Low FODMAP Sample Meals

Overwhelmed by the restriction of the diet? I’ve been there. I searched everywhere for examples of meals that I could eat on the low FODMAP diet. Even simple meals, like a salad were scary due to the limitations of store-bought salad dressings.

There’s really a variety of meals you can have with the diet… even pizza! Of course most of your meals will require a little extra prep and you can probably hide the take-out menus for now. I actually made this list for myself and hung it on the refrigerator to see what all my option were for each meal. It’s a good confidence booster to see what you can eat rather than what you can’t.

Low FODMAP Sample Meals

Low FODMAP Breakfast Suggestions:

Low FODMAP Lunch Suggestions:

Low FODMAP Dinner Suggestions:

Low FODMAP Snack Suggestions:

Personally, I eat a lot of salads, which allows me to tailor it to what I want that day. I also tend to snack a lot, which is why it was essential for me to know my go-to packaged foods when in a bind. I also tend to stick to smaller meals, since it’s not only what you eat, but how much. You can also get some insight to what my shopping list looks like with my favorite low FODMAP items.

Overwhelmed? You’re not alone. Here are some tips on getting started with the low FODMAP diet.

Do you have a meal or snack that you love? Let me know and I will add it to the list!

Low FODMAP Pancakes Recipe

Nothings better than waking up to pancakes… already made. Hopefully many Mothers across the US woke up to a breakfast of something similar today on Mother’s Day. When you’re on a restricted diet, like the low FODMAP diet, it’s an even bigger treat to eat something that you didn’t have to cook yourself and know its completely safe for your body.

One of the best low FODMAP and gluten free products on the market is Gluten Free Bisquick. It’s a pantry staple that allows you to have everything from pizza to biscuits. And deliciously fluffy pancakes like the ones I had this morning.

Low FODMAP Pancakes

Low FODMAP Pancakes Recipe:



  1. Stir ingredients until blended
  2. Pour about 1/4 cup onto hot greased griddle.
  3. Cook until edges are dry, and turn.
  4. Serve & Enjoy!

Makes about 10 pancakes.


  • Ensure to use 100% pure maple syrup since most regular syrups contain high FODMAP ingredients.
  • You can add peanut butter, fruit or lactose-free chocolate chips to give your low FODMAP pancakes an extra flavor.

Like this recipe? Let me know what you think and explore more low FODMAP recipes.

Low FODMAP Scrambled Eggs Recipe

Ahh… childhood comfort foods. Many of the foods that I grew up loving, Kraft Mac & Cheese, Campbell’s Chicken Noodle Soup and Tuna Noodle Casserole, are no longer options without severely modifying the recipe.

However, scrambled eggs is one of my comfort foods from childhood. My grandma made them for me whenever I stayed overnight at her house, and she taught me the how to make them so fluffy and delicious. Now that she has passed, I get emotional every time I make them. And luckily, I still can and stay within the guidelines of the low FODMAP diet.

While I have modified the recipe, it still reminds me of Grandma. I don’t use the butter or cream, and I try to use egg whites as much as possible to stay on the healthier side of things. Before the low FODMAP diet, I used to add grilled onions and garlic seasoning. While I can’t do that any more, I have substituted chives and garlic infused olive oil.

Low FODMAP Scrambled Eggs Recipe

Low FODMAP Scrambled Eggs Recipe:


  • 2 Eggs or 1 Whole Egg & 2 Egg Whites
  • 1/2 Tablespoon Garlic Infused Olive Oil
  • 1/4 Cup Black Olives, Diced
  • 1/4 Cup Red Bell Pepper, Diced
  • 1/4 Cup Shredded Cheese
  • 1/4 Cup Rice Milk (or any other Lactose Free Milk)
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1 Tablespoon Dried Chives or 2 Tablespoons Fresh Chives
  • 1/4 teaspoon Dried Oregano
  • 1/4 teaspoon Dried Parsley


  1. On stovetop, grill diced Red Bell Pepper in Olive Oil in a pan.
  2. In a separate bowl, whisk together Eggs, Black Olives, Milk, Salt, Pepper, Chives, Oregano, Parsley and half of the Shredded Cheese.
  3. When Red Bell Pepper is thoroughly grilled, add egg mixture to pan with the heat on medium
  4. Allow mixture to sit a moment, and then use spatula to continually stir eggs and scape the bottom of the pan.
  5. When all eggs are thoroughly cooked, sprinkle the remaining Shredded Cheese on top.
  6. After cheese has melted, use spatula to move to plate.
  7. Serve & Enjoy!

Perfect portion for 1 serving.


  • For a spicier mix, add Diced Jalapenos, Diced Banana Peppers, Diced Green Chilis or Crushed Red Pepper.
  • Garlic Infused Olive Oil is a great addition because it adds the garlic flavor without adding the Fructans.

Like this recipe? Let me know what you think and explore more low FODMAP recipes.

Grandma's Scrambled Eggs

My Grandma and I years ago in the kitchen.

