IBS Unfiltered

Real Stories. Real IBS. Real Life.

Recent Posts

  • Welcome to IBS Unfiltered — Living With IBS Together

    A Place for Real Stories, Recipes, and Support

    If you have IBS, you know it’s not just about stomach issues — it touches every part of daily life. For years, I struggled with IBS-D on a daily basis, trying different solutions to “fix” it. Eventually, I realized that instead of constantly chasing a cure, I needed to learn to live with IBS — to regain freedom in my life, even with the unpredictability it brings.

    “Cozy outdoor porch with a couch, pillows, blankets, fire in the fireplace, warm hanging lights, and plants on a table and beside the couch”

    My IBS Story

    My journey started when I was young but I will never forget my experience when I was 13. It was Thanksgiving — a delicious meal, laughter, and family all around. After dinner, my cousin and I decided to take my dog for a walk. Unfortunately, I didn’t make it home in time. I had to awkwardly rush down the stairs and change, hoping no one noticed.

    Now, in my thirties, I still carry the fear of it happening again. Over the years, there have been other incidents that reinforced this anxiety, and it has often kept me from going out, socializing, or enjoying community activities. Especially in new place or places where I am unsure if there is a washroom around.

    IBS has a way of making you feel isolated. Many of my friends understand I get sever stomach pain, but it’s hard to explain the full impact. I often felt alone — unsure, frustrated, and disconnected.

    “A calm, homey scene with a cup of tea and soft light, conveying comfort and reflection”

    Finding Community

    Recently, I started talking to a friend’s friend who also has IBS. Sharing stories, laughing at relatable experiences, and realizing I wasn’t alone changed everything. It made me understand: it’s not me, it’s IBS. That sense of relief, of being understood, was powerful — and it’s exactly what inspired me to start IBS Unfiltered.

    “Two friends laughing and talking together, representing sharing stories and community”

    What IBS Unfiltered Is All About

    This blog is a place to:

    • Connect: Share your personal IBS journey and read others’ stories
    • Support: Learn from people who truly understand what living with IBS is like
    • Discover: Find tried-and-true IBS-friendly recipes and advice
    • Inspire: Reclaim life, confidence, and community despite IBS

    Whether you’re newly diagnosed or have been managing IBS for years, this is a space where you can feel seen, supported, and understood.

    Join the Community

    I invite you to explore the site, read stories, share your own experiences, and try recipes that have helped others. Together, we can normalize living with IBS, share what works, and create a community where no one feels alone.

    Share your story
    Check out recipes

  • Crunchy Toffee Pretzels (FODMAP-Friendly Version)

    These are by far my favourite pretzels!! I could eat an entire bag myself!

    Prep Time: 15 minutes
    Cook Time: 30-40 minutes
    Makes: About 4 cups

    Ingredients

    • 4 cups miniature pretzels
    • 1 cup unsalted butter
    • 1 cup granulated sugar
    • 2 tablespoons water
    • ½ teaspoon coarse salt
    • ½ teaspoon vanilla extract

    Optional FODMAP-friendly substitutions:

    • Butter: Use ghee or lactose-free butter.
    • Sugar: Coconut sugar or maple sugar works well.
    • Pretzels: Choose gluten-free pretzels if you’re sensitive to wheat.

    Instructions

    1. Prepare your pan:
      Preheat your oven to 200°F. Lightly spray a baking sheet with nonstick cooking spray and set aside.
    2. Make the toffee:
      In a medium heavy saucepan, melt the butter, sugar, water, and salt over medium-low heat. Stir often with a wooden spoon until fully combined.
    3. Cook the mixture:
      Bring the mixture to a boil, then reduce the heat to medium-low. Continue cooking until it reaches 305°F (use a candy thermometer). Remove from heat and stir in the vanilla extract.
    4. Coat the pretzels:
      Working quickly, pour the hot toffee over the pretzels (or if you used a large enough pot add pretzels to pot) and stir to coat evenly. Using a toothpick or fork, transfer pretzels a few at a time to the prepared cooling rack. Lay them side by side without touching.
    5. Bake to dry:
      Bake at 200°F for 20–30 minutes to ensure the toffee dries and won’t be sticky.
    6. Cool completely:
      Transfer pretzels to a cooling rack to cool completely. For the best crunch, let them sit uncovered overnight on the counter.
    7. Store:
      Keep in an airtight container for up to 3 weeks.

