Discover my journey to better health with my Simply Balanced lifestyle! Follow along to see what I eat in a day, all Low Fodmap, Gluten & Lactose Free.
Nourishing My Body: A Day of Low Fodmap, Gluten & Lactose Free Eating
Today, I am sharing what I eat in a day, focusing on simple and balanced low FODMAP, lactose-free, and gluten-free meals. I strive to feel nourished while on my fitness journey, following a personalized Phase 3 low FODMAP diet. I make sure to use ingredients that are gluten and lactose-free, and I research the measurements for low FODMAP recipes from sources like Monash or Fodmap Everyday.
Some of the recipes I prepared include a veggie frittata with spinach, green bell pepper, and lactose-free cheese, a chili lime vinaigrette without added sweetener and using smoked paprika instead of chili powder, breaded baked cod using garlic oil and cornstarch to make it low FODMAP and gluten-free, and air fryer Brussels sprouts. Remember, it’s important to double-check ingredients to ensure they suit your dietary needs, as I am still learning and not a professional in this field.
Wholesome Eats: My Daily Low Fodmap Adventure
Welcome back my friends to another video and today uh I’m going to apologize right off the bat my neighbor is having a pool put in so there’s lots of construction noises which is making the dogs like barking so I apologize right now for that it is 7:30 right now I am not doing the gym today I have been working out at the gym a lot lately and.
My muscles need a day to rest but that also means that I need some protein to help repair my muscles so I’m going into breakfast with that in mind so this is what I have planned keeping with my theme lately a very simple ingredients I have some lactose-free mozzarella cheese I need to use it up I figured this would be a great way I’ve got my lactose-free.
Fat free yogurt some eggs and in here is frozen spinach and bell pepper that I have thawed out squeezed the moisture out of and seasoned with salt and pepper what could this possibly end up being I’m going to be making a frittata simple beautiful classic breakfast not going to be in Reinventing the wheel here but plenty of dairy with the.
Cheese what are you doing cat but I’m going to be getting plenty of dairy in or uh protein in with the cheese the yogurt and the eggs he is he is having a time down here silly little cat and then I’m going to be getting in um some green leafy vegetables with the spinach here so I.
Think this is a pretty good well-rounded breakfast so I’m just going to get the eggs all scrambled up since these were frozen I’m not going and I squeezed out the moisture I’m not going to pre-cook these um I’m just going to jump into the next step of course the recipe is as always.
Will be down in the description box but I’m just jump into getting the fatata together and I realized I forgot to mention hello my name is Meg for anybody new I am lactose intolerant I am gluten intolerant and I eat on a phase three low FODMAP diet what does that mean fod Maps bother me I know which ones do so I can limit them or avoid them and enjoy.
The ones that don’t seem to bother me too much as long as I’m not having a flare up um so I’m just whipping up the eggs now I’m going to already have I thought I had the oven preheating we need to get the oven preheating but all in all this shouldn’t take very long to put together it’s mostly just going to be waiting for it.
To cook and in the meantime while that is doing that I’ll probably go walk on the treadmill to at least get some activity in this morning and start figuring out what my day is going to be with working I do know I have some stuff this afternoon um that’s going to keep me pretty busy but as far as this morning I need to figure out what I need.
To get done so I guess that’s the plan this morning is figuring out what the plan is normally I go into my days with a little bit more idea what is happening but I kind of didn’t feel like figuring that out last night so we’re winging it today we we are fully winging it today um but I guess I will get this.
Going and get it in the oven there is my beautiful little frittata look how lovely the inside of that looks so full of beautiful green vegetables I also made a side that is 7 no 65 G of strawberries from my garden and some blueberries that I need to you use up I’ve had them for a little while they’re looking a little sad um but I H cut.
Myself off a little bit of a piece I’m going to give it a try I’ve never had this mixture before like putting mozzarella on a frata I don’t know why it never you know is an idea that never came to me before I also put a little bit of hot sauce on it I’m not going to lie because that just sounded really really.
Good oh my gosh and look how beautiful the bottom turned out nice and golden and the inside is still really nice and creamy looking it is it’s good I mean as you expect a frittata to be it’s nice and peppery from the greenbell pepper the mozzarella cheese is nice and creamy like I said earlier I haven’t.
Reinvented the wheel here this is a delicious like breakfast staple for a reason because it’s just it’s got all the factors in it so I’m going to go eat this and then like I said figure out what my schedule is going to be for today since I have no clue I did get a little bit of a Walkin but the frittata only took 10 minutes to cook so I didn’t.
Get much of a Walkin so I might do that as well like I’ll finish breakfast go for a walk and like kind of scroll through emails while I do that and figure out what I’m going to be doing today so we’ll do like both at the same time be super productive but I’m going to go eat breakfast first and I will see you guys at lunchtime it’s lunchtime now.
Holy smokes the day has gotten away from me I have a meeting that kind of just got like all of a sudden they’re like meeting um I still have an hour and a half so it’s not like it’s right now but I do need to do a little bit of preparation so I want something quick and satisfying for a lunch that’s going to be really really.
