Special Diets on the rise?

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Do you find special diets are on the rise or are the fads simmering down so most of your guests will eat whatever breakfasts you offer?

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I converted an old dude today.

He had an upset stomach. I asked him to try the greek yoghurt, for whatever reason, the enzymes, the high protein, it always seems to settle my stomach when there are butterflies doing dances in there. He does not like yoghurt,hasn't had it in 50 years. He tried it, he ate it all and asked me what brand and to show him the packaging so he could buy some. 

Later on he was feeling better and was walking another roomful of guests out to their vehicle helping them pack up. (So I can confess here and now I considered offering him a job! It was so nice of him!)

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I have almost instantaneous results from eating yogurt on an upset stomach. I tried some Greek yogurt this morning and I couldn't gag it down. Too thick. It was like eating sour cream out of the tub. I had to go get the lighter gurt. I like the Greek gurt but today it was not happening.

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 Y'all are making me nervous with all these special diet tales!  Luckily, we've just had a gluten-free and a no meat person so far.  I like the idea of just asking them if they have any food allergies.  I've been asking them if they have "diet restrictions".

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K9 wrote:

 Y'all are making me nervous with all these special diet tales!  Luckily, we've just had a gluten-free and a no meat person so far.  I like the idea of just asking them if they have any food allergies.  I've been asking them if they have "diet restrictions".

I think we overthink it all. Just make basic simple foods (whole foods) and everyone is happy! I have a severe allergy, so does my husband and we know what we can and cannot eat. If asked we will mention it, but otherwise we won't eat it, we are adults, it is not that confusing.  But many innkeepers go overboard and make it difficult as they want every guest happy. I went to a B&B once that served me the same meal three days in a row, and I actually enjoyed it, it was a nice breakfast. It didn't bother me in the least.

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 OK, so here's my challenge for this weekend... my other post not withstanding.   I am only willing to go so far, but don't want anyone to go away hungry.  One guy does not eat eggs or nuts.  He will eat a bran muffin if it has an egg in it and he will eat pancakes.  One woman is on a "yeast" diet and can't eat white flour or sugar.   Never heard of that one....sounds like a fad diet to me.   I do a savory (egg) entree one morning and a sweet (gotta have some sugar) entree the second morning. Full house so there are others to feed who will eat anything. Always have fruit, yogurt, cereal on the table.

I have told them that I will do my best but suggested that they bring along something they know they can eat to be sure that they will not go away hungry. I figure the woman with the "yeast" diet will cave and eat any wonderful thing I serve.  But the "no eggs and nuts" guy could be serious. Do I serve pancakes one morning (I do have a great recipe that does not have white flour in it), and eggs the second morning with a side of oatmeal muffins (not bran but close enough)?  What do you think....will they eat it?

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kay so the dilemma is:

no eat eggy dishes (He will eat a bran muffin if it has an egg in it and he will eat pancakes)

no nuts  

No white flour

No sugar

What I would do (I actually had someone with all of these 3 weekends ago!):

                  Fried or oven- baked potatoes, eggs, fruit galore, yoghurt-no sugar added, muesli-no nuts, whole wheat toast, bacon (omit the eggs for the dude)

You can always make FRENCH TOAST using whole wheat english muffins and peaches in juice (no sugar added). See that is the one EGG LIKE thing I would ask him, those who say no eggy dishes will say yes to french toast and pancakes.  Just not the overnight F.T. that is soggy and eggy.  

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AND..just informed...one guy (not the same guy who does not eat eggs, but in the same group) does not eat starch. No hash browned potatoes or bread for him....just eggs and meat.  

So....in answer to your original post JB, it seems like "special diets" are on the rise.  I am again reminded  that allergies are serious and need to be cooked around.  "Special diet" guests will have to pick around the meal I cook.  I'll do the best I can and they will have to find something they will eat or go hungry!  That's my story and I'm sticking to it!

