I totally wanted to have a oowy gooey cheesey, hame casserole. Sometimes a casserole is a great way of making leftovers into home cooked decadence. If you have some leftover ham, this is a great recipe to try out.
A little bit yummy is a great website that is really helpful for the FODMAP diet. They have a great list of low FODMAP cheeses. If you need some help picking a low FODMAP cheese to use.
[low FODMAP] Ham Casserole Awesomeness
When you want a home cooked casserole turn to this owwey gooey goodness.
Prep Time10 minutes mins
Cook Time37 minutes mins
Course: Dinner
Cuisine: American
Servings: 6 people
Calories: 565kcal
Filling
- 6 whole small potatoes (about 2 lbs) cubed, peel them if you feel like it. I don't usually.
- 1 tbsp butter
- 1 tbsp infused onion oil
- 2 cups cubed fully cooked ham Must be low FODMAP ham.
Optional
- 1 cup Random leftover vegetables whatever else you think goes with Ham, Potatoes, and cheese. I use a low FODMAP serving of peas/corn/carrots.
Sauce
- ¼ cup butter
- 3 tbsp corn starch/flour
- 1 ½ cups lactose free milk
- 8 oz 1 package of 8 oz's shredded extra old Cheddar cheese you can sub any low FODMAP cheese. See link above for options.
- salt and ground black pepper to taste
Filling
Place potato cubes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes.
While the potatoes are cooking: Grease a 9" x 13" pan, then start making the Sauce.
After 20 mins Drain the potatoes and set aside for later.
Melt 1 tablespoons butter in a skillet over medium heat. Add onion infused oil to the pan. Fry up the ham to add some browning to it, about 5 minutes.
Stir potatoes, random vegetables into ham mixture; transfer to the prepared greased baking dish.
Sauce
Melt 1/4 cup butter in a saucepan over medium heat.
Vigorously whisking butter.
Slowly addvcorn starch/flour into melted butter until smooth. (Keep stirring)
Continue cooking and stirring until thickened, about 2 minutes.
Season with salt and black pepper.
Reduce heat to medium-low and stir extra old cheddar cheese into the white sauce until melted.
All together now!
Pour sauce over ham, random vegetables and potatoes.
Bake in the preheated oven until sauce is bubbly and browned, 25 to 30 minutes.
Serving: 100g | Sodium: 909mg | Calcium: 365mg | Vitamin C: 31mg | Vitamin A: 841IU | Sugar: 6g | Fiber: 4g | Potassium: 944mg | Cholesterol: 100mg | Calories: 565kcal | Saturated Fat: 18g | Fat: 35g | Protein: 25g | Carbohydrates: 39g | Iron: 2mg
Man I love meat. Sometime you just need a meatball. These have great flavour. Like you’ll notice the difference, they aren’t your plan jain meatball. I think it’s really a good idea to use both pork and beef. This brings a unique flavour that I think is worth the effort of buying both. (And reminds me of my mom’s meatballs.)
low FODMAP Italian Meatballs.
When you need meatballs here's a nice recipe to satisfy the craving
Prep Time20 minutes mins
Cook Time30 minutes mins
Course: Dinner
Cuisine: Italian
Keyword: meatball
Servings: 16 meatballs
Calories: 119kcal
- 2 tbsp olive oil
- 1 tsp garlic infused oil
- 1/2 pound ground beef (use what you have could be all beef)
- 1/2 pound ground pork (use what you have could be all pork)
- 2 tsp low FODMAP Italian seasoning
- 1 tsp salt
- 1/2 tsp cracked black pepper
- 1 whole large egg
- 1/2 cup freshly grated Parmigiano-Reggiano or parmesan cheese
- 1/2 cup gluten free breadcrumbs
- 2 tsp fresh basil or parsley, finely chopped
- 1/2 cup milk (or water)
Turn on oven to 400F
Line a large baking pan with parchment paper/tin foil.(for Easy cleaning)
In a large bowl combine the ground meats, low FODMAP Italian seasoning, salt, pepper, egg, cheese, breadcrumbs and basil. Add half of the milk, mixing a little with your hands, then add the rest of the milk. If you over mix the meat they will become tough, so mix the meat a little more but only mix until they are barely 'mixed enough' to be considered an even mix.
