Author: trubblemaker

I recently updated my resource page to lists I regularly share with users. To make it easy for you I also posted this list here:

• Monash university – where the whole thing started. Great resource for new people.
• FODMAP app– yes the one written by monash, it’s worth the money!
• Hot Peppers and Low Fodmap– Brought to you buy FODMAP Everyday. Great source of info all in one place if you like spicy food. They’ll warn you on their site, but spice is an irritant for many people, so please as first if cooking for others.
• Low FODMAP cheese– Brought to you buy a little bit Yummy. I find this an easier list to work from than searching in the Monash app.
• Need a meal plan? A little bit yummy comes to your rescue once again
• Low FODMAP Fast Food ideas – these should be good but do you research, I found the list, I didn’t write it.

Yeah the list is small for now but I hope to grow it over time and make it easy for others to gain resources. Most of the link go to other sites, I have no issues sharing other site links, my site is about how to cook, so I hope you find it useful. If you have other sites that I should add please post here, or here. If you want the latest list of the resources please click on resources in the menu bar.

Oh man! There are just some recipes that speak to your sole…and have great flavour that really ties everything together. One great example is Coconut Pad Thai. To me these flavours all mix together in a way that I would never had thought of putting together. Once I tried it, “WOW!” Oh yes, give me more!

I didn’t see the nut/lime combo coming and the bok choy and red pepper is so at home in this dish. It’s crazy. Look, I totally love this dish, and it’s a little nutty. So if you are looking for something to try and want to venture off the beaten path this is totally worth it.

The short answer is yes. Will your Burgers taste great? Yes. Is this a good stand in for BBQ sauce. YES. Do you have to make it yourself NO. So for all of that … this is a good BBQ sauce.

OK, is it amazing? Well, if you don’t want to cook, want a great stand in for regular BBQ sauce as a component of a meal, it’s great.

Maybe I’m spoiled, but I make my own BBQ sauce. (Mind you using Foddy Ketchup). And I feel like BBQ Ribs is an excellent showcase for a good BBQ sauce. I recently tried this with the Foddy Sauce on Ribs. And well, probably not unexpectedly, I like my sauce better. It’s thicker, tastier, and doesn’t have a tomato sauce finish. Don’t get me wrong, that tomato sauce finish is probably because they are trying to keep this strictly low FODMAP. Or maybe it’s the translation from a home kitchen to a commercial kitchen. Freshness, and making it
extended for shelf-life , can reduce flavour. This finish is probably likely because their sauce is healthier than my sauce. But I like to live a little.

My ending comment is: Buy it, use it. If you’re making ribs, make your own sauce.

Here’s a hit for when you only have beef and broccoli. The rest of the ingredients are super simple and likely in your pantry. OK maybe you don’t stock sesame oil or oyster sauce, but once you do it’s simple. This recipe came from a craving for chinese food. Often impossible to order as someone that can’t have garlic. But this version is bang on and seriously tasty. If you need some good old beef and broccoli. Here’s your fix. Specific tip, mix the water/stock with the cornstarch before you heat it. This is just a simple tip but it WORKS for thickening without getting lumps. Lots of recipes just ignore this and say to add cornstarch to your mixture directly. Adding it to water/stock first really is really a pro-tip that makes your life way easier. (No lumps, less crazy stirring!)

Here’s the links for today’s tasting party:

• Slow Cooker (S)mashed Potatoes
• Scalloped Potatoes in a slow cooker
• Bacon Green Beans
• Ranch Dressing
• Caesar Dressing
• Lemon Basil Salad dressing

I want to give a shout out to a great article written by Dédé Wilson @ fodmapeveryday.com . If you aren’t aware of this site you are really missing out. It has a huge wealth of information about living/eating low FODMAP. This site has great recipes, meal plans, and is a great resource for everything low FODMAP.

I use garlic oil all the time as a replacement. I have made it myself but I’m also really lucky that it’s actually available in my grocery store. I had to take the leap of faith, try it and thankfully it was good for me. If you don’t want to take a risk (, and I mean who does!) Then Dede over @ fodmapeveryday.com has you covered. Please take some time to read her extensive article on Garlic Infused Oil. (Good ones/bad ones.) One take away that from the article. It’s probably easiest to just make Garlic Infused Oil at home yourself. Here’s our recipe of how to make Garlic Infused Oil.

Another gem from the article: You can freeze oil indefinitely! So make a big batch and freeze it for when you need it!

