Fruc You, Fructose

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Fruc You, Fructose Fruc You, Fructose, the adventures & misadventures of living with fructose malabsorption: frucyoufructose.tumblr.com, frucyoufructose.com,

Fruc You Fructose started when I was diagnosed in May 2012 with fructose malabsorption. I started experimenting with recipes and making them safer to eat. Suddenly I needed a place to put all this content I was coming up with, and the concept was born! I turned it into a way to really be creative with my hand lettering and create something positive out of something negative. If you have FM or know

someone who does I would love feedback. and if you see any information that may be wrong please don't hesitate to let me know! And as a disclaimer I am no scientist, doctor or nutritionist and nothing I post here should be taken as serious medical advice, always consult your doctor. Especially with FM all people tolerate things differently and at different levels.

GUYS I made a version of socca (chickpea flour crepes) with lentil flour! I’ve been eating chickpeas for a few years, bu...
08/04/2019

GUYS I made a version of socca (chickpea flour crepes) with lentil flour! I’ve been eating chickpeas for a few years, but know they aren’t conventionally tolerated by FMers. I’ve been looking to cut them out to see if it makes me feel any better or different, but they’re just so great it’s hard. Can any of you out there tolerate chickpeas? And alternatively, how about lentils? I couldn’t seem to find much info online about FM and lentils. I wish there some beans we could eat, especially with me being vegan! Anyway, looking to maybe experiment with a few other flours similarly. If anyone doesn’t know, socca is basically chickpea flour, water, oil and salt (some add pepper or other seasonings).

The old meal rotation has been stripped from my cabinets! They look so bare 😶 at this point I have the four days committ...
08/04/2019

The old meal rotation has been stripped from my cabinets! They look so bare 😶 at this point I have the four days committed to memory but looking to revamp soon and try new foods, combinations and recipes 🙂

Travel breakfast from last week in Colombia! 🇨🇴 brought the oats, spices , chia seeds and single packets of almond butte...
20/02/2019

Travel breakfast from last week in Colombia! 🇨🇴 brought the oats, spices , chia seeds and single packets of almond butter from home, and grabbed blueberries and bananas at the grocery store!

For a while I’ve been slowly collecting cookbooks. Generally they’re plant and whole food based, so I have an easier tim...
07/02/2019

For a while I’ve been slowly collecting cookbooks. Generally they’re plant and whole food based, so I have an easier time swapping ingredients if I want to convert them to FM friendly recipes. However, I also love a good vintage book, and yesterdays was no exception. I found a very used (and very loved), 1963 first print , complete with illustrations. Some pages have both photos and illustrations together, and overall the whole thing is a delight (I mean, aside from the general sexist language about cooking for your husband and family and keeping them happy because that’s your only job, ya know?!) @ Los Angeles, California

Hands down my favorite salad from my     I created. I’m still eating chickpeas; I don’t seem to have a problem with them...
07/02/2019

Hands down my favorite salad from my I created. I’m still eating chickpeas; I don’t seem to have a problem with them though I know others do. They’re one of the ingredients I want to try cutting out though in case it helps. But this salad is mainly chickpeas (small amount), butter lettuce, celery, green beans, pecan pulp from pecan milk and pecan butter (homemade), lemon, a little cayenne, carrot, capers, acorn squash seeds and salt! It’s delicious. Even if I switch out a few ingredients I definitely want to keep this recipe in the mix, it travels surprisingly well too if you don’t include leafy greens.

When you run out of regular sea salt mid   and have to use charcoal like Hawaiian lava salt and you end up with gray pot...
13/01/2019

When you run out of regular sea salt mid and have to use charcoal like Hawaiian lava salt and you end up with gray potato puffs 🤷🏻‍♀️

This weekend’s  . None of them came out 💯 but that’s okay. It’s a start after a long break. Top: rhubarb carrot ‘cookie,...
26/11/2018

This weekend’s . None of them came out 💯 but that’s okay. It’s a start after a long break. Top: rhubarb carrot ‘cookie,’ left: zucchini pumpkin banana ‘muffin,’ right: potato yellow squash jalapeño spinach ‘muffin.’

After almost a year of not being able to experiment with new recipes, because I was just trying to stay afloat with edib...
26/11/2018

After almost a year of not being able to experiment with new recipes, because I was just trying to stay afloat with edible options to live off of with my , I started working on some new this weekend 🙂

Giant batch of blueberry oat muffins this past weekend! 💙💜
14/11/2018

Giant batch of blueberry oat muffins this past weekend! 💙💜

Some of my food prep involves more simple ingredient specific preparations. Here, on top we have pecan ‘butter,’ which I...
01/10/2018

Some of my food prep involves more simple ingredient specific preparations. Here, on top we have pecan ‘butter,’ which I use in some salads (it’s super good), and walnut ‘flour’ which I use in the peanut butter muffins I’ve been making. I don’t think I’d had peanut butter for at least a good 5 years (generally preferring healthier nuts like cashews or almonds), but it was an option for me with my Alcat restrictions so I gave it another try (where peanuts are the only ingredient). Getting sidetracked here, but man peanut butter is GOOD, even though it may not be the most nutritious nut option 😬

  to buying out all of the rhubarb the grocery store had and freezing it. Maybe I can get back to experimenting with rec...
21/09/2018

to buying out all of the rhubarb the grocery store had and freezing it. Maybe I can get back to experimenting with recipes sometime soon!

    2015 - apologies for those seeing this twice 🙂I’ve struggled with my weight since high school. After my fructose mal...
12/05/2018


2015 - apologies for those seeing this twice 🙂

I’ve struggled with my weight since high school. After my fructose malabsorption diagnosis in my early 20s, I started making most or all of my own food, and generally do strength and cardio 4-6 times/week. More recently after taking an Alcat food sensitivity test, I’d say I currently spend at least 30 hrs/ week on food prep and fitness.
The photos on the left were taken after I’d lost 30 lbs only to gain it back due to medication side effects. I don’t recognize myself in them. After years of work with minimal results, I went vegan last summer. I never liked meat anyway, so the kicker for me was cutting out eggs (baking reasons). It helped, I felt better, animal products quickly became unappetizing and I’ve stuck to it.

I then learned about the Alcat test, and that there are some foods your body has minor reactions to. All those repeated small reactions can lead to imbalances, skin issues, weight problems, and other fun stuff.

For a few months I’ve been on a rotation diet of limited ingredients that fit my Alcat, fructose malabsorption, AND vegan limitations. My options are not extensive. It was miserable at first, I was hungry and angry at my situation, but I shuffled ingredients and found a doable balance while my body recovers from the inflammatory foods. These were seemingly random ingredients I ate like rice, blackberries, quinoa, arrowroot, watercress, swiss chard, and flax.

This is an ongoing and tedious process, but I wanted to share. Sometimes you can do all the right things and it doesn’t show on the outside (the above is just a sampling of my experience). It can be depressing, hopeless and isolating. For years I hoped that MAYBE all my hard work would start paying off. It’s maddening and makes you feel crazy to KNOW that your outer appearance isn’t reflecting the hours of daily effort you put in.
After years of fluctuating weight that I didn’t feel I was in control of, I’m hoping this time it sticks. The difference between these photos is probably 30-40lbs. So, here’s to health, fitness, holding back happy tears while finishing this caption, and not giving up 💁🏻‍♀️💪🏻

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