Vegetarian Spaghetti

Vegetarian Spaghetti.jpg

What you need:

2 tbsp garlic infused olive oil

Spring onion (green part only), finely chopped

2 carrots, finely chopped

1 courgette (zucchini), finely chopped

1 can tomato, 

1 tbsp tomato paste

1 tsp mixed herbs

Small handful of fresh basil, finely cut

1 can of lentils, drained

1 packet of Ceres Organic Super Grain Spaghetti 

Extra basil and cheese to serve

Vegetarian Spaghetti.jpg

What you need:

  1. Heat oil in a pan and cook spring onion for a few minutes unit soft, stirring regularly 

  2. Add carrot and courgette to pan, continue to cook for 5 minutes, stirring regularly 

  3. In a pot cook pasta, according to instructions

  4. Add tomatoes, tomato paste and herbs and let simmer 10 minutes

  5. Add the lentils, simmer for a further 5 minutes

  6. Serve over pasta with extra basil and cheese

Like this recipe? Why not try my Pasta Salad for Two - find the recipe here

Potato and Chickpea Curry

Potato and Chickpea Curry

What you need:

3 tbsp of spring onion, green part only finely chopped 

2 tbsp garlic infused olive oil

1 tbsp freshly grated ginger

2 tsp tumeric

1 1/2 tsp coriander

1 tsp chilli flakes

1/2 tsp curry powder

2 tbsp water

1 can chickpeas, rinsed well

600g potatoes, cut into small pieces

1 can tinned tomatoes

1 can coconut milk

Salt and pepper

150g spinach

Potato and Chickpea Curry

What to do:

  1. In a large pot on a medium heat, fry the spring onion and ginger in olive oil until soft. 
  2. Add in all spices , fry for a minute then add in water and continue to fry until it forms a paste 
  3. Add chickpeas, potato, tomatoes and coconut milk and gently stir all together 
  4. Reduce heat to a simmer and cook for 30-40 minutes, or until potato is soft. Season with salt and pepper and stir through spinach until soft.
  5. Serve with brown rice, coriander and a dollop of yoghurt 
Potato and Chickpea Curry

Like this recipe? Why not try my dhal- find the recipe here

Veggie Fried Rice

Veggie Fried Rice

This veggie packed dish is great to make on a Sunday - ready for lunches during the week.  

What you need:

Tofu & Marinade

280g firm tofu, cut into small cubes

1 tbsp gluten free soy sauce 

2 tsp sesame seeds

1 tsp chilli sauce

1/2 tsp sesame oil

1/4 tsp grated ginger

Rest of Ingredients:

1 tsp sesame oil

1 1/2 tbsp chopped chives

1/4 tsp grated ginger

1 small chilli finely chopped

280g broccolini, sliced

1 red capsicum, thinly sliced

2/4  (1/2 ) cup peas* 

1 packet of pre-cooked brown rice, 250g

3 tbsp gluten free soy sauce

Juice of 1 lime

1-2 tsp chilli sauce

What to do:

Serves 3-4

Combine marinade ingredients in snap lock bag and mix tofu in so its all covered. Place in fridge for at least 4 hours

Heat pan – fry tofu for a couple of minutes each side or until golden brown. Remove from pan, set aside

In the pan, combine oil, chives, ginger and chilli and cook until soften

Add broccolini and capsicum and stir fry over a medium-high heat for 3-5 minutes. 

Add peas and rice and stir fry together for 3 minutes.

Add gluten free soy, lime juice and extra chilli sauce (optional). Toss until well combined.

Add tofu and gently mix together

Serve with a sprinkle of toasted sesame seeds

Veggie Fried Rice

* serving sizes of green peas need to be limited to keep the meal FODMAP friendly (1/8 cup is considered moderate in FODMAP’s per Monash University Low FODMAP app. Adjust serving sizes to suit your individual needs. An alternative substitute would be green beans chopped into 1cm pieces.


