Salted white Chocolate Ginger Cookies (Low FODMAP)

30 Minutes prep • 20 Minutes cook & cool • Low FODMAP • Gluten-free • Makes 16 - 24 • Ok to make-ahead: Steps 1 - 3

Soft and gingery topped with sweet white chocolate and a hint of flaky salt, these cookies are truly delicious. And, they taste best the day after you bake them so they are literally the perfect make-ahead cookie. These soft ginger cookies will be a star at any holiday cookie exchange—but only if your family will let you take them out of the house!

Ingredients

3/4 cup salted butter, at room temperature

1 cup dark brown sugar*

1 large egg, at room temperature

2 1/4 cups gluten-free all-purpose flour (I used King Arthur Measure for Measure*)

2 1/2 teaspoons ground ginger*

1 teaspoon baking soda*

1 teaspoon ground cinnamon*

3/4 teaspoon ground cloves*

1/4 teaspoon Kosher salt* + more for sprinkling

1/2 cup white sugar*

3/4 cup tempered white chocolate (I used Ghirardelli White Chocolate Melting Wafers*)

2 teaspoons coconut oil*

Directions

(1) Prepare: Put butter and egg out to come to room temperature. Preheat oven to 350 degrees F and line rimmed baking sheets with parchment. Pour about 1/2 cup of white sugar in a shallow bowl and set aside.

(2) Cream butter and sugar: In a large bowl, cream the butter and sugar until well combined, light, and fluffy. Beat in the egg. In a separate bowl, whisk together the dry ingredients (flour, ginger, baking soda, cinnamon, cloves, and salt). Gradually add to the creamed mixture and mix well, scraping down the sides and bottom of the bowl as you mix.

(3) Chill the dough: Put the mixing bowl with the dough in the refrigerator to chill and firm for at least 20 minutes.

Make-ahead note: At this point, you can cover the bowl with plastic wrap and refrigerate 12 - 24 hours until you’re ready to bake the cookies.

(4) Prepare the cookies: Use a medium cookie scoop or large spoon to get enough dough to make about 1 1/2 inch balls of dough. As you make the dough balls, roll them in the sugar you prepared in the shallow bowl and put them 2 inches apart on the parchment-lined baking sheets.

(5) Bake: Bake at 350 degrees F until puffy and lightly browned around the edges (about 10 minutes). Cookies won’t look done but they will continue to cook after you take them out of the oven. Remove from oven and sprinkle lightly with Kosher salt. Let cool for 5 - 10 minutes on trays before removing to cooling racks.

(6) Finish: In a glass measuring cup or bowl, melt the tempered white chocolate and stir it together with the coconut oil until is smooth and of the right consistency to drizzle over the cookies. Fill a pastry bag or decorating tube with the melted white chocolate and use it to drizzle the chocolate across the cookies.

(7) Serve: Let chocolate firm up and serve immediately or let cookies cool completely and store in an air-tight container for up to 3 days.

Eat and enjoy every bite because you can!

*This post may contain links for you to easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! As an Amazon Associate, I earn a commission from qualifying Amazon purchases. 

More Deliciously Low FODMAP™ dessert recipes you might enjoy

Scotch Vanilla Ice Cream and Salted Scotch Caramel Sauce (low FODMAP)

15 Minutes prep • 4 hours chill • Low FODMAP • Gluten-free • Makes 2 pints of ice cream and 1 pint of sauce • Ok to make-ahead: Ice Cream & Sauce!

If you have a Scotch Whiskey lover (like I am!) in your circle, this super-easy no-cook/no-churn Scotch Vanilla Ice Cream topped with amazing Salted Scotch Caramel Sauce cannot be beaten for creamy deliciousness! It’s so easy to make and you end up with a really special dessert. The sauce will keep for a month in the refrigerator so make it ahead and you’ll be ready to create a showstopper dessert for your next dinner party!

This is an exclusive recipe just for recipe club members.

Each week I am creating and delivering one very special recipe just for my recipe club members. If you’re not yet a member, I encourage you to join! Membership in the club includes access to the complete archive of recipes with filters so it can become your virtual low FODMAP cookbook plus, I am creating and delivering one special NEW recipe every week ONLY for recipe club members. And, for my true fans, I’ll be sharing behind-the-scenes content, and updates on the progress of the new cookbook.

Your membership in the club helps me continue creating new, delicious, easy-to-make, low FODMAP recipes just for you.

As always, all recipes will emphasize simple ingredients, easy preparation, and delicious low FODMAP results. Recipes will be for everything from main courses, salads, soups, side dishes, appetizers, desserts, sauces, breakfast and lunch, and even mocktails and cocktails. Everything you need to prepare fantastic low FODMAP meals everyone will love.

Join the club. Become a Patron. Let’s keep making delicious Low FODMAP meals together.

Italian Meatball Bake (low FODMAP)

15 Minutes prep • 60 Minutes cook • Low FODMAP • Serves 6 • Ok to make-ahead: Steps 1 - 4

Italian meatballs, when made well, can be a delicious savory addition to your favorite pasta. They may have seemed out of reach on a low FODMAP diet, but no longer! This recipe takes advantage of herbs, spices, and simmer time to enhance flavors and deliver super delicious savory meatballs you can serve as a main course or side dish. They’re easy to make and sure to please.

Ingredients

1 pound ground pork

1 pound ground chicken

Spice mix for low FODMAP Italian Sausage Seasoning:

1 tablespoon fennel seed*

1 tablespoon dry thyme*

1 tablespoon dry basil*

1 tablespoon dry oregano*

1/2 - 1 teaspoon cayenne pepper*

2 teaspoons paprika*

1 teaspoon smoked paprika*

2 teaspoons Smoke n Sanity Essence of Garlic Salt* (use code IBSGC10 for 10% discount)

OR 1 teaspoon Kosher salt and 1 teaspoon Gourmend Garlic Scape Powder* (use code IBSGC15 for 15% discount)

1 slice real sourdough bread

2 eggs

1/3 cup parmesan cheese, grated

1 bunch green onions (green part only), chopped

12 ounces gluten-free pasta

2 15-ounce cans Del Monte tomato sauce* (or other low FODMAP tomato sauce)

2 bay leaves*

1 teaspoon dry basil*

1 teaspoon dry oregano*

1/2 cup mozzarella cheese, shredded

1/2 cup Havarti cheese, shredded

1/4 cup fresh oregano

Directions

(1) Preheat the oven: to 450 degrees F. Grease a 9×13 inch baking pan (or similarly sized baking dish) with olive oil and run the sourdough bread through your food processor to make bread crumbs.

