These are recipes I've been eating that digest so well and leave me feeling really nourished at the same time! I have recently been going through some gut heath issues and have slowly started trying a Low FODMAP diet, but as I am just dipping my toes in, not all of these are strictly Low FODMAP, however, you can easily tweak the recipes as needed and omit those specific ingredients. I've missed you! Thanks for being here and watching my videos even after I spend a decent amount of time away. - MY SOCIAL MEDIA - IG: https://www.instagram.com/yaknowme_hitomi/ TIK TOK: yaknowme_hitomi222 Spotify: thejauntforckandhm - RECIPES - Cucumber salad 6 Persian Cucumbers sliced into coins 1 Cup Radicchio chopped 1/2 small red Onion finely sliced 1/2 Sup Parsley finely chopped 1 Cup Cherry Tomatoes halved 1-2 Avocados chopped Dressing: 1/3 Cup Extra Virgin Olive Oil 1 Lemon juiced; you can use 2 lemons if you like your dressing extra tangy like I do 1 Tablespoon Sumac salt & pepper to taste Kale Salad 1 Bunch Curly Kale 1 Avocado (optional) White Beans drained and rinsed 1/3 Cup Hemp Hearts, sunflower seeds, pumpkin seeds Dressing: 1/4 Cup Olive Oil 1/4 Cup Lemon Juice 1-2 Tablespoons Maple Syrup 2 Teaspoons Dijon Mustard (optional) garlic powder to taste Salt & Black Pepper to taste Mac & cheese **season it like crazy. It’s of course not going to replace cheese but it does provide a nice cheese texture and can be amplified by whatever goodness you season it with Gluten free Mac noodles & breadcrumbs 1.5 Tbsp coconut oil or vegan butter 3 Tbsps brown rice flour or gluten free flour of your choice Juice of one lemon 2 - 2 1/2 Cups unsweetened almond milk (or any you prefer) 1/3 Cup nutritional yeast Salt and pepper to taste Herbs of your choice! Kabocha Soup 1 Kabocha squash 2.5 Cups low FODMAP vegetable broth 1 Carrot 1/2 Can of beans or tofu A Handful of leafy greens 1/2 Cup canned coconut milk (optional) Season with: 2 Teaspoons freshly grated ginger root 1 teaspoon turmeric (optional) cinnamon, curry spice mix, salt & pepper to taste 1 tablespoon white miso, use gluten free if following a GF diet (optional) Garnish with lemon, pumpkin seeds and cilantro Sweet potato pancakes 2 Cups gluten-free flour 2 Tsp baking powder A pinch of salt 1 Cup sweet potato 1 1/4 cup Unsweetened almond milk 2 Tsp flaxseed 2 Tbsp maple syrup A handful of berries chopped nuts or seeds for toppings & more syrup Berry Cobbler This has absolutely No measurements because I forgot to measure while cooking. But the ingredients are a blend of whatever gluten free flours you have on hand or to use solely oats as the topping, mixed with a little bit of maple syrup, cinnamon, 1.5 teaspoons of baking powder, a pinch of salt mixed with unsweetened almond flour until a crumbly dough forms. And for the filling I used whatever berries I had mixed with a squeeze of lemon, a dusting of tapioca flour to make it more binded, and a light drizzle of maple syrup is optional. Lay the flour mixture on top of the berries and sprinkle with oats. As long as you get a dough like texture on top, then baking at 375 until golden brown will leave you with a perfect cobbler. I topped with Cocojune turmeric vanilla yogurt! - BUSINESS INQUIRIES - hitomi@select.co - TIMESTAMPS - 0:00-0:50 food neutrality 0:50-2:50 Persian cucumber salad 2:50-3:28 Kale & white bean salad 3:28-5:02 Mac & cheese 5:02-6:37 Kabocha squash soup 6:37-7:33 Bluberry sweet potato pancakes 7:33-9:19 Strawberry cobbler 9:19-10:00 LUV U BYE