Comments on: Low FODMAP diet is not dairy free!

By: jen

jen — Thu, 04 Sep 2014 18:01:07 +0000

I use 1 – 2 tbsp plain Greek mixed with 1/4 mashed avacado, salt and pepper to taste – as my alternative for mayo. Add it to a can of tuna fish or for chicken salad. I love it!

By: katescarlata

katescarlata — Mon, 25 Aug 2014 19:49:28 +0000

In reply to Keri.

Here are some bar ideas: https://blog.katescarlata.com/2013/08/05/fodmap-friendly-bars-on-the-go/

By: Keri

Keri — Fri, 22 Aug 2014 21:05:31 +0000

I need some lunch and quick on the go foods? Help!
Bananas can’t be the only takeaway on the run food surely!

By: katescarlata

katescarlata — Thu, 21 Aug 2014 00:56:52 +0000

In reply to Rachel H.

Rachel H…YOU are the winner of the Greek Yogurt Cookbook! Please send your full name and mailing address to kate@katescarlata.com

By: katescarlata

katescarlata — Thu, 21 Aug 2014 00:18:51 +0000

In reply to Rachel H. Oh yum!!

By: Jennifer Kershner

Jennifer Kershner — Wed, 20 Aug 2014 13:50:38 +0000

Hi Kate! I’m enjoying your blog & am going to make some of the delicious recipes posted in all these comments. I use Greek yogurt consistently as a substitute for sour cream & buttermilk in cooking & baking with satisfying results every time. We live in Colorado, and are from Texas, so southwestern dishes are on our menu frequently. Enchiladas with all kinds of variations are a staple & being able to use Greek yogurt when I make my white sauce with excellent results was a huge relief for my family!

By: Rachel H

Rachel H — Wed, 20 Aug 2014 13:17:36 +0000

I’ve used Greek yogurt as part of a cheese sauce for mac and cheese and it works well!

By: Debbie

Debbie — Wed, 20 Aug 2014 03:43:32 +0000

Hi Kate, I make a crepe by mixing the following in my magic bullet: 2T plain Greek yogurt with 3T egg whites, 1 T whey protein powder , 1/4 tsp vanilla extract, 2T GF oats, 1/8 tsp baking powder, and a dash both of cinnamon and salt which I blend and pour into a pan to make a thin crepe. I fill the crepe with either peanut butter, broiled banana and cinnamon or sliced strawberries mixed with plain Greek yogurt. Then I roll crepe up and top with chia seeds. It’s so yummy and filling. I also make peanut butter and jelly yogurt with 1 small container plain Greek yogurt and 2 Tbs powdered peanut butter, splash of vanilla extract and mix in sliced strawberries or a few raspberries and top with chia seeds. I also make a frozen peanut butter banana treat by mixing 1/4 -1/2 frozen banana with 1/4 C plain Greek yogurt and 2 Tbsp powdered peanut butter which I blend in my magic bullet….it tastes just like PB ice cream! Would love to find even more yummy ways to incorporate Greek yogurt into my days.

By: Mary Wiegel

Mary Wiegel — Wed, 20 Aug 2014 01:53:36 +0000

Love the PB2 ice cream idea (saw that in the grocery store and didn’t really know what to do with it!) Only can tolerate small amounts. I use it mostly in breakfast parfaits – berries, bananas, yogurt, coconut and Bakery on Main granola. Also is a good base for dips and dressings in place of sour cream or in deviled eggs.

By: Carly W

Carly W — Tue, 19 Aug 2014 23:38:37 +0000

I make a Low FODMAP desert … meringue topped with greek yoghurt and topped with fresh sliced strawberries and passionfruit puplp … and then grate over some dark chocolate.