Eat your veggies!

I love running. As mad as that may sound. I really love it.

And it isn't just an excuse to lounge around in activewear. (Because, seriously, who needs an excuse??) 

Running is simple. You pick up one foot, move it forward through the air, place it on the ground again, and repeat. For a more advanced version, you do this quickly. 

But while running is straightforward, running nutrition is not. 

There is a lot of conflicting information out there about what you should eat, how much, and when. 

At one point I tried to understand and synthesize all this information, but I soon gave up. I decided that the best piece of advice I had heard - and the only one I really needed - was this: "Eat your veggies".

Pretty great life advice in general, really! 

But alas, vegetables can be a little bit problematic on a low-FODMAP diet. Gone are the days of being fussy about what vegetables I will eat, that's for sure!

Admittedly, my days of fussiness are now over, almost exclusively because I am unable to tolerate peas. Some have speculated that my adoption of the low-FODMAP diet is actually an elaborate plan to avoid my culinary nemesis, such is the extent of my loathing. However, I am simply not that cunning. 

Besides, irritable bowel syndrome has to have some perks!

And indeed, there are some pretty exciting, delicious vegetable options that FODMAP-averse foodies can sink their teeth into. 

To help me make the most of them, I've compiled a wee table of common low-FODMAP vegetable options by season (similar to the post I put together on low-FODMAP fruit). 

All of the veggies I have been eating will surely help me smash my half-marathon next weekend. Well, the veggies, months of training, and, of course, my shoes. 

Little known fact: pink shoes make you run faster.

Low-FODMAP vegetables by season

This guide was put together using the Monash University app and Healthy Food Guide. 

This list is not extensive. A range of other vegetables may also be suitable, depending on the portion size and your tolerance to different FODMAPs.

Some of these vegetables listed below (and denoted by asteriks) are high in FODMAPs when large quantities, or certain varieties or parts of the vegetable are consumed. See the app for details. Blue denotes that the vegetable is imported at that time of year.  

Prepared for flight

It's been a slow start to the year, at least as far as this blog is concerned. 

But, in every other way, it has been a hectic, fast-paced start to the year for us.

This year Ross and I are starting a new adventure. We have accepted two-year secondments, working at the Reserve Bank of Australia so we will be moving to Sydney on the 10th of March. We have absolutely loved our time in Wellington, but it's time for us to take this amazing opportunity and do something a bit different. 

Much about our lives in Australia will be very new, including the food we will be eating - so this blog will be coming along for the ride. There'll certainly be lots of new experiences to write about - and hopefully there'll be some great food to try!  

But, first things first, we need to get there.

So for the past month we have been drowning in our ever-expanding to-do list. And every item we tick off leads to three new things that we need to add to the list - oh, and each of those things takes about twice as long as you would expect. 

But we are getting through it. In fact, this weekend we booked our flights and accommodation for when we arrive in Sydney. I also submitted my passport application. So, all going to plan, we are prepared for flight. 

To celebrate that - and because long weekends are the BEST - Ross and I decided to take some time this morning and head to one of the cafes that we intend to visit before we leave. 

(The list of such cafes is about as long as, but a hundred times more exciting than, my cleaning to-do list, and similarly seems to be growing by the day!)

So, to take a break and digest the fact that we have purchased our one-way tickets, we decided to celebrate with brunch at the aptly named Flight Hangar.

Our sensational brunch at Flight Hangar.

Flight Hangar is one of Wellington's trendiest cafes of the moment - it's edgy and cool, while being fresh and welcoming. There are a number of other hipster cafes in Wellington, some of which are overrated, pretty stale, and have been getting away with average customer service for way too long. Flight Hangar should be giving them a thing or two to worry about.

And don't just believe me - it's super popular. We arrived at about 8:45am to avoid it being busy and the environment was vibrant yet relaxed. But by the time we left, the place was buzzing. 

An observation that is perhaps unsurprising once you try the coffee.   

Flight coffee is run by a family of self-confessed coffee nerds and it really is outstanding Flight Hangar has a coffee menu where you can pick your roast of choice, and the brew is made with love and expert precision.  

Made with love.

The menu, with its range of gluten-free options, is extensive too. There were some delicious-sounding healthy choices we could have made, but I was feeling indulgent - and not even remotely guilty, since I completed my last half-marathon long run yesterday (yay, taper time!). 

So (armed with lactase tablets) I ordered a regular flat white and gluten-free french toast. 

