Cooking for yourself or a family member with ulcerative colitis can be confusing as many ingredients can trigger a flare-up. However, this is where dietary tips for ulcerative colitis come in. With a careful understanding of what works and what doesn’t, or by keeping a chart of ingredients in your view in the kitchen or making a journal of what works for the patient, cooking for them can be simple.
Here are some recipes that are also helpful dietary tips for ulcerative colitis:
1. Rice flour pancake
Sift a cup of rice flour, a teaspoon of sugar, two teaspoons of baking powder, and half a teaspoon of salt together in a bowl. Add a cup of soy milk and mix well. Beat an egg lightly and add it to the mixture. Stir in two teaspoons of any vegetable oil and make the pancakes. Serve with maple syrup.
2. Clam broth
In a large soup pot, sauté a cup of diced onions in two teaspoons of olive oil until soft. Add half a cup of flour and incorporate it thoroughly. Add three cups of clam broth and two cups of rice milk and whisk so that the mixture is smooth and there are no lumps. Add chopped clams from two 6.5 oz. cans, one-fourth teaspoon of white pepper powder, chopped parsley and thyme (about a teaspoon) and simmer for about 45 minutes. Add four cups of diced potatoes and simmer for about 15 minutes before serving.
3. Scampi linguine
Heat one-fourth cup of olive oil in a skillet and add about 12 oz. of 26-30 sized shrimp. Stir-fry for about 3 minutes; then, remove and drain the oil and set aside. Add a teaspoon of finely chopped garlic, two tablespoons of shallots, and half a cup of tomatoes and sauté them until soft. It should take about 3 minutes. Add one-fourth cup of lemon juice and half a cup of white wine and simmer for 2 minutes. Then add four cups of cooked linguine, shrimp, and garnish with some parsley.
4. Coffee cake
Using an electric beater, mix half a cup of vegetable shortening with a cup of sugar until creamy. Add two eggs and a teaspoon of vanilla and beat until fluffy. Sift together a cup of flour, half a cup of brown sugar, and one teaspoon of cinnamon. Add this and one cup of soy sour cream to the egg mixture and mix well. Spray a pan with cooking spray and pour the mixture into it.
Mix half a cup of brown sugar, one tablespoon of vegetable shortening, and one teaspoon of cinnamon and sprinkle it on the cake batter. Take a knife and run it through the cake batter. Then, bake for about 50 minutes in a preheated oven at 350°. Use the toothpick test to check whether the cake is cooked. Once baked, let it rest for 10 minutes; then, invert it and dust with powdered sugar.
People with ulcerative colitis should eat smaller and more frequent meals instead of three heavy meals in a day. Also, it is important to chew the food well and not eat in a hurry. Appointments with the doctor should never be missed, and a nutritionist can also be approached for dietary tips for ulcerative colitis based on weight.