Ingredients:
- 3 cups fresh blackberries, washed and dried
- 1/4 cup organic sugar
- 1/4 cup water
- 1 handful fresh mint leaves, washed and dried
- 3 sprigs fresh lavender, washed and dried
- Ice water for blending
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Banana Bread Nice Cream
Ingredients:
- 3 Bananas, mashed
- 1/2 teaspoon cinnamon
- 1/2 vanilla bean
- 2 tablespoons chopped walnuts
Carrot and Cabbage Salad With Coriander+cumin Dry Rub
Ingredients:
- 1 1/2 cups of carrots
- 1/2 tsp cumin seed powder
- 1 bunch of fresh coriander
- 3/4 cup green cabbage
- 1/2 tsp ground coriander
- 1 Juice of lime
- 1 teaspoon of olive oil
- 3/4 cup red cabbage
- 2 teaspoons of sunflower seeds
Course: side dish
Instant Pot Quinoa Grain Bowl
Ingredients:
- ½ ripe avocado sliced
- 1 cup chopped broccoli
- fresh rainbow cherry tomatoes sliced
- 1 clementine peeled
- 2 cups of chopped kale
- 2 cups quinoa
- salt and pepper to taste
- 1 cup baby brussell sprouts
- 2 cups stock or broth
Course: lunch,main course,main dish,dinner
Easy Roasted Vegetables
Ingredients:
- 1/2 butternut squash
- 3 beet roots
- 6 potatoes
- 1 tbsp olive oil
- 2 tbsp paprika
- 2 tbsp dried basil
- salt & pepper
Course: side dish
Baby Beet Salad
Ingredients:
- 2 pounds yellow or red baby beets, trimmed
- freshly ground black pepper
- cup small fresh mint leaves for garnish
- 3 tablespoons olive oil
- 2 tablespoons red-wine vinegar
- 1 pinch salt
Course: salad
Beet Salad With Peppers and Lettuce
Ingredients:
- 1 small beet, peeled and sliced
- 1 teaspoon fresh basil, finely chopped
- 2 cups red leave lettuce
- 1 tablespoon maple syrup
- 1 teaspoon olive oil
- 1 orange pepper
- 1 red pepper
- Handful of sunflower seeds
Course: salad
Avocado and Cannellini Bean Salad
Ingredients:
- 1 medium avocado, mashed to a paste
- 1 cup romaine lettuce or baby spinach, shredded
- 1 tablespoon Low Fat Balsamic Vinaigrette
- 1/4 cup cannellini beans
- 5 grape tomatoes
- 1 teaspoon Italian seasoning
Course: side dish
Okra Tomato Salad
Ingredients:
- 10-15 two-inch long okra pods
- 1 large tomato, chopped
- Salt and Pepper to taste
- 3 leaves of basil, finely diced
- 2 tablespoons balsamic vinegar
Course: side dish,salad
Curry Leaves Potato Chips
Ingredients:
- 3 potatoes – remove skin, sliced thinly and soaked in ice water for 10-15 minutes.
- 1 tsp plain chili powder
- 3-4 sprigs curry leaves
- Salt for taste
- Oil for frying
Cuisine: Indian,Asian
Quinoa Salad with Barberries & Nuts
Ingredients:
- 300g quinoa
- 1 1/2 liters boiling water
- 1 tsp salt
- 2 tbsp olive oil (not extra-virgin, it will overpower other flavours)
- 50g barberries
- 4 tbsp slivered almonds
- 2 tbsp slivered pistachios
- 30g chopped coriander, chopped
- A few sprigs of mint, chopped
Course: side dish,lunch,main course,salad,main dish,dinner
fennel, Peppers, Lettuce Salad
Ingredients:
- 3 cups of baby/lolo lettuce
- 3 cups of roquette lettuce (arugula)
- 1 cup of fennel bulb and leaves
- 1 green pepper
- 1/2 red pepper
- 5 pickled cucumber
- 10 blacks olives
- 3 sprigs of rosemary
- 1 tablespoon of olive oil
Course: side dish,lunch,main course,salad,main dish,dinner
Low FODMAP Shrimp Skewers | No Onion No Garlic Recipe
These perfectly grilled Low FODMAP Shrimp Skewers are deliciously healthy and make a great addition to a healthy meal!
Low FODMAP Salmon Skewers
Quick & easy, Low FODMAP Salmon Skewers marinated with fresh garlic, lemon and spice mix. Serve these hot & spicy Low FODMAP Salmon Skewers with a cold dipping sauce!
