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.
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 Crock Pot Mexican Taco Dip Recipe:
1 lb Ground Turkey (Ground Beef Can be Substituted)
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!
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.)
Prior to making your salad, put all ingredients into a small tupperware container.
Close tupperware and shake vigorously.
Shake tupperware vigorously.
Pour onto salad.
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.