18 Delicious Gerd Friendly Recipes for Comfortable Dining

Struggling with GERD doesn’t mean you have to say goodbye to delicious meals! Dive into our roundup of 18 Delicious GERD-Friendly Recipes that promise comfort without the discomfort. From soothing soups to hearty mains, each dish is designed to keep your dining enjoyable and symptom-free. Perfect for home cooks across North America, these recipes are your ticket to stress-free, flavorful eating. Let’s get cooking!

Baked Chicken with Sweet Potatoes

Nothing says comfort like a tray of Baked Chicken with Sweet Potatoes, a dish that marries the heartiness of chicken with the natural sweetness of potatoes for a meal that’s both satisfying and simple to make.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tbsp fresh rosemary, chopped

Instructions

1. Preheat your oven to 400°F and lightly grease a large baking tray.
2. In a large bowl, toss the sweet potatoes with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp paprika, and 1/4 tsp garlic powder until evenly coated. Spread them out on one half of the prepared tray.
3. In the same bowl, mix the chicken thighs with the remaining 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp paprika, 1/4 tsp garlic powder, and 1/2 tsp onion powder. Place the chicken on the other half of the tray.
4. Sprinkle the chopped rosemary evenly over the chicken and sweet potatoes.
5. Bake for 35-40 minutes, until the chicken is cooked through (internal temperature of 165°F) and the sweet potatoes are tender and slightly caramelized at the edges.

The magic of this dish lies in how the rosemary infuses both the chicken and sweet potatoes with its aromatic flavor, creating a harmonious blend that’s rustic yet refined.

Tip: For an extra crispy skin, broil the chicken for the last 2-3 minutes of cooking, keeping a close eye to prevent burning.

Quinoa and Roasted Vegetable Salad

This Quinoa and Roasted Vegetable Salad is a vibrant, nutrient-packed dish that brings together the earthy flavors of quinoa with the sweet caramelization of roasted veggies—perfect for a wholesome lunch or a light dinner.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 medium zucchini, diced
• 1 medium red bell pepper, diced
• 1 medium yellow bell pepper, diced
• 1 small red onion, diced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 cup fresh parsley, chopped
• 2 tbsp lemon juice

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
3. While the quinoa cooks, toss the zucchini, red bell pepper, yellow bell pepper, and red onion with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder on the prepared baking sheet. Spread in an even layer.
4. Roast the vegetables for 25 minutes, stirring halfway through, until they are tender and slightly caramelized.
5. In a large bowl, combine the cooked quinoa, roasted vegetables, 1/4 cup fresh parsley, and 2 tbsp lemon juice. Toss gently to mix.

The contrast of the fluffy quinoa with the crispy-edged vegetables and the bright pop of lemon makes this salad a textural delight that’s as satisfying as it is healthy.

Tip: For an extra layer of flavor, sprinkle some crumbled feta cheese over the salad before serving.

Steamed Salmon with Dill and Lemon

Steamed Salmon with Dill and Lemon is a light, flavorful dish that brings the freshness of the sea right to your dinner table, perfect for a healthy weeknight meal.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 1 lemon, thinly sliced
• 2 tbsp fresh dill, chopped
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup water

Instructions

1. Prepare a steamer by bringing 1/2 cup water to a simmer in a pot.
2. Brush each salmon fillet with olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper.
3. Place the salmon in the steamer basket, top each fillet with lemon slices and sprinkle with 2 tbsp fresh dill.
4. Cover and steam for 8-10 minutes, or until the salmon is opaque and flakes easily with a fork.

The gentle steaming process locks in moisture, ensuring the salmon is incredibly tender, while the dill and lemon add a bright, herbaceous note that elevates the dish.

Tip: For an extra burst of flavor, let the salmon marinate with the lemon and dill for 15 minutes before steaming.

Turkey and Spinach Meatballs

These Turkey and Spinach Meatballs are a lean, flavorful twist on the classic, packed with greens and perfect for a healthy weeknight dinner.

