IBS Diet – Day 2 and 3

Breakfast:

• 2 egg omelette
• Chopped apple and pear with soya yoghurt

Lunch:

• Fish-balls
• Green salad

Dinner:

• Vegetable loaf
• Coconut rounds

Breakfast:

• Sliced peaches
• 2 Rice-cakes with sugar-free jam

Lunch:

• 2 *medium chicken breasts
• Cucumber and watercress salad

Dinner:

• Salmon with ginger
• Rhubarb and Ginger Mousse

175g brown rice

100g potato

100g onion

100g celery

75g green pepper

1 tsp paprika

2 medium eggs

• Grate the carrot
• Peel and grate the potato
• Finely chop the onion and celery
• Chop the green pepper
• Beat the eggs
• Line a 13*20 cm loaf tin with foil
• Pre-heat the oven to 180^oC (Gas Mark 4, 350^oF)
• Combine the vegetables, paprika and eggs in a bowel, then press the mixture into a tin
• Bake the mixture in the oven for 50 minutes

75g desiccated coconut

25g ground almonds

100g caster sugar

10g glace cherries

• Line a baking sheet with baking paper
• Pre-heat the oven to 160^o (Gas Mark 3, 325^oF)
• Whisk the egg whites until it becomes difficult to do so further
• Slowly add the coconut, almonds and sugar
• Using a tablespoon, add as many rounds of mixture as possible onto a baking sheet
• Separate the coconut portions by a few cm
• Place half a cherry on top of each half
• Bake the mixture until the coconut rounds turn golden brown (about 20 minutes)

It is advised that you leave the coconut rounds to cool before serving

Lemon juice

Root ginger

Pepper

Herbs

• Pre-heat the oven to 180^oC (350^oF, Gas Mark 4)
• Add 1 tbsp of lemon juice to each piece of salmon
• Peel and finely chop the ginger, and add half of it to each salmon
• Season the salmon with pepper
• Wrap each salmon piece in foil and bake them each for 20 minutes

Sprinkle the salmon with herbs and serve with vegetables

Clear honey

Orange

Ginger

Water

Powdered gelatine

2 egg whites

• Juice and grate the rind of half an orange
• Cut the rhubarb into 2.5 cm pieces
• Place the rhubarb, honey, orange juice and rind and ginger in a pan and heat gently until the rhubarb is soft
• Place 2 tsp of water in a bowl and add the gelatine – heat the bowel whilst stirring
• Add the gelatine mixture to the pan and mix until smooth
• Allow the mixture to cool until half-set
• Whisk the egg whites until it becomes difficult to do so further and add it to the half-cooled rhubarb mixture
• Portion the dessert into 4 dessert bowels and allow the mixture to fully set (by chilling it in the fridge) before serving