I had hoped to get this recipe out before Christmas, but it wasn’t quite right and I ran out of butter. But now I get to use the cute tea towel my aunt Jenna gave me for my pictures!
Every year at Christmas my uncle Rae (who is really my aunt and no one seems to be able to tell my why we call her that), makes a large box of cookies that everyone hovers over all night. And inside that box is my absolute favorite Christmas food ever: spritz cookies. This was my first fructose-free Christmas, and I was nervous about staring down those cookies. In past years I would eat them nonstop and then Rae would give me a bagful later in the evening so I could continue to stuff my face with them while at home. Continue reading
Cranberry sauce is insanely easy to make, and will help to round out your fructose free Thanksgiving dinner since the other foods are a tad colorless.
This was the first time I’ve ever had cranberry sauce and I quite liked it. I really just used it as a dipping sauce for the turkey, but my dad was eating it plain and seemed to think it was pretty good too! Continue reading
It’s really hard taking a picture like this. Pretty much the whole time I was thinking: Maybe the shot would look better if there was a huge bite taken out of one…or both! By some divine miracle I controlled myself. For a little while, anyway.
These cinnamon rolls were mind blowing! I really wasn’t expecting much from them before they were done, because the picture from the original recipe really didn’t do them justice. My husband had one for breakfast and said “It tastes like real frosting!” (and a minute later…) “And real bread!” That’s right, honey–these are the real deal. Continue reading
Who knew you could eat the rind of a lemon? I suppose you can eat just about anything if there’s enough sugar on it. I could, anyway.
These lemon peels (original recipe found here) are a fun, sugary, jelly-like treat that I think would be a fun thing to include in some kind of holiday treat box. Especially because that means you would only have to make them once a year, since they were not exactly a breeze to make. And honestly, they aren’t really good enough to make you want to go through the process very many times. But they’re still kind of fun! Continue reading
Honestly, I’m not really a huge fan of crème brulée. But when I saw that the recipe mostly called for ingredients that I could eat, I figured: why not? It wasn’t hard to make, it just takes some time. The original recipe is for toasted marshmallow crème brulée, but my homemade marshmallows seemed to just melt under direct heat, so I skipped that part.
But it still turned out well. Really well, actually. My mom, sister, and I are kind of dessert snobs. We live to eat dessert, and if someone tells us they “don’t really eat sweets,” it’s as if they told us they have two butts: we just don’t understand how that could be.
So it was very rewarding when I brought them some and they gave it their approval. And actually, I really liked it too! Continue reading
It’s not impossible to go on a trip when you have Fructose Malabsorption, but it makes it very difficult. My husband and I went to Las Vegas last week for our 1-year anniversary (yay!) and I came up with some rules to follow to help stay feeling well.
Vacation, for me, used to be a lot about all the great food I would get to try–especially dessert. Hopefully it will be able to be that way again one day, but now, it’s more like trying to survive and not get sick. Continue reading
***Please read this post before trying these!!!***
If you miss having real bread, then you’re going to love this recipe. I found it on the blog Delicious As It Looks, and it has helped me look forward to eating breakfast again. The original recipe calls for glucose syrup, but since that lists corn syrup as the only ingredient, it made me nervous. So I tried making them with different sugars. Continue reading
This is definitely my favorite recipe of my Fructose Malabsorption journey so far. I work on the Travel Channel show Bizarre Foods with Andrew Zimmern as an editor, and the other day I watched a segment from our Hong Kong episode where they were making these. I hadn’t worked on that particular show, so I was discovering them for the first time–and they looked good.
I found a pan to make these at Williams-Sonoma, by Nordic Ware. It’s a bit pricey, but by sheer luck I found one on sale. It still seemed like a lot of money to be spending on something that I would only be using occasionally, but after realizing how delicious they were, I now know I’ll be making these many many times. Continue reading
This is my second attempt at making an ice cream for Fructose Malabsorption sufferers, and it’s much better than my first shot. Before the ice cream would turn hard and powdery because of the dextrose and would have to be taken out of the freezer an hour before even attempting to scoop it out, but adding eggs seems to have taken care of that. This ice cream is actually creamy! Continue reading
I don’t really like Thai food that much, but there’s a Thai restaurant nearby that makes an awesome crispy sweet beef dish that I’m sure is not FructMal friendly. I was craving it one day and hoping I could make my own, and I found this recipe on BellaOnline that’s not too far off–certainly delicious in its own right, and pretty straight forward to make. You can serve with any kind of rice, rice noodles or gluten-free pasta, but why pass on the chance to make your own sticky rice? Continue reading