 

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Is the "starch" a medical condition (and did he name it?) or just his personal preference/diet? 

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I have no idea if it is a diet or medical condition but decided  to take the path of least resistance. He is alone and in the cottage and requested an early breakfast because he is a presenter at a local conference.  I'll have DH deliver a tray to him with eggs, veggies, fruit and yogurt.  This morning he got poached eggs on a bed of spinich with Canadian bacon, my low fat "Eggs Benedict Arnold" sauce and a bit of melted cheese.  He ate the whole thing so nothing came back.  Yesterday the English muffin and hash browns were returned uneaten.

Tomorro I'll make the no-white-flour-no-sugar pancakes and bacon with a whole wheat/berry muffin on the side for guests staying in the house, .  No nuts in any of it so the others should be OK.  Sunday morning I will do an egg dish with a cornbread (no white flour) and a side of canadian bacon for everyone.  That should do the trick.  They all leave on Sunday.  

 

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 Update;  Cottage no-starch/carb guy called at 7:30am and said "Don't bother with breakfast for me today. "  I didn't ask why but thanked him for calling ahead.  

The cornmeal/rye pancakes (with no egg) were a big hit. Not even one came back to kitchen.  Bacon eaten as well.  I had those greek yogurt "wigglers" on the plate along with pansies but only one guest ate the wiggler. Whole wheat with fruit mini muffins were good but I am not personally a fan of this kind of muffin.  Give me a full fat tasty muffin any day!   Doesn't look like the yogurt/gelatin wigglers are going to be worth the trouble during the season.  But the pancakes are perfect for the occasional no-white-flour guest.  I know they won't work for a guten-free diet but they were perfect for this crowd. 

Tomorrow will serve a SW egg bake with salsa, guacamole and corn bread (no flour).  

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If he is getting the pancakes, make sure you have some info on the gluten-free-ness of them or they may come back.

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Silverspoon, you might want to reconsider the pancakes for tomorrow. It sounds like he's enjoying the no starch/carb breakfast. I think if you stick with the proteins (eggs/meat/cheese) he might eat it all again.

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Startch would apply to diabetic.

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Definitely, hence my question, is this a medical issue (bend over backwards) or a lifestyle issue (try to accommodate, but not bend over backwards). For example, I might prepare a breakfast that included vegetables (maybe even an breakfast salad), protein and hummus for a diabetic breakfast, skip the muffins and give them plain unflavoured yogurt... but if it's just a fad diet... that's different, then I don't have to worry about the yogurt, the vegetables, etc. They can pick and choose and I don't have to worry about what's on the plate, just skip the veggies, the bread, the muffins and the yogurt, two eggs over easy and enjoy!

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Eric Arthur Blair wrote:

Definitely, hence my question, is this a medical issue (bend over backwards) or a lifestyle issue (try to accommodate, but not bend over backwards). For example, I might prepare a breakfast that included vegetables (maybe even an breakfast salad), protein and hummus for a diabetic breakfast, skip the muffins and give them plain unflavoured yogurt... but if it's just a fad diet... that's different, then I don't have to worry about the yogurt, the vegetables, etc. They can pick and choose and I don't have to worry about what's on the plate, just skip the veggies, the bread, the muffins and the yogurt, two eggs over easy and enjoy!

I just read today that peptic ulcers are made worse or brought on (the pain) from Wheat. So there are just sooooo many issues out there, we never know what the issue is. Can they eat wheat, yes, do they want to, no. It causes pain.

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That's medical, essentially gluten-free. Different from someone who says that they want no starch because potatoes, rice flour and even yams might qualify as starch. Tapioca and Sorghum are high in starch but complete gluten-free. Starchy fruit include bananas and figs. Starchy veggies include corn, green peas, carrots, beets, cauliflower, yams, etc.