Now, this wasn't just old egg-soaked-white-vogels french toast, either. It was made with soft, fluffy gluten-free brioche that had been laced with cinnamon and brown sugar, drenched in blueberry syrup, and smothered in creme fraiche. It was absolutely magical. 

French toast.

Ross had the honey roasted strawberries on toasted brioche and vanilla mascarpone. This was less FODMAP-friendly than the French toast, so I couldn't steal some (lucky for Ross), but he tells me it was yum - sweet and exquisite from what I can imagine! 

Honey roasted strawberries.

Overall, we had delicious brunch at Flight Hangar for a relaxing wee break - with excellent food, coffee and service. Exactly what we needed. 

Sadly, we won't have much time to try more of their yummy options before we take flight. 

But I may just have to add it to my to-do list...

How to survive Christmas shopping in central Wellington

1. Write a list

Then ignore it. 

2. Start adequately caffeinated

Begin your trip right at Old George. It's the best coffee in town. I know that's a pretty big (not to mention, controversial) statement in this town, but I do not say it lightly. It is quite literally the best coffee I have ever had. 

Old George roastery on the Terrace is my weekday morning regular, and the Bowen St cafe is open on weekends - perfect for your pre-shopping coffee. They even have almond milk for a low-FODMAP fix. 

Your coping mechanism.

3. Embrace the chaos

Once adequately caffeinated, use your coffee-fueled resolve to embrace the chaos head on. 

Head to Toy World. There'll be everything you could have possibly imagined - for children and adults alike - in every different theme. (Lego. And Star Wars. At the same time? You bet.) 

A word of caution: try not to stand on any children. 

4. Make hints

Meander down Lambton Quay, wandering in and out of stores - pointing out to your significant other all of the delightful things that you never knew you needed but now simply can't live without.  

For best results, try not to make your hints too subtle. 

5. Keep safe 

Always watch for hazards. Not standing on children is a great start, but avoiding stacks of books is also a good idea. (They are stacked to look pretty, not with structural integrity in mind.)

Be particularly vigilant as you walk into Lush. Allow your eyes to adjust to the brightness; inhale the deliciousness. Then take a quick gauge of the stress levels amongst the customers and staff. Feel your heart palpitate as you glance at the price tag on a nearby gift box. 

Walk out. Quickly, without any sudden movements. 

6. Stop for lunch at Neo 

Shopping is hungry work, and Neo is the perfect place to refresh after trailing the length of Lambton, but before braving the chaos of Cuba. It might even be time for another almond milk flat white.

Neo is our favourite weekend lunch haunt, with its delicious gluten-free, low-FODMAP options. 

Scrambled eggs and smoked tomato. 

From exciting brunch food, to decadent Whitakers chocolate cake. Not to mention great coffee and the best chicken salad and fries in town. 

Parmesan on deep fried potato. Perfection. 

Parmesan fries.

Jerk chicken salad.

Over your delicious food, take time to assess your progress. 

Peruse Mighty Ape to discover all the things you could have bought more cheaply online. Plus all the gifts you were looking for but couldn't find in stores.  

7. Keep some perspective

Take time to think about those people in your life that you are buying for. Be thankful for the resources that allow us to enjoy such extravagance. 

And when you make it home with only half the presents you hoped, cursing the Secret Santa price limit, just remember - Christmas is about much more than shopping and presents.  

Congratulate yourself on surviving the carnage. Extra points for not resorting to violence. 

And definitely don't give up. There's plenty of days left until the 25th. 

Besides, your next shopping trip might be the perfect excuse to try Neo's rich gluten-free chocolate cake. 

'Tis the season

I love Christmas. 

It's a time to be thankful; a time spent with family. Oh, and an opportunity to eat your body weight in scorched almonds.* 

Family, food, and festivities. Seriously, what's not to love?

Plus, with more and more gluten-free Christmas treats like these now available, food intolerances are no barrier to enjoying the Christmas cheer. 

Along with celebrations and credit card debt, Christmas also brings with it summer warmth and delicious berries - meaning it's time to replace my winter rice porridge with delicious summer muesli.

Now finding muesli that's both gluten-free and low-FODMAP can be pretty tricky, especially since most dried fruits wreak havoc on sensitive tummies. 

But this recipe is just the ticket. 

It's light, scrumptious, and tummy friendly. 

Packed with the good energy you need to get you through your Christmas shopping. 

