Hey Friends! Here I am in my happy place…educating FODMAPers! 🙂
Hope you are all doing well. This past Sunday, I was spent the afternoon talking about my favorite topic, the low FODMAP diet during a fantastic event hosted by Foodicine Health. I was partnered with one of Food and Wine’s Best New Chef’s of 2015, Tim Maslow of Ribelle in Brookline, Massachusetts and Strip-Ts in Watertown, Massachusetts. Chef Tim prepared an amazing low FODMAP menu and I provided nutrition education about the low FODMAP diet!
Here Chef Tim shares the name of a Korean red chili that he likes to use in his cooking!
Chef Tim prepared an amazing Thai inspired Quinoa seasoned with fish sauce, cilantro, mint, green scallion, jalapeño, a flavorful mix of roasted seeds, and an assortment of beautiful citrus: lime, orange and lemons. He also prepared a creamy Japanese Risotto with shrimp and an interesting and tasty dessert, Bluebery Airgre Doux (sweet and sour blueberries.)
The low FODMAP diet never tasted so good! Seriously.
Plating the delicious blueberry dessert with a coconut whipped topping!
We had over 50 lively and engaging attendees. Some of which, read my blog….so thanks for coming!
In Australia, there is an emergence of restaurants featuring low FODMAP dishes and I sure hope this trend starts here in the US. As you know, dining out can be tricky for low FODMAP diet followers due to presence of garlic and onion in most prepared restaurant dishes.
One of Foodicine Health’s missions is to increase awareness of the need for more tolerable food options for people with food allergies and/or intolerances in restaurants, in the college setting, airports etc.! Part of this mission can start with you! Together we can help educate chefs and restaurants about the low FODMAP diet.
Here is a few tips to help this grassroots effort to create more safe options for all….because everyone deserves a night off of cooking and the possibility of dining out without consequence!
- Research and preview the menus of restaurants in your area online prior to arriving at the restaurant. You will feel more prepared to order a menu item that will be appealing, easily adaptable to reduce FODMAPs and suitable for you and your sensitive gut.
- Call the restaurant during less busy hours, around 3-4 PM to ask about food options that can prepared without FODMAPs.
- Encourage the staff to learn more about the low FODMAP diet, a researched based diet therapy that helps manage digestive symptoms in 3 out of 4 individuals that suffer with IBS! Feel free to ask the chef to call me or my office (508-533-0800)….we can help them prepare low FODMAP selections!
- Ask if they might carry sourdough bread (made without yeast) or gluten free buns so can enjoy along with a plain grilled burger, BLT or chicken breast topped with lettuce, tomato, mustard, mayonnaise and/or a pickle!
- Ask if they will or already have milk alternatives available should you want to top off your coffee or tea with a low lactose alternative.
I firmly believe more restaurants will begin to adapt some of their menu items for the growing number of patrons that have digestive woes. The more we talk openly about the low FODMAP diet …the greater the awareness will be.