Thai Style Pan Roasted Chicken Breast 

Marinade:
Ginger paste, Turmeric powder, Red Chilli powder (less, for SIBO), Lime juice, Dried Lemongrass powder + Dried Galangal + Dried Kaffir Lime leaves + Thai Sweet Basil leaves (or use a Thai mix without garlic or onion), Cumin powder, Curry powder (without onion and garlic powder) finely chopped Coriander leaves, finely chopped chives, 1 tbsp coconut milk, Black pepper powder, Sesame oil and Salt.

Method: Mix all the above ingredients, mix in with chicken and refrigerate overnight. Pan-fry in more sesame oil (love the nutty flavour it gives. I can’t have nuts at the moment so this really helps!). Cover if needed. I prefer cutting a deep slit into the chicken breast so that it cooks evenly. Plate up and pour a bit more of coconut milk if needed.

That’s it. Cut up and store in an air-tight container in you plan to have it over a day. Easy-peasy and SIBO-friendly! One chicken breast usually lasts me for 2-4 meals as I have it with a serving of low FODMAP veggies.

Pan-fried Fish with Ginger and Chives 

I manrinated two fillets and kept them in the fridge and had them over four main meals. It took me a while to marinate and I had to icepack my back right after but the good thing is, once it was done, I was set for the next four meals. The actual pan-frying took me less than 10 minutes. I used Sutchi fillets but you can use any white fish you like.


Marinade:

Finely chopped chives

Finely chopped ginger

Salt + pepper

Lime juice

Olive oil

Method: Marinade the fish fillets and place in an air tight container. Store it in the fridge for at least 5 hours. Cook withtout oil on a non-stick skillet or use a little bit of olive oil if needed. I cooked mine without the extra oil and it turned out just fine.

I have to be honest, it turned out better than I expected. So tender, with the aroma of fresh ginger and chives. I think adding extra lemon juice really helped.


I cooked one whole fillet at once, to have over two meals. There was no way I was going to go through the cooking process twice on the same day with a back flare up this terrible.

Peanut Butter + Strawberry Jam on a Rice Cake 

With my appetite being on the low side for the last few months, and now that I am finally back from a holiday,  I had to find ways to make sure I don’t stuff my body (because my stomach seriously can’t handle it) while ensuring that I am still eating something. 

Any form of grains tend to cause me too much bloating and heaviness in my gut but because I do have other pain medications to take other than just the antibiotics for SIBO, I try to at least have something relatively light and easy on my gut. There’s no SIBO specific diet I need to follow for now. 

Over the last one week or so, I’ve observed that a piece of rice cracker  doesn’t seem to over-bloat me and fills me up just enough to keep my body functioning. It’s been working well for now and plus, there is just no limit to the different toppings you can enjoy it with!