Lunch

A protein packed Low FODMAP Classic Tuna Salad Sandwich, that even your kids will love to have in lunch!

Low FODMAP Classic Tuna Salad Sandwiches

These healthy and tasty sandwiches are the best option for a healthy protein packed lunch!

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course lunch

Cuisine American

Servings 2

Calories 187 kcal

Ingredients

  

1x2x3x

• 1 5oz can Tuna
• 2-3 tbsps Low FODMAP Certified Salad Dressing (Original Grapefruit)
• 2 tsp Dijon mustard
• 1/4 cup cucumber, diced
• 1 tbsp Chives, minced
• 4 slices Low FODMAP bread
• 4 Lettuce leaves
• 4 slices Tomato

Instructions

 

• In a medium bowl, mix together tuna, Low FODMAP Certified Salad Dressing (Original Grapefruit), cucumber, Dijon, and chives. Evenly spread the mixture onto the two slices of bread.
• Top both with lettuce leaves, tomato slices, and the other slice of bread. Serve and enjoy!
  

Nutrition

Calories: 187kcalCarbohydrates: 9gProtein: 16gFat: 9gSaturated Fat: 1.5gPolyunsaturated Fat: 4.1gMonounsaturated Fat: 2.9gCholesterol: 13mgSodium: 402mgVitamin A: 50IUVitamin C: 2.5mg

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Low FODMAP Lamb & Sweet potato Fritters, a hearty meal that will keep you full and energetic throughout the day!

Low FODMAP Lamb & Sweet Potato Fritters

Tasty and healthy low FODMAP fritters! This flavor-packed recipe is super easy to make within less than an hour!

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course lunch

Cuisine American

Servings 4 people

Calories 465 kcal

Ingredients

  

1x2x3x

• 1,5 cups sweet potato, peeled and diced
• 1.5 cups potato, peeled and diced
• 1 tbsp olive oil
• 1 cup green tip of the scallions, finely chopped
• 1 tbsp ginger, crushed
• 1 cup fresh cilantro, chopped
• 2 tsps Low FODMAP Certified Spice Mix (BBQ Seasoning Rub)

Instructions

 

• Preheat the oven to 355ºF. Take a large roasting tray, line it with baking paper and set aside. In the meanwhile, peel and cut the sweet potato and potato into cubes. Add them in a large saucepan containing hot water placed over high heat and let them boil until soft, for at least 10 minutes.
  
• In the meanwhile, heat the oil in a large frying pan and add the crushed ginger. Saute the ginger for a minute or two and then add lamb mince. Cook the mince for at least 3 minutes. Then add spring onion tips, fresh cilantro and Low FODMAP Certified Spice Mix (BBQ Seasoning Rub). Stir until well-combined.
  
  
• Place the lamb mixture and mashed potato into a large bowl and mix well. Scoop out the mixture with a 1/4 cup measure and shape into equal sized fritters and place them onto the prepared roasting tray. Dust the tray with flour and brush with some olive oil.
• Place the tray in the oven and bake until golden brown, for 10 minutes.
  
• Serve with a dip of your own choice. Enjoy!
  

Nutrition

Calories: 465kcalCarbohydrates: 33.2gProtein: 24gFat: 27.3gSaturated Fat: 11.8gFiber: 5.9g

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This quick and easy, Low FODMAP Spicy Hing Chicken Curry is flavored with Gluten Free Organic Asafoetida/Asafetida (Hing) powder. It tastes the best, when served with hot flatbread or rice!

Low FODMAP Spicy Hing Chicken Curry | No Onion No Garlic Recipe

Satisfy your hunger with this hot & spicy Hing Chicken curry, thickened with greek yogurt! Hing adds more health benefits to your meal!

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Marinating time 15 minutes mins

Total Time 30 minutes mins

Course lunch

Cuisine Indian

Servings 2 people

Calories 114 kcal

Ingredients

  

1x2x3x

• 2 chicken breasts
• 3 medium tomatoes, chopped
• 1 inch ginger, peeled and grated
• 2 tbsp olive oil
• 1/2 tsp Gluten Free Organic Asafoetida/Asafetida (Hing) powder
• 2 tsp Low FODMAP Certified Curry Sauce
• 2 tbsp Greek yogurt
• 4 tbsp chopped fresh parsley leaves
• 2 tortilla or flatbread, for serving

Instructions

 

• Cut the chicken breast into bite-sized chunks and put them in a bowl. Add 1 tsp of Low FODMAP Certified Curry Sauce. Mix well and marinate for at least 15 minutes.
  
• Heat 2 tbsp. olive oil in a large pan. Add ginger and saute for 1 minute. Add the marinated chicken chunks and cook for about 5 minutes, or until brown. Add another tsp. of Low FODMAP Certified Curry Sauce, 1 tsp. Gluten Free Organic Asafoetida/Asafetida (Hing) powder and chopped tomatoes. Stir and add water, if required. Cover and simmer for about 10 minutes. Add more curry sauce to adjust the taste, if desired.
  
• Remove the cover, add 2 tbsp. yogurt and stir well until the tomatoes break away and the oil starts appearing on the top. Add water, as needed. Add 2 tbsps of chopped fresh parsley leaves and stir well. Cover again and simmer for about 10 minutes.
  
• Serve with tortilla or flatbread and chopped fresh parsley on the top.
  

Nutrition

Calories: 114kcalCarbohydrates: 16gProtein: 6gFat: 3gSaturated Fat: 1.2gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 0.9gCholesterol: 8mgSodium: 154mgFiber: 2.3gSugar: 3.3gCalcium: 20mgIron: 0.7mg

Keyword garlic free recipe, no onion no garlic recipe, onion free recipe

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