Low FODMAP Brand Name Packaged Foods

I will be the first to admit it… I can be very lazy. So when it comes to having a meal or snack, I want the easiest method possible. Especially when I am dining alone at home. I often turn to packaged foods for dinner or a snack. However, finding these brand name foods can be difficult when you’re adhering to a low FODMAP diet.

Surprisingly, there are a lot of products that will fit into the diet. However, most of these items are merely ingredients. I excluded the safe ingredients and fresh foods because I covered them in the low FODMAP foods to enjoy list. Plus I outlined my favorite low FODMAP items that is a reflection of my weekly grocery list. I wanted to outline the products that are good right out of the package without cooking, assembling or adding anything.

Low FODMAP Brand Name Foods

* Please note that I compiled this list in May of 2013 and ingredients in brand name foods change often. So please, prior to buying, glance at the ingredients to ensure there’s nothing harmful of that would impact you negatively.

I’ve listed all the items that I know of out there, and I’ve marked some of my favorites with some additional details for you in red.

Low FODMAP Brand Name Foods




Baked Goods:


Did I miss something? Is something on the list that has a FODMAP ingredient? I have dome my research here, but I am definitely not perfect, so any feedback would be appreciated so I can provide the best information possible.

What are your favorite Low FODMAP Brand Name Foods?


Low FODMAP Mexican Taco Dip Recipe

It’s Cinco de Mayo and we’re hosting a Mexican Fiesta Party at our place today. I was looking for an easy Mexican recipe that could be used as a taco dip with tortilla chips or wrapped in a soft tortilla shell. To make it convenient to serve while people come and go, I wanted it to be warming constantly in a crock pot. It’s important that it adhere to the low FODMAP diet since 2 our of guests also struggle with IBS. And, of course, it should be delicious for everyone at the party!

While I didn’t find the ideal taco dip recipe anywhere that met the above guidelines, I decided to create my own. I was a little nervous creating something completely new, but it turned out to be amazing and delicious! I got rave reviews on the Mexican Taco Dip and was asked for my recipe multiple times. So, here it is…

Low FODMAP Mexican Taco Dip Recipe

Low FODMAP Crock Pot Mexican Taco Dip Recipe:


  • 1 lb Ground Turkey (Ground Beef Can be Substituted)
  • 1/2 Cup Olive Oil (Try Garlic Infused Olive Oil for a Great Flavor)
  • 2 14.5 oz Cans of Diced Tomatoes, Drained (Check the ingredients. It’s common for this to contain garlic and/or onion. I use Del Monte Petite Diced Tomatoes.)
  • 1/2 Cup Black Olives
  • 1 Red Bell Pepper
  • 2 Cups Shredded Cheese
  • 1/4 Cup Fresh Cilantro
  • 1/4 Cup Fresh Chives
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1/2 teaspoon Cumin
  • 1/2 teaspoon Paprika
  • 1/2 teaspoon Oregano
  • 1/2 teaspoon Dried Parsley
  • 1/4 teaspoon Cayenne Pepper


  1. Dice Red Bell Pepper into small pieces.
  2. On stovetop, grill Ground Turkey and diced Red Bell Pepper in Olive Oil in a pan.
  3. Add Salt, Pepper, Cumin, Paprika, Oregano, Parsley and Cayenne Pepper to pan.
  4. While grilling, dice Cilantro, Chives and Black Olives into small pieces. Set Aside.
  5. When Ground Turkey is cooked thoroughly, move it, the peppers and spices to medium-sized crock pot, turned on high.
  6. Add diced Cilantro, diced Chives, diced Black Olives, Diced Tomatoes and Shredded Cheese to crock pot.
  7. Mix thoroughly and cover crock pot.
  8. Stir sporadically for the next hour and then turn crock pot to low.
  9. Drain any excess oil.
  10. Serve with tortilla chip, corn tortilla shells and/or taco shells.
  11. Continue to stir sporadically throughout the party and after 3-4 hours (or when its gone), turn crock pot off.


  • For a spicier mix, add more Cayenne Pepper or add Diced Jalapenos, Diced Banana Peppers, Diced Green Chilis or Crushed Red Pepper.
  • Garlic Infused Olive Oil is a great addition because it adds the garlic flavor without adding the Fructans.
  • I ate mine sprinkled over tortilla chips (like nachos). Yum!

Like this recipe? Let me know what you think and explore more low FODMAP recipes.

Low FODMAP Balsamic Salad Dressing Recipe

After being gluten free for two years prior to switching to the low FODMAP diet, I was used to eating salads on a daily basis, which I really enjoyed. When I switched diets, I knew I would no longer be able to enjoy raw onions or garlic seasoning on my salads, but was devastated when I realized by beloved Kraft Zesty Italian Fat Free Salad Dressing would have to be eliminated, as well.

If you’re looking for a salad dressing that doesn’t contain garlic and/or onion, I can save you a lot of time and heartache… there aren’t any. I spent about an hour looking at every salad dressing label in my grocery store and by the last bottle, I was defeated. However, I picked up a bottle of balsamic vinegar and some garlic infused olive oil while at the store and was determined to continue to enjoy salads with my own dressing recipe.

