Portions 4 |
Preperation 15 min. |
Cooking Time 0 min. |
INGREDIENTS | METHOD |
1 cup canned chickpeas, drained & rinsed 2 Persian cucumbers, chopped ¾ cup feta cheese, crumbled 10 cherry tomatoes, halved ⅓ cup kalamata olives, sliced ¼ cup green onion, sliced (green parts only) 2 Tbsp fresh dill, chopped ¼ cup Fody’s Garden & Herb Dressing Salt & black pepper, to taste |
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Recipe created by Fody/Caitlin Monson.
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portions 6-8 |
Preparation 10 mins |
preparation 5 mins |
INGREDIENTS 1 jar of Bay's Kitchen basil pesto 3 slices of gluten free bread 6 slices of prosciutto 12 mini mozzarella balls 12 cherry tomatoes 12 black olives Small bunch of basil leaves Olive oil flavored with garlic Extra virgin olive oil |
PREPARATION
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Recipe created by Bay's Kitchen.
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Portions 6 |
Preperation 10 min. |
Cooking Time 18 min. |
INGREDIENTS | METHOD |
450g ground beef 24 wonton wrappers 1 Tbsp Fody’s Taco Seasoning 1 Tbsp Fody’s Shallot-Infused Olive Oil 1-2 Tbsp https://fodcorner.com/products/taco-sauce?_pos=2&_psq=taco&_ss=e&_v=1.0 ½ cup canned petite diced tomatoes 1 cup shredded cheddar cheese Fody’s Medium Salsa, for serving Lactose free sour cream, for serving Chopped cilantro, for serving Chopped green onion (green parts only), for serving |
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Recipe created by Fody/Caitlin Monson.
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Portions 2 |
Preparation 10 min. |
Preparation 20 min. |
INGREDIENTS 1 Jar Bay's Kitchen Teriyaki Suace ~300g Straight to wok gluten free noodles or microwaveable rice 280g firm tofu, cubed 90g Edamame 75g Baby corn 58g broccoli heads or broccolini heads 34g Mangetout 28g Sugar snap peas 1 Tbsp Cornflour 1 Tbsp Olive oil 1 Tbsp Olive oil, sesame oil or coconut oil Garnish with fresh chives and sesame seeds |
PREPARATION
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Recipe created by Bay's Kitchen.
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Bay's Kitchen Mild Korma
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portions 2 |
preparation 5 mins |
preparation 30 min. |
INGREDIENTS 1 jar of Bay's Kitchen Mild Korma 90g cherry tomatoes 150g king prawns 130g courgettes 1/2 tablespoon olive oil for brushing the vegetables Ground black pepper To serve: Basmati rice or gluten-free flatbreads |
PREPARATION
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Recipe created by Bay's Kitchen.
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Bay's Kitchen Vegetable Bouillon
Bay's Kitchen Thai Massaman
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portions 2 |
preparation 15 minutes. |
preparation 120 mins |
INGREDIENTS 1 glass of Bay's Kitchen Thai Massaman 9g Bay's Kitchen vegetable bouillon 250g diced beef steak 150g potatoes, with peel and halved 120 g carrots, sliced 120ml coconut milk 100g bok choy 60ml water 25 g salted peanuts, 1 red chili pepper 1 tablespoon olive oil To serve: Rice, gluten free naan bread or pappadoms |
PREPARATION
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Recipe created by Bay's Kitchen.
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Bay's Kitchen Jalfrezi
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portions 2 |
Preparation 5 mins |
preparation 15 minutes. |
INGREDIENTS 1 jar of Bay's Kitchen Jalfrezi Curry 180g pack of raw king prawns 85 g red peppers cut into pieces 1 large handful of spinach or chard leaves, roughly chopped ½ lime 1 tablespoon vegetable or coconut oil Small bunch of coriander, roughly chopped To serve: white rice |
PREPARATION
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Recipe created by Bay's Kitchen.
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Bay's Kitchen Tikka Masala
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portions 2 |
preparation 5 mins |
preparation 10 mins |
INGREDIENTS 1 jar of Bay's Kitchen Tikka Masala 200g tempeh 200g spinach 20g sesame seeds 15 grams of coriander 2 tablespoons sesame oil 1 lime To serve: Basmati or pilaf rice |
PREPARATION
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Recipe created by Bay's Kitchen.
