Tag: FODMAP diet

White Sweet Potato Purée IBS Version

You just can’t have a special meal without mashed potatoes. But regular mashed potatoes are very starchy. That means the starch quickly converts into sugar. That’s more bad news for your gut. But this healthy recipe for mashed potatoes uses the nutritiously-superior white sweet potato. Instead of regular milk, I use almond or coconut milk. This recipe is designed for people with IBS who are following a low FODMAP diet.

I swear to you that my white sweet potato pureé will have the same starchy mouth-feel as regular mashed potatoes. But this version contains way more minerals and is lower in calories. – Veronica

sweet potato puree

TOTAL: 1 hour

Serving Size:2


  • 1 large white sweet potato, peeled and chopped
  • 3 cups filtered water
  • 1/4 cup Chef V’s Raw Almond Milk or coconut milk
  • 1/4 teaspoon sea salt


Boil the sweet potato pieces in the 3 cups of water in a large pot for 15 minutes, or until soft. Transfer the pieces to a Vitamix and add the milk, and sea salt and process until smooth. Serve immediately or keep refrigerated for up to 1 week.

Awesome Mac & ‘Cheese’ IBS Version

Chef V’s tip: This is my gluten-free, dairy-free version of macaroni and cheese with variations for those following a FODMAP IBS diet. – Veronica

super smoothie


  • 3 cups filtered water
  • 2 cups peeled and chopped butternut squash
  • 1/2 cup Chef V’s Raw Nut Milk
  • 1 tsp nutritional yeast
  • 2 cups raw cashews, soaked and drained
  • 1/2 lemon, juiced
  • 1/4 teaspoon sea salt
  • 2 cups cooked brown rice elbow pasta
  • Freshly ground pepper, optional


Bring the 3 cups of water to a boil in a saucepan and cook the butternut squash for 20 to 30 minutes, or until soft.

Process the cooked squash, nut milk, garlic (sub garlic for nutritional yeast for IBS version), cashews, lemon juice, and salt in a Vitamix until smooth.

Combine the ‘cheese’ sauce and cooked pasta, season with black pepper if desired, and serve.

Warm Cinnamon Quinoa

Warm Cinnamon Quinoa is an IBS friendly recipe.
Chef V’s Tip: My fool-proof way to cook quinoa is to use a rice cooker. Place 1 cup uncooked quinoa and 2 cups liquid (either 2 cups filtered water or 1 cup filtered water and 1 cup unsweetened almond or coconut milk) in the cooker and set it on the white rice setting.
If you don’t have a rice cooker, place the quinoa and 2 cups of liquid in a medium-sized pot. Bring it to a boil, reduce the heat to medium, and cover with a tight-fitting lid. Simmer, covered, for about 15-20 minutes, or until all the water is absorbed. remove the pan from the heat, fluff the quinoa with a  fork and keep it covered until ready to use.
IBS Version of this Recipe
Only change to the recipe is to limit pecans to maximum 10 pecan halves.

vegan eggnog


    • 1 cup uncooked quinoa, rinsed and drained
    • 1 cup Chef V’s Raw Nut Milk (see recipe) or coconut milk
    • 1 cup filtered water
    • 1 tablespoon raw coconut nectar (I like Coconut Secret)
    • 1/2 teaspoon ground cinnamon
    • Optional Toppings
    • 2 cups fresh blackberries
    • 1/3 cup raw pecans, chopped


Cook the quinoa in a rice cooker or if cooking on a stovetop, follow the directions in the tip above, except simmer for 15 minutes, or until most of the liquid is absorbed. Turn off the heat and let the quinoa stand, covered, for 5 minutes. Stir in the coconut nectar and cinnamon.

To serve, spoon into bowls and top with blackberries and pecans.

Seared Ahi Tuna

Serves 2 as an entreé or 4 as an appetizer. This recipe is low FODMAP, IBS friendly.

Chef V tip – This is great to dip in a little dish of raw coconut aminos. Serve with a side of my Easy Fried Rice or White Sweet Potato Purée.

ahi tuna


  • 2 lemons, juiced
  • 2 tablespoons cold-pressed olive oil, divided use
  • 2 tablespoons freshly ground rainbow peppercorns
  • 1 pound sushi grade ahi tuna steak
  • 1 teaspoon black sesame seeds
  • 1 teaspoon white sesame seeds
  • 1/4 cup chopped fresh flat-leaf parsley, for garnish
  • pink sea salt, optional, for garnish
  • Lemon slices


Mix the lemon juice and 1 tablespoon of oil in one shallow dish and place the freshly ground peppercorns in another. Coat the tuna steak in the lemon juice, then with the peppercorns and the sesame seeds.

Heat the remaining oil in a large pan over high heat. Once the oil is hot, sear the tuna for 30 seconds on each side. Remove the tuna and let it sit for 1 to 2 minutes before slicing into 1/4 inch thick pieces.

