Potato Soup Page - Made for Home, Home for Life. (Campbells Soup)
Kate Scarlata, RD, LDN, wrote, “... since most commercial meat and vegetable broths are rich in FODMAP ingredients, suggests clients make a homemade broth by boiling water containing chicken breasts, celery leaves, parsnips, carrots, salt, and pepper.” We want to teach others how to make a healthy soup for our first food item. Caitlin’s mom and her mom’s friend have missed eating soup since they both went on the diet. Potato soup was one of her mom’s favorites so we decided to make it. Soup is something Americans eat when they’re sick and when you live on the Low-FODMAP diet, many modern medicines cannot be used. Soup helps them stay healthy so they don’t have to risk hurting themselves with modern medicine. Soup is also difficult to make when everything has to be done from scratch. We wanted to make it easier for people by teaching them a simple soup recipe.
Add Olivianne and Mrs. Candela’s reaction to trying the potato soup. We are planning to meet with Caitlin’s mom’s nutritionist out at the University of Michigan Health Center. We are going to write a series of interview questions related to the diet and a FODMAP friendly potato soup. We then plan to incorporate her answers into this paragraph. We also may add other people’s opinions that use the diet and have tried the soup or want to because they miss soup.
Kate Scarlata, RD, LDN, wrote, “... since most commercial meat and vegetable broths are rich in FODMAP ingredients, suggests clients make a homemade broth by boiling water containing chicken breasts, celery leaves, parsnips, carrots, salt, and pepper.” We want to teach others how to make a healthy soup for our first food item. Caitlin’s mom and her mom’s friend have missed eating soup since they both went on the diet. Potato soup was one of her mom’s favorites so we decided to make it. Soup is something Americans eat when they’re sick and when you live on the Low-FODMAP diet, many modern medicines cannot be used. Soup helps them stay healthy so they don’t have to risk hurting themselves with modern medicine. Soup is also difficult to make when everything has to be done from scratch. We wanted to make it easier for people by teaching them a simple soup recipe.
Add Olivianne and Mrs. Candela’s reaction to trying the potato soup. We are planning to meet with Caitlin’s mom’s nutritionist out at the University of Michigan Health Center. We are going to write a series of interview questions related to the diet and a FODMAP friendly potato soup. We then plan to incorporate her answers into this paragraph. We also may add other people’s opinions that use the diet and have tried the soup or want to because they miss soup.
Pizza Page - “Get Your Hot and Ready Here!” (Hungry Howie’s)
According to Pizza.com, 94 percent of Americans eat pizza regularly, and 93 percent have actually eaten it in the past month. Many Americans that live off of the Low-FODMAP diet cannot eat pizza. Now they can! By using a gluten free crust, homemade tomato sauce, and cheese, we can create a FODMAP friendly pizza. The pizza we decided to make is a meat lover’s pizza because Caitlin’s mom insists that it makes the pizza ten times better. We decided to make pizza because it’s a huge part of the American diet and like many other things, it is hard to quit cold-turkey. Caitlin’s mom was ready to give up on life when she was told she had to live off the Low-FODMAP diet. Finding a recipe for something as simple as pizza can change someone’s life. It already has.
Add Olivianne’s reaction to trying the pizza. We are planning to meet with Caitlin’s mom’s nutritionist out at the University of Michigan Health Center. We are going to interview her and ask her questions related to pizza and the Low-FODMAP diet. We plan to incorporate her response into this paragraph. We may add the opinions of people who have tried the pizza and who haven’t but want to because they haven’t been able to eat pizza.
According to Pizza.com, 94 percent of Americans eat pizza regularly, and 93 percent have actually eaten it in the past month. Many Americans that live off of the Low-FODMAP diet cannot eat pizza. Now they can! By using a gluten free crust, homemade tomato sauce, and cheese, we can create a FODMAP friendly pizza. The pizza we decided to make is a meat lover’s pizza because Caitlin’s mom insists that it makes the pizza ten times better. We decided to make pizza because it’s a huge part of the American diet and like many other things, it is hard to quit cold-turkey. Caitlin’s mom was ready to give up on life when she was told she had to live off the Low-FODMAP diet. Finding a recipe for something as simple as pizza can change someone’s life. It already has.