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 I have the "Sweet" day buttoned up...cornmeal and rye flour pancakes that I believe all will eat.  But the dude will not eat even French toast, so I am left with offering him fruit, yogurt, cereal (no nuts) and whole grain toast or oatmeal muffin on the "savory" day.  He won't eat the breakfast meat either.  But I like your idea of the potatoes....maybe I'll try that refrigerator trick we talked about in an other thread and try those "baking potato" hash browns.  Sounds like a breakfast to me!  Thanks for the ear.

Oh, in case anyone is interested, here is the recipe for the no-white-flour pancakes.  They come out thin, kind of crispy and delicous.  Recipe credit goes to Greycote Inn in Bar Harbor Maine.

Cornmeal Rye Pancakes

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 These are simple to make, tasty, with a crunchy texture.  Buttermilk is the key.

 1 cup cornmeal

2 cups buttermilk

1/2 cup Rye flour

1/2 teaspoon salt

1/2 teaspoon baking soda

3 Tablespoons butter, melted

 Add the cornmeal to the buttermilk and let soak while you prepare the other ingredients.  Stir the remaining dry ingredients together thoroughly.  Melt the butter and add to the cornmeal mixture, then stir in the dry ingredients until free of lumps.

 Cook on an oiled 350 griddle (a bit lower than regular pancakes).  Use about 2 Tbs of batter.  Cook until dry on top then flip until lightly browned. Serves 4-6.

 

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OK so this one was a BIG hit!  Both sets of guests requested this recipe in follow up e-mails.  It doesn't look like much but it sure is tasty...add a pitcher of maple syrup to the table for those who are looking for something suite.  I just garnished with fresh blueberries and let the sweet tooths among 'em pour the syrup. 

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 Dont forget sweet potatoes for color, they are fantastic and really popular right now.

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Joey Bloggs wrote:

 Dont forget sweet potatoes for color, they are fantastic and really popular right now.

And very healthy.  Awesome with a dash of cayenne and cinnamon.  I do sweet potatoes that are pre baked like a baked potato (cause I am impatient) but not all the way done, slice and fry in canola oil, sprinkle with a dash of the spices and a pinch of kosher or flakey sea salt.  Omitting the salt doesnt hurt but it leaves them a little flat on the palate.

Another great potato trick is when cooking fresh, not pre baked or G-d forbit frozen, salt them before frying, really interesting.

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 KOSHER SALT is a must on sweet potatoes. Big and chunky. I am hungry for them now, thanks alot! I sent these to my sister in Ireland, as they are all potato, for something new there:

sweet potato/ potato cakes   sweet potato fries

 

Guaranteed Crispy Sweet Potato Fries & Sriracha Mayo Dip click here for the recipe w/ nice step by step photos

 

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There's a restaurant here that makes the sweet potato fries like that - just a small amount of Kosher salt.  Nothing at all needed on them because they are nice and sweet.  Our brew pub makes round sweet potato fries and serves them with a small amount of raspberry jam on the side, which I always thought would be tasty at breakfast too! 

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When I mash mine, I put a spoon of apricot jam or peach jam in with it. Along with black pepper and flaky salt. Mmmmm.... Smiling

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Penelope wrote:

When I mash mine, I put a spoon of apricot jam or peach jam in with it. Along with black pepper and flaky salt. Mmmmm.... Smiling

Dont mash them. See that is why sweet potatoes have always been a turn off for me. Baby food. Sorry P, me no likee baby food...

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Joey Bloggs wrote:

Penelope wrote:

When I mash mine, I put a spoon of apricot jam or peach jam in with it. Along with black pepper and flaky salt. Mmmmm.... Smiling

Dont mash them. See that is why sweet potatoes have always been a turn off for me. Baby food. Sorry P, me no likee baby food...

Don't worry, only once in a while do I mash. It's the flavor combo I love Smiling

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Penelope wrote:

Joey Bloggs wrote:

Penelope wrote:

When I mash mine, I put a spoon of apricot jam or peach jam in with it. Along with black pepper and flaky salt. Mmmmm.... Smiling

Dont mash them. See that is why sweet potatoes have always been a turn off for me. Baby food. Sorry P, me no likee baby food...

