Candied Spiced Pecans

These candied pecans are so good you’ll want to eat them as soon as you take them out of the oven. They make a wonderful accompaniment to a beautiful cheese board or our low FODMAP mashed sweet potatoes.

Ingredients

2 cups pecan (or walnut) halves

1/4 cup maple syrup

1/4 cup sugar

1/2 teaspoon cinnamon

1/2 teaspoon ground ginger

½ teaspoon allspice

1/8 teaspoon cardamom (optional)

1/8 teaspoon cayenne pepper (optional)

1/8 teaspoon salt

Directions

1.      Position rack in middle of oven. Preheat oven to 325°F/165°F. Spray a rimmed baking sheet pan with nonstick spray.

2.     Fold all of the ingredients together in a bowl using a silicone spatula to make sure the nuts are well coated. Spread out onto prepared pan in one even layer.

3.     Bake for about 20 minutes, stirring once or twice during baking to toast evenly. Nuts are done when sugar has melted and nuts are glazed and golden brown but not blackened.

4.    Remove from oven and scrape nuts from pan onto parchment paper to cool. While still hot spread out as much as possible so nuts don’t stick together and let cool completely.

5.     You may store nuts in an airtight container at room temperature for up to 1 month. But it’s unlikely they’ll be around that long. They’re so good!

Tip: Due to their high fat content, nuts can burn easily. Watch them carefully and take them out when you can smell a roasted nutty aroma but not a burnt aroma.

Eat and enjoy every bite because you can!

This recipe contains affiliate links so you can easily purchase items listed on the page. This is for your information and convenience. If you purchase through this link, I may earn a commission but there is no additional cost to you. Please read my disclosure for more information.

Simple sausage and vegetable soup (low FODMAP)

60 Minutes • Gluten-free • Low FODMAP • Serves 6 - 8 • This low FODMAP sausage and vegetable soup is delicious to eat and simple to make. And because you make it yourself, you get that “sausage” taste by adding just the right combination of low FODMAP ingredients without the garlic and onions. So enjoy it without consequences!

INGREDIENTS

3 tablespoons garlic-infused olive oil

1 pound ground chicken or pork

8 oz oyster mushrooms – chopped

1 teaspoon Italian seasoning (or equal parts: thyme, oregano, basil, rosemary, and marjoram)

½ teaspoon fennel seed (crushed) - this is what gives it the “sausage” taste

¼ teaspoon paprika

1/8 teaspoon red pepper flakes

1 teaspoon salt

14-ounces diced tomatoes (canned or fresh)

32 ounces chicken broth (low FODMAP)

¼ - ½ cup roughly chopped fresh basil (or two teaspoons dried

2 – 3 cups fresh spinach roughly chopped

2 small zucchini – cubed (1/3 cup serving is low FODMAP)

2-3 carrots (thickly sliced)

Gluten free pasta or rice (already cooked)

DIRECTIONS

Put garlic olive oil in a good size soup pot over medium high heat. When hot, add the ground chicken or pork, the chopped mushrooms and all seasonings. Cook until the chicken is cooked through and the mushrooms are tender – about 6 – 8 minutes.

Add:

Chopped tomatoes, chicken broth, and dry basil (if using).

Simmer for 30 – 60 minutes

Adjust seasoning to taste (salt, pepper, red pepper flakes).

Add carrots and cook about 5-6 minutes.

Add zucchini, spinach and fresh basil (if using), cover and simmer just until it spinach wilts – about 1-2 minutes

Add cooked pasta* (cook separately and add before serving)

*If you are serving some gluten free and some regular, then put cooked pasta in bowls and spoon hot soup over the pasta (just remember which ones have the gluten free pasta!)

Garnish with a generous grating of parmesan cheese.

Serve with side salad and warm gluten free bread (such as Against the Grain rosemary bread)

Original recipe inspired by Leslie Kingsbury of Ajijic, Mexico.

This recipe contains affiliate links so you can easily purchase items listed on the page. This is for your information and convenience. If you purchase through this link, I may earn a commission but there is no additional cost to you. Please read my disclosure for more information.

Quick Reference Guide to Sugars and FODMAPs

As we enter the holiday season we always seem to find ourselves surrounded by food — much of which is sweet! Even this year, while we’re all on pandemic quarantine, the cookies, cakes, and candies seem to be materializing as if by magic or maybe it's the baking fairy in my kitchen! The gifts from friends, neighbors and colleagues. The displays at the supermarket. All seem to say “eat me I’m deliciously sweet!”

The low FODMAP diet is definitely not intended to be a sugar free diet and you can indulge in an occasional treat, but you need to make sure you are choosing treats that are sweetened with a low FODMAP sweetener. This is why we created the Quick Reference Guide to Sugars and FODMAPs.

Of course we all know, any sugar or sweetener should be consumed in moderation. But that gets tricky when you are literally surrounded by sweets everywhere you go! To limit your consumption, you need to plan ahead so you don’t spend all your time arguing with yourself. If you’re going to eat a cookie. Plan to eat a cookie. And when you eat the cookie, be very conscious about what you’re doing. Don’t just wolf it down as though you’re going to get “caught.” Enjoy every bit of it! Savor it! Make it last. Doing this will make it a pleasure NOT a guilty pleasure. But it does require some advance planning.

