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Satay Sauce – Low FODMAP
Ingredients:
- 200ml coconut milk
- ¼ cup peanut butter
- 2 tsp curry powder
- ½ tsp chilli powder (optional)
Method:
Combine all ingredients in a pot over a low heat and cook stirring until desired consistency is reached
Joanna Baker APD & RN BHSc | Mdiet
Joanna is a dietitian who loves food. Her passion for digestive health stems from a life long battle with her own IBS. This has taught her not only how debilitating living with food sensitives can be, but also how life changing it can be when they are well managed.
Joanna is trained and experienced in low FODMAP and food chemical sensitivities. She has worked in FODMAP testing and education around Australia and in the USA. Joanna isa regular contributor to FODMAPPER magazine. She is on the Adverse Food Reactions committee with Dietitians Australia and the advisory board for the Master of Dietetics at Deakin University.
What Joanna loves most though, is working with her team of dietitians at Everyday Nutrition to support clients 1:1 to resolve digestive complaints, identify triggers and learn to enjoy food again.