Caprese Salad with Grilled Eggplant (low-FODMAP recipe)

Caprese Salad with Grilled Eggplant (low-FODMAP recipe)

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During summer, I want easy recipes using the fresh produce that isn’t around come January in Chicago. I also want to grill as much as possible.

If you agree, you’ll love this recipe! “Easy” is really an understatement. Make this dish once and you’ll have it memorized forever. :-)

It’s a caprese salad, the classic Italian salad with colors meant to resemble the Italian flag, with the tasty addition of grilled eggplant. The eggplant makes this a more substantial side or appetizer, or even a light meatless meal.

When you have IBS, large servings of vegetables can be hard to digest, but caprese gives you that salad experience without a big bowl of lettuce and raw veggies. If you’re sensitive to vegetables, start with a small serving and see how you feel!

Looking for more low-FODMAP grilling recipes? Check out Lemon-Caper Fish and Veggies Grilled in Foil Packets or the Grilled Steak with Chimichurri Sauce!

Caprese Salad with Grilled Eggplant

This salad works best with flavorful tomatoes in season - If you grow them or have access to a farmer’s market, that’s the way to go! I used heirlooms, but common varieties are great too. Pair with sourdough bread or another grain for a light meatless meal. You could also add prosciutto or chicken to the salad for extra protein.

Serves 4

INGREDIENTS

1 medium eggplant, sliced in rounds about ¼-inch thick
Cooking spray or oil
Salt and freshly ground black pepper to taste
6 ounces fresh mozzarella, sliced thin
2 medium (7 to 8 ounces each) tomatoes (see note above), cut into wedges
Sea salt to taste
4 tsp extra virgin olive oil
4 tsp balsamic vinegar
Chopped fresh basil

INSTRUCTIONS

1. Prepare a charcoal or gas grill (medium-high for gas). Coat both sides of eggplant rounds with cooking spray (or brush with oil) and season with salt and pepper. Grill until very tender, 16 to 20 minutes, turning 3 to 4 times during cooking.

2. Arrange 3 eggplant slices (you may have some leftover) on each of four plates. Top evenly with mozzarella and tomatoes. Drizzle each plate with 1 tsp each extra-virgin olive oil and balsamic vinegar. Season tomatoes with sea salt. Garnish with basil and serve.

Tip: Want to make sure your fresh mozzarella is low lactose? Look at the “Sugars” line on the Nutrition Facts label. Lactose shows up as sugar in dairy products, so if it says “0 g” you know it’s low-FODMAP. This works for any cheese, as long as there are no added sugars in the ingredient list (honey, for example), which there shouldn’t be unless it’s a flavored cheese product.

>>> Need to make food shopping on the FODMAP Diet a little easier? I created a free shopping list of everyday food you can find at most supermarkets (plus links to some of my favorite low-FODMAP recipes!). Click to grab it!

Lemon-Caper Fish and Veggies Grilled in Foil Packets (Low-FODMAP Recipe)

Lemon-Caper Fish and Veggies Grilled in Foil Packets (Low-FODMAP Recipe)

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Need a simple, healthy grilling recipe that happens to be low-FODMAP? If you've ever tried to cook delicate white fish on the grill, there's a good chance you've ended up with a hot mess. I definitely have!

This simple foil packet method not only solves that problem, but it also gives you super-moist fish and flavorful veggies. It's a full meal in a packet!

The lemon and caper topping creates a delicious broth that doubles as a sauce...next time I'll likely transfer the entire contents of the packets into shallow bowls so I can catch every drop.

For the veggies I chose zucchini and red bell pepper, but you can change it up! Other great options are shredded carrots, kale, Swiss chard or green beans. You could also swap the lemon-caper topping for your favorite herbs and spices. It's the cooking method that's the star in this dish.

>>> Need to make food shopping on the FODMAP Diet a little easier? I created a free shopping list of everyday food you can find at most supermarkets (plus links to some of my favorite low-FODMAP recipes!). Click to grab it!

Looking for more low-FODMAP grilling recipes? Check out Caprese Salad with Grilled Eggplant or the Grilled Steak with Chimichurri Sauce!

Lemon-Caper Fish and Veggies Grilled in Foil Packs

Serves 2 (double recipe if needed)

This recipe works with especially well with delicate fish fillets that can be difficult to cook directly on the grill rack. I used whitefish fillets, but cod, tilapia, trout, or snapper would all work well - skin on or off.

INGREDIENTS

Cooking spray
1 medium zucchini, sliced thin
½ red bell pepper, sliced thin
Salt and freshly ground black pepper to taste
2 6-ounce fish fillets (see note above)
1 tsp olive oil
1 tbsp capers, chopped
1 lemon, sliced thin and seeds removed
Chopped parsley, basil, tarragon or cilantro for serving

INSTRUCTIONS

1. Prepare a charcoal or gas grill (medium-high for gas). Tear off two pieces of foil, 20-22 inches long each. If fish fillets are long and narrow, cut in half crosswise.

2. Place half the zucchini and bell pepper in the center of each piece of foil. Season with salt and pepper. Place fish on top of veggies. If you cut fillets into two pieces, place side by side. Drizzle with olive oil and season with salt and pepper. Top with capers and lemon slices.

3. Fold long sides of foil together and fold over to seal. Fold over each short end several times to seal tightly.

4. Place foil packets on grill and cook until fish is opaque in thickest part, 9 to 13 minutes. Thin, skinless fish will cook faster than thicker pieces or pieces with skin. Since the steam inside the packets is mainly responsible for cooking the fish, it’s difficult to dry out your fish with this method. The whitefish I used took 11 minutes. Place packets on plates or in shallow bowls and rest unopened for 5-10 minutes. Open carefully (steam will be hot), sprinkle with fresh herbs, and serve.
 

