PLEASE NOTE: I do eat things that are not generally IBS-safe... newbies who stumble across this should definitely NOT take this as totally safe, because it isn't.
Breakfast:
1 egg over easy
1 very thin slice of Melba toast*
1/2 cup fresh strawberries
{way too early} Lunch:
about 1 1/2 cups homemade antipasto - french cut green beans, pickled peppers, crisp cooked cauliflower, raw carrots, mushrooms, raw onions, with my homemade no-oil virtually-no-calorie viniagrette
1 slice Melba toast
1 small apple, raw
Snack:
Banana
Snack:
yogurt and peaches
Snack:
slice of Melba toast
Dinner:
Spiral pasta with LOTS of chopped tomatoes and herbs, about 2 cups
1/2 cup sliced cooked carrots
(this dinner is not typical for me... I normally eat a LOT more IF at dinnertime, and I try to avoid eating pasta whenever possible now, but I was lazy and ate leftovers instead)
Dessert:
small piece apple-banana cake with fresh strawberries & a little cool whip
Beverages:
Teeccino w/ non-dairy creamer, Kool Aid, diet Pepsi (bad Casey!)
Supplements:
NONE. I don't take a SFS, no probiotics, no herbs, nothing other than a multivitamin when I remember to take it.
*Melba toast: You take a loaf of unsliced white bread and freeze it. While it's still frozen, you slice it no thicker than 1/8" thick. Lay the slices in single layers on baking sheets, and bake at 225 for 30-45 minutes, till they're very lightly browned and uniformly crisp. Once cool, you can store them indefinitely in an airtight container - you've basically just made bread crackers.
Hope that helps a little, Beth. As you can see, I really eat as little SF as I can get away with - all those pieces of Melba toast add up to maybe 2 normal slices of bread. And if I don't eat that much IF, I don't and can't *go*... and I'm not even a C'er, which is why I always nag you to try eating more IF. 
And I owe you email! Tomorrow! 
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For Beth (Augie) - food report
