You can still use family favorite recipes with simple modifications, removing known triggers of Gastroparesis and replacing them with healthy alternatives that should not change the flavor (much) and will make it easier to digest.
-Use three egg whites to replace two whole eggs (the yolk contains sulfur and can contribute to discomfort as it sits in the stomach.
-Use 1/4 cup buttermilk with 1/4 tsp baking powder added to replace eggs completely (per egg), this will up the fat content slightly, but not enough to usually cause problems when digesting baked goods.
-Use 1/4 cup plain almond milk (soy, coconut...etc) with 1/4 tsp baking powder per egg, this will not up the fat content and is a good choice if you have both egg and lactose allergies.
-Use applesauce to replace oil in recipes calling for oil, I find that the stage 1 or stage 2 applesauce baby food tends to be perfect for this.
-Use venison, buffalo or goat to replace beef in recipes. Remember to cook this for a slightly shorter duration since they are lower in fat and as such are prone to dry out or burn if over-cooked.
-Use Worcheshire Sauce to give a 'beefy' flavor to ground turkey or chicken, approx. 1 tsp per pound.
Many dishes call for things like raw or cooked vegitables that are needed for flavor yet can be very hard to digest.
You can still get the flavors without the pain with a few adaptations.
Celery- Many pasta dishes call for diced celery to add both texture and flavor, the texture we can do nothing about but we can add the flavor. For every stalk of celery that is called for substitute 1/2 tsp celery seed that you crush slightly. To crush it place it between two spoons and squeeze.
Carrots- Once more, this is added for color and flavor when raw and once more there is nothing we can do about the texture, but you can get the flavor by adding either 1/4 cup of stage 1 strained carrot baby food or by adding 1 tbsp of carrot juice per carrot.
Onions- You can replace diced or sliced onion raw onion with dried or fresh chopped chives. A good rule of thumb is about 1/4 cup of chives for 1/2 cup of chopped onion.
The longer strong spices stay in the stomach the more chance they will have in inducing nausea and discomfort, for this reason you will want to break down spices when adding them to dishes by grinding them into a powder to release the oils so that you can use less and still get the flavor.
Do not buy "directed flavorings' such as "italian seasoning" but instead use basil, thyme, rosemary and sage and grind them together yourself.
Use garlic juice or powder instead of raw garlic, you will get the flavor but it will be more digestable.
Add dried parsley to every dish you can, it is a great digestive aid.
Nutmeg, Cinnamon, AllSpice, Mace and Ginger add flavor and punch to many dishes but can be rough when sitting in the stomach for long periods of time if used fresh. Always use the powder form when possible or oil extracts if you can find it.
1 pound ground goat
3/4 cup instant stuffing
1/4 cup dried chives
1/2 tsp ground sage
1 tsp Worcheshire Sauce
1 cup catsup
(Preheat oven to 325) Mix all ingredients (reserving 1/2 the catsup) in a bowl then place in a baking dish and shape into a loaf. Cover with the remaining 1/2 cup of catsup and place in the oven on the middle rack for 45-55 minutes (check after 40 minutes since ovens vary). Let stand for a few minutes then slice and serve.
A good side dish for this is parsley potatoes (boil cubed peeled potatoes until tender then drain and immediatly add butter or oleo and dried parsley, stir gently and serve hot)
Sweet Potato Crumble
5 sweet potatoes
1/2 cup applesauce
1/2 tsp cinnamon
2 1/2 cup puffed rice cereal
1 cup mini marshmallows
3 tbsp butter or oleo (melted)
1/4 cup light brown sugar
1/2 cup granulated sugar
Peel and cube the sweet potatoes then steam until tender. Heat oven to 325. Place sweet potatoes in a large mixing bowl and add applesauce, cinnamon and granulated sugar and beat with mixer until blended. Pour into a casarole dish. In a seperate bowl place the puffed rice and brown sugar then drizzle in the butter and mix to blend. Then add in the marshmallows (you want to add these last so they do not melt in the butter) and gently combine. Place the crumble mixture over the sweet potatoes and bake for 40 minutes. (once more, watch your oven, since ovens vary, remove once the crisp topping is golden and before it starts to burn)
Submit your favorite adapted recipes and we will add them to the site!