#lowfodmap

[vegan-nom-noms]

TERIYAKI VEGETABLE STIR-FRY

[bitebons]

Bloat-Free Coffee? Yes, Please!

If coffee leaves you crampy, bloated, or anxious — you’re not alone. But here’s the good news: low FODMAP protein coffee (aka proffee) is a gut-friendly way to get your energy + protein fix without the IBS drama.

✅ Black coffee = naturally low FODMAP (in moderation) ✅ Whey isolate, collagen, and pea isolate = safe proteins ✅ Almond or lactose-free milk = IBS-friendly creaminess

Try it iced or hot and don’t skip the slurry trick (mixing protein with a little lukewarm water first) to avoid clumps!

[superthatprotein]

Craving a burst of energy? 😋 These Peanut Butter Energy balls are here to save the day! 🥜💥 They're like little bites of pure power and will keep you going all day long. 💪✨ So grab a few, fuel up, and conquer the world! 🌎🚀

[lilsweetiecake]

~freaky friends garden party cake~

my meyer lemon olive oil cake with black pepper ginger chestnut filling, spicy peach drizzle, and salted buttercream, plus some freaky marzipan party friends.

vegan + gluten free

recipe below!

~freaky friends garden party cake~

things r gettin freaky in the garden!!!!!!! enjoy this rich, savory-sweet treat w some creepy ugly friends to keep u company <3 .

luv,

lil sweetie

vegan, gluten free

ingredients!

cake

¾ cup olive oil

3 tbsp. fresh lemon juice

2 tbsp. fresh lemon zest

½ cup almond milk

½ cup oat milk 

½ cup apple sauce

2 cups gluten free flour

1 1/2 cup granulated sugar

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1 tsp salt

filling

½ cup sweetened chestnut paste (in baking aisle! if you have a nut allergy or can’t find it, u can use red bean paste or sunflower butter)

1 tsp ground cardamom

1 tsp ground ginger

½ tsp black pepper

a few pinches of salt (should taste like a salted caramel - not super salty, but you should taste it a little)

drizzle 

4 tbsp peach and ginger preserves (or peach preserves + 1 tsp ground or fresh ginger)

half fresh lemon

dash of cayenne pepper

a few tablespoons of water

frosting

1 cup vegan butter, room temp (miyokos is goooood)

3 cups powdered/confectioners sugar

1 tsp vanilla extract

a few pinches of salt (big fan of either himalayan pink or some flaky sea salt)

food coloring if u want!

marzipan garden creatures (optional, but mandatory) *for nut-free option, u can use fondant! 

tube of marzipan (in baking aisle)

food coloring

toppings 

edible flowers

pomegranate seeds

sprinkles

mint leaves

how to make it!

cake 

preheat oven to 350

grease two 9in circular cake pan with vegan butter and don’t be shy w that butter

whisk together olive oil, lemon juice, lemon zest, milks, and applesauce

fold in flour, sugar, baking powder, baking soda, and salt. stir until nice n smooth.

pour equally into the 2 cake pans and bake for 50-ish minutes, or until u stick a toothpick in there and it comes out clean

cool in fridge for at least a half hr

filling 

combine all ingredients in a cute bowl and set aside

drizzle

combine water, lemon, and peach ginger preserves in a saucepan

simmer on medium until syrupy

remove from heat, pour into bowl, set aside for later

frosting

add butter to bowl and whip for a minute or two, until creamy

add powdered sugar slowly while whipping on low

add vanilla and salt and whip until it creates a yummy frosting (don’t overwhip though! five min tops)

creatures

combine marzipan with a couple drops of coloring and make some freaky friends

assemble cake

remove cakes from pans

take one cake, spread chestnut filling across the top

drizzle that drizzle on top

gently and tenderly place the next cake on top

pipe/spread buttercream around the sides, on top, in any design you want

top with marzipan party guests, edible flowers, pomegranate seeds, sprinkles, sugar, and mint leaves

invite ur friends and mostly ur enemies to marvel at ur gorgeous creation!!!!

[welcomefodmap]

Dinner

-pancake farine de millet/sarrasin/maïzena

-epinards/aubergine/carotte/tomate

[lowfodmapproducts]

The following sausage products are suitable for a low fodmap diet:

Applegate Naturals Precooked Breakfast Sausages & Sausage Patties in the following flavors: Chicken and Maple, Classic Pork (not Original Pork), Savory Turkey, Chicken and Herb, Chicken and Sage

Whole Foods Market Organic Spicy Italian Chicken Sausage

Whole Foods Market Chicken and Maple Precooked Breakfast Sausages

Nature’s Promise Hot Italian Chicken Sausages

Smithfield Premium Pork Sausage Hometown Original

Trader Joe’s Sweet Italian Style Chicken Sausage

Trader Joe’s Maple Chicken Breakfast Sausage

Jimmy Dean Country Mild Premium Pork Sausage

[chronically-ill-princess]

I've being dumb and eating a lot of gluten just casually getting sick every couple weeks and then moving on with life, still eating incorrectly. I've been doing this for months because I couldn't handle doing the low-FODMAP diet when it was prescribed to me (I've been fighting off anorexia for a long time and restriction diets make things worse since it's easier to just not eat than make a gf, df, legume-less meal I'll actually like) so I just eat what I want in smaller amounts (I'm still miserable a lot since I know gluten is a major trigger for me) but I've been mostly okay, not getting super sick like I have in the past. Anyways, the point of this post is that I ate two apples, apple pie, and a big role banana this week and now I'm super sick and I honestly think it's the fruit

[hawksquill]

My first time making a whole zine in one night! This one is inspired by my partner and and I taking his IBS into our own hands by going on a low-FODMAPS diet.