Low FODMAP Herby Meatballs with Fodify Foods and Nomad Health Pasta (Gluten Free, Dairy Free, Egg Free, Nut Free, Low-FODMAP)

Low FODMAP Herby Meatballs with Fodify Foods and Nomad Health Pasta (Gluten Free, Dairy Free, Egg Free, Nut Free, Low-FODMAP)

About a year Nomad Health got in touch with me and asked whether I would review some of the their pasta.  About 6 months later Fodify Foods gave me some of their sauces and spice mixes to try out. In the last few months I have finally made the time to actually try out all these products, make recipes, photograph them and write up my review for you.

I find the Nomad pasta exciting because these pastas are not only gluten free, they are grain free. It’s not often that you find a free from pasta that is free from the usuals of potato starch and rice flour. Not that they’re bad per se, but I find they are sometimes heavy on my stomach and I know that they sometimes provide trouble for others.

These pastas are made from sesame flour, green banana flour and other unusual ingredients. Usually gluten free pasta can disintegrate if cooked too long or it can fall apart. But this was just like cooking ‘normal’ pasta and when cooked, the pasta held it’s shape with no problem.  I had a cheeky little taste while I was plating up…

Seeing as I had pasta to try out, I had to make a sauce to go with it. Fortunately for me, I didn’t have to work very hard because the lovely ladies at Fodify Foods had given me a Tomato Pasta Sauce to try. What’s special about this sauce is that it has no added sugar or salt and it is low FODMAP. Most of the time with sauces, garlic is a key ingredient, however for those following the low-FODMAP diet garlic is a no-no.

For this dish I wanted the recipe that would show off the sauce, be low-FODMAP and an easy to follow. I had some beef mince in the fridge so I decided meatballs would be perfect.

If you have any fresh basil or parsley, it goes great with this dish. I think this pasta sauce is a really great base sauce. Ideal for herb-ing up as you like!


So without further ado, let’s make some dinner!

Low FODMAP Herby Meatballs with Fodify Foods and Nomad Health Pasta (Gluten Free, Dairy Free, Egg Free, Nut Free, Low-FODMAP)


Super easy to make!

Serves 2-3 people




Preheat your oven to 180C

Put the mince meat, basil, oregano, parsley, mustard and salt in a bowl and use your hands to mix them together so that the herbs and mustard are evenly distributed in the mince. Now take some mince and roll into a ball. You should be able to make 14 meatballs.

Heat a little oil in a sauce pan until hot. Fry the meatballs in the pan to brown on all sides. Once browned place in an oven proof dish. Continue until all the meatballs are browned.

Now pour the jar of Fodify pasta sauce over the meatballs. Use a couple tablespoons of water to rinse out the jar and add to the dish.

Put your meatball dish in the oven and bake for 25-30 minutes until cooked through.

When the meatballs have 10 minutes to go. Cook your Nomad Foods Fusilli Pasta as per pack instructions.


Serve with a sprinkling of fresh basil and enjoy!


New Recipes On The Blog…

Moroccan Style Chicken Recipe – Fodify Foods Spice Mix Review

Moroccan Style Chicken Recipe – Fodify Foods Spice Mix Review

Back before Christmas the lovely ladies, Janet and Hannah from Fodify Foods sent me a selection of their products to sample. This time round I whipped up a quick and easy dinner using their Moroccan Spice Mix, and I have to say it went down a treat!

Now personally, I and everyone in my house don’t need to eat a low FODMAP diet, but I was up for the challenge. Especially with janet and Hannah’s spice mixes to ease the transition!

When putting together this dinner I wanted to create something that could be done with very little. A type of the ‘cupboard is bare’ meal but you wouldn’t know it. I also wanted to make sure that I kept my cooking time down. As an avid home cook and foodie, I can happily spend a couple hours on one dish, however for the working person, and if you’re knew to the world of free from, this is not really what you want.

This recipe will take you 30 minutes to cook from start to finish, it is really easy and incredibly yummy. My chief taste testers have no allergies or intolerances and they couldn’t tell there was no onion, garlic, gluten and dairy. In fact, they asked for more!

