Cook Book
Published on Dec 01, 2015
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PRESENTATION OUTLINE
Recipes for IBS patients
Photo by Daniel Y. Go
What does IBS stand for? IBS stands for Irritable Bowel Syndrome. IBS is when you have lower abdomen pains like cramps, bloating, diarrhea, and or constipation. IBS is not curable but can be less painful if you get the treatment needed. The cause for IBS is unknown. Some things that can worsen IBS are processed breads and cereals, processed foods like chips and cookies, drinks like coffee, carbonated drinks, and alcohol, high-protein diets, dairy products especially cheese. Only few people who have IBS have serious symptoms. Others can control the pains by managing their diet, lifestyle, and stress. Others could possibly need treatment or therapy.
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Chesapeake Shrimp Boil
INGREDIENTS:
2 bay leaves, 1.5 teaspoon celery seeds, Like 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon ground black pepper, 1/2 teaspoon cayenne pepper, 1/2 teaspoon dry mustard.
Photo by I Believe I Can Fry
1/2 pound medium shrimp in shells (approximately 15-18 shrimp), 1 lemon cut into wedges
Photo by IndyDina with Mr. Wonderful
In a large pot bring two quarts of water to a boil.
Add the bay leaves and all of the spices to the pot. Reduce the heat to medium-low and simmer, covered, for 10 to 15 minutes.
Bring the water back up to a full boil, add the shrimp, and cook for about 2 minutes, or until the shrimp are opaque and cooked through (cooking time will vary depending on the size of the shrimp). With a slotted spoon transfer the shrimp from the pot to an individual serving bowl. Spoon some of the cooking liquid over the top, and squeeze the lemon wedges over the shrimp. NUTRITION FACTS, Amount per Serving, Calories: 245, Protein: 46.0g, Total Fat: 4.0g, Saturated Fat: 0.5g, Cholesterol: 345mg, Total Carbohydrate: 3.0g, Dietary Fiber: 0.0g, Sodium: 335mg
Photo by I Believe I Can Fry
NUTRITION FACTS, Amount per Serving, Calories: 245, Protein: 46.0g, Total Fat: 4.0g, Saturated Fat: 0.5g, Cholesterol: 345mg, Total Carbohydrate: 3.0g, Dietary Fiber: 0.0g, Sodium: 335mg
This meal is great for patients with IBS because it has NO dietary fibers and people with IBS should not have processed breads it will worsen the symptoms.
http://www.joybauer.com/healthy-recipes/chesapeake-shrimp-boil.aspx
Photo by Dave77459
Asian Citrus Salmon
Ingredients:
4-six ounce salmon steaks (wild or Alaskan), 1/2 cup reduced- sodium soy sauce, 1/4 cup orange juice, 2 tbs. chopped garlic, 2 tsp. Dijon mustered, 2 tsp. tomato paste, 1/2 lemon, juiced
Photo by srett
Place the salmon in a zip-top bag. Mix the soy sauce, orange juice, garlic, mustard, tomato paste, and lemon juice in a bowl. Pour into the bag with the salmon. Seal the bag, pressing out excess air. Refrigerate to marinate 4 to 6 hours.
Prepare a grill. Remove the salmon from the bag, reserving the marinade. Place the salmon on the grill and cook, turning once, for about 5 minutes on each side, or longer for well done. For extra flavor, lightly drizzle a few tablespoons of the marinade on salmon during grilling. Discard leftover marinade.
NUTRITION FACTS
Amount per Serving, Calories: 270, Protein:37.0g, Total Fat: 11.0g, Saturated Fat: 2.0g, Cholesterol 100mg, Total Carbohydrate: 2.0g, Dietary Fiber: 0.0g, Sodium: 400mg.
IBS sufferers take note: This recipe is suitable for constipation-predominant IBS and diarrhea-predominant IBS.
B, J. "Asian Citris Salmon." JoyBauer.com. Joy Bauer, n.d. Web. 12 Nov. 2014.
Photo by queenkv
Ingredients
6 ounces canned wild salmon
1 tablespoon reduced-fat mayonnaise
1 teaspoon Dijon mustard (or more if desired)
2 tablespoons minced onion (optional)
Photo by Sheerluck7
A small bowl add the salmon, mayonnaise, mustard, and onion (if using), and black pepper to taste. Using a fork, mash the salmon and combine with the other ingredients.
Photo by David Leo Veksler
Amount per Serving
Calories: 188, Protein: 33.0g, Total Fat: 6.0g, Saturated Fat: 0.0g, Cholesterol: 60mg, Total, Carbohydrate: 3.0g, Dietary, Fiber: 0.0g, Sodium: 695mg
B, J. "Wild Salmon Salad." JoyBauer.co. Joy Bauer, n.d. Web. 12 Nov. 2014.
INGREDIENTS:
2 pounds pork tenderloin
1 cup low-sugar BBQ sauce (like Stubb’s Original)
Skewers.
Photo by avlxyz
PREPARATION:
Slice pork tenderloin into thin strips so they are approximately 1/4-inch thick, 4 inches long, and 1.5 inches wide. Add pork slices and BBQ sauce to a dish or sealable bag and allow to marinate in the refrigerator for at least 2 hours (longer if you have time).
Soak wooden skewers in water to keep them from burning on the grill.
Pre-heat the grill or grill-pan to high.
Carefully slide each pork loin slice onto a skewer lengthwise so the meat stays flat and the skewer becomes the “rib.” Place “ribs” on hot grill and pour remaining marinade over the raw meat. Cook 4-6 minutes on each side or until cooked to desired doneness.
Makes six 4-ounce portions.
Photo by Robert S. Donovan
