One Pot Low FODMAP Shrimp & Ginger Pho

Another weekend another road trip. This past weekend we headed to Long Island to celebrate Christmas a week early with my fiance’s family. The trip was a whirlwind – we had a blast as usual but my mindfulness hat was left in Providence and now I’m feeling a little crummy. When I miss a Sunday at home it can tend to throw off my body in big ways. Typically I prepare for this but there’s something about the holiday season that seems to throw me off balance (currently working on this!) Thankfully, I do my grocery shopping online and have them delivered (thank you very much Instacart!) so I was able to meal plan on the drive home. (::More parentheses:: See, there are ZERO excuses not to meal plan/prep!)

My eating this weekend went something like this:

Friday Night: Pizza night at the in-laws! Friday traditions I hate to be left out of. I had gluten-free white pizza with probably too much cheese and a glass of Fit Vine wine.

Saturday Morning: There’s a Paleo bakery down the street. My MIL is the best and got a paleo crust so she could make a quiche for brunch before we opened gifts. Not so bad, but I’m following the SIBO specific protocol and really shouldn’t be OD’ing on starches. But it’s the holidays, right?! It was SO GOOD!

Saturday Afternoon: I was craving veggies. Made a bowl of steamed broccoli and carrots with a sprinkling of Parmesan… annnnnd leftover pizza. Sorry not sorry. (Except by now I have a belly ache and feel the inflammation creeping in, so, kinda sorry actually.)

Saturday Night: We had dinner plans with my fiance’s grandparents at one of my favorite cozy & festive restaurants on the Island. I started with a pear salad with frisee, raddicio, dried blueberries, and walnuts. Again, not the lowest FODMAP choice, but the best I could find on the menu. My entree was braised short rib & filet with spaghetti squash and the restaurant was happy to prepare without garlic and onion for me. WIN! I had two champagne cocktails and an espresso martini for dessert (NOT a win in the end).

Sunday Morning: By now I’m feeling totally worn out, my pain levels are super high, and my bloating, well… thank goodness I had leggings with me. I had eggs and bacon for breakfast with tons of water. 

By the time we hit the road, I felt like I had been hit by a truck. I totally know better than to veer off course this much, but got caught up and did not stop to pay attention to what I was eating. Now, if you’re not a low FODMAP-er or don’t struggle with SIBO you’re probably scratching your head wondering why I’m worried about a couple slices of pizza and some fruit. Starches and sugars are my kryptonite, regardless of whether or not the sugar is natural and the starch is paleo/gluten free. These feed SIBO, causing inflammation, pain in my joints and sore muscles, bloating, fatigue, among other symptoms, so it’s always in my best interest to avoid them as much as possible. Or at the very least enjoy them at one meal one time a week, max.

I decided that this week I wanted to prep meals that would leave me feeling light, energized, and soothed. Whatever I could come up with that was packed with gut-healing herbs and spices like ginger and turmeric, along with tons of protein and easier to digest (cooked) veggies was what I was going to put in my body – and nothing else. Indulging for the holidays isn’t something I can tolerate and I lost sight of that for a minute. The silver lining is, that reminder helps me stay on track moving forward.

If you’re struggling with SIBO or IBS/Chron’s/Colitis and get down on yourself when you’re not perfect, I’m here to tell you to stop. I’m done kicking myself for not being perfect – there’s no such thing. Eating in a mindful way and listening to what my body needs when it is craving something is hands down what works best for me and I’m willing to bet it’s what will work best for you, too.

So, without further ado, I bring you my low FODMAP gut-healing Shrimp & Ginger Pho recipe perfect for detoxing from an off day/week or simply staying warm this winter!

B R O T H 12c water 2 tbsp ground ginger 2 tbsp ground turmeric 2 tsp ground black pepper 1 tsp sea salt 2 tsp crushed red pepper 1 tbsp sesame oil 1 tbsp olive oil 1 bay leaf

A D D – I Ns 2lbs Whole Foods Whole Catch Frozen Raw Shrimp 1c Bean Sprouts ½c Shredded Carrots ½c Lacinato Kale, chopped

1 tbsp Coconut Aminos Cilantro to garnish 2 packages Happy Pho Zesty Ginger rice noodles

Add water, oils and spices to large stock pot and let spices simmer on med-low heat for 15 mins.

Add in shrimp and cook for another 5 minutes or until shrimp are pink.

Toss in the Pho rice noodles (or use Zucchini Noodles if you’re avoiding grains all together) and simmer for another 2-3 minutes.

Remove from heat & add remaining bean sprouts, carrots, chopped kale, coconut aminos, and optional cilantro to garnish.

Recipe can also be made with chicken or tofu if you are vegan/tolerate soy.

Did you make this recipe? Let me know in the comments, I love hearing from you!

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