Elimination Diet Day 2

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Whoo! Made it through day 2 without any hiccups. This process has definitely made me even MORE conscious about what I am eating. I’m also realizing just how much I snack during the day (a handful of nuts here, a few grapes there) because I’m having to write everything down! Keeping a food journal is a great tool to bring awareness to what you eat (no matter what you are trying to discover).

Yummy lactose-free yogurt used in my Chunky Monkey smoothie!

One sad realization that I had while doing some research was that I may need to slow down on my avocado consumption. 🙁 I typically eat avocado everyday whether it’s on my breakfast egg toast or smeared on crackers. Avocado is on the shopping list for low FODMAP foods from one of my resources, but it’s not on the other. I decided to give it a search in my MONASH app and sure enough, it is low in all FODMAP groups except for Polyols (one of the FODMAP carbohydrate groups). I can safely have 1/8 of an avocado, which is considered a low FODMAP serving, according to the app. This brings me to a key point - serving size is important! Some foods are allowed on the low FODMAP diet, but only in certain quantities. For example, all of the allowed fruits must only be consumed at the listed serving size (and you can’t combine fruits, unless you decrease each serving size accordingly).

Another thing to remember - this diet is only temporary!! Although I’m cutting out many foods I love to eat, I will be adding many of them back into my diet.

Meals and snacks for the day:

  • Breakfast
    • 2 slices GF toast topped with avocado and 1 egg (fried in EVOO)
    • 3 strawberries
    • small iced coffee (it was wonderfully warm today!) made with 1 shot of espresso and lactose-free milk
  • Lunch
    • Leftovers from dinner! (Tofu stir-fry over brown rice)
  • Snack
    • Kate Scarlata’s Chunky Monkey Smoothie (seriously so tasty)
    • Handful of blue corn chips (not pictured)
  • Dinner
    • 3 GF corn tortillas with melted cheddar and chicken (from unseasoned rotisserie chicken)
    • Salad made with romaine lettuce, cherry tomatoes, avocado, EVOO, and balsamic vinegar
    • 1 (plus 1/2) GF chocolate chip peanut butter cookie (made with brown rice flour instead of oat flour - I wasn’t able to find certified GF oat flour at my local store) paired with lactose-free milk
  • Snack
    • 1 mug peppermint tea (also good for digestion!)
    • handful of grapes (not pictured)
    • brown rice cake (not pictured)
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