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One Pan Butter Chicken (low FODMAP)
1 Hour prep • 30 Minutes cook • Low FODMAP • Gluten-free • Serves 6
1 Hour prep • 30 Minutes cook • Low FODMAP • Gluten-free • Serves 6 • Ok to make ahead: Steps 1-2
Butter chicken is wonderfully flavorful and “exotic” and oh so easy to make! Once you’ve made this recipe, you’ll never need to do takeout butter chicken again. This butter chicken has all the rich flavor of the classic recipe without any of the FODMAPs. Serve it over basmati rice or, even better, serve it over roasted vegetables for a lower starch version. Any way you serve it, this creamy, flavorful dish is sure to please the whole family.
Ingredients: Marinade
2 pounds boneless skinless chicken thighs cut into bite-size pieces
1 cup lactose-free yogurt
1 tablespoon fresh ginger, peeled and grated
1 teaspoon Smoke N Sanity Essence of Garlic Salt (use code IBSGC15 for 15% discount)
1/2 teaspoon black pepper
Ingredients: Sauce
2 tablespoons garlic-infused olive oil
1 teaspoon Smoke N Sanity Essence of Garlic Salt
2 tablespoons fresh ginger, peeled and grated
2 teaspoons garam masala (Indian spice available in most stores and on Amazon)
2 teaspoons smoked paprika
1 8-ounce tomato sauce
2 tablespoons tomato paste
1/2 cup heavy cream
3 tablespoons salted butter
Cilantro, chopped, for serving
Directions
(1) Prepare: Chop the chicken.
(2) Prepare the marinade: In a medium bowl combine the yogurt, ginger, garlic salt, and pepper. Add in the chicken and stir to coat. Put it in the refrigerator and let it marinate for one hour. (Don’t marinate much longer than an hour or the chicken can get mushy.)
(3) Cook the chicken: Heat a large skillet over medium-high heat. If the oil sizzles when you add a piece of chicken, the pan is ready to cook the chicken. Add it in one layer and cook until the chicken is just cooked through about 8 minutes. The chicken and marinade will release liquid while cooking. When the chicken is just cooked through, remove it from the heat and remove as much of the liquid as possible—so the sauce doesn’t get diluted.
(4) Season the sauce: Stir in the ginger, garam masala, smoked paprika, and salt and let it cook for one more minute. Add in the tomato paste, tomato sauce, butter, and heavy cream. Stir and let cook for a few minutes to thicken.
(5) Plate and serve: Serve the chicken over steamed basmati rice. Sprinkle with fresh cilantro.
Eat and enjoy every bite because you can!
Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted.
Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com
Link note: This post may contain affiliate links for you to easily purchase items that are linked. I may earn a small commission from qualifying purchases but none of this costs you a thing so feel free to use the links! In addition, for some items, I have provided a special discount code for IBS Game Changers so be sure to use the code when you purchase an item to get the discount that has been arranged just for you.
More Deliciously Low FODMAP™ main course recipes
10 Minutes prep • 25 Minutes cook • Low FODMAP • Gluten-Free • Serves 6 • Ok to make-ahead: Step 1
45 Minutes prep • 60 Minutes cook • Low FODMAP • Gluten-free • Vegetarian • Serves 6 - 8
5 Minutes prep • 15 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Vegan • Serves 4
10 Minutes prep • 20 Minutes cook • Low FODMAP • Gluten-free • Serves 4 n skewers for your family and friends. They are sure to be a hit.
15 Minutes prep • 55 Minutes cook (if using brown rice) • Low FODMAP • Gluten-free • Lactose-free • Vegan • Serves 4
15 Minutes prep • 20 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Serves 4-6
Crispy Brussels Sprouts and Bacon Pizza (Low FODMAP)
20 Minutes prep • 25 Minutes cook • Low FODMAP • Gluten-free • Serves 3
20 Minutes prep • 25 Minutes cook • Low FODMAP • Gluten-free • Serves 3
The wonderful flavor of crispy Brussels sprouts and bacon combined with delicious mushrooms and herbs makes a delicious pizza! Brussels sprouts are one of those vegetables that have a small (2-3 sprouts) low FODMAP serving size. So, taking the leaves apart and roasting them before putting them on your pizza means a few sprouts go a long way and give you all the delicious flavor without being high in FODMAPs. This pizza is a great change of pace and, if you love Brussels sprouts, you will love this recipe.
This is an exclusive recipe just for recipe club members.
In addition to the two free recipes I create each week I am creating and delivering one very special recipe just for my recipe club members. If you’re not yet a member, I encourage you to join! Membership in the club includes access to the complete archive of recipes with filters so it can become your virtual low FODMAP cookbook plus, I am creating and delivering one special NEW recipe every week ONLY for recipe club members. And, for my true fans, I’ll be sharing behind-the-scenes content, and updates on the progress of the new cookbook.
Your membership in the club helps me continue creating new, delicious, easy-to-make, low FODMAP recipes just for you.
As always, all recipes will emphasize simple ingredients, easy preparation, and delicious low FODMAP results. Recipes will be for everything from main courses, salads, soups, side dishes, appetizers, desserts, sauces, breakfast and lunch, and even mocktails and cocktails. Everything you need to prepare fantastic low FODMAP meals everyone will love.
Join the club. Become a Patron. Let’s keep making delicious Low FODMAP meals together.
More Deliciously Low FODMAP™ main course recipes
10 Minutes prep • 25 Minutes cook • Low FODMAP • Gluten-Free • Serves 6 • Ok to make-ahead: Step 1
45 Minutes prep • 60 Minutes cook • Low FODMAP • Gluten-free • Vegetarian • Serves 6 - 8
5 Minutes prep • 15 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Vegan • Serves 4
10 Minutes prep • 20 Minutes cook • Low FODMAP • Gluten-free • Serves 4 n skewers for your family and friends. They are sure to be a hit.
15 Minutes prep • 55 Minutes cook (if using brown rice) • Low FODMAP • Gluten-free • Lactose-free • Vegan • Serves 4
15 Minutes prep • 20 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Serves 4-6
Easy Slow Cooked Tortilla Soup (Low FODMAP)
20 Minutes prep • 5 Hours cook • Low FODMAP • Gluten-free • Lactose-free • Serves 6
20 Minutes prep • 5 Hours cook • Low FODMAP • Gluten-free • Lactose-free • Serves 6 • Ok to make ahead: Steps 1-5
Tortilla soup is a great year-round soup and this is a simple one-bowl meal the whole family will enjoy. Packed with flavor, color, and texture, it’s a delicious traditional Mexican dish. I left the fried tortillas out and added some corn and cooked brown rice instead. It was a great way to give the soup a bit more substance and a couple more plants! Serving the toppings on the side allows everyone to make their soup exactly how they like it.
Ingredients: Soup
2 bunches green onions (green part only), chopped
1 1/2 pounds boneless, skinless chicken thighs (or breasts)
1 teaspoon Kosher salt
1/2 teaspoon black pepper
16 ounces Smoke n Sanity Mild or Medium Salsa (or other low FODMAP salsa)
32 ounces low FODMAP chicken broth (I use Whole Foods Organic 365 chicken broth)
2 cups cooked short-grain brown rice (or white rice if you prefer)
1 cup sweet corn (about 1 cob), fresh or frozen
Juice of 1 lime
1/2 teaspoon red pepper flakes (try this nifty red pepper flake grinder)
Tortilla chips, chopped avocado, chopped cilantro, extra-sharp cheddar cheese (grated) leave out for lactose-free version, lime wedges, and lactose-free sour cream for serving
Ingredients: Salted Lime Sour Cream
1/2 cup lactose-free sour cream
Juice of 1/2 lime
1/2 - 1 teaspoon Kosher salt
Directions: Crock Pot
(1) Prepare the chicken: This step is optional but results in a more flavorful and tender chicken. Remove chicken from the package, and put it in one layer on a rimmed plate or baking dish. Season both sides of each piece lightly with Kosher salt (about 1/4 - 1/2 teaspoon per side). Cover the dish with plastic wrap and refrigerate until ready to use, ideally about 4 hours before cooking or overnight.
