Roasted Corn and Herb Pasta Carbonara (low FODMAP)

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

The roasted corn and fresh herbs in this recipe put a wonderful spin on a classic. Pasta carbonara uses pretty basic pantry ingredients (pasta, parmesan cheese, eggs, and bacon) and comes together without a lot of effort so it’s one of those meals you can probably put together when you have “nothing” to cook! And, it’s delicious! It’s a family favorite and this version has just made it all the more so!

Ingredients

3 ears fresh corn, shucked

6-8 slices bacon**

1 tablespoon salted butter, softened

2 tablespoons extra virgin olive oil

1/2 cup chopped fresh herbs (I used thyme, basil, oregano, and chives but you could use just basil if that’s all you have) + more for serving

3 large eggs, at room temperature, beaten

3/4 cup grated parmesan cheese + more for serving

Zest and juice of 1/2 a lemon

1 tablespoon Smoke N Sanity Essence of Onion Salt* (use code IBSGC10 for a 10% discount)

OR you can use 1 teaspoon Kosher salt and 4 chopped green onions (green part only) added to the fresh herb mixture

12 ounces dry gluten-free dry pasta, any shape you like (I used Delallo Penne Rigate*)

Kosher salt* and black pepper* to taste

**Not a bacon fan? It’s traditional to include bacon in carbonara, but if you’re not a fan or you don’t have any on hand, use Canadian bacon or ham instead. (Heck, you could even use SPAM!)

Directions

(1) Roast the corn and bacon: Preheat oven to 400 degrees F. Line a large rimmed baking sheet with foil. Arrange the corn on one side of a baking sheet and lay the strips of bacon on the other. Roast for 10 minutes.

(2) Make the herb butter: Meanwhile, combine the softened butter, olive oil, herbs, salt, and pepper in a small bowl.

(3) Baste the corn: Remove the pan from the oven, turn the bacon over, and spread half of the herb butter over the corn, rolling the cobs to fully coat. Roast another 5-8 minutes, until the bacon is crisp but not burned! If the corn needs more time, take the bacon out and put it on paper towels, and return the corn to the oven for another 5 minutes. Cut the corn from the cob and chop the bacon.

Make-ahead note: At this point, you may set the corn and bacon and the rest of the herb butter aside until you are ready to cook the pasta and prepare the final dish.

(4) Prepare the carbonara sauce: Whisk together the eggs, parmesan, lemon zest, and lemon juice, and remaining herb butter in a bowl.

(5) Cook the pasta: Bring a large pot of well-salted water to a boil. Boil the pasta until al dente. Before draining, scoop out about 1/2 cup of the pasta water. Drain the pasta and immediately add it back to the hot pot. Next, add the egg/cheese mixture to the hot pasta, tossing as you add the egg mixture (to be sure the eggs don’t scramble) until the eggs thicken and create a sauce. Thin the sauce if needed with a bit of the reserved pasta water until it reaches your desired consistency.

(6) Finish: Add the corn, toss to combine. Add the Essence of Onion Salt (if using). Toss and taste. Then season with additional salt and pepper if needed.

(7) Plate and serve: Divide the pasta among plates and top with parmesan, bacon, and fresh herbs.

Eat and enjoy every bite because you can!

*This post may contain 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 you might enjoy

Pumpkin, Bacon, Cheddar Risotto (low FODMAP)

20 Minutes prep • 30 Minutes cook • Low FODMAP • Gluten-free • Serves 6 • Ok to make-ahead: Steps 1 - 5

Tis’ the season to roll out the comfort food, and this one’s a winner! The flavor is kind of like that yummy potato skin appetizer with the bacon and the cheese but the pumpkin and the risotto bring a whole new level of creamy deliciousness. I like to serve it with some crisp buttered sourdough toast for a bit of crunch to balance the creamy risotto. A nice green salad would round this out into a perfect weeknight, or any night, dinner.

This is an exclusive recipe just for recipe club members.

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.

Great Pumpkin Cocktail (low FODMAP)

10 Minutes • Low FODMAP • Gluten-free • Lactose-free • Serves 2 • Ok to make-ahead: Step 1

I love fall with the crisp air and the smell of fabulous things cooking in the kitchen. This is a wonderful fall cocktail with the flavors of pumpkin spice, maple syrup, and cinnamon. It uses our pumpkin spice butter as a base so make that ahead of time for the best version of this cocktail! (Don’t worry, it’s quick to make.)

Ingredients

1/4 cup white wine (sauvignon blanc works well)

2 tablespoons freshly squeezed lemon juice

2 tablespoons pumpkin butter (use our Pumpkin Spice Butter or buy low FODMAP pumpkin butter)

2 ounces bourbon whiskey or vodka

1 ounce brandy (made from grapes rather than peaches or other high FODMAP fruits)

3 ounces ginger beer or sparkling water (I like Fever Tree Ginger Beer because it’s sweetened without high fructose corn syrup)

2 lemon twists and 2 cinnamon sticks for serving

Cinnamon sugar, for rims of glasses

Directions

(1) Make your cinnamon sugar-rimmed glasses: Rub a piece of lemon around the rim of each glass and dip each glass rim into a small bowl or plate with a mixture of 2 parts sugar to one part cinnamon.

(2) Mix: In a cocktail shaker or glass jar, combine the lemon juice, pumpkin butter, bourbon or vodka, and brandy with a generous scoop of ice cubes. Shake for about 30 seconds to mix and chill well.

