Who said Ottolenghi's cherry and aubergine (previously-bulgar-wheat-but-now-quinoa) recipe can't be made FODMAP friendly? I adored this dish and I'm positive you will too. Oh, and, did I mention this is also vegan? Serves 4 people Prep time: 40 minutes Ingredients: 200g quinoa 600ml water 1 aubergine, chopped 4cm wide and 2cm thick 300g cherry tomatoes,… Continue reading FODMAP friendly version of Ottolenghi’s cherry tomato and aubergine quinoa
I'm especially proud of this recipe here. A mid-week banger; to be whipped out at any gathering; and most importantly, to be shared! Prep time: 40 minutes Ingredients : 1 pre-made gluten free pastry roll 250g cherry tomatoes 3 tbsp balsamic vinegar glazed 2 tbsp garlic oil 1/2 tsp salt 1 courgette, sliced with a… Continue reading Courgette, balsamic vinegar glazed cherry tomatoes and goats cheese pastry
All thanks to Emma Hatcher’s genius gluten-free recipe that I bring you a mid-week snap of what I prepared for lunch, with my own choice of toppings!
Super simple. Perfect for Sunday brunch. Stack them; fold them; roll them – make them however small or big, but the one absolute must is, always add a pinch of nutmeg.
Ever since upping my gym training to five times a week, I've been craving a healthy, protein-rich and -- most importantly -- FODMAP-friendly alternative to flapjacks. With chia seeds, flax seeds, peanut butter and NO added sugar (apart from a teaspoon of maple syrup), these flapjacks really do pack a punch!