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CategorySalads that don’t suck

All content• Lunch• Salads that don't suck• Sides

Simple Chicken Salad (Low FODMAP, Gluten Free, Dairy Free)

October 2, 2019December 21, 2019

All content• Dinner• Lunch• Salads that don't suck• Sides

Peanut Lime Salad (Low FODMAP, Vegan)

September 11, 2019December 21, 2019

All content• Lunch• Salads that don't suck

Satay Soba Salad (Low FODMAP)

June 29, 2019December 21, 2019

All content• Lunch• Salads that don't suck

Roast Pumpkin Quinoa Salad

May 8, 2019March 16, 2019

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@thatlofolife

thatlofolife

Instagram post 2226552069578632010_7978199424

RECIPE: Macadamia Mint Slice (Low FODMAP, Vegan, Gluten free) 🍫🌱 Servings: 16 servings

Ingredients:

For the Base:
- 60 grams dried figs
- 4 gluten free Weet-Bix (I use @sanitarium_au )
- 2 tbsp almond butter
- 1 tbsp cacao powder
- pinch salt
- 2 tbsp coconut oil
- 1/4 cup gluten free oats

For the Middle:
- 2 cups macadamias
- 1 cup icing sugar
- 1 cup almond milk (I use @sogoodau )
- 1 tsp peppermint extract

For the Top:
- 200 grams vegan dark chocolate
- 1 tsp coconut oil

Instructions
1. Grease or line a standard 20x20cm baking pan.
2. Place the dried figs and macadamias in a bowl and cover them in boiling water.
3. After 20 minutes, remove the figs from the bowl but leave the macadamias to continue soaking. In a high speed blender, pulse the figs with the remaining ingredients for the base until it forms a mixture resembling wet sand.
4. Press the base into the lined tin and squash it down with your hands to form an even layer. Place it in the fridge to set.
5. While the base is in the fridge, add the macadamias to the high speed blender and blend until they are as fine as possible.
6. Add in the almond milk, icing sugar and peppermint extract and process until as smooth as possible.
7. Spoon this mixture onto the base and smooth it with a spatula. Place in the freezer for 10 minutes.
8. Once this time has elapsed, melt the dark chocolate and coconut oil together in the microwave until smooth.
9. Pour it over the centre layer and smooth with a spatula. Keep in refrigerator or freezer until serving. The macadamia centre will stay harder in the freezer.

Instagram post 2225804972180906951_7978199424

Looking for a quick, easy and healthy Low FODMAP dinner tonight? Why not try my Sunflower Walnut Pasta? The recipe is already on the blog (and a few posts back)! Chuck in some veggies and protein of your choice and you’ve got yourself a delicious and nourishing meal! 🍝

Instagram post 2224373434935641882_7978199424

Have you tried my Low FODMAP, Vegan Peanut Cookie Sandwiches yet? They’re perfect for a rainy day baking project! Simple and easy to make, and you might be surprised by the ingredient list! The recipe is on the blog and also on my feed of you look a few posts back!

Made with @lofopantry flour, @mayversfood peanut butter and @sogoodau almond milk!

Instagram post 2223638057664861262_7978199424

RECIPE: Chocolate Hemp Protein Bites (Low FODMAP, Vegan, Gluten Free) 🍫💪🏼⠀
⠀
Servings: 9 bites⠀
⠀
Ingredients:⠀
- 1 cup gluten free rolled oats⠀
- 4 tbsp hemp seeds⠀
- 2 tbsp ground chia⠀
- 2 gluten free Weet-Bix (@sanitarium_au)⠀
- 2 tbsp cacao powder⠀
- 1/4 cup peanut butter (I use @mayversfood)⠀
- 2 tbsp coconut oil⠀
- 1 tbsp rice malt syrup⠀
- 1 tbsp maple syrup⠀
- 30 grams vegan chocolate chips optional⠀
- pinch salt⠀
⠀
Instructions:⠀
1. In a high speed blender, process the oats until a flour forms.⠀
2. Add the remaining ingredients to the blender and process until a uniform dough forms. It may not seem like it will stick together at first, but once you press it, it should clump together nicely.⠀
3. Line a standard 20x20cm baking tin, and press the dough into one side of it, shaping it to form a large bar.⠀
4. Place in the fridge for 10 minutes to set, and then cut into 9 squares.⠀