(2) Prepare: Chop the green onions and put them in the bowl of your crock pot. Add the chicken, salsa, chicken broth, salt, and pepper.
(3) Cook: Cover and cook on high for 4 - 5 hours or on low for 6 - 7 hours.
(4) Prepare the toppings: Grate the cheese, chop the avocado, chop the cilantro, and stir the lime juice and salt into the sour cream.
(5) Shred the chicken: Take the chicken out at hour 4 (if on high) or 6 (if on low) and use two forks to shred it. Then return it to the crock pot. Stir in the corn, cooked rice, and lime juice. Taste and add additional salt if needed.
Make-ahead note: At this point, you may set the crock pot to warm and leave it until you’re ready to serve.
(6) Plate and serve: Ladle the soup into bowls. Serve with tortilla chips, chopped avocado, cilantro, grated cheese, and salted lime sour cream.
Directions: Stove
(2) Prepare: Chop the green onions and put them in a dutch oven or large soup pot. Add the chicken, salsa, chicken broth, salt, and pepper.
(3) Cook: Cover and cook over medium-high heat until the soup comes to a boil. Reduce heat and simmer for 45 - 60 minutes. Then proceed to step 4 above.
Eat and enjoy every bite because you can!
Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted.
Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com
Link note: This post contains links for you to easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! As an Amazon Associate, I earn a commission from qualifying Amazon purchases.
More Deliciously Low FODMAP™ soup recipes
15 Minutes prep • 30 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Serves 4-6
10 Minutes prep • 60 Minutes cook • Low FODMAP • Gltuen-free • Lactose-free • Serves 4 - 6
15 Minutes prep • 55 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Serves 4-6
15 Minutes prep • 55 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Serves 4-6
15 Minutes prep • 50 Minutes cook • Low FODMAP • Gluten-free • Lactose-free version • Serves 6
15 Minutes prep • 60 Minutes cook • Low FODMAP • Vegetarian • Dairy-free • Serves 4 - 6 • Ok to make-ahead: Steps 1 - 7
Easy Smoked Salmon Salad (Low FODMAP)
20 Minutes prep • 3-4 Hours cook • Low FODMAP • Gluten-free • Serves 6
20 Minutes prep • 3-4 Hours cook • Low FODMAP • Gluten-free • Serves 6 • Ok to make ahead: Steps 1-3
Creamy avocado, perfect eggs, tangy feta, crisp lettuce, and cool cucumbers are the perfect bed for this delicious smoked salmon. Drizzle on the lemon dijon dressing and you have a perfectly delicious and quite hearty salad. I cooked the salmon on my backyard smoker, but you could cook it in the oven and it would still be delicious.
Ingredients: Salmon
1 1/2 pounds salmon or steelhead salmon
1 - 2 tablespoons Smoke N Sanity Sweet Maple Dust (Use code IBSGC15 for 15% off)
1 teaspoon Kosher salt
1/2 teaspoon Red pepper flakes (and here’s a nifty red pepper flake grinder!)
1 tablespoon olive oil
1/2 - 1 lemon sliced
Ingredients: Salad
1 head butter lettuce, washed and dried
2 - 3 Persian cucumbers, washed and sliced
Handful of cherry tomatoes, halved
1/3 cup feta cheese, crumbled
Fresh chives and/or dill for serving
Ingredients: Dressing
1/4 cup lemon juice
1/4 cup olive oil
1 1/2 teaspoons Dijon mustard
Kosher salt and pepper
Directions: Salmon
(1) Prepare: Preheat the smoker or grill to 180 degrees F. Lay fish out, skin side down, on a piece of heavy aluminum foil. Sprinkle the sweet maple dust, salt, and red pepper flakes evenly over the fish. Drizzle with olive oil.
(2) Cook the fish: Put the fish on the foil directly on the grill grates. Do not wrap the fish in the foil—leave it flat. Cook with the smoker or grill lid closed for about 3 - 4 hours until the fish is cooked through.
(3) Finish: Remove fish from the grill and add lemon slices and chopped chives.
Make-ahead note: At this point, you may keep the fish in the refrigerator for 2 - 3 days until you’re ready to serve it.
Directions: Salad
(4) Prepare: Wash all produce. Slice cucumbers, break lettuce into bite-sized pieces, and cut cherry tomatoes in half.
(5) Make the dressing: Combine ingredients in a jar or small bowl and shake or whisk to blend.
(6) Make the salad: Put all ingredients except salmon in a large bowl. Toss to combine. Drizzle with dressing and toss once more.
(7) Plate and serve: Put the salad on each plate. Cut the salmon into portions size pieces and lay one on top of each salad. Sprinkle with fresh herbs and a grind of black pepper.
Eat and enjoy every bite because you can!
Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted.
Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com
Link note: This post contains links for you to easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! As an Amazon Associate, I earn a commission from qualifying Amazon purchases.
More Deliciously Low FODMAP™ main course recipes
10 Minutes prep • 25 Minutes cook • Low FODMAP • Gluten-Free • Serves 6 • Ok to make-ahead: Step 1
45 Minutes prep • 60 Minutes cook • Low FODMAP • Gluten-free • Vegetarian • Serves 6 - 8
5 Minutes prep • 15 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Vegan • Serves 4
10 Minutes prep • 20 Minutes cook • Low FODMAP • Gluten-free • Serves 4 n skewers for your family and friends. They are sure to be a hit.
15 Minutes prep • 55 Minutes cook (if using brown rice) • Low FODMAP • Gluten-free • Lactose-free • Vegan • Serves 4
15 Minutes prep • 20 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Serves 4-6
Super Simple Smoked Salmon (Low FODMAP)
5 Minutes prep • 4 Hours cook • Low FODMAP • Gluten-free • Lactose-free • Serves 6
5 Minutes prep • 3 - 4 Hours cook • Low FODMAP • Gluten-free • Lactose-free • Serves 6 • Ok to make ahead: Steps 1-3
This is one of the simplest and most flavorful recipes for salmon I have created. The combination of the sweet maple seasoning and the slow cook in the smoker makes for a perfectly delicious and balanced salty/sweet fish. I used fresh steelhead salmon—but you could use any fresh salmon you have available. Serve it hot off the grill, at room temperature, or even chilled on a salad.
Ingredients: Salmon
1 1/2 pounds steelhead salmon filet (skin on)
1 - 2 tablespoons Smoke N Sanity Sweet Maple Dust (use code IBSGC15 for 15% discount)
1 teaspoon Kosher salt
1/2 teaspoon red pepper flakes
1 tablespoon olive oil
Lemon slices and chopped chives for serving
Directions
(1) Prepare: Preheat the smoker or grill to 180 degrees F. Lay fish out, skin side down, on a piece of heavy aluminum foil. Sprinkle the sweet maple dust, salt, and red pepper flakes evenly over the fish. Drizzle with olive oil.
(2) Cook the fish: Put the fish in the foil directly on the grill grates. Do not wrap the fish in the foil—leave it flat. Cook with the grill lid closed for about 3 - 4 hours until the fish is cooked through.
(3) Finish: Remove fish from the grill and add lemon slices and chopped chives.
Make-ahead note: At this point, you may keep the fish in the refrigerator for 2 - 3 days until you’re ready to serve it. This fish is delicious cold so don’t be afraid to make it ahead.
(4) Plate and serve: Serve immediately or allow to cool to room temperature or even refrigerate.
Eat and enjoy every bite because you can!
Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted.
Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com
Link note: This post contains links for you to easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! As an Amazon Associate, I earn a commission from qualifying Amazon purchases.
