Spinach, mushroom, brie risotto

30 Minutes • Gluten-free • Low FODMAP • Serves 4 • This creamy risotto with spinach, mushrooms, fresh thyme, and brie makes an excellent vegetarian main course (made with veggie broth) or a delicious side dish. And, of course, it’s low FODMAP so it’s good for everyone.  

INGREDIENTS:

5 cups low FODMAP chicken broth plus one additional cup if needed (or use low FODMAP vegetable broth)

3 tablespoons garlic-infused olive oil

2 tablespoons salted butter

2 cups Japanese sushi rice or arborio rice

1 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc

2 tablespoons fresh-squeezed lemon juice

1/2 cup freshly grated parmesan cheese

8 ounces brie, slightly frozen, rind removed and chopped

12 – 16 ounces oyster mushrooms, chopped

4 cups baby spinach, washed and chopped roughly

1 teaspoon dry thyme

Salt and pepper

1 - 2 tablespoons fresh thyme for garnish

DIRECTIONS:

In a saucepan or microwave-safe dish, heat the chicken broth until steaming. 

Heat 2 tablespoons garlic-infused olive oil and 2 tablespoons butter in a large pot or Dutch oven set over medium-high heat. Stir in the rice, cook until lightly golden and toasted, 2-3 minutes. Add the wine and 1 teaspoon salt, continue to cook for 3-4 minutes, or until the wine has absorbed into the rice. Stir in 5 cups warmed broth and bring to a boil over high heat, cover, reduce the heat to low, and simmer for 15 minutes.

After 15 minutes, stir in the remaining up to 1 cup broth (to get the consistency you prefer) and the grated parmesan. Stir until thickened, about 2-3 minutes. Add the brie, cooked mushrooms, and fresh thyme. Stir to combine, then remove from the heat. If the risotto gets too thick, add additional warm broth to thin. It should be creamy, but with just a touch of liquid. Taste, and adjust seasoning with salt.

While the risotto cooks, make the mushrooms. Heat the remaining 1 tablespoon garlic-infused olive oil in a medium skillet over medium heat. Saute the mushrooms until softened, about 3 minutes. Add the spinach in the last 30 seconds and stir just to wilt. Remove from the heat and stir the sauteed vegetables into the rice mixture.

To serve, divide the risotto in bowls with fresh thyme and additional parmesan cheese sprinkled over 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.

Thai chicken and sweet potato soup

30 Minutes • Gluten-free • Dairy-free • Low FODMAP • Serves 6 •This beautiful and delicious low FODMAP soup fuses the flavors of Thailand and India to delight your palate and your belly. The braised chicken, tender sweet potatoes, and spinach are blended with coconut milk and served over rice for the perfect one-dish meal. Best of all? You can make it in 30 minutes!

INGREDIENTS

1 1/2 pounds boneless skinless chicken breasts (or use chicken thighs if you prefer dark meat)

1 tablespoon ground turmeric

2 teaspoons ground ginger

3 tablespoons garlic-infused olive oil

6 green onions (green part only) chopped

1-inch fresh ginger, peeled and grated

1/4 teaspoon cayenne pepper (use more or less to your taste)

1/2 cup fresh cilantro, chopped plus more for serving

1 medium sweet potato, peeled and cut into 1-inch chunks

1-2 cups low FODMAP chicken broth

1 can (13.5 ounces) canned coconut milk

2 tablespoons gluten-free soy sauce

2 cups fresh baby spinach

Juice of 2 limes

Kosher salt

2 cups cooked rice, for serving

DIRECTIONS:

Put your rice on to cook so it will be done when your soup is done.

Cube and toss the chicken with turmeric, ground ginger, and 1 tablespoon garlic-infused olive oil. Let sit while you prepare your other ingredients.

Heat 2 tablespoons oil in a large Dutch oven or pot over medium-high heat. Add the chicken and sear until all sides are lightly browned, about 2 minutes. Add the green onions, ginger, cayenne, and cilantro, cook 1 minute, then add the chopped sweet potato.

Add 1 cup broth, coconut milk, and soy sauce. Bring just to a boil, then reduce the heat to low. Partially cover and simmer for 20-30 minutes, or until the potatoes are cooked through. If the soup is too thick, add additional broth. Stir in the spinach and lime juice. Season to taste with salt.

