Two Sandwich Filling Ideas For Easy Packed Lunches // Low FODMAP & Vegan
Video taken from the channel: The Wild Gut Project
AIP [Autoimmune Paleo] Low FODMAP Mashed “Potatoes” RECIPE | Just in time for Easter dinner!
![AIP [Autoimmune Paleo] Low FODMAP Mashed](https://i.ytimg.com/vi/Ky9qLgwvwYU/hqdefault.jpg "AIP [Autoimmune Paleo] Low FODMAP Mashed")
Video taken from the channel: Danni Feinstein
Low FODMAP Salads for Summer / Healthy Low FODMAP Summer Recipes
Video taken from the channel: The Irritable Vegan
Low FODMAP Potato Salad with Peas & Chives – FODMAP Everyday
Video taken from the channel: FODMAP Everyday
Low FODMAP Recipes Potato Salad Lunch Recipes by Warren Nash
Video taken from the channel: Warren Nash
DR. ALAN GOLDHAMER ON DIET, IMMUNITY AND FASTING
Video taken from the channel: CHEF AJ
Low FODMaP IBS Diet Grocery Store Tour: Part 1
Video taken from the channel: Low FODMaP IBS Diet
Ingredients. 2 pounds red potatoes with skin. 2 large eggs.
3 tablespoons fresh lemon juice. 1 tablespoon olive oil. 1/3 cup finely chopped celery. 1 cup slivered radishes.
1.Ingredients: 2 pounds (910 g) small waxy red or white-skinned potatoes, scrubbed and cut into large bite-sized pieces (see Tips) 2 tablespoons apple cider or white wine.Ingredients. 1 ½ pounds red potatoes, scrubbed and cut into ¾” cubes.
1 1/2 teaspoons kosher salt, divided. 4 scallions/green onions (green parts only), thinly sliced. 2 hard-cooked eggs, peeled and chopped*.
1 rib celery, finely diced. 1/2.Cook potatoes in boiling water 25 minutes or until potatoes are tender; drain and cool completely. Cut potatoes into 1/2-inch cubes.
Combine potatoes, celery, pickles, and eggs in a large bowl. Combine mayonnaise, vinegar, mustard, turmeric.Low FODMAP German Potato Salad is a warm side dish made with potatoes, bacon, and a sour-sweet dressing. My version uses a little less added sugar than classic recipes and adds a veggie-boost of colorful kale.
Ingredients. 1 1/2 pounds baking potatoes, halved. 1/2 cup finely chopped red onion. 1/4 cup finely chopped celery.
1/4 cup sweet pickle relish. 2 hard-cooked large eggs, coarsely chopped. 1/3 cup light mayonnaise. 2 tablespoons cider vinegar.
1 tablespoon Dijon mustard. 1/4 teaspoon salt. 1/4.
Directions Bring a large pot of water to a boil. Add the potatoes and cook until tender, about 15 minutes. Drain the potatoes and spread out on a sheet pan to cool.Classic Potato Salad.
In a large pot, cover potatoes with water and season generously with salt. Bring water to a boil and cook until potatoes are easily pierced with a In a large bowl, combine mayonnaise, red onion, Dijon mustard, lemon juice, pickles.Boil peeled potatoes in salted water until done. Cool to room temperature.
Place diced potatoes in large bowl. Mix mayonnaise, cider vinegar, sugar, mustard, salt, garlic powder, and pepper in another bowl.Place the potatoes in a pot, add enough water to cover and place over high heat.
Bring to a boil. Boil for 20-25 minutes, until potatoes are cooked through but NOT soft. Remove potatoes from pot.Potato salad is a classic American comfort food great for any occasion. Try your hand at one of these recipes for your next party, picnic or potluck!
Prepare vinaigrette by whisking together olive oil, balsamic vinegar, mustards and black pepper. Finely slice chives and parsley and set aside. In a large salad bowl combine potatoes, green beans, bacon, chives, parsley and walnuts. Dress salad with.
Bring a large pot of water to a boil. Add red potatoes and cook until fork-tender; about 15 minutes. Drain, cool until able to handle, and cut into quarters.
Dice the potatoes, eggs and pickles in a uniform dice. In a large bowl combine the diced potatoes, eggs, dill pickles, sliced green onions and chopped dill. Add the salad dressing and combine everything with a flexible spatula taking care not to mash the ingredients. Refrigerate for 1 hour.
Method Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool. Cut the potatoes into chunks, then throw into a bowl with the shallots, capers and.