When it comes to sugar and sweets, having a plan you make ahead of time that you can stick to in the moment, is your best bet. Just decide “Today I’m going to eat a cookie.” And then stick with your plan and don’t make it negotiable. Don’t wonder if you’re actually going to eat ten cookies. You’re not. You made a plan and you’re sticking to it. And, you can make a new plan for tomorrow.

Once you have your plan, knowing what sweets are “safe” when you have IBS means you can indulge without fear.

To help you navigate your way around sugars and FODMAPs grab our handy quick reference guide. It will make selecting safe sweets easy.

Grand cranberries

20 Minutes • Gluten-free • Dairy-free • Low FODMAP • Serves 8 - 10 • Cranberries that taste this good should be served all year round! They are the perfect combination of tart and sweet and the citrus and Grand Marnier lend a wonderful orange complement to the flavor of these low FODMAP cranberries.

INGREDIENTS:

12 ounces fresh cranberries (about 3 cups)

¾ cup white sugar

1 tablespoon lemon zest

1 tablespoon orange zest

¼ - 1/3 cup fresh squeezed orange juice (juice of 1 small orange)

1 tablespoon Grand Marnier (orange liqueur)

DIRECTIONS:

Preheat oven to 325 degrees F. Rinse and sort the cranberries to remove any that are soft.

Zest your orange and lemon and then squeeze the juice out of the orange.

In an oven-safe pot, add cranberries, sugar, lemon and orange zest, Grand Marnier, and just enough orange juice to be able to stir the mixture and dissolve the sugar.  

Stir to combine.

Put in the oven and cook for about 30 minutes. Stir every 10 minutes. The cranberries will pop and the mixture will bubble when ready.

Remove from oven and put in serving dish (or glass storage container if you’re not using the cranberry sauce right away).

Low FODMAP sourdough stuffing. So good you’ll want to make it for everyone.

90 Minutes (mostly cook time) • Low FODMAP • Serves 8 - 10 • Looking for low FODMAP stuffing that holds up to your holiday expectations? This is it! It’s full of flavor, color and texture. Make it for everyone. They will love it.

INGREDIENTS

1.5 pounds real sourdough bread cubed (look for traditional sourdough bread that does not include yeast in the ingredients)

3 pounds chicken wings

2 tablespoons garlic infused olive oil

2 tablespoons butter

1 cup finely chopped leek greens (green part only)

½ cup finely chopped scallion greens (green part only)

¾ cup finely chopped celery

¾ cup finely chopped walnuts (optional)

1 teaspoon salt (or to taste)

½ teaspoon black pepper (or to taste)

Finely chopped fresh herbs:

1 tablespoon fresh oregano leaves

1 tablespoon fresh thyme leaves

2.5 tablespoons fresh sage leaves

1 teaspoon fresh rosemary

3 tablespoons fresh parsley

2 cups low FODMAP chicken broth

3 large eggs

2 teaspoons Gourmend garlic scape powder

DIRECTIONS

1.      Shift the oven racks to the lower and middle positions and preheat the oven to 250ºF (120ºC). Slice and cube the sourdough loaf into a mixture of 1 inch and ½ inch cubes.

2.     Spread the bread evenly onto two rimmed baking sheets. Bake in the oven for 45 minutes, tossing every 10 minutes or so until the edges of the bread have dried, but the centers are still slightly moist.

3.     While the bread toasts, finely chop the fresh oregano, thyme, sage and rosemary. Finely slice the dark green leaves of the leeks. Finely chop the celery, green tops of the scallions and the walnuts (if using).

4.    Remove the bread from the oven and let cool. Increase the oven temperature to 375ºF (190ºC).

5.     Use a paring knife and poke 3 to 4 holes in each chicken wing to allow juices to escape. Place a large skillet over medium-high heat and add the olive oil. Once hot, pan-fry the wings in a single layer for 4 to 6 minutes on each side, until the skin is golden brown. Then transfer the wings to a bowl and set aside.

6.     Place the now empty skillet back over medium heat and add the butter.  Once the butter has melted and the foaming subsides, add the celery, leek tops, and ½ teaspoon of salt. Cook for 6 to 7 minutes until the vegetables soften but are not brown, stirring every now and then. Next add the thyme, oregano, sage, rosemary, scallion tops, walnuts, and black pepper, cooking for 30 seconds until fragrant. Stir in 1 cup of organic chicken broth and bring to a simmer, scraping the brown bits off the bottom of the pan as you stir. Pour the vegetable mixture over the bread chunks and gently stir until the bread is well coated.

7.     In a medium bowl, whisk the eggs, remaining 1 cup of broth, garlic scape powder, parsley, and ½ teaspoon of salt together along with any juices that have gathered at the bottom of the bowl of wings. Pour over the bread mixture and gently toss to combine. Transfer bread mixture to a greased baking dish, place the chicken wings on top, and cover tightly with aluminum foil.

8.    Bake on the lower-middle rack for 45 to 50 minutes until the juices in the wings run clear, or the internal wing temperature is 175ºF (80ºC). Remove the wings from the dish and place to one side (reserving the wings for another use) and fluff the stuffing with a fork.

9.     Turn the oven temperature up to 450ºF (230ºC) and bake the stuffing for another 5 to 10 minutes until the top is golden brown. Let the stuffing rest for 5 minutes then serve and enjoy!

Original recipe inspired by Gourmend foods.

This recipe contains affiliate links so you can easily purchase items listed on the page. This is for your information and convenience. If you purchase through this link, I may earn a commission but there is no additional cost to you. Please read my disclosure for more information.