Add a frying pan to the stove top and turn on to medium heat. (Add infused garlic oil and olive oil)
Scoop out 2 tbsp of meat per meatball and roll into balls, placing meatballs on lined baking pan as you go.
Brown the meatballs on all sides. This is where you get amazing flavour, don't skip this step.
As you go place the meatballs back on the cooking sheet.
Space out the meatballs on the sheet and bake for 18 minutes, or until just cooked though.
While meatballs are baking, make your sauce. See out recipe below for a suggestion.
Sodium: 216mg | Calcium: 54mg | Vitamin C: 1mg | Vitamin A: 54IU | Sugar: 1g | Fiber: 1g | Potassium: 95mg | Cholesterol: 23mg | Calories: 119kcal | Saturated Fat: 3g | Fat: 9g | Protein: 7g | Carbohydrates: 3g | Iron: 1mg
I was ordering more gluten free breadcrumbs from Amazon when I came across some gluten free Gnocchi. It was a little crazy that Amazon was selling it but it was $2 a package. What an amazing price. So I figured I’d learn how to make Gnocchi.
Tuscan Gnocchi
This is an amazingly flavourful vegetarian dish. I totally love this dish and am so happy I found a simple but delicious way to eat gnocchi. This could easily be modified to be completely vegan. This recipe was inspired by https://www.delish.com/cooking/recipe-ideas/a22845363/tuscan-butter-gnocchi-recipe/ so if you like it go over to there site and give them a vote.
Prep Time20 minutes mins
Cook Time25 minutes mins
Course: Dinner
Cuisine: Italian
Keyword: gnocchi, vegetarian
Servings: 6 people
Calories: 587kcal
- 3 tbsp. butter If making vegan, use vegetable oil
- 1 tsp garlic infused oil minced
- 2 cups halved cherry tomatoes
- 1 tsp dried oregano
- 5 pinches Kosher salt
- 5 twists Freshly ground black pepper
- 1 Pinch red pepper flakes (Only if this works for your tastes, tummy)
- 200 grams baby frozen spinach ~1/2 a pack of frozen spinach
- 1 cup low FODMAP chicken stock
- 1 cup lactose free heavy cream You can sub with lactose free milk but it's not as flavourful. Find as heavy a lactose free milk product you can. If making vegan, use coconut milk.
- 1/2 cup freshly grated Parmesan
- 1/4 cup freshly chopped herbs I prefer basil, but use any fresh hurbs like parsley, plus a little more for garnish. You can use dried herbs in a pinch but fresh is a lot more flavour.
- 2 packages 500g packages of gnocchi
- 1 cup shredded mozzarella
- 8 wedges Lemon Really nice touch, you can go without but try it it really kicks it up notch.
Thaw the frozen spinach. Don't try just throwing it in the pan to melt it. If you need to do this quickly, throw it in a microwave safe dish with a lid loosely placed on top. Microwave for ~3 minutes. (The lid will keep the steam in and help thaw this quickly) Do not tightly close the lid it will cause a steam bomb.
Turn your oven on to 350°.
In a large skillet over medium heat, melt butter and add garlic infused oil.
Add cherry tomatoes and season with oregano, salt, pepper, and a pinch of red pepper flakes. Cook until tomatoes start to look a little "beaten up".
Stir in broth, heavy cream, Parmesan, and herbs and bring to a simmer.
Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.
Add gnocchi and toss to coat.
Pour gnocchi into a 9”-x-13” baking pan and top with mozzarella.