(2) Prepare the marinara sauce: You can use our 30 Minute Pasta Sauce or make this simplified version. In a saucepan, combine the tomato sauce, bay leaf, basil, and oregano. Bring to a simmer and simmer for 20 - 30 minutes or until ready to use.

(3) Prepare the meat: In a bowl, combine the chicken and pork with the Italian Sausage seasoning. Add the bread crumbs, eggs, parmesan, green onions, and a pinch each of salt and pepper.

(4) Make the meatballs: Coat your hands with olive oil, then roll the meat into 2 tablespoon size balls, and place them into the prepared baking dish. Bake for 15 minutes or until the meatballs are crisp on the outside, but not yet cooked through on the inside.

Make-ahead note: At this point, you can put the meatballs and sauce in the refrigerator until you’re ready to cook and them.

(5) Cook the pasta: While the meatballs cook, you can prepare your favorite gluten-free pasta for serving.

(6) Finish: Remove from the oven and pour the marinara sauce over the meatballs. Cover the pan with foil and bake for 15 minutes or until the meatballs are cooked through. Remove the foil, sprinkle the cheeses and oregano over the meatballs, and bake until the cheese is melted and golden for about 10 minutes.

(7) Plate and serve: Put a bed of pasta on each plate. Top with a few meatballs, some sauce, and some fresh oregano. If you want to add some fresh grated parmesan, you may do that too!

Eat and enjoy every bite because you can!

*This post may contain links for you to easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! As an Amazon Associate, I earn a commission from qualifying Amazon purchases. 

More Deliciously Low FODMAP™ main course recipes you might enjoy

Chicken Parmigiana (low FODMAP)

15 Minutes prep • 45 Minutes cook • Low FODMAP • Gluten-free • Serves 4 • Ok to make-ahead: Steps 1 - 5

Tender chicken, rich tomato sauce, and tangy parmesan are the hallmarks of this easy-to-make classic Italian dish. The flavor secret to my low FODMAP version is a few fresh herbs and spices and a little extra simmering time for the sauce. Taking 30-minutes is worth the time to have a delicious low FODMAP marinara sauce with your Chicken Parm. Pair with our simple gem salad and a nice Pinot Noir and you’ve got a perfect dinner for guests or the family or just you!

Ingredients: 30-Minute Marinara Sauce

1 tablespoon garlic-infused olive oil

2 teaspoons Italian seasoning* (or equal parts basil, oregano, thyme, and marjoram)

1 bunch green onions (green part only), chopped

1/2 teaspoon red pepper flakes*

14 ounces chopped tomatoes*

2 bay leaves*

1 teaspoon Smoke N Sanity Essence of Garlic Salt* (use code IBSGC10 for 10% discount)

1/2 teaspoon black pepper*

Ingredients: Chicken

2 boneless, skinless chicken breasts, cut horizontally so you have 4 thin breast pieces

1/2 cup gluten-free flour*

2 teaspoons Italian seasoning* (or equal parts basil, oregano, thyme, and marjoram)

1/2 teaspoon Kosher salt*

1/4 teaspoon black pepper*

1 tablespoon garlic-infused olive oil

Juice of one lemon

3/4 cup fresh grated Parmesan cheese

12 ounces gluten-free pasta (I like Delallo Gluten-free Penne Rigate)

2 tablespoons fresh basil, chopped, for serving

Directions

(1) Prepare the chicken: This step is optional but results in a more flavorful and tender chicken for your chicken parm. Remove chicken breasts from the package and slice them horizontally. Season both sides of each breast lightly with Kosher salt and lay them on a rimmed plate or baking dish. Cover the dish with plastic wrap and refrigerate until ready to use or at least 4 hours before cooking.

(2) Prepare the produce: Chop the green onions and juice the lemon.

(3) Prepare the Marinara: In a medium-size saucepan, heat 1 tablespoon garlic-infused olive oil. When hot, add 2 teaspoons Italian seasoning into the hot oil and let cook in the oil for about a minute. Add the green onions and red pepper flakes. Cook for another minute. Finally, add the chopped tomatoes, the bay leaves, and the essence of garlic salt and fresh ground black pepper.

Optional: Add more vegetables (if you like): At this point, you may add other vegetables that require cooking if you want to. I like to add grated carrot, diced summer squash and/or zucchini, chopped broccolini stalks, and/or corn kernels cut off the cob.

(4) Simmer to build flavor: Let simmer for 15 - 30 minutes (you may cook longer for even better flavor but you may need to add a bit of hot water to keep it from getting too thick). When done simmering, remove the bay leaves and set the sauce aside.

(5) Dredge the chicken: While the sauce is simmering, combine flour, 2 teaspoons of Italian seasoning, salt, and pepper in a shallow dish. Dredge the chicken in the flour mixture, making sure it’s well coated, then set aside.

Make-ahead note: At this point, you may let the sauce cool, put it in an airtight container, and refrigerate or freeze until you’re ready to use it. When ready to use, simply, thaw the sauce if frozen, heat slowly in a saucepan so it doesn't burn. Then, proceeded with step 6.

Preheat oven to 450 degrees F.

(6) Cook the chicken: In a medium-size oven-safe skillet heat 1 tablespoon of the garlic-infused olive oil. When hot, add the chicken and cook for about 2 minutes on each side. Then set aside on a plate and keep warm.

(7) Add the marinara sauce and finish: Add the marinara sauce to the pan, then return the chicken to nestle in the sauce and drizzle each breast with the lemon juice and sprinkle it with the parmesan cheese. Put the skillet in the oven and cook for 10 - 15 minutes until the chicken is just done.

(8) Cook the pasta: Meanwhile, cook your favorite gluten-free pasta, according to package directions. When just done, drain and drizzle with a bit of garlic-infused olive oil. Toss and keep warm until ready to serve.

(9) Plate and serve: Put a bed of pasta on the plate. Add a piece or two of the chicken. Spoon the tomato sauce over the top and sprinkle with additional parmesan (if desired) and chopped basil.

Eat and enjoy every bite because you can!

*This post may contain links for you to easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! As an Amazon Associate, I earn a commission from qualifying Amazon purchases. 

More Deliciously Low FODMAP™ main course recipes you might enjoy

30-Minute Pasta Sauce (low FODMAP)

10 Minutes prep • 30 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Serves 4 • Ok to make-ahead: Steps 1 - 5

When the pantry has gotten down to dry pasta and canned tomatoes, having a quick low FODMAP marinara sauce recipe is the difference between having “nothing to eat” and “something delicious to eat!” You can add all kinds of things to your marinara (chopped vegetables, cooked meat, grated carrots, fresh herbs) but the foundation is the most important part to ensure fantastic flavor. This recipe is quick to make and stores well in the refrigerator or freezer so you can have delicious marinara sauce whenever you need it.