Add Olivianne’s reaction to trying the pizza. We are planning to meet with Caitlin’s mom’s nutritionist out at the University of Michigan Health Center. We are going to interview her and ask her questions related to pizza and the Low-FODMAP diet. We plan to incorporate her response into this paragraph. We may add the opinions of people who have tried the pizza and who haven’t but want to because they haven’t been able to eat pizza.
Cupcakes - Candy Crush? No! Sugar Rush! (Candy Crush)
As stated by crazycupcakes3.weebly.com, the record for eating the most cupcakes in the shortest time is 29 cupcakes in 30 seconds. Sweets are a very delicious part of the average American diet. They are a pleasant surprise in any part of the day, and giving it up would be disappointing and heartbreaking. Luckily, desserts and sweets can be incorporated into a person with the Low-FODMAP diet. By using a gluten free cupcake mix and a homemade buttercream (substituting the almond extract because of Caitlin’s allergy), we made a safe and delectable dessert for a Low-FODMAP diet user.
Olivianne very new to this Low-FODMAP diet and when she first heard of it, she thought that this would not be as easy or yummy as regular food. Olivianne was proven completely wrong in this! This recipe is not all that different in the original recipe for cupcakes. We only had to replace the ingredients that would irritate the FODMAP user's stomach. The process of making the actual cupcakes was also very fun. Caitlin cooks very well and taught her quite a few things about the Low-FODMAP diet as well as cooking in general. Before trying the cupcakes, Olivianne thought that they were not going to be as good as regular cupcakes. She thought they would be bland and kind of boring, but was blown away in how delicious they were. They might have even tasted better than ones she was used to having! The whole process of researching the replacements for the bad ingredients, as well as baking, decorating and tasting the cupcakes was so enjoyable and informative. We are planning to meet with Caitlin’s mom’s nutritionist out at the University of Michigan Health Center. We are going to interview her and ask her questions about Low-FODMAP safe cupcakes as well as the general diet of a Low-FODMAP client. We want to put and describe her response to our questions in this paragraph. We might add the responses and opinions of the people who tried the cupcakes and maybe even people who have tried this alternative before.
As stated by crazycupcakes3.weebly.com, the record for eating the most cupcakes in the shortest time is 29 cupcakes in 30 seconds. Sweets are a very delicious part of the average American diet. They are a pleasant surprise in any part of the day, and giving it up would be disappointing and heartbreaking. Luckily, desserts and sweets can be incorporated into a person with the Low-FODMAP diet. By using a gluten free cupcake mix and a homemade buttercream (substituting the almond extract because of Caitlin’s allergy), we made a safe and delectable dessert for a Low-FODMAP diet user.
Olivianne very new to this Low-FODMAP diet and when she first heard of it, she thought that this would not be as easy or yummy as regular food. Olivianne was proven completely wrong in this! This recipe is not all that different in the original recipe for cupcakes. We only had to replace the ingredients that would irritate the FODMAP user's stomach. The process of making the actual cupcakes was also very fun. Caitlin cooks very well and taught her quite a few things about the Low-FODMAP diet as well as cooking in general. Before trying the cupcakes, Olivianne thought that they were not going to be as good as regular cupcakes. She thought they would be bland and kind of boring, but was blown away in how delicious they were. They might have even tasted better than ones she was used to having! The whole process of researching the replacements for the bad ingredients, as well as baking, decorating and tasting the cupcakes was so enjoyable and informative. We are planning to meet with Caitlin’s mom’s nutritionist out at the University of Michigan Health Center. We are going to interview her and ask her questions about Low-FODMAP safe cupcakes as well as the general diet of a Low-FODMAP client. We want to put and describe her response to our questions in this paragraph. We might add the responses and opinions of the people who tried the cupcakes and maybe even people who have tried this alternative before.