FODMAP friendly creamy wild rice, chicken and vegetable “stewp”

60 Minutes (mostly cook time) • Gluten-free • Lactose-free • Low FODMAP • Serves 6 - 8 • This delicious dish will warm you from the inside and delight you with its rich and creamy flavor. It’s hearty enough to be called a stew and light enough to be called a soup. Hence “stewp!” It makes a wonderful Sunday dinner and it's pretty quick to fix so you can enjoy it any night of the week.

INGREDIENTS:

2 Tablespoons garlic-infused olive oil

1 1/2 pounds boneless, skinless chicken breasts, cut longwise in thirds

2 cups dry wild rice blend

6 carrots, chopped

3 stalks celery, chopped

4 scallions (green part only) chopped

6 cups low-FODMAP chicken broth

2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme

1 tablespoon chopped fresh sage or 1 teaspoon dried sage

1/2 teaspoon crushed red pepper flakes (or to taste)

2 cups fresh baby spinach

1 cup lactose-free half and half or lactose-free whole milk

1/2 cup fresh grated parmesan, plus more for serving

Salt and black pepper to taste

4 small sprigs of fresh rosemary

DIRECTIONS:

In a large soup pot, add the garlic-infused olive oil over medium heat. Add the carrots, celery, scallions, and a pinch each of salt and pepper. Cook until vegetables start to soften, about 3 minutes.

Stir in the broth, chicken, wild rice, thyme, sage, crushed red pepper, and season with salt and pepper. Bring to a boil over high heat. Once boiling, reduce heat to low, cover, and cook 20 minutes until chicken is cooked through.

Remove the chicken to a cutting board for shredding and continue to cook the soup for another 15-25 minutes, until the rice is tender.

Shred the chicken with 2 forks and set it aside.

Once the rice is tender, stir in the shredded chicken, half and half or whole milk, parmesan, and spinach. Cook over medium heat until warmed through, about 5 minutes.

Divide the soup among bowls and top with rosemary and additional parmesan.

Leftovers: If eating this as a leftover, the rice will absorb most of the liquid. It will still taste great, but if you'd like for it to be soup again, you will need to add broth. Or just eat good flavored rice!

This recipe contains affiliate links so you can easily purchase items listed on the page. This is for your information and convenience. If you purchase through this link, I may earn a commission but there is no additional cost to you. Please read my disclosure for more information.

Making intention your IBS ally.

Planning ahead and being intentional are two of the most important things to keep you feeling good when you have IBS. This is especially important during the holidays when rich foods with long lists of ingredients are a major focus. Making decisions in the moment can lead to making decisions you later regret. I'm not saying don't be spontaneous. Just have plans in place to honor your intentions.

A great way to define, reinforce, and refine your intention is to write it down

Writing things down has a way of making them real. Establishing them in our thoughts. Reinforcing them to remind ourselves what is most important. When you think about IBS what are the most important things to you in gaining control of your body? Here are some ideas:

• Understanding my triggers so I can avoid IBS flare-ups

• Learning what I can eat so I don't trigger symptoms

• Making peace with having IBS and what it means for me

Old habits can undermine your intention

Our habits can be the enemy of our success just because our brain has been trained to do (or not do) a particular thing at a particular time. Write down those old habits so you know what you have to work on. Here are some examples of old habits that might sound familiar to you.

• I ALWAYS eat whatever is offered because I don’t want to be a bother.

• I ALWAYS snack on chips and candy when I’m watching TV even though I know they won’t be good for me.

• I NEVER make any special requests at restaurants because I don’t want to be “that person.”

• I NEVER read ingredient lists because they’re just too complicated. Besides, if it says “gluten-free” it’s good for me, right?

Keep in mind you are in charge of your body. You don’t have to make up excuses for taking care of your body. A simple no thank you should suffice. You don’t have to follow it up with a long discourse on IBS and your personal triggers. Sometimes that “no thank you” needs to be directed to yourself!

New habits can reinforce your intention and serve as an incredible support for you

The good news is, your brain can be RE-trained and your habits can become health-promoting rather than health-destroying! Write down some new habits you want to practice for a change. Here are some examples you might want to try.

• I ALWAYS stock my fridge and my pantry with low FODMAP foods that I love

• I ALWAYS have a glass of water when I walk through the kitchen or use the bathroom

• I NEVER eat foods I know won’t be good for me.

• I ALWAYS read ingredient lists and if they’re too long or full of things I can’t pronounce, I don’t eat them

• I NEVER go to a social gathering without a plan, or even worse, a plan to “cheat”

Making new habits takes work and practice

Setting your intention is the first step. Reinforcing your intention with new habits takes practice. Keep it simple. Keep yourself in mind. Keep a good supply of things you can say YES to so you don’t feel deprived. Learn new recipes for old favorites and make them often.

Not sure where to start with all this? Start with yourself. Write it down. Map out your intentions and then write down a few new habits to practice that will support your intentions. And if you make a mistake or fall back into an old habit here and there, don’t panic. All is not lost. Just keep practicing the new habits. Eventually, they will become as automatic as brushing your teeth.

Simple Gem Salad. Low FODMAP. Perfect side for any meal.

20 Minutes • Gluten-free • Low FODMAP • Serves 4 - 6 • This salad is both delicious and beautiful. Delicate butter lettuce combined with deep green chives and creamy blue cheese make this a delightful and simple accompaniment to just about any main course.

