Going to end the year with this delicious (low fodmap) meal right here! Only four ingredients to whisk together for the sauce/marinade, the chicken and veggies are cooked on the skillet, and the extra sauce is thickened up in a separate saucepan. The original recipe calls for red bell peppers, bok choy, and bamboo shoots, which we swapped out for carrots. You can easily swap in whatever protein or vegetables you prefer though. The chicken needs to marinate for at least 4 hours, so be sure to plan ahead for that or prep everything the night before. I didn't have rice vinegar so I swapped for white wine vinegar and thought the sauce still turned out great. The original recipe link has ingredient portions for one serving, however I altered them below to what a typical 4-5 serving recipe would look like. Also, instead of splitting the sauce in half I accidentally put all the marinade in with the chicken, so I ended up boiling the entire leftover marinade to make the sauce. Boiling it down for at least 5 minutes destroys any harmful bacteria, or so the internet says. Just throwing that out there in case anyone makes the same mistake or wants to preserve some more of the sauce. Some time saving tips, you can purchase Fody's Korean BBQ Sauce & Marinade to use for the sauce, purchase pre-cooked chicken/protein, and also purchase pre-cut veggies. You can make this Buddha Bowl completely to your preference and are guaranteed a delicious, meal! We will definitely be having this again and again. 
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Sesame Chicken Buddha Bowl
Ingredients:
For Sauce/Marinade:

• 1 1/3 cup rice vinegar
• 1 cup aminos or soy sauce
• 8 Tbsp toasted sesame oil
• 4 T pure maple syrup
• 2-4 tsp tapioca starch (optional, for thickening) 

For the Bowl:

• 1.5 chicken breast, sliced into bite sized pieces
• 1 Tbsp olive oil
• 1 red bell pepper, julienned
• 4 cup baby Bok choy, sliced
• 1 1/3 cup sliced bamboo shoots (I used carrots instead)
• 2 tsp chopped cilantro (Garnish, per bowl)
• 1/2 tsp black sesame seeds (Garnish, per bowl)
• ½ to 1 cup cooked rice (Per bowl)

Directions:

1. Whisk together ingredients for marinade—except tapioca starch— in a small bowl. In a shallow dish, add chicken breast and half of the sauce/marinade. Cover and refrigerate 4-8 hours, or up to 24 hours.
2. In a small saucepan over low heat, add remaining sauce and heat until steaming, about 3 minutes. Whisk in tapioca starch until thickened, about 1 minute. Remove from heat and pour sauce into a small jar or bowl; refrigerate.
3. Heat a medium skillet or wok over medium heat. Drain marinade from chicken and discard. Place chicken on skillet and sauté 8-10 minutes or until no longer pink in the thickest part, stirring occasionally. Set chicken aside.
4. Heat 1 teaspoon olive oil in a medium skillet over medium heat, add bell pepper and bok choy, and season lightly with salt and pepper. Sauté 5-7 minutes or until crisp-tender. Stir in bamboo shoots and 3 Tbsp of the sauce, and cook 2 minutes longer.
5. Combine vegetables in a serving bowl along with brown rice and chicken. Top with chopped cilantro and sesame seeds. Drizzle with remaining sauce to taste.

Original recipe found here

This turned out super delicious and will definitely be a repeat recipe in our house! Cook the diced chicken in a large skillet, throw the four sauce ingredients in the blender, then heat up the sauce and toss with the chicken. Can't get any easier then that! I've also made this by just throwing the chicken in the Instant Pot with the Pineapple Teriyaki Sauce, which turned out great as well and was an even more simple, less hands-on alternative. To keep this low FODMAP I had to leave out the garlic and limit the coconut aminos, so I used a significantly less amount of sauce. For reference, I quadrupled the chicken amount and left the sauce amount the same. If I paired this with a combo of cauliflower rice and rice I probably would have wanted more sauce, but this amount was perfectly fine with just rice - coming from someone who does not prefer a lot of sauce to begin with though. This tasty meal was enjoyed all week long and is definitely worth trying! 

