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14-day low FODMAP Diet Plan for Vegetarians

Are you a vegetarian struggling with digestive issues?

A fourteen-day low FODMAP diet plan may be exactly what you need to attain better gut health.

 

14 Day Low FODMAP Diet Plan - Vegetarian; Free PDF Download
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The low FODMAP diet is gaining traction as a digestive relief plan, and now you can get the benefits of the FODMAP plan without sacrificing your vegetarian values.

This article will outline a 14-day low FODMAP diet plan specifically tailored for vegetarians, providing detailed guidance on food choices and menu planning that will leave you feeling energized and well-nourished.

By the end of it, you’ll have all the tools to make low FODMAP part of your regular, everyday diet. So, let’s get to it!

 

Day 1:

Breakfast: Quinoa porridge made with lactose-free milk, topped with sliced strawberries and a sprinkle of pumpkin seeds.
Lunch: Spinach salad with cherry tomatoes, cucumber, carrots, and a low FODMAP dressing. Add grilled tofu or tempeh for protein.
Snack: Rice cakes with a small portion of almond butter.
Dinner: Stir-fried tofu with bell peppers, zucchini, and gluten-free rice noodles.
Snack: Grapes and a handful of walnuts.

14 day low fodmap diet plan for vegetarians plant based recipes

Day 2:

Breakfast: Scrambled eggs made with lactose-free milk, served with sautéed spinach and Gluten-free toast .
Lunch: Quinoa and roasted vegetable bowl with mixed greens and a drizzle of olive oil and lemon juice.
Snack: Carrot sticks with a low FODMAP hummus (made without garlic or onion).
Dinner: Baked eggplant Parmesan with gluten-free breadcrumbs and lactose-free cheese.
Snack: Rice cakes with a small portion of lactose-free yogurt.

See also  Foods to eat (and avoid) on a Low Fodmap Diet

 

Day 3:

Breakfast: Gluten-free oatmeal with lactose-free milk, blueberries, and a sprinkle of chia seeds.
Lunch: Lentil and vegetable curry with basmati rice.
Snack: Rice crackers with a small portion of lactose-free cottage cheese.
Dinner: Quinoa-stuffed bell peppers with a side salad.
Snack: Kiwi fruit.

 

Day 4:

Breakfast: Smoothie made with lactose-free yogurt, spinach, pineapple, and a tablespoon of almond butter.
Lunch: Caprese salad with lactose-free mozzarella, tomatoes, fresh basil, and a drizzle of olive oil.
Snack: Rice crackers with a small portion of mixed nuts (except cashews and pistachios).
Dinner: Vegetable stir-fry with tofu and gluten-free soy sauce, served with brown rice.
Snack: Orange slices.

 

Day 5:

Breakfast: Gluten-free toast topped with avocado, sliced tomatoes, and a sprinkle of sesame seeds.
Lunch: Quinoa salad with mixed greens, cherry tomatoes, cucumber, and a low FODMAP dressing.
Snack: Sliced bell peppers with a low FODMAP dip (like tahini).
Dinner: Zucchini noodles with a tomato-based sauce and lactose-free Parmesan cheese.
Snack: Almonds and raspberries.

 

Day 6:

Breakfast: Chickpea flour pancakes with lactose-free yogurt and a drizzle of maple syrup.
Lunch: Greek salad with feta cheese, olives, cucumber, tomatoes, and a low FODMAP dressing.
Snack: Rice cakes with a small portion of almond butter.
Dinner: Vegetable curry with coconut milk and basmati rice.
Snack: Strawberries and lactose-free yogurt.

 

Day 7:

Breakfast: Spinach and feta cheese omelette with a side of Gluten-free toast .
Lunch: Quinoa and black bean burrito bowl with lettuce, tomatoes, and a low FODMAP salsa.
Snack: Rice crackers with a small portion of lactose-free cheese.
Dinner: Grilled tofu with roasted sweet potatoes and steamed broccoli.
Snack: Mixed nuts (except cashews and pistachios).

See also  The 7-Day Ketogenic Diet Meal Plan ( + A Beginner's Guide )

 

Day 8:

Breakfast: Gluten-free oatmeal with lactose-free milk, sliced banana, and a sprinkle of walnuts.
Lunch: Vegetable stir-fry with tofu and gluten-free soy sauce, served with brown rice.
Snack: Carrot sticks with a low FODMAP hummus (made without garlic or onion).
Dinner: Lentil and vegetable curry with basmati rice.
Snack: Grapes and a handful of macadamia nuts.

 

Day 9:

Breakfast: Smoothie made with lactose-free yogurt, spinach, banana, and a tablespoon of almond butter.
Lunch: Spinach salad with cherry tomatoes, cucumber, carrots, and a low FODMAP dressing. Add grilled tofu or tempeh for protein.
Snack: Rice cakes with a small portion of almond butter.
Dinner: Quinoa-stuffed bell peppers with a side salad.
Snack: Kiwi fruit.

 

Day 10:

Breakfast: Gluten-free toast  topped with mashed avocado, sliced tomatoes, and a sprinkle of sesame seeds.
Lunch: Caprese salad with lactose-free mozzarella, tomatoes, fresh basil, and a drizzle of olive oil.
Snack: Rice cakes with a small portion of mixed nuts (except cashews and pistachios).
Dinner: Vegetable stir-fry with tofu and gluten-free soy sauce, served with brown rice.
Snack: Orange slices.

 

Day 11:

Breakfast: Chickpea flour pancakes with lactose-free yogurt and a drizzle of maple syrup.
Lunch: Quinoa salad with mixed greens, cherry tomatoes, cucumber, and a low FODMAP dressing.
Snack: Sliced bell peppers with a low FODMAP dip (like tahini).
Dinner: Zucchini noodles with a tomato-based sauce and lactose-free Parmesan cheese.
Snack: Almonds and raspberries.

See also  14 Day Simple Low FODMAP Diet Plan | Quickly Boost Digestive Health

 

Day 12:

Breakfast: Spinach and feta cheese omelette with a side of Gluten-free toast .
Lunch: Quinoa and black bean burrito bowl with lettuce, tomatoes, and a low FODMAP salsa.
Snack: Rice cakes with a small portion of lactose-free cheese.
Dinner: Grilled tofu with roasted sweet potatoes and steamed broccoli.
Snack: Strawberries and lactose-free yogurt.

 

Day 13:

Breakfast: Gluten-free oatmeal with lactose-free milk, sliced banana, and a sprinkle of walnuts.
Lunch: Vegetable stir-fry with tofu and gluten-free soy sauce, served with brown rice.
Snack: Carrot sticks with a low FODMAP hummus (made without garlic or onion).
Dinner: Lentil and vegetable curry with basmati rice.
Snack: Grapes and a handful of macadamia nuts.

 

Day 14:

Breakfast: Smoothie made with lactose-free yogurt, spinach, pineapple, and a tablespoon of almond butter.
Lunch: Spinach salad with cherry tomatoes, cucumber, carrots, and a low FODMAP dressing. Add grilled tofu or tempeh for protein.
Snack: Rice cakes with a small portion of almond butter.
Dinner: Quinoa-stuffed bell peppers with a side salad.
Snack: Kiwi fruit.

 
Remember to adjust portion sizes and ingredients according to your specific dietary needs and consult with a healthcare professional or registered dietitian before making any significant changes to your diet.

 

Further Reading:

 

 

 

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