Curried Deviled Eggs with Chile-Lime Salt (FODMAP and gluten free)

Curried Deviled Eggs with Chile-Lime Salt (FODMAP and gluten free)

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What’s a better Easter appetizer than deviled eggs? First off, you avoid wasting all the eggs you used for dying - win! But deviled eggs are also healthy, easy to make low-FODMAP, and totally delicious.

I also like this easy app because you can play around with the ingredients to create different flavor profiles.

A recent favorite of mine is a curried deviled egg. Curry powder is a mild blend of spices typically used in Indian cooking - turmeric, cumin, coriander, cinnamon, ginger, nutmeg, fennel, cardamom, red pepper. 

There are endless variations on the curry spice blend, but what you’ll typically find in supermarkets is referred to as “sweet curry powder.” It’s an earthy soft-orange color and has a mild flavor.

Curry powder takes care of your seasoning, but I jazzed up these deviled eggs with homemade chile-lime salt. It’s a simple combo of sea salt, lime zest and chile powder that looks special even though it takes about a minute to make.

Curried Deviled Eggs with Chile-Lime Salt (FODMAP and gluten free)

I like using a combination of mayo and plain yogurt, but it’s equally good subbing additional yogurt for the mayo if you can’t find a low-FODMAP mayo option. Curry powder doesn’t typically contain high-FODMAP ingredients like onion or garlic, but it’s always a good idea to check.

Serves 6 - Recipe doubles easily!

INGREDIENTS

6 large or extra large eggs
2 tbsp FODMAP-free mayonnaise (see note above)
¼ cup plus 2 tbsp plain lactose-free yogurt
1 tsp curry powder
1/8 tsp plus 1 tsp sea salt
Zest of 1 lime (about 1 tsp)
Dash chile powder (chipotle, ancho, or cayenne pepper)
2 tbsp chopped cilantro

INSTRUCTIONS

1. Add eggs to a large saucepan and add water to cover by about 1 inch. Cover pan and bring to a boil. As soon as water reaches a full boil, remove from heat and rest, still covered for 13 minutes.

2. Fill a large bowl with ice water. Carefully remove eggs from pan and transfer to ice water; set aside until eggs are cool. Peel eggs (may be done up to 1 day ahead).

3. Cut eggs in half lengthwise and add yolks to a medium bowl. Add mayonnaise, yogurt, curry and ⅛ tsp of the sea salt, and stir until combined. Scoop filling into egg whites and place on a serving dish.

4. Combine remaining 1 tsp sea salt, lime zest and chile powder in a small bowl. Sprinkle deviled eggs with chile-lime salt (you may not use all the salt; season to your liking) and cilantro. Serve chilled or at room temp.

Slow Cooker Sweet and Sour Cocktail Meatballs (low-FODMAP recipe)

Slow Cooker Sweet and Sour Cocktail Meatballs (low-FODMAP recipe)

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Mini cocktail meatballs are the perfect game day snack. Why?

• You can make them ahead

• They feed a crowd

• You serve 'em straight from the slow cooker

• Meatballs - enough said

Low-FODMAP AND Less Sugar

Tasty and convenient as they are, it's hard to find a recipe that's low-FODMAP and healthy. Most call for a few bottles of high-sugar condiments like chile sauce, ketchup, and even an entire jar of jam. 

You don't need sugary processed ingredients to make great meatballs for your super bowl party. The base of this sauce is plain, simple canned tomato sauce, seasoned up with spices, tamari, and garlic oil.

The sweet and sour kick comes from vinegar and just 1/3 cup of brown sugar in a recipe that makes 15 appetizer servings - pretty good nutrition stats!

To make delicate, tender meatballs it's important not to over mix, but also to choose ground meat that's not TOO lean. I used 85% lean ground turkey and a bit of beef to make it interesting. Any combination of turkey, beef, or pork would be delicious.

Make These FODMAP Appetizers Anytime

While they're a great football snack, these cocktail meatballs work year round. I wouldn't be sad to serve these at a summer cookout.

Since you make them in the slow cooker, you can keep them warm and serve them straight from the slow cooker. Or fancy it up with a pretty serving bowl - they'll disappear fast.

Do you have a favorite low-FODMAP appetizer? Do you struggle with finding party food that's appealing AND belly friendly? Let me know in the comments!

Sweet and Sour Cocktail Meatballs (low-FODMAP)

If you can’t find unseasoned gluten-free bread crumbs can also make your own with toasted GF bread ground in the food processor. Plain canned tomato sauce is usually free of onion and garlic, but always check ingredients. 

Makes about 60
1 serving = 4 meatballs

INGREDIENTS

For meatballs:
Cooking spray or oil
1 large egg
1 ½ lbs ground turkey (85% lean)
½ lb ground beef (80-85% lean)
½ cup (80 grams) unseasoned gluten-free breadcrumbs (see note above)
2 tsp salt
1 ½ tsp paprika
1 ½ tsp ground ginger
1 ½ tsp ancho chile powder
½ tsp ground mustard powder
½ tsp freshly ground black pepper

For sauce:
15-oz can plain tomato sauce
⅓ cup packed light brown sugar
¼ cup red wine or white wine vinegar, plus additional to taste
2 tsp reduced sodium tamari or soy sauce
2 tsp garlic-infused oil
1 tsp ground ginger
1 tsp ground mustard powder
2 tsp cornstarch
3 tbsp water
Chopped fresh chives for garnish

INSTRUCTIONS

1. Preheat oven to 350F and arrange racks in upper and lower thirds. Line 2 large rimmed baking sheets with foil. If you have oven-proof metal racks that fit inside your baking sheets, use them and coat with cooking spray or oil; otherwise, generously coat the foil with cooking spray or oil. 