List of related literature:
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| from The Daniel Fast (with Bonus Content): Feed Your Soul, Strengthen Your Spirit, and Renew Your Body |
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| from Clinical Naturopathic Medicine |
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| from Glycemic Index Diet For Dummies |
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| from Clinical Naturopathic Medicine E-Book |
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| from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes |
70 comments
What if this IS the normal diet, and the way people eat now is wrong? Think about it, a plant based diet was normal for billions of years, the SAD diet is not normal and the disordered one?! SAD diet is only about 100 years old. Therefore it could be said that everyone has an eating disorder accept for those who fast, are raw /vegan/plant based etc. People are so conditioned and brainwashed into thinking mainstream food is normal, only to the benefits of the food and pharma industry and the Capitalists. People feel challenged when someone does something different to what they’re used to or what CULTure calls ‘normal’ so they project out their fears. Open your hearts and minds, your health and time are the two most precious resources you’ll ever have. May you all live healthy, happy, fulfilled lives.
He stopped eating flesh at the same age as I did and we are now the same age and everything he states is spot on. I experience optimal health, although I did not go vegan for my health, I went vegan for the animals. I am now watching friends and family suffer from common preventable diseases as a result of the choices they make in their lifestyle. Yet vegans are considered extreme. Imagine having optimal health as a result of not condoning and paying for animal abuse. Win-win!
Thank you and Dr Goldhamer for this wonderful interview, Chef AJ. Based upon his professional experience and spoken word, I consider him a dependable and sane source of information on the WFPB way of eating and a great resource for problem-solving when one must make adjustments and/or refinements to the Esselstyn and/or McDougall diets.
We started this way of eating 95wks ago to manage my husband’s cardiovascular disease after an open heart surgery (OHS) for an aortic valve replacement (AVR) and a triple coronary artery bypass graft (CABGx3) using the right and left internal mammary arteries as the graft material. I am one of the highly motivated people that Dr Goldhamer describes, in the sense that it became crystal clear to me via my reading on CABGs that human beings were actually having multiple OHSs and multiple CABGs, and doctors were providing them, without any lifestyle changes, especially in the area of diet and nutrition. I simply could not imagine living through such an experience again for my spouse or myself and I found a way to avoid it once I discovered and watched “Forks Over Knives” and was introduced to the work of Dr Esselstyn, Dr McDougall, and T Colin Campbell, PhD.
I have lost 74lbs, (from 190lbs to 116lbs), at 66yrs old, 5’7″, and my spouse has lost 30lbs (from 158lbs to 128lbs) at 83yrs old, 5’6″. More importantly he finally had his cholesterol go down for the first time in 17yrs-Total Cholesterol 102/LDL 46-using only 5mg of Atorvastatin. This is great news for us and we owe it all to Dr Esselstyn, Dr McDougall, T Colin Campbell, Doug Lisle, Chef AJ, and Dr Goldhamer. I am deeply grateful for the education that you work so hard, both of you, and succeed so beautifully, to offer to the public.
Very best regards and thank you so much.
These look amazing! I want to start incorporating simple recipes like these for dinners because it’s easier to feed me and my husband than making a full on recipe!
Your recipe seems too delicious.. Please suggest me any substitute to mayo as I am lactose intorent & having IBS too.. Thanks
Cant believe I haven’t found your channel before!! Amazing. Please may I ask, are they all one serving or split over two? Many thanks ��
Thank you for another great interview. These interviews are really helping me get through the lock down. Brenda Davis and Chef AJ…that is a potent antidote to a rainy day in Leicestershire!
I have just introduced a bit of salt into my diet. I’ve been plant based for 7 years, but really went WFPB about 3 years ago. I eat simply, but check on Cronometer that I’m getting everything I need. My diet is mostly white potatoes, sweet potatoes, carrots, sweetheart cabbage, watered down organic soya milk (because I drink so much of it), broccoli sprouts and parsnips. I get fats from flax seed and rather than fruit I use a lot of organic Amla powder and spices. I’m 57 and feel great, but was a bit concerned about the overwhelming amount of potassium (12 grams per day), in relation to my sodium intake (17 mg per day), plus I drink a lot of fluid. I’ve found it very difficult to find any info on whether it’s a good idea to increase sodium in the diet if potassium and fluid levels are very high. All the advice is the other way round. I put a gram of salt in a litre of soya milk, which doesn’t have any added, and am hoping that might redress the balance a bit. I’m thinking from an electrolyte standpoint. I find I can work ok with limited amounts of certain foods. I bake sourdough bread for people, but over the last 3 years have chosen not to eat it myself. The house is often full of the smell of freshly baked bread, but I’ve learned that the smell is good enough for me…I don’t have to eat it anymore. I’m more in the Dr. McDougall and Dr. Popper camp when it comes to salt and sugar. I can live without sugar, but I do buy and sell pure Monk Fruit on Ebay and do enjoy that! When people ask me about my diet, I tend to avoid pointing them in the direction of the likes of Dr Goldhammer, Dr Furman, or Dr Esselstyn. It may be different if they were really dealing with health issues, but I’m not likely to face that problem, as I certainly wouldn’t advise anybody facing that sort of challenge. A friend that has cut out meat, dairy etc.. to be told that they can’t add a bit of salt to their veg on the basis that they might enjoy it too much and over eat could prove counterproductive, especially if they’re eating low calorie dense chow and not adding oil. The bigger problem for people adopting a WFPB diet is more likely to be eating enough calories. Thanks again!
