#fructose friendly

[shinypcoin]

Zuchinni, chickpea meat balls with creamy cashew coconut curry sauce! Served with quinoa

[shinypcoin]

Quinoa frittata!

[fructosefreeliac]

Restaurant Review: Chin Chin

Highlight: Head Chef Benjamin cooking a meal for me personally! Lowlight: The waitlist Snapshot: Delicious South-East Asian cuisine Food: Steamed Rockling in Broth, Pineapple Rice, and Mixed Vegetables Thoughts: An incredible diversity of flavour profiles Price: $150 for food and drinks for two Recommendation: Do it!

Last night, my Hus-Ben and I went to Chin Chin for our five year wedding anniversary. We arrived at 8pm on Friday night and waited 45 minutes for a spot at the bar. The bar was great with high backed chairs (good back support) and a hook for my handbag. So we settled in, ordered drinks (Alcoholic ginger beer…yum) and waited for the good old, awkward, to-ing and fro-ing fructose dance to begin.

I told one of the bar staff the main list of what I couldn’t have (gluten, onion, garlic, apples, pears, honey, mushrooms…you know, the bad boys) and that there was more where that came from. After a few minutes, a more senior staff member came out and held up a menu that had black texta all over it. "You can’t eat anything on the menu!" he said. I was super worried we were going to have to leave and find somewhere else. But then he said, "So the chef is going to cook a meal especially for you!" I was pretty stoked and very thankful. The waiter said that no-one ever gets to walk into Chin Chin and say, "I want the head chef to cook a meal just for me!" So the night was looking pretty good.

Next thing, the Executive Chef, Benjamin Cooper came out and was absolutely lovely! (Not at all like the chefs I used to work with in my hospitality days). Ben asked me what protein I wanted, what I can eat and what we liked to eat. The whole experience was so unexpected and fun - I responded to each of his suggestions with major excitement, “Ginger…I love ginger!” “Lemongrass…lemongrass is awesome!” “Chillies…Chillies are the BEST!" People that know me, know that I can get pretty enthusiastic about anything.

Unaware of the spiral of events that we had set into motion, my husband (also called Ben) and I kept chatting and reflecting on our last year of marriage….highlights, places we’ve visited, things we’ve loved, things we’ve learnt, etc.

Then came out our meal…Steamed Rockling in Broth, Pineapple Rice and Mixed Vegetables. It all looked so good, we both served ourselves huge portions and began eating. The rockling was amazing, the broth was so full of flavour….and then the chilli hit! Every bite was so beautiful…and so SPICY! The flavour profiles in each of the three dishes were so different, I was amazed that with the limited options of fructose friendly ingredients the chef was able to bring such a diversity of flavours. The chilli was amazing, it was definitely more than I would dare put on my own meal, but we both absolutely loved it. Pride was the only thing keeping us from asking the bar for a shot of milk! After the chilli hit, the taste spread into a beautiful warmth and we finished the incredible meal, leaving nothing on the plate (except a few extra chillies).

The whole experience was so lovely. Chin chin made me feel so special, when most restaurants make me feel like a massive problem. It made our anniversary so nice. I totally recommend going there if you have fructose malabsorption and being open to what the chef brings. It’ll blow you away.

[findwholeness]

Fructose Friendly Lemon Herb Chicken Recipe - Find Wholeness

An easy and delicious lemon herb chicken recipe that is ready in under an hour. Fructose friendly for fructose malabsorption sufferers.

This was so yummy.

[so-what-can-you-eat-blog]

Super Easy Brekkie Ideas

I love coconut yoghurt, and i adore these new single serve tubs that Co-yo have released! Coconut yoghurt can often go bad before I have a chance to eat the whole tub - or I eat about 4 serves in one sitting, I mean i know its good fat but it's still fat y'feel. So single serve means i dont waste food and i dont over do it.

And Food for Health products, are pretty much the bomb. Their fruit free muesli bars were such a godsend when I was first trying FODMAP free, and these lovely little muesli pods are gluten free and low fructose, and a minimal amount of lactose to make it very FODMAP friendly.

Being someone who loves eating brekkie at my desk as i peruse through my morning briefs and emails, this makes for a great pick up on the way to work, or grab from the cupboard as you dash out of the house. Not only is it quick and easy, but its incredibly filling, you're getting your fats and your fibres and your carbs. Paired with a banana, it's a breakfast i'll be having often.

[so-what-can-you-eat-blog]

Gluten Free Banana Pancakes Pancakes: 1 banana 2 eggs 1/3 tsp cinnamon 1/3 tsp vanilla bean extract [combine all with a fork - lumps are good - then cook as you would regular pancakes in a lightly greased pan on a medium heat, turning over after a minute or two] Toppings: 1/2 cup blueberries - strawberries, raspberries, mango, passion fruit all make lovely fruit toppers 10-12 chopped hazelnuts - you could also use pecans, walnuts or almonds 1 tbs flaked coconut chips 1 tbs 100% maple syrup - rice malt syrup or raw honey would also work 1/2 - 1 cup lactose free yoghurt - I have used Vaalia's lactose free vanilla yoghurt

[woollymammals]

Blueberry clafoutis

Blueberry clafoutis

There are certain foods that just have really weird names. Mostly British foods, to be honest, although “arugula” never fails to make me laugh (it’s just fun to say!). But really, who came up with some of these names? Bangers and mash, bubble and squeak, spotted dick, and – my personal favourite – toad in the hole. I recently discovered that here in Australia, toad in the hole…

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[woollymammals]

Chicken & mushroom risotto

Chicken & mushroom risotto

Chicken & mushroom risotto

I know a lot of people are over it now but I still love Masterchef. I still love seeing the amazing things they cook, the interesting ways they combine different flavours, the incredible gadgets they use that I would LOVE to have but could never justify buying (Thermomix, anyone? Commercial ice cream machine?) I still love the guest chefs – both the hilarity of the…

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