2. In a large bowl, whisk the egg. Add remaining meatball ingredients and gently mix until combined (over mixing causes meatballs to be tough). Roll meat mixture into balls, about 1-inch in diameter. Place on prepared baking sheets. Bake until meatballs are lightly browned, 20 minutes, switching positions of the baking sheets about halfway through.

3. Meanwhile, add all the sauce ingredient BEFORE cornstarch to a slow cooker and stir to combine. Add meatballs. Cover and cook on low for 1 hour and 40 minutes. Stir gently about halfway through cooking time.

4. In a small bowl, stir the cornstarch and water until cornstarch dissolves. Add to slow cooker and stir to combine. Continue cooking for 20 minutes or until sauce thickens slightly. Taste and check the seasoning, adding additional salt if desired. Add additional vinegar if you like a bigger sour kick. You can sprinkle with chives and serve from the slow cooker (set to warm) or transfer to a serving bowl.

Looking for FODMAP Recipes? Making Your Favorite Foods Low-FODMAP

Ultimate Guide to Making Your Favorite Recipes Low-FODMAP

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I love a good makeover (any What Not To Wear fans in here?), but even more than the fashion and style stuff, I love a recipe makeover. 

Want proof? Here you go…

Yup, for over 3 years I wrote a monthly column for Clean Eating magazine where I revamped classic recipes to make them healthy and (obviously) clean. I loved this gig. But just because a recipe’s healthy doesn’t mean it’s IBS-friendly.

Lucky for you, making over your favorite foods into FODMAP recipes is NOT as hard as it seems. And you don’t need any ninja-chef skills to do it.

Psst >>> If you want to start the FODMAP Diet but feel overwhelmed, I created a FREE email course to ease you into it and give you the tools you need to succeed.

Click to sign up for the Free 7-Day FODMAP Jumpstart Challenge!

Why Recipe Makeovers?

It’s absolutely essential that you learn to make some of your favorite dishes low-FODMAP. Why? Because one of the biggest reasons people stumble in the first phase of the FODMAP Diet - the Elimination Phase - is the fear and sadness over giving up the food they love.

(I know this from experience - I wasted months before I finally did the Elimination Phase because giving up food was too sad.)

In this post, I’m laying out the best tips, tricks, strategies and substitutions I know to develop crave-able, drool-worthy FODMAP recipes. It's the foundation of the Calm Belly Kitchen Cookbook. And it’s how I got myself through the FODMAP Diet with zero deprivation.

This epic list of makeover strategies starts with simple swaps and progresses to mini recipes and creative flavor tactics.

Before you dive in, watch the video to see some of my personal favorite recipe makeover strategies and substitutions (If you love Italian and Mexican food, it's a must-see.). Then read the post with YOUR favorite recipes in mind.

If you remember one thing, make it this: Eating great food that you love is so do-able on the FODMAP Diet, and you’re not being sentenced to food prison without parole.

1) Replace Onion With Leek Tops: The green part is low-FODMAP, while the white part is high. Leeks have more flavor than onions, and you won’t cry when you cut them. Scallion tops are great too. The picture below show what part of the scallion or leek to use. Watch this video to learn how to wash leeks!

2) Replace Garlic With Garlic-Infused Oil: FODMAPs are water soluble, which means they soak out into liquids, but NOT fats. That’s why garlic oil is low-FODMAP. For the boldest flavor, add it at the end of the cooking process.

3) Build Flavor With Anchovies: At the start of the cooking process (when you’d normally sauté onion or garlic), sauté 1 tbsp anchovy paste or 2 to 3 oil-packed anchovies on medium heat in some olive oil.

4) Use Miso: Do the same thing as above with 1 to 2 tbsp of miso paste (especially good in soups and stews)

>>> This blog post has even more ways to replace onion and garlic and add big flavor to your recipes: The Ultimate Guide to Flavor Without Onion and Garlic

5) Add Bacon: It's the time-honored method for making any recipe irresistible.

6) Replace Mushrooms With Eggplant: The texture is similar, and it’s great sautéed, roasted or grilled.

7) Buy Chile Powders With 1 Ingredient: Some products called “chile powder” are blends that often include onion and garlic, which are high-FODMAP. Instead make sure yours only contains chiles. Ancho chile powder is mild and incredibly flavorful.

8) Substitute lactose-free milk anywhere you’d use regular milk: This is real cow’s milk treated with an enzyme to remove the lactose so it works just like regular milk in recipes.

9) Swap Your Veggies: Replace onion and celery with diced or grated carrot, celery root, leek, and/or red bell pepper (works great in recipes that call for the “holy trinity” of onion/celery/carrot)

10) Replace Ketchup: Many commercial ketchups contains high-fructose corn syrup and occasionally honey (both high-FODMAP)...but you've got options.

• Here’s an easy recipe to DIY

• Instead of ketchup, toss your oven fries with lemon zest, chopped parsley and garlic-infused oil - delish!

• Do as the English do and dip fries in mayo (get fancy and mix in Dijon mustard, hot sauce, parsley, or lemon zest)

11) For Mexican Food

• Use canned lentils to make refried beans - here’s my recipe!

• Replace onion-y garlic-y salsa with my EASY CBK Salsa that you can make in the food processor

• Replace flour tortillas with corn tortillas

• Replace onion with carrots, leeks and/or red bell peppers in casseroles and soups. Rice Casserole

What low-FODMAP really looks like! Polenta Lasagna, Cobb Salad with Blue Cheese Dressing (both from CBK Cookbook) and Huevos Rancheros.

