Tag Archives: pear

A Recipe is Only a Guideline…

The other day I came in with one thing on my mind: hot veggie soup but there was none.  Because of food allergies I can’t just open a box of Pacific or Imagine pureed veggie soup, which is a shame because some of the varieties look really tasty.  Every recipe I post here is just that a written recipe with specific measurements and directions.   In reality a recipe (unless you’re baking) is just a guideline.  Some of my favorite meals have no recipe.  I thought I’d do a post about flying on your own, untethered by the confines of a recipe.  With that in mind I will share thoughts for an Impromptu Sweet Potato and Butternut Squash Soup and an Impromptu Carrot Ginger Soup that can be put together from whatever is in the fridge, freezer and pantry.

No squash, just sweet potatoes?  No problem!  Make Sweet Potato Soup.

Not enough squash or sweet potato?  Augment with canned pumpkin.

No chicken stock?  Use veggie stock or a bouillon cube or two.

No maple syrup?  Use some of the pear juice from the canned pears.

Feeling like a “creamed” soup?  Add a white potato and/or enrich with some fat free half and half, evaporated skim milk or a dairy substitute of your choice.

Looking for more exotic flavor?  Substitute a small spoonful of a mild Thai Curry paste of your choice.

Looking for less flavor?  Back off the curry powder or leave it out entirely.

Looking for a little protein?  Serve with a dollop of Greek yogurt or even stir in a small amount of peanut or almond butter if you’re able to tolerate it.

By the way, a “palmful” is just enough spice to create a mound in the center of your palm.  Also, I’m always afraid of staining food processors and blenders with curry so I add it after I’ve pureed.

Impromptu Sweet Potato and Butternut Squash Soup

1  sweet potato (any size), peeled and cubed

2 cups (or so) roasted butternut squash (or equivalent frozen puree or cubes)

low sodium chicken stock

palmful of onion powder

1 garlic clove (less or more depending on your taste), grated

1 cube Ginger Paste

pinch thyme leaves

2 canned pear halves

palmful pumpkin pie spice

palmful mild curry powder

2 glugs maple syrup (I like Grade B)

salt and pepper to taste

Bring sweet potato cubes and enough chicken stock to cover to a boil.  Reduce heat and add remaining ingredients except curry powder.  Simmer until sweet potato cubes are very tender.  Puree and return to the soup pot.  Thin to desired consistency with stock.  Season with curry powder and salt and pepper to taste.

Impromptu Carrot Ginger Soup

When I was able to eat carrots I made Carrot Ginger Soup often.  It too doesn’t require an actual recipe.

carrots, peeled and chopped

low sodium chicken stock

palmful of onion powder

1 garlic clove (less or more depending on taste) grated

1 cube Ginger Paste

pinch of curry powder or pumpkin pie spice

salt and pepper to taste

Bring all ingredients (except curry powder) to a boil in enough chicken stock to cover.  Simmer until very tender.  Puree and return to soup pot.  Thin to desired consistency with stock.  Season with curry powder or pumpkin pie spice, salt and pepper.

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Still Pukka Christmas Curry Redo

Christmas dinner took a fortuitous but unexpected turn this year…we enjoyed Chicken Curry made with my GP-friendly Christmas Chutney!  I respectfully withheld the recipe because I knew that with a little more time and thought (and some fresh curry powder!) it could be something special.  Hubby and I enjoyed a Chicken Curry redo this weekend and I couldn’t wait to share the recipe.  The Christmas Chutney adds and extra layer of flavor and texture because it’s already seasoned and savory with onion powder, garlic, ginger, cinnamon and cloves and sweet from the diced pears, peaches and baby food prunes…and GP-friendly with no onions, raisins or seeds.  At one tablespoon, I was conservative with the curry powder as some recipes call for up to three tablespoons.  Use the amount you’re most comfortable with.  Remember, unless you’re baking, a recipe is only a guideline.  Feel free to get as creative or conservative as necessary depending on your needs, tastes and tolerances.  Aside from the splash of fat-free half and half at the end this is a dairy free curry especially if you substitute some low fat coconut milk for the half and half at the end. We enjoyed our Chicken Curry redo with basmati rice and Roasted Butternut Squash Cubes sprinkled with a little garam masala before roasting.  And now as promised…

Chicken Curry

Serves 4

This curry isn’t sweet.  If you prefer a sweeter curry substitute some of the chicken stock with apple or pineapple juice or sweeten with a spoonful of honey.  Serve a little extra Christmas Chutney on the side, if desired.

