IBS-friendly meal ideas for flights and other travel.
Pack low-FODMAP options such as rice cakes, hard-boiled eggs, lactose-free yogurt, plain grilled chicken, or simple sandwiches on gluten-free bread. Include fruits like bananas and berries, and carry soothing herbal teas. These choices minimize symptoms and ensure digestive comfort during long trips.
Buckwheat pancakes with a drizzle of maple syrup for a filling breakfast or snack.
A thermos of homemade chicken soup using a low-FODMAP broth and veggies like carrots and zucchini.
Turkey slices rolled with spinach and lactose-free cream cheese.
Easy-to-pack, protein-rich hard-boiled eggs, seasoned lightly with salt.
Lactose-free coconut yogurt topped with low-FODMAP granola and seeds.
A mix of low-FODMAP nuts like almonds, macadamias, and walnuts.
Low-FODMAP energy balls made with oats, peanut butter, and dark chocolate chips.
Fresh grapes paired with small servings of lactose-free cheese.
Homemade or store-bought low-FODMAP granola bars made with oats, nuts, and seeds.
Chia seeds soaked in almond milk, topped with low-FODMAP fruits like strawberries or kiwi.
Roasted and lightly salted pumpkin seeds, a high-protein, low-FODMAP snack.
Chilled quinoa porridge made with almond milk and a topping of blueberries or other low-FODMAP fruits.
Overnight oats with lactose-free milk and a topping of blueberries or strawberries.
A ripe banana paired with a rice cake for a filling and low-FODMAP snack.
Almond butter spread on gluten-free rice crackers for a quick and easy snack.
Low-lactose or lactose-free cheese paired with gluten-free crackers.
Brown rice sushi rolls with cucumber, avocado (if tolerated), and tuna or chicken.
Baby potatoes drizzled with olive oil and sprinkled with herbs, a good carb choice.
A smoothie made with lactose-free milk, blueberries, chia seeds, and a handful of spinach.
Rice paper wraps filled with fresh veggies like carrots, lettuce, and a low-FODMAP protein.
Quinoa with diced veggies like bell peppers, cucumber, and olive oil for a light meal.
A small serving of peanut butter spread on apple slices (avoid if sensitive to fructose).
A homemade trail mix with seeds, nuts, and low-FODMAP dried fruits like cranberries.
Homemade or store-bought sweet potato chips, a great alternative to regular chips.
Pre-cut carrot and cucumber sticks with a low-FODMAP dip like hummus made without garlic.
Brown or white rice with grilled vegetables like zucchini, bell peppers, and carrots.
Low-FODMAP zucchini fritters made with gluten-free flour and pan-fried in olive oil.
Tuna salad made with lactose-free yogurt or mayo, and served with cucumber slices.
Gluten-free bread with lean turkey, cucumber, and lactose-free cheese.
Buckwheat soba noodles with a light dressing of soy sauce and sesame oil.
Cold zucchini noodles (zoodles) tossed in a low-FODMAP pesto sauce.
Grilled chicken salad wrapped in lettuce leaves; use a low-FODMAP dressing.
Air-popped popcorn drizzled with olive oil, a light snack that’s easy to carry.
Cucumber slices with turkey rolled in for a refreshing and light snack.
Lactose-free yogurt with low-FODMAP berries like strawberries or blueberries.
A cold salad made with firm tofu, mixed greens, and a low-FODMAP dressing.
Lightly seasoned, oven-roasted chickpeas for a crunchy, high-protein snack.
Homemade low-FODMAP muffins made with gluten-free oats and ripe bananas.
Cold gluten-free pasta salad with olive oil, cucumber, and a lean protein like chicken or turkey.