What makes up an IBS-friendly snack?

Written by:

Liz McMahon RDN, CNSC

Check out our FODMAP-friendly snack ideas, to help keep your IBS symptoms at bay when you’re on the go.

To start, aim for a mix of some type of protein, fiber, and healthy fat & remember to avoid these high FODMAP foods:

  • Dairy & lactose
  • Beans & legumes
  • WheatHigh fructose corn syrup
  • Artificial sweeteners & sugar alcohols

Nuts and seeds -

  • Brazil nuts
  • Macadamias
  • Pecans
  • Walnuts
  • Sunflower seeds
  • Pumpkin seeds
  • Hemp seeds
  • Nut butter, like peanut butter or almond butter (keep to 1 tbsp)
  • Seed butter, like sunflower or pumpkin seed butter

Veggies -

  • Baby carrots
  • Cucumber
  • Bell peppers (keep to ⅓ cup)
  • Jicama (keep to ½ cup)
  • Radishes

Protein & energy bars

  • GoMacro Bars (Peanut Butter Chocolate Chip, Sunflower Butter & Chocolate, Dark Chocolate & Almonds, Granola & Coconut)
  • BelliWelli (any flavor)
  • Nature Valley Crunchy Granola Bars (Peanut Butter and Cinnamon)
  • Bobo’s GF Oat Bars (Lemon Poppyseed, Peanut Butter Chip) 
  • FODY Snack Bars (any flavor)

Protein:

  • Hard-boiled eggs (Vital Farms Pasture Raised for on-the-go)
  • Tuna packets (Starkist Tuna Creations Lemon Pepper)

Fruit - Aim for servings between 1/4 - 1/2 cup 

  • Blueberries
  • Cantaloupe
  • Clementines
  • Dragon fruit
  • Kiwi
  • Honeydew
  • Oranges
  • Papaya
  • Pineapple
  • Raspberries

*A few grapes or strawberries is ok—limit larger servings due to high 
fructose content

Dairy-free yogurt - Avoid flavors like peach, cherry, blackberry, and mango

  • Silk Vanilla or Strawberry 
Almond Milk
  • Kite Hill Vanilla, Blueberry, 
or Plain Almond Milk
  • So Delicious Coconut milk, unsweetened

DIY mix & match snacks -

  • A clementine with a handful of walnuts
  • Popcorn & a handful of pumpkin seeds
  • Dairy-free yogurt and fruit (like blueberries, pineapple, or sliced kiwi)
  • Baby carrots with peanut butter
  • Hard-boiled eggs with sliced cucumbers
  • Tuna packet on rice crackers w/ sliced bell peppers

Written by:

Liz McMahon RDN, CNSC