1 teaspoon canola oil

1 pound boneless, skinless chicken breast cut into bite-sized pieces

1 teaspoon salt

ground black pepper to taste

1″ piece of fresh ginger peeled and grated, press through a sieve to catch fibers

2 cloves garlic, grated

1 tablespoon sweet curry powder

1 teaspoon onion powder

1 tablespoon tomato paste

1 bay leaf

1 cinnamon stick

1 1/2 cups low sodium chicken broth

1/2 cup Christmas Chutney

1/2 cup fat free half and half

Preheat a heavy-bottomed pan.  Spray with cooking spray.  Season chicken with salt and pepper.  Saute chicken pieces until golden brown.  Remove to a plate.  Add canola oil.  Briefly saute ginger, garlic, curry powder and onion powder.  Do not burn!  Add  tomato paste, bay leaf, cinnamon stick, chicken stock and chutney.  Bring to a simmer then add chicken back to the pan.  Simmer for 20 minutes then stir in fat free half and half.  Cook until warmed through.

Helpful Hint: When you spray a pan with cooking spray first you can reduce the amount of oil needed in a recipe.

Nutritional Information Per Serving:

298 calories, 5.8 grams fat, 2.8 grams fiber, 36 grams protein

Kissin’ Cousins

As you all know by now this is a Gastroparesis recipe blog but it’s also meant to be my vehicle for being well by eating well and living well with a chronic digestive disorder.  This is the time that I would be irresponsible if I didn’t remind everyone that I’m not a Registered Dietitian, nutritionist, medical professional, therapist or personal trainer…just a trained chef and amateur nutrition sleuth who happens to have Idiopathic Gastroparesis.  Everything that I develop or write about is based on my own research and experiences with GP.

Recently, during my internet travels, I came across a local Registered Dietitian’s Webinar presentation and article regarding GI disorders including Gastroparesis.  When I dug a little deeper I discovered another article that stated she had gastroparesis.  What better source could there be?    In her presentation and article she stressed the importance of protein, Omega 3 fatty acids and getting enough daily servings of fruits and vegetables.  According to her, most women (GP or not) don’t get enough protein in their diets.  She stressed protein is important because it builds antibodies that build the immune system.  Women should aim for 50 grams of protein per day along with Omega 3 fatty acids, two to three servings of fruit and two to four servings of vegetables per day.  Anyone with GP knows that there are many days when this is a challenge so I thought I’d do my best to map it out using foods from the Gastroparesis Diet.

Examples of Protein Sources and Servings:

These are all averages.  Individual items may vary.

Dairy Protein:

1/4 cup fat free cottage cheese:  6.5 grams

1 cup fat free milk:  9 grams

Low fat/ fat free yogurt/greek yogurt:  3 to 16 grams depending on brand, serving size and variety

1/4 cup fat free shredded mozzarella cheese:  9 grams

1 scoop whey protein powder:  16 grams

Animal Protein:

1 egg:  7 grams

2 ounces cooked chicken breast:  18 grams

3 ounces cooked white fish (haddock/cod):  20 grams

1/2 5 ounce can of solid white albacore tuna in water:  6.5 grams

Vegetarian Protein:

1 tablespoon almond butter: 3.5 grams

soy protein powder/rice protein powder:  12 to 20 grams per scoop

1 cup almond milk:  1 gram

1/2 cup mashed sweet potato:  2.5 grams

1/2 cup cooked white rice:  2 grams

1/2 cup prepared cream of wheat:  1.9 grams

1 slice white bread:  2 grams

Nutrition Drinks:

Depending on the brand (Boost, Ensure, Orgain, Isopure, Slimfast, Carnation Instant Breakfast):  Up to 15 grams per serving.  Servings can be halved and/or diluted with water for snacks.

