May is Going to Be Awesome
I am looking forward to May for a couple reasons. For one, we will be celebrating my son’s first birthday (I am planning a Ferrari theme and think I’ll have more fun that most of the kids). It will also be my first Mother’s Day as a Mom and May is also my birthday month as well. And lastly it is the month of my book launch. I wrote over 300 low-FODMAP and gluten-free recipes, plus menu plans, tips and advice (like reading labels, how to eat out, hidden FODMAPs and wellness tips to name a few) and more. It was a very rewarding process, and I also learned new tricks – like how to type out ingredients with one finger while breastfeeding my baby! Yes, that happened, many times. I wrote the book in under two months, while my husband and I cared for my son at just five months of age.
I Wrote the Recipes for You
My fans have taught me a lot over the years with FODMAP Life, commenting on my blog and social media channels. One topic that always comes up is recipes. You want them to be delicious, flavorful, you want some of the classics and most of the time, you want them to be easy or quick to make (and I am busy too, so I understand!). You will find plenty of recipes like those in the book, but I also included some recipes that require a bit more TLC and finesse. My fans are from all over the world, so in the book you will also see dishes that are culturally inspired. I also took very traditional recipes and made them low-FODMAP – the types of recipes only your oenophile or epicurean friends would respect!
More Than Just a Cookbook
The Everything® Low-FODMAP Diet Cookbook also includes a chapter dedicated to the basics of the diet, as well as advice and tips like how to read labels to find low- or high-FODMAPs, how to eat out on the diet, how to plan meals, and how to work in stress relief for a calm body and mind. Menu plans, low- and high-FODMAP food lists and diet resources can also be found in the appendices.
Mmmm What’s Delicious in the Book?
Some of the recipes featured are: Cranberry Almond Granola, Strawberry Coconut Almond Smoothie, Quinoa, Corn, and Zucchini Fritters, Coconut Curry Lemongrass Soup, Roasted Parsnips with Rosemary, Blueberry-Glazed Chicken, Citrus Flank Steak, Grilled Swordfish with Pineapple Salsa, Mexican Risotto and Spiced Pumpkin Cupcakes. Included in the book are breakfast, lunch, dinner, and snack recipes, condiments, sauces and dressings, cookies, bars, desserts, drinks as well as a chapter “from scratch” featuring recipes for low-FODMAP bread, pizza dough and more. Chapters for vegetarian, vegan as well as main dishes and snacks for children also included.
How to Purchase
The Everything® Low-FODMAP Diet Cookbook is available from these booksellers:
- Amazon: http://goo.gl/wDxqnO
- Target: http://goo.gl/b5kHfA
- Barnes & Noble: goo.gl/Z8W2e5
- Indiebound: goo.gl/VtWxW9
Publisher: F+W Media. Publish Date: May 6, 2016
Thanks for supporting FODMAP Life with your purchase of the book!
Good to Know
Many condiments sold today are made with high-FODMAP ingredients, however, my book includes recipes for several different condiments, sauces and dressings that you can make very easily at home and use right away or store for later use. Enjoy the recipe below:
Raspberry Lemon Chia Seed Jam (Low-FODMAP, GF, Vegan)
This jam is delicious on a warm gluten-free scone, on gluten-free toast with butter, or mixed into a tub of lactose-free yogurt.
Makes 1 cup
- 1/2 pint (or 6 ounces) fresh raspberries
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 2 1/2 tablespoons pure maple syrup
- 1 tablespoon chia seeds
- Add fruit, lemon juice, lemon zest, and maple syrup to a small saucepan and cook over medium-high heat. Cover. Stir occasionally until fruit begins to thicken, about 10 minutes.
- Uncover and bring mixture to a boil until it develops a sauce-like consistency, about 5 minutes.
- Stir in chia seeds and cook 2 more minutes. Stir again and then remove from heat.
- Transfer jam to an airtight jar or other container and allow to cool, or refrigerate 2–3 hours before use. The jam will continue to thicken. Can be stored in refrigerator 2 weeks or frozen up to 2 months.
Looking for help on the low-FODMAP diet? Ask me about my nutritional coaching services by contacting me here.
Be good to yourself and your gut!