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I need some help. Recipes ideas for a bland diet??


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I have to be on a  bland  diet for a while because of a serious stomach inflammation. what do  you make if you are on a bland diet? I am trying to lose weight also so my options are very limited as this diet is not for losing weight. I need some ideas to get me through this.

Here are the guidelines:

I can't eat anything that will produce gas. no sauces, no tomatoes, no cabbage, no broccoli , no beans, no meat, no fatty foods ( cheese ), nothing processed. of course, no dressings of any kind, no spices, no butter and no green or red pepper, no meat based soups, no added sugar.

I avoid yeast and gluten. 

I can eat this:

vegetables: cooked asparagus, beets, carrots, green beans, peas, spinach, squash. 

FISH.

Cooked fruits without skin, ripe banana, fruit puree, avocado.

milk -no chocolate milk. I like soy milk.

Eggs and egg whites, yogurt and low fat cottage cheese.

grains: quinoa and millet.

dessert, puddings, cakes, custard, plain ice cream. (which is not diet friendly so I am looking for a low cals versions of these).

I run out of ideas especially for desserts. any simple ideas for puddings? custards? also recipes for lunch and dinner will be much appreciated. 

 

Many thanks in advance.

 

 

 

29 Replies (last)

I think you've got quite a lot of foods to go at....  Home-made soups are always good.  You could take a selection of the acceptable vegetables, cook in some stock or water and thicken with some rice, barley or lentils (you don't mention those but I guarantee they wouldn't cause you a problem).  Thinly made-up oatmeal (gruel) is a classic bland invalid food... ideal for breakfast.  Eggs... poached, boiled, scrambled.... are pretty versatile.  Fish is lovely poached in a little stock.  If you're avoiding gluten and yeast for no real reason (i.e. you're not diagnosed coeliac) then you should bring them back.  A little bread would increase your scope.

BTW... don't get low fat desserts.  You've been told to avoid processed foods and the artifical sweetners, emulsifiers and thickeners in low-fat ice-cream for example would probably cause a lot of problems.  Some stewed apple, sweetened with a teaspoon of honey and with a little plain yoghurt on top would be much less problematic.

I

Continuing with Jane's suggestion for homemade soup...

Here's a good article with recipes for making low sodium vegetable stock...you'll just need to make some adjustments based on your dietary restrictions.  If you make up a big pot of it you can freeze it in small containers or ice cube trays & use as needed for soup or adding flavor to veggies, pasta, etc...

http://www.culinarymusings.com/2007/10/low-so dium-vegetable-soup-stocks-for-the-low-salt-d iet/

Both quinoa and millet are good substitutes for rice.  I was kind of surprised to not see rice on your list.  I was thinking of low fat rice pudding, but it can be made with millet too.  I'll try to find you a recipe. 

baked custard is always nice.  Beat 2 whole eggs and add 2 cups of low fat milk and 2 to 4 tablespoons of sugar or other sweetener and a pinch of salt.  If you can have vanilla extract, add a half teaspoon.  Strain the mixture to remove any wiggly bits of egg white and pour into 6 custard cups.  Place the custard cups in a large, deep baking pan.  Have water boiling in the kettle.  Preheat the oven to 350 F and place the baking pan on the middle shelf of the oven.  Pour in the hot water to come about half way up the sides of the cups.  Bake for 20 to 30 minutes, or until a knive inserted into the center comes out clean.  Remove from the oven and let cool in the pan.  Refrigerate covered to chill before serving.

Easy Vegetable Broth (to be used as a base for soups and other dishes)

4 to 6 cups of chopped vegetables - celery, onion, carrots, potatoes, turnips, parsnips, leeks - any combination you desire of aromatic vegetables.

Place these in a pot and pour in 6 to 8 cups of cold water, or enough to cover the vegetables to a depth of one inch over the top of them.

Bring the heat up to a boil, reduce to a slow simmer, cover and cook over low heat for 2 hours. 

Turn off the heat and let the pot sit until cooled enough to handle.  Strain the broth through a strainer lined with cheese cloth.  Discard the solids as they will have all the goodness cooked out of them. 

Freeze in 1 pint containers for future use.

Note that I've not added salt.  The reason is that the salty taste becomes concentrated as some of the liquid boils down, so taste and add it at the end.  I do reccomend using a small amount of onion or leek in this for flavor.  You won't be eating the actual vegetable, so it shouldn't bother your stomach.  If your doctor says no, then just leave out the onion. 

Creamed Asparagus

Steam a pound of asparagus until crisp/tender
In a small saucepan, combine 1/2 cup of cold milk with 1/2 cup of vegetable broth and 1 teaspoon of cornstarch.  Stir well to dissolve the cornstarch.
Place the saucepan over medium heat and stir as it heats up just to the boiling point.  Turn down the heat and cook, stirring, until thickened. 
Taste and season with salt
Pour over the asparagus and top wth a finely chopped, hard cooked egg.

