IBS Safe

Low fodmap pumpkin apple bread is an IBS safe, dairy free, moist, sweet bread perfect for brunch, breakfast, or afternoon tea.

There is a special procedure for making rice pudding with already cooked rice. You cannot just toss all the ingredients together and boil them up or they will curdle. Here is the right way to guarantee a creamy and delicious rice pudding when using cooked rice.

Low Fodmap Chicken Scallopini is adapted from an Italian family recipe. It is buttery, lemony and delicious but low fodmap and IBS safe to eat.

A Mother’s Day sponge cake layered with strawberries and cream – what could say I love you Mom better than this.

I love this recipe because it makes a crust on top that is almost like a pie crust, giving it that lovely southern cobbler quality that I missed so much after leaving the south for life in CT. Also, the directions are very simple and fool proof.

These IBS safe current scones are fluffy, sweet ( more sugar in mine than in others) and slightly chewy. They are made with lactose free milk or alternative milk, butter or vegan butter and AP flour or GF flour.

Low fodmap vegetable korma is an Indian dish that calls for Indian spices. Don’t let fear of spices keep you from making this delectable dish full of greens, chick peas, tomatoes and lentils.

Basically, this dessert is an old fashioned cooked pudding made with cornstarch, sugar, milk, egg yolks, vanilla and butter. The custard is poured over the cookies and bananas slices, topped with a meringue and baked for 10 minutes until golden.

These fluffy, buttery light as air scones seem more like a southern biscuit to me, but since I never ate an English scone, I am trusting America’s test kitchen for their authenticity.

These moist, cake-like blueberry muffins are light, fluffy and delicious. You can make them jumbo size or petite; whatever you prefer. Great for lunch boxes, classroom treats and afternoon snacks.

Low fodmap lemon basil potato salad is a German potato salad with an Italian vibe. Olive oil, fresh basil, dill, fresh lemons, lemon zest and other spices are combined in a lovely emulsion that I pour over the cooked cubed potatoes, then toss to coat every single cube. After chilling the potato salad in the fridge, I let it come to room temperature before serving it.

This graham cracker custard cake, made with all organic ingredients, is light, chocolatey, and cool. Perfect to serve on a hot July night while stargazing in your backyard.