Awesome beers that won’t upset your tummy

Though most experts will allow one or two glasses of wine or beer, I’d much rather go gluten-free all the way.

They say a good idea could come from anywhere- and so does a good tip for delicious beer that is less likely to bother you! Men’s Fitness Magazine Best Gluten-Free Beers has a nice selection of favorites.

Many of them are at Whole Foods or Fresh Market. My favorite one? Greens and New Planet.

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Silver-Dollar Chocolate Pancakes that Taste like a Million…and gluten free, too.

I love my breakfast foods, and with with Bob’s Red Mill Gluten-Free Pancake Mix, I can have one of my favorite meals in under 20 minutes. You can find the mix in the right grocery store… but it is one of the most rare finds. You can always find it in Amazon, if you have the patience to wait a few days, and order a few at a time. You can click below and see more information!

Calories: ˜250 per serving (around 6 mini pancakes)

Servings: 2

Time: 20 minutes

Ingredients:

3/4 cup Bob’s Red Mill Pancake Mix

1 egg (or egg substitute)

1/2 cup almond milk

Vanilla Extract

4 tbsp sugar or 2 Stevias

Around 15 mini semi sweet chocolate chips

1 tbsp vegetable oil

Preparation:

Super easy! Mix all ingredients in a bowl. Heat a pan on medium to high heat, then pour around 2 tablespoon of the mix, making perfect circles. Flip when cooked on one side or when gold. (Note: when the first batch is done, lower the heat to low medium, especially in electric stoves). Use syrup or jam to taste. Makes around 16 mini pancakes.

Best Bread for Low FODMAP peeps: Udi’s White Sandwich Bread Loaf

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This almost tastes “normal.” Ouch- sorry… I had to say it! Finally a bread we can eat and don’t pay “consequences” later. It also only has 70 calories per slice, which is perfect. I’ve found it in the regular supermarkets. Whole Foods has been very hit or miss for this product, and of course, you can order it from their own website or from Amazon.com, too.

I typically have two slices as a mid-morning or mid-afternoon snack. Or in the morning, for breakfast. Here’s a recipe you can check out.

Udi’s – White Sandwich Bread Loaf at Amazon.com

Udi’s Gluten Free Bread: Official Website

“Lots of Fresh Herbs” Breakfast Open Sandwich (GF and Low Fodmap!)

I confess: I love breakfast food for dinner… And lunchtime sometimes too! Though I miss the goodness of the egg yolks, it is my pleasure to share the newly-found live for fresh herbs. The below is one of my go-tos as it takes almost no time to make and you have the crunch of the toast, and juiciness of the turkey bacon, and the explosion of just-picked, and super fresh parsley, and basil.
fresh herbs sandwich

Calories: 250 (add +120 to add some olive oil or garlic-infused oil to the toast; or +80 for a slice of cheese!)

Servings: 1

Time: 20 minutes

Ingredients:

    • 2 slices of turkey bacon
    • 2 egg whites
    • Cream of Tartar (for extra-fluffy egg whites!)
    • Salt and Pepper to taste
    • 2 tablespoons finely chopped parsley
    • 1 tablespoon chopped basil
    • Chopped cherry tomatoes (around 5)
    • 1 tablespoon finely chopped chives (if you were missing onions… this is a big solve!)
    • 2 slices of Udi’s – White Sandwich Bread Loaf (one of the best things you can have in your pantry; GF and low FODMAP. Click here to see my Udi’s review)

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  • Additionals: infused oils for dipping (garlic, basil, you choose); Swiss, feta or any other cheese.

Preparation:

Thoroughly cook the 2 slices of turkey bacon in a pan until desired level of crispness. Put away the bacon to cut and crumble while you saute the tomatoes, the parsley, chives and basil… right on the same pan. As they are cooking, separate the egg whites and in a small bowl, add the salt, pepper and a 1/2 tsp of cream of tartar. Beat well with a fork. When the tomatoes start to soften (around 5 minutes in low to medium heat), lower the heat to low and add the beaten egg whites. Keep a close eye on the egg whites: you want to make sure there’s not too much browning going on… After they are thoroughly cooked, grab and carefully place on top of each piece of toast. You can sprinkle some olive oil here, or Parmesan cheese, too!

Question for you…what do you miss the most about the LOW FODMAP diet?

Breakfast Spinach and Bacon Tacos

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I can eat some egg whites once in a while, and this one of my favorite recipes. To keep it low fodmap, I rely on fresh herbs to do most of my seasoning. Start a fresh herb garden, too!

Calories: around 350 per two tacos.
Servings: 1
Time: 20 minutes

Ingredients:
2 corn tortillas
2 slices turkey bacon
1/2 cup of pre-washed spinach
1 slice provolone cheese
2 egg whites
1/2 medium ripe avocado
Fresh cilantro
Lime juice
Salt and pepper to taste

Preparation
Start by cooking the bacon until crispy, over medium to high heat in a pan. I use cooking spray. I also like to cook the spinach in the corner of the pan, so it smoked up a little bit. Just make sure they don’t touch.

Once the bacon is crispy, pick it up and crumble it on the side. Add the two egg whites to the pan with the spinach, and lower the heat to low to medium. Add salt and pepper to taste.

Keep moving the egg whites so they don’t burn. Once they are almost cooked and very scrambled, add the cheese shredded. Once the cheese melts, continue mixing with the egg whites and the spinach. Retire from heat.

Warm your two corn (tortillas) microwave if you are feeling lazy, or use a clean pan to do it over the stove. Once they are warm, divide the egg mixture, sprinkle with bacon crumbles, add fresh and washed chopped cilantro. Serve with 1/2 avocado in wedges, with lime juice and pepper.

Almond Crescent Cookies – No Yolks!

I really like this recipe! It doesn’t even carry yolks. And they look pretty amazing as well.

Gluten Free Gus

One of our very favorite cookies!  Serve them for breakfast with a strong cappuccino – they’re a perfect stand in for an Almond Croissant!

Almond Crescent Cookies

Click Here To Print Recipe

INGREDIENTS:

7 oz. Almond Paste (not marzipan –Love n Bake makes a readily available GF product.)

1 oz. Almond Flour (remember, you can make your own in a coffee mill.)

1 egg white

4 oz. (½ c.) light brown sugar

¼ teaspoon almond extract

Pinch salt

1 ½ Cup sliced almonds (might need more to fully coat all the cookies.)

Another egg white.

DIRECTIONS:

325 F oven; rack set at the middle. Cookie sheet lined with parchment paper.

  1. Blend almond paste, sugar and salt.
  2. Add 1 egg white and almond extract.
  3. Measure into 1 oz. pieces of dough and roll into balls (12)
  4. Whisk the other egg white in a smallish bowl.
  5. Spread the sliced almonds on…

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Brownie Mix! You can have your chocolate and eat it too.

I’m very careful with Bob Red Mill mixes. The idea of it are great, but if you carefully read the ingredients, you will see that non-FODMAP friendly things start to pop up… milk products being the biggest offenders. However, this mix was for the most part clear, and I really wanted something chocatly… so I tried it! I used almond milk instead of regular milk, but I kept the whole egg in (a splurge!).

Brownies come up around 210 calories each… I cooked them in a muffin tin, and they were about half a muffin. The taste was pretty good for gluten-free, and it was quick to make. I would definitely use this mix again!

Like with other fun products we need, Bobs Red Mill Gluten Free Brownie Mix (4X21 Oz) is sometimes hard to find. You can check your local store, and of course, always ready at Amazon.