Tag Archives: Low FODMAP diet

Simply Seared Scallops

I went to pick up my CSA farm share yesterday at Tangerini’s farm.  There is nothing like being on a farm.  It really is a happy place for me. :)  In addition to fresh lettuce, summer squash, beets, scallions and Bok choy, I went out in the fields to pick some fresh chives, thyme and oregano.  I also picked a few sugar snap peas too.sugar snapsThe local fish guy from Foley’s fish was selling fresh sea scallops and I knew I needed to get some of them too! The scallops were out of this world!  I mean melt in your mouth GOOD!

To prepare the scallops for cooking, I gave them a quick rinse.

rinse the scallop

I decided to simply sear the scallops in a bit of garlic infused oil and a tad of butter, to help with the browning.  I sprinkled a bit of sea salt and pepper on the scallops and added a few sprigs of thyme to the skillet to infuse it’s gentle flavor.

The scallops cooked up in now time and Russ and I were ready to feast!  Have you tried sea scallops? They are super yummy and quick to cook up in a skillet, on the grill or in your oven.scallops seared

We also enjoyed a big slab of carrot cake too…because, yesterday was my birthday! :) cake

Russ and the kids bought me my first ever Vitamix! I can’t wait to whip up all sorts of new recipes and treats!

Simply Seared Scallops (FODMAPs friendly)

Ingredients

  • Sea Scallops ( I cooked up about 3/4 lb)
  • 1 tablespoon garlic infused olive oil
  • 1 tablespoon butter
  • 1 sprig thyme
  • sea salt and ground pepper, to taste

Instructions

  1. Rinse scallops and pat dry with paper towel.
  2. Heat oil and butter in skillet over medium heat.
  3. Season scallops with salt and pepper, and then add scallops gently to skillet.
  4. Allow to brown on each side about 2-4 minutes or until scallops are opaque and cooked through.
  5. Cooking time may vary...I like my scallops cooked through and nicely browned
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Sweet and Nutty Quinoa Parfait

One of my clients told me she used quinoa in place of granola in her yogurt parfaits.  I LOVE this idea! So I whipped up a recipe to share with you!

Check out this yumminess. Berry & Quinoa Parfait

Russ and I love to add quinoa to our hot breakfast cereals.  We toss in steel cut oats and oat bran. Add some chia seeds, strawberries and a few pepitas (shelled pumpkin seeds).  Maybe a little bit of maple sugar too if I need a little extra hint of sweetness.   Have you tried quinoa for breakfast yet?  Or better yet, have you tried quinoa yet?

Although I do enjoy a nice quinoa salad, I love quinoa sweetened up too!

Today, I cooked up some red quinoa.  Added some shredded sweetened coconut, a few sliced almonds and a hefty dash of cinnamon.Sweeetened quinoa

What a delicious looking mix.Mixed quinoa

Then I layered this amazing quinoa mixture with some Greek yogurt (FODMAPer can substitute in lactose free yogurt as necessary) and some fresh berries.  I am a fan of Chobani but Green Valley lactose free yogurt is good too.yogurts

My crazy chocolate lab, Lucy and I enjoy Greek yogurt.  We usually share a container….and this morning she not only enjoyed some Greek yogurt but is proudly wearing some on her chin. :)

I do love to add a few raspberries to pretty much anything when I get a chance.  Our neighbor, Mr. Hubbard grew BEAUTIFUL raspberry bushes that creeped over onto our property. Fresh sweet raspberries fondly remind me of our sweet neighbor, his tasty berries and my childhood.raspberries

So delicious!

After our wonderful parfait, Lucy and I went on a nice run.  A perfect start to a beautiful sunny day!Quinoa Parfait blog.katescarlata.com

Sweet and Nutty Quinoa Parfait

Ingredients

  • 1/2 cup cooked quinoa
  • 1 Tablespoon sliced almonds
  • 1 Tablespoon sweetened shredded coconut
  • Generous dash of cinnamon
  • 8 ounces Lactose vanilla or plain yogurt (such as Green Valley)
  • 1/2 cup washed fresh berries (strawberries, blueberries, and raspberries)

Instructions

  1. Blend quinoa with sliced almonds, shredded coconut and cinnamon. Set aside.
  2. Layer yogurt followed by 1/2 of quinoa and top again with remaining yogurt.
  3. Finish parfait with the rest of the quinoa mixture and add the berries as the final topping.
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Maple Peanut Sesame Chicken

Did I mention that I LOVE Pinterest!  It’s such a fun website to find new recipe inspirations.  Click here to follow my pinterest boards (I have a couple dedicated to low FODMAP recipes)  I ‘pin’ mostly healthy foods but of course, some recipes I pin because they just look fun and tasty.

