TAMARA DUKER FREUMAN, MS, RD, CDN, is a registered dietitian and America's Trusted Digestive Nutrition Expert. Tamara holds a master’s degree in clinical nutrition from New York University, and her clinical practice in New York City specializes in managing digestive disorders through diet. More information on Tamara and her new book are available on her website www.TheBloatedBellyWhisperer.com.
#1: Top it with Tahini!
There's nothing like a new condiment to broaden the flavor profile of your low FODMAP vegetable menu. Mix together 1/4 cup tahini paste, 1 TBSP lemon juice, 1/2 tsp cumin and 1/4 tsp kosher salt. Then add hot water 1 TBSP at a time, mixing as you go, to thin the sauce to a drizzly consistency. Top salads and roasted veggies alike!
#2: A low FODMAP... Matzoh ball??
If you're anything like me, your idea of winter comfort food involves a steaming bowl of homemade matzoh ball soup. It's one of the things my gluten-free and low FODMAP patients tell me they miss the most. So I developed this easy recipe for delicious "Quatzoh" balls-- which you can cook in a low FODMAP broth.
#3: Skip the Gut Microbiome Testing... at least for now.
You may have seen ads for Clinical Microbiome Tests, where you pay a few hundred bucks, send in a stool sample, and receive a detailed analysis. If you're considering one of these tests, read why I agree with the experts who warn that these tests overpromise... and underdeliver: 5 Reasons to Skip Gut Microbiome Testing – For Now
A Special Q&A With Tamara