Grain-free diets are very popular these days, especially among people with gastrointestinal conditions. However, denying yourself a fresh slice of bread is not always easy, and many of the bread substitutes are unpalatable. Lillian Mahl’s recipe for rosemary focaccia grain-free bread is an exception and a treat for both grain-eaters and grain-avoiders. Thank you, Lillian, for sharing your quick, easy and appetizing recipe.
The United Nations General Assembly has declared 2016 the “International Year of Pulses.” Pulses are a sub-type of legumes and include familiar foods, such as chickpeas and dried peas, as well as less-familiar species, like Bambara beans. Pulses are very healthy for us and for the environment. Plus, they’re super versatile, inexpensive and delicious.
In honor of these edible seeds, here is a recipe for a quick, easy-to-make nutritious lentil salad that is vegan-friendly and quite flavorful.
Scrambling eggs is a very simple process yet often poorly executed. I’ve only recently mastered the art of scrambling eggs, and in doing so, have learned that a properly scrambled egg does not require ketchup or hot sauce.
If you’ve been reading my blog then you know that I’m a huge fan of homemade smoothies because they’re an easy way for everyone, including people with active IBD or other health conditions that require a low roughage/fiber diet, to eat more fruits and vegetables.
A few weeks ago I published a Custom Smoothie Guide to help you create your own delicious and healthy smoothies, and last week I came across a collection of colorful smoothie recipes from the New York Times that I thought my readers would enjoy: “So Many Smoothies, So Little Time.”
Most of the recipes are by Martha Rose Schulman who is a cookbook author who focuses on healthy eating. She has quite an imagination and incorporates a variety of nutritious ingredients in her smoothie recipes that I look forward to experimenting with and hope you do to!
Simple and tasty, this basic chickpea salad makes for a quick lunch or side dish.
Chickpeas are a good source of vitamins and minerals and an excellent source of fiber. While chickpeas are terrific food for your gut bacteria, they can contribute to gas and bloating and are not appropriate for people following a low fiber diet. Choose hummus instead.
Smoothies are an easy way for everyone, including people with active IBD or other health conditions that require a low roughage/fiber diet, to eat more fruits and vegetables. At times my patients grimace when I suggest adding vegetables but don’t knock it ’til you try it. Including vegetables adds valuable nutrients without too much sugar or too many calories.
Given the endless possibilities of smoothie combinations, I’ve created a Custom Smoothie Guide to help you make delicious and healthy smoothies. Be creative and experiment until you find combinations that you enjoy.
Roasting vegetables is by far my favorite way to cook them. It’s simple and the outcome is delicious. Plus, roasted root vegetables are soft and well tolerated by people on a low roughage diet.
I’ve always liked lentils, but I’m not sure I’d ever describe them as “amazing” until I tried this modified version of Alice Water’s recipe for lentil soup. It is indeed amazing.
Lentils are an excellent source of plant-based protein, vitamins, minerals and fiber.
However, like other legumes, lentils can cause a lot of uncomfortable gas and are not always well tolerated by people with active IBD, IBS, or small intestinal bacterial overgrowth. If you’re unsure of how well lentils agree with you then start with just 1/2 cup and see how you feel over the next few days.
This smoothie’s bright green color doesn’t allow you to hide the fact that there’s spinach in it, but you wouldn’t know just by tasting it. The spinach adds a variety of important nutrients without much spinach flavor. I’m so smitten with this recipe that I’m afraid I’ll never make another kind of smoothie.
This recipe can be modified for the following diets: specific carbohydrate diet, low-fiber, vegetarian, vegan, paleo, and gluten-free.
My favorite section of the NY Times is the weekly Food section and I look forward to Wednesday mornings when it is delivered to my door step. This past week featured a recipe for Quick Fresh Tomato Sauce.
Now is the best time of year to make a fresh sauce since tomatoes are at their ripest and Farmer’s Markets are fully stocked. I omitted “Quick” from the title of this recipe since grating tomatoes can take a bit of time.
This modified version of the NY Times recipe is a skinless and seedless (optional) tomato sauce, so it’s excellent for people following a low roughage/fiber diet. It’s also quite mild. Feel free to spice it up if you wish.