No onions, no garlic, no honey, no wheat, no what? Are you on a highly restricted diet for fructose malabsorption and wondering if you can stick with it long-term? Your food may be limited, but it doesn’t have to be boring. Stop focusing on the forbidden and celebrate the pleasures of the table with food so good everyone wants to eat it. Join me as I explore my favorite cookbooks, both old and new,Β toΒ find delicious ways to use the foods on the low FODMAP diet.

Until recently, food limitations were part of daily life for every cook, either because of wartime rationing, poverty, lack of transportation or seasonal availability. Yet people created great meals. The question was, “What can I do with what I’ve got?” Sometimes all it takes to make a glorious new dish is seeing what another cook came up with and modifying the recipe to suit the ingredients on hand. Generations of cooks have developed a multitude of recipes that you can eat with little or no tweaking, but their solutions are scatteredΒ among thousands of cookbooks and magazines.

One of my goals for this blog is to make it easy to find those recipes. And, while I love to spend Saturdays in the kitchen, I think week night cooking should be simple. That means I’m on the look out for ways to cook from scratch while saving time in the kitchen.

Happy eating!

141 thoughts on “About

  1. Hi Donna, I’m *really* enjoying your blog – great food and keep up the good work!

  2. Thanks so much for your visit to Play a Good Knife and Fork and your like on my Cinco de Mayo post, Donna. I appreciate it!! Cheers, PK (@pknewby)

  3. Just wanted to stop by and thank you for liking my post “Grains, cheese and honey, oh my!” in my blog “Delightful Local Repast”. Really enjoyed perusing your blog…love the recipes…great for everyone, not just those on restricted diets! Nicely done! Cheers, Rose

  4. Hello Donna,
    I tried making a shepherds pie without onion using asafoetida powder and it was delicious. I did cheat a bit by using some Gravox gravy powder from their “canister ” range after getting this reply to my query.

    Dear Jenny,

    Thank you for your enquiry requesting information on Gravox products that do not contain gluten cereals or onion.

    We understand trying to determine the dietary suitability of certain products is sometimes challenging. We are, therefore, happy to advise that Gravox Traditional Instant Gravy Mix 120g is gluten free and does not contain onion products.

    Please note the above information:

    – is a guide only and is not intended as medical advice
    – relates only to the product and does not include any additional ingredients suggested in directions or recipes
    – is correct to the best of our knowledge when sent
    – is updated when required in line with changes to product formulations and/or ingredients such that it is current for products produced from the date at the top of this email

    If I can be of any further assistance, please feel free to contact me on 1800 656 115.

    Yours sincerely,

    Emma Hopkins
    Consumer Relations Technologist
    Cerebos (Australia) Limited

    • That’s great, Jenny! Thanks for the update- I was wondering how the experiment was going. I don’t think you were cheating by using the gravy powder, though. Good cooks have been substituting forever in order to make a recipe work with the ingredients on hand, so congrats on a good solution.

  5. Hi Donna,

    Thanks so much for visiting the Midlife Second Wife today, and for liking the meatloaf recipe. I imagine you’ll need to tinker with it a bit, but I hope that it works for you. Do you know about Barbara Kafka’s new cookbook, “The Intolerant Gourmet”? Might be worth checking out. Glad to know about your blog!

    • Tinkering is the name of the game. Thanks for the info on Barbara Kafka’s new cookbook. I love her stuff, but I didn’t know she had one out on this topic. I’m looking forward to reading it.

  6. Thanks for stopping by! As you are probably aware I have to eat gluten free (Coeliac) and I have at times followed the FODMAP diet so I am really interested in your recipes.

    • It’s surprising how many people have to eat this way, for different reasons. It’s great that we can share recipes and info about what works.

  7. Hi Donna,
    Thanks for the “like” on my post. You have a great blog, clear goals, cool recipes. Surely a blessing to a lot of people.

  8. Although I don’t have any particular dietary issues I will be giving some of these recipes a go, I need a better diet and they look extremely tasty too.

    • I’m glad to hear that, as one of my goals was to post recipes that everyone would enjoy.

  9. Thanks for coming by. Your information is something new to me. I am aware of the gluten free, but the stuff is interesting.

    • It’s new to a lot of people. Since the basic research only started about ten years ago, it’s taken a while for the word to get out.

    • Thank you so much! What a surprise you’ve given me, the best sort of course. The hard part about this is narrowing down the list of who I’m going to nominate in return, since there are so many wonderful bloggers out there. Thanks again.

