Glimpse into Sardines

I might not be up to sharing extravagant low FODMAP and allergy friendly recipes with you just yet (as I mentioned here), but I can show you glimpses into the easy snacks and treats I have during the day!
Today's lunch? Sardines on toast! Super easy and quick, perfect on a wintery day, and I could even manage to throw it together myself while feeling achey and gross. I can feel the goodness and vitality from it oozing into my veins as I type! Definitely one to keep in the archives for days like these.

I toasted two slices of Country Life Bakery gluten and dairy free white bread. (I save gluten free bread for now and again treats, as it still has egg in it).

I toasted some pine nuts (I just placed them on the nearly cooked toast under the grill).

I used John West's Sardines in tomato sauce (in oil is also delcious) and smashed them over the warm toast.

Serve with spinach, or whatever you have around.

What is so good about eating Sardines?!....

They are packed with protein, omega-3 fatty acids, calcium, iron, and potassium. They are quite low in salt content, they are low in mercury and toxins for a fish, and are low in calories. They are cheap to buy, can be bought fresh or tinned, are simple to prepare, and they just taste so darn good!! Get them into you!!

Glimpse into Sweet and Sour Pork

I love gooey, sticky, comforting meals with sauce and rice and deliciousness! This can actually be achieved when eating clean, healthy, low allergen foods!
One of my favourite meals is sweet and sour pork with rice. This was what was on the menu last night, on a cold and rainy day, so I will share the recipe with you. I hope that you enjoy it as much as my family and I do!

Just Like Mum's Sweet and Sour Pork Hot Pot

(for 4 people)

Ingredients

2 slices of pineapple, chopped, or 2 tblsps of lemon/lime juice

Goodpinch ground ginger or about 1 tbsp fresh

Half a red capsicum, sliced

2tbsp vinegar

2 tbsp rice syrup

½tbsp tomato puree (no added onion - try Leggos tomato paste. Or use 3 tblsps of cooked down tinned tomatoes)

1½ tsps soy sauce (gluten free soy or Tamari)

1tsp brandy or sherry or shao xing wine (optional)

300mls water

1 tblsp cornflour

2spring onions or the green part of leeks, chopped

3 small bunches of baby bok choy, chopped

800g belly pork, sliced into cubes

1 cup of white rice

Method

The choice of cut for your pork is up to you. My family love the fatty, stickiness that belly pork creates. If you want to choose a healthier cut, go for a pork fillet. This will make for a drier meal, and will be needed to be cooked less. With the belly pork, fry it up in the wok first, making it crispy and brown, and then had to the sauce later on to stew it.

 

                                      1. After browning your meat, remove it from the wok.

2. Fry the pineapple with the ginger and capsicum until becoming soft.

3. Add the water.

4. Mix in the vinegar, rice syrup, tomato puree, soy and alcohol. Simmer gently.

                                            5. Add the meat back into the wok with the sauce and combine.

6. Add the spring onions or leeks. Place a lid over the wok, and simmer the mixture for about 20 minutes; stir occasionally.

7. Cook white rice while you wait.

8. When the meat mixture is thick and sticky, and the meat is soft and tender, stir through the cornflour. Add in the bok choy, stir through and let soften slightly. Remove from the heat.

9. Serve the pork with the rice.

Glimpse into sweet potato slice

Last night for dinner, I made the most super easy, healthy slice. A friend actually told me about this slice, and with a few tweaks and by keeping in mind your own tolerance levels, most people with fructose malabsorption should be able to have this!:

Steam one sweet potato and purée it in the food processor.

Mix in the meat of one crab (purée it slightly into the sweet potato).

Stir in one cup of cooked quinoa, a small handful of fresh dill, and a small handful of fresh chives.

I added enough egg substitute for one egg, but mix in one egg if you can eat it!

Stir in at least 2 tablespoons of almond meal but keep adding til you have a nice sticky paste.

Put the mix into a slice or loaf pan. Sprinkle with pumpkin seeds and/or sunflower seeds.

I cooked it on 180 degrees for about 40 minutes til it was firm, and brown on the top.

Serve with whatever takes your fancy! Salads, roast veggies etc.


I would like to try it with chicken instead of crab too. Leftover roast chicken meat would be great! You could even exclude any type of meat and just have a delicious sweet potato slice to go with lamb chops or the like! Yum yum!

*Keep in mind how much sweet potato and almond meal you can tolerate. I can eat quite a large amount of sweet potato, but not all fruct meals can. Chives are ok for fruct mals, but if any type of onion makes you nervous, feel free to leave out, or add the green part of leeks if that makes you happier. The seeds added a delicious crunch to the top, but again, leave off if you are sensitive to seeds!