Fody Foods Competition!

Fody Foods Dark Chocolate, Nuts & Sea Salt Bars

Some time ago Fody Foods contacted me to see if I’d like to try their new Dark Chocolate, Nuts and Sea Salt snack bars and I quickly took them up on the offer. However, they most generously also gifted me a whole box of their bars, so that I could offer them as a competition prize for UK readers on my Facebook page!

I’m really excited to offer you a chance to win a whole box of Fody Foods’ new Dark Chocolate, Nuts and Sea Salt snack bars!

I’ve tasted them and I think they’re out of this world. I’ll be honest, I’m not a massive fan of the whole sea salt and chocolate combination, but I really like it in these because they’re not overly salted. In fact, I think the levels of sweet to salty are just right.

I also love the fact that they’re packed full of almonds, peanuts and walnuts because the high protein content of the bars keeps hunger at bay for ages! They’ve been tested by Monash and one bar is certified as a low FODMAP serving.

If you live in the UK and you’d like a chance to win this box of
Dark Chocolate, Nuts and Sea Salt snack bars just head over to my Facebook page and like and share the competition post. The winner will be chosen at random on Sunday the 3rd of March 2019.

Terms and conditions:

Competition only open to UK entrants.

No cash alternative to prize.

No responsibility is taken for the consumption of the bars. Note that the bars are listed as containing: Nuts – almonds, peanuts and walnuts; Soya; May contain Milk; Egg and other Tree Nuts. See picture below for full ingredients list.

Entrants must successfully like and share The Fat Foodie competition post on Facebook within the allocated timeframe. If these conditions are not met their entry is deemed invalid.

Ingredients listing for bars.

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Chicken Coconut Curry (serves 4)

Chicken Coconut Curry by The Fat Foodie

Some time ago I’d been visiting my young granddaughter and needed to make her some dinner. Her Dad always has a brilliantly stocked pantry that’s full of herbs and spices and he’d also left plenty of healthy and nutritious ingredients in the fridge too, so after assessing what I had to play with I came up with this Chicken Coconut Curry.

This Chicken Coconut Curry was going to be served to a toddler therefore, it couldn’t be too spicy overall, so I made it a creamy and aromatic curry instead. It’s delicately flavoured with mild garam masala spice and toasted cumin seeds, all of which is enhanced by the warming effect of fresh ginger.

This Chicken Coconut Curry makes a delicious dairy-free alternative to traditional cream and ground almond-based kormas, but without the horrible effects it has for IBS sufferers. It’s light, fresh and very delicious.

Ingredients:

3 chicken breasts (diced)

1 tbsp oil

1 tsp cumin seeds

2 tsps garam masala

The seeds of 6 cardamom pods (husks discarded)

20g fresh minced ginger

30g green spring onion tips

60g mangetout (cut into bite-sized pieces)

100g tinned baby corn on the cobs (cut into bite-sized pieces)

240ml tinned coconut milk

160ml lactose-free cream or non-dairy cream

2 tbsps cornflour mixed into 2 tbsps cold water

1 low FODMAP chicken stock cube

Rice (to serve)

Method:

Heat the oil in a saucepan over a medium heat and add the spices and fry for 2-3 mins to release the aromas.

Add the diced chicken and fry for 6-8 mins before adding the coconut milk, cream, stock cube and vegetables. Simmer until the chicken is fully cooked.

Add the cornflour mixture and stir through until the sauce has thickened. Serve with boiled rice.

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Spaghetti Al Pomodoro (serves 2)

Spaghetti Al Pomodoro by The Fat Foodie

We don’t eat a lot of spaghetti in our house because I tend to prefer my carbs in the form of vegetables or rice, but this recipe for Spaghetti al Pomodoro breaks the rule. I first made this Spaghetti al Pomodoro when my vegan step-son was visiting because I had a large pack of common tomatoes that needed to be used up and I wanted to make something for dinner that was fresh, but filling.

https://fodmarket.co.uk/ recently contacted me to see if I would like to try out some of their products and one of the ones that they suggested was Massel 7’s vegetable stock cubes. Massel is an Australian brand which makes a range of stock cubes which are low FODMAP because they don’t contain any onion or garlic. They’re also gluten-free and vegan.