(3) Serve: Fill your cinnamon sugar-rimmed glasses with ice and pour the chilled cocktail into the glasses, leaving the ice cubes behind in the shaker. Top off with the ginger beer, a lemon twist, and a cinnamon stick.

Drink and enjoy every sip because you can!

This post may contain affiliate links so you can 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! 

More Deliciously Low FODMAP™ cocktail recipes you might enjoy

Sweet Potato Spice Cake with Cream Cheese Frosting (low FODMAP)

15 Minutes prep • 30 Minutes cook • Low FODMAP • Gluten-free • Serves 8 - 12 • Ok to make-ahead: Steps 1 - 6

Sweet potato spice cake is one of the easiest cakes to make and, because it includes both sweet potatoes and oil, it’s an incredibly moist cake. The sweet potatoes give it a beautiful orange color and when you top it off with our best cream cheese frosting you have a picture-perfect cake that you’ll be adding regularly to your cake-making lineup. Bring this cake to your next family gathering and they’ll all think you’ve become a baking genius!

Ingredients

2 3/4 cups gluten-free all-purpose flour (I used King Arthur Measure for Measure)

1 3/4 teaspoons baking powder

1 teaspoon kosher salt

1/4 teaspoon baking soda

2 teaspoons ground cinnamon

3/4 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground allspice

1 cup vegetable oil

1 1/2 cups light brown sugar

1 cup granulated sugar

2 teaspoons pure vanilla extract

3 large eggs at room temperature

1 large egg yolk at room temperature

1 (15 ounce) can of sweet potato puree

1/2 cup lactose-free sour cream

Directions

(1) Prepare: Preheat the oven to 350 degrees F. Grease one 13x9x2-inch pan or two 9-inch round pans and line the bottom with parchment paper.

(2) Combine the dry ingredients: In a medium-sized bowl, whisk together the gluten-free flour, baking powder, salt, baking soda, and spices.

(3) Combine the wet ingredients: In the bowl of the stand mixer fitted with paddle attachment mix together the oil, sugars, and vanilla. Add the eggs and extra egg yolk, one at a time, and beat on medium speed until smooth between each addition. Add the sweet potato and the sour cream and beat until smooth.

(4) Blend the cake: Add the dry ingredients to the wet in two parts and, mix on low just until the flour disappears—do not over-mix.

(5) Bake the cake: Transfer the batter to the prepared pan and smooth the top with a rubber spatula. Bake for 30 to 35 minutes until a toothpick comes out with only a moist crumb or two.

(6) Finish: Let cool until easy to handle, then run a butter knife around the edges, releasing it from the pan. Invert the cake onto a cooling rack, flipping it right side up to cool to room temperature.

Make-ahead note: At this point, the cake will keep in an airtight container at room temperature for 2-3 days. when I made this cake, I baked the cake on day 1 and then frosted it on day 2. It was delicious!

(7) Frost the cake: When ready to frost the cake, make our best cream cheese frosting then frost.

(8) Plate and serve: Slice and serve and watch your family, friends, or guests marvel at what a moist and delicious cake you have made!

Pro tips: To bring eggs up to room temperature quickly, simply put them in a bowl of warm (not hot) water for a few minutes.

This cake would be delicious and would work well, as a sheet cake or cupcakes too. Just modify your cooking time so they don’t overcook.

This post may contain affiliate links so you can 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! 

More Deliciously Low FODMAP™ dessert recipes you might enjoy

Best Cream Cheese Frosting (low FODMAP)

15 Minutes • Low FODMAP • Gluten-free • Lactose-free • Makes 2 cups • Ok to make-ahead: Steps 1 - 3

Let’s face it. Cream cheese frosting is one of the more decadent ways of topping your favorite cake. But some cream cheese frosting recipes make a heavy frosting you have to bite into that has the quality of cream cheese rather than the light quality of frosting. This recipe yields a light, fluffy, cream-cheesy taste that is simply divine with our sweet potato cake. It would also be perfect on carrot cake, pumpkin muffins, or anything else you could add creamy cheesy buttery frosting to!

Ingredients

1/2 cup (4 ounces) lactose-free cream cheese, at room temperature

2 sticks (8 ounces) unsalted butter, at room temperature

4 cups confectioners’ sugar, sifted

1/2 teaspoon kosher salt

1 teaspoon white vinegar

1 teaspoon vanilla

2 tablespoons heavy cream, lactose-free whole milk or lactose-free half and half

Directions

(1) Combine the cream cheese and butter: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed for about 5 - 7 minutes until light yellow and fluffy.

(2) Add the sugar: Turn the mixer off and sift the confectioner’s sugar into the bowl with the butter mixture. Mix on low for 2 minutes then scrape down the sides of the bowl. Continue to mix, increasing the speed to medium-high, until the frosting is light and fluffy and no lumps are visible.

(3) Finish: Add the salt, vinegar, vanilla, and heavy cream. Use the frosting immediately, or store it in the fridge until you’re ready to decorate.

(4) Frost something! Use the frosting immediately, or store it in the fridge until you’re ready to decorate.

Make-ahead note: At this point, you may refrigerate the frosting if you’re not going to use it right away. If you do refrigerate it, you may have to let it warm up a bit and then re-whip it for a minute or two in the stand mixer on low before it’s spreadable again.

Eat and enjoy every bite because you can!

This post may contain affiliate links so you can 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! 

