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Ginger Chicken Stir-Fry with Snow Peas and Bell Peppers
Ground Beef and Zucchini Hash
Pan-Seared Salmon with Lemon Butter and Cooked Zucchini
The week our family actually eats

The SIBO Week

Low-FODMAP, everything cooked soft and gentle. That's the whole idea behind this week. A few years ago my wife ran into some serious health challenges, the kind that meant changing how we cook almost overnight. With a lot of guidance from her care team, we rebuilt our dinners around a short list of ingredients that work for her body. This is that week, simple food that still feels like a real dinner. We built it from what actually works for us, sized for two, the way we cook it. If it makes someone else's hard season a little easier, that's the whole point.

This is our family's experience, not medical advice. Every body is different, so please check with your own doctor or dietitian about what's right for you.

The seven dinners

Tap any dish for the recipe

One grocery list

Sorted by aisle
Produce10 snow peas2 bell pepper2 tablespoons dill or parsley3 cups spinach4 bell peppers4 medium zucchini4 tablespoons ginger6 large carrots8 tablespoons scallion greensjuice and zest of 1 large lemonparsley to finishrosemarysalt and black pepper to tastethyme leaves
Meat & Seafood0.75 lb beef0.75 lb boneless chicken thighs or breasts0.75 lb pork1 lb beef chuck2 salmon fillets
Dairy & Eggs3 tablespoons butter4 large eggs
Pantry1 cup bamboo shoots1.5 cups homemade bone broth2 bay leaves2 tablespoon honey3 teaspoon smoked paprika4 tablespoons garlic-infused oil4 tablespoons white wine vinegarolive oil
Other0.5 teaspoon oregano1 teaspoon cumin2 tablespoons chives4 bone-in
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