Some people think that I always spend a lot of time in the kitchen for my meals. That is the idea that people have with a food blogger, haha. But nothing is further from the truth. When I make the time for it, I love taking time to cook or to make something from a cookbook, but honestly, that probably happens only 5 times per year. I always tell myself that I will make more time for cooking, but 9 out of 10 times I end up cooking super quick low FODMAP recipes.
When I ask you what you would like to see more on the blog, the answer is always: simple recipes. I feel like 90% of the recipes on this blog are already simple, but apparently it can be even more easy ;) And I understand that because everybody is busy, so the quicker the better. Today I share three very quick low FODMAP recipes, that will take you only 15-20 minutes to prepare (excluding oven time). Three of my favourites that I make often on a weekday.
Pita with chicken
I use vegan carrot-pumpkin-oat balls that they sell here in our local supermarket in the Netherlands. As this is not available in other countries, I have changed the recipe to chicken / vegetarian chicken pieces. Which is a filling that I also choose often!
What do you need (for 2 servings)
- 2-4 gluten-free pita breads (I use the brand Genius)
- 200 g chicken or vegetarian low FODMAP pieces (I like Quorn pieces)
- 200 g cucumber
- 2 tomatoes
- 1 bell pepper
- Iceberg lettuce
- 4 tbsp lactose-free yoghurt
- 1 tbsp mayonnaise
- A splash of lemon juice
- Pepper and salt
How to prepare
- Heat the pita breads in the oven according to the instructions on the package.
- Heat some oil in a pan and fry the chicken until cooked. Season with salt and pepper.
- Cut the bell pepper into pieces and fry for a few minutes with the chicken. Turn off the heat.
- Cut the cucumber and tomatoes in cubes and put this, together with the lettuce on the table.
- Mix the yoghurt and the mayonnaise with a splash of lemon juice, pepper and salt.
- Fill your pita breads with lettuce, tomato, cucumber, chicken, bell pepper and sprinkle some yoghurt dressing on top.
Quick spaghetti with tomato sauce
What do you need (for 2 servings)
- 160 g gluten-free spaghetti
- 200 g lean minced meat or vegetarian mince (I like Quorn)
- 200 g canned mushrooms
- 1 bell pepper
- 1 medium carrot
- 200 ml canned tomato passata
- Basil, pepper and salt
- Grated cheese to taste
How to prepare
- Bring a pan with water to boil and cook the spaghetti according to the instructions on the package. I usually cook gluten-free pasta for myself and non-gluten-free pasta for my boyfriend in another pan.
- Heat a frying pan and fry the minced meat until cooked.
- Cut the bell pepper and carrot into pieces. Rinse the mushrooms and drain them.
- Add this to the minced meat and fry for a few minutes. Then add the tomato passata and season with salt, pepper and basil. Leave the sauce to heat up for a few minutes.
- Divide the spaghetti over two plates and scoop the sauce on top. Sprinkle grated cheese over it.
Oven fries with chicken and fried veggies
- 400 g frozen oven fries or potato slices (check the ingredients to make sure no high FODMAP ingredients have been added)
- 200 g chicken thigh filet, in pieces or vegetarian pieces
- 200 g oyster mushrooms
- 120 g zucchini
- 1 bell pepper
- A splash of soy sauce
How to prepare
- Prepare the oven fries or potatoes in the oven according to the instructions on the package.
- Heat some olive oil in a pan and fry the pieces of chicken thigh filet until cooked.
- Clean the oyster mushrooms and cut them into pieces. Cut the zucchini and bell pepper into pieces too.
- Add the vegetables to the chicken thigh and fry for a few minutes. Then add a splash of soy sauce and season with some pepper. Heat for a few minutes.
- Divide the fries over two plates and scoop the vegetables next to it. I like eating my fries with some low FODMAP mayonaise.
Enjoy!
I hope that you liked these simple meals! What are your favourite quick low FODMAP recipes for weekdays?
Together we go for a calm belly!
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