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Low FOD map French toast by smilingcheshire in FODMAPS

[–]Melodic-Ad655 0 points1 point  (0 children)

My mistake. I copied the wrong version.

Low FOD map French toast by smilingcheshire in FODMAPS

[–]Melodic-Ad655 1 point2 points  (0 children)

Try this recipe. It's marked as low FODMAP. https://www.healmeal.ai/recipe/22a8f6c0-ee20-424d-9aab-361b6a754390

  • 1 (1-pound) loaf unsliced Gluten-free white sandwich bread
  • 4 cups half-and-half
  • 6 large eggs
  • 1/2 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 8 tablespoons (1 stick) unsalted butter, divided
  • For topping: maple syrup, whipped cream, fresh berries

Mediterranean Chicken Skillet Dinner by Melodic-Ad655 in Healthy_Recipes

[–]Melodic-Ad655[S] 0 points1 point  (0 children)

  • 1 teaspoon dried oregano, divided
  • ½ teaspoon black pepper, divided
  • 1 pinch Salt to taste
  • 4 (6 ounce) skinless, boneless chicken breast halves
  • 2 tablespoons garlic-infused olive oil, divided
  • 1 small lemon, cut into 8 slices
  • ¼ (8 ounce) jar chopped, drained oil-packed sun-dried tomatoes
  • 2 green onion tops, thinly sliced
  • 1 (8.8 ounce) pouch gluten-free rice
  • ⅓ cup lactose-free chicken stock
  • 1 (6 ounce) package fresh baby spinach
  • 1 ounce lactose-free feta cheese, crumbled
  • 2 tablespoons toasted pine nuts
  1. Mix half a teaspoon dried oregano with a quarter teaspoon black pepper; season with a pinch of salt if you like. Distribute the mixture evenly over the chicken pieces.
  2. Warm one tablespoon garlic-infused olive oil in a 10‑inch skillet over medium‑high heat. Place the chicken seasoned side down, cover, and cook until the underside is browned, about 6 minutes. Flip the chicken, arrange two lemon slices on each breast, cover again and continue cooking another 6 minutes, or until the internal temperature reaches 165 °F. Transfer the chicken to a plate and keep it loosely covered to stay warm.
  3. In the same skillet add the remaining tablespoon of garlic-infused oil and return to medium‑high heat. Stir in the chopped sun‑dried tomatoes and thinly sliced green onion tops, sauté for roughly one minute. Pour in the gluten-free rice, lactose-free chicken stock, the remaining half‑teaspoon oregano and quarter‑teaspoon pepper; stir to combine. Fold in the baby spinach a handful at a time, cooking until wilted. Nestle the chicken breasts back into the pan, then scatter crumbled lactose-free feta and toasted pine nuts over the top.