Dijon Mustard Salmon

  • Dijon mustard
  • Salmon fillets
  • Paprika
  • Parsley

Lightly spread mustard over fish fillet. Sprinkle paprika and parsley over the mustard. Bake uncovered at 350 for 30 minutes.


Simple Mashed Potatoes

  • 3 medium potatoes
  • 1 tbsp celery seed
  • 1 tsp salt
  • 1 tsp pepper

Boil all ingredients until the potatoes are soft. Drain excess water, leaving some water to make the mashed potatoes creamy. Mash and serve. Best served warm.

The book: The complete low-FODMAP diet

It’s a terrific, in depth analysis of what FODMAPs are and how they affect IBS sufferers. It’s full of tips how to implement the diet and how to reintroduce FODMAP foods once you’ve stabilized yourself. I took it out of the library, and I would recommend reading it to gain a better understanding of your diet and yourself.

1 week: Reflections

We’ve been on this diet for all of a week, and I feel like it’s completely overhauled our eating habits. We’ve gone through the hunger phase of not knowing what to eat, and not having any snacks to munch on, and we’ve found some alternatives. I definitely wouldn’t keep this up if not for the health benefits – but even those we haven’t seen a tremendous improvement yet. We’ll keep at it for another three weeks, and re-evaluate then. But I do feel accomplished that we made it this far, and we figured it out. And just like we got through this one week, we’ll get through the next three!

For anyone thinking about starting this diet, my advice is to make sure that you’re very prepared. Read up on what you can and can’t have. Keep in mind that there are many different sources that put different foods in different categories: remember – you’re on a low FODMAP diet, not a no-FODMAP diet. Choose the websites that you trust very carefully. Go shopping and find all the foods and spices that you can have, and take all the things you can’t have out of your kitchen. After that, bake a little with spelt flour so you have something to snack on. Then you’ll be ready to start – good luck!

Tuna Patties

  • 4 stalks of celery, diced and sauteed (you can eliminate this and use more celery seed instead)
  • 5 cans tuna
  • 2 eggs
  • 1 tbsp mustard
  • 1/2 c oil
  • 2 tsp celery seed
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • Corn flake crumbs

Saute the celery lightly. Mix together with tuna, eggs, mustard, oil and spices. Form into patties and coat with corn flake crumbs. Bake uncovered at 350 for 30 min.

Serving suggestions: In a sandwich with spelt bread (see my bread machine recipe for that), with mashed potatoes, or rice. A good sauce is a simple mixture of mayonnaise and mustard.

Note: This recipe makes 10 tuna patties.