Ulcerative Colitis Cookbook: Low Residue Diet Cooking, #1
By Sally Lloyd
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About this ebook
80+ Low-Fiber, Dairy-Free, Nightshade-Free, Specially-Designed Low-Residue Diet Recipes for Ulcerative Colitis, Crohn's Disease, Diverticulitis & IBD
- Newly diagnosed with Ulcerative Colitis and looking for a trust-worthy cookbook?
- Frustrated with the existing low residue cookbook that contained red meat, dairy, refined sugar, refined carbohydrates, cruciferous vegetables and nightshades?
- Bored with eating only the BRAD diet during a flare?
Sally got the perfect solution for you. In this cookbook, you will find:
- Breakfast and Brunch Recipes such as Smoked Salmon Casserole, Mini Spinach Quiche Cup and Pumpkin Clafoutis
- Soups, Porridge and Stew Recipes such as Thai Chicken Soup, Chinese Chicken Rice Porridge and Creamy Halibut Squash Stew
- Vegetable Recipes such as Tender Beet Salad, Winter Vegetables and Herbs Casserole and Stir Fry Parsnip.
- Poultry Recipes such as Spaghetti Squash Turkey Alfredo, Hariyali Chicken Tikka and Chinese Fried Rice
- Fish Recipes such as Salmon in Creamed Spinach, Creamy Turmeric Cod and Mackerel with Herb Sauce.
- Dessert and Snack Recipes such as Mini Pumpkin Banana Pie, Cinnamon Coconut Pudding and Rice Crackers with Herbs.
All the recipes are Low-Fiber, Dairy-Free, Nightshade-Free, Refined-Sugar/Carbs- Free and completed with preparation time, cooking time, serving information, ingredients and directions.
Get this book today and learn how you can still enjoy delicious meals even during times of a flare, remission or relapse phase!
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Ulcerative Colitis Cookbook - Sally Lloyd
Sardine-Stuffed Avocado
1 large avocado, seed removed and cut in half
1 3.75-ounce can sardines in water, drained
1 tablespoon mayonnaise
1 tablespoon fresh lemon juice
1/4 teaspoon turmeric
1/4 teaspoon salt
Scoop out the avocado flesh, leaving a 1/2 inch on the inside.
Put the avocado flesh, sardines, mayonnaise and turmeric in a small bowl. Use a fork to mash until well incorporated.
Season with lemon juice and sea salt. Add the mixture back to the avocado and serve.
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Banana Almond Smoothie
2 cups unsweetened coconut milk
1 medium frozen banana
3 tablespoons smooth almond butter
Blend all ingredients and serve.
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Quick Breakfast Pudding
1/2 cup pumpkin puree
1/2 cup pureed pears or applesauce
1 tablespoon of nut butter of choice
Honey or stevia to taste
Mix well and add honey/stevia to taste.
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Banana Coconut Oats
1 medium ripe banana, peeled and sliced
1/2 cup unsweetened coconut flakes or shredded coconut
1/3 cup coconut milk or almond milk
1/3 cup coconut cream
2 tablespoons nut butter of choice
1 tablespoon maple syrup (substitute with stevia if can't tolerate)
1 teaspoon cinnamon
1/4 teaspoon vanilla extract
Fat-free cooking spray
In a medium bowl, combine all ingredients except banana.
In a pan, cook the banana until soft. Mash the banana.
Stir in the mixture until hot.
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Cinnamon Applesauce Oat
1 cup instant oats
2 cups water
3/4 cup applesauce
3/4 teaspoon cinnamon
1/2 teaspoon turmeric
1/2 teaspoon vanilla extract
Maple syrup to taste
In a sauce pan, add oats, water, cinnamon, turmeric and vanilla extract. Bring it to a boil and then reduce to low heat.
Simmer until the oats are soft. Add applesauce and sweeten with maple syrup to taste.
Serve immediately.
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Pumpkin Porridge
1 15-ounce can pumpkin puree
3 cups coconut milk
1/3 cup coconut flour
2 tablespoons gelatin
2 tablespoons maple syrup
1 teaspoon vanilla extract
Pinch of salt
In a sauce pan, add a cup of coconut milk and the gelatin. Let it sit for 5 minutes.
In a mixing bowl, combine pumpkin puree, the rest of