Examples of Omega 3 fatty acid Sources:

flax oil, fish oil, canola oil

fish

almond butter

omega 3 eggs

Examples of Servings Sizes for GP-friendly Fruit:

1 4″  banana

1/2 cup apple sauce

1/2 cup canned pears in juice

1/2 cup canned peaches in juice

4 to 6 ounces fruit juices

Examples of Serving Sizes for GP-friendly Vegetables:

1/2 cup sweet potato

1/2 cup mashed white potato

1 cup winter squash

1/2 cup cooked veggies: beets, carrots, spinach

1/2 cup baby food peas

6 ounces vegetable juice

I worry about getting enough nutrition on the GP diet and mapping out my nutrition give me some piece of mind that I’m doing the best I can for myself given the constraints of this condition and lifestyle.  I hope this information is helpful for everyone who shares my concerns.

This whole ‘nutrition tangent” inspired me to create Chocolate Almond Butter Protein Power Pudding…a “kissing cousin” to the original Chocolate Almond Protein Power Pudding.  I’ve swapped out the pureed cottage cheese for almond butter and upped the whey protein powder.  This might be an easier recipe for anyone who is dairy intolerant to adjust.  One little custard cup offers significant protein, calcium, and Omega 3 fat.  Slice half of a large banana on top and you’ve knocked one fruit serving off your day.  Caution: unlike his cottage cheese infused cousin, this version is not fat and fiber free…each serving contains 4 grams of fat and 2 grams of fiber due to the almond butter.

Chocolate Almond Butter Protein Power Pudding

Serves 2 but can be multiplied

1/2 3.9 ounce (4 servings) box chocolate instant pudding

1 cup fat free milk

1 tablespoon almond butter (softened if refrigerated)

1 scoop chocolate whey protein powder

sliced bananas (optional)

whipped topping and cocoa power (optional)

Combine all ingredients in a bowl starting with softened almond butter.  Whisk for 2 minutes or until smooth and stating to thicken.  Refrigerate until firmed and ready to eat.  Garnish with sliced banana, whipped topping and a dusting of cocoa powder if desired.

Nutritional Information Per Serving:

Based on 2 servings.  Does not include banana, whipped topping or cocoa powder.

248 Calories, 4 grams Fat, 2 grams Fiber, 14.25 grams Protein

Fleetingly Festive

It’s that time of year again and historically I have about a four minute window in which I feel festive.  Those four minutes basically fall somewhere between Thanksgiving Day and December 1st…after that I get “Scrinchy”…a combination of Scroogy and Grinchy.  Yesterday that four minute window opened so I took the opportunity to decorate and hang wreathes on the front and mudroom doors.  This is my first holiday season with Gastroparesis and I’m doing my very best to accept and adjust to “the new normal” but that doesn’t mean I still don’t feel a profound sense of loss.  Just between us, an occasional tantrum has been thrown…like when I dropped the gravy on Thanksgiving Day and promptly put my coat on and went out to “walk it off”.

Back to the wreathes!  It felt so good to get completely lost in a task.  I was so focused on wired ribbons and faux-sugared fruit picks that I completely lost track of time and when I looked at the clock it was time to start thinking about dinner.  What to have?

Pancakes are always easy and my stash of pumpkin spice pancakes in the freezer were gone.  Since I was feeling fleetingly festive I whipped up a batch of Gingerbread Pancakes seasoned with brown sugar, molasses and holiday spices and for topping: some Vanilla Maple Pear Compote…how I LOVE pears…at least they’re GP-friendly!  I generally enjoy my pancakes with scrambled eggs but given they were gingerbread with warm pear compote decided on a 1/4 cup of cottage cheese instead…vanilla Greek yogurt might also be a nice addition.  Either way, don’t forget some extra maple syrup to put it completely over the top!  Warm, seasonal, festive and yes…another tasty Gastroparesis-friendly recipe.

