FODMAP FREE for FOODIES

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Chicken Yakisoba Noodles

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Low FODMAP Chicken Yakisoba Noodles is an adaptation of the Japanese stir-fried Soba noodles. Yakisoba began cropping up in the food stalls in Japan in the early 20th century. While Soba means “buckwheat,” many found in restaurants actually use wheat based noodles. So make sure you are buying 100% buckwheat soba noodles like King Soba 3-PACK Gluten Free & Organic 100% Buckwheat Pasta Noodles.

For variation, you can replace the chicken with shrimp, pork or beef.

Benefits of Low FODMAP Chicken Yakisoba Noodles

Contrary to its name, buckwheat is not a wheat nor a cereal grain. It is actually a fruit seed related to rhubarb and sorrel and is gluten free and FODMAP friendly. Buckwheat is known to lower cholesterol and high blood pressure. It is a rich source of flavonoids, magnesium and vitamin B. It is also believed to lower blood glucose and insulin responses, making it a good choice for those with diabetes.

Chicken Yakisoba

Noodles

Created by on May 8, 2016

Low FODMAP Chicken Yakisoba Noodles

    Ingredients

    • 1 teaspoon sesame oil
    • 1 tablespoon garlic infused oil
    • 4 skinless, boneless chicken breasts; cut into 1/2 x 1 1/2 inch strips
    • 1/3 cup low sodium, gluten free soy sauce
    • 1 bunch scallions (green part only), chopped into 1-2 inch strips
    • 1 small red chili, finely sliced (optional)
    • 1 red bell pepper, julienned into 1-2 inch strips
    • 1/2 pound string beans (green beans), trimmed, cut into 1-2 inch strips
    • 1 carrot, julienned into 1-2 inch strips
    • 8 ounces soba noodles (100% buckwheat), cooked and drained
    • 1 teaspoon toasted sesame seeds (optional)

    Instructions

    1. In a large skillet combine garlic infused oil and red chili and stir-fry 30 seconds.
    2. Add chicken, asafetida and half of the soy sauce and stir fry chicken for about 6-7 minutes, until the chicken loses its pink.
    3. Transfer the chicken mixture to a plate. Try to keep any remaining liquid in the skillet.
    4. Add sesame oil in the skillet. Combine the scallions, red bell pepper, string beans and carrots. Stir-fry for about 3 to 4 minutes, until the vegetables are tender.
    5. Stir in the remaining soy sauce, cooked soba noodles, and the chicken mixture to pan and mix to blend.
    6. Sprinkle sesame seeds (optional) and serve.

    Chocolate Chia Protein Bars

    By 2 Comments

    I don’t know how it is in the U.K. and Australia, but I have a very hard time finding low FODMAP protein bars in the U.S. In general, there is much lower awareness of the FODMAP program in America, and it is very challenging to find nutritious on-the-go snacks. So far, Gomacro protein bars in Peanut Butter and Peanut Butter Chocolate Chips are the few tasty ones I’ve identified. However, Gomacrobars are made with pea protein so they need to be consumed in limited quantities. Making homemade Low FODMAP Chocolate Chia Protein Bars ensures you are eating low FODMAP, unprocessed snacks with all natural ingredients.

    Keep in the freezer and grab one for a great on-the-go energy boost. No need to thaw — I actually think it tastes best straight out of the freezer!

    Ingredients for Low FODMAP Chocolate Chia Protein Bars

    Be sure you are using a low FODMAP vanilla protein powder like Biochem 100% Whey Protein, Vanilla, 1.8 Lb. You can also find a list of low FODMAP protein bars in the Low FODMAP Grocery List section.

    Low FODMAP brown rice crisp cereals include Erewhon Crispy Brown Rice Cereal, Gluten Free, Organic, 10-Ounce Boxes (Pack of 6) or Nature’s Path Organic whole grain brown Crispy rice Gluten free, 10-Ounce Boxes (Pack of 6) (note: this brand is already sweetened so adjust accordingly).

