Finding foods that I can eat is difficult. Let me give you a sample of what you can and can't eat. I do not have any other restrictions but my family does, so I am often cooking two meals for dinner.
Simple meals:
Chicken and turkey
Fish without skin, no shell fish.
Low fiber (no more than 4 grams a meal)
No nuts, seeds, or items with skin.
Many veggies have natural fiber and unless cooked to much cannot consume.
Pineapple
Apple sauce
Certain crackers
No corn items
Nothing fried
No fast foods
No milk products (sits to long in the stomach)
Things with ginger
Can't have a lot of. Liquid (so bowls of soup are out)
No rice (gets caught in the tube)
No caffeine
Small doses of chocolate and not at night.
No pancakes, pork, beef, or egg yolks
No red sauces
White bread
Cannot eat things like cakes or cookies (to heavy on the stomach)
Now , try and make something good to eat...
Crock pot meals with chicken and turkey
Tater tots that are baked (my favorite)
Casseroles that are cooked with chicken or turkey
Cucumbers with seeds removed and olives (my new salad)
Turkey burgers grilled or baked but not fried
Noodles - rice or regular but not wheat
White bread turkey sandwiches
This is just a small sample of what I can eat. So I am always looking for good recipes to try. Please share your thoughts.
Dawn
Saturday, January 11, 2014
New year and a new determination 2014
I have a disease called gastroparesis. I lost 2/3 of my stomach on July 21, 2012. I. Spent many months in the hospital until I was "stabilized" and have since learned how to deal with this disease. It is very much like dealing with other diseases like fibermyalgia or some other disease that many dr.s don't understand.
I have a g/j feeding tube that has to be changed out every three months by the Interventional radiologist at Shands Medical Center in Gainsville, Fl (a 300 miles round trip). I have constant dehydration because I cannot process water or liquids. I do not have hunger sensations nor do I get thirsty. (Which adds different problems such as remembering to eat during the day). I have an awesome office who have become my stomachs and remind me when they are hunger that I need to eat. I have issues related to this such as Sjögren's syndrome (is where my white blood cells are attacking all my moisture producing glades -very dry eyes, dry mouth, etc.) and fainting syncope (which happens shortly after getting up in the morning and getting ready for work) but this can happen anytime during the day. Some days I am nausea and can't function without my nausea medicine and other days I have more energy to run circles around you. I cannot exercise like everyone else because strenuous exercise is worse for gastroparesis. I cannot run due to lack of water and walking is hard on my muscles as well.
I work full time in an office and I take care of my husband who has medical issues as well. I am learning how to roll with my days and learn how to be very positive towards life. I have two adult children - one is 23 and lives at home, the other one is away at college in his last semester of college. I can do anything that I set my mind to and I have decided that 2014 is going to be a year of change for me.
Some of my goals for this year include:
1. Drinking more fluids by mouth so that I can have the g/j tube removed. Goals by dr is that if I can consume the recommended amount of water during the day she will remove the tube. I currently need between 70 to 100 ounces of water a day. Currently I consume no more 12 ounces over the entire day. I take in 32 ounces through my tube but that gets processed differently and doesn't help much.
2. I want to find an exercise program that I can do with all of my issues. I would love to take up karate. As well as riding my bike.
3. I have some personal goals that I am going to accomplish such as getting my notary and working as a real estate signing agent; taking and passing the paralegal exam to become a certified paralegal; and starting a business of organization and helping people get their homes organized.
4. My last and final goals for 2014 is to watch Stephen graduate from college and Eli be successful in his life by finding a career that makes him happy.
I will walk through this disease but I refuse to allow it to take what makes me happy!