Don't worry, only once in a while do I mash. It's the flavor combo I love Smiling

Hurray!

See this is what most have grown up on, mashed or that sickening sweet thanksgiving version with marshmallows. This is why so many restaurants are offering sweet potato fries now, or baked sweet potato.  I can't handle swquishy or mooshie (sp?).  

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Squishy is icky!

What if you take a little apricot jam and thin it will a little clarified butter and make a dipping sauce for your fries? or a drizzle for a baked sweet potato? With crunchy Kosher salt of course! Smiling

 

 

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Yep, love crunchy salt.  Those pics made me hungry, guess we are having fried sweet potatoes for dinner. 

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Which reminds me, I saw a sriracha lollypop yesterday and I thought... that has to be interesting, maybe I should try it. The hottest lollypop to suck on.

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Have any of you tried nuking the potatoes before frying, rather than baking in a conventional oven? There are days in the summer when I just do not want to turn the oven on because the heat and humidity are oppressive.  I bet I could soften up the potatoes in the microwave and then procede to the stove top.  What do you think?

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You betcha.  We have a commercial gridde that makes the potatoes a breeze, but first, I peel, then cut into small homefries type pieces, keep in water until needed,  drain and nuke the required amt, for 6-9 or more minutes, depending on the amount.  They then go on the hot griddle, essentially to be browned.  I might add onions or herbs, or nothing, depending on the guests.  I usually use olive oil on the griddle for potatoes.   The potatoes will stay hot for a few minutes while I finish the egg dish and the toast. 

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Silverspoon wrote:

Have any of you tried nuking the potatoes before frying, rather than baking in a conventional oven? There are days in the summer when I just do not want to turn the oven on because the heat and humidity are oppressive.  I bet I could soften up the potatoes in the microwave and then procede to the stove top.  What do you think?

The microwave is my best friend!

I do it that way more often than not when only doing 4-6 for just me and the kids.

I wash them, poke them once and put them in the nuker.  Depending on size (potato and microwave), about 10 - 12 minutes.

 

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Silverspoon wrote:

Have any of you tried nuking the potatoes before frying, rather than baking in a conventional oven? There are days in the summer when I just do not want to turn the oven on because the heat and humidity are oppressive.  I bet I could soften up the potatoes in the microwave and then procede to the stove top.  What do you think?

YES! Every time.

Covered casserole dish with a tbsp of water. Potatoes or sweet potatoes cubed. Then I heat up the olive oil in the lagre fry pan w/ onions and toss them in, they are already softened, all they need to do is crisp up on the outside, and it is 1/3 the cook time! 

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 Thanks...I'll give this a go.  

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I read a policy page for a B&B that stated "we will be happy to accommodate dietary restrictions due to health issues or allergies. We will not be happy to accommodate restrictions due to fad diets".

Made me chuckle

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Speaking about diets-hubbie and i are on a 7 day cycle carb diet-this is one of those diets that INCREASE the times you eat and right amounts of food that you eat. It has one cheat day. so you eat high carbs/low carbs alternating days starting with low on Monday and ending with low on Saturday and sunday is a cheat day...Eat every three hours-its working for me although hubbie HATES vegies. plus you gotta excersise of course.

And we find that the dietary requirements or less there of whatever we are serving is on the rise-but maybe its our perception since we've changed locations.

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 double clicked.

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 We get a few vegetarians or low-carb people and the occasional gluten free.   DW has devised a good system where-in most of her breakfast can be modified by the elimination of one or two ingredients.   It has really (whispering so as not to jinx) become almost a non-issue.

