The other night I was at home and desperately digging through my fridge wanting to avoid a trip to the store (some days I am anti-market). Being FODMAPPY I was a little stressed since my usual meals were gone… so I looked around and created this simple FODMAP friendly dish with leftovers. Not only was it delicious, my husband liked it so much he asked for it to be put into rotation!
FODMAP Friendly Chicken Fried Rice
- 1/2 Cup of cooked chicken (I also made this with Cubed ham)
- 1 Cup of cooked Rice (I used white, but brown would be good too)
- 1/2 C Green beans cleaned and cut into thirds
- 1/4 C of shredded carrot
- 1/4 C Chopped Spinich (or basil I’ve done both)
- 1/4 cup of coarsely chopped red pepper
- 1T sesame Oil
- 1/4 C Gluten Free Tamari or Soy Sauce (or to taste)
- 2 Eggs (beaten)
- 1 tsp Water
- 1 chopped Jalapeno (optional)
- Heat the Sesame oil in a frying pan
- Once hot, add the veggies (carrots, green beans, pepper, Spinich, jalapeno) Saute for 2-4 minutes until peppers are slightly soft
- Add chicken and Rice (add a splash of water to rice if it’s day old rice and is a bit dry) . Mix all the ingredients together well.
- Pour in the Tamari and mix well, rice should turn a little brown. Taste as you add it, different people like different salt levels
- Push the rice/veggie mixture to the side so you have a part of the pan open to pour in the beaten eggs with the tsp of water. Scramble it off to the side
- Once the eggs are scrambled mix them into the rest of the mixture well.
- Voila, you have some FODMAP friendly Fried rice! It’s pretty yummy!
I hope you enjoy this dish, it’s pretty darned good! If you try it and add other FODMAP friendly things I’d LOVE to hear about it.
Posted in Attemps to stay FODMAP, gluten & dairy free recipes, Low-Fodmap Recipes
Tagged allergies, allergy, celiac, Coeliac disease, Cook, dairy-free, dietary struggle, eating out, elimination diet, FODMAP, FODMAP recipe, gluten, Gluten Free, Gluten-free diet, lactose-free, Low-FODMAP, Recipe, Special Diets, struggle with food
What is a burrito without salsa? I’ll tell you, it’s a burrito that is missing something MAJOR! Well tonight I am giving into my cravings and making burritos for dinner, but I can’t find a low-Fodmap salsa to save my life. Onions and garlic are the main issues. But as I have also figured with Barbeque Sauce and Ketchup, I have to make my own. I have not been 100% successful on the previous ones, but I made a good Salsa so I’m going to write up that recipe.
Spicy Low-Fodmap Chipotle Salsa
- 1 14.5 oz can of organic chopped tomatos (make sure it doesn’t have garlic or any non-fodmap friendly foods
- 1 4 oz can of chopped chilis
- 1/2 cup of chopped cilantro
- 1 Chipotle Pepper from a can packed in Adobo (check ingredients)
- 1 tsp of Tamari (gluten free soy sauce)
- 1 dash of Asafoetia powder (the replacement for onion powder/flavor )
- 1 tsp salt (to taste)
- 1 tsp of chipotle pepper powder
- t tsp of cumin
Add all ingredients, including juice from the tomatoes and chilies into blender and blend to your liking of chunkiness. Let it sit in the fridge for a few hours for flavors to settle.
I can’t wait, I think this is going to be a good burrito!
Posted in Low-Fodmap Recipes
Tagged allergies, allergy, celiac, chipotle, dairy-free, dinner, elimination diet, FODMAP, Garlic allergy, garlic free, Gluten-free diet, ibs, low-fat, Low-FODMAP, mexican food, onion-free, Recipe, salsa, Special Diets, struggle with food
It’s been sunny, I’m feeling a little better already which is awesome. I’m about two weeks into my journey with the FODMAP diet and learning what I can and cannot do, and of course making some good mistakes (did you know there is onion powder in seasoning salt? Yeah there is!) But in my mad dash to stop eating salad all the time I tried updating a recipe my mom used to make and it was SO GOOD my husband requested it be a regular on our rotation. SO Here you go…
Low-FODMAP FRIENDLY Caper Chicken :
1/3 C Finely chopped Pimentos
1/3 C Capers
1/2 tsp black pepper (or more to taste)
1/2 tsp dill
1/2 tsp tarragon
1 C olive Oil
1/3 C of garlic infused olive oil
3/4 C Red Wine Vinegar
2 large chicken breasts
Add all ingredients except chicken together and mix well, put into a plastic bag or container for marinating then add chicken. Let marinate for 24 hours in the fridge.
Next day, when you are redy for NOM NOM land
Preheat oven to 425
Remove chicken from marinade and cook for 20-30 minutes until tender and not pink.
Then enjoy. This stuff is SOOO GOOD!
Posted in Diary of my attempts to stay lactose and diary free, gluten & dairy free recipes, Low-Fodmap Recipes
Tagged allergy, Cooking, diet, dietary restriction, digestive issue, FODMAP, ibs, Low-FODMAP, Recipe, SIBO