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Thursday, October 24, 2013

ULCERATIVE COLITIS : SNACKS







NOTHING TASTES AS GOOD AS HEALTHY FEELS!

For more ideas regarding IBD management, copy and paste this link into your browser: http://www.pinterest.com/graybecker/IBD/

Also check out: http://www.pinterest.com/graybecker/FoodforGoodHealth


After breakfast, I graze on healthy snacks throughout the day.

I have eliminated all GMO corn, soy, and wheat products from my food choices.

My favorite grazing is done with a combination
of fruits and nuts and soft and crispy veggies throughout the day.

These just happen to be my favorites.
Mix the nuts any way you like. Unless you have allergies. Then forget the nuts.

I grab a handful of nut mix throughout the day. My good intestinal bacteria - probiotics - love nuts.


It's been said, "You are what you eat." Well, then, I'm nuts!


"COCONUT CAN O'NUTS"

Almonds
Pistacios
Cashews
Sunflower Seeds
Peanuts
Walnut Pieces
Dried coconut (optional)



FRUIT

Bananas - easy to digest, PROBIOTIC-lovin stuff
papaya - digestive enzymes
apples - delicious fiber
pineapple - digestive enzymes
kiwi - great in smoothies or sliced on top of fruit salad
blueberries - great in anything: yogurt, smoothies, and all by themselves.
strawberries (Allergen Alert!) - Not too many at a time...
melon - all kinds are delicious
Apricots - cut up fine, sprinkle divine
Dried Plums aka prunes
Dates
Top your fruit plate combination with a dollop of plain Greek yogurt
Sprinkle with cinnamon and 72% dark chocolate shavings


VEGGIES AND PLANTS

Steamed, baked or broiled for easier digestion.
Sprinkle on your favorite seasonings.
Serve with avocado dip, mixed with Greek yogurt

Fresh Avocado - cut in half, dollop of Greek yogurt, sprinkle sesame seeds
Fresh Carrots
Fresh or Frozen Broccoli
Fresh or Frozen Kale
Fresh or Frozen Baby Spinach
Fresh Celery - sliced in a salad, cut in thirds for dipping
Fresh or Frozen Brussels Sprouts
Frozen Artichoke Hearts
Fresh or Frozen Bell Peppers (Green, Red, Orange, Yellow)
Fresh or Frozen Green Beans
Fresh or Frozen Peas

Top with a dollop of avocado and Greek yogurt dip
Drizzle with extra virgin olive oil and balsamic vinegar


AVOCADO AND YOGURT DIP

This is great on veggies and meat dishes.

One Avocado
Cut in half, place pit on a paper towel
Scoop the avocado into a mixing bowl
Discard of or compost the skin
Add the juice of 1/8-1/4 of a lemon
Add a little salt and pepper
Add a little garlic powder
Add a little finely chopped onions
Add a dollop of plain Greek yogurt
Mix it up
Dollop on turkey sandwiches,chicken/turkey/hamburgers,
as a fruit or veggie dip...,

whatever your avocado heart imagines.

ULCERATIVE COLITIS : DINNER RECIPES







NOTHING TASTES AS GOOD AS HEALTHY FEELS!


For more ideas regarding IBD management, copy and paste this link into your browser: http://www.pinterest.com/graybecker/IBD/

Also check out: http://www.pinterest.com/graybecker/FoodforGoodHealth



DINNER RECIPES

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
1 lemon
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

ULCERATIVE COLITIS : LUNCH RECIPES








NOTHING TASTES AS GOOD AS HEALTHY FEELS!


For more ideas regarding IBD management, copy and paste this link into your browser: http://www.pinterest.com/graybecker/IBD/

Also check out: http://www.pinterest.com/graybecker/FoodforGoodHealth



I have breakfast to start the day, but I don't always have a lunch.

I'm what you call a grazer.

However, when I do sit down, here's a little sample of what I eat.



"EASY GREENSY TUNA SALAD"

Prep Time: Maybe 3 minutes?

No, silly, the tuna isn't green. I just like to visualize greens in my meals.

My local market carries wild caught tuna in cans (TUNA: MERCURY and ALLERGEN ALERT!)

The wild caught tuna is chunkier and has a pop-top can.

Open the can of tuna.
With a fork, separate the solid chunk into smaller, chunky pieces
Grab a fistful of your favorite greens and throw them on a plate.
I always choose organic baby spinach or a spring greens salad mix.
Fork the tuna from the can onto the center of your greens.
Whenever possible, add chunks, slices, or a half of an avocado!
Add a dollop of mustard or mayo or plain Greek yogurt anywhere on the plate.
Sprinkle with dill.
As you eat, gently fork a mouthful of deliciousness, dip in the dollops of your choice.
With your fork, stab some tuna and greens, dip in a dollop of mayo/mustard/yogurt...

plants, protein, Omega 3's (EFA's) prebiotics, and micronutrients...delicious!


"AVOCADO TUNA DELIGHT"

Prep time: 3 minutes

Use a medium or large avocado.
Cut avocado in half, keeping the pitted half to eat.
Seal the other half in plastic and place in the fridge.
Add a spoonful of already made tuna to the center of the avocado.
Add a dollop of yogurt, dill on top.
Spoon into your open mouth and enjoy!


"RAINBOW of PEPPERS"

When it comes to fruits and veggies, eat all the colors of the rainbow!

I love fresh bell peppers: Red, Green, Yellow, and Orange

GOOD NEWS: You can find peppers sliced and frozen, too!

Here's how I prepare them:
Wash and slice four medium to large fresh bell peppers, cleaning out the seeds.
Heat the oven to 400 degrees (bake or broil is fine).
Cover a large cookie pan with tin foil.
Spray canola oil or coconut oil onto the tin foil.
Spread the bell peppers evenly on the tin foil.
Place the cookie pan with the fresh sliced bell peppers in the oven.
Cook for 15-20 minutes or so.
Check often and don't worry if the skins burn a little bit.
Remove from oven, let them sit to cool for 5 minutes.
Place all the slices of peppers in a medium size recloseable container.
Place in fridge.
Eat all the peppers within a week for best flavor.
Add peppers to eggs, tuna, chicken dishes.
Come to think of it, they go with breakfast, lunch or dinner.


"VERY, VERY VEGGIE"

Follow the 'Rainbow of Peppers' directions.

Use any combination of your favorite veggies.
Prepare as above.
Add some spices like dill, salt, pepper, garlic powder, chopped onions.
Place in oven at 400 degrees.
Keep your eye on the cooking. Remove after 15-20 minutes.
Allow to cool and plunk them in your favorite recloseable container.
Use throughout the week. Add to eggs, tuna, chicken, fish, beef
Snack on them daily.