I loved finding this video and thinking, this is actually almost fodmap friendly. I thought why not help totally translate it to low FODMAP for everyone to enjoy it. I think the video totally fits for this website. It’s showing basic dishes and how to cook them. At no point does he give exact measurements, just do what looks right. This is cooking, just take a guess and call it “your way”. These are mostly dishes for two. (Except the roast chicken). All are simple and require few ingredients.

Pork Chop with Peppers

• Swap out all Garlic for Garlic oil. 1 tsp Garlic Infused Oil will replace all the garlic cloves he adds. If you really like garlic add a little more.
• Swap out Onion for Zucchini Spirals add 1 tsp Onion Infused Oil.

Pan Fried Scallops with Crunchy “Cucumber” matchsticks

• Swap out the Apple pieces with cucumber “matchsticks”. Cucumber sticks = Cucumber cut up the same way the apple is cut up in the video.

Chicken & Chicory in Marsala Sauce

• Swap out Marsala for red wine. (Marsala is high FODMAP)
• Swap out all garlic for 1 tsp Garlic infused oil
• Spwap our chicory for Chicory Leaves or Endives you can only eat 1/2 cup of to be safe. So you can cook more but server your self less. If you can tolerate mannitol you can have 1 1/2 cups and have “yellow” warning for Mannitol. (Monday app)

Seabeam with Tomatoes and Herb Salsa.

• No changes at all

Roast Chicken

• Swap out Chorizo for some salt & pepper and 2/3 ground pork and 1/3 diced bacon (make sure to sprinkle it in so it doesn’t clump together) it looks like he uses about a cup and a half. (store any extra for sausage substitute in the future) then add 1 tsp Garlic Infused Oil and 1 tsp Onion Infused Oil.
• Add diced zucchini, and cabbage instead of onion.
• Swap out the beans for Edamame. Watch your serving size 1 cup of Edamame is low FODMAP. I think naturally you would server yourself less than this but it’s good to know what you can eat.
• You can use dried tomatoes, but you should eat them sparingly only 3 dried tomatoes is low FODMAP. So cook more but make sure you serve yourself less.

These are great! Wow! Sometimes it’s really nice to have food that pretty much just comes out of the box. Bisquick makes an awesome pancake and it is totally gluten free and quite seemingly low FODMAP.

Their serving size is a little off. You will not get 10 pancakes as claimed for a single batch, unless you want them sized like pancake sliders! In the suggested serving we got 6 adult sized pancakes. This was enough for 2 people and was a great replication of the tried and true pancake that you may miss. If you are looking for a pancake mix I would 100% suggest it. I would suggest serving it with fruit. Why fruit? Well according to Monash ~2 tablespoons is totally okay. Unfortunately they don’t have information about more than 2 tablespoons. So you may want to throw on a little Cool Whip (dairy free F.Y.I.) & strawberries and go light on the syrup.

You can’t stay home all the time. What are some strategies for eating out at a restaurant?

• Plan ahead
  • It’s way easier if you preview the menu before and figure out if this is somewhere you can eat. You should have an idea of what you want to eat.
  • Once you have an idea of an option. Contact the restaurant ahead of time. The more notice you give them the better they can help you. If you don’t have time to call ahead use a reservation service like Open-table. We have had great results by requesting a knowledgeable server and explaining we have allergies.
  • Where possible avoid “the rush” as you will get better service visiting restaurants that aren’t getting slammed.
  • Ask if the restaurant has an allergy protocol.
  • Honestly, eat at a chain restaurant. They usually have well established allergy protocols.
• Use the word “Allergy.”
  • If this doesn’t trigger a visit from the manager/chef, you are in for a bad time. This means they don’t have an allergy protocol and you are relying on your server to protect you. This can be a crab shoot so watch out.
• Work with the menu.
  • Ask for substitutions.
  • Ask for pre-made sauces on the side or eliminate any sauces completely.
  • Ask if what you want can be “Made to order?” (Watch our for BBQ dishes. They are often pre-made and can’t be “clean” as they usually have rubs on them.) This typically means you have a chance to modify it. As they will make the dish when it’s ordered. If it’s pre-made then you will have a harder time.
  • We have found it’s easier to discuss everything that is going to show up on the plate. Menus do not always tell you everything. Ask about garnishes. What is pre-made? What is made to order?
• Be Brave!
  • Mistakes happen. If you get a dish that doesn’t match what you discussed let your server know immediately.
  • If you spent all the time following the above steps and what your discussed doesn’t show up, let the restaurant have a chance to make things right. You aren’t being an a**hole, you are being kind to give them a chance to recover.
• Be Loud with your praise.
  • If they get it right post and let others know!