Impress your friends with these tasty fresh salad bowls.

These salad bowls have become my weekly “go to” as they only take 10 minutes to make. I usually make extra for my lunch for the next day.

They are also a perfect meal pick for Meat Free Mondays.

What you will need:


50g vermicelli noodles

150g firm tofu, cubed

2 cups shredded iceberg lettuce

1 carrot, finely julienned

¼ cucumber, finely julienned

½ cup bean sprouts

½ cup mint leaves

¼ cup roasted peanuts


2 Tbsp sesame oil

2 Tbsp tamari

2 limes, juiced

1 Tbsp of cayenne chilli sauce

What to do:


Place noodles in a bowl and cover with boiling water - after five minutes drain noodles

Mix dressing in a small jar and shake well

Toss the salad ingredients in a large bowl and drizzle with dressing

Sarah xx


Tonight I tried out Lorna Jane’s Asian-inspired fish, a recipe from her recently released ‘Nourish’ cookbook.

I made a few FODMAP friendly adjustments from her original recipe which I found on the

Sporteluxe website.

This dish is so simple, flavourful and fresh!! The


cookbook by Lorna Jane has definitely gone to the top of my lust list.

What you will need

1 red chilli

4 bunches of baby Bok Choy, halved

2 200g firm white fish (I used Red Emperor)

2 tbsp tamari

2 tbsp extra virgin coconut oil

2 whole cloves of garlic

1cm piece fresh ginger, grated

2 tbsp rice malt syrup

1 tbsp finely chopped coriander

1/3 cup fresh

coriander to garnish

1 lime, cut into wedges

What to do:


Preheat oven to 200°C

Finely chop half the chilli; thinly slice remaining chilli

Place two 30cm squares baking paper on a board. Divide Bok Choy evenly between squares of papers. Place fish on top of Bok Choy.

Whisk tamari, oil ginger, rice malt syrup, chopped coriander and chopped chilli in a small bowl until combined. Drizzle mixture over fish and place a garlic clove with each one. Gather corners of baking paper together above fish, twist to enclose securely.

Place parcels on oven tray. Bake for about 15 minutes or until cooked

Place bundles open on serving plates and unwrap to remove garlic.

Sprinkle with sliced chilli and coriander leaves. Serve with lime wedges.

Sarah x


There is nothing better than a big fresh salad bowl of goodness.  

I used to love honey mustard chicken when I was younger but unfortunately can no longer eat it so I decided to create a FODMAP friendly dish that would taste similar.

This dish makes a perfect protein packed lunch or dinner.

What you will need:

Chicken marinade:

2 chicken breasts

1 tbsp seeded mustard

1 tbsp Dijon mustard

2 tbsp 100% pure maple syrup

2 tbsp of EVOO

1 tsp cayenne chilli sauce

2 whole garlic cloves 

Salt and pepper to taste


4 large handfuls of spinach (or salad of your choice)

½ punnet of cherry tomatoes, cut into quarters

¼ cucumber, thinly sliced

½ cup quinoa, rinsed

1 cup water

Small bunch of coriander


2 limes, zest and juice

1 tbsp EVOO

1 tsp maple syrup

What to do:


  • In a bowl mix the marinade ingredients and chicken and place in the refrigerator overnight
  • Heat a large non-stick fry pan to medium heat and add chicken 
  • Cook for approximately 6 minutes each side or until cooked completely through and golden brown
  • Remove from pan and stand for 5 minutes
  • Thinly slice chicken
  • In a pot on a low heat combine the quinoa, water and a pinch of salt  and cover with a lid
  • Simmer for 15 minutes or until the water is completely absorbed then remove from heat and “fluff up” with a fork
  • Place the salad ingredients into serving bowls and top with sliced chicken and quinoa.
  • Combine dressing ingredients in a small bowl
  • Drizzle over the salad and ENJOY!

Sarah xx