Tummy-friendly summer muesli

Makes 8 servings (3/4 of a cup per serving)

2 cups of gluten free cornflakes 

1 cup of buckwheat puffs

1 cup of millet puffs 

3/4 cup of chopped nuts

1/4 cup of sliced almonds

1/4 cup of pumpkin seeds

1/4 cup of dried cranberries

1/4 cup of banana chips (broken into pieces)

1/4 cup of desiccated coconut

Mix all the ingredients until well combined. Keep in an airtight container. 

Serve with a low-FODMAP serving of summer fruit, your milk of choice, and a dollop of yoghurt. 

Note: A serving of muesli is low in FODMAPs. However, some of the ingredients can be high in FODMAPs if eaten in large quantities. 

* Dark chocolate scorched almonds are the business - delicious and low-FODMAP in moderation. But if you do plan to eat your body weight, I can't guarantee that you won't get a stomach ache. 

Korea, rice and shine!

After my posts about the best aspects of Korean cuisine (here, here and here), I promised I'd tell you what the absolute best thing we ate during our trip was.

Well, here it is. The best thing we ate was... rice. 

Bear with me. 

Rice was ubiquitous in Korea and we certainly ate a lot of it. It was available with every meal, served every way imaginable. You could have it hot, cold, fried, steamed, in a weird savoury slop, and even in different colours (but watch out for purple barley). There were certainly plenty of options - if you like rice, that is. 

And because it was everywhere, rice became a bit of a gluten-free, low-FODMAP lifesaver for us. 

At our hotel in Busan, for example, there wasn't much I could eat for breakfast. Just black coffee, orange segments, and - you guessed it - rice. I also can't have too much fructose so I couldn't go crazy on the oranges, either.

So... rice. 

Me going wild at the breakfast buffet.

It was a simple, staple necessity. 

Yet humble old rice surprised us in its gourmet applications, too. 

The best rice we had we discovered on our last day in Korea. We were in the Busan suburb of Gwangan-Dong when we found it.

It being the rice bakery. Should I say that again for emphasis? The rice bakery. 

Apparently there is also one of these marvellous inventions in Seoul, but we didn't stumble across it (it is a city of 10 million people, after all). In Busan, all we had to do was take the train to Geumnyeonsan, walk towards the water, turn right at Starbucks, then wander along the beach path - there it was.  

And, trust me, we didn't want to leave. 

Happy bread!

The only way to describe the goods at the rice bakery were, well, "normal". Like they were filled with delicious, gluteny goodness, coated in sugar, and made with love. And don't worry, we triple checked to make sure it was for real - we couldn't believe it either.

They had everything. Pastries that actually flaked. Cakes that were moist. Bread that was actually doughy. Fruit loaves that were - actually I'm not quite sure what people see in these, but they were there aplenty.  

Childhood treats you can only dream of (before the nightmares of gluten-induced stomach pains give you cold sweats).

This is Ross's custard cream pie. 

Happy place.

And here's my soft, squishy cream donut. 

This delicacy was a happy reminder that gluten-free living shouldn't mean deprivation from sugar-induced food comas. 

Cream donut.

Food this amazing should not be so far away. 

And so we finished our trip with a dilemma. 

Do we cancel our trip home and relocate to Busan? (Hmmm possibly a tad extreme.)

Or should we just eat the next week's worth of food all at once? (I know, I know, donuts are a sometimes food.)

Perhaps we could try and smuggle them into New Zealand and hope that it isn't stale in four days time? (The customs fine can't be that bad, right?)

Or - achievable goals - maybe we should just aspire for more in our gluten-free cooking? 

Korea manages to produce better gluten-free baked goods than I have ever seen, and it's not even a "thing" there!

Maybe we just need to get creative. There must be more that can be done sans gluten. Using ingredients like, I don't know, rice.

So we left Korea with a new appreciation for rice, inspired by the endless possibilities.

Oh, and with full bellies too.   

Bye, Korea. It's been a blast.

Best eats in Korea: Not to be missed

Today is my last post about my favourite aspects of Korean cuisine. And the parts of Korean cuisine that I will write about today are not to be missed - mostly because you couldn't miss them if you tried!

You won't have to go far to find these beauties (once you've landed in Korea, that is). 

Kimchi

Now obviously I couldn't write about Korea without talking about kimchi - the traditional Korean favourite. 

Kimchi!

I know that fermented cabbage (or radish) doesn't sound like the most pleasant of food ideas (I can only imagine how the recipe was discovered....). But the first thing you should know is that it is much better than it sounds.

