NOTHING TASTES AS GOOD AS HEALTHY FEELS!
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Also check out: http://www.pinterest.com/graybecker/FoodforGoodHealth
I'm an omnivore. Although I eat a lot of plants, I'm not a vegetarian.
Simple Rule 1: Include plants in at least 2 meals and a snack every day.
Simple Rule 2: Have your fruit or sugar either before or wait an hour after a heavy meat protein meal.
Fruit/Sugar Options: Include Fruit as part of your breakfast and eat soft fruit for snacks.
For Dinner, eat plants and veggies with your meal.
Eat as many and in whatever variety you want.
Eat the rainbow. Eat all the colors of veggies.
Steam them. Saute them. Bake or broil or barbecue them.
Your gut will thank you.
"BAKED ORGANIC CHICKEN BREASTS"
Pre-heat oven to 350 degrees
Start with two boneless organic chicken breasts
Lemon-Herb Salt and Pepper, garlic powder, chopped onions to taste.
Lightly sprinkle spices over the meat. A little goes a long way.
Canola Spray the interior surfaces of a baking pan.
Place chicken in pan.
Place two handfulls your favorite cut and clean veggies around chicken.
Place a couple of thin slices of lemon on each breast. Of chicken, silly.
Squeeze the rest of the lemon onto the veggies. Watch for seeds and remove them.
Add a little pinch of the above seasoning on the veggies.
Place your pan with the chicken and veggies in the 350 degree oven
Cook for about 20-25 minutes or so, until the internal temperature
of the meat is 165 degrees.
Add steamed kale to cooked grains: Quinoa (pronounced: 'keen-wah'), or Amaranth, or Teff and steamed kale.
"BAKED WILD-CAUGHT SALMON"
Ground Organic Turkey
Ground Organic Grass-fed Beef
Green Eggs and Holy Moly!
My (Not Yet) Famous Chili Recipe
Steamed, baked or broiled rainbow of veggies