More Deliciously Low FODMAP™ dessert recipes you might enjoy

Pumpkin Spice Butter (low FODMAP)

5 Minutes prep • 30 Minutes cook • Low FODMAP • Makes 2 cups • Ok to make-ahead: Steps 1 - 4

Pumpkin spice butter is the low FODMAP answer to apple butter — only better! This wonderful spread can be used as a delicious flavoring for other things (overnight oats for example), as a spread on toasted sourdough, mixed into vanilla ice cream, or incorporated into a cocktail. It’s oh so simple to make and it keeps nicely so you can have it on hand.

Ingredients

1 (15 ounce) can of pumpkin (I like Libby’s canned pumpkin)

2 1/2 tablespoons white wine (sauvignon blanc is a good choice)

1/4 cup real maple syrup

1/4 cup light brown sugar

1 1/2 teaspoons vanilla extract

3 teaspoons pumpkin pie spice

1/2 teaspoon cinnamon

1/4 teaspoon Kosher salt

Directions

(1) Mix: In a medium saucepan, combine the pumpkin, wine, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt.

(2) Cook: Bring to a gentle boil over medium heat. Cook, stirring often until the pumpkin thickens slightly, but is spreadable for about 20-30 minutes.

(3) Finish: Taste, adding more maple syrup if needed to sweeten or salt if needed to make the flavors pop a bit more.

(4) Serve: Remove from the heat and let cool (the pumpkin butter will thicken more as it cools). Use this pumpkin spice butter as a spread on toasted sourdough, as a key component of our pumpkin schmear, and as a foundation for our Great Pumpkin cocktail.

To store, transfer to glass jars and keep stored in the fridge for up to 1 month or in freezer-safe containers for up to 3 months.

Eat and enjoy every bite because you can!

This post may contain affiliate links so you can 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! 

More Deliciously Low FODMAP™ breakfast recipes you might enjoy

Mac n’ Cheese with Herby Croutons (low FODMAP)

20 Minutes prep • 30 Minutes cook • Low FODMAP • Vegetarian • Serves 8 • Ok to make-ahead: Steps 1 - 7

This super creamy mac and cheese checks all the boxes when it comes to my favorite mac and cheese recipes. Even better, it comes with a crisp and flavorful surprise for your mouth with the herby croutons. Serve it as a delicious side dish or perfect vegetarian main course. It’s sure to be a crowd-pleaser.

This is an exclusive recipe just for recipe club members.

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.

Heirloom Tomato Salad (low FODMAP)

25 Minutes prep • Low FODMAP • Gluten-free • Lactose-free • Serves 4 - 6 • Ok to make-ahead: Steps 1 - 2

Heirloom tomatoes make the simplest and most elegant salad ever. You can select a variety of colors or all one color. The flavor is wonderful and the color is right up there with a Van Gogh painting. The simplest dressing is all you need to bring out the best flavor in these remarkable tomatoes.

Ingredients

2 - 4 Heirloom tomatoes, cut into wedges

1 tablespoon fresh chives, chopped

1/2 cup Balsamic vinegar, reduced

Kosher salt and pepper to taste

Directions

(1) Reduce the vinegar: In a small saucepan bring the balsamic vinegar to a boil then turn the heat down to a simmer and cook until reduced by about half.

(2) Prepare the vegetables: Wash, dry, and slice the tomatoes into wedges. Chop the chives.

Make-ahead note: At this point, you may set the ingredients aside until you are ready to serve. Do not refrigerate tomatoes as they will lose some of their good taste.

(3) Finish: Put the tomato wedges on a serving plate, drizzle with the cooled balsamic reduction, and sprinkle with salt, pepper, and chives.

(4) Serve: Serve immediately.

Eat and enjoy every bite because you can!

More Deliciously Low FODMAP™ salads you might enjoy

Buttered Corn Shrimp Pasta (low FODMAP)

15 Minutes prep • 10 Minutes cook • Low FODMAP • Serves 4 • Ok to make-ahead: Steps 1 - 4

This is a quick shrimp pasta dish that can be made with fresh or frozen corn and shrimp. Our lemon basil pesto is the perfect fit for this recipe and you can make it in under 5 minutes. The corn, fresh herbs, and shrimp come together in a light and fresh pasta dish that’s sure to please family, friends, and guests.

Ingredients

1/4 cup of our lemon basil pesto or other low FODMAP pesto (recipe below)

1 pound gluten-free dry pasta, such as Delallo Penne Rigate

2 tablespoons garlic-infused olive oil

1/2 stick (4 tablespoons) salted butter

4 green onions (green part only), chopped

2 ears corn on the cob, kernels removed

2 tablespoons fresh thyme leaves

1/2-1 teaspoon chili powder

1/8 teaspoon cayenne pepper

Kosher salt and black pepper

3/4 of a pound raw shrimp, peeled and deveined

1/4 cup dry white wine (such as sauvignon blanc or pinot grigio)

Juice from 1 lemon

2 tablespoons fresh chives, chopped

Directions

(1) Make pesto: Make our Lemon Basil Pesto.

(2) Prepare your ingredients: Cut the corn from the cob. Chop the herbs. Juice the lemon.

(3) Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain but don’t rinse and toss with a drizzle of olive oil.

(4) Cook the corn: Meanwhile, melt together the butter and olive oil in a large frying pan. Add the green onions, corn, thyme, chili powder, cayenne, and season with salt and pepper. Cook until the butter begins to brown around the corn, about 3-4 minutes.

Make-ahead note: At this point, you may set the pesto, pasta, and cooked corn aside until you’re ready to prepare the final dish. Depending on how long you leave it, you will need to reheat the pasta and corn, then add the shrimp, cook, and finalize.

(5) Add the shrimp: Stir in the shrimp, tossing with the butter mixture. Add the wine and lemon juice, bring just to a boil, and cook until the shrimp are just pink (about 3-4minutes).

