If you are looking for something sweet and low FODMAPs isn’t cutting it, give this a try for dessert or breakfast treat.
 
Ingredients

• 1 cup chopped fresh or frozen rhubarb
• 1/2 cup fresh or frozen strawberries, halved
• 1 tsp melted unpasteurized raw honey or a few drops of stevia to taste
• 1 tsp vanilla extract (alcohol-free)
• zest from one orange
• 1/4 cup parsnips, very finely diced, about 5mm cubes (can also use rutabagas)
• 1 Tbsp coconut oil
• liberal sprinkling of cinnamon
• dash of sea salt

 
Instructions

• Preheat oven to 400 degrees.
• Mix together rhubarb, strawberries, stevia, vanilla extract, and orange zest and place in baking dish.
• Bake for about 15 minutes, until fruit is soft.
• In the meantime, heat coconut oil on medium heat in small frying pan.
• When oil is hot add parsnips and fry, stirring often, until starting to brown. Be careful not to burn them!
• Sprinkle parsnips with a liberal amount of cinnamon and season with a dash of salt.
• Place fruit in serving dish and top with parsnips.
• Enjoy!

Homemade from-scratch chicken salad made with homemade mayo, bacon and green onions that is soy free, dairy free and completely Paleo and Whole30 friendly.
Serves: 4 servings
Prep time: 15 mins
Cook Time: 20 mins
 
INGREDIENTS

• 1 lb boneless, skinless chicken breasts
• 8 slices sugar free, nitrate free bacon
• ½ cup homemade mayo or (made with avocado oil), sugar free real mayonaise
• 2 scallions (green onions), thinly sliced
• salt and pepper to taste

 
INSTRUCTIONS

• Take your bacon and chop into bite size pieces. Brown the bacon in a large saute pan over med-hi heat until crisp.
• Remove bacon from pan and set aside to drain on paper towels, leaving the rendered fat in the pan.
• Pound the chicken breasts to ½ inch thickness or cut them in half so each piece is ½ inch thick.
• Turn the heat down to med. Sprinkle the chicken breasts with salt and pepper and put in the pan with bacon fat. Cook about 2-3 minutes on each side or until the inside is no longer pink.
• Put the chicken in a large bowl, cover and refrigerate until cool. If you haven't made your mayo yet, now is the time!
• When the chicken has cooled down, chop roughly into bite size pieces, and in a large bowl, toss together with the bacon, scallions, and mayo. Mix to fully combine.
• Taste and add salt/pepper if needed. Serve right away or save some for lunch on top of lettuce or as a dip for celery sticks

Incredibly easy, healthy, and delicious, this Paleo Butternut Squash Sausage Breakfast Hash with Kale is a favorite go-to savory breakfast! It all comes together in one pan in under 20 minutes with almost no prep. Paleo, Whole30 friendly, dairy free, gluten free and low FODMAPs.
Serves: 1-2 servings
Prep time: 5 mins
Cook time: 10 mins
 
INGREDIENTS

• 2 cups chopped butternut squash
• 1-2 link all natural or organic italian sausage or breakfast sausage patty (casing removed if it's a link)*- you could also use ground meat of your choice- turkey, pork, lean grass fed ground beef or chicken
• 2 tbsp coconut oil
• dash sea salt
• 2 large handful kale, deveined and chopped
• 2 tbsp water
• 1-2 eggs if desired
• salt and pepper to taste

Thinly sliced green onion for garnish
 
INSTRUCTIONS

• Heat a small-medium heavy skillet over med heat. Add coconut oil and melt.
• Add the chopped butternut squash to the pan, stirring to brown, and sprinkle with a bit of sea salt.
• Cook squash for about 5-10 minutes, covering to let them soften, stirring to evenly brown
• When squash is nearly done, break the sausage/ ground meat into small pieces and add to pan. Stir and break down smaller to evenly brown.
• Once the squash and sausage are browned, add the kale and 1 tbsp water to the pan and toss to coat. Cover pan and allow kale to steam. Add another tbsp or so of water if needed
• After about a minute, check kale and stir. Once kale is soft, make small grooves in the hash and crack the eggs one at a time in the grooves and add salt and pepper if you like. Cover the pan, and lower the heat while the egg cooks.
• I like to cook the eggs until the whites are just solid and the yolks are still a little runny. Works well for this meal but of course cook them to your liking!
• Transfer to a plate (the whole thing should be able to slide right onto your plate, if not, just scoop it out), garnish with sliced green onion if you want, and wait a minute so you don't burn your mouth. It's not as good that way, I did it this morning and regretted it. Enjoy!