    This may seem obvious, but the level of sweetness will vary depending on what protein powder and brown rice crisp cereal (sweetened or sugarless) you use. So make sure to taste along the way and adjust if necessary. Also, if you are using Stevia instead of maple syrup, keep in mind that a little goes a long way. 1 teaspoon of Stevia tastes as sweet as 1 cup of sugar! 1/4 teaspoon Stevia is equivalent to 1 tablespoon sugar; 1/16 teaspoon (pinch) Stevia is similar to 1 teaspoon sugar.

    Finally, check the label for 100% quinoa flakes like One 12 oz Ancient Harvest Quinoa Flakes, as some contain high FODMAP grains.

    Chocolate Chia

    Protein Bars

    Created by on May 8, 2016

    Low FODMAP Chocolate Chia Protein Bars

      Ingredients

      • 1 cup quinoa flakes like Ancient Grains
      • 1 cup brown rice crisp cereal
      • 1/3 cup (or 2 small scoops) of low FODMAP vanilla protein powder, like Bio Chem Vanilla 100% Whey Protein
      • 2 tablespoons chia seeds
      • 1/4 teaspoon cinnamon
      • 1/4 teaspoon sea salt
      • 2 tablespoons maple syrup (optional; or adjust according to preference)
      • 1/2 cup all natural peanut oganic butter (unsweetened)
      • 1 teaspoon vanilla extract
      • 1/2 cup cup water
      • 1/3 cup dark chocolate or bittersweet chocolate chips

      Instructions

      1. Preheat oven to 350F degrees.
      2. In a large bowl, use your hands to mix the quinoa flakes, brown rice crisp, protein powder, chia seeds, cinnamon, chocolate chips and salt.
      3. In a small sauce pan, stir in maple syrup, peanut butter, vanilla and water. Heat over medium heat until evenly mixed and smooth.
      4. Pour the chocolate peanut butter mixture over the dry mixture and mix well with a spoon.
      5. This is a good time to taste the mixture to see if it's sweet enough for your preference. Add more maple syrup if desired.
      6. Spray 8.5"x11.5" baking pan with nonstick oil. Spread the protein bar mixture evenly by patting down with your fingers.
      7. Bake in oven for about 25 minutes. Let cool for a few minutes (about 15 minutes), but don't let it harden, as it'll be difficult to cut cleanly.
      8. While still soft, cut into small bars (I like to cut into 24 pieces for easy handling and snacking) and store in freezer. Don't thaw; it tastes best straight out of the freezer!

      Carrot Ginger Dressing Salad

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      The Low FODMAP Carrot Ginger Dressing Salad is a terrific alternative to the classic Japanese restaurant-style salad which is generally loaded high FODMAP onions, garlic, honey or corn syrup. I love this dressing because it’s so creamy, tangy, zesty, sweet and flavorful but very healthy!

      The dressing is great on lettuce, kale, spinach, cabbage or any low FODMAP salad but be sure to skip the edamame! You can also use the salad base from the Thai Salad with Peanut Dressing. Or, drizzle on steamed vegetables like spinach or Bok Choy. In addition, it can work well as a bright, colorful sauce for grilled chicken or fish.

      Carrot Ginger Dressing

      Salad

      Created by on April 13, 2016

      Low FODMAP Carrot Ginger Dressing Salad

        Ingredients

        Dressing

        • 1/2 pound carrots (3 medium), coarsely chopped
        • 1/4 cup chopped peeled fresh ginger
        • 1/4 cup chopped scallions, green part only
        • 1/4 cup rice vinegar
        • 1 tablespoon soy sauce
        • 1 tablespoon Asian sesame oil
        • 1/8 teaspoon salt
        • 1/2 cup olive oil
        • 1/4 cup water

        Salad Base

        • 1 bag of low-FODMAP mixed greens (lettuce, cabbage, carrots etc.)
        • 1 tomato
        • 8 radish
        • 1/2 Japanese or English cucumber, sliced

        Instructions

        1. Place carrots in a blender until finely ground (Pulse setting).
        2. Add chopped ginger, chopped scallions, rice vinegar, soy sauce, sesame oil, and salt and pulse until ginger and shallots are minced.
        3. Turn off blender and pour in oil and 1/4 cup water. Blend until smooth for about 2-3 minutes. Add more water if the mixture is too thick.
        4. Serve over lettuce, sliced radish, cucumbers and tomatoes and other low FODMAP mixed green of choice.