(6) Finish: Remove from the heat and stir in the pesto and chives. Taste and add more pesto, salt, and pepper if needed.

(7) Plate and serve: To serve family-style, toss the pasta, corn, shrimp, and sauce together. Put into a serving bowl and sprinkle with freshly grated parmesan cheese. To plate and serve individually, divide between bowls or plates. Top each with freshly grated parmesan cheese.

Eat and enjoy every bite because you can!

This post may contain affiliate links so you can 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! 

Lemon Basil Pesto

Ingredients

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

(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.

More Deliciously Low FODMAP™ seafood recipes you might enjoy

Great Greek Salad (low FODMAP)

20 Minutes prep • Low FODMAP • Gluten-free • Serves 4 • Ok to make-ahead: Steps 1 - 2

Classic Greek salad is made up of a wonderful combination of flavors, colors, and textures. It makes a great side or base for a salad featuring grilled meat or seafood. This recipe excludes the red onion typically found in Greek salad and replaces it with specific herbs and spices so you can enjoy an amazing Greek salad without causing an IBS flare-up. I hope you enjoy it as much as I do.

Ingredients: Salad

1 bunch romaine lettuce

3 Roma tomatoes, seeded and chopped

1 cup crumbled feta cheese

3 small Persian cucumbers, peeled and sliced

1/2 cup pitted Greek olives sliced in half (or more if you like)

2 tablespoons green onions (green part only) chopped

2 tablespoons minced fresh parsley

1 tablespoon minced fresh chives

Ingredients: Dressing

3 tablespoons lemon juice

2 tablespoons garlic-infused olive oil

1/2 teaspoon Kosher salt

1/4 teaspoon fresh ground black pepper

Directions

(1) Prepare the dressing: In a small jar, combine the lemon juice, olive oil, salt, and pepper. Shake to combine.

(2) Prepare the salad ingredients: Wash, spin dry and chop the romaine lettuce. Wash, seed, and chop the tomatoes. Peel and slice the cucumbers. Slice the Kalamata olives. Chop the herbs.

Make-ahead note: At this point, you may set the dressing aside, and put the salad ingredients in the refrigerator until you are ready to make the salad.

(3) Finish: Combine the salad ingredients in a large salad bowl. Pour the dressing over the salad, and toss.

(3) Plate and serve: Serve immediately for the best fresh flavor and crispness.

Eat and enjoy every bite because you can!

More Deliciously Low FODMAP™ salads you might enjoy

Kona Brownies (low FODMAP)

15 Minutes prep • 30 Minutes cook • Low FODMAP • Gluten-Free • Makes 16 • Ok to make-ahead: Steps 1 - 4 or 6

Now that I have created them, these may be my all-time favorite brownies. They are rich and coffee-infused with a hint of coconut and topped with coconut cream cheese icing. The perfect “Kona Brownies” that will take you right to the islands and that corner bakery you’ll never forget. These brownies actually improve in flavor and texture over time so make them a day ahead for the perfect Kona brownie. Enjoy with a mug of Lion Decaf Vanilla Macadamia Nut coffee for the perfect combination.

This is an exclusive recipe just for recipe club members.

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.

Breakfast Sandwich (low FODMAP)

5 Minutes prep • 10 Minutes cook • Low FODMAP • Serves 1 • Ok to make ahead: Step 1

My grandmother made the very best scrambled eggs. They were always perfectly smooth and creamy and they tasted and smelled divine. It took me years to figure out that her technique was…patience. She would never turn the burner up past medium and she would gently stir the eggs until she had a perfect result. Now whenever I make them, I think of her with appreciation and look forward to enjoying the very best scrambled eggs once again. This breakfast sandwich features those scrambled eggs and it’s one of my favorite breakfasts (which I often have at lunchtime!) It’s easy to make and delicious to eat.

Ingredients

2 slices of real sourdough bread (look for sourdough that doesn’t include yeast or vinegar in the ingredients)

2 tablespoons butter

2 extra-large or 3 large eggs

1/2 cup sharp white cheddar cheese, grated

Kosher salt and black pepper to taste

Microgreens (optional but very good!)

Directions

(1) Prepare: Grate the cheese.

(2) Make the toast: Turn on the broiler and toast the sourdough bread under the broiler, turning over halfway through until it is golden brown and crisp on both sides. Remove from the oven, spread with butter, and set aside on a baking sheet or oven-proof plate.

(3) Prepare the eggs: While the toast is cooking, in a bowl, whisk together the eggs, salt, and pepper.

(4) Cook the eggs: Heat a small frying pan over medium heat. Add 1 tablespoon of butter to the pan and let it melt. Add the eggs and cook slowly, stirring frequently. Don’t be tempted to turn the heat up to cook the eggs faster. Cooking them slowly will yield delicious creamy eggs. Cooking them fast will yield dry eggs and a damp pan.

(5) Finish: When the eggs are just cooked through spoon them onto the buttered toast. Sprinkle with grated white cheddar cheese and put back under the broiler for about a minute until the cheese is melted into the eggs.

(6) Plate and serve: Remove from the oven and transfer to a plate. Sprinkle with microgreens, Kosher salt, and fresh ground black pepper.

Eat and enjoy every bite because you can!

This post may contain affiliate links so you can 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! 

