Sweet Potato Pecan Waffles (Low FODMAP)

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

Bringing the experts to you - Free Virtual Speaker Series: IBS Secrets Revealed

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

Chinese New Year Chicken Salad (Low FODMAP)

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

Creamy Chicken, Vegetable, and Wild Rice Soup (Low FODMAP)

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

2 bay leaves

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

“Ski Cake” Cookies (Low FODMAP)

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

Butter Lettuce and Arugula Salad with Hazelnuts and Crispy Quinoa (Low FODMAP)

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

Tomato, Vegetable, and Chicken “Grandma Soup” (Low FODMAP)

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

Coconut Chicken Curry and Vegetables (Low FODMAP)

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

Kosher salt and black pepper

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

Buffalo Chicken Kale and Quinoa “Mac n Cheese” (Low FODMAP)

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. 

More Deliciously Low FODMAP™ main course recipes

Baked Blueberry French Toast (Low FODMAP)

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.

More Deliciously Low FODMAP™ breakfast recipes

Buffalo Chicken Enchiladas (Low FODMAP)

20 Minutes prep • 40 Minutes cook • Low FODMAP • Gluten-free • Serves 6 • Ok to make ahead: Steps 1-4

Smoke N Sanity has inspired me again with Low FODMAP Buffalo Seasoning and Salsa! Of course, I had to create a recipe that would feature them both—and I must say this one is quite delicious. Tangy Buffalo sauce tempered by lime sour cream smothering tortillas layered with super flavorful chicken and a creamy filling come together to deliver the perfect buffalo chicken enchiladas. And, since they’re made in one pan, they’re easy to make and easy to clean up too.

Ingredients: Enchiladas

2 tablespoons garlic-infused olive oil

1 bunch green onions (green part only), chopped

1 jalapeno pepper, seeded and chopped

1 pound ground chicken

1 tablespoon Smoke N Sanity Chili Seasoning (use code IBSGC15 for 15% discount)

1 cup water

1/2 - 3/4 cup buffalo sauce (recipe below)

1/2 cup Smoke N Sanity Mild Salsa (use code IBSGC15 for 15% discount)

1/2 cup chopped cilantro

4 ounces lactose-free cream cheese, room temp

1/4 cup lactose-free plain yogurt

1 tablespoon dried parsley

1 tablespoon dried chives

3/4 teaspoon dried dill

1 teaspoon smoked paprika

Kosher salt and black pepper

1 cup shredded extra sharp cheddar

1/2 cup shredded fontina, jack, or pepper jack cheese

6 gluten-free corn tortillas

Ingredients: Buffalo Sauce

1/2 cup (1 stick) salted butter, melted

1/8 - 1/4 cup low FODMAP hot sauce

2 teaspoons Smoke N Sanity Buffalo Seasoning and Marinade (use code IBSGC15 for 15% discount)

1/2 teaspoon salt

1/2 teaspoon black pepper

Ingredients: Lime Sour Cream

1/2 cup lactose-free sour cream

Juice of 1/2 lime

1/2 teaspoon of salt

Avocado, limes, and cilantro, for serving

Directions: Enchiladas

(1) Prepare: Preheat the oven to 400 degrees F. Grate the cheese. Chop the green onions and jalapenos. Make the buffalo sauce and lime sour cream.

(2) Cook the chicken: In a large oven-safe skillet, combine the garlic olive oil, chicken, green onions, and jalapeno pepper. Cook, breaking up the meat as it cooks, until browned, about 5 minutes. Add a tablespoon of chili seasoning, then pour in the water, the buffalo sauce, and the salsa. Simmer 5-8 minutes. Remove from the heat and stir in the cilantro.

(3) Make the filling: In a bowl, combine the cream cheese, yogurt, parsley, chives, dill, paprika, and a pinch each of salt and pepper. Stir in half of the shredded cheese.

(4) Assemble: Spoon the cream cheese mix down the center of each tortilla, roll the tortilla around the mixture and place the tortillas, seam side down, into the skillet on top of the chicken. Top with the remaining shredded cheese.

Make-ahead note: At this point, you may set the pan aside until you’re ready to bake. If you refrigerate, it will take a bit more time to heat through so plan to bake for 20-25 minutes.

(5) Bake: Put the whole pan in the oven and bake for about 15 minutes, until the cheese has melted.

