG KITCHEN'S PEANUT BUTTER AND BANANA NUT MUFFINS (MAKES 1 & 1/2 cups of mashed firm banana. 1 tsp. of vanilla extract. 1/2 a cup of chopped walnuts. Method: Preheat your oven to 190C/170C Fan/375F/Gas mark 5 and lay out at least 12 large muffin cases in a muffin tin. Put all of your wet ingredients into a large mixing bowl and whisk together. Add the dry ingredients to the bowl and whisk. RICE CRISPY CAKES (MAKES 18) This might seem like quite a basic recipe to share, but rice crispy cakes are a great low FODMAP treat option for kids and adults and they’re really easy to make. There’s just something about the flavour combination of the crisp, toasted rice mixed with the soft, sugary, sticky vanilla-scented marshmallow that makes for the perfect little afternoon or evening treat. ABOUT ME AND THE FODMAP DIET The low FODMAP foods contain carbohydrates which are easy for the body to digest, whereas the high FODMAP food carbohydrates cannot be digested properly and will therefore create diarrhoea and gas. Monash University suggests that under the supervision of a nutritionist you should dedicate 2 to 6 weeks to only eating low FODMAP foods.THE FAT FOODIE
The Fat Foodie. Hello and welcome to The Fat Foodie! My name is Jane and I Iive in Stirling, Scotland. I create recipes which use low FODMAP foods, a system of eating which is designed to help IBS sufferers. As a result, most of my recipes are gluten-free and are either dairy-free or low in lactose. I make low FODMAP food good! CONTACT ME - THE FAT FOODIE We use cookies to ensure that we give you the best website experience. If you continue to use this site we will assume that you are happywith it.
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I’ve published my first cookbook! It’s called Low FODMAP Recipes From The Fat Foodie and it contains over 150 of my low FODMAP recipes, a great many of which have never been published before. Low FODMAP Recipes From The Fat Foodie is currently for sale on Amazon Kindle here worldwide and print copies will be available #THEFATFOODIE ARCHIVES Fody Foods Dark Chocolate, Nuts & Sea Salt Bars. Some time ago Fody Foods contacted me to see if I’d like to try their new Dark Chocolate, Nuts and Sea Salt snack bars and I quickly took them up on the offer. However, they most generously also gifted me a whole box of their bars, so that I could offer them as a competition prize for UK readers on my Facebook page! LOW FODMAP LASAGNE (SERVES 4-6) Method: Put the olive oil in a pan over a medium heat and add the mince and asafoetida powder . Fry until the meat is cooked through. Add in the oregano, salt, olives and mushrooms. Cook until the mushrooms are soft. Add the chopped tomatoes, crumble the CHICKEN AND FETA FILO BAKE (SERVES 7) I made my chicken and feta filo bake with leftover pieces of tender roast chicken, cubes of sandwich ham, some grated cheddar, cubes of tart feta cheese and diced baby tomatoes, fresh spinach leaves and a generous topping of chopped chives, all of which was complemented by a spread of spicy, hot harissa paste over the filo before baking. It came out of the oven hot and crispy and bubbling with ETON MESS (SERVES 4) Eton Mess is a traditional English dessert which originated, no surprise here, at Eton College in the late 1800s. It’s formed of broken meringues, whipped cream and fruit (normally either strawberries or bananas) and it’s a perfect summer pudding due to the lightness of its ingredients. RHUBARB AND GINGER CRUMBLE (SERVES 6-8) The crumble you take out of the oven has a crunchy, buttery topping that provides a delicious contrast to the sharp, but sweet pulped rhubarb that's thoroughly infused with the warmth of fresh ginger. It's a dessert which marries perfectly with a generous dollop of custard, a scoop of cold ice cream or a gulg of cold cream. TOMATO AND MOZZARELLA TART (SERVES 4-6) This tomato and mozzarella tart is a celebration of summer vegetables. It's a crisp, flaky puff pastry base that's topped with walnut and basil pesto and adorned with a plethora of delicately roasted tomatoes, courgettes and black olives nestled underneath a crisp blanket of grated creamy mozzarella. It's just an excellent dish for a summer lunch or dinner.Skip to content
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THE END OF ELIMINATION AND REINTRODUCTION. May 15, 2019May 15, 20191
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It’s been quite some time since I last wrote a blog post about how I was getting on in the reintroduction phase and there are a lot of reasons for that, but from my bare notes the crux of today’s messageis:
* The elimination phase is hard. * The reintroduction phase will challenge you in ways you didn’t think of beforehand. * You will f**k up and possibly more than once. * But it’s definitely worth it in the long run. Let me go into more depth. I entered the elimination phase thinking that the only time I would need to dedicate to it would probably be a couple/few weeks before my gut had quietened down enough so that I could start the reintroduction phase. This was not the case. It took five weeks of elimination intotal.