More Deliciously Low FODMAP™ breakfast recipes you might enjoy

Roasted pork tenderloin with parmesan broccoli (low FODMAP)

10 minutes prep • 30 minutes bake or 60 minutes grill or 3 hours smoker • Gluten-free • Low FODMAP • Serves 4 - 6

This pork tenderloin is flavorful and crispy on the outside, juicy and tender on the inside. Served with rice, parmesan broccoli, and our white wine cream sauce, this is a delicious meal you can present to the family or your next table of guests. Don’t be discouraged by the list of ingredients, most of them are spices that go into the rub!

Ingredients

1-2 heads broccoli florets (no stems)

1 tablespoon extra virgin olive oil

Kosher salt and black pepper

1/2 cup parmesan cheese, grated

Two 1-pound pork tenderloins (see pro tip)

2 tablespoons garlic-infused olive oil

2 teaspoons basil

2 teaspoons oregano

1 teaspoon marjoram

2 teaspoons Gourmend Foods garlic scape powder (use code IBSGC15 for 15% discount)

2 teaspoons cumin

2 teaspoons Kosher salt

2 teaspoons chili powder

1 teaspoon smoked paprika (optional but highly recommended)

1/2 teaspoon black pepper

2 tablespoons dark brown sugar

Directions

(1) Prepare the meat: Pierce tenderloins all over with a fork then rub the garlic-infused olive oil onto all sides of the meat.

Make your rub by whisking together the remaining ten dry ingredients. Sprinkle rub mixture all over tenderloin(s), patting it onto the surface of the meat on all sides.

(2) Cook the meat:

On the smoker (my preferred method as it yields the tenderest and most flavorful meat)

Preheat smoker to 180 degrees.

Place tenderloins diagonally on the smoker grill and smoke at 180 degrees for 3 hours until outside is browned.

Increase the smoker temperature to 275 degrees F and cook until the internal temperature of the thickest part registers at least 145 degrees F. For 1-pound tenderloins, this should only take about 10 or 15 minutes.

On the grill

Preheat grill to medium-high (about 400 degrees F).

Grill for 20-30 minutes until the outside is browned and crispy but not burned. Watch the temperature and take the meat off when the internal temperature of the thickest part is just below 145 degrees F. The meat will continue to cook for a few minutes off the grill and you don’t want it to get dry.

In the oven

Preheat oven to 400 degrees and lightly grease a large baking/casserole dish.

Bake for 25-35 minutes until outside is browned and the internal temperature of the thickest part registers 145 degrees F.

When done, be sure to spoon any remaining juices from the pan over the slices for extra flavor and juiciness.

(3) Make the sauce: See recipe and instructions below.

(4) Steam the rice: While the meat is cooking, steam the rice per package instructions, set it aside, and keep warm.

(5) Cook the broccoli: While the rice is steaming, cook the broccoli. If you are not already using your oven to cook the pork loin, preheat the oven to 400 degrees F. Trim your broccoli into florets (no stems). Put in a large bowl and drizzle with olive oil. Toss to combine. Sprinkle with salt and pepper and toss again. Spread on a parchment-lined rimmed baking sheet and cook in a 400 degree F oven for about 15 minutes. Stir partway through. Broccoli may get blackened in spots — which is great! Remove from the oven and sprinkle with freshly grated parmesan cheese.

(6) Finish: Allow meat to rest, covered with foil, on a cutting board for 5-10 minutes before slicing. Slice into 3/4-inch pieces.

(7) Plate and serve: To each plate add a scoop of rice and broccoli and a few slices of pork loin. Serve with our quick white wine cream sauce (recipe below) drizzled over the rice and the meat.

Eat and enjoy every bite because you can!

Pro tip:

This recipe is pretty flexible and you can use 1-2 very small pork tenderloins, or one medium-large pork tenderloin OR you can double or even triple the ingredients for the seasonings and serve a LOT of people with several large tenderloins. You will have to adjust your cook time to the size of the meat and use a meat thermometer to confirm when done.

White wine cream sauce

Ingredients

1 tablespoon butter

1 tablespoon each minced chives, and fresh thyme or rosemary

1/2 cup white wine (such as sauvignon blanc or pinot grigio)

1 cup heavy cream (or lactose-free half and half for a lighter sauce)

1/2 cup freshly grated parmesan cheese

1/4 teaspoon salt plus additional salt and pepper to taste

Directions

(1) Prepare cream sauce: Melt butter in a medium-size skillet over medium-high heat. Add chives or green onions, and saute for about 1 minute. Add white wine and cook for about 30 seconds, then add the cream or half and half.

(2) Cook cream sauce: Cook for about 10 - 12 minutes over medium heat stirring frequently.

(3) Finish: Add salt and chopped thyme or rosemary and the grated parmesan cheese. Stir until the cheese is incorporated (about a minute). Season with more salt and pepper if needed.

(4) Serve: Pour over your roasted pork tenderloin and rice.

More Deliciously Low FODMAP™ salads you might enjoy

This post may contain affiliate links so you can 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! 

Chicken Caesar Salad (low FODMAP)

20 Minutes prep • 10 Minutes cook • Low FODMAP • Serves 4 - 6 • Ok to make-ahead: Steps 1 - 3

Who doesn’t love a great Caesar salad!? It’s a robust side or a delicious main course. This recipe is indeed great without including any of those ingredients that might upset your stomach. You can make it with or without the chicken, depending on what you want and what you have on hand. Making your own low FODMAP croutons is easy and it means they will be crisp, delicious, and tummy-friendly. I’m pretty certain this salad is going to become a family favorite at your house just like it is at mine!

