Quick and Easy Savory Buckwheat Crepes with Spinach and Feta Print 1 LikeDislike By Emma Hatcher Here’s a super simple yet delicious, low FODMAP and IBS friendly buckwheat crepe recipe that I love making at home myself and sharing with family and friends. These easy, vegetarian, plant-based, buckwheat crepes are filled with wilted spinach, fresh peppers and crumbled feta.Derived from the seeds of a flowering plant, buckwheat isn’t a grain or a cereal (you may hear it being called a pseudo-cereal but don’t let that scare you!). It’s got a rich, nutty, wholesome flavour and is low FODMAP and fructose friendly which makes it a perfect alternative flour for IBS or allergy sufferers to use in both sweet and savoury recipes.Deliciously thin, full of fiber and slow release energy, these crepes are so easy to make and won’t leave you feeling bloated and nasty. The batter recipe for these low FODMAP buckwheat crepes comes from Hugh Fearnley-Whittingstall incredible ‘River Cottage: Light and Easy’ cookbook and I haven’t messed around with it for the sake of it because it’s just too good as it is.The filling contains spinach which is an absolute superfood that contains lots of dietary fiber and provides you with protein, iron, vitamins and minerals, alongside peppers which too are loaded with vitamins and disease-fighting properties. Top both ingredients with fresh coriander, feta (simply omit or swap if you’re vegan), black pepper and a squeeze of lemon juice and you’ve got yourself a light, fresh filling, full of goodness and low FODMAP ingredients.
Marinated Pork Tenderloin TraybakeBy Holly ChandlerI love a simple dinner, but I still need it to be healthy and filling, even if it is quick! This pork dish is low in fat as it uses the loin, and is packed full of vegetables. Around this time of year I love to use seasonal ingredients, so this dish ...
Banana, Berry and Kale SmoothieBy Holly ChandlerSometimes around this time of year, I know that I'll be eating big lunches or dinners, so I like to start my day with something healthy and packed of vitamins and nutrients. This smoothie is still very filling, but doesn't leave me feeling too heavy....
Mushroom and Kale QuinoaBy Samantha ScarpaThis mushroom and kale quinoa salad can be eaten hot or cold on the go. Quick, easy and delicious – my kind of recipe!...
Summer Whole-Wheat Spaghetti with Chicken, Tomato and BasilBy Linda ChoTweaking my old favorites to match my 4 year old son's taste buds has also been a good adjustment for my health. With minimal spices and naturally flavored with vegetable and herbs, this is one of my family's favorite pasta dish. The whole wheat spag...
Moroccan Spiced Tuna SteaksBy Holly ChandlerThis recipe is packed full of flavour from the spices, but still healthy and low in fat. I love tuna steaks, but I know they're not the cheapest cut of fish, so you could easily replace the steaks with a salmon or thick cod filet. I love to serve ...
Maple Rosemary Salmon Skewers with Rutabaga Celery Root MashBy Rebecca SlaterI am always trying new ways to jazz up salmon since I eat it at least once a week. In fact, for those of us who are MTHFR positive, it is recommended we eat one pound of omega-rich fatty fish a week. Here's a fun twist on your already delicious and n...
