Cooler weather means it’s time to use up those garden leftovers before it’s too late. So I spent an hour last night gathering up all the goodness.

On a random side note, witnessing our first frost last year was most fascinating. One moment my flowers were beautiful and thriving and then literally in 12 hours they were black, shriveled, and lifeless. I was actually shocked how much damage frost can do in an instant. Hmm…feel like there’s a spiritual analogy in there somewhere…

Anyhoo, before the brush of winter is upon us, we harvested our last autumn crop to enjoy for the rest of the month!

Seriously, just look at this basil plant bush. It’s kind of ridiculous.

With an enormous amount of basil and tomatoes, I decided to put them to use! Here is a low-fodmap recipe and a way to use up extra vegetables from the garden!

Even though mayo (without garlic) is allowed on a low-fodmap diet, you could always use lactose-free plain yogurt instead if you would prefer. Hard cheeses, like swiss, are considered virtually lactose-free.

These regular crackers are absolutely amazing but not gluten-free. They are allowed on a low-fodmap diet but if you are gluten-free, just substitute rice crackers instead!

Ingredients

• 1 can white albacore tuna packed in water
• Hellman’s regular mayonnaise (yes this is low-fodmap!)
• dried dill weed, to taste
• sea salt, to taste
• ground black pepper, to taste
• handful of cherry tomatoes, sliced
• swiss or mozzarella cheese, sliced
• fresh basil leaves
• 1 box Back to Nature Classic Round crackers

Directions

Open the can of tuna and drain excess liquid. Scoop tuna into a bowl and mix with mayo, dill, salt, and pepper to taste. Slice cherry tomatoes and cheese. Spread tuna onto cracker and top with one tomato slice, cheese, and basil leaf. Make however many you want to eat and enjoy!