I convert recipes all the time from {recipe’s in the wild} to low FODMAP. There are a lot of easy recipes, that pretty much you swap out garlic and onion and your good. There are other recipes that take more refinement. If you are making a dish that contains a Monash app green/yellow/red then you have to restrict the amount of that ingredient. And sometimes you can get away with only a restriction, other times it creates an imbalanced flavour or decreases the volume from 4 people to 2 peoples worth of food. This is where creativity comes in! This is also why I test food on my poor family before sharing it on the website. I thought it might be interesting for others to see the process/collaborate so I’ll share my start to finish in a series of posts. Here’s the recipe that I like (Found on the internet) and Here’s my process so far. I will later on post the final recipe and chat about what it took to create it. My family only tolerates repeated meals every other week so it will take some time for the process to be complete.
For now here’s the recipe we’re working with Spinart Enchiladas. This is a pretty literal translation. It’s OK but it’s not amazing. And it needs more volume to actually be filling enough for more people. This is also a portion controlled dish with you needing to eat less than a third of it to be in a “Green” FODMAP friendly zone.
My notes say that we need more filling. (So need to develop other vegetables, to fill it out.) Also I think I want to add cheese into the filling even if that’s a sin for Enchiladas…. I’m not enchiladas expert but I think more creaminess would be good. These are my initial notes.
I have enlisted my Mother to help with the recipe. She is an excellent cook in her own right, she is actually the one that gifted me my “Cook’s Illustrated” subscription and cooks for my vegetarian father all the time so may be able to give me pointers on how to make this delicious.
More to come!