Just a reminder: Pancakes freeze well separated by wax paper in a Ziploc bag and the compote freezes just as well in small containers…just defrost in the microwave and pair with a protein for a no effort GP-friendly dinner.

Gingerbread Pancakes

These pancakes are not sweet and are subtly spiced.  Feel free to add more sweetener and amp up the spices but be careful there’s a fine line between spicy and bitter.  Having said that, the Vanilla Maple Pear Compote complements them beautifully.  Pancake batter can be made a day ahead and refrigerated until ready to use.

Makes 12 4″ pancakes, 6 servings of 2 pancakes

Pancake mix of your choice-enough to make 12 4″ pancakes (I used 2 cups Whole Foods 365 Organic Buttermilk Pancake & Waffle Mix)

1 teaspoon cinnamon

3/4 teaspoon cloves

1 1/2 teaspoons ginger

1/4 teaspoon nutmeg

1 tablespoon molasses (I prefer Blackstrap molasses)

1 tablespoon dark brown sugar

1 teaspoon vanilla

freshly grated zest of 1 lemon – (a microplane produces very light wispy gratings of zest-leave out if you are concerned)

1 tablespoon canola oil

2 eggs

1 1/3 cups fat free milk (follow whatever your mix suggests, may also use water if your mix contains buttermilk-check preparation instructions)

Mix all ingredients together until smooth.  Do not overmix.  For best results allow to rest for 10-15 minutes before using.  Drop batter by 1/4 cups onto a sprayed non-stick griddle.  When bubbles form on the top of the pancake its time to flip.

Nutritional Information Per Serving:

Based on 2 4″ pancakes

222 Calories, 0.4 grams Fiber, 3.9 grams Fat, 7.8 grams Protein

Vanilla Maple Pear Compote

Makes approximately 2 1/2 cups or 10 1/4 cup servings

Can be made ahead of time.  Refrigerate or freeze until ready to use.

3 large ripe Bartlet pears (about 2 pounds), peeled, cored and chopped

juice of 1 lemon, strained

2 tablespoons maple syrup

1 teaspoon vanilla

1/4 cup sugar

3/4 teaspoon cinnamon

1 teaspoon ground ginger

pinch salt

Combine all ingredients in a heavy saucepan.  Bring to a boil then reduce to a simmer.  Cook until pears are very soft-approximately 30 minutes-only you know how soft you require cooked fruit.

Nutritional Information Per Serving:

Based on 10 1/4 cup servings

88 Calories, 0.1 grams Fat, 3 grams Fiber*, 0.4 grams Protein

*Recipe analysis based on unpeeled pears-peels contain a significant amount of fiber so this figure may be a little inflated.

Turkey Day Recipes! Gobble! Gobble!

I love thanksgiving so much that I keep a three-ring binder specifically for Thanksgiving recipes.  Each recipe page is enclosed in a plastic page protector so that it can be wiped down in case of spills.  This was my first Thanksgiving with Gastroparesis so for the first time in a decade my Thanksgiving binder stayed shut.  Instead, I decided to start a completely new chapter (plastic page protectors and all!).

My philosophy this year was KISS (Keep It Simple, Stupid!).  Turkey, stuffing, mashed potatoes with gravy, cranberry sauce and pumpkin pie…all festive but more importantly GP-friendly.  Because I LOVE Thanksgiving leftovers I chose to break down a 15+ pound turkey and bone out the breast in order to have the roast plus the dark meat and the carcass and bones for soup.  Breaking down and boning out a turkey is an ambitious task.  These recipes will work just as well accompanying an intact roasted turkey or a boneless turkey breast ordered from the butcher.  I’ll be honest I still shed a few tears while I was cleaning mushrooms instead of cutting cornbread cubes for stuffing but the happy news is that there are a few new low-fat, low fiber Gastroparesis-friendly recipe pages to add to my Thanksgiving binder.  Oh, and I lied in a previous post…this wasn’t a butter-less Thanksgiving..there was one tablespoon of butter in the entire meal!

