How do you Cook FODMAP Free with Confidence? We’ve already discussed the malaise of giving up a vast majority of foods and the stress of dining out. Even when you go through great lengths to order properly, something often goes amiss. You might have explained your situation to the very patient and attentive wait staff. The chef may have even personally come out to listen to your special needs. Finally, your grilled fish comes out perfectly seasoned with just a touch of olive oil, salt, lemon and oregano…but wait, did the line cook place all that painstaking work on a bed of garlic sautéed spinach?
Okay, here’s one last scenario and it’s happened to me. I live and work in NYC so every other block seems to have a pick-your-own-salad-topping deli. I know to avoid avocados (sob), corn, edamame and cauliflower and instead, select spinach, tomatoes, cucumber, alfalfa, and oh, how about some grilled salmon? I go back to my desk and start digging in. The first bites are fantastic, until I get a nagging suspicion that something’s not right. The salad is so delicious…because the seasoning from the salmon is in fact, quenching my craving for onion. Halfway through it, not only is my lunch ruined, I can’t even focus on work because of the searing discomfort.
So what is the best solution? Take charge of preparing your own meals and snacks, as that’s the surefire way to know what goes into them. Try out some of the tried and true dishes on my Low-FODMAP Recipes section. Some items like my Turkey Chili with Okra and Cuban Chicken Soup will last up to five days for convenience during the week. Or you can freeze them in single serving Ziploc bags. I will continue to experiment and add more recipes but feel free to contact me with suggestions.
Why not be the host of the next dinner party or Thanksgiving meal, rather than driving the hostess crazy? Go ahead, cook and indulge in “forbidden” foods with confidence!
Note: Indulge but don’t binge! Some items may not be considered low-FODMAP in excess portions.