Instagram post 2223274338334135366_7978199424

Valentine’s Day preparations are underway in the kitchen, starting with these Red Velvet Bundts ❤️

Instagram post 2221796306289178260_7978199424

RECIPE: Low FODMAP Sunflower Walnut Pasta 🌻🍝⠀
⠀
Servings: 4 servings⠀
⠀
Ingredients:⠀
- 24 grams sunflower seeds⠀
- 100 grams walnuts⠀
- 3/4 cup almond milk⠀
- juice of 1/2 lemon⠀
- 2 tsp Worcestershire sauce⠀
- 1 tsp paprika⠀
- 1 tsp olive oil⠀
- 2 tsp low FODMAP chicken stock powder⠀
- salt, pepper, Italian herbs⠀
- 250 grams gluten free pasta⠀
⠀
Instructions:⠀
1. Soak the sunflower seeds and walnuts in boiling water for 20 minutes and then drain.⠀
2. Cook the gluten free pasta according to the packet instructions.⠀
3. In a high speed blender, add the drained sunflower seeds, walnuts, milk, lemon juice, Worcestershire, paprika, olive oil and chicken stock powder and blend until as smooth as possible.⠀
4. Add salt, pepper and dried Italian herbs to taste.⠀
5. When the pasta is cooked, drain and add back to the saucepan. Add sauce to the saucepan and stir through before serving. ⠀

Instagram post 2220376414704925218_7978199424

Made these Choc Hemp Protein Bites for snacks this week, and they are delicious, as well as low FODMAP and vegan. Recipe coming soon!

Added some @sanitarium_au Gluten Free Weetbix for crunch, and @mayversfood Peanut Butter for combining and flavour 👌🏼

Instagram post 2218918547917494366_7978199424

RECIPE: Peanut Cookie Sandwiches (Low FODMAP, Vegan) 🥜🍪⠀
⠀
Don’t forget you can get the recipe on the blog and print it out!! 💕⠀
⠀
Servings: 7 sandwiches⠀
⠀
Ingredients:⠀
⠀
For the Cookies:⠀
- 1 cup oat flour⠀
- 1 cup almond meal⠀
- 1/4 cup low FODMAP self-raising flour (I use @lofopantry)⠀
- 1 tsp baking powder⠀
- pinch salt⠀
- 1/2 cup peanut butter⠀
- 6 tbsp almond milk (I use @sogoodau)⠀
- 1/2 cup caster sugar⠀
- 1/2 cup brown sugar⠀
⠀
For the Ice Cream⠀
- 150 grams frozen banana⠀
* 1 tbsp almond milk⠀
* 1 tsp maple syrup⠀
* 1/2 tsp vanilla bean paste⠀
⠀
Instructions:⠀
1. In a large mixing bowl, whisk together all the wet ingredients for the cookies.⠀
2. Gradually sift in the dry ingredients, stirring after each 1/2 cup addition or so, until a uniform and still slightly sticky dough forms.⠀
3. Place the dough in the fridge for 30 minutes. Meanwhile, preheat the oven to 180 degrees Celsius and prepare the banana ice cream.⠀
4. In a high speed blender, blend the frozen banana until it has been reduced into tiny pieces.⠀
5. Add the milk, maple syrup and vanilla bean paste and process until smooth and creamy.⠀
6. Place the ice cream in the freezer until required when assembling the cookie sandwiches.⠀
7. Once the oven is preheated, roll the chilled dough out into 14 balls and place them evenly on a lined baking sheet (you will need to do 2 batches). Flatten the balls with your hand or with a fork lightly coated in flour.⠀
8. Bake the cookies for 10-12 minutes or until slightly golden. Allow to cool on a rack completely.⠀
9. To assemble, scoop a chunk of the banana ice cream onto the flat side of one cookie, and sandwich another on top.