12) Replace Chicken Broth: The store-bought stuff is SO convenient, but have you ever tasted it straight? Not all that flavorful. Instead, use water and add some of these flavor boosting ingredients:

Miso paste
Anchovy paste
Dried herbs and spices
Wine
Lemon juice and soy sauce (a killer combo)
Fish sauce

> But wait! Massels brand is onion/garlic-free. 

> Or make homemade broth

13) For Marinades: Omit the onion and/or garlic - it will still do the job! Try this easy favorite of mine:                                           

Citrus-Herb Marinade

3 green scallion tops
Handful parsley leaves and stems (about 1/2 packed cup)
2 tbsp dijon mustard
1 tbsp hot sauce (optional) - here’s my fave low-FODMAP brand
1/2 tsp fish sauce
2 tbsp lemon juice
3 tbsp orange juice
2 tbsp rice or red wine vinegar
2 tbsp olive oil

Put all ingredients through vinegar in food processor and blitz. With processor on, slowly pour oil through feed tube. This marinade is great with just about anything, especially chicken and fish.

14) Make Your Own Spice Blends - Most store-bought blends contain onion and/or garlic powder. You can play with the amounts or add other spices you like. I promise, you can’t mess this up. Here’s a simple blend to start with (great for chicken and pork):            

Mild Mexican Spice Blend

1 tsp ancho chile powder
1 tsp cumin
1⁄2 tsp coriander
1⁄2 tsp dried oregano

For Italian Recipes

15) Make Your Own Tomato Sauce:

1. Sauté chopped leek tops (the green part) in olive oil

2. Add dried herbs and/or chile flakes

3. Add ½ cup red wine and reduce (optional)

4. Then add 1 can tomato sauce and 1 can diced tomatoes

5. Simmer until slightly thickened

6. Turn off heat and add fresh basil and garlic-infused oil to taste

Tip: A low-FODMAP serving of canned tomatoes is 1/2 cup.

16) Replace Pasta With Polenta or Risotto: There are some great gluten-free pastas out there too! My favorites are Jovial and Trader Joe’s brand.

17) For Pizza: Buy or make a low-FODMAP crust and top it with your homemade sauce (or do a white pizza with béchamel sauce - see the third idea below)

Three of my favorite topping ideas:

• Mozzarella, prosciutto, roasted eggplant, goat cheese

• Mozzarella, ground turkey, sautéed spinach, feta

• Mozzarella, parmesan, sliced scallops, topped with arugula when it comes out of the oven (great with béchamel sauce)

18) Replace Cream Sauce With Low-FODMAP Béchamel: Here’s my easy recipe, and you can scale it up:

Low-FODMAP Béchamel Recipe

1. Heat 1 tbsp butter or oil in a small saucepan on medium-low

2. Add 1 tbsp gluten-free flour blend (must be free of gums, such as this one) or rice flour and stir until combined, about 1 minute

3. Add 1 cup lactose-free milk and raise heat to medium high

4. Whisk constantly, breaking up any flour clumps until milk comes to a simmer and sauce thickens

5. Remove from heat and season with salt and pepper plus any herbs and spices you want

Use it for:

• Cream soups like chowder

• Cream sauces like Alfredo

• Creamed greens

• White pizza

• Any recipe that calls for béchamel

19) Replace Creamy Dressings: It’s crazy-easy to make your own with lactose-free plain yogurt or kefir - the amounts are flexible, you can’t mess this up. Here’s an example:

Blue Cheese Dressing Recipe
Tip: Make it a Ranch dressing by swapping the blue cheese for parmesan and adding fresh chives and/or scallions.

3⁄4 cup lactose-free yogurt
3 tbsp lactose-free milk, plus more as needed
2 tbsp lemon juice
1 tbsp nutritional yeast (optional)
1⁄4 tsp sea salt
Freshly ground black pepper to taste
1⁄3 cup (about 1 1⁄2 oz) crumbled blue cheese
2 scallion tops, finely chopped

Stir together all ingredients. Add extra milk if you want a thinner consistency.

20) Learn the Cheese Trick! 

Plenty of cheeses are low-FODMAP, but not every possible variety has been tested by Monash yet. Here’s how to tell if a cheese is low in lactose:

1) Check the ingredients: If added sugars or high-FOMDAP ingredients like honey or garlic (this is common in cheese products or flavored cheeses, not so much in natural cheese). If it’s got ingredients added, this trick doesn’t apply.

Natural cheese DOES include things like: milk (or pasteurized milk), salt, cultures, enzymes, and possibly preservatives or natural colors.

2) Look at the Nutrition Facts. Go to the “sugars” line (lactose, the FODMAP you want to avoid is a sugar). If it contains 0 grams sugar, the cheese is either lactose-free or so very low in lactose that only an extremely sensitive person would have issues (in the US, if the sugar totals < 0.5 gram, manufacturers can round down to zero)

And that's a wrap! 20 cool, creative, delicious ways to makeover your favorite recipes. You don't have to give up everything yummy to do the FODMAP Diet, so don't let fear of missing out on great food hold you back from a calm belly.

What recipes are you going to makeover? Have questions? Leave a comment and let me help!

This post contains affiliate links.

Low-FODMAP Thumbprint Cookie Recipe

Low-FODMAP Thumbprint Cookie Recipe (gluten free, egg free)

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I love making Christmas cookies, and there's no need to give 'em up just because you're following a special diet. 

