This treat works for all diets, but it will only be as sweet as the fruit you use, so choose fully ripe and preferably organic fruit. You can add more banana for sweetness, except on a low-FODMAP diet where only half a banana per serving is recommended—use the juice of half a sweet navel orange for added sweetness. If your cantaloupe is too sweet (you get used to less sweet food on these diets), add more lemon juice.
Your banana should be ripe or slightly overripe, since underripe bananas aren’t permitted on SCD, AIP, and GAPS diets because of the high starch content. As bananas ripen, their starch transforms into sugar and they lose their astringency (the feeling of having peanut butter stuck to the roof of your mouth). Overripe bananas, however, are high in fructose and not low-FODMAP friendly, although they’re fine on the other diets.
You can freeze bananas at the perfect ripeness and remove from the freezer 15 minutes before making this parfait, as with the cantaloupe— this will have the added benefit of creating a creamier texture.
Remove fruit from freezer and leave on counter for 15 minutes to thaw slightly. Scrape seeds from vanilla bean and place half of them in blender with semi-thawed cantaloupe, half the required banana, and lemon juice. Blend and taste, adding more banana for sweetness or lemon juice, if desired. Divide blended mixture between 2 wine or parfait glasses.
Without rinsing out blender, blend papaya with grapes, remaining banana, and vanilla bean seeds. Taste and add more grapes for sweetness, if desired. Divide between 2 glasses to 3/4 in (2 cm) below the rim. Top with sparkling water. Eat with a spoon so bubbles mix with fruit when you dip into the pureu0301e below. Top up with more sparkling water, as desired.
This recipe is part of the How to Eat For Your Gut collection.
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavours. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving. Pick of the crops For sautéing purposes, you want to use pears that keep their shape when heated. Bosc and Anjou are two good options. Fuji, Cortland, Honeycrisp, and Empire are excellent apple choices for heating in the skillet, as they won’t turn too mushy.
A plant-based spinoff of shepherd’s pie makes an ideal use for those surplus starches. Flavour-rich shiitake mushrooms and saucy lentils meet creamy potatoes in a protein-filled and satisfying comfort meal packed with nutrition and perfect for any cool-weather dinner. Mash it up Do you have other kinds of leftover mash on hand? Any mash befits the top of this comfort food. Try substituting potatoes with mashed sweet potatoes or yams. For lower carb options, try celeriac or cauliflower mash!