This might be my favorite post ever – so much food porn! I visited Austin last year & ate at some many amazing places but you just added more fuel to the fire to get back. And that scallop recipe?? Happening ASAP! I’m heading to Denver at the end of July & have a few of your ‘regular’ digs pinned on google maps but think it would be AWESOME if you did a similar Denver-style blog post with your fav paleoish/g-free places to hit up while in town. Keep being a fantastic human (especially the cussing), love your recipes & blog!
*The products listed under “ Products made with low-FODMAP ingredients” appear to be low in FODMAPs based on the ingredients. They have not been laboratory tested and analyzed for FODMAPs, however, no HIGH-FODMAP ingredients seem to be present. Please also remember that if you find a product with several ingredients listed and the last 2-3 ingredients are high-FODMAP, the product may be suitable to consume as it means those last ingredients are present in much smaller amounts. “…ingredients are listed with the most predominant ingredient first. So if honey is the last ingredient in the list (an indication it’s not used to sweeten the product), it’s likely a low-FODMAP food. Suggest clients avoid products in which FODMAPs are more abundant or if multiple FODMAPs are present. Furthermore, clients should take note of added fiber ingredients such as inulin, often labeled as chicory root extract and fructo-oligosaccharides. Both are sources of fructans and can trigger symptoms.” Source: Successful Low-FODMAP Living — Experts Discuss Meal-Planning Strategies to Help IBS Clients Better Control GI Distress by Kate Scarlata, RD, LDN, Today’s Dietitian, Vol. 14 No. 3 P. 36