specialist in digestive health since 2008

specialist in digestive health since 2008

We have been developing and producing nutritional supplements since 2008. Our products are specially developed with great care and attention by our in-house dieticians. For the composition of our products we use only necessary ingredients, so our products are pure, free of gluten and soy and of high quality. This ensures that our supplements can be used safely and without adverse side effects. Our products are low FODMAP Certified™ by Monash University.

free dietary advice

free dietary advice

Our team of specialized dietitians is always at your service with practical advice and additional information about our products. Contact us via:

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more than 100,000 satisfied customers

more than 100,000 satisfied customers

Since 2008, our mission is to help everyone enjoy their food. We are proud to support over 100,000 customers already.

low-FODMAP Ratatouille

Today we’re sharing this delicious recipe for Low-FODMAP Ratatouille! If you’re looking for a flavorful way to enjoy vegetables, then this dish is perfect for you. With a colorful mix of eggplant, zucchini, and bell peppers, along with aromatic herbs and tomatoes, this dish is truly a party.

Ingredients for 4 servings:

  • 1 eggplant
  • 1 zucchini (diced)
  • 1 red bell pepper (diced)
  • 1 yellow bell pepper (diced)
  • 1 can diced tomatoes (14 oz)
  • 2 tablespoons olive oil
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • Salt and pepper to taste
  • Fresh basil leaves for garnish

Instructions for making Low-FODMAP Ratatouille:

  1. Saute the Vegetables: Heat the olive oil in a large skillet over medium-high heat. Add the eggplant, zucchini, and bell peppers. Saute for about 5-7 minutes, or until they begin to soften.
  2. Add the Herbs: Tie the sprigs of thyme and rosemary together with kitchen twine and add them to the skillet along with the bay leaves. Stir well.
  3. Add Tomatoes: Add the diced tomatoes to the skillet and stir everything together. Season with salt and pepper. Let the ratatouille simmer for about 15-20 minutes over low heat, stirring occasionally, until the vegetables are tender and the sauce has thickened slightly.
  4. Serve: Remove the sprigs of thyme, rosemary, and bay leaves. Garnish the ratatouille with fresh basil leaves before serving.

Enjoy your meal!

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