That’s five weeks of eating only very low FODMAP foods. Now don’t get me wrong, I created a lot of very delicious low FODMAP meals in that time and ate very well, but as a self-confessed ‘foodie’ I found myself missing a lot of higher FODMAP foods. However, I got through the elimination phase eventually (and was a low FODMAP saint the whole time) and began the reintroduction phase. I have to say that by the time five weeks of elimination had passed I was like a kid in a sweet shop when reintroduction came around, so I struggled to decide between bread and dairy as my first re-challenge. (Although you’d normally only cut out lactose-containing products during elimination, I’d completely cut out dairy because I have a mild milk allergy and Lesley , the dietitian who was helping me through the process had suggested that I omit it from my diet so that we could eliminate it from my symptoms and help us to gain a moreaccurate result.)
Dairy won the coin toss, so I began week six challenging lactose. It went okay to start with and I wasn’t seeing any massive ill-effects, but it must have had a cumulative effect because I ended up having an IBS attack later that week. The lesson I took from that week was to stay on non-dairy milks (which I don’t mind because hemp milk’s delicious), but have the occasional piece of cheese when I fancy it, such as in a tomato, basil and mozzarella salad or a griddled halloumi burger or good brie on top of a cracker. You get the drift. Week seven I chose to reintroduce bread. When it comes to reintroducing fructans you need to challenge each food that you want to reintroduce separately because the way the digestive system processes fructans differs for each food. In essence, you might find that you can tolerate some fructans, but not others. So, you would follow a structure of: * Week 1: try reintroducing bread * Week 2: try reintroducing pasta * Week 3: try reintroducing cereal * Week 4: try reintroducing onion * Week 5: try reintroducing garlic. I miss wheat bread a lot on the low FODMAP diet and don’t find gluten-free bread very tasty, so I was really excited, but nervous too, to try its reintroduction. I thoroughly enjoyed eating wheat bread again and I’m pleased to say that apart from a bit of bloating I had no real ill-effects, such as painful spasms. However, on Thursday that dramatically changed, but not because of the bread. The Thursday of that week was my youngest step-son’s birthday, so we ordered a takeaway from his favourite Indian restaurant in Stirling. I love Indian food and this restaurant’s food is the best I’ve ever tasted, but’s also extremely heavy on the onion and garlic, so I’d resigned myself to having something low FODMAP from the fridge instead. This was not to be. When the food arrived it smelled out of this world and my little FODMAP-sensitive tummy (and brain) went out of the window. Let me tell you what I had: * Vegetable pakora (crisply fried on the outside and soft inside, filled with such vegetables as potato, ONION and CAULIFLOWER) that were dipped in ONION and GARLIC-laden pakora sauce. * Lamb dansac (a delicious slow cooked lamb curry that’s simmered in an ONION, GARLIC and LENTIL curry sauce). * Crispy poppadums (formed from CHICKPEA flour) that came with a delicious fresh ONION chutney. * And finally, Naan bread (made from WHEAT flour). My mouth’s watering just typing this menu out, but in the early hours of the next morning it was watering for a very different reason as waves of nausea swept over me and I spent hours going back and forth to the bathroom. I felt like such a fool, but my dietitian, Lesley , was really understanding about it and just advised me at the time to eat entirely low FODMAP and allow my gut to completely quieten down before I tried re-challenging again. It took around five days for my gut to finally re-settle into normality. Do I regret it? Yes, of course I do – I was in a great amount of discomfort. However, it also forced me to remind myself that I’m only human and it’s okay to f**k up with FODMAPs occasionally. It’s now week ten of reintroduction and I’ve so far I’ve re-challenged polyols (fine), sorbitol (fine) and fructose (fine), but I’ve yet to try re-challenging galacto-oligosaccharides (GOS) and some fructans. I’ll get there eventually. As you can see, the elimination and reintroduction phases are time-intensive and can be very taxing, but I would wholeheartedly recommend that anyone who has been officially diagnosed with IBS goes through them because it really does help you to identify your own personal FODMAP triggers and it may enable you to incorporate some higher FODMAP foods into your diet. Apart from enabling you to eat a bigger range of tasty food, this wider variety of foods will in turn also help support the growth of your good gut bacteria. During this process I’ve built up a large collection of elimination phase-suitable recipes that I’m thinking of turning into a new cookbook and I would love to hear your thoughts on this, so please get in touch with your opinion. I’d like to take this opportunity to wholeheartedly thank FODMAP-trained dietitian, Lesley Reid , for helping me through the elimination and reintroduction phases. Her support was incredible and she made the whole process achievable. Needless to say, if you’re looking for a FODMAP-trained dietitian to help take you through the experience I would highly recommend Lesley . (You can find her detailsbelow.)
