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All content• Dessert• Thanksgiving

Pumpkin Pie

November 17, 2019November 17, 2019
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Pasta Salad

November 6, 2019November 6, 2019
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Passionfruit Pineapple Pops

November 3, 2019November 3, 2019
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Crispy Potato Bake

October 30, 2019October 30, 2019
All content• Christmas• Dessert• Snacks

Pavlova Bites

October 26, 2019October 26, 2019
All content• Christmas• Dessert

Chocolate Gingerbread Tarts

October 23, 2019October 26, 2019
All content• Dessert• Halloween• Sides

Pumpkin Pie Donuts

October 20, 2019October 20, 2019
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Handmade Gnocchi

October 16, 2019October 16, 2019
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Berry Cobbler

October 9, 2019October 9, 2019
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Low FODMAP Fried Rice

October 5, 2019October 5, 2019

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@thatlofolife

thatlofolife
Instagram post 2181940006038621127_7978199424 RECIPE: Low FODMAP Mix and Match Meal Prep⠀ ⠀ This recipe has six components, allowing you to prepare everything at the beginning of the week and then mix and match different meals throughout. Swipe across to see 2 options! ➡️⠀ ⠀ Grains:⠀ 1. In two separate saucepans, prepare 3/4 cup each of quinoa and brown rice according to the packet instructions. You can add some low FODMAP chicken stock to both saucepans to add more flavour.⠀ ⠀ Crispy Tofu:⠀ 1. Preheat the oven to 180 degrees.⠀ 2. Drain a 500g block of extra firm tofu and use paper towel to remove as much liquid as possible.⠀ 3. Cut the tofu into small cubes of around 2cm x 2cm.⠀ 4. In a bowl, combine 2 tbsp tamari, 1 tbsp lemon juice, 1 tbsp fish sauce, 1 tbsp brown sugar and pepper and whisk to combine.⠀ 5. Add the tofu to this bowl and stir to coat the cubes in the marinade.⠀ 6. Leave to sit for 10 minutes, tossing occasionally.⠀ 7. Spread the tofu out on a baking tray and pour over the remaining marinade. Bake the tofu in the oven for around 30 minutes or until crispy.⠀ ⠀ Roast Vegetables:⠀ 1. Roughly chop 1 sweet potato, 1 red capsicum and 2 zucchinis. Spread them evenly in a baking dish.⠀ 2. Drizzle the veggies with olive oil, and then season with salt, pepper and mixed herbs.⠀ 3. Bake in the oven with the tofu for around 30 minutes or until cooked and golden.⠀ ⠀ Stir Fry Vegetables:⠀ 1. Julienne 2 carrots, and wash and chop 2 bunches of bok choy and a large handful of green beans.⠀ 2. Stir fry them in a frying pan with a drizzle of sesame oil, tamari and fish sauce.⠀ ⠀ Lemon Herb Chicken:⠀ 1. Stir fry 500g chicken strips in a frying pan with olive oil, lemon juice, salt, pepper and mixed herbs.⠀ ⠀ Place all your separate foods into airtight containers in the fridge, and get creative throughout the week!⠀
Instagram post 2181242121122887518_7978199424 I’m very excited to share the recipe for this Brownie Loaded Chocolate ice cream very soon 🍦🍫
Instagram post 2179772416440707867_7978199424 I’ve been having smoothies for breakfast for a while now, so I thought it was time to go back to oats. These Banana and Peanut Butter Oats are delicious and filling. Recipe is coming soon! Photo shot on an @every.day.co backdrop and using @mayversfood peanut butter 👍🏻
Instagram post 2179056137362953568_7978199424 RECIPE: Low FODMAP Pumpkin Pie 🥧 🎃 Servings 8 people⠀ ⠀ Ingredients⠀ Crust:⠀ - 5 dried figs⠀ - 1/2 cup almond butter⠀ - 3/4 cup low FODMAP plain flour⠀ - 1/4 cup almond meal⠀ Filling:⠀ - 2 eggs⠀ - 3/4 cup brown sugar⠀ - 2 cups canned pumpkin puree⠀ - 1 cup coconut milk⠀ - 2 tsp cinnamon⠀ - 1 tsp nutmeg⠀ - 1 tsp ginger⠀ - 1/2 tsp cloves⠀ - pinch salt⠀ ⠀ Instructions:⠀ 1. Preheat the oven to 180 degrees Celsius fan forced.⠀ 2. Cover the dried figs with boiling water and leave aside to soften.⠀ 3. In the meantime, prep your pie filling by combining all the ingredients in a large mixing bowl and whisking them with a hand-held electric mixer until fluffy. Set aside while you finish your crust.⠀ 4. Drain the dried figs and add them to a food processor. Add the almond butter, flour and almond meal and process until a dough forms.⠀ 5. Grease a standard size quiche tin, and press the dough evenly into the bottom and sides of the tin. Bake in the oven for 15 minutes or until golden.⠀ 6. Set the base aside for cool for 5 minutes and then pour in the filling. Spread it evenly with a spatula and return to the oven for 40 minutes or until an inserted skewer comes out clean.⠀ 7. Leave the pie to cool completely before serving. Best served with a scoop of low FODMAP ice cream or a dollop of lactose-free cream.
Instagram post 2177618853770022325_7978199424 Double chocolate mocha cookies... AKA the perfect start to the weekend 🍪
Instagram post 2176894338924461190_7978199424 Thursday nights are perfect for a slice of strawberry cobbler, and you’ll be surprised by just how easy it is! Check out the recipe on the blog and on my feed 🍓
Instagram post 2176168054577515066_7978199424 Have you made my passionfruit pineapple pops yet? They’re perfect for this weather and to celebrate Wednesday 😂
Instagram post 2175115488796224217_7978199424 Looking for a quick lunch or dinner option this week? Get the recipe for this low FODMAP on the blog or on my feed! It’s delicious and so easy to make!
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@thatlofolife