I found this Thai Chicken recipe on Pinterest that looked so easy and I just so happened to have all the ingredients on hand. But, of course, I changed up the ingredients a bit (because that is what I do!)

It’s was a bit of a cold, rainy and grey day yesterday so running around outside was not too appealing.  But…cooking and eating, well, that’s another story! So, I stayed in most of the day and did a bit of cooking.

I am proud of myself though because I did take a nice long walk with my friend Sara and my other friend, Lucy (my crazy chocolate lab).  It was cold and kinda spitting out but I am so glad I got in some exercise!  And, the impact on Lucy…priceless.  She was pretty much zonked on the couch beside me while I worked on some writing projects.  Is there anything greater than snuggling with a sleepy dog?  I think not. :) (Well, maybe a few things are greater but it certainly is pretty relaxing)Lucy exhausted

Seriously, how cute is my girl Lucy?Lucy running w: ball

I am working on a new writing project. So…I will be locked up in writing mode for the next few months.  It’s all good, ’cause I do like to write.

So back to this quick recipe.  I whisked some peanut butter, reduced sodium soy sauce, ginger, maple syrup, sesame oil and some sesame seeds.  Add some raw chicken tenders. Marinate.  Bake. Eat.  (Yup, it’s low FODMAP)maple chicken

Toss over salad or with a side of rice and your favorite veggie or serve over some rice vermicelli. I adjusted the recipe a bit, so have provided the recipe as I made it.  I enjoyed my Maple Peanut Sesame Chicken with a side of kale salad. maple peanut chicken Have you seen the Olivia Organic Baby Kale?  I LOVE it!

Maple Peanut Sesame Chicken

Ingredients

  • 1 pound chicken tenders (boneless, skinless)
  • 2 Tablespoons all natural peanut butter
  • 1 Tablespoon sesame oil
  • 3 Tablespoons reduced sodium tamari (soy sauce)
  • 1 Tablespoon sesame seeds
  • 1 teaspoon ground ginger
  • 1 1/2 Tablespoons pure maple syrup

Instructions

  1. Wash and pat dry chicken.
  2. In medium casserole dish, add peanut butter, sesame oil, soy sauce, sesame seeds, ginger and maple syrup whisking to blend.
  3. Add chicken and toss to coat with mixture.
  4. Cover and refrigerate for 30 minutes-several hours.
  5. Keep chicken in 'marinade' and place casserole uncovered in oven.
  6. Bake at 350 degrees Fahrenheit for 30 minutes or until chicken is cooked through. Serve over rice vermicelli noodles or baby salad greens.
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enjoy!

Creamy Potato Soup with Bacon and Chives

Russ and I headed to Tangerini’s Spring Street Farm this weekend to pick up our first winter share.  Wow!  We came home with 2 FULL bags filled with produce from the sweetest carrots ever, pounds of potatoes (both sweet and white), butternut squash, broccoli, radishes and the largest beet I have ever seen, really…

And more!

My favorite part of the share is cutting fresh herbs to use all week in my cooking.  This weekend, I cut some thyme, sage and cilantro to bring home…Yup, I am happy!

I decided I would whip up some soup.  Butternut squash or potato?

Potato, it is!

With a few tweaks this recipe can be made low FODMAP.  I did use leeks in my recipe BUT scallions (green part only) or chives could easily be substituted. I also served my soup in a bread bowl for fun.  FODMAPers could use an appropriate GF roll or special soup dish.  Today, I worked on a very fun blog post with a dietetic intern, Lauren, from Beth Israel Deaconess Hospital…. Stay tuned, Lauren came up with a very fun recipe just for YOU…we’ll post her recipe later this week!

I hope you are all having a great week.  In the spirit of November and the upcoming holiday, Thanksgiving, I would like to add a note of THANKS….Today I am thankful for the Australian researchers for creating a diet that has been life changing for many of my clients.

What are you thankful for?  Good health, wonderful friends, a warm house, cute pets, a nice husband/wife/partner?  HOPE it’s all that and more!