And finally, I’d like to thank all of you who have followed my journey through the elimination and reintroduction phases. Your support and encouragement have been invaluable! Lesley Reid, King’s College Professional FODMAP Qualified Dietitian LESLEY’S DETAILS ARE:Telephone:
07777640035
Email: info@lesleyreiddietitian.co.uk Copyright protected by Digiprove © 2019Facebook Twitter
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WEEK 6: THE LACTOSE CHALLENGE April 19, 2019April 19, 2019Leave
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Last Friday Lesley and I had our final elimination phase consultation and she was happy for me to begin the reintroduction phase the following week because my gut had completely quietened down. After going through an extensive questionnaire which helped her to determine if it was safe for me to go forward onto the reintroduction phase we decided that I would try to challenge lactose the following week. You don’t have to eliminate dairy during the elimination phase as long as you use lactose-free products instead, but I have a mild dairy allergy, so I had cut it out of my diet during elimination in order to make sure that any symptoms I was having as a result of the dairy allergy weren’t being confused with any FODMAP responses. I’d also like to point out that during the reintroduction phase it’s important that you still eat the strictly low FODMAP foods you eat in the elimination phase, with the exception of the food that you’re testing on reintroduction. That way you know that if you have a reaction it’s due solely to the high FODMAP food you’re testing and not something else you’ve incorporated into your diet. I was looking forward to this challenge because I’ve really missed having real butter on my toast and in sandwiches. I’d even missed cheese even though I’m not a big cheese eater, so I was keen to testmy response to it.
During our consultation Lesley did a great job of explaining to me how the reintroduction phase works for each of the FODMAPs I’ll be testing, so I knew that on Monday I was to drink 125ml of normal milk, on Tuesday 250ml of milk and on Wednesday 375ml of milk. This was fairly easy for me to take because I just made myself decaf lattes every morning to test my reactions. It’s funny because I thought I’d enjoy the taste of the lattes more than I actually did and I realised that I’d become so used to drinking non-dairy milks, such as hemp, rice and oat, that they’d became my new norm. As a result, I decided that regardless of the lactose response I had I’m definitely going to stick to drinkingnon-dairy milk.
Getting back to the lactose challenge, I was pleased to find that I had no ill-effects on the three days I drank the milk apart from nasal congestion which I attribute to my diagnosed milk allergy, so I thought I was doing well at tolerating the lactose, but on Wednesday evening I had a full-blown spasm attack which lasted all day Thursday too. Another weird effect of the lactose challenge is that whereas ordinarily I’m IBS-D the lactose had led to me having much more solid stools and having a bit of IBS-C which was very odd for me! Lesley had stressed to me that I was to keep her informed about how each of the challenges went, so it was with disappointment that I messaged her on Wednesday evening and told her about my reaction. She reassured me that it could have been the cumulative effect of having lactose three days in a row which had led to my reaction, but she also said that I might be able to tolerate small amounts of lactose, but maybe not every day. Lesley then advised me to spend the rest of the week eating very low FODMAP again in order to re-settle my gut in preparation for testing a new FODMAP group next week. Today is Friday and I now feel much better. My gut is once again calm and I’m confident that by Monday morning I’ll be able to start a fresh FODMAP challenge although I’ve yet to decide which one. I had planned on testing fructans, specifically bread, but I’m not sure if I’m ready to deal with another spasm attack quite so soon, so I suspect I might pick a group that I’m fairly sure I can tolerate well, such as sorbitol. I’ll decide when Monday comes around. If there’s one thing that the lactose challenge has taught me it’s that reintroducing FODMAPs is not an exact science and it’s about finding out your different levels of tolerance. On that note, I think I’ll re-test lactose again in the future, but I’ll probably follow this method instead:Sunday: 125 ml milk
Monday: Low FODMAP
Tuesday: 250ml milk
Wednesday: Low FODMAP Thursday: 375ml milkFriday: Low FODMAP
Saturday: Low FODMAP By following this system I hope that I can monitor my body’s reaction to different quantities of lactose by seeing how it reacts the day after each ‘dose’ of lactose. As always during this process I’ll keep you informed about how I get on with each of the challenges.LOW FODMAP WORKSHOP
Lesley’s also running an ‘Introduction to the Low FODMAP Diet for IBS’ workshop on the 11th of May in Glasgow which is going to cover all of the important aspects of the low FODMAP diet. It’s a bespoke workshop which will cost £199 to attend (it’s normally £249) and this price includes a two course low FODMAP a la carte lunch in a top Glasgow restaurant. THE WORKSHOP WILL INCLUDE: * Lesley will show you how you can improve your IBS symptoms. * You will learn the principles behind the low FODMAP diet and howto adapt recipes.
