Low-FODMAP Salmon and Spinach Stacks Special Diets | 1 February 2018 Share article facebook twitter google pinterest The best breakfasts are the ones that include every food group. This salmon and spinach stack recipe from The Low-FODMAP 6-Week Plan and Cookbook is super versatile and is perfect for an elegant brunch. This elegant, satisfying breakfast dish contains all the food groups. It’s also quite rich, so be sure to stick to a single stack. If you have a low tolerance for fat or have had your gallbladder removed, it may not be suitable for you, even though it is low-FODMAP. If you make the potato patties thicker, you can create a hash brown, which you could pair with an egg and a vegetable, such as a tomato or, if you have reflux, a cup (72 g) of lettuce. Ingredients For the stacks 17.6 ounces (500 g) potatoes, peeled and grated Salt and pepper 1 to 2 tablespoons (15 to 30 ml) light olive oil 4 cups (120 g) chopped fresh spinach 3.5 ounces (100 g) smoked salmon For the Hollandaise sauce 1 pasteurized egg yolk ½ tablespoon (8 ml) lemon juice ¼ cup (55 g) salted butter, melted First, prepare the potatoes. Squeeze out all the liquid from the grated potatoes: the drier, the better. Mix in a little salt and pepper. Heat the oil in a skillet. Place 4 large dollops of the potato mixture in the skillet and flatten to form patties. Cook on both sides until brown, about 10 minutes total. Place the patties on paper towels to drain as much of the oil as possible. Place a few spoonfuls of water in a saucepan and add the spinach. Heat until the spinach is just wilted. Pile on top of the potato patties and top with slices of the salmon. Then, prepare the Hollandaise sauce. Place the egg yolk and lemon juice in a small food processor and process to combine. Leaving the food processor running, drizzle in the melted butter until it is all incorporated. Adjust the seasoning, if necessary. Spoon a quarter of the sauce over each patty and serve immediately. Buy from an Online Retailer US: UK: AU: In addition to delicious recipes, The Low FODMAP 6-Week Plan & Cookbook provides a great introduction to the Low-FODMAP diet, as well as key lifestyle tips to help manage IBS symptoms. –Kate Scarlata, R.D.N., author of The Complete Idiot’s Guide to Eating Well With IBS Irritable Bowel Syndrome (IBS) is at epidemic levels. Moreover, it is a debilitating condition that leaves its sufferers unable to enjoy many of the normal activities of life. However, the Low-FODMAP diet is promising real relief to those who suffer from IBS and other related digestive disorders. In-depth research studies have proven that the diet dramatically decreases the symptoms in 75% of IBS sufferers. The Low FODMAP Diet 6-Week Implementation Program gives readers a step-by-step plan for integrating the Low-FODMAP diet as well as lifestyle changes which will support maintaining the diet successfully over the long-term. Each week will include worksheets, meal plans and associated recipes and diary pages to track symptoms and successfully identify trigger foods. You may just find that you are eating more deliciously than ever with recipes such as Banana Pancakes with Cinnamon Ricotta and Kiwi, Tomato, Leek, and Turkey Bruschetta, Chocolate and Orange Polenta Cake, Chicken and Walnut Coleslaw, Steak and Mashed Potato with Chimichurri Sauce, Lemon and Parsley-Crusted Salmon, Chicken Cacciatore, Lamb Stir-Fry, Pizza Muffins and Three-Cheese Spanish Tortillas Share article facebook twitter google pinterest If you have any comments on this article please contact us or get in touch via social media.