Low FODMAP Aloha Bowl

A Hawaiian inspired meal, for peace of mind for those with digestive sensitivity,  that ‘s nutritionally balanced and tastes fab made with low FODMAP ingredients.low-fodmapgoodness-in-one-hit

Disclosure: By posting this recipe I am entering a recipe contest sponsored by Nestle Health Science and am eligible to win prizes associated with the contest. As a participant in this contest, I also received a free trial sample of ProNourish, a Low FODMAP nutritional drink developed by Nestle Health Science. I was not compensated for my time.

There was a time,  I  would  cringe when a  client  sat  in my office  explaining why they’ve  abandoned a healthy lifestyle for GI comfort. I think it’s safe to say, we’re living  in an era where more and more individuals are fraught with digestive sensitivity.  One in four people suffers from gastrointestinal discomfort to the point it interupts their lives .

Only after serious medical issues are  ruled out, can a registered dietitian  implement a nutrition therapy to lessen symptoms by idenfication and elimination of certain foods. Enter  the LOW FODMAP DIET.

 FODMAP is a acronym for Fermentable, Oligosaccharides, Disaccharides, Monosaccharides, And Polyols, which classifies specific types of short-chain carbohydrates that can trigger digestive distress in some people.

Althougth the low FODMAP has been around for nearly a decade, I am finding few individuals are aware of it. It  brings me pleasure to tell you,   Nestle  Health Science is championing innovative nutritional solutions  addressing the dietary needs of people suffering from gastrointestinal conditions, including those with food intolerance. In the Spring of 2016, Nestle launched www.LowFODMAPcentral.com to support both the consumer seeking more knowledge about FODMAPs and the healthcare professional looking to build knowledge and practice skills. After reviewing this site myself, I am  happy to see the  effectiveness of a Low FODMAP diet is now supported by 30 clinical trials!

Just this month, Nestle Health Science introduced ProNourish, a delicious low FODMAP nutritional drink carefully formulated with ingredients that are low in FODMAPs  for those individuals who suffer from digestive sensitivities  due to food intolerance. ProNourish can be enjoyed as a mini-meal img_4896or snack. See ProNourish website www.ProNourishcom for more information.

The folks at Nestle are smart. They  know what individuals with digestive sensitivity really want:  to enjoy food with their friends and family, that’s both nutritious and delicious and feel fabulous afterwards! So this week, Nestle Health Science is    challenging dietitians/ Recipe Reduxers to develop low FODMAP recipes in a sponsored contest: Feel Fab without FODMAPs. By combining ingredients that are low in FODMAPs, it is possible to create delicious and  nutritious recipes suitable for those with GI sensitivity due to food intolerance.  It does take getting familiar with appropriate foods, and  the   Monash University Low FODMAP Smartphone App is helpful in putting this info right at your finger tips (available  at https://www.med.monash.edu/cecs/gastro/fodmap/. ) For me, the hardest part of low FODMAP recipe development  is leaving out the onions and garlic, #soguilty.  However, you can use oil infused with both : ).  Here’s the result of my tinkering in the kitchen, over the weekend, with low FODMAP ingredients..a low FODMAP Hawaiian inspired bowl …img_4894-copy… that provides protein, plenty of vegetables (because they’re often omitted by individuals with digestive sensitivity), and even a whole grain (because you should not ditch all fiber when following a low FODMAP  diet)!  The dipping sauce (also made with low FODMAP ingredients) adds bold flavor to this meal,   even without onions and garlic!   Please note that restricting high FODMAP foods is only meant to be temporary. The FODMAP elimination diet is not just a list of foods, it’s a process  and reintroduction  involves a strategic plan a registered dietitian can help with.

 Don’t miss  the links at the bottom of this post for more Low FODMAP recipe ideas contributed by registered dietitians and members of the Recipe Redux.

Note: This recipe was developed using Low FODMAP ingredients, but the recipe itself has not been tested for its FODMAP content.

Low FODMAP Aloha Bowl

by Diane Boyd

Ingredients (serves 4)

    for the marinade

    • 1 tablespoon soy sauce
    • 1 1/2 teaspoon rice vinegar
    • 1 teaspoon brown sugar
    • 1 teaspoon canola oil

    for the bowl

    • 1 pound pork tenderloin, cooked
    • 1/2 pineapple, cut and sliced
    • 2 zucchini, cut into rounds
    • 1 tablespoon olive oil
    • 1 bell pepper
    • 2 cups shredded lettuce
    • 1 cup cooked tricolor quinoa

    for the dipping sauce

    • 5 Tablespoons Rice Vinegar
    • 21/2 Tablespoons Brown Sugar
    • 1 Tablespoon Fish Sauce

    Instructions

    1.  Combine ingredients for marinade and whisk. Pour over pork and marinate in the refrigerator for 2 to 6 hours.

    2. Preheat grill.

    3. Drizzle zucchini with olive oil and thread onto skewers.

    4. Place pork on grill rack along with pineapple slices, zucchini skewers and whole bell pepper.

    5. Turn pineapple slices and zucchini frequently to cook evenly. Remove from grill when they begin to brown. Set aside.

    6. Turn pepper to char on all sides. Remove from grill and cover tightly with foil. Allow to sit for 30 minutes or until cool enough to handle. Remove stem from pepper and cut into bite sized pieces.

