One of the things I love about low FODMAP living is that it encourages me to eat seasonally by intentionally enjoying seasonal produce items that are high in FODMAPs when they are at their peak for freshness, flavor and nutritional value. You can add variety to your diet and enjoy the best the season has to offer if you start small and eat with intention.
Read MoreThanks to our friends at Monash University, we know up to 1/3 cup of canned pumpkin is low in FODMAPs. But what do you do with the rest of the can when you open it for one recipe? Here are some of my favorite ways to use what remains!
Read MoreOvernight oats is one of my favorite breakfasts for busy mornings. It can be made ahead of time and taken on the go, but also modified to meet many dietary needs (gluten free, dairy free, low FODMAP, etc). The oats and chia seeds offer a fiber-full base that’ll keep your full for hours, and by switching up the mix-ins and toppings you have endless flavor possibilities!
Read MoreNowadays, it’s incredibly easy to modify popular recipes and family favorites, which is how I tackle my Thanksgiving prep. Here are some of the tried and true dishes I make for Thanksgiving and ways to modify further for additional needs
Read MoreSkip the overly sweet pumpkin treats and spice things up with this pumpkin smoothie! As is, this smoothie is a satisfying snack for one, but it can be doubled for two or further modified to fit all your nutritional needs.
Read MoreHello gourd-geous! Following a low-FODMAP diet doesn’t necessarily mean forgoing festive treats. Here are some of my favorite pumpkin-inspired products and explanations on how they fit into a low FODMAP diet!
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