Creamy Potato Soup with Bacon and Chives

Ingredients

  • 2 Tablespoons olive oil
  • 1/2 cup sliced and washed leeks (white part) OR sliced Leeks (green part) or chives for FODMAPers
  • 4 medium size potatoes -yukon gold or red skin, peeled and chopped into bite size chunks
  • 4 cups of chicken broth (FODMAPers use home made broth)
  • 3 fresh thyme sprigs
  • 1/2 cup Pepper Jack cheese, grated (can sub in grated cheddar)-reduced fat can work too
  • 1/2 cup buttermilk or (FODMAPers use lactose free milk)
  • Salt and pepper, to taste
  • Bacon, 1 slice per person, cooked and crumbled
  • Fresh chopped chives, for garnish
  • Bread bowl if you choose (FODMAPer use an appropriate gluten free roll)

Instructions

  1. Saute oil and leeks (or green part of scallion or chives for FODMAPers) in medium sauce stock pot for about a 2 minutes over medium heat. (Cook for about 1 minute for scallions/chives)
  2. Add potatoes, broth and thyme and bring to boil and then reduce heat to medium-low to simmer.
  3. Cook for about 40 minutes or until potatoes fork tender. Shut off heat and let soup cool down a bit, about 15-20 minutes. (Remove thyme sticks)
  4. Slowly add soup to blender and blend until smooth consistency. (Can choose to blend only half the soup for a chunkier version)
  5. Pour soup back into stock pot and add cheese and buttermilk (or lactose free milk) and cook over low heat to warm soup up and melt cheese.
  6. Season with salt and pepper.
  7. Serve in bread bowl (FODMAPers use gluten free) or soup bowl.
  8. Garnish with bacon and chives.
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Sweet Potatoes with Cranberry Nut Topping

Again, I was inspired by a recipe on Pinterest.  Honestly, that site is so addictive.  This week’s recipe find was a delicious looking sweet potato concoction.

Here is the original post.

It looks amazing, but it is not at all  FODMAPs friendly.  So I modified the recipe, as I have been known to do. :)

The Scarlata kitchen has been all about Fall lately.  Lots of cinnamon, nuts, squashes  and some pumpkin thrown in there too.

So this is what I whipped up…

So simple. Cut up the potato into thin slices–not all the way through.

Mix up some melted butter, brown sugar and cinnamon.  Brush the mixture all over the top of the potato.

Top with chopped cranberries, pecans and pumpkin seeds. {Dried cranberries have not yet been tested by Monash University for FODMAP content but they are on the waiting list of foods to be tested-to be cautious you may delete the fruit.}

Here’s the potato ready to be covered  up with tin foil on its way into the oven.

Sweet Potatoes with Cranberry Nut Topping

Ingredients

  • 1 medium sweet potato, scrubbed (can skin if you'd like)
  • 1 1/2 TB butter, melted
  • 2 tsp. brown sugar
  • dash of cinnamon
  • 2 TB dried cranberries, chopped [FODMAPers try with caution]
  • 2 TB pumpkin seeds
  • 2 TB pecans, chopped

Instructions

  1. Preheat oven to 350.
  2. Slice potato in thin slices-but not all the way through.
  3. Mix butter, brown sugar and cinnamon.
  4. Brush melted butter mixture using pastry brush over top of potato--try to get some into the sliced areas.
  5. Top with chopped fruit, nuts and seeds.
  6. Cover completely with tin foil and bake on cookie sheet or in casserole dish for about 1 hour.
  7. Drizzle with a bit more butter before serving, if desired. [Note: drizzle, just a little!]
  8. FODMAP followers--limit to just a 1/2 cup portion of sweet potato and half of nut mixture.
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I am heading to Philadelphia this weekend to the Academy of Nutrition and Dietetics Annual conference.  Hoping to learn some exciting news in the field of nutrition.  Have a great weekend!

 

 

Slow Cooker Stir-less Risotto

I love risotto but cooking it can be cumbersome.  The process requires constant stirring and the addition of  hot broth every second–or maybe it just seems that way– and sometimes, I simply don’t have the time to spend over the stove.

That is why, I love my slow cooker.

Simple add your favorite risotto ingredients and slow cook while you run around picking up kids, get a walk in with the dog, create a blog post…or at least that is what I will be doing. :)  With just one child left living at home… I still find I am busy, especially at the dinner hour.

Risotto is made with arborio rice.  This rice has high starch kernels that are white, short and fatter than most short-grain rices.  The increased starch content lends itself to a finished creamy textured rice dish.  What’s not to love about that!

This recipe is easy and yummy and can be adapted to your own concoction by  adding in your family favorites–peas and chunks of ham, chicken sausage, shrimp, caramelized butternut squash and spinach, kale, golden raisins and toasted pine nuts….you can get fancy or keep it simple. And of course, FODMAPers, choose your add ins according to your own tolerance.