    7. Grill pork, turning to cook evenly, until internal temperature reaches 160 degrees F.

    8. Prepare dipping sauce by combining rice vinegar, brown sugar and fish sauce in a small saucepan over medium heat. Heat until mixture begins to boil. Lower heat and cook until mixture is reduced by one half.

    9. In each of 4 serving bowls, divide lettuce, quinoa, pineapple slices, grilled pork, roasted red pepper, and grilled zucchini. Serve with dipping sauce on the side. Serves 4.

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    Summer Caprese Bowl

    Under 400 calories,   this summer caprese bowl with a peachy sauce is inspired by a dated but delicious food memory.Summer CapreseSalad (1)This summer I did not budge from Wrightsville Beach, NC. IMG_0979_edited-2It’s not as leisurely as it  sounds (or looks). Let me assure you, I have not adopted the lifestyle of a wahine,  and I did not trade in my running shoes for a long board or even a paddle board.  Please do not call it  a staycation. It was a whirlwind of business and activity, from  my day job as a dietitian/nutritionist working in my private practice,  to my on call responsibilities managing a property at the beach. I loved each and everyone of  my guests, but if I said, I’m sorry  the tourist season is over,  I’d be deserving of four

    015079ef1d3f988d60bff6fb98aa43c8

    So this month’s Recipe Redux theme: a vacation inspired recipe,  comes from a not so recent trip. Some of my fondest memories are  traveling in the summer with my kids while they played junior golf. I ‘m not just unpacking memories, I’m digging deep into the archives… July 2008 when my son played in the US Junior Amateur Championship, sponsored by the United States Golf Association…IMG_4348 Boomer was sixteen, a rising sophmore at Laney High School.  He  was fortunate enough to have our friend and  club pro, Sara Bush  serve as a loyal caddie! The three of us loaded my SUV and drove fourteen hours to the event held here at …
    IMG_4347_edited-1 Shoal Creek Golf Club,  Birmingham,  Alabama. My son (and all the junior golfers including the now PGA stars Jordan Spieth, and Emilio Grillo) were treated like tour pros and had terrific access to the club and it’s amenities, including meals. Parents paid for food, but were happy to have the convenience, not to mention the spread and hospitality this private club is know for!  Boomer and Sara ate quickly as they were focused on the difficulties of the course and the competition.  I  on the other hand, spent more time enjoying the food, and I distinctly remember the ginormous platers of roasted summer vegetables and a peach vinaigrette.  So today I’m combing these two food memories, into a balanced meal served in a bowl; cause that’s how we roll in 2016!

    I love the taste and the nutritional profile  of this meal which meets my goal  to consume 30 grams of protein, along with plenty of veggies  and a  whole grain. Remember,  you don’t  always have to start from scratch. Using  leftovers makes putting together healthy and delicious combos, quick and easy;  I used grilled chicken and quinoa from last night in this bowl.IMG_4523_edited-1

    CALORIES: 380; FAT 15 grams (3.9 sat, mono 6.2, poly 2.5) ; PROTEIN 33 grams; CARB 32 grams; FIBER 5 grams; SUGARS 7 grams; CHOL 70 mg; IRON 4.49 mg; SODIUM 553mg; CALCIUM 179 mg

    Be sure to check out the links at the bottom of this post to see what vacation memories are inspiring my colleagues recipes this month!

     

    Summer Caprese Bowl

    by Diane Boyd, MBA, RD, LDN

    Ingredients (serves 2)

    • 1 cup cooked quinoa
    • 2 cup fresh greens (romaine, red leaf lettuce, arugula)
    • 1 charred grilled zucchini (about 1 cup)
    • 1 oz. part skim mozzarella cheese
    • 1 tablespoon fresh basil
    • 6 ounces grilled chicken, sliced

    for the peach vinaigrette

    • 1 tablespoon white balsamic vinegar
    • 1 teaspoon fresh chopped thyme
    • 1/2 teaspoon honey
    • 1/2 ripe peach, finely chopped
    • 1 tablespoon EVOO

    Instructions

    for the peach vinaigrette

    Combine all ingredients except the oil in a blender. blend until combined. Allow to sit about 15 minutes. Slowly add EVOO to blender and combine.

    1. In two bowls arrange cooked quinoa, lettuces, zucchini, basil, grilled chicken, torn mozzarella cheese. Drizzle with peach vinaigrette dressing.

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