(6) Plate and serve: Serve warm, topped with the lime sour cream, avocado, cilantro, and additional chopped jalapeños and salsa.

Directions: Buffalo Sauce 

Combine all ingredients in a glass jar, measuring cup, or bowl. Shake or whisk together.

Directions: Lime Sour Cream

Combine all ingredients in a small bowl. Stir until smooth. Taste and adjust salt if needed.

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™ main course recipes

New Year’s Day Bacon, Eggs, and Potatoes Breakfast Bake (Low FODMAP)

15 Minutes prep • 55 Minutes cook • Low FODMAP • Gluten-free • Serves 6 • Ok to make ahead: Steps 1-3

Perfect for New Year’s Day morning (or any morning) to fortify you for the day’s nature hike, football games, or whatever you may be doing to welcome the New Year. This delicious breakfast dish with eggs, meat, and potatoes all baked in one pan is super easy to make and you can double the recipe to serve a crowd. Leftovers (if you should be lucky enough to have them) heat up very well in the microwave so don’t worry about having too much!

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™ breakfast recipes

New Year's Eve Dinner Herbed Pork Loin (Low FODMAP)

15 Minutes prep • 4-8 Hours marinate • 2 Hours cook • Low FODMAP • Serves 6 - 8 • Ok to make ahead: Steps 1-3

So easy to make and so delicious, this pork tenderloin is perfect for the family or for a party! How about New Year's Eve dinner? The herbs and seasonings in the marinade give the meat an amazing flavor, while the slow cook and long rest time keep it tender and juicy. It made a perfect Christmas eve dinner with my  Rosemary Mushroom Cream Sauce, my holiday  Rosemary Potatoes au Gratin, and my  Holiday Salad.

Ingredients

3 - 4 pounds pork loin

2 tablespoons fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

1 tablespoon gluten-free soy sauce

2 teaspoons Kosher salt

1 1/2 teaspoons black pepper

Pinch red pepper flakes

1/4 cup garlic-infused olive oil

Directions

(1) Select the meat: Considering how close their names are, It’s easy to get confused between a pork loin and a pork tenderloin. Keep in mind, a pork loin, is wide and flat and can be bone-in or boneless. By contrast, a pork tenderloin will be narrow and long without any bones. This recipe is written for pork loin, but could be adapted for pork tenderloin (by reducing the cook time).

(2) Make the marinade: Pork doesn’t have a lot of flavor on its own so it benefits from a marinade before cooking. This marinade is the game changer here. The flavors blend well together and bring out an even more delicious flavor with the pork. Combine the thyme, rosemary, soy sauce, salt, pepper, and red pepper flakes in a mini food processor or blender. Drizzle the olive oil in, while blending, until it is completely combined. You may also combine all ingredients in a jar and shake well to combine.

(3) Marinate the meat: Pour the marinade over the meat in the rimmed baking dish and turn the pork loin several times to coat all sides. Marinate 4 hours or overnight if possible. Turn the meat periodically while marinating.

Make-ahead note: At this point, you may leave the meat in the refrigerator overnight. Just turn the meat a few times to ensure the marinade is reaching all the meat equally.

(4) Cook the meat: Preheat the smoker or oven to 275 degrees F. If using a smoker, but the marinated meat directly on the grill grates, fat side up. If cooking in the oven, use a roasting pan. Cook until the internal temperature of the thickest part of the meat reaches 145 and no more. It should take about 2 hours. Remove from the oven and place in a cooler to rest and keep warm until you’re ready to serve. Rest the meat for at least 15 minutes or up to an hour. Keep warm while resting for longer periods by putting it in a dish, covering with foil, and putting it inside a small cooler to trap the heat.)

(5) Plate and serve: Serve warm with my Rosemary Mushroom Cream Sauce, my Rosemary Potatoes au Gratin, and one of my fresh salads.

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™ main course recipes

Holiday Egg Nog (Low FODMAP)

20 Minutes prep • 4 hours cook/chill • Low FODMAP • Serves 8 • Ok to make ahead: Steps 1-6

Creamy egg nog is a wonderful holiday tradition and this eggnog is no exception! It’s not hard to make and so much more delicious than the store-bought variety. You can sugar the rims of your glasses for a fancy touch, or just serve it in mugs with a dusting of grated nutmeg. Add alcohol if you like, or just enjoy it as is. Eggnog is truly Christmas in a cup.

