Thursday, 26 November 2015

SPUDS! SPUDS! SPUDS!

By Marina Iacovou (Dietitian and PhD Candidate)



Ever find yourself stuck for ideas when catering for a crowd or wondering how to get the kids to eat a variety of foods?  Choosing a suitable meal can be particularly difficult when you also need to consider other people’s dietary needs, which might be influenced by:
  •          Likes and dislikes
  •          Food intolerances
  •          Food allergies
  •          Re-introduction/re-challenge of food (eg, FODMAP re-introduction phase)
  •          Vegetarians / Vegans / Pescatarians
  •          Religion


Tuesday, 24 November 2015

Happy Thanksgiving! Turkey or chicken roulade with herb and nut stuffing recipe

By Trish Veitch 

This chicken or turkey stuffed roulade is an indulgent and delicious recipe that is perfect for Thanksgiving Dinner! And better yet, 1 serve is low FODMAP



Thursday, 19 November 2015

Eating more vegetables on a Low FODMAP Diet

By Peta Hill (Paediatric Dietitian)



Luckily, there are very few vegetables that are completely off limits during the low FODMAP diet. Luckily because vegetables are packed full of fibre, vitamins, minerals, antioxidants and phytochemicals and when vegetables are included in the diet, research has found there to be a reduction in the incidence of many lifestyle diseases.

Wednesday, 18 November 2015

Low FODMAP Summer Millet Salad

By Alana Scott, low FODMAP cook from A Little Bit Yummy 


Image via Alana Scott- A Little Bit Yummy

This low FODMAP summer millet salad makes the perfect salad to take to a summer BBQ! I also love mixing pan-fried fish through the salad to create a light main meal. It is packed full of low FODMAP veggies and refreshing summer flavours. Millet is a relatively unknown low FODMAP food that comes from an ancient seed and is naturally gluten free. It has a light and ever so slightly nutty flavour, which makes it a perfect substitution for bulgar (bourghal) wheat (high FODMAP in serves greater than ¼ cup).

Monday, 16 November 2015

Serving suggestions for Monash University Certified low FODMAP sourdough spelt breads 5/5

By Dr Jane Varney


Ham, swiss cheese, & spinach toasties
Serves 2

Image via simplyrecipes.com
Ingredients:

4 slices sourdough spelt bread*
4 teaspoons butter
1 teaspoon dijon mustard
2 slices swiss cheese
2 slices leg ham
20g (1/2 cup) baby spinach leaves 

Method:

1. Preheat a sandwich maker
2. Spread 4 slices of bread with butter
3. Turn over 2 slices of bread and spread with mustard. Top with cheese, ham and spinach. Sandwich together with the remaining 2 slices of bread. Buttered sides should face out. 
4. Place sandwiches in the sandwich maker and cook for 2-3 minutes, or until bread is golden brown and cheese is melted. 

           


Friday, 13 November 2015

Kale Chips recipe




Kale Chips
..............................................................................................

Serves 4 (1 serve is low FODMAP)
.............................................................................................
INGREDIENTS
  • 1 bunch (approx. 250g) kale
  • 1 Tbsp Olive oil
  • 1 tsp sea salt
  • Freshly ground pepper
  • 2 Tbsp finely grated pecorino cheese 
..............................................................................................
METHOD

  1. Preheat the oven to 160°C
  2. Line 2 baking trays with baking paper.
  3. Remove the kale leaves from the stems and tear into bite size pieces. Wash kale pieces and dry.
  4. Combine kale pieces, olive oil, and pecorino cheese in a large bowl.
  5. Place kale onto baking tray and bake for 10-15 minutes or until leaves are crisp.
  6. Served with sprinkled sea salt.



