Category: strict diet

#7daysofIBD Day 5 – Taco,taco!

by KrysNicole, posted in autoimmune disease, crohn's, Crohn's disease, IBD, IBS, strict diet

In my uber ride to the airport in DC my driver said you have to eat real Mexican food when you’re in Texas , make sure you eat tacos. With IBD?, ill try . . We started today with breakfast tacos at Rudy’s, to be safe I got one taco and substituted a corn tortilla for the regular flour as a way to be “gluten-free”, with bacon and eggs. Other than gas pains  I’ve been okay.

  
For lunch we went to a Mexican restaurant called chuy’s, I thought soft tacos with rice, and I ate a little of the refried beans would be the safest. However  I’ve been bloated and all gas since and its been a day since a #2, definitely aiming for a salad for dinner.

   

Other than tummywoes, my energy levels has been great. I seem to have more energy than my non-IBD friends at the moment , not too shabby 😉

 

 

 

FODMAP Diet Week 1 – My recipes

by KrysNicole, posted in autoimmune disease, chronic illness, colitis, cooking, Crohn's disease, dairy-free, diet, FODMAP, food, gluten-free, health, IBD, IBS, nutrition, recipes, soy-free, strict diet

FODMAP week 1 was a struggle, i felt like I was always hungry and quickly realized I needed to almost double my portions to prevent snacking.  I had the following meal plan this past week:

Breakfast

  • 1 boiled egg – Sunday evening I boiled 5 eggs and every morning I heated a egg in warm water
  • 1 banana

with  one of the below choices:

  • 1 gluten, soy, wheat free cinnamon raisin bagel with butter. – Udi’s http://udisglutenfree.com/  is the brand I bought, pretty tasty.
  • 1 bowl of Steel Cut Oats with cinnamon, sugar, coconut milk, strawberries, and banana.

Pretty tasty and filling.

Lunch/Dinner

Since I like to make meals for the week I baked a whole chicken with potatoes and carrots. I seasoned the chicken with the below ingredients:

  • Fresh Thyme, Rosemary, Basil, and Chives (recipe size)
  • Lemon juice (squeezed from a lemon)
  • Salt/pepper
  • Garlic Olive Oil

I blended the fresh herbs, lemon juice, oil, salt/pepper to create a paste to put under the skin of the chicken. Baked the chicken at 375 degrees, 20 minutes per pound of chicken. I added the leftover lemon, potatoes, carrots and butter to the baking dish in the last hour.

cooked chicken 1
Final product
Chicken came out pretty tasty and the meat fell off the bone, but I will admit the garlic/onion was missed. I’ll use more herbs next time.

By Thursday the chicken was bare so for an end of the week meal I baked tilapia fillets. Topped the tilapia with gluten-free breadcrumbs, Dijon mustard, olive oil, and salt/pepper. As a side I cooked quinoa and seasoned it with salt/pepper, dried oregano and basil, garlic olive oil, and lemon juice. Pretty tasty but not filling, so I added a small baked potato with the meal and I was finally full! Prednisone is horrible lol

I tried really hard to make the above meals FODMAP friendly, which is a challenge itself.  As a result, I had very few stomach issues this past week, so I think I’m doing something right 🙂

Looking forward to the challenge of week 2 and have a follow-up with my nutritionist next Friday.