Endo Diet Recipes

So on this page, I will cheer all of you up, showing you that even if you follow the endo diet, you can still enjoy some amazing foods! So here are a few recipes you can try. Bon appetit!



Corn Chowder

Ingredients:

• 1-2 tbs olive oil 
• 1 onion, diced 
• 1 sweet potato, peeled and cubed 
• 1/2 tsp dried sage 
• 1/2 tsp dried basil 
• 1/2 tsp salt 
• fresh black pepper 
• 2 cups vegetable broth 
• 2 cups corn 

Method:

1. Place onions into a medium stock pan and saute for 5-7 minutes, until almost clear. 
2. Add sweet potatoes and continue to saute for another 3 minutes. 
3. Add herbs and salt and saute another minute more. 
4. Add corn and stock and bring to a boil. 
5. Reduce heat and simmer for about 15-20 minutes, until potatoes are tender. 
6. Puree half of the chowder and then stir to combine. 
7. Optional: garnish with fresh basil. 

This recipe is free from gluten, egg, dairy, soy and wheat.
(Emily Levenson)



Bread

Ingredients

• 3 large eggs lightly beaten 
• 1/4 cup oil of choice 
• 1 1/3 cup milk of choice (room temp) 
• 1 tbsp +1 tsp honey 
• 3 tbsp brown sugar 
• 1/2 cup millet, quinoa or buckwheat flour. 
• 1/2 cup second choice of millet, quinoa or buckwheat flour. 
• 1 cup multi grain rice flour. 
• 1/2 cup tapioca flour 
• 1/2 cup corn starch (potato starch works too) 
• 3 tsp xanthan gum 
• 1 1/2 tsp salt 
• 2 1/4 tsp dry active yeast 

optional add ins:

• flax seeds 
• sesame seeds 
• sunflower seeds 
• add in a total of about a 1/4 cup 

Method:

1. Mix first 5 ingredients in bread maker pan. 
2. Sift next 6 ingredients and then add it on top of liquid ingredients. 
3. Toss in your add ins. 
4. Make a little well in the dry ingredients and add the yeast in to the hole. 
5. Start the bread maker. 
6. If you don't own a bread maker, use a soft spatula and scrape down the sides and help everything get all mixed in. Gluten free bread needs less time as there is no need for additional punch downs like with wheat bread. 
7. If it allows, program in the following settings, if doing by hand then knead for 5 minutes, leave to rest, knead again for 15 minutes. Let it rise for 1 hour then bake for 50 minutes on a setting of 180 degrees (gas mark 4) : 

• No preheat 
• Knead 1 = 5 minutes 
• Knead 2 = 15 minutes 
• Rise = 60 minutes 
• Bake 50 minutes 
• Temp 180 degrees 

This recipe is free from wheat and gluten.
(Kim@gluten free real food)



Mushroom Soup

Ingredients

• 1 white onion, small diced 
• 1 garlic clove, minced 
• 1 tbsp rapeseed oil 
• 1 cup of fresh mushroom of choice, cleaned and sliced 
• 1 cup of dried mushroom of choice 
• 1 spring of thyme 
• 1/4 cup unflavored almond milk 
• 1/2 cup of cooked chickpeas 
• 1 tsp vegetable bouillon 

optionally: more water, depending on wanted consistency
salt, pepper to taste


For garnish:

• more fresh mushroom sauteed in olive oil 
• salt and pepper 
• feta crumbles 

Method:

1. Reconstitute the dried mushrooms in 2 cups of boiling water for about 10min. 
2. Heat a pot with the rapeseed oil and fry the onion and garlic until translucent, then add the fresh mushrooms. 
3. Saute the mushroom until they are slightly browned. 
4. Now, add the dried mushroom with the soaking liquid. Stir and combine well. 
5. Bring to a boil, and then turn down the heat to a medium-low simmer. 
6. Add the thyme, bouillon, almond milk and the chickpeas. 
7. Simmer on medium-low for ca. 30min. 
8. Let it cool, and then puree in a really good blender (e.g. vitamix) to get a creamy, smooth consistency. 
9. Reheat, add salt and pepper to taste, and serve with sauteed fresh baby bella mushroom and feta crumbles (optional). 

This is free from most and vegan too!
(Skinny Jeans Food)



Chocolate-Raspberry Mini No Bake Fudge Cake

Ingredients

• 80g raspberries (2/3cup) 
• 3 tbsp cocoa powder (16g) 
• 4 tbsp coconut butter 
• Pinch of salt 
• Sweetener: 1 1/2 to 2 tbsp (20-30g) 

Method

1. Melt your coconut butter, then add the raspberries and other ingredients. 
2. Mash until it’s completely smooth, like chocolate butter. 
3. Spread into a container. 
4. Refrigerate overnight or freeze for a few hours. 

This makes a very small serving , so if you want a regular-sized cake, make a bigger batch.(Triple or quadruple for a normal-sized cake.)


This recipe has a healthier version of the naughty ingredients.
(Chocolate-Covered Katie)




I will put up some more recipes soon. Let me know if you want to see an endo diet version of food you like and I'll have a look for you. If there are any other endo diet recipes I haven't put on here then let me know and I'll put them on here with credit to you.


Here is a conversion chart for substitutes on gluten free products. (C stands for cups)





Enjoy :)


Leya xo