An M.D.’s Low-FODMAP Breakfast Quinoa With Fall Flavors

An M.D.'s Low-FODMAP Breakfast Quinoa With Fall Flavors

Pumpkin spice isn't just for coffee, and oats aren't the only thing that can be made into porridge: this recipe from doctor and researcher Rachel Pauls, M.D., proves that we should switch to a different grain for our breakfast routine.

"Quinoa is an ancient grain and a complete source of protein, which means it has all twenty amino acids in it." She writes in her new cookbook, The Low-FODMAP IBS Solution Plan and Cookbook. "Cooked quinoa is low-FODMAP in 1 cup servings and a great choice for vegans."

A low-FODMAP diet is a diet that limits carbohydrates – especially those that cause digestive problems, such as wheat, rye, barley, but also some vegetables, legumes, fruits, and dairy products. Fortunately for fall lovers, pumpkin isn't on the list of foods to cut when trying this intestinal health diet.

While this dish naturally meets the low-FODMAP guidelines, it's also vegan and gluten-free, making it a great option for people with a variety of dietary restrictions – or anyone who just can't get enough pumpkin spice.


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