* Understand what foods are allowed and what foods should beavoided.
* How to decipher food labels. * All the information you will need to get started. * Advice on the Elimination and Rechallenge/Reintroduction stage. * Continued group support. * A freshly prepared 2 course A La Carte low FODMAP and gluten-free lunch at the first UK restaurant to offer a low FODMAP menu with a relaxed informal Q&A session during lunch with Lesley who will be happy to discuss general concerns you might have. * Plus you’ll get a Low FODMAP goody bag to take home with you! I’m really excited to be going along to Lesley’s workshop because I love helping people to learn about how the low FODMAP diet works and how beneficial it can be in the treatment of IBS and I’m also really thrilled at having the opportunity to help people learn how to adapt recipes to become safely low FODMAP. If you would like to book a space to attend the ‘Introduction to the Low FODMAP Diet for IBS’ workshop or if you have any questions you’d like to ask about the workshop then please contact Lesleyby email at
info@lesleyreiddietitian.co.uk I think it’s going to be an excellent and very informative day and I’d be thrilled to see you there, but if you can’t make it then Lesley is also offering readers of The Fat Foodie 20% off the price of one-to-one individual consultations during April. Just email her at info@lesleyreiddietitian.co.uk to set up an appointment. Lesley Reid, King’s College Professional FODMAP Qualified Dietitian HERE ARE THE DETAILS FOR LESLEY, THE FODMAP TRAINED DIETITIAN, WHO IS TAKING ME THROUGH ELIMINATION:Telephone:
07777640035
Email: info@lesleyreiddietitian.co.uk Copyright protected by Digiprove © 2019Facebook Twitter
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WEEK 5: THE END OF THE ELIMINATION PHASE April 10, 2019April 9, 20192
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At the start of this process I honestly never envisioned that I would need to stay in elimination for more than two to three weeks in total, so I am astonished to see that my body has needed to go through five weeks of elimination in order to fully quieten my gut down enough to safely begin the reintroduction phase. There are a few points within that process that I’d like to share with you first though. At the start of week four I’d taken a homemade gluten-free chicken mayo sandwich to work for lunch and I ended up eating it with a knife and fork because the gluten-free bread had crumbled to pieces to such an extent that it couldn’t be picked up and eaten. This will be nothing new to anyone who regularly eats gluten-free bread, such as myself, but the final straw was the horrible taste of the dairy-free margarine I’d used in the sandwich. I love butter and although I happily drink non-dairy milk and use non-dairy cheese on a regular basis I find that I can’t do without the taste of real butter (normally of the spreadable variety). So it was a hardship to adopt the habit of eating dairy-free margarine during the elimination phase, but I did it regardless. However, on that Monday morning at work when my sandwich had fallen apart I hit a wall and decided that enough was enough (PMS was heavily involved in this, by the way), so I messaged Lesley, the dietitian who’s taking me through this process , and I ‘informed her’ that I was coming off elimination because I felt fine and I missed butter. Why lie, right? Here’s our conversation for your viewing pleasure… Now, I’m not going to lie, I wasn’t happy with Lesley’s response because I was just so sick of being on elimination and having to put up with eating really unsatisfying margarine, but again, PMS had a lot of involvement in that. However, I acknowledged to myself that she was the expert and Ireplied:
I’m a bit embarrassed to share that response with you because the very next day after I’d tried to control how long I was staying in elimination it turned out that Lesley was completely right and I had a full-blown spasm attack which lasted for 3 days. Here’s how thatwent:
I am so grateful that Lesley responded in the kind, understanding and professional manner she did because quite frankly no other response could have been as rough as I was being on myself anyway. However, the main point, and I cannot stress this enough, is that this is exactly why IBS sufferers need to do this process under the tutelage of a FODMAP trained dietitian, such as Lesley.
I am an educated woman and I know a lot about FODMAPs and how the FODMAP diet works, but I would have made the completely wrong choice about when to come off elimination had I not been going through this process with Lesley . I don’t know better than she does. She’s trained in this stuff and I’m not and that’s why I had to listen to her. And let me tell you, I’m so glad that I did because my gut is now completely quiet. It’s still. It’s not even making ‘whale noises’ during the night. And it’s been like that for five consecutive days now. I’ve even had a solid stool the past two mornings in a row. That never happens! Even more surprising for me is that although I’m on day two of my period right now I’m still not having any gut symptoms or bowel issues at all when usually I would. It’s astonishing and more than a little exciting too because I feel as though I’m in control of my symptoms for the first time in ages. For that reason I can understand why people would choose to stay in the elimination phase eating only very low FODMAP foods, but it’ll never be me because firstly, I miss tasty higher FODMAP foods too much to exclude them permanently from my diet and secondly, I know it’s bad for the gut microbiome long-term. Lesley and I have a consultation scheduled for Friday in which we’ll discuss my progress and she’ll determine whether I’m ready to move on to the reintroduction phase and I’m more than happy to leave that decision in her hands becauseshe’s the expert.