Bake until gnocchi is cooked through and cheese is melty, 30 minutes.
Garnish with more herbs and squeeze lemon on top before serving.
Serving: 4g | Sodium: 1296mg | Calcium: 297mg | Vitamin C: 22mg | Vitamin A: 4380IU | Sugar: 2g | Fiber: 5g | Potassium: 388mg | Cholesterol: 92mg | Calories: 587kcal | Saturated Fat: 18g | Fat: 30g | Protein: 17g | Carbohydrates: 66g | Iron: 8mg
My buddy ‘Pat in the Hat’ inspired this recipe. It’s a low FODMAP version of what he suggest it’s totally awesome and makes turkey burgers exciting for me to eat.
Pat in the Hat Thai Turkey Burgers with Roasted Pineapple
Want a healthy turkey burger alternative that's all thriller and no filler. This is one of those recipes you surprise your friends with and they talk about it for weeks. I use frozen burger technique here, you can skip that if you don't have time but I think it makes the burgers juicier. Please do yourself a favour and eat the pineapple in the burger. It provide a lot of flavour and juice!
Prep Time10 minutes mins
Cook Time15 minutes mins
Course: Dinner, lunch
Cuisine: American, Thai
Keyword: turkey
Servings: 4 people
Calories: 281kcal
Burger
- 2 lb ground turkey
- 1/4 cup cilantro recipe call for one large handful so play around with how much cilantro you like. I love it so I'd put more in that less
- 1 tbsp onion infused oil
- 1 tbsp garlic infused oil
- ½ cup gluten free panko crumbs you can substitute any gluten free bread crumbs, I prefer panko.
- 1 tsp Diced Fresh Ginger or substitute dried ginger if you don't have fresh
- 2 tbsp Paprika This could be replaced with Sriracha if you are good with it, but it's delicious without it.
- 1 whole lime zest zest the skin of one lime.
- ⅛ whole lime juice cut your lime into wedges, and use the juice from 1/8 of the lime. NOT MORE than ⅛th it will dry out the meat.
Optional
- 1 tsp red pepper flakes Depends if your stomach likes them.
Topping
- 1 whole pineapple you can buy it cored or do it yourself
Make the burgers
Place all the ingredients in the burger section into a bowl next to your tray. Combine all ingredients with your hands until almost evenly distributed. You don't want to over work the meat, that's why you want to stop just before it's all perfectly mixed.
Divide the meat into 6 and make 6 balls of meat.
Smush the balls of meat in your hand to make patties. "fix" the edges of the patties after smushing so that your happy with how the patty looks. Throw it on the wax paper. repeat 5 more times.
Optional Freeze Method
I actually now take an extra step to freeze my burger patty. Takes about an hour in my freezer. I do this so that I can get amazing grill lines and still have a juicy burger. I don't need to add any binding agents, and the meat doesn't stick to the grill and break up. This does add cook time but I feel it's worth it.
Cook the burgers ~10 minutes
Get your BBQ as hot as you can. Turn it on full blast and go for max temperature.
Once you have hit max temp. Add the pineapple and burgers on the BBQ at the same time.
After 2.5 minutes you should be rotating the burger/Pineapple a 1/4 turn. (Think grill lines.)
After 2.5 minutes you should flip the burger/Pineapple
After 2.5 minutes you should be rotating the burger/Pineapple a 1/4 turn. (Think grill lines.)
Take the Pineapple off.
Your goal is and internal temperature of 165f for turkey burgers. Once you are done with grill lines, put the heat in the BBQ to 400f on one side with the burgers on the other side. Check temperature every 5 mins until done. (If you put them in the freezer you may need an extra 5 mins, depending on how thick the burger is.)
Serve on a gluten free bun, or one a lettuce bun.