So without further ado, here is my quick Moroccan Spiced Chicken Recipe!

Moroccan Style Chicken – Fodify Foods Spice Mix


  • a dash of olive oil
  • 1/4 tsp cumin seeds
  • 1 bay leaf
  • 750g diced chicken breast
  • 2 tsp Fodify Foods Moroccan Spice Mix
  • 1 tsp dried thyme
  • 2 tsp tomato puree (or 2 diced tomatoes)
  • a dash of water to make a sauce
  • salt and pepper to taste.



  1. Heat a dash of olive in a medium sided frying pan. Add the cumin seeds and bay leaf and fry until you hear the cumin seeds start to sizzle.
  2. Add your diced chicken breast to the pan and stir. Fry until the meat has turned white on all sides.
  3. Now add the Fodify Foods Moroccan spice mix, dried thyme, tomato puree and mix. Add a dash of water as needed to create a sauce.
  4. Then turn the heat down to simmer, cover with a lid and cook for 15-20 minutes until the chicken is cooked.
  5. Season with salt and pepper and serve with some roasted vegetables or a bed of boiled rice.*

*If serving with roasted vegetables, preheat your oven to 180C, cut your vegetables into bite sized chunks, drizzle with some olive oil, season with salt and pepper and roast for 30 minutes.

*If serving with rice, put the rice on 15 minutes before the chicken is ready. Cook the rice per pack instructions.

New Recipes On The Blog…

Gluten Free Rosemary and Mustard Burgers with Schar American Style Burger Buns

Gluten Free Rosemary and Mustard Burgers with Schar American Style Burger Buns

A few months ago Schar were kind enough to send me a huge box of their new range products; Viennese Whirls, Chocolate Chip Buns, their new Sourdough and their American Style Burger Buns.

Now if you have burger buns, how can you not make burgers to go in them!! Thank you Schar for giving me an excuse to make a whole load of burgers.


When it comes to living with allergies, in the beginning it can be difficult to find foods that are quick, easy and tasty but burgers are one of my go to quick dinners, show stopper BBQ editions and lunchbox fillers. Burgers are fantastic hot or cold and so versatile. You can make them out of practically any mince meat and get creative with herbs and spices galore! What’s more it is incredibly easy to make them gluten free, dairy free and egg free! They could be top 14 allergy free if you wanted, not to mention low-FODMAP.

I’ll have more burgers recipes coming your way because I just love to experiment and as I said they are such a great meal for those with allergies. Last time it was Lamb Burgers with a side of Spring Greens this time i went for something a bit spicier and what a treat to have burger buns to go with.

These buns are packed for long life in sets of 2, ideal if its just one or two of you eating gluten free. I personally love to toast my burger bun to add a crunchy side. These buns grilled really well. The flavour was just a plain burger bun which was great because then you can add condiments and any flavour of burger! Sky’s the limit!

So lets get cooking!





Gluten Free Rosemary and Mustard Burgers with Schar American Style Burger Buns

Perfect for a summer BBQ or to enjoy for dinner any day of the week! 

If you need egg-free, simply omit the egg from this recipe, I promise it’ll taste just as good.

Prep time: 5 minutes

Cook time: 13 minutes


  • 1 egg
  • 2 tsp (dollop of) yellow mustard (make sure its gluten free!)
  • 3 tsp paprika
  • 1.5 tsp dried rosemary
  • 1/4 tsp ground black pepper
  • 1/2 tsp sea salt
  • 1/4 tsp garlic powder
  • 1/2 tsp chilli flakes
  • 1/ tsp cumin powder
  • 1 kg lean beef steak mince
  • 4  Schar Gluten Free Burger Buns