Millet Pudding

1 cup uncooked millet
4 1/2 cups skim milk
1/2 cup sugar (or Splenda)
pinch of salt
1/2 tsp vanilla extract (if allowed)

Preheat oven to 350°F. In a large bowl, stir together all ingredients. Pour into a 7" x 11" x 2" baking dish (holds approximately 6 cups) coated with cooking spray. Bake uncovered for 30 minutes, stir, return to oven, bake an additional 15 minutes, stir, and continue baking until millet is tender and most of the liquid is absorbed (about 10–15 more minutes).  Should have a creamy consistancy, like rice pudding. 

This can also be made with quinoa

Banana Pudding

1 box Cook & Serve Vanilla Pudding (use sugar free if desired) prepared according to the package directions. 

Allow to cool slightly, then layer in a dish with sliced bananas.  Cover and chill until cold and firm. 

One meal I think you could have

(can you have olive oil?)

Spaghetti of Zucchini and Carrots (cut them as similar as Fetuccini or something like this http://lh4.ggpht.com/kateflaim/SHepxWIXTkI/AA AAAAAACek/zIxgU3pBRuU/July%20042.jpg

So cut them that way and sautee them with garlic and olive oil (if prefer them softer heat them in the microwave (30 secs and add 15 seconds after that one at a time so they don't come up mushy).

-----

I would have that with a Frittata of:

4 eggs (3 whites 1 yolk)

1tbsp of water (to make it airier)

scallions or any other onion you can have

spinach

garlic powder (or half of a very shopped fresh one clove, if using fresh cook it on the pan before throwing the egg mixture)

------

Or Fillets of Tilapia cooked with garlic (marinate with garlic, cilantro, parsley 30 minutes before cooking)

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Let me know if this is helpful, if not I will think of something else that can help you =D

Good luck!

 

Original Post by gi-jane:

I think you've got quite a lot of foods to go at....  Home-made soups are always good.  You could take a selection of the acceptable vegetables, cook in some stock or water and thicken with some rice, barley or lentils (you don't mention those but I guarantee they wouldn't cause you a problem).  Thinly made-up oatmeal (gruel) is a classic bland invalid food... ideal for breakfast.  Eggs... poached, boiled, scrambled.... are pretty versatile.  Fish is lovely poached in a little stock.  If you're avoiding gluten and yeast for no real reason (i.e. you're not diagnosed coeliac) then you should bring them back.  A little bread would increase your scope.

BTW... don't get low fat desserts.  You've been told to avoid processed foods and the artifical sweetners, emulsifiers and thickeners in low-fat ice-cream for example would probably cause a lot of problems.  Some stewed apple, sweetened with a teaspoon of honey and with a little plain yoghurt on top would be much less problematic.

I

 Thanks, Gi-Jane. what do you mean by thickeners? Are you talking about arrowroot? I am thinking about using it to prepare puddings.

Also, I don't know I will prepare puddings if I can't use Splenda?

From the blood test, I know that i have candida yeast so I try to avoid any bread but yesterday I followed your advice and bought some bread. hopefully, it will help me a little. My main concern now is my stomach inflammation as it hurts me so much.

Thanks again.

Hi Safina,


Can you consume Ginger? I've read ginger is perfect for inflammation and for stomach problems.  I would suggest adding to any vegetables you eat cooked and to ice drinks and soups =)

 

Original Post by clairelaine:

Banana Pudding

1 box Cook & Serve Vanilla Pudding (use sugar free if desired) prepared according to the package directions. 

Allow to cool slightly, then layer in a dish with sliced bananas.  Cover and chill until cold and firm. 

 I love you, Clairelaine. These are great and awsome ideas. I will try all of them. I just have a question for you. How can I subsitute sugar in puddings recipes ? I need to avoid white sugar and as Gi-Jane mentioned I can't use slpenda and any artificial sweetners?

Is there a recipe for home made puddings instead of Cook and Serve packs?

Yesterday, I was in so much pain becuase I ate brussles and okra boiled in water and I added some carrot juice with some lemon juice.

I will focus on making puddings, healthy cakes??? muffins?? eggs and my stomach can tolerate yogurt and cottage cheese very easily. any recipes with yogurt?

I plan on cooking my fruits either in the microwave or the oven. Any simple recipes for that would be great.

Thank you so much. I appreciate it.

I forgot to add that I bought carob powder , unsweetned apple sauce and nut meal yeaterday. Hopefully, I can use them.