More Deliciously Low FODMAP™ seafood recipes
15 Minutes prep • 10 Minutes cook • Low FODMAP • Serves 4 • Ok to make-ahead: Steps 1 - 4
10 Minutes + overnight prep • 3 - 4 hours cook • Low FODMAP • Gluten-Free • Lactose-free • Serves 6 • Ok to make-ahead: Steps 1 - 7
45 Minutes (+1 hour to soak cedar planks) • Gluten-free • Lactose-free • Low FODMAP • Serves 8
Cranberry Apple Quinoa Salad (Low FODMAP)
20 Minutes prep • 15 Minutes cook • Low FODMAP • Gluten-free • Serves 4 - 6
20 Minutes prep • 15 Minutes cook • Low FODMAP • Gluten-free • Serves 4 - 6 • Ok to make ahead: Steps 1-5
Apples you say? And it’s low FODMAP? Yes! If you manage your serving sizes, you can (and should!) eat everything possible. For some foods I really love, I think of them more like a seasoning than a main course and I add just enough to get a taste but not so much as to trigger symptoms. Sitting down to eat less than 1/8 of an apple would definitely not be satisfying, but encountering small pieces of apple in a salad is quite wonderful. Hence this cranberry apple quinoa salad! I hope you enjoy this simple salad as much as I do. And, if you’re counting, this salad contains 11 different plants so your gut biome will be happy too.
Ingredients: Salad
1 cup quinoa (uncooked), rinsed well
3 tablespoons basil, roughly chopped
2. tablespoons mint, roughly chopped
1/2 apple, cored and chopped into small pieces
1/2 cup pumpkin seeds (raw)
1/2 cup walnuts, roughly chopped
3/4 cup crumbled feta cheese
1/2 cup dried cranberries
Ingredients: Dressing
1 lemon, juiced
1/2 lime, juiced
1 tablespoon maple syrup
1/4 cup olive oil
1/2 teaspoon Kosher salt and 1/4 teaspoon black pepper
Directions
(1) Cook quinoa: Rinse and cook quinoa per package instructions and let cool. (Be sure to rinse it very well before cooking.)
(2) Prepare: Chop the walnuts, basil, mint, and apple.
(3) Prepare salad: In a large bowl combine the quinoa, basil, mint, apple, pumpkin seeds, walnuts, and feta.
(4) Make the dressing: In a small jar or bowl, combine all dressing ingredients. Shake or whisk to combine.
(5) Dress the salad: Drizzle the dressing over the salad. Toss to combine.
Make-ahead note: At this point, you may keep the salad in the refrigerator until you’re ready to serve. The flavors improve with time so keep right on enjoying this salad and don’t be afraid to make it ahead.
(6) Plate and serve: Serve right away, or chill in the refrigerator and serve for up to 3 days.
Eat and enjoy every bite because you can!
Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted.
Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com
Link note: This post contains links for you to easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! As an Amazon Associate, I earn a commission from qualifying Amazon purchases.
More Deliciously Low FODMAP™ salad recipes
5 Minutes prep • 15 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Vegan • Serves 4
15 Minutes prep • Low FODMAP • Gluten-free • Lactose-free • Vegetarian • Vegan • Serves 4
30 Minutes prep • Low FODMAP • Gluten-free • Lactose-free • Vegetarian • Vegan • Serves 4+ • Serving Size 2 cups
15 Minutes prep • 30 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Serves 4-6
Crispy Corn Fritters (Low FODMAP)
15 Minutes prep • 30 Minutes cook • Low FODMAP • Gluten-free • Makes 2 dozen
15 Minutes prep • 30 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Vegetarian • Makes 2 dozen • Ok to make ahead: Steps 1-5
When my client told me she liked corn fritters, I had to try them out to see if I liked them too. I decided a savory version would be good since corn is already on the sweet side. These corn fritters have a delightful savory crunch that is complemented by the sweetness of the corn. They make a wonderful appetizer that can be made with fresh or frozen corn—so don’t wait for summer to add these to your appetizer selection. Delicious with sour cream or simply on their own. You can serve them hot or at room temperature—so they are a great make-ahead appetizer.
This is an exclusive recipe just for recipe club members.
In addition to the two free recipes I create each week I am creating and delivering one very special recipe just for my recipe club members. If you’re not yet a member, I encourage you to join! Membership in the club includes access to the complete archive of recipes with filters so it can become your virtual low FODMAP cookbook plus, I am creating and delivering one special NEW recipe every week ONLY for recipe club members. And, for my true fans, I’ll be sharing behind-the-scenes content, and updates on the progress of the new cookbook.
Your membership in the club helps me continue creating new, delicious, easy-to-make, low FODMAP recipes just for you.
As always, all recipes will emphasize simple ingredients, easy preparation, and delicious low FODMAP results. Recipes will be for everything from main courses, salads, soups, side dishes, appetizers, desserts, sauces, breakfast and lunch, and even mocktails and cocktails. Everything you need to prepare fantastic low FODMAP meals everyone will love.
Join the club. Become a Patron. Let’s keep making delicious Low FODMAP meals together.
More Deliciously Low FODMAP™ appetizer recipes
10 Minutes Prep • 50 Minutes Cook • Low FODMAP • Gluten-free • Dairy Free • Vegan • Serving size 3 - 4 crackers
10 Minutes prep • 15 Minutes rest • Low FODMAP • Gluten-free • Dairy-free • Serving size 3 tablespoons
10 Minutes prep • 20 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Vegan • Serves 5
15 Minutes prep • 1 hour chill • Low FODMAP • Gluten-free • Vegetarian • Serves 4 or more
10 Minutes prep • Low FODMAP • Gluten-Free • Lactose-free • Vegetarian • Vegan • Makes 1.5 cups
10 Minutes Prep • 50 Minutes Cook • Gluten-free • Dairy-free • Low FODMAP • Serving size 3-4 crackers
5 Minutes prep • 10 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Makes 1 cup
20 Minutes prep • 16 Minutes cook • Low FODMAP • Vegetarian • Serves 8 • Ok to make-ahead: Steps 1-5
Slow-Cooked Chicken Chili Burrito Bowls (Low FODMAP)
20 Minutes prep • 4 hours cook (in the crockpot) • Low FODMAP • Gluten-free • Serves 6
20 Minutes prep • 4 hours cook (in the crockpot) • Low FODMAP • Gluten-free • Serves 6 • Ok to make ahead: Steps 1-4
This delicious chicken chili has all the flavor of traditional chicken chili—while still being low FODMAP. Slow-cooked in the crockpot, the flavors have time to blend and build and make your house smell wonderful as you simmer the meat to perfection. Serve it as a burrito bowl “bar” with rice and all the toppings so everyone can choose exactly what they want. There will be something to please everyone!
Ingredients
1 1/2 pounds boneless, skinless chicken breasts or thighs
1 bunch green onions, green part only, chopped
1 jalapeño pepper, seeded and chopped
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon Kosher salt and 1/2 teaspoon black pepper
1 1/2 cups mild low FODMAP salsa (I used Smoke N Sanity Mild Salsa - Use code IBSGC15 for 15% discount)
1 1/2 cups low FODMAP chicken broth (I used Whole Foods Organic 365 chicken broth)
1 cup canned butter beans, drained and rinsed
1 cup shredded extra sharp cheddar cheese, plus more for serving
1/2 cup fresh cilantro, chopped
4 cups cooked short-grain brown rice or Jasmine white rice
1 jalapeño pepper, chopped (for serving)
Tortilla chips, lactose-free sour cream, guacamole, chopped green onions, cilantro, jalapenos, and lime wedges for serving
Directions: Crockpot
(1) Prepare the chicken: This step is optional but results in a more flavorful and tender chicken. Remove chicken from the package, and put it in one layer on a rimmed plate or baking dish. Season both sides of each piece lightly with Kosher salt (about 1/4 - 1/2 teaspoon per side). Cover the dish with plastic wrap and refrigerate until ready to use, ideally about 4 hours before cooking or overnight.
(2) Prepare: Cook the rice per package instructions. Chop the green onions and jalapenos.
(3) Cook the chicken: In the bowl of your crockpot, combine the chicken, green onions, jalapeno pepper, cumin, chili powder, smoked paprika, salt, and pepper. Pour over the salsa and the chicken broth. Cover and cook on low for 5-6 hours or on high for 3-4 hours.