Ingredients

6 large egg yolks

1/2 cup granulated sugar

1 cup heavy whipping cream

2 cups lactose-free milk (I used whole milk)

1/2 teaspoon ground nutmeg

Pinch of Kosher salt

1/4 teaspoon vanilla extract

Fresh ground nutmeg, for topping (fresh grated is best if you have whole nutmeg and a nutmeg grater)

Brandy, bourbon, or whisky, optional, see note

Directions

(1) Beat the egg yolks: In the bowl of your stand mixer, whisk the egg yolks and sugar together until light and creamy.

(2) Heat the milk: In a saucepan over medium-high heat, combine the cream, milk, nutmeg, and salt. Stir often until the mixture just starts to simmer. 

(3) Temper the eggs: Add a big spoonful of the hot milk to the egg mixture, whisking vigorously as you add it. Repeat, adding a big spoonful at a time, to temper the eggs. Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove. 

(4) Heat the mixture: Whisk constantly while heating, until the mixture reaches about 160 degrees F on an instant-read thermometer. It will thicken more as it cools.

(5) Add flavoring: Remove from heat and stir in the vanilla, and alcohol*, if using.

(6) Chill: Pour the eggnog into a mason jar, pitcher, or other container and cover it tightly with plastic wrap. Refrigerate overnight or until well-chilled. It will thicken as it cools.

(7) Serve: Serve with a sprinkle of nutmeg or cinnamon.

(8) Storage: Store homemade eggnog in the refrigerator for up to one week.

Drink and enjoy every bit because you can!

Alcohol: If you want to add alcohol to your eggnog, start with 1/4 cup brandy, bourbon, or whisky added at the same time as the vanilla, or after cooling the eggnog. Add more to taste, if desired. 

Sugared-rim glass: Dip the rim in corn syrup, then in granulated sugar. Voila! A sugared rim.

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™ drink recipes

Sausage and Potato Breakfast Bake (Low FODMAP)

15 Minutes prep • 55 Minutes cook • Low FODMAP • Gluten-free • Serves 6 • Ok to make ahead: Steps 1-3

This is a delicious breakfast dish with eggs, meat, and potatoes all baked in one pan. Perfect for Christmas morning or any morning, with something to satisfy all the hungry elves. You can whip this up and serve a small group or a crowd in no time. The combination of flavors is delicious and you can even serve this for an easy Sunday “brinner” (breakfast for dinner). No matter what, it will be a great meal for the whole family—including you!

Ingredients

1 tablespoon vegetable oil plus more to grease the pan

1 1 /2 pounds plain ground pork (organic grass-fed if possible), or use chicken if you prefer

2 1/2 teaspoons Italian seasoning (or 1/2 teaspoon each: thyme, rosemary, basil, marjoram, and oregano)

1 teaspoon fennel seeds, lightly crushed

Pinch red pepper flakes (optional)

1 jalapeño, minced (optional)

1 1/3 cups green onions, green part only

8 large eggs

1 cup lactose-free whole milk

1 teaspoon Kosher salt, plus more as needed

1/4 teaspoon freshly ground black pepper, plus more as needed

2 cups shredded melty low-lactose cheese (such as extra sharp cheddar or Gouda), divided

1 (16-ounce) bag frozen shoestring potatoes or hashbrowns (keep frozen)

2 tablespoons fresh chives, finely chopped

2 tablespoons fresh basil, finely chopped

1 cup lactose-free sour cream

Hot sauce for serving

Directions

(1) Cook the meat: In a large skillet over medium-high heat, heat the oil until shimmering. Add the ground pork (or chicken) and thoroughly brown the meat, crumbling into bite-sized pieces as it cooks. Remove to a plate with a slotted spoon and set aside, leaving about 1 tablespoon of the rendered fat in the pan (or add 1 tablespoon of olive oil if you used ground chicken).

(2) Cook the green onions: After the meat is cooked and removed, reduce the heat to medium and add the green onions and jalapeno (if using). Sauté for about 2 minutes, stirring occasionally, until the onions are beginning to brown around the edges. Remove the skillet from heat and set aside, allowing it to cool while you preheat the oven to 350 degrees F and grease a 9x13-inch pan with oil.

