An anonymous member shared this story with us. Who can relate to the struggle of getting a diagnosis? I know I sure can!
For years, I thought my stomach pain was just “stress.” That’s what everyone told me — doctors, friends, even myself. I’d have days where I couldn’t leave the house without scoping out every restroom on the way. My stomach would twist into knots after meals that seemed harmless, and I’d be left wondering what I did wrong this time.
The hardest part wasn’t just the physical pain — it was the shame. Trying to explain to coworkers why I missed meetings, or telling friends I couldn’t make dinner plans again, felt impossible. I became an expert at hiding it.
Eventually, after too many “normal” test results and dismissive answers, I found a gastroenterologist who really listened. Getting diagnosed with IBS was both a relief and a heartbreak — relief that it had a name, heartbreak that it might never go away. If you’re struggling, please know you’re not alone. Your body isn’t broken, and your story matters.
Prep time: 10 minutes Cook time: 25 minutes Total time: 35 minutes Difficulty: Medium Serves: 2
This Lemon & Herb Salmon with Warm Quinoa & Zucchini is a light, low-FODMAP meal designed to support gut comfort while still being flavorful and satisfying. Fresh salmon is baked with lemon, dill, and garlic-infused olive oil for gentle, aromatic flavor — no high-FODMAP ingredients required. Served over fluffy quinoa and sautéed zucchini, this dish provides lean protein, fibre, and anti-inflammatory omega-3s, making it ideal for people managing IBS or seeking a balanced, bloat-friendly dinner.
🧂 Ingredients
For the salmon:
2 salmon fillets (about 150 g / 5 oz each)
1 tbsp garlic-infused olive oil (low-FODMAP alternative to garlic)
1 tbsp fresh lemon juice
½ tsp lemon zest
1 tsp chopped fresh dill (or parsley)
Salt and pepper to taste
For the warm quinoa & zucchini:
½ cup uncooked quinoa (rinsed)
1 cup low-FODMAP vegetable stock or water
1 medium zucchini, thinly sliced or ribboned
1 tsp olive oil
1 tsp chopped fresh parsley or chives
Pinch of salt and pepper
Optional: a few spinach leaves or green beans for extra greens
👩🍳 Instructions
Cook the quinoa
Rinse quinoa well under cold water.
Add to a saucepan with stock or water, bring to a boil, then reduce heat.
Cover and simmer for 12–15 minutes until fluffy. Set aside.
Prepare the salmon
Preheat oven to 375 °F (190 °C).
Line a small baking dish with parchment paper.
Brush salmon with garlic-infused olive oil, then sprinkle with salt, pepper, lemon juice, zest, and herbs.
Bake for 12–15 minutes or until salmon flakes easily with a fork. (You can also pan-sear for 3–4 min per side if you prefer.)
Sauté the zucchini
In a skillet, heat olive oil over medium heat.
Add zucchini slices and a pinch of salt.
Sauté 3–4 minutes until tender but not mushy.
Stir in parsley or chives at the end.
Assemble
Divide quinoa and zucchini between two plates.
Top with baked salmon fillet.
Drizzle with a little extra lemon juice or olive oil if desired.
🌿 Serving Tips
Pair with a cup of peppermint tea or ginger tea for additional digestive comfort.
If tolerated, garnish with a few toasted pumpkin seeds for crunch.
Store leftovers in an airtight container in the fridge for up to 2 days.
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.
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.
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.
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.
IBS Unfiltered 