A Light ‘n Fresh Low-FODMAP Buddha Bowl coming for you today!
Well, I did it. I survived. Nine years gluten free. Yes! Exactly nine years ago today (June 20, 2010) I made the decision to once-and-for all go gluten free.
But as I sit here and type this post, I have to be perfectly honest with you in saying that this past year I have not been 100% gluten free. In fact, just a couple days ago I had a tuna sandwich – on the old regular whole wheat toast.
So I want to address it quickly today before we get to the meat and potatoes (or cabbage and dressing) of the Light ‘n Fresh Low-FODMAP Buddha Bowl.
How I Was Able to Move Towards 90% Gluten Free
I healed my gut
It’s true. Once you heal your gut, you are able to tolerate many more foods. In fact, it’s one of the signs your gut has healed.
I stopped being obsessed
I started truly (and hopefully lastly) healing right before going to Italy last summer. While in Italy, I ate all the things. That included gluten. Zero effects. And when I continued feeling phenomenal, I chose to not be obsessed if I medically did not have to be anymore.
I still eat 90% gluten free
Yeah, I only eat about 10% gluten because I know that it absolutely can cause damage, especially the way it is processed in the United States. I’m very picky and choosy with when and how I consume gluten. Usually it’s in social settings when I’m already relaxed and having fun; giving zero thought to food. I still don’t buy food that contains gluten, but 10% of the time, I just go for it.
I want you to know, though, that even though I’m personally eating gluten here and there now, I’ll never have a recipe on A Gutsy Girl that contains gluten. It’s my goal to help you heal, and I would be lying to you if I told you that eating gluten helps the healing.
Truthfully, going gluten free was one of the best decisions I made on my healing journey.
Okay, now that we are all clear on that, let’s dig into this Light ‘n Fresh Low-FODMAP Buddha Bowl recipe.
Light ‘n Fresh Low-FODMAP Buddha Bowl
Click HERE to save this recipe for later.
Know what I’ve been talking about for quite some time now? An e-book filled with Low-FODMAP Buddha Bowl recipes.
It’s currently in the project queue, but you’ll understand in a short while why I’m not doing it right now.
Anyways, figured I might as well give you a little taste of what’s to come with the e-book. This is one of the recipes and it’s so freaking good.
The secret to a great Buddha Bowl is to know and understand that more really can be more if you do it right. A traditional Buddha Bowl does not include meat, but if you are in the beginning of your gut-healing journey, I’d recommend choosing an organic, high-quality meat vs. the organic tofu I used. You know why if you’ve ever read The Gutsy Girl’s Bible.
But as for this Buddha Bowl, it was all about that veg life. The reasons are those very same reasons why I’ve moved to just 90% gluten free. I’m healed, I do not restrict, and gal danggit almighty, I just love me that veggie life. Okay?!
- 1 cup organic, extra firm tofu, cubed
- ½ heaping cup purple cabbage
- ½ cup heaping strawberries, sliced
- sliced water chestnuts, ½ cup
- ½ cup heaping NOW Foods Organic Sprouted Brown Rice, cooked
- heaping handful baby spinach + arugula
- 1-2 Tbsp NOW Foods Organic, Raw and Unsalted Sunflower Seeds
- NOW Foods Organic Extra Virgin Olive Oil, as desired for sautéing
- salt, as desired
- pepper, as desired
- ¾ cup NOW Foods Organic Extra Virgin Olive Oil
- ¼ cup coconut aminos
- 1 Tbsp Dijon mustard
- ⅛ tsp sea salt
- Make rice according to package and set aside.
- In a skillet pan, saute the cabbage in olive oil on medium for about 5-7 minutes. Remove from heat and place in a separate small bowl.
- Next, saute the tofu and water chestnuts in olive oil on medium for about 5 minutes.
- Meanwhile, place all dressing ingredients in a blender, and blend until completely mixed together.
- Once the tofu mixture is done, you're ready to build the bowl.
- On the bottom, place the greens. On top of the greens, place the tofu and water chestnuts, cabbage, and strawberries.
- Top with sunflower seeds and drizzle with dressing as desired.
- Add salt and pepper to taste.
Ready to try this recipe?
If you liked this post, you might also enjoy:
- My 8-year gluten-free anniversary post: 8 Favorite Gluten-Free Foods
- Reasonable SIBO
- 6 Low-FODMAP Complete Proteins for Vegetarians and Vegans
Disclosure: This post is a paid partnership with NOW Foods. All opinions stated here are 100% my own. I appreciate your support, as this compensation helps with expenses to keep this website up and running, and for me to continue sharing all that I can with you. For my full disclaimer and disclosure click HERE. Thank you for your support!
You will heal. I will help.