Unfortunately, a lot has changed since my last trip to New Orleans in 1997. In addition to the havoc from Hurricanes Katrina and Ida, there’s the small issue of my gut tolerance for foods that are in almost every restaurant kitchen. While I’ve been able to reintroduce some FODMAPs into my diet in small doses, onions and garlic are still in my do-not-eat category.
And then there’s the allergies. Do you know how much Southern cooking starts with making a roux with all-purpose flour? While it’s not quite every dish, it’s the base for so many delicious things—dirty rice I’m looking at you—I can no longer eat. And, of course, it’s still crab season. And if crab even touches a surface my food touches I get hives.
Despite all these obstacles, I DID manage to find a ton of delicious allergy-free and low FODMAP food to eat during our trip, with the above ribs being a highlight. See @ErikaGlutenFree on Instagram for more photos and the scoop.
Since I went gluten-free, it’s been almost impossible to find BBQ ribs I can eat. Almost every place seems to dredge them in flour before cooking them. So when I saw Luna Distillery had them listed with a gluten-free notation, I had to try them! After all, vacation time is meant for eating all those delicious foods you can’t get at home. They did not disappoint!
Since it’s been 3+ years since we went on a proper vacation, I’d forgotten that one of the most lovely side effects of vacationing is coming home full of inspiration and enthusiasm for trying out all sorts of new dishes. Especially ones I wasn’t able to eat but had the pleasure of smelling as they went past our table to other happy diners.
I also got inspired to roll up my sleeves and make a mess in the kitchen to try out something I’d been wanting to do for ages and kept avoiding because I was a little intimidated by them. That’s right—I finally got up the courage to make macarons! They weren’t pretty, and I really need to work on my piping. But they tasted delicious! So, sooner than later, I’ll be able to start experimenting with flavors and sharing them here on the blog.
Sometimes it just takes getting out of your comfort zone to give you the confidence and motivation you need to try out new skills, What is the one thing you’ve been too intimidated to try making at home? Let me know in the comments! That way, we can cheer each other on.
This Week’s Low FODMAP Recipes
Put all the springtime produce from the farmers’ market to good use with these low FODMAP recipes:
- Did reading the above cause you to start daydreaming about making gumbo and a bunch of other New Orleans favorites? If so, you will want to check out this post to learn how to make a gluten-free roux.
- Lamb isn’t just for Easter! I can’t wait to try this lamb stew with my next farm box green beans.
- While it’s not Bananas Foster, this banana porridge looks like it will address some of the same cravings.
- Store-bought teriyaki sauce is full of FODMAPs. So why not learn how to make your own with this delicious low FODMAP shrimp stir-fry?
- Last but not least, here’s a fresh new Low FODMAP take on a traditional Viennese Farmer cheesecake.
Restock Your Low FODMAP Pantry
Support the blog and give yourself a healthy + delicious treat by making a purchase from my Amazon store. You’ll find gluten-free and low FODMAP ingredients for the above recipes, and support Erika’s Gluten-free Kitchen at the same time!
Leave a Reply