Chicken Stew, low fod map
My nephew Matthew eats foods only on the low fod map plan: FODMAPs stands for fermentable oligo-saccharides, di-saccharides, mono-saccharides, and polyols. Put more simply, FODMAPs are certain types of carbohydrates -- the sugars, starches, and fiber in foods. Some people are sensitive to them even in smaller amounts. This can worsen symptoms of IBS and other digestive conditions, such as bloating, diarrhea, cramping, and constipation. The foods in this recipe are all low on the fod map diet and have become a staple for my nephew who has stabilized his MS and other symptoms and is doing incredibly well.
Ingredients:
2 chicken breasts
2 medium peeled potatoes
1 medium or 1/2 large rutabaga
3 medium to large carrots
1 bunch of dill
1 bunch of cilantro and/or parsley
5 or 6 chopped scallions
3 tablespoons oyster mushrooms
1 chunk of chopped sweet potato, 2 1/2 by 2 1/2”
1/2 tsp dried rosemary
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tsp turmeric
1 to 1.5 tsp salt
1 T apple cider vinegar
1 bunch of collard leaves and/or kale leaves
Here’s How:
Put all ingredients except collards/kale in instant pot, add water to at least 1/2 mark, put on high for 30-35 min. Let pressure come down for 20-30 min.
While food is cooking in instant pot, steam collards/kale for a few minutes and then chop it up.
Shred the chickens breast with 2 forks while still in the stew. Add about 1/4 cup olive oil and the collards/kale.
Mix it all together. Enjoy!