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.

The Fat Foodie Cookbooks are now available from Amazon worldwide!

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And in paperback!

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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.

The Fat Foodie cookbook is now available from Amazon!

On Kindle!

And in paperback!

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Stir-Fried Ginger Tofu with Rice (serves 4)

Stir-Fried Ginger Tofu with Rice by The Fat Foodie

I’m relatively new to the wonders of tofu, but I’m steadily becoming a fan and I guarantee that you’ll become one too if you make this stir-fried ginger tofu with rice. If you can, it’s best if you leave the ginger tofu to marinade overnight to really let it absorb the aromatic flavours, but you can also just let it marinade for an hour or so before using it, if you like. Continue reading Digiprove sealCopyright protected by Digiprove © 2018