Shish Kebabs - low FODMAP alternative

I love making these because they are easy, enjoyable to eat and versatile. You can put pretty much whatever you want on them - as long as they cook on a hot plate! I have one fussy eater so I made some which will suit him, and the others I made for the rest of us.

I made chicken and lamb shish kebabs. The chicken shish kebabs in the top photo have cherry tomatoes and corn spears - they are for my fussy eater! Whilst the lamb ones in the bottom photo have an assortment of red capsicum, green capsicum, onion, corn spears, mushrooms and cherry tomatoes.

For IBS and for those following the low FODMAP diet - use zucchini, cherry tomato and capsicum. You could also use harder vegetables too like carrot, green beans, pumpkin and potato, but my suggestion is to pre cook them first so they don't take too long on the hot plate.

Ingredients:

• 500g diced lamb pieces
• 500g chicken breast
• Vegetables of your choice, suitable for sticking a skewer through and grilling on the hotplate
• Marinade of your choice. I marinated the chicken in soy sauce and sesame seeds (Mr fussy's choice) and the lamb in mint sauce alone. Marinate for at least one hour, the longer the better though!

Method:

1. The first thing you MUST do is soak the skewers in a bowl of water for about 30mins so they don't burn on the hotplate
2. Once the meat is marinated and the skewers have been soaked, place the meat and vegetables on the skewers in any order you like
3. Either BBQ them or use an electric frying pan or griddle pan
4. Cook on a medium heat, turning often and mind they don't burn.

Note: it is advisable to cut the pieces of meat and veg around the same size so they do actually touch the hotplate. If they are not touching the hotplate they won't cook!  D-E-L-icious  XD

Steamed greens with sesame seeds

Another gluten free lunch idea. This is easy and fast. Serves 1.

Ingredients:

• Vegetables of your choice. I used a hand-full of snow peas, and green string beans, 1 carrot and 1 zucchini
• Tablespoon of Sesame seeds
• Salt & pepper to taste

Method:

1. If you're using large or hard vegetables, cut them into chunks
2. Place all vegetables into a microwave dish and add about 1/2 cup water
3. Cook on high for 5mins with the lid on
4. Drain, serve on a plate and sprinkle with sesame seeds (toasted OR plain) and salt & pepper.

Also nice served with a smashed potato, grated cheese, or a slice of gluten-free toast.  D-E-L-icious  XD

Pumpkin, Beef & Sesame Seed Salad

This salad is extremely nice, easy, relatively quick and a winner with the family. It uses left over roast beef, is low in fat and quite versatile as it can be served with or without pasta, warm or cold. This amount serves 4 as mains on a bed of mixed lettuce leaves.

Ingredients:

• 750g pumpkin, peeled and cubed
• 400g cooked roast beef, fat trimmed and cut into strips
• 4 shallots, chopped
• 2 tsp grated ginger
• 1 tablespoon freshly chopped parsley
• 1/4 cup low-fat mayonnaise
• 1/4 cup low-fat natural Greek yoghurt
• 2 tsp toasted sesame seeds
• Salt & pepper

Method:

1. Cook the pumpkin in boiling water until tender, but not mushy, remove and let cool by running under cold water
2. If you're having pasta - cook the pasta as per instructions and let cool
3. Drain the pumpkin (and pasta) then in a large bowl place the pumpkin and pasta, beef, shallots, ginger and parsley and mix
4. Just before serving, mix the yoghurt and mayonnaise until smooth, add salt & pepper  and fold through the pumpkin and beef mixture
5. Sprinkle with sesame seeds and serve over a bed of mixed lettuce leaves... D-E-L-icious  XD

Sesame Ginger Pasta Salad

This recipe was adapted from a Weight Watchers recipe. It is gall-bladder friendly, very light, easy, fast and tasty. Enjoy XD

Ingredients:

• 350g spaghetti (cooked per instructions, drained and let cool)
• 2 and 1/2 tablespoons soy sauce
• 2 tablespoons good quality olive oil
• 2 tablespoons white vinegar
• 2 tablespoons water
• 1 teaspoon white sugar
• 1 and 1/2 teaspoons fresh ginger, finely grated
• 1 garlic, peeled and crushed
• 1 medium cucumber, cut into matchsticks
• 1 large carrot, peeled and cut into matchsticks
• 1/2 green capsicum, cut into thin strips

Method:

1. Once the spaghetti has cooled, place in a large bowl with the vegetables
2. In a separate bowl whisk the water, soy sauce, vinegar, sugar, ginger, garlic and the oil
3. Combine altogether and serve in bowls
4. Garnish with sesame seeds.

See! Very easy. You can also add sliced avocado, sliced red onion, shallots or coloured capsicums...D-E-L-icious  XD