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Review: Cooking for the Specific Carbohydrate Diet by Erica Kerwien

May 20, 2013

I received a copy of Cooking for the Specific Carbohydrate Diet for purpose of review. All opinions expressed below are my own. Once upon a time (though I should hasten to add, this is no fairytale) a mother was faced with a sick child and very few answers. Eventually the doctors diagnosed Emily Kerwien’s son with Crohn’s Disease, but it was far from a simple answer. Searching around for anything to help her son live a better life, the Specific Carbohydrate Diet was suggested and Kerien threw herself into learning about an eating plan to eliminates many combative carbohydrates from the diets of those with an Inflammatory Bowel Disease, chronicling her progress on ComfyBelly.com. I was given the opportunity to take a look at Kerwien’s book, Cooking for the Specific Carbohyrdate Diet, to satisfy my curiosity about another diet out there with the aim to make life easier for those with imperfect digestive systems, having recently switch to a Low-FODMAP diet for similar reasons. While the subtitle mentions that the recipes are sugar-free, it should be noted that this talks to refined cane sugars only. Honey is used whenever additional sweetness is required, and the substitution guide in the back of the [...]

Dining Out on a Low-FODMAP Diet

May 13, 2013

Hands-down, eating at home is the safest way to ensure compliance on any sort of restricted diet. But it’s not always the most fun, and sometimes you just plain want to go out and have someone else do the work. Is that even possible on a Low-FODMAP diet? Absolutely. Once you’ve finished the elimination and challenge phases (the diagnostic portion) of the diet, the only limitations are your personal trigger-foods, and everyone is going to be a little different in that respect, and there’s nothing that says you cannot have something that might cause you some upset, if you’re willing to accept the intestinal consequences. The more numerous your intolerances, the tougher it might be to find suitable items on the menu, but it’s far from impossible. Plan Ahead Whenever Possible If you know you’re meeting up with friends for a celebratory dinner on Friday night, check out the restaurants menu online (if possible), or give them a call a day or two ahead of time (in the late afternoon, before the dinner crowd comes in) and ask about any substitutions that might be available. There are plenty of websites and apps that keep track of allergy-friendly restaurants with star-ratings, [...]

Under Pressure

May 6, 2013

(Sorry if you now have that song stuck in your head.) Growing up I’d always heard dire stories about pressure cooker malfunctions–blowouts, dinner ending up on the ceiling, and even injuries in the more severe cases. These stories pretty much insured that it was one kitchen appliance that I wouldn’t be bothering with, despite some of the so-called benefits. Or so I thought. Recently I received a book to review that had me rethinking my stance on pressure cookers and other things. While that review is for a future post, it did get me researching and eventually buying a pressure cooker of my own. I think this is one of the most researched pots in my kitchen (or any other appliance or vessel, for that matter). At first I figured (since I wasn’t 100% sure I’d be using it a lot outside of the projects for the aforementioned book review) that I’d hunt around some thrift stores for one on the cheap. But the more I thought about it, the better buying new sounded–mostly because you never know how well (or not) that pot was treated in its former home. So the research began. I looked both in stores and [...]

Review: Domino’s Gluten Free Pizza Crust

April 29, 2013

Special diets can wreak havoc on those nights you just can’t bear to cook and are looking for a simple solution for dinner. These nights don’t happen often for us, but when they do it’s lovely to be able to click over to the food of your choice, place an order online, and have it at your door on demand. Which is why I was happy to hear that Domino’s is now carrying a gluten-free pizza crust. Of course, Domino’s is quick to point out that they cannot guarantee a gluten-free crust free of cross-contamination risk, so it’s not appropriate for those with celiac or severe wheat allergies but generally safe for those of us who just have to avoid ingesting the wheat to avoid problems. The only size it comes in is small, too, but about there is where the caveats stop. For folks on a low-FODMAP diet the rest of the ingredients might also cause issues, so make sure you check out the full ingredient lists available on the Domino’s website. I opted for ham, pineapple, spinach, and roasted red bell peppers on my pizza with shredded provolone cheese. The first time I looked into ordering from them [...]

Strategies for Public Grazing on a Low-FODMAP Diet

April 22, 2013

Publix brought out these tasty buckwheat blinis topped with limoncello-marinated salmon, pickled onions and cream fraiche--I skipped the blini and onions but the salmon was divine!

Last night was the 2013 Chef’s Sampler fundraiser for the local Children’s Home Society. We’ve enjoyed the offerings in previous years (over-enjoyed, to be truthful) but this was the first such event after adopting the Low-FODMAP diet as a preventative for IBS. I was really curious how much there would be for me to try considering my restrictions included fresh dairy, onions, garlic, wheat, corn, beans, and several other things. While I didn’t feel incredibly deprived after we made our rounds, I certainly didn’t leave feeling stuffed full to the gills like usual (Todd more than made up for me, however, judging by him post-Sampler tummy ache). While at least 3 of the 42 listed restaurants were no-shows (or at least so late we missed them entirely) the only one I truly missed was Barnacle Bills–their margaritas and oysters on the half-shell have been a mainstay for ages. At any rate, we enjoyed what we could and were finished with our circuit after only an hour and a half. Standouts from my point of view included Bruster’s Strawberry Sorbet, the Brisket Parfait from Piggy’s BBQ (shredded brisket, mashed potatoes, cheese, and bacon–I opted to skip the red sauce, just [...]