        Thai Ground Chicken with Basil

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        Low FODMAP Thai Ground Chicken with Basil is a lightning fast to make, traditionally made in a wok over high heat. Serve as an appetizer, or over brown rice or quinoa as a main course. For a change of pace, try serving with lettuce leaves and let your guests eat them as wraps. The chicken can also be substituted with ground pork.

        Cooking Low FODMAP Thai Ground Chicken with Basil

        Please use a heavy, high quality wok, as burned and smokey oil is known to be carcinogenic. The one I use is Cooks Standard Multi-Ply Clad Stainless-Steel 13-Inch Wok with Dome Lid, which cooks evenly and holds a ton of food.

        For those of you who are not familiar with cooking with a wok, there are a few things to keep in mind. First, a wok is for high-speed cooking and gets very hot. So you have to use a high heat oil like peanut, soy, sunflower or safflower oil. Using butter or olive oil will result in a soggy dish, instead of a crispy, fresh tasting stir-fry.

        Second, similar to a cast iron pan, a wok gets better with use. So don’t be bummed out that your shiny new wok looks discolored. You actually want the seasoning to seep into the pores of the metal.

        Always heat up the wok empty first, to about 400 degrees Fahrenheit, before adding the cooking oil. Finally, make sure you have all of the ingredients prepped to go, as the wok will cook them in a matter of seconds.

        If you do not have a wok, you can cook it in a large, heavy pot and just cook the chicken longer until no longer pink.

        Thai Ground Chicken

        with Basil

        Created by on April 16, 2016

        Low FODMAP Thai Ground Chicken with Basil

          Ingredients

          • 2 tablespoons garlic infused oil (high heat oil like peanut, safflower or sunflower oil is best)
          • 1/4 cup scallions, chopped, green part only
          • 1 pound ground chicken breast
          • 6 Thai chiles, sliced into thin rings
          • 1 teaspoon asafetida
          • 2 teaspoons soy sauce
          • 2 tablespoons fish sauce
          • 1 cup fresh basil leaves

          Instructions

          1. Note: since olive oil can't withstand the heat of a wok well, you may want to make your own garlic infused oil, using peanut, sunflower or safflower oil.
          2. Place wok over high heat until hot and smoking. Add garlic oil and scallions. Mix in the ground chicken and asafetida and cook for 2 minutes until it loses its pink.
          3. Stir in the sliced chilies, soy sauce, and fish sauce and cook a few more seconds.
          4. Add in basil and cook until wilted.
          5. Remove from heat and serve.

          Salmon Soy Ginger Glaze

          By 2 Comments

          I just served this Low FODMAP Salmon Soy Ginger Glaze to my guests tonight and they asked how I was able to tolerate such a flavorful dish! It is very straightforward to make and comes with a nice presentation — served on top of steamed spinach and Japanese Soba noodles (make sure it’s 100% buckwheat).

          I think it’s pretty fun to play around with the color scheme of orange/pink, green, brown and grey (soba). You can also serve the salmon on a bed of red or black quinoa and substitute the spinach with bok choy.

          Tip: dishes often look fancier when you stack the food items (as opposed to side by side). Also, serving food on extra large plates can give it a more upscale flair.

          Looks pretty chichi for such an breezy one, don’t you think?

          Be sure to use a true Garlic Infused Olive Oil without any garlic pieces or powder in them.

