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Low-FODMAP Main Courses

Here are some main course meals which I used for the elimination phase of the low-FODMAP diet. I use a kitchen scale to weigh serving sizes according to the Monash University App. Please use your own judgement when choosing ingredients and serving sizes.

Maple Soy Glazed Salmon (omit the garlic) - 5 stars
Very delicious. I baked in the oven for 15 minutes at 400 F instead of grilling the salmon.
http://thiswestcoastmommy.com/maple-soy-glazed-salmon/

Beef and Red Wine Casserole - 3 stars
I appreciated the idea of using red wine in place of making beef stock from scratch, but it wasn't really our favourite flavour.
http://cooklowfodmap.com/beef-and-red-wine-casserole/

Kale Cranberry Walnut Salad - 5 stars
Making this again this weekend with fresh local kale from Fermes Lufa in Montreal. I increased the red cabbage to 2 cups (1/2 cup per serving) since the Monash App says up to 1 cup is a green serving size. Keeps well (I added the nuts, cheese and craisins at time of serving).
http://blog.katescarlata.com/2016/10/11/kale-cranberry-walnut-salad/


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All FODMAP sites come with the caveat that this program is designed to be undertaken with the guidance of a FODMAP-trained dietician - so here is mine. I am not a dietician or a doctor, and none of the information on this blog is intended to replace qualified medical advice. My goal is to have a place to share and record some of my low-FODMAP cooking successes and collate some resources which are useful in my own low-FODMAP diet adventure.

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