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 Hard to say at this point. So far we have had only one vegan and one gluten-free.  Reservations for the summer look pretty normal except for the "my wife will not eat eggs if they look like eggs"....plenty of those.  We do not cater to diets but are sure to put enough cereal, yogurt etc on the table so people can help themselves if they do not want to eat the hot breakfast of the day. When I take a reservation I always ask if there are any dietary ALLERGIES like wheat, nuts, dairy...and if they eat meat.  That pretty much covers what I am willing to cater to. If someone starts making all sorts of special requests for other items, we encourage them to pick up what ever they want and store it in the guest refrigerator.  Life is too short to go crazy over someone else's voluntary diet.

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How does that work out on the morning of... guests all sitting at the table and one says, 'Remember, I told you I can't eat...' how do you tell them to 'help yourself' to the cereal? Don't they get all pissy at you like you're supposed to be catering to them? They do here.

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 I do try to put together something special for them that also works for the others at the table...perhaps a special muffin, or almond butter with homemade bread etc.  If they don't eat onions or peppers, for example, the entree simply won't contain those items.  But if their needs are extreme or if we have several guests at the table all with different preferences, we just do the best we can and hope for the best.  DH is great smoothing things at check-in.  He manages to get the point across without hassle most of the time.  Once, in the 23 years we have been serving breakfast, we paid a couple to go out for breakfast so they could get exactly what they wanted. They really needed to choose from a menu and we did not want a repaeat of the the pi**ing and moaning that went on the first morning.  Everyone, including us, was much happier and we have never regretted it.  It was worth the $20 to get them away from the table.

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Gut feeling is that they are on the rise, at least at my place. I've had a lot of gluten free, or dairy free, and several vegans lately.  I had a guest in January doing a "Daniel fast" but that only lasted a day or two before she was saying, feed me what you feed everyone else!

I've even surprised myself by going on Atkins... which is only good b/c I can have bacon, but I miss chocolate chip pancakes...

=)
Kk.

Madeleine's picture
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We had the Daniel diet a few years ago. They were miserable because they started it and then remembered they were going away. Oh well.

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OK, I will bite. What is the latest one - the Daniel Diet?

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gillumhouse wrote:

OK, I will bite. What is the latest one - the Daniel Diet?

Sorry it is not new, has been around since the late 1990's

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Joey Bloggs wrote:

gillumhouse wrote:

OK, I will bite. What is the latest one - the Daniel Diet?

Sorry it is not new, has been around since the late 1990's

Guess I have been sheltered - I never heard of it before. I also hope I never hear it from a guest's mouth.

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gillumhouse wrote:

Joey Bloggs wrote:

gillumhouse wrote:

OK, I will bite. What is the latest one - the Daniel Diet?

Sorry it is not new, has been around since the late 1990's

Guess I have been sheltered - I never heard of it before. I also hope I never hear it from a guest's mouth.

Chemical and sugar free is not so bad. More fruit and veg is also not so bad. 

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Joey Bloggs wrote:

gillumhouse wrote:

Joey Bloggs wrote:

gillumhouse wrote:

OK, I will bite. What is the latest one - the Daniel Diet?

Sorry it is not new, has been around since the late 1990's

 

Chemical and sugar free is not so bad. More fruit and veg is also not so bad. 

 

 

Didn't know it had a name. With the exception of the sugar that is how we eat all the time. My oldest is chemically sensative and therefore I have been reading food labels for over 20+ years. When I open I will have to promote we are Daniels Diet friendly. LOL

 

 

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OH, THAT I can do! I could easily use Stevia which is an herb for the sweetener if I needed one. Fruits & veggies I always have.

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gillumhouse wrote:

OK, I will bite. What is the latest one - the Daniel Diet?

It's more of a fast than a diet.  Like Daniel in the Bible when he first arrived in Babylon and wouldn't eat the fancy stuff off the king's table.  Just fruits and vegetables... no meat, cheese, eggs, sugar, flour, milk, or anything... except, apparently coffee.  Maybe it's a vegetable? 

I forget what I served her... probably oatmeal and some fruit.

=)
Kk.

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