GERD & IBS friendly recipes
Gluten free, dairy free, acid free
Items in this hypelist
Breakfast
Harvest bowl
Tri-colored quinoa, flakey smoked salmon, cucumber, red pepper, red onion, Boursin, peach, sunflower seeds, poached egg, green goddess dressing, pinch of salt
Breakfast “BLT”
GF multigrain toast, jalapeño chive cream cheese, marionberry jam, lettuce, over easy egg, bacon, micro greens.
Breakfast tacos
scrambled eggs, turkey bacon, chive jalapeño vegan cream cheese, vegan cheddar cheese, roasted potatoes, black beans with sriracha mayo and sunflower seeds all on a corn tortilla
Jalapeño chive vegan cream cheese
Vegan cream cheese, chopped jalapeño, chopped chives, garlic powder, salt and pepper
Protein sando
Toasted GF multigrain bread, vegan truffle aioli, arugula, smoked turkey deli meat, over easy egg with paprika salt pepper and garlic
Green mango smoothie
Spinach, chard, kale, apple, coconut water, frozen mango, DF vanilla yogurt
Bagel sandwhich
GF bagel, DF cream cheese, fig butter, arugula, smoked salmon, flakey sea salt and everything but the bagel seasoning
Snack
Roasted chickpeas
Air fried in garlic, salt, pepper, and paprika for 15 mins on 400 degrees
Dinner
Crispy prosciutto pasta salad
GF chickpea pasta. Baby arugula. Peas. Blanched asparagus. Bake prosciutto for 5-7 mins at 400 degrees. Top with basil and parsley. Top with dressing: lemon juice and zest. Grated garlic clove. Olive oil. Honey. Salt.
Fish tacos
Cod grilled with vegan butter, salt, pepper, paprika, garlic powder, onion powder, chili powder. Red cabbage slaw. Mango salsa. Jalapeño cilantro sauce. GF taco tortillas.
“Marry me” shrimp pasta
Garlic cooked in vegan butter with paprika, salt, pepper, and Italian seasoning. Sautéd shrimp. Cooked onions with red pepper paste, DF milk, DF cream cheese, and chopped spinach. GF pasta. Topped with oregano.
Chicken shawarma pan
Chicken marinated for two days. Cooked in the oven with red onion (400 degrees, 40 mins). Topped with df tzatziki, mint, and parsley.
Summer salmon salad
Nectarines, cucumber, grilled salmon and shallots, dill, green goddess dressing, honey, vegan goats cheese, sunflower seeds
Cali salmon bowl
Grilled with vegan butter: salmon with garlic, paprika, salt, pepper, salmon seasoning, cilantro, and lime. White rice and black beans seasoned with vegan butter, salt, pepper, garlic, lime and cilantro. Topped with cilantro and lime.
Tofu rice noodle bow
Udon rice noodles, garlic ginger honey tofu, sautéd broccoli and mushrooms, cucumber, carrots, edamame, sesame oil, chili oil, furikake
Faux scallops
King oyster mushrooms seared in vegan butter with salt and garlic, DF pesto, seared asparagus
Lunch
“Sushi”
Rice stored in a square container, topped with spring leaf mix, smoked salmon, sesame oil, chili oil, and furikake
Ingredients
Jalapeño cilantro sauce
Blended DF yogurt, jalapeño, cilantro, and lime juice.
Mango “salsa”
Chopped and mixed mango, red onion, red pepper, jalapeño, lime juice.
Red cabbage slaw
Chopped and mixed red cabbage, lime juice, cilantro, olive oil, salt.
Chicken shawarma marinade
DF yogurt. Olive oil. Red pepper paste. Lemon juice. Spices (garlic, paprika, salt and pepper, oregano, cinnamon).
Red pepper paste
De-seed red peppers and garlic cloves blended. Boiled and simmered in olive oil. Salt and pepper.
DF tzatziki
DF yogurt with diced cucumber, finely chopped dill, finely chopped raw shallot and lemon juice.
