Avocado toast is one of my favorite go-to breakfasts when I’m looking for something easy, quick, nutritious and delicious.
Avocado is a terrific source of healthy fat and fiber, both of which will help keep you full until lunch time. Despite its fiber content, avocado is generally well tolerated by people on a low roughage/low fiber diet.
Avocado is a great substitution for your standard toast toppings, like butter and cream cheese, which are high in saturated fat. Add fresh slices of tomato for additional nutrients.
This recipe makes two servings.
Choose Hass avocados with bumpy, dark green skin. Buy firm ones and allow them to ripen at room temperature. Avocados are ripe when they yield to gentle pressure.
2 slices fresh whole wheat or sourdough bread, toasted
One ripe avocado, rinsed
Slices of fresh tomato (optional)
Kosher or sea salt
Freshly ground black pepper
Slice avocado in half and remove pit. Scoop out flesh in one piece and then slice.
Spread avocado on bread; top with tomato slices if desired. Sprinkle with salt and pepper.
Satisfying a food craving on a restricted diet can sometimes require quite a bit of culinary creativity. Fortunately, there are people like Lillian Mahl, who are up for the challenge. Thank you, Lillian, for sharing her easy recipe for delicious grain-free, low sugar Butternut Squash Muffins.
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!
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.
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.
If you feel like you don’t have time to prepare a healthy breakfast in the morning then I suggest you consider this no-cook oatmeal recipe. You prepare it the night before and it essentially “cooks” overnight in the fridge while you sleep. You need just enough time to grab it from the fridge, add an extra optional topping or two, take a spoon and head out the door.
I will admit that I didn’t always enjoy drinking green juices or smoothies, but I fell in love with this recipe for a kale, banana and nut butter smoothie and I think you will to. This was my gateway smoothie to other healthy more complicated green smoothies.
Until recently I had never considered that pancakes could be a healthy, satisfying and energizing breakfast. I typically associate pancakes with white flour, sugary syrup and imminent exhaustion upon eating them, and so I am delighted to share with you this fast, easy, and energizing recipe for delicious flourless banana pancakes.
A poached egg on buttered toast is one of my favorite breakfasts. It’s simple, inexpensive, delicious, nutritious, and reminds me of my grandma who first introduced me to it.