SALAD INGREDIENTS:

2 heads butter lettuce – washed and dry

3 Tablespoons chopped chives

Double cream blue cheese or gorgonzola crumbles (optional/to taste)

DRESSING INGREDIENTS

Juice of one lemon (preferably Meyer lemon)

1/3 cup extra virgin olive oil (organic preferred)

1 tablespoon Dijon mustard (FODMAP free)

Salt and freshly ground pepper to taste

DRESSING DIRECTIONS

Mix all ingredients together in a small jar and shake to combine. Adjust salt and pepper to taste.

SALAD DIRECTIONS:

Chop the chives and combine them with the butter lettuce in a large bowl.

Prepare the dressing and add just enough to lightly coat the lettuce. Toss then sprinkle with the cheese and serve. This salad is as perfect with red meat as it is with poultry or pasta.

This recipe contains affiliate links so you can easily purchase items listed on the page. This is for your information and convenience. If you purchase through this link, I may earn a commission but there is no additional cost to you. Please read my disclosure for more information.

Three questions to harness your desire and reap real rewards.

When you have IBS there are certain things that you eat, drink or do that can make you feel, well, terrible! So why on earth would you do this to yourself?!

It all boils down to the fact that you are a human being and we humans are hard-wired to have urges and desires. So yay! You’re normal.

Harnessing your desire for good is the challenge. To do that, you must learn to recognize when your desire is working for you (healthy desire), and when it’s just an urge for something that you know will be bad for you. The acid test? If what you want is going to make you feel like crap afterward, it’s an urge that should be acknowledged but not acted upon. It’s your brain telling you a giant piece of chocolate cake and a big glass of milk is JUST what you need right now. And when your brain tells you to hurry up and take action on your urge, that’s another test. The part of your brain that generates these urges (we call that the “primitive brain”) will always try to bypass the part of your brain that’s more sophisticated and thoughtful. By rushing you and making it seem like an urgent need. This leaves you with no time to think about, and realize, no it’s not urgent. No, it’s not even something I should do!

So, here’s a little checklist you can apply to your urges and desires to see which part of your brain is in charge. When you get an urge for something, check in with yourself and ask these three questions:

1. Will the results of taking action on this urge make me feel good?

2. If I take action on this urge will I be more of who I WANT to be afterward?

3. What will happen if I don’t take action on this urge?

Use these questions to clarify the true source of your desire. For the urgent “needs” that are sent up by your primitive brain, practice allowing yourself to feel the urge without taking any action. Keep in mind your greater desire to feel good, be healthy, honor, and respect yourself. This takes practice! Don’t beat yourself up if you can’t do it the first few times you try.

As you practice, you should begin to discover some important things.

1. Nothing bad happened because you DIDN’T take action on that urgent “need.”

2. You are starting to see the emergence of healthy desire — such as the desire to feel good instead of feeling like crap; and the desire to honor and respect yourself instead of treating yourself badly.

3. Healthy desires, such as the desire to eat what is good for you, go for a walk, focus on accomplishing your goals, will start to become stronger than the urge to sit in the kitchen eating chocolate cake and drinking milk. And that’s because, as you see and feel the results of taking action on your healthy desires, those results will become very motivating.

These practices are proven to work because they enable you to take control of your urges by focusing on results. You get thoughtful about your urgent “needs” vs your healthy desires. You change your brain’s natural focus from short-term pleasure to long-term reward. And the results that pile up serve as a reminder the next time you get one of those urgent primitive brain “needs.”

Do something wonderful for yourself. Try this for two weeks and see what happens. The rewards are waiting for you.

Cloud bread. Gluten free. FODMAP friendly. Wonderful.

20 Minutes • Gluten-free • Low FODMAP • Serves 4 - 6 • This gluten-free delight is a bit like a light scone or a delicate biscuit and it’s delicious! It can be served with sweet or savory dishes, as a side bread, or serve with jam or even with real maple syrup like a pancake.

INGREDIENTS:

2 eggs separated

1 tablespoon cream cheese at room temperature

2 tablespoons melted butter or vegetable oil

2/3 cup gluten-free flour

1 tsp sugar

Pinch each of salt and pepper

DIRECTIONS:

Line a rimmed baking sheet with parchment and preheat the oven to 400 degrees (F).

Separate eggs and using a stand mixer or balloon whisk, whisk egg whites until stiff but not dry.

In a separate bowl, mix egg yolks, cream cheese, butter or oil, and sugar together, then slowly add the gluten-free flour. The mixture will be fairly thick. Fold the whipped egg whites into the egg yolk mixture just until combined. Don't over mix. Season with just a pinch of salt and pepper.

Drop batter by tablespoonful on the parchment leaving space to rise while baking.

Bake for 9 - 10 minutes until lightly browned.

Serve hot as a bread to accompany a savory dish, or as a breakfast with jam, maple syrup, and butter.

Serving size: 2

Original recipe inspired by Solomon Onetu, Sala’s Camp, Kenya

Three minutes a day to breathe stress away.

With all that is going on with the pandemic, and vaccinations coming available but still hard to get, each of us is experiencing higher levels of stress. Most of us are well aware, stress is not good for our health. Among many other things, stress weakens our immune system, increases depression and insomnia, and affects our digestion. None of these are good for anyone, but especially those of us with IBS.

