Blog
Welcome to The IBS Dietitian blog where you can find 100s of free, science backed articles on a variety of IBS topics.
Category
- Dietary Advice (non Low FODMAP)
- Lifestyle Advice
- Low FODMAP diet
- Low FODMAP Recipes
- Mental health
- SIBO
- Supplements
- Treatments, Testing and Diagnosis
Uncategorised
The connection between IBS and neurodivergence
Uncategorised
Are Emulsifiers Bad For Gut Health? Dietitian 101
Supplements
Treatments, Testing and Diagnosis
Can Gas X (Simethicone) Help with IBS? A Dietitian Explains
Low FODMAP Recipes
How to Make an IBS-Friendly Pumpkin Spiced Latte
Supplements
Is creatine safe for people with IBS?
Ingredients
(Serves 2)
500g ready made polenta
1 mozzarella ball
1 thin slice of ham (optional)
500g passata
1 tablespoon of garlic infused oil
1 tablespoon of oregano
1/4 teaspoon of asafoetida
Method
- 1.Preheat the oven to 220 ˚C
- Slice the polenta into 1 cm thins
- Spray the polenta with a little oil and bake for 5 minutes
- Meanwhile make the sauce – fry the asafoetida powder and oil together for 1 minute- add the passata and then simmer gentle until the sauce becomes thick.
- Remove the polenta from the oven and cover in the sauce, shredded mozzarella and ham.
- Bake for 15 minutes
- Sprinkle with oregano and serve with a side salad.