(4) Finish: Remove the chicken from the crockpot and lightly shred with two forks. Return the shredded chicken to the crockpot. Stir in the beans, cheddar cheese, and cilantro. Heat until the cheese melts, 5 minutes. Keep warm until ready to serve.
(5) Serve: Serve the chicken along with the simmering sauce over bowls of rice. Top, as desired, with Tortilla chips, lactose-free sour cream, shredded cheddar cheese, guacamole, chopped green onions, jalapenos, and cilantro. Squeeze a lime wedge over each bowl.
Directions: Stove
Cook the chicken: In a Dutch oven or large soup pot, combine the chicken, green onions, jalapeno pepper, cumin, chili powder, smoked paprika, and salt and pepper. Pour over the salsa and the chicken broth. Reduce the heat to low. Simmer 30 minutes, until the chicken is cooked through.
Finish and serve: As directed above.
Eat and enjoy every bite because you can!
Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted.
Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com
Link note: This post contains links for you to easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! As an Amazon Associate, I earn a commission from qualifying Amazon purchases.
More Deliciously Low FODMAP™ main course recipes
10 Minutes prep • 25 Minutes cook • Low FODMAP • Gluten-Free • Serves 6 • Ok to make-ahead: Step 1
45 Minutes prep • 60 Minutes cook • Low FODMAP • Gluten-free • Vegetarian • Serves 6 - 8
5 Minutes prep • 15 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Vegan • Serves 4
10 Minutes prep • 20 Minutes cook • Low FODMAP • Gluten-free • Serves 4 n skewers for your family and friends. They are sure to be a hit.
15 Minutes prep • 55 Minutes cook (if using brown rice) • Low FODMAP • Gluten-free • Lactose-free • Vegan • Serves 4
15 Minutes prep • 20 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Serves 4-6
Mushroom Veggie Bowl (Low FODMAP)
15 Minutes prep • 50 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Serves 4
15 Minutes prep • 50 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Serves 4 • Ok to make ahead: Steps 1-4
So many fabulous veggies on a base of brown rice with the most delicious sauce to bring it all together. Who wouldn’t think this was a perfect meal? The sauteed oyster mushrooms add a ton of flavor and nutritional value. Serve it as shown, or mix it together and serve more like a salad. Either way it will be delicious, nutritious, and low FODMAP too.
Ingredients
1 cup short-grain brown rice, uncooked
2 tablespoons toasted sesame oil
2 cups (or more) oyster mushrooms, chopped
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
2 cups shredded cabbage
1 cup matchstick or grated carrots
1 cup shredded cucumbers (peeled)
1 cup shredded Jicama (peeled)
1/2 avocado, chopped
1 cup frozen edamame
4 cups baby spinach, stemmed
Green onion greens, microgreens, and sesame seeds, for serving
Ingredients: Dressing
1/4 cup olive oil
3 tablespoons toasted sesame oil
3 tablespoons seasoned rice vinegar
2-3 tablespoons maple syrup (according to your taste)
2 tablespoons miso
2 tablespoons gluten-free, low-sodium soy sauce
2 teaspoons fresh ginger, peeled and grated
1 teaspoon Smoke N Sanity Essence of Garlic Salt
Pinch cayenne pepper
Directions
(1) Prepare: Put the rice on to cook per package instructions. Chop the mushrooms.
(2) Cook the mushrooms: In a large skillet over medium heat, heat the oil. When hot, add the mushrooms. Toss in the hot oil and cook, stirring them around frequency, until starting to brown—which should take about 10 minutes.
(3) Prepare vegetables: While the mushrooms are browning, prep the remaining veggies. Cook/heat the edamame in hot water per package instructions.
(4) Make the dressing: place everything in a glass jar or blender and shake or blend until smooth.
(5) Plate and serve: Put a scope of warm rice in each bowl. Top with a handful of baby spinach. Divide the rest of the vegetables and arrange them over the top of the spinach layer. Top with scallions, microgreens, and sesame seeds. Drizzle the whole thing with dressing. Add a grind or two of black pepper if you like.
Eat and enjoy every bite because you can!
Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted.
Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com
Link note: This post contains links for you to easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! As an Amazon Associate, I earn a commission from qualifying Amazon purchases.
More Deliciously Low FODMAP™ vegetarian recipes
45 Minutes prep • 60 Minutes cook • Low FODMAP • Gluten-free • Vegetarian • Serves 6 - 8
5 Minutes prep • 15 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Vegan • Serves 4
10 Minutes Prep • 50 Minutes Cook • Low FODMAP • Gluten-free • Dairy Free • Vegan • Serving size 3 - 4 crackers
15 Minutes prep • 55 Minutes cook (if using brown rice) • Low FODMAP • Gluten-free • Lactose-free • Vegan • Serves 4
10 Minutes prep • 10 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Vegan • Serves 4
10 Minutes prep • 25 Minutes cook • Low FODMAP • Gluten-free • Vegetarian • Plant Forward • Serves 4
20 Minutes prep • 40 Minutes cook • Low FODMAP • Gluten-free • Vegetarian • Serves 4 - 6 • Ok to make ahead: Steps 1-4
15 Minutes prep • Low FODMAP • Gluten-free • Lactose-free • Vegetarian • Vegan • Serves 4
10 Minutes prep • 20 Minutes cook • Low FODMAP • Vegetarian Option • Gluten-free • Serves 4
20 Minutes prep • 20 Minutes cook • Low FODMAP • Serves 4 as main • Serves 6-8 as a side
10 Minutes prep • 20 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Vegan • Serves 5
15 Minutes prep • 1 hour chill • Low FODMAP • Gluten-free • Vegetarian • Serves 4 or more
15 Minutes prep • 45 Minutes cook • Low FODMAP • Gluten-free • Vegetarian • Serves 4 - 6
10 Minutes prep • Low FODMAP • Gluten-Free • Lactose-free • Vegetarian • Vegan • Makes 1.5 cups
Sweet Potato Pecan Waffles (Low FODMAP)
10 Minutes prep • 20 Minutes cook • Low FODMAP • Gluten-free • Makes 8-10 Waffles
10 Minutes prep • 20 Minutes cook • Low FODMAP • Gluten-free • Makes 8-10 Waffles • Ok to make ahead: Steps 1-2
Oh, these waffles are good! And what a beautiful color you get with that rich sweet potato in the batter. While these waffles are a great way to use up leftover sweet potatoes, it’s totally worth the effort to roast some just for this recipe. Add a few pecans and some syrup and you have a truly special breakfast or brunch. Leftovers can be frozen and reheated in the oven or toaster until crisp.
This is an exclusive recipe just for recipe club members.
In addition to the two free recipes I create each week I am creating and delivering one very special recipe just for my recipe club members. If you’re not yet a member, I encourage you to join! Membership in the club includes access to the complete archive of recipes with filters so it can become your virtual low FODMAP cookbook plus, I am creating and delivering one special NEW recipe every week ONLY for recipe club members. And, for my true fans, I’ll be sharing behind-the-scenes content, and updates on the progress of the new cookbook.
Your membership in the club helps me continue creating new, delicious, easy-to-make, low FODMAP recipes just for you.
As always, all recipes will emphasize simple ingredients, easy preparation, and delicious low FODMAP results. Recipes will be for everything from main courses, salads, soups, side dishes, appetizers, desserts, sauces, breakfast and lunch, and even mocktails and cocktails. Everything you need to prepare fantastic low FODMAP meals everyone will love.
Join the club. Become a Patron. Let’s keep making delicious Low FODMAP meals together.
My Latest Deliciously Low FODMAP™ Recipes
In this blog post, I explore some of the ways deep tissue massage can support IBS symptom management, giving you one more tool in your toolbox to find a holistic path to comfort and well-being.
One of the biggest challenges when struggling with gut issues is getting answers to your many questions about cause and treatment. With this in mind, we in the content creator space, work hard to bring you specific and actionable information to help answer your questions.
