Join Rebecca Coomes as she shows you how to cook delicious food in her SIBO Cooking Show. Watch as she makes easy and delicious recipes that are SIBO-friendly, and super easy to make at home using common ingredients.

Her recipes are suitable for people treating Small Intestinal Bacterial Overgrowth (SIBO) or following a gluten-free, dairy-free, sugar-free, paleo or low FODMAP diet.

Subscribe to her YouTube channel so you never miss an episode. Subscribe here.

Breakfast

Chai spiced banana muffin recipe

Prosciutto, capsicum (pepper) & egg muffins

breakfast pizza recipe

rice porridge recipe

Lunch

Pizza with the lot recipe

salmon tartare lunch recipe

sticky pork ribs recipe

Dinner

butter chicken curry recipe

Pizza with the lot recipe

sticky pork ribs recipe

beef rendang curry recipe

Chilli con carne recipe

Desserts

Sugar free chocolate recipe

Choco-Coco-Nutty Bites Recipe

decadent mocha mousse recipe

Sides

Italian style pan fried broccoli recipe

winter kale salad recipe

Salads

winter kale salad recipe

Snacks

choc chip granola bars recipe

Cinnamon & vanilla granola recipe

salt & pepper pork crackling recipe

Choco-Coco-Nutty Bites Recipe

Fats & Oils

homemade butter recipe

Beef tallow recipe

ghee recipe

4 thoughts on “SIBO Recipe Cooking Videos”

  1. Rebecca, greetings from the USA. I am David Simmons and I accidentally stumbled across your YouTube channel. It is great, I have SIBO and you have given me so many new choices. Tonight I made shepherds pie and it was delicious. I have made many other of your recipes and I just wanted to say thank you. You’re great!

    Sincerely,

    David

    1. Thanks for the lovely words David! I’m so glad the recipes and cooking videos have been helpful.
      Warm regards
      Rebecca

    1. TheHealthyGut

      Hi Nichola
      Thanks for getting in touch. Both meal and flour are made from ground almonds, though almond flour and almond meal have two subtle differences that set them apart. Almond flour is typically made from blanched almonds which have had the skins removed, and is ground more finely than almond meal, which typically still contains the skins and has a more coarse grind. You can replace it, just keep an eye on whether you need a little more liquid for some recipes as it is slightly more absorbent.
      Hope that helps,
      Kate

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