Flavorful and then I opened my fridge and I found all of this so I’ll show you guys what I think I’m going to be making this is a very random assortment of ingredients and it’s kind of like clean out the fridge kind of a day I guess cuz what that was what the frittata was too I have some frozen veggies I needed to use up so I used.
Um I have some when I open up a can of beans and I don’t use it all I portion out some and I freeze it this is some calini beans that I had done that with I have some canned corn some cilantro from the garden um this is some sharp cheddar cheese radish some really sad looking brussel sprouts this is the chili lime vinegret that I made last week I didn’t.
Use it all up so I’m going to use it up today some pickled jalapenos a very soft avocado a little bit of red onion if you can’t have that just do green onion and then I have this brown rice pasta so what am I thinking I am thinking a like Mexican flavored like with the chili lime um pasta salad with some cubed up.
Cheddar cheese in it some beans for protein um some veg some corn of course cuz I love it with a little bit of cilantro and some creamy avocado a little bit of spice does this is this all coming together in your mind like it’s coming together in mine I hope it is I already have the water going to get the pasta cooking I’m going to get all.
Of these chopped up so hopefully this will come together pretty quickly there is the final product it’s very pretty like this but in the end I need to mix this all up so it’s like a pasta salad so I’m going to do that and then we’ll give it a try there it is all my stuff definitely not as pretty this way but let’s try getting a.
Bite of as much as I can try to get everything in one bite there we go there is the bite let’s give it a go that definitely could use some more salt but that’s a problem easily remedied the flavors are not too bad honestly I think I’d like it a a little bit spicier than this but I did put in.
Some jalapenos and I didn’t grab one of those so that might give me that extra little kick that I’m looking for but it’s definitely missing like something crunchy on it and I don’t know what I I could put on it to get that ooh I got an idea I think this will do it I think this will fit in nicely uh sunflower seeds would probably also be.
Really nice as well but I think I think this is going to be what takes it over the help got a couple of the pumpkin seeds on there let’s see if this is the crunch it needs that helped a lot and give it a little bit of a nicer texture so for something I just threw together really quickly I mean there’s no recipe it’s literally stuff that I.
Had in my fridge just keeping it to low fod map quantities like avocado I only did 30 gram of avocado um but you can really customize just a little cold pasta salad for yourself out of what you have um but I guess I’m going to finish getting ready for my kneeing this afternoon and I’ll see you guys when I.
Figure out what is for dinner I have no idea what I’m going to make for dinner we’ll figure something out my meeting was supposed to start 5 minutes ago nobody else has shown up yet so I just took the opportunity to make myself a cup of peppermint tea I’m just going to chill and hang out see if anybody.
Else shows up am I did was it canceled that nobody told me or did everybody like realize it too late I don’t know it’s it’s it it’ll work itself out I’m sure everything will be okay but I’m I’m just going to go enjoy my tea in the meantime dinner time is upon us and this is what I have gathered for.
Tonight and here is all the ingredients for dinner tonight we are going to be having um some baked cod with a lemon garlic sauce uh but at first it’s going to be breaded and to make it glutenfree I used corn starch and then these are the seasonings um paprika cumin coriander salt pepper that’s all that’s in here then I got my.
Cod here for the sauce lemon a little bit I’m using my country Croc plant-based butter garlic and oil but obviously if you can’t have garlic like I can use the garlic infused olive oil and I’m sure it will turn out fantastic I would use it but I’m just about out so I’m kind of conserving it and then for a side we I have some really sad brussel.
Sprouts that I need to start using through so I got 100 gram of Brussels sprouts here and a leftover carrot that needs to get used up and I’m going to put olive oil and balsamic in it or on it put it in the air fryer and then we’re going to be having rice this all should come together around the same time I’m hoping but I guess I’ll chop up.
The vegetables get them going in the air fryer get the rice going in the rice cooker and then I’ll bread the fish and get it searing in the pan of course all of the recipes here will be down in the description so if you guys think it looks good you can give it a try there is the beautiful fish the very lovely charred brussels sprouts the best way to.
Have them with some nice rice underneath it let us give this fish a try as always this is a new recipe for me it seems like and uh the fish is a touch overcooked I even pulled it out way early like the recipe said to cook it for 10 minutes but check earlier and I cooked it for six but it’s not too bad it’s still.
Pretty flaky there’s the bite let’s give it a go yeah the flavor is not too bad really delicious like I said if you need to change that out for garlic infused oil I bet you it would be just as good honestly this right here feels like the flavors of something that you would get at a restaurant maybe not like.
Fine dining restaurant but like a a run-of-the-mill seafood restaurant it feels like this is something that you could that you would be able to get there and it’s tasty so going to go eat some dinner and uh maybe watch a little bit of TV I have no idea what else we’re going.
To do tonight but I’m excited to eat this we just got back from taking the dogs for a little walk I think they enjoyed it but I think uh other than some water that’s probably what I am going to have for today so I hope you guys found some inspiration in the foods that I made today uh just always be sure.
To do your D due diligence because what I eat may not be what you eat um like it the video If you enjoyed it and don’t forget to subscribe so that you don’t miss out on any further content like this and I will see you guys next time bye guys
