IBS-Free Recipes for the Whole Family - Couverture souple

Lisa Rothstein was diagnosed with IBS as a teen and soon suspected her symptoms were related to diet. Dietary advice from her doctors, however, only made her IBS worse. Eventually she found that eating wheat- and lactose-free foods helped. She became known in her community as an expert recipe developer for these diets. Living and working in a multicultural environment, Lisa expanded her repertoire to include the unique foods and spices of Middle Eastern, Hispanic, and Asian cuisines. In 2011, on the recommendation of dietitian Karen Warman, she explored the low-FODMAP diet and found that it dramatically reduced her symptoms. Lisa has devoted the past several years to creating healthy and tasty low-FODMAP recipes that appeal to both adults and children. She holds a BA in Biology and was a cancer researcher at Harvard Medical School and Dana Farber Cancer Institute for 17 years. Lisa is a dilemma-free omnivore and resides in the greater Boston area with her husband, two children, and a very well-used kitchen. Patsy Catsos, MS, RDN, is a dietitian with a digestive-health focused practice in Portland, ME. Her trailblazing book, IBS—Free at Last!, introduced U.S. health care providers and consumers to an exciting and effective dietary program for finding and eliminating food triggers for irritable bowel syndrome. Patsy is the editor of the blog IBSfree.net. She teaches other dietitians how to deliver the FODMAP elimination diet. She earned a B.S. in Nutritional Science at Cornell University and an M.S. in Nutrition at Boston University. Karen Warman, MS, RD holds a Master’s degree in Nutrition from Texas Woman’s University and has been a registered dietitian for 34 years. She has worked as a Clinical Nutrition consultant working with clients with celiac disease, inflammatory bowel disease and irritable bowel disease at Johns Hopkins University, Children’s National Medical Center, and Rainbow Babies and Children’s Hospital. She is currently at Boston Children’s Hospital. Her career has focused on translating diet and nutrition information into meal plans and strategies that assist clients in improving their health. Many of her clients report that they are unskilled in the kitchen, but find reliance on prepackaged foods limits variety in their diet. Teaming with a Lisa has resulted in a unique opportunity to combine nutrition knowledge with culinary skills and provide a complete package to those suffering with IBS.

Got IBS? Feeding somebody with IBS? Got a family to please? We’ve got you covered, from the lunch-box to the briefcase; from the picnic to the dinner party; from after-school snacks to dessert. If you are using the FODMAP approach to manage your IBS symptoms (or your child’s), learning a few new tricks in the kitchen can make all the difference. Lisa’s step-by-step recipes, tips, time-savers and substitutions will give you more confidence in the kitchen and impress your taste buds! Patsy and Karen contribute their clinical and nutrition expertise, with information you need about FODMAPs and nutrition, when a low-FODMAP diet is appropriate, and how to avoid common pitfalls of eating for IBS. Lisa Rothstein is the recipe developer on the team, drawing on her 20 years of experience as a mom, home cook and gluten-free baker. Patsy Catsos, MS, RDN, LDN is a registered dietitian nutritionist and the author of IBS—Free at Last! and the Flavor without FODMAPs Cookbook. Karen Warman, MS, RD, LDN is a pediatric dietitian at Boston Children’s Hospital. What's inside: Tips and precautions for using the FODMAP approach with children; Menus for breakfast, lunch and dinner; Snack ideas; Lists of low-FODMAP foods (updated 9/2015); Flavor without FODMAPs in over 110 recipes; Low-FODMAP versions of family favorites.