Granola Low FODMAP

I started an elimination diet Low FODMAP a couple days ago and I usually keep pistachios in may car to snack on but now I’m not allowed to have them. So, I decided to make some granola and keep some in my car. I drive a lot shuffling my kids around and for work so it’s nice to have something on hand. Make sure to portion the granola if you are also doing this elimination diet. All the ingredients are allowed but you have to be careful with the portions.

Granola Low FODMAP
 
Author:
Ingredients
  • ⅓ cup almonds
  • ⅔ cup pecans
  • ⅔ cup walnuts
  • ½ cup chia seeds
  • ½ cup pumpkin seeds
  • ½ cup sunflower seeds
  • 2 tablespoons coconut oil
  • 2 tablespoons vanilla
  • 4 tablespoons pure maple syrup
  • 1 tablespoon cinnamon
  • 1 tablespoon ground ginger
Instructions
  1. Pre-heat the oven to 300 degrees F.
  2. Place all the nuts and seeds in the food processor, pulse a few times. Add the rest of the ingredients then pulse more.
  3. Transfer to a baking sheet lined with parchment paper.
  4. Bake for 30 minutes.
  5. Let it cool down completely
  6. Divide into 6 portions or more.
  7. Do not exceed more then 1 portion a day if you are on the Low FODMAP Diet.

 

Paleo Granola

I made this for a client today and it’s so good, now I have to make another batch for the family!

Paleo Granola
 
Author:
Serves: 6 cups
Ingredients
  • 1 cup walnut
  • 1 cup cashews
  • 1 cup almonds
  • ½ cup pumpkin seeds
  • ½ cup sunflower seeds
  • ¼ cup of almond flour
  • ¼ cup of dried cherries
  • ½ teaspoon nutmeg
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 2 tablespoon vanilla
  • 2 teaspoons almond extract
  • ¼ cup of coconut oil, melted
  • ½ cup maple syrup
Instructions
  1. Preheat the oven to 300 degrees F.
  2. Place a parchment paper on a baking sheet and set it aside.
  3. Place all the nuts and seeds in a food processor and pulse a few times.
  4. Add the cherries, almond flour, nutmeg, cinnamon and ginger to the food processor
  5. Measure in the same cup the coconut oil, maple syrup, vanilla and almond extract mix quickly with a fork and add to the food processor.
  6. Pulse a couple times and transfer to the baking sheet. Spread the granola so it's evenly distributed.
  7. Bake for 25 minutes.
  8. Remove from the oven let it cook down and brake into pieces.

 

Egg Muffin with Vegetables

This is so good and so convenient, my kids have sports before school so I need to leave really early in the morning and I’m not usually hungry so I just grab two and leave the house. My husband just snacks on them all day long so it was pretty quick before they were all gone.

Egg Muffin with Vegetables
 
Author:
Serves: 12 muffins
Ingredients
  • 2 tablespoons fat of choice (coconut oil or butter or ghee, etc.), melted
  • 2 large sweet potato or yam, shredded with a robot coupe using the shredding disc
  • 2 teaspoons fine sea salt
  • 1 small bag chopped spinach
  • 1 onion, diced
  • ½ cup sun dried tomatoes, julienne
  • 1 small container slice mushrooms, optional
  • 12 eggs, whisked
  • 1 teaspoon fine sea salt
  • 2 teaspoons garlic powder
  • 1 teaspoon fresh ground pepper
Instructions
  1. Preheat oven to 375 degrees F.
  2. Grease a Nonstick 12-Cup Regular Muffin Pan set aside
  3. Place the shredded sweet potatoes on a grease baking sheet. Sprinkle some sea salt.
  4. Bake for 15 - 20 minutes.
  5. While this is baking, saute the mushrooms, transfer to a bowl. Then saute the spinach, when the spinach is done squeeze as much water as you can out then transfer to the bowl. Let it cool down a little bit.
  6. In a different bowl whisk the eggs, sun dried tomatoes, garlic powder, salt and pepper. Add the eggs to the veggie bowl and mix well.
  7. Add the cooked shredded sweet potatoes to the muffin pan and press them down.
  8. Transfer the egg mixture to the muffin pan and cook for 20 to 25 minutes, make sure the middle of the egg dish is completely cook.

 

Licuados de Banana con Leche

Licuados de Banana con Leche
 
Author:
Serves: 2 servings
Ingredients
  • 2 bananas
  • 2 scoop Vital Proteins Organic Whey Unflavored
  • 2 cups coconut milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
Instructions
  1. Place everything in the blender and blend until smooth
  2. Serve and drink immediately

 

Chocolate Pudding

Chocolate Pudding
 
Author:
Serves: 2 servings
Ingredients
  • 1 avocado
  • 1 banana
  • 3 tablespoons raw cacao powder
  • 3 tablespoons (or to taste) maple syrup
Instructions
  1. In a food processor mix the avocado and the banana until the texture is creamy and they are no pieces left.
  2. Add the cacao powder and the maple syrup and pulse a few times, make sure to scrape the bowl in between.
  3. You can serve right away or it will keep in the refrigerator for 2-3 days. You can also put the left overs in an ice cube container and freeze it. It makes great frozen treats.
  4. I have been making this recipe since my kids were little. It’s super easy and it tastes great.

 

Granola Chia Bars

I love theses bars, they are easy to make and they fill you up. Perfect when you don’t have much time in the morning before a yoga class or an afternoon snack!

Granola Chia Bars
 
Author:
Serves: 16
Ingredients
  • 1 cup water
  • 2 tablespoons chia seeds
  • ¾ cup maple syrup
  • ¼ cup coconut oil, melted
  • 1 tablespoon vanilla
  • 1 cup walnut, chopped
  • 3 cups of gluten free quick oats
  • ½ cup millet
  • ½ cup buckwheat flour (you can also use arrowroot flour)
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Mix the chia seed and the water and set aside for 15 minutes.
  3. In the mean time, mix the oats, walnut, millet and buckwheat in a large bowl and set aside.
  4. Mix the chia seed mix, the maple syrup, coconut oil and vanilla in a small bowl once there's no more lumps add the wet mix to the dry ingredients. Mix well.
  5. Poor the mixture in a grease 8" square pyrex container.
  6. Cook for 25 minutes.
  7. Serve right away.