If you’re living with IBS and you can’t get it under control or if you’re stuck in elimination and you’d like the help of someone who is FODMAP-trained to take you into reintroduction I could not think of someone better than Lesley Reid . You’d be helping yourself towards a happier gut future. (Her details are at the bottom of this post. )LOW FODMAP WORKSHOP
Lesley’s also running an ‘Introduction to the Low FODMAP Diet for IBS’ workshop on the 11th of May in Glasgow which is going to cover all of the important aspects of the low FODMAP diet. It’s a bespoke workshop which will cost £199 to attend (it’s normally £249) and this price includes a two course low FODMAP a la carte lunch in a top Glasgow restaurant. THE WORKSHOP WILL INCLUDE: * Lesley will show you how you can improve your IBS symptoms. * You will learn the principles behind the low FODMAP diet and howto adapt recipes.
* Understand what foods are allowed and what foods should beavoided.
* How to decipher food labels. * All the information you will need to get started. * Advice on the Elimination and Rechallenge/Reintroduction stage. * Continued group support. * A freshly prepared 2 course A La Carte low FODMAP and gluten-free lunch at the first UK restaurant to offer a low FODMAP menu with a relaxed informal Q&A session during lunch with Lesley who will be happy to discuss general concerns you might have. * Plus you’ll get a Low FODMAP goody bag to take home with you! I’m really excited to be going along to Lesley’s workshop because I love helping people to learn about how the low FODMAP diet works and how beneficial it can be in the treatment of IBS and I’m also really thrilled at having the opportunity to help people learn how to adapt recipes to become safely low FODMAP. If you would like to book a space to attend the ‘Introduction to the Low FODMAP Diet for IBS’ workshop or if you have any questions you’d like to ask about the workshop then please contact Lesleyby email at
info@lesleyreiddietitian.co.uk I think it’s going to be an excellent and very informative day and I’d be thrilled to see you there, but if you can’t make it then Lesley is also offering readers of The Fat Foodie 20% off the price of one-to-one individual consultations during April. Just email her at info@lesleyreiddietitian.co.uk to set up an appointment. Lesley Reid, King’s College Professional FODMAP Qualified Dietitian HERE ARE THE DETAILS FOR LESLEY, THE FODMAP TRAINED DIETITIAN, WHO IS TAKING ME THROUGH ELIMINATION:Telephone:
07777640035
Email: info@lesleyreiddietitian.co.uk Copyright protected by Digiprove © 2019Facebook Twitter
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PROJECT ELIMINATION: WEEK 3 March 31, 2019March 30, 2019Leave
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A lot has happened since I last updated you on my progress through the elimination phase, so this blog post is going to be more of a newsletter. As week 2 began to draw to a close I decided that my gut hadn’t quite calmed down enough to justify starting the reintroduction phase, so under the direction of my dietitian, Lesley , I continued into a third week ofelimination.
This co-incided with me beginning to take Symprove liquid probiotics in an attempt to support my gut microbiome while in elimination. Studies have shown that the extremely low FODMAP foods we eat during elimination are low in prebiotic fibres (the ones that feed the bacteria in our guts) and, as a result, the elimination phase depletes the number of ‘good’ bacteria within the gut. This isn’t ideal because our gut microbiome is an important factor in our overall health, so Lesley had suggested that I start taking a good quality probiotic to support my gut during the process. One of the probiotics that Lesley approves of is Symprove because it provides a shot of over 10 billion good bacteria in every daily dosage, so I contacted Symprove to see if they would be interested in allowing me to test it and I’d write about my experience on the blog as a result. Happily, they agreed and sent me a month’s worth ofSymprove .
Symprove Liquid Probiotics On the Sunday morning of week 3 of elimination I dutifully drank the 70ml recommended dosage of Symprove and awaited the results. (I had the Mango and Passion Fruit flavoured Symprove and it was palatable with the slightly tangy flavour you’d expect from a probiotic liquid.) Sunday passed without incident and I figured that my system was handling theSymprove well.
Unfortunately, at 2:10am on Monday morning I was proved wrong because I awoke with a very urgent need to go to the loo and, sparing you the details, by the time 7:45am rolled around I’d ‘went’ five times. At this point I had to take a couple of anti-diarrhoea tablets and I took one again after lunch, which calmed things down. Needless to say, my Monday was horrendous. It was a day spent wracked with intestinal spasms and cramps all day long. I had a hot bath after I got home from work and I was in bed for 7:30pm and asleep by 8pm. It was anexhausting day.