thatlofolife


Instagram post 2181940006038621127_7978199424
RECIPE: Low FODMAP Mix and Match Meal Prep⠀ ⠀ This recipe has six components, allowing you to prepare everything at the beginning of the week and then mix and match different meals throughout. Swipe across to see 2 options! ➡️⠀ ⠀ Grains:⠀ 1. In two separate saucepans, prepare 3/4 cup each of quinoa and brown rice according to the packet instructions. You can add some low FODMAP chicken stock to both saucepans to add more flavour.⠀ ⠀ Crispy Tofu:⠀ 1. Preheat the oven to 180 degrees.⠀ 2. Drain a 500g block of extra firm tofu and use paper towel to remove as much liquid as possible.⠀ 3. Cut the tofu into small cubes of around 2cm x 2cm.⠀ 4. In a bowl, combine 2 tbsp tamari, 1 tbsp lemon juice, 1 tbsp fish sauce, 1 tbsp brown sugar and pepper and whisk to combine.⠀ 5. Add the tofu to this bowl and stir to coat the cubes in the marinade.⠀ 6. Leave to sit for 10 minutes, tossing occasionally.⠀ 7. Spread the tofu out on a baking tray and pour over the remaining marinade. Bake the tofu in the oven for around 30 minutes or until crispy.⠀ ⠀ Roast Vegetables:⠀ 1. Roughly chop 1 sweet potato, 1 red capsicum and 2 zucchinis. Spread them evenly in a baking dish.⠀ 2. Drizzle the veggies with olive oil, and then season with salt, pepper and mixed herbs.⠀ 3. Bake in the oven with the tofu for around 30 minutes or until cooked and golden.⠀ ⠀ Stir Fry Vegetables:⠀ 1. Julienne 2 carrots, and wash and chop 2 bunches of bok choy and a large handful of green beans.⠀ 2. Stir fry them in a frying pan with a drizzle of sesame oil, tamari and fish sauce.⠀ ⠀ Lemon Herb Chicken:⠀ 1. Stir fry 500g chicken strips in a frying pan with olive oil, lemon juice, salt, pepper and mixed herbs.⠀ ⠀ Place all your separate foods into airtight containers in the fridge, and get creative throughout the week!⠀

Instagram post 2181242121122887518_7978199424
I’m very excited to share the recipe for this Brownie Loaded Chocolate ice cream very soon 🍦🍫

Instagram post 2179772416440707867_7978199424
I’ve been having smoothies for breakfast for a while now, so I thought it was time to go back to oats. These Banana and Peanut Butter Oats are delicious and filling. Recipe is coming soon! Photo shot on an @every.day.co backdrop and using @mayversfood peanut butter 👍🏻

Instagram post 2179056137362953568_7978199424
RECIPE: Low FODMAP Pumpkin Pie 🥧 🎃 Servings 8 people⠀ ⠀ Ingredients⠀ Crust:⠀ - 5 dried figs⠀ - 1/2 cup almond butter⠀ - 3/4 cup low FODMAP plain flour⠀ - 1/4 cup almond meal⠀ Filling:⠀ - 2 eggs⠀ - 3/4 cup brown sugar⠀ - 2 cups canned pumpkin puree⠀ - 1 cup coconut milk⠀ - 2 tsp cinnamon⠀ - 1 tsp nutmeg⠀ - 1 tsp ginger⠀ - 1/2 tsp cloves⠀ - pinch salt⠀ ⠀ Instructions:⠀ 1. Preheat the oven to 180 degrees Celsius fan forced.⠀ 2. Cover the dried figs with boiling water and leave aside to soften.⠀ 3. In the meantime, prep your pie filling by combining all the ingredients in a large mixing bowl and whisking them with a hand-held electric mixer until fluffy. Set aside while you finish your crust.⠀ 4. Drain the dried figs and add them to a food processor. Add the almond butter, flour and almond meal and process until a dough forms.⠀ 5. Grease a standard size quiche tin, and press the dough evenly into the bottom and sides of the tin. Bake in the oven for 15 minutes or until golden.⠀ 6. Set the base aside for cool for 5 minutes and then pour in the filling. Spread it evenly with a spatula and return to the oven for 40 minutes or until an inserted skewer comes out clean.⠀ 7. Leave the pie to cool completely before serving. Best served with a scoop of low FODMAP ice cream or a dollop of lactose-free cream.

Instagram post 2177618853770022325_7978199424
Double chocolate mocha cookies... AKA the perfect start to the weekend 🍪

Instagram post 2176894338924461190_7978199424
Thursday nights are perfect for a slice of strawberry cobbler, and you’ll be surprised by just how easy it is! Check out the recipe on the blog and on my feed 🍓

Instagram post 2176168054577515066_7978199424
Have you made my passionfruit pineapple pops yet? They’re perfect for this weather and to celebrate Wednesday 😂

Instagram post 2175115488796224217_7978199424
Looking for a quick lunch or dinner option this week? Get the recipe for this low FODMAP on the blog or on my feed! It’s delicious and so easy to make!


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