Tag Archives: Maple syrup


Maple Garlic Glazed Salmon

Don’t fret FODMAPers, despite the garlic in the name… this salmon recipe was designed with you in mind. Enjoy the taste of garlic flavor without those frustrating fructans! IMG_9247_1Garlic infused oil can be used on the low FODMAP elimination diet because fructans, a FODMAP source, do not infused into the garlic oil.  Fructans are water-soluble fibers, therefore, they do not leach into oil.  Simply purchase a garlic infused oil at the grocery store or prepare your own by adding garlic cloves to simmering oil until fragrant.  Remove the garlic pieces from the oil and enjoy the fragrant oil in cooking.  Boyajian garlic oil is the best! I love having this product on hand.  I was fortunate to partner with Boyajian oils when I created my first Balanced Box for Digestive Health.  A box full of goodies for FODMAPers.

This salmon recipe creates a super tasty entree with little prep time.

Creating the marinade is simple and uses ingredients you likely have on hand.salmon dressing

Here’s my fresh catch….ready for the marinade!
salmon skin upI just drizzle the marinade over the fish, brush it all over and then let the flavors infuse into the fish for a few minutes in the refrigerator.

Salmon with dressingThe final product is a healthy fish meal that is moist, flaky and bursting with flavor.

Maple Garlic Glazed Salmon


  • Serves 2-3 people
  • 1/2 pound salmon filet
  • 2 tablespoons pure maple syrup
  • 1 tablespoon garlic infused oil
  • 1 tablespoon soy sauce
  • Salt and pepper, to taste
  • Dash of either crushed red pepper or sesame seeds


  1. Preheat oven to 400 degrees F
  2. In small bowl mix maple syrup, soy sauce, garlic infused oil, salt, and pepper
  3. Place salmon in small glass baking dish and coat with maple and garlic infused mixture.
  4. Marinate in refrigerator for 25-30 minutes.
  5. Sprinkle with crushed red pepper flakes or sesame seeds, as desired
  6. Bake uncovered in oven for 20 minutes or until flaky and cooked through.


Bacon wrapped pineapple

I love creating party appetizer recipes and this one makes the low FODMAP diet taste soooooo good.

The salty bacon paired with the sweet and tangy pineapple is a winning combo.IMG_0980editJust wrap half a slice of thinly sliced cooked bacon around a bite size piece of pineapple. Drizzle with a little pure maple syrup and feel the love.

IMG_0974editTo save time–I bought pre-baked bacon and heated it up in the microwave.  Wrapped it around the pineapple pieces and drizzled with a little pure maple syrup.  I baked these tasty morsels  for about 5 minutes to just warm up the pineapple. If you want, you can cook for a few minutes longer to brown up the pineapple and crisp the bacon a bit. Either way…it is all good. :)

pineapple bite

Bacon wrapped pineapple


  • Adapt ingredient quantities to number you are serving --FODMAPers limit to about 5 pieces
  • 10 slices pre-cooked bacon, cut in half (Or cook up raw bacon slices until slightly crisp)
  • 20 bite size pieces of pineapple
  • 1 tablespoon pure maple syrup


  1. Preheat oven to 350 degrees.
  2. Warm bacon in microwave --just making bacon a bit more pliable to wrap (15 seconds) around pineapple. Or cook bacon, if using raw, until slightly crisp.
  3. Wrap pineapple pieces with bacon and secure with toothpick and place on cookie sheet.
  4. Drizzle pineapple pieces evenly with pure maple syrup.
  5. Bake for 5-10 minutes just to warm.

Russ and I are hosting  a little ‘ugly sweater’ party this weekend! :) …So the appetizer planning is fully underway.  I like to have fun, easy but creative appetizers that everyone can enjoy.  Even though bacon isn’t the healthiest of foods, it makes a nice treat at a party.  Hopefully these will be a hit!  Have a great rest of the week!

Maple Peanut Sesame Chicken

Did I mention that I LOVE Pinterest!  It’s such a fun website to find new recipe inspirations.  Click here to follow my pinterest boards (I have a couple dedicated to low FODMAP recipes)  I ‘pin’ mostly healthy foods but of course, some recipes I pin because they just look fun and tasty.

I found this Thai Chicken recipe on Pinterest that looked so easy and I just so happened to have all the ingredients on hand. But, of course, I changed up the ingredients a bit (because that is what I do!)

It’s was a bit of a cold, rainy and grey day yesterday so running around outside was not too appealing.  But…cooking and eating, well, that’s another story! So, I stayed in most of the day and did a bit of cooking.

I am proud of myself though because I did take a nice long walk with my friend Sara and my other friend, Lucy (my crazy chocolate lab).  It was cold and kinda spitting out but I am so glad I got in some exercise!  And, the impact on Lucy…priceless.  She was pretty much zonked on the couch beside me while I worked on some writing projects.  Is there anything greater than snuggling with a sleepy dog?  I think not. :) (Well, maybe a few things are greater but it certainly is pretty relaxing)Lucy exhausted

Seriously, how cute is my girl Lucy?Lucy running w: ball

I am working on a new writing project. So…I will be locked up in writing mode for the next few months.  It’s all good, ’cause I do like to write.

So back to this quick recipe.  I whisked some peanut butter, reduced sodium soy sauce, ginger, maple syrup, sesame oil and some sesame seeds.  Add some raw chicken tenders. Marinate.  Bake. Eat.  (Yup, it’s low FODMAP)maple chicken

Toss over salad or with a side of rice and your favorite veggie or serve over some rice vermicelli. I adjusted the recipe a bit, so have provided the recipe as I made it.  I enjoyed my Maple Peanut Sesame Chicken with a side of kale salad. maple peanut chicken Have you seen the Olivia Organic Baby Kale?  I LOVE it!

Maple Peanut Sesame Chicken


  • 1 pound chicken tenders (boneless, skinless)
  • 2 Tablespoons all natural peanut butter
  • 1 Tablespoon sesame oil
  • 3 Tablespoons reduced sodium tamari (soy sauce)
  • 1 Tablespoon sesame seeds
  • 1 teaspoon ground ginger
  • 1 1/2 Tablespoons pure maple syrup


  1. Wash and pat dry chicken.
  2. In medium casserole dish, add peanut butter, sesame oil, soy sauce, sesame seeds, ginger and maple syrup whisking to blend.
  3. Add chicken and toss to coat with mixture.
  4. Cover and refrigerate for 30 minutes-several hours.
  5. Keep chicken in 'marinade' and place casserole uncovered in oven.
  6. Bake at 350 degrees Fahrenheit for 30 minutes or until chicken is cooked through. Serve over rice vermicelli noodles or baby salad greens.