I saute a bit of oil with fresh garlic.  [FODMAPers remove the garlic after you infuse flavor]. Carefully add the oil right in the crockpot, and add in some chopped basil leaves. Love fresh basil!

Add some chicken or veggie broth[FODMAP followers use homemade] and white wine [can omit wine if you want-just up the broth] and put on high for about 2  hours.

Just prior to serving toss in cooked meats, if desired–shredded chicken,diced ham chunks, sautéed shrimp. And add in some favorite leafy greens or peas–just to wilt or lightly cook up.

Garnish with fresh grated Parmigiano Reggiano cheese–expensive but OH>>>so tasty. This Italian Parmesan cheese has a granular texture that simply melts in your mouth and adds a savory finish to the risotto.

And of course you can always toss more fresh basil or chopped chives for a flavorful garnish.

Here’s a peek of my spinach risotto–simply make the basic risotto and add in chopped fresh baby spinach.  YUM!

I also experimented with a kale, raisins and pine nuts mixture.

{Kale has not yet been tested FODMAPers}

I just tossed in some chopped kale, raisins, and toasted pine nuts on top of the almost cooked risotto and let simmer for about 2-3 minutes.

Get creative people!  I know you can!

But before I let you go, I have a give-a-way for my FODMAP followers.  I just received a 3rd edition Monash University low FODMAP diet booklet to give-a-way!

One lucky winner will be randomly picked! Just provide a comment about what types of recipes you are hoping to see on the blog.  I need your help for some creative inspiration!

And on another important note:  The Kate Klim CD winner is Nan!  Thanks for providing a nice comment about how you spend quality quiet time with those you love!  Love it!

Here’s the basic risotto recipe for YOU!

Slow Cooker Stir-less Risotto

Ingredients

  • 2 TB olive oil
  • 2 garlic cloves, cut in half
  • 1/4 cup fresh basil leaves, cut in slivers
  • 1 1/4 cup arborio rice
  • Splash white wine (about 2 TB)
  • 2, 14.5 oz cans chicken broth [FODMAP followers use 3 3/4 cup homemade chicken broth}
  • Salt and pepper, to season
  • ADD ins of choice: 2 cups fresh spinach {FODMAP friendly}
  • OR 1 cup chopped Kale, 1/4 cup raisins and 1/4 cup toasted pine nuts {not sure about FODMAP content of kale; limit raisins to 1 TB per serving}
  • OR Ham chunks and peas {FODMAP followers limit peas to 1/3 cup/ serving}

Instructions

  1. In medium size saucepan, add oil and garlic over medium heat to infuse garlic flavor. {FODMAP followers remove garlic}
  2. Add oil to crockpot carefully and add in chopped basil.
  3. Add in rice and mix to cover rice in oil mixture.
  4. Add in wine and broth. If not using wine, add 2 TB water or a bit more broth.
  5. Cook on high for about 2 hours or until rice looks creamy-not dry. DO NOT overcook or rice will become mushy.
  6. Add in cooked meats or green vegetables--just to warm up and blanch--about 2-3 minutes.
  7. Garnish with a generous amount of finely grated Parmesan cheese, chives and/or basil --if desired.
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Creamy Polenta with Thyme and Parmesan

I love anything made with corn meal and creamy polenta is one of my favorites.

Like mashed potatoes and gravy, polenta is truly a comfort food (and perhaps a bit healthier.)

Just look at this creaminess dish of love.

Being married to an Italian, I do like to experiment with traditional Italian dishes.  Polenta is an Italian word for hulled or crushed grain. Polenta is an Italian dish served alone, or with a variety of toppings.  I like it simply as a side dish or sometimes, formed into squares and grilled topped with a thinly sliced tomato, mozzarella cheese and fresh basil.

Although Russ is more of a pasta kinda of guy, he is always willing to try anything I cook.

So tonight, along side some sautéed veggies, and grilled shrimp, we enjoyed a big ladle of creamy polenta infused with some garlic, thyme and parmesan.  (Don’t worry FODMAP followers you can infuse your oil with garlic and remove prior to eating and still enjoy this yummy recipe!)

Here’s our shrimp ready to eat! I marinated it first with a bit of soy sauce, oil and vinegar–and of course my fresh thyme. I grilled the shrimp in a vegetable basket made for the grill and the shrimp stayed so moist and delicious.To make the polenta,  I started with a bit of oil and garlic in a medium size pan over medium heat.

