Chia pudding is a simple and easy snack, dessert or breakfast that is full of fiber and protein. It's also easy to customize by adding whatever toppings or sweeteners that you desire!
Like all risottos this one takes some time, but it is well worth it! Barley risotto is much easier to get right than rice risottos, although you can still over stir it, it is more forgiving and less likely to become glue-like in texture. For this recipe I used hulled barley, but if you are using pearl barley you may want to use a little less broth, so when you may want to try it as you go, so you don't overcook it!
This creamy shrimp recipe is done using almond milk instead of regular milk. This makes it mostly dairy free, as dairy can be a big trigger for a lot of people. There is still Parmesan cheese in it, but Parmesan cheese is known for being low in lactose and many people with acid reflux disease can eat it with no problems.
This Fall meal is full of healthy and delicious ingredients! Normally my husband shys away from meals without meat in them, but even he really enjoyed this dinner! The dressing really brings it all together for a savory dish.
Whenever we have food related events at work, I can really only eat the things that I bring, and this bean dip is perfect for that! The amount in this recipe is meant more for a smaller amount of people, but it can be easily doubled or tripled.
This soup is a great Fall/Winter staple. It's a super easy and healthy slow cooker meal, that makes enough for the whole family!
This recipe is both healthy and fast, and it tastes great too! Burrito bowls and stir-fry are my two go-tos when I want a healthy but satiating dinner. They also work very well for leftovers for work the next day!
Miss being able to eat takeout without the symptoms of acid reflux? Try this delicious acid-friendly cashew chicken recipe! For the sauce it does call for 1 tbsp of rice vinegar, this vinegar has the highest pH of the vinegars, however if you still have issues with rice vinegar it can be simply omitted and the recipe still tastes great!
This recipe is great for any hot summer day! I used corn tortillas that I heated up in a skillet on the stove top, but other types of tortillas work well too. Also cojita cheese can be substituted for feta if that is preferred!
This recipe takes a while, but it's worth it for the flavor and presentation! This is an acid friendly take on the Korean classic bibimbap, but as it doesn't contain gochujang, a Korean red pepper paste. A variety of vegetables or protein can be used for this recipe instead of those listed, mushrooms, cucumber and zucchini all work great!