          Salmon with

          Soy Ginger Glaze

          Created by on April 23, 2016

          Low FODMAP Salmon Soy Ginger Glaze

            Ingredients

            • 5 tablespoons low-sodium soy sauce
            • 3 tablespoons rice wine (or sake wine)
            • 2 tablespoons maple syrup
            • 1 teaspoon asafetida
            • 3 tablespoons chopped scallions, green part only
            • 2 teaspoons grated fresh ginger
            • 2 tablespoons garlic infused olive oil
            • 1/4 teaspoon red pepper flakes or paprika
            • 4 salmon fillets (6oz.)
            • 1 pound spinach
            • 4 ounces Soba noodles (100% buckwheat)

            Instructions

            1. Mix the soy sauce, rice wine, maple syrup, asafetida, scallions, ginger, garlic oil and red pepper flakes.
            2. Pour 1/2 the mixture onto the fish fillets. Place everything into large Ziploc bag and place on a deep dish. Marinate in the fridge for 20 minutes or up to 4 hours. Make sure the salmon is evenly marinating on both sides; if not, turn over bag at the half-way point.
            3. Preheat oven to 350 F degrees.
            4. Pour the rest of the mixture into a saucepan and bring to boil. Lower heat and cook for another 3-4 minutes. Turn off heat and set aside.
            5. Place the salmon fillets on a pan and bake in oven for about 15-18 minutes.
            6. Cook the soba noodles in water according to directions (usually 8-10 minutes); drain. Place equal portions of noodles on center of 4 serving plates.
            7. Steam the spinach and squeeze out excess water; pat dry and place equal portions on top of noodles.
            8. Remove salmon from the oven and place each on the bed of spinach and noodles. Spoon glaze over the fish and serve.

            Coconut Chia Pudding

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            This low FODMAP Coconut Chia Pudding is a cinch to make. To make the process even easier, you can throw everything in a jar and shake briskly before refrigerating. I like to use unsweetened Thai Kitchen coconut milk, which I find sweet enough, even without the maple syrup.

            Chia seeds are packed with Omega-3 and antioxidants, while coconut milk is rich with vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous. The fat in coconut milk is also known to lower cholesterol and help boost your immune system.

            Make sure to refrigerate the pudding to give the chia seeds enough time to set.

            Coconut Chia Pudding

            Created by on April 17, 2016

            Low FODMAP Coconut Chia Pudding

              Ingredients

              • 1 can 14 oz. coconut milk (like Thai Kitchen)
              • 1/3 cup chia seeds (any color but black is fun)
              • 1/2 teaspoon vanilla
              • 1 pinch of salt
              • 1/16 teaspoon cinnamon (a dash; this is optional)
              • 2 teaspoons 100% pure maple syrup (optional)
              • 1/2 cup blueberries

              Instructions

              1. Whisk together coconut milk, vanilla, salt, cinnamon (optional) in a mixing bowl.
              2. If desired, sweeten with a little maple syrup.
              3. Add chia seeds. Pour the pudding into glass pudding cups or a jar.
              4. Let the chia seeds soak for at least an hour or overnight in the fridge.
              5. Top with blueberries and enjoy!

              Thai Chicken Satay

              By Leave a Comment

              Yay I say to low FODMAP Thai Chicken Satay! This was one of the dishes I missed dearly dining at Thai restaurants. These taste best grilled but if you don’t have a grill, you can broil in the oven for about 5-6 minutes, until the chicken is no longer pink.

              Make the low FODMAP homemade Thai Peanut Sauce in the Sauce & Others section for dipping.

              You have the option to sprinkle with crushed peanuts or sesame seeds.

              As far as key low FODMAP ingredients, I use the following: Korean Red Chili Flakes (Gochugaru), which is just chili flakes. Many common chili powders like McCormick’s contain garlic powder; Garlic Infused Olive Oil; Asafetida.