Low FODMAP Living: Bye-Bye Onions and Garlic

April 15, 2013

Onions are one of the favorite foods of picky eaters to pick on, maligned for their pungent scent and taste. Of course, many a cook knows that once an onion is cooked it changes to a wonderfully sweet and savory flavoring agent and would never dream of cooking without it. And let’s not even get started about how many dishes would just not be the same without a healthy dose of garlic! Unfortunately, though, in testing for trigger foods during the FODMAP challenge phase, I found that garlic and onions are no longer my friends. Well, to be honest, they weren’t being friendly for the last good while, I just didn’t realize it. They were one of the first foods we chose to challenge because of how important they were in our cooking, and it was a sad realization that they would no longer be welcome in our kitchen (at least not for anything I’d been eating). Onions and garlic (along with leeks, shallots, and other members of the allium family) contain fructans in levels too high for many folks with IBS to process. (This is, incidentally, the same FODMAP that is present in wheat, barley, and rye.) So, how [...]

Review | The Newlywed Cookbook by Robin Miller

April 8, 2013

Getting couples cooking together certainly gets the Nibbles seal of approval, and as a soon-to-be newlywed myself I was happy to tuck into The Newlywed Cookbook by Robin Miller. Written with those just setting up house in mind, Miller designed these recipes to make use of some of the most common staples of gift registries and makes it easy for the new cook to plan by listing not only the ingredients, but the equipment needed as well. She’s also included glossaries of Herbs & Spices, Cooking Terms, and Equipment in the back of the book to demystify all this new information for the beginning cook. (And since I did much of the same in my own book, I’m totally on board with all of the above–kindred cooking spirits are a good thing!) She also includes 10 menus for special occasional cooking from holidays to the in-laws coming to dinner–an old idea but I suppose today’s new brides are still just as eager to please and impress, right? As far as the usability of the book is concerned, Miller includes estimated preparation and cooking times at the bottom of each recipe (great for busy cooks) and a little bit of information about each recipe [...]

Resources for Low-FODMAP Living

April 1, 2013

April is IBS Awareness Month and, as such, I though it would helpful to share the books and websites that have helped me so very much over the last few months. My default reaction to a new idea or problem to solve is research. This used to mean hitting the library when I was in school and heading to the bookstore once I was a gainfully employed adult. Of course, the Internet is a fabulous resource, but you have to be able to weed out the truth from the fiction, tested theory from mere supposition. Respected authorities are still respected authorities, right? Monash University, Dept of Gastroenterology These folks literally wrote the book on FODMAPs and are continuing to test and evaluate more ingredients as time goes on to determine just what effects they have on our delicate digestive engines. They recently released an iPhone app that, from all accounts, is quite helpful to its users. I can’t speak to it, personally, as I’m still waiting for the promised Android version (coming out soon, I hope). You can order their information booklet (link is to pdf order form) that goes over the basics of what FODMAPs are and how they can effect [...]

Review | Superfood Kitchen by Julie Morris

March 25, 2013

It’s hard to read any food or nutrition book, magazine, or website without some reference to the latest and greatest “superfood.” Not all mentions of them are good, there is plenty of skepticism about the veracity of these powerhouse foods–the acai, the goji, the chia, the maca. Are they really all they’re cracked up to be? Who knows. Whether you cite ancient cultures that revere these new-to-us foods or the science behind them, I’m of the opinion that it never hurts to make dining choices that could improve our health and, maybe, prevent the need for as many pharmaceuticals as we take these days. (Though I’m also quick to add that I don’t think we should disregard doctor’s prescriptions for a “natural” remedy without so much as a by-your-leave; scientific research and implementation has it’s place.) This is why I was more than happy to take a look at Julie Morris’ Superfood Kitchen and, of course, try out a few recipes in the process. Morris, a Los Angeles’ natural foods chef, has written an informative tome on the popular superfoods of today focusing on nutrient density and a plant-based diet. She candidly shares her personal experience, and a common one at [...]

Perfect Pasta Without the Wheat

March 18, 2013

In honor of National Noodle Month, I though it’d be a good time to talk about the wheat-free pasta situation. Is it a situation at all? That’s for you to decide. Pasta and sauce has always been the go-to meal for the time and cash strapped individuals and families out there. Spaghetti is cheap (about a dollar a pound for the basics) and a sauce can be anything from seasoned crushed tomatoes to olive oil with a little Parmesan cheese. It’s a satisfying meal, no question. And who hasn’t loved gooey mac & cheese at some point in their lives, right? With many people looking to get whole grains in their diet, whole wheat pasta has secured a place on the shelves and–while not always as tasty as the refined durum semolina products out there, many of us accept it as one of those little steps we can take to be that much healthier. When you go wheat free (like I did when I switched to a Low-FODMAP diet), pasta is one of those things you automatically kiss goodbye, usually with a heavy heart. That doesn’t have to be the case, however, if you’re willing to give some alternate grains [...]

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