Serve the chicken and sauce over rice. Top with fresh cilantro and enjoy.

Original recipe inspired by Tieghan Gerard of Half Baked Harvest

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.

Baked hot/sweet chicken tenders (low FODMAP)

45 Minutes • Gluten-free • Low FODMAP • Serves 4 - 6 • These chicken tenders aren’t just for kids and we know you love them too! Baked with a crunchy pretzel coating and served with a hot/sweet sauce, these "grown-up" chicken tenders make a great appetizer or even a main course paired with a hearty salad. We’ve used Smoke n Sanity’s seasonings that are Monash University low FODMAP certified for this recipe, but we have also provided a pantry-staple alternative for this seasoning.

INGREDIENTS:

1/4 cup Dijon mustard

1/4 cup lactose-free sour cream

2 tablespoons maple syrup

2 pounds boneless chicken tenders or chicken breast cut into small fillets

4 cups finely crushed gluten-free salted pretzels

2 teaspoons Smoke n Sanity Triple S Low FODMAP seasoning

OR: 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, and 1/2 teaspoon black pepper

Garlic-infused extra virgin olive oil for brushing

Ranch dressing for serving (optional - recipe below)

INGREDIENTS HOT/SWEET SAUCE:

1/4 cup maple syrup

3 tablespoons salted butter

1/4-1/2 teaspoon cayenne pepper (use more or less to your taste)

1 teaspoon Smoke n Sanity Triple S Low FODMAP seasoning

OR: 1/2 teaspoon chili powder, 1/4 teaspoon smoked paprika and 1/4 teaspoon pepper

Kosher salt

DIRECTIONS:

In a bowl, whisk together the mustard, sour cream, and maple syrup. Add the chicken and toss well to coat.

Preheat the oven to 425 degrees F. Line a baking sheet with parchment.

Add the pretzel crumbs, Smoke n Sanity seasoning (or paprika, chili powder, and pepper) to a medium-sized bowl. Stir to combine.

Remove each piece of chicken from the honey mustard, and dredge through the pretzel crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Lightly brush/drizzle the chicken with olive oil. Transfer to the oven and bake for 15-20 minutes or until the chicken is cooked through.

Meanwhile, make the hot/sweet sauce and ranch dip (if using).

Serve the chicken topped with flaky salt, hot/sweet sauce, and ranch dip.

HOT/SWEET SAUCE:

Melt together the maple syrup, butter, cayenne, Smoke n Sanity seasoning (or paprika, chili powder, and pepper), and a pinch of salt. 

RANCH DIP:

1/2 cup lactose-free sour cream

1 teaspoon Smoke n Sanity SPG seasoning

Stir to combine. Let sit for 15 minutes and stir again before serving.

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.

Oatmeal dark chocolate chip cookie bars

30 Minutes • Gluten-free • Lactose-free • Low FODMAP • Serves 12 - 16 • Make these in 30 minutes. Really! They’re that easy. These hearty gluten-free oatmeal cookie bars will satisfy your chocolate sweet tooth.

INGREDIENTS

2 1/2 cups gluten-free oatmeal

1 1/2 cups all-purpose gluten-free flour such as Bob’s Red Mill or Cup4Cup

1/2 cup light brown sugar

1/2 cup granulated sugar

1 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup melted coconut oil

2 large eggs

1 tablespoon vanilla extract

1 1/2 cups dark chocolate chips

1 cup peanuts, pecans, or walnuts (chopped - optional)

1/2 teaspoon fleur de sel or other flaky salt

DIRECTIONS:

Preheat the oven to 350 degrees F. Line a 9x13 inch baking dish with parchment paper. 

In a large mixing bowl or the bowl of a stand mixer, mix the oatmeal, flour, brown sugar, granulated sugar, baking soda, salt, coconut oil, eggs, and vanilla. Beat until the dough is moist and all the ingredients are combined. The dough will be crumbly. Mix in the chocolate chunks. 

Press the dough into the prepared baking dish. It may seem a bit stiff. Wet your hands to press it out into an even layer in the pan. Transfer to the oven and bake 18-20 minutes or until the edges are set and the bars are golden. As soon as you take the bars out of the oven, sprinkle with fleur de sel or another flaky salt.