Then I reduced the heat and carefully added 3 cups of water and 1 cup of corn grits.The key is to stir frequently while cooking.  But, I had to run out and pick up Brennan from soccer so after it cooked up for about 5 minutes, I turned off the heat and put a cover over it.

When I came home about 20 minutes later, the polenta was perfectly done.

You really can’t mess up polenta, it’s an easy dish to make.

To season it up, I added about 1 TB butter and some sea salt & pepper.

And of course, I added some shredded parmesan cheese but grated parmesan works too.

This stuff was so yum.

And for all you FODMAP peeps, polenta is on your low FODMAP list–straight from Australia.

Creamy Polenta with Thyme and Parmesan (low FODMAP)

Ingredients

  • 2 TB olive oil
  • 1 garlic clove, sliced into 3 pieces
  • 1 cup corn grits/polenta (I used Bob's Red Mill Corn Grits)
  • 3 cups water
  • 1-2 pieces of thyme stems
  • 1 TB butter
  • 1/4-1/2 cup grated Parmesan cheese ( I used shaved Parmesan)
  • Salt and pepper to taste

Instructions

  1. Saute garlic in olive oil in medium saucepan over medium heat. (FODMAPs peeps remove garlic pieces)
  2. Reduce heat, and carefully add water and polenta to pan.
  3. Stir while cooking on low-medium heat.
  4. Add in thyme stems and place cover on pan. Stir occasionally, cooking for about 20 minutes or until creamy consistency.
  5. Add butter and Parmesan cheese and gently stir to incorporate.
  6. Remove thyme stems.
  7. Season with salt and pepper.
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In New England, there is a bit of crispness in the air and the Fall weather is working its way in…just the perfect weather for warm and creamy polenta.  mmm…mmm!

Enjoy!

Cheesy Yogurt and Herb Chicken

I am a chicken fan. {Just saying’}

I admire those that can eat a vegetarian diet but my body and taste buds do enjoy a bit of  meat.

Today I made a Cheesy Yogurt and Herb Chicken.  Serious yum. Very moist and very savory.  

I am not a steak or burger fan and can vividly remember picking out the beef out of my mom’s American Chop Suey as a child…I never liked a McDonald’s burger {thankfully} BUT chicken that’s a whole other story… I could eat it almost everyday.

I was inspired by a Pinterest recipe post…again!  The notes on Pinterest suggested to use Greek yogurt in this recipe but the original recipe used mayonnaise.  I chose to use Greek yogurt too.  Greek yogurt has more protein {2 1/2 times more} than traditional yogurt, a bit less calcium and less lactose. {FODMAP followers can opt to use an acceptable  lactose free plain yogurt depending on your personal tolerance). Between the chicken and the Greek yogurt this recipe is a protein lover’s dream.

This quick fix recipe {who doesn’t love that?} made with Greek yogurt, parmesan cheese and spices is a keeper.  We are all so busy…so LESS is more, right?

Like most recipes I try, I like to add my own personal twist.

I opted to brown my chicken a bit first as I like the flavor a bit of browning can add to meat. 

So…I sautéed a bit of garlic in olive oil over medium heat in a medium size skillet (FODMAP followers, remove garlic after you infuse the flavor) and then added 3 good size chicken cutlets to the pan.

Cook for about 5 minutes on each side just to brown, not thoroughly cook through–just browned.

While browning the chicken, mix up some Greek yogurt (or lactose free yogurt) with grated parmesan cheese.

Then add some fresh herbs…I chose some thyme and chives.

Place the browned chicken in a casserole dish (I used a pie plate) and top with the yogurt mixture.

Bake for about 35-40 minutes depending on thickness of your cutlets—could even be a bit less–until cooked through and juices run clear.

Let sit for a few minutes and then serve.  Perhaps top with a sprig of leftover thyme to make your chicken look fancy. :)  This chicken is SO moist and delicious.

YUMMMMMMMYYYYYYYY!

I hope everyone in the US enjoyed a relaxing labor day weekend.  I sure did…complete with a massage on Saturday, a couple walks with Russ and Lucy, and a family cookout.

Here’s to a GREAT week.  Take good care of yourself.