When you are stressed one of the simplest and most effective things you can do to reduce your stress…is breathe.

And that doesn’t mean hyperventilating. That will just make it worse.

Inhaling slowly through your nose and exhaling slowly through your mouth is a simple and efficient way to activate your parasympathetic nervous system. This is the system that allows you to “rest and digest” rather than “fight or flight.”

Practice this breathing technique for one minute in the morning, afternoon, and evening:

Inhale through your nose counting slowly to 4 and exhale through your mouth counting slowly to 8. Repeat this cycle 3-5 times morning noon and night.

Make a note in your journal when you start this practice and do it daily. If you do, you’ll start to notice you’re feeling more relaxed, clear-headed, calm, and happy throughout the day. You should be sleeping better and your tummy should feel better too.

Ginger sesame chicken your whole family will love. (And it’s low FODMAP for you!)

30 Minutes • Gluten-free • Lactose-free • Low FODMAP • Serves 6 • This low FODMAP chicken is so incredibly flavorful you’ll want to make it again and again. Serve it on its own or with stir-fried vegetables and steamed white rice. You really don’t need any other chicken recipe.

INGREDIENTS

1 ½ pounds chicken breasts sliced thinly across the grain

1 (8 oz) can water chestnuts sliced (optional)

3-6 Tblsp cup garlic-infused olive oil

MARINADE INGREDIENTS

¼ cup soy sauce (gluten free)

1/8 cup garlic-infused olive oil

2 Tblsp toasted sesame oil

3” fresh ginger peeled and grated

Pinch red pepper flakes (optional)

¼ cup creamy peanut butter

3 scallions (green part only) – thinly sliced

GARNISH:

2 Tblsp sesame seeds – toasted (optional but very pretty!)

DIRECTIONS

Combine all marinade ingredients in a medium bowl.

Slice chicken thinly and add to the bowl with the marinade. Stir to coat. Cover and refrigerate for about 4 hours.

To cook, use a large frying pan over medium-high heat. Add 1-2 Tblsp of garlic-infused olive oil to the pan and heat for a minute until oil is quite hot. Add about 1/3 of the sliced chicken. Spread the sliced chicken in a single layer and flatten out the slices as much as possible so it cooks quickly. Use a pair of tongs to flip each slice of chicken over to cook on the reverse side. It should only take about 2 minutes to cook the chicken through. When it’s cooked through transfer to a heated serving bowl. Continue in two more small batches to cook all the chicken in the same way.

When complete, add a bit more garlic-infused olive oil to the pan and heat. Add the scallion greens and water chestnuts to the pan. Cook about 3 minutes. Pour over the chicken.

Serve in bowls with steamed rice (optional) and with toasted sesame seeds sprinkled on the top.

This recipe contains affiliate links so you can easily purchase items listed on the page. This is for your information and convenience. If you purchase through this link, I may earn a commission but there is no additional cost to you. Please read my disclosure for more information.

Stress triggering your IBS? Four things you can do right now that will help.

Stress is a biggie for all of us. And we tend to have a lot of stress in our lives no matter who we are or what we do. For those of us with IBS, stress can bring on painful symptoms that have a negative effect on our lives. If you’re wondering why stress is such a big deal for people with IBS, read on.

Your nerves: Your gut has hundreds of millions of neurons (nerve cells) that are all in constant communication with your brain. A high level of stress has an effect on gut-brain communication that can trigger pain, bloating, and other gut discomforts. Understanding this connection is a really important piece of controlling your IBS symptoms.

Your gut bacteria: Your gut is also home to millions of bacteria. A balanced gut biome is required to have balanced emotions. Stress can cause changes in your gut bacteria and in turn have a negative influence on your emotions.

Your mind: The way you think about a situation has a real impact on your body’s response to it. That’s why, for some of us, driving in traffic is extremely stressful while for others, it’s not stressful at all.

What to do: Reducing your stress level is the fix for this. And, there are many ways to do that! If you can dial down some of your professional and/or personal commitments to allow yourself some space, that’s a great place to start. Separate from that, there are a few simple things over which you have complete control that have been proven to help reduce stress. Give them a try. You will be glad you did.

1. Maintaining a healthy social support network - Humans thrive on social interaction and, in fact, require it to maintain their sense of well-being. Right now we’re all a bit isolated but don’t let that stop you. Reach out to one friend or family member each day and say hello. You can call, text, Zoom, email, or best of all, meet for a socially-distanced walk together. And extend that interaction to strangers! Be kind. Say thank you and mean it. Look people in the eye. It will make you and them feel good.

2. Engaging in regular physical exercise - This does not mean killing yourself for an hour. It can be as simple as going for a ten-minute walk around the neighborhood. Or even going for a walk around your own home! Set an achievable goal for yourself — and that might start with just putting your shoes on! Once you’re comfortable with that goal, up the ante just a bit. This is NOT about doing an Iron Man. It’s about doing yourself a small favor that starts with only a few minutes a day.

3. Getting enough sleep - Sleep is the key to so many things! Having a bedtime routine that allows you to fall asleep and stay asleep is very important. Especially when you are feeling stressed. This routine is different for each of us. For me, a cool dark room, a cup of ginger tea and a good book have me snoring in minutes. For you, it might be a hot shower or bath, meditation, or quiet music. Also important is choosing to avoid caffeine, especially late in the day, alcohol, and screen time right before going to bed (or, worst of all, screen time IN bed). All of these things can disrupt your sleep.

