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Recipes
Eggplant Zucchini Tomato Pasta Sauce, GF & FODMAP
By MaryEllen
Need a 20-minute, vegetable based pasta sauce? This Quick & Easy Low FODMAP Eggplant Zucchini Tomato Pasta Sauce is...
- ¼ cup (60 ml) Garlic-Infused Oil, make with olive oil or purchased equivalent, divided
- 1 pound (455 g) eggplant, trimmed and cut into ½-inch (12 mm) dice, with skin included
- Kosher salt
- Freshly ground black pepper
- 8- ounces (225 g ) zucchini, trimmed and cut into ½-inch (12 mm) dice
- ¼ cup (20 g) chopped scallions, green parts only
- 1, 14.5 ounce can (411 g) diced tomatoes
- 3/4 teaspoon dried basil
- Parmesan, optional
Charmoula Sauce from North Africa, GF & FODMAP
By MaryEllen
Charmoula sauce is a North African sauce featuring garlic (garlic-infused oil for us FODAMPers), lemon juice, vineg...
- Ingredients:
- 1 1 1 cup (20 g) lightly packed fresh flat-leaf parsley leaves
- 1 1 1 cup (20 g) lightly packed fresh cilantro leaves
- 1/4 1/4 1/4 cup (16 g) chopped scallions, green parts only
- 2 2 2 tablespoons red wine vinegar
- 1 1 1 tablespoon lemon juice
- 3/4 3/4 3/4 teaspoon kosher salt
- 1/2 1/2 1/2 teaspoon cumin
- 1/4 1/4 1/4 teaspoon ground chipotle pepper
- 1/8 1/8 1/8 teaspoon cinnamon
- 3/4 3/4 3/4 cup (180 ml) Garlic-Infused Oil, made with olive oil, or purchased equivalent such as FODY’s
- Freshly ground black pepper
Better Than Store-Bought: Multi-Purpose Baking Mix
By MaryEllen
In a very large bowl, combine the all-purpose flour, whole-wheat or white whole-wheat flour, baking powder, salt an...
- 4 1/2 cups unbleached all-purpose flour
- 4 1/2 cups white whole-wheat flour or whole-wheat flour (see Note)
- 1/3 cup baking powder
- 2 teaspoons salt
- 1 teaspoon cream of tartar
- 2 cups vegetable shortening (organic if you prefer)
Lemon Bars - Gluten Free
By MaryEllen
Lemon bars are a treat, whether gluten free or not! And these gluten free lemon bars will impress even the most glu...
- CRUST:
- 9X13-inch if using a 9X13-inch pan
- 1/3 1/3 1/3-tablespoons) cup (5 1/3-tablespoons) butter or non-dairy alternative (e.g. Earth Balance Buttery Sticks®)
- 1/4 1/4 1/4 cup powdered sugar
- 1 1 1 cup gluten free Jules™ All Purpose Gluten Free Flour
- FILLING:
- 2 2 1/2 1 (or egg substitute of choice, such as 1/2 cup extra firm tofu blended with 1 teaspoon baking powder)
- 3/4 3/4 3/4 cup granulated cane sugar
- 2 2 2 tablespoons gluten free Jules™ All Purpose Gluten Free Flour
- 2 2 2 teaspoons lemon zest, finely shredded
- 3 3 3 tablespoons lemon juice
- 1/4 1/4 1/4 teaspoon baking powder
- Powdered sugar, optional
Coconut Chicken, GF
By MaryEllen
Preheat oven to 400 degrees
- 1 cup Shredded Coconut
- 1/2 cup GF Panko Bread Crumbs
- 6 Boneless Skinless Chicken Thighs (or breasts whatever you have! I used thighs because they were on sale!)
- 1/4 cup Coconut Milk
- Sea Salt
- 1 egg
Strawberries and Cream Surprise Cupcakes
By MaryEllen
The Surprise is that these cupcakes have no butter or oil in them, less sugar and less flour, but do use zucchini, ...
- 2 medium eggs
- 160 g caster sugar
- 200 g topped & tailed, peeled then grated courgette (zucchini) (200g weight AFTER the topping tailing and peeling)
- 1 tsp vanilla extract
- 100 g white rice flour (can use ordinary plain flour if you have no rice flour but the recipe would not then be gluten free)
- 100 g ground almonds
- 2 tsp baking powder
- 1/4 tsp salt
- 12 tsp strawberry jam
- Number of Servings: 12
- Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 157.6
- Total Fat: 5.1 g
- Cholesterol: 31.2 mg
- Sodium: 139.6 mg
- Total Carbs: 25.7 g
- Dietary Fiber: 1.4 g
- Protein: 3.3 g
Banana Muffins with Yogurt
By MaryEllen
Nutritional Info Servings Per Recipe: 12 Amount Per Serving Calories: 82
- 1 cup 1 cup all-purpose flour
- 1/2 tablespoon 1/2 tablespoon baking powder
- 1/4 teaspoon 1/4 teaspoon baking soda
- 1/4 teaspoon 1/4 teaspoon salt
- 1 cup 1 cup mashed ripe banana
- 1/4 cup 1/4 cup white sugar
- 1/4 cup 1/4 cup nonfat plain yogurt
- 1 1 egg
- 1/2 teaspoon 1/2 teaspoon vanilla extract
Loaded BBQ Chicken Sweet Potato
By MaryEllen
Pierce the sweet potato several times with a fork or knife
- 1 medium sweet potato (about 6 ounces)
- 2 tablespoons chopped red onion (about 1/4 small onion)
- 1/4 bell pepper, diced (about 1/4 cup)
- 3 ounces cooked skinless chicken breast, chopped
- 1 tablespoon barbecue sauce
- 1 tablespoon shredded reduced-fat Cheddar
- 1 tablespoon fat-free Greek yogurt
- 1 teaspoon chopped cilantro
Southern Pimento Cheese
By MaryEllen
Mix all ingredients together in a food processor
- 8 ounces extra-sharp Cheddar cheese, grated
- 8 ounces Vermont Cheddar cheese, grated
- 3 ounces cream cheese, softened
- 10 drops Texas Pete (or Tabasco)
- ¼ teaspoon Spice Island Beau Monde seasoning
- White vinegar
- 7-ounce jar chopped red pimientos
- 2 tablespoons mayonnaise
- Dash of cayenne pepper
Macaroni Slaw, GF & FODMAP
By MaryEllen
This recipe for Macaroni Slaw came about when I couldn’t decide whether to make classic macaroni salad, or tradit...
- Ingredients:
- 12 12 12 ounces (340 g) low FODMAP gluten-free elbow pasta, cooked al dente, drained and cooled
- 8 8 8 ounces (225 g) green cabbage, shredded
- 8 8 8 ounces (225 g) red cabbage, shredded
- 2 2 2 medium carrots, scrubbed, root end trimmed, shredded
- 2 2 stalks 2 medium stalks celery, diced
- 1 1 1 medium green bell pepper, cored and diced
- 1/4 1/4 1/4 cup (16 g) finely chopped scallions, green parts only
- 1 1 1 cup (226 g) mayonnaise
- 1/4 1/4 1/4 cup (60 ml) apple cider vinegar
- 1/4 1/4 1/4 cup (60 g) lactose-free sour cream
- 1 1 1 tablespoon sugar
- 1 1 1 teaspoon celery seeds
- Kosher salt
- Freshly ground black pepper