lowfodmap

This shrimp diablo rice bowl recipe is packed full of warm Mexican-inspired flavors and spices! This recipe is based off of a traditional Mexican dish, camarones a la diabla. My version is gluten-free and low fodmap, and has the perfect amount of spice from guajillo chiles! If you are not ilow FODMAP, feel free to add a garlic clove and half a shallot or onion to the diablo sauce, which is more flavorful and traditional! If you don&#39;t have premade rice, just begin it at the start of this recipe. If you want more heat, you can also add a few chile de arbol, which are a little spicier than guajillo.

Low FODMAP Shrimp Diablo Rice Bowls with Kale

guajillo chiles (stems and seeds removed (see note))

roma tomatoes (1 pound, quartered)

cumin

dried Mexican oregano

sea salt

olive oil

shrimp

frozen chopped kale

broth

lime

brown rice (from 1 cup dried)

cilantro

Bring a kettle of water to boil.

In a heatproof wide bowl, cover the dried chiles with boiling water. If they aren’t fully submerged, you can just a second bowl on top to weigh them down. Allow to soak for 10-15 minutes until pliable. Cut off the stems and remove the seeds with your fingers.

Transfer the cleaned chiles to a blender along with the tomatoes, cumin, oregano, salt and olive oil. Puree until smooth and a rich red color.

Meanwhile, in a large skillet, heat a thin layer of olive oil over medium-high heat. Season the shrimp with salt and sear on both sides until lightly brown, about 2 minutes. Remove to a plate.

Add the frozen kale to the pan along with the chicken stock. Simmer until the kale is fully and the liquid is almost all absorbed, 5 minutes. Season generously with salt and pepper. Remove to a bowl.

Transfer the diablo sauce to the pan and simmer over medium-high heat until reduced by half, about 5 more minutes. Fold in the shrimp and cook for 1 minute more.

Toss the prepared rice with half the cilantro and the lime juice.

To serve, divide the rice between 4 bowls and top with the kale and shrimp. Garnish with the remaining cilantro.

https://www.youtube.com/watch?v=pNnSupGc9GA

This shrimp diablo rice bowl recipe is packed full of warm Mexican-inspired flavors and spices! This recipe is based off of a traditional Mexican dish, camarones a la diabla. My version is gluten-free and low fodmap, and has the perfect amount of spice from guajillo chiles. Full recipe here: https://feedmephoebe.com/shrimp-diablo-recipe/#wprm-recipe-container-24893

Low FODMAP Shrimp Diablo Rice Bowls Recipe

This recipe is based on Ottolenghi’s Chermoula eggplant in his book Jerusalem. I’ve modified it to be gluten-free and optionally low FODMAP. For the latter, simply omit the garlic. It’s such a versatile, easy complete meal with whole grains and herbs.

Ottolenghi-Style Baked Eggplant with Quinoa and Tahini (Low FODMAP Optional)

garlic (minced)

coriander

Aleppo pepper chili flakes

paprika

Olive oil

Sea salt

eggplants

quinoa

golden raisins

lemon juice

tahini

green olives (halved (about 8))

almonds (toasted)

mint leaves

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

In a small bowl, combine the garlic, cumin, coriander, Aleppo pepper or chili flakes, paprika, 1/3 cup olive oil and ½ teaspoon salt. Mix until a paste forms.

Cut the eggplant in half lengthwise and score the flesh of each half with diagonal crisscross cuts, making sure not to go deep enough to pierce the skin. Arrange the eggplant flesh-side up on the baking sheet. Spoon the spice paste over the flesh of each half, spreading it evenly (any leftover can be used in the quinoa). Transfer to the oven and roast for 40 minutes, or until the eggplant is completely soft and caramelized.

Meanwhile, cook the quinoa: in a small saucepan combine the quinoa with  1 ¼ cup water, ½ teaspoon salt and any of the remaining spice paste. Bring to a boil, cover, and reduce the heat to low. Cook until all the liquid is absorbed and the quinoa is pearly, about 15 minutes. Sprinkle the raisins over the hot quinoa, replace the lid and set aside covered for 10 minutes.

Make the sauce: in a small bowl or 2-cup measure, whisk together the tahini and lemon juice. A thick paste will form. Add ¼ cup water and ½ teaspoon salt. Whisk until smooth and about the consistency of yogurt, adding more water as necessary.