Turn your grill on and let it heat to high and prepare you grill rack. (*Tip: use some fold to cover the bottom of the tray to make washing up easier.)
In a bowl beat the egg, mustard and dried spices, herbs, salt and pepper. Beat until it has all been evenly mixed and there are no lumps of powder.
Now add the beef mince. Use your hands to bring the burger mix together so that the beef is covered in your seasoning. Now a handful of mince and flatten into a burger shape.
Place your burger onto you grill rack. Continue to make burgers until all the mince has been used up. You should make about 10 burgers.
Now place your burger filled grill rack right under the grill.
Grill for 8-13 minutes on the first side and then turn over and grill the second side for a further 8-10 minutes. If you want rare burgers, cook for 8 minutes on each side. If you would like more well done, cook for longer on each side. Make sure the burger is piping hot in the centre, even if you are having it rare.
Now slice your burger buns in half and place under your grill to toast the inside of the buns. Grill for 3-5 minutes until golden brown.

Now it’s time to serve up! You could have a simple burger in a bun, or why not adding some mustard or tomato chutney?




Check out these great veggie side dishes too Pan-Fried Marrow and Sweet Potato Fries.

How to Make the BEST Roast Dinner! (Gluten free, dairy free, nut free, soya free, mustard free)

How to Make the BEST Roast Dinner! (Gluten free, dairy free, nut free, soya free, mustard free)

It’s that time of year and pretty much everyone is going to be having a roast dinner. Why not? Roast dinners are delicious, comfort food and so great for allergy sufferers too because it is so easy to make allergy free!

Below we’ve put together the works for a huge roast dinner. This will feed 10 hungry adults with a myriad of allergies and or intolerances.

We’ve even put together a little video of when we did it too, include our Roast Dinner Hacks -> our little secrets to making a phenomenal roast 😉

So without further ado, here is…

How to Make the BEST Roast Dinner! (Gluten free, dairy free, nut free, soya free, mustard free)

Prep: Easy peasy, get couple friends or family members to help with the peeling and chopping

Cooking time total 2.5 hours

Good to have 2 ovens

Serves 10 adults


Crisps and dips to nibble on while cooking (this will stop the hunger pangs while everyone is smelling the beautiful roast dinner!)

The Roast:

  • 1 kg joint of beef (I chose a slow roast joint)
  • 2 x 1.5kg free range chickens
  • 18 sausages (approx 1.2kg)
  • 3kg potatoes, peeled and cut into 4cm x 2cm chunks
  • 1kg carrots, washed and cut into batons
  • 1kg parsnips, washed and cut into batons
  • 2 bulbs garlic, outer skin taken off and left in individual cloves (individual skins on)
  • 500g small onions, peeled and quartered
  • 2 broccolis, washed and cut into individual stalks
  • Fresh rosemary, leaves taken from storks
  • Salt and Pepper to taste
  • 300-400ml olive oil
  • Meat fat


  • Meat juices from the sausage pan and roasting trays
  • 250ml Red wine
  • 2 tsp gluten free plain flour mixed with 50ml cold water



