What I had for my Low Fodmap Dinner

I thought I would tell you what I had for dinner last night so that you can get an idea of my thought process while planning a meal and putting it together. It also shows you how a very tasty simple meal can be put together in no time at all.
To see the recipe, please click HERE.

If you need help with making your low Fodmap food delicious with simple and quick meals, then join the Early Bird list for my next IBS-Friendly Cooking School, which starts on 10th September 2018. You will learn how to make recipes like the one I had for dinner last night. Your family will be most impressed and hurry when the dinner bell is rung.

This is what Cheryl said after she attended the School:

Suzanne's cooking school was a huge benefit to me. I love the ease of her recipes, and the style in which she teaches us. I learned why certain recipes were put together in order to make them more tasty. Her recipes have actual taste, which is what my cooking was lacking. Thank you Suzanne for helping me yet again with another aspect of my IBS life.

Join the Early Bird list on THIS PAGE for a special bonus if you enroll in the school when the cart opens next week on 21st August.

Transcription of  “What I had for my Low Fodmap Dinner”

Today I thought I would tell you what I had for dinner last night. I thought this might show you my planning, my thought process, and then what I end up with at the end. And I’ll show you a photograph as well. So I had my son coming over for dinner and, of course, this is just a casual dinner if it’s just my son. But I like to make something that he wants as well, but it has to be low FODMAP. So I went and got some low-FODMAP tortillas. In New Zealand, you can find these. Farrah’s makes them. And I’m sure if New Zealand makes them, then most other countries will as well. I bought a pack of those and I decided to make the meal vegetarian. We’d had steak the night before and I like to vary things between fish, chicken, red meat, and vegetarian. So I knew I had already in the fridge some baby spinach and some tomatoes, so I used that as my base. And I went to the shops on my walk because I walk every day. And I bought a small can of corn. Not creamed corn; just the corn in the liquid. And what else did I get? I got some spring onions and cottage cheese and I think that was all I used. Oh, I did get an avocado, but that’s because I don’t have a problem with sorbitol. If you’ve got a problem with sorbitol then, of course, you leave the avocado out.

So then what I did was I turned on the oven and I got a big oven tray and placed three tortillas on it. And then I put the cottage cheese and the baby spinach into a blender and blended it to a paste. And then I spread that over the three of the tortillas. Then I mixed up in a bowl chopped up tomato, chopped up spring onions, the chopped up avocado, and the corn. And I put a tiny bit of garlic oil in there and salt and pepper. I mixed that all together and I piled that onto the cottage cheese and spinach mixture. Not too high, just made sure it was completely covered. Then I got another tortilla for each one and popped it on top and grated some mature cheese over the top of each one. I then drizzled them with olive oil and popped them into a moderate oven. Now, it doesn’t take too long because really all you’re doing is heating them through and getting that cheese to melt. I didn’t time it, but I would probably say 10, 15 minutes, but that would depend on your oven as well. You take those out, put them on a board, and cut them into quarters and serve them with a slice to lift them over onto the plate. I can assure you they’re delicious and everybody loved them. And a really simple dinner. I mean, I made it right in front of him. I didn’t even start until he had arrived and just while we were chatting and having some nibbles and so on, I made them in no time at all. So that’s what I had for dinner. How about you trying that? I will include the recipe and a photo. Thanks for watching and goodbye.