4. Mind management - This one is the most interesting to me because, with mind-management, you can retrain your thinking and your response to stress. A feeling of stress comes from a thought. If you can work on modifying your thoughts you can reduce your body’s stress response. If you are new to mind management, this may sound like a bunch of “hooey.” In the IBS Game Changer program, we work with you to teach you how to manage your mind and EFFECTIVELY reduce stress WITHOUT quitting your job or joining an ashram.

And be sure to read our post: Three minutes a day to breathe stress away.

Hoisin sauce…without FODMAPs? Yes!

When you have IBS you have to be very conscious of the ingredients you’re putting in your mouth so you can avoid, or plan for, potential consequences. Sometimes that means you have to make it from scratch. The trick is to make it taste so good, the whole family can enjoy it and you can do away with the packaged version all together. Hoisin sauce falls into that category. Recently requested by a client, this recipe is an example of a delicious, FODMAP-friendly alternative to packaged Hoisin sauce. I hope you enjoy it as much as I do!

INGREDIENTS:

This recipe makes 1/2 cup of low FODMAP Hoisin sauce. Double it and refrigerate in an airtight container up to three weeks if you use it a lot.

4 Tblsp gluten-free soy sauce

2 Tblsp creamy peanut butter

4 Tblsp maple syrup (pure/real not pancake syrup)

1 tsp sesame oil or toasted sesame olive oil

1 tsp garlic-infused olive oil

2 ½ tsp rice vinegar

¼ tsp star anise

Ground chilies or low FODMAP hot sauce to taste

DIRECTIONS:

Mix together all ingredients with the exception of the chilies or hot sauce.

Taste, and make any modifications you feel you need to achieve the taste you’re looking for.

Add the hot stuff to your taste.

This post contains affiliate links so you can easily purchase items listed on the page. This is for your information and convenience. If you purchase through these links, I may earn a commission but there is no additional cost to you. Please read my disclosure for more information.

Easy roasted tomato soup with lemon basil pesto (Low FODMAP)

60 Minutes • Gluten-free • Lactose-free • Low FODMAP • Serves 4 • One of the best parts of this soup is the way it will make your kitchen smell! The roasting tomatoes fill the room with the anticipation of a delicious meal. The flavor is simply wonderful and the whole family will love it.

Ingredients

6-8 heirloom tomatoes, quartered

3-4 tablespoons garlic-infused olive oil

2 tablespoons fresh thyme leaves

Salt and pepper

1 cup lactose-free whole milk (or coconut milk), plus more to thin if needed

1/3 cup lemon basil pesto, see recipe below

Freshly grated parmesan, for serving (optional)

Directions

(1) Preparation: Preheat oven to 425 degrees F and quarter the tomatoes

(2) Cook the tomatoes: In a large Dutch oven or other oven-safe pot, combine the tomatoes, olive oil, thyme, and a pinch each of salt and pepper. Transfer to the hot oven and roast for 20-30 minutes or until the tomatoes just begin to char and release their juices. Remove from the oven and let cool slightly.

(3) Prepare the soup: If you cooked in a large Dutch oven, you’re good to go, if not, transfer the roasted tomatoes and their juices to a soup pot. Then, add the milk and use an immersion blender to blend until smooth. (You can also do this in batches in a standard blender if you prefer.)

(4) Finish: Once blended, place the soup pot over medium heat on the stove. Stir in the pesto and season the soup with salt and pepper. Thin with more milk if needed.

(5) Plate and serve: Ladle soup into bowls and top with a dollop of lemon basil pesto, freshly grated parmesan, and some toasted gluten-free bread on the side. One of my favorites is Against the Grain gluten-free baguette. You can split it in half and toast and butter it for a delicious crunchy accompaniment.

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Lemon Basil Pesto

If you’ve never made pesto before, it’s easy and worth the five extra minutes it takes to gather and blend the ingredients to have perfect FODMAP-free pesto. If you don’t have lots of fresh basil on hand, feel free to use your favorite store-bought pesto as long as it’s free of FODMAP ingredients.

Ingredients: Pesto

2 cups fresh basil leaves - chopped

1/2 cup fresh dill - chopped

1/4 cup garlic-infused olive oil

1-2 tablespoon fresh-squeezed lemon juice

1 jalapeño pepper, seeded and chopped (optional)

1/4 - 1/2 cup fresh-grated parmesan cheese

Salt and pepper to taste

Directions: Pesto

(1) Prepare the ingredients: Wash and chop the basil and dill. Seed and chop the jalapeño (if using). Squeeze the lemon juice. Grate the parmesan.

(2) Blend the ingredients: Blend all ingredients except salt and pepper in either a blender or food processor until smooth.

(3) Finish: Taste and add salt and pepper to your liking.

(4) Serve: Serve on soup, pizza, as a dip for bread, or in any recipe that calls for basil pesto.

This recipe contains affiliate links so you can easily purchase items listed on the page. This is for your information and convenience. If you purchase through this link, I may earn a commission but there is no additional cost to you. Please read my disclosure for more information.

All sugars are not FODMAPs! Fact vs. fiction.

If you’ve been diagnosed with IBS it’s almost certain you’ve heard about FODMAPs (a group of small chain carbohydrates that cause all kinds of problems for those of us with IBS). There is a lot of information out there about FODMAPs and it can be tricky to filter the myths from the realities. Let’s look at six of the most common myths about FODMAPs and see what’s really going on.

