SIBO – friendly recipe

On the weekend I was diagnosed with SIBO, Small Intestine Bacterial Overgrowth. Sounds charming doesn’t it?

I am still trying to get my head around the whole thing and adjust to the dietary changes it has brought to our home.  I am not going to write anything else about it today until I work my way further through and understand it more.

Essentially, while I am in the early stages of treatment I am following a very strict diet. I created this recipe earlier in the week to help me gently ease in a strict diet, without being able to eat many of the things I enjoy.  You will see that it is very much in line with the usual style of my recipes, it also complies to all of the new guidelines my Naturopath has set.

This meal is SIBO friendly and also family friendly with it’s lovely clean fresh flavours.  If I had of made this recipe last week I would have made it the same – except I would have added garlic and probably served it with noodles.   All in all this recipe signals a good start to healing a long term condition.

Knowing that I can still enjoy fresh garden flavours as such a those in this recipe is helping me to work on the trickier meals of breakfast and lunch.  I am looking forward to finally understanding and being able to resolve more than 15 years of health issues.

I hope that you enjoy this meal.

Over time I will a more SIBO friendly recipes as I get into the swing of using (or not using) many ingredients I have previously often included in my cooking.

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Turmeric Ginger Chicken

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Spices, sichuan pepper and fresh garden vegetables with chicken mince make a tasty, filling meal for the whole family

Course: Main

Servings: 3

Author: Kyrstie Barcak - A Fresh Legacy

Ingredients

• 1 teaspoons and 1/2 coconut oil
• 1/2 leek - finely sliced
• 2 cm of fresh ginger grated
• 1 cm fresh turmeric grated
• 1 teaspoon of sichuan pepper and salt *See notes for explanation on preparation
• 400 grams mince chicken breast
• 1 lemon juiced
• 1 cup water 250 ml
• 1/2 capsicum sliced thinly
• 2 cups of kale chopped finely stem removed
• pinch dried chilli flakes
• 1 teaspoon coconut oil
• 1/2 large eggplant diced
• leaves fresh coriander and lettuce to serve

Instructions

1. Add the coconut oil, leek, ginger, turmeric, pepper and salt to a pan and heat over low heat until the leek begins to soften.
2. Add the chicken mince and stir to coat with the spices and leek in the pan.
3. Turn up the heat to medium
4. Continue stirring the chicken until it browns
5. Add the lemon juice, water and then the capsicum and kale and a pinch of salt
6. Continue to stir and simmer on medium
7. To another smaller pan add the teaspoon of coconut oil and the eggplant. Cook on high heat until softened and browned then remove and add to the other pan.
8. Stir to combine well and serve on a bed of lettuce, topped with coriander leaves

Recipe Notes

To make the sichuan pepper and salt, combine 1/2 teaspoon of the pepper and 1/2 teaspoon of the salt, use a mortar and pestle to combine and then add to the dish.
The eggplant can be cooked with the other ingredients in the one pan if you wish.

If you are seeking more recipe inspiration I recommend The Healthy Gut . Rebecca has created two SIBO cookbooks to help sufferers. I purchased her Family Favourites book and it has some beautiful recipes designed to make the transition less stressful with meals suited to the whole family.