Let cool for about 5 minutes and then cut into bars. Cool to room temperature at room temperature in an air-tight container.

Bars are best slightly warm so pop each bar in the microwave for 20 seconds before eating for the best flavor and texture.

Original recipe inspired by Tieghan Gerard of Half Baked Harvest.

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.

Hearty green salad (low FODMAP)

30 Minutes • Gluten-free • Low FODMAP • Serves 6 • This salad is hearty enough to be a vegetarian meal all on its own. Or, you can add alternative proteins such as chicken, salmon, or steak for an even heartier meal. It’s so pretty, it can be a beautiful centerpiece for your dinner table. Adjust the ingredients to match the size of your gathering.

SALAD INGREDIENTS:

2 cups baby arugula

2 cups red or green butter lettuce

4 mini Persian cucumbers – peeled and sliced thickly

4 carrots – peeled and sliced diagonally

Handful of cherry tomatoes

1 bell pepper (red or orange) - diced

1/3 cup fresh basil – chiffonade (sliced thinly)

1/2 cup pumpkin seeds (pepitas) – roasted and salted - see our recipe here

1/2 cup walnuts – raw halved

Hard-boiled eggs – peeled and sliced (or alternate protein of your choice) - optional

DRESSING INGREDIENTS:

1/3 cup extra virgin olive oil

1 tablespoon balsamic vinegar

Salt and Pepper to taste

DRESSING DIRECTIONS:

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

SALAD DIRECTIONS:

Combine the arugula and butter lettuce in a large bowl.

Add the cucumbers, carrots, cherry tomatoes, bell pepper, fresh basil, walnuts, and pepitas and toss to combine.

Prepare the dressing and add just enough to lightly coat the lettuce and toss again.

Put the salad on plates and set sliced eggs alongside. Add some salt and pepper to the eggs and serve.

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.

Roasted Pepitas (pumpkin seeds)

15 Minutes • Gluten-free • Lactose-free • Low FODMAP • These are a delicious way to add protein and crunch to salads, scrambles, or even soup. You can also enjoy them plain or with other roasted nuts. Keep in mind one low FODMAP serving of pumpkin seeds is 2 Tablespoons so don’t go crazy – even though they’re so good you’ll want to!

INGREDIENTS:

2 cups raw pumpkin seeds (without the shell – they should look GREEN, not WHITE)

2 tablespoons extra virgin olive oil

Salt to taste

DIRECTIONS:

Heat oil over medium-high heat.

Add pumpkin seeds and stir to coat all seeds in oil.

Keep stirring frequently until seeds begin to pop (you’ll hear them!) and start to brown lightly.

Keep roasting until quite a few are lightly browned. This should take about 3 – 5 minutes depending on how hot your stove is and how large your frying pan is.

Remove from heat, sprinkle with salt and stir to combine. Keep stirring until the pan cools and popping stops so none of the seeds burn on the hot pan.

Cool and store in an air-tight container for up to 2 weeks.

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 French 75 Cocktail

We’ve substituted FODMAP friendly sparkling wine for the champagne in this classic cocktail and it’s delicious!

 INGREDIENTS FOR 1 SERVING:

1-2 ounces Hendricks gin

¾ ounce fresh lemon juice

¾ ounce simple syrup

2 ounces sparkling wine

Long spiral lemon twist (for garnish)

DIRECTIONS:

Combine gin, lemon juice, and simple syrup in a cocktail shaker. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold, about 20 seconds.

Strain cocktail through a Hawthorne strainer or a slotted spoon into a large flute glass. Top with sparkling wine; garnish with a lemon twist.

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.

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Ginger sesame sticky chicken and broccoli

30 Minutes • Gluten-free • Lactose-free • Low FODMAP • Serves 4 • Sticky chicken and broccoli that’s quick to make, low FODMAP, and gluten-free too.

INGREDIENTS:

1 1/2 pounds boneless chicken breasts, cut into bite-sized cubes

1 egg, beaten

1/4 cup gluten-free all-purpose flour

Kosher salt and black pepper

3/4 pound broccoli tops

6 tablespoons garlic-infused olive oil

2/3 cup low sodium gluten-free soy sauce

1/3 cup cranberry juice (unsweetened)

1/4 cup maple syrup

2 tablespoons balsamic vinegar

2 tablespoons apple cider vinegar

1 tablespoon molasses (low FODMAP at this amount)

1 tablespoon creamy peanut butter

1-inch fresh ginger, peeled and grated

1 teaspoon crushed red pepper flakes, use more or less to taste

Rice, sesame seeds, and green onions, and chopped peanuts for garnish.