Maple Glazed Boneless Stuffed Turkey Breast

Serves 8

5-7 pound boneless turkey breast

1 recipe Wild Mushroom, Roasted Pear & Herbes de Provence Bread Stuffing

2 tablespoons maple syrup (I like grade B)

Preheat oven to 400 degrees.  Place turkey breast skin side down on work surface.  Open up each breast lobe by slicing open the middle of each breast. The new meat flaps should open like pages of a book and even out the roast.  Season with salt and pepper.  Place half of stuffing in the center of roast and wrap edges of turkey around stuffing-it should look like a football.   Tie roast with kitchen string and secure with “turkey pins”(the small skewers sold as turkey lacers).  Place skin side up on a rimmed sheet pan or in a shallow baking dish, spray with cooking spray and season with salt and pepper.  Roast for an 1 1/2 to 1 3/4 hours or until internal temperature (center of stuffing) registers 160 degrees on an instant read thermometer.  Approximately 1 hour and 15 minutes into roasting brush entire surface with maple syrup.  Allow roast to rest on cutting board 15 minutes before slicing.

Wild Mushroom, Roasted Pear & Herbes de Provence Bread Stuffing

Enough stuffing for a 5-7 pound boneless turkey breast and an additional baking dish of dressing.  This can be made a day ahead if desired.

1 tablespoon Herbes de Provence (savory, thyme, rosemary, basil, tarragon, lavender flowers)

1/2 teaspoon dried french thyme

1/2 teaspoon dried sage

1 1/2 pounds French Pullman (French white sandwich loaf) crusts removed and cut into 1″ cubes – stale

2 large Roasted Pears cut into 3/4″ chunks

2 1/2 pounds assorted wild mushrooms* (I used 1 lb chanterelles, 1 lb shiitake, 1/2 lb crimini) washed and trimmed.  Shiitake stems are tough and inedible remove.  Save stems and trimmings for Turkey Soup Stock.

1 tablespoon unsalted butter

1/2 cup dry French white vermouth (optional-can substitute stuffing stock)

2 teaspoons onion powder

1/2 cup fat free half & half

1 recipe Stuffing Stock

Grind Herbes d Provence, thyme and sage into a powder using a spice (coffee) grinder.  Divide mixture in half and set aside.  Spray a large saute pan and melt butter over medium high heat.  Add mushrooms to pan.  Season with salt and pepper.  Cook until mushrooms give off their liquid.  Add vermouth, onion powder and half of the reserved herb powder.  Cook until liquid is 3/4 evaporated.  Add fat free half & half.  Warm through and check for seasoning.  Add more salt and pepper if necessary.  Pour mushroom mixture into a large bowl with bread cubes and roasted pear chunks.  Season with remaining herb powder.  Toss to combine.  Ladle Stuffing Stock into stuffing mixture until moist but not soupy.  Save any unused stuffing stock for Turkey Soup Stock.  Taste for seasoning.  Adjust if necessary.  Use half of stuffing to stuff turkey breast and bake remaining stuffing uncovered in a baking dish along side turkey breast until crispy on top.  Approximately 1 1/2 hours.

*If using Portobellos remove gills from underneath the cap as they will stain the stuffing purple/gray.  Avoid using all white button mushrooms-they don’t have the depth of flavor of Crimini, Portobello, Shiitake and wild mushrooms.

Roasted Pears

These can be made a a few days ahead if desired.

3 ripe/firm Bartlet pears, peeled and halved

juice of 1/2 lemon

Salt and pepper

cooking spray

Preheat oven to 400 degrees.  Spray a small sheet pan with cooking spray.  Toss pears in lemon juice.  Place cut side down on sheet pan.  Season with salt and pepper.  Spray tops.  Roast 40-50 minutes or until tender and bottoms are golden.  When cool enough to handle, remove to cutting board and scoop out core with small spoon or melon baller and remove strings with a small knife.


