No pigeons were harmed in the making of this recipe, I promise you. The name comes from a Polish dish that I used to very much enjoy, but which sadly contains great amounts of onion, cabbage and garlic; here’s a link. On the bright side, the low FODMAP meatloaf-style variation which I came up with here is a lot easier and quicker to make! When on the SCD-low FODMAP diet (grain-free), I ate the SCD version for breakfast every day – one or two pieces would easily keep me full until lunch. Back then, I used to make a double batch every two weeks or so, slice it up and freeze. The version with rice is a bit lighter on the stomach, and that is what I prefer to make now.



Baby pigeons a’la Squashablanca

(Yield: 10-14 portions, time: 30 minutes, total time: 2 hours, difficulty: easy)

  • 1 lb ground meat (a turkey/pork mix works well, or use turkey for a healthier version)
  • 1 cup rice or 2 medium zucchini
  • 5 medium carrots
  • 2 tablespoons water or 1 egg
  • 1 /2 teaspoon salt
  • 1/4 teaspoon chilli
  • 1 teaspoon each smoked paprika, sweet paprika, fenugreek powder; 1/2 teaspoon each ground aniseed and ground coriander; 1 tablespoon liquid smoke (optional)

Cook the rice, rinse with cold water, set aside. Peel the carrots and cook till soft, drain and mash up with a fork or potato masher. If you are using zucchini instead of rice, peel them and grate finely, then squeeze out as much juice as possible. Mix all ingredients using a spoon or your hand, pour into a greased pan (either a loaf tin or a 9×9 square pan) and bake at 375 degrees Fahrenheit for 1 hour 15 minutes. Make sure the top is brown and crispy.


For the zucchini version which is legal both on the SCD and Paleo diets, you’ll get a fair amount of liquid coming out of the roast. Just pour that out after about an hour of baking. Once the dish has cooled, you can carefully lift it out of the pan, flip it over and return to the oven for some ten minutes to crisp up the bottom. I used to have this with mustard, in lieu of all the spices. Now, I usually eat it for dinner with a side salad.

You can also try a ‘curry’ version – use cumin, turmeric, fenugreek, coriander, paprika, salt, chilli, aniseed and mustard. Or just cumin, paprika, chilli and salt for a cleaner flavour.



Leave a Comment »

Welcome to Squashablanca!

When your love for onion rings, whipped cream latté and apple pie has to surrender in the face of a gastrointestinal war... when the world becomes a bleak place, full of chicken soup and carrots... do not despair! There's more than one sweet fish in the sea, and your culinary adventures have only just begun. I hereby present you Squashablanca, the land of plenty for people following a low-sugar version of the low FODMAP diet. Enjoy your food!

Recently on Squashablanca…

Low FODMAP Camping Survival Guide
10 May - 2 Comments
Cranberry Walnut Bread
2 Mar - 4 Comments
  • Low FODMAP Camping Survival GuideLow FODMAP Camping Survival Guide  Low FODMAP travel… need I say more? Each type holds its own challenges, from ultralight bakcpacking, through family visits, to globe-trotting in style. However, regardless
  • Cranberry Walnut BreadCranberry Walnut BreadIn recent weeks, my life has felt like a string of brilliantly sunny surfing sessions intertwined with new baking discoveries… glorious way to live, my friends. If
  • Surfing Pumpkin BreadSurfing Pumpkin BreadThis bread does not surf, but it does occasionally get served with ocean water and sand – depending on how hungry I am by the time I
  • Low FODMAP Breakfast SmoothieLow FODMAP Breakfast SmoothieEver since starting the low FODMAP diet, breakfast has become the most difficult meal to manage. I’m not talking about the gut-wrenching pain of giving up