DIRECTIONS:

Preheat the oven to 475 degrees F. Line a baking sheet with parchment paper.

Add the chicken, egg, and a pinch of pepper to a bowl. Toss to combine. Sprinkle 1/4 of the flour over the chicken, turn, then and sprinkle another 1/4 of the flour, turn, sprinkle until all chicken is lightly coated with the flour. Place the chicken on one side of the prepared baking sheet. Drizzle with 2 tablespoons of garlic-infused olive oil. Add the broccoli to the other side of the pan and toss with 2 tablespoon oil, salt, and pepper. Arrange in one layer. Bake for 12 minutes. Toss the broccoli, flip the chicken and return to the oven for another 3-5 minutes, until the chicken is cooked through. Reduce the oven temperature to 400 degrees F.

Meanwhile, combine the soy sauce, cranberry juice, maple syrup, balsamic vinegar, apple cider vinegar, molasses, peanut butter, ginger, and crushed red pepper flakes in a medium saucepan. Set over medium-high heat and bring the sauce to a boil. Simmer 5-8 minutes, until the sauce thickens and reduces by about 1/3. Remove from the heat and reserve.

Remove sheet pan from the oven, pour about half the sauce over the chicken, tossing to combine. Toss the broccoli with 1 tablespoon oil. Return the sheet pan to the oven and cook for 3 more minutes. Watch closely as the sauce can burn.

Serve the chicken, broccoli, and sauce over bowls of rice topped with additional green onions, chili flakes, and sesame seeds.

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.

New Years Ce-LIBATION

Looking for a low FODMAP sparkling adult beverage to enjoy on New Year’s Eve? With their mix of ice-cold wine and bubbles, spritzers are refreshing in every sense of the word, and the ideal beverage for a low FODMAP New Year’s celebration. The best part of a spritzer? Hydrating while you drink and thwarting the hangover headache without even trying.

INGREDIENTS (2 drinks):

5 ounces sauvignon blanc

3 ounces club soda

A few fresh cranberries, blueberries, and/or a lemon twist are perfect for a festive garnish

DIRECTIONS:

Put wine in champagne flutes. Add club soda. Drop the berries and/or lemon twist in and voila! You’ve made a light, refreshing, slightly bubbly, FODMAP friendly cocktail.

Low FODMAP taco seasoning

Make your own fantastic taco seasoning to be sure you know what’s in it!

INGREDIENTS:

1 tablespoon chili powder

¼ teaspoon crushed red pepper flakes

¼ teaspoon dried oregano

½ teaspoon paprika

1 ½ teaspoons ground cumin

1 teaspoon sea salt

1 teaspoon black pepper

DIRECTIONS:

Combine all and store in an airtight container. Make more than you need because you’re going to want more!

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.

Eating out, eating on the go, grabbing takeout on a low FODMAP diet?

It’s not as hard as you think. You’ve been watching your FODMAP intake or you’ve been on the FODMAP elimination diet and things are going great, but then a friend or colleague invites you to dinner, and you panic. Taking care of your tummy and staying on a low FODMAP diet when eating out can be tricky, but it’s not impossible and it doesn’t mean you have to decline the invitation or miss the fun!

With a little bit of preparation, you can eat out and stay on your low FODMAP protocol. Here’s what we recommend:

Number one: Use our Eating Out Guide and get the direction you need to navigate fine dining, fast food, and take out without sacrificing your tummy.

Number two: Call ahead, research menus, and ingredient lists online, and arm yourself with information to ensure there’s something on the menu you can enjoy without consequences.

Number three: Consider restaurants that cater to gluten-free and/or dairy-free diets, which may have more easily customized options on their menu.

Taking a little time to be prepared can reduce anxiety and stress (both of which can be IBS triggers for some people) and make eating out something to look forward to instead of something to dread.

Cranberry ginger Paloma or Cape Cod

Another recipe for holiday leftovers! Silver tequila (optional) mixed with leftover cranberry sauce, cranberry, and lime juice, and topped off with ginger beer…for a touch of sweetness, spice, and a little bit of bubbly. This beautiful holiday cocktail is just as delicious when made as a “mocktail” without the tequila – so make it your way!

