low fodmap recipes

Ginger Chicken and Veggie Stir Fry (Biphasic & low FODMAP)

extra virgin olive oil

broccoli

asparagus spear

bell peppers

carrots

red cabbage

cabbage

celery

cauliflower rice

chicken

apple cider vinegar

Tablespoons sesame seed oil

water

ginger

salt

pepper

Cut the chicken into cube sized pieces and place in the skillet. Cook on medium-high heat until it reaches an internal temperature of 160 degrees.

While the chicken is cooking, cut the broccoli, asparagus, peppers, cabbage, red cabbage and celery. Remove the chicken from the skillet and set aside. Add the extra virgin olive oil to the skillet with the vegetables and cook on high heat for 3-4 minutes.

Mix together the ingredients for the sauce and add to the skillet with the vegetables. Continue to cook on medium heat for 3 minutes. Add the chicken and cauliflower rice to the skillet and continue to cook on medium heat for 3-5 minutes.

Veggie Noodles &amp; Marinara Sauce Skillet (Biphasic &amp; Low FODMAP)

turkey

zucchini noodles

green cabbage

Fody Foods Low Fodmap Marinara sauce

Add the ground turkey to the skillet and cook on high heat until browned. While the ground turkey is cooking, peel the zucchini and use a vegetable spiralizer to create the noodles. Skip this step if you bought prepared zucchini noodles at the store. Cut the red and green cabbage into small pieces.

Remove the ground turkey from the skillet. Add the extra virgin olive oil to the skillet and let it heat up for 1-2 minutes. Place the zucchini noodles and shredded carrots into the skillet with the heated oil and cook on high heat for 5 minutes until the noodles and carrots are soft. Add the red cabbage, green cabbage, ground turkey and marinara sauce. Continue to cook on medium heat for 3-5 minutes until the cabbage is tender.

Olive oil is a pantry staple, but how about adding even more flavour to your everyday cooking with some Garlic-Infused Olive Oil? This recipe shows two methods on how to make your own garlic oil to save money and spruce up your favourite dishes!

Low-FODMAP Garlic-Infused Olive Oil

garlic

See how to make your own low FODMAP Garlic-Infused Oil at home easily! These 2 methods to make garlic-infused oil include cooking and not cooking. This garlic-infused oil recipe is suitable to those following a low FODMAP diet and who have IBS.

Low FODMAP Garlic-Infused Oil - 2 Easy Methods!

Delicious vegetable stir fry made Low-FODMAP for folks who have troubled digestion or IBS

Low-FODMAP Veggie Stir Fry

Tbsp olive oil oil

carrots,

parsnip,

crown broccoli, chopped into florets

red bell pepper,

ginger,

Tbsp coconut aminos,

sea salt

grapeseed or olive oil

tsp tahini

Tbsp rice vinegar

Tbsp liquid aminos or coconut aminos

tsp pure maple syrup

wasabi paste,

sea salt,

Add the ingredients for the wasabi-ginger sauce to...

Add the ingredients for the wasabi-ginger sauce to a small blender and blend until creamy and well-combined. Refrigerate until ready to use.

Heat the olive oil in a large skillet...

Heat the olive oil in a large skillet over medium-high. Add the chopped carrots and parsnip. Cover and cook, stirring occasionally, 2 minutes. 

Add broccoli and bell pepper and stir well....

Add broccoli and bell pepper and stir well. Cover and cook, stirring occasionally, until vegetables have softened and begin turning golden-brown, about 8 minutes. Add the ginger and coconut aminos and stir well. Continue cooking until ginger is fragrant, about 2 minutes.

Serve veggie stir fry over cooked brown rice...

Serve veggie stir fry over cooked brown rice with a drizzle of wasabi-ginger sauce.

This simple side dish requires very few ingredients, the real star of the show is the brand of tahini you use.

