- Should you Weigh your FODMAP Portions?
- What’s the Difference Between FODMAPs & Gluten
- 5 Reasons to Avoid a Keto Diet
- How to start a low FODMAP meal plan
- Low FODMAP Label Reading Guide
- LoFo Banana Cake with Lemon Icing
- Choc Raspberry Muffins
- Whats the deal with FODMAP stacking?
- Vanilla & Apple Muffins – Low FODMAP
- Low FODMAP Pumpkin Spice Bliss Balls
- 5 Quick & Easy Low FODMAP Breakfast Ideas
- Nicely Nutty Muesli Slice
- How to Challenge & Reintroduce FODMAPs
- Practical Tips for Starting a Low FODMAP Diet
- 5 ways to enjoy more low FODMAP Veggies
- IBS & Diabetes – Part 1
- Eating for IBS & Diabetes – Part 2
- Low FODMAP Beer Bread
- 7 Easy low FODMAP Swaps
- Fuelling your run on a Low FODMAP Diet
- Orange & Herb Roast Lamb
- Taking care of your Guts on a FODMAP Diet
- 7 Reasons to Cook More at Home
- Should you take Digestive Enzymes?
- Is Greek Yoghurt low FODMAP?
- A Short History of FODMAPs
- Fettuccine with Salmon & Vegetables – Low FODMAP – Recipe ReDux
- Probiotics, Prebiotics & IBS
- Whats the Deal with Coffee & IBS?
- 10 Great Low FODMAP Supermarket Foods
- What’s with Dairy & FODMAPs
- Low FODMAP Pesto
- Mindfulness & IBS
- Does your Period make IBS worse?
- Mediterranean Fish & Veggies – Low FODMAP
- Savoury Pikelets – Low FODMAP, Gluten Free
- Why do I react to Low FODMAP Foods?
- Reuniting with Wheat
- How to eat Vegetarian on a Low FODMAP Diet
- Macadamia Maple Oat Bars
- Low FODMAP Salmon Fritters – Recipe ReDux
- What is Healthy Eating Anyway?
- 5 Tips to Manage Life on a Low FODMAP Diet
- 6 Secrets of Great Low FODMAP Cooking
- Low FODMAP Fish Tacos with Lime Mayo & Fiesta Salad
- 10 Low FODMAP Foods you Didn’t Know you Could Eat
- The Ultimate FODMAP Friendly Easter Guide
- Feel Good Soup
- How to Challenge Fructose with a Mango Smoothie
- Low FODMAP Miso Glazed Salmon
- Low FODMAP Hummus
- Understanding Food Chemical Sensitivities
- Understanding IBS
- Low FODMAP Gnocchi Bolognese
- Low FODMAP Teriyaki Plant Protein Power Bowl
- How to Gain Weight on a Low FODMAP Diet
- Low FODMAP Rhubarb & Berry Crumble – Recipe ReDux
- Understanding the 3 Phases of the Low FODMAP Diet
- Low FODMAP Paella
- Low FODMAP “Garlic” Bread
- Maple Balsamic Skewers
- Gluten or FODMAPs & Does it Matter?
- Ginger & Tamari Scallops – Recipe ReDux
- CONSTIPATION & IBS
- 5 Reasons to Reintroduce FODMAPs
- Low FODMAP Eggplant Dip – Recipe ReDux
- Getting Started on the Low FODMAP Diet
- 5 reasons the Low FODMAP Diet May Not be Working
- Essential Banana Bread – Recipe ReDux
- Buckwheat pancakes – recipe redux
- Mindful eating
- Iodine – the forgotten nutrient
- Oven Baked Eggs – Recipe ReDux Pg 54
- Easy Chicken Casserole
Savoury Pikelets – Low FODMAP, Gluten Free
This months Recipe ReDux was created by Everyday Nutrition’s newest dietitian, Marnie Nitschke.
Marnie has a wealth of experience in private consulting, clinical dietetics and particularly gastrointestinal nutrition. Marnie has spent the last 10 years in a senior role at Shepherd Works. With the sad news of Shepherd Works’ recent closure, Marnie and Joanna seized the opportunity to work together, combining our shared passion for evidence based gut health. We are really excited to welcome her to the Everyday Nutrition team.
We can all get stuck in a rut with breakfast, and sometimes it helps to have a bit of inspiration to step away from the cereal and toast!
Rise and Shine with a Savory Breakfast
The trend of protein-packed breakfasts is catching on…and back-to-school time is looming. This month, show us new healthy takes on eating savory or dinner-inspired dishes for breakfast. Think egg burritos, beans and rice, or maybe even pasta
These cheesy, savoury pikelets are simple to make, and a nice variation on the sweet variety. They are delicious straight from the pan, but also reheat well for a quick snack, and fit the bill for novel school lunch snacks. We hope you enjoy them!
* The addition of sorghum flour ups the fibre and nutrient content, but if you can’t find sorghum you could try teff or just use all gluten free flour
Makes: 12 spikelets
Serves: 2
Prep & cook time: 15 minutes
Ingredients:
- 200g self-raising gluten free flour
- 80g sorghum flour
- 2 eggs, lightly beaten
- 100g grated tasty cheese
- 2 cups lactose free milk (or suitable soy / rice milk)
- 4 rashers bacon
- 1 cup corn kernels
- Handful of chives, finely chopped
- Salt and pepper
- Oil or butter for frying
Method
- Finely chop the bacon and fry lightly until golden, drain on absorbent paper.
- Combine eggs with milk, grated cheese, chives, bacon, corn, salt and pepper to taste.
- Add flour and mix to a thick batter.
- Over a moderate heat, ladle small amounts of batter into a pan with oil/butter and fry for 1-2 minutes per side (flip once bubbles form on the top surface).
- Serve immediately, or store in an airtight container in the fridge.
