Short breaks are just perfect. They don’t require much planning or packing, but allow just the right amount of time to relax. My last short break, to sunny Queensland, was the perfect 5 days. My boyfriend Robbie and I were in need of a bit of sunshine and time to switch off. While the sun only shone for a few of the days, we were happy with any place warmer than Melbourne. And the switching off came easily with the peaceful beach but 5 metres away.
Like on any holiday there was a lot of eating. I mean what’s a holiday without excessive amounts of food!? It can be a challenge eating healthy on holidays for anyone, let alone for those of us with dietary requirements. We have all been guilty of over-indulging, eating all sorts of things at all hours of the day. Surprisingly on this occasion we managed to eat extremely well – even sensibly!
For those of you with intolerances or who are just looking to keep healthy on your getaways, the way to do this is simple. Where possible, stay somewhere with a kitchen. And use it! I mean finding somewhere to cater one Steph-friendly meal is a challenge, but finding somewhere 3 times a day is just exhausting. While we did have some lovely meals out and about, I sure did enjoy our home-cooking.
Here are the oatcakes I whipped up one morning for Robbie and I in our handy kitchen. We had a banana going ripe that I was determined not to throw away, and a few other items we had bought for the prior mornings’ breakfasts. This of course included oats, my mainstay breakfast. Although oats are not gluten free, they are a-ok for fructose malabsorbers and low-fodmap dieters. Even some coeliac sufferers may find them well tolerated (but have a read of this to be on the safe side).
These oatcakes were not only a delicious alternative to my usual oats, for me they were healthy and filling enough to sustain me for a beach run, and the ‘swim’ that reluctantly followed. Standing being splashed by waves is surely classified as a swim, even if Robbie says otherwise!
1 banana (unripe for low FODMAP)
1/2 cup soy milk
1 tbsp natural yoghurt
1 ½ cup rolled oats
1/3 cup almond or walnut meal
2 tsp cinnamon
Mash the banana in a medium size bowl, add egg, milk and yoghurt, whisking after each addition. Add dry ingredients and mix well. Let the mixture sit for 15 – 30 minutes to allow it to thicken, and prepare your choice of toppings – I use fresh fruit, natural yoghurt and cinnamon. Place fry pan on medium heat and add a little of your choice of oil. For each oatcake, spoon a few tablespoons of mixture on to the pan, and cook for a few minutes til the top bubbles and firms. Carefully flip the oatcake and finishing cooking.