I have always loved Valentine’s Day. Relationship or not, Valentine’s Day is a great opportunity to go a little further and show someone how much you love them. Maybe you really love your BFF because she/he has been so good to you – why not surprise them with a bottle of champagne? Or what about your immediate family – has anyone gone out of their way for you? Simply sending a card or a virtual card to say “thank you” and “I love you” goes a long way. Life is truly unpredictable, and sometimes the people we love most appreciate just a little show of affection! So show someone you care right now. In fact, you could show someone you care in five minutes with this delicious low-FODMAP mug cake 🙂
Low-FODMAP Chocolate Peanut Butter Mug Cake
2 tablespoons all-purpose gluten-free flour like Bob’s Red Mill
1.5 tablespoons cocoa powder like Nutivas Naturals
1/8 teaspoon baking powder
1/8 teaspoon baking soda
Just because you’re following the low-FODMAP diet, doesn’t mean you can’t make dishes that both you and your guests can enjoy! Whether you are hosting at your place or going to a potluck, I’ve got a few delicious low-FODMAP holiday recipes for you that everyone else will love too. This week I shared my recipe for low-FODMAP Chocolate and Pecan Bread Pudding – it’s gluten-free, dairy free and delectable! See it here. And try this low-FODMAP Lemon Olive Oil Cake!
Need a hearty side dish? You’ll love my low-FODMAP Creamy Rosemary Polenta. It’s great paired with poultry, fish or vegetarian dishes. I love the the aroma of rosemary along with the truffle salt and the creaminess of the polenta and Parmesan cheese. Mmm-mm! Add more cheese if you desire!
Low-FODMAP Creamy Rosemary Polenta
2 ¾ cups low-FODMAP chicken broth
2 cups water
1 1/2 cups lactose-free milk
1/2 tablespoon chopped fresh rosemary
1 teaspoon truffle salt
1 1/2 cups non-GMO yellow cornmeal
1 tablespoon butter
¾ cup shredded Parmesan cheese
freshly ground black pepper
Place chicken broth, water, milk, rosemary and salt into a saucepan. Bring to a boil. Once boiling reduce heat to low and gradually whisk in cornmeal, stirring often to prevent lumps, about 15 minutes. Remove from heat, and stir in the Parmesan cheese until well combined.
Preheat oven to 375°F. Grease a small casserole dish, about 2-quarts. Using a spatula, remove polenta from saucepan and add to casserole dish, spreading evenly in the dish. Sprinkle top with freshly ground black pepper, as much as desired.
Bake until polenta is bubbling and slightly brown on top and along edges; about 30 minutes. Sprinkle with more Parmesan cheese and freshly ground black pepper if desired.
Many Mexican dishes are automatically off the menu for FODMAPers; flour tortillas, enchiladas, burritos – but tacos, now they were made for us!! Yes, we can enjoy a good taco and that’s exactly what the following recipe is all about – taco time, in no time:
Ingredients (serves 2):
6 corn taco shells 250g mince beef Spices – 1 tsp paprika, 1 tsp cumin, 1 tsp oregano, pinch of chilli powder 1 bay leaf 2 handfuls of spinach To top:
Okay – let’s begin. In under 30 mins you’ll be sat crunching your way through some de-licious tacos.
1. Brown the mince. Once browned, add the spices and bay leaf, allowing the flavours to absorb into the mince. When cooked, have a quick taste to check that it’s to your spice-factor liking, adapting if necessary. 2. Line your taco shells with some spinach, add your beef taco mix, and finally, top with cottage cheese. 3. Crunch crunch crunch!
If you made the above for one person, rather than two, you might have some leftovers. Another great meal using the remaining mince is to bulk it out with wilted spinach – again, topped with cottage cheese when serving. THUMBS UP!