Low FODMAP Archives - Page 2 of 3

Lemonade!

March 8, 2019

For when life hands you lemons…

We’ve all had those moments (or longer…) when the universe appears to be revolting against us. I’d like to think he’s just giving us new ingredients to work with.

Whether you enjoy it with mulled raspberries and a sprig of thyme, or a pinch of salt together with black pepper and ground cumin, there are plenty of ways to brighten your day with timeless, sunshiny lemonade! Made with agave nectar, this lemonade looks darker in color than when it’s made with cane sugar. Low FODMAP and free of refined sugars.

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Asparagus with Gremolata

March 1, 2019

Dress up asparagus with the zing of fresh, chopped parsley and lemon zest! Traditionally made with garlic, this allium-free version of gremolata gets its bite from pepperoncini (an idea from Dan Clapson at eatnorth.com), while still maintaining its Italian roots. Toasted sunflower seeds add a delicate crunch. Best part? This side-dish takes 10 minutes to make, start to finish!

Gluten free, allium free (no onions, no garlic) plant-based and vegan, grain free, soy free, nut free, corn free with easy low-FODMAP, nightshade free and AIP diet options.

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Crepes with Chocolate Ganache

February 15, 2019

Add some sweetness to your week with these ganache-filled crepes! Best part? Paired with Grain-Free Crepes, these are ready to serve in under 30 minutes : )

Typically ganache is made using heavy cream or whipping cream made from cow’s milk. The fat in the cream helps create that delicious, rich texture that ganache is famous for. To re-create that experience, I use homemade sunflower-seed cream instead. It’s rich in those good fats that seeds are known for, and has a neutral flavor.

Gluten-free, plant-based and vegan, nut free, soy free, corn free, nightshade free and with a low-FODMAP friendly serving size.

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Grain Free Crepes

February 15, 2019

4 ingredients. 15 minutes. Infinite possibilities!

Traditionally made with wheat-based flour and eggs, this recipe relies on the complete protein of quinoa to create a similar texture and look as its inspiration. While there is considerably less fat, quinoa has a distinct flavor that will benefit from the use of herbs, spices and accompaniments to better approximate its counterpart. I’ll be posting recipe ideas and suggestions from time to time, like Crepes with Chocolate Ganache, to help you navigate that path.

See the recipe notes for a sweet version of this recipe. Plant-based and vegan, legume free, corn free, soy free, nut free, nightshade free and low FODMAP in any serving size. 🙂

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Crispy ‘Breaded’ Zucchini

February 12, 2019

These crispy, baked zucchini sticks are the perfect appetizer, side dish or snack. The secret is in the preheated pan…and the crushed, seasoned rice-based cereal. Best part? You can have these on the table in 30 minutes! Gluten free, plant based & vegan, yeast free, soy free, corn free, nightshade free, low-FODMAP and yummy 🙂

Inspired by the simplicity of Rachel’s recipe at Recreating Happiness, I couldn’t resist tweaking it to meet my family’s dietary constraints. Hope you enjoy this as much as we do!

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Cranberry and Kale Quinoa Patties

January 17, 2019

Load up on antioxidants with these wholesome cranberry and kale quinoa patties. Grain free, plant-based & vegan, allium free, nut free, soy free and nightshade free to boot! Yes, you can do this :)

Red Millet (Ragi) Pancakes

December 16, 2018

Have fluffy pancakes on the table in minutes! Featuring whole grain, high-fiber red millet, also known as finger millet or ragi, this easy recipe will inspire you to have pancakes on weekdays, too :)

Pumpkin Spinach Dal (Curried Lentil Soup)

December 12, 2018

Packed with vitamins A and C, this soup is a must-have as the temperatures take a dip this season.

Instant Pot Mac n’ Cheeze

November 23, 2018

With only 5 minutes of active time, have rich and creamy macaroni and cheese on the table for lunch, dinner, or any meal in-between! Top with toasted, ground rice chex for an added crunch :)

Hearty Vegetable Soup

October 22, 2018

Hearty enough to be the main course, this one-pot soup is the perfect way to warm up on a brisk fall evening. Have dinner on the table in under 40 minutes tonight!

Dried cascabel peppers add a delicious complex flavor (without the heat). Leave whole during the cooking process and puree at the end for a richer color and flavor.

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