In my uber ride to the airport in DC my driver said you have to eat real Mexican food when you’re in Texas , make sure you eat tacos. With IBD?, ill try . . We started today with breakfast tacos at Rudy’s, to be safe I got one taco and substituted a corn tortilla for the regular flour as a way to be “gluten-free”, with bacon and eggs. Other than gas pains I’ve been okay.
For lunch we went to a Mexican restaurant called chuy’s, I thought soft tacos with rice, and I ate a little of the refried beans would be the safest. However I’ve been bloated and all gas since and its been a day since a #2, definitely aiming for a salad for dinner.
Other than tummywoes, my energy levels has been great. I seem to have more energy than my non-IBD friends at the moment , not too shabby 😉
FODMAP week 1 was a struggle, i felt like I was always hungry and quickly realized I needed to almost double my portions to prevent snacking. I had the following meal plan this past week:
1 boiled egg – Sunday evening I boiled 5 eggs and every morning I heated a egg in warm water
with one of the below choices:
1 gluten, soy, wheat free cinnamon raisin bagel with butter. – Udi’s http://udisglutenfree.com/ is the brand I bought, pretty tasty.
1 bowl of Steel Cut Oats with cinnamon, sugar, coconut milk, strawberries, and banana.
Pretty tasty and filling.
Since I like to make meals for the week I baked a whole chicken with potatoes and carrots. I seasoned the chicken with the below ingredients:
Fresh Thyme, Rosemary, Basil, and Chives (recipe size)
Lemon juice (squeezed from a lemon)
Garlic Olive Oil
I blended the fresh herbs, lemon juice, oil, salt/pepper to create a paste to put under the skin of the chicken. Baked the chicken at 375 degrees, 20 minutes per pound of chicken. I added the leftover lemon, potatoes, carrots and butter to the baking dish in the last hour.
Chicken came out pretty tasty and the meat fell off the bone, but I will admit the garlic/onion was missed. I’ll use more herbs next time.
By Thursday the chicken was bare so for an end of the week meal I baked tilapia fillets. Topped the tilapia with gluten-free breadcrumbs, Dijon mustard, olive oil, and salt/pepper. As a side I cooked quinoa and seasoned it with salt/pepper, dried oregano and basil, garlic olive oil, and lemon juice. Pretty tasty but not filling, so I added a small baked potato with the meal and I was finally full! Prednisone is horrible lol
I tried really hard to make the above meals FODMAP friendly, which is a challenge itself. As a result, I had very few stomach issues this past week, so I think I’m doing something right 🙂
Looking forward to the challenge of week 2 and have a follow-up with my nutritionist next Friday.