(3) Make the sauce: Mince the remaining 2 tablespoons of green onion greens and mix those, along with the chives, basil, and a pinch of salt, into the sour cream, and set aside.

Make-ahead note: At this point, you can set everything aside until you’re ready to assemble and bake. Keep it all in the refrigerator if it’s going to be more than an hour.

(4) Blend the filling and bake: In a large bowl, whisk the eggs, milk, salt, and pepper together. Add 1 cup of the shredded cheese, the frozen potatoes, the sautéed green onion mixture, and the browned meat, and stir to combine. Pour into the prepared pan, cover with one layer of parchment and then one layer of foil tucked tightly around the edges of the pan. Bake for 45 to 55 minutes, until the mixture has set and the center feels firm to the touch, with a little wiggle.

(5) Finish: Turn on the broiler to preheat while you remove the foil from the pan and sprinkle the remaining cheese and a sprinkle of salt and pepper over the top. Place under the broiler, keeping a close eye to avoid burning. Broil for 3 to 7 minutes, until the top is crispy and starting to brown.

(6) Plate and serve: Serve individual portions topped with dollops of herby sour cream and hot sauce on the side.

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™ breakfast recipes

Navigating The Holidays Without IBS Flare-ups

The holidays are fraught with opportunities to eat and drink all kinds of foods that aren’t in our normal daily diet, and to be with people or in situations we may or may not be comfortable with. That means those of us with IBS often spend much of the holidays not feeling our best or, even worse, feeling terrible. Why is that? Because we are surrounded by food, drink, people, and situations that are likely to be full of IBS triggers and we can’t (or won’t) say no because we are concerned about what others might think about us. So what do you do about that?

If you’ve managed to get your IBS under control, then you’re pretty aware of the triggers that affect you. And, when you know your triggers, you know what happens if you dive in and eat or drink things that will trigger you: You’ll have a flare-up! (If you haven’t gotten your IBS under control consider making that your New Year’s resolution and let’s talk!)

Instead of closing your eyes, accepting every invitation, and eating and drinking whatever is offered, ask yourself why you are not comfortable declining things that will make you feel sick.

Thank you to my amazing sister, Sarah Aitken, RN, MS, WHNP/FNP, NBC-HWC, for the collaboration on this post.

My friend and I had a conversation the other day, and we were talking about the feeling of pressure to “try this amazing onion dip” when everyone else was raving about it. Or garlic mushrooms, or whatever other food is being served. 

I have absolutely NO problem saying "no" to food that I know will make me sick. It bothers me not in the least, not even a pang. 

My friend, on the other hand, has LOTS of drama around it. She pretty much felt it was just too painful and she couldn't do it. She didn't want people to think she was “on a diet.” She didn't want to be the "party pooper." She didn't want to be "that person." She felt, by declining, the hostess would be insulted and the party would be ruined for her and everyone else. 

But she has no trouble at all saying "no" to a special holiday cocktail. She is just not a big cocktail lover. 

And I have drama around that one (although I'm much better than I used to be!). 

So, what's the difference? Why are we absolutely fine being the "different one" in one situation, and not in another? 

The difference lies in our thoughts, and it is US who are the ones being judgmental. 

Her thoughts reflect her OWN judgments about herself and other people saying "no" to food, not the thoughts of those around her. It is SHE who would be thinking, "Is that woman on a diet?" "What a party pooper." "Well, she's sure a problem to invite to a party." "Oh great, we have a health nut in the crowd." 

She herself is a judgmental person. 

With that in mind…here’s the fix!

Stop. Being. So. Judgmental. 

(And you know what that is? A slightly judgmental statement on my end – that you should be less judgmental. See how hard it is to get away from these things?)

How do you do that? 

Develop self-awareness by observing your thoughts. 

Learn to catch yourself in the act. Listen to your thoughts. Look for phrases such as: 

• That person shouldn’t do _____________[action].

• If I were that person, I wouldn’t do ____________[action]; I would do _____________[alternative action] instead. 

• That person is so ______________ [negative adjective]. 

Once you learn to recognize these thoughts, ask yourself why you feel the need to judge the people in question. 

Take note of what triggers your judgmental thoughts. 

Judgments can be either positive or negative; in either case, you’re assuming you know the full situation and the reasons behind someone’s behavior. 