To serve, plate the tuna slices, sprinkle with sea salt and chopped parsley and top with lemon slices.

Alli-Yums? Should You Pass On Garlic & Onions?

shallots on board

For most people, cooking a meal at home just isn’t whole without garlic or onions. Harsh breath aside, garlic and onions (allium vegetables) possess potent health-building properties. But for a few people with poor digestion, alliums are just no fun. Chef V explains why garlic and onions can lead to indigestion. 

Here’s a little health tip that you can try at home. Just make sure you have some mouthwash handy: eating raw garlic and onion may be two of the best things to eat for your gut. 

That’s because they both contain prebiotic fiber. You’ve heard of probiotics (friendly bacteria in your gut) but in case you don’t know what prebiotic fiber is, it’s basically the preferred source of food for your beneficial gut bacteria. 

If you feed your gut prebiotic fiber, the good bacteria will feast on the undigested fiber in your colon and produce short-chain fatty acids. Pretty much every single health benefit you can think of, from emotional well-being to your immune system depends on short-chain fatty acids. 

So does this mean you should be eating garlic and onions by the handful? 


The Health Benefits of Alliums

Garlic and onions are members of the allium family of plants. Leeks, chives, and scallions (green onions) are also alliums. 

Besides being used to flavor dishes, there are some very good reasons to eat a lot of alliums. They are rich in vitamins and minerals and contain compounds that are believed to fight disease. 

For instance, a 2017 study in Evidence-Based Complementary and Alternative Medicine says that alliums are rich in organosulfur compounds, quercetin, and flavonoids, among others. These compounds, says the research, have the following properties: 

● Protect against cancer

● Cardiovascular disease prevention

● Anti-inflammation 

● Prevents obesity

● Fights diabetes

● Contains antioxidants

● Kills germs

● Protects the brain and immune system

Moreover, several studies, says a research article in the Asian Pacific Journal of Cancer Prevention, have shown that a higher intake of allium products is associated with reduced risk of several types of cancers.  

Besides bad breath, is there any reason not to eat these most common alliums by the bulb-full? Maybe there’s a good reason why Mediterranean cultures eat a ton of garlic and seem to have less chronic disease than Americans? Garlic is thought to be one of the most powerful foods for keeping the arteries clear of plaque buildup. 

As for onions, it’s an excellent non-citrus source of vitamin C. Both garlic and onions are excellent for people trying to manage their blood sugar levels. 


The Downside Of Alliums

But before you go eating bulb after bulb of garlic and onions, keep in mind that not everybody can tolerate alliums very well. It’s hard to say how many people have a true allium allergy. 

  Unlike Celiac Disease, which we know affects roughly 2 million people in the U.S, there’s no reliable data on garlic and onion allergies. Relatively few people are probably truly allergic to alliums but there are many people who are intolerant of them. 

So what’s in garlic and onions that cause bloating, gas and other digestive upset? The reason why is that alliums are high in FODMAPs. FODMAP stands for fermentable oligosaccharides, disaccharides, monosaccharides and polyols. Basically, these carbohydrates are very hard for some to digest.

For people that have to eat a low FODMAP diet, eating alliums can cause the small intestine to poorly absorb the sugars in the onion and garlic. The sugars then ferment in the colon (large intestine), causing gas or other symptoms. But only a few people – who need to eat a very low FOD map diet – cannot tolerate alliums. For 99% of people, they are fine.

Fructans in Garlic and Onions

The main offending carbohydrate in alliums is called fructan, which is a chain of fruit sugar (fructose) molecules. Fructans represent the ‘oligosaccharides’ in FODMAPs. Garlic is especially problematic because it contains one of the highest levels of fructans in the plant world. 

Unfortunately, there’s no magic pill you can take to break down fructans like you can a lactase enzyme for dairy. That means if you eat at a meal with lots of garlic and onions, you may experience abdominal pain, acid reflux or constipation. 

In general, it’s a great idea to get more prebiotic fiber in your diet. More prebiotic fiber means better gut health. But not everybody tolerates prebiotic fiber (fructans and inulin, which is a polysaccharide). 

Elimination Diet

If you have trouble digesting alliums, I suggest giving them up for a few weeks along with every other type of food that may be triggering food sensitivities. That means no gluten (wheat), soy, and the most common other food sensitivity triggers: artificial sweeteners, caffeine, MSG, dairy, tree nuts, shellfish, peanuts and eggs. 

That bit of advice may seem overwhelming because what’s left to eat? But if you have serious digestive issues, I highly recommend working with a nutritionist who can help you discover the root causes of your digestive issues. 

The good news is that after a few weeks, you can start reintroducing some of these foods back into your diet, one at a time. 

And if you love garlic but it doesn’t love you back, here’s another piece of advice. Buy garlic-infused olive oil. It’s low in FODMAPS so it won’t trigger any food sensitivities. 

Just don’t forget to brush and use a strong mouthwash. 


© 2021 Chef V, LLC.