Dawn
I have a g/j feeding tube that has to be changed out every three months by the Interventional radiologist at Shands Medical Center in Gainsville, Fl (a 300 miles round trip). I have constant dehydration because I cannot process water or liquids. I do not have hunger sensations nor do I get thirsty. (Which adds different problems such as remembering to eat during the day). I have an awesome office who have become my stomachs and remind me when they are hunger that I need to eat. I have issues related to this such as Sjögren's syndrome (is where my white blood cells are attacking all my moisture producing glades -very dry eyes, dry mouth, etc.) and fainting syncope (which happens shortly after getting up in the morning and getting ready for work) but this can happen anytime during the day. Some days I am nausea and can't function without my nausea medicine and other days I have more energy to run circles around you. I cannot exercise like everyone else because strenuous exercise is worse for gastroparesis. I cannot run due to lack of water and walking is hard on my muscles as well.
I work full time in an office and I take care of my husband who has medical issues as well. I am learning how to roll with my days and learn how to be very positive towards life. I have two adult children - one is 23 and lives at home, the other one is away at college in his last semester of college. I can do anything that I set my mind to and I have decided that 2014 is going to be a year of change for me.
Some of my goals for this year include:
1. Drinking more fluids by mouth so that I can have the g/j tube removed. Goals by dr is that if I can consume the recommended amount of water during the day she will remove the tube. I currently need between 70 to 100 ounces of water a day. Currently I consume no more 12 ounces over the entire day. I take in 32 ounces through my tube but that gets processed differently and doesn't help much.
2. I want to find an exercise program that I can do with all of my issues. I would love to take up karate. As well as riding my bike.
3. I have some personal goals that I am going to accomplish such as getting my notary and working as a real estate signing agent; taking and passing the paralegal exam to become a certified paralegal; and starting a business of organization and helping people get their homes organized.
4. My last and final goals for 2014 is to watch Stephen graduate from college and Eli be successful in his life by finding a career that makes him happy.
I will walk through this disease but I refuse to allow it to take what makes me happy!
Dawn
Friday, September 14, 2012
Recipes for GPer's
Raspberry Filled Chocolate Layer Cake
Makes 12 servings
1 cup plus 2 tablespoons all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup plus 2 teaspoons sugar
2 tablespoons plus 2 teaspoons reduced calorie tub margarine
1 large egg
1 teaspoon vanilla extract
1 cup skim or low fat buttermilk
1/2 cup seedless raspberry preserves
1 tablespoon confectioner’s sugar
Preheat oven to 350 degrees. Spray two 8″ square baking pans with cooking spray.
In a small bowl sift flour, cocoa powder, baking powder and soda and salt. Set side.
In a medium bowl cream together sugar and margarine. Add egg and vanilla beating until smooth. Gradually beat in flour mixture alternately with buttermilk until batter is smooth.
Evenly divide batter between prepared pans. Bake 10-12 minutes or until a toothpick inserted in the center comes out clean. Transfer pans to a rack to cool. Remove cakes from pans. Transfer one cake to a serving plate flat side up.
Meanwhile heat raspberry preserves in a small saucepan over low heat until melted. Brush half of the preserves on top of cake on the serving plate. Brush remaining preserves on flat side of remaining cake. Arrange cakes with fruit sides touching. Evenly sprinkle top of cake with confectioner’s sugar. Cut into 12 squares.
adapted from http://gastroparesisandgastronomy.wordpress.com/2010/09/16/let-them-eat-cake/
Ingredients
Ingredients
*I like the added flavor and bit of natural sweetness from the orange juice, but you could use 1/2 cup of any liquid. If you have GERD and cannot tolerate citrus, I think apple juice would also work well if you’re not sensitive to FODMAPs. If you’d rather have a more savory dish, try 1/2 cup chicken stock.
http://livingwithgastroparesis.com/recipe-sweet-potatoestwo-ways/
Ingredients
Preheat oven to 350 degrees. In a large bowl, mix cake mix, puree, spices and vanilla until combined. Stir in chocolate chips. Drop onto a cookie sheet sprayed with non-stick spray (or use a Silpat, like I did) and bake for about 9 minutes, until set. Let cool on the pan for about 5 minutes before transferring to a wire rack to cool completely.
