It’s the end of March, and spring is upon us. In Canada, that means that Mother Nature is confused. One minute, it’s warm. The next minute, you need a snowbrush and winter coat.
I’d like to do a few Daily Happenings posts about my journey with the low FODMAP diet. This is something I’ve been recommended to do through a dietician. So, I’m not doing it to be viral, or trendy, or whatever else. If you’re curious about the low FODMAP diet, here’s a quick explanation. I won’t get into major detail about my life so far or about my symptoms, because that’s just really boring.
I’ve decided to do it for the month of April. Easter is on March 31, and you bet I’m going to have some pie. I wouldn’t miss it for the world. I’ve had my eye on a sweet potato pie, but unfortunately, it’s been quite a hassle to track it down. I might just settle for a pumpkin or cherry pie, or both.
I’ll only be doing it for 3-4 weeks to see if my symptoms improve. After that, it’s a slow introduction to other foods to see if symptoms arise. Unless I’m directed otherwise. Before you start any diet, always make sure you get the thumbs up from a doctor or healthcare professional.
Low FODMAP Prep
Thankfully, I already eat quite a bit of low FODMAP foods, so it was just a few minor changes I have to make. I’ll be really sad to part ways with broccoli, avocado, regular pasta, bread, and snacks. I don’t mind the taste of gluten free pasta, but I find it doesn’t reheat as well. With grocery prices skyrocketing, I’ve been a huge fan of leftovers. So I’ll have to get creative when it comes to reheating leftovers.
Also, literally everything is made with garlic and onions so that’s another factor that’s going to be difficult to part ways with.
I stocked up on tons of nuts and seeds that are low FODMAP friendly. Pecans, pumpkin seeds, brazil nuts, chia seeds, and hemp hearts are all apart of my shopping list. I also picked up some brown rice pasta, oats, rice cakes, and some different nut butters. I previously bought some buckwheat and steel cut oats, so I’m excited to make a bunch of different combinations for breakfast bowls.
There’s a local bakery that also makes a low FODMAP bread, so I’m also set for that. Lucky for me, I went on a Tuesday when they were closed, so I have to go back to grab a loaf.
Edit: I went back the next day. I ended up just grabbing bagels and will purchase another loaf in the future… and maybe some other goodies because I deserve it.
Familiar Favourites
I had to do a lot of label reading and research to find out what I can and can’t eat. Thankfully, I was happy to find out that some products I already love and adore, are also low FODMAP friendly.
I usually buy the Flourish Protein Pancakes, but the store I went to didn’t have them that day. Bob’s Red Mill was on sale so I grabbed that instead and I love them! I always make a big batch and then I have some for the next day too. They reheat great in the toaster oven.
I’m also a huge fan of the Nature’s Path brand. Their Love Crunch granola and waffles are incredible products I’ve been buying for years.
My Journey Awaits
I’m a bit nervous to start, but I’m hoping I’ll feel better soon. Even if my digestion doesn’t improve, I’m hoping it’ll at least help my skin which has also been a major issue since my early teens. But again, I won’t get into that because that’s boring.
I’ll be posting a lot about what I eat and products that are low FODMAP. Hopefully, it’ll help someone down the road who’s also in the same boat as I am.
I’m trying to go into this with an open mind. Luckily, I’m not too picky and I don’t really care about “rules”. I’ll happily have pancakes for dinner and pasta for breakfast. It doesn’t matter to me. Also, with this crazy economy, I’ve become totally ok with plain food too. Ground beef and rice for dinner? No problem. I’m sure this will make things easier too.
Stay tuned for the next one!