Cheesy Yogurt and Herb Chicken

Ingredients

  • Serves about 4
  • 1 lb- 1 1/4 lb. chicken cutlets (boneless, skinless) seasoned with salt and pepper
  • 2 TB. olive oil
  • 1 garlic clove, slice in 3-4 slices
  • 1/2 cup parmesan cheese
  • 1 cup Greek yogurt (or lactose free)
  • salt, pepper to taste
  • 1 TB chopped fresh chives
  • 2 tsp. fresh thyme leaves (more to garnish if desired)

Instructions

  1. Preheat oven to 375 degrees.
  2. In medium skillet, saute garlic in olive oil over medium heat to infuse flavor. (FODMAP followers remove after flavor is infused) otherwise keep in skillet.
  3. Add chicken breast and cook about 5 minutes each side just to brown but not fully cook.
  4. While chicken is cooking, mix yogurt with parmesan cheese, salt, pepper and herbs.
  5. Remove chicken and place in casserole dish (I used a pie plate with just 3 cutlets)
  6. Top with yogurt mixture and place in preheated oven.
  7. Bake for 35-40 minutes (may be a bit more or less depending on thickness of cutlets-cook until juices run clear and flesh no longer pink)
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Latest on FODMAPs

I know all of you that follow my blog are not ‘all about FODMAPs’ so bear with me while I just provide some well-needed updates to my FODMAP peeps.

Last week, I was BEYOND excited when I found a little brown envelope addressed to me…all the way from Australia!

Last September I was very fortunate to travel to Melbourne, Australia and meet Jane Muir, the head of  FODMAP research at Central Clinical School, Monash University.  Jane was SO kind to send me the 3rd edition of the low FODMAP diet booklet.  This book provides all the FODMAP basics and the latest in foods that are allowed or not allowed on the diet. To me, this booklet is like GOLD!  I love learning more and more about FODMAPs.

Here I am with Jane (second on the left) in the laboratory where many of the FODMAP analysis was done.  Their lab recently moved which has put some of the testing at a standstill.  Yes, we are still waiting on chocolate and coffee.

I highly recommend that all FODMAP dietitians and followers purchase this little booklet. Why?  For one, the proceeds are used to fund more research and there is plenty more foods to be analyzed, including foods from around the world.

Secondly, you will have all the latest info. in one little handy booklet.

The latest booklet provides a few tips for the vegetarian FODMAP follower.  And just to provide a few new kids on the block: nori seaweed and tempeh made the low FODMAP diet for vegetarians.  Another new tip included in the booklet– Soy milks made from ‘soy protein’ tend to be lower in GOS than those made with ‘whole soybeans’.   BUT there is a bunch more…so BUY the booklet!  Here is the link!

It’s not cheap to send the booklet across the globe, so for those of us in the US there is a price to pay to get the booklet to you.  BUT, I think it’s worth it.

My other lastest project is to compile a list of brand name product labels to help my clients find appropriate foods. It’s quite cute, don’t’ you think?    If you have found a FODMAP friendly product that you JUST LOVE…please, please share…and leave a comment on the blog.

I hope to get a few of the new Aussie low FODMAP booklets as give-a-ways on the blog…so check on back if you’d like a chance to win!

Until later…bye!

UPDATE!!! I reached out to Jane Muir and we have some GREAT news! Reduced postage rates to order the new booklet!  FODMAP Booklet—3rd Edition Order Form

And the new composition info due out in September is slated to be downloadable!

 

It’s all about the packaging.

I am not gonna lie here, I am so all about cute packaging.  I love cute cards, wrapping paper and trimmings and as a foodie, I have to admit, I love when my food is displayed beautifully or packaged up with care.

So…I was drawn to this cute little popcorn box. Such simple graphics that say, ‘buy me’ I am healthy and good for you.

I do love popcorn.   Popcorn + movie =bliss.

Popcorn is a nutritious high fiber, low calorie snack.  And this popcorn, just kicks it up a notch.

Quinn’s popcorn comes in other yummy flavors (like Parmesan Rosemary and Lemon and Sea Salt) BUT with my little sweet tooth, this Vermont Maple and Sea Salt caught my eye. Or should I more accurately say, grey sea salt harvested in Brittany and pure Vermont maple sugar…sounds pretty special, right?  Well, hey, we all deserve a little special treat.

Even the inside packaging is cute.

It walks you through the steps in case, perhaps you don’t know how to flavor your little popped goodies.

Well, low FODMAP diet followers can delight in this maple sugar infused treat and so can ordinary folks too.

Check out Quinn’s popcorn–a local to me Massachusetts based company! And by the way, no genetically engineered popcorn is used, no hydrogenated oils, no preservatives–all natural good ingredients.