Hello fellow low-FODMAPPERS!
Welcome to 2015. Hopefully it’s a year filled with happy, non-bloated tummies! One of my resolutions for the new year is to place more focus on this blog and expand my range of recipes for you to try out. There’s a couple that I have played around with a few times but haven’t yet uploaded here – but I’ll get onto that very soon.
However, to kick off the new year I wanted to get some input from you, my followers, in regards to what kind of recipes you are looking for. Are you after main meals to cook for your family and/or guests? Entrées, desserts, or snacks? I know that my sauce post has been particularly popular – would you like more sauce inspiration? Or is there anything else? Please comment below and let me know!
I’ve been on the low-FODMAPs diet for a while now and I’m lucky that I have family and friends who try to cater for me where possible. But if anyone you know is struggling, feel free to point them in the direction of this blog. Cooking without gluten, lactose, onion or garlic etc IS possible!
Being on the low-FODMAPS diet can be a struggle – especially when eating out.
Sure, more and more restaurants are catering for those who are gluten-free, but they are still throwing onion and garlic into everything. And GF desserts still contain large amounts of dairy, meaning that those who are also lactose-intolerant are unable to indulge after their meal. So basically I’ve found myself resorting to a simple steak and salad (with some sneaky fries, because it seems that I don’t react to them) and being one of those difficult customers that places a million requests with my order – ‘What does that come with?’ ‘Is it cream or tomato based?’ ‘Please ensure there’s no onion or garlic.’ ‘Just balsamic vinegar please’ ‘No, no gravy…no sauce…just plain. Thank you.’ I once even pre-ordered my meal a few days before a Hen’s Night dinner at an Italian restaurant, knowing that it would be far too difficult to shout my difficult order over a noisy table.
But the idea to open a cafe that catered for people with a range of food intolerances came to me the other week as the result of a few factors.
Firstly, a colleague of mine was talking about his multiple career endeavours over the years; which included opening a dog grooming salon (with no previous experience) and a restaurant, which he ran for 8 years. When we asked him why he had had so many career changes, he simply said “Well, I’ll never wonder ‘what if’, will I?” I thought that was a very fair response. My husband and I have talked about starting our own business, but we’ve never agreed upon an idea that really inspired us. So it’s definitely something that has been on my to-do list – and I’m not the type to like the ‘what if’ or ‘if only’ scenario.
The other thing that happened was my craving for a stir fry. I’m now unable to purchase stir fry sauces because practically every single jar contains onion or garlic on some level. So I googled some GF recipes – as a starting point. Upon finding a peanut satay recipe, I swapped the garlic and onion for cayenne pepper and the honey for maple syrup, making it a FODMAPS friendly meal. The result? An absolutely delicious meal! It made me think – if only cafes and restaurants could do this!!!
So the idea sparked from there. Wouldn’t it be awesome to open a cafe where people like me could dine and safely know that no sneaky onion or garlic, fructose or lactose would appear in my meal? I could source a whole bunch of recipes, adapting them where necessary, and put together a menu. Putting my idea on Facebook, many friends with intolerances or coelic’s disease said that I had their support!
I know there is much to do before opening the doors to my cafe, but I’m feeling extremely inspired and it just feels right. 🙂 I’ve now established this blog and a new Twitter account to get ideas from people and make this dream a reality one day.
Wish me luck!! 🙂