Life hasn’t been as easy this month as I’d hoped. I’ve been overdoing things in the excitement of the final stages of our house build which resulted in me crashing for the last three days. Today I’m actually up and about a little. I sorted the washing, had a shower, got my son ready for school and now I’m feeling a little less energetic, weak, soar throat sort of stuff, bit of brain fog around the edges.
On top of that we’ve had meetings and family things to deal with and me crashing and husband super busy has resulted in me being either not fed or fed badly for a few meals (badly as in junk food and FODMAP no-no foods). I also succumbed to indulging in comfort foods containing lactose.
Another big suck was that the 100% spelt sourdough bread I had ordered from my amazing baker was miscommunicated and they took it to the wrong market and sold it to someone else when I didn’t show. I was REALLY hanging out for this bread and actually cried when hubby gave me the bad news (I was crashing, give me some slack).
However, bread has been reordered for Wednesday but will require an hour round trip to collect it and the meals I have managed to organise myself have all been FODMAP friendly. Today is also the restart of childcare/preschool and that means we get some routine back into our days. You do not know how happy that makes me.
Other things I’m struggling with right now is flavour. Having no garlic and onion in my meals is really bugging me. Things just don’t taste right and you simply can’t by ANYTHING pre-made in the supermarket for dinner that doesn’t contain one, the other, or both!
I’m going to try and get my hands on a certain spice used in Ayurvedic cooking called asafetida, which tastes like onions. I found it really interesting to know hear that in Ayurvedic cooking, you can’t use any of the allum family (leeks, shallots, onions, garlic etc), because they increase passion and ignorance. I’m not sure about the passion bit, but I do know I’m becoming less ignorant as I look for alternatives to high FODMAP foods.
One big win on the food front has been my brunch of choice. Several days I’ve been so slow moving that most of the morning would vanish before I’d eaten, but it was still too early for lunch. Having no quick easy toast option’s (’cause that rice bread stuff is gross), I found a leftover boiled potato in the fridge. Brain went into creative but simple cooking mode and I had a sort of potato hash.
1 -2 small/medium boiled (or baked) potatoes, squished
1 rasher diced bacon (or ham, or mushrooms)
1-2 eggs (depending on size of eggs and how much potato you use)
handful of other fryable/leftover veg if you wish (I sliced up some capsicum/bell peppers)
handful of grated parmesan cheese
If using bacon and or mushrooms, fry them in a little olive oil, then toss them into a medium sized bowl.
Add potato, eggs and any veg, cheese, dash of salt and pepper and mix together.
Poor mixture into a frying pan and smooth out to either fit a small pan or until mixture is no more then an inch thick.
Cook until golden brown on the bottom and you can then either try your luck with a flip to the other side, or, as I do, place the pan under the grill until the top is golden brown.
Serve on a bed of baby spinach leaves (possibly add some salad dressing to these first). Enjoy