Posts

Mini Christmas Puddings with Custard

These Mini Christmas Puddings are a delicious treat for the low FODMAPer. We recommend sticking to your individualized dietary restrictions, and making changes to the recipe below as necessary. Happy Holidays!

Ingredients:

  • 4 eggs
  • 2 small bananas
  • 1 ½ cups almond meal
  • 2 tbsp honey
  • 3 tbsp coconut oil (and extra for greasing)
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ground ginger
  • ½ tsp mace
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1 orange, zest
  • 4 egg yolks
  • 2 cups unsweetened almond milk
  • 1 tsp vanilla
  • 2 tbsp honey

Instructions for the Puddings:

Preheat the oven to 350 F. Grease a 12-cup muffin pan with coconut oil. Set aside. In a food processor, blend the eggs and bananas until combined. Add in the remaining ingredients and blend thoroughly. Pour batter into the muffin pan. Bake for 20-25 minutes or until firm. Remove from the oven and cool slightly.

Instructions for the Custard:

To make the custard, heat the almond milk, vanilla powder, and honey until right before it begins to simmer. In a separate bowl, mix the egg yolks. Pour a small amount of almond milk into the yolks, beating thoroughly to prevent them from curdling. Slowly pour a steady stream of milk into the egg mixture until all combined. Return to a double boiler (or heat proof bowl) above simmering water, and cook over a low heat until the custard thickens, stirring constantly. To serve, divide the puddings into bowls and top with warm custard and orange zest. Yum!

Sourced from: https://www.thehealthygut.com/recipes/mini-christmas-puddings-with-warm-custard/

Low FODMAP Lemon Herb Chicken with Garden Vegetables

Ingredients:

  • 2 zucchini, chopped into thick slices
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 1 cup carrots, chopped
  • 3 cups of mini potatoes, chopped in halves
  • 1 tbsp coconut oil
  • 4 boneless & skinless chicken breasts
  • 1 tbsp dried basil
  • 1 tbsp dried oregano
  • ⅛ tsp salt
  • ⅛ tsp pepper
  • ¼ cup olive oil
  • 1 lemon

Instructions:

  1. Chop up the first 5 vegetables as directed.
  2. Heat coconut oil in a frying pan, on medium.
  3. Place potatoes and carrots in frying pan for 10 minutes.
  4. Lower heat to medium-low and add zucchini and peppers. Cover and cook for 20 more minutes stirring frequently.
  5. While vegetables are cooking, cook chicken in a separate frying pan until cooked through and no longer pink.
  6. Assemble herb sauce by mixing basil, oregano, salt, pepper and olive oil in a small bowl.
  7. Drizzle herb sauce over top of chickens and squeeze ¼ of a lemon over each chicken breast.
  8. Serve chicken on a bed of vegetables.
  9. Garnish with freshly chopped parsley, if desired. Yum!

Recipe sourced from: https://ignitenutrition.ca/blog/low-fodmap-lemon-herb-chicken/