Coconut Curry Noodle Bowl

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.
  1. 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!
  2. 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!-
  3. 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.

 

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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!

 

 

Lexie x

Matcha Green Tea Power Smoothie

…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.

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Ta-da!

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 🙂

Lexie x

Fresh & Raw Wellbeing Smoothie Delight

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 🙂

You’ll need:

• 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!

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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?

Lexie 😘

Little Clive

Happy Monday everyone! I hope your week is off to a fresh and wonderful start 🙂 

What did you all spend your precious weekend time on? I missed out on the Teneriffe Festival, but I sure didn’t miss out on a delicious brekkie feast! 

I visited Little Clive for the first time as it was recommended by a friend. Little Clive is still quite new and was neatly tucked into a great dining space on Ipswich Road. 

As I have my specific dietary requirements, I often find it hard to find accommodating places to eat. I messaged Little Clive’s Facebook page a few days prior to visiting and they promptly responded with a kind message that they loved a challenge and would be more than happy to accommodate my needs.

The service we received on the day was prompt, friendly and genuine. The cafe and outdoor dining area was clean and beautifully decorated with a variety of fresh flowers.

Last but not least… the food!! 😍 I ordered poached eggs on gluten free toast, with kale and maple bacon. This was brekkie heaven on a plate. I got my coffee fix in the form of an almond milk latte, with salted caramel. This was, to say the least, a very indulgent breakfast! 

  

My companions; boyfriend Sam, and good friend Mel (who had recommended the cafe, thanks Mel!) both ordered the breakfast board and were overwhelmed with a giant plate of delicious and fresh food. 

You can find them on Instagram (drooling permitted) here: @littleclive

Lexie x

Fodmap Factory

The new year for me started (as I’m sure it did for many others) with a quiet promise to myself to work on my health this year. I didn’t make any determined public resolution Facebook posts about how I’ll get my ultimate dream body in 2015, or sail around the world or earn a billion dollars.

I just took a step back, had a wee think, and realised I really need to get myself back on track.

Because I’m on a fairly restrictive diet, I often find it very hard to find healthy quick fix snacks for when I need an extra little somethin’ for my lunchbox – or when I run out of time to make brekkie. There’s a definite hole in the market where low-FODMAP items are concerned.

Enter Fodmap Factory – a small Aussie company breaking onto the scene with their tiny slabs of deliciousness. I love these little bars! The flavours they offer are unreal – I feel just like a ‘normal’ person with this variety of options.

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Salted Caramel bar (with Mimco bag, Quay Eyewear “Stevie” shades, The Dairy phone case & MAC Cosmetics lipstick in “Saint Germain”)

I had a chat with Sage, one half of the FF team to learn more 🙂

Whereabouts in Australia are you based? Are all of the ingredients in Fodmap Factory’s products Australian, or do you use imported goods?

Simon and I are based in Melbourne. We buy all our ingredients from local stores, but they do import some of their goods.

Why did you create Fodmap Factory, and when did it come about?  What is FF most passionate about?

Around 2 years ago I began to get quite sick – basically I had intestinal toxemia and this leaked to other parts of my body. As a result I developed severe allergies, and chronic indigestion, amongst other things! Simon and I would trial foods that I could and could not eat; each “no” food we discovered would leave me sick for up to 4 days!

Fast forward two years and I am in a completely different state; physically, mentally and spiritually. When we look at the food on the shelves (even in health food stores) I see so many foods that are difficult to digest or improperly “food combined” and I think to myself, “no wonder why people are struggling with gastrointestinal issues”. And Fodmap Factory was launched!! We are very strict about only producing foods that can be easily digested by the majority of people, and we have had a lot of success following a low FODMAP diet.

Do yourself and Simon come from a background in food, or was this a completely new venture for you both?

I have a background in health coaching, and cooking for fun. Simon has a background in yoga and personal training, and he is also a qualified physiotherapist. This is our first venture into running a food brand, but we have both been so passionate about helping people gain greater health for as long as we can remember!

What exciting things are yet to come from Fodmap Factory?

Fodmap Factory is going to expand into every part of the grocery aisles, we are going to Low Fodmap everything you need! Head over to our website www.fodmapfactory.com and enter your requests into the flavour generator 🙂

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Sage has become quite the inspiration to me in my personal journey to greater health, and you can read her blog and chat to her on her website, which I strongly recommend 🙂

Stay tuned on my Instagram & Facebook feed to see what flavours I try out next!

Lexie x

For more info on the low FODMAP diet, click here.

Ginger Elixir

There’s a not-so-pleasant Christmas tradition that seems to come ’round each festive season – and it’s illness.

On Boxing Day I woke up with a horrid scratchy throat and a limp and weary body. This is definitely a downer after my favourite day of the year 😦

Today I whipped up a ginger elixir to help soothe my scratchy throat, and rejuvenate my doughy bones. It also turned out to be delicious, which sure doesn’t hurt.

To brew up this tasty ginger drank, boil your kettle while slicing 6 thin slices of peeled fresh ginger.

Pop the ginger slices in a large teapot, and fill with the boiled water. Allow the ginger to steep for 5+ minutes.

Add two tablespoons of maple syrup to the teapot and stir well.

Pour into a cute teacup and enjoy!

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Maple quinoa granola

I have recently begun my journey to better health by way of a dairy free, gluten free, low FODMAP diet.

FODMAP stands for Fermentable Oligosaccharides, Dissacharides, Monosaccharides and Polyols and refers to the indigestible sugars present in many foods.

This new diet has really pushed me to further my understanding of a balanced healthy diet, and is definitely testing my cooking skills and creativity!

I recently read through Gwenyth Paltrow’s recipe book “It’s All Good” and found lots of healthy new treats to try! I began with her breakfast Quinoa Granola, modified to suit a low FODMAP diet.

Having tried quinoa flakes before (and hating them!) I was a bit nervous about this recipe, but I was so pleasantly surprised! This is a super delicious snack I’d happily eat any time of day.

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Ingredients:

– 3 cups quinoa flakes
– 1/2 cup extra virgin olive oil
– 1/2 cup organic maple syrup
– 1 cup raw walnuts (roughly chopped)
– 1 cup pumpkin seeds (roughly chopped)
– low FODMAP fruits for serving (banana is my fave!)

Method

1. Preheat your oven to 200’C, and line a baking tray with baking paper
2. In a large mixing bowl, whisk together the olive oil and maple syrup
3. Add the quinoa flakes and mix thoroughly to combine
4. Spread the coated quinoa flakes on the tray. I also sprinkled my quinoa flakes with some Himalayan pink salt for extra minerals.
5. Bake until golden brown and crispy! I stirred my quinoa flakes once after 10 minutes, and every five minutes thereafter. Keep an eye on them to ensure they don’t get too crispy! In saying that, some of mine were a little burnt, but I quite like the burnt sugary taste so this didn’t bother me 😛
6. Allow quinoa flakes to cool completely before mixing with the other ingredients.

Serve with almond milk and your choice of fresh fruit, and enjoy!

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Lexie x