Easy vegetarian Jacket Potatoes that are IBS and Coeliac friendly. There’s no denying the evidence, plant based diets help to lower inflammation and prevent chronic disease, including the number one killer - heart disease.

There are many different types of plant based diets, and while a one size (e.g. one diet) fits all approach never works, there are a few things that all plant based diets have in common: ⁣⁣

1. Lots of fresh fruits and vegetables (e.g. minimum 5 serves veg per day)⁣

2. Choose wholegrains and focus on variety (e.g instead of bread everyday try brown rice, quinoa, buckwheat, millet etc.)⁣

3. Eat your legumes and lentils! And as often as possible

4. Snack on nuts and seeds ⁣

5. Use extra virgin plant based oils for cooking (e.g. extra virgin olive oil) ⁣

6. Limit red meat including beef, pork, lamb (e.g no more than 2 serves per week)⁣

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Jacket Potatoes with Spicy Slaw and Homemade Pesto | Serves 4⁣

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Ingredients⁣

4 medium sweet potatoes (regular potatoes for low FODMAP)⁣

1 packet supermarket slaw mix - my favourite is Coles Kaleslaw salad kit (shredded kale, carrot and red cabbage for low FODMAP) ⁣

1 tbsp Sriracha sauce (sambal oelek for low FODMAP)⁣

1/2 cup natural yoghurt (lactose free for low FODMAP) ⁣

1 1/2 bunch fresh herbs (I used basil and coriander) ⁣

1/3 cup peanuts ⁣

20-30g parmesan cheese ⁣

1 fresh red chilli 

Juice and zest of 1 lemon ⁣

1/3 cup EVOO⁣

2 cloves garlic (garlic infused EVOO in place of regular EVOO for low FODMAP)⁣

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Directions

Bake potatoes in 180 degree oven for 45-60 minutes until skins are crunchy.⁣

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Place fresh herbs, peanuts, parmesan, garlic, chilli, lemon juice/zest, salt (to taste) and EVOO in food processor and blend to desired consistency. ⁣

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Dress slaw with yoghurt and sriracha and put aside.

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When potatoes are cooked, cut open, spoon out centre and mash in a bowl with the pesto, a drizzle of EVOO and salt/pepper to taste. ⁣

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Spoon back into jackets, dollop slaw on top and serve with any of your favourite veg - my go to is sauté mushroom.