Vegan-friendly SCD: Omit chicken and replace with more oyster mushrooms or young jackfruit.
Low-FODMAP: Use less than 1/3 cup (80 mL) squash per person and yellow zucchini or summer squash instead of green winter zucchini, or use less than 1/3 cup (80 mL) of the green version per person. Vegetarians and vegans following a low-FODMAP diet can add a drained and rinsed can of chickpeas.
AIP: Omit cumin, coriander seeds, and hot peppers; replace with 1/2 cup (125 mL) more chopped cilantro stems and a pinch of asafetida powder.
GAPS: Omit squash.
In blender, grind coriander and cumin seeds. Add jalapenu0303os, lemongrass, chives, green onions, cilantro stems, and 1/4 cup (60 mL) leaves (save the rest for garnish), ginger, turmeric, 1 kaffir lime leaf (or a pinch of lime zest), and fish sauce or salt in blender. Add water 1 Tbsp (15 mL) at a time to blend.
In large pot or wok over medium-high, heat oil. When hot, but before oil smokes, add curry paste and fry for 2 minutes. Add chicken and stir for 1 minute. Add mushrooms and cook for 2 minutes more, then add remaining vegetables, remaining 4 kaffir lime leaves, and coconut milk. Bring to a boil; cover and reduce the heat to medium-low and cook for about 15 minutes, or until vegetables are tender and chicken pieces are cooked through. Taste and add more fish sauce or salt if necessary.
Serve with jasmine rice for low-FODMAP or mashed cauliflower for SCD, AIP, and GAPS. Garnish with cilantro leaves and lime wedges to squeeze over the curry as desired.
This recipe is part of the How to Eat For Your Gut collection.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.