Best Supermarket Foods

14 Piny2 fanoušků
Greek Style Yoghurt by Tamar Valley - Such a great creamy slightly tangy youghurt. I add this as a side to many of my dishes such as curries or cooked chicken breast. Another great way to eat more yoghurt is to add it to sweet breakfasts such as toast or pancakes with jam and is great over a heated muffin.

Greek Style Yoghurt by Tamar Valley - Such a great creamy slightly tangy youghurt. I add this as a side to many of my dishes such as curries or cooked chicken breast. Another great way to eat more yoghurt is to add it to sweet breakfasts such as toast or pancakes with jam and is great over a heated muffin.

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Black rice - Most nutritional rice full of antioxidants with a slight nutty taste and harder texture. I eat mine with tuna, parsley, corn and tomato or any other raw veggies.  Nutrional info according to Dr. Axe:   White Rice: 6.8 protein / 1.2 iron / 0.6 fiber. Brown rice: 7.9 protein / 2.2 iron / 2.8 fiber. Red rice: 7.0 protein / 5.5 iron / 2.0 fiber. Black rice: 8.5 protein / 3.5 iron / 4.9 fiber and the highest amount of antioxidants of any rice variety.

Black rice - Most nutritional rice full of antioxidants with a slight nutty taste and harder texture. I eat mine with tuna, parsley, corn and tomato or any other raw veggies. Nutrional info according to Dr. Axe: White Rice: 6.8 protein / 1.2 iron / 0.6 fiber. Brown rice: 7.9 protein / 2.2 iron / 2.8 fiber. Red rice: 7.0 protein / 5.5 iron / 2.0 fiber. Black rice: 8.5 protein / 3.5 iron / 4.9 fiber and the highest amount of antioxidants of any rice variety.

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Natural Mountain Bread - I never not have a packet at hand, yes these do contain gluten but I have no issues with these and they are made from wholemeal flour. I love toasting these in a sandwich press then breaking into pieces for crouton equivalents in soups. Another favourite is put 2 wraps and use as a pizza base with tomato paste and oregano.

Natural Mountain Bread - I never not have a packet at hand, yes these do contain gluten but I have no issues with these and they are made from wholemeal flour. I love toasting these in a sandwich press then breaking into pieces for crouton equivalents in soups. Another favourite is put 2 wraps and use as a pizza base with tomato paste and oregano.

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Broccolini - I just love the taste and texture and think it's a great food for the kids as they look like little trees. I steam mine then add olive oil, Himalayan pink salt and balsamic vinegar as a side dish.

Broccolini - I just love the taste and texture and think it's a great food for the kids as they look like little trees. I steam mine then add olive oil, Himalayan pink salt and balsamic vinegar as a side dish.

Garlic Oil by Cobram - This guy definitely fills the void of not eating garlic just don't use too much. Used best for roasting veggies especially pumpkin. But please don't try making your own with fresh garlic as there is high risks of botulism which is a fatal food poising.

Garlic Oil by Cobram - This guy definitely fills the void of not eating garlic just don't use too much. Used best for roasting veggies especially pumpkin. But please don't try making your own with fresh garlic as there is high risks of botulism which is a fatal food poising.

Asafoetida Indian Spice (Hing) - Every FODMAPer should not live without this spice, it is an equivalent to onion and garlic in any recipe. You can buy at any Indian grocer. It is very pungent nicknames 'devil dung', I keep mine in a double container but trust me in cooking it completely mellows out. Only use the smallest amount for example when I make bolognaise I only use what fits on the back end of a teaspoon.

Asafoetida Indian Spice (Hing) - Every FODMAPer should not live without this spice, it is an equivalent to onion and garlic in any recipe. You can buy at any Indian grocer. It is very pungent nicknames 'devil dung', I keep mine in a double container but trust me in cooking it completely mellows out. Only use the smallest amount for example when I make bolognaise I only use what fits on the back end of a teaspoon.

Pink Himalayian Salt - I am such a salt snob and love to have all different types in my pantry but I just love this one especially for salads as it is a softer almost sweet taste. You just have to try this one for yourself and see the difference.

Pink Himalayian Salt - I am such a salt snob and love to have all different types in my pantry but I just love this one especially for salads as it is a softer almost sweet taste. You just have to try this one for yourself and see the difference.

I only drink warm water after my Chinese Acupuncturist explained the importance that it preserves and protects the internal organs. I know cannot drink any cold water and love the soothing effect warm water has.

I only drink warm water after my Chinese Acupuncturist explained the importance that it preserves and protects the internal organs. I know cannot drink any cold water and love the soothing effect warm water has.

Hoyts Kalamata Olives - I always have both pitted and whole in my fridge. These are such good value for money and taste great and that's coming from a Greek.

Hoyts Kalamata Olives - I always have both pitted and whole in my fridge. These are such good value for money and taste great and that's coming from a Greek.

Rice Malt Syrup - Us FODMAPers don't have to miss out on honey anymore. I use this in my baking but most of all for breakfast on pancakes or toast with banana, cinamon and my lovely peanut butter recipe watch here: www.youtube.com/channel/UC7JgzhFh5Ec4_14QvJcgeOQ

Rice Malt Syrup - Us FODMAPers don't have to miss out on honey anymore. I use this in my baking but most of all for breakfast on pancakes or toast with banana, cinamon and my lovely peanut butter recipe watch here: www.youtube.com/channel/UC7JgzhFh5Ec4_14QvJcgeOQ

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