Ingredients

1 tablespoon garlic-infused olive oil*

2 teaspoons Italian seasoning* (or equal parts basil, oregano, thyme, and marjoram)

1 bunch green onions (green part only), chopped

1/2 teaspoon red pepper flakes*

14 ounces chopped tomatoes*

2 bay leaves*

1 teaspoon Smoke N Sanity Essence of Garlic Salt* (use code IBSGC10 for 10% discount)

1/2 teaspoon black pepper*

Optional extras:

I like to add grated carrot, diced summer squash and/or zucchini, chopped broccolini stalks, and/or corn kernels cut off the cob

Ground chicken or turkey that has been cooked with sausage seasoning (see seasoning mix below)

Directions

(1) Bloom the dry spices: In a medium-size saucepan, heat 1 tablespoon garlic-infused olive oil. When hot, add 2 teaspoons Italian seasoning into the hot oil and let cook in the oil for about a minute.

(2) Add the green onions: Add the green onions and red pepper flakes. Cook for another minute. Finally, add the chopped tomatoes, the bay leaves, and the essence of garlic salt and fresh ground black pepper.

(3) Optional: Add more vegetables (if you like): At this point, you may add other vegetables that require cooking if you want to. I like to add grated carrot, diced summer squash and/or zucchini, chopped broccolini stalks, and/or corn kernels cut off the cob.

(4) Simmer to build flavor: Let simmer for 15 - 30 minutes (you may cook longer for even better flavor but you may need to add a bit of hot water to keep it from getting too thick). When done simmering, remove the bay leaves and set the sauce aside.

(5) Optional: Add cooked meat: If you want to add meat to your sauce, you can cook it and stir it in at this point. I like to add ground chicken or turkey that has been cooked with sausage seasoning (see seasoning mix below). You may also add cooked ground beef or bison or even chopped cooked meat you have leftover from something else.

Make-ahead note: At this point, you may let the sauce cool, put it in an airtight container (or two), and refrigerate or freeze until you’re ready to use it.

(6) Plate and serve: Put a bed of pasta, Zoodles, or spaghetti squash on the plate. Spoon the sauce over the top and sprinkle with parmesan and chopped fresh basil (if desired).

Spice mix for low FODMAP Italian Sausage Seasoning:

1 tablespoon fennel seed

1 tablespoon dry thyme

1 tablespoon dry basil

1 tablespoon dry oregano

1/2 - 1 teaspoon cayenne pepper

2 teaspoons paprika

1 teaspoon smoked paprika

2 teaspoons Smoke n Sanity Essence of Garlic Salt (use code IBSGC10 for 10% discount)

OR 2 teaspoons Gourmend Garlic Scape Powder (use code IBSGC15 for 15% discount

Eat and enjoy every bite because you can!

*This post may contain links for you to easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! As an Amazon Associate, I earn a commission from qualifying Amazon purchases. 

Brown Butter Pumpkin Streusel Coffee Cake (low FODMAP)

10 Minutes prep • 30 Minutes cook • Low FODMAP • Gluten-free • Makes 12 pieces • Ok to make-ahead: Steps 1 - 3

Are you sensing a theme here? Yes! This is another wonderful pumpkin recipe that uses our pumpkin butter as a key ingredient! This classic coffee cake has been made that much better with brown butter and pumpkin spice. The cake is light and pumpkiny and the streusel topping has a nice spiced crumble to it. It's quick to make and it's perfect for breakfast or afternoon tea.

This is an exclusive recipe just for recipe club members.

Each week I am creating and delivering one very special recipe just for my recipe club members. If you’re not yet a member, I encourage you to join! Membership in the club includes access to the complete archive of recipes with filters so it can become your virtual low FODMAP cookbook plus, I am creating and delivering one special NEW recipe every week ONLY for recipe club members. And, for my true fans, I’ll be sharing behind-the-scenes content, and updates on the progress of the new cookbook.

Your membership in the club helps me continue creating new, delicious, easy-to-make, low FODMAP recipes just for you.

As always, all recipes will emphasize simple ingredients, easy preparation, and delicious low FODMAP results. Recipes will be for everything from main courses, salads, soups, side dishes, appetizers, desserts, sauces, breakfast and lunch, and even mocktails and cocktails. Everything you need to prepare fantastic low FODMAP meals everyone will love.

Join the club. Become a Patron. Let’s keep making delicious Low FODMAP meals together.

“Coquito” Puerto Rican Eggnog (low FODMAP)

60 Minutes prep • 4 hours chill • Low FODMAP • Gluten-free • Lactose-free • Serves 10 • Ok to make-ahead: Steps 1 - 7

If you love eggnog and you love coconut you must try this no-cook, low FODMAP version of Coquito! Coquito means "little coconut" in Spanish and it’s a traditional Christmas drink that originated in Puerto Rico. Sometimes called Puerto Rican Eggnog, it’s simple to make and oh so delicious! I have modified the recipe to use vodka in place of rum so it can be low FODMAP, but the flavor is pretty darn close to the original version! You can make this Puerto Rican Coquito recipe and store it for up to a month in the fridge. The longer it sits, the more the flavors meld together and get more delicious, so it’s a great make-ahead cocktail for your holiday gathering.

Ingredients

1 cup vanilla vodka

1 cinnamon stick*

1 cup heavy cream

1 1/2 cups lactose-free Whole milk

1 1/2 cups coconut syrup (like Torani Pure Made Coconut Syrup*)

1 1/2 cups heavy cream

1 1/2 cups coconut cream*

1 teaspoon ground cinnamon*

1/2 teaspoon ground cloves*

1/2 teaspoon ground nutmeg, plus more for serving

To rim the glasses:

1 tablespoon light corn syrup*

2 tablespoons unsweetened shredded coconut*

Directions

(1) Make the Cinnamon vodka: In a pint-size jar with a lid, add the vanilla vodka and the cinnamon stick. Let sit for about an 1 hour.

(2) Prepare glasses: In a small saucer make a circle of corn syrup about the size of the rim of your glasses. In another small saucer, spread out the shredded coconut. Dip the rim of each glass in the coconut syrup and then in the shredded coconut. Set aside.

(3) Combine the creamy ingredients: In a blender, mix all the other ingredients together. Add the cinnamon/vodka mixture and pulse once or twice to combine. Pour into a jar or two (so you can shake it up before serving).

Make-ahead note: At this point, you may store the Coquito in an airtight container in the refrigerator for up to a month.