  1. Preheat oven number 1 to 160C. Put the beef joint on a roasting tray or in an oven proof pot (that has a lid, if not use foil) and salt the skin of the beef and leave to sit for 15 minutes. Pour any blood into a jug and set aside to use with the gravy.
  2. Cover the beef with the lid or a double layer of foil, make sure the foil is not touching the top of the beef. Pop into the over on a middle shelf. Leave to cook for 2 hours or as per the pack instructions.
  3. Heat a tablespoon of olive oil in a frying pan. Put the sausages into the frying pan and brown on all sides. (The sausages don’t need to be cooked through because you will pop them in the oven later to finish cooking.)
  4. While the beef is roasting and the sausages are frying, prepare the vegetables: Peel and chop the potatoes (get some help!) and put into one very large pot or two medium sized saucepans. Chop the carrots, parsnips and onions and de-skin the garlic. Put the chopped carrots, parsnips, onions and garlic into a large mixing bowl once prepared.
  5. Wash and cut the broccoli. Put in a pan and set aside.
  6. Once the sausages are browned on all sides, transfer them in to an oven safe dish and set aside.
  7. Salt the chicken skins (this will help them go crispy in the oven) and pop the chickens into the oven with the beef. Follow the pack instructions for cooking. (Usually a 1.2-1.5kg chicken will take about 1.5 hours at 160C.)
  8. Boil a full kettle of water for the potatoes. You may need to do this two to three times depending on the size of your kettle. Once boiled, pour the boiling water over your chopped potatoes until covered. (I choose not to salt the water as I don’t leave the potatoes long enough to discolour.)
  9. On a high heat bring the pan to boil and then turn the heat down to medium and simmer for 10 minutes with the lid on.  After 10 minutes the potatoes should be half cooked. You will know this because when you prod a potato with a sharp knife, the outer edges of the potato will be pierced easily, but the inside will still be a bit hard. This is exactly the way you want it!
  10. In the sausage pan, add a glug of olive oil and a handful of the chopped fresh rosemary leaves and put on a low heat. Use a spatula to mix and lift some of the sausage juices that may be stuck to the bottom of the pan. Add the parsnips, carrots, garlic and onions and you can to the pan and mix. Try and make sure that they are all evenly coated in the oil and sausage juices from the pan. Once you have done that, transfer them to your mixing bowl of chopped veg and mix. Add another glug of olive oil and mix so that all the vegetables are coated in oil and juices. Now transfer the vegetables to a baking baking tray and set aside.
  11. Preheat oven number 2 to 180C fan.
  12. Once the potatoes have part boiled, put a strainer in the sink and pour the potatoes into it to drain away any excess water. Depending on how big your strainer is, you might have to do this twice. If this is the case, have your large baking tray or more likely two baking trays at the ready for your potatoes. Once the water has drained, shake your potatoes in the strainer to fluff up the edges of the potatoes. This will help make them lovely and crispy when roasted!
  13. Transfer your fluffed potatoes to your baking trays. Sprinkle a little freshly ground sea salt and pepper over them then pour over a glug of olive oil. Using a spoon or spatula, mix until each potato is coated in olive oil.
  14. Pop your potatoes and vegetable trays into the oven. The mixed vegetables on the top to start with and the potatoes below. Roast for 20 minutes and then take out the trays and stir so that they all have an even cook. Put the potatoes at the top of the oven and the mixed vegetables lower down. Continue to roast for a further 20-25 minutes until the potatoes are looking golden. To check the potatoes and vegetables are cooked, use a sharp knife to pierce a large piece of each vegetable, if the knife slides in easily to the middle the vegetable is cooked. If not, put them back into the oven for another 10-15 minutes.
  15. The chicken and the beef should be cooked by now. Take them out the oven and check. Use a knife to pierce a chicken leg. The juice should run clear and the meat should not be pink. If it is pink, put the birds back in the oven and cook for a further 15-20 minutes at 180C. To check a slow roast joint, the meat should be incredible easy to cut and a knife should slide through with no resistance. Take the meat off of its roast trays and place on a chopping board or plate to rest before being calved. Cover with some foil to keep it warm.
  16. At this point there should be about 15-20 minutes left of the potatoes and vegetables to roast.
  17. Boil the kettle, then pour over the broccoli. Bring to boil and then simmer with the lid on for 10-12 minutes until the broccoli is cooked. To check, pierce a broccoli stem with a sharp knife to check whether the middle is cooked, I prefer broccoli to be slightly al dente, but you might like it cooked a bit more or less.
  18. Pop the tray of sausages into the oven for 10-15 minutes to finish cooking.
  19. The last thing to prepare is the gravy. Separate the meat fat from the meat juices. You can either use a spoon to spoon the meat fat into a bowl or you can use one of these clever separator jugs. Set aside the fat for another roast dinner, then you can use the meat fats to coat your potatoes instead of olive oil! It tastes absolutely divine! Now that you have separated your meat juices, add them to a saucepan. If the meat juices are stuck to the bottom of a tray, add some boiling water and use a spatula to gently lift them up. Once done, add to the saucepan.
  20. Add the red wine to the meat blood (this will stop the blood from congealing when it heats) and then pour into your saucepan. Start to gently heat. Mix up the gluten free plain flour and cold water and then pour into your gravy pan. Turn the heat up to medium and gently stir. Keep stirring the gravy so that the flour doesn’t go lumpy at the bottom. Heat the gravy until it is at the desired thickness. If you want it thinner add some of the broccoli water, if you would like it thicker, keep heating and stirring until you are happy.
  21. Once cooked, take the vegetables and sausages out of the oven.
  22. Once the gravy is ready it’s time to start carving the meat and taking the food to the table!