Whole30 Pineapple Teriyaki Chicken
Ingredients:

• 1½ lb boneless, skinless chicken breasts or thighs cut into bite-sized pieces
• 1 tsp sea salt or more to taste
• 1 tbsp ghee or coconut oil
• 3 garlic cloves minced
• Sesame seeds and chopped green onions to serve (omit sesame seeds for AIP)

Pineapple Teriyaki Sauce:

• 1 cup fresh or canned pineapple chunks
• 1/2 cup coconut aminos
• 1/2 inch fresh ginger
• 3 tbsp apple cider vinegar or rice vinegar
• 2 tsp arrowroot starch (optional, to help thicken sauce)

Directions:

1. Place all ingredients for the pineapple teriyaki sauce in a blender and blend until smooth. Set aside.
2. Toss the chicken pieces with salt.
3. Heat ghee in a large skillet over medium high heat.
4. Add the chicken to the pan and cook stirring until browned on all sides, about 3 minutes. Remove from the pan.
5. Add garlic to the pan and stir for 1 minute until fragrant.
6. Pour in the prepared pineapple teriyaki sauce and use a wooden spoon to scrap the bottom of the pan as it heats.
7. Simmer the sauce for 1 minute until thickened.
8. Add the chicken pieces to the sauce, and simmer for 2 minutes until heated through. Taste and add more sale, as needed.
9. Sprinkle with sesame seeds and chopped green onions, and serve with cauliflower rice.

Original recipe found here

Still experimenting with an elimination diet in our house and these meatballs have been a big hit a few times now. We've tried this with all ground turkey and all ground beef, and without the egg and optional flour each time. All of the seasonings bring a ton of flavor and we have enjoyed these as burgers on the grill as well. I opted for baking the meatballs this time since I quadrupled the recipe and had a ton of meatballs to cook, but pan frying them as the recipe instructs would only bring more delicious flavor. This time we paired the meatballs with spaghetti squash, sweet potato glass noodles, and a low fodmap marinara sauce, which turned out super tasty! Not to mention this was a nice mix up to the limited food options we have been consuming on this elimination style diet. This one is definitely going into the meal prep rotation of favorites! 

Pan Fried Meatballs - Low FODMAP, Paleo, Whole30
Ingredients:

• 1/2 lb ground beef
• 1/2 lb ground lamb
• 1/2 lb ground pork
• 1 large egg
• 2 Tbsp Tapioca flour optional, for binding
• 2 tsp poultry seasoning blend of dried thyme, sage, marjoram, rosemary, black pepper, nutmeg
• 1 tsp dried oregano or 2 tbsp chopped fresh
• 1 tsp dried basil you can also use 2 tbsp chopped fresh if you have!
• 2 tsp freeze dried chives or 1 tbsp fresh chopped chives
• 1/2 tsp sea salt
• ghee or other preferred cooking fat for frying
• Low FODMAP Marinara Sauce (Fody also has a couple Low FODMAP options! I found their products at Wegmans.)

Directions:

1. In a large bowl, combine the three types of meat with all the other ingredients, and using your hands, mix well until all ingredients are fully incorporated and ready to roll into balls.
2. Heat a large cast iron skillet over med hi heat. Add about 2 tbsp ghee or other cooking fat to the pan
3. Once the fat is heated (if it's smoking lower the heat) begin rolling the mixture into meatballs about 1.5 inches in diameter, and place each one in the pan. Continue until the mixture is used up.
4. Once the bottoms are nicely browned after about 3 minutes or so, flip each meatball over to brown the other side. Cover the pan now, and continue to cook, covered, until the meatballs are just cooked through. (If planning to add sauce, you can cook the meatballs covered with the sauce until fully cooked)
5. Serve right away and enjoy!

Original recipe found here