The stomach troubles saga continues. Tests showed nothing wrong which is good yet not. Basically working under the assumption at this point that it’s IBS or that my IBS-like symptoms are side effects from the medication I was given a few months ago for GERD (frequent heartburn/reflux). In either case, eating is beyond tricky. There’s a great diet out there for IBS sufferers called the Low FODMAP diet, the only trouble with that is I then have to also take into account foods that aggravate the GERD.
So for now until the next appointment with the gastroenterologist in September, my goal is to work with a modified low FODMAP diet without the GERD food triggers. A difficulty I find with the low FODMAP food plan is the Gluten Free element. Not only is it amazing to me how many products contain wheat or wheat flour in some way, but gluten free foods are expensive and tend to be higher in fat (must be due to the substituted ingredients used). This doesn’t mean it’s impossible to eat healthy on that food plan, it just requires more planning and shopping around.
I found a version of this recipe on the well balanced FODMAPer, a great blog by Kate Scarlata, a registered dietitian, FODMAP and IBS expert. The issues I had with the recipe as is on her blog is the ground pepper, scallions and garlic infused oil (which, btw, sounds amazing). It’s possible the garlic infused oil could be ok for my GERD too, but at the current stage I’m at I’m not interested in pushing the envelope; and scallions and pepper are definite no-no’s for my GERD. To get around this, I used a nice regular olive oil and some ground corriander in place of the pepper (since corriander and dill go well together) and left out the scallions entirely.
Garlic and onion are what I miss the most with all of this. I would have to say they were used in about 90% of my cooking prior to these health issues and my heart longs for them the way a teenage girl longs for her crush to notice her.
With that said, though, the recipe below is not lacking in flavor at all. If you didn’t know the original recipe called for those things, you’d never miss them, and what you’re left with is a beautiful and fresh tasting IBS and GERD friendly appetizer perfect for summer cookouts and gatherings.