Lately I have been craving anything warm and full of vegies – in particular curries and stirfries! I stumbled across this recipe from Pinch Of Yum and knew I had to try it out!
I made this for Sam & I when he had a full-blown flu and I had the warning signs of one, for an extra nourishing nutrient boost. We also have been enjoying my warming Ginger Elixir every night. Sam usually has a slice of lemon instead of adding maple syrup, the sweet tooth is not as strong in that one 😉
To make this recipe low FODMAP friendly I did have to make a few subs, including having to make my own red curry paste.
I adapted the curry paste recipe from Cook Like A Cave Woman, and this made enough curry paste to make the Curry recipe twice over (which I did this week – I’m obsessed).
Low FODMAP, DF + DF Red Curry Paste adapted from here
- 1/4 cup shallots (green part only)
- 1 thumb size piece of ginger, sliced
- 2 tbsp tomato paste
- 1 tbsp chilli powder
- 1 tsp ground cumin
- 3/4 tsp ground coriander seeds
- 1/4 tsp organic ceylon cinnamon
- 1 tsp himalayan salt
- 1/4 tsp ground black pepper
- 1 tsp organic raw sugar
- 4 tbsp coconut cream
- 2 tbsp fresh lime juice
I added all ingredients to my NutriBullet and blended well until combined! It made about 4 1/2 tablespoons of paste.
I then moved on to make my Coconut Curry! Here’s what you’ll need:
For the curry:
- 1 tbsp coconut oil
- 2 shallots (green part only), sliced
- 1 tbsp fresh ginger, minced
- 2 tbsp homemade curry paste (as above)
- 1 x 400ml can of coconut milk
- 1/2 Sue Shepherd Vegetable Stock
- 3 tsp organic raw sugar
- 2 tbsp soy sauce OR coconut aminos
To complete the curry:
- 1 x 400g packet Pandaroo Brown Rice Noodles (you can find these at Woolworths in the Asian food section, and they are delish!)
- 1 tbsp coconut oil OR garlic infused olive oil
- 1 cup chopped broccoli florets
- 1 cup grated carrot
- 1 cup chopped purple cabbage
- sesame seeds for topping
- a few handfuls of fresh basil to stir through at the end – this is optional.
- To prep your noodles, boil some salted water. When it reaches the boil, add the noodles and slightly reduce the heat. Make sure you stir them as they cook!
- For your sauce, heat the coconut oil in a large pan or wok. Add the shallots & ginger, stir fry for 3-5 minutes. Add the curry paste and stir fry for 1 minute. Then add the coconut milk, sugar, soy sauce, and vegetable stock. Simmer for 15-20 minutes, stirring often. This should thicken slightly. Whilst you’re simmering – get chopping!
-Because I’m a slow chopper, and I used this time for cleaning up time too, my sauce is usually done simmering by the time I’m ready to cook my vegies. I transferred the sauce to a bowl to save using another pan to stirfry the vegies, plus it’s extra tasty to cook your vegies in a nice saucy wok!-
- Heat the oil over medium high heat and add the chopped vegies. Stir fry for about 5 minutes until the broccoli goes bright green. Add the noodles and toss around in the pan with the vegies. Add the sauce and toss together until just combined. If you cook it too long at this point, the noodles might get too sticky.
Serve topped with sesame seeds, a squeeze of lime and some basil leaves.
Notes; I have also tried this recipe with GF pad thai rice noodles, so if you can’t find brown rice noodles they will do the trick! I used garlic infused olive oil on the vegies for a bit of extra flavour. Coconut oil works just as well 🙂 I am obsessed with fresh basil, and as I had a whole bag of it, I mixed the whole lot through! The original recipe called for fish sauce and chilli sauce, which I chose not to use as I didn’t have a low FODMAP alternative in my pantry.
I bought my produce from the Jan Powers Farmers Market last Saturday morning. The vegies were bright and beautiful! I’ll definitely be making it my regular produce run 🙂
Let me know if you tried this recipe & what you thought of it!
