Low FODMAP Butternut Squash Chicken Tikka Masala

Winter squash has got to be one of my favorite vegetables- which means I love this time of year!  I love seeing new squash recipes arrive in my inbox and on my Facebook news feed.  I usually print them out and add them to a binder labeled “recipes to try”.  One of my favorite sources of recipe inspiration is an online Facebook group called “Low FODMAP Paleo Community” which is run by the lovely Kelly of TastyFace Organics.  She posts really awesome recipe ideas that can be adapted for a low FODMAP and/or paleo diet.

When I saw that Kelly posted the idea for this recipe adaptation, I knew I had to make it!  And boy am I glad I did- it is super flavorful and pretty simple to make!

chicken tikka masala (2)

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Chili Vinaigrette Salad with Creamy Walnut Sauce

The inspiration for this recipe comes from one of my favorite places to eat here in Portland- Prasad.  It is a gluten-free, vegan, organic cafe located in the Pearl district.  Although many of their recipes contain beans, quinoa, lentils, or other high thiol or high FODMAP foods, their El Dorado Salad can be made mostly low FODMAP, low thiol by removing the cilantro, green onion, and avocado.  But that’s no fun!  I can usually (now that my symptoms are minor) handle the salad without having to make any changes.  My love for this salad inspired me to make a flavor-packed SIBO-friendly version.  Enjoy!

Salad

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SIBO-Friendly Beef Chili

@againstallgrain Slow Cooker Beef Chuck Chili (I adapted to make SIBO friendly) topped with cilantro and @ieatrealfood.recipes Zucchini Cheese #sibo #sibofriendly #ibs #ibsdiet #lowFODMAP #easy #dinner

Would you believe it if I told you that it only took me 10 minutes of active prep time to make last night’s delicious chili recipe?  I threw the ingredients in my crock pot before I left for work and came home to a delicious smelling house and warm food.  Note: if your crock pot does not have an automatic switch to turn from low to warm, you will need to make this on a day where you can manually change it after six hours.

Ingredients:

  • 1 T ghee or coconut oil
  • 2 lbs beef stew meat (preferably grass-fed)
  • 2 red bell peppers
  • 1 cup green onion (green part only for low FODMAP), finely sliced
  • 26.46 ounce container POMI chopped tomatoes
  • 2 Tablespoons chili powder (make sure to find one that does not contain garlic or onion)
  • 2 teaspoons sea salt
  • 2 teaspoons cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1 cup water

Instructions:

1. Add ghee or coconut oil to slow cooker / crock pot.  Turn to low and allow slow cooker to preheat while you chop bell pepper and green onion.

2. Add beef stew meat, bell pepper, green onion, POMI chopped tomatoes, spices, and water.  Give chili mixture a good stir.  Heat on low for 6 hours.  Serve with any of the below optional toppings.

Optional toppings:

  • Fresh Cilantro, finely chopped (SIBO friendly if you do not have issues with sulfur/high thiol foods)
  • Avocado, diced (generally not SIBO friendly due to FODMAP content- use with caution)
  • Zucchini Cheese- (SIBO friendly)- make ahead of time using this recipe
  • Coconut Milk Yogurt (Dreamboat brand is sugar free)- not SIBO friendly due to probiotic content

Add-Ins to stretch recipe: do you have a large family?  Or perhaps it is not realistic (or healthy) for others in your family to be on as extreme of carbohydrate restriction as you?  No problem!  You can make this recipe stretch by cooking up some beans and rice to go along with it or serving with a side of starchy veggies.

  • Beans & Rice (not SIBO friendly)
  • Sweet Potato (not SIBO friendly)

SIBO-Friendly Pumpkin Pie

pumpkin pie

(Gluten-free, grain-free, dairy-free, soy-free, paleo, egg-free, low FODMAP, SCD, low sulfur)

The recipe is finally here!  Last year I was the one who had to sit there staring at my family while they ate dessert.  This year, I vowed to be able to enjoy it with them.  I had to experiment a couple of times to get the pie just the way I wanted it, but I have officially created a SIBO-friendly pumpkin pie recipe that your guests won’t even realize is “special.”

Kitchen Equipment:

  • Food processor
  • Measuring spoons/cups
  • Glass pie dish
  • Medium saucepan
  • Egg beaters for optional whipping cream

Ingredients:

Crust:

  • 1 cup pecan pieces
  • 1 cup blanched almond flour
  • 1/2 teaspoon finely crushed sea salt
  • 1 teaspoon cinnamon
  • 2 tablespoons coconut oil + a little more for greasing the pan (about 2 teaspoons)
  • 1 tablespoon clover honey (or other SIBO-friendly honey- see siboinfo.com)
  • 1/2 teaspoon pure vanilla extract

Filling:

  • 2 teaspoons gelatin (this is the one I used)
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 2 tablespoons water
  • 1/2 cup full fat coconut milk + 1/2 cup water (must use gum-free coconut milk such as this one in order to be SIBO-friendly)- you could try substituting lite coconut milk, but the flavor will not be quite as creamy
  • 3/4 cup pureed pumpkin (can be canned or make your own using a pie pumpkin- personally, I used half of each)
  • 3 tablespoons clover honey (or other SIBO-friendly honey)

Optional Additions:

Instructions:

  1. Preheat oven to 350 degrees Fahrenheit.  Generously grease bottom & sides of glass pie pan with approximately 2 teaspoons of coconut oil.
  2. In a food processor, pulse pecans until very finely chopped (about 15-20 seconds).  They will begin to stick to the bottom edges of the food processor just a bit.
  3. In a medium bowl, combine almond flour, finely chopped pecans, sea salt, and cinnamon.
  4. In a small bowl, melt 2 tablespoons coconut oil & 1 tablespoon honey.  Add vanilla extract.  Stir melted mixture into dry ingredients.
  5. Add crust “batter” to greased pie pan.  Use your fingers to press down firmly, beginning at the center and working your way to the edges.  This step is very important, so take your time.  If you do not make sure the pie is firmly pressed, it will be very crumbly.  See photo below of what the crust should look like before going into the oven.
  6. Bake crust 10-13 minutes.  Watch carefully to make sure it doesn’t burn.  It is done cooking when golden brown.
  7. In a medium saucepan, combine gelatin, cinnamon, nutmeg, and 2 tablespoons water.  Stir to form a paste.
  8. Add coconut milk and water, pumpkin puree, and honey.  Heat on low for about 10 minutes, until warm throughout.  Use the side of your spoon to break up any chunks of gelatin.  The mixture should be smooth and warm when done.
  9. Pour filling into crust and allow to set in refrigerator for 3 hours or overnight.
  10. Use a sharp knife to carefully cut pie into 8 pieces.  Be extra careful when removing the first piece.  Serve with any of the recommended additions.

pie crust

***In order to keep this SIBO-friendly, make sure that you limit yourself to one piece per day.  Additionally, depending on how able you are to handle carbs, you may need to limit your carbs from other sources.

Have a friend who might enjoy this recipe?  Share this link on Facebook or have them follow me on Instagram: @sibowithhope

Let me know what you think in the comments below!

Thai Lettuce Wraps

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Caution: raw vegetables can be problematic for individuals with poor digestion.  This recipe is intended for individuals who have reintroduced raw veggies or are using this recipe as a way to see if they are ready.  Dr. Siebecker recommends remaining on the SIBO diet for 1-3 months before introducing raw veggies (see SIBO Food Guide).

I have always been a big fan of Thai food, especially salad rolls with a delicious peanut sauce.  Unfortunately, there are all sorts of ingredients in those that I can no longer eat (rice, garlic, peanuts, sugar, soy, who knows what else!).  Here is my take on SIBO-friendly salad rolls, also known as Thai Lettuce Wraps.

This recipe is perfect for the end of the week for several reasons: butter lettuce lasts a while if you leave it attached to the stem, the sauce is super quick and easy to make, and the filling ingredients are flexible which allows you to use up any veggies left in the fridge.

Enjoy!

Ingredients:

Butter lettuce leaves (approximately 3 large leaves)- the loose bunches are easier to pull apart without breaking the leaves

1/5 or 1/4 lb chicken or turkey breast (cooked to your liking)- I like to bake mine at 350 degrees for about 20-30 minutes

Sauce (all you have to do is add the ingredients to a bowl and stir):

1/4 c finely chopped fresh Italian parsley (approximately 1/2 c loosely packed before cutting)

1/2 teaspoon finely grated ginger

2 T salted almond butter (or unsalted and add some sea salt)

1.5 teaspoons coconut vinegar (substituting apple cider vinegar should be fine)

1.5 teaspoons walnut oil

1.5 teaspoons coconut aminos (this is a soy sauce alternative that can be found at natural grocery stores)

Optional Filling Ingredients: thinly sliced cucumber, beets (boiled then thinly sliced), shredded carrots (these might be too hard to digest), sliced tomato (nightshade- might cause inflammation).

Tangy Spiced Delicata Squash

tangy spiced delicata

I find myself fascinated by foods that I have never tried before.  Delicata squash fell into that category a couple of months ago and I have made it my mission to figure out how to make a delicious, SIBO-friendly recipe with it.  It is a delightful winter squash and the only one I know of for which the skin can be eaten (and actually tastes good!).  My creation is SIBO-friendly (as long as you do not surpass your carbohydrate tolerance), paleo, SCD, low FODMAP, gluten-free, grain-free, dairy-free, soy-free, egg-free, and has a low free thiol content (for those who are intolerant to sulfur foods).

Tonight I enjoyed it with Coconut Lime Pan-Seared Rockfish and Baked Thai Eggplant Rounds.  Leave your requests below for which one of these two recipes you would like to see posted on my blog!

Ingredients:

  • 1 medium delicata squash
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon lime juice
  • 1/8 teaspoon cayenne pepper
  • sea salt & crushed black pepper, to taste

Kitchen Supplies:

  • Baking sheet
  • Metal spatula
  • Parchment paper- optional

Instructions:

  1. Preheat over to 375 degrees Fahrenheit.
  2. Wash squash skin (because the skin is edible) and cut off stem.  Slice squash in half lengthwise.  Scoop out the seeds.  Cut into 1/2 inch thick C-shaped slices.
  3. In a medium bowl, combine olive oil, lime juice, cayenne, salt and pepper.  Add squash and toss evenly to coat.
  4. Line baking sheet with parchment paper (paper is optional- I do this to avoid my food having direct contact with the metal baking sheet).  Transfer squash to baking sheet.  Pour any remaining sauce over the squash.  Bake 25-30 minutes, flipping half way through.