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Fiction: All Sugars are FODMAPs

Fact: All FODMAPs are considered ‘sugars’ because of their chemical structure, but not all sugars are FODMAPs. For example, white table sugar is not a FODMAP and can be eaten freely (while adhering to normal dietary guidelines for sugar intake). 

Fiction: The low FODMAP diet dairy free

Fact:  The low FODMAP diet might be a low lactose diet if you are sensitive to lactose, but it does not need to be dairy free. In fact, once you’ve taken time to give your body a rest by eating a low FODMAP diet, it’s important to challenge yourself to maintain the most varied diet possible.

Fiction: If I can’t tolerate specific high-FODMAP foods, I’ll never be able to eat them again.
Fact: If you have a negative reaction to a particular FODMAP-containing food, challenge yourself to try a little less of it the next time. If you’re still having issues, repeat the challenge again and make sure you’re not layering too many challenges at once. You may find your tolerance improves with time, especially if you work on some of your other IBS triggers, such as stress, hydration level, and caffeine intake at the same time.

Fiction: A low FODMAP diet will cure my IBS

Fact: About 80% of people with IBS find their symptoms improve on a low FODMAP diet, but the symptoms do not usually go away all together. This is in part because there are so many dynamic factors that can contribute to IBS symptoms such as stress, intense exercise, medications, eating too much in one sitting, eating too fast, etc. Reducing your intake of high-FODMAP foods is very likely to decrease symptoms of diarrhea, constipation, bloating and pain, but there’s more to it than that.

Fiction: If you are experiencing gut symptoms such as diarrhea, bloating or abdominal pain you should get on a low FODMAP diet right away.

Fact: The low FODMAP diet is for people with diagnosed IBS, not for people who suspect they have IBS. If you experience IBS-like symptoms, such as a change in bowel habits, pain etc., see your Doctor and rule out anything more serious than IBS. Once you have a diagnosis, that’s when to start on a low FODMAP diet.

Fiction: The low FODMAP diet is a weight loss diet

Fact: The low FODMAP diet is not meant to restrict calories and induce weight loss. The diet focuses on simple food swaps to decrease FODMAP intake such as switching from eating an apple to eating an orange, or switching from using garlic in your salad dressing to using garlic-infused olive oil, or switching from eating blackberries to eating raspberries.

As the bloating subsides, and the pain recedes you may look and feel like you’ve lost weight and that’s just the “icing on the cake!”

IBS-friendly onions and garlic? Think green.

When I cook, and I cook all the time, I want to have plenty of options for rich flavors in the foods I prepare. Traditionally onions and garlic are staple ingredients to add flavor to our recipes, but when you have IBS, onions and garlic are big trigger foods and need to be avoided. Think you can’t live without onions and garlic? Think again! This guide will help you see how you can keep the flavor without the FODMAPs.

When it comes to onions…

Green onions (or scallions) are great FODMAP-friendly onions. Just be sure you only use only the green part! Chives are also a wonderful choice for oniony flavor. Leek greens are low FODMAP as long as you keep your serving to ⅔ cup or less, so use them as you would use whole leaks to get the flavor you’re looking for. Those are really my top 3 choices to replace onions in most recipes.

You can store unused portions of these greens for up to a week in the refrigerator by rolling them (unwashed) in a dry paper towel and placing the wrapped greens in a sealable plastic bag or sealed glass container.

If you’re looking for an onion substitute you can use in a dry form, my top choice is Smoke N Sanity Essence of Onion salt (get 10% off with code IBSGC10). You can use this liberally in recipes that call for onions and just reduce the amount of salt you add to be sure you get the taste you prefer.

When it comes to garlic…

For good garlic flavor, I use plenty of garlic-infused olive oil where olive oil, butter, or another fat is called for in a recipe. I recommend a brand that is made by a local vendor (Sigona’s) but can be shipped anywhere in the world. It has by far the best taste of all that I have tried.

If you’re looking for a garlic substitute you can use in a dry form, my top choice is Smoke N Sanity Essence of Garlic salt (get 10% off with code IBSGC10) or Gourmend Foods garlic scape powder. These two seasonings can be used in recipes that call for garlic powder, or where you’re looking to amp up the garlic taste when you can’t use raw garlic. Both of these seasonings are a great alternative to garlic or garlic powder and they have the benefit of being shelf-stable, dry, and best of all low FODMAP! I have been using both of these low FODMAP seasonings in my recipes and have found the taste to be quite wonderful.

All of these FODMAP-friendly garlic and onion alternatives belong on your pantry shelf. Give them a try! You’ll be glad you did.

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Love bananas? Try this IBS-friendly frozen banana "ice cream" - it's delicious!

75 Minutes (mostly freezing time) • Lactose-free • Low FODMAP • Makes 4 servings • Looking for a delightful ice cream alternative? This is it! You could even eat this for breakfast (maybe minus the sweet toppings).

INGREDIENTS

4 bananas*, cut into chunks

4 +/- tsp lactose-free milk or coconut milk for a vegan version

4 tsp toasted almonds (flaked or chopped)

2 Tblsp low FODMAP toffee or chocolate sauce (or to your taste)

 DIRECTIONS

Place banana chunks on a flat tray and freeze for at least 1 hour, or until frozen through. If you aren’t going to use the frozen bananas right away, remove them from the tray and transfer them to an airtight container. Keep frozen until you’re ready to make this delicious dessert.