INGREDIENTS (2 drinks)

2 tbsp cranberry sauce (make our grand cranberries for the best flavor)

1/2 cup cranberry juice (unsweetened)

Juice of 1/2 Lime

2 teaspoons simple syrup

1-2 ounces Silver tequila for the Paloma version (optional and not yet tested by Monash University for FODMAP content) or use 1-2 ounces Vodka and call it a Cape Cod (vodka has been tested and is low FODMAP)

8 ounces ginger beer (no high fructose corn syrup - Fever Tree is a good one)

Fresh mint and orange peel for garnish.

INSTRUCTIONS

Fill your glass halfway with ice. Add the cranberry sauce, cranberry juice, lime juice, simple syrup, and tequila (if using). Stir to combine or, if you don’t want the whole cranberries in your glass, transfer to a cocktail shaker and shake for 15 - 20 seconds then strain back into a fresh glass with ice.  

 Top it off with ginger beer and garnish with mint and a twist of orange peel.

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.

Broccoli Cheddar Biscuit Bake

60 Minutes • Gluten-free • Low FODMAP • Serves 8 • A mix between delicious broccoli cheddar soup and a savory biscuit-topped cobbler, this creamy dish is baked and served warm with fresh thyme. A perfect family-friendly meal all by itself fit for any night of the week. No need to add anything else!

INGREDIENTS:

2 tablespoons garlic-infused olive oil

2 tablespoons butter

1 carrot, diced

6 Scallions (green part only) chopped

1/3 cup Betty Crocker gluten-free rice flour blend (or other rice flour-based gluten-free blend such as Bob’s Red Mill)

3 cups low FODMAP veggie or chicken broth

4 cups broccoli florets (no stems), cut into bite-size pieces

2 bay leaves

1/4 teaspoon freshly grated nutmeg

1/8 teaspoon cayenne, more or less to taste

Kosher salt and pepper to taste

1 1/2 cups lactose-free whole milk (you can use 2% lactose-free milk if you are very sensitive to fat)

2 cups shredded sharp cheddar cheese

2 tablespoons fresh thyme leaves, plus more for serving

BISCUIT INGREDIENTS:

2 1/2 cups Betty Crocker gluten-free rice flour blend (or other rice flour-based gluten-free blend)

1 tablespoon gluten-free baking powder

1 teaspoon salt

2 tablespoons granulated sugar

1 cup buttermilk (or make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator)

6 tablespoons unsalted butter

1 large egg

2 tablespoons gluten-free all-purpose flour

DIRECTIONS:

Preheat the oven to 375 degrees F.

Heat the olive oil and butter in a large pot over medium heat. When the oil shimmers, add the carrot and cook until starting to get tender, about 10 minutes adding scallions to cook for the last 3-4 minutes. Whisk in the flour and cook until golden, about 1 minute, then gradually whisk in the broth until smooth. Add the broccoli, bay leaves, nutmeg, cayenne, and a large pinch each of salt and pepper. Bring to a simmer, reduce the heat to medium, and cook, uncovered, until the broccoli is tender about 10 minutes.

Remove the bay leaves and discard. Stir in the milk and cheese until melted and creamy. Add the thyme and cook for another 5-10 minutes or until the mixture has thickened. Remove from the heat and transfer the mixture to an oven-proof baking/serving dish.

BISCUIT DIRECTIONS:

In a large bowl combine the gluten-free flour, baking powder, salt, and sugar, and give it a quick stir to blend the ingredients.

If you do not have buttermilk make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to keep cold.

Cut the butter into small pieces then use a pastry cutter or fork to cut the butter into the flour mixture until it’s distributed evenly and looks the size of small peas.

Whisk the egg and then add it to the buttermilk. Add in the buttermilk egg to the dry ingredients and stir just until combined. If the dough is very wet add a tad more flour.  The dough will be sticky.

Sprinkle about one tablespoon of flour on a large piece of parchment paper. 

Place the dough on top of the floured parchment paper.  Dust the top of the dough with about 1 tablespoon of flour and gently, with your hands, form a circle that is about 7 inches in diameter and 1 inch thick. If you make it any larger or flatter you will end up with hard, flat biscuits.

