What do you even eat?
- Annie
- Jan 11, 2022
- 2 min read
Updated: Jun 24, 2023
I used love eating any and every kind of food. When I was in college, our school cafeteria wasn't open on Sunday nights, so most students would go grab Chipotle, but a few close friends and I made it a tradition to look up and visit restaurants with different kinds of cuisine. Our quest for good food took us all around Chicago and allowed us to invite other friends and bring people together. And that's what good food does, brings people together!
Enter last year, when I realized I needed to go gluten-free AND lactose-free AND mostly low-FODMAP so my body could heal from the damage and inflammation gluten had caused. What could I even eat?!
So I began to research and experiment and made it my goal to find tasty recipes that meet these criteria. And below are some of recipes I've found - meals I can cook and eat on a normal evening at home with my roommates, or meals and sides I can share when hosting friends or bring to a Christmas party. Because food can still bring people together and there are SO MANY foods I can eat!
Brunch: (the most important meal of the day!)
Comfort Foods: (soothing foods to eat after a long, busy day)
Vegetable Fried Rice (minus the peas)
Dinner-party-worthy: (what I cook when I'm having friends over for dinner)
Peruvian Chicken and Sweet Potatoes (minus the jalapeño peppers)
Sides: (to bring and share with others)
Desserts: (the hardest thing to make gluten-free and lactose-free)
Hope you enjoy these! Let me know if you have any questions or other recipe suggestions!
With joy,
Annie
A few notes:
-A few of these recipes are from America's Test Kitchen so they are accessible online but only with a membership. Sorry about that! I actually found these recipes in an old-school, real cookbook that a friend gifted me last year.
-In some of these recipes, I sub the real flour, pasta, etc. for gluten-free alternatives. I also use lactose-free milk and butter in these recipes as well. Using these substitutes doesn't always work (I've had some meals completely flop because of this) but I haven't had problems with these specific recipes!
-To make these recipes low-FODMAP, I never use raw garlic, tomatoes, or onions. I always am sure to sauté them thoroughly before adding them to a sauce or meal.
-I always use gluten-free chicken stock and spices (or fresh herbs, which are even better!)
-For products such as sauces, gnocchi, oats, and chocolate, I always make sure they are specifically labeled "gluten-free"
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