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shawneric I followed the recipe..I used 4 egg white substitution,and soy sour creme,earth balance..I didn't know if I could go 1/2 applesauce and 1/2 earth balance..so I used a whole cup..Could you figure the math of the amount of cal. from fat??
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not really and you should do that
The fruit crisps are extremely easy, fast and delicious.
aperson just for some ideas latter.
I am posting a bunch of recipes. Some are IBS friendly and some you might need to delete an ingredient or two to make them IBS friendly. Some you can perhaps cook for your family.
http://www.ibsgroup.org/forums/index.php?showtopic=5408
http://www.ibsgroup.org/forums/index.php?showtopic=21150
-------------------- My website on IBS is www.ibshealth.com
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everything I cook for them no one except my mom will touch I always offer,and she only eats certain things. once in a while I bring something to a guy I work with. I don't say they are "ibs" recipes he just eats what I cook and likes it. I will look. If I see a good recipe want me to let u know? the rasberry bread was quite good and I think I will make rasberry pie next week.
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aperson, you know I am a tranied Chef? I don't post to many recipes because I am trained in french, swiss and NW America cooking and a lot of my recipes use fats.
I had an article in the local paper a while ago. I am not presently cooking in a resturant though. I am doing some work in restaurant consultation.
End Zone chef upping the ante
Photo By John Gervais Shawn Case (in white) cuts through a piece of prime rib during a typical evening at the End Zone in Woodburn.
By John Gervais
WOODBURN -- If you would like to sample the cuisine of some of the better restaurants in Portland or New York, all you need to do is go to the Endzone Restaurant in Woodburn where one of the better chefs in the state resides three days a week. Shawn Case has been at the restaurant for three years, however, only under the new ownership of Bert Jones, has he been elevated to head chef/kitchen manager and persuaded to work the three busiest days of the week, Friday through Sunday. "We love his food and when we know that he is working, we drive over to have a wonderful meal," said Aurora residents Bill and Janet Meulemans. The couple has experienced foods from all over the world and have compared to Case with the best. Born and raised in Hyde Park, N.Y., Case has lived in Oregon about 35 years. His first career was in silviculture and fire fighting for the U.S. Forest Service in the Siuslaw National Forest on the coast. Federal cutbacks forced him in a new direction and he went to work for his brother, Marcel, the head chef at the renowned Portland restaurant Jakes, near 12th and Burnside. He was then assigned to the sister restaurant of McCormick and Schmick's at 1st and Oak and began as a prep cook and worked his way up to expediter. That included cooking on the broiler, saute chef, pasta chef, baker and kitchen line supervisor. After several years, Case went back to his home state and worked for the four star restaurant, Plumb Bush in Westchester County as the lead saute chef. He also spent two years as saute chef at the Hudson House on the Hudson River, the oldest continuous inn operation in the state of New York. When he returned to Oregon, he worked for five years for Jake's Grill as kitchen supervisor and the master baker and as the number two person to the catering department at Jake's Grill. "I would describe the Portland restaurants as upscale fine dining that features northwest foods and seafood," said Case. Three years ago, Case and another friend began a computer web site design business and maintenance of the sites and currently have 350 sites that they have developed and maintain. "A lot of our work is in the area of musical and medical web sites, however, we even have one for divers in Puerto Rico," said Case. Case moved to Woodburn to be close to his parents and a year ago married Sandy, a local woman. When Bert Jones took over the Endzone about eight months ago he made drastic changes in the whole building, adding another large screen TV and raising the quality of ingredients that are used in food and other items. "Our menu is American, but we have specials that may be Swiss or French or Cajun and we have added luncheon specials and a wider line of appetizers," said Case. One thing that he really enjoys is for customers to come in and ask him to surprise them. They are not sure what they want to eat and they know that Case has the knowledge and ability to go many delectable directions and they are not disappointed. "Cooking is a little bit of science, art and design," said Case. He talks of blending just the right ingredients and the right spices and the art comes in when the meal is displayed in a pleasing way on the plate.
"If I see a good recipe want me to let u know?"
yes and glad the bread was good.
-------------------- My website on IBS is www.ibshealth.com
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yes I do know your a chef..and that much of your cooking wasn't ibs safe..btw I have problems with rolled oats,even when cooked by following the directions,always find them in my stools and seem to give me d
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they are fiber.
-------------------- My website on IBS is www.ibshealth.com
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I thought they would be fine since they are half SF and half IF? anyway I'm trying Equalactin,have u tried it or what do u think about it?
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Equalactin
http://www.gicare.com/MEDICATIONS/Medications.aspx?CID=5&ID=71
-------------------- My website on IBS is www.ibshealth.com
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Minor: bloating diarrhea rumbling sounds nausea mild abdominal cramps
if it is good for d then why would it cause d?
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Its insoluble and usually used for C.
-------------------- My website on IBS is www.ibshealth.com
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