Thanks for all of your wonderful comments on my last post, which discussed my thoughts on the book The Omnivore’s Dilemma. I really encourage everyone to read this book, especially the first hundred pages (the book sort of takes a sharp turn half way in and begins discussing vegetarian diets, hunting, and mushrooms. In other words, I dunno, it gets….kind of boring).
However, the information about mushrooms was rather interesting. As I read the book I was seriously sad that due to my IBS I cannot enjoy mushrooms.
Or…..so I thought.
Mushrooms have always been one of my favorite foods, but after discovering the low FODMAP diet I started noticing they caused me bloating and gas (despite not being on the list of foods to avoid). The other night I just had to have one, so I did, but I had no problems. That’s when I discovered it was the garlic that I always add to my mushrooms that was causing the gas and bloating, not the mushrooms!!
So I grabbed a bag of frozen spinach and threw it and a bunch of sliced mushrooms into a pan with some balsamic vinegar. I cooked them until they were both nice and soft, and finished it all within a few days (with no help from Nick, because I was being selfish). It had been almost a year since I had enjoyed a mushroom. Boy am I glad I took the chance and tried a mushroom again!!
Something I still can’t eat, due to my IBS and fructose malabsorption, is apples. However, I still have to create recipes using apples at work. I had a recipe for apple cobbler, which I wanted to create at home for Nick. I forgot the recipe at work so I sort of came up with my own. It’s hard to just “throw together” a recipe when baking, but when cooking it’s another story! This recipe was a huge hit.
Gina’s Apple Crisp
Ingredients
- ~1 cup water
- 5 chopped Granny Smith Apples
- ~3/4 cup chopped walnuts
- ~3/4 cup rolled oats (** Choose gluten free oats if you want this to be free of gluten **)
- 1 lemon to create about 2 T lemon juice
- ~3 T Smart Balance 50/50 butter blend sticks (these things are awesome!!)
- ~1/2 cup raisins
- ~ 3 T ground flaxseed
- ~2 T sweetener of your choice (I used Truvia, natural sweetener)
- ~1 T Splenda brown sugar (or 2 T regular BS)
- ~2 t cinnamon
- ~2 t nutmeg
Instructions
- Preheat the oven to about 370 degrees. Get a 9 x 9 glass baking pan and layer all ingredients in order of the ingredient list above.
- Put in the oven until apples are soft to your liking (took about 35 minutes for me)
Notes
This is not a low FODMAPs recipe, but it is Gluten Free (if you choose Gluten Free oats)
ENJOY!!
(Photo above taken with my phone, therefore it’s not too great)
