sans saccharides

Yay!

Zucchini and Potato Torte from Dr. Sue Shepherd's Food Intolerance Management Plan based on the Low-FODMAP Diet.

It's only Day Two, but I'd like to think I'm getting the hang of this. When I first gave up dairy, I went nuts looking for substitutes for all my favorites...cheese, ice cream, cream cheese...but I soon learned I needed to focus on what I could eat, not what I couldn't. Following the low FODMAP diet is similar...instead of buying all the gluten-free substitutes, I need to focus on what I can eat. Appropriate fresh fruits and vegetables, wholesome foods. But when I have to make a meal that also satisfies someone not participating in the low FODMAP diet, I have to get a little more creative. Tacos sounded good, so I went in search of an onion- and garlic-free recipe for taco seasoning. Nothing else had to change for me. Taco Seasoning: 1 Tbsp Chili Powder 1/4 tsp Dried Oregano 1/2 tsp Paprika 1 1/2 tsp Ground Cumin 1/2 tsp Sea Salt 1/2 tsp Black Pepper After browning (and draining) the pound of ground bison, I added 2 Tbsp of the mix, a 1/2 Cup of water, stirred, and simmered until the liquid was absorbed. A little Cheddar Daiya, some corn shells, diced tomato, and Spring Greens Mix, and voilá!Yummy tacos.

First day of my fun with FODMAPs...let the games begin!