#NationalNutritionWeek is in full swing, and we encourage everyone to #TryFor5 every day!
That said, we know that as FODMAPPERs, things can be a little more difficult, so we thought we’d enlist the help of Nutritionist Breanna Monck (Qualified Nutritionist, BHSc) from Cultured Nutrition, and provide you with a days worth of FODMAP Friendly meals fitting for National Nutrition Week!
Breakfast
- 2 Eggs
- 1 slice of Alpine Bread
- 1 cup wilted spinach
- ½ cup of black fungus mushrooms fried with 1 tbsp of Cobram Olive Oil
- ¼ of an avocado
Lunch
Shredded Asian Coleslaw with Chicken:
- 100g of cooked chicken, shredded
- 1 cup of thinly sliced Chinese cabbage
- ¼ cup of thinly sliced carrot
- 4 green beans
- ¼ cup of coriander
- ¼ cup of fresh basil
- ¼ cup of fresh mint leaves
drizzle with dressing of:
- ½ tbsp of mustard seeds
- 1 tbsp. Cobram Onion Infused Olive Oil
- 1 tbsp. lemon juice
- ½ tbsp. maple syrup
Dinner
Oven Roasted Salmon with Zucchini Ribbons and Dill:
- 100g of salmon, oven roasted
- 1 medium zucchini, sliced into thin ribbons
- ¼ thinly sliced red capsicum
- ¼ cup of goat’s feta
- 1-2 tbsp. dill
- 1 tbsp. pumpkin seeds
- Drizzle with lemon juice and Cobram Olive Oil
Snacks
Carrot, celery or cucumber sticks with 2 tbsp. of eggplant dip
Breanna Monck is the founder of Cultured Nutrition, who works in partnership with clients and advocates food as medicine, gluten free living and wholefoods. Breanna implements individualised treatment plans which focus on optimal health and prevention of chronic disease.
Learn more about Breanna via her website, facebook and instagram!
