Lick Your Lips for Low FODMAP Beef Nachos!

Introducing FODMAP Dietitian Hannah Taylor’s Low FODMAP Beef Nachos Recipe!

Casa de Sante recently released a range of low FODMAP spice mixes that can be used as a substitute for onion and garlic in your cooking!

There are a range of flavours to enjoy, including Mexican, Italian Tuscan Herbs, Lemon and Herb, Indian Spicy Hot and BBQ Rub!

 

Let’s meet Hannah Taylor – An Accredited Practising Dietitian with a strong interest in gastrointestinal health, mindful eating, and the growing research about the gut-brain axis.

Her passion for gut health began in 2012 when she was diagnosed with Irritable Bowel Syndrome (IBS). She knows first hand what it’s like to struggle with food intolerances and wants to help others who are in the same boat.

She loves to get creative in the kitchen, so she created “You Be You Nutrition” to provide a wide variety of meal ideas to cater for a range of intolerances with a main focus on the low FODMAP diet.

Take it from here, Hannah!

Hannah Taylor APD

Check out the recipe below for my..

Low FODMAP Beef Nachos!

 

I am a HUGE lover of Mexican food, so of course I decided to experiment with the Casa de Sante Mexican Seasoning!

Beef and Bean Nachos would have to be my favourite dish, but since being on the low FODMAP diet, I haven’t been able to add the beans due to the high Oligo-GOS content. I thought I would try out lentils as a substitute in this recipe to try and satisfy my cravings. Canned lentils at a serving of ½ cup are low FODMAP because the water-soluble Oligos-GOS and fructans leach out of them.

Guacamole is another vital ingredient to nachos, but since FODMAPpers need to be careful with portion size, I combined lactose free yoghurt with avocado and lime, turned out to be delicious (if I do say so myself!).

Serves = 4-5

Ingredients:

• Drizzle of olive oil.
• 500g mince beef.
• 1 capsicum, finely diced.
• 1 zucchini, grated.
• 400g tin of lentils.
• 1 tbsp Casa de Sante Mexican Spice Mix for mild spice or 3 tbsp if you like it hot!
• ½ cup water.
• 1 bag of corn chips – I like to use Mission Original Tortilla Strips.
• 1 cup LF natural yoghurt. You might like to use Liddells Lactose Free Plain Yoghurt!
• ½ avocado.
• Juice of 1 lime.
• 1 cup grated cheese.

Method:

1. Heat oil in fry pan and brown the mince.
2. Next, add the capsicum, zucchini, lentils, spice mix and cook stirring for a few minutes.
3. Pour in the water, stir and let cook for a further 5 minutes.
4. Meanwhile, prepare the guacamole by combining yoghurt, avocado and lime juice in a bowl.
5. Start assembling the nachos by distributing the corn chips between 4 bowls.
6. Sprinkle some grated cheese on the chips and microwave for 1 minute to melt the cheese.
7. Spoon beef mixture onto the chips and top with guacamole.

Stay tuned for Hannah’s new website launch for ‘You Be You Nutrition’, coming soon!

Eat with confidence!