What did you enjoy for Christmas? Leave us a comment below with your top tip! 🙂

Lamb Burgers with Spring Greens Recipe – Free From: Gluten, Dairy, Egg, Nut, Paleo

Lamb Burgers with Spring Greens Recipe – Free From: Gluten, Dairy, Egg, Nut, Paleo

Need some inspiration for dinner? Why not try our Lamb Burgers recipe with a side of spring greens! Perfect to serve for dinner and have leftovers for lunch.

What’s even better is that this recipe is free from:

  • gluten
  • wheat
  • nuts
  • peanuts
  • dairy
  • eggs
  • soya
  • starch
  • legumes and pulses!

It’s suitable for coeliacs and those following a paleo diet.

Lamb Burgers recipe with spring greens free from gluten wheat nuts peanuts egg dairy paleo


Lamb Burgers with Spring Greens Recipe – Gluten Free, Wheat Free, Nut Free, Peanut Free, Dairy Free, Egg Free, Paleo, Starch Free

Serves 4-6

Super easy!



  • 1kg lamb mince
  • 1 red onion, finely diced
  • 4 cloves of garlic, finely diced
  • 1 medium carrot, grated
  • 1 tbsp dried mint
  • 1/2 tbsp of dried basil
  • 1/2 to 1 tsp wholegrain mustard (optional)
  • 1/2 tbsp black pepper
  • 1/2 -1 tsp sea salt


  • 1 red onion, sliced
  • 1 clove garlic, diced
  • 2-3 handfuls (approx. 150g) of sliced greens
  • 1/2 tsp sugar/honey/agave syrup
  • 1/2 tsp salt
  • 1/2 tsp black pepper

A couple glugs of olive oil or a knob of butter for frying



  1. In a large mixing bowl place all the ingredients for the burgers and using your hands, mix together until evenly incorporated.
  2. Heat 2 frying pans on your hob on a medium heat and put a glug of olive oil or a knob of butter in each.
  3. To make the Greens: In one frying pan, add the onion and the garlic and fry until golden, approximately 5 minutes. Once golden, add the greens and stir. Cook the greens on a low heat while you cook the burgers, stir every 5 minutes or so, so that the greens cook evenly.
  4. While the greens are cooking it’s time to get the burgers in the second pan. Take a handful of burger mix and flatten it into burger shape then put into the second frying pan. Fill the frying pan up with burgers and fry on the first side for 5-10 minutes until it has browned. Once the first side has cooked, turn the burgers over and cook on the second side for 5-7 minutes or until cooked. Repeat until all the burger mix has been used up and you have a pile of delicious burgers!
  5. Once the greens have become a dark green colour and reduced, season with salt, pepper and sugar.


Serve up a plate of lamb burgers and spring greens and enjoy!


Want something to go with your burgers? Why not try our Sweet Potato Chips as a side.


Tell us what you think! Did you enjoy this recipe, leave us a note in the comment section 😀

Leftover Roast Lamb Risotto – Gluten Free, Nut Free, Dairy Free, Egg Free

Leftover Roast Lamb Risotto – Gluten Free, Nut Free, Dairy Free, Egg Free

Do you ever have a surplus amount of leftover roast lamb after? Maybe you have had the family round and now there is tons of it just sitting in your fridge.

Leftovers are great but sometimes there is an odd bit of this and an odd bit of that: a bit of meat, some vegetables, maybe some gravy or the tray the meat was roasted in. It would be a waste to throw good food away, but there’s not enough to feed everyone. Sandwiches or salad could be an option, but you want something more substantial? Not to mention you may have more than just yourself to feed.