Original Post by helenahimm:

Hi Safina,


Can you consume Ginger? I've read ginger is perfect for inflammation and for stomach problems.  I would suggest adding to any vegetables you eat cooked and to ice drinks and soups =)

 

 Thank you, Helen. I bought Ginger but haven't used it yet. Simply, I don't know how can I add it to my meals. I loved your recipes. I eat fish and boil it. I also like to bake it but I heard it is not good to use foil warpping it in the oven for me. My baking dish doens't have a lid and I don't want to cover it with foil. do you have suggestions?

And how do you make the frittata without oil?

Here's an easy millet or quinoa recipe for breakfast or dessert: Cook millet or quinoa (I believe it's 2 parts water to 1 part millet, simmered for 15 mins or until water is absorbed). Add chopped nuts, dried fruit, berries, flax seed, soy milk, maple syrup, cinnamon, vanilla extract... whatever you want. It's a good alternative to oats.

For extra flavour, you can even toast the millet (or quinoa) before you cook it: Heat a skillet on medium heat, toss the dry grains into the hot skillet and toast for ~2 mins, until the grains pop. Stir frequently. Once you hear popping, rinse the grains, then throw them into boiling water to cook

any ideas for almond meal recipes? or /and yogurt?? I can eat yogurt everyday with everything.

thanks everyone.

Cold Roast Beet Borschst with Yogurt

Peel fresh beets (wear gloves so you don't stain your hands) and arrange on a baking sheet.  If you are allowed olive oil, sprinkle on a little, if not do it without.  Roast at 350 F for 20 to 30 minutes depending on the size of the beets.  Let them cook and chop finely.  Combine with cold vegetable broth.  You can also put the broth and chunks of beets into a blender or food chopper to chop them.  Season to taste with salt.  If you are allowed acidic foods, a squeeze of lemon juice gives a nice flavor.

Serve with a swirl of plain yogurt.  It becomes a beautiful pink color when stirred.

Lots of people are not that keen on fish, but I think it is one of the foods that stands alone and unadorned the best.

A whole fish is a meal in itself with some nice greens on the side, maybe some quinoa if you want it to be more filling. I put a whole trout, cleaned and gutted, in the oven for 15-20 minutes with nothing except a few herbs inside it and a couple of lemon wedges surrounding it. You can drizzle a little olive oil over it and a grind of salt and pepper if that's allowed with your restrictions, but it isn't necessary. A good fish will stand alone quite happily. I find baking a fish more "satisfying" than a panfried one, and it's healthier too. I believe a whole trout is only about 300 calories.

The other things that jumped to mind looking at your ingredients was fritatta, those thick slowcooked italian omlettes. Just mix some nearly-cooked vegetables (all the ones mentioned would work well) into 2-3 eggs per person, and cook in a small pan over a low heat for 15 mins or so. Cut into wedges... yum.

Grilled seafood cooked very simply on a hot grill is lovely too ... good enough to not need accompaniments. Squid, mussels, prawns, scallops, anything.

I'm not a big dessert person, but baked fruits are lovely. Peaches, bananas, apricots, plums pears all work beautifully. Just pop them on a baking tray and pour a little honey and water over them and cook for 40 mins at low heat. Lovely with yoghurt.

Well, I hope some of that might be helpful. Hope you feel better soon.

Thanks, Bairn. Now, I feel that I have some great ideas for lunch and dinner. so you bake fish with nothing except herbs?  I was advised to avoid foil. can I wrap it in parchment paper without oil?

I also loved the creamy aspargus recipe from Clairelaine. Thank you.

Creamed Spinach

Combine 1 TBS cornstarch to 1 cup of cold milk and stir well.  Place over medium heat and stir constantly until the milk reaches the boiling point and thickens.  Remove from the heat.  Taste and season.  Set aside.

Wash fresh spinach leaves and steam them until soft but still bright green.  Or use frozen spinach, cooked just until heated through.  Either way, drain very well in a strainer, pressing to remove as much liquid as possible. 

Chop the spinach and stir into the white sauce.  If allowed, grate a little nutmeg on top.  Nutmeg is a stomach and intestine calming spice when used in small amounts. 

yummy. :)) thanks. I would imagine adding something else to the mix so I can have a full meal. what do you think I should add?

thanks again.Laughing

Original Post by safina1:

so you bake fish with nothing except herbs? I was advised to avoid foil. can I wrap it in parchment paper without oil?

Yup you can! Also, you can try adding ginger by poaching it with some soy sauce and green onion (one of my signature Asian fish dishes)

As for the sweeteners, is it just refined white sugar that you can't have? Because Jane's suggestion for unsweetened applesauce sounds like a good plan. Are you allowed honey, maple syrup, or molasses?

Mixing anything sweet with blended cottage cheese will give you a pretty nice pudding for dessert.   What is your policy on gelatin, also?

29 Replies (last)
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