(4) Finish: Chill for at least 4 hours then shake vigorously before pouring into prepared glasses.

(5) Serve: Serve with a light sprinkle of freshly grated nutmeg.

Drink and enjoy every bit because you can!

*This post may contain links for you to easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! As an Amazon Associate, I earn a commission from qualifying Amazon purchases. 

More Deliciously Low FODMAP™ cocktail recipes you might enjoy

Rosemary Potatoes Au Gratin (low FODMAP)

15 Minutes prep • 60 Minutes cook • Low FODMAP • Gluten-free • Serves 8 • Ok to make-ahead: Steps 1 - 5 or 6

Are you ready to change up your holiday sweet potatoes? These wonderfully flavorful rosemary potatoes au gratin would be a marvelous addition to your table. The sweetness of the potatoes is mellowed with the savory flavor of the rosemary and the rich nuttiness of the gruyere cheese. The flavor gets better with time, so get a jump on the meal and make them ahead! My sister shared the original version of this recipe with me and we had it as a side for Thanksgiving dinner. It was a fine change of pace and a delicious savory complement to our meal. This version is low FODMAP, easy to make, and very delicious!

Ingredients

1 pound Yukon Gold potatoes

1 pound jewel sweet potatoes or other orange flesh sweet potatoes (the bi-color is pretty but not required if you can only find white sweet potatoes)

Butter for greasing the baking dish

2 cups gruyere cheese, grated

1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)

Kosher salt* and black pepper*

3/4 cup heavy cream

1 teaspoon Smoke N Sanity Essence of Garlic Salt* OR

1 teaspoon Kosher salt (or to taste) and 1 teaspoon Gourmend Garlic Scape Powder*

Fresh Rosemary for garnish

Directions

(1) Prepare: Preheat oven to 350 degrees F and grease a cake-size baking dish with butter.

(2) Prepare potatoes: Peel and thinly slice sweet potatoes and Yukon Gold potatoes using a food processor, mandoline, or a sharp knife. (Note: you may choose to leave the Yukon Golds with the peel on if you prefer.)

(3) Grate the cheese: Grate the cheese and set it aside.

(4) Layer the ingredients in the pan: Layer half of the sliced potatoes in the pan, sprinkle with about half the cheese, half the rosemary, and a sprinkling of salt and pepper. Layer the other half of the potatoes into the pan, sprinkle with the other half of the rosemary, and sprinkle with salt and pepper.

(5) Finish: Pour cream into a small bowl and whisk to combine with essence of garlic salt or garlic scape powder and salt. Pour evenly over the layered potatoes. Sprinkle with the remaining grated cheese.

Make-ahead note: At this point, you may cover with parchment and foil and refrigerate until ready to cook.

(6) Bake: Cover the pan with a layer of parchment and then a layer of foil. (If your baking dish is very full, place the dish on a rimmed baking sheet in case of bubble over in the oven.) Bake for 45 minutes then remove the foil and bake for another 15 to 20 minutes, or until potatoes are tender and the sauce is bubbly. Let stand 15 minutes before serving.

Make-ahead note: Alternatively, you may bake, covered, for 45 minutes or until potatoes are tender and the sauce is bubbly, let them cool, re-cover them with parchment and foil and refrigerate until ready to use. Then remove from the refrigerator and finish baking in a 350 degree F oven, uncovered, for about 20 minutes, or until fully warmed through.

(7) Plate and serve: Serve garnished with rosemary sprigs.

Eat and enjoy every bite because you can!

*This post may contain links for you to easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! As an Amazon Associate, I earn a commission from qualifying Amazon purchases. 

More Deliciously Low FODMAP™ side dish recipes you might enjoy

Holiday Salad (low FODMAP)

20 Minutes prep • Low FODMAP • Gluten-free • Vegetarian • Serves 4 • Ok to make-ahead: Steps 1 - 2

This beautiful salad is the perfect counterpoint to balance the rich and heavy foods we have so much of during the holidays. It’s just the right combination of sweet and savory and it’s a snap to make! You can prepare everything ahead of time and just toss it together at the last minute so there’s no reason not to add this to Thanksgiving day, Christmas day, or any day!

Ingredients

2 tablespoons maple syrup*

2 tablespoons olive oil

1 tablespoon apple cider vinegar*

1 package (5 ounces) pre-washed baby spinach (or any baby spinach will work)

1 Cara Cara or Navel orange, peel removed and sliced

1/4 cup pomegranate arils

1/4 cup shaved Parmesan cheese

Kosher salt* and black pepper*

Microgreens (optional)

Directions

(1) Prepare your ingredients: Wash and dry the spinach. Using a sharp knife, cut the peel and the pith from the orange then slice it and cut into bite-size pieces. Using a vegetable peeler, shave the parmesan cheese (or buy shaved Parmesan).

(2) Make the dressing: In a small jar combine the maple syrup, olive oil, and apple cider vinegar and shake until combined and toss the spinach with the dressing.

Make-ahead note: At this point, you may set your ingredients aside in the refrigerator until you’re ready to assemble your salad.

(3) Finish: To serve, put the spinach on a plate, top with orange slices, pomegranate arils, shaved parmesan, and microgreens (if using). Sprinkle with fresh ground black pepper and Kosher salt.

Eat and enjoy every bite because you can!

*This post may contain links for you to easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! As an Amazon Associate, I earn a commission from qualifying Amazon purchases. 

More Deliciously Low FODMAP™ salad recipes you might enjoy

Pumpkin Ginger Screwdriver or Pumpkin Whiskey Ginger (low FODMAP)

10 Minutes prep • 30 minutes Chill • Low FODMAP • Gluten-free • Lactose-free • Serves 1 • Ok to make-ahead: Step 1

Both of these festive drinks are pumpkin spice-licious! Our simple pumpkin spice syrup, orange juice, and vanilla vodka turn a “screwdriver” into a delightful, refreshing, holiday cocktail. When combined with some top shelf bourbon, this cocktail gets a bit more serious. Seriously good!

This is an exclusive recipe just for recipe club members.

Each week I am creating and delivering one very special recipe just for my recipe club members. If you’re not yet a member, I encourage you to join! Membership in the club includes access to the complete archive of recipes with filters so it can become your virtual low FODMAP cookbook plus, I am creating and delivering one special NEW recipe every week ONLY for recipe club members. And, for my true fans, I’ll be sharing behind-the-scenes content, and updates on the progress of the new cookbook.

Your membership in the club helps me continue creating new, delicious, easy-to-make, low FODMAP recipes just for you.