What I discovered was unbelievable… not only was the recipe very simple when I finally perfected it, but it was better than any store bought dressing I have every tried!

FODMAP Free Salad Dressing Recipe

FODMAP Free Balsamic Salad Dressing Recipe


  • 3 Tablespoons Balsamic Vinegar
  • 1 Tablespoon Olive Oil (Try Garlic Infused Olive Oil for an Extra Kick)
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1/2 teaspoon Dried Chives or 2 teaspoons Fresh Chives
  • 1/4 teaspoon Dried Parsley
  • 1/4 teaspoon Dried Oregano
  • 1/4 teaspoon Dried Basil
  • 1/2 teaspoon Sugar (optional – I don’t use it because I like things a little tart.)


  1. Prior to making your salad, put all ingredients into a small tupperware container.
  2. Close tupperware and shake vigorously.
  3. Make salad.
  4. Shake tupperware vigorously.
  5. Pour onto salad.
  6. Enjoy!

Makes enough for 1 large salad or 2 side salads.


  • This recipe is approximately 175 calories. If you want to reduce the calories by 55, limit the olive oil to 1/2 Tablespoon and replace it with 1/2 Tablespoon balsamic vinegar.
  • When making this FODMAP free dressing, it is best to let it sit for awhile after combining the ingredients to let the spices blend properly. I find it is best when I make it in the morning and take it to work with my salad. Then it has a good 5 hours to blend. However, it is still good after a few minutes.
  • Please feel free to modify as you wish, I like things a little spicy and tart, so if this is not your tastes, please scale back on the spices.
  • Crushed Red Pepper Flakes can be added to give it a little more spice.
  • Not only do I make this as a salad dressing, it is my go-to marinade and sauce.
  • When eating out, I will make this ahead of time and take it with me. It fits perfectly into a purse!
  • This FODMAP free dressing will keep for about 4-5 days in the refrigerator. Unfortunately, you can’t make a bunch and store in the fridge (personal fail) because it will go bad.

Like this recipe? Let me know what you think and explore more low FODMAP recipes.

Salad with FODMAP Free Garlic Balsamic Dressing

Salad with FODMAP Free Garlic Balsamic Dressing

My Personal IBS Journey… So Far

Like many people out there, I have struggled for years with the pain, bloating, gas, diarrhea, constipation and other issues that come with Irritable Bowel Syndrome (IBS). The hardest part for me is maintaining my happiness due to the pain and restrictions. This is a daily struggle and I mention in detail in my bio.

Heather's Personal IBS Journey

My IBS symptoms started slowly and at first, I would just chalk it up to being hungry. At that time, I was in diet mode trying to lose weight for my upcoming wedding, so my body was not used to the constant workouts or the light diet. However, after the wedding, I eased up on the dieting efforts and the pain, gas and bloating did not ease up with it. I tried some crazy dietary changes, none of which worked, and in the meantime I found that I was popping Imodium on a regular basis to manage the constant diarrhea.

Finally, I eliminated gluten from my diet on a whim and immediately felt better. I once said years ago that “I would die if I ever had to give up bread and pasta” which is now comical, because I feel like I would have died if I continued to eat it. It was a radical lifestyle change, and I had my share of meltdowns. Being in social situations and learning how to eat in restaurants was difficult. However, after about 8 months, which included every major holiday, I no longer craved bread or baked goods. I learned to cook things from scratch, handle social situations with ease and knew all the places in town where I could happily eat. I had a great regiment down and I felt very healthy and happy again.

A few months later, the pain started back up again. Knowing the issues people have with lactose, I immediately eliminated the large glass of milk I drank for breakfast and replaced it with a calcium pill. This solution was ideal and made me feel great again.

About one year later, the gas, bloating, abdominal pain and unpredictable diarrhea reared it’s ugly head with a vengeance. I finally took the steps to see a specialist about my issues. After the cat scan, endoscopy and colonoscopy, I was hopeful that I would finally get the answers I was looking for. Once the pain medication wore off, I heard my doctor declare that there was nothing wrong with me. While its great that I didn’t have a life threatening illness, this did not bring me any comfort. During a follow up appointment, he said I most likely have irritable bowel syndrome, which is unable to be detected through tests.

Since that “diagnosis,” I have tried a variety of medicines and treatments with little to no relief. I finally went to a Dietician, and she had me try the low FODMAP diet. It was overwhelming at first and I had a rough few days trying to change everything I knew about food. My love affair with garlic hit a rough patch. I feared that I would not be able to travel or eat out with the new restrictions. I scoured the internet for help and solutions. I spent 3 hours in my local grocery store reading every label possible (and found that garlic or onion is in everything). I tried (and failed) at modifying many recipes. Going gluten-free felt like a breeze compared to this!

After a few months, I am finally feeling like my happy self again. I have discovered what causes my IBS symptoms and learned to cook meals that are safe for me and delicious, as well. Garlic and I are taking our relationship to the next level. While I’m still early in my journey, I feel my experience is important to share because I want to help others that are experiencing the challenges that I faced. We’re in this together and we’ll get through it together!