              Thai Chicken Satay

              Created by on April 16, 2016

              Low FODMAP Thai Chicken Satay

                Ingredients

                • 6 skinless boneless chicken breasts, pounded and cut into strips
                • 1/2 cup canned coconut milk
                • 1 1/2 teaspoons ground coriander
                • 1 teaspoon yellow curry powder
                • 2 tablespoons fish sauce
                • 2 tablespoons chopped fresh cilantro
                • 2 tablespoons lime juice
                • 1 tablespoon maple syrup
                • 1 tablespoon garlic infused olive oil
                • 1 teaspoon red chili powder like Korean Red Chili Pepper
                • 1 teaspoon asafetida
                • 12 wooden skewers, soaked in water for 15 minutes

                Instructions

                1. In a medium bowl, stir together the coconut milk, ground coriander, curry powder, fish sauce, cilantro, lime juice, maple syrup, garlic oil, chili powder, asafetida.
                2. Add the chicken breast strips, and stir to coat. Cover, and refrigerate for at least 2 hours, overnight if preferred.
                3. Preheat an indoor or outdoor grill for high heat. Thread the chicken strips onto skewers. Discard marinade.
                4. Grill chicken until no longer pink (about 2 minutes on each side). Transfer to a serving plate.
                5. Garnish with sesame seeds or unsalted chopped peanuts if desired. Serve with low FODMAP peanut dipping sauce.

                Matcha Green Tea Quinoa Pudding

                By Leave a Comment

                If you miss Green Tea Ice Cream at Japanese restaurants, here’s Low FODMAP Matcha Green Tea Quinoa Pudding, and much healthier alternative!

                There are three key components to achieving that bright attractive color and creamy, custardy texture. First, is the quality, consistency and color of the coconut milk you select (white, thick). Second, be sure to save 1/4 cup of the coconut milk to add at the end once the pudding has completely cooled. Finally, use a fresh matcha powder (not dull from staleness or too strong), as that will determine the resulting green hue.

                Coconut milk is rich with vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous. The fat in coconut milk is known to lower cholesterol and help boost your immune system.

                You can substitute the raspberries with sliced strawberries banana or any low FODMAP fruit.

                Matcha (Green Tea)

                Quinoa Pudding

                Created by on April 10, 2016

                Low FODMAP Matcha Green Tea Quinoa Pudding

                  Ingredients

                  • 1 can 14 oz. unsweetened coconut milk (like Thai Kitchen), shake well
                  • 1 teaspoon vanilla
                  • 2 teaspoons 100% pure maple syrup (optional, as it may be sweet enough)
                  • 1 pinch of salt
                  • 1/4 cup water
                  • 1 teaspoon matcha green tea powder (can adjust according to strength of the tea)
                  • 1 cup cooked quinoa
                  • a few raspberries

                  Instructions

                  1. Save 1/4 cup of the coconut milk and set aside.
                  2. In a medium saucepan, combine the rest of the coconut milk, water, vanilla, maple syrup (optional), salt and bring to simmer.
                  3. Add the cooked quinoa and gently simmer at the lowest heat for about 20-25 minutes, stirring frequently until the mixture is creamy and most of the liquid has evaporated.
                  4. Remove from heat and let cool for at least 20 minutes.
                  5. Stir in the matcha powder and saved coconut milk evenly. Refrigerate for at least an hour.
                  6. Top with raspberries and serve. Sweeten further with maple syrup if desired.

                  Buffalo Turkey Quinoa Meatballs

                  By Leave a Comment

                  These Low FODMAP Buffalo Turkey Quinoa Meatballs are high in protein, spicy and sassy. The recipe calls for a low FODMAP Buffalo Wing Sauce, like Texas Pete’s Buffalo Wing sauce (without garlic). If you can’t find one suitable, you can make your own homemade Buffalo Wing Sauce in the Sauce & Others section.

                  Feel free to reduce the amount of sauce to lessen the heat. It’s easiest to cook in a slow cooker but you can use a regular stockpot over very low heat.

                  You can serve these with a side salad or some steamed spinach for a healthy and well-balanced meal.