But these cookies aren't just low-FODMAP. They're better for you health-wise too. Here are all the reasons why you should add them to your cookie tray:

• They're incredibly easy - Just 5 ingredients (plus salt!)

• They're made with nutrient-packed almond meal, not flour

• They're low in sugar

• They're low-FODMAP, gluten-free and egg-free

• They stay soft and tender for a few days (thanks to that almond meal), but they also freeze great

Convinced? Sure you are...on to the recipe!

>>> Psst! New to FODMAP? Click here to get started with the FREE 7-Day FODMAP Jumpstart so you can relieve IBS fast!

Low-FODMAP Almond Thumbprint Cookies (gluten free, egg free)

Adapted from this recipe by King Arthur Flour. 
A low-FODMAP serving of almonds is 12 grams, and the whole recipe uses 96 grams. King Arthur makes a super-fine almond flour, and if you use that the cookies will have a shortbread-like texture. Since I had almond meal on hand - and it's easier to find - that's what I used and it works great.

Makes 12 cookies - Recipe may be doubled
(1 serving=1 cookie)

INGREDIENTS

1 cup (96 grams) almond flour
3 1/2 tbsp  (49 g) unsalted butter, at room temp
3 tbsp (25 g) powdered sugar
1/4 tsp sea salt
1/2 tsp vanilla extract
4 tsp strawberry jam

INSTRUCTIONS

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.

2. Add add all ingredients except jam to the bowl of an electric mixer and mix on medium speed until a cohesive dough forms (or mix by hand).

3. Scoop heaping teaspoons of dough and roll into 1 1/4-inch balls. Arrange on prepared baking sheet about 1 1/2 to 2-inches apart.

4. Use your thumb to make an indentation in the center of each ball of dough. Fill with 1/4 tsp jam (overfilling cookies will cause jam to boil over in the oven).

5. Bake 9 to 12 minutes, or until the edges of the cookies feel just set. Cookies will not brown much.

6. Remove the cookies from the oven and cool them on the pan for 10 minutes. Transfer them to a rack to cool completely before serving. Cookies keep at room temperature for 3 days or in the freezer for 3 weeks; defrost at room temp.

Want more EASY holiday treats? Check these out!

Orange-Pecan Cookies (low-FODMAP, gluten-free)

Fudgy One-Bowl Brownies (low-FODMAP, gluten-free)

3 Low-FODMAP Holiday Appetizer Recipes!

3 Low-FODMAP Holiday Appetizer Recipes!

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This is an epic post, so I'm keepin' the chit-chat short! 

You want beautiful, delish appetizers to serve at holiday parties, but the FODMAP Diet means you're stuck with carrot sticks, right? Wrong, sister! 

Here are 3 fun, drool-worthy and totally tasty apps you can make to create a whole meal of small plates or take with you to a holiday gathering. 

What's on the menu:

Eggplant Caponata: A tangy-sweet topper for crackers or crostini that's easier and healthier than the traditional version (Read the recipe headnote to see how it morphs into an amazing pasta sauce too!)

Crostini with Prosciutto, Mozzarella, and Sage Butter: I adapted this from a favorite Italian restaurant. It is my go-to appetizer, and I love it.

Steak and Blue Cheese Bites with Grape-Red Wine Sauce: The grape sauce is savory and so easy. Trust me on this one.

Ready? Let's do this!

Eggplant Caponata (Low-FODMAP)

If you have leftover caponata, here’s an insanely good way to use it as a pasta sauce: Cook spaghetti according to package directions and reserve about 1 cup of the cooking water before draining spaghetti. Toss hot spaghetti with caponata (for each 2-oz serving of pasta, use about ⅓ cup caponata), adding pasta water as needed to loosen caponata and create a sauce. Add any additions you want - I used Italian tuna and steamed Swiss chard, plus parmesan. 

Makes about 3 cups (1 serving = ½ cup)

INGREDIENTS

Cooking spray
1 ¼ lb eggplant, chopped into 1-inch chunks
Salt and freshly ground black pepper to taste
1 leek
1 tbsp olive oil
1 packed cup drained roasted red bell peppers (from jar), chopped into ½-inch pieces
⅓ cup green or kalamata olives (or a mix), chopped
2 tbsp capers
2 tbsp tomato paste
¼ cup red wine vinegar
2 tbsp lemon juice
⅓ cup water
8 to 10 basil leaves, chopped

INSTRUCTIONS

1. Preheat oven to 400F and line a large rimmed baking sheet with foil. Mist foil with cooking spray and add eggplant. Coat eggplant with cooking spray and season with salt and pepper. Roast until lightly browned and very tender, tossing once or twice, 25 to 30 min.

2. Remove leek’s tough outer leaves and trim off a couple inches from the top. Chop remaining green (and light green if desired) parts to total about 1 cup chopped and wash thoroughly (discard white part).

3. Heat the oil in a large skillet on medium heat. Add leeks, season with salt and pepper, and cook, stirring occasionally until tender, 6 to 7 minutes. Add roasted peppers, olives, capers, tomato paste, red wine vinegar, and lemon juice; stir to combine. Stir in roasted eggplant and water and bring to a simmer. Simmer on medium-low heat, stirring occasionally, until liquid reduces and flavors blend, about 5 minutes (mixture will be thick, but you don’t need to reduce liquid completely).

4. Remove from heat. Stir in about half the basil and check seasoning. Serve with sourdough bread, gluten-free crackers or endive leaves. Garnish with remaining basil. May be made up to 3 days ahead; cover and refrigerate. Serve warm or at room temp.