Massel 7’s Vegetable Stock Cubes

After trying the Massel stock cubes in a number of recipes I have to say that I was really impressed. Considering that they don’t contain any strong-tasting vegetable extracts, such as onion or garlic, they worked extremely well as a high quality seasoning stock. They’re based around other herbs and vegetables (which include celery, cabbage, spinach and bay leaves) and can act as a light, but flavoursome stock for countless recipes.

(I should point out that I’m not being paid to say this, nor am I earning any affiliate commission from https://fodmarket.co.uk/ for this post either.)

Whenever I boil pasta I always add two or three stock cubes to the cooking water because I find that pasta is quite plain-tasting in general, but cooking it in the stock water infuses the cooked pasta with way more flavour. It might seem a bit luxurious to ‘waste’ stock cubes in this manner, but it really does make a huge difference to the overall taste of the pasta. Give it a go and see what you think.

If you’re in the mood for a light and fresh evening meal that celebrates humble, yet delicious, ingredients, such as tomatoes and pasta, then you can’t go wrong with Spaghetti al Pomodoro. With a simple topping of grated parmesan (or a non-dairy version) and freshly torn basil leaves you’ve the makings of a very satisfying supper.

Ingredients:

160g dried gluten-free spaghetti

500g common tomatoes (chopped)

1 tsp red wine vinegar

2 tbsps extra virgin olive oil

1 tsp white sugar

2 tbsps of water

Salt and pepper (to taste)

Fresh basil leaves (to serve)

40g grated parmesan (or non-dairy version)

Method:

To make the sauce put a saucepan over a medium heat and add the tomatoes, red wine vinegar, olive oil, sugar and water. Bring to a simmer and let the tomatoes steadily pulp down. Add more water if you think the mixture is getting too dry.

Put a large saucepan over a medium-high heat (and add stock cubes to the cooking water, if you like) and cook your spaghetti until it is done to your liking.

Once the tomatoes have broken down and the sauce is thick add salt and pepper to taste.

Drain the spaghetti and then mix the pomodoro sauce through it before serving it with fresh basil leaves and grated parmesan.

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Low FODMAP All-Butter Flapjacks (makes 24)

Low FODMAP All-Butter Flapjacks by The Fat Foodie

I’ve posted a recipe for flapjacks before in the form of my Iron-Rich Flapjacks which are fairly low fat and are filled with delicious low FODMAP dried fruits, nuts and seeds, but although those flapjacks are nice, sometimes all you want is a butter-enriched simple flapjack which celebrates the incredible ingredients which are butter and oats.

(The recipe for my Iron-Rich Flapjacks can be found here: https://thefatfoodie.co.uk/2018/01/07/iron-rich-flapjacks-makes-20/).

I have no shame in telling you that this is a very plain, yet classic, recipe for all-butter flapjacks and it’s a real fall-back biscuit in my house due to its tastiness and ease of baking.

Butter, in and of itself, is low FODMAP in portions of 19g or less per serving which makes these All-Butter Flapjacks a low FODMAP biscuit. In fact, butter doesn’t actually contain FODMAPs. However, all forms of fat have the potential to increase gut motility (i.e. make you poop faster/more frequently), so if you’re sensitive to fats, I’d advise you to stick to the recommended low FODMAP portion size of 1 serving.

These low FODMAP All-Butter Flapjacks are rich, indulgent and extremely delicious while adding valuable insoluble fibre to your diet. If that’s not nutritionally celebrating the best of both worlds I don’t know what is!

Ingredients:

500g gluten-free oats

130g salted butter

130g brown sugar

4 tbsps golden syrup

Method:

Preheat your oven to 200C/180C Fan/400F/Gas mark 6 and line a large tin or high-sided baking tray with greaseproof paper.

Put a saucepan over a medium heat and melt the butter and syrup together until combined.

Add the brown sugar and stir until dissolved.

Measure the oats into a large bowl and then pour over the syrup mixture and mix well until all of the oats are coated.

Pour the oats into the baking tin, press them down until they are level and then bake them in the oven for 25-30 mins until golden brown.

Leave them to cool down a bit and then cut them into 24 portions before serving.

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