I think and talk a lot about reframing situations to make them more manageable and/or more pleasant. Stuck on line at Trader Joe’s? Meditate. Out of cash to get fruit at the fruit stand for breakfast? Make it a savory one instead. Wishing every meal was more like breakfast, full of promise and flavor instead of hurried gulping in front of screens? Trade those lunches and dinners for anytime-breakfasts (because, technically, each meal is a mini break-fast, right?). You get the idea…and maybe too that I’m a little obsessed with breakfast.
Perfecting my morning cuisine has been my MO lately, especially as I have been transitioning out of the low-FODMAP tunnel I was in for over a month. While the diet was very effective in reducing my IBS symptoms, the first day I was able to eat something with garlic my tastebuds did a happy dance—and so did my gut, in fact. As mentioned, low-FODMAP is not a forever situation because of how it depletes your microbiome of good bacteria. I can’t say that I noticed any major deficiencies in energy at the time, but it is curious that this year’s epic flu hit me (for the second time) after the final week of elimination, and that my local esthetician recommended I eat more cooked apples because of stagnation she detected under my skin (an imbalance in texture, vibrancy, and suppleness that can result from a bacteria-poor gut). Oh, the miracle of the body’s interconnectivity!
With all signs pointing to my body wanting more FODMAPs, please, I embraced my former foes with excitement but trepidation. Which one would give me trouble? I worried every sixth day, when a new challenge group was reintroduced in increments. Surprisingly, I made it through each letter of acronym with little aggravation, which suggests to me that my problem was quantity not quality. My days of 40-clove garlic soup may be over (for now), as are daily snacks of raw apples and carrots, but that doesn’t mean I can never have these foods. I just need to be more mindful and purposeful in how I prepare and consume them, as one should in all eating (and living) situations.
One of the saddest exclusions I had to make during elimination was the beloved chickpea—the foundation for my favorite dips, soups, salads, and curries. It seemed ideal timing that chickpeas reentered my menu cycle just when I was looking for ways to breakfast-ify my other meals. Nothing says breakfast better (or chicer) than a crepe, and so I tried my hand at the increasingly popular chickpea crepe. Made from garbanzo bean flour, it’s both filling and full of high-quality protein, so it’s the perfect base for a savory or sweet confection that suits the needs of any meal. It’s also great for giving a new life to leftover veggies, as I’ve done in this case. Packed with your favorite fillings, it nonetheless has a built-in moderation tool: you can’t overstuff this guy, otherwise he’ll lose his French air of measured composure.
Anytime Chickpea Crepes
- 1/4 cup garbanzo bean flour sifted
- 1/4 cup warm water
- 1/2 tsp each turmeric, cumin, coriander powder & thyme
- 1/2 tsp vegetable oil (I used sesame)
- 1 tsp hummus
- 1 tsp nutritional yeast
- 1 cup sautéed vegetables - spinach, fennel, carrots
- In a medium bowl, combine flour, water, and spices. Mix well with a fork to ensure all lumps are broken up. Let sit at room temperature for 30 minutes.
- Heat oil in a large (10-inch diameter) sauté pan on medium-low heat. Gently pour the batter into the pan and distribute evenly, making a large flat circle (it may not fill the whole pan). Cook for 3-4 minutes, or until the top bubbles and starts to brown slightly.
- Flip crepe gently and cook for another 2-3 minutes until both sides are evenly brown. Slide crepe onto a dish or wide flat bowl.
- Heat the veggies in the same pan until warm.
- Meanwhile, spread a thin layer of hummus on the crepe and sprinkle with nutritional yeast.
- Add veggies to 1/2 of the circle (making a half-moon shape), just enough so you can still fold the crepe in half. Be mindful not to include excess liquid from reheating, as it will make the crepe soggy.
- Fold crepe in half to form a half-moon shape. Enjoy!