FODMAP-Friendly Lunches with Baker's Delight

Today on the blog I'm sharing a really exciting new product, a delicious new recipe and some interesting information about a way of eating, called 'Low FODMAP'. One of my lecturers at University, Dr Sue Shepherd, actually discovered and formulated the Low FODMAP way of eating whilst undertaking her PhD a little while ago to help people with irritable bowel syndrome (IBS). Since then, FODMAP friendly foods and recipes have been becoming very popular, and with good reason seeing as around 30% of Aussies actually experience bloating or discomfort from high FODMAP foods. They are really helpful as well for those with sensitive tummies, IBS and FODMAP intolerances (like myself actually, I am sorbitol intolerant and sorbitol is a polyol (see below).

I'm sure you're already asking after all that, 'what are FODMAPs?'

'FODMAP' is an acronym for six different types of sugars and short-chain sugars; Fermentable, Oligo-saccharides, Disaccharides, Monosaccharides And Polyols. These sugars can be found in an abundance of regular, everyday foods like fruit, vegetables and bread, which is really unfortunate for those who are unable to digest them as readily as others. 

Luckily, the good folk at Baker's Delight, have just launched a brand new FODMAP friendly bread, The Lo-Fo Loaf, for sensitive tummies. This is really exciting because most people following a low FODMAP diet normally just opt for gluten-free bread (which isn't always ideal) and now they have a great option that tastes delicious and has the texture of plain old regular white bread! The Lo-Fo Loaf has a gorgeous mix of grains and seeds like oat bran, sorghum, linseed, poppy and sesame seeds, is high in protein and as you can probably guess, is the first of it's kind! Soft, fluffy fresh bread to suit the fussiest of tummies! 

So I asked my friends and fellow dietitians and nutritionists what their low FODMAP clients are always after. And they all said that their clients wished they could simply grab two slices of soft crusty bread and make a sandwich for themselves. The simplicity of a sandwich or a quick lunch was something they all missed. Given this, it seemed fitting that I create a delicious sandwich with a completely FODMAP friendly filling to keep their tummies happy and to have them actually looking forward to lunch time!

Ingredients

2 slices of Baker's Delight Lo-Fo Bread per person

1 chicken thigh per person

1 tbs tarragon, chopped

1 tbs chives, chopped

2 generous tbs good quality egg mayonnaise

Sea salt

Cracked black pepper

1 tsp apple cider vinegar

Cos lettuce leaves

Method

In a griddle pan on medium heat, drizzle a little olive oil and place chicken into the pan. Cook for 3-4 minutes, then turn over and cook for a further 3 or so minutes or until chicken is cooked through.

Remove from heat and let the chicken cool until you can comfortably touch it. Gently slice chicken and place into a bowl. Add chives, tarragon, mayonnaise, salt, pepper and vinegar, and combine well.

In the same pan that you cooked the chicken, place the bread slices in and heat gently to lightly toast one side. Once toasted, layer your chicken mixture and cos lettuce leaves, sandwich the other slice on top and enjoy!

This post is in partnership with Baker's Delight and all opinions are honest and my own as always.