Ingredients: Salad

2 heads of romaine lettuce, chopped, washed, and spun dry

1/2 cup fresh grated parmesan cheese

2 cups of cooked chicken, chopped (optional)

2 slices of real sourdough bread, cut into crouton-size pieces (real sourdough will not have yeast or vinegar in the list of ingredients)

1 tablespoon garlic-infused olive oil

1/2 teaspoon dry thyme

1/2 teaspoon each Kosher salt and black pepper

Ingredients: Dressing

Juice of 1 lemon (about 2 tablespoons)

2 tablespoons lactose-free yogurt

2 tablespoons mayonnaise

1 tablespoon garlic-infused olive oil

2 teaspoons dijon mustard

1 teaspoon gluten-free Worcestershire sauce

1/4 cup fresh grated parmesan cheese

Kosher salt and black pepper to taste

Directions

(1) Make the croutons: Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper. Chop bread into crouton-size pieces and transfer to a mixing bowl. Drizzle with olive oil and toss. Sprinkle with thyme, salt, and pepper, and toss again. Spread on the prepared baking sheet and bake at 400 degrees for about 10 minutes or until golden brown. Remove from oven and let cool on the baking sheet. Taste, and add a sprinkle of salt if they need a little more zing. Set aside.

(2) Prepare the dressing: Combine all dressing ingredients except parmesan cheese, salt, and pepper in a small jar. Shake to combine. Add parmesan cheese and shake again. Taste on a lettuce leaf and add salt and pepper to taste. Set aside in the fridge.

(3) Prepare the lettuce: Chop, wash, and spin dry the Romaine lettuce. If you’re not going to make your salad right away, store the lettuce in the fridge. Pro tip: After washing and spinning dry, put the lettuce in a plastic bag with a paper towel. Squeeze the air out of the bag and twist to seal. Then store in the fridge. Your lettuce will be super crisp and any extra water will be absorbed so your salad will taste its best.

Make-ahead note: At this point, you can keep the lettuce and the dressing in the fridge and store the cooled croutons in an air-tight container until you’re ready to assemble your salad.

(4) Prepare salad: Put the lettuce and chicken in a large salad bowl. Add about half the parmesan cheese and the dressing. Toss to combine.

(5) Finish: Sprinkle the croutons and the rest of the parmesan cheese on top of the salad. This makes a nice presentation if you’re bringing the salad bowl to the table. If not, toss it all together. Plate and serve.

Eat and enjoy every bite because you can!

This post may contain affiliate links so you can 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! 

More Deliciously Low FODMAP™ salads you might enjoy

Lemony Blueberry Muffins (low FODMAP)

35 Minutes • Low FODMAP • Gluten-Free • Makes 12 • Ok to make-ahead: Yes (freezes well)

Inspired by a recipe from one of my best friends, these lemony blueberry muffins are light and airy, full of berries, and packed with flavor. They’re perfect with afternoon tea and I’m sure you’re going to love them. Best of all, they keep nicely in the freezer so you can have a fresh muffin every day if you like!

This is an exclusive recipe just for recipe club members.

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.

Crispy Chicken and Prosciutto with Creamy Herbed Pasta and Greens (low FODMAP)

20 Minutes prep • 15 Minutes cook • Low FODMAP • Gluten-Free • Serves 4 • Ok to make-ahead: Steps 1 - 4

Creamy herbed pasta provides the perfect contrast to crisp chicken and prosciutto. Add the lemon-dressed arugula and you have a dish that’s perfect to hit all your taste senses. Warm and comforting, yet fresh and healthy. This is a great dish when you have a variety of preferences at your table. The pasta and greens are delicious without the meat and sure to please any vegetarians at your table.

Ingredients

1 pound chicken cutlets or tenders

3/4 cup gluten-free Panko bread crumbs

1 1/2 cups grated parmesan

1 teaspoon Smoke N Sanity Essence of Onion Salt (use code IBSGC10 for 10% discount)

3 tablespoons garlic-infused olive oil + more for drizzling pasta

Kosher salt and black pepper

1 pound gluten-free pasta (I like Andean Dream quinoa fusilli)

Crushed red pepper flakes

2 tablespoons salted butter

1 1/2 cups fresh basil, finely chopped

2 cups low FODMAP chicken broth (I like Gourmend Organic Chicken Broth - Use code IBSGC15 for 15% discount)

3/4 cup heavy cream

2 ounces lactose-free cream cheese, at room temperature

3 ounces thinly sliced prosciutto

2 cups baby arugula

1/8 cup (a drizzle) of garlic-infused olive oil

Juice from 1/2 lemon

2 tablespoons chopped fresh parsley

Instructions

(1) Prepare your ingredients: Grate the parmesan cheese, wash and chop the basil and the parsley, wash and spin dry the arugula and set aside. If you don’t have chicken cutlets, slice boneless skinless chicken breasts horizontally (like you’re filleting a fish) into 1/4” - 1/2” thick slices, heat cream cheese in the microwave for 20-30 seconds if not already at room temperature.

(2) Prepare the chicken: Combine the Panko, 1/2 cup parmesan, and the essence of onion salt in a shallow bowl. Dredge both sides of the chicken through the Panko mixture several times, pressing down to make sure the crumbs stick to the chicken. Place the chicken on a plate. Set aside.

(3) Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain (do not rinse) and drizzle with garlic-infused olive oil, toss and set aside.

(4) Prepare the sauce: While the pasta is cooking, Heat 1 tablespoon garlic-infused olive oil in a medium frying pan or saucepan over medium-high heat. Add the butter and stir in the basil. Add a pinch each of red pepper flakes, salt, and pepper. Cook another minute, until the basil is fragrant, then pour in the chicken broth and the cream. Add the cream cheese and bring the sauce to a gentle simmer (do not boil) and cook 5-8 minutes, until thickened slightly. Stir to dissolve any lumps of cream cheese.