  • DAY 20 — Christmas Spiced Rice Pudding

    Serves: 4
    Prep: 5 min • Cook: 25 min • Difficulty: Easy

    Ingredients

    • 1 cup short-grain rice
    • 4 cups lactose-free milk
    • 2 tbsp sugar or maple syrup
    • 1 tsp cinnamon

    Instructions

    1. Combine all ingredients in a pot.
    2. Simmer 20–25 minutes, stirring often.
    3. Serve warm with extra cinnamon.

  • DAY 19 — Roasted Pumpkin Soup

    Serves: 6
    Prep: 10 min • Cook: 30 min • Difficulty: Easy

    Ingredients

    • 1 kg pumpkin, cubed
    • 2 carrots, sliced
    • 1 tbsp olive oil
    • 1 tsp ginger
    • 3 cups low-FODMAP stock
    • ¼ cup lactose-free cream
    • Salt & pepper

    Instructions

    1. Roast pumpkin + carrots 25 minutes at 200°C (400°F).
    2. Blend roasted veg with stock.
    3. Heat in a pot; add cream, ginger, salt & pepper.

  • DAY 18 — Beef & Rosemary Meatballs

    Serves: 4
    Prep: 10 min • Cook: 15 min • Difficulty: Easy

    Ingredients

    • 500g beef mince
    • ½ cup gluten-free breadcrumbs
    • 1 egg
    • 1 tsp rosemary
    • ½ tsp salt
    • Pepper

    Instructions

    1. Mix all ingredients in a bowl.
    2. Form 12–14 meatballs.
    3. Pan-fry 10–12 minutes, turning often.

  • DAY 17 — Cinnamon Baked Oranges

    Serves: 4
    Prep: 5 min • Cook: 15 min • Difficulty: Easy

    Ingredients

    • 2 oranges, sliced
    • 1 tbsp maple syrup
    • ½ tsp cinnamon

    Instructions

    1. Preheat oven to 180°C (350°F).
    2. Lay orange slices on a tray.
    3. Drizzle with maple syrup + cinnamon.
    4. Bake 12–15 minutes.

  • DAY 16 — Garlic-Infused Roast Potatoes

    Serves: 4
    Prep: 10 min • Cook: 35 min • Difficulty: Easy

    Ingredients

    • 800g potatoes, chopped
    • 3 tbsp garlic-infused oil
    • ½ tsp rosemary
    • Salt & pepper

    Instructions

    1. Preheat oven to 200°C (400°F).
    2. Toss potatoes with garlic-infused oil, rosemary, salt & pepper.
    3. Roast 30–35 minutes.

  • DAY 15 — Polenta Cakes with Cranberry Chutney

    Serves: 8
    Prep: 15 min • Cook: 20 min • Difficulty: Medium

    Ingredients

    Polenta Cakes:

    • 1 cup instant polenta
    • 3 cups low-FODMAP stock
    • 2 tbsp lactose-free butter
    • Salt

    Chutney:

    • 1 cup cranberries
    • ½ cup water
    • 2 tbsp sugar
    • 1 tsp ginger

    Instructions

    1. Simmer stock; whisk in polenta 3–5 minutes.
    2. Spread into a dish & cool, then cut into squares.
    3. Pan-fry squares in butter until golden.
    4. For chutney: simmer all chutney ingredients 10 minutes.

  • DAY 14 — Low-FODMAP Apple Crumble

    Serves: 6
    Prep: 10 min • Cook: 25 min • Difficulty: Easy

    Ingredients

    Filling:

    • 4 firm apples, sliced
    • 1 tbsp maple syrup
    • 1 tsp cinnamon

    Crumble:

    • 1 cup gluten-free oats
    • ½ cup GF flour
    • ¼ cup lactose-free butter
    • ¼ cup brown sugar

    Instructions

    1. Preheat oven to 180°C (350°F).
    2. Mix apple slices with cinnamon and maple syrup; place in dish.
    3. Combine crumble ingredients; spread on top.
    4. Bake 25–30 minutes

  • DAY 13 — Ginger & Maple Christmas Cookies

    Serves: 12 cookies
    Prep: 15 min • Cook: 10 min • Difficulty: Easy

    Ingredients

    • 1½ cups gluten-free flour
    • ½ cup lactose-free butter
    • ⅓ cup sugar
    • 1 tbsp maple syrup
    • 1 egg
    • 1 tsp ground ginger
    • ½ tsp cinnamon
    • ½ tsp baking powder

    Instructions

    1. Preheat oven to 175°C (350°F).
    2. Cream butter + sugar.
    3. Add egg + maple syrup.
    4. Add dry ingredients.
    5. Roll into balls; flatten.
    6. Bake 10–12 minutes.

  • DAY 12 — IBS-Friendly Hot Chocolate

    Serves: 2
    Prep: 5 min • Cook: 5 min • Difficulty: Easy

    Ingredients

    • 2 cups lactose-free or almond milk
    • 2 tbsp cocoa powder
    • 1½ tbsp sugar or maple syrup
    • Pinch cinnamon
    • Optional – top with some marshmallows or lactose free whip cream

    Instructions

    1. Heat milk gently in a pot.
    2. Whisk in cocoa and sugar until smooth.
    3. Add cinnamon and serve warm.