On a side note, does anyone else get extreme fatigue when they have an intestinal episode? I’m not kidding, at 11:30am I could have lain down on the carpet underneath my work desk and slept instantly! When Tuesday morning came around I approached the Symprove bottle with caution, but conscious of my gut health, I decided to take it again. Thankfully I didn’t have a bowel reaction quite as violent as the day before, but I did have really bad gas all day long which was very uncomfortable. I had the same symptoms on Wednesday too after taking Symprove.
With this in mind I messaged Lesley and asked her whether she’d heard about people having this sort of reaction to Symprove and whether I should continue to take it, but as Wednesday progressed I decided that I would stop taking it because I felt too uncomfortable. This decision was partly motivated by the gut symptoms I was experiencing, but it was also influenced by a chat I’d had with an American friend who is very well-versed inthe FODMAP diet.
In this chat, Hely advised me that Monash generally don’t advise taking probiotics during the elimination phase because it can skew the results, which makes a great deal of sense when you think about it. However, this is a double-edged sword because on the one hand you don’t want your gut microbiome to be depleted as a result of being in the extremely low FODMAP elimination phase (which has been evidenced in a number of scientific studies), but on the other hand you don’t want to warp the results of the elimination phase (and the reintroduction phase too, for that matter) by taking a very high strength probiotic which causes your gut to become symptomatic because how can you determine when your gut has calmed down enough on elimination to begin the reintroduction phase and, accordingly, start reintroducing higher FODMAP foods which contain good prebiotic fibres. You see the dichotomy here, don’t you? I made the choice which I feel was best for my health and stopped taking Symprove , a decision Lesley fully supported, and the next day my gut issues had disappeared. Now, that’s not to say that I won’t try Symprove again in the future, perhaps after I’ve completed the reintroduction phase and my gut is on a more even keel, because I’ve heard a large number of success stories from people who’ve used it and have found it life-changing (Emma Hatcher has had positive results with it too), but at the
moment I’m just going to focus on getting through the eliminationphase successfully.
IN OTHER NEWS!
(which I’m really excited to share!), Lesley’s asked me to join her at the ‘Introduction to the Low FODMAP Diet for IBS’ workshop she’s organising for the 11th of May this year in Glasgow which is going to cover all of the important aspects of the low FODMAP diet. It’s a bespoke workshop which will cost £199 to attend (it’s normally £249) and this price includes a two course low FODMAP a la carte lunch in a top Glasgow restaurant. THE WORKSHOP WILL INCLUDE: * Lesley will show you how you can improve your IBS symptoms. * You will learn the principles behind the low FODMAP diet and howto adapt recipes.
* Understand what foods are allowed and what foods should beavoided.
* How to decipher food labels. * All the information you will need to get started. * Advice on the Elimination and Rechallenge/Reintroduction stage. * Continued group support. * A freshly prepared 2 course A La Carte low FODMAP and gluten-free lunch at the first UK restaurant to offer a low FODMAP menu with a relaxed informal Q&A session during lunch with Lesley who will be happy to discuss general concerns you might have. * Plus you’ll get a Low FODMAP goody bag to take home with you! I’m really excited to be going along to Lesley’s workshop because I love helping people to learn about how the low FODMAP diet works and how beneficial it can be in the treatment of IBS and I’m also really thrilled at having the opportunity to help people learn how to adapt recipes to become safely low FODMAP. If you would like to book a space to attend the ‘Introduction to the Low FODMAP Diet for IBS’ workshop or if you have any questions you’d like to ask about the workshop then please contact Lesleyby email at
info@lesleyreiddietitian.co.uk I think it’s going to be an excellent and very informative day and I’d be thrilled to see you there, but if you can’t make it then Lesley is also offering readers of The Fat Foodie 20% off the price of one-to-one individual consultations during April. Just email her at info@lesleyreiddietitian.co.uk to set up an appointment. Oh, one more thing. I’ve decided to do one more week of elimination just to be fully satisfied that my gut has calmed down before I start the reintroduction phase. As always, I’ll keep you updated on myprogress.
