At this time last year, I was coming up with all kinds of decadent sweets and foods for Ilya’s birthday, including multiple peanut butter cheesecakes, and beginning the journey of this blog. In between were plenty more delicious (but usually far from nutritious) recipes and even the beginnings of starting up a dessert catering business. Now, a year later, if I ate any of my own recipes on here I would be horribly sick. A lot has happened this past year and, in particular, the past few months and because of that, it’s now time to shift the blog a bit in a new direction.
I’ve mentioned some of these things in recent recipe posts, but it seems time to have a single post in which I open up to all of the blog’s followers about what has been going on with my health recently and the changes that are coming to the blog as a result. So here goes!
I’ve had GERD (think acid reflux, then think way worse, chronic condition) for a couple of years, and like most people, I’m sure, was trying to continue on living life the same, popping Tums here and there and taking over the counter medications to try and keep the symptoms at bay (while never addressing the actual issues which, if changed, could actually help to resolve the issue rather than Tums and over the counter meds which only mask symptoms at best). That all came to a head back in May when I had a bad episode and had a major wake up call regarding my health (or lack thereof).
Since May, I have developed additional digestive issues (or perhaps, existing issues became worse), creating a need for some serious lifestyle changes. Unfortunately, none of the doctors I’ve been dealing with have said anything to me about what kind of diet to follow (most likely because they are attempting to diagnose IBS which is a diagnosis of exclusion, meaning everything else has to be ruled out, and it takes a long time to complete all the necessary testing – I’m still not done with them – and so they’re waiting to give me diet guidance until they actually give a diagnosis). So for 3 months, I’ve been on my own, mostly failing until about a week or so ago, continuing to be sick at least 2-3 days a week every week. Thank goodness for the internet (and some awesome friends with IBS), otherwise I would still be suffering far more than I am. They showed me the low FODMAP food plan for IBS sufferers (also for people with gluten, lactose and/or fructose intolerances) which is already proving to be a success. The only issue with it for me (and anyone else who suffers from GERD, bad heartburn or reflux) is that there are numerous foods tolerated on the low FODMAP food plan (i.e. garlic infused oil, ground pepper, tomatoes, tomato sauce, oranges, lemon, etc.) that would cause some serious issues. The internet wasn’t helpful in finding any food plan for people suffering from both things, though my research found they are strongly related (if you are diagnosed with GERD or IBS, chances are you will also end up diagnosed with the other somewhere down the line).
So here we are. A year after the blog started, an overhaul is in store. Not only because I can no longer taste test the kinds of foods posted last year (well I could, but would be horribly sick) and have no desire to make them, but also because I was brief and spared details in my experience, but let me say it was absolutely awful. Having no answers or guidance at all from the doctors for months, being so sick on a regular basis regardless of how plain/bland of a diet I was eating, needless to say it wasn’t the happiest of times. The only upside is that it sparked the drive within me to take charge of my health and wellness, and so I’ve gotten into the healthier eating habits, a regular exercise routine (around the days I’m sick, of course) and as of now have lost 45 pounds. I have quite a ways left to go, to ultimately reach a point where my weight is healthy and I can avoid needing medications.
What this means for the blog is that I want to now gear it towards recipes that will work for people suffering from both IBS AND GERD or severe acid reflux/heartburn, to help others possibly avoid some of the frustrations and stress I encountered. This isn’t to say the recipes on here won’t still be delicious, they will simply be much healthier and will not contain the foods that commonly cause digestive issues. All recipes posted from this point on will be those that are safe for anyone with IBS and GERD (or one or the other). In most cases, they will be 100% gluten free, lactose free and fructose free but for some there may be ingredients that contain trace elements of wheat (like Oyster Sauce…seriously?! WHY is there wheat in that?). I will be sure to indicate on each recipe if they are gluten free/lactose free/fructose free or not (in the cases of those that aren’t, I will indicate which ingredient(s) are the problem ones and possible suggestions for alternatives, so anyone with those intolerances can still try them if they substitute something else).
To my followers from this past year, thank you so much for the support! I will of course understand if some of you choose to no longer follow the blog. Honestly, a few months ago I wouldn’t have been interested in following a blog by some weirdo talking about IBS and GERD friendly recipes. 😉 I know it doesn’t sound yummy, but based on what I’ve tried out so far, I promise it is (check out the Maple Sesame Glazed Salmon!). It’s a matter of being a bit more creative, bringing together flavorful ingredients that aren’t as obvious (everyone thinks to cook with garlic, onion, ground pepper, but what would you use instead?). My main hope is that this can become a community of all walks of food lovers, but especially a place that people with IBS and GERD that are feeling lost trying to figure out what the heck they can eat can come to get some ideas. Here we go!
In addition to the digestion-friendly recipes, check out our digestive health pages: The IBS Lowdown, The Word on GERD (& Acid Reflux/Heartburn), The IBS & GERD Connection, Low FODMAP Food Plan, Shopping w/Dietary Restrictions and What a Symptom-Free Day Looks Like.