Light Chicken and Noodle Broth


500g Sliced Chicken Fillets    100g Rice Noodle

1 Chicken Stock Cube           1 tsp Ginger Chopped

Soy Sauce & Mirin  1 tsp       2 Spring Onion/Scallions Sliced


Bring 400ml of water to the boil, then add stock cube.

Add ginger, spring onions, soy sauce and mirin.

Add the strips of chicken and bring to boil.

Add the rice noodles.

Cook until the rice noodles are ready to serve, generally 3-5mins

Low Fat

Roasted Butternut Squash, with Red Pepper coulis


Butternut Squash                   2 Red Peppers

Garlic 2 cloves                      Fresh Basil to taste

Olive Oil 1 tbsp                    Fresh baby spinach Raw or wilted.


Place Butternut squash and Red Peppers in the oven and Roast for 1 hour.

After remove from oven and allow to cool.

Split both the peppers and the squash in half and remove seeds.

Place the half squash back in to the oven.

Place all the remaining ingredients into a blender and blend till smooth.

Place blended sauce into a pan and heat gently.

Serve the coulis around the squash and fill the cavity in the squash with spinach leaves.

Honey Mustard Turkey Steaks


2 Turkey Steaks                   2 tbsp Honey

I tsp Whole Mustard            New Potatoes

Green Salad                         Grated Carrot      


Cook the new potatoes in boiling water for 15-20.

To cook the Turkey steaks - we recommend a health grill.

In a small pan, add the honey and mustard and gently heat

When the turkey is cooked serve with the new potatoes.

Pour the honey and mustard over the turkey.

Serve with green salad and grated carrot.

Low Fat

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