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Jacq’s quick meal and snack prep for the week ahead

Ok so this week’s food prep isn’t a stack of dinner solutions but some sweets, soup and a yummy (second pour) tea fruit loaf. HOWEVER even just a few things are such saviours throughout the week! It’s also a week when my little boy Jet is at his Dad’s and so I do my super resourceful cooking week where I look at the freezer, dribs and drabs in the fridge and pantry for meal solutions and avoid shopping if I can. My favourite way to cook.

On this week’s food prep menu:

+ Low FODMAP Soup – carrot potato and herb (Recipe below!)

+ Second Pour Tea and Fruit Loaf – lush and such a great brekky! Find the recipe HERE.

+ Nut free choc muesli bars – lunchbox friendly. Find the recipe HERE.

+ Citrus glow bars. Find the recipe HERE.

From our freezer I’ve pulled some leftover curry and (no) meat balls which we’ll team up with rice and pulse pasta with a simple (bottled)) passata from the pantry – simple, delicious and nourishing eating made easy!

LOW FODMAP CARROT AND POTATO SOUP 

Serves 4

Gluten free : Dairy Free : Vegan : Low FODMAP

2 tablespoons Garlic Oil (this is a low FODMAP oil infused with garlic, Cobram Estate has one)

750g white potatoes, roughly chopped

600g carrots, roughly chopped

1 small bunch coriander, leaves and stalks chopped

1 teaspoon ground cumin

1/2 teaspoon ground oregano

2 teaspoons ground sweet paprika

1 litre Low FODMAP vegetable stock or use water and up the herbs and spices to create more flavour

sea salt and black pepper

 

Heat oil in a large saucepan, add potatoes, carrots, coriander leaves and stalk, cumin oregano, sweet paprika and pop the lid on to sweat the veggies for 4-5 minutes.

Add stock, season, bring to boil, then reduce heat to simmer for 30-40 minutes or until vegetables are soft.

Blend to a smooth consistency and enjoy!

 

 

 

 

 

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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