Tag: Camping

Jacketless Potatoes


Serves 1
Time 1 hr 40 mins
~ low FODMAP ~ failsafe ~ low salicylate ~ low amine ~ dairy free ~ gluten free ~ vegetarian ~

Ingredients – potato

1 large white potato (a)
1/2 tbsp canola oil (b)
1 tbsp Nuttelex Original
1/4 tsp salt

Suggested toppings

15 g / 1 iceberg lettuce leaf
22 g / 1 red cabbage leaf (c)
8 g / 2 dark green tips of spring onions (d)
1 tbsp chives
12 g / 1/4 stick celery (e)
15 g / small handful of sprouted mung beans
20 g / small handful of bean sprouts
1/4 cup tinned chickpeas, well rinsed (f)
30 g / 5 green beans (g)

Foodnotes

(a) Use white brushed, coliban, sebago or kennebec potatoes, or other large white potatoes with white flesh. Check the colour before buying brushed potatoes because they can come in yellow
(b) Use canola oil that has no antioxidants (no 310-312, 319-321)
(c) Red drumhead cabbage is low FODMAP at 1 cup (89 g, The Monash University Low FODMAP Diet App, 2018)
(d) Tip: re-grow spring onions
(e) Celery is low FODMAP at 75 g (FODMAP Friendly App, 2018)
(f) Tinned chickpeas, well rinsed, are low FODMAP at 1/4 cup (42 g, The Monash University Low FODMAP Diet App, 2018)
(g) Green beans are low FODMAP at 14 beans (75 g, FODMAP Friendly App, 2018)

Instructions
  1. Preheat oven to 160 deg C
  2. Thickly (double) peel potato
  3. Cover potato in canola oil and then wrap in alfoil
  4. Bake the potato in the oven at 160 deg C for 1 h 30 mins, or until a skewer passes easily through the potato and it is soft all the way through
  5. Allow the potato to cool slightly and then peel off the alfoil and cut up
  6. Place the Nuttelex on the hot potato and allow it to melt. Sprinkle with salt
  7. Rinsed and chop desired toppings and serve with hot potato
Personal Notes

This recipe is very versatile and can really be anything you choose. I’d suggest picking and choosing the toppings depending on what is available as they are not all necessary to make a good sized meal. I have also adapted this recipe several times – a particularly successful adaption has been to swap the chickpeas for left over (defrosted) roast chicken pieces – just be sure to defrost and add the chicken immediately before eating. Do not try and freeze the whole meal as the potato does not usually freeze well (speaking from experience!). If you want to make leftovers, I suggest storing the combined toppings and potato separately and in the fridge. When you are ready to eat it again, heat up just the potato and then add the toppings.

My favourite thing about this recipe is that is can be easily done with family and friends or while travelling. It is pretty hard to mess up if you have family or friends that want to cater for you. If you are camping, you can cook the potatoes in the fire (if it is fire season) and the vegetarian toppings mean you don’t have to worry about amines. If you are camping but it is fire ban season, or you need a quick and easy meal, boil the potatoes instead and serve with Nuttlex, salt and the same toppings. I had boiled potatoes with toppings on a recent Easter camping trip (photo below) and it worked really well.

Buckwheat Pancakes


Makes 7 pancakes
Time: 1 hr 20 mins
~ low FODMAP ~ failsafe ~ low salicylate ~ low amine ~ dairy free ~ gluten free ~

Ingredients

225 g buckwheat flour
1 1/2 tsp gluten free baking powder
1 3/4 cups SoGood soy milk
2 eggs
1 pinch salt
1/4 cup Nuttelex Original
100% pure maple syrup

Instructions
    1. Beat soy milk and eggs together with a fork
    2. Combine buckwheat flour and baking powder
    3. Gradually sift flour mixture into soy milk and eggs mixture, mixing well.
    4. Add a pinch of salt to the mixture and stir.
    5. Cover the mixture and allow to sit for 1 hr.
    6. Heat 1 tbsp of Nuttelex Original into a frying pan on medium-high heat.
    7. Add one ladle-full of batter to the frying pan. Move the frying pan to spread the batter out thinly.
    8. Cook until the mixture solidifies around the edges, then flip the pancake over, adding one more Nuttelex to the pan. Cook until the pancake is golden on both sides.
    9. Continue cooking pancakes until all the mixture is finished.
    10. Serve with pure maple syrup.
Personal Notes

My family, and a few of our close family friends go on an annual camping trip, almost like a pilgrimage to the same campground each Easter. As the first year on the on failsafe + low FODMAP + dairy free + wheat free diets the challenge was to still be able to go camping without having to rely on my usual technique of freezing food. The solution was to go vegetarian for a few days, keep my own box of non-perishable food and a bag in the esky of perishable food.

These buckwheat pancakes were for for brunch but I often make them at home for breakfast, dessert, a snack (especially good when I come home hungry) or for a carbohydrate source to go with a pasta sauce. These were also enjoyed by my family who are on “normal” diets.