Gluten-free and low FODMAP diet recipes, news and tips
This time of the year I am absolutely obsessed with strawberries. Not only are they at their peak deliciousness, this is when you can reliably obtain a three-pint package of them for less than the cost of two pints.
And you don’t want to see the strawberries go to waste, do you?
DO you? I didn’t think so.
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I don’t remember when or where I first had aioli. But I do recall that it was paired with a perfect baguette. And after that first experience, I made aioli at home pretty often, to eat with french bread as a carb-o-licious snack. Then I started dipping french fries into it. Which naturally led to roasted veggies. Adopting a low-FODMAP diet meant saying goodbye to the grated garlic that’s the key component of aioli.
Adopting a low-FODMAP diet meant saying goodbye to the grated garlic that’s the key component of aioli.
But it didn’t mean having to say goodbye to aioli, thanks to garlic-infused olive oil. Since our gluten-free, low-FODMAP diet meant making a lot more food from scratch, I came up with a low FODMAP faux aioli to act as a quick condiment….
Growing up, we had a bed full of strawberry plants that stretched along the entire Western side of our house. It was one of my chores to make sure to keep them watered, and to pick them. And when we had far more strawberries that were ripe than we could eat in the next day or two, we’d make jam.
As an adult, I discovered the joyful combination of strawberries and rhubarb, and I was hooked. The rhubarb is a nice way to keep the strawberries’ sweetness from becoming overpowering. Every summer, I’d make a strawberry and rhubarb pie or two during peak season….