SIBO recipes for early stage diagnosis take the frustration out of knowing what to cook while you heal your gut.
If you haven't discovered the joys of substituting rutabagas for potatoes in a SIBO diet, this Shepherd's Pie recipe is going to convert you. This is my go-to meal whenever we're in serious need of comfort food. 🙂 Ingredients: 2 large rutabagas, chopped (I like to double or triple this amount, so I can store … Continue reading Comforting Shepherds Pie for a SIBO Diet
This warm, Moroccan-inspired, SIBO-friendly meat filling makes the perfect winter meal when piled high into a caramelized acorn squash...
Old red wine, fennel, allspice, and beef... this incredible combination of aromatic vegetables and spices was not only perfect comfort food on a blustery winter night, it's by far the best stew I've ever made. Thanks to SIBO for teaching me to get more creative!
Freshly grated ginger, freshly chopped mint and cilantro, combined with cinnamon, cloves, and a bit of jalapeño for those of you who like it hot... your SIBO diet isn't going to feel the least bit restrictive when you taste these fantastic kebabs—from a recipe shared by my dear friend Zeema's adorable Indian mama.
Before SIBO, I'd make Swiss Steak with onions, garlic and Worcestershire sauce. After SIBO, I had to learn new ways to develop complex flavors without those ingredients. This recipe is a perfect example of how you can create maximum flavor and still be completely SIBO-friendly! (Plus it's really awesome to come home to, on a dark and rainy night...)
This marinade is one of the best things I've ever created. SIBO-friendly, low FODMAP, gluten free, it was AWESOME on beef short ribs, and would probably taste equally good on chicken skewers or pork kebabs.
All of the flavor, with only a moderate amount of sugar... there's no need to feel left out of the barbecue scene with SIBO!
Think Asian soy sauce-based flavors are impossible on a SIBO diet? Think again...
Zeema's mom told me an old trick she uses when someone is garlic and/or onion intolerant: compensate with cumin seed and mustard for an earthy, bright flavor.
