Breakfast: Scrambled eggs with spinach and a side of strawberries.
Lunch: Grilled chicken salad with mixed greens, carrots, and cucumbers, topped with a homemade olive oil and lemon dressing.
Dinner: Baked salmon with roasted zucchini and quinoa. Avoid high-FODMAP ingredients like garlic, onions, and excess wheat products, opting for FODMAP-friendly alternatives.
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