Today’s guestpost is another FODMAP free recipe for those with food intolerances and looks delicious. Food tolerances or no food tolerances…. I’d like to tuck into that right now!

Yum :)

Macaroni and cheese is a classic family favourite. Sometimes nothing beats a hot, bubbling, stringy mac and cheese, and with FODMAP free ingredients, this is one you can enjoy without having to sacrifice on taste. Anyone suffering with IBS can find it hard to give up their favourite food, a low FODMAP diet can help you still eat some of your favourite meals or find a substitute.

This meal is really simple, and can even be cooked in advance and simply reheated. For those who haven’t tried macaroni and cheese, it is similar in many ways to lasagne – it’s all about layering, only this dish leaves out the mincemeat and tomato layers so it’s a lot simpler to make, and doesn’t leave you with as much washing up afterwards either! Ideal for rushed, busy days when all you want is something wholesome, serve with salad for the extra crunch. Simply follow these instructions for a delicious and warming feast.


  • 1 pack of plain Gluten Free Crackers
  • 450g of macaroni
  • 4 tablespoons of dairy free butter
  • 1kg of grated lactose free cheddar cheese
  • 2-3 cups lactose free milk
  • salt & pepper to taste


Preheat your oven to 180 degrees.

Cook your pasta according to the directions on the package. Once cooked rinse with cold water.

Spray a large casserole dish with non-stick cooking spray.

1       Crush the crackers into small crumbs.

2       In the bottom of the dish spread a thin layer of crushed crackers.

3       Layer a third of the cooked pasta over the cracker crumbs.

4       Dot with butter

5       Season with salt and pepper

6       Spread a third of the grated cheese over the top

Repeat directions 1 to 6 twice until you have three even layers of cracker crumbs, pasta, butter and cheese.

Pour you lactose free milk over the dish. Milk should fill half way up the layers, so feel free to use less or more milk depending on how deep your dish is.

Sprinkle the remaining cracker crumbs over the top, season to your requirements and then place into the preheated oven.

Bake for 45 minutes to an hour, or until the cracker crumbs are toasted golden brown and the cheese is bubbling and beginning to crust.

Remove the dish from the oven and leave to stand for five to ten minutes before serving.

If you think you may have a food intolerance be sure to check out YorkTest.

Image Credit –




I love food and I love cooking. We eat quite healthily in our house, I’m proud to say I have one of those strange 4 year olds who loves avocados, fish and asparagus. I do however, a bit like Nigella, like the good stuff. The creamy, the buttery, all the better in my opinion. I often cook with creme fraiche.

So when Total yoghurt asked me if I would like to participate in the #TryTotal challenge, I agreed. I was very interested to hear that cooking with yoghurt can be a great alternative to using cream, mayo or creme fraiche and of course much healthier for you.



I was sent a wonderful package of ingredients and a recipe card for Jumbo Spiced Chickpea Burgers. Yum yum! So I set to work to recreate and as I like a little cooking challenge, add my own twist to these delicious sounding burgers.


The preparation time was around 15 mins and the cooking time around 10 so it was a great, quick recipe to create for a speedy dinner or lunch with friends. This recipe will make 4 large burgers.

For the burgers you will need:

  • 4 tbsp Total Greek yoghurt – classic
  • 75g torn bread
  • 2 x 400g cans of chickpeas (drained)
  • 25g basil
  • 3 tbsp sundried tomato paste
  • 2 cloves garlic (crushed)
  • A pinch of chilli flakes

To serve you will need:

  • 125g Total Greek Yoghurt
  • Handful of basil
  • Baby spinach leaves (2 large handfuls)
  • 2 tsps of Moroccan spices
  • 4 ciabatta rolls lightly toasted
  • 4 large portobello mushrooms
  • Sliced tomatoes

To make the burgers:

  • Put the breadcrumbs in a food processor and whizz into crumbs.
  • Add chickpeas, basil, tomato paste, yoghurt, garlic and chilli.
  • Season and whizz up in food processor till coarse and chopped.
  • Shape into burgers.
  • Fry in a large frying pan on medium heat for 5 mins on each side or until golden brown and piping hot all the way through.

To create the topping:

  • Chop or tear the basil into pieces.
  • Mix with yoghurt, moroccan spices and baby spinach leaves.
  • Cook the portobello mushrooms in the oven for about 10 mins.
  • Place burgers inside the bun, top with portobello mushrooms, yummy yoghurty creation and a slice of tomato.

Then devour! So so GOOD! So many delicious flavours :) mmmmmm! Thank you for the fantastic inspiration and showing me just how versatile Total Yoghurt is. It’s definitely going to become a weekly addition to my shopping list.

When I heard that 1 in 5 children go to school without breakfast I was shocked and saddened. I cannot believe that anyone would send their little one to school on an empty stomach? We all know that mid morning feeling when your stomach starts to snarl and lunch feels like a long way off – it sucks! Imagine all those tiny bodies running around and using up all their much needed energy to get them through a taxing day at school. Bless!

I am a bit obsessed with healthy food and always have been especially where Littlelish is concerned. We always try to eat organic and homemade wherever possible and steer clear of processed and junk food. I actually cringe when she asks me for those toxic neon yoghurts!

Needlesstosay I am also pretty unflexible when it comes to breakfast time. I will not buy the sugary cereals marketed for children, preferring things like bran flakes, weetabix (and they do organic weetabix!) or musli clusters (I know my daughter must hate me!). We also really like granola, yoghurt and banana or porridge with fruit in our house – yum yum!

I thought I’d share this interesting infographic created by the people at YorkTest – the food intolerance experts. It looks at the different breakfast alternatives for children (including those with food intolerances). I thought it may provide some inspiration and motivation to get healthy!



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