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portions 6 |
preparation 16 mins |
preparation 6.5 hrs |
INGREDIENTS | PREPARATION |
500g ground beef 4 cups of water 1 tbsp + 1 tsp vegetable stock
1 jar of Fody's Marinara Sauce 1 tbsp Italian seasoning ½ tsp salt
Gluten-free lasagna noodles, broken into pieces 1 cup fresh baby spinach
1 cup shredded mozzarella, for serving ¼ cup non-dairy ricotta, for serving Chopped fresh basil, for serving
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Recipe created by Fody/Caitlin Monson.
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portions 2 |
preparation 5 mins |
preparation 10 mins |
INGREDIENTS 1 jar of Bay's Kitchen Thai Green Curry 200g rice noodles 2 bok choy heads (max. 150g to be low FODMAP) 100g bean sprouts 100g oyster mushrooms 30ml sesame oil 15g coriander 15g cashew nuts 1 lime Soy sauce or salt to taste |
PREPARATION
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Recipe created by Bay's Kitchen.
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Portions 6 |
Preparation 10 mins |
Cooking time 20 min. |
INGREDIENTS | PREPARATION |
500g ground beef 1 egg ¼ cup gluten-free breadcrumbs ¼ cup green onion, finely chopped (green part only) 1 Tbspcoriander, chopped 1 Tbsp Fody's taco seasoning 1-2 Tbsp Fody's Shallot-Infused Olive Oil 1 cup Fody's Salsa Verde Lactose-free sour cream, for serving (optional) White rice, for serving (optional) Lime wedges, for serving |
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Recipe created by Fody/Caitlin Monson.
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Serves 4 |
Prep Time 10 min. |
Cook Time 20 min. |
INGREDIENTS | METHOD |
340g gluten free rotini pasta (made with low FODMAP ingredients) 2 medium chicken breasts, sliced in half length-wise 1 Tbsp Fody’s Lemon & Herb Seasoning 2 Tbsp Fody’s Garlic-Infused Olive Oil 1 jar Fody’s Tomato Basil Sauce 2 cubs baby spinach Grated parmesan cheese (for serving) Fresh basil, sliced thin (for serving) |
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Recipe created by Fody/Caitlin Monson.
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Portions 4 |
Prep Time 10 min. |
Cook Time 35 min. |
INGREDIENTS | PREPARATION |
2 Zucchinis 120g Ricotta 30g shredded Parmesan 300g Spinach 20g Basil, geschnitten 1 Tbsp Fody's garlic-infused Olive Oil 1 Glas Fody's Vegan Bolognese 150g Mozzarella, shredded Salt and Pepper, to taste |
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Rezept erstellt von Fody/Caitlin Monson.
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Portions 4 |
Prep Time 15 min. |
Cook TIme 15 min. |
INGREDIENTS | PREPARATION |
ca. 600g chicken, cubed 2 tbsp Fody's Shallot-infused Olive Oil 25g Tapioca starch ½ tbsp ground ginger 75ml Fody's Sesame & Ginger Marinade 50ml coconut aminos 1 tbsp Sesameseeds ca. 300g white rice, uncooked 1 tbsp sugar 1 can full fat coconut milk 300ml water 1 pinch of salt 100g snow peas (about 20 pods) Chopped scallions greens for garnish |
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Recipe made by Fody/Kimberly Cauti.
]]>Bay's Kitchen Katsu Curry
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Serves 2 |
Prep time 15 min. |
Cook time 15 min. |
INGREDIENTS
To serve :
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METHOD
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Recipe created by Cook and Author Emma Hatcher (www.shecanteatwhat.com).
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Bay's Kitchen
Bay's Kitchen Sweet & Sour Sauce
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Serves 2 |
Prep Time 15 min. |
Cook Time 10 min. |
INGREDIENTS 1 Jar of Bay’s Kitchen Sweet & Sour Stir-in Sauce 2 Seabass fillets 250g Pre-cooked quinoa 200g Oranges, sliced into segments 150g Pak choy 150g Carrots 4 Spring onions (green parts only) 2 Limes Handful of fresh coriander Handful of fresh mint
80g Feta, crumbled 50g Peanuts, chopped
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METHOD
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This recipe has created by Susie Flory @susieflory and @editsbyps
Copyright of Bay’s Kitchen. Please do not reprint without permission.