Sodium: 149mg | Calcium: 11mg | Vitamin C: 1mg | Vitamin A: 1919IU | Sugar: 1g | Fiber: 2g | Potassium: 422mg | Cholesterol: 69mg | Calories: 281kcal | Saturated Fat: 2g | Fat: 11g | Protein: 28g | Carbohydrates: 18g | Iron: 2mg
This recipe is a winner on the BBQ every time. If you like this recipe you’ll also love my Chicken “Meat Pops” recipe.
[low FODMAP] Savory Soy Marinated Pork
Great recipe to make a head of time and just freeze until you need it! Super simple, made from everything you should already have in the fridge. These are delicious as pork chops, but sometime I like to cut them up and make them into food on a stick. Who doesn't like that?
Prep Time5 minutes mins
Cook Time15 minutes mins
Marinade2 hours hrs
Course: Dinner
Cuisine: American
Keyword: pork chop
Servings: 4 people
Calories: 181kcal
Meat
- 4 whole pork chops
- 1 tbsp oil
Marinade
- 1/3 cup soy sauce gluten free
- 2 tbsp brown sugar/maple syrup
- 2 tsp Worcestershire sauce Use french's cause it's FODMAP friendly.
- 1 tsp Dijon mustard You can totally sub in yellow mustard in a pinch.
- 1 tbsp garlic infused oil
- ¼ tsp black pepper
Marinade:
Add all ingredients in a ziplock bag.
Add chops.
Massage to the cops, this will mix/coat them in the Marinade.
Try and get out as much air as you can so the meet is just sitting in the Marinade.
This is where you want to freeze them, or let them sit in the fridge for 2 to 24 hours. You get the most flavour in the first 2 hours but it's great to have things ready, so why not do this the day before?
Cooking the meat
Place a pan on the stove on medium/high heat. We are looking to brown the chops. This is where you get the flavour.
Take the pork chops out of the bag, and keep the marinade for finishing them.
Add pork chop to the pan and brown the pork. (~ 4 minutes)Flip the chops and cook for 3 minutes. If you want to know if it's done you can check it's hit 145f Hit the pork chops with the leftover marinade from the bag, and cook them on both sides for another 30 seconds.
Take the chops off the heat, and make a 'tent' with foil over top of them. This is a key step and you should not skip this. Leave it to 'rest' for 3 mins. This allows the juice to redistribute in the pork and is a key step. Another reason to let it rest: if you are cooking it to 145f it has to rest for 3 minutes to be cooked correctly (according to the USDA)
Make it ahead, and pull it on the day you need it. Seriously does great in the freezer.
Sodium: 1149mg | Calcium: 21mg | Vitamin C: 1mg | Sugar: 7g | Fiber: 1g | Potassium: 274mg | Cholesterol: 34mg | Calories: 181kcal | Saturated Fat: 2g | Fat: 11g | Protein: 13g | Carbohydrates: 9g | Iron: 1mg
Doesn’t everything sound better being called a Steak? Well Vegetarian’s here’s your steak. Meatatarian’s here’s an awesome side.
low FODMAP BBQ Pepper Steaks
Great side dish to add more vegetables in your life.
Prep Time5 minutes mins
Cook Time15 minutes mins
Course: Side Dish
Cuisine: American
Keyword: gluten free, vegetables, vegetarian
Servings: 4 people
Calories: 62kcal
- 4 whole red peppers
- 2 tbsp oil
Cut the peppers in half and rip out the seeds and stem
Use your hands to flatten them. (Grab the curly sides and bend them flat) It's ok if they rip.
Remove the "white part" from the inside of the pepper. It's will burn faster than the peppers and won't look as good.
Place peppers on the grill skin side up.
After ~7 mins turn the peppers over.
After another 7 mins take them off the grill and server them right away.
Serving: 1pepper | Sodium: 1mg | Vitamin C: 1mg | Vitamin A: 31IU | Sugar: 1g | Calories: 62kcal | Saturated Fat: 1g | Fat: 7g | Protein: 1g | Carbohydrates: 1g