Thanks for reading,
Jane (The Fat Foodie) xxx Lesley Reid, King’s College Professional FODMAP Qualified Dietitian HERE ARE THE DETAILS FOR LESLEY, THE FODMAP TRAINED DIETITIAN, WHO IS TAKING ME THROUGH ELIMINATION:Telephone:
07777640035
Email: info@lesleyreiddietitian.co.uk Copyright protected by Digiprove © 2019Facebook Twitter
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by thefatfoodieblog If you fancy a light, vegetarian meal for dinner tonight I highly recommend this low FODMAP Thai Green Bean Curry! Link in bio.#thefatfoodie
 #thai
 #thaifood
 #thaicurry
 #curry
 #curries
 #greenbeans
 #beans
 #vegetables
#vegetablecurry
#glutenfreefood
#glutenfreerecipe
#glutenfreerecipes
#glutenfree
#dairyfree
#dairyfreefood
 #lowfodmap
 #lowfodmaps
#lowfodmapfood
#lowfodmaprecipe
#lowfodmaprecipes
 #fodmap
 #fodmaps
 #fodmapdiet
#fodmapfriendlyrecipe#fodmapfriendlyfood
#fodmapfriendlyrecipes#fodmapfriendly
*
by thefatfoodieblog
'Tis the season for extremely chocolatey treats like this low FODMAP Chocolate Tiffin! Link in bio.  #thefatfoodie #tiffin
 #chocolate
#chocolatetiffin
#traybakes
#traybake
#chocolatetraybake
#biscuits
#biscuit
#glutenfree
#glutenfreefood
#glutenfreerecipe
#glutenfreerecipes
#dairyfree
#dairyfreefood
#dairyfreerecipe
 #fodmap
 #fodmaps
 #fodmapdiet
#fodmapfriendlyrecipe#fodmapfriendlyfood
#fodmapfriendlyrecipes#fodmapfriendly
#fodmapfriendlybiscuits#vegan
#veganrecipe
#veganfood
#veganrecipes
#veganbiscuits
*
by thefatfoodieblog
This low FODMAP Saag Paneer might not be the prettiest curry you've ever eaten, but, trust me, it'll be one of the tastiest! Link in bio.#thefatfoodie
 #saagpaneer
 #sagpaneer
 #saag
 #paneer
 #paneercurry
 #curry
 #curries
 #curryrecipe
 #indianfood
 #indian
 #glutenfreefood
#glutenfreerecipe
#glutenfreerecipes
#glutenfree
#lowfodmap
#lowfodmaps
#lowfodmapfood
#lowfodmaprecipe
#lowfodmaprecipes
 #fodmap
 #fodmaps
 #fodmapdiet
#fodmapfriendlyrecipe#fodmapfriendlyfood
#fodmapfriendlyrecipes#fodmapfriendly
#fodmapfriendlycurry*
by thefatfoodieblog
Kedgeree is traditionally a breakfast meal, but it also makes a delicious low FODMAP dinner too! Link in bio.  #thefatfoodie #dinners
 #dinnerideas
 #kedgeree
 #indian
 #indianfood
 #breakfast
 #breakfastfood
 #dairyfree
#dairyfreerecipe
#dairyfreefood
#glutenfreefood
#glutenfreerecipe
#glutenfreerecipes
#glutenfree
#fodmap
#fodmaps
#fodmapdiet
#lowfodmap
#lowfodmaps
#lowfodmapfood
#lowfodmaprecipe
#lowfodmaprecipes
#fodmapfriendlyrecipe#fodmapfriendlyfood
#fodmapfriendlyrecipes#fodmapfriendly
 #dinner
*
by thefatfoodieblog Is there any tastier biscuit than a simple, buttery gluten-free shortbread? Nah, I don't think so either. Link in bio.  #thefatfoodie #shortbread
#shortbreadcookies
#biscuit
#biscuits
#cookies
#cookie
#glutenfreecookies
#glutenfree
#glutenfreefood
#glutenfreerecipe
#dairyfree
#dairyfreefood
#dairyfreerecipe
#dairyfreeshortbread#lowfodmap
#lowfodmaps
#lowfodmapfood
#lowfodmaprecipe
#lowfodmaprecipes
#lowfodmapbiscuits
#fodmap
#fodmaps
#fodmapdiet
#fodmapfriendlyrecipe#fodmapfriendlyfood
#fodmapfriendlyrecipes#fodmapfriendly
 #vegan
 #veganfood
*
by thefatfoodieblog Why don't you treat yourself to some low FODMAP Banoffee Pie today? Link in bio. Â #thefatfoodie#banoffeepie
#banoffee
#glutenfreedessert
#glutenfreefood
#glutenfreerecipe
#glutenfreerecipes
#glutenfree
#glutenfreebanoffeepie#dairyfree
#dairyfreerecipe
#dairyfreefood
 #lowfodmap