…taking a tentative sip, I discovered that this drink had a delightful light flavour and was very refreshing!
I’ve recently moved into the city and closer to my work, which leaves me with much more free time in the mornings. To be honest, I usually use this time really productively by laying in the one spot on the couch for an hour slowly sipping my coffee and scrolling through Facebook and Instagram… 😉
Today I decided to make myself a healthy little green smoothie for breakfast and actually do something with my spare time. I’ve been getting back into the habit of making myself a Matcha tea in the mornings sometimes instead of a coffee for a bit of an antioxidant boost. But this morning I decided to incorporate my Matcha hit into my smoothie instead!
- three large handfuls baby spinach & rocket mix
- 1/2 cup chopped pineapple
- 1 maple water or 1 cup purified water (this is Low FODMAP friendly – if you’re not following FODMAPs you could use coconut water)
- 1 tsp maca powder
- 1/4 tsp matcha tea (I recommend Panatea or Kenkotea ceremonial grade)
- 1 inch frozen banana, chopped
- 1 small sprig fresh parsley, chopped
- 2 small sprigs of fresh mint, chopped
I gave this a good blitz in the Nutribullet until it looked green and creamy.
Then, taking a tentative sip, I discovered that this drink had a delightful light flavour and was very refreshing!
Give it a try and let me know what you think! I’d love to hear your variations on this recipe 🙂
I guiltily noticed recently that an astounding two months had passed since I’d made a new post! Rest assured I hadn’t forgotten about poor old Lexie Lou, but in that two months I’ve been busy as always.
After coming home from a two week holiday in Perth for my best friend’s wedding, I was soon back into the swing of things… working my two jobs, preparing to move house, and trying to catch up on my ironing
I decided to make some time for my love and I to have a night out on our own. The first restaurant that popped into my head was Les Bubbles, a Parisian steakhouse in Fortitude Valley that had been popping up all over my Facebook newsfeed.
We got all gussied up in our finest, and off we went!
Les Bubbles do things a little bit differently to other restaurants… they offer one main that they know they do well! Quality grass fed beef is chargrilled to medium rare perfection, and the most delicious fries (or as we say at Les Bubbles, frites) grace your plate. And did I mention the frites are bottomless?!
I requested gluten free bread with my entree of a warm leaf salad and was pleasantly surprised with a fresh, thickly cut slice that delighted my tastebuds (with a light slather of butter :P). To keep my meal FODMAP friendly I refrained from ordering any sauce to accompany my steak. I also paired my meal with a delicious Chandon Rose which went down a treat! It would have been rude not to order bubbles 😉
They also offer vegetarian and pescatarian options, so all will feel comfortable at this steakhouse. The atmosphere was warm and welcoming whilst keeping it’s funky edge, and was certainly somewhere I would recommend for families, couples, young and old alike!
Our food was delicious, and the service was spectacular. We will certainly be back for more!
Shoes: Forever New
For an easy brekkie on the go, I’ve been whipping up this light and delightful vanilla & cinnamon smoothie!
Cinnamon & Maca are my super-foods of choice for my morning smoothie – they have a terrific array of benefits which include hormone regulation. I have had success with clearing up my skin and reducing PMS by increasing my Maca powder intake.
Here’s how to make your own 🙂
• 1 1/2 cups unsweetened vanilla almond milk
• 1 1/2 tbsp Vanilla & Lucuma Paleo Fermented Protein Powder from Amazonia
• 1/4 tsp organic Ceylon cinnamon
• 1 tsp organic raw Maca powder
• 1 tsp organic maple syrup
• 1/2 a banana
Using a blender, combine all ingredients throughly, serve with an extra sprinkle of cinnamon & enjoy!
I sipped mine while I flipped through this utterly gorgeous copy of Wellbeing mag! I couldn’t walk past this beautiful cover art.
What’s your favourite smoothie recipe?