Ingredients

• 1 lb ground turkey
• 1 cup fresh spinach, finely chopped
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground turkey, spinach, breadcrumbs, Parmesan cheese, egg, garlic, salt, pepper, and oregano. Mix until just combined—avoid overmixing to keep the meatballs tender.
3. Shape the mixture into 1-inch balls (about 20 meatballs) and place them on the prepared baking sheet.
4. Drizzle the olive oil over the meatballs and bake for 20-25 minutes, until they’re golden brown and cooked through.

The spinach not only adds a pop of color but keeps the meatballs incredibly moist, while the Parmesan gives them a savory depth that’s hard to resist.

Tip: For an extra crispy exterior, broil the meatballs for the last 2-3 minutes of cooking.

Oatmeal with Bananas and Almond Milk

Start your morning with a bowl of creamy oatmeal, sweet bananas, and a splash of almond milk for a comforting and nutritious breakfast.

Ingredients

• 1 cup rolled oats
• 2 cups almond milk
• 1 banana, sliced
• 1 tbsp honey
• 1/2 tsp cinnamon
• Pinch of salt

Instructions

1. In a medium saucepan, bring 2 cups of almond milk to a gentle boil over medium heat.
2. Stir in 1 cup of rolled oats and a pinch of salt, reducing the heat to low. Simmer for 5 minutes, stirring occasionally, until the oats are tender and the mixture has thickened.
3. Remove from heat and stir in 1 tbsp of honey and 1/2 tsp of cinnamon.
4. Divide the oatmeal into bowls and top with sliced banana.

The combination of warm cinnamon and cool banana slices creates a delightful contrast in every bite, making this oatmeal a morning favorite.

Tip: For an extra crunch, sprinkle some toasted almonds on top before serving.

Grilled Shrimp Skewers with Zucchini

Nothing says summer like these Grilled Shrimp Skewers with Zucchini, a light and flavorful dish that’s perfect for your next backyard BBQ.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 medium zucchinis, sliced into 1/2-inch rounds
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 tbsp lemon juice
• Wooden or metal skewers

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a large bowl, toss the shrimp and zucchini with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1/2 tsp smoked paprika until evenly coated.
3. Thread the shrimp and zucchini alternately onto the skewers.
4. Grill the skewers for 2-3 minutes per side, or until the shrimp are pink and opaque and the zucchini has nice grill marks.
5. Drizzle with 1 tbsp lemon juice before serving.

The smoky paprika and fresh lemon juice create a vibrant flavor that makes these skewers stand out, while the zucchini adds a delightful crunch.

Tip: If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.

Lentil Soup with Carrots and Celery

Warm up your kitchen with this hearty Lentil Soup with Carrots and Celery, a comforting bowl that’s as nutritious as it is delicious.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 bay leaf
• 2 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5 minutes.
2. Stir in 3 minced garlic cloves and cook for another minute until fragrant.
3. Add 1 cup dried green lentils, 4 cups vegetable broth, 1 tsp ground cumin, 1/2 tsp salt, 1/4 tsp black pepper, and 1 bay leaf. Bring to a boil, then reduce heat to low and simmer, covered, for 25 minutes or until lentils are tender.
4. Remove the bay leaf and stir in 2 tbsp fresh lemon juice. Taste and adjust seasoning if necessary.
5. Serve hot, garnished with 2 tbsp chopped fresh parsley.

The bright lemon juice and fresh parsley add a refreshing zing that lifts the earthy lentils and vegetables, making every spoonful a delight.

Tip: For a thicker soup, blend half of it before adding the lemon juice and parsley.

Brown Rice Pilaf with Peas and Mint

This Brown Rice Pilaf with Peas and Mint is a refreshing twist on a classic side dish, perfect for brightening up any meal with its vibrant flavors and colors.