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Bay's Kitchen Garden Herb Vegan Mayonnaise
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Serves 2 |
Prep Time 5 min. |
Cook Time 20 min. |
INGREDIENTS 2 Tbsp Bay’s Kitchen Garden Herb Vegan Mayonnaise 2 Chicken breast or vegan alternative 30g Parmesan shavings or vegan alternative 20g Bacon lardons or vegan alternative 20g Gluten free croutons 8 Romaine lettuce leaves 5ml Olive oil Seasoning for chicken (optional) |
METHOD Preheat the oven to 200°C, 180°C fan. Using a meat mallet or rolling pin, pound each chicken breast to approx. 2cm at the thickest part (this just helps even cooking). Line a baking pan with foil or baking parchment and place the chicken in. You can season with salt and pepper, or even your favourite herbs, like rosemary or oregano. Once the oven is up to temperature, bake the chicken for 18-20 mins. Whilst the chicken is cooking you can prepare the rest of the salad. Shred the lettuce and share evenly between two bowls. Drizzle half of the mayonnaise evenly across the two bowls. Preheat 5ml of oil in a frying pan on a medium to high heat, then add the bacon lardons. Continue to turn the lardons regularly to ensure they get equally crispy. Fry for approx. 5 mins. Once your chicken is cooked, remove from the over and then slice into 1cm wide strips or roughly chop – whichever you prefer! Add the chicken and the lardons on top of the lettuce and then drizzle the remainder of the mayonnaise on top. Finish with the croutons and parmesan! |
Recipe created by Bay's Kitchen. Recipe created by Paul Hunt from @skinnychefhunt.
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Serves 2 |
Prep Time 10 min. |
Cook Time 15 min. |
INGREDIENTS 1 Jar Bay’s Kitchen Stir-in Teriyaki Sauce 150g Pak choi, sliced into quarters 2 Chunky salmon fillets 150g Wild rice For the salsa: 200g Pineapple ¼ – ½ a red chilli, seeds removed and finely chopped ½ Tbsp maple syrup Squeeze of lime Small bunch of coriander, roughly chopped Sea salt and freshly ground black pepper Extras: 2 Tbsp sesame seeds, lightly toasted 2 Spring onions, green tops only, finely chopped Small bunch coriander, finely chopped Lime wedges |
METHOD
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Recipe provided by Bay's Kitchen.
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Serves 2 |
Prep Time 10 min. |
Cook Time 25 min. |
INGREDIENTS 1 Jar Bay’s Kitchen Stir-in Thai Red Curry Sauce 150g Sweet potato, peeled and roughly chopped 150g Aubergine, roughly chopped 150g Red pepper, stalk and seeds removed, roughly chopped 150g Wild rice 75g Spinach ¼-½ a red chilli, seeds removed and finely chopped 3 Tbsp salted roasted peanuts, roughly chopped Small bunch of Thai basil, leaves picked
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METHOD
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Recipe provided by Bay's Kitchen.
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(the top bread was baked with the help of wheat gluten and the bottom one without).
Ingredients
40 g chia seeds
240 ml water
300 g buckwheat flour
3 tsp baking powder
40 g wheat gluten
1 ½ tsp salt
160 ml water
60 ml rapeseed oil
35 g sunflower seeds
Preparation
Recipe created by Beatrice Schilling and team.
Serves 2 |
Prep Time 10 min. |
Cook Time 20 min. |
Ingredients 2 Chicken breasts 75g Gluten free breadcrumbs 50g Gluten free plain flour, seasoned with salt and pepper 1 Free-range egg, lightly beaten 50ml Vegetable oil
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Method To prepare the chicken, lay the seasoned flour, egg and breadcrumbs out on separate plates/containers/on a tray. Coat the chicken breasts in the flour, then dip into the egg and finally into the breadcrumbs, using your hands to encourage the breadcrumbs to stick. We want the chicken to be crispy! Heat the oil in a frying pan and carefully fry the breaded chicken breasts for 5 minutes on each side, or until golden and cooked through. Remove from the pan with a slotted spoon and leave to drain on kitchen paper. To heat the stir-in sauce, pour into a saucepan and cook gently for a couple of minutes until warmed through and bubbling. To serve, plate up the rice and salad and a few spoonfuls of the pickle. Slice the chicken in strips diagonally and place on top of the rice. Drizzle over your sauce. |
Rezept created by Bay's Kitchen (Recipe created by cook and author Emma Hatcher (www.shecanteatwhat.com)).