Next time you catch yourself making a judgment about others, turn it into an opportunity for introspection. 

Why do you think the other person’s actions pushed your buttons? 

How can you work on improving those beliefs or insecurities? How is what the other person is doing/saying any of your business? 

For example, you might be more judgmental when you’re around certain people, in certain environments, or when you’re feeling a certain way. Learning to recognize these triggers is an important step toward becoming less judgmental. 

Practice empathy. 

In most cases, if someone is doing something you are judging harshly, you won’t know their motivation unless you ask them about it. If you can ask politely and with a genuine sense of curiosity, go ahead and ask! If you can't ask with that mindset, then practice some empathy and open your mind to various possible explanations for their behavior and their choices. Give people the benefit of the doubt. 

Be accepting. 

Once you’ve tried understanding the other person, accept them for who they are. It’s really hard to change someone else. In fact, succeeding is highly unlikely. Only they can change themselves, as only you can change yourself. 

You don’t have to be their best friend or even like them, but see if it is possible to avoid judging them or letting negative thoughts fester in your mind. 

Show yourself compassion. 

Your judgment of others reflects your judgment about yourself and therefore your actions and reactions. Once you dial down your judgmental mind, you may find it gets easier to say “no thank you” to food, drink, stressful situations, or even certain people, that you know will trigger a flare-up. You might just discover a wonderful sense of freedom when you give yourself permission to politely decline—without judgment or concern. No need to apologize. No need to make a big deal.

And remember, nobody is perfect, and you’ll probably stumble quite a few times in your quest to be less judgmental. Forgive yourself and keep trying. And have a wonderful holiday season no matter what.

Want to learn more about how to get your IBS under control?

Christmas Morning Cinnamon Rolls (Low FODMAP)

20 Minutes prep • 60 minutes rise/cook • Low FODMAP • Gluten-free • Makes 12

Browned butter caramel cream cheese icing and a sprinkling of fresh nutmeg give these classic cinnamon rolls a christmasy twist that is quite delicious. They are soft and cinnamony on the inside just like you want a cinnamon roll to be. Best eaten when hot out of the oven, they are also delicious when reheated in the microwave.

Ingredients: Dough

1 cup warm lactose-free whole milk (no warmer than 110 degrees F)

2 1/4 teaspoons (one packet) active dry yeast

1 tablespoon granulated sugar

6 tablespoons salted butter, at room temperature

3 large eggs

2 1/2 cups gluten free all purpose flour

1 1/2 cups gf Jules gluten free flour

1/2 teaspoon Kosher salt

1 teaspoon vanilla bean paste, or vanilla extract

Ingredients: Filling

6 tablespoons salted butter, melted

1/2 cup light brown sugar

1/4 cup granulated sugar

1 tablespoon cinnamon

Directions

(1) Prepare: Line a 9 x 13 inch baking pan with parchment paper. Preheat the oven to 200 degrees F and then turn it OFF and leave the door closed. Prepare the filling by mixing the sugars together and melting the butter. Make the caramel sauce for the icing (if you’re not using store-bought sauce).

(2) Prove the yeast: In the bowl of a stand mixer fitted with the dough hook, combine the milk, yeast, and sugar. Let stand for 5 - 10 minutes until it begins to froth (indicating the yeast is properly active).

(3) Blend the dough: Add the butter, eggs, 3 1/2 - 4 cups of the flour, vanilla, and salt to the yeast mixture. Using the dough hook, mix until the flour is completely incorporated, scraping down the sides of the bowl as needed. Blend for about 2 - 3 minutes. If the dough is quite sticky, add an additional 1/4 cup of flour.

Note: Do not allow the dough to rest after mixing, just begin the process of rolling it out right away. (You want all the rising to be done in the shape of rolls).

(4) Roll out the dough: Flour your rolling surface evenly and scrape the dough out of the bowl onto the floured board. Sprinkle the top of the dough with flour and press out with your hands into a rectangular shape. Roll the dough to approximately 12 x 16 inches, adding extra flour if it’s sticking to the rolling pin.

(5) Add the filling: Brush on the melted butter, making sure to get it right up to the edges of the rolled dough, then sprinkle the sugar and cinnamon evenly across the buttered dough.