10 Minutes prep • 25 Minutes cook • Low FODMAP • Gluten-Free • Serves 6 • Ok to make-ahead: Step 1
Since launching IBS Game Changer, I’ve been on a mission to support individuals living with Irritable Bowel Syndrome (IBS) by providing expert coaching, delicious recipes, and essential tips for symptom management.
In this post, I’m sharing many of the essential pantry staples I use in my recipes all the time.
One of the biggest challenges when struggling with gut issues is getting answers to your many questions about cause and treatment. With this in mind, we in the content creator space, work hard to bring you specific and actionable information to help answer your questions.
Bringing the experts to you - Free Virtual Speaker Series: IBS Secrets Revealed
I am honored to be a part of this digestive health summit and I have a complimentary ticket for you to attend totally free.
One of the biggest challenges when struggling with gut issues is finding answers. It should be easy, but you and I both know it’s not.
My friend and colleague, Kelly Cleveringa of Clever Body Wellness, hosted a speaker series she called IBS Secrets Revealed that brought together a group of experts from all areas of the gut health spectrum to offer all sorts of advice for improving your digestion and enhancing your life. I was honored to be a part of this digestive health summit and I’m sharing the on-demand link so you can watch the entire series, or just pick the topics that interest you most.
There were 15 expert speakers in this virtual summit talking about different areas of living with and treating IBS.
These amazing experts included…
Katherine Aitken-Young from IBS Game Changer
Heather Van Vorous from Help for IBS
DeDe Wilson from Fodmap Everyday
Helen Brooks from The Tummy Whisperer
Amy Laura from FODify It
And many more!
When you’re at the right table with the right people, you heal faster than you ever could on your own. This is the right table which is why I’m thrilled to have been included as a speaker and I want to share the content with you!
Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com
Check out my latest Deliciously Low FODMAP™ recipes
In this blog post, I explore some of the ways deep tissue massage can support IBS symptom management, giving you one more tool in your toolbox to find a holistic path to comfort and well-being.
One of the biggest challenges when struggling with gut issues is getting answers to your many questions about cause and treatment. With this in mind, we in the content creator space, work hard to bring you specific and actionable information to help answer your questions.
10 Minutes prep • 25 Minutes cook • Low FODMAP • Gluten-Free • Serves 6 • Ok to make-ahead: Step 1
Since launching IBS Game Changer, I’ve been on a mission to support individuals living with Irritable Bowel Syndrome (IBS) by providing expert coaching, delicious recipes, and essential tips for symptom management.
In this post, I’m sharing many of the essential pantry staples I use in my recipes all the time.
One of the biggest challenges when struggling with gut issues is getting answers to your many questions about cause and treatment. With this in mind, we in the content creator space, work hard to bring you specific and actionable information to help answer your questions.
Chinese New Year Chicken Salad (Low FODMAP)
15 Minutes prep • 30 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Serves 4-6
15 Minutes prep • 30 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Serves 4-6 • Ok to make ahead: Steps 1-3
In honor of Chinese New Year, I created a recipe for a delicious, low FODMAP Chinese chicken salad that is heavy on the vegetables and flavor and light on the effort to make! This salad is crispy, crunchy, and everything you want a Chinese chicken salad to be. It’s a great way to use up leftover chicken, but if you need to cook some just for the recipe, I’ve provided an easy recipe that turns out perfectly-cooked chicken every time.
Ingredients: Dressing
3 tablespoons gluten-free soy sauce
3 tablespoons seasoned rice vinegar
2 tablespoons toasted sesame oil
2 tablespoons butter
2 teaspoons fresh ginger, grated
1/2 teaspoon black pepper
Ingredients: Salad
4 cups cabbage, thinly chopped/shredded
1 cup carrot, grated (swap in additional cabbage or bell pepper for lower-carb version)
1 red bell pepper, julienned (finely sliced)
1 cup Jicama, grated (or use sliced water chestnuts) - swap in additional cabbage or bell pepper for lower-carb version
1 cup raw almonds, chopped or sliced
2 cups cooked chicken, shredded (see recipe below)
1/2 cup green onions, green part only, finely sliced on the diagonal
1 - 2 tsp black sesame seeds, optional for garnish
Directions
(1) Cook the chicken: Don’t have cooked chicken? Cook some up using this quick and foolproof method:
Heat 1 tablespoon each butter and toasted sesame oil in a frying pan over medium-high heat. Season each chicken breast with a sprinkle of salt and pepper. Add a few slices of fresh ginger to the pan. Put the chicken in the pan in one layer. Cook for 2 -3 minutes until browned on the bottom. Flip the chicken breast(s), cook for 2-3 minutes on the second side, until browned. Reduce heat to low. Cover the pan and cook for 12 minutes. Leave cover in place. Turn the heat off. Leave for another 12 minutes. Voila! Perfectly cooked chicken. (If the chicken breasts are very thick, then slice them in half horizontally before cooking them in this manner.)
(2) Prepare: Chop the almonds, shred the cabbage, carrot (if using), and jicama (if using). Slice the bell pepper and chop the green onions.
(3) Make the dressing: Combine the dressing ingredients in a jar and shake. Let sit for about 10 minutes before tossing with the salad to allow flavors to blend.
(4) Make the salad: Place the Salad ingredients in a large bowl. Drizzle the dressing over the salad and then toss it all together.
Make-ahead note: Keep salad, dressing, and garnish separate until ready to serve. Without dressing, this salad will keep for 2 -3 days in an airtight container in the refrigerator. Keep the dressing in the refrigerator too.
(5) Plate and serve: Divide between serving plates or bowls. Top with a sprinkle of sesame seeds.
Eat and enjoy every bite because you can!
Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted.
Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com
Link note: This post contains links for you to easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! As an Amazon Associate, I earn a commission from qualifying Amazon purchases.
More Deliciously Low FODMAP™ main course recipes
10 Minutes prep • 25 Minutes cook • Low FODMAP • Gluten-Free • Serves 6 • Ok to make-ahead: Step 1
45 Minutes prep • 60 Minutes cook • Low FODMAP • Gluten-free • Vegetarian • Serves 6 - 8
5 Minutes prep • 15 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Vegan • Serves 4
10 Minutes prep • 20 Minutes cook • Low FODMAP • Gluten-free • Serves 4 n skewers for your family and friends. They are sure to be a hit.
15 Minutes prep • 55 Minutes cook (if using brown rice) • Low FODMAP • Gluten-free • Lactose-free • Vegan • Serves 4
15 Minutes prep • 20 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Serves 4-6
Creamy Chicken, Vegetable, and Wild Rice Soup (Low FODMAP)
15 Minutes prep • 55 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Serves 4-6
15 Minutes prep • 55 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Serves 4-6 • Ok to make ahead: Steps 1 - 6
If you’re looking for a delicious, hearty chicken soup that is packed full of vegetables, you’ve found it with this recipe. Carrots, mushrooms, sage, and thyme blend together with the chicken and the rice to make for an extremely delicious and satisfying meal. Cooked all in one pot, this soup is easy to make, easy to clean up, and easy to love! It’s even better on day 2 so make up a big batch so you can enjoy it more than once.
Ingredients
2 tablespoons garlic-infused olive oil
2 teaspoons dried thyme
1 teaspoon dried sage
1 bunch green onions (green part only), chopped
1 leek (green part only), chopped
1 cup wild rice blend (omit for lower carb version)
4 medium-size carrots, chopped (omit for lower carb version)
2 stalks of celery, with leaves if possible, chopped
2 cups oyster mushrooms, chopped
1/2 teaspoon crushed red pepper flakes (or to taste) - here’s a nifty red pepper flake grinder
4 cups chicken broth (I use Whole Foods Organic 365 chicken broth)
1 1/2 pounds boneless, skinless chicken thighs (or breasts if you prefer)
1/2 teaspoon Kosher salt and 1/4 teaspoon black pepper
2 cups fresh baby spinach, (long stems removed) roughly chopped
1 cup lactose-free whole milk (use coconut milk for lower carb/dairy-free option)
1/2 cup grated parmesan cheese (plus more for serving) - Omit for dairy free option
4 small sprigs fresh rosemary, for serving (optional)
Directions
(1) Prepare the chicken: This step is optional but results in a more flavorful and tender chicken. Remove chicken from the package, and put it in one layer on a rimmed plate or baking dish. Season both sides of each piece lightly with Kosher salt (about 1/4 - 1/2 teaspoon per side). Cover the dish with plastic wrap and refrigerate until ready to use, ideally about 4 hours before cooking or overnight.