Must Make Hummus

organic chickpeas

chic pea liquid

lemon

Al Wadi Tahini

tbsp Organic Extra Virgin Olive Oil

cumin

Salt

Get Out Food Processor or Blender

You’ll need a food processor or a blender to make the hummus.

Drain and Rinse Chickpeas

Drain and rinse the chickpeas - reserve 1/4 cup for the hummus.

Put Chickpeas in Food Processor or Blender

Put the can of chickpeas in the food processor.

Add Lemon Juice

Add Tahini

Add 2 tbsp of tahini, you can alway start with 1 then add more.

Pulse Chickpeas

Pulse the chickpeas until they are split and start to breakdown.

Add Cumin, Salt, and Evoo

At this stage add the cumin, a pinch of Kosher Salt and EVOO.

Add Ice Water

Now you’ll need the ice water in your measuring cup, I can’t stress how important ice water is for the next step in making this hummus outstanding! Throw the food processor on low-medium and start slowing streaming in the ice water until the chic peas begin smoothing into a traditional hummus texture.

Taste Test

Taste your hummus. Does it need more tahini, cumin, salt or lemon? Maybe it needs all 4 things. Add a pinch, a dash a spoonful more. Then blend again.

Texture Test

Does it look a little dry? Steam in a bit more olive oil and the reserved chic pea liquid.

Taste and Serve

Taste and transfer to a bowl. I like to drizzle organic extra virgin olive oil on top with a sprinkle of Za'atar seasoning.

Love a double duty meal. This one pot Dutch Oven roasted chicken is a delicious and easy dinner that will turn into tomorrow’s lunch in a flash. You’ll find yourself using all of these ingredients in multiple meals/snacks throughout the week. You’ll notice in the photos I have sliced lemons running though the dish. This was a mistake, the rinds made the dish more bitter than lemony. When I made this a second time I only used lemon juice and it came out perfect.

Dutch Oven Chicken

Chicken Thighs- bone

Bag of Yukon Gold Potatoes

Lemon

Kalamata Olives

Oregano

Kosher Salt

Black Pepper

Dutch Oven

Pre-Heat

Prep chicken

Pat dry and salt and pepper your chicken thighs then place them in a deep dish or bag. Squeeze the juice of one lemon over the chicken and a dash of olive oil. Let marinate for at least an hour or overnight.

Prep Dutch Oven

Coat the bottom of your dutch oven with a thin layer of olive oil or avocado oil.

Add Potatoes

Quarter the Yukon gold baby potatoes and place in a layer on the bottom of the dutch oven.

Add the juice of the other lemon over the potatoes.

Add Chicken

Place the chicken thighs skin side up in the pan on top of the layer of potatoes.

Add Olives

Add Oregano

Add Water

And a little bit of water to the bottom of the pan (this will create some steam to help everything come together).

Cook

Roast at 425 for 30-50mins until the internal temp of the chicken reaches 165 degrees.

How to Make a Salad

Reheat the chicken in a pan with a little oil and water. The water helps rehydrate the chicken.

Toss Reheated Chicken

Toss the chicken with green leaf lettuce, candy heart grapes, cherry tomatoes, and diced celery.

Add Dressing

For the dressing: I used red wine vinegar, evoo and mayo as the emulsifier.

Top 6 low fodmap recipes recipes from across the web

The most viewed low fodmap recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Ginger Chicken and Veggie Stir Fry ...

Veggie Noodles & Marinara Sauce...

Low-FODMAP Garlic-Infused Olive Oil

Low-FODMAP Veggie Stir Fry

Must Make Hummus

Dutch Oven Chicken

Top 6 low fodmap recipes recipes from across the web

The most viewed low fodmap recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ginger Chicken and Veggie Stir Fry ...

Veggie Noodles &amp; Marinara Sauce...

Low-FODMAP Garlic-Infused Olive Oil

Low-FODMAP Veggie Stir Fry

Must Make Hummus

Dutch Oven Chicken

The most viewed low fodmap recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Veggie Noodles & Marinara Sauce...