As always, all recipes will emphasize simple ingredients, easy preparation, and delicious low FODMAP results. Recipes will be for everything from main courses, salads, soups, side dishes, appetizers, desserts, sauces, breakfast and lunch, and even mocktails and cocktails. Everything you need to prepare fantastic low FODMAP meals everyone will love.

Join the club. Become a Patron. Let’s keep making delicious Low FODMAP meals together.

Simple Pumpkin Spice Syrup (low FODMAP)

5 Minutes prep • 15 Minutes cook • Low FODMAP • Gluten-free • Makes 1 cup • Ok to make-ahead: Steps 1 - 2

Make your own pumpkin spice cocktails, ice cream bars, or latte with this delicious pumpkin spice syrup. It’s simple to make and it keeps well in the fridge. So make up a batch and keep some on hand to spice up your holidays!

Ingredients

1 cup water

1 cup white sugar

1/4 cup pumpkin puree (I prefer Libby’s brand)

2 teaspoons vanilla extract

2 teaspoons pumpkin pie spice

1 inch fresh ginger peeled and sliced

Directions

(1) Prepare the syrup: Add all ingredients to a saucepan and bring to a boil. Reduce heat and simmer, stirring to make sure sugar is completely dissolved. Add the sliced ginger and simmer for about 15 minutes to allow the syrup to reduce and thicken slightly.

(2) Finish: Remove from the heat and let cool. Remove the ginger slices and pour the syrup into a jar with a tight-fitting lid.

Make-ahead note: At this point, you may store the syrup in an airtight container in the refrigerator for up to two weeks. Shake or stir well before using.

(3) Serve: Use this syrup to make our pumpkin screwdriver or our pumpkin spice ice cream bars or even a pumpkin spice latte!

Use and enjoy every bit because you can!

More Deliciously Low FODMAP™ sweet recipes you might enjoy

Herb Roasted Turkey Breast (low FODMAP)

15 Minutes prep • 60 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Serves 6 • Ok to make-ahead: Steps 1 - 3

You don’t have to roast an entire turkey to have a fabulous holiday meal. This herb-roasted turkey breast can be just as delicious as the whole turkey and it’s a lot more manageable! Serve it with our fabulous Mushroom Sourdough Stuffing and Great Gravy for a low FODMAP feast everyone will enjoy.

Ingredients

3 tablespoons garlic-infused olive oil

2 teaspoons paprika

2 teaspoons dried oregano

2 teaspoons dried rosemary

2 teaspoons Kosher salt

1 teaspoon dried thyme

1 teaspoon black pepper

1 teaspoon Smoke N Sanity Essence of Onion Salt (use code IBSGC10 for 10% discount)

1 teaspoon Smoke N Sanity Essence of Garlic Salt (use code IBSGC10 for 10% discount)

3 pound turkey breast, bone-in, skin on

Directions

(1) Preheat the oven: If you’re not making ahead, preheat the oven to 375 degrees F.

(2) Prepare the spice mixture: In a small bowl, stir together garlic-infused olive oil paprika, oregano, rosemary, Smoke N Sanity onion and garlic salt, thyme, and black pepper to form a paste.

(3) Prepare the turkey: Put the turkey breast skin side up on the rack of a roasting pan, or into a lightly greased 9x13 pan. Rub the spice mixture on the turkey breast skin. You may also lift the skin and rub some of the spice mixture under the skin as well.

Make-ahead note: At this point, you may cover and refrigerate the turkey breast until you’re ready to cook it.

(4) Cook turkey: Roast in the preheated oven for approximately 20 minutes per pound, until the turkey reaches an internal temperature of 160 degrees F (use a meat thermometer for accuracy and to prevent over-cooking). Measure the temperature in the center of the thickest part of the breast. Actual cooking time will depend on the size of the turkey breast you’re cooking.

(5) Finish: Remove from the oven and put the turkey on a carving board and cover it loosely with aluminum foil so you can use the pan and the drippings to make your turkey gravy. Let the turkey rest for 15 minutes before slicing.

(6) Slice and serve: Then slice and serve with our Mushroom Sourdough Stuffing and Great Gravy.

Eat and enjoy every bite because you can!

*This post may contain links for you to easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! As an Amazon Associate, I earn a commission from qualifying Amazon purchases. 

More Deliciously Low FODMAP™ main course recipes you might enjoy

Great Gravy (low FODMAP)

5 Minutes prep • 15 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Makes 2 Cups • Ok to make-ahead: Steps 1 - 3

With a few fresh herbs and some drippings from your roasting pan, it’s not hard to make low FODMAP gravy that is truly delicious. Making your own gravy ensures you can enjoy it without consequences, and it will complement your turkey perfectly. The make-ahead steps will help you finish it in a snap on the big day. Serve with our Mushroom Sourdough Stuffing and Herb Roasted Turkey Breast.

Ingredients

6 tablespoons salted butter

2 bunches green onions (green part only), chopped

2 tablespoons fresh sage, chopped

1/3 cup gluten-free all-purpose flour (I used King Arthur Measure for Measure*)

3 cups Gourmend low-sodium chicken broth* (use code IBSGC15 for a 15% discount)

Kosher salt* and black pepper*

Pan drippings from roasted turkey

1 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio (you may use chicken broth instead if you prefer)

Directions

(1) Prepare the drippings: If you are making this gravy ahead of time, you can roast a turkey breast or a couple of turkey legs to get the drippings that will add such excellent flavor to your gravy. If you’re making this after you’ve roasted a whole turkey, you will have plenty of pan drippings to work with!

(2) Prepare the herbs: Chop the green onions and the sage.

(3) Make the gravy base: Melt the butter in a medium skillet over medium heat. Add the green onions and cook 1 - 2 minutes, stirring frequently, until softened and fragrant. Add the sage and continue cooking for another minute. Sprinkle the flour over the green onions and sage, stirring for 1-2 minutes to cook the flour a bit. Add the broth slowly and bring to a boil, then boil gently for 2 - 3 minutes, or until thickened. Remove from the heat. Taste and lightly season with salt and pepper if needed.

Make-ahead note: At this point, you can allow the gravy base to cool, then store it in the fridge for up to 3 days.

(4) Prepare the pan drippings: To finish the gravy. Once your turkey has finished roasting, remove the turkey from the roasting pan and pour the liquid from the roasting pan into a glass measuring cup.

(5) Cook the gravy: Place the roasting pan over two burners. Add the wine and bring to a boil, scraping up the browned bits on the bottom of the pan. Simmer for 3-4 minutes or until the wine has reduced slightly. Reduce the heat to low and slowly stir in the gravy base until fully combined. Simmer until the gravy is smooth and thickened slightly about 5 minutes. If the gravy is too thick, thin the gravy with the reserved broth (not the fat) from the roasting pan.