I just bought a premium brand of hot dogs. I can’t bring myself to throw them away along with the organic ketchup, sweet relish and all the rest.
That’s funny, that the only thing on the table that looked edible were the table decorations!
I just subcribed i would like to learn more recipes for fodmap ^
You’ve talked about this MD before. Thanks for sharing his beautiful message.
Ate the table decorations. I swear, this guy could do stand up!
Can this sos free diet help with afib and does true north ever give scholarships
My cat got really fat eating Meow Mix —-for him, I had to eliminate cat food with grains & sugar, etcand he lost the weight yes, if we eat what is natural to our species as humans too in the most whole food natural state we will lose weight & stabilize it.
Chef AJ Please help! I am about to throw down with my ex about how my daughter should eat! In court. His side of the family is fat and sick. I used to be both. Until I found you!! And high carb Hannah!:) Also won’t allow me to travel with her bc of COVID! I want to site that her health depends on her diet specifically… I need peer reviewed papers. Can you guys site some journals for me? Thank you for all you do! ����❤️����
I would like to know Dr. Golhamers’s stance on hard dry fasting.
Thank you both for setting such a high standard! I’m glad you don’t let the naysayers get to you!
Rate Dr Goldhamer and his work. Recently started to implement an SOS-free WFPB diet myself. Still include gluten (via barley, oats, durum wholewheat pasta, bulgar etc.). My blood pressure tends to be high-normal / prehypertensive. So hoping with increased aerobic exercise, sticking to the diet, ditching caffeine, using short-term water fasts (occasional 24hr fasts); that I can get my pressures below 110/70
Regarding gallstones I took Ursodiol (ursodeoxycholic acid) for just over a year 500mg a day and my gallstones melted away. Kept them off on a WFPB diet.
I’ve been doing exactly what he recommends for over a year and I feel super human, I do 100 pushups in one set without regular training, I can exercise until faint and next day NO MUSCLE PAIN. I’ll do it forever, I feel sorry for normal people.
https://youtu.be/un90A52gX-Y
Regarding the sibo question at the end, has anyone seen the interviews with dr. Bolschewitz (sp)? The gastroenterologist who explains that fiber feeds the good bacteria in your gut and produces short chain fatty acids that not only keeps you healthy and prevents dysbiosis what some people call leaky gut but also gravitate toward the lung and protect that. The fiber is not some inert material.
Firstly, I want to thank you & Dr. Goldhamer! I always enjoy when you interview him he really tells it like it is! I would like to commend Dr. Goldhamer for pointing out that the seasonal flu has killed more people than Covid, something Pam Popper has been pointing out for weeks now. Speaking of Pam Popper, I would love to know your thoughts Chef AJ on her take on this whole Covid Pandemic. She has been posting very informative videos on her YouTube channel for weeks now…and it is a perspective that no one is seeing in the news. Secondly, I’m hoping you can ask Dr. Goldhamer his thoughts on Dr. Brooke Goldner’s hyper nourishment protocol, which is very high amounts of raw cruciferous greens, a gallon of water (if over 120 lbs) a day, & large amounts of omega 3s (1/2 cup to start) a day. I find it all quite confusing as Dr. Goldner feels that water fasting is harmful and that to heal the body you need to hyper nourish thus “let food be thy medicine”. So she is basically saying they opposite of what Dr. Goldhamer is saying. Her story is quite remarkable as she healed herself from Lupus (I think she has written 3 books now) through raw foods, massive amounts of water and omega 3s in the form or ground flax and chia seeds. Furthermore, she has helped thousands of people heal as well from autoimmune disease & heart disease. Dr. Goldner contends that a very high raw vegetable (mostly greens) diet (if not 100% raw as has been the case for some of her patients who came to her already plant based but unhealthy) with very large amounts of water & omega 3s is the best diet for healing and maintaining optimum human health. I would really appreciate Dr. Goldhamer’s thoughts as well as yours on this matter. Thank you so much Chef AJ! Be well! xo
Just to clarify, you did cook this, right? Did you just boil until tender, like a regular potato?
