Hoping to open a FODMAPS cafe one day with delicious food that people with intolerances, like me, can actually eat!

Hey everyone,

I’ve been a bit slack with my blog and Twitter lately, but now that I’m noticing that the low-FODMAPs diet is becoming a world-wide phenomenon (the best thing since gluten free bread) I think it’s time to get back into it.

Since starting this diet back in July last year, I’m now feeling great! I was hoping that I would be able to go back to eating the way I used to, but have now acknowledged the fact that it may never happen. So on a daily basis, I am following the low-FODMAPs diet – testing my boundaries from time to time. But I still take Lacteeze tablets before consuming dairy – that’s one risk I’m a bit too scared to take!

The good news is, I can’t remember the last time my tummy was so trim and flat. I used to wake up with a flat stomach, but as soon as I had breakfast, the bloating would set in. Not to mention how my tummy looked before bed after a full day’s worth of food! But that doesn’t seem to happen anymore. My stomach looks the same at night as it does first thing in the morning.  It’s such a great feeling. It makes me realise that my efforts were worth it.

However, I still feel like a burden when eating out with friends or at family dinners. Everyone tries to cater for me, which is lovely, but I feel bad when my mother-in-law goes to the effort to make a whole other dish just for me because the recipe for the main dish contained onion and garlic. But if there’s one thing I’ve learnt, it’s that it is definitely possible to cook food without it! Hence, one of the reasons behind the FODMAPs Cafe and these recipes. So how’s the cafe going, you may ask? Well, while the cafe idea has become something of the distant future (due to me developing my current marketing communications career and thinking about starting a family over the next couple of years), it is still something I want to do. In the meantime, a cookbook is the way to go!

So what do I eat on a day-to-day basis? For breakfast I usually eat gluten free cornflakes with maple syrup and lactose-free milk, or gluten free toast with margarine, peanut butter and vegemite. (On two different slices, not mashed together!) However, I have found that I can tolerate wholemeal bread – just not for two days in a row. So it’s great that I have that option – just in case there’s no GF bread at the supermarket during my weekly shop.

For lunch I usually have a salad or sushi. Or leftovers from the night before. Where I currently work there are heaps of Korean, Japanese and Chinese restaurants and cafes, but unfortunately I’m too scared about my potential reactions. So if I’m unable to bring in my own lunch to work, its sushi or a salad from the sandwich shop. But I’m starting a new job in a few weeks at a university – so I’m hoping that the food options are slightly broader…

Dinner is the meal where the variety comes in. Might be steak and salad, spaghetti bolognaise, peanut satay stir fry or lamb chops. My husband has a great way of making lemon and tomato lamb chops. I’ll have to put the recipe up here sometime. But I’ve started to get bored of these foods, so think it’s time to start going through the cookbooks! I’m also willing to try your recipes, so please send them through.

Dessert is usually a cup of black English Breakfast tea (or I treat myself with one of my various fancy herbal teas) with 2 gluten free biscuits or a small bowl of my 98% lactose free ice-cream with a couple of spoons of raspberry sorbet. Or I have some dark chocolate – or milk chocolate if I’m up for it!

In terms of snacks, corn is my staple. I’m actually surprised that I’m not ‘corned’ out by now! I munch on corn chips and popcorn in addition to grapes, strawberries and lately, blueberries. I’ve also found that I can tolerate ‘Activia’ yoghurt – I know of two other lactose intolerant people who can tolerate it, so give it a go and see if it works for you. I also eat some nuts and dried fruit, but have to keep the dried fruit to a minimum due to my fructose intolerances.

Well, I think that’s it from me for now. For those just starting the low-FODMAPs diet, hang in there. It really does get easier and it’s worth it in the end. I’ve actually become ‘regular’ for once in my life – it’s just annoying that my stomach has picked the time that I should be leaving for work!

Speak soon,



Comments on: "No more Tummy Troubles!" (6)

  1. Hey Leanne! I’m glad you are back to working on your website. I think it is a good thing since FODMAP menus are a new thing. There isn’t a lot of ideas out there yet so it is up to us foodies who have to follow a FODMAP way of life to get the variety out there. As I mentioned before, I am trying to FODMAP my favorite recipes. I have recently posted my latest blog that has the recipe for Carrot Cake-Mini Bundt Cakes. I thought you might like to try them. The recipe is easy and turns out really good. You can access it at http://mylifepeuapeu.wordpress.com
    I look forward to your next post and I’ll be working on some recipes.

  2. Hello! Thanks for the feedback. 🙂 I’ll check out your blog and the cake recipe – sounds yummy! I’m going to try to upload a couple of recipes tonight. Have been a bit experimental lately, so hopefully I can continue to update my blog regularly.

  3. Hello 🙂 I was just wondering what brand of GF bread do you use? I can seem to find one that isn’t the size of a biscuit and won’t fall apart when I pick it up. Any ideas?

    • Hello! It’s funny that you ask actually – I’ve been getting ‘Country Life Bakery’ bread that is available at Coles supermarkets. I didn’t mind it, but they have just recently introduced a new and improved recipe which is absolutely amazing! It is still slightly on the small side but doesn’t fall apart! Let me know how you go. 🙂

  4. I must agree that Country Life Multigrain is actually like real bread…toasts nicely and even edible for a sandwich. Thankyou Country life bakery and coles:)

    • It really is amazing! But I’m not a fan of their new packaging. I freeze my bread and it all sticks together when I pull it out of the freezer! I’ve had to start dividing it up upon purchase and put the slices into a freezer bag to solve the problem!

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