Crostini with Prosciutto, Mozzarella and Sage Butter (Low-FODMAP) 

Traditional, slow-rise sourdough bread is low-FODMAP because the fermentation process consumes the fructans (aka FODMAPs) in the wheat. If the bread contains yeast or enzymes, this doesn't apply because they're added to speed up the fermentation process.

Makes 24 (1 serving = 3 pieces)

INGREDIENTS

Cooking spray
24 ¼-inch slices sourdough baguette (or low-FODMAP bread of choice)
4 to 5 oz prosciutto, torn into bite-size pieces
5 to 6 oz fresh mozzarella, thinly sliced
Freshly ground black pepper
4 tbsp butter
14 sage leaves, finely sliced (chiffonade)

INSTRUCTIONS

1. Preheat broiler to high and position rack in the center of the oven (not too close to broiler). Line a large, rimmed baking sheet with foil and mist with cooking spray. Place bread on foil and mist with cooking spray. Broil until light golden brown and crisp, 3 to 5 minutes, turning about halfway through (watch carefully, they burn fast!).

2. Top bread with enough prosciutto pieces to mostly cover it, then top with mozzarella. Season with black pepper. Return to broiler and cook until cheese is melted, 1 to 2 minutes.

3. In a medium skillet, melt the butter on just-above-medium heat. Add sage and cook, swirling pan occasionally, until sage is crisp, about 2 minutes. Transfer crostini to a serving plate. Drizzle the butter and bits of sage (you may have some leftover) over the crostini and serve.

Steak & Blue Cheese Bites with Grape-Red Wine Sauce (Low-FODMAP)

Any cut of steak you like that can be sliced into thin strips will work in this recipe. Buy the larger amount if you’ll be trimming extra fat, like on a NY Strip for example. I like the slightly milder flavor of Gorgonzola, but choose any blue cheese that’s not overly crumbly works great.

Serves 8 (1 serving= 3 pieces)

INGREDIENTS

Cooking spray
1 1/4 to 1 1/2 lb NY Strip, top sirloin or flank steak, trimmed
Salt and freshly ground black pepper to taste
5 oz gorgonzola or other blue cheese, cut into ½-inch chunks
Grape-Red Wine Sauce (recipe follows)

INSTRUCTIONS

1. Prepare a grill. Bring steak to room temp, mist with cooking spray and season with salt and pepper. Cook to desired doneness (time depends on thickness and cut of steak), 140F on an instant-read thermometer for medium-rare. Rest 5 to 10 minutes.

2. Cutting against the grain, slice steak approximately 1/8-inch thick. Wrap each piece around a piece of cheese and skewer onto a toothpick. Serve with grape-red wine sauce.

Grape-Red Wine Sauce

Dream up other ways to use this sauce...how about on a sandwich or paired with other cheeses?

Serves 8 (1 serving=2 tbsp)

INGREDIENTS

1 lb red seedless grapes
¼ cup red wine
2 tbsp balsamic vinegar
Salt and freshly ground black pepper

INSTRUCTIONS

1. Add grapes to a medium saucepan. Add just enough water to thinly cover the bottom of the pan. Bring to a simmer. Simmer on medium heat, stirring occasionally, until grapes releases their juices and begin to soften and break down, about 20 minutes.

2. Add wine and balsamic vinegar. Continue simmering until sauce is thick and grapes are very soft, 10 to 15 minutes more. Season to taste with salt and pepper. Serve warm or at room temp.

Low-FODMAP Pad Thai and Cantaloupe-Shrimp Salad

Low-FODMAP Pad Thai and               Cantaloupe-Shrimp Salad

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Pad thai is not only easy to make low-FODMAP, but it's easier to make at home than you might think.

Once you get the hang of it, you'll prefer your homemade version over takeout - no more greasy noodles mixed with a few skimpy shrimp. My recipe has plenty of healthy protein and the sauce adds tons of sweet-tart flavor.

Psst! Just getting started with FODMAP? Click here to join the FREE 7-Day Cleanse & learn to feel better fast!

Pad Thai noodles are a classic, but the cantaloupe salad is my own invention. It's cool, refreshing, and a nice change from lettuce.

You can serve both dishes together as a full menu, but sometimes I just make the Pad Thai. The recipe has a lot of components (sauce, noodles, protein, eggs, garnishes...whew!), but once you start cooking it comes together FAST. Have all those ingredients ready to go!

Have you ever made Pad Thai? What other Thai dishes would you like to make low-FODMAP? Leave a comment and let me know!

You might also like The Ultimate FODMAP Guide to Flavor without Onion and Garlic

If you like these recipes, check out the Calm Belly Kitchen Cookbook

Low-FODMAP Pad Thai

I use a very large (13-inch) straight-sided saute pan for this dish (this one specifically). If you don't have a saute pan or wok large enough to fit all the ingredients, add the chicken and shrimp mixture to the large pot you cooked the noodles in and proceed with the recipe from there. There are substitutions for tamarind concentrate, but none of them will give you the uniquely tart, fruity flavor. You can buy it in ethnic food stores or online here and here.

Makes 4 large low-FODMAP servings (about 2 cups each), or 6 smaller servings (recipe may be halved)

INGREDIENTS

2 ½ tsp tamarind concentrate/paste
3 tbsp hot water
3 tbsp fish sauce
2 tbsp lime juice (1 to 2 limes)
2 tbsp white or light brown sugar
3 extra large eggs
Salt and freshly ground black pepper to taste
8 oz pad thai noodles
Neutral oil or cooking spray
12 oz boneless skinless chicken breast, sliced thin
4 oz small cooked shrimp, defrosted if necessary and patted dry
2 cups bean sprouts, divided
1/3 cup peanuts, chopped
6 scallion tops, sliced, divided
½ cup (packed) cilantro, chopped, divided
Lime wedges for serving

INSTRUCTIONS

1. In a small bowl or glass liquid measuring cup, whisk together the tamarind concentrate and hot water. Add the fish sauce, lime juice and sugar. Whisk until combined and set aside. In a medium bowl, beat the eggs and season lightly with salt and pepper (fish sauce is high in salt, so season conservatively); set aside.

