FODMAP friendly

Now I love tandoori, I love fish and I love tacos. So that means I triple love this dish.

So when Pataks sent me the tandoori paste and the yummy sides I somehow brainstormed my way to Tandoori Fish Tacos. The flavours of the spices and fresh white fish go perfectly together. A delicious twist on the usual tandoori chicken.

It is pretty easy to make and oh my, the flavours. It was like a party in my mouth and when I was finished I wished I had made more. So take note people, maybe double the recipe 😉

These tacos and sides are a beautiful, tasty combination of carbs, protein and fat. A great combo go all the macronutrients. Fresh crunchy vegetables, melt in your mouth spiced fish, soft yet hearty wraps. And the sauces are not to be forgotten. I ate about half the pappadums and eggplant pickle dip whilst I was cooking. Just pure yum. I think i’ll be making that dip for a lot of different meals.

Now these homemade wraps are something that I make all the time. Hardly any ingredients unlike some in the supermarket so they are a lot better for you, anddddd you can bet they are a lot of cheaper. So I usually make a big batch of them and freeze them and voila, you have the base of many great dishes ready to go.

The best thing is all these sauces can be found in your local supermarket so you don’t have to go hunting like crazy to recreate these tacos. They are definitely the perfect weekend lunch, particularly sitting outside with an icy drink. So hop to it and pick up some snapper and sauces on your home, it’s taco time!

A huge thank you to Pataks for supplying me with these goodies which inspired this dish! #pataksaustralia
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In other news, it is now 3 weeks until we move into our new home. Literally buzzing with excitement to be in there. I can cook in my miele appliances, decorate my study and just breathe a sigh of relief that we finally made it. Actually, I think there will be tears of joy, a sigh of relief definitely doesn’t cut it.

Oh the dishes that are going to be created in that kitchen! I spend a large proportion of my day dreaming about cooking in there. Until then, love and nourishment xx

 


At home its quite easy to eat well, but travelling and staying healthy is a whole other ball park.

I’m mostly referring to just the long car, train, bus, boat and plane trips. Once I’m at the destination all is good in the world. It’s the navigating & searching for wholesome, real food goodness on the plane, in the middle of an airport or service station that is the hard part (good luck).

My stomach can be quite sensitive to certain foods and I don’t like eating processed junk, so with a long haul flight to Canada coming up I started thinking about what I was going to eat to feel great to get my holiday off to a good start.  I can’t think of anything worse than feeling bloated and have having abdominal cramps squished in a plane when I’m starting the holiday of a lifetime. And I’m sure many of you feel the same way so I wanted to share my travel snacks and tips that I stick to as much as possible.

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This Pad Thai has got to be one of my favourite meals, which is a pretty big thing for me to say because god knows I’ve made a lot of meals. I just add in whatever veggies I have on hand but my non negotiable’s are that they are crisp, fresh, and always covered in the satay sauce. You’ll regret it if you don’t make enough sauce, trust me.

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I could rave about this lettuce all day but I’m going to save that for another post. In saying that it is hands down the best, freshest, crisp lettuce I have ever eaten! One of the many foods that is going to get me through this hot Australian summer.

Now, tempeh. My new favourite thing to incorporate in my diet. My wonderful yoga teacher put me onto it and now I’m hooked. It’s usually made form fermented soybeans, but their are versions of other beans out there. e.g. chickpea or fava beans.

I love the nutty firm texture plus it is high in protein, copper, manganese, riboflavin and niacin ✔✔✔✔✔

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