Of course, this dish is gluten-free, dairy-free, and low-FODMAP too!
For those of you unfamiliar with the term, "low-FODMAP," it means that the food / recipe / diet is low in certain sugars that may cause intestinal distress. A low-FODMAP diet is designed to help people with irritable bowel syndrome (IBS) and/or small intestinal bacterial overgrowth (SIBO) eliminate or reduce foods that are problematic. FODMAP stands for fermentable oligosaccharides, disaccharides, monosaccharides and polyols, which are short-chain carbohydrates (sugars) that the small intestine absorbs poorly. Some people experience digestive distress after eating them.
When Lauren's ulcerative colitis was at the worst stage, her doctor also diagnosed her with SIBO. She had gotten severely malnourished because her intestines could not properly absorb the nutrition from the food she was ingesting. After months of studying medical and nutritional guidance on how to treat and heal SIBO, I tried the low-FODMAP diet on Lauren. Within weeks, the child's flare symptoms had calmed down considerably, and her energy levels had increased; within a month, she had put on four pounds. A follow-up doctor's visit a year later showed no signs of SIBO.
I'm not a doctor, and I am not trying to be a doctor. However, I'm a concerned mother who has seen and dealt with a very sick and suffering child, and I've had multiple doctors push hard-core medicine on my child without seeking solution to the cause. As a result, I've spent countless hours reading through medical journal research papers and nutritional articles in the hope to find potential holistic treatments for her. Through God's infinite wisdom, grace, and mercy, He has helped me find a great doctor whose goal is the same as mine: complete healing of my child through holistic and medical (as needed) treatment. She and I routinely collaborate on novel treatments and the latest research aimed at healing the gut. One thing I can say for us: this diet has significantly helped her. If you would like to read more about the diet and foods recommended on the low-FODMAP, I've placed several links at the bottom of the recipe. Note: I do not get a portion of proceeds from the links I share.
Ok, now to the recipe! We love fettuccine alfredo, and we are very picky on the taste and texture of the dish. It has to be parmesan-rich and super-creamy. This recipe meets those needs; it is simple to make; and most importantly, it is dairy-free, gluten-free, and low-FODMAP! My family loves this so much, they prefer it over the traditional alfredo recipe.
Dairy-Free, Gluten-Free Fettuccine Alfredo
Ingredients:
10 ounces of gluten-free fettuccine noodles -- we like Barilla gluten-free best
1/2 cup of vegan butter (112g)
1 Tbsp chives
1 egg yolk
1 cup almond milk - we love Elmhurst Farms brand because the milk is so thick (like cream)
1 Tbsp vegan butter
2 cups vegan parmesan cheese
2 Tbsp garlic-infused olive oil -- garlic is a high-FODMAP food, so this oil is a great alternative
1/2 tsp salt
Parsley (optional)
Directions:
Bring a large pot of lightly salted water to a boil. Add fettucine pasta and cook according to directions. Drain.
In a large skillet over low heat, melt vegan butter and mix in chives.
Pour about 1/4 cup of the almond milk (or milk of choice) into a small bowl. Add 1 Tbsp of softened vegan butter and 1 egg yolk and beat together well. Place aside.
Pour the remaining milk (3/4 cup) into the frying pan. Increase the heat to medium-high. As the milk and chive mixture starts to boil, whisk rapidly. Slowly add the egg mixture so that the egg doesn't curdle. Continue mixing until well-blended.
Turn the heat down and let the mixture simmer on low for about 5 minutes or until the sauce thickens.
Add the cup of parmesan cheese and continue to mix until the cheese is melted and well-blended.
Serve over noodles and top with olive oil, 1/2 tsp salt, and parsley (optional).
Note: For added flavor, top with protein of choice. Picture has grilled chicken as topping.
