Pesto Egg Salad
SIBO Friendly & Low FODMAP
This is one of my all time favourite SIBO friendly and low FODMAP recipes. I absolutely love this combo of pesto and eggs! During the first, more restrictive phase of the SIBO diet, meals ideas can get repetitive and a bit boring after a while. Herbs are one of the best, most nutritious and easiest ways to make your meal taste great!
This recipe is so versatile and can be enjoy for breakfast, lunch or dinner. It’s super easy to meal prep ahead of time and can even last out of the fridge for a while!
SIBO Supportive Meal: This pesto egg salad’s high protein content helps to keep you full until your next meal, reducing your need to snack. Limiting your snacking will help to improve your migrating motor complex, the wave like contraction that moves food (and bacteria!) through your intestines, reducing the risk of SIBO bacteria accumulating in the wrong spot!
As a digestive health holistic nutritionist who specializes in SIBO/IBS and heartburn, it’s my goal to help you you navigate your diagnosis and the key role that food plays in helping you overcome it. Learn more about my 3 month SIBO Program here.
Recipe:
6 Eggs
1 stalk Celery, diced
Baby Spinach (15 leaves)
1/2 cup Red Bell Pepper, diced
1 tbsp Sea Salt (to taste)
1 Lemon (juiced)
1/4 cup Extra Virgin Olive Oil
1 cup Basil Leaves
1 tbsp Hemp Seeds
1 tsp Sea Salt & Black Pepper
Directions:
Place eggs in a pot of cold water, bring to a boil, then simmer for 5-6 minutes. Run under cold water to cool or wait 10 minutes. Peel the eggs and chop roughly.
While the eggs cook, prepare the pesto. Add basil, olive oil, hemp seeds, salt, lemon juice into a blender or food processer and blend until smooth. Set aside.
Chop the celery, red pepper and spinach into small pieces.
In a bowl, mash and combine the chop boiled eggs, chopped veggies, pesto, salt and pepper. Enjoy!