Stuffing Stock

This can be made a few days ahead or even frozen until needed.

Makes 6 to 8 cups

6-8 cups low sodium chicken stock (1 1/2-2 32 ounce boxes)

3 onions, chopped

3 stalks celery, including leaves, chopped

sprig parsley

1 bay leaf

5 peppercorns

mushroom stems (optional – I had a few shiitake stems in the freezer)

Add all ingredients to a large pot with a lid.  Bring mixture to a boil, cover and simmer 1-2 hours until fragrant.  Strain and discard solids.  Cool then refrigerate.

Doctored Fat Free Turkey Gravy From The Jar

Serves 8

2 jars Heinz Fat free roasted turkey gravy

1 Roasted Pear

pinch dried thyme

fresh lemon juice

Puree roasted pear and thyme.  Stir into gravy.  Adjust seasoning with freshly ground black pepper and a few drops of fresh lemon juice.

LIBBY’S Famous Pumpkin Pie the GP-friendly Way

LIBBY’S Famous Pumpkin Pie recipe has been on the can since 1950.  I’ve always added a few gratings of fresh nutmeg and vanilla extract.  You won’t even miss the crust.  Serve with fat free ReddiWip and gingersnaps.

Serves 8

3/4 cups sugar

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon ground cloves

Freshly grated nutmeg (a few passes across microplane/rasp)

1/2 teaspoon salt

2 teaspoons vanilla

2 eggs

15 ounce can pumpkin puree

12 ounce can fat free evaporated milk

Preheat oven to 425 degrees.  Mix sugar, spices and salt in a small bowl to combine.  In a larger bowl, beat eggs add vanilla, sugar mixture and pumpkin puree.  Mix to combine.  Stir in evaporated milk.  Pour into pie plate.  Bake for 15 minutes then reduce temperature to 350 degrees.  Bake 40-50 minutes or until a skewer inserted in the radius (half-way between the center and the edge) comes out clean. Cool on a wire rack.  Refrigerate until ready to serve.

Nutritional Information Per Serving of Pie:

Serves 8

144 calories, 1.4 grams fat, 1.7 grams fiber, 5.2 grams protein

Portion, Portions, Portioning

In a previous life (before my Gastroparesis diagnosis last February) I lost a significant amount of weight.  When people would ask me “How did you do it?” I’d reply: “The boring, old-fashioned way…diet, exercise and making healthier choices.”  They always looked a little disappointed…like I was deliberately withholding some magical secret.  The most important lesson I learned during that journey was portion control.  Back then, portion control meant enjoying two chocolate chip cookies instead of five or savoring half of a juicy cheeseburger instead of the whole thing.

Today, portion control is a valuable part of my low-fat, low fiber Gastroparesis diet and lifestyle.  Smaller portions of low-fat, low fiber food spaced out over four to six meals a day help me get the nutrition I need, maintain my weight (frankly, a problem I never imagined having!) and not feel so full and sick.  This isn’t the life that I chose…unfortunately, it has chosen me and there is an odd sort of discipline required.  It’s truly unfair, but this disorder still requires me to show the willpower (ironically) to stop eating before I’m full knowing I’ll regret it if I don’t.

The following recipe for GP-friendly Pear Cinnamon Streusel Muffins is a classic example of portion control.  Each low-fat, low fiber muffin contains 3 grams of fat and 1 gram of fiber in a pre-portioned package.  Just like the recipe for Egg and Dairy-free, GP-friendly Chocolate Loaf Cake in a previous post one serving is GP-friendly but have two or three and the fat and fiber grams add up quickly.

Having said that, these muffins are scrumptious…moist delicate pear and vanilla on the inside and crowned with crunchy cinnamon streusel…the lemon glaze puts it completely over the top!  I doubt they’ll freeze well so share them with all your friends and family.