Ingredients

• 1 cup brown rice
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup frozen peas
• 1/4 cup fresh mint leaves, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a medium saucepan, heat the olive oil over medium heat. Add the onion and garlic, sautéing until soft and translucent, about 5 minutes.
2. Add the brown rice to the saucepan, stirring to coat the grains with the oil and onion mixture. Cook for 1 minute.
3. Pour in the vegetable broth, bring to a boil, then reduce the heat to low. Cover and simmer for 45 minutes, or until the rice is tender and the liquid is absorbed.
4. Stir in the frozen peas, cover, and let sit for 5 minutes off the heat to thaw the peas.
5. Fluff the rice with a fork, then gently mix in the fresh mint, salt, and black pepper.

The fresh mint and sweet peas add a burst of springtime flavor to this hearty brown rice pilaf, making it a standout side that pairs beautifully with grilled meats or roasted vegetables.

Tip: For an extra layer of flavor, toast the brown rice in the olive oil for a few minutes before adding the broth.

Baked Cod with a Parsley Crust

This Baked Cod with a Parsley Crust is a light yet flavorful dish that brings the ocean to your dinner table with minimal fuss and maximum taste.

Ingredients

• 4 cod fillets (about 6 oz each)
• 1 cup fresh parsley, finely chopped
• 1/2 cup panko breadcrumbs
• 2 tbsp olive oil
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 garlic cloves, minced

Instructions

1. Preheat your oven to 400°F and lightly grease a baking dish with olive oil.
2. In a bowl, mix together the parsley, panko breadcrumbs, 2 tbsp olive oil, lemon zest, lemon juice, 1/2 tsp salt, 1/4 tsp black pepper, and minced garlic until well combined.
3. Place the cod fillets in the prepared baking dish and evenly spread the parsley mixture over the top of each fillet.
4. Bake in the preheated oven for 15-20 minutes, or until the crust is golden and the cod flakes easily with a fork.

The parsley crust adds a vibrant, herby crunch that perfectly complements the tender, flaky cod, making it a standout dish that’s as beautiful as it is tasty.

Tip: For an extra burst of freshness, serve with a wedge of lemon on the side.

Avocado and Cucumber Smoothie

Start your morning with a refreshing twist by blending up this creamy Avocado and Cucumber Smoothie, a perfect balance of richness and freshness.

Ingredients

• 1 ripe avocado, peeled and pitted
• 1/2 cucumber, peeled and chopped
• 1 cup almond milk
• 1 tbsp honey
• 1/2 cup ice cubes
• 1 tsp lime juice

Instructions

1. In a blender, combine the avocado, cucumber, almond milk, honey, and lime juice.
2. Blend on high speed until the mixture is smooth and creamy, about 1 minute.
3. Add the ice cubes and blend again until the smoothie is chilled and frothy, about 30 seconds more.
4. Pour into a glass and enjoy immediately for the best texture and flavor.

The combination of creamy avocado and crisp cucumber creates a uniquely satisfying texture, while the hint of lime adds a bright finish.

Tip: For an extra protein boost, add a scoop of your favorite vanilla protein powder before blending.

Roasted Turkey Breast with Herbs

Nothing says comfort like a perfectly roasted turkey breast, fragrant with herbs and golden from the oven. This recipe keeps it simple yet flavorful, making it a weeknight hero or a star at your holiday table.

Ingredients

• 1 (3 to 4-pound) boneless, skin-on turkey breast
• 3 tablespoons unsalted butter, softened
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat your oven to 375°F. Pat the turkey breast dry with paper towels and place it on a rack in a roasting pan.
2. In a small bowl, mix together the softened butter, olive oil, chopped rosemary, chopped thyme, garlic powder, onion powder, salt, and black pepper until well combined.
3. Gently loosen the skin from the turkey breast with your fingers, being careful not to tear it. Spread half of the herb butter mixture under the skin. Rub the remaining mixture over the outside of the skin.
4. Roast the turkey breast in the preheated oven for about 1 hour and 15 minutes, or until a meat thermometer inserted into the thickest part reads 165°F and the skin is golden and crispy.
5. Let the turkey rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring every bite is moist and flavorful.

