Irritable Bowel Syndrome Message Boards | Some IBS SAFE DETOX recipes for those asking....

So on the fitness board Id mentioned how I was following an ibs safe detox plan, Ive done it for 15 days now and its been great! (wheat/gluten free, meat/fish free, sugar free, egg free, dairy free) Ive discovered loads of new recipes that people seem interested to know so heres a few to start with.....I have LOADS so I'll keep posting as often as I can....

Sweet Potato Shepherds Pie

Serves 4(although I got 6 portions out of this it made loads!)
2 tsp olive oil
1 garlic clove(peeled and crushed)
1 onion(peeled and sliced)
2 sticks celery(washed and sliced)
1 bay leaf
1 small butternut squash(peeled, halved, deseeded and cut into small chunks)
450 ml veg stock
420g can red kidney beans(rinsed with cold water)
2 red or yellow peppers(washed deseeded and sliced)
4 tomatoes(washed and chopped)
2 medium courgettes(chopped)
1 brocolli head finely chopped
3 medium carrots chopped
2 tbsp finely chopped fresh parsley
1 tsp arrowroot(or cornflour mised with a bit of water)
4 sweet potatoes(or more if you want to add soluble fiber)steamed for 15 mins until soft

I just increased/decreased the veggies that I used adding more ones I can tolerate and less of the ones I cant

Heat a little water with the olive oil and add the garlic, onion, celery and bay leaf, simmer for 3 mins
Add the squash, heat for another 3 mins
Pour in stock and bring to boil over medium heat, Simmer for 10 mins, stir occasionally
Add the kidney beans(if you can tolerate these) peppers, tomatoes, courgettes, brocolli, and carrots
Simmer for 5 mins or until squah is tender
Stir in parsley, Add a little arrowroot(or cornflour mixed with a bit of water) to thicken I cooked it quite a bit longer so that the veggies were more tolerable.
Transfer to a baking dish. Ina bowl mash the sweet potatoes and a little soy sauce and add as a topping to the dish. Bake for 15 mins or until golden at 200C or 400F/GAS 6

Sugarless Cranberry muffins with honey

Makes 12 muffins
175g(6oz) wheat free flour
125g(4oz) cornmeal
1 tbsp baking powder(wheat free)
2 tbsp honey
2 tbsp canola oil
175ml(6 fl oz) soya/rice milk
150 ml(5 fl oz) pure apple juice
225g (8 oz) fresh cranberries(or 85g(3oz) dried cranberries)

Preheat oven to 200C/400F/GAS MARK 6 Mix dry ingredients and wet ingredients separately then mix together. Spoon into 12 muffin cases. Bake in the over for 15 mins or until golden.

Enjoy!

--------------------

Natalie

Print Remind Me Notify Moderator