Elimination Diet Day 10
Ten days down, 4 more to go! I’m very much looking forward to the reintroduction phase. Nutrition is my passion, so it’s exciting when I get to conduct my own experiment!
I discovered a wonderful and delicious recipe from Eating Well this week (if you aren’t familiar, they have a great collection of tasty, nutritious recipes). This particular recipe is for Breakfast Blueberry-Oatmeal Cakes. These are easy to make (just plan ahead - you will need to soak your oats for 8 hours) and are low FODMAP with the substitution of a low FODMAP milk (I used low-fat lactose-free milk). Tip - I used reusable silicone muffin liners and these cakes popped right out! The other great thing about this recipe is that you can freeze the cakes and eat them throughout the week.
Friday’s call for easy dinners! I finished off the last of Kate Scarlata’s Greek Quinoa and paired it with a few other low FODMAP foods to round out my meal. Roasting vegetables is hands-down one of my favorite methods of preparation. Super easy and the flavors that roasting brings out are incredible! My general roasted vegetable preparation includes a light drizzle of olive oil and seasoned with salt, pepper, and Italian seasoning. Check the ingredients on your Italian seasoning to make sure it’s low FODMAP! Roast in the oven at 425 degrees Fahrenheit for about 20-25 minutes, or until tender. What low FODMAP seasonings do you like to use?
Meals and snacks for the day:
- deeelicious Breakfast Blueberry-Oatmeal Cakes (made with lactose-free milk - other non-dairy milks would also work!)
- hard boiled egg with S+P
- cappuccino made with lactose-free milk and 1 shot espresso
- leftover fried rice
- brown rice thin stackers with PB+J and pepitas
- leftover Greek Quinoa (so tasty!)
- roasted sweet potato
- sautéed green beans
- rotisserie chicken
- a few dark chocolate chunks for dessert!
- blueberry-oatmeal cake (so good I had to have another!)
- small glass lactose-free milk