I have IBD and for a while couldn't eat anything with any spices or anything acidic. That includes foods with ingredients like citric acid, sorbic acid, onions, vinegar, fruit juices, dairy, etc. It's a nearly impossible task to find recipes that don't have these things, so I usually wing it and make my own up. I'm not a great cook by any means, but I have stumbled on a few dishes I make well that I enjoy and are stomach/IBS/IBD friendly. I'll share them here with my fellow sufferers. Let me know what you think!
Surf-N-Turf Oriental Flavour Stir Fry
This is one of my favourite meals. It's quick, easy, and can be served on it's own, on top of noodles, rice or in a pita. It's healthy and has a great flavour. You can substitute the veggies for whichever ones you like the best.
Ingredients (rough estimates)
- 1 cup frozen chopped chicken breasts. Boneless, skinless.
- 1/2 cup frozen (pre-cooked) crab or mock crab, or de-tailed shrimp or both.
- 1 cup washed bean sprouts (note you can freeze these and put them from freezer right into your stir fry)
- 1/4 cup washed snow peas in the shell - cut into 1/2 inch pieces. Keep refrigerated.
- 1/4 cup water chestnuts (optional)
- 1/4 cup grated carrots (optional)
- 2 tbsp sesame oil
- 2 tbsp light canola oil or other vegetable oil
- 1/4 tsp salt
- Serve onto cooked rice, past, or in a pita
- Add oils to a large frying pan or wok. Coat pan.
- Add frozen chicken and seafood. Cook on med heat until totally un frozen.
- Add bean sprouts, water chestnuts, carrots and salt.
- You can add in the already cooked rice or pasta now if you want.
- Cook on med-low, stir around and coat everything in the oils and salt. Add a bit of extra oils if it's sticking to the pan.
- Cook until sprouts are soft and chicken is cooked all the way through.
- Remove from heat and serve on rice or noodles or in a pita.
- Sprinkle the cold cut up snow peas onto dish for some sweet crispness and contrasting temperature.
- Optional: add soya sauce to taste.
Sweet-Beef: Slow-Cooker Pot Roast
This is a non-spiced recipe for a beef pot roast. Depending on the size of your slow-cooker (crock pot) you can make a large meal in little time, with easy clean up.
Ingredients (rough estimates)
- 1 thawed, unseasoned beef roast (or stewing beef). Should fit in your slow-cooker with room for water all around and the lid should fit on snug.
- Enough water to cover the beef when it's in the slow cooker.
- 1/2 tsp of salt.
- 3 heaping tablespoons of brown sugar.
- 1 tbsp of canola/olive/cooking oil.
- 1/2 cup baby carrots (optional).
- Washed cubed potatoes (optional).
- Corn starch if you want to make gravy (optional).
- Can be served as is, or on egg-noodles.
- Fill slow cooker 1/3 full with warm water.
- Add sugar, salt and oil. Stir well
- Put in roast and optional carrots and potatoes.
- Fill with water, but leave at least 2 inches from top of pot. If part of the roast sticks out of the water- that's ok.
- Pre-heat slow cooker on high for 20-30 minutes. Then switch to low (read your instructions!!).
- Let it cook for about 8 hours (while you're at work!).
- Later... check on carrots and potatoes- are they soft? Is meat cooked through? If not- cook on high for as long as needed.
- Turn cooker off and unplug.
- Remove meat and veggies. Make a gravy with the juices if you want.
- Serve hot as is, or on noodles. Add a dinner roll if desired. Soak the cooker insert/bowl in hot water immediately to make washing easy. Do not submerge the electric base.