This is the third time I’m watching this interview and I still chuckle when you call yourself ” Glodhamer lite”….I wanna be “Goldhamer lite”….A T-shirt maybe? I would buy and wear it. LOL
What’s your ideal level of prepping for the week ahead?? Personally, I like to have easy breakfasts/lunches either ready or stocked up for, some snacks but leave dinner for whatever mood strikes me (and some options in the freezer, in case that mood is “can’t be bothered to cook”) x
Thank you, AJ & Dr Goldhammer —Today is my birthday, July 6th 2020 & I am 58 years old -born in 1962–
I have been on & off a Vegan way of life because, animal products ARE HIGHLY ADDICTIVEbut, I have been learning a lot & working up to making a full commitment to this healthier & less harmful way of life -So, I will keep you posted! I’m excited to see what good health changes will take effect in this new year of life ahead, God willing! Much love to you Dear Big Vegan Sis, AJ I love you ❤️
Awesome interview! Dr. Goldhamer is great and a wonderful example of Good Health! Practices what he preaches! I was lucky enough to go to TrueNorth for 44 days.
Dr Goldhamer is one of my favourite Drs too. Such a funny guy. Especially when he cranks up the volume of his voice to hammer home a point.
Autoimmune diseases——an over reaction of the body—-Judy mikovits book, plague of corruption.
I have been OD’ing on your videos! Please don’t stop making them! You are funny, informative and use whole foods! You encourage me as someone who has a restricted diet that requires animal protein. It’s nice to see that there are other healthy diets out there besides purely plant-based. ����
1/2 tsp of dulse..or Arame..or wakame…will give you the daily iodine requirement…dr Gregor did a video on it
i like shredded carrot, edamame, tomato puree mixed with cumin, a little tahini with lime, and spinach in my sandwich!
Dr Goldhamer is obviously so smart and really tells people how it is… no sugar coating with Dr Goldhamer
Dr Goldhamer is my favorite. A no-nonsense, upfront, powerful truth-speaker. It amazes me how so many other doctors are still in the dark about patient care, healing and success.
I like how Goldhamer wants to hear criticism and also acknowledges that this is hard and how much easier it is for someone like him to eat the way he recommends.
I wonder how much of a contribution to health this SOS free diet is without incorporating the initial prolonged fasting and the daily intermittent fasting he recommends? I suspect it’s actually the fasting protocols, regardless of diet, that are the primary beneficial part of this health regime. Let me guess, “that data is not available yet”?
I keep potatoes and extra bananas around because I invariably need to fill up. My weight is stable and right for my height too. Finally.
Dr G is quite right about diet after gastric bypass but after about 3 years I have been able to eat a WFPB SOS diet, eating large volumes of food. It is the ONLY way I have found to feel satisfied, healthy AND maintain weight loss. Thank you both ❤️
And I hope you’re feeling better, got a bit worried when I saw you hadn’t posted anything today.
i start to see your videos only for the Fodmap recipes, now i watch them bcause you are so handsome haha
I could listen to Dr. Goldhamer for hours… his no no sense approach is refreshing. I love the comment about flying from NYC to CA… you won’t die over Colorado without food! This question is so common I need to listen and quote Dr. G exactly! I’ve always felt like fasting was a super power (done right). The Pleasure Trap was a great read when I transitioned from veg to began in 2004. Thanks for this interview series Chef AJ!
Gotta love Dr. Goldhamer and Chef AJ! Thank you, both, for your determination and inspiration.
Salt makes veggies so much better. Couldn’t give up salt, and some dishes are much improved with a small amount of sugar. Oil is easy to do without.
So glad I found your channel! It’s so hard to find AIP and Low Fodmap recipes. Thank you!
I struggle all the time because no one in my family eats healthy!
They make it seem like it’s easy. I like Dr Leder because he discusses more of a transition. People struggle and it’s not as helpful to say buck up, clean up your environment and deal with. How fat do you want to be? �� some folks have been eating poorly their whole life. Being vegan is enough of a mind shift, now go SOS free. It’s a challenge. If there were steps on how to do it as opposed to just grit and bear it…. It’s not easy and the food tastes bland af without a sprinkle of salt or a sprinkle of sugar. But I’m trying
If anything it’s processed junk food that causes eating disorders.
A person who truely cares for the welfare of animals would never go back to eating animal products because they are struggling to eat WFPB.