(2) Prepare: Chop the leeks, the green onion greens, the carrots, the celery, and the mushrooms.
(3) Cook the vegetables: Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. When the oil shimmers, add the thyme and sage and let it sizzle and bloom in the hot oil. After about 30 seconds, add the green onion and leek greens, carrots, celery, mushrooms, red pepper flakes, and a pinch each of salt and pepper. Cook until the vegetables begin to soften, about 3-5 minutes.
(4) Add the broth: Stir in the chicken broth, chicken, wild rice, bay leaves, and salt and pepper. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and cook for 20-30 minutes until the chicken is cooked through.
(5) Shred the chicken: Remove the chicken from the pot and use two forks to shred it, then set it aside. Continue to cook the soup and rice for another 20 minutes, until the rice is tender.
(6) Finish: Add the chicken back to the soup along with the milk, parmesan cheese, and spinach. Cook over medium heat until warmed through. Remove the bay leaves.
Make-ahead note: At this point, you can keep the soup warm until you’re ready to serve. Or, cool and refrigerate if more than a couple of hours. Reheat on the stove over medium heat and bring just to a simmer without boiling.
(7) Plate and serve: Divide the soup between bowls and top with the rosemary sprig and additional parmesan cheese.
Eat and enjoy every bite because you can!
Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted.
Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com
Link note: This post contains links for you to easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! As an Amazon Associate, I earn a commission from qualifying Amazon purchases.
More Deliciously Low FODMAP™ soup recipes
15 Minutes prep • 30 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Serves 4-6
10 Minutes prep • 60 Minutes cook • Low FODMAP • Gltuen-free • Lactose-free • Serves 4 - 6
15 Minutes prep • 55 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Serves 4-6
15 Minutes prep • 55 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Serves 4-6
15 Minutes prep • 50 Minutes cook • Low FODMAP • Gluten-free • Lactose-free version • Serves 6
15 Minutes prep • 60 Minutes cook • Low FODMAP • Vegetarian • Dairy-free • Serves 4 - 6 • Ok to make-ahead: Steps 1 - 7
“Ski Cake” Cookies (Low FODMAP)
15 Minutes prep • 15 Minutes cook • Low FODMAP • Gluten-free • Makes 12 - 16 cookies
15 Minutes prep • 15 Minutes cook • Low FODMAP • Gluten-free • Makes 12 - 16 cookies • Ok to make ahead: Steps 1-5
Reminiscent of what we used to call “Ski Cake,” these cookies are not only deliciously Christmas-spiced, they are a bonanza of good stuff! Rolled oats, pumpkin seeds, dried cranberries, and currents make them the perfect cookie to tuck into your pockets for your next hike or ski day. Or, pack them in your bag for a quick breakfast or lunch on the go. They remind me of Christmas and skiing and they taste wonderfully good. (And you can pass them off as oatmeal cookies and get your kids to eat some good healthy grains and seeds.)
This is an exclusive recipe just for recipe club members.
In addition to the two free recipes I create each week I am creating and delivering one very special recipe just for my recipe club members. If you’re not yet a member, I encourage you to join! Membership in the club includes access to the complete archive of recipes with filters so it can become your virtual low FODMAP cookbook plus, I am creating and delivering one special NEW recipe every week ONLY for recipe club members. And, for my true fans, I’ll be sharing behind-the-scenes content, and updates on the progress of the new cookbook.
Your membership in the club helps me continue creating new, delicious, easy-to-make, low FODMAP recipes just for you.
As always, all recipes will emphasize simple ingredients, easy preparation, and delicious low FODMAP results. Recipes will be for everything from main courses, salads, soups, side dishes, appetizers, desserts, sauces, breakfast and lunch, and even mocktails and cocktails. Everything you need to prepare fantastic low FODMAP meals everyone will love.
Join the club. Become a Patron. Let’s keep making delicious Low FODMAP meals together.
More Deliciously Low FODMAP™ dessert recipes
15 Minutes prep • 20 Minutes cook • 30 Minutes cool • Low FODMAP • Gluten-free • Makes 18 bars
20 Minutes prep • 10 Minutes cook • Low FODMAP • Gluten-free • Makes 12 Sandwiched Cookies
20 Minutes prep • 20 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Makes 12 - 24
20 Minutes prep • 2 Hours chill • 10 Minutes cook • Low FODMAP • Gluten-free • Makes 24 - 36
I’m here to show you how to fully embrace the flavors of fall while keeping your digestive system happy.
10 Minutes prep • Overnight Chill • Low FODMAP • Gluten-free • Lactose-free • Serves 2 - 4
15 Minutes prep • 30 Minutes cook/cool • Low FODMAP • Gluten-free • Serves 8 • Serving Size 1/8
Manage Your IBS Symptoms with Yoga—Poses to Calm Your Belly and Your Mind
When a recent clinical study confirmed, “Yoga may be as effective as pharmacotherapy, cognitive-behavioral therapy, exercise, and the low FODMAP diet to reduce IBS symptoms, symptoms of anxiety and depression, and stress in patients with IBS,” I was convinced yoga should be considered an important part of managing IBS.
When I eat the wrong thing, eat too much, or feel extra stressed, my IBS Symptoms flare up. And, over the holidays, I did a lot of all of those things. This year, however, instead of taking to my bed or curling up on the bathroom floor, I had an awesome new tool in my toolbox—yoga! I discovered yoga thanks to my amazing daughter and, since I started practicing yoga regularly, I have seen many benefits to my overall health and well-being—including significant benefits to my IBS symptoms in particular. When a recent clinical study confirmed, “Yoga may be as effective as pharmacotherapy, cognitive-behavioral therapy, exercise, and the low FODMAP diet to reduce IBS symptoms, symptoms of anxiety and depression, and stress in patients with IBS,” I was convinced yoga should be considered an important part of managing IBS.
There are a few yoga poses, in particular, that are calming to your gut and that’s what I’m sharing with you here. Don’t worry, you don’t have to find a yoga studio and sign up for classes right away, just follow the guidance in this article to add some yoga moves to your day and you might just find you feel the benefits—and you’re hooked!
My friend Alexandra Edwards is an amazing human being and practitioner of movement medicine and owner of Monterey Bay Contrology in Monterey, California. Ali was kind enough to sit for pictures of some of the poses that are good for your gut so you can see exactly what you’re going for. Whether you’re having IBS symptoms or not, I hope this article inspires you to give yoga a try.
Sun salutation (Surya Namaskar)
Sun Salutation is a series of yoga poses performed in a sequence to create a flow of movement. Watch the video below to see the combination of movements that make up the complete sequence.
Start standing up with your toes touching and your heels slightly apart. Take a breath in and raise your arms to the ceiling, exhale, and fold forward touching your hands to the floor
Take another breath in and raise up halfway with your fingertips on the floor or lightly touching your shins. Exhale, and return to forward fold.
Bend your knees, place your hands on the floor below your shoulders, and then step your left leg back into high lunge. Next, step your right leg back so you are in a plank position. Hold this pose for a breath or two or flow right through it to the next part of the sequence.
Bend your knees and go through the following Chaturanga sequence (Chaturanga: from plank position, exhale, lower yourself down to the mat evenly as though doing a push-up, as you breathe in, straighten your arms while leaving your hips on the floor to move into upward facing dog; breath out and move into downward facing dog) hold for a breath, step your left leg forward into a lunge, then step your right leg forward to meet your hands in forward fold at the top of the mat, inhale and stand up lifting your arms toward the ceiling, bring your hands to heart center (prayer) to finish.