When ready to serve put the frozen bananas into a food processor or blender and process until smooth, adding enough of the milk to achieve the desired consistency.

Scoop into 4 bowls or glasses, and top with the sauce and flaked almonds.

*Bananas are low FODMAP until they get over-ripe. Use just ripe bananas before they get spots.

Original recipe inspired by Solomon Onetu, Sala’s Camp

Cut your coffee intake, not your mental clarity

Is that even possible?

Yes. Yes it is. I had to cut my caffeine intake down because it was wreaking havoc on my IBS. And believe me, I “needed” my 2 or 3 cups of coffee every day! I just decided it was “worth” the IBS consequences because I felt I needed the caffeine to wake up in the morning and to maintain my mental focus and clarity throughout the day.

As my symptoms got worse, I could no longer convince myself it was worth the consequences to keep drinking regular coffee. As luck would have it, about that time, I was listening to The Tim Ferriss Show podcast, and he was raving about Mushroom Coffee by Four Sigmatic. He said he always asked his guests to have a cup when they came on his show so they would get the benefit of incredible mental clarity while he interviewed them.

That convinced me to give it a try.

As with any other new thing I introduce to my diet, I took it very slowly. I added just a half a packet of Mushroom Coffee to a cup of brewed decaf. Then…I tasted and discovered it wasn’t half bad! Even better, I found out the combination of a very small amount of caffeine (in the decaf) when combined with a small amount of the mushroom coffee mix gave me plenty of get up and go without any of the usual coffee side effects. I was awake, alert, and my mind was clear. What a discovery!

There are several varieties, but the one I like best has Lions Mane for mental focus.

Post Script Update (June 2023): Lion’s Mane is now in the Monash app and tou can order powdered Lion’s Mane that you can stir right into your decaf coffee without adding any caffeine at all. The link to order is here. After my first cup of the day (where I like to include the tiny bit of caffeine in the Four Sigmatics Mushroom Coffee blend) I now use powdered Lion’s Mane in my coffee later in the day and I love the mental clarity results!

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. 

IBS-friendly pizza you’re going to love! (Low FODMAP)

30 Minutes • Gluten-free • Low FODMAP • Serves 4 • Have you been craving a good pizza that won’t give you a stomach ache? This is it! Delicious yeasted crust that is just the right combination of chewy and crisp. It’s quick to make because it doesn’t require any kneading and it rises while it cooks, so don’t be afraid to try this tonight. Your whole family will love it hot out of the oven.

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INGREDIENTS

2 cups gluten free flour (Bob’s Red Mill 1 to 1 works well)

1 packet active dry yeast (2 1/4 tsp)

1 Tblsp sugar

1 tsp salt

1 large egg

1 tsp dried basil (optional-but really good!)

2 Tblsp garlic infused olive oil (or regular)

Additional olive oil for spreading the dough

1 tsp apple cider vinegar

¾ cup warm water (105 – 110 degrees F)

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Toppings (low FODMAP*) of your choice – try some extra sharp cheddar cheese, fresh grated parmesan, prosciutto, fresh basil, olives, artichoke hearts (not the marinated variety), the possibilities are endless. Leave the onions and garlic off — you won’t miss them I promise!

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DIRECTIONS

Set pizza stone or cookie sheet on lower rack of the oven and preheat oven to 450 degrees F.

Combine water, sugar and yeast in a small bowl and let sit for 5 minutes until it begins to froth.

Combine flour, salt and dried basil (if using) in a large bowl. Add in the egg, olive oil, cider vinegar and yeast mixture. 

Stir until the flour is combined and dough comes away from the sides of the bowl. Don’t add more flour – dough is supposed to be a bit sticky.

Transfer the dough to a piece of parchment on a cutting board or your cookie sheet.

Using your fingers dipped in olive oil, press and push the dough out into a round or rectangle.

Keep pressing out across the parchment. It’s a bit sticky so keep dipping your fingers in olive oil and keep pressing it out until it’s all about the same thickness and in the shape you want. The surface of your crust doesn’t have to be smooth, your toppings will be covering it anyway. I like to spread it out fairly thin so I have more room to add toppings! You can roll the edges under if you like a thicker edge.

Before adding any toppings: Transfer the crust on the parchment to the hot pizza stone or cookie sheet in the oven and cook for 8-10 minutes.

Remove from the oven and brush the entire crust with garlic or regular olive oil or you can add your favorite low FODMAP tomato sauce if you like instead.

Add whatever low FODMAP toppings* you like (a little sharp cheddar cheese, fresh grated parmesan, prosciutto, veggies galore, fresh basil, olives, artichoke hearts (not the marinated variety), etc. The possibilities are endless.

Once you have all the toppings in place, transfer your pizza on the parchment back to your heated cookie sheet or pizza stone. Cook 8-10 more minutes until crust is browned and crisp on the bottom and cheese is bubbly and beginning to brown.

When the pizza is hot out of the oven, I like to add some sliced fresh basil and heirloom tomatoes or an arugula salad with lemon Dijon dressing.

Enjoy it while it’s hot. It’s best that way.

*Game Changers see your food lists in your program journal for lots more ideas for pizza toppings.

This post contains affiliate links so you can easily purchase items listed on the page. This is for your information and convenience. If you purchase through these links, I may earn a commission but there is no additional cost to you. Please read my disclosure for more information.