As I find my way living with IBS and coping with it through my low FODMAP diet I’m always happy to find foods that DON’T bother me. One of those happens to be quinoa. I happened to find out by eating one of the organic Ellyndale® Foods Q Cups™ (a brand of NOW Foods®). After learning I can eat quinoa I ordered the Living Now® Gluten-Free Organic Quinoa Penne that they make. I know there are plenty of gluten free pastas out there but quinoa is a good choice on a low FODMAP diet since it’s a good source of fiber and is higher in protein than other grains such as rice or corn. I buy the NOW Foods version since it’s non-GMO, organic and mixed with rice which is perfect for IBS sufferers like myself.
So below I came up with a recipe for a low FODMAP gluten free, dairy free version of a quasi turkey lasagna that’s high in protein and fiber! This is a great recipe for the upcoming holidays!
Instead of using garlic, which is a high FODMAP food, I used 2 tablespoons of garlic infused Avocado Oil (Avocado Oil was from Ellyndale® Foods). Garlic and the FODMAPs within it are, thankfully, water soluble and not fat soluble so you can get the taste and essence of garlic by infusing it in oil without the ill FODMAP effects. I used Daiya ‘mozzarella’ cheese since I can not eat real mozzarella cheese, but feel free to use the real thing if you can!
Let me know what you think of it and enjoy!