Cucumber and Mint Salad (serves 4)

Cucumber and Mint Salad by The Fat Foodie

I’d say it’s fairly well known that I prefer my salads to be on the robust, substantial side, so it’ll not come as a surprise to you that this Cucumber and Mint Salad can be eaten either as a side dish to accompany a piece of grilled fish or chicken or on its own as a fresh lunch.

This Cucumber and Mint Salad in itself is very simple, comprising of just cucumber wedges, sliced bell pepper and cubes of salty feta cheese, but it’s elevated to something quite wonderful by the minty vinegarette it’s dressed in.

The standard vinegarette ingredients of white wine vinegar and olive oil are enhanced by the addition of dried mint and lime juice, creating a salad dressing which is tart, but herby at the same time. I’m not a big fan of salad dressings with a strong vinegar flavour, so I tend to make my vinegarette on the conservative side, but feel free to add more white wine vinegar or dried mint to yours, if you wish.

I make this Cucumber and Mint Salad a great deal because it’s perfect on the side of a piece of grilled salmon or chicken breast, but it also satisfies my appetite as a packed lunch at work. It’s just a great all-rounder salad choice.

Ingredients for the Salad Base:

1 cucumber (diced)

160g feta cheese (or non-dairy cheese)

1 red or yellow bell pepper

Ingredients for the Salad Dressing:

2 tbsps olive oil

1 tbsp white wine vinegar

1 tsp dried mint

The juice of 1 lime

1/2 tsp ground black pepper

1/2 tsp salt

Method:

Prepare the salad ingredients as directed and then place them in a large bowl.

Mix all of the salad dressing ingredients together and then toss it through the salad and serve.

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Banana and White Chocolate Cheesecake (serves 6-8)

Banana and White Chocolate Cheesecake by The Fat Foodie

This Banana and White Chocolate Cheesecake could be described as an amalgamation of a banoffee pie and a soft cheese cheesecake. The base is composed of crushed gluten-free digestive biscuits which are packed down to form a crunchy layer before being topped with sliced bananas and a creamy white chocolate cream cheese mixture.

I really like this Banana and White Chocolate Cheesecake because, unlike a lot of desserts, it’s very light and yet it has no problem satisfying my sweet tooth. I use dairy-free white chocolate in my cheesecake mixture, but you could use dark chocolate if you’d prefer. It’d make a beautiful contrast to the light colour of the sliced fresh bananas.

If you’re looking for a delicious low FODMAP dessert to make then I’d highly recommend this Banana and White Chocolate Cheesecake. I’ve made it countless times and it’s loved by the whole family.

Ingredients for the Base:

160g gluten-free digestives

60g melted butter (or non-dairy)

Ingredients for the Filling:

200g dairy-free white chocolate

160ml tinned coconut milk solids

100g lactose-free soft cheese (or non-dairy)

1 firm yellow banana (with no dark spots on the skin)

Method:

Put the tin of coconut milk in the fridge overnight. (This helps the coconut fat solidify and makes it easier to remove it from the tin the next day.)

Line an 7 inch circular removable base baking tin with greaseproof paper. (If you don’t have a removable base tin then just line a normal one with greaseproof, but make sure the greaseproof goes over the edges, so you can lift it out of the tin.)

Crush the digestives until it resembles sand and then mix in the melted butter. Pour it into the baking tin and press down to form a base. Put it in the fridge to solidify.

Melt the white chocolate in the microwave, stirring extremely frequently to ensure it doesn’t burn. (I stir it every 10-15 seconds because it can burn really fast!)

Place the tinned coconut milk solids (the firm white coconut fat from the tin) and soft cheese in a microwaveable jug and heat it until it is warm. Stir the white chocolate into it.

Line the digestive base with sliced bananas and then pour the white chocolate cheesecake mixture on top and then put it back in the fridge. (I decorated mine with some dried strawberries, but you could use some dark chocolate, if you prefer, or leave it plain.) Serve.

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Cod and Potato Traybake (serves 4)

Cod and Potato Traybake by The Fat Foodie

This Cod and Potato Traybake is one of those all-in-one traybake dinners that are really handy for weekday meals. Aside from prepping the vegetables there’s actually very little work involved in making it because the oven does the work for you.

I like to use cod for this traybake because it holds its shape well upon cooking and I feel that the delicate flavour of the fish allows the vegetables to sing, but feel free to substitute cod for any other fish you prefer.

I sometimes feel a bit bored with eating meat throughout the week, so a meal based around fresh fish makes a delightful change. Particularly one which is so easy to make!

I use a mixture of new potatoes, bell peppers and tomatoes for my roasted vegetables, but you could add other vegetables to suit your own tastes too. For example, whole broccoli florets and green beans are very tasty roasted (both are low FODMAP up to 75g per serving) and I never tire of the natural sweetness that can be found in roasted carrots.

I like to make a quick tartare sauce to accompany my traybake which is simply made by mixing chopped gherkins and capers into mayonnaise and then squeezing a little lemon juice into it. A sprinkling of dill never goes amiss in the mayo either.

If you’d like a low FODMAP fish dish for dinner I’d highly recommend this Cod and Potato Traybake. It’s tasty, filling and can be made in under an hour. What more could you need during the week?

Ingredients:

600g new potatoes (thinly sliced or diced)

1 red bell pepper (cut into bite-sized pieces)

1 green bell pepper (cut into bite-sized pieces)

4 tbsps green spring onion tips

4 common tomatoes (diced)

4 tbsps olive oil

1 lemon (sliced)

4 cod fillets

Method:

Preheat your oven to 200C/180C Fan/400F/Gas mark 6 and have a large baking tray to hand.

Prepare the vegetables as directed and then coat them in the oil and season with salt and pepper.

Roast the vegetables for 35-40 mins until the potatoes are soft and then place the cod fillets on top and sit the lemon slices on top of the fish.

Bake in the oven for 6-8 mins until the fish is cooked to your liking and then serve.

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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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