(6) Finish: Taste and season with salt and pepper as needed. Serve warm.

Eat and enjoy every bite because you can!

*This post may contain links for you to easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! As an Amazon Associate, I earn a commission from qualifying Amazon purchases. 

More Deliciously Low FODMAP™ sauce recipes you might enjoy

Mushroom Sourdough Stuffing (low FODMAP)

20 Minutes prep • 50 Minutes cook • Low FODMAP • Serves 8 • Ok to make-ahead: Steps 1 - 3

This amazing stuffing recipe might be just the thing you’re looking for to get a few more vegetables into your holiday feast in a very delicious way! With oyster mushrooms and curly kale baked together with sourdough bread and gruyere cheese, it’s a beautiful and delicious way to expand the horizon of your holiday meal and still keep it low FODMAP! Serve this with my Herb Roasted Turkey Breast and Great Turkey Gravy, and you’ve got a holiday meal everyone will love!

Ingredients

12 cups sliced real sourdough bread, cut into cubes

2 tablespoons salted butter, melted

3 tablespoons garlic-infused olive oil

1 bunch green onions (green part only), chopped

3-4 cups oyster mushrooms, finely chopped

1 teaspoon each Kosher salt* and black pepper*

1 stick (8 tablespoons) salted butter

2 cups curly kale, chopped

2 tablespoons fresh sage, chopped

1 tablespoon fresh thyme, chopped

1 cup walnuts, chopped (optional but very good!)

2-3 cups Gourmend low sodium chicken broth*, or other low FODMAP chicken or turkey broth (use code IBSGC15 for 15% discount)

3 eggs, beaten

1 cup shredded Gruyere cheese

Directions

(1) Prepare: Preheat the oven to 350 degrees F. Grease a 9x13 inch or equivalent size baking dish. Cut the sourdough bread into cubes.

(2) Toast the stuffing crumbs: Put the sourdough cubes on a rimmed baking sheet, drizzle the 2 tablespoons of melted butter over the bread. Toss to distribute. Transfer to the oven and bake 8 - 10 minutes, until the stuffing crumbs are lightly toasted.

(3) Cook the vegetables: Meanwhile, heat the olive oil In a large skillet over medium heat. When the oil shimmers, add the green onions and cook until fragrant, about 1 minute. Add the mushrooms, and season with salt and pepper. Cook undisturbed for 5 minutes or until golden, stir and continue cooking until the mushrooms are a nice golden color, another 3-5 minutes. Add the butter, kale, sage, thyme, and walnuts (if using). Cook, stirring occasionally until the kale has wilted down, about 5 minutes. Remove from the heat and set aside.

Make-ahead note: At this point, you can allow the stuffing cubes to come to room temperature and put them in an air-tight container in the refrigerator. Put the mushroom kale mixture in an air-tight container and store it in the refrigerator for up to 3 days. When ready to assemble, remove from the refrigerator and continue on with step 4. This can be done up to 4 hours ahead of time. Bake as directed.

(4) Mix the stuffing ingredients: In a large mixing bowl, whisk together 2 cups of the broth and the eggs. Add the toasted sourdough bread cubes and the mushroom/kale mixture, gently toss to combine. If the mix seems dry, add additional broth, 1/4 cup at a time until all the bread is moist. Pour the mixture into the prepared pan. Top evenly with cheese.

(4) Bake the stuffing: Cover the dish with a layer of parchment and then a layer of foil and bake for 35 minutes. Remove the foil and parchment and check for dryness, if needed drizzle over extra broth, 1/4 cup at a time, to keep things moist, then continue baking for another 10-15 minutes or until the stuffing is golden on top.

(5) Plate and serve: Serve the stuffing warm alongside our Herb Roasted Turkey Breast and Great Turkey Gravy.

Eat and enjoy every bite because you can!

*This post may contain links for you to easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! As an Amazon Associate, I earn a commission from qualifying Amazon purchases. 

More Deliciously Low FODMAP™ side dish recipes you might enjoy

Salted Caramel Coffee Brownies (Low FODMAP)

15 Minutes prep • 35 Minutes cook • Low FODMAP • Gluten-free • Makes 16 • Ok to make-ahead: Step 1

Brownies are delicious. There’s just no arguing with that! But when you add rich coffee and salted caramel, you’ve taken it up a few notches! These low FODMAP brownies are super chocolatey and rich but with only a small amount of gluten-free flour, they are also quite tender. The caramel comes through as a nice melt-in-your-mouth surprise, not an overwhelming chewiness so don’t worry about these being “sticky” — they’re not! And, making caramel is surprisingly simple so don’t be afraid to try this. I love these brownies and I hope you do too!

 This is an exclusive recipe just for recipe club members.

Each week I am creating and delivering one very special recipe just for my recipe club members. If you’re not yet a member, I encourage you to join! Membership in the club includes access to the complete archive of recipes with filters so it can become your virtual low FODMAP cookbook plus, I am creating and delivering one special NEW recipe every week ONLY for recipe club members. And, for my true fans, I’ll be sharing behind-the-scenes content, and updates on the progress of the new cookbook.

Your membership in the club helps me continue creating new, delicious, easy-to-make, low FODMAP recipes just for you.

As always, all recipes will emphasize simple ingredients, easy preparation, and delicious low FODMAP results. Recipes will be for everything from main courses, salads, soups, side dishes, appetizers, desserts, sauces, breakfast and lunch, and even mocktails and cocktails. Everything you need to prepare fantastic low FODMAP meals everyone will love.

Join the club. Become a Patron. Let’s keep making delicious Low FODMAP meals together.

Chicken, Vegetable, and Rice Soup (low FODMAP)

15 Minutes prep • 25 Minutes cook • Low FODMAP • Gluten-free • Makes 3 quarts • Ok to make-ahead: Steps 1 - 7

There’s nothing quite so warming as chicken and rice soup on a cold day! And THIS chicken and rice soup is my all-time favorite. The recipe includes plenty of fresh herbs to give your soup a wonderful flavor and make your kitchen smell delightful while you’re making it. Serve it with some crusty real sourdough bread and butter for a perfect Sunday supper.