Ingredients
- 1 tbsp. brown sugar
- 1 1/2 tsp. paprika
- 1 tsp. Low FODMAP Certified Spice Mix (Tuscan Herb)
- 500 grams shrimp, peeled & deveined
- 1 tsp. garlic oil
- 2 tsps. olive oil
- 1 red bell pepper, cut into cubes
- 1 lemon, cut into slices
- wooden skewers
Instructions
- Place shrimp in a sealable plastic bag and pour garlic-infused and plain olive oil over top of shrimp. Shake bag lightly until shrimp is evenly covered.
- In a small bowl mix brown sugar, paprika, Italian herb seasoning, salt, and pepper.
- Set aside 1 TBSP of the spices that will be used later on the veggies. Sprinkle the rest of the spices onto the shrimp in the sealable bag, seal bag, and mix well until spices are evenly coated.
- Allow the shrimp to marinate by storing shrimp in the sealed bag in the fridge for 1-4 hours.
- While the shrimp is marinating, prepare the peppers and pineapple by chopping both into large pieces that will be assembled on the skewers later.
- In a bowl, sprinkle the remaining seasoning over the vegetables.Once the shrimp has marinated, thread the shrimp onto the skewers followed by a pineapple, red and green bell pepper. Repeat the pattern until the skewer is full. Repeat steps with the additional skewers until all food is threaded.
- Place the skewers on the pre-heated grill and cook for 2 minutes, rotating between each minute.
- Remove, and serve with fresh lemon and on top of your favourite grain.
Tried this recipe?Let us know how it was!
Low FODMAP Kid-friendly Salmon Skewers
These hot & spicy, Low FODMAP Kid-friendly Salmon Skewers are a perfect meal option for your kids!
Low FODMAP Kid-friendly Salmon Skewers
These hot & spicy salmon skewers are packed not only with deliciousness but also with omega-3 fatty acids. Donot forget to serve these with a spicy cold dipping sauce of your kids’ choice!
Ingredients
- 400 grams Fresh salmon fillets, boneless & skinless, cut into cubes
- 2 tsps. Garlic oil
- 1 large lime, zest & juice
- 1.5 tsps. ginger, crushed
- 1.5 tbsps. pure maple syrup
- 2 tbsps. soy sauce
- 1 tsp. Low FODMAP Certified Spice Mix (BBQ Seasoning Rub)
- 1 large sweet bell pepper, cut into cubes
- 2 large tomatoes, sliced
Instructions
- Combine garlic oil, ginger, lime juice, lemon zest, maple syrup and soy sauce. Now, coat the salmon with the ginger mixture and let it marinade for about 10 minutes.
- Preheat the grill.
- Place the wooden skewers in a bowl filled with water.
- Thread the salmon pieces onto the skewers followed by the sweet bell pepper or tomato slice.
- Place the skewers on to the grill. Grill until cooked thoroughly, for about 8-10 minutes.
- Once done, serve immediately with a cold dipping sauce of your kids’ choice. Enjoy!
Nutrition
Calories: 215kcalCarbohydrates: 12gProtein: 21gFat: 8g
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Low FODMAP Veggies & Quinoa Salad
Prepare this Low FODMAP Veggies & Quinoa Salad, packed with IBS-friendly protein that won’t leave you hungry!
Low FODMAP Veggies And Quinoa Salad
This Low FODMAP salad is the best option for those who want to add more nutrition to their diet!
Ingredients
- 2 tbsp garlic infused oil
- 2 tbsps water
- 2 tbsps Low FODMAP Certified Salad Dressing (Original Grapefruit)
- 1 1/2 cups fresh cilantro leaves, chopped
- 1/3 cup pine nuts, lightly toasted
- 1.5 oz arugula leaves
- 1.5 oz kale
- 1 cup tomatoes, chopped
- 1 cucumber, chopped
- Kosher salt to taste
Instructions
- In a large bowl, mix together the ingredients including cucumber, tomatoes, kale, arugula leaves, quinoa, and pine nuts.
- Add Low FODMAP Certified Salad Dressing (Original Grapefruit) and garlic-infused oil, and toss with all the ingredients.
- Serve and enjoy!
Nutrition
Calories: 271kcalCarbohydrates: 35gProtein: 9.2gFat: 11gSodium: 728mgFiber: 8.6g
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