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
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!