I was born with a milk allergy and was allergic to milk until the age of 7 years old. To this day, even though I can drink milk and eat products with dairy I still get have difficulty digesting dairy. Especially ice cream. I LOVE ice cream but it DOES NOT like me, not even a little bit. When I do have a lot of dairy or even a small bowl of ice cream I almost immediately need to use the bathroom, then develop bloating and gassiness. It’s not pleasant to read this but think about how unpleasant it is to experience it…not fun!
I shouldn’t be embarrassed because I know that I am not the only person dealing with digestive issues, whether it’s dairy or gluten. I continue to think that maybe a doctor appointment is in order to see if I have IBS aka – Irritable Bowel Syndrome. It’s a serious GI issue that affects the large intestine and commonly causes cramping, abdominal pain, bloating, gas, diarrhea and constipation. At this point there is not cure for IBS but there are things that you can do to give your body relieve from symptoms.
One thing you can do is change your diet. I know that I probably should never eat dairy ice cream or any sufficient amounts of dairy. There have been times that I’ve gone dairy and wheat free and its done wonders for me. The more time I spend finding digestive friendly recipes the more confident I feel that I could still enjoy good foods without having digestive issues.
I had some extra acorn and butternut squash that I wasn’t too sure what to do with. I was flipping through the Patsy Catsos cookbook “Flavor with FODMAP’s Cookbook: Love the Food that Loves You Back” and noticed a recipe using Kabocha squash which is very similar to acorn squash. So I made Squash Custard for dessert after our Sunday dinner. It was a HUGE hit with the entire family. My youngest said…”Mom, this doesn’t look great but it sure does taste great!”
- 2 cups winter squash such as Butternut, Acorn or Kabocha puree
- 2 large eggs
- ⅓ cup brown sugar
- ⅓ cup raw sugar
- 1 tablespoon organic cornstarch
- ½ teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- 1½ cups lactose-free milk
- Preheat oven to 350 and put a kettle of water on to boil. Lightly grease 6 glass custard cups with butter or oil and set aside
- Combine the squash, eggs and sugars in a large bowl. Stir in dry ingredients. Add milk and stir until a smooth and uniform consistency is reached. Pour the squash mixture into the prepared cups and place them in a 2 inch deep roasting or baking pan. Pour boiling water in the pan to a death of least a inch.
- Carefully place the roasting pan in the oven and bake for about 50 minutes. Start checking at 40 minutes to see if it's set. Once a toothpick comes out clean the custard is done.
- Turn off the oven and open the door to allow to cool until the custard cups can be safely removed.
- Serve warm or chilled
Even after changing your diet, and you are still experiencing IBS symptoms you may want to consider a product such as VSL#3. When you purchase VSL#3 you are purchasing a high potency probiotic medical food that delivers the highest available concentration of beneficial 8 strains of live bacteria of any probiotic in the world. Because VSL#3 is a “medical food” it’s not considered a supplement which is why you need to use it under medical supervision. VSL#3 needs to be refrigerated to maintain its potency and is available at your local pharmacy or online.
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**** I was provided by VSL#3 a recipe binder and cookbook that I used to find healthy alternative recipes. This sponsored post contains affiliate links but as always all opinions and experiences are my own. VSL#3 is a medical food and must be used under medical supervision.