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Serves 2 |
Prep Time 10 min. |
Cook Time 25 min. |
Ingredients 1 Jar Bay’s Kitchen Mexican Sauce
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Method Preheat oven to 160 degrees C (325 degrees F) Heat a large oven-proof skillet to a medium-high heat. Add garlic-infused olive oil. Once oil is hot, add ground beef. Use a wooden spoon to break up the beef. Once the beef is mostly cooked, add green parts of spring onion and 1/4 tsp. salt. Continue to saute for 3-4 minutes until the onion is softened. Add chili powder, cumin, and oregano. Stir to combine and cook for 1 minute. Add Bay’s Kitchen Spicy Mexican Stir-in Sauce, water, pasta, and season with salt & black pepper (according to taste). Bring to a boil and reduce to a simmer. Cover and cook until pasta is al dente, about 10-12 minutes. Once the pasta is al dente sprinkle with cheese and place in the oven just until the cheese has melted, about 2 minutes. Garnish with sour cream or Greek yogurt and chopped parsley or cilantro. |
Recipe created by Bay's Kitchen
Serves 4 |
Prep time 30 min. |
Cook time 12 min |
INGREDIENTS2 x 260g Jars Bay’s Kitchen Tomato & Basil Sauce TO SERVE |
ZUBEREITUNG
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Rezept erstellt von Bay's Kitchen
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Serves 6 |
Prep time 10 min. |
Cook time 8 hours or overnight |
These frozen low FODMAP snack pops are easy to make - all you need is a Popsicle mold, so make sure you source that first. Then it is simply a matter of combining blueberries, a tiny bit of maple syrup, and lactose-free yogurt to make the creamy, purple low FODMAP popsicles, and then add a little crunchy with Fody Blueberry Almond Low FODMAP Snack Bars.
Blueberries are low FODMAP in heaping ¼ cup (40 g) amounts. Puréed along with the yogurt, they make a colorful, fun frozen low FODMAP snack or dessert.
Popsicle molds vary in size. Try to find some that are about 1/3 cup (75 ml) in volume for the recommended serving size.
INGREDIENTS 160g blueberries 60 ml maple syrup 1/2 tsp. lemon juice 1/2 tsp. vanilla extract 490g lactose-free yogurt 2 Fody Blueberry Almond Snack Bars
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PREPARATION Place berries, maple syrup, lemon juice and vanilla in a blender carafe and purée until smooth and pour into a mixing bowl. Gently whisk in the lactose-free yogurt just until blended. Crumble one of the Fody Blueberry Almond Low FODMAP Snack Bars and divide equally in the bottom of the pop molds. Pour the yogurt mixture into the molds, also dividing evenly. Crumble the second Fody low FODMAP bar and sprinkle over the pops. Insert sticks or holders in place. Freeze overnight. Run some warm water around the outside of the molds to help release the pops. Serve for breakfast! Or for a snack or dessert anytime of day. |
Recipe created by Fody
]]>Fody Arrabbiata Pasta Sauce
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Serves 4 |
Prep time 15 min. |
Cook time 30 min. |
INGREDIENTS 4 medium red bell peppers 55g shredded mozzarella 55g shredded Pepper Jack cheese 1 tbsp. Fody Garlic-Infused Olive Oil 2 tbsp. finely chopped scallion greens (only the scallion greens are low FODMAP) 1 medium carrot, trimmed, peeled and grated 455g lean ground beef (80% lean) 200g cooked rice, white or brown Kosher salt Black pepper
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PREPERATION Heat oven to 180°C. Have ready an 8-inch (20 cm) square glass or ceramic baking pan. Cut the top off the peppers as close to the stem as possible. Remove seeds and membranes. Place peppers in a large pot with a steamer insert and 1-inch (2.5 cm) of water. Cover, bring to a boil, adjust heat and simmer for 3 minutes. (see tips). Remove from heat and then remove peppers from pot and place in 8-inch (20 cm) square glass or ceramic baking pan. Toss low FODMAP cheeses together and set aside. Meanwhile, heat the Fody olive oil in a large skillet over medium heat. Add scallion greens and carrot and sauté for a couple of minutes or until softened. Add beef, breaking it up, and cook, stirring often until beef is browned. Drain if necessary (I usually don’t). Stir in rice, season with salt and pepper, and then add 1 cup (240 ml) of the Fody pasta sauce. Heat over medium heat until hot. Stir in about one-quarter of the cheese (you can do this by eye). Stuff peppers with beef/rice mixture. Pour remaining tomato sauce over peppers. Cover tightly with foil. Bake 10 minutes. Uncover, sprinkle with remaining cheese and bake about 10 minutes longer or until cheese melts. Serve immediately. Tips I like steaming the peppers a bit first as I think their texture improves. If you do not want to do the extra step, then try cooking them for 20 minutes before removing the foil and adding the cheese. It won’t be the same, but it can save a step. |
Recipe created by Fody
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Serves 6 |
Prep time 10 min. |
Cook time 30 min. |
Description of Fody's Low FODMAP, Lactose-Free Vanilla Ice Cream with Fody Peanut Butter Chocolate Quinoa Crumbles
We are happy to report that lactose-free dairy performs just as well in ice cream recipes. This low FODMAP vanilla ice cream recipe is very straightforward and does not require you to make a custard base using eggs. Not only is it easier to make than those more involved ice creams recipes, but it is egg-free as well for those so inclined.
