Chicken

Chicken goujons – low fodmap

18th February 2018 / Julie Thompson

Chicken, Coeliac Disease, Digestive Health, FODMAP, Food Intolerance, IBS, Irritable Bowel Syndrome, LOW FODMAP, Recipes, WordPress, food, fried chicken
What are goujons? They are small chicken fillets that are coated in breadcrumbs. They are fairly easy to make using gluten free breadcrumbs but it is important to use the correct ones for the low fodmap diet. Clearspring rice crumbs are probably the best option. Some gluten free breadcrumbs use a blend including gram flour

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Chicken and pesto pasta – low fodmap

30th September 2017 / Julie Thompson

Chicken, Digestive Health, FODMAP diet, Food Intolerance, IBS, Irritable Bowel Syndrome, LOW FODMAP, Recipe, Recipes, WordPress, food, health, pasta
I am trying again with Kale, using kale is a way of getting more cruciferous brassica vegetables into the low fodmap diet. Why should that be important? These vegetables contain sulphur compounds such as glucosinolates, compounds that have been implicated in the prevention of colon cancer (1). These vegetables are also rich in nutrients such

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Lime chicken salad – low fodmap

8th August 2017 / Julie Thompson

Chicken, Coeliac Disease, Digestive Disorders, Digestive Health, FODMAP diet, Food Intolerance, IBS, Irritable Bowel Syndrome, LOW FODMAP, Recipe, Recipes, Salad, Special Diets, food, low fodmap diet, root vegetables, tortilla chips
I am on Holiday this week and I have not picked a good one for the weather unfortunately. I decided to being some colour into my evening meal and brighten my day. So here it is a nice crunchy salad.  The tortilla chips add a bit of different texture and I hope you enjoy it

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Coronation chicken – low fodmap

27th August 2016 / Julie Thompson

Chicken, Digestive Disorders, Digestive Health, FODMAP, Food Intolerance, Gluten-free diet, Irritable Bowel Syndrome, LOW FODMAP, Recipes, Special Diets, Ulcerative Colitis, christmas recipes, coronation chicken
Coronation chicken is a favourite traditional dish in the UK and was first devised for Queen Elizabeth II’s coronation in 1953 by the Cordon Bleu chef Rosemary Hume and Constance Spry. Rosemary was described by Constance as the ‘brains’ of their collaboration with respect to cookery knowledge, but Rosemary is always mentioned after Constance who

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