Copy of Irritable Bowel Syndrome-Friendly Recipes


Creamy Lemon Tart


Lemon cream

  • One lemon
  • One egg
  • Room-temperature butter, one ounce
  • Cornstarch, one ounce
  • Water, eight to nine ounces
  • 5.3 ounces of sugar

Tart dough

  • Rice flour, ten to eleven ounces
  • 3.5 ounces of sugar
  • The yolk of one egg
  • One whole egg
  • Baking powder, one teaspoon
  • The zest of one organic lemon
  • Peanut oil or sunflower oil, three ounces
  • A pinch of salt

Preparation/Cook Time: Prep Time 20 minutes, Cook Time 30 minutes

Servings: One slice

Preparation - Lemon Cream Tart

  • Combine/stir the cornstarch and sugar in a pot, then gradually incorporate the water into the mixture while whisking to form a silky consistency.
  • On the stove, warm the mixture on low and add the butter.
  • Stir the mixture constantly until it boils and thickens, then turn the heat off.
  • While whisking, wait a few moments before adding the egg and lemon juice.
  • Allow the mixture to cool while prepping the tart dough.

Preparation - Lemon Tart Dough

  • In a container, combine the sugar, salt, organic lemon zest, vegetable oil, egg, and egg yolk.
  • While mixing, gradually incorporate the flour into the ingredients until a dough forms.
  • Transfer the dough to a clean, flat surface. While gradually adding flour, knead the dough until it no longer sticks.
  • Apply a thin coating of flour, and roll the dough until approximately 0.2 inches thick using a rolling pin.
  • Add the rolled dough to a buttered and floured tart cake pan roughly 8.5 inches in diameter, poking holes throughout the dough with a fork.
  • Top the dough with the lemon cream, and heat the oven to 340 degrees in static mode. While the oven preheats, place the lemon tart in the fridge.
  • Place the lemon tart on a lower rack in the oven, then bake for approximately 40 minutes until golden. Periodically check the lemon tart for doneness.
  • Remove the lemon tart from the oven and allow it to cool.
  • Sprinkle the lemon tart with powdered sugar and serve.

Grilled Chicken And Roasted Tomato Pesto Pasta


Roasted tomatoes

  • 16 halved cherry tomatoes
  • Garlic-infused olive oil, one tablespoon


  • Brown rice rotini or penne, eight ounces

Grilled chicken

  • Boneless skinless chicken breasts, four small
  • Garlic-infused olive oil, one tablespoon
  • Dried oregano, one teaspoon


  • Fresh basil leaves, 1 ½ cups
  • Fresh chives, ¼ cup
  • Pine nuts, ¼ cup
  • Fresh lemon juice, two tablespoons
  • Garlic-infused olive oil, ¼ cup
  • Kosher salt or sea salt

Preparation/Cook Time: 50 minutes

Servings: 4


  • Preheat oven to 350 degrees Fahrenheit, mix cherry tomatoes with olive oil, and evenly spread on a baking sheet. Roast for 30 minutes.
  • Cook the pasta according to package instructions.
  • Preheat a tabletop grill, then using a large bowl, combine chicken breasts, olive oil, and oregano. Grill the chicken until cooked, letting it cool before slicing.
  • Combine basil, pine nuts, chives, lemon juice, and olive oil using a blender. Blend into a puree-season with salt.
  • Drain the cooked pasta. Return to the pot, add pesto and stir into the pasta.
  • Top the pasta with sliced chicken and roasted tomatoes, then serve.