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Q & A with Diana Price, MS, RDN

Hi, please tell us about yourself and practice.

 

You specialize in digestive health & nutrition, what are some of the common myths around this?

 

Many people believe an elimination diet is a forever diet, but it’s just the first phase.  When someone finds relief on the elimination phase of the low FODMAP diet, they are thrilled.  But the work is not done.  The goal of any elimination diet is to discover your own tolerance to the foods eliminated, which means those foods need to be reintroduced or challenged. The end goal is to discover your personalized diet with as few restrictions as possible.  The reintroduction phase may take the most work and commitment

 

 

What do you think the most common mistake people make when trying to treat their digestive issues?

 

When people start working on digestive issues, they start eliminating foods.  If they don’t find relief, they eliminate a few more often following the advice of Doctor Google or friends.  Eventually, they have a very small list of foods they “can” eat, which doesn’t promote digestive health.  People don’t always see elimination diets as a temporary phase.  If a diet doesn’t work, the foods that were eliminated need to be added back into your diet especially if they are nutrient-dense and nutritious. 

 

What tips would you give someone to manage digestive issues? 

 

A food journal is helpful when unraveling digestive issues.  A food journal brings awareness to what you are eating and how it affects your body.  Things to include in your food journal:  food and beverages consumed, the time, amount, symptoms, and mood.  It’s also important to focus on what you can eat vs. what you cannot.     

 

Before someone goes to see you, do they need to do any preparatory work, e.g. complete a food & symptom diary?

 

My prep work is pretty simple.  I require an initial assessment and a 3-day food journal. 

 

What is one of your favorite gut friendly recipes?

 

I’ve been gluten-free for 50 + years, so I like recipes that are packed with flavor and don’t make you feel like you are on a special diet.  This recipe is adapted from Ambitious Kitchen.  https://www.ambitiouskitchen.com/one-pan-ginger-chicken-meatballs-with-peanut-sauce/

 


 

One Pan Ginger Chicken Meatballs with Peanut Sauce

Serves: 4

 

Ingredients

For the meatballs:

  • 1 pound 93% lean ground chicken (or lean ground turkey)
  • 1 egg
  • 2 tablespoons coconut flour
  • ¼ cup finely chopped green onion (green part only)
  • ¼ cup finely diced cilantro
  • 1 jalapeño, seeded and finely diced (if spice tolerated)
  • 1 tablespoon freshly grated ginger
  • ¼ teaspoon cayenne pepper (if spice tolerated)
  • ½ teaspoon salt
  • Freshly ground black pepper
  • 1 tablespoon toasted sesame oil (can also use avocado oil, coconut oil or olive oil)

For the peanut sauce:

  • 1 (15 ounce) can light coconut milk
  • ½ cup creamy natural peanut butter (just peanuts + salt)
  • 2 tablespoons gluten free soy sauce
  • 1 tablespoon sriracha

Add-ins:

  • 2 large carrots, thinly sliced
  • 1 red bell pepper, julienned
  • 2/3 cup frozen edamame
  • Feel free to sub your favorite low FODMAP veggies. Anything goes here.

To garnish:

  • Diced green onions (green part only)
  • Fresh cilantro
  • Sriracha

 

Instructions

  1. In a large bowl, add the ground chicken, egg, coconut flour, green onion, cilantro, jalapeño, ginger, cayenne, salt and pepper. Use clean hands to mix and form into 16 golf ball sized meatballs.
  2. Place a large deep skillet over medium-high heat and add in sesame oil. Add the meatballs and brown on all sides, about 5-6 minutes total. You may need to do this in batches, depending on how many meatballs you can fit in your skillet without overcrowding them. When meatballs are done browning, transfer to a plate and set aside.
  3. Reduce the heat to medium-low and add in the coconut milk, peanut butter, soy sauce and chili paste to the same skillet. Whisk together until well combined. Add in carrots, then add the meatballs back in and bring to a simmer. Cover the pan, reduce heat to low and simmer for 15 minutes.
  4. After 15 minutes, remove lid and gently stir in the red bell pepper and edamame. Simmer for 5 more minutes uncovered. Serve with brown rice, quinoa or with spiralized zucchini or sweet potato. There will be lots of sauce, which makes it delicious! Garnish with chopped green onions (greens only) and cilantro.

 

Where can people find you?

 Find Diana here: https://marketplace.casadesante.com/en/listings/1373105-diana-price-ms-rdn

 


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