Do this same sequence on the opposite side, then do each side again once more. Two full sequences are a great way to stretch and massage your belly.
Butter Lettuce and Arugula Salad with Hazelnuts and Crispy Quinoa (Low FODMAP)
20 Minutes prep • 5 Minutes cook • Low FODMAP • Gluten-free • Serves 4
20 Minutes prep • 5 Minutes cook • Low FODMAP • Gluten-free • Serves 4 • Ok to make ahead: Steps 1-2
Creamy dressing, crispy quinoa, and crunchy hazelnuts come together to make this salad not only delicious but nutritious, beautiful, and decidedly different from the usual salad. Perfect on its own or as an accompaniment to your favorite main course, this salad is easy to prepare ahead and toss together at the last minute.
Ingredients: Salad
1 tablespoon coconut oil
1/2 cup cooked and cooled quinoa
1 head red or green butter lettuce
2 cups arugula
1/2 cup toasted hazelnuts, roughly chopped
1/2 cup dried cranberries
Ingredients: Dressing
1/4 cup Meyer lemon juice
2 tablespoons red wine vinegar
1 tablespoon maple syrup
1 teaspoon Smoke N Sanity Essence of Garlic Salt (use code IBSGC15 for 15% discount)
1 teaspoon equal parts dried oregano, basil, and parsley
Pinch each Kosher salt and black pepper
1/3 cup lactose-free sour cream
3 tablespoons extra virgin olive oil
Directions
(1) Toast the quinoa: Heat the coconut oil over high heat in a frying pan. Once it's hot, add the cooked quinoa and saute for about 2-3 minutes until dry and crisp. You will notice the steam will release and you will hear the quinoa crackling as it cooks. After about 3 minutes, set aside to cool completely.
(2) Make the dressing: In a small jar combine the lemon juice, vinegar, maple syrup, garlic salt, herbs, salt, pepper, sour cream, and olive oil. Shake to combine, taste for seasoning, and alter as you wish. This can be made up to a week in advance and kept refrigerated until you’re ready to use.
(3) Finish: Toss both types of lettuce together in the dressing to coat, top with the crispy quinoa, hazelnuts, and cranberries and serve immediately.
Eat and enjoy every bite because you can!
This recipe was inspired by a similar recipe published in 2013 by Sara Forte of the Sprouted Kitchen.
Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com
Link note: This post contains links for you to easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! As an Amazon Associate, I earn a commission from qualifying Amazon purchases.
More Deliciously Low FODMAP™ main course recipes
10 Minutes prep • 25 Minutes cook • Low FODMAP • Gluten-Free • Serves 6 • Ok to make-ahead: Step 1
45 Minutes prep • 60 Minutes cook • Low FODMAP • Gluten-free • Vegetarian • Serves 6 - 8
5 Minutes prep • 15 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Vegan • Serves 4
10 Minutes prep • 20 Minutes cook • Low FODMAP • Gluten-free • Serves 4 n skewers for your family and friends. They are sure to be a hit.
15 Minutes prep • 55 Minutes cook (if using brown rice) • Low FODMAP • Gluten-free • Lactose-free • Vegan • Serves 4
15 Minutes prep • 20 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Serves 4-6
Tomato, Vegetable, and Chicken “Grandma Soup” (Low FODMAP)
15 Minutes prep • 50 Minutes cook • Low FODMAP • Gluten-free • Lactose-free version • Serves 6
15 Minutes prep • 50 Minutes cook • Low FODMAP • Gluten-free • Lactose-free version • Serves 6
The combination of chopped tomatoes, chicken broth, and assorted vegetables without added pasta or rice makes a richly flavorful soup that’s hearty and satisfying without being heavy. In my family, we used to call this kind of soup “Grandma Soup” because my grandma regularly made a version of this soup that we all loved. I created this recipe by taking what was in my refrigerator and pantry and putting it into my soup pot. The end result was so good, I had to share it!
This is an exclusive recipe just for recipe club members.
In addition to the two free recipes I create each week I am creating and delivering one very special recipe just for my recipe club members. If you’re not yet a member, I encourage you to join! Membership in the club includes access to the complete archive of recipes with filters so it can become your virtual low FODMAP cookbook plus, I am creating and delivering one special NEW recipe every week ONLY for recipe club members. And, for my true fans, I’ll be sharing behind-the-scenes content, and updates on the progress of the new cookbook.
Your membership in the club helps me continue creating new, delicious, easy-to-make, low FODMAP recipes just for you.
As always, all recipes will emphasize simple ingredients, easy preparation, and delicious low FODMAP results. Recipes will be for everything from main courses, salads, soups, side dishes, appetizers, desserts, sauces, breakfast and lunch, and even mocktails and cocktails. Everything you need to prepare fantastic low FODMAP meals everyone will love.
Join the club. Become a Patron. Let’s keep making delicious Low FODMAP meals together.
More Deliciously Low FODMAP™ soup recipes
15 Minutes prep • 30 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Serves 4-6
10 Minutes prep • 60 Minutes cook • Low FODMAP • Gltuen-free • Lactose-free • Serves 4 - 6
15 Minutes prep • 55 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Serves 4-6
15 Minutes prep • 55 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Serves 4-6
15 Minutes prep • 50 Minutes cook • Low FODMAP • Gluten-free • Lactose-free version • Serves 6
15 Minutes prep • 60 Minutes cook • Low FODMAP • Vegetarian • Dairy-free • Serves 4 - 6 • Ok to make-ahead: Steps 1 - 7
Coconut Chicken Curry and Vegetables (Low FODMAP)
10 Minutes prep • 25 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Serves 4
10 Minutes prep • 25 Minutes cook • Low FODMAP • Gluten-free • Dairy-free • Serves 4
This creamy dairy-free chicken curry is super easy to make and you can use whatever vegetables you have on hand. I made it with roasted butternut squash and summer squash but it would be delicious with oyster mushrooms, zucchini, corn, or all of them! It’s quick to make so get the rice cooking right away and everything will be done at once.
Ingredients
1 pound boneless skinless chicken thighs or breasts, thinly sliced
1 1/2 tablespoons yellow curry powder
1 teaspoon ground turmeric
1/4-1/2 teaspoon cayenne pepper (more or less to your taste)
3 tablespoons toasted sesame oil
Any combination of vegetables to make approximately 3 cups:
Zucchini or summer squash, diced
Roasted butternut squash
Oyster mushrooms, chopped
Up to 2 ears sweet corn, kernels removed from the cob
2-3 leeks (green part only), chopped
1 inch fresh ginger, grated
1 pinch crushed red pepper flakes
1 can (14 ounces) coconut milk
Zest and juice of 1/2 lemon
1/4 cup fresh cilantro, chopped (or use green onions or chives if you prefer)
1/2 cup fresh basil, chopped
2 cups cooked basmati rice
Sesame seeds for serving
Directions
(1) Prepare the chicken: This step is optional but results in a more flavorful and tender chicken. Remove chicken from the package, and put it in one layer on a rimmed plate or baking dish. Season both sides of each piece lightly with Kosher salt (about 1/4 - 1/2 teaspoon per side). Cover the dish with plastic wrap and refrigerate until ready to use, ideally about 4 hours before cooking or overnight.
(2) Put the rice on to cook: Cook brown or white rice per package instructions while you cook the rest of the meal. Leave covered to keep warm until ready to serve.
(3) Season the chicken: In a medium bowl, toss together the chicken, curry powder, turmeric, cayenne, 1 tablespoon of the sesame oil, and a pinch each of salt and pepper.
(4) Prepare the vegetables: Zest and juice the lemon. Chop the vegetables. Remove corn from the cob (if using).
(5) Cook the chicken: Heat the remaining 2 tablespoons of sesame oil in a large skillet over medium heat. When the oil shimmers, add the chicken in one layer and brown all over, about 5 minutes. Add the vegetables, leek greens, and ginger. Season with crushed red pepper flakes, salt, and pepper. Cook for about 5 minutes or until the veggies just begin to soften.
