July 17, 2019

Let it be known, that on July 17, 2019 at 9 months and 5 days old, Odin Kratos Cochran reaches his final form:

He made me carry his butt around like this, in a bag made from sheets, for about 10 minutes – until Dad came home and he leaped from his bag nest.

And now Odin has reached his life goals – now I’m *never* going to be able to fold sheets in peace.

FODMAP Diet Week 4


This was my fourth week on the FODMAP Diet. Well, not straight – last week, I went pretty off the rails while on vacation.

Week 1
Week 2
Week 3
An explanation


This week, the meal plan was simple – we got back from vacation early in the week, I had some planned meals out, and really just wanted to concentrate on eating smaller meals full of simple things that I know wouldn’t hurt my stomach – and to me, that means Japanese (light).

My meal planning consisted of a breakfast: Strawberry Milk Overnight Oats (recipe coming soon), and simple “safe” veggie + rice bowls with a little protein.

I knew I wanted to batch cook some veggies – was craving bok choy, carrots & cucumbers – and steak nibbles sounded great. I made a 4-portion batch of veggies (recipe for this coming soon too) + steak bites and combined that with a couple portions of leftover rice I grabbed for dinner the day after we got back.



  • Super plain oatmeal made in the microwave
  • A planned breakfast out – steak and eggs.
  • Strawberry Milk Overnight Oats.


  • My first meals back were super simple: delivery chicken pho (the broth of which probably had garlic – oops – my FODMAP brain isn’t quite working yet).
  • Dinner that first night was delivery chicken & rice.
  • Fried rice grabbed at a grocery hot bar – and oops: I’m pretty sure it contained hidden onions. I tasted them but did not see them – and was in crisis mode needing food-wise.
  • Dinner that night was chicken kebab with white rice grabbed from a local takeout place because my favorite go-to place for healthy reasonably-portioned meals had literally zero things I could eat. Good thing the kebab place was next door, and I was no longer starving to death.
  • I made sure to batch cook the next day – had my veggies, rice & a little meat for 2 out of 3 meals he next day.
  • Had a planned lunch out and tried to make the best choices possible: sushi over a bunch of dishes that would have me picking around my plate – and didn’t do too terribly. Had a (fake) crab + shrimp salad with mayo (which may have had a bit of non-compliant something in it), salmon and cucumber sushi, and sliced melons + strawberries.
  • Went to a Japanese-themed game night with friends: had salmon & cucumber appetizers, killer homemade miso soup, a really good little gingery salad, Japanese curry (which may or may not have had 100% compliant sauce ingredients), and glutinous rice balls for dessert. And Frangelica on the rocks all evening. Mmmmm. Ate too much by far, but it was delicious.


  • I had a couple frozen pineapple things left, so snacked on those.
  • Didn’t really feel like snacking otherwise – was still trying to reign in my overeating on vacation, while consequently overeating two days. Oops.
Monday: Delivery pho (oops: probably contained garlic), delivery chicken & rice, and one of those pineapple frozen things I made the last week I was home
Tuesday: Quickie microwave oats, fried rice (oops: probably had onions), more chicken & rice and the last pineapple thing
Wednesday: Steak & eggs out, 2 variations on a cucumber/carrot/bok choy bowl
Thursday: Monthly wine lunch out – stuck to whiskey Diet Cokes, 1 glass of red wine, the single type of nut that was compliant in the mix, and sushi.
Friday: Surprise dinner out and I managed to behave at the wings place, only having chicken & rice.
Saturday: Game night was actually mostly compliant – because my friends are awesome.

What did I learn this week?

You’d *think* I’d have learned to not schedule 2 big food days in 1 week, or to make sure I’ve get my butt to the grocery the day I get back from vacation, but no. Did not. Oops.

This week was all about mitigation and having fun with my friends without going completely and totally off the rails. I did fairly well, at least according to my GI system – it hasn’t been terrible this week. A little pain some days, and some poo issues – but nothing major, and nothing that kept me from living my life. Bonus: this was also a very low carsickness week. Not sure if carsickness is related to the rest of my gut issues or if I’m just a delicate Princess, but I was in and out of Ubers in the heat and really only got nauseous and spinny once. I’m counting that as a win, even if it’s unrelated!

Looks like I’ll be continuing on with FODMAP for at least two more weeks – I go see my doctor again on the 25th for an assessment. We shall see what happens then. In the meantime, I need to remember to update my symptom tracker app religiously – I’ve been a touch slack in pain reporting because I’ve been tired of worrying about or paying attention to it in the last couple weeks. I need to get over that for these next two – we won’t know if this diet has actually done me good unless I’m accurately reporting symptoms and trying my hardest to remain compliant.

Cucumber Carrot Greens


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This recipe came about because after ODing on pork, potatoes and Diet Coke (to the point I didn’t want to see another potato or fizzy drink which is suuuuuuper weird since that was 90% of younger-me’s diet) during my recent German vacation, I needed a reset. And what says “reset” more than Japanese food and bok choy?

Gluten-free, vegetarian, vegan, Paleo, Whole30, FODMAP

Cucumber Carrot Greens

1 – 2 c. chopped cucumbers
Few grinds salt
2 Tbsp. rice vinegar
2 Tbsp. sesame oil
2 Tbsp. soy sauce or coconut aminos if Paleo
1 Tbsp. lime juice
1/2 – 2 tsp. red pepper flakes
1 Tbsp. sesame seeds
1.5 c. carrots, in thin coins
3/4 – 1 c. chopped bok choy
1 inch ginger, peeled and chopped
Few sprays garlic oil

In a large pan, heat the garlic oil over medium-high. Add the ginger and stir-fry until fragrant.

Add the carrots and 2 Tablespoons water. Stir-fry until just beginning to soften.

Add the bok choy and 2 Tablespoons water. Stir-fry until softened.

Turn the heat off and set aside while you whisk the rest of the ingredients together.

Add the cooked veggies to the cucumber and dressing and toss again.

Serves 4