this is what happened for my dad’s cake this year
(you can also manage the sweetness by reducing the sugar in the whipped cream)
4 Likes
I read some reviews on the recipe saying it wasn’t sweet AT ALL, so I added an extra tablespoon of sugar, and that was a terrible plan, haha. It was far too rich.
I love that there’s no cooking! It’s been 90-100F every day here for like two weeks. I’m making banana bread today so my kids have snacks for school and it’s awful.
1 Like
Today I had a wonderful meal at a restaurant for my brunch date. I will definitely be replicating it at home. It was whole wheat toast with hummus, topped with arugula and then a tomato/red pepper/onion/basil salad, and a poached egg. Fresh mozzarella balls and avocado on the side. They called it avocado toast but the avocado wasn’t on the toast 
It was really good though. I was a bit disappointed that the poached egg was done poorly and there was no runny yolk.
10 Likes
I think this is the thread where people have asked for special diet specific food ideas, right? Would love any help thinking of foods I can eat.
I have been in digestive heck for awhile and am ready to start my "only eat foods my body can tolerate/stop eating foods that make me feel like crap” meal plan. If this doesn’t help me get back to functional, I’ll iterate, but here we are.
WHAT is more boring than specific food restrictions
Tragically, I need to stay away from:
- Fruits and veggies (there are a few veggies I can sneak in, but it’s too boring to explain, so just trust I’m doing that as I can), including anything tomato-based
- Anything marketed as a high fiber food, including whole wheat pasta, quinoa, oatmeal, and other high-fiber grains
- Beans and soy (the soy is an experiment)
- More than a small amount of dairy (butter for sautéing is fine, ice cream is out)
- Anything carbonated or overly acidic
- Anything spicy
- Artificial sweeteners
- Seeds
- Anything breaded/battered (e.g. chicken tenders)
OK in small portions:
- Nuts, including nut butters
Ideally, I’d find meals I can rotate regularly so I can better stick to this.
For folks who are familiar with FODMAP, it’s basically the FDMAPs, plus high fiber is out.
8 Likes
What is left after you remove those things? Like, you said no breaded stuff. Is pasta OK? I assume meats and eggs are fine?
1 Like
Exactly my issue 
/
I eat a lot of meat and eggs. I can eat bread (thank goodness), white and brown rice, crackers, and white pasta. Flavor spice (as long as it’s not heat spice) works too. I do think I can eat garlic and onions, but we’ll see if I still feel awful even when I cut this other stuff out, and then I’ll try cutting them out too. I think part of where I’m getting stuck is I have more to learn about what is left!
4 Likes
Is coconut milk ok? Unsure if technically a vegetable. That would open up curries for you.
1 Like
Ooohh that is a really good avenue to explore. It looks like it’s one of those foods where it really depends, according to my app, according to packaging and amount used. So a maybe!
1 Like
You might have good luck looking up paleo recipes because that diet eschews all beans and soy, artificial sweeteners, breaded things, and all grains. You may just have to eliminate some of the veg and seeds in some recipes, but other than that I think a lot of them will work for you!
ETA: Oh and I really like this site:
If I were you and I were meal planning I would go right to the indexed sections for meat only, and then I would pair those dishes with whatever the veggies/rices are that you can have!
6 Likes
for the no spicy, does that include horseradish and wasabi in addition to the pepper based spices? I assume mustard gets kicked out regardless because of the vinegar/acid component.
Eggs are very versatile, poached, hard boiled, salad, frittata, omelette. You could do french toast since white bread is still available, and egg fried rice. Meatloafs and meatballs also possible (serve in curry or soups).
Where are you with herbs? salted capers (not the pickled ones)? Seaweed?
5 Likes
Seconding nom nom paleo! I love so many of her recipes and she has a lot of really basic ones that I return to over and over, like the kalua pork!
5 Likes
All of these questions are very good ones! For most of them, I don’t know, so all good avenues to explore. Lots of good ideas for tastes to add too.
2 Likes
oh, lemongrass, ginger, tamarind would give you more curries if you have coconut available
2 Likes
I call this California veggie co-op salad:
Green leafy stuff
Grapefruit, cut into small chunks
Cheddar or other cheese, cubed
Almonds
Cornflakes (yeah yeah yeah)
Avocado
Dress with olive oil, salt, liberal dose of fresh pepper. Juice from grapefruit chunks takes the place of vinegar.
8 Likes
I heard this part as a chorus a la the Beatles lol
4 Likes
Woah! That’s a super interesting mix. I always forget about grapefruit but I really like it paired with avocado. It just cuts the yummy fat perfectly.
2 Likes
I have some millet and I don’t know what to do with it. It doesn’t seem like a hearty grain that would be good in soup like barley. Any suggestions? Bonus points if they use some of our CSA greens!
3 Likes
Millet is supposed to make a great Buddha bowl.
I love this sauce for Buddha bowls:
2 Likes
I personally don’t care for the texture of whole millet, but if you grind it up a bit (I use a spice grinder or blender) it’s the texture of grits, and then it’s really delicious. I would braise the greens, and cook up the millet like polenta, you could even let it harden and cut into squares to make fried polenta squares topped with braised greens
4 Likes
That yum sauce sounds interesting. Anyone ever make it subbing out the almonds? I can’t eat nuts, so almonds are straight out. Maybe like sunflower seeds or something? ($$$ though.)
1 Like