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Food & Recipes
  A big thank you to Brianna Rosa, dietitian intern of Living Plate for hosting our Low Fodmap Cooking Demonstration in Chester. The recipes were delicious!   Weren't able to attend? You're in luck! We have the recipes for you right here:  Asian Kale Salad With Nut Butter Dressing:  Zucchini Bread Green Smoothie INGREDIENTS:
  • 1 bunch of kale, stems removed, leaves roughly chopped into bite size pieces
  • Pinch of sea salt
  • 1/2 lime, juiced
  • 4 medium carrots, shredded
  • 2 cucumbers, diced
  • 1 red bell pepper, chopped
  • 4 green onions, tops only, diced
  • 1/4 cup packed cilantro, roughly chopped
  • 3 Tbsp sesame seeds
  • 1/4 cup peanut butter
  • 2 Tbsp sesame oil
  • 1" of fresh ginger, minced
  • 1 1/2 Tbsp soy or tamari sauce
  • 1/2 lime, juiced (about 2 Tbsp)
  • 2 tsp maple syrup
  • 1/2 tsp hot sauce [sriracha]
  • 2 Tbsp warm water, or more as needed to thin
Peanut Butter Berry Smoothie: Roasted Carrot and Parsnip Soup INGREDIENTS:
  • 1 1/2 cups water
  • 1 cup frozen blueberries
  • 1/2 cup frozen kale [or 1 cup fresh]
  • 1/2 banana, frozen [banana should be firm, not ripened]
  • 1 tablespoon peanut butter
To access the full recipes, try a FREE trial of Living Plate's Low-FODMAP meal plan. No credit card required.

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