*Let me explain why I chose these ingredients and what makes these cookies so GP-friendly. First, the organic cake mix. For whatever reason, cake mix works much better for cookie recipes without butter/oil than scratch baking. And unlike commercial cake mixes, organic ones don’t have any trans-fat. In fact, this one doesn’t have any fat at all. Or fiber. No corn syrup, either. Good place to start!
The sweet potato puree is lower in fiber than canned pumpkin (about 2 grams instead of 4 grams per half cup). You can’t tell the difference flavor-wise in the cookies, at least in my opinion. You could certainly use pumpkin puree. It would just boost the fiber content a bit.
Now the chocolate chips. Sunspire chocolate chips have half the fat of both Nestle’s and Hershey’s chocolate chips (4 grams in 2 tablespoons instead of 1 tablespoon). With these ingredients, assuming you make 30 cookies, there’s just over one gram of fat and 1/2 gram of fiber in each cookie.
In general, I just feel better using organic stuff and avoiding some of the junky chemicals and artificial ingredients that promote inflammation. Of course these are still a treat. Cookie Monster is right. Cookies are a sometimes food, especially when it comes to a GP-friendly diet. Maximizing nutrition should always be our first priority. That said, I love a good cookie now and then. Okay, let’s be honest. If I had a whole batch of these laying around, it’d be probably be more than now and then. That’s why I…
…make a couple of cookies and freeze the rest of the dough! Then whenever you want to make a few more, just scoop and bake. You can do this with any cookie dough so that you don’t end up eating too many or eating them too many days in a row. Not that I’ve ever done that… ; )
1 1 pound box white angel food cake mix
1 tablespoon flour
1 1/2 teaspoons pumpkin pie spice*
3/4 cup canned pumpkin puree
1 cup cold water
Move oven rack to lowest position; preheat oven to 350 degrees. In an extra-large glass or metal bowl, beat all cake ingredients with and electric mixer on low-speed for 30 seconds. Beat on medium speed for 1 minute. Pour into an ungreased 10-inch angel food (tube) cake pan.
Bake 37-47 minutes or until crust is dark golden brown and cracks are dry. Immediately turn pan upside down onto a heatproof funnel or glass bottle. Let hang about 2 hours or until cake is completely cool. Loosen cake from side of pan with a knife or long, metal spatula. Turn cake upside down onto serving plate.
Optional Filling (I did not make this but wanted to include it as an entertaining option)
1 8 ounce container fat-free frozen whipped topping, thawed
1 teaspoon ground ginger
Gently fold ground ginger into whipped topping. Cut cake in half horizontally to make two even layers (a serrated bread knife works best). Spread half the filling on the bottom layer. Replace the top layer and spread remaining filing on top of cake. Sprinkle with additional pumpkin pie spice, if desired. Refrigerate cake.
Mix yogurt, cayenne, lime juice, cilantro, & salt in a small bowl, set aside.
Heat two teaspoons of olive oil in a medium non-stick skillet and add cabbage. Cook for about four minutes or until the cabbage is just barely wilted. Season with salt and pepper and set aside.
Cut shrimp into thirds, so you have little bite size pieces. Sauté in two teaspoons of olive oil and season with salt, pepper and a dash of cayenne pepper over medium heat just until done. They cook up in just a few minutes… so be sure to watch them!
Build your taco! Place a scoop of cabbage on the warmed tortillas taco, then top with shrimp, and cilantro sauce… enjoy!
Serves 4.
Makes 12 servings
1 cup plus 2 tablespoons all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup plus 2 teaspoons sugar
2 tablespoons plus 2 teaspoons reduced calorie tub margarine
1 large egg
1 teaspoon vanilla extract
1 cup skim or low fat buttermilk
1/2 cup seedless raspberry preserves
1 tablespoon confectioner’s sugar
Preheat oven to 350 degrees. Spray two 8″ square baking pans with cooking spray.
In a small bowl sift flour, cocoa powder, baking powder and soda and salt. Set side.
In a medium bowl cream together sugar and margarine. Add egg and vanilla beating until smooth. Gradually beat in flour mixture alternately with buttermilk until batter is smooth.
