Cilantro Lime Celebration - GF & Low FODMAP

It’s Cinco de Mayo and I’m celebrating one of my favorite flavor combos – cilantro and lime!

Tonight, we’re having burrito bowls with pulled chicken and cilantro lime rice, corn cake muffins and lemon lime margarita cupcakes.

I’m starting with 2 batches of cilantro lime salsa.  I’ll use 1 to cook the chicken in and 1 for serving.

Add about 3 pounds of boneless chicken thighs to the crock pot, cover with salsa (recipe below) and add 1 tablespoon of low FODMAP seasoning (recipe below).  Cook on low for about 4 hours or until you can pull apart with 2 forks.  Serve over cilantro lime rice (recipe below) and top with your favorites – I’m using grated white cheddar, shredded lettuce and salsa.

I couldn’t decide between the corn cake muffins or lemon lime margarita cupcakes so I made both!  They are each simple box recipes I just replace the milk in the cupcakes with a mixture of tequila, fresh lemon juice and fresh lime juice.

Basic Salsa:

25 oz of crushed organic tomatoes

4 tablespoons of fresh chopped parsley

4 tablespoons of fresh chopped cilantro

4 tablespoons of fresh chopped chives

4 tablespoons of chopped green onion (green tops only)

1 tablespoon of garlic infused olive oil (certified low FODMAP if necessary)

Squeeze of fresh lime juice

Sea salt to taste (watch quantity if the tomatoes have salt)

Low FODMAP Seasoning:

2 parts chipotle chili pepper (or more if you like it hotter)

2 parts ground cumin

2 parts paprika

2 parts oregano

Cilantro lime rice – cook arborio rice according to package instructions with garlic infused olive oil and broth in place of butter and water, add dried cilantro.  Before serving, squeeze in fresh lime juice and add chopped fresh cilantro.

Cheers and God Bless!