- 1 15 ounce can of sliced peaches
- 1/2 cup flour
- 1/2 cup white sugar
- 1/2 cup milk
- 1/4 cup salted butter
- 1/2 teaspoons of baking powder
- 1/8 teaspoon of salt
- 2 teaspoons of chai spice mix, not the tea
- whipped cream, optional
- Preheat oven to 350 degrees.
- Drain 1 can of peaches; reserve the syrup from the other.
- Place the butter in a 9- by 9-inch ovenproof baking dish.
- Heat the butter in the oven until it's melted.
- In a medium bowl, mix the flour, sugar, baking powder, salt, and chai spice mix.
- Mix in the milk and the reserved syrup. About a half cup of reserved syrup will do just fine.
- Pour the mixture over the melted butter in the baking dish.
- Arrange the peaches over the batter and butter.
- Bake for 40 minutes.
- The batter will rise around the peaches, and the cobbler is done when the batter becomes a thick and golden brown crust.
- Serve warm with whipped cream.
If you’ve been a long time follower of Clarks Condensed, you might remember that Jack was on a very strict diet for a while – one that is called low FODMAP. It’s basically a diet that eliminates foods, spices, etc. that are hard on the digestive system.
Although it was difficult at first, I enjoyed the challenge of coming up with recipes that followed the low-FODMAP diet. I’ve featured a lot of recipes following the “rules” for this diet, and since I know it’s a lesser-known diet, I still enjoy making the recipes and sharing them with our readers!
There are many people that suffer from IBS in the United States. IBS is a GI issue that affects the large intestine that causes cramping, abdominal pain, bloating, gas, diarrhea, and constipation. There is really no cure, or even known cause, for IBS. However, if you suffer from IBS, changing your diet can help. In fact, about 75% of IBS sufferers get relief from symptoms following the low-FODMAP diet.
I am one of those who is unfortunate enough to suffer from IBS. I know, probably TMI, but it is what it is. While we went on a low-FODMAP diet for Jack, it was a blessing in disguise for me as it did help some of my symptoms.
So, if you are interested in following a low-FODMAP diet, there are fortunately a lot of resources out there. I know when we first started following the diet, I felt like there was no way we could eat flavorful, yummy foods. Fortunately – that’s not the case. There are a lot of yummy recipes, including this polenta with shrimp and tomato cream sauce!
I recently was sent an awesome cookbook – Flavor without FODMAPs. It has pages and pages of delicious recipes that will make you feel good! I saw this simple recipe for polenta, and I knew it would be fun to try.
Forrest loves shrimp and grits, and since polenta and grits are basically the same thing, we thought it would be fun to make a polenta and shrimp recipe. I wanted to keep it simple with a tomato cream sauce – and since most dairy isn’t really encouraged with a low-FODMAP diet, I used coconut milk instead of heavy cream or half and half to make the sauce creamy. It turned out so simple and delicious!
The author of this cookbook did a great job, and she is always coming up with new recipes that have lots of flavor. You wouldn’t even know you were on a restricted diet if you used her recipes!
Something else that we learned a lot about with Jack’s problems were probiotics – and it’s something I hear more and more about each day. Probiotics have so many benefits, especially for the digestive system. They can help correct digestive problems, assist in weight management, and even help your skin feel clearer. They are “good” bacteria – essential for fighting off the bad guys.
Of course, not all probiotics are created the same. Some just don’t have enough different strands and others just aren’t potent enough. I’ve even learned that many probiotics can’t even get past stomach acid!
Jack’s doctor recommended VSL#3 Junior for Jack, as he felt it was one of the highest quality products out there. I’ve started taking probiotics a lot myself, and I was excited to see that they had VSL#3 for adults. It has 8 strains of live lactic acid bacteria – which makes it one of the few probiotics with this many strains.
Something that was interesting about VSL#3 is that it’s not a supplement like many probiotics. It’s a medical food that needs to be taken under medical supervision. It’s about 10 times more potent than the average probiotic, and it does its job. If you are interested in it, definitely talk with your doctor.
So, if you are one of the thousands of people who suffer from IBS, definitely look into VSL#3 and a low-FODMAP diet. You can find more delicious IBS-friendly recipes on VSL#3’s website and tips on their YouTube Page. And if you have a recipe that is IBS-friendly, be sure to enter it in order it here for a chance to be the Grand Prize winner to receive a cooking class for two at your local William Sonoma or Sur la Table stores.
*Harris Poll conducted the GI Issues Survey on behalf of VSL#3. The survey was administered online within the United States between April 1 – 7, 2015 among 607 adult’s ages 18+ who have been diagnosed with a digestive or gastrointestinal condition, irritable bowel syndrome, or ulcerative colitis, ileal pouch (“sufferers”).
VSL#3® is a high-potency probiotic medical food that’s clinically proven in the dietary management of IBS, ulcerative colitis, and ileal pouch. To learn more visit www.vsl3.com and LIKE the brand on Facebook.
This is a product-provided, sponsored conversation that contains affiliate links. All opinions, text and experiences are my own. VSL#3® is a high-potency probiotic medical food for the dietary management of IBS, UC and ileal pouch and must be used under medical supervision. These statements have not been evaluated by the FDA. The product is not intended to diagnose, treat, cure or prevent any disease.