Evenly divide batter between prepared pans. Bake 10-12 minutes or until a toothpick inserted in the center comes out clean. Transfer pans to a rack to cool. Remove cakes from pans. Transfer one cake to a serving plate flat side up.
Meanwhile heat raspberry preserves in a small saucepan over low heat until melted. Brush half of the preserves on top of cake on the serving plate. Brush remaining preserves on flat side of remaining cake. Arrange cakes with fruit sides touching. Evenly sprinkle top of cake with confectioner’s sugar. Cut into 12 squares.
adapted from http://gastroparesisandgastronomy.wordpress.com/2010/09/16/let-them-eat-cake/
Twice Baked Sweet Potatoes
- about 3 lbs. organic sweet potatoes (2 large or 3 medium)
- olive oil
- 1/4 cup fresh squeezed orange juice + 1/4 cup water*
- 1-1/2 tablespoons coconut oil
- 1-1/2 teaspoons cinnamon
- 1 teaspoon sea salt
- 1/4 cup chopped pecans
Directions
- Preheat oven to 400 degrees.
- Wash sweet potatoes and cut into 6 total pieces (i.e. cut 2 large into 3 sections each; cut 3 medium into 2 sections each).
- Rub the skins and top and bottom of each piece with olive oil. Place on a baking sheet lined with aluminum foil (for easier clean up).
- Bake for 45-50 minutes, turning once, or until the potatoes are easily pierced with a fork.
- Allow to cool until they are easy to handle.
- Scoop the flesh out of each “cup,” leaving a little bit on the bottom and sides. (I used a melon baller, as suggested in the original recipe.)
- In a food processor or blender, combine the flesh with juice, water, coconut oil, cinnamon, and salt. Process until smooth.
- Spoon filling back into cups. For non-GPers, sprinkle chopped pecans over the top. (Leave your portion plain.)
- Bake for about 20 minutes, until hot and lightly browned.
- Serve warm.
LWWGP Whipped Sweet Potatoes
Ingredients- 3 lbs. organic sweet potatoes
- 1/4 cup fresh squeezed orange juice + 1/4 cup water*
- 1-1/2 tablespoons coconut oil
- 1-1/2 teaspoons cinnamon
- 1 teaspoon sea salt
- Preheat oven to 375 degrees. Line a baking sheet with aluminum foil (to make clean-up easier).
- Place sweet potatoes (whole, unpeeled) on the baking sheet.
- Bake for 45-60 minutes, depending on the size. They’re done when you can easily poke a fork into the flesh.
- Allow to sit until cool enough to handle. Slice each yam in half and either peel off the skin or scoop out the inside with a spoon. Discard peels.
- Add the sweet potato flesh and all ingredients to a blender or food processor (I used my Vitamix) and whip until smooth.
*I like the added flavor and bit of natural sweetness from the orange juice, but you could use 1/2 cup of any liquid. If you have GERD and cannot tolerate citrus, I think apple juice would also work well if you’re not sensitive to FODMAPs. If you’d rather have a more savory dish, try 1/2 cup chicken stock.
http://livingwithgastroparesis.com/recipe-sweet-potatoestwo-ways/
Pumpkin Chocolate Chip Cookies
- 1-16 ounce box of organic vanilla cake mix
- 1-15 ounce can of organic sweet potato puree (or organic pumpkin puree)
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon pure vanilla extract
- 1/2 cup Sunspire organic 42% cacao chocolate chips
Directions
Preheat oven to 350 degrees. In a large bowl, mix cake mix, puree, spices and vanilla until combined. Stir in chocolate chips. Drop onto a cookie sheet sprayed with non-stick spray (or use a Silpat, like I did) and bake for about 9 minutes, until set. Let cool on the pan for about 5 minutes before transferring to a wire rack to cool completely.*Let me explain why I chose these ingredients and what makes these cookies so GP-friendly. First, the organic cake mix. For whatever reason, cake mix works much better for cookie recipes without butter/oil than scratch baking. And unlike commercial cake mixes, organic ones don’t have any trans-fat. In fact, this one doesn’t have any fat at all. Or fiber. No corn syrup, either. Good place to start!
