Big No-Nos on the FODMAP Regimen
With the very best intentions in mind, I tried to prepare a beef and vegetable stir-fry for Martine as a first attempt at creating a FODMAP-free dish. It consisted of shredded beef, eggplant, zucchini, tomatoes, and a yam. But no onions, garlic, or chiles to give it flavor.
Never before had I cooked a dish that I didn’t want to taste. For myself, I just had buttered corn on the cob, while Martine bravely confronted the tasteless muck I prepared for her. I called it FODMAP Stew. I will never make it again.
I realize now that seasonings are important in a dish with multiple ingredients, and that the best seasonings are expressly forbidden.
I think that in future, when Martine needs to adhere to this regimen, she should have a piece of meat (most are OK) plus a steamed vegetable, such as carrots, squash, and some rare Himalayan herb that can only be found on the northern slope of Mount Everest.
If you haven’t read yesterday’s post, which explains what this is all about, I urge you to click here.