Saturday, February 11, 2012

Living with the Reality of Gastroparesis

Do you have Gastroparesis (nerve damage that affects the rate the stomach empties into the digestive track)? I do! I understand the physical and emotional challenges living with this health issue day after day.

Whither we accept this issue or not, human beings have an emotional connection with their food. Eating has never , and never will be simply about satisfying physical hunger. We eat not only to quell a rumbling stomach, but also to satisfy the appetite and deal with emotions.

From the moment a parent first offers a biscuit or sweet to comfort and quiet a child, food becomes a way of nourishing the soul as well as the body. From the earliest age food is used to celebrate, calm, relieve boredom or depression and to comfort in times of sadness and emotional distress.

The problem comes when emotionally driven food habits take over from healthy eating and result in uncontrolled weight gains. On the other hand, disorders of the digestive track, which causes excess diarrhea, cramping, or chronic nausea, can cause a person to feel afraid of eating anything, resulting in drastic weight gain or weight loss cause by Insufficient nutritional needs.

On a personal note, my inability to deal with food, not only caused me to fear each bit I took, but also caused me to stamp down natural cravings, as well as my emotional need for food. Taking control over your emotional response to food when your are clearly obese is one thing, ignoring this need when you are battling your bodies natural survival instinct is another.

In the end the choice is yours how you will deal with your food issues if you wish to live life with out the fear. With out standing in a grocery store isle with tears running down your face. Or walking out the door with out buy a thing to eat. Or living on only soap. Yogurt , ice cream, or baby food.

Or you can fallow a less emotional path….

1. Make a list of what food you may be sensitive to. Even though they are not considered to have Celiac Disease, many people with Gastroparesis will tell you that they also suffer from a gluten ( wheat, rye, oats, barley) sensitivity. On the other hand, people with Gastroparesis have a problem digesting certain foods like, beef, nuts…To help you deal more constructively with you GP, you need to know what bothers you, and test done for food allergies will not work simple because there is a clear difference between an allergy and simple unable to deal with a certain food with out facing complications.

2. Choose foods that are as organic in nature as you can. In other words, food items ( fresh, boxed, frozen ) that have no preservative or dyes. They cause inflammation, and can make the chronic nausea worse and cause other problems throughout the rest of your body. On top of the fact that a person with Gastroparesis, or any other intestinal problem have a holes in their mucus layer that is supposed to protect us from poisons that are found in our food and water. You don’t want to find yourself fighting the pain and nausea associated with the a sensitivity to food preservatives.

3. Begin a program of cleansing and rebuilding of the chemical balance in your whole intestinal system.

Liquid Meals

Tip: instead of ice cubs made of water, which waters down
the flavor of your smoothie, freeze your favorite juice in
ice-cub tray.

Wake-Up Smoothie
1 1/4 cup(s) orange juice, preferably calcium-fortified
1 banana
1 1/4 cup(s) frozen berries, such as raspberries, blackberries, blueberries and/or strawberries
1/2 cup(s) low-fat silken tofu, or low-fat plain yogurt
Combine orange juice, banana, berries, tofu (or yogurt), if using, in a blender; cover and blend until creamy. Serve immediately.

Strawberry Smoothie

1 cup pineapple juice
½ cup crushed pineapple
1 scoop powdered protein
6 frozen strawberries

Blend up pineapple juice, crushed pineapple, and powdered
Protein. As it is blending add frozen strawberries on at a time.

Raspberry Chocolate smoothie

1 scoop chocolate powdered protein
1 (6-ounce) container of vanilla Yogurt
1 cups frozen raspberries

Blend until mixture is smooth

Cucumber Soup

2 cups cubed cucumbers
2 1/2 non-fat plain yogurt
1 chopped scallion
1 tbls EVO
1 tbls dill

Blend all ingredients in blender until smooth , pour in cup or bowl and
serve hot or cold.

Chocolate Delights

Chocolate delights
2 cups rice milk
1 ripe banana
1 cup blueberries
1 scoop of Chocolate protein powder
1 heaping teaspoon Cafix (coffee alternative)
1/2 teaspoon carob powder
dash cinnamon

In a blender, combine milk, protein shake mix, fruits, coffee, cinnamon ,until almost smooth. Pour into glass. Top with whipped cream, if desired.

Chocolate Covered Cherry Milkshake Recipe

1 scoop Chocolate protein shake mix
1 cup milk
1 cup Vanilla Ice Cream
1/2 cup maraschino cherries, drained
whipped cream

In a blender, combine milk protein shake mix, ice cream and cherries until almost smooth. Pour into glasses. Top with whipped cream, if desired.

Chocolate Malt Peppermint Cooler Recipe

1 scoop chocolate protein powder
1 cup milk
1 cup vanilla or chocolate ice cream
1tbs cup malted milk powder
3 drops peppermint extract
pinch of ground cinnamon
hard peppermint candies -- coarsely crushed

In a blender container place the milk, 1 scoop chocolate protein powder, ice cream, the malted milk powder, peppermint extract and ground cinnamon. Cover and blend till smooth. Pour into large, glass. Optional -top with spoon of ice cream. Sprinkle with crushed candy pieces.

Simple Flourless Chocolate Cake

½ cup unsweetened cocoa powder
¾ cup packed light brown sugar
3 large eggs
2 cups whole almonds
½ cup boiling water
1/3 cup unsalted butter or buttery spread
½ tsp salt
2 tbsp powdered sugar for dusting
1 tbsp pure vanilla extract

Preheat the oven to 350°F and place a rack in the middle of it. Line the bottom of a spring form pan with parchment paper or wax paper. Grease it and set aside. Dissolve the cocoa powder in boiling water and finely grind the almonds in a food processor. Now add the eggs, butter, brown sugar, vanilla and salt; process for 30 to 40 seconds. Transfer this batter to the greased pan. Bake for 40 to 45 minutes and then let it cool in the pan for 15 minutes. Discard paper liner and dust with powdered sugar before serving.

Pumpkin Delights

Pumpkin is likely the one food staple you aren't eating enough of. Pumpkin is a fruit (because it has seeds) that is low in calories, low in fat and high in fiber. Keep some canned pumpkin handy as it can be added to all kinds of recipes from soups to baking to beverages.

Health Benefits of Pumpkin

Those round orange fruits usher in autumn and get the kids excited for Halloween. But from a health-standpoint, they are also a wonder food. Here's some of the health benefits associated with the "meat" of the pumpkin: Carotenoids. Although they give the pumpkin its orange color, they are known to fight free-radicals. Lutein and Zeaxanthin. Can aid in eye health, including prevention of cataracts and macular degeneration. Common nutrients such as zinc, iron and fiber.

Pumpkin seeds can also be a source of nutrition. They are high in protein, and contain other nutrients like iron, magnesium, phosperous and zinc. The oil in pumpkin seeds is also high in essential fatty acids (EFAs) which are believed to maintain the health of blood vessels and nerves as well as reduce cholesterol.

Pumpkin Pudding

1 Pk Sugar free butterscotch Instant pudding
1 C Fat free milk 16 Oz Pumpkin
1 Tbsp Vanilla 1 Tbsp Pumpkin pie spice
1/2 Tsp Cinnamon
1/2 C Or more Cool Whip

Mix pudding and milk until thick. Add all the rest. Fold in Cool whip

Pumpkin Pancakes
One egg
One cup skim milk
3/4 cup white flour ( gluten free optional)