Outstanding interview, appreciate it is extra long. Dr Goldhamer tells it as it is. Thanks and best to you Chef AJ ������
No one makes me laugh as much as Dr. Goldhammer. He is hilarious ;. )
#Warren Nash its the best salad i ever seen on youtube i guess!:) i was searching for Salads suitable to eat in IBS(irritable bowel syndrome) and i got this video. so it is suitable for person with IBS?
thanks
Is there any other substitute for mayo? Mayo can sometimes affect my stomach. Great video:)
I personally plan 4-5 meals for the week and go grocery shopping (buying only what I need for those recipes, plus a few extra such as yogurt or fruit for snacks) on Sunday. I will then prep one or two of those recipes and that’s it the rest will be on the night of. I live with my boyfriend and I usually cook 4 servings, so enough for 1 dinner each and 1 lunch each as leftovers. It works perfectly for us:) I love cooking and food, and I definitely need variety, so I don’t like eating the same meal more than twice in a week. Meal prepping as we see on Youtube therefore doesn’t work for me. As for breakfast, I don’t prep ahead as I usually have something quick and simple like toast + PB + banana or oatmeal.
61 years old? Did I hear that correctly? Wow, Dr. Goldhamer looks like a kid. Love the interview, thank you!
Thank you for these recipes! I love salads and will try both of them.
Listening to what Dr. Goldhamer say would be served at medical conferences reminds me of the hospital I worked at in the Cardiology Department. We hold monthly physician meetings and cardiac cath conferences. For the 24 years I worked there the cardiology chief, and the changed over the years, would always have me order cold cuts, mayo based salads and cookies for every event. Cardiologist. Wanting crap. ������
Good information. ❤️❤️❤️, Dr Goldhamer is an old African chief, he tells you from experience, what he knows will work without sugarcoating it. I love it ����
After considering the WFPB, SOS free diet for a few months…I read the Pleasure Trap and decided to go all in. Yest was my 3 month plantiversary, thank you AJ and Dr G!!!
Do you often think salads are underwhelming and unsatisfying? Any of these take your fancy?
My curiosity is what does he mean when says “minimally processed” grains? ALL grains are processed heavily. Grains fool the satiation mechanism every single time, Hence why we overeat on them every single time.
Sure, grains do fill you up but they’re also the cheapest “food” available and have many harmful affects including opiates. Grains are given to livestock primarily for the purpose of ‘fattening them up’.
Chef AJ, I’m wondering… why are grains good?
Just tried the butter bean tzatziki recipe for lunch with soy-free vegenaise (thanks to soy intolerance) and it was amazing! Thank you for all these helpful vegan Low Fodmap videos. I was wondering which brand of wraps are Low Fodmap in the UK? I use the Fodmap app and it doesn’t give me any suggestions when typing in ‘wrap’, they’re something I miss and would love it to be a viable option again!
I think I’m going to try this. It’s a different approach to faux mash potatoes that doesn’t use cauliflower.
For me every so often I have to re-commit to all this.
I go along healthy and happy and then slip back in bad things then have to sort of re-inspire myself
Carrie Thank you again for recipes you brighten my Day Every time I watch your Great Recipe Ideas that help so much for Vegan & Fodmap people. Sending you strength & health for a speedy recovery with more delightful foods. xx
AJ
I have not been able to get an oilfree/fatfree vit d tablet anywhere….when ive rung the manufacturers there has ALWAYS been oil or triglycerides in it….could you pls ask dr goldhamer if there are any fats at all in the lichen vit d hes talking about…bc Dr Esselstyn told me not to take vit d rabs unless i found one completely oil or fat free?
thx
Georganne
Ohhh watching your video on empty stomach it was very bad idea!:p Very delicious looking sandwiches <3 Check out my vegan mommy channel when you got a second <3
Dr. G is great. I love his style. Too much wishy washy verbiage for most people. Tell it straight the whole foods plant-based SOS free diet is the way to Health.
Very nice sandwich ideas! Feels like they could be used for a lot of things, also as part of a dinner.:)
I’m not good at planning meals ahead, because I want to see what I feel like cooking and eating from day to day. But I always eat the same thing for breakfast, I guess I’ve found my thing there (now I just need to FODMAP adapt it). So my optimum level of preparedness is a well stocked fridge, plus a bunch of leftover meals in the fridge/freezer to work as lunch and potential dinner, if cooking isn’t possible a day. We always make more food than we eat in one go, so we always have lunch boxes. That’s the best preparedness for me.:)
I always thought things like chick peas and butter beans were high fod?? Because of their high fructan content?