2. Meanwhile, bring a large pot of water to a boil. Add the noodles and cook until al dente, 3 to 4 minutes (or according to package directions). Drain in a colander and rinse thoroughly with cold water.

3. In a large sauté pan (see recipe head note), heat a thin layer of oil (or use cooking spray) on medium high heat. Add the chicken, season lightly with salt and pepper and cook, stirring frequently until cooked through, 4 to 5 minutes. Add the shrimp and stir until just heated through, about 1 minute. 

4. Reduce heat to medium and push the chicken and shrimp to the edges of the pan. Add about 2 tsp of oil or mist the center of the pan with cooking spray. Add the eggs. Cook until just beginning to set (reduce heat if eggs are cooking very quickly). Start breaking the eggs up with your spatula; you should still have some runny/liquid bits at this point. Add the noodles, 1 cup of the bean sprouts, half the peanuts, half the scallions, and half of the cilantro. Gently fold all the ingredients together until eggs are set.

5. Give the tamarind mixture another quick whisk and add to the pan. Stir until combined and most of the sauce is absorbed (sauce will continue to absorb as pad thai cools). Serve immediately and garnish with remaining bean sprouts, peanuts, scallions, cilantro and lime wedges.

Thai Cantaloupe & Cucumber Salad with Shrimp

I bought a Thai basil plant this year and that's what I used, but regular basil or mint (or a combo) would be just as tasty.

Serves 5 (1 serving = about 1 cup)

INGREDIENTS

1 ½ c chopped English cucumber (192 grams)
1 ½ c matchstick-cut or grated carrots (168 grams)
1 ½ c chopped cantaloupe (250 grams)
1 cup bean sprouts (82 grams)
10 small cooked shrimp, defrosted if necessary and patted dry
3 tbsp lime juice (from 2 limes)
1 tbsp reduced sodium soy sauce
1 tbsp fish sauce
3 tbsp brown sugar
¼ cup (packed) fresh Thai basil, basil, or mint leaves, chopped

INSTRUCTIONS

1. In a large bowl, combine cucumber, carrots, cantaloupe, bean sprouts and shrimp. In a small bowl, whisk together lime juice, soy sauce, fish sauce and brown sugar.

2. Add sauce and chopped herbs to salad mixture and stir gently to combine. Best served right away; may be covered and refrigerated up to 1 day.

Maple-Marinated Salmon with Sesame-Spinach Rice

Maple-Marinated Salmon with Sesame-Spinach Rice

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This recipe comes from The Low-FODMAP Cookbook by Dianne Fastenow Benjamin. It's a healthy and tasty dish that gets a lot of flavor from just a few simple ingredients.

Read on to see what I think of the cookbook and get the recipe!

Easy Weeknight Salmon

I love that this salmon looks beautiful enough to serve to guests, but it's simple enough to make on a weeknight. The key to this magic is minimal ingredients that pack a lot of flavor. Specifically, maple syrup, soy sauce, and garlic-infused oil.

The marinade is so good, my only complaint is that I wanted more of it. I might make extra next time and reserve a bit to drizzle over the finished salmon.

All About the Cookbook

If you've ever searched for "FODMAP" on Pinterest, I'm 99.9% sure you've come across Dianne's recipes. She's been posting low-FODMAP meals on her blog Delicious As It Looks for years. I'm also biased to like whatever Dianne does because she's a pug lover like me!

But back to the cookbook. It's a great collection of approachable and tasty recipes. There aren't any hard-to-find ingredients or advanced techniques so it's great for beginner cooks. 

The recipes tend toward American home cooking and comforting flavors, for example:

• Shrimp Pasta with Lemon and Kale
• Grilled Marinated Pork Chops
• Quinoa Pilaf with Carrots and Herbs
• Cranberry-Orange Scones

The recipe sections are: basics, breakfasts, soups, salads and sides, soups, main dishes, and desserts. There's also a useful introductory section on navigating the FODMAP diet.

Some recipes that I bookmarked to try:

• Quinoa Morning Glory Muffins
• Roasted Green Beans with Prosciutto
• German Potato Salad with Goat Cheese and Chives

I love seeing new FODMAP cookbooks on the market, and this is a great one if you love unfussy, American favorites. After spending the first part of 2016 writing The Calm Belly Kitchen Cookbook, I love sitting back and testing other people's recipes for change--and Dianne's look fabulous!

Maple-Marinated Salmon with Sesame-Spinach Rice

Adapted from The Low-FODMAP Cookbook
To make it weeknight-friendly, the recipe calls for instant rice. You could just as easily cook up a pot of rice the traditional way, or make it ahead of time. To garnish, I reserved a few sesame seeds and used fresh pea shoots...totally optional but cute!
Serves 4            

Ingredients

1/4 cup garlic-infused oil
1/4 cup pure maple syrup
2 tbsp gluten-free soy sauce or tamari (I used low-sodium)
1/4 tsp freshly ground black pepper
4 (4-oz) salmon fillets, skin removed
Cooking spray
1 3/4 cups water
1/2 to 3/4 tsp kosher salt (to your taste)
2 cups instant brown rice
4 cups baby spinach leaves
1 tbsp toasted sesame seeds
1 tbsp dark/toasted sesame oil
4 scallion tops, sliced

Instructions

1. In a medium bowl, whisk together the garlic oil, maple syrup, soy sauce and black pepper. Place salmon fillets in a large zip top bag and add garlic-maple mixture. Toss to coat and refrigerate for 2 to 4 hours.

