I have been absent from my blog for a while. Blame Facebook and the low FODMAP groups I have found there. Also blame that I’ve had some really great days when I have tackled yard work or felt well enough for short road trips & shopping. There was also a bit of downtime when I had a bad flare up after testing wheat and a lunch event where there might have been something else that messed up my system for a 5 to 10 day stretch.
Had a visit with my GP yesterday and because of what I told her about that flare up I am going back to wheat/gluten for a few weeks to prepare for celiac testing.
But I do have some things I want to share. In this post I have a really simple, low FODMAP treat that you can make and serve to friends without them ever guessing you made it to fit a restricted diet, fruit kabobs.
Because it is the brief magical time for fresh native strawberries they are the center of my fruit kabobs. The other fruit includes green & red grapes, green & orange melon cubes, plus fresh pineapple chunks. That is it. I even purchased those other fruits all cut for me in a fruit mix at my local natural foods co-op. I took long cooking skewers and cut/broke them in half, about 5.5 to 6 inches long when divided.
I have an oval glass plate that depicts the Swan Boats in the Boston Public Gardens that is sentimental to me and I used it to plate my kabobs.
The red and greens of this salad look a little Christmasy but that was purely accidental. Using regular orange oranges instead of blood oranges might be a nice adjustment to the color palette.
- 2 TBs golden syrup
- 1 TB lemon juice
- 1 pound fresh strawberries
- 2 blood oranges
- 20 grapes
- 2 kiwis
Mix golden syrup and lemon juice.
Hull and quarter strawberries. Toss with golden syrup, lemon sauce. Cover and refrigerate.
Thick slice oranges, half & quarter slices and cut away the rind. Cut grapes in half. Peel and slice kiwis, then cut slices in half. Cover these fruits and refrigerate.
An hour before serving, mix both strawberries and other fruits and allow to sit at room temperature.
A Friend came over for lunch today. It was a chance to spread out a bunch of low FODMAP foods without feeling like things were for a restricted diet.
I cooked a couple nice turkey patties for our protein and the rest was a cold buffet. I knew my friend tends to have a green salad at lunchtime so I bought a fancy mix from my local natural foods co-op store.
I had cucumber slices in a separate dish. Tomatoes are still not in season so I sliced a tomato a couple of hours ahead of time so it could marinate with a little olive oil, balsamic vinegar, dried oregano, and finely chopped fresh basil. I made a vinaigrette dressing with a touch of maple syrup, nice olive oil, red wine vinegar, crumbled dried chives, and salt & pepper. I put out little dishes of pumpkin and sunflower seeds in case we wanted some crunch. Last minute, after I had taken these photos, I also decided to put out some shredded cheese.
Yesterday afternoon I made a potato salad: I boiled chopped red skin potatoes into bite size pieces and boiled them in chicken stock. The dressing for the potato salad was heavy on the mustard, both quality yellow and whole grain, with some light mayo and lactose free sour cream, chopped fresh dill, celery seed, and some of my ‘pesto.’ I put out little dishes of green and black olives too.
The dessert course was slices of Luscious Lemon Bread and a fresh fruit salad. I added a little dish of dark chocolate disks because…just because a little chocolate is usually warmly welcomed.
We enjoyed our lunch and chatted a good while. Now I have leftovers to enjoy for a couple of days.
A discovered this recipe on Pinterest. It is from Chrystal Carver’s “Sweet & Simple Gluten-Free Baking“ book but available in full at Spoon & Saucer! I just about followed the recipe as you will find it by clicking the third link of this post and scrolling towards the bottom of the page.
I did skip the glaze, and added a little King Arthur Lemon Juice Powder (1 tsp) & Fiori di Sicilia (1 scant tsp) to the batter. After the loaf had baked about 40 minutes, I sprinkled the top with 1/2 teaspoon of sugar and returned it to the oven to finish baking. I am thrilled with the result, a nice tea bread. Going to serve it along with a fruit salad as a light early summer dessert tomorrow when a friend joins me for lunch.
Honey is a high FODMAP food. You do not eat honey or foods with honey in them during the elimination phase. Honey, however, can be the test food for a Fructose re-challenge. I tested honey this week and I passed, no symptoms. I will still need to avoid honey while testing other FODMAPS, but honey and other foods where fructose is the only or main FODMAP will likely be things I can resume enjoying in a couple of months.
That makes me a very happy Honey Bear.