Tuesday, 29 April 2014

Low FODMAP Fajita seasoning.

I love mexican food, in fact I love it so much I would even go as far to say that it is my favourite cuisine.  Since going on my low fodmap diet about 4 months ago our weekly mexican nights became a thing of the past and I only cooked mexi after I had been extremely good and felt I deserved a naughty treat. You see all the packet mixes of seasoning all contained powdered onion and powdered garlic, two of the biggest no noes!  Then I got the bright idea to make my own seasoning, one that is friendly to my dietary needs, honestly I don't know why it had never occurred to me before to do this, not only was it super tasty, but it will work out so much cheaper!! I had to have a little play around with the spices as all home made mixes still used garlic and onion powder, but I think I came up with a winner.  Now I just need to create myself a tasty gluten free tortilla (I'm not overly keen on corn tortillas) and my Mexican loving life will be complete.

So here is my new Low FODMAP chicken fajitas.

  • 1 tablespoon cornflour
  • 2 teaspoons chilli powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon cumin
  • 1 'Massel 7' chicken stock cube (these cubes are garlic and onion free stock cubes)
Cut up the greens of spring onion and a red capsicum, cover your chicken in the seasoning.
Heat up some garlic infused olive oil and fry off the spring onion and capsicum for a few minutes then remove from the pan.  Add some more garlic infused olive oil and fry the chicken, once cooked through re-add the spring onion and capsicum.  

The perfect filling for a wrap, especially when covered in lactose free cheese!!!


Tuesday, 22 April 2014

What an easter!

What a busy easter we have had here, it was going to be a quiet one with just me and girls, but while hubby was on his R&R brake he got a bad cold and had an extra week off work.  It turned out he was still here for easter and was on the tail end of his man flu so well enough to enjoy some festivities with us.  We baked hot cross buns (read about it here), dyed eggs, had a beautiful good friday feast, a family trip to the zoo and of course the Easter Bunny left the girls a little easter egg hunt on sunday morning, complete with bunny paw prints and all!  
I also taught myself how to crochet over the easter period which has been so much fun, I can't wait to be able to share with you all some of the great things I will be making my family.
Now hubby has gone back to work and Easter is now just a memory I'll hopefully have some more time up my sleeve to blog more!

Friday, 4 April 2014

Chicken & Corn Soup…Low FODMAP

We are a bunch of sickies here today with lovely snotty noses, when this happens in our house i always turn to making some chicken and corn soup, I know the girls will eat it and who doesn't love some warming soup when you have a cold???

This was my first time having a cold while living a Low FODMAP life, so it was the first time I have make this soups using Low FODMAP friendly stock cubes and it turned out just fine.  The Massel stock cubes I used were found hanging out in the stock section at our local Coles and contain NO garlic and NO onion, making them much more foddy friendly than other stocks, and a much easier and quick option than making up your know stock.

This is an easy soup to make , all you need is
A cooked chicken breast that you can shred
4 cups of water and 4 chicken stock cubes making a litre of stock.
2 cans of creamed corn
The green ends of 2 spring onion finely chopped
An Egg
A teaspoon of minced ginger
Some rice vermicelli noodles

I like to cook my chicken breast in the oven on some grease proof paper and lightly sprayed with some cooking oil, once it is cooked and resting, I put the water and stock cubes into a large soup saucepan over a medium heat, once the cubes are dissolved I add the two cans of creamed corn and give it a good stir with a wooden spoon.  I now shred the chicken with two forks and put it and the spring onion to the soup. After another good stir, I add the ginger and lightly beat the egg, when putting the egg in I stir continuously until it is cooked through, so I don't end up with clumps.  Now with the rice vermicelli you don't really need a lot, I just like to brake off a hand full and throw it in.  One the noodles are all cooked through it all done and ready to serve.

Thursday, 3 April 2014

A week of gratitude, day seven

Today i am grateful…

  1. For baby panadol bring my baby's temperature down.
  2. That miss 3 has worked out how to put her own slippers on
  3. For morning skypes with my husband xo

Wednesday, 2 April 2014

A week of gratitude, day six

Today I am grateful…

  1. To have an amazing father that spent 4 hours here putting n my new lights.
  2. For the rain we are having that is turning my dry brown backyard green again.
  3. That i can go and have a HOT shower. 

Tuesday, 1 April 2014

A week of Gratitude, day five

Today I am grateful…

  1. That on the four year anniversary of my first fur baby passing, that I have a beautiful family doggy in my life to love and cuddle.
  2. For Mariachi music making my babies happy and wiggle their boom booms.
  3. For a beautiful night allowing me to blog from my back porch.