Low Residue Diet Cookbook

By Sally Lloyd

• Frustrated with the existing low residue diet cookbook that contained dairy, refined sugar, carbohydrates, cruciferous vegetables and nightshades?
• Bored with eating only the BRAD diet during a flare?
• Got yourself a slow cooker and wondering how you can cook some easy and delicious meals that won't disturb your gut?

Sally got the perfect solution for you.

All recipes in this book are Low-Fiber, Dairy-Free, Nightshade-Free, Refined-Sugar/Carbs- Free and Specially Designed for Ulcerative Colitis, Crohn's Disease, Diverticulitis & IBD.

In Ulcerative Colitis 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 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.

In Ulcerative Colitis Cookbook – Slow Cooker, you will find:

• Breakfast Recipes such as Pumpkin Pie Oatmeal and Turkey Breakfast Casserole
• Soups and Broths Recipes such as Greek Chicken Soup and Turmeric Bone Broth
• Side Dish Recipes such as Thyme Butter Rice and Butternut Squash Risotto
• Dessert Recipes such as Simple Plantain Mash and Coconut Yogurt
• Chicken Recipes such as Chicken Stroganoff, Teriyaki Chicken and Thai Peanut Chicken

And for those who can tolerate well-cooked red meat, you can try:

• Beef, Lamb, Pork Recipes such as Mongolian beef, Apple Squash Lamb Stew and Cuban Pork
• All are completed with preparation time, cooking time, serving information, ingredients and directions. A 6-quart slow cooker is suggested to be used.

Get this book today and learn how you can still enjoy delicious meals even during times of a flare, remission or relapse phase

• Language: English
• Publisher: Ad-Libertas Publishing Limited
• Release date: May 13, 2018
• ISBN: 9781386162469

Book preview

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 the coconut milk, coconut flour and salt.

Heat the gelatin mixture on low heat until it melts. Add the maple syrup and stir well.

Add the gelatin mixture to the pumpkin mixture. Add vanilla extract.

Stir until well combined and serve.

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Savory Chicken Pancake

2 ounces leftover chicken

2 large eggs

1/3 cup pumpkin puree

1 tablespoon coconut oil

1 teaspoon chopped fresh parsley

Pinch of salt

Using a food processor, combine chicken, pumpkin puree, parsley and eggs.

In a skillet, add oil and heat until melted. Scoop the mixture and spread to form pancakes. Cook until golden brown on both sides, flipping halfway through.

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Turkey Breakfast Sausage

1 pound lean ground turkey

1 teaspoon sage, rubbed

1/2 teaspoon salt

1/2 teaspoon dried thyme

1/8 teaspoon ground cloves

1/8 teaspoon nutmeg

Fat-free cooking spray

In a mixing bowl, combine all ingredients. Divide the mixture and shape into 8 patties.

In a pan, cook the patties over medium heat for 5 minutes per side or until cooked through.

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Golden Rice Pancake