This was my first week on the FODMAP Diet. Last week it was the IFM Elimination Diet, but after 1 week and a chat with my functional fitness doc about my bloodwork and the strong reaction I had to cabbage (boo!), we decided to switch over to this diet to see if we can get things to calm down in my GI system.
The good news: Yay! Coffee! I can have a vodka soda!
The less good news: Garlic and/or onions are in literally everything I make and in most of my favorite foods. Italian and Mexican are going to be tricky. Also: it’s the start of mango season and mangos are high FODMAP. Guess I won’t be subsisting on mostly mango and chicken salad lunches like last year. Boo!
Proposed Meal Plan
Overnight oats with peanut butter, blueberries & pepitas
Baked sweet potato with ground chicken marinara, olives and baby spinach
Ground chicken marinara with olives, baby spinach and zoodles
Salmon burgers with a carrot/cucumber/sesame salad
Salmon fillets with green beans, rice/quinoa mix and chive sauce
Overnight oats – remembered everything but pepitas
Overnight oats and I remembered the pepitas
Ended up eating out pretty much every day – or eating rice cakes with tuna salad, which turned out well. I ended up grabbing Marmite-flavored rice cakes because it sounded weird, and was pleasantly surprised. They make a great base for tuna salad. Not so much for peanut butter, but maybe that’s good – I don’t need to eat so much peanut butter anyways.
I only ate 1 of 2 salmon dinners – chucked the other (boo).
Only ate 1 serving of the chicken & sweet potato, and that was on Saturday.
Ended up eating out more than anticipated, which shouldn’t have been as big a surprise as it was. I know my life.
Also ate popcorn with nutritional yeast for dinner one night, because hubby was out and yolo single life.
Single servings of the rice cakes, some leftover grapes, and an errant blueberry or two.
What did I learn this week?
So. I thought I learned last week to not schedule every meal and to not make 99999 recipes requiring tons of ingredients.
My meals this week *were* simple, but I completely forgot about the standing lunch date I had planned for Thursday and the birthday party brunch I said I’d go to Friday. Oops.
So, I didn’t end up making everything and I still have some ingredients left over for next week, so it isn’t all a bust. A macros bust (somewhat), but not a FODMAP meals bust (quite).
I also learned that limiting myself to 1 vodka soda is hard with my wine group (I ended up having 3 spaced over 6 hours), but was easy in a big group setting where I could buddy up with the other non-drinker (I had 1). Overall, I’m pleased with that.
For next week, I’m not planning anything special – since we are heading off for vacation the next week, I’ll be making food from the pantry and eating up the rest of my batch-cooked food (that hasn’t spoiled). I will buy some more berries for breakfasts, and I’m kind of craving a Dole Whip for dessert – I bet I can make a compliant version. If it works, I’ll actually have a recipe to share next week. Fingers crossed.
Also in the realm of things I need to keep better in mind: storage. I only have a limited amount of Tupperware containers, and don’t want to buy more – planning a bunch of things to batch cook doesn’t work out super well, unless it’s enough for mains + sides, and I can chuck them in the 4 divided meal boxes I have.
I kinda want 4 small icy treat containers, though, that can double as individual overnight oats holders on weeks I don’t make anything.