                  Buffalo Turkey Quinoa

                  Meatballs

                  Created by on April 9, 2016

                  Low FODMAP Buffalo Turkey Quinoa Meatballs

                    Ingredients

                    • 2 pounds ground turkey
                    • 3/4 cup cooked quinoa
                    • 1 cup carrots, finely chopped
                    • 1 large eggs, lightly beaten
                    • 1 teaspoon asafetida
                    • 2 tablespoons scallion, green part only
                    • 1/2 teaspoon salt
                    • 1/2 teaspoon pepper
                    • 1 entire content of Homemade Buffalo Wing sauce or 1.5 cup store-bought garlic free Buffalo Wing Sauce
                    • 1/2 cup water

                    Instructions

                    1. Preheat oven to 400F degrees.
                    2. In a large bowl, combine the ground turkey with quinoa, carrots, eggs, asafetida, scallions, salt and pepper.
                    3. Make 1 inch balls from the mixture. Place on cooking tray (lightly sprayed with cooking spray)
                    4. Place in oven and bake for 5-8 minutes until outside is lightly brown.
                    5. Pour Homemade Buffalo Wing Sauce and water into a slow cooker and cook for 3 hours.
                    6. If using a large pot instead, simmer in the lowest heat possible for at least 1-2 hours, covered. Stir occasionally and add a little more water if necessary.

                    Banana Blueberry Kale Muffins

                    By 6 Comments

                    These yummy Low FODMAP Banana Blueberry Kale Muffins are gluten-free, low in sugar, high in protein and antioxidants…and quite healthy! I tweaked around a bit until they came out moist and light; be sure not to beat the mixture too much. The lactose free yogurt adds to the fluffiness but strict vegetarians can replace it with rice milk.

                    Ovens vary so make sure to bake until a toothpick comes out clean (when you stick it in the center).

                    They taste best when warm, and because of the fresh ingredients and yogurt, should be frozen after a day or two. The best way to defrost while maintaining the moisture is to put in a Tupperware with an air tight lid. In fact, I think it tastes even moister like this!

                    Banana Blueberry

                    Kale Muffins

                    Created by on April 9, 2016

                    Low FODMAP Banana Blueberry Kale Muffins

                      Ingredients

                      • 2 large ripe bananas, mashed
                      • 3 tablespoons 100% pure maple syrup
                      • 1 teaspoon lemon juice
                      • 2 large eggs, lightly beaten
                      • 6 tablespoons walnut oil
                      • 1 teaspoon vanilla
                      • 5 tablespoons of lactose free vanilla yogurt
                      • 3/4 cup quinoa flour
                      • 1/2 cup brown rice flour
                      • 1/4 cup buckwheat flour
                      • 1 teaspoon baking soda
                      • 2 teaspoons baking powder
                      • 1 pinch of salt
                      • 3/4 cup chopped kale
                      • 1 cup frozen blueberries

                      Instructions

                      1. Preheat oven to 350F degrees.
                      2. Insert liners in regular size 12 muffin tray.
                      3. In a large mixing bowl, combine bananas, maple syrup, lemon juice and vanilla until smooth.
                      4. Add walnut oil, eggs and yogurt and mix evenly.
                      5. Mix in quinoa, buckwheat and brown rice flour with baking soda and powder with pinch of salt.
                      6. Mix in kale and blueberries, being careful not to crush the berries (keep the berries frozen but not so that they are bunched together)
                      7. Using a teaspoon or ice cream scooper, scoop the mixture into 12 liners evenly. Make sure the blueberries are fairly distributed!
                      8. Bake for about 28-30 minutes until firm and springy. Ovens vary so stick a toothpick in the middle until it comes out clean.
                      9. Remove from oven and let it cool for at least 10 minutes before eating.
                      10. Eat within a day or so and freeze the rest (the yogurt can spoil fast especially in warm weather). Thaw frozen muffins in a tightly enclosed tupperware to retain moisture.