5 Low FODMAP Lunch Ideas

Instructions:

1. In a large bowl, combine the salad greens, cooked quinoa, grilled chicken, cherry tomatoes, cucumber, radish and avocado
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.

Hint: if you are taking this to work, take the dressing in a separate container and add when you are ready to eat.

Instructions:

1. Pre-heat oven to 200°C. Lightly grease 20cm an oven proof dish.
2. Pierce each potato 4 times with a fork and microwave on high for 4 minutes, or until tender. Allow to cool, then dice into 1cm cubes
3. In a large bowl combine cooled diced potatoes, finely chopped broccoli, spring onion greens, baby spinach, grated mozzarella and self-raising flour. Season with salt and pepper and toss to combine.
4. In a sperate bowl whisk eggs and lactose free milk together. Pour egg mixture over the veggies. Bake for 30-4o minutes until cooked through and lightly golden.
5. Allow to cool before slicing

Instructions:

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1. Place pumpkin, carrot, drained cannellini beans and low FODMAP stock in a large pot. Bring to the boil. Reduce heat and simmer for 10 minutes until pumpkin and carrot are tender.
2. Meanwhile, make the cheese toastie. Heat garlic infused oil in a pan over a medium heat. Place bread in the pan butter side down, top with 2 slices of cheese and a second slice of bread butter side up. (note the butter is on the outside of the toastie). Cook for 2 minutes each side until bread is lightly golden and cheese is melted. Repeat with the second toastie. Place to the side
3. When pumpkin and carrot are soft, remove the soup from the heat. Using a stick blender, whizz the soup until smooth. Divide soup between two bowls and topping each with a swirl of cream and a pinch of cayenne pepper.

Instructions:

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1. In a small bowl combine avocado, mayonnaise and lemon juice. Place to the side
2. Place shredded turkey, grated carrot, spinach, coriander, capsicum and cabbage on a chopping board. Using a sharp knife, chop and mix all ingredients.
3. Drizzle mayonnaise and avocado mixture over turkey and veggies. Mix well
4. Lay wrap flat on a plate and top with turkey and veggies. Wrap tightly.

Instructions:

1. Cook chickpea pasta to packet directions.
2. Meanwhile, drain the tuna and combine with cherry tomatoes, rocket, cucumber, capsicum and olives.
3. Drain the pasta and combine in a bowl with tuna and veggies. Drizzle with olive oil and a squeeze of lemon juice. Sprinkle with sesame seeds and serve.