Make-ahead note: At this point, you can set your ingredients aside in the refrigerator until you’re ready to cook the meat, finish and serve. You will need to re-heat the sauce if it has been more than an hour or so.

(5) Cook the chicken: Heat 2 tablespoons of garlic-infused olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown, 3-4 minutes on each side. Cook until just barely cooked through so the chicken stays moist. Transfer to a cutting board and slice into thin strips. Taste, season with salt as needed.

(6) Cook the prosciutto: Add the prosciutto to the pan and cook for 1 - 2 minutes to crisped. Remove from the pan and set aside.

(7) Finish the pasta: To the sauce, stir in the remaining 1 cup parmesan. Add the cooked pasta and cook for about 3 minutes until pasta is heated through. Remove from the heat and stir in the parsley.

(8) Finish the greens: Toss the arugula with a drizzle of olive oil, a squeeze of lemon, and a pinch each of salt and pepper. Toss to combine. (If you’re not an arugula fan, you don’t have to include the greens at all, or you can choose another green.

(9) Plate and serve: Divide the pasta between plates or bowls and top with the sliced chicken, chopped prosciutto, and arugula.

Eat and enjoy every bite because you can!

Inspired by a recipe published by Tieghan Gerard, Half Baked Harvest

More Deliciously Low FODMAP™ main courses you might enjoy

Cajun creole lemon butter shrimp (low FODMAP)

25 Minutes • Low FODMAP • Gluten-Free • Serves 6 • Ok to make-ahead: Steps 1 - 2

Shrimp are delicious with just about any kind of seasoning and this cajun lemon butter combination is particularly wonderful. It’s quick and easy to make so don’t hesitate to prepare this one for company or as a quick (but very special) weeknight meal. Leftover shrimp are wonderful in a salad or heated briefly on the stove.  

This is an exclusive recipe just for recipe club members.

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.

Herby Feta Turkey Burgers (low FODMAP)

30 Minutes • Low FODMAP • Gluten-Free • Serves 4 • Ok to make-ahead: Steps 1 - 3

This super flavorful burger stands up to the grill and provides a delicious alternative to traditional hamburgers. Serve them hot off the grill with some buttered sweet corn and fruit salad for a perfect fall barbecue. They are also delicious the following day so don’t be afraid to make a few extra and have them for lunch!

Ingredients

1 pound ground turkey

4 ounces crumbled feta

1 heirloom tomato, or 2 Roma tomatoes, chopped

1/2 cup fresh basil, chopped

4 green onions, green part only, chopped

2 tablespoons fresh chives, chopped

Kosher salt and black pepper

Gluten-free buns (optional), lettuce, sliced avocado, and micro greens for serving

Directions

(1) Prepare the grill: Preheat the grill to medium-high.

(2) Prepare the meat: Combine all ingredients in a bowl and mix well.

(3) Form the patties: Form patties, sprinkle each patty with additional salt and fresh ground pepper, and stack on a plate with parchment or waxed paper between layers of patties as needed. Set aside in the refrigerator until ready to cook.

Make-ahead note: At this point, you may cover and chill the prepared patties until you are ready to grill and serve.

(4) Cook the patties: When the grill is hot, place burgers directly on a lightly oiled grill and cook for 3-5 minutes, then flip and cook for another 3-5 minutes until lightly charred and cooked through. Remove from grill and cover with foil to keep warm until ready to serve.

(5) Plate and serve: Serve with lettuce leaves (or gluten-free buns of your choice), sliced tomato and avocado, mustard, mayo, and optional microgreens of your choice.

Eat and enjoy every bite because you can!

More Deliciously Low FODMAP™ main courses you might enjoy

Quinoa Chopped Salad (low FODMAP)

60 Minutes • Low FODMAP • Gluten-Free • Serves 8 • Ok to make-ahead: Steps 1 - 5

This salad is as beautiful as it is healthy and delicious. It’s the perfect weekday working-from-home lunch or the main event for your next fancy luncheon. Keep in mind it improves with time so it’s the perfect salad to make ahead and keep in the fridge. Serve it as is, or add a little of whatever you have on hand to change things up each time (roasted vegetables, chunks of cheese or cooked meat, a few more nuts, some grated parmesan, whatever you like!)

Ingredients: Salad

1 cup tri-color (or any color) quinoa (yielding about 2 cups cooked)

3/4 cup diced carrots

3/4 cup diced English or Persian mini cucumber

1/2 cup diced red, orange, or yellow bell pepper

1/4 cup fresh mint - chopped

1/4 cup green onions (green part only) chopped

1/4 cup chopped parsley

3/4 cup raw almonds, chopped

1/2 cup roasted and salted pepitas (pumpkin seeds)

3/4 cup crumbled feta

1 cup cherry tomatoes (cut in half)

1 cup cooked turkey, chicken, or other low FODMAP cooked meat, cut into bite-size pieces

1 medium avocado, chopped

2 cups arugula, baby spinach, or other low FODMAP salad green

Additional chopped mint or parsley for serving

Ingredients: Dressing

1/4 cup lime juice

3/4 cup olive oil

1/4 cup Balsamic vinegar

1 teaspoon ground cumin

1 - 2 teaspoons Kosher salt (or to taste)

1 teaspoon freshly ground black pepper

Directions

(1) Prepare quinoa: Rinse and cook the quinoa according to package instructions and set aside to cool.

