by Jenny Bair, author of “What the FODMAP” – coming soon!
(If you’re not GF or FODMAP then you can use any brand you prefer)
1 can of 14.5 oz diced tomatoes no onion or garlic (Kirklands brand)
2 cans of 5 oz. of GF & FODMAP friendly Shelton’s Premium Chicken Breast
4-5 cups of chicken broth, Organic Imagine Chicken Cooking Stock Low Sodium (FODMAP – at Whole Foods)
1 handful of shredded carrots chopped or not
2 large handfuls or half a bag of baby spinach, chopped
2 T. of butter or olive oil (butter tastes better to me)
Put all of these in a pot on medium and then add your spices to it below.
Spices:
All 1/4 t.:
GF – Thyme.
Organic French Four Spice by Spicely (Whole Foods)
Dill
Oregano
Caraway Seeds
All 1/2t.:
Regular or Smoky Paprika
Parsley
Basil
Rosemary Leaves – dried
Chaat Masala by Naivedyhya (she has a website)
All 1t.:
1 t. of Victoria Taylor’s fire roasted tomato flakes (optional)
Lots of ground pepper and salt to taste and medical restrictions
Heat all up and keep stirring over medium until you see it bubbling, then turn to low and serve hot.
You can serve with a sprinkle of lactose free sour cream, a pinch of parmesan cheese and green chives.
If you desire more flavor from spices; I always taste as a I go then start small and add 1/8 of favorite spice.
Make it with your personal preferences.
Enjoy!!!
Keep your eyes peeled…My cookbook is almost done and I’m ready to share it with you!
Also, if you need any help navigating any food allergies, the FODMAP diet or other challenging diets then please let me know and I can coach your through any lifestyle plan you’re healthcare provider has put you on.
Jenny Bair, MHE
You can contact Jenny at info@livingwelldallas.com or by
calling the office at 972-930-0260.