2. Preheat oven to 400F. Line a large, rimmed baking sheet with foil and mist with cooking spray. Place salmon on baking sheet and drizzle a bit of the marinade over the top. Bake until salmon is opaque in thickest part and reaches 145F on an instant read thermometer, 12 to 18 minutes, depending on thickness.

3. Meanwhile, bring the water and salt to a boil in a large saucepan. Stir in rice and return to boiling. Reduce heat to low, cover, and simmer for 5 minutes. Remove from heat and rest, covered, 5 minutes more.

4. Mist a large nonstick skillet with cooking spray and heat to medium-high. Add spinach and cook until wilted. Reduce heat to low and add rice, sesame seeds and sesame oil (If your skillet is too small to fit all the rice, add the spinach to the saucepan with the rice instead). Toss gently to coat. Divide rice among 4 plates and top with salmon. Garnish with scallions and serve.

Disclosure: This post includes affiliate links. 

Fudgy One-Bowl Brownies (Low-FODMAP, Gluten Free)

Fudgy One-Bowl Brownies (Low-FODMAP, Gluten Free)

These brownies are rich and fudgy.

You can make them in one bowl. And they have those perfect shiny tops we all want our brownies to have.

So what else is there? They're low-FODMAP and gluten free!

Brownies are easily my favorite homemade dessert. Because chocolate. The moist, fudgy-style brownies I love call for very little flour, so subbing in a gluten-free variety is a cinch. In this recipe, I used the King Arthur Multi-Purpose Gluten-Free Flour blend. You need less than 1/2 cup.

Another key ingredient is cocoa powder, which lets you get it all done in one bowl. Instead of melting solid chocolate on the stovetop or in the microwave, you just mix the cocoa in with the butter and sugar.

There is plenty of satisfying chocolate flavor in these brownies already, but I have always, always loved chocolate chips in my brownies. In this recipe, 3/4 cup is plenty, and that amount keeps you well under the 30g low-FODMAP serving size for dark chocolate.

These are traditional, indulgent brownies

Be aware of portion size if eating a lot of dietary fat sets off your digestive symptoms. It also helps to pair a rich dessert like this with a low-fat meal.

You can also leave out the chocolate chips--they're totally optional, and the brownies are great without them. Skipping them might be a good idea if you're doing the elimination phase so you don't risk an upset stomach.

Since my birthday is this week, I went all out with the chocolate.

The low-FODMAP diet may be restrictive, especially in the early stages, but it's not a deprivation diet. I think it helps to have treats we love that still fit in with our goals. I'm also the biggest believer of indulging in moderation. Which is really helpful when you have a sweet tooth.

What are your favorite low-FODMAP treats? With the holidays coming, I'm looking for great cookie recipes, so send 'em my way!

Fudgy One-Bowl Brownies (Low-FODMAP, Gluten Free)

Adapted from Bittersweet by Alice Medrich and Smitten Kitchen

If you want to add the optional chocolate chips, I used Ghirardelli Bittersweet, but I also like the Enjoy Life brand for dairy free chips. An equal amount of chopped walnuts or pecans would be great too. If you're in the elimination phase I recommend skipping the chips and nuts, especially if your belly is sensitive to fat. These brownies are still amazing! 

Author: Julie-Calm Belly Kitchen             Recipe type: Dessert
Prep time: 15 mins        Cook time: 32 mins        Total time: 47 mins
Serves 12 to 16

INGREDIENTS

250 grams (1 1/4 cups) granulated sugar
140 g (10 tbsp) unsalted butter
65 g (2/3 cup) Dutch process or "dark" cocoa powder
1 tsp instant espresso powder (optional)
1/2 tsp sea salt
1 tsp vanilla extract
2 cold large eggs
65 g (1/4 cup plus 2 1/2 tbsp) gluten free flour blend with no gums, such as King Arthur Multi Purpose
125 to 140g (2/3 to 3/4 cup) dark chocolate chips/chunks (optional)

INSTRUCTIONS

1. Preheat oven to 350F. Line 8 x 8-inch baking pan (I used a light-colored metal pan) with nonstick foil or parchment paper, leaving an overhang on 2 opposite sides. 

2. In a large, microwave-safe bowl, combine the sugar, butter, cocoa, espresso powder if using, and salt. Microwave in 20 to 30-second bursts, stirring each time, until butter is melted. Stir until combined (mixture will be very grainy). Stir in the vanilla. 

3. Add the eggs one at a time, stirring until combined after each one. Stir until the batter is thick and shiny. Add the flour and stir until thoroughly combined and no white streaks remain. Stir in chips if using. Spread evenly in prepared pan. 

4. Bake until a toothpick comes out with a moist crumbs, 30 to 34 minutes (mine took 32). The top should be puffed and shiny and the brownies pulling away from the sides of the pan. Cool completely on a wire rack. Cut into 12 or 16 brownies. For a perfectly clean cut, put the cooled brownies into the refrigerator or freezer until cold (don't freeze completely). For storage, these freeze really well. You can wrap individual brownies in plastic wrap and store in a ziploc bag. Defrost at room temperature.

Nutrition Information (Cut into 12 brownies and using 125 g of chocolate chips)
Serving size: 1/12 of recipe  Calories: 267 Fat: 16g Saturated fat: 9g Carbohydrates: 33g Sugar:  25g Sodium: 195mg Fiber: 2g Protein: 2g