Our adventures in fructose intolerance continue as we try to eliminate all fructose and fructans from my daughter’s diet to get her to a point where we can try to introduce some things back. A friend of a friend has sent me a stack of helpful information since she’s been travelling this road with her daughter since her daughter was a toddler. There is a lot of misinformation and contradictory information out there, so I’m grateful that members of the DFI community are so generous in sharing!
We’ve found a source of low-FODMAP condiments, which will help make mealtime a bit more tolerable. Fody Foods is available in both Canada and the US. Both garlic and onions are problematic for DFI sufferers and, of course, that’s a source of so much flavour. Thankfully FODY makes some FODMAP friendly chips, salsa, ketchup, spices and barbecue sauce that are tasty. They also make a garlic-infused olive oil that’s safe for people who have trouble with garlic, and adds some flavour. (My eyes are thanking them for doing the legwork for me since labels have to be scrutinized! I stand in the grocery store forever, trying to make out the fine print with my bad vision. I’m sure the Whole Foods people think that I’m a health inspector.)
The plus side is that we are being forced to eat healthier. Last night we had Penne with Roasted Chicken, Vegetables, and Tomato Sauce that was delicious.
Here is the recipe from IBS Sano FODMAP Recipe, which is a fabulous website:
3 tbsp olive oil
2 chicken breasts, diced
1 tbsp garlic infused oil
300g/10½oz gluten free penne
400g tin chopped tomatoes
2 tbsp extra virgin olive oil
½ tsp chili paste, or to taste
1 red pepper, cut into long slices
1 zucchini, sliced
1 eggplant, diced
freshly ground black pepper
4 tbsp freshly grated Parmesan, to serve
Bring a large saucepan of salted water to the boil. Add the gluten free penne and cook according to the packet instructions, normally 10–12 minutes.
Heat a large saucepan. Add the oil, when hot add the diced chicken, peppers, eggplant and zucchini, cook and stir for 10 minutes.
Add the tomatoes and garlic infused oil stir well, then bring to the boil over a medium heat. Simmer for 5 minutes.
Drain the penne, reserving a little of the water, then tip the gluten free pasta into the sauce and stir.
Add a couple of spoonfuls of pasta water to the pan, then season well with black pepper. Serve sprinkled with grated Parmesan.
I hope you have a wonderful weekend. It’s overcast and raining here and then it’s turning to ice. It’s a great weekend to stay inside and read.