I remember a few years ago when there were no low-FODMAP products and barely any doctors or other health professionals embracing or aware of the diet. Resources for the diet were scant, and when ever I pronounced the acronym “FODMAP,” most people I met would give me the most confused looks! Understandably so, the FODMAP acronym sounds funny when you say it and the diet itself isn’t necessarily cut and dry. Now however, 2016 has been an exciting year as the low-FODMAP diet is catching in popularity and we have more resources, low-FODMAP or certified low-FODMAP products as well as professionals to help us in our journeys to freedom from our symptoms of IBS!
One of the new visionaries in town paving the way to make your #FODMAPLife easier is Angela Pifer, Ms, FMN, LCN, Certified Nutritionist and founder of Gut RX Gurus. What is Gut RX Gurus? It’s a recipe manager and monthly subscription plan that helps those with IBS, SIBO (Small Intestinal Bacterial Overgrowth), Celiac Disease or IBD (Inflammatory Bowel Disease), to find delicious gut-friendly recipes. Based on a low FODMAP plan, recipes from Gut RX Gurus can help reduce a broad variety of naturally occurring carbohydrates that trigger gas, pain and bloating in those suffering from SIBO, IBS or other functional gut disorders.
New 100% gluten free recipes are added weekly with dairy free, corn free, nightshade free, egg free, and grain free categories. You can quickly search recipes and categories, adjust servings, create unlimited meal plans and keep them neatly organized, print a shopping list or send it to your phone and more.
I’m happy to have become a GutRX Guru to share my delicious (and easy to make) low-FODMAP recipes. I’ll be busy making new recipes every month and my Low-FODMAP Butternut Squash Salad Recipe (below) is my first original recipe made just for Gut RX Gurus!
If you’re like most low-FODMAP dieters and need really good low-FODMAP recipes right at your fingertips, go ahead and start your FREE 14-day trial of GutRXgurus.com right now! Click on the image below:
Low-FODMAP Butternut Squash Salad
- 1/2 cup butternut squash, cut into cubes
- 1/16 teaspoon salt or more to taste
- 1/8 teaspoon freshly ground black pepper or more to taste
- 2 tablespoons extra virgin olive oil, divided
- 1 tablespoon dried cranberries, no sugar added
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon maple syrup
- 1/8 teaspoon ground cinnamon
- 1 ½ cups cooked quinoa
- 10 pecan halves, crushed
- 10 unsalted macadamia nuts
- 1 ½ tablespoons fresh cilantro, chopped, divided
- Preheat oven to 400°Fahrenheit.
- Place diced butternut squash in a bowl with 1 tablespoon oil, salt and pepper. Toss to coat. Line a baking sheet with tin foil and spread out the squash. Place baking sheet in preheated oven and bake for 25-30 minutes or until tender.
- Put dried cranberries in a small bowl and cover with boiling water. Steep for 10 minutes, and then strain fruit and discard the water.
- In a small bowl, make the dressing and combine 1 tablespoon olive oil, lemon juice, maple syrup and cinnamon.
- In a medium-sized bowl, add in butternut squash, cranberries, cooked quinoa and nuts. Next, pour in dressing and stir to combine. Add in 1 tablespoon cilantro and stir again to combine.
- Place your Butternut Squash Salad on a serving platter and garnish with remaining cilantro.
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Be good to yourself and your gut!