Although it is an acquired taste. While I was willing to polish off the lot at every meal (it was literally everywhere), Ross wasn't so convinced initially. It is an unusual taste, but by the end of our stay he was enjoying it.

You should also be forewarned that it's quite spicy. A Korean once described kimchi to me as "more spicy in the stomach than spicy in the mouth" - you get the idea. 

But maybe that "spicy in the stomach" characteristic is part of the appeal? Kimchi is fermented, so it's full of probiotic goodness, which means that it promotes good gut bacteria and helps with digestion. 

And it's delicious - well, at least I think so!

Street food

Korea is a shopping metropolis - but hunger won't hold you back. Street food is available in many of the main markets and shopping areas. And it's awesome. 

Now maybe I am stating the obvious. Street food is awesome everywhere, right? Everything tastes better deep fried, after all. But the cool thing about Korean street food is that it isn't all just deep fried on a stick. 

You will find fruit, roasted chestnuts, corn cobs, and barbecued squid - all of which are great for cheap, tasty gluten-free snacks. 

And if you want something deep fried on a stick, well, they have that too. 

Deep fried potato (and a slightly scary eating face...)

The best of the West

Korea has mastered some of the best treats from Western cuisine. 

In fact, not only does Korea do the best of the West - in some cases, it's better. Take blueberry lemonade, for example. It might actually be the most amazing thing ever. 

In Korea you'll find lots of fun, exciting drinks everywhere you go, no matter the time of year - flavoured lattes in winter and fruit teas in the sweltering heat. And for every sort of craving imaginable, too.

Now, to be fair, not all these inventions are good ideas - sweet potato and avocado lattes were not on my list of things to try, and cold americanos are dreadful. (DON'T TRY IT. Worst mistake.) But most of the time, the quirky drinks in Korea are a delightfully sweet experience. 

Mango smoothie and refreshing lemonade.

So while there's heaps of wonderful Korean cuisine to try, you'll still have some of the comforts of home. There's familiar coffee chains and fast food all over the place (I was pretty grateful to have Starbucks nearby when my cravings for a soy latte became too much). 

And it was in Seoul, with the help of a couple of lactase tablets, that I discovered the very best that western food has to offer: Baskin Robbins. 

It really will knock your socks off - and in 36 flavours!

In fact, there's only one thing that could beat it. And in my next post that's exactly what I'll be writing about!

The best of the West.

For more about eating in Korea, check out A bit moreish's travel page here.

Best eats in Korea: Just how you like it

What could be more delicious than meat cooked to perfection right in front of your eyes? 

Korean barbecue. That's what. 

Sure, the meat is really delicious. I mean seriously delicious. But Korean barbecue is about so much more than that.

Korean barbecue can make even the cheapest cuts of meat deliciously juicy and tender. In fact, we found the cheaper cuts were actually better. Does barbecued scotch fillet sound pretty good? Don't bother. Short rib is a third the price and, when it's served off the hot plate, it's twice as tasty. Usually thinner slices of meat are better, too. 

The key thing is that the plate is super hot, so everything cooks quickly - the fat renders perfectly but the meat is still tender. 

The cooking about to begin!

Korean barbecue comes with more sides than I could possibly describe here - and it amazed us that every restaurant gave us something a little bit different. The range of condiments always showcased a range of delicious vegetables, textures and flavours. And, if there was something we particularly liked, our bowls were refilled without us even having to ask.

So many yummy sides!

There were also big lettuce leaves that we could use to make lettuce wraps from the meat and sides. I never really got the hang of making them, to be honest, and usually ended up with pickle in my lap. And yet eating the lettuce by itself with chop sticks wasn't straightforward, either - so it was best to just embrace the hilarity (and the pickle, I suppose). 

But all the tasty aspects aside, the best thing about Korean barbecue is that it's communal. We got to cook the meat ourselves with some much-needed guidance from our hosts. And it was just how we like it. 

By the end of our trip, we were real pros. Well, we thought so. 

We certainly had heaps of fun trying!

Me enjoying the deliciousness.

Oh, silly me, did I mention it's also gluten free?

Well, usually. Always check with the language cards - these are a must - so that you can avoid sauces with gluten in them and meat marinated in soy sauce (e.g. bulgogi).  

Despite the language barrier, we had absolutely no problem finding Korean barbecue everywhere we went. 

And, hey, who doesn't love succulent pork belly for dinner every night?