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SIBO Stir Fry
On the restricted phase of the SIBO diet you are allowed a hand full of items to eat. Finding creative and easy ways to combine them can be challenging. I whipped this up out for a variation and comfort food. For this picture I used chicken I had made from the SIBO Summer cookbook. The other times I made this recipe I used chicken left over from the process of making chicken stock. 
These are the carrots spirals I used. The ingredients are carrots and sea salt.
- Prep Time: 5m
- Cook Time: 10m
- Total Time: 15m
- Serves: 2
Ingredients
- 1 package Frozen Carrot Spirals ( I use Trader Joes)
- 1 cup Fresh or Frozen Broccoli
- 1 cup Cooked Chicken
- 1 teaspoon Fish Sauce
- 1 tablespoon Coconut Aminos
- Salt and Pepper to taste
- Ghee or Coconut Oil for frying
Instructions
- Heat Ghee in a fry pan, add the carrots sautee for about 5 minutes, add broccoli saute about 2-3 minutes, add the fish sauce and coconut aminos toss and add chicken. Heat until veggies aldente and chicken heated throughout. Salt and pepper to taste.
Pumpkin Puree (homemade)
There’s nothing like the taste of fresh pumpkin in any recipe calling for pumpkin. It is so simple to make and easy to store.
I like to buy pumpkins from local farms and have on occasion grown my own, but if you are pressed for time or don’t have local pumpkins available you can buy them at the grocery store. In the Midwest pumpkins are widely available in the fall, which is why I like to make several batches in the fall. The seeds can also be saved and are great roasted!
- Prep Time: 15m
- Cook Time: 1h 30m
- Total Time: 2h
- Serves: 4
Ingredients
- 2 small/medium sweet pumpkins
Instructions
- Preheat oven to 425 degrees. Wash pumpkins and pat dry. cut pumpkins in half carefully. I carefully cut around the thick stem and then cut down each side until it splits in half. Remove the pulp and seeds. Save the seeds if planning to roast. place the pumpkin halves open side down on parchment paper lined baking sheets. Bake for 1 to 1.5 hours, until soft. remove from oven and cool. Once cool enough to handle scoop out the pumpkin measure 2 cups for each container, label and place in freezer.
Pumpkin Latte
Make fall mornings better with a warm spicy wake me up cup of Coffee, without all the additives or unhealthy ingredients found in store bought coffee drinks.
- Prep Time: 5m
- Cook Time: 5m
- Total Time: 10m
- Serves: 2
Ingredients
- 2 cups Whole Milk, Almond Milk or Coconut Milk
- 3 tablespoons Pumpkin Puree or more to taste
- 1 tablespoon Coconut Sugar
- 2 teaspoons Pure Vanilla Extract
- 1/2 teaspoon Pumpkin Pie Spice
- 1/2 cup Hot Coffee, Strong Brewed
Instructions
- In sauce pan heat milk, pumpkin, and coconut sugar until warm and lightly bubbly, remove from heat. Whisk in pie spice and vanilla. Add Hot coffee. If you have a small electric hand held whisk or immersion blender pour in cups and whisk until frothy. If needed you may place ingredients into a high powered blender being careful not to burn yourself and blend until frothy. pour into 2 mugs, may sweeten to taste. Enjoy as is or top with Whip Cream and additional spice such as cinnamon, nutmeg or more pumpkin pie spice. May also just sprinkle a bit of spice on top.
Pumpkin Morning Smoothie
With fall in the air who doesn’t want to start the day with the wonderful smell and savory taste of pumpkin spice!
- Prep Time: 5m
- Serves: 1
Ingredients
- 1/2 cup Pumpkin (if using canned, read label carefully)
- pinch Sea Salt
- pinch Cloves
- 1/4 teaspoon Nutmeg (optional)
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/2 teaspoon Pure Maple Syrup
- 1/4 cup Pecans (raw)
- 1 Scoop Vanilla Protein Powder
- 1/2 cup Coconut Milk (canned) without additives
- 1 cup or more Ice as desired
Instructions
- Place all ingredients in a high powered blender, liquids first, blend until desired consistency and Enjoy