Crohn’s and Nutrition

Crohn’s and Nutrition

Having Crohn’s wreaks havoc on your body. I know it does mine. There are the challenges of getting nutrition into me but also getting enough nutrients.

Crohn’s patients often require more protein than the average person because of malabsorption.  Adding protein powder to juices will help with the increase of protein in your diet.

To help eliminate cramps and diarrhea that come from poor absorption, reduce fat from animal sources (bad fat).  Avoid red meat. Eat meats that are easily digestible such as fish, fowl and eggs. Increase good fat by adding olive and flax oils to your food.  Increase calories from foods that don’t irritate your stomach such as rice, potatoes, and pasta.

Some common Symptoms of Minor Nutrient Deficiencies

Symptoms and Nutritional Deficit

Tiredness, Muscle wasting –  Insufficient calories, protein

Cold feeling, poor complexion, tiredness, anemia – Iron and folic acid

Sore mouth, cracks at corners of lips, sore tongue – B-complex

Loss of taste and smell, Cuts don’t heal quickly – Zinc

Mild depression, confusion, irritability – B-complex

Muscle aches, low back pain – Calcium and magnesium

Muscle weakness, spasm, numbness and tingling – Electrolytes, especially potassium and sodium

Bruises, cuts don’t heal quickly – Vitamin K and possibly vitamin C

Here are a few Crohn’s friendly recipes that the whole family will love

Chicken Chili

2 tablespoons olive oil

1 cup diced med onion

1 cup diced med green or red bell pepper

1/4 cup sliced jalapeno peppers (optional)

2- 14 1/2 oz. cans diced tomatoes

2 – 15 oz. cans kidney, or black beans , or combo of the two rinsed and drained

1 cup chicken broth

2-3 cups chopped cooked chicken

1 1/2 teaspoons chili powder

1/2 teaspoon cumin

1/2 teaspoon coriander

1/4 teaspoon poultry seasoning

1/8 teaspoon cayenne

Salt and pepper to taste

Sour cream or plain yogurt

Directions

Heat olive oil over med high heat in a Dutch oven  Sauté onion and bell pepper about 5 minutes. Add remaining ingredients except sour cream and stir thoroughly. Bring to a boil, reduce hear, and simmer 20 minutes.  Garnish with a dollop of sour cream or yogurt.

 

Tuna Burgers

2 – 6 oz. cans tuna packed in water, drained

1/2 cup plain bread crumbs

1 egg white

1/2 cup small diced onion

1/2 cup diced celery

Zest of 1 lemon

1 teaspoon fresh lemon juice

1/4 teaspoon black pepper

1 tablespoon canola oil

4 toasted sandwich rolls

Tartar Sauce

Directions

In a medium bowl combine tuna, bread crumbs, egg white, onion, celery, lemon zest and juice, salt, and pepper. Mix well.

Heat oil in pan over med heat. Shape tuna mixture into 4 patties. Cook about 4-5 minutes on each side until browned. Serve on toasted rolls with tartar sauce.

For a different variation: substitute 1 – 12oz can pink salmon for tuna

 

Strawberry Cheesecake Pie

2 –  80z. packages of cream cheese softened

1/2 cup sugar

1 teaspoon vanilla extract

2 lg. eggs

1 Graham Cracker Crust (recipe following this one)

2 cups strawberries, stemmed and cut in half

1/2 cup seedless strawberry jam

Directions:

Preheat oven to 350. Beat cream Cheese, sugar, and vanilla in a mixing bowl until fluffy. Beat in eggs one at a time until combined.

Pour into prepared crust and bake 25-30 minutes until the center is set. Cool completely.

Arrange strawberry halves on top of cheesecake. Heat jam until melted and drizzle over top of strawberries.

Chill 2-3 hours before serving.

Graham Cracker Crust

1 1/2 cups crushed graham crackers

2 tablespoons sugar

3 tablespoons butter melted

Directions

Preheat oven to 350. Place crushed graham crackers in a 9 inch pie plate and sprinkle with sugar. Drizzle with melted butter and mix with fingers or fork until crumbs are evenly moistened.

Press into bottom and sides of pie plate. Bake for 10 minutes and cool before filling.

 

 

 

 

 

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