Finish the quinoa: stir in the olives, almonds, and all but 2 tablespoons of mint.

Arrange the eggplant on a platter and spoon the quinoa over the top. Drizzle with the tahini and garnish with the remaining mint. Enjoy warm or at room temperature!

https://www.youtube.com/watch?v=1XtN_Fd3fNs

If you’re looking for a vegetarian low FODMAP recipe, this baked eggplant is super easy, perfect for a low key dinner or room temperature side as part of a larger buffet. It’s adapted from Ottolenghi’s Jerusalem but I made it gluten-free, dairy-free and vegan. Full recipe here:

https://feedmephoebe.com/baked-eggplant-recipe-low-fodmap/

How to Make Ottolenghi-Style Baked Eggplant with Quinoa and Tahini (Gluten-Free, Low FODMAP)

This is an easy single-skillet dinner recipe for low FODMAP chicken cacciatore. Garlic-infused oil and low FODMAP tomato sauce reinvent this classic Italian chicken dish into a low FODMAP friendly meal. Even without garlic and onion, this chicken cacciatore is full of classic Italian flavor.

One Pan Low FODMAP Chicken Cacciatore

olive oil (divided)

Salt and pepper

boneless (skinless chicken thighs)

carrots (thinly sliced)

celery ribs (thinly sliced)

red bell pepper (diced)

red pepper flakes

dry red wine (or low FODMAP chicken broth)

kalamata olives

Low FODMAP Tomato Sauce

thyme (or 1/4 teaspoon dried)

oregano (or 1/4 teaspoon dried)

Italian parsley

In a large skillet, heat 2 tablespoons of the garlic-infused oil over a medium-high flame. Season the chicken thighs with salt and pepper, and in batches, add to the pan in an even layer. Cook the chicken until a golden-brown crust has formed on both sides and the chicken is cooked through, about 10 minutes. Remove to a plate and repeat with the remaining chicken. Set aside.

Add the remaining garlic-infused oil to the pan along with the carrots, celery, and bell pepper. Sauté the vegetables, scraping up any brown bits from the bottom of the pan, until soft, about 5 minutes. Season them with 1/2 teaspoon sea salt and the red pepper flakes.

Pour in the red wine and simmer until reduced by at least half, 2 minutes. Add the olives and tomato sauce, stirring to combine. Carefully return the chicken to the skillet and nestle it in the sauce, making sure it’s fully coated. Tuck the herbs in between the chicken thighs. Simmer over medium-low heat until the sauce has thickened and the chicken is fork tender, 10 to 15 minutes. Garnish with the parsley and serve the chicken cacciatore directly from the skillet alongside gluten-free pasta or quinoa.

This has really good flavor. I substitute half red wine vinegar and half low fat map vegetable bouillon. Naturally we were out of carrots so I added parsnips. Strange choices the overall flavor was so amazing that my spouse wants to add it to our regular rotation of dinners.

This was a very tasty recipe, thanks! I did tweak it a bit because, why not? Swapped out olives (not a fan) for capers, and used a large can of crushed tomatoes instead of sauce. Also popped it into the oven for a slow cook because I already had something on the go and decided to conserve energy. Very yummy!

I have been eating low Fodmap for quite some time now, so I’m very used to adapting all sorts of cuisines to low Fodmap, but I decided I would try this recipe and it was absolutely delicious. I used my own home-made tomato sauce and I also added a bottle of home preserved cherry tomatoes.  I don’t like thyme much so I doubled the oregano
 I would have loved to post a photo but there doesn’t seem to be any provision to do that
Definitely a keeper so thank you

This recipe is awesome!!! I just started eating low-fodmap while on a round of antibiotics and antifungals and this is the first recipe I've tried so far. I added some extra carrots and celery just to get more veggies in and used some two-buck-chuck merlot (thank you Trader Joes) for the wine. If you're new to low-fodmap or just need a quick evening dinner, make sure to give this a try!

Amazing recipe. Your recipes always make me Wow. I appreciate that.

I've been eating low-Fodmap for a while, so I'm extremely accustomed to converting all kinds of foods, but I decided to give this recipe a shot, and it was incredibly great.

Yum! I love your low-fodmap recipes they’ve all been great. My boyfriend isn’t low-fodmap but LOVED it anyways. Great flavor with the fresh herbs.

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