These recipes keep the fermentable load of each meal low: no onion or garlic, no legumes, nothing fermented, vegetables well cooked and in modest portions, and simple plates rather than ten-vegetable dishes. Food ideas for people following a SIBO-style eating pattern, not medical advice.
Every recipe, one payment
$12.99 USD opens all 797 recipes for good. No subscription, and the free samples in every collection stay free either way.
A thick, comforting chowder of potatoes and sweet corn with crisp bacon on top, made in one pot on a weeknight timeline.
Cumin and smoked paprika beef over rice with cheddar, lettuce, tomatoes and lime. Pack the cold toppings separate and lunch stays fresh.
Silky carrot and ginger soup with a melted cheddar toast on the side. Warm, quick, and made in one pot.
Golden corn tortillas filled with melted aged cheddar, tomato, and cilantro. Cut into wedges and squeeze lime over top.
The classic comfort soup rebuilt on a rich onion-free broth, with shredded chicken thighs, rice and soft vegetables.
Classic egg salad brightened with Dijon and plenty of chives on gluten-free bread. An old-school lunch that packs in minutes.
Crisp bacon, cool lettuce, and ripe tomato between slices of golden toast. The sandwich that never needed improving, done in fifteen minutes.
A fragrant Thai-style broth with shrimp, carrots and spinach, finished with coconut milk and lime. Ladle it into a thermos over rice.
Chilled rice noodles in a nutty sesame-ginger dressing with cool cucumber crunch. The lunch you want when the kitchen is already hot.
A silky orange bowl of sweet carrots and warming ginger, blended until smooth. It freezes well, so make the whole pot.
A silky green soup that blends soft zucchini, potato and a big handful of basil into something you will want on repeat.
Silky egg ribbons in a gingery broth with wilted spinach and a slick of sesame oil. Lighter than takeout and ready before the delivery app loads.
Oregano lemon chicken over rice with cucumber, tomatoes, olives and parsley. Everything holds up cold or at room temperature.
Spiced lamb koftas with cumin, coriander and mint over rice with a cucumber and tomato salad. Eat them warm or straight from the fridge.
Juicy shrimp and silky zucchini ribbons in a lemony, lightly spicy pan sauce, showered with Parmesan. One skillet, twelve minutes.
Layered jars of rice, lemony dill salmon salad and crisp cucumber. No reheating needed, just shake and eat.
Make-ahead lunch bowls of fluffy quinoa, caramelized zucchini and carrots, a lemon Dijon dressing and toasted walnuts.
A bright, brothy soup of ground turkey, rice and spinach lifted with plenty of lemon. One pot, big batch.
Sliced chicken thighs seared in a lemongrass ginger glaze, piled on jasmine rice with lime and green onion tops.
Spiced beef and rice cooked together in one pot, then topped with cheddar, cilantro and lime. Packs up well for lunches.
Toasted bread stacked with lemony chive tuna salad and bubbling sharp cheddar. Broiler on, lunch done in twelve minutes.
Rice noodles and crisp-edged tofu tossed in a gingery peanut lime sauce, finished with cilantro and green onion tops.
A hearty sausage-style soup with fennel seed, chili flakes and parmesan, no sausage casing required. It reheats beautifully all week.
Kabocha squash roasted until sweet, then blended into a velvety soup topped with crisp sage leaves.
Baked tamari tofu tossed with fluffy quinoa, cucumber and carrot in a sesame ginger dressing. It tastes even better after a night in the fridge.
Takeout-style fried rice with plump shrimp, soft scrambled egg and plenty of green onion tops. Day-old rice fries up best.
Cooked chicken tossed in a lemony tarragon mayo with crunchy walnuts, scooped into crisp lettuce leaves. No stove required.
A deli classic of poached chicken, crisp grapes and toasted pecans in a lemony tarragon dressing. Pack it with lettuce and rice crackers.
A hearty lunch salad of tuna, baby potatoes, green beans, and boiled eggs in a lemon Dijon dressing.
All the club sandwich flavour rolled into a wrap, with crisp bacon, deli turkey, lettuce and tomato. Wrap it tight and it survives a lunch bag.
Seared ginger beef over cool rice vermicelli with crunchy vegetables, fresh herbs and a lime dressing. Built to eat cold from a container.
A bistro-style salad of warm potatoes and green beans tossed with tuna, capers and a mustardy dressing. Good warm or straight from the fridge.
A silky green soup of well-cooked zucchini and potato blended with fresh basil and parmesan. Bright in colour and thermos friendly.
This tool records what you enter and reports it back to you.
It does not diagnose, treat, or replace advice from your own practitioner.
Privacy · Terms