The sweet potato puree is lower in fiber than canned pumpkin (about 2 grams instead of 4 grams per half cup). You can’t tell the difference flavor-wise in the cookies, at least in my opinion. You could certainly use pumpkin puree. It would just boost the fiber content a bit.
Now the chocolate chips. Sunspire chocolate chips have half the fat of both Nestle’s and Hershey’s chocolate chips (4 grams in 2 tablespoons instead of 1 tablespoon). With these ingredients, assuming you make 30 cookies, there’s just over one gram of fat and 1/2 gram of fiber in each cookie.
In general, I just feel better using organic stuff and avoiding some of the junky chemicals and artificial ingredients that promote inflammation. Of course these are still a treat. Cookie Monster is right. Cookies are a sometimes food, especially when it comes to a GP-friendly diet. Maximizing nutrition should always be our first priority. That said, I love a good cookie now and then. Okay, let’s be honest. If I had a whole batch of these laying around, it’d be probably be more than now and then. That’s why I…
…make a couple of cookies and freeze the rest of the dough! Then whenever you want to make a few more, just scoop and bake. You can do this with any cookie dough so that you don’t end up eating too many or eating them too many days in a row. Not that I’ve ever done that… ; )
Pumpkin Spice Angel Food Cake
Serves 121 1 pound box white angel food cake mix
1 tablespoon flour
1 1/2 teaspoons pumpkin pie spice*
3/4 cup canned pumpkin puree
1 cup cold water
Move oven rack to lowest position; preheat oven to 350 degrees. In an extra-large glass or metal bowl, beat all cake ingredients with and electric mixer on low-speed for 30 seconds. Beat on medium speed for 1 minute. Pour into an ungreased 10-inch angel food (tube) cake pan.
Bake 37-47 minutes or until crust is dark golden brown and cracks are dry. Immediately turn pan upside down onto a heatproof funnel or glass bottle. Let hang about 2 hours or until cake is completely cool. Loosen cake from side of pan with a knife or long, metal spatula. Turn cake upside down onto serving plate.
Optional Filling (I did not make this but wanted to include it as an entertaining option)
1 8 ounce container fat-free frozen whipped topping, thawed
1 teaspoon ground ginger
Gently fold ground ginger into whipped topping. Cut cake in half horizontally to make two even layers (a serrated bread knife works best). Spread half the filling on the bottom layer. Replace the top layer and spread remaining filing on top of cake. Sprinkle with additional pumpkin pie spice, if desired. Refrigerate cake.
Super Simple Shrimp Tacos
Ingredients
- 1 lb of frozen shrimp, defrosted, peeled, & deveined
- 6 oz fat free Greek yogurt
- ¼ cup chopped cilantro
- 2 tbsp fresh lime juice
- 1/4-1/2 tsp cayenne pepper
- ½ a head of cabbage, thinly sliced (about 5 cups)
- 8 corn tortillas
- 4 tsp extra virgin olive oil
- Salt and pepper to taste
Directions
Heat tortillas over medium heat in a dry skillet until warm and starting to form small brown spots. Set aside on a plate covered with a clean kitchen towel.Mix yogurt, cayenne, lime juice, cilantro, & salt in a small bowl, set aside.
Heat two teaspoons of olive oil in a medium non-stick skillet and add cabbage. Cook for about four minutes or until the cabbage is just barely wilted. Season with salt and pepper and set aside.
Cut shrimp into thirds, so you have little bite size pieces. Sauté in two teaspoons of olive oil and season with salt, pepper and a dash of cayenne pepper over medium heat just until done. They cook up in just a few minutes… so be sure to watch them!
Build your taco! Place a scoop of cabbage on the warmed tortillas taco, then top with shrimp, and cilantro sauce… enjoy!
Serves 4.
