Pavlova and bacon omelette for breakfast
- party leftovers. Compensated with a long walk in the forest with my daughter and a salad for lunch (wilting, more party leftovers).
DorrisM your approach sounds great! I'm also going to watch my eating and have decided to be alcohol free now despite lots of post-party half empty wine bottles everywhere - I did an alcohol-free month last year and it was brilliant. Giving up wine is hard, but I want to feel less bloated and more present and focused. QC keep us company for a few weeks! I actually made a special alcohol free drink for my party, drinking it most of the time, although I had a few glasses of champagne at midnight...
Chanie, FBR and PaperBag, I'm streamlining my beauty routines because something in my daily care products triggers an ugly rash around my mouth. Most likely triggered by foundation, moisturizer, or toothpaste. And I thought I was taking good care of my skin and teeth
In any case, I've just phased out my old SLS (very hard in Italy). I just hope lipstick isn't one of the triggers
WhoNicked I did the clearout you are planning right now last spring - it was fantastic but using up old stuff takes forever. Good luck anyhow and please keep updating how it goes!
MotherofChickens I love your mindfulness goals! I need to set aside some time to meditate - doing it regularly is for some reason really hard for me, so please share how you do it!
FBR your quick composting sounds fascinating, I might give it a try, what type of container / enclosure do you use for it?
Teta my main IBS triggers are alliums, apples and pears, pulses and the cabbage family. Fresh rye bread and many wholegrain products (including muesli) also trigger symptoms. I've found that I do really well if I eradicate onions, leeks and shallots completely from my diet. My symptoms (stomach pain, cramps and extreme gassiness) increase as a function of quantity eaten. I can eat small amounts of garlic (1-3 cloves per a family meal) without major consequences, but a whole onion is totally out of question. In Brazil, we had spring onions (the green parts) in most dishes and I could live with that. So I actually do low-FODMAP instead of no-FODMAP. I don't eat onion at all if I can help it (difficult in cafeteria settings, onion powder is everywhere). With other symptom-triggering foods, my avoidance is relative: for example, today I chose to ate apple cubes in the salad and we have lentils about once a week. My IBS is almost analogous to lactase deficiency (= lactose intolerance) certainly a deficiency of one or more enzymes that break down the short sugars found in plants (oligosaccharides, oligofructans). How do I know this? Alpha galactosidase (an enzyme that breaks down one of these sugars) tablets alleviate my symptoms. They are very effective when I eat pulses and cabbage, but less effective with onions. I rarely take them at home, but often take them along when I go to dinners (I hate being fussy about food).
Having to do low-FODMAP has made me a much better home cook. I routinely leave out onion or substitute with a clove of garlic - many, though not all recipes still work, and I've learned to use herbs and other flavor enhancers much more. One more tip - everything Justgo suggests would work for me too - when you need onion for consistency, not taste, grated fennel bulb is sometimes a good substitute.