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Low FODMAP Pumpkin & Carrot Risotto

This low FODMAP pumpkin and carrot risotto is delicious, not to mention gluten-free, dairy-free, egg-free, nut-free, and soy-free! It combines fresh lemon flavors with the comfort of creamy rice and sweet roasted vegetables. This dish is great on its own or with pan-fried white fleshed fish.

Ingredients:

Roast Veggies

-240g pumpkin

-2 large carrots

-1 tbsp olive oil

-Salt and pepper to taste

Risotto

-1 1/2 cups medium grain risotto rice

-1/2 cup leek (green tips only)

-1 tbsp garlic-infused oil

-1 tbsp olive oil

-4 cups low FODMAP chicken (or vegetable) stock

-2 tsp lemon zest

-2 1/2 tbsp lemon juice

-4 cups spinach

-3 tbsp fresh cilantro, chopped

-Optional: 50g Parmesan cheese (or a vegan cheese option)

Instructions:

Preheat oven to 400. Peel and chop the pumpkin and carrots into 1/2 inch sized pieces. Place in an oven dish, drizzle with olive oil and season with salt and pepper. Bake for 25 minutes (until soft and slightly golden.) Toss a couple of times while cooking.

While the veggies are roasting, make the risotto. Roughly chop the green leek tips. Make the stock if using stock cubes and shred the spinach. Heat a large saucepan over medium heat. Fry the leek tips in olive oil and garlic-infused oil for 2 minutes. Add the rice, stir through the mixture for about 1 minute.

Next, add 1/2 cup of stock at a time, stir every now and then until the liquid has absorbed into the rice. Continue to add and stir in the stock slowly. Turn down the heat to medium low if needed (if rice starts to stick to bottom of pan.) Once rice has absorbed about 3/4 of the stock, check to see if rice is cooked; should take about 20 minutes. Continue adding if not cooked. While the risotto cooks, zest the lemons.

While the rice finishes cooking, stir through the shredded spinach, lemon juice, and zest. Season with salt and pepper. Then stir through the roast veggies, chopped fresh cilantro, and grated cheese (if using.)

Serve the pumpkin and carrot risotto in bowls. Dig in!

Sourced from: https://alittlebityummy.com/recipe/en-ca/low-fodmap-pumpkin-carrot-risotto-3/

Mediterranean Zucchini Salad 🥗

Try this delicious Mediterranean-style zucchini salad with tomatoes, artichokes, olives, and parsley for dinner tonight! Add protein such as a chicken breast or grilled fish for the perfectly balanced, colorful meal.
Ingredients:

2 large zucchini
1 cup organic cherry tomatoes, halved 
1 can artichoke, dried & quartered
½ cup pitted and halved olives
Zest of 1 organic lemon
3 tbsp garlic-infused oil
3 tbsp fresh lemon juice
1 tbsp white wine vinegar
Salt & pepper to taste
2 tbsp fresh minced parsley
1 cup crumbled feta cheese, aged 30 days (optional)

Instructions:

Wash the zucchini and peel if desired. Using a spiralizer, process the zucchini into noodles and add to a large bowl. Add the tomatoes, artichoke hearts and olives. In a separate small bowl, whisk together the lemon zest, juice, oil and vinegar. Pour the dressing over the salad and mix. Salt and pepper to taste. Top with crumbled feta cheese (if desired) and parsley and serve! 😋

Low FODMAP Smoothies

For all low FODMAP Smoothies, add water first and then the fruit.

Proceed to blend for 30 seconds or until smooth.

Banana Berry Smoothie

  • 1 peeled banana
  • 1/2 cup strawberries or raspberries
  • 1 head of baby bok choy
  • 4 ounces of water

Banana Kiwi Smoothie

  • 1 peeled banana
  • 1-2 kiwi fruit (start with 1 and add another if desired)
  • 2 cups of chopped bok choy leaves
  • 4 ounces of water

Citrus Bok Choy Smoothie

  • 2 oranges (or switch out for grapefruit)
  • 1 cup of chopped bok choy leaves
  • 1 stalk of celery
  • A few splashes of water

Blueberry Melon Smoothie

  • 1 cup of cantaloupe or honeydew melon
  • 1/2 cup frozen blueberries
  • 4 ounces of water

Pineapple Ginger Smoothie

  • 1 cup of fresh pineapple, cut into cubes
  • 1 large stalk of celery
  • 1/2 teaspoon grated ginger (only if ginger does not aggravate your symptoms)
  • 1/2 banana
  • 4 ounces of water