GP-friendly Pear Cinnamon Streusel Muffins

Makes 12 muffins

1/2 cup fat free sour cream

1 tablespoon fresh lemon juice

1 teaspoon vanilla

1 1/2 tablespoons canola oil

2 egg whites

1 1/2 cups flour

3/4 cups sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 cup chopped, drained canned pears in juice

Streusel Topping

1/4 cup light brown sugar

2 tablespoons flour

1 teaspoon cinnamon

1 tablespoon butter

Glaze

1/2 cup powdered sugar

1 tablespoon lemon juice

Preheat oven to 400 degrees.  Line a 12 cup muffin plaque with muffin papers (I use individual reusable silicone baking cups from Crate & Barrel).

In a small bowl combine sour cream, lemon juice, vanilla, oil and egg whites.  The mixture will look a little curdled.  Whisk dry ingredients to combine in a medium bowl.  Stir the wet ingredients into the dry then stir in the chopped pears.  Evenly divide batter between the 12 muffin cups.

Pulse streusel ingredients in a mini food processor until crumbly.  Divide evenly over each muffin (approximately 2 teaspoons each).  Bake 18 to 20 minutes or until a skewer inserted in the center come out clean.

Mix glaze ingredients thinning with a few drops of water if necessary.  Drizzle glaze over muffins.  Enjoy!

Helpful Hint:  this is the official start of holiday baking season.  If you’re still using the baking soda/powder that has been open since last year (even if it’s still within its use by date)  you might think about replacing each.  Fresh soda and powder yield better results.  The leftover baking soda is a great “green” cleanser.

Nutritional Information per Serving:

Makes 12 servings

188 calories with glaze, 166 calories without, 3 grams fat, 1 gram fiber, 2.9 grams protein

Thoughts of Thanksgiving…My Most Favorite Meal of the Year!

Thanksgiving is just two and a half weeks away and I’ve ordered my turkey from Whole Foods…a 14-16 pound free range bird.  I’ve had some trouble digesting turkey since my diagnosis and have avoided it for the past six months or so.  This weekend I successfully enjoyed a turkey breast sandwich (as a calculated “dry run”) so it’s going to be roast turkey on Turkey Day!

This year’s tentative (and butterless) Gastroparesis-friendly Thanksgiving Menu:

No Fat Lobster Bisque served in demitasse cups

Maple Glazed Boneless Stuffed Turkey Breast with Wild Mushroom, Roasted Pear and Herbes de Provence Bread Stuffing.

Fat-free Mashed Potatoes with Turkey Gravy (doctored from a jar this year…who knows about next year)

Cranberry Sauce (ditto)

Crustless Pumpkin Pie with Gingersnaps and Fat-free Whipped Cream

I’ve tried to focus on what can be included versus what I can no longer have.  This is my first GP-friendly Thanksgiving so I’m trying to keep things simple.  Because I haven’t made any of these recipes yet I’m unable to share them but will take careful notes and post complete recipes as soon as I’m able for Gastroparesis-friendly recipes for Christmas as well as a few GP-friendly leftovers.  What I am certain about is the time the Big Meal will be served…nice and early so there is ample time for a post-prandial digestive stroll between dinner and dessert.

Realistically, I know this Thanksgiving will be different from the rest.  I know I will spend the day alternating between mourning my old life and resenting the new one.  I remind myself on a regular basis that there are certain situations in life where we simply do not have a choice in the matter…things are as they are and although I may not have control over what’s happened to me I am in complete control over how I choose to view my present situation.  This Thanksgiving I will be thankful for the ability to enjoy certain solids again, to be able to exercise (had paralysis in one foot during this megaflare making it difficult to walk) and for a peaceful mind (after an unpleasant experience with Reglan).  Most importantly, I’m thankful for a loving husband and his constant care and support throughout this journey.

Please feel free to share your thoughts, recipes and cooking questions for a Gastroparesis-friendly Thanksgiving.  I’d love to hear them all!  Eat well!  Be well! Enjoy! GOBBLE!  GOBBLE!