Recently I posted about my diagnosis with fibromyalgia along with my new diet restrictions as my doctor and I diagnose my food allergies (aka-a low FODMAP diet.) As someone who has previously enjoyed a diet full of tangy, crusty ciabatta bread slathered with home made roasted garlic, you can imagine my disappointment when I found out that sadly, these foods are a no-no as I figure out what has been hurting my tummy.
So…what exactly have I been eating?
I questioned whether or not I should post something so personal. I wondered if it might garner some kind of negative attention…but I am writing this to discuss why I took a short pause from posting new recipes and updates at Milk And Madeleines.
For the past two years, I have had strange pains and tummy issues. I thought it was just normal aches and pains until it interfered with my career as a kitchen manager, and ultimately led to me leaving my job at a restaurant.
Recently I have been diagnosed with fibromyalgia. I have also been put on a low FODMAP diet, as a way to diagnose some possible food-related allergies and intolerances.
As anyone could imagine, it has been difficult for me to post recipes with confidence…not knowing why my own recipes have caused me to suffer from tummy troubles. Posting recipes that might make someone else sick would be last thing I would ever want to do — but I realized that my problem was that I did not know about my own food allergies. Continue reading
Sometimes I just want the taste of a fudgy brownie without having to make a whole pan of brownies. Recently I featured a recipe for chocolate chip cookies for two, and thought — why don’t I turn this into brownie cookies?
This recipe gives me the brownie flavor I crave, in a much more portable cookie form. Feel free to play around with the add-ins. Walnuts would be awesome in these. Better yet, roll the chilled dough in powdered sugar and they’re chocolate crinkles! Comment below with your favorite brownie add-ins.
Ciabatta is basically the most perfect bread ever. Why? It has a crispy wispy crust, hearty chew and BIG air bubbles.
Why do I love the air bubbles? They are basically pockets to hold butter, mashed avocado spread…or whatever you love to slather onto your bread.
My herb slab ciabatta recipe has all of the characteristics of a great ciabatta loaf, the subtle flavor of rosemary and most importantly…it is SO EASY. There is no kneading required.
I live about 30 minutes north from the garlic capital: Gilroy, California. Each year on (what seems to be) the hottest weekend of the summer, people make the trek to Gilroy to enjoy all things garlic.
I can’t wait until summer. I love garlic on just about anything.
Perfectly roasted garlic is soft, sweet, nutty, caramely and encompasses everything we love about garlic, without the sharp burning after taste. It’s easy to create a jar of roasted garlic cloves at home. Let me show you.
To some Americans, this might sound like an unlikely combination.
Many English folk are fond of this snack, generally served using Heinz baked beans on white bread.
Before you raise an eyebrow-let me tell you why this combination rocks.