You do need an ice cream maker.
You can use regular granulated sugar, but it will take more time to dissolve. If you take the time to buy superfine sugar (also called extra-fine or caster sugar) the mixture will come together more quickly.
You can certainly make and serve this ice cream plain - and there are plain vanilla ice cream lovers out there, for sure - or follow the directions for chocolaty, peanut butter crunchy inclusion throughout the low FODMAP dessert made with Fody's Peanut Butter Chocolate Quinoa Low FODMAP Snack Bars.
INGREDIENTS 960ml lactose-free half-and half 198g sugar, preferably superfine 2 tsp. vanilla extract 2 Fody Peanut Butter Chocolate Quinoa Snack Bars (crushed finely; optional)
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PREPERATION Whisk the half-and-half, sugar and vanilla together in a bowl until sugar dissolves (superfine sugar will dissolve more quickly). Churn according to ice cream machine manufacturer’s instructions. Just prior to the ice cream coming to the end of its churning time, add the crumbled Peanut Butter Chocolate Quinoa Low FODMAP Snack Bars, if using. Continue churning until firm. Low FODMAP ice cream can be served right away, but it will improve in texture and flavor if frozen overnight. Simply pack into airtight container and freeze overnight or up to 1 week. It will last longer than that, but the texture will degrade somewhat (the ice cream looses some creaminess and the Fody snack bars lose crunch). |
Recipe created by Fody
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Serves 4 |
Prep Time 5 min. |
Cook Time 15 min. |
ZUTATEN | ZUBEREITUNG |
1 Jar of Bay’s Kitchen Katsu Curry Stir-in Sauce 144g Bay’s Kitchen Concentrated Chicken Stock 1.2 Litre Water 250g Carrots 250g Rice noodles 200g Cooked chicken shredded 150g Edamame beans
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Rezept erstellt von Bay's Kitchen.
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Bay's Kitchen Vegetable Stock
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Serves 4 |
Prep time 10 min. |
Cook time 15 min. |
Ingredients
1 Tbsp Bay’s Kitchen Concentrated Vegetable Stock 4 Large egg yolks 350g Gluten free spaghetti 300g Pancetta, chopped into small chunks 200g Green beans, roughly chopped 100g Spinach 80g Parmesan, plus extra to serve 1 Lemon 2 Tbsp garlic infused olive oil Small bunch of basil leaves, torn with a few reserved Small bunch of mint leaves, torn with a few reserved Sea salt and freshly ground black pepper
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Method
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Recipe created by Bay's Kitchen.
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Serves 2 |
Prep Time 5 min. |
Cook TIme 20 min. |
ZUTATEN | ZUBEREITUNG |
1 Jar of Bay’s Kitchen Katsu Curry Stir-in Sauce 300g White fish of your choice 100g Rice (dry weight) 6 Spring onions – green tops only, finely chopped 2 Medium tomatoes 1 Thumb sized piece of ginger, peeled and grated 1 Lime – half juice and half cut into quarters to garnish ½ Tbsp Oil |
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Rezept erstellt von Bay's Kitchen.
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Servings 2 |
Preparation 5 min. |
Cook time 20 min. |
INGREDIENTS | METHOD |
1 Jar of Bay’s Kitchen Thai Massaman Sauce
*Whilst chillies are a low FODMAP ingredient, some people with IBS have higher numbers of chilli pepper pain receptors in the gut, which can cause symptoms. |
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Recipe created by Bay's Kitchen.
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