(6) Add the liquid: Stir in the coconut milk and 1/3-1/2 cup water. Stir to combine, bring the mixture to a simmer over medium heat, cook for about 5 minutes, or until the sauce thickens slightly. If the sauce gets too thick, add additional water as needed.
(7) Finish: Remove from the heat and stir in the lemon juice and zest, cilantro, and basil.
(8) Plate and serve: To serve, divide the rice among bowls and spoon the chicken and vegetables over the top. Top with sesame seeds and additional chopped cilantro, chives, or green onion greens.
Eat and enjoy every bite because you can!
Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted.
Have a question you’d like to have answered? Email us at hello@ibsgamechanger.com
Link note: This post contains links for you to easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! As an Amazon Associate, I earn a commission from qualifying Amazon purchases.
More Deliciously Low FODMAP™ soup recipes
15 Minutes prep • 30 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Serves 4-6
10 Minutes prep • 60 Minutes cook • Low FODMAP • Gltuen-free • Lactose-free • Serves 4 - 6
15 Minutes prep • 55 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Serves 4-6
15 Minutes prep • 55 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Serves 4-6
15 Minutes prep • 50 Minutes cook • Low FODMAP • Gluten-free • Lactose-free version • Serves 6
15 Minutes prep • 60 Minutes cook • Low FODMAP • Vegetarian • Dairy-free • Serves 4 - 6 • Ok to make-ahead: Steps 1 - 7
Buffalo Chicken Kale and Quinoa “Mac n Cheese” (Low FODMAP)
30 Minutes prep • 20 Minutes cook • Low FODMAP • Gluten-free • Serves 4 - 6
30 Minutes prep • 20 Minutes cook • Low FODMAP • Gluten-free • Serves 4 - 6 • Ok to make ahead: Steps 1-6
Craving something mac and cheesy that’s a little bit lower on the glycemic index and loaded with plants? This is it! Delicious, cheesy, hearty, and healthy. A great way to use extra chicken and to sneak some good veggies into your comfort food. It gets better the next day so don’t hesitate to make this a day ahead and then heat for a quick and delicious meal.
Ingredients
1 large or 2 small chicken breasts, cooked and chopped or shredded (recipe below)
2 cups chicken broth or water, (I use Whole Foods Organic 365 chicken broth or Gourmend low FODMAP Organic Chicken Broth - use code IBSGC15 for 15% discount)
1 cup uncooked quinoa
3 cups combined kale and broccoli (florets only), chopped (you can also do all broccoli or all kale)
1 tablespoon gluten-free flour
1 tablespoon salted butter
1 cup lactose-free milk (I used whole milk)
1 1/2 - 2 cups extra sharp cheddar cheese, shredded and divided
1/4 cup salted butter, melted
1/4 cup hot sauce, I used Whole Foods Organic Hot Sauce
1 teaspoon Smoke N Sanity Buffalo Marinade and Seasoning (use code IBSGC15 for 15% discount)
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
1/4 cup crumbled blue cheese
Green onions (green part only) chopped, for garnish
Directions
(1) Prepare the chicken: Don’t have cooked chicken? Cook some up using this quick and foolproof method:
Heat 1 tablespoon each butter and olive oil in a frying pan over medium-high heat. Season each chicken breast with a sprinkle of salt and pepper and 1 teaspoon of seasoning of your choice. For this recipe, I used Smoke N Sanity Buffalo Marinade and Seasoning. Put chicken breast(s) into the hot pan, seasoned side down. Cook for 2 -3 minutes until browned on the bottom. Season the top side, flip the chicken breast(s), cook for 2-3 minutes on the second side, until browned. Reduce heat to low. Cover the pan and cook for 12 minutes. Leave cover in place. Turn the heat off. Leave for another 12 minutes. Voila! Perfectly cooked chicken. If the chicken breasts are very thick, then slice them in half horizontally before cooking them in this manner.
(2) Cook the quinoa: Place quinoa in a fine-mesh strainer and rinse thoroughly under running water. Transfer quinoa to a medium saucepan. Add water or broth, and bring to a boil. Reduce heat to medium-low and add the chopped kale right on top of the water, do not stir. Cover and simmer for 15-20 minutes or until water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff quinoa with a fork and stir the vegetables into the quinoa.
(3) Prepare: Preheat oven to 350 degrees F. Spray a 9x9 or equivalent size baking dish with non-stick spray.
(4) Prepare the cream sauce: Heat a medium saucepan over medium heat. Add the 1 tablespoon of butter, once it’s melted and bubbly add the flour. Whisk together to create a roux and cook for 1-2 minutes until mixture gets a bit golden in color. Add milk, stir and turn down heat to low. Continue stirring until milk thickens. Add in half of the cheese and continue to stir until mixture is smooth. Remove from the heat and stir in the 1/4 cup melted butter, hot sauce, buffalo seasoning, and pepper.
(5) Combine ingredients: Pour the sauce over the quinoa mixture, add the cooked chicken, and stir to combine. Pour the entire quinoa mixture into the prepared baking dish. Top with remaining shredded cheddar cheese.
(6) Bake: Bake, uncovered, for 15 - 20 minutes and then turn the broiler on and broil for 1 to 2 minutes or until cheese is golden and bubbly.
(7) Plate and serve: Remove from the oven and top with blue cheese crumbles, and chopped green onions. Allow to sit for a few minutes before serving.
Eat and enjoy every bite because you can!
Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted.
Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com
Link note: This post contains links for you to easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! As an Amazon Associate, I earn a commission from qualifying Amazon purchases.
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45 Minutes prep • 60 Minutes cook • Low FODMAP • Gluten-free • Vegetarian • Serves 6 - 8
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10 Minutes prep • 20 Minutes cook • Low FODMAP • Gluten-free • Serves 4 n skewers for your family and friends. They are sure to be a hit.
15 Minutes prep • 55 Minutes cook (if using brown rice) • Low FODMAP • Gluten-free • Lactose-free • Vegan • Serves 4
15 Minutes prep • 20 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Serves 4-6
Baked Blueberry French Toast (Low FODMAP)
20 Minutes prep • Overnight rest • 40 Minutes cook • Low FODMAP • Serves 6 - 8
20 Minutes prep • Overnight rest • 40 Minutes cook • Low FODMAP • Serves 6 - 8 • Ok to make ahead: Steps 1-2
My sister shared this recipe with me many years ago and it has been a special breakfast favorite for our families ever since. I made a few changes for this low FODMAP version but it hasn’t lost a bit of its deliciousness! This baked blueberry French toast is so easy to make and so delicious, it will surely become a family favorite for you too. The eggs, bread, berries, and caramel topping blend perfectly together in one pan so there’s no need to add syrup or anything at all. And, because you let it sit overnight before cooking it, you’ll be free to enjoy the morning with the family instead of spending time in the kitchen. You can use fresh or frozen berries so don’t wait until blueberries are in season to enjoy this recipe. I like to buy fresh blueberries (when they’re in season), wash them and let them dry, then freeze them so I have perfect berries on hand when I need them.
This is an exclusive recipe just for recipe club members.
In addition to the two free recipes I create each week I am creating and delivering one very special recipe just for my recipe club members. If you’re not yet a member, I encourage you to join! Membership in the club includes access to the complete archive of recipes with filters so it can become your virtual low FODMAP cookbook plus, I am creating and delivering one special NEW recipe every week ONLY for recipe club members. And, for my true fans, I’ll be sharing behind-the-scenes content, and updates on the progress of the new cookbook.
Your membership in the club helps me continue creating new, delicious, easy-to-make, low FODMAP recipes just for you.
As always, all recipes will emphasize simple ingredients, easy preparation, and delicious low FODMAP results. Recipes will be for everything from main courses, salads, soups, side dishes, appetizers, desserts, sauces, breakfast and lunch, and even mocktails and cocktails. Everything you need to prepare fantastic low FODMAP meals everyone will love.
Join the club. Become a Patron. Let’s keep making delicious Low FODMAP meals together.
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I’m here to show you how to fully embrace the flavors of fall while keeping your digestive system happy.
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