I cannot express my excitement to share what I have found! SIBO-friendly lunch meat!!! Lunch meat that you can buy at the grocery store! … Well, some grocery stores.

About a month ago, I was traveling and stopped at one of my favorite grocery stores in the world. I picked up a package of roasted turkey breast, and read the ingredients: organic turkey breast, water, sea salt. No fillers. No additives. No strange food items that are illegal for SIBO. As I put the package back (because I happen to not really enjoy turkey- unless my father makes me a fried, cajun-spiced turkey), I thought, “Huh. That would have been super helpful two years ago.” And I walked away.

I don’t know why I did that.

Usually a SIBO friendly pre-made food find means I run through the grocery store dodging people and carts and almost yelling at my husband with excitement. It wasn’t for several days that I thought about it again and realized I probably wouldn’t be able to find it in my home town. So, when we were again traveling last week, I looked everywhere we went and was able to find that Organic Prairie makes FOUR non-additive lunch meats. Roast Turkey Breast, Smoked Turkey Breast, Roast Chicken Breast, and Roast Beef. You can find them all here at Organic Prairie online. Scroll down to about the middle. And of course, they all taste awesome… even if you don’t love turkey.

These lunch meats go great with this cracker recipe. The recipe originally came from Danielle Walker at Against All Grain. She has really pretty pictures of food and is a great inspiration, although most of her recipes are not SIBO safe. I made some tweaks to her recipe to make two different SIBO-friendly options depending on your needs. Because 2Tbs of almond flour is the limiting amount to stay in low FODMAP territory you can’t go all out with these crackers. But, if served with SIBO-friendly lunch meat, and cheese and some grapes, these crackers are a fabulous snack or light and easy lunch.

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Cracker Snacks

Ingredients

Option 1

  • 1 cup almond flour
  • 1 1/2 tsp olive oil
  • 1 Tbs cold water
  • 1 Tbs honey
  • 2 Tbs pumpkin seeds
  • 1 sprig rosemary
  • 1/4-1/2 tsp coarse sea salt

Option 2

  • 1 cup almond flour
  • 1 1/2 tsp olive oil
  • 1 Tbs cold water
  • 2 Tbs dried currants
  • 2 Tbs pumpkin seeds
  • 2 tsp fresh thyme
  • 1 tsp fresh oregano leaves
  • 1/4-1/2 tsp coarse sea salt

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Place all of the ingredients into a food processor EXCEPT the salt and pulse until the ingredients turn to a ball.
  3. Place the ball of dough onto a sheet of parchment paper. Place another sheet of parchment paper on top of the ball. Roll the dough out. When the dough is about 1/8 of an inch thick pull the top parchment paper off.
  4. By picking up the ends of the bottom piece of parchment paper, move the dough and paper to a cookie sheet. With a pizza cutter or knife, cut the rolled out dough into cracker sized pieces. Sprinkle with coarse sea salt.
  5. Place in the oven and cook or 12 minutes, or until just turning golden brown. Remove from the pan- I usually just slide the parchment paper off with the crackers on it and onto a cooling wrack. The crackers will firm up once they have cooled.

1/8 of the batch will keep you in low FODMAP territory