In a previous post, I talked about how my onion- and garlic-test was a success!
So I decided to try fructose, adding a little honey to my green tea after lunch one afternoon.
Or at least a full-grown saber tooth tiger.
Not a good feeling, Harry.
Because I’ve been having tummy trouble, it’s back to a pretty strict low-FODMAP diet so I can heal up and get ready for my next re-introduction. So, another opportunity to share low-FODMAP eats for anyone trying the diet.
I’ve been breakfasting on my maple quinoa granola. I’ve discovered actually that I like it best with almond milk–which is okay with me because frankly, almond milk is a lot cheaper than lactose-free yogurt and even lactose-free dairy milk. Just a small serving with some fresh fruit on the side is enough to hit the spot, especially since when I’m having a bad tummy day, I get full and bloated really quickly.
I’ve been trying out some new recipes from a cookbook I won in a drawing on Kate Scarlata’s site, including this lovely soup. So far, every recipe I’ve tried has turned out quite good (and they’re all low- or moderate-FODMAP), and I’m planning to do an (unsponsored) review of that book soon.
I had extra canned chickpeas from that recipe, so I played around with substituting 1/4 cup of those (the low-FODMAP serving amount) in place of one egg for my very favorite egg salad. Actually quite good, and a good way to get a little extra vegetarian protein and fiber in. I’m not vegetarian–good lord, low-FODMAP is restrictive enough–but I do like the idea of reducing meat in one’s diet for environmental reasons.
I also tried some gluten-free homemade bread from Barefeet in the Kitchen. It didn’t rise quite as high as I hoped, probably because it’s a bit chilly in my kitchen, but it otherwise turned out quite good!
I’ve been experimenting with some low-FODMAP cupcake recipes and came up with these gluten-free, dairy-free puppies. They were…interesting. The strawberry-lemon cupcakes were good, and the chocolate avocado frosting was good, but together: not so much. I may try a different icing for these and give ’em another chance for the blog.
The leftover chocolate avocado frosting, I will say, was pretty good on rice cakes.
Have you ever tried carrots with peanut butter? Apples and peanut butter or celery and peanut butter was a favorite recovery snack for me, but both are, unfortunately, high-FODMAP. I’ve found, though, that baby carrots with a little natural PB is actually quite a good combo. Who knew?
And, of course, lots and lots of tea. My brother and sister-in-law got me this white tea with rose for Christmas, and it’s really been hitting the spot.
By the way, I’ve been painting my nails lately, which I haven’t done in eons, which means pulling out bottles of nail polish that I haven’t looked at in eons (read: months). Who in the heck names the colors?
What’s the oddest name for a nail polish color you’ve encountered?
What do you use as a vehicle for your peanut butter?