 #lowfodmaps
#lowfodmapfood
#lowfodmaprecipe
#lowfodmaprecipes
 #fodmap
 #fodmaps
 #fodmapdiet
#fodmapfriendlyrecipe#fodmapfriendlyfood
#fodmapfriendlyrecipes#fodmapfriendly
 #vegan
 #veganrecipe
 #veganfood
 #veganrecipes
#veganbanoffeepie
*
by thefatfoodieblog
This classic Greek Salad is a brilliant low FODMAP option for lunch or dinner! Link in bio.  #thefatfoodie #greeksalad
 #greek
 #greekfood
 #salad
 #salads
 #feta
 #fetacheese
 #fetasalad
 #cheese
 #cheesesalad
 #glutenfree
#glutenfreefood
#glutenfreerecipe
#dairyfree
#dairyfreefood
 #lowfodmap
 #lowfodmaps
#lowfodmapfood
#lowfodmaprecipe
#lowfodmaprecipes
 #fodmap
 #fodmaps
 #fodmapdiet
#fodmapfriendlyrecipe#fodmapfriendlyfood
#fodmapfriendlyrecipes#fodmapfriendly
*
by thefatfoodieblog If you're looking for a tasty low FODMAP curry to pop in your slow cooker this Beef Keema is a real winner! Link in bio.  #beefkeema #beef
 #mince
 #beefmince
 #keema
 #curry
 #curries
 #beefcurry
#glutenfreefood
#glutenfreerecipe
#glutenfreerecipes
#glutenfree
#dairyfree
#dairyfreefood
 #lowfodmap
 #lowfodmaps
#lowfodmapfood
#lowfodmaprecipe
#lowfodmaprecipes
 #fodmap
 #fodmaps
 #fodmapdiet
#fodmapfriendlyrecipe#fodmapfriendlyfood
#fodmapfriendlyrecipes#fodmapfriendly
*
by thefatfoodieblog
What's the best way to improve fries? Make them with cheese, of course! That's why these Halloumi Fries are such a delight! Link inbio. Â #halloumi
#halloumicheese
#halloumifries
 #fries
 #fries
 #glutenfree
#glutenfreefood
#glutenfreerecipe
#lowfodmap
#lowfodmaps
#lowfodmapfood
#lowfodmaprecipe
#lowfodmaprecipes
 #fodmap
 #fodmaps
 #fodmapdiet
#fodmapfriendlyrecipe#fodmapfriendlyfood
#fodmapfriendlyrecipes#fodmapfriendly
*
by thefatfoodieblog
These low FODMAP Banoffee Vol Au Vents are made from gluten-free puff pastry which is baked with a disc of fresh banana, dark chocolate and a vanilla marshmallow. They're so good! Link in bio.  #thefatfoodie #banoffee
 #volauvent
 #volauvents
 #dessert
 #desserts
#glutenfreedessert
#glutenfreefood
#glutenfreerecipe
#dairyfree
#dairyfreefood
#dairyfreedessert
#lowfodmap
#lowfodmaps
#lowfodmapfood
#lowfodmaprecipe
#lowfodmaprecipes
 #fodmap
 #fodmaps
 #fodmapdiet
#fodmapfriendlyrecipe#fodmapfriendlyfood
#fodmapfriendlyrecipes#fodmapfriendly
 #vegan
 #veganrecipe
 #veganfood
*
by thefatfoodieblog If you fancy a light, vegetarian meal for dinner tonight I highly recommend this low FODMAP Thai Green Bean Curry! Link in bio.#thefatfoodie
 #thai
 #thaifood
 #thaicurry
 #curry
 #curries
 #greenbeans
 #beans
 #vegetables
#vegetablecurry
#glutenfreefood
#glutenfreerecipe
#glutenfreerecipes
#glutenfree
#dairyfree
#dairyfreefood
 #lowfodmap
 #lowfodmaps
#lowfodmapfood
#lowfodmaprecipe
#lowfodmaprecipes
 #fodmap
 #fodmaps
 #fodmapdiet
#fodmapfriendlyrecipe#fodmapfriendlyfood
#fodmapfriendlyrecipes#fodmapfriendly
*
by thefatfoodieblog
'Tis the season for extremely chocolatey treats like this low FODMAP Chocolate Tiffin! Link in bio.  #thefatfoodie #tiffin
 #chocolate
#chocolatetiffin
#traybakes
#traybake
#chocolatetraybake
#biscuits
#biscuit
#glutenfree
#glutenfreefood
#glutenfreerecipe
#glutenfreerecipes
#dairyfree
#dairyfreefood
#dairyfreerecipe
 #fodmap
 #fodmaps
 #fodmapdiet
#fodmapfriendlyrecipe#fodmapfriendlyfood
#fodmapfriendlyrecipes#fodmapfriendly
#fodmapfriendlybiscuits#vegan
#veganrecipe
#veganfood
#veganrecipes
#veganbiscuits
*
*
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