(2) Prepare salad ingredients: Wash, chop, and put in a large bowl all salad ingredients except the greens.

(3) Prepare salad dressing: Combine all dressing ingredients in a jar or small bowl and shake or whisk to combine. Taste and add additional salt and pepper as needed to suit your taste.

(4) Prepare salad greens: Wash and spin dry the salad greens and avocado.

(5) Dress the salad: If you’re going to serve right away, add a bit of the dressing to the greens and toss to combine. Then add the rest of the dressing to the quinoa salad and stir to combine.

(6) Finish: Taste and add additional salt and pepper as needed to suit your taste.

Make-ahead note: This salad improves with time so make the whole thing ahead and just toss fresh greens with oil and vinegar before plating with the salad.

(7) Plate and serve: Put a bed of greens on each plate then top with a generous scoop of the quinoa chopped salad mix. Add the chopped avocado and sprinkle with additional chopped mint or parsley.

Eat and enjoy every bite because you can!

This post may contain affiliate links so you can 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! 

More Deliciously Low FODMAP™ salad recipes you might enjoy

Brown Butter Salted Chocolate Chip Cookies (low FODMAP)

20 Minutes prep • 2 hours chill • 15 Minutes cook and cool • Low FODMAP • Gluten-Free • Makes 24 - 36 • Ok to make-ahead: Steps 1 - 4

If you love a rich, chewy, chocolate chip cookie, you can forget all your other chocolate chip cookie recipes. This is THE ONE. We have all searched for that perfect chocolate chip cookie recipe. And the search is made more difficult when your ingredients are restricted. I have made many chocolate chip cookies but none are as good as these. Hands down. You won’t even know they’re gluten-free. These cookies are rich and chewy and they hold together and taste perfect at room temperature. So there’s no need to feel like you have to eat them all when they’re hot out of the oven! The brown butter and salt bring out a wonderful flavor so don’t skip these important ingredients.

Ingredients

2 1/4 cups gluten-free all-purpose flour (I used King Arthur Measure for Measure)

1 teaspoon baking soda

1 teaspoon Kosher salt (see pro tip)

2 sticks unsalted butter

1 1/2 cups packed dark brown sugar

1/4 cup granulated sugar

1 large egg + 1 additional egg yolk, at room temperature (see pro tip)

1 tablespoon vanilla extract

1 tablespoon lactose-free plain yogurt, Greek yogurt, or lactose-free sour cream

3/4 cup semi-sweet chocolate chips

3/4 cup milk chocolate chips

Kosher salt to sprinkle the tops (don’t skip this! It really brings out the flavor)

Directions

(1) Brown the butter: Put butter in a medium frying pan over medium heat. Whisking almost constantly, watch the butter as it begins to crackle, and then eventually foam. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the pan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to the bowl of your stand mixer to prevent burning and set it aside to cool for 10 minutes or until cool enough to touch.

(2) Blend the butter: Once the butter has had a chance to cool a bit, combine the brown butter with the sugars and beat until well combined, about 2 minutes (scraping down the sides as needed). Beat in the egg, egg yolk, vanilla, and yogurt until well combined.

(3) Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients and beat on medium speed just until combined. Add in both kinds of chocolate chips and mix on low speed until just incorporated into the dough.

(4) Let dough rest: Chill your dough for 2 hours in the refrigerator, or up to 12-24 hours. Do not try to speed up this process. The dough needs to chill in order for your cookies to be perfect.

Make-ahead note: At this point, you can leave the dough in the fridge for 12 - 24 hours until you’re ready to bake the cookies. When you’re ready to scoop and roll the dough, if it has been chilled for more than 2 hours you’ll need to let it sit at room temp for about 20 minutes before scooping.

(5) Prep the oven: Once the dough is chilled, preheat the oven to 350 degrees F and line a couple of baking sheets with parchment paper.

(6) Roll the cookies: When ready to bake, use a medium cookie dough scoop (about 2 heaping tablespoons) to measure the dough for each cookie. Roll the dough into a ball (it doesn't have to be perfectly round). Place dough balls on your prepared baking sheets, 2 inches apart. (Cookies won’t spread much but it’s still good to give them room.)

(7) Bake the cookies: Sprinkle the dough balls with Kosher salt or other flaky salt and bake for 9-11 minutes or until the edges of the cookies just begin to turn golden brown. They will look a bit underdone in the middle but will continue to cook to perfection once out of the oven.

(8) Finish: Cool the cookies on the sheets for 5 minutes to allow them to set up, then sprinkle each cookie with additional Kosher salt (if needed). Remove the cooled cookies from the baking sheets and transfer them to a wire rack to cool completely. Makes 24-36 cookies.

(9) Store the cookies: These seldom keep very long in my house, but if you have some left, keep them in an airtight container at room temperature, or in the freezer for up to 2 months. If frozen, just let sit at room temp for about 20 minutes and enjoy.

Pro Tip: I use Diamond Crystal Kosher salt in my cooking because it has a wonderful light flake and lower salinity than sea salt or other brands of Kosher salt. If you use table salt or sea salt you may need to use less than the recipe specifies to get the same flavor profile.

To bring an egg to room temperature quickly, fill a small or medium bowl with warm water. (You want the temperature to feel warm, not hot—you don't want to end up accidentally cooking the eggs!). Place the eggs in the water and let them sit for 5 to 10 minutes.

Eat and enjoy every bite because you can!

Adapted from the original recipe published by the Ambitious Kitchen.

This post may contain affiliate links so you can 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! 

More Deliciously Low FODMAP™ desserts you might enjoy