(6) Shape the dough: On the long side of the dough rectangle, start rolling it into a spiraled log, using a bench scraper to help unstick the dough if it sticks to the board.

(7) Cut and rise the rolls: Once you have it all rolled up, use a kitchen shears or sharp knife to cut the log into 12 even slices (don’t worry if the slices on the end of the roll are smaller than the others. Put them in the pan evenly spaced and cover loosely with a piece of parchment paper. Put the pan in the warm oven (that has been turned OFF) and let rise for 30 minutes and then remove from the oven.

(8) Bake: Preheat the oven to 350 degrees F. When the oven is hot and the rising is complete, put the pan of cinnamon rolls in the oven and cook for 25 - 30 minutes until they start to brown on top and the dough is cooked through.

(9) Make the icing: Meanwhile make the icing.

(10) Finish: Remove from the oven and cool for a few minutes before icing. Then ice the cinnamon rolls and sprinkle very lightly with fresh-grated nutmeg.

(11) Plate and serve: Serve warm and eat fresh!

Eat and enjoy every bite because you can!

Ingredients: Icing

4 tablespoons salted butter, at room temperature

4 ounces lactose-free cream cheese, at room temperature

1/4 cup salted caramel sauce (recipe below, or use store-bought)

2-3 cups powdered sugar, sifted

2 teaspoons vanilla extract

Directions: Icing

(1) Combine butter and cream cheese: In the bowl of your stand mixer, combine the butter and cream cheese. Whip until combined (about 1 minute).

(2) Add caramel: Add the caramel sauce and vanilla. Mix until combined.

(3) Add sugar and finish: Add about half the powdered sugar and blend to combined. Add the rest of the powdered sugar, scrape down the bottom and sides of the bowl, and blend until fully combined.

Ingredients: Salted Caramel Sauce

1 cup granulated sugar

1/4 cup water

1 tablespoon light corn syrup*

1/2 cup heavy cream, warmed

2 tablespoons salted butter, softened

1/2 teaspoon vanilla extract

1/4 teaspoon Kosher salt

Directions: Salted Caramel Sauce

(1) Make the syrup: In a 3-4-quart heavy saucepan stir together sugar, water, and light corn syrup brushing any sugar crystals off the side of the pan into the liquid. Heat to boiling on medium-high without stirring, about 3 minutes. Boil until dark amber (320 degrees F to 345 degrees F on a candy thermometer), about 9 minutes.

(2) Add the cream: Remove the pan from the heat and add the heavy cream (the hot caramel will steam and bubble up) and butter, stirring until smooth.

(3) Finish: Let caramel cool slightly. Stir in vanilla extract and salt. Let cool completely. Store at room temperature for up to 1 month or in the refrigerator for up to 2 months. Reheat in the microwave before serving.

*Recipe note: Please use Karo brand corn syrup, which contains no high-fructose corn syrup (HFCS is high in FODMAPS). 

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™ breakfast recipes

Santa’s Favorite Chewy Ginger Cookies (Low FODMAP)

20 Minutes prep • 10 Minutes cook • Low FODMAP • Makes 36 • Serving size 2 cookies

I love good ginger cookies for the comforting spicey taste and amazing smell when you cook them. Chewy, sweet, and gingery, these cookies are definitely on Santa’s nice list. They are also easy to make and store well—so you can bake them ahead for the big day (or any day!) and put them out knowing they will still be Santa’s favorites!

Ingredients

1 1/2 sticks salted butter, at room temperature

1 1/4 cups light brown sugar

2 teaspoons vanilla extract

1 large egg

1/3 cup blackstrap molasses

1 1 /2 cups gluten-free all-purpose flour, plus 1-2 tablespoons, if the dough is sticky

3/4 cup gf Jules gluten-free flour

1 1/4 teaspoons baking soda

2 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon kosher salt

1/2 cup granulated sugar, for rolling

Directions

(1) Prepare: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Place about 1/2 cup granulated sugar in a small bowl.

(2) Cream butter and sugar: In the bowl of your stand mixer, beat together the butter, brown sugar, and vanilla until light and fluffy, on medium to high speed for about 3-5 minutes. Add the egg, and mix for about a minute, scraping down the sides of the bowl, to combine. Then, add the molasses and mix to combine.