@thatlofolife

thatlofolife

Instagram post 2226552069578632010_7978199424

RECIPE: Macadamia Mint Slice (Low FODMAP, Vegan, Gluten free) 🍫🌱 Servings: 16 servings

Ingredients:

For the Base:
- 60 grams dried figs
- 4 gluten free Weet-Bix (I use @sanitarium_au )
- 2 tbsp almond butter
- 1 tbsp cacao powder
- pinch salt
- 2 tbsp coconut oil
- 1/4 cup gluten free oats

For the Middle:
- 2 cups macadamias
- 1 cup icing sugar
- 1 cup almond milk (I use @sogoodau )
- 1 tsp peppermint extract

For the Top:
- 200 grams vegan dark chocolate
- 1 tsp coconut oil

Instructions
1. Grease or line a standard 20x20cm baking pan.
2. Place the dried figs and macadamias in a bowl and cover them in boiling water.
3. After 20 minutes, remove the figs from the bowl but leave the macadamias to continue soaking. In a high speed blender, pulse the figs with the remaining ingredients for the base until it forms a mixture resembling wet sand.
4. Press the base into the lined tin and squash it down with your hands to form an even layer. Place it in the fridge to set.
5. While the base is in the fridge, add the macadamias to the high speed blender and blend until they are as fine as possible.
6. Add in the almond milk, icing sugar and peppermint extract and process until as smooth as possible.
7. Spoon this mixture onto the base and smooth it with a spatula. Place in the freezer for 10 minutes.
8. Once this time has elapsed, melt the dark chocolate and coconut oil together in the microwave until smooth.
9. Pour it over the centre layer and smooth with a spatula. Keep in refrigerator or freezer until serving. The macadamia centre will stay harder in the freezer.

Instagram post 2225804972180906951_7978199424

Looking for a quick, easy and healthy Low FODMAP dinner tonight? Why not try my Sunflower Walnut Pasta? The recipe is already on the blog (and a few posts back)! Chuck in some veggies and protein of your choice and you’ve got yourself a delicious and nourishing meal! 🍝

Instagram post 2224373434935641882_7978199424

Have you tried my Low FODMAP, Vegan Peanut Cookie Sandwiches yet? They’re perfect for a rainy day baking project! Simple and easy to make, and you might be surprised by the ingredient list! The recipe is on the blog and also on my feed of you look a few posts back!

Made with @lofopantry flour, @mayversfood peanut butter and @sogoodau almond milk!

Instagram post 2223638057664861262_7978199424

RECIPE: Chocolate Hemp Protein Bites (Low FODMAP, Vegan, Gluten Free) 🍫💪🏼⠀
⠀
Servings: 9 bites⠀
⠀
Ingredients:⠀
- 1 cup gluten free rolled oats⠀
- 4 tbsp hemp seeds⠀
- 2 tbsp ground chia⠀
- 2 gluten free Weet-Bix (@sanitarium_au)⠀
- 2 tbsp cacao powder⠀
- 1/4 cup peanut butter (I use @mayversfood)⠀
- 2 tbsp coconut oil⠀
- 1 tbsp rice malt syrup⠀
- 1 tbsp maple syrup⠀
- 30 grams vegan chocolate chips optional⠀
- pinch salt⠀
⠀
Instructions:⠀
1. In a high speed blender, process the oats until a flour forms.⠀
2. Add the remaining ingredients to the blender and process until a uniform dough forms. It may not seem like it will stick together at first, but once you press it, it should clump together nicely.⠀
3. Line a standard 20x20cm baking tin, and press the dough into one side of it, shaping it to form a large bar.⠀
4. Place in the fridge for 10 minutes to set, and then cut into 9 squares.⠀