Ingredients

2 tablespoons garlic-infused olive oil

2 tablespoons salted butter

1 bunch green onions (green part only), chopped

6 carrots, chopped

2 tablespoons fresh thyme leaves, chopped

1 tablespoon fresh sage, chopped

1 tablespoon fresh rosemary, chopped

1 bay leaf

1/3 cup dry sherry

6 cups low FODMAP chicken broth* (use code IBSGC15 for a 15% discount)

1 pound boneless, skinless chicken breasts or thighs

1 cup (uncooked) white rice*

Kosher salt and black pepper

Shaved parmesan cheese, for serving

Directions

(1) Prepare the chicken: This step is optional but results in a more flavorful and tender chicken in your soup. Remove chicken breasts from the package and lay on a rimmed plate or baking dish. Season both sides of each breast lightly with Kosher salt. Cover with plastic wrap and refrigerate until ready to use or at least 4 hours before cooking.

(2) Prepare the vegetables: Chop the green onions, carrots, and herbs.

(3) Cook the vegetables: Melt together the olive oil and butter In a large Dutch oven over medium heat. Add the green onions and cook for about 2 minutes. Add the carrots, thyme, sage, and rosemary. Season with salt and pepper. Cook another 5 minutes.

(4) Make the soup: Pour in the sherry and let the alcohol sizzle off a bit, then pour in the broth, and bring to a boil over high heat. Slide in the chicken, bay leaf, and if you have one – a parmesan rind. Reduce heat, cover and simmer for 20 minutes, until the chicken is cooked through.

(5) Cook the rice: Meanwhile, cook the rice according to package instructions except use chicken broth instead of water for extra flavorful rice in your soup.

(6) Shred the chicken: When the chicken is just cooked through, take it out of the broth and shred it using two forks. Then add the chicken back to the soup.

(7) Finish: Remove the parmesan rind and the bay leaf. Add the cooked rice. Taste, and season with salt and pepper as needed.

Make-ahead note: This soup is delicious right away and it can also be prepared ahead of time, refrigerated, and served the next day. You can wait to add the cooked rice if you’re serving it the next day then just stir it in as you heat the soup for serving. If you’re storing leftover soup, you can add some additional chicken broth if the rice has absorbed too much of the liquid.

(8) Plate and serve: Serve in bowls with some shaved parmesan on top and some crusty real sourdough bread and butter alongside.

Eat and enjoy every bite because you can!

*This post may contain links for you to easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! As an Amazon Associate, I earn a commission from qualifying Amazon purchases. 

More Deliciously Low FODMAP™ soup recipes you might enjoy

Creamy Mushroom Chicken with Fresh Herbs (low FODMAP)

15 Minutes prep • 30 Minutes cook • Low FODMAP • Gluten-free • Serves 4 • Ok to make-ahead: Step 1

This creamy sauce is loaded with mushrooms and fresh herbs and it’s simply divine so be sure to serve this dish with rice or potatoes so you have something to “catch” all that good sauce and deliver it to your taste buds! This can be made with white meat or dark, so follow your preference (and cook the dark meat just a bit longer in the oven to be sure it’s done!)

Ingredients

1 tablespoon garlic-infused olive oil

3 tablespoons salted butter

3 boneless chicken breasts or thighs

Kosher salt and black pepper

1 1/2 cups oyster mushrooms, sliced

4 green onions (green part only), chopped

1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

2 teaspoons chopped fresh sage (or 1/2 teaspoon dried sage)

2 teaspoons chopped fresh oregano (or 1/2 teaspoon dried oregano)

1 1/4 cups dry white, wine such as Sauvignon Blanc or Pinot Grigio

3/4 cup heavy cream

4 ounces Brie, rind removed

Directions

(1) Prepare the chicken: Remove chicken breasts from the package. If they are very thick, cut them in half horizontally and lay them on a rimmed plate or baking dish. Season both sides of each breast lightly with Kosher salt. Cover with plastic wrap and refrigerate until ready to use at least 4 hours before cooking. 

Make-ahead note: This chicken is pretty quick to cook but the texture and flavor benefit greatly from early salting. So, salt your chicken and let it sit for at least 4 hours before you cook it (or overnight even better!)

(2) Preheat the oven: to 375 degrees F.

(3) Prepare the side: Cook steamed white or brown rice per package instructions or or mashed potatoes.

(4) Sear the chicken: Heat the olive oil in a large skillet set over medium-high heat. Add the chicken and season with fresh-ground black pepper. Sear on both sides until golden, about 3-5 minutes per side. Add 1 tablespoon butter and allow the butter to brown around the chicken, about 2 minutes. Remove the chicken from the skillet and set aside.

(5) Cook the mushrooms: To the skillet, add the mushrooms. Cook stirring occasionally for 5 minutes or until golden. Add 2 tablespoons butter, green onions, thyme, sage, and oregano. Cook 4-5 minutes until the mushrooms have caramelized a bit. Taste and add and a pinch each of salt, and/or pepper if needed.

(6) Add the wine and cream: Pour in the wine. Cook 5 minutes until reduced slightly, then pour in the cream and stir in the brie until it is melted. Slide the chicken back into the sauce and spoon the sauce over each breast if they are not submerged.

(7) Finish: Bake about 10 minutes, until the chicken is just cooked through. Remove from the oven.

(8) Plate and serve: Put steamed rice, or mashed potatoes on each plate and spoon some of the sauce over the top. Then add a chicken breast, a bit more sauce, and top with additional fresh thyme or parsley.

Eat and enjoy every bite because you can!

*This post may contain links for you to easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! As an Amazon Associate, I earn a commission from qualifying Amazon purchases. 

More Deliciously Low FODMAP™ main course recipes you might enjoy

Cheesy Chicken Enchiladas (low FODMAP)

15 Minutes prep • 45 Minutes cook • Low FODMAP • Gluten-free • Serves 6 • Ok to make-ahead: Steps 1 - 2

When I was a kid we only went out to eat once in awhile and when we did, we often went to special Mexican restaurant that made amazing enchiladas. Until now, I thought those enchiladas were a distant memory that I would never be able to enjoy again — especially because they were probably loaded with garlic and onions! Enter…cheesy chicken enchiladas. These enchiladas are, perhaps, the best I've ever had! Making the enchilada sauce from scratch is a snap and it makes ALL the difference! The rich flavor of ancho chili powder, oregano and cumin are carried through the sauce into the enchiladas for a rich and satisfying taste experience that’s perfect with our Mexican Rice.