  10. Firstly thanks for liking my post! Having glanced through your site, I am so excited to keep up with it! My friend keeps telling me to explore gluten-free options, I just haven’t really known where to start… this looks to be a very promising resource indeed πŸ™‚

    • Best wishes as you explore gluten-free. It can be tricky when you’re getting started, so finding a few recipes you really like is crucial.

  11. Hi Donna – thank you for visiting my blog. I am new to blogging and am so excited that people are finding my blog and making contact. It is taking me to a fabulous new world of what others with similar interests are getting up to. Good luck with cooking your specialised recipes.

    • Thanks! I was new to blogging when I started this, so I know what you mean- I love checking out what people are up to, and I learn the most interesting things.

  12. I’m all for helping and educating others :). Good stuff here! What I find most interesting is that people are very happy to purchase foods in the store w/o thinking about the actual ingredients by themselves. For example they think sugar is sugar….but do they know where the actual sugar is coming from? I doubt people envision a sugar beet! I have major concerns about our food processing and over use of what I believe are tools such as sweeteners. I’m not even hard core but I do like to have a general idea of how this works and would like to put forth steps of change. I’ll end it here but so happy you “liked” my blog and I found yours! Bravo πŸ™‚

    • I worry about this too. Until I was forced to read the labels on everything I bought, I had no idea how over-processed our food is. It’s shocking, and so is the damage sugar is causing. Have you seen the videos by Robert Lustig, M.D.? He’s a professor in the Endocrinology Department at the medical school at UCSF and one of the leading researchers on obesity. His first video was, “Sugar: the Bitter Truth” http://www.youtube.com/watch?v=dBnniua6-oM He also has a new series: “The Skinny on Obesity” http://www.uctv.tv/skinny-on-obesity. He argues that fructose (too much) and fiber (not enough) appear to be cornerstones of the obesity epidemic through their effects on insulin. This guy is amazing. He’s articulate, knowledgeable, and willing to take on the sugar industry.

      • Thanks for sharing this info; I’ll be checking this out! BTW I am not surprised to hear that about too much fructose and not enough fiber impacting insulin. The body is so out of balance! For most, if they could just really abide by the rule everything in moderation and be aware of what we are putting in our fuel tank 80% of the time…it would be a big difference. It’s the opposite though isn’t it? 80% poor fuel and only 20% good fuel!

      • What a difference the 80/20 rule would make in so many areas, if only people would follow it. Here’s to moderation.

  13. love to peruse cookbooks and now that I’m retired from the kitchen I only have to cook for the fam…Just got the new Cooks tome for mothers day πŸ™‚

    • Lucky you- the new Cooks looks great. I don’t think I’ll ever grow tired of collecting cookbooks. Someone always has a new take on something.

  14. I have to tell you that my grandparents came to visit me last weekend and all they were talking about is stay away from Fructose! I will have to tell them about your site.

    • You’re welcome! I know what you mean – until I was diagnosed with this problem, I’d never heard of it, let alone met anyone else with it. Thank goodness for the internet- it makes this kind of stuff so much easier to deal with.

  15. Hi Donna! I cannot begin to explain how happy I am that I came across your blog this morning. I have been living a gluten free diet for 12 years, and was diagnosed with frutose intolerance last week. Saturday I had a breakdown – “What am I going to eat?!?” It is so refreshing to read your positive posts and it has really helped me to look at my situation in a different way. I’m in the process of starting my elimination diet this week to find out what vegetables are on my list πŸ™‚ I am now looking forward to experimenting with foods and reading more about your journey in the process. Thank you!!

    • Hi Amanda, I’m so glad you found my blog and that you have a diagnosis. Knowing what the real problem is makes life so much easier. It will be even better once you’re done with the elimination diet and you know what you can safely eat. It really is a shock when you see how restricted the diet is at first glance, but as I’ve discovered, there’s still a lot of great food out there. Happy eating! Donna

  16. Thank you for stopping by our blog and liking our latest post on “Life is Like Eating Artichokes” πŸ™‚ I had fun eating the artichoke, taking photos of it and putting up the entry. Hope it was as much fun for you reading the post. πŸ™‚

  17. Thanks for visiting my site, Donna! You have some very useful information for people who suffer from IBS. I will keep that in mind when I hear people complain about it. Alaska?! I was there once, and it is beautiful.

    • Thanks! I’m so happy you found useful info. Alaska is amazing- truly one of the prettiest places ever. Where did you visit when you were here?

      • We were on a cruise, so we saw a lot of places. We stopped in Anchorage, and I was surprised by how warm it was. One of my favorite side trips was to a training center for the sled dogs, many of them puppies. Very interesting, and the pups were so cute.

