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I am going to try to eat some cauliflower. I haven't had cauliflower in the nearly two years since I went low-FODMAP. So far, I know for sure I can't eat wheat, milk, cream or fresh cheeses, and anytime I accidentally (or deliberately for that matter) eat those things, I get really sick. I CAN eat limited quantities of peaches and almond flour, but I haven't tried pears or apples. I really miss cauliflower. This is especially true now, because I am trying to eat my protein with 2-3 servings of veggies and fruit, but the low-FODMAP regime really limits my options. There are so many things you can do with cauliflower, so if I can eat some, that would make things lots easier. And if I find I can eat cauliflower, then I will try broccoli. I'm hoping that I can get some fresh cauliflower off a salad bar at Whole Foods, so that I don't have to cook a whole head of cauliflower as an experiment. But I am really finding life is easier when I can make up a plate that is 1/4 protein and 3/4 colorful fruits and vegetables -- and I'm eating grains and sweet potatoes much less frequently than I was. Today I had asparagus, roasted carrots, and grapefruit and orange sections with salmon. Tomorrow I will make my favorite chipotle chicken, with green beans and sweet potatoes and avocado. The chipotle chicken has a nice tomato-ee sauce, so it sort of adds to the veggie count. I'll be really interested to see how this approach works for me.
Diet Calendar Entry for 08 June 2017:
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1379 kcal
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Fat: 39.27g | Prot: 97.84g | Carb: 161.75g.
Breakfast: Blueberries, Maple Syrup, 365 Organic Original Instant Oatmeal. Lunch: Grapefruit and Orange Sections, Lowfat Swiss Cheese, Whole Foods Market Organic Oven Roasted Turkey Breast 365, 365 Organic Honey Maple Uncured Ham, Lettuce Salad with Assorted Vegetables, Simply Enjoy Grilled Red and Yellow Peppers, Nature's Promise Organic Grape Tomatoes, Thousand Island Salad Dressing (Reduced Fat). Dinner: Extra Virgin Olive Oil, Cinnamon Sugar, Grapefruit and Orange Sections, Ted's Montana Grill Roasted Asparagus, Green Giant Fresh Baby Cut Carrots, Market Pantry Wild Caught Alaskan Keta Salmon. Snacks/Other: Chobani Lemon Blended Greek Yogurt, Blueberries, Great Value Pineapple Chunks, Strawberries, Honeycup Uniquely Sharp Mustard, Applegate Farms organic andouille chicken and turkey sausage, Chobani Coffee Blended Greek Yogurt. more...
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 Comments
Sounds great - healthy choices! Really hope you can handle the cruciferous vegetables
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Sounds like you've got a plan. I love my cruciferous vegetables! Good luck!
08 Jun 17 by member: Horseshu1
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Thanks everyone. I did actually buy the cauliflower today. So on Sunday I'm going to try it out. I'll microwave it and put it in the food processor with a TBSP of lactose-free milk, some curry powder, and a little salt. If it doesn't kill me, then I'll have a bunch of new options. I just love cauliflower.
09 Jun 17 by member: Hermiones Mom
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I just made a batch of cauliflower mashed "potatoes" - steamed two heads very soft, added 6 garlic cloves during the steaming so it cooks, then butter, salt and pepper to taste. I do not add milk. One cup of the mash is more than enough to go with my meat, poultry or fish.
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HCB this sounds very good, although I will not eat more than 1/2 cup for my experiment. A full cup might be too risky!
09 Jun 17 by member: Hermiones Mom
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Can you eat garlic? It really is good with garlic steamed with the cauliflower
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HCB -- yes. Oddly enough, I have never had trouble with the two items the researchers identify as the worst FODMAP culprits: onions and garlic. Thank goodness -- because life is not worth living without onions and garlic. My problems, besides wheat and non-lactose-free dairy, seem to be artificial sweeteners and corn syrup and other corn products. I also have trouble with too much processed soy or almond-flour-based products. It's all very tricky.
09 Jun 17 by member: Hermiones Mom
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