The herb butter not only infuses the turkey with aromatic flavors but also creates an irresistibly crispy skin that’s golden and crackly. It’s a simple trick that elevates the dish from everyday to extraordinary.

Tip: For an extra layer of flavor, add a splash of white wine or chicken broth to the bottom of the roasting pan before baking. It creates a light jus that’s perfect for drizzling over the sliced turkey.

Steamed Green Beans with Almonds

Steamed green beans with almonds offer a crisp, nutritious side that pairs beautifully with almost any main. The almonds add a delightful crunch, making this dish a standout.

Ingredients

• 1 pound fresh green beans, trimmed
• 2 tablespoons sliced almonds
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon lemon zest

Instructions

1. Fill a pot with an inch of water and bring to a boil. Place a steamer basket inside, add the green beans, cover, and steam for 5 minutes until bright green and crisp-tender.
2. While the beans steam, toast the sliced almonds in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until golden and fragrant. Remove from heat and set aside.
3. Drain the green beans and transfer to a serving bowl. Drizzle with 1 tablespoon olive oil, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and toss to coat.
4. Add the toasted almonds and 1 teaspoon lemon zest to the green beans, gently tossing to combine.

The lemon zest brightens the dish, while the toasted almonds provide a nutty contrast to the tender beans. It’s a simple yet elegant side that elevates any meal.

Tip: For an extra flavor boost, try adding a sprinkle of grated Parmesan cheese right before serving.

Pumpkin Soup with a Hint of Ginger

Warm up your autumn evenings with this velvety Pumpkin Soup, where the gentle heat of ginger meets the sweet embrace of pumpkin in every spoonful.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 4 cups pumpkin puree
• 4 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup heavy cream
• 1 tablespoon maple syrup

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until translucent, about 5 minutes.
2. Stir in the garlic and ginger, cooking for another minute until fragrant.
3. Add the pumpkin puree and vegetable broth, stirring to combine. Bring to a simmer and cook for 15 minutes, allowing the flavors to meld.
4. Season with salt and black pepper. Use an immersion blender to puree the soup until smooth.
5. Stir in the heavy cream and maple syrup, warming through for another 2 minutes.

The maple syrup’s subtle sweetness and the ginger’s zing elevate this soup beyond the ordinary, making it a standout dish for chilly nights.

Tip: For an extra smooth texture, strain the soup through a fine-mesh sieve after blending.

Grilled Chicken Salad with Avocado Dressing

Nothing beats the freshness of a Grilled Chicken Salad topped with a creamy Avocado Dressing—perfect for those sunny afternoons when you crave something light yet satisfying.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 ripe avocado
• 1/4 cup Greek yogurt
• 2 tbsp lime juice
• 1 tbsp honey
• 4 cups mixed greens
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced

Instructions

1. Preheat your grill to medium-high heat (about 375°F). Brush the chicken breasts with olive oil and season with salt, black pepper, and garlic powder.
2. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let it rest for 5 minutes before slicing.
3. While the chicken rests, make the dressing: In a blender, combine the avocado, Greek yogurt, lime juice, honey, and a pinch of salt. Blend until smooth.
4. In a large bowl, toss the mixed greens, cherry tomatoes, and red onion. Top with sliced grilled chicken and drizzle with the avocado dressing.

The creamy avocado dressing with a hint of lime and honey brings a refreshing twist to the classic grilled chicken salad, making it a standout dish for any meal.

Tip: For an extra crunch, sprinkle some toasted almonds or pumpkin seeds on top before serving.

Herbed Couscous with Roasted Peppers

Brighten up your meal with this vibrant Herbed Couscous with Roasted Peppers, a dish that’s as colorful as it is flavorful.

