Through the calls I am doing with people interested in my low Fodmap coaching program, I see there is a lot of confusion about what teas you can and cannot drink on the low Fodmap diet, so I want to clarify that now.
These are based on a 1 cup serve.
Weak to medium black tea
Weak chai tea
Weak dandelion tea
Weak green tea
Weak herbal teas (fruit-based with chicory root)
Teas to Avoid
Strong chai tea
Strong herbal tea(fruit-based with chicory root)
Coffee, as long as it is drunk with lactose-free milk, is generally low in Fodmaps though it is a gut irritant so you should be careful with it.
Hot chocolates made from cocoa powder (3 heaped tsp) are fine but made with carob powder, you could only have 1 heaped teaspoon of it. 2 heaped teaspoons quickly takes you into high Fodmap territory so it could be a good idea to avoid carob and use cocoa if you want a hot chocolate drink.
This recipe is from Jamie’s 15-minute meals and, as with all his meals, it was delicious. I had to make very few changes for it to be a low Fodmap meal and I did even serve it with couscous like in the recipe but I let the rest of the family eat that and I left it well enough alone.
Even though I hustled, it took me 40 minutes to have it on the table, not 15 minutes but I have found that with all his recipes. I also have his 30-Minute Meals book and they always take me well over an hour. Never mind, the food is good and well-appreciated. Low Fodmappers do have to go easy on the eggplant – 1/2 cup is all you can have at one time but the rest is all good, so tuck in.
- 500gms/17.6oz lamb neck fillets
- 1 large aubergine
- 1 tsp garam masala
- Salt & pepper
- 1 tbsp sesame seeds
- 1 tbsp cumin seeds
- 1 pinch saffron
- 500gms/17.6oz mixed colour tomatoes
- ½ green capsicum
- 4 spring onions (green tops only)
- 1 fresh chilli
- A small pot of Greek yoghurt
- 2 tbsp chopped coriander
- Place the aubergine in the microwave for 7 minutes.
- Cut the lamb into pieces and toss in salt, pepper and the garam masala.
- Heat 1 tbsp of oil in a frying pan and place the lamb in when hot.
- In a small pan, toast the sesame seeds and cumin seeds and remove.
- Cut the aubergine in half and place cut face down in the pan with the lamb.
- Place the saffron in a cup half filled with boiled water.
- Cut up the tomatoes, green pepper, spring onions and chilli and place in another heated frying pan with 2 tbsp of oil.
- Add the saffron with the water and boil the pan on high heat.
- Serve everything on a platter and sprinkle over the seeds and coriander.
- Place the yoghurt on the side of the platter.