This tasty recipe includes ginger, which may have some soothing benefits to IBS. Broccolini, a hybrid of broccoli has the same anti-cancer and anti-inflammatory properties with a less pungent and sweeter taste. It can be enjoyed on low FODMAP, just watch your portion size. The stalks are a lower FODMAP food, and personally my favorite part of this vegetable! Although garlic is eliminated in the testing stage of a FODMAP diet, many people can reintroduce it back and tolerate it in small amounts. Always evaluate how you feel after a meal and keep track to discover which foods help and which should be avoided.
Makes 4 servings
1 Tablespoon ginger, thinly sliced
1 garlic clove, minced*
1 bunch broccolini
2 Tablespoon olive oil
1/8 teaspoon salt
2 teaspoon gluten-free soy sauce
6 Tablespoon water
*Garlic as tolerated
Cut off the stem ½ inch from the end.
Peel the ginger and slice them thinly in to strips or rounds.
Separate the stems and florets.
In a skillet, heat the oil over medium heat.
Add garlic, ginger, and salt and cook until slightly golden.
Add the steam and 4 Tablespoons water and cook for 5-8 minutes, until softer.
Add the florets and 2 Tablespoons water and cook for another 3-5 minutes.
Mix with gluten-free soy sauce.
Disclaimer: We recognize that some ingredients listed in this recipe may be a trigger food for some people. Please feel free to omit or substitute any ingredients that don’t work for you.