Thursday, 12 November 2015

Evidence for the use of the Low FODMAP Diet in Children

By Marina Iacovou (PhD Candidate & Accredited Practising – Paediatric Dietitian) and Peta Hill (Accredited Practising - Paediatric Dietitian)

 Until now, dietary studies in children with IBS have assessed the effect of just one or two of the common FODMAP sugars, for example lactose, fructose and sorbitol.  A recent dietary study in children, however, has updated this literature by looking at the low FODMAP diet as a whole. 

Monday, 9 November 2015

Serving suggestions for Monash University Certified low FODMAP sourdough spelt breads 4/5

By Dr Jane Varney
Chicken sandwich
Serves 2



Ingredients:

4 slices sourdough spelt bread*
4 teaspoons margarine
100g cooked chicken, chopped
¼ cup (75g) mayonnaise
3 teaspoons lemon juice
3 teaspoons basil leaves, finely chopped
3 teaspoons parsley, finely chopped
Salt and pepper 

Method:

1.       Spread each slice of bread with margarine.
2.       Place the chicken, mayonnaise, lemon juice, basil, mint, salt and pepper in a bowl and mix to combine.
3.       Place chicken mixture on two slices of bread. Sandwich remaining bread slices on top.

4.       Cut sandwiches into small triangles and serve


           


Friday, 6 November 2015

Strawberry & Chia Pudding recipe


Image via taste.com.au



Strawberry & Chia Pudding

..............................................................................................
Adapted from Taste.com.au

Serves 4 (1 serve is low FODMAPs. However, we occasionally find people react to chia seeds. This is the exception not the rule, so we suggest you try the recipe when symptoms are well controlled and monitor symptoms.)
..............................................................................................
INGREDIENTS
  • 2 cups almond milk
  • 1 large punnet fresh strawberries, hulled
  • 1/2 cup chia seeds
  • 2 Tbsp maple syrup
  • 1/2 handful strawberries and other low FODMAP fruits of choice for topping
..............................................................................................
METHOD
  1. Mix almond milk and strawberries in a blender.
  2. Pour mixture into a bowl and add maple syrup and chia seeds.
  3. Cover bowl with plastic film and refrigerate until set (approx. a couple of hours).
  4. Serve with a half handful of low FODMAP fruit on top.


Thursday, 5 November 2015

What is IBS and how is it diagnosed?

By Caroline Tuck (PhD Candidate and APD)


Irritable Bowel Syndrome (IBS) is a condition of the gastrointestinal tract. IBS causes symptoms such as abdominal pain, bloating, wind, constipation and diarrhoea. However, these symptoms can be caused by other more sinister conditions, so it is important to get the correct diagnosis. IBS cannot be diagnosed via a test e.g. blood test, scan or bowel biopsy (tissue sample which is sent to a laboratory for analysis). Instead, it is diagnosed based on symptom criteria after the exclusion of all other gastrointestinal disorders.

Monday, 2 November 2015

Serving suggestions for Monash University Certified low FODMAP sourdough spelt breads 3/5

By Dr Jane Varney
Panzanella Salad
Serves 4

Image from taste.com.au

Ingredients:

4 large red capsicum, deseeded and cut in half
4 slices sourdough spelt bread*
1/3 cup (80ml) extra virgin olive oil
250g cherry tomatoes, halved
100g pitted kalamata olives, halved
1/2 cup torn basil leaves

1 tablespoon balsamic vinegar

Method:

1.       Place capsicum under the griller for 10-15 minutes, turning occasionally until skins blacken and blister. Turn occasionally. Place aside to cool.
2.       Brush bread with 1 tablespoon of oil. Place bread under the griller until lightly charred. Tear into bite-sized pieces.
3.       Peel capsicum over a bowl to save juice. Discard skins. Cut into 3cm wide strips.
4.       Place bread, capsicum, tomatoes, olives and basil in a large bowl.
5.       Season bread mixture with salt and pepper.
6.       Whisk remaining oil, vinegar and capsicum juice together. Season with salt and pepper. Pour dressing over salad.

7.       Toss salad gently and serve