#low fodmap lunch

I need to try this but both aminos and gluten free soy sauce will be difficult to find here. If I want to use this sauce as well I would need to make chicken stock from scratch.

Ingredients

FOR THE MEATBALLS

1 pound ground turkey or chicken

1 large carrot, about 1/2 cup shredded

2 tbps fresh parsley chopped

1 red chili chopped

1/4 cup green onion, green parts only for Low FODMAP, chopped + more for garnishing

2 tablespoon fresh grated ginger

2 tablespoon Coconut Aminos or 1 -2 tablespoons gluten free soy sauce* see note

3/4 salt to your taste *see note

pepper to your taste

1 egg

Dash red pepper flakes optional

FOR THE SAUCE

1/4 cup (60ml) Coconut Aminos * OR 2-3 tablespoons for gluten free soy sauce

1/4 cup (60 ml) low fodmap chicken stock

2 tablespoon sesame oil

1 tablespoon Fish Sauce, only if you use coconut aminos instead of soy sauce

2 teaspoon fresh grated ginger

1 teaspoon chili paste

1 garlic clove crushed, omit for low FODMAP

Instructions

Preheat oven to 400°F/200°C

In a bowl combine all of your meatball ingredients.Mix well and form into balls. If the mixture is a bit wet and sticks, wet your hand with a little water and then roll the balls.

Place balls on lined baking sheet and bake for 20-25 minutes

While the meatballs are baking, combine all sauce ingredients in a small pot over medium heat. Once boiling, stir, and reduce heat to a simmer.

When meatballs are done pour sauce over it, or use sauce as a dipping sauce

Notes

I am excited to try this one out as they are a few of the vegetables that are readily available to me. I don’t however, have a spiralizer...it seems I will need to invest in one now that I have to go low carb as well as low fodmap.

Ingredients

Salad

2 large seedless cucumbers

2 large carrots

1 sweet pepper, chopped

1 teaspoon kosher salt

1 tablespoon sesame seeds, white or black

1 green onion sliced, use the green part only for low FODMAP

2 tablespoon cilantro, chopped

Dressing

2 tablespoon rice vinegar

1 tablespoon freshly squeezed lime juice, about half a lime

1 tablespoon Coconut Aminos for paleo, or gluten free soy sauce/tamari

1 tablespoons maple , can sub with honey or sugar

1 teaspoon grated ginger

1 tablespoon sesame oil

pinch red pepper flakes, or to taste

more salt to taste if needed

Instructions

Salad

Trim the ends of the cucumber and spiralize the cucumbers or use a julienne peeler. Place the sliced cucumbers in a colander and toss them with the 1 teaspoon of salt. Let the cucumbers sit in the colander in the sink for at least 5 minutes to draw out excess water/moisture..

While the cucumber is sitting, spiralize or peel the carrots and chop the sweet peppers. You can also use this time to prepare the dressing.

Once the cucumber has drained for 15 minutes, spread them out on a layer of paper towels, or a clean dish towel, and gently pat out as much moisture as you can.

Place the cucumber noodles, carrots, and pepper in mixing bowl large enough to hold the salad. Add 2-3 tablespoons of the dressing and toss to combine, coating the salad. Top with the sliced green onion, sesame seeds, and cilantro and serve immediately.

Notes

This salad is best eaten on the day of. If you do save some for later make sure to store in an airtight container and you may need to drain some water before eating.

Nutrition Information:

4 Servings

Amount Per Serving:

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Ingredients:

Salad: combined preferred amount of:

Trader Joe's Wild Pre-cooked Salmon

Spinach

Chives

Cherry tomatoes

Dressing:

2 Tablespoons olive oil (I prefer Olave)

1 Tablespoon rice vinegar

1.5 Tablespoons orange juice

Pinch salt & pepper