Closer (UK) - - Health -

RECIPES LOW-FODMAP FOL­LOW­ERS CAN EX­PECT TO BE RUSTLING UP... BREAK­FAST: Whole­some por­ridge. Warm up por­ridge oats with unsweet­ened al­mond milk, adding blue­ber­ries, rasp­ber­ries, half a chopped banana and mixed seeds. Or try a green smoothie with 45g baby spinach, 300ml al­mond milk, 100g banana and 1tbsp peanut but­ter. LUNCH: Pasta salad. Boil gluten-free pasta and mix with tinned tuna or chicken, chopped toma­toes, red pep­per, spinach, ro­maine let­tuce, the green parts of spring onions and cu­cum­ber. Dress with ex­tra-vir­gin olive oil, pep­per and dried herbs. DIN­NER: Sal­mon with brown rice and pesto. Blend 2 large hand­fuls of basil leaves, 1tbsp gar­lic-in­fused oil, 1tbsp ex­tra-vir­gin olive oil, 1tsp parme­san and 1tsp pine nuts. Spoon over the sal­mon and bake at 180¡C for 10-15 mins, adding green veg (broc­coli, kale or petit pois). Serve with brown rice.

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