Use a large sharp knife to cut the dough like a pie so you have multiple triangular pieces.

Use a spatula to pick up each piece and lay it on top of the broccoli mixture in the baking dish.

Transfer to the oven and bake until the liquid is bubbling and the biscuits are golden brown, 25-30 minutes. Top with fresh thyme and enjoy!

Pro tip: Make a second batch of biscuit dough, cut into rounds with a glass or cookie cutter and bake on parchment a baking sheet during the last 20 minutes of baking time to serve on the side.

Original recipe inspired by Tieghan Gerard of Half Baked Harvest

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.

Smile. That’s it. Just smile.

Smile on purpose to supercharge your mood. Make it part of your morning routine. If something goes awry during the day, try smiling to quickly transform your mood, feel less stressed, and put things in a different perspective. Better yet...go for a walk outside and smile while you're walking!

It’s scientifically proven the simple act of putting a smile on your face will improve your mood and diminish your stress.

Why not give it a try?

Come on…do it now.

Real whipped cream

15 Minutes • Gluten-free • Low FODMAP • Serves 6 - 8 • Whipped cream is a great way to make an average dessert into a fabulous dessert. And, in my opinion, real whipped cream tastes far better than cool whip or the chemical stuff you can buy in a can. If you make it yourself, you know exactly what’s in it and ½ cup is considered a low FODMAP serving so you can enjoy it without consequences.

INGREDIENTS:

1-pint heavy whipping cream

2 tablespoons powdered sugar (or to taste)

1 teaspoon vanilla extract

DIRECTIONS:

Keep cream well-chilled until ready to whip and don’t prepare this too far ahead of time as it’s best freshly whipped (a few hours is OK and then keep it in the fridge).

Pour cream in a large metal or glass mixing bowl or the largest bowl of your stand mixer and, using your largest whisk (or the whisk attachment on your mixer), beat until soft peaks form.

Add sugar and vanilla and whip a bit more to combine. Taste and adjust sugar as needed.

Serve on your pie or on your brownies, in your coffee, on your fruit cup…the possibilities are endless.

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.

Better than classic Pumpkin Pie

60 Minutes (mostly baking time) • Gluten-free • Low FODMAP • Serves 6 - 8 • This version of the classic pumpkin pie is rich and flavorful and low FODMAP too. Baked in our perfect buttery pate brisee pie crust and filled with just the right combination of pumpkin, eggs, cream, and spices to deliver a wonderful flavor every time. Serve with freshly whipped cream for the best combination of flavor, color, and tradition. Looking for more holiday recipes? Check out our post on Navigating a Holiday Feast while on a low FODMAP diet.

INGREDIENTS:

1 1/2 cups white sugar (cut back to 1 cup of sugar if you are sensitive to too much sugar)

1 teaspoon salt

3 teaspoon cinnamon

1 1/2 teaspoon ginger

3/4 teaspoon cloves

1/2 teaspoon allspice

4 eggs

1 large can pumpkin puree - 28 ounces (I prefer Libby’s brand)

24 ounces lactose-free half and half or whole milk (use lactose-free low fat or even nonfat milk if you are sensitive to fat)

DIRECTIONS:

Preheat the oven to 425° F.

Prepare our perfect buttery pate brisee pie crust and place it in the freezer until you’re ready to fill it.

Combine all ingredients in a mixing bowl and whisk to combine thoroughly.

Once your filling is ready, remove the crust from the freezer, brush the inside of the crust with egg white, then pour the filling in and put it on a lower shelf of the oven.

Bake at 425 degrees F for 15 minutes, then reduce the oven temperature to 350 degrees F and continue to cook for about 40 to 50 minutes more until no longer jiggly in the middle.

Watch the crust for over-browning and, if this starts to happen, cover (just the crust) with foil or a silicon pie ring.

Remove from oven and let cool to room temperature before serving.

Pro Tip: I much prefer to make this pie the day before I’m serving it and let it chill overnight. The flavors tend to meld and bolden as it rests.

Serve with a dollop of whipped cream (less than ½ cup for low FODMAP serving). I whip my own…and it’s so much better than canned.

