Archive for Stir-Fry

recipe-of-the-monthThis is a tasty simple recipe which is a low FODMAP recipe and suitable for those with IBS.

While following the low FODMAP diet, there are many ways to flavour your food by adding fresh herbs such as coriander, basil, parsley, rosemary or Soy, oyster and fi sh sauces are also suitable to use while following the low FODMAP diet.

Use these FODMAP vegetables and you have a very healthy low FODMAP meal.

Ingredients (serves 2-3)

  • 2 boneless, skinless chicken breasts (preferably free range or organic)
  • Grated zest and juice of 1 large lime
  • 5 fl oz (150ml) tinned coconut milk (can be low fat)
  • 1 green chilli, deseeded and fi nely chopped
  • 1 dessertspoon Thai fi sh sauce
  • 4 heaped tablespoons fresh coriander leaves
  • 4 spring onions, cut in to 1 inch shreds (just the green parts, not white part)
  • 1 bok choy, roughly chopped
  • 1 dessertspoon olive oil

Method

1. Chop the chicken into bite-sized pieces and place in a bowl with the lime juice and zest. Stir well and leave them to marinate for an hour.
2. When you’re ready to cook the chicken, heat the oil in the pan or wok over a high heat, add the chicken pieces and stir-fry for 3-4 minutes, until they’re golden.
3. Add the chilli, stir-fry for 1 more minute, and add the coconut milk, fish sauce and half the coriander, spring onions (green part only) and bok choy.
4. Cook for another 1-2 minutes, and then serve with white, basmati or brown rice and the remaining coriander and chopped spring onions (green part only) sprinkled over the top.

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About Elaine

Elaine graduated from Trinity College with a B.Sc., (Hons) in Human Nutrition and Dietetics. She gained wide experience working as clinical nutritionist in several hospitals prior to establishing her first private dietetic clinic in 1992.

Private Practice Experience
Elaine has gained vast experience specialising in providing private individual dietetic consultations for her clients in her clinics for the past 17 years. In recent years, her main areas of interest are weight management, obesity, diabetes, heart disease and nutrition and gastro-enterology.

Elaine is an active member of the INDI and was chairperson of the Irish Nutrition and Dietetic weight management interest group from 2005 to 2007.

Dietetic and Nutrition Consultancy
Elaine has provided dietetic consultancy to a wide range of industries including private hospitals, hotels and catering companies. She has designed, piloted, implemented and coordinated workplace wellbeing programmes for several prominent companies and large international corporations.