I was inspired by a fellow Instagram follower to try a recipe for a potato and green bean salad featuring a bottle of Appalachian Naturals Maple Balsamic Dressing. You can find the dressing here. If you don’t want to purchase the dressing for this low FODMAP recipe, you might try this recipe here to use instead from the blog titled delicious as it looks.
UPDATE: Appalachian Naturals just offered anyone purchasing their products a 20% discount code: Please enter coupon code KATE.
OH…And a shout out to my client, Beth, who suggested I try the Maple Balsamic Dressing! Thanks Beth!
I hope your week is off to a good start. We are working on some fun projects at my practice, For a Digestive Peace of Mind–gearing up for National IBS Awareness month in April. It is one of my missions to provide IBS and SIBO sufferers access to the support they need along with accurate science based nutrition, supplemental & medicinal approaches to manage these conditions. As a past SIBO sufferer, I am VERY passionate about helping individuals who have been impacted by IBS & SIBO to help them get their lives back and live the life they deserve.
Stay tuned…we are all in this together. Truthfully, I need all of you to have a voice next month as we work together to raise awareness about IBS and SIBO. It takes guts to talk about your gut health. But, together, we will support each other to make a difference! 🙂
- 5 medium red skin potatoes, boiled until fork tender, skin on.
- 3 cups green beans, trimmed
- 2 tablespoons olive oil
- salt and pepper
- 1/4 cup Appalachian Naturals Balsamic Maple dressing or use your favorite low FODMAP balsamic maple vinaigrette (or another dressing of choice)
- Preheat oven to 425 degrees.
- Place green beans on baking sheet and drizzle with 1 tablespoon olive oil, sea salt and pepper; roast in oven for 16 minutes, stirring mid point in cooking time, set aside.
- Cut pre-boiled potatoes in bite size pieces and place in medium bowl.
- Drizzle olive oil and maple dressing over potatoes.
- Slice green beans into thirds or bite size pieces and fold gently into potato salad.
- Enjoy at room temperature or cold.