Two amateur cooks explore the world of cooking for a Crohn's and Colitis diet

Posts tagged ‘soup’

Non-Dairy Chowder & Purple Sweet Potatoes

Fish Chowda!

On a recent visit to our local supermarket, Marnina and I came to the conclusion that we were spending too much money for subpar produce and seafood.  For months we had been bemoaning the produce and fish section of the supermarket (as well as the entire store in general), but for some reason we could not muster up the courage to switch our allegiance to a new supermarket.  Every now and then we would supplement our shopping trips with some tastier-looking food stores such as Harris Teeter or Whole Foods, but we would do the bulk of our shopping at the less-than-appetizing local grocery store.  We thought we were getting a better deal on our produce and other foods, but in reality, we were paying slightly lower prices for mediocre (and sometimes rotten) food.  (more…)

Roasted Parsnip Soup with Mushrooms


Parsnips are an anomaly.  When roasted, they are sweet and slightly spicy.  They are just as versatile as carrots.  And after comparing their nutritional makeup using nutritiondata.com, they are richer in vitamins and minerals than carrots. So why aren’t they as ubiqutous as their close relative, the carrot? We have no idea, and unfortunately, parsnips often languish in produce sections in favor of their more popular and brighter relative.

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IBD Stew + Soup = STOUP!

An inflammatory bowel disease “attack” can be frustrating and exhausting, and sometimes even embarrassing (if you happen to be in the wrong place at the wrong time and don’t have immediate access to a bathroom).  Recently, Marnina had an attack that caused her to use the bathroom about 5 times within a 3 hour span.  She attributed the attack to not going to the bathroom the previous day, and then running 5 miles the next morning.  Her intestines literally went into hyper-drive after running, and she nearly ran another 5 miler going to and from the bathroom!   She decided to eat light the rest of the day because her stomach was on “the edge” as she says.  If she challenged herself with something mildly fibrous, difficult to digest, or something entirely new, she would fall over that edge and risk the onset of stomach pain, or possibly another attack.

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Autumn Gold Squash Soup

The cooler morning and nights are a reminder that Fall has truly arrived.  And as we transition from soft and luscious summer fruits and veggies to thicker autumn root produce, our vegetable peeler gets even more use (even though Marnina and I still use our peeler excessively during every season to remove the skin of all fruits and veggies).  Individuals with IBD can generally tolerate many autumn/winter fruit and veggie, as long as they are eaten without skin and seeds of course. They often scare people away because of their thick skins and odd shapes, but Marnina and I have never been deterred from cooking them, especially the butternut squash. We often roast butternut squash to bring out its natural sweetness, or puree them to make soups or casseroles.   It is a good source of fiber, vitamin C, manganese, magnesium, and potassium.  It is also an excellent source of vitamin A & vitamin E.

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