Ingredients

1 1/2 cups of our Red Enchilada Sauce, or purchased low FODMAP red enchilada sauce

1 1/2 pounds boneless, skinless chicken breasts, diced

Kosher salt*

1/4 teaspoon ancho chili powder*

1/4 teaspoon cumin*

1/4 teaspoon oregano*

Freshly ground black pepper*

2 teaspoons garlic-infused olive oil*

8 ounce can chopped green chilies

8 ounces extra-sharp cheddar cheese, grated

8 corn tortillas (low FODMAP)

4 ounces feta cheese, crumbled

1/4 cup cilantro, chopped

1/4 cup green onions (green part only), chopped

Lactose-free sour cream and sliced avocado (for serving)

Directions

(1) Prepare chicken: This step is optional but results in more tender and flavorful meat. If you don’t have time for this step, don’t worry, It will still be delicious! Remove chicken breasts from the package and lay on a rimmed plate or baking dish. Season both sides of each breast lightly with Kosher salt. Cover with plastic wrap and refrigerate until ready to use or at least 4 hours before cooking. 

(2) Season chicken: Place diced chicken in a mixing bowl and add the chili powder, cumin, oregano, and several grinds of black pepper and toss to coat. If you didn’t pre-salt the chicken, add about 1 teaspoon of salt too.

(3) Prepare other ingredients: Preheat oven to 350 degrees F and grate cheese, wash and chop green onions and cilantro,

(4) Cook chicken: Heat oil in a medium-sized nonstick skillet over medium heat until hot, add chicken and cook, stirring often, until about halfway cooked through (just losing its pink color), about 3 to 5 minutes. Stir in green chilis (to taste) and a splash of the enchilada sauce and stir to coat. Continue cooking the chicken until cooked through, about 3 to 5 minutes more.

(4) Prepare enchiladas: Cover the bottom of your 13 x 9 inch baking pan with a small amount of enchilada sauce. In each tortilla, spread a spoonful of enchilada sauce down the middle of the tortilla, then add a spoonful of the cooked chicken and a sprinkle of the grated cheddar cheese. Roll the tortilla and place it seam side down in the prepared pan. Repeat with remaining tortillas, chicken, and about one-third of the cheese. Pour the remaining enchilada sauce over the rolled tortillas, sprinkle with the remaining cheddar cheese and then sprinkle the feta evenly over the top of the cheddar.

Make-ahead note: At this point, you may cover the pan of enchiladas with plastic wrap and refrigerate overnight. When ready to cook, bring enchiladas to room temperature while the oven preheats. You may need to cook for 30 minutes, depending on how cold they are when you put them in the oven.

(5) Bake the enchiladas: Bake for about 20 minutes or until filling is hot and the cheese is bubbly. Sprinkle cilantro and scallions over the top and serve immediately with additional chopped green onions, cilantro, lactose-free sour cream, and sliced avocado.

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

Eat and enjoy every bite because you can!

*This post may contain links for you to easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! As an Amazon Associate, I earn a commission from qualifying Amazon purchases. 

More Deliciously Low FODMAP™ main courses you might enjoy

Pumpkin Spice Ice Cream Bars (low FODMAP)

10 Minutes prep • 10 Minutes cook • Low FODMAP • Gluten-free • Makes 4 - 6 bars • Ok to make-ahead: Step 1

I was born right on top of Thanksgiving and I’ve always attributed that happy connection to my love of all things pumpkin! Particularly pumpkin ice cream!! This recipe captures all the scrumptious flavor of pumpkin spice set in the creamiest package you can imagine. If you’re a pumpkin fan, get ready to discover your new favorite pumpkin ice cream treat!

This is an exclusive recipe just for recipe club members.

Each week I am creating and delivering one very special recipe just for my recipe club members. If you’re not yet a member, I encourage you to join! Membership in the club includes access to the complete archive of recipes with filters so it can become your virtual low FODMAP cookbook plus, I am creating and delivering one special NEW recipe every week ONLY for recipe club members. And, for my true fans, I’ll be sharing behind-the-scenes content, and updates on the progress of the new cookbook.

Your membership in the club helps me continue creating new, delicious, easy-to-make, low FODMAP recipes just for you.

As always, all recipes will emphasize simple ingredients, easy preparation, and delicious low FODMAP results. Recipes will be for everything from main courses, salads, soups, side dishes, appetizers, desserts, sauces, breakfast and lunch, and even mocktails and cocktails. Everything you need to prepare fantastic low FODMAP meals everyone will love.

Join the club. Become a Patron. Let’s keep making delicious Low FODMAP meals together.

Persian Kuku Sabzi (low FODMAP)

10 Minutes prep • 10 Minutes cook • Low FODMAP • Gluten-free • Vegetarian • Serves 2 - 4 • Ok to make-ahead: Steps 1 - 2

A Kuku is a Persian-style frittata that is often served at Nowruz, the Persian New Year. Sabzi means herbs (or greens), and you can use any tender greens you may have on hand. It takes only a few minutes to make and it turns into a beautiful, nourishing vegetarian dish that can be served as an appetizer, side, or main. Kuku Sabzi is delightful at room temperature so consider making it ahead of time. It’s especially delicious with a dollop of plain lactose-free yogurt or sour cream.

Ingredients

3 large eggs, beaten

2 teaspoons gluten-free flour

1/4 teaspoon turmeric

1/2 teaspoon Kosher salt

Freshly ground black pepper

2 cups finely-chopped tender greens (I used baby spinach, cilantro, and green onions (green part only)

You could also use: Chives, dill, parsley, taragon, basil, or any other tender green you have on hand

3 tablespoons chopped walnuts (optional)

3 tablespoons crumbled feta cheese

1 tablespoon butter

Lactose-free plain yogurt or sour cream, for serving (optional)

Directions

(1) Preheat oven: to 400 degrees F.

(2) Wash and chop ingredients: Wash and finely chop the greens and then chop the walnuts. Set aside.

Make-ahead note: At this point, you may set aside your chopped ingredients until you’re ready to cook the Kuku Sabzi.

(3) Combine the ingredients: Whisk together the eggs, flour, turmeric, salt, and black pepper. Whisk in the herbs, chopped walnuts (if using), and feta crumbled.

(4) Cook the Kuku: Heat the butter in an 8-10" oven-safe skillet over medium heat. Pour the egg mixture into the skillet and use the back of a spoon to spread it out evenly. Cook on the stove until the eggs start to set around the edges of the skillet, about 2 minutes. Place the skillet in the oven and bake until the eggs are completely set (about 5 minutes). To test, cut a small slit in the center. You want your knife to come out clean.

(5) Plate and Serve: Cut into wedges and serve hot or at room temperature as an appetizer, lunch, or dinner. Especially delicious with a dollop of lactose-free plain yogurt or sour cream.

Eat and enjoy every bite because you can!

*This post may contain links for you to easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! As an Amazon Associate, I earn a commission from qualifying Amazon purchases. 

More Deliciously Low FODMAP™ vegetarian recipes you might enjoy