Instagram post 2223274338334135366_7978199424

Valentine’s Day preparations are underway in the kitchen, starting with these Red Velvet Bundts ❤️

Instagram post 2221796306289178260_7978199424

RECIPE: Low FODMAP Sunflower Walnut Pasta 🌻🍝⠀
⠀
Servings: 4 servings⠀
⠀
Ingredients:⠀
- 24 grams sunflower seeds⠀
- 100 grams walnuts⠀
- 3/4 cup almond milk⠀
- juice of 1/2 lemon⠀
- 2 tsp Worcestershire sauce⠀
- 1 tsp paprika⠀
- 1 tsp olive oil⠀
- 2 tsp low FODMAP chicken stock powder⠀
- salt, pepper, Italian herbs⠀
- 250 grams gluten free pasta⠀
⠀
Instructions:⠀
1. Soak the sunflower seeds and walnuts in boiling water for 20 minutes and then drain.⠀
2. Cook the gluten free pasta according to the packet instructions.⠀
3. In a high speed blender, add the drained sunflower seeds, walnuts, milk, lemon juice, Worcestershire, paprika, olive oil and chicken stock powder and blend until as smooth as possible.⠀
4. Add salt, pepper and dried Italian herbs to taste.⠀
5. When the pasta is cooked, drain and add back to the saucepan. Add sauce to the saucepan and stir through before serving. ⠀

Instagram post 2220376414704925218_7978199424

Made these Choc Hemp Protein Bites for snacks this week, and they are delicious, as well as low FODMAP and vegan. Recipe coming soon!

Added some @sanitarium_au Gluten Free Weetbix for crunch, and @mayversfood Peanut Butter for combining and flavour 👌🏼

Instagram post 2218918547917494366_7978199424

RECIPE: Peanut Cookie Sandwiches (Low FODMAP, Vegan) 🥜🍪⠀
⠀
Don’t forget you can get the recipe on the blog and print it out!! 💕⠀
⠀
Servings: 7 sandwiches⠀
⠀
Ingredients:⠀
⠀
For the Cookies:⠀
- 1 cup oat flour⠀
- 1 cup almond meal⠀
- 1/4 cup low FODMAP self-raising flour (I use @lofopantry)⠀
- 1 tsp baking powder⠀
- pinch salt⠀
- 1/2 cup peanut butter⠀
- 6 tbsp almond milk (I use @sogoodau)⠀
- 1/2 cup caster sugar⠀
- 1/2 cup brown sugar⠀
⠀
For the Ice Cream⠀
- 150 grams frozen banana⠀
* 1 tbsp almond milk⠀
* 1 tsp maple syrup⠀
* 1/2 tsp vanilla bean paste⠀
⠀
Instructions:⠀
1. In a large mixing bowl, whisk together all the wet ingredients for the cookies.⠀
2. Gradually sift in the dry ingredients, stirring after each 1/2 cup addition or so, until a uniform and still slightly sticky dough forms.⠀
3. Place the dough in the fridge for 30 minutes. Meanwhile, preheat the oven to 180 degrees Celsius and prepare the banana ice cream.⠀
4. In a high speed blender, blend the frozen banana until it has been reduced into tiny pieces.⠀
5. Add the milk, maple syrup and vanilla bean paste and process until smooth and creamy.⠀
6. Place the ice cream in the freezer until required when assembling the cookie sandwiches.⠀
7. Once the oven is preheated, roll the chilled dough out into 14 balls and place them evenly on a lined baking sheet (you will need to do 2 batches). Flatten the balls with your hand or with a fork lightly coated in flour.⠀
8. Bake the cookies for 10-12 minutes or until slightly golden. Allow to cool on a rack completely.⠀
9. To assemble, scoop a chunk of the banana ice cream onto the flat side of one cookie, and sandwich another on top.

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