Low FODMAP Acai Bowl

One thing that I absolutely love to eat is an acai bowl. We can find them in about 10 different locations in our neighborhood alone, but I also love making my own at home. 

During my first week on the low FODMAP diet, I quickly learned that I cannot have a lot of my normal go-to foods. I was super worried that I would have to miss one of my favorite break fast meals on regular macro days.

After doing some research with the Monash University FODMAP diet app and looking over my FASTer Way recipe, I came up with an acceptable solution and created my first low FODMAP acai bowl.

Base - blend together

Sambazon Acai packet

Strawberries 145g

Banana 35g

Chia Seeds 1 tsp

Almond milk 1/4 cup

Spinach 1/2 cup

My toppings:

Almonds (shaved) .03 oz

Raspberries 1.5 oz

Blueberries 1.4 oz

Oats 2 tbsp - too plain but I found a recipe to make low FODMAP granola!!

I have to admit, it was not as good as my regular bowl but it did the trick for now. I really missed my blackberries and honey which are off limits because they are too high in FODMAPs. 

What are your favorite toppings on an acai or smoothie bowl?

Low FODMAP Raspberry Chia Jam

I made my own chia jam and it was super easy!

I’m working on an imbalance of gut bacteria and just starting the low FODMAP diet which basically means I’m eating, and not eating, certain foods to starve the bacteria that have overgrown in my gut.

If it seems crazy that you can have a gut health issue while eating healthy (and working as a FASTer Way coach), I think so too!

The (insert sarcasm) "fun" part is that even healthy foods, or just too much of some, feed the overgrowth bacteria! That means, foods such as garlic, onion, agave and honey make a lot of my go-to convenient items off limits for awhile.

I love pairing my breakFAST smoothie with my version of the PB&J: plain rice cakes with almond butter and chia jam. My store bought chia jam has agave as an ingredient making it a no-go.

No worries, I just Googled recipes (there are a ton by the way). I combined two recipes and used the FODMAP app from Monash University to make sure I wasn't using too much of any ingredient.

My recipe:

2 oz raspberries

2 tbsp pure maple syrup

2 tbsp chia seeds

1/4 cup water

Blend all ingredients together in blender for 1 minute. Pour mixture into sauce pan and heat for about 10 minutes on medium. Place in airtight jar and let cool in fridge.

It was soooo good!

If you’ve done a low FODMAP diet and have recipes you love, please share them with me!!

Cobb Tuna Salad

Last month during the Epic Salad Challenge in the FASTer Way community, I modified the Cobb salad recipe to make it my own and I am in LOVE!

I love that the Cobb Salad was started by a man throwing a bunch of leftovers in a bowl. According to the internet, traditionally a Cobb salad comes loaded with high fat ingredients. If you are eating a low carb diet, like I do two times a week, then a Cobb salad is a great option.

Here's how I built my Cobb Tuna Salad:

1 1/2 cups leafy green lettuce

1 can tuna

2 scrambled eggs

2 slices bacon

1/4 avocado

4 cherry tomatoes

About 1 oz raspberries or strawberries

1/2 tbsp hemp seeds

**My ingredients are low FODMAP approved!

Super easy to build and super filling, this is one of my favorite meals on low carb day now.

Are you a fan of Cobb salads?

What are you favorite toppings?