low fodmap recipe

For those of us who can't eat gluten, try this great makeover of a classic chicken pie recipe! See notes section for Low FODMAP diet tip.

Gluten-free chicken and vegetable pie

sunflower oil

garlic clove, finely chopped

chicken breast fillets, diced

zucchini,

carrot, peeled, chopped

potato, peeled, diced

Massel chicken style liquid stock

gluten-free cornflour

parsley leaves

tarragon

rice flour

buckwheat flour

salt

Nuttelex dairy-free spread, chopped

egg, lightly beaten

This Low-FODMAP Anti-Bloat and Anti-Inflammatory Healing Carrot TurmericGinger Soup is a delicious, wholesome, and warming soup that will sooth your stomach and keep you satiated. This recipe is low-FODMAP, paleo, Whole30 compliant, gluten-free, grain-free, dairy-free, vegetarian, and sugar-free.

Low-FODMAP Anti-Bloat and Anti-Inflammatory Healing Carrot Turmeric Ginger Soup

carrots, peeled

tbsp olive oil

tsp dried turmeric

thumbs fresh ginger

rosemary, de-stemmed

tsp cinnamon

chicken or vegetable broth,

13.5 oz can coconut milk, room temperature

tsp salt

tsp pepper

Greek yogurt, use lactose-free

parsley

Depending on the thickness of peeled carrots, cut them in half lengthwise and widthwise. If they are already pretty thin, just cut in half lengthwise.

Place carrots on a baking sheet and drizzle with olive oil.

Roast carrots in oven until tender, about 20 minutes.

In a food processor, add all ingredients.

This soup is so delicious! I have been suffering with bloating and right now my tummy is warm and relaxing finally. Thank you so much!

This Low FODMAP Spicy Lemon Pasta is made with gluten-free linguini, spinach, and protein-packed shrimp flavored with lemon juice, butter, and a kick of red pepper flakes. It's perfect for an easy weeknight meal or simple stay-at-home date night dinner.

Low FODMAP Spicy Lemon Pasta with Shrimp

(8-ounce) box gluten-free linguini (like Ancient Harvest® Supergrain Pasta™ Linguine)

olive oil

butter (or ghee), divided

low FODMAP Italian seasoning

red pepper flakes

cups spinach

lemon juice

Salt and pepper

Cook the gluten-free pasta according to the package instructions. Drain, toss with a little olive oil to prevent sticking, and set aside.

In a large pot, heat the olive oil and 1 tablespoon butter. Add the shrimp and cook until the shrimp start to turn pink; flipping once. Once the shrimp are almost cooked, stir in the Italian seasoning, red pepper flakes, and spinach. Cook, stirring occasionally, until the spinach is wilted.

Add the cooked pasta to the shrimp and spinach mixture. Add the remaining 3 tablespoons butter; stir until the butter is melted and everything is well mixed.

Top with lemon juice, fresh herbs, salt, and pepper. Serve warm.

Excellent recipe!  I've recently become a low FODMAP-er due to escalating symptoms the last two years that has resulted in an IBS diagnosis.  Your Ancient Harvest pasta suggestion was spot on.  My girlfriend is gluten tolerant (gluten is my absolute worst trigger) and it's been hard finding a pasta that she will eat.  I no longer have to cook two different pastas for dinner because she loved this!  The recipe, also, is fantastic.  Excellent flavor spectrum.  I used a whole lemon for juice, an extra tbs of butter right at the end, a tad more garlic olive oil, and 1 lb super large shrimp.  I contemplated grating some fresh parmesan cheese on top but there was simply enough flavor to carry the pallet and nothing further was needed; anything more would have been overload.  We ate it until stuffed with one big serving left for lunch.  I'm totally going to be devouring your other recipes.  Thanks Emily!!

I loved this recipe! It was easy to make and delicious. I loved the addition of the red pepper flakes to give it a nice zip. I always forget about using shrimp in recipes, but it's a great low Fodmap alternative to fish. I look forward to trying your other recipes. Thank you so much for creating easy recipes that my tummy likes!

This looks insanely, incredibly good. Yummmmmmy!

Love, love, loved this meal. It’s now my favourite low FODMAP meal. Followed recipe precisely except substituted chopped green onion for chives. Reminded me of Italy.

Excellent! Made this for a dinner with my son who has been trying some of your recipes and my husband loved it, too. I will be trying more of your recipes and referring others to your site. Keep up the great work! Nancy K, RD, LD

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