Nutritional Analysis
Calories: 264; Total Fat: 5.8g; Saturated Fat: 0.4g; Cholesterol: 850mg; Sodium: 850mg; Carbohydrate: 23g; Dietary Fiber: 4.6; Sugars: 6g; Protein: 30.2g
Big Soft Ginger Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup margarine, softened
- 1 cup white sugar
- 1 egg
- 1 tablespoon water
- 1/4 cup molasses
- 2 tablespoons white sugar
Procedures
- 1Preheat oven to 350°F. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
- 2In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
- 3Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
Thursday, September 13, 2012
Dealing with an Illness
All my issues started in early October 2011 where I couldn't eat and was vomiting just about everything I ate. After many months I found a GI doctor that was willing to help me. He discovered that I had a Paraesophageal Hiatal Hernia.
About.com - Heartburn/GERD
A hiatal hernia occurs when the upper part of the stomach pushes through an opening in the diaphragm, and up into the chest. There are two categories of hiatal hernias, sliding or paraesophageal. With paraesophageal hernias, the gastro-esophageal junction remains where it belongs, but part of the stomach is squeezed up into the chest beside the esophagus. These hernias remain in the chest at all times. With this type of hernia, complications can occur.
GI Visit
The GI doctor ran a couple of tests to determine what was wrong.
A nuclear medical test called a gastric emptying study, the golden standard for diagnosing gastroparesis.
Upper GI endoscopy
bbbbb
On July 11, 2012, I was operated on for the repair of the hernia. Stayed in the hospital for 4 days and went home. I felt great and was doing well. On July 20, 2012, I started getting sick and Charles rushed me to the hospital. After another CT scan, it was determined that my hernia repair had ruptured and I was going into shock. This was 2:00 pm in the afternoon. The next thing I remember I was being woke up on July 25, 2012, to my son saying "Mom, do you know how long you have been asleep?" Was released on August 6, 2012, and everything was supposed to be fine. August 10, 2012, ended up back in the hospital for nausea and vomiting. Find out that I have gastropareris now due to the septis and they ad to cut out a portion of my stomach.
I am currently at Shands Hospital at University of Florida and have had a G-tube/J-tube inserted into my stomach so that I can feedings through the tubes. This will allow me to have a new "normal" life. I have done research on this matter and have found some good websites that help understand this problem.
Links:
http://livingwithgp.com/info/
http://www.oley.org/index.htmlhttp://www.oley.org/index.html
This will be a journey of God's healing for me and my family. Follow me on my journey.
About.com - Heartburn/GERD
A hiatal hernia occurs when the upper part of the stomach pushes through an opening in the diaphragm, and up into the chest. There are two categories of hiatal hernias, sliding or paraesophageal. With paraesophageal hernias, the gastro-esophageal junction remains where it belongs, but part of the stomach is squeezed up into the chest beside the esophagus. These hernias remain in the chest at all times. With this type of hernia, complications can occur.
GI Visit
The GI doctor ran a couple of tests to determine what was wrong.
On July 11, 2012, I was operated on for the repair of the hernia. Stayed in the hospital for 4 days and went home. I felt great and was doing well. On July 20, 2012, I started getting sick and Charles rushed me to the hospital. After another CT scan, it was determined that my hernia repair had ruptured and I was going into shock. This was 2:00 pm in the afternoon. The next thing I remember I was being woke up on July 25, 2012, to my son saying "Mom, do you know how long you have been asleep?" Was released on August 6, 2012, and everything was supposed to be fine. August 10, 2012, ended up back in the hospital for nausea and vomiting. Find out that I have gastropareris now due to the septis and they ad to cut out a portion of my stomach.
I am currently at Shands Hospital at University of Florida and have had a G-tube/J-tube inserted into my stomach so that I can feedings through the tubes. This will allow me to have a new "normal" life. I have done research on this matter and have found some good websites that help understand this problem.
Links:
http://livingwithgp.com/info/
http://www.oley.org/index.htmlhttp://www.oley.org/index.html
This will be a journey of God's healing for me and my family. Follow me on my journey.
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