So what do you do? Why not try our Leftover Roast Lamb Risotto, it’s full of rich flavour this dish is perfect to share with family and friends or make up for a date. Not only that, it is so easy!

In this recipe, you will not only be using up the leftover roast lamb, but you will also be using the leftover lamb juices from the roast tin, the gravy and any roast veggies left.

Serve with a glass of red wine, for the adults, and enjoy.

leftover roast lamb in this delicious risotto, all gluten free nut free and dairy free

Leftover Roast Lamb Risotto – Gluten Free, Wheat Free, Nut Free, Dairy Free, Egg Free

Serves: 2

Preparation: 10 minutes

Cooking: 30 minutes


  • 2-4 tbsp Olive oil/animal fat (as
  • 1 small onion (red or white), thinly sliced
  • 1 clove garlic, diced
  • 1-2 tbsp of lamb fat (from roasting the lamb, take it from the roasting tray) or use olive oil or butter for frying
  • 150g arborio (risotto) rice
  • 250ml thick strong lumber beef stock/1 tsp marmite and hot water
  • 250ml red wine (we used a bordeaux which worked out marvellously)
  • a bit extra water (if you are using a thick stock)
  • 3 handfuls chopped (1cm x 1cm) roast lamb
  • 2 handful chopped roast vegetables (carrots, parsnip worked out great for us)
  • 1 tsp wholegrain mustard
  • 1 tbsp fresh rosemary, chopped
  • 1 handful pimento stuffed green olives, chopped
  • salt and pepper to taste


  1. Heat half the oil/fat in a wide heavy bottomed pan with low sides.
  2. Add the sliced onion and garlic and cook on a medium heat until soft.
  3. A note on the stock. If you are using lamb stock now is the time to prepare it. Get your roasting tray and add 250ml of boiling water. Using a spatula stir the water gently so that it covers all the stuck on lamb juices and loosens them. Stir until all the juices have dissolved into the water and it is a rich and thick stock. Pour into your measuring jug. If you don’t have any stock available, marmite is a fantastic alternative. Put 1 tsp of marmite in a jug and dissolve in 250ml boiling water.
  4. Add the arborio rice to the pan and stir until covered in the fat and the onions are mixed in. Keep stirring until the rice has gone completely opaque white.
  5. Measure out the stock and red wine into a measuring jug.
  6. Add the liquid to the pan a little bit at a time and stir the rice until it has absorbed the liquid. Do this until all the liquid has been used up.
  7. Add your chopped meat, vegetables, mustard and rosemary to the pan and stir until well incorporated.
  8. Taste the rice to see if it is cooked. You are looking for an al dente texture when it is slightly firm, but not crunchy, on the inside.
  9. If it is cooked, season with salt and pepper to taste and serve.
  10. If the rice is still crunchy on the inside, you will need a little bit more water or marmite stock. Use the same method as before, add a little bit of liquid to the rice and stir until it has been absorbed. Do this until the rice is cooked. On average this could take an extra 10 minutes with another 150ml water/marmite stock. But if you don’t use all the liquid don’t worry. it just needs to be cooked.
  11. The reason you will have to do this will be because you have used a thick stock and therefore more water is needed to cook the rice through.
  12. Once the rice is cooked al dente, season with salt and pepper and serve with a glass of red wine.


Get creative, if you don’t have exactly whats on the ingredients list, just substitute with something else. All roast veggies will be great in this dish. Beef or duck stock can also be used in place of lamb stock. Or if you’ve roasted beef or duck or any other kind of meat why not use those instead.


P.S. I made this for my Mum originally: here’s a a little picture of our lunch, with a cheeky glass of vino!

Leftover Roast Lamb Risotto gluten free nut free dairy free egg free wine

Lunch with Mum! This recipe was created because there was leftover roast lamb, veggies and loads of meat stock in the fridge. Served up this delicious dish with a cheeky glass of vino 😉

We’d love to know know how you  got on, leave a comment below or tweet us @eatallergysafe or tag us on a picture on instagram @eatallergysafe.