Get more tasty, FODMAP-free recipes from Kate Scarlata's Recipe Blog.
Recipes created by University of Michigan GI dietitians
Recipes created by University of Michigan GI dietitians
Recipes created by University of Michigan GI dietitians
Makes approximately 16 pancakes.
Tip: To freeze leftovers, let pancakes cool and then store in a Tupperware container using wax paper to separate layers so pancakes do not stick together.
Recipes created by University of Michigan GI dietitians
Makes 2 servings.
Recipes created by University of Michigan GI dietitians
I cook my chicken this way when I prepare chicken salad too. I boil a 1-1/2 pound bone-in chicken breast for about 15-20 minutes (check temp. should be 165 degrees F to ensure its cooked through) and let it sit for an hour off heat. This makes the chicken so moist and perfect for a yummy homemade chicken salad base. I save the broth and freeze it for later use. This week, I made chicken salad with lemon, mayo and tarragon and last week, I made it with poppy seeds, red grapes, scallion greens, and pecans.
Who said a low FODMAP diet has to be bland!? Not me!
Get more tasty, FODMAP-free recipes from Kate Scarlata's Recipe Blog.
Get more tasty, FODMAP-free recipes from Kate Scarlata's Recipe Blog.
Recipes created by University of Michigan GI dietitians
Recipes created by University of Michigan GI dietitians
Limit to 1/4 cup at a time.
Notes: For a smoother hummus, prior to cooking chickpeas, peel the skins off by gently pinching the chickpeas to loosen the skin.
Recipes created by University of Michigan GI dietitians
Makes 2 entrée size salads.
Recipes created by University of Michigan GI dietitians
Makes 1 large entrée salad or 2-3 side salads.
Recipes created by University of Michigan GI dietitians
Limit to 1/4 cup per meal or snack.
Recipes created by University of Michigan GI dietitians
Get more tasty, FODMAP-free recipes from Kate Scarlata's Recipe Blog.
Get more tasty, FODMAP-free recipes from Kate Scarlata's Recipe Blog.
Recipes created by University of Michigan GI dietitians
Recipes created by University of Michigan GI dietitians
Makes 4 servings.
Recipes created by University of Michigan GI dietitians
Makes 4 servings.
Recipes created by University of Michigan GI dietitians
Makes 6 servings.
Recipes created by University of Michigan GI dietitians
Makes 2-3 servings.
Recipes created by University of Michigan GI dietitians
Makes 2 servings.
Recipes created by University of Michigan GI dietitians
Recipes created by University of Michigan GI dietitians
Makes about 8 small fajitas (serves 2-4).
Recipes created by University of Michigan GI dietitians
Makes about 4 servings.
Recipes created by University of Michigan GI dietitians
Get more tasty, FODMAP-free recipes from Kate Scarlata's Recipe Blog.
Makes 2 servings.
Get more tasty, FODMAP-free recipes from Kate Scarlata's Recipe Blog.
Recipes created by University of Michigan GI dietitians
Recipes created by University of Michigan GI dietitians
Recipes created by University of Michigan GI dietitians
Makes 1 serving.
Recipes created by University of Michigan GI dietitians
Recipes created by University of Michigan GI dietitians
Recipes created by University of Michigan GI dietitians
Makes 1 serving.
Recipes created by University of Michigan GI dietitians
Makes 1 serving.
Recipes created by University of Michigan GI dietitians
Makes 1 serving.
** If using a frozen chopped banana, extra ice might not be needed.
** For an antioxidant boost, add fresh peeled ginger and/or turmeric (1 small cube each)
**If using Greek yogurt, try coconut flavored (Siggi’s, Chobani, or Trader Joe’s brands) and omit the shredded coconut
Recipes created by University of Michigan GI dietitians
Makes 1 serving.
Recipes created by University of Michigan GI dietitians
Makes 1 serving.
Recipes created by University of Michigan GI dietitians