      • We live just north of Anchorage- it can get quite warm here, but it never lasts more than a couple of days so no one gets tired of it. I agree about the sled dog puppies- they’re adorable. I’ve only been on a sled dog ride once, but I have to say it was the most fun ever.

    • You’re welcome- the best part of learning something is the chance to share it with someone else. It makes me so happy to know that this is helpful.

  18. Fascinating. I was not aware this type of problem existed. Yet another thing to think about when menu planning. I would love to be as disciplined as I used to be when it came to food and nutrition.

    • I know what you mean about the menu planning- it takes so much discipline to do it week in and week out. The only thing that keeps me going with it is knowing that I will suffer if I don’t carefully plan what I’m going to eat.

    • My pleasure- your post on Maytag blue cheese caught my eye because the restaurant I was at last night served an amazing salad with Maytag cheese and I was wondering if there was a story behind it. Your very informative post answered all my questions.

  19. Hi. Thank you for liking my post “Pan fried tomato salad”. I didn’t know that with FOD you can’t eat garlic. (What about onions?) This is the first time I’ve heard of FOD. I have cooked in the past for a very close friend who cannot eat garlic and onions. Practically most of my asian dishes contain both. But I learned it’s possible and it even tastes good too. Thank you for sharing!

    • No onions either. Most of the allium family is off limits, though it’s okay to eat the green part of green onions as long as you avoid the white part. Like you say, it’s possible to make tasty food without onions or garlic.

  20. hi and thanks for the visit πŸ™‚ I try to eat much fewer carbs/starchy foods & sugars than I used to, especially the last meal of the day…cutting out pasta, potato, bread/cake/anything with wheat in it, and ofcourse sugar, seems to leave me feeling much better..instead of a plateful of starch with a bit of veg and meat, we have a plateful of greens with a bit of meat and red/orange veg… working wonders:) this is an interesting blog with new ideas for me… thank you for sharing!

    • I totally agree with you- we’ve dumped most of the carbs as well and it’s amazing how much better we feel. My husband doesn’t have any health problems, but even he’s on the bandwagon with the new way of eating.

    • Fruit is a good thing. But fructose malabsorbers can’t eat fruit that has more fructose than glucose because the extra fructose isn’t absorbed by their bodies. It sits around in the gastrointestinal tract and causes havoc. So if you’re a fructose malabsorber, you have to carefully choose the fruits that you eat. Everyone else can eat it to their heart’s content.

  21. Luckily I have no food allergies, but I saw you liked my smoothie post and then found my way to your blog. The photos and recipes are fantastic. I’m now following you and looking forward to seeing more!

    • Thanks! One of the best parts about this whole venture is the way it makes me be disciplined about keeping track of what works and what doesn’t.

  22. Thanks for liking my post on 10,000 views. I totally agree with your section on fructose and sugar. Except for very special occasions, I try to limit all sweeteners to honey now and even that is not so often. From what I’ve read a lot of the sweeteners react in the body like the exo-exiters in MSG which cause the body to crave foods. I certainly don’t need that! Appreciate your efforts in this blog.

    • Thanks! Sugar certainly is a double-edged sword and like you say, it’s best to limit it as much as possible. I keep it for the special occasions as well.

  23. Hey Donna, thanks for stopping by my site and ‘liking’ my ‘Harvest Roasted Veggies’ post πŸ˜€ So agree with you that:
    “while I love to spend Saturdays in the kitchen, I think week night cooking should be simple.”
    And I would add fun. As well as,bring back ‘dinner’ at the table. I look forward to exploring your site.


    • Roasted veggies are the best! I agree with you about the fun part and bringing back dinners around the table. There’s nothing better than sharing a meal with friends and family. Hope you have many happy dinners!

  24. Hey Donna,

    Thanks for the like. Thanks for generally stopping by. And thanks for this beautiful blog you’ve got here. πŸ™‚


  25. Thanks for liking my post ‘My First Attempt at an Indian Dessert’!! Everything on your site looks so delicious. I’ll have to try some of the recipes.

  26. Joah here from the BlinkPack blog. I think it is great and funny that you stopped by my blog on a day that I was writing about gas station hotdogs. Considering the nature of this blog, I am utterly pleased and flattered to have my post ‘liked’ by you. I wish you all the best with your blogging. Cheers!

    • I have a soft spot for hotdogs- I can’t eat them anymore, but I still love the idea, especially ones with all the fixings. Your post made me smile. Nice picture too!

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