Tis ‘ the season for family, friends, and good food, oh yum! During the holidays it seems impossible to avoid the abundance of sweets and treats and who would want to anyways? With a potluck at work, an extended family feast, and a fresh batch of homemade holiday cookies you’ll want to enjoy the festivities.

For many, holiday indulgences can make your pants fit a little bit tighter, whether it’s a little bloating or just too much food in there! For those with IBS, all that food can causes some serious digestive discomfort – trust me, I know! As a fellow IBS sufferer, I have gone through many a holiday regretting the indulgences. Sticking to the foods that don’t cause distress such as low FODMAP foods, can be challenging when there are so many delicious options. One way I help myself out is to always bring a low FODMAP, digestive friendly dish wherever I go so I know there will be something that tastes great and is safe for me to enjoy – plus everyone loves when you help out! I have two more tips that I use when eating out at a social event, find out what my secrets are by checking out my Entertaining Gluten-Free, Lactose-Free, Low FODMAP blog post.

Last year I developed a yummy low FODMAP sweet and sour meatball recipe , it’s a great dish to bring to a holiday pot luck. Some other simple low FODMAP foods that you could bring along to a party are;

  • Veggie Tray with bell peppers, carrots, broccoli, cucumber & cherry tomatoes
  • Gluten free crackers, polenta crisps, or pretzels
  • Hard or aged cheese- which has a lower amount of lactose (low FODMAP cheeses, camembert, cheddar, Colby, goat, Havarti, mozzarella, pecorino, Swiss). To learn more about lactose in cheese check out this post.

If you are looking for a recipe that will impress your dinner guests and leave you feeling great, try my new Spicy Crispy Coconut Shrimp recipe. You will have trouble stopping at just a couple – they are irresistible!   It’s a perfect starter if you are hosting a dinner party for family or friends over the holidays or need something to bring to a potluck or event.

Coconut krispy shrimp

Low FODMAP Recipe: Gluten-free Spicy Crispy Coconut Shrimp

Makes: 4 servings

Time: 15 minutes prep, 10 minutes cook

INGREDIENTS

1 lb shrimp (deveined, shelled, tail on)

½ cup rice flour

½ tsp pepper

1/4 tsp salt

½ tsp cayenne

½ tsp red chili flakes

2 eggs

1 ½ cups gluten-free Rice Krispies

¾ cups unsweetened shredded coconut

¼ cup canola oil (and possibly more to top up the pan

 

INSTRUCTIONS

Set up three small deep-dish plates or bowls. In the first plate, combine the rice flour, pepper, salt, cayenne and chili flakes.  In the second plate, whisk the eggs. Place the Rice Krispies in a plastic bag and seal. Using a glass, crush into a fine texture. Empty in the third plate and mix with the shredded coconut.

Use a three-step standard breading process to coat the shrimp. Toss the shrimp first in the flour mixture, then coat with the egg wash, and then toss in  the  coconut mix, pressing into the shrimp and shaking an excess off. Ensure the shrimp are covered well in each step to be certain the coating sticks.

Place a small, metal frying pan on medium heat. Add the oil and heat. Make sure the oil is hot enough before adding the shrimp. Test by throwing in a little piece of fennel in and if it bubbles and start to crisp, the oil is ready.

Place shrimp in the hot oil, and allow to cook for 1-2 minutes, until golden. Flip and cook another 1-2 minutes on the other side. Continue to cook shrimp in batches until all shrimp is done. You may need to add a few tbsp of extra oil to the pan as you go. Remove the cooked shrimp from the frying pan and place on a plate covered with a paper towel to allow some of the oil to drain.

Serve with the sweet chili sauce recipe shown below.

Low FODMAP Recipe: Homemade Sweet Chili Sauce


Makes: 1/2 cup

Time: 5 minutes prep, 5 minutes cook

 

INGREDIENTS

1⁄4 cup rice or white vinegar

1⁄4 cup water

2 tbsp. white sugar

1⁄4 tsp. salt

1 tsp. red chili paste, red chili flakes, OR hot pepper like jalapeno or serrano, diced very small

1 tsp. corn starch

2 tbsp. cold water

 

INSTRUCTIONS

Combine the vinegar and water in a small pot. Bring to a boil.

Add the sugar, salt, chili paste or other hot pepper, and simmer for 3 to 5 minutes, until mixture starts to thicken.

Whisk cornstarch with 2 tbsp of cold water separately until dissolved, then stir into the pot. Turn off heat and stir for 1 minute more.

Transfer to a small bowl and allow to cool. Refrigerate until needed.

Enjoy these tasty recipes, and have a wonderful and stress-free holiday with your loved ones.

 

Much love and good eating,

Stephanie &  The Team

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