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TOP 10: Low-FODMAP Recipes
The low-FODMAP diet is one of the newest food discoveries to promise relief to long-time sufferers of IBS. However, for many who’ve tried it, it’s much more than a fad; it’s a solution. At first, it can seem very technical and complicated, (FODMAP stands for Fermentable Oligosaccharides Disaccharides Monosaccharides And Polyols) since so many foods need to be avoided. But with proper guidance, you can find not only relief from IBS symptoms, but a renewed love of food. We’ve put together 10 of our favourite low-FODMAP recipes…and you won’t believe how delicious they are!
#10 – Allergen-Friendly Banana Bread
A great gluten-free option
In the low-FODMAP diet, like in a gluten-free diet, wheat, barley, rye and triticale are eliminated, though for a different reason. Instead of seeking to cut out the gluten protein, as is done for Celiac Disease, the low-FODMAP diet minimises the sugars found in certain grains, which can lead to undesirable gastrointestinal symptoms. This is important to know since not all gluten-free food is automatically low-FODMAP. This example of a gluten-free banana bread is a great alternative and you needn’t worry about those pesky sugars hiding anywhere. It’s moist and flavourful and cuts out multiple allergens to suit many different dietary restrictions. It’s also vegan!
#9 – Potato and Arugula Salad
A delicious salad
Potatoes are always a great option for quick, easy, and healthy dishes. This salad brings together some unlikely ingredients: arugula, potatoes, and radishes. Radishes have a pleasant, sweet and slightly horseradish type flavour which works well with the peppery arugula. Potatoes cool the whole thing down and add a creamy texture to the crunchy salad. It’s a great, sophisticated way to start your meal!
#8 – Homemade Granola
Breakfast for days
This is one of our favourite recipes not only for the low-FODMAP diet, but for just about anybody who finds themselves short of time in the morning. It’s always economical on time and money go for recipes that can be made in big batches and then used as needed and this homemade granola is excellent for that. You can eat it as is, or use it as toppings for desserts. This version is much healthier than anything in store, since it’s free of additives which are often used to enhance flavour in place of quality ingredients.
Author
Dania is a web designer and writer, though she loves anything creative and that includes cooking. Add to that a passion for food, and SOSCuisine was a perfect fit!
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