Thursday, August 16, 2018

Low-FODMAP Cheesy Sausage Zucchini Casserole

Low-FODMAP Cheesy Sausage Zucchini Casserole  /  Delicious as it Looks

I promised you some more zucchini recipes, so here's another. I have to admit that I usually don't like squash. Except for zucchini and yellow squash. Other squashes, like butternut and spaghetti, are not my cup of tea. I find them mushy and too sweet. But that's okay, because they give me too much gas anyway! For me, zucchini is where it's at.

Thursday, August 9, 2018

Low-FODMAP Spiced Zucchini Muffins

 [Low-FODMAP Spiced Zucchini Muffins {Gluten-Free, Gum-Free}  /  Delicious as it Looks

It's zucchini season and my, do we have zucchini. Not from our garden, mind you. We don't have a garden because I have the blackest thumb ever. No, these zucchinis come from husband's co-worker. Last week my husband brought home the biggest zucchini I have ever seen. It is about fifteen inches long and four inches in diameter. It barely fits in our fridge. Needless to say, I have been cooking and baking a lot with zucchini lately.

Thursday, August 2, 2018

Banana Buckwheat Pancakes


Low-FODMAP Banana Buckwheat Pancakes  /  Delicious as it Looks

I'm always looking for ways to incorporate different grains into my eating enjoyment, so I decided to try buckwheat. I've already made a buckwheat soba noodle recipe (see Sesame Soba Noodles with Chicken & Kale), so the next thing to try was pancakes. When I first started to create this recipe, I had the intent of using all buckwheat flour. But I quickly discovered that I didn't like buckwheat as much as I thought I would. At least not in pancake form. They were a bit heavy and gritty. So I added some rice flour and that made it so much better. Fluffier, softer, and better tasting. Buckwheat has a very strong flavor, so the addition of the rice flour mellows it out.

Thursday, July 26, 2018

Easy Low-FODMAP Marinara Sauce

Easy Low-FODMAP Marinara Sauce  /  Delicious as it Looks

I think I've figured out the reason I've been a reluctant blogger lately. I actually LOVE creating content: developing recipes, photographing them, creating graphics, and writing. I have no problem doing all that. The problem comes when I have to hit the "publish" button. It's tough putting yourself and what you create out there. The more popular my blog got, the more I didn't want to do it anymore. The more people see my content, the more subject I am to criticism, and that gives me so much anxiety. I go weeks without checking my blog email because I have so much anxiety over it. Most of the feedback I get is overwhelmingly positive, but it's only human to fixate on on the negative, and that's what I have a tendency to do.

Monday, July 9, 2018

Scarlet Quinoa Salad with Chickpeas and Tahini Dressing

Low-FODMAP, Vegan Scarlet Quinoa Salad with Chickpeas and Tahini Dressing  /  Delicious as it Looks

I know what you're thinking: how are chickpeas and tahini low-FODMAP? Well, like a lot of food on the low-FODMAP diet, it's all about serving size. Canned, rinsed chickpeas are lo-fo in a serving size of 1/4 cup and tahini 1 tablespoon. So go ahead and enjoy this salad if you know those serving sizes work for you!