Here’s what’s in season this month (FODMAP and portion size information provided by Monash University): Low FODMAP You can have generous amounts of the following produce. Produce Beetroot, pickled Kale Leeks, leaves Lemons Oranges Parsnips Potatoes Radishes Rutabaga Tangerine Winter squash Medium FODMAP Stick to the portion sizes per sitting to avoid flare-ups. If you know that you’re okay with – say, fructose – you can experiment with larger portions of, for instance, broccoli.  Produce FODMAP Safe portion size Beetroot (fresh) Fructans 20g Brussel spro ..read more

Happy New Year! In case you’re still looking for a New Year’s resolution that fits the bill, have you considered… eating seasonally? It’s packed full of nutrients, eco-friendly(er) and your local community benefits too. In this New Year’s edition of “Low FODMAP in season”, we’re taking a fresh new look at what produce will shine on our plates this month. Here’s what’s in season this month (FODMAP and portion size information provided by Monash University): Low FODMAP You can have generous amounts of the following produce. Produce Kale Leeks, leaves Lemons Oranges, Clementines, Satsu ..read more

The UK may be part of the Commonwealth and we have access to some of the most incredible produce at our fingertips as a result of it, BUT … even before Brexit, there are a number of German ingredients I can’t get hold of – not for love nor money. Thankfully, this spice mix can be made with some commonly available spices. Ingredients 2 tsp cinnamon 1 tsp cloves 1/2 tsp cardamom, powdered 1/2 tsp nutmeg, grated 1/2 tsp aniseed Instructions Mix all ingredients together. Store in an airtight container for up to 3 months ..read more

It can be frustrating when a recipe calls for an ingredient that you can’t have, isn’t (yet) available at your supermarket or you simply haven’t got at home when you get really want to cook up a storm in the kitchen. In the Swap This For That (“STFT”) series, we are applying some easy hacks to fill that void. Today, at a time when supermarket shelves can be devoid of all egg products, let’s take a look at how you could replace an egg with something you might find in your pantry – chia seeds or flaxseeds. Chia egg Ingredients 1 tbsp chia seeds 3 tbsp water Instructions Grind the chia se ..read more

In the third edition of “Low FODMAP in season”, we’re taking a critical look at what produce will shine on our plates this month. As a reminder: seasonal produce is better for you as it’s full of nutrients better for the environment as it doesn’t have to travel 1000s of miles to get to you, better for your local community as you support your local farmers and tastes so, so much better. It’s a win all around. Here’s what’s in season this month (FODMAP and portion size information provided by Monash University): Low FODMAP You can have generous amounts of the following produce. Produce Ka ..read more

Here’s what’s in season this month (FODMAP and portion size information provided by Monash University): Low FODMAP You can have generous amounts of the following produce. Produce Beetroot, pickled Kale Leeks, leaves Lemons Oranges Parsnips Potatoes Radishes Rutabaga Tangerine Winter squash Medium FODMAP Stick to the portion sizes per sitting to avoid flare-ups. If you know that you’re okay with – say, fructose – you can experiment with larger portions of, for instance, broccoli.  Produce FODMAP Safe portion size Beetroot (fresh) Fructans 20g Brussel spro ..read more

This post contains affiliate links. If you choose to click a link and purchase an item I link to, you don't have to pay any extra money. I, however, receive a commission that will help me keep this site up and running. Please check out my disclaimer for more details. As the nation’s headlines wonder aloud if January 2019 is to be the coldest on record, all I can think about is: “Am I going to have a flare-up?!” As those with chronic conditions (EDS folk, I see you) will be able to empathise, we can typically (and typically painfully) predict changes in weather and temperature with the help o ..read more

Happy New Year! In case you’re still looking for a New Year’s resolution that fits the bill, have you considered… eating seasonally? It’s packed full of nutrients, eco-friendly(er) and your local community benefits too. In this New Year’s edition of “Low FODMAP in season”, we’re taking a fresh new look at what produce will shine on our plates this month. Here’s what’s in season this month (FODMAP and portion size information provided by Monash University): Low FODMAP You can have generous amounts of the following produce. Produce Kale Leeks, leaves Lemons Oranges, Clementines, Satsu ..read more

As the days grow shorter and greyer, I am all about the stews, soups and crumbles. And what goes better with crumble than… you’ve got it, vanilla custard. Growing up in Germany, for me, vanilla custard or Vanillepudding came in a blue packet. Imagine my surprise when I learned that I could easily whip it up myself with five simple ingredients most of us would have in our cupboards. Ingredients 3 eggs 3 tbsp cornstarch 3 tbsp maple syrup 1 tbsp vanilla extract 3 cups lactose-free milk Instructions Whisk together eggs, cornstarch and maple syrup. Gradually add the milk until smooth. Continue w ..read more

Skip to recipe It’s a decadent treat and an oh-so-delicious one: Pâté. Many pâtés contain onion, all contain cream. If lactose ain’t your thing, you can easily whip up a Low FODMAP-friendly version – seriously, it only takes a few minutes. I’ve been enjoying my pâté over Christmas with gluten-free oat crackers and on my homemade no-knead bread with a side of gherkins. So good! Ingredients 200g liver, rinsed, trimmed and chopped 40g unsalted butter 40ml lactose-free cream 1tsp garlic-infused oil and 1tsp olive oil 2-3 bay leaves, finely chopped 1tsp freshly ground black pepper Instr ..read more