Ingredients

• 1 cup couscous
• 1 1/4 cups vegetable broth
• 2 large bell peppers (red and yellow), sliced into strips
• 2 tbsp olive oil, divided
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh mint, chopped
• 1 tbsp lemon juice

Instructions

1. Preheat your oven to 400°F. Toss the bell pepper strips with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Spread them on a baking sheet and roast for 20 minutes, until soft and slightly charred.
2. While the peppers roast, bring the vegetable broth to a boil in a medium saucepan. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
3. In a large bowl, combine the cooked couscous, roasted peppers, remaining 1 tbsp olive oil, remaining 1/4 tsp salt, remaining 1/8 tsp black pepper, parsley, mint, and lemon juice. Toss gently to mix.

The fresh herbs and lemon juice bring a refreshing zing to the nutty couscous, while the roasted peppers add a sweet, smoky depth. Perfect for a light lunch or as a side to grilled meats.

Tip: For an extra layer of flavor, toast the couscous in a dry pan for a couple of minutes before adding the broth.

Baked Apples with Cinnamon

Nothing says comfort like the sweet aroma of baked apples wafting through your kitchen. This simple yet delightful dessert is a hug in a bowl, perfect for those cozy nights in.

Ingredients

• 4 large apples (such as Honeycrisp or Granny Smith)
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons unsalted butter, cut into small pieces
• 1/2 cup water

Instructions

1. Preheat your oven to 375°F (190°C). Core the apples, leaving the bottom intact to hold the filling.
2. In a small bowl, mix together 1/4 cup brown sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg. Stuff each apple with this mixture.
3. Top each apple with pieces of 2 tablespoons unsalted butter. Place the apples in a baking dish and pour 1/2 cup water around them.
4. Bake at 375°F for 30-35 minutes, until the apples are tender but not mushy. Serve warm, perhaps with a scoop of vanilla ice cream.

The magic of this recipe lies in the contrast between the soft, spiced apple and the crisp skin, creating a dessert that’s as pleasing to the palate as it is to the eye.

Tip: For an extra crunch, sprinkle chopped walnuts or pecans over the apples before baking.

Spinach and Feta Stuffed Chicken

Spinach and Feta Stuffed Chicken is a delightful twist on the classic chicken breast, packed with creamy feta and vibrant spinach for a dish that’s as nutritious as it is delicious.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. In a bowl, mix together the chopped spinach, crumbled feta, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/2 tsp black pepper.
3. Carefully cut a pocket into each chicken breast, being careful not to cut all the way through.
4. Stuff each chicken breast with the spinach and feta mixture, then secure with toothpicks if necessary.
5. Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown.
6. Transfer the chicken to the prepared baking dish and bake for 20-25 minutes, or until the chicken is cooked through and no longer pink in the center.

The combination of juicy chicken with the melt-in-your-mouth feta and spinach filling creates a dish that’s sure to impress with minimal effort.

Tip: For an extra crispy top, broil the chicken for the last 2-3 minutes of baking.

Carrot and Ginger Soup

Warm up your kitchen with this vibrant Carrot and Ginger Soup, a creamy blend that’s as nourishing as it is comforting.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 lb carrots, peeled and sliced
• 4 cups vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup coconut milk

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium chopped onion and sauté until translucent, about 5 minutes.
2. Stir in 2 cloves minced garlic and 1 tbsp grated ginger, cooking for another minute until fragrant.
3. Add the sliced carrots, 4 cups vegetable broth, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until carrots are tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a regular blender.
5. Stir in 1/2 cup coconut milk and heat through for about 2 minutes.

The ginger adds a spicy kick that beautifully contrasts the sweetness of the carrots, while the coconut milk lends a silky texture that makes every spoonful luxurious.

Tip: For an extra layer of flavor, toast a sprinkle of cumin seeds in the oil before adding the onions.

Conclusion

We hope this roundup of 18 delicious GERD-friendly recipes brings comfort and joy to your dining table. Each dish is crafted to keep your meals enjoyable without the discomfort. Don’t hesitate to try them out, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking, and here’s to many more comfortable and tasty meals ahead!