(3) Add dry ingredients: In a medium bowl, combine and whisk together the flour, baking soda, ginger, cinnamon, and salt. Then add the dry ingredients to the creamed butter and sugar mixture in two batches, beating on low to medium speed until combined and scraping down the sides of the bowl as needed.

(4) Shape the cookies: Scoop and roll the dough into tablespoon-size balls (if the dough is too sticky, add 1-2 additional tablespoons of gluten-free flour and stir to combine). Roll each ball of dough through the sugar to cover all sides. Place on the prepared baking sheet, spacing the cookies at least 2 inches apart (I put 9 on a tray). Bake for 8-10 minutes or until the cookies are starting to crack across the center and set at the edges. If you cook both pans of cookies at the same time, swap the pans from top to bottom in the oven half way through cooking.

(5) Finish: Let the cookies cool on the pan for 5 minutes and then you may transfer them to a cooling rack to cool completely.

(6) Storage: Store in an airtight container for up to a week.

Eat and enjoy every bite because you can!

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™ dessert recipes

Spiced Creamy Mushroom and Leek Soup (Low FODMAP)

30 Minutes prep • 45 Minutes cook • Low FODMAP • Gluten-free • Serves 4 • Ok to make ahead: Step 1

This is not your mom’s creamy mushroom soup! This one is loaded with delicious leeks and mushrooms in a broth that is subtly spiced with paprika and lemon. It’s made wonderfully hearty with brown rice, butter, and cream. I love a good bowl of soup this time of year and this creamy soup is a new favorite. Oyster mushrooms are not only low FODMAP, but they are perfect for this soup because they are so rich in flavor and nutrition. Give this soup a try and see if it’s your new favorite too!

Ingredients

4 tablespoons salted butter

1 1/2 cups leek greens, chopped

1 pound oyster mushrooms, chopped. (~3 to 4 cups chopped)

1/3 cup dry white wine (or use more chicken broth if you prefer)

2 1/2 cups low FODMAP chicken broth

1 teaspoon dried dill weed

1 tablespoon hot (or Hungarian) paprika

Pinch of smoked paprika (optional)

1 tablespoon gluten-free soy sauce

1 Parmesan rind (optional but adds flavor)

1 cup lactose-free whole milk or lactose-free half and half (use full-fat coconut milk for lower carb version)

1 teaspoon kosher salt

Fresh ground black pepper to taste

1 tablespoon lemon juice

1 1/2 cups cooked brown rice or white rice (omit of substitute additional mushrooms for lower-carb version)

1/2 cup cream or full-fat coconut milk

Directions

(1) Prepare: Get the rice cooking per package instructions, using chicken broth instead of water if you have it. Chop the leek greens and mushrooms.

(2) Cook the vegetables: Melt the butter in a large soup pot or Dutch Oven over medium heat. Sauté the leek greens in the butter for 2 minutes. Add mushrooms to the pot and sauté on medium-high for 6-8 more minutes until mushrooms start to caramelize a bit.

(3) Add the broth: Add the white wine (if using) and scrape down the sides of the pot. Add the chicken broth. Stir to combine. Stir in dill, both paprikas, soy sauce, and Parmesan rind if using. Reduce heat to low, cover, and simmer for 15 minutes.

(4) Add the milk/cream: After the soup has cooked for 15 minutes, add the milk or half and half, and stir into the soup to blend well. Cover and simmer for another 15 minutes without boiling, stirring occasionally.

(5) Season the soup: Stir in the salt, black pepper, lemon juice, cream or coconut milk, and cooked brown rice. Mix together and allow the soup to heat through over low heat, about 2 to 3 minutes. Do not allow the soup to boil.

(6) Plate and serve: Serve soup hot with a drizzle of coconut milk or cream and some sourdough bread and butter on the side.

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

Everything Spiced Snack Crackers (Low FODMAP)

5 Minutes prep • 30 Minutes cook • Low FODMAP • Gluten-free • Makes a bunch • Ok to make ahead: Steps 1-4

Get ready to get addicted! These crackers are crisp and buttery and, thanks to some pretty darn good herbs and seasonings, they’re so tasty you won’t believe they’re low FODMAP. Add to that, they’re super easy to make, you can store them nicely (so a great make-ahead for your next gathering) and you’ve got a perfect recipe. Mix up a batch or two of these and give them a try. I think you’ll agree—they are delicious!

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.

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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