Original recipe inspired by Sarah Aitken, Ashland, Oregon

One pan chicken enchilada rice bake

60 Minutes • Gluten-free • Low FODMAP • Serves 4 • A cross between enchiladas, Mexican rice, and nachos, this Mexican seasoned chicken dish is simple, hearty, and delicious.

INGREDIENTS:

2 tablespoons garlic-infused olive oil

1 pound ground chicken (or use ground beef or turkey instead)

One bunch scallions - green part only - chopped

1-2 jalapeños, seeded and chopped, use to your taste

2 teaspoons smoked paprika

1 teaspoon ground cumin

1 teaspoon kosher salt

2 1/2 cups (19 ounces) low FODMAP red enchilada sauce (recipe below)

1 cup dry long-grain rice

1/2 cup fresh cilantro, chopped, plus more for serving

Juice of 1 lime

2 cups tortilla chips

1-2 cups shredded extra-sharp cheddar cheese

Sliced avocado, cilantro, and lactose-free sour cream, for serving

DIRECTIONS:

In a large oven-safe skillet, heat the olive oil over high heat. When the oil shimmers, add the ground chicken and scallions. Cook, breaking up the meat as it cooks until the chicken is browned, about 5 minutes. Add the jalapeños, paprika, cumin, and salt, cook 1 minute. Stir in the enchilada sauce and 2 cups of water. Bring to a boil, stir in the rice. Place the lid on the skillet and turn the heat down to the lowest setting possible. Allow the rice to cook for 20 minutes until most of the liquid has cooked into the rice, but not all of it.

Meanwhile, preheat the oven to 425 degrees F

Remove skillet from the heat and stir in the cilantro and lime juice. Transfer to an oven-safe serving dish if you prefer. Sprinkle 1/3 of the cheese over the chicken/rice. Add the tortilla chips on top, pressing them gently into the cheese. Evenly sprinkle on the remaining cheese. Transfer to the oven and bake 10 minutes, until the cheese is melted.

Serve topped as desired with avocado, cilantro, and lactose-free sour cream.

Low FODMAP Red Enchilada Sauce

INGREDIENTS:

1/4 cup garlic-infused olive oil

1/4 cup gluten-free all-purpose flour

½ to 2 teaspoons chili powder, such as ground ancho chili powder

2 cups Low FODMAP Chicken Stock, either homemade or purchased

One 14.5-ounce can of diced tomatoes

1/2 teaspoon cumin

1/2 teaspoon oregano

1/2 teaspoon salt

DIRECTIONS:

For the Sauce: Heat the oil in a medium-sized pot over medium heat until hot, then whisk in flour and cook, stirring often, for a minute or two to lightly cook the roux, which is the basis for your sauce. Whisk in chili powder and cook for 15 to 30 seconds then slowly whisk in chicken or vegetable broth, then tomatoes, cumin, oregano, and salt until combined. Bring to a simmer over medium heat and cook, stirring often, for about 10 minutes. Set aside. This makes about 3 cups of sauce; you might not use all of it for this recipe but it will keep, refrigerated, in a covered container for up to a week.

Recipe for Red Enchilada sauce from Robin Jaffin/Dede Wilson.

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White cheddar risotto with sauteed curly kale (low FODMAP)

45 Minutes • Gluten-free • Low FODMAP • Serves 4 - 6 • This meal takes comfort food to a whole new level! Creamy risotto with the tang of extra sharp white cheddar and the richness of sauteed curly kale is a delightful combination. Makes an excellent vegetarian main course (made with veggie broth) or a delicious side dish. And, of course, this dish is gluten-free and FODMAP friendly.  

INGREDIENTS:

5 cups low FODMAP chicken broth plus one additional cup if needed (or use low FODMAP vegetable broth)

3 tablespoons garlic-infused olive oil

2 tablespoons salted butter

2 cups Japanese sushi rice or arborio rice

1 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc

1 teaspoon kosher salt

1 tablespoon lemon zest, plus 3 tablespoons lemon juice

1/2 cup freshly grated parmesan cheese

8 ounces white cheddar, grated

4 cups curly kale, washed and chopped roughly (you can also use spinach if you prefer)

2 tablespoons fresh thyme leaves, finely chopped

DIRECTIONS:

In a saucepan or microwave-safe bowl, heat the chicken broth until steaming. 

Heat 2 tablespoons olive oil and 2 tablespoons butter in a large pot or Dutch oven set over medium-high heat. Stir in the rice, cook until lightly golden and toasted, 2-3 minutes. Add the wine and 1 teaspoon salt, continue to cook for 3-4 minutes, or until the wine has absorbed into the rice. Stir in 5 cups warmed broth and bring to a boil over high heat, cover, reduce the heat to low, and simmer for 15 minutes. 

After 15 minutes, stir in the remaining up to 1 cup broth (to get the consistency you prefer), and the grated parmesan. Stir until thickened, about 2-3 minutes. Add the grated cheddar, lemon juice, lemon zest, and thyme. Stir to combine, then remove from the heat. If the risotto gets too thick, add additional warm broth to thin. It should be creamy, but with just a touch of liquid. Taste, and adjust seasoning with salt.

While the risotto cooks, make the kale. Heat the remaining 1 tablespoon olive oil in a medium skillet over medium heat. Saute the kale until softened, about 3 minutes. Remove from the heat and stir the sauteed kale into the rice mixture.  

To serve, divide the risotto in bowls with additional parmesan cheese sprinkled over the top.

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Fudge brownies, chocolate peanut butter ganache, crisp sugar brulee (yup, low FODMAP too)

60 Minutes • Gluten-free • Low FODMAP • Makes 12 servings • Don’t be scared off by the layers. These brownies are simple to make and simply guaranteed to blow your socks off. You’ll even get to do some very easy sugar work so you can pretend you’re on the Great British Baking Show! The rich flavor of the brownie combined with the crisp crunch of the caramel brulee is a sensory treat. Bring it all together with a chocolate peanut butter ganache and you’ve got a winner! These make a very pretty holiday gift if you can bear to part with them.

INGREDIENTS

BROWNIES:

1 1/2 sticks (12 tablespoons) salted butter

1 1/2 cups semi-sweet chocolate chips

1 cup granulated sugar

1 tablespoon Kahlúa (optional but very good!)

2 teaspoons vanilla extract

2 teaspoons instant decaf coffee (I use one sleeve of decaf Starbucks Via)

3 large eggs (or four medium), at room temperature

1/3 cup gluten-free all-purpose flour (I use Bob’s Red Mill One for One)

1/3 cup unsweetened cocoa powder

1 teaspoon baking powder

1/4 teaspoon kosher salt

CHOCOLATE PEANUT BUTTER GANACHE

3.5 ounces semi-sweet chocolate chips (I use Guittard)

3.5 ounces milk chocolate chips (I use Guittard)

1/3 cup heavy cream (or lactose-free half and half )

1/3 cup creamy peanut butter

CARAMEL BRÛLÉE

1/2 cup granulated sugar

DIRECTIONS:

Preheat the oven to 350° F. Line a 9x9 inch square pan with parchment paper.

In the microwave, melt together the butter and 1 cup of the semi-sweet chocolate chips (stirring at 30-second intervals) until melted and smooth. Stir in the sugar, Kahlúa (if using) vanilla, and instant coffee. 

In a small bowl whisk the eggs for 1 minute until bubbly on top. Stir the eggs into the chocolate mix. Add the flour, cocoa powder, and baking powder. Stir until just combined. Stir in the remaining 1/2 cup chocolate chips. Evenly spread the mixture into the prepared baking pan. Bake for 26-28 minutes or until the brownies are just set. Let cool.

Meanwhile, make the ganache. In a microwave-safe bowl, melt together the semi-sweet and milk chocolate chips and cream or half and half until melted and smooth. Swirl in the peanut butter and spread over cooled brownies reaching to the edges all around. Allow the brownies to set at least one hour in the fridge or two hours at room temperature. Sprinkle with caramel brûlée, if desired. Cut into bars.

To make the Caramel Brûlée. Line a baking sheet with parchment paper. In a medium pot, cook the sugar over medium heat, stirring occasionally with a heat-proof spatula until the sugar has melted, and turns a golden caramel, about 8 minutes. Remove from the heat and carefully pour the caramel onto the prepared baking sheet. Spread in a thin, even layer and sprinkle with flaky sea salt. Let sit for 5 minutes. Once hardened, break the caramel into small pieces/shards by tapping it with the back of a metal spoon.

Original recipe inspired by Tieghan Gerard of Half Baked Harvest

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