Low FODMAP Berry and Coconut Smoothies

This low-FODMAP smoothie is a delicious and refreshing way to start your day. It's made with a blend of blueberries, raspberries, coconut milk, and chia seeds, and it's packed with antioxidants and fiber. The smoothie is also dairy-free and gluten-free, making it a great option for people with food allergies or sensitivities.

I developed this recipe after years of struggling with IBS. I found that many of the foods I loved, like dairy and gluten, were actually triggering my symptoms. I was determined to find a way to enjoy my favorite foods without feeling sick, so I started experimenting with low-FODMAP recipes. This smoothie was one of the first recipes I created, and it quickly became a favorite. It's a great way to get my daily dose of fruits and vegetables, and it always leaves me feeling satisfied and energized.

Prep time: 5 | Cook time: 0 | Serves: 2

Ingredients

• 1 cup frozen blueberries
• 1 cup frozen raspberries
• 1/2 cup unsweetened coconut milk
• 1/2 cup almond milk
• 1/2 cup plain yogurt
• 1 tablespoon chia seeds
• 1 tablespoon ground flaxseed
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• Optional: 1 tablespoon honey or maple syrup, to taste

Instructions

1. In a high-powered blender, combine all the ingredients until smooth.
2. If the smoothie is too thick, add more coconut milk or almond milk.
3. If the smoothie is too sweet, add more unsweetened coconut milk or almond milk.
4. If the smoothie is too tart, add more honey or maple syrup.
5. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
6. Enjoy your Low FODMAP Berry and Coconut Smoothie!

Why It Works

• The combination of blueberries, raspberries, and coconut milk creates a delicious and refreshing flavor.
• The chia seeds add a boost of fiber and antioxidants.
• The smoothie is dairy-free and gluten-free, making it a great option for people with food allergies or sensitivities.