Overnight oats!

This is one of my favourite breakfasts, the only thing is that you need to remember to prepare it on the evening and leave it in the fridge over night.

You will need:

• 30 gram of oats (Use glutenfree is allergic)
• 1 tbsp of chiaseeds
• 1 tbsp of flax seeds
• a splash of vegetable milk, I use rice (Only just so all the oats and seeds are covered, better to use to less than too much, you can always add a little in the morning)
• Some frozen fruit or berries of choice, I use strawberries or raspberries (if following FODMAP ensure they are in line with that)
• a container with a lid and a fridge

How to

• Mix all the ingredients and put it in the fridge in the evening
• DONE

sorry for the bad pics – I am working on that

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Aubergine and carrot pasta

Today I would like to share a tomato sauce I made for lunch. I have been experiencing it quite hard to make a low FODMAP tomato sauce that is tasteful, but I finally figured it out!

As with all my recipes, when I use spices I just use it according to taste, so I never really measure anything up and so on, I encourage you to do the same. Also I have a problem with salt, so would never tell anyone how much salt I actually use.

What you need (Recipe is for approx two people)

1 Aubergine
2 Carrots
Oil of choice for frying
Tomato Passata Basil (could use normal as well)
Red wine vinegar
sugar
salt
Asafoetida (a spice that resembles garlic in its taste)
Fresh Basil
Water
100 g glutenfree pasta (or 140 g of uncooked rice)

1. Chop up the aubergine and grate the carrots while you are heating up the oil in a wok-pan. add the aubergine, and put asafoetida and salt after taste. I use quite a lot of asafoetida because I love the taste! When the aubergine is halfway cooked, add the grated carrots.
2. Put in the tomato passata and add water depending on how liquidy you want the sauce to be.
3. Chop the fresh basil and then add it together with some sugar (the sugar brings out the taste of the tomatoes, one tsp is usually enough). Lastly, add the red wine vinegar (after taste!)
4. ENJOY with glutenfree pasta or rice!

I try to take nice pictures, I’m not quite there yet though…

1. Why

I have created this blog so I can write down recipes I make, my alterations of them and how I perceived them. I am Vegan with IBS, meaning most likely there will be a couple of low FODMAP recipes as well. However, it should be pointed out that I am not a professional of any kind meaning that sometimes I think it is low FODMAP, but actually it might not be. If that is the case, feel free to enlighten me.

My other main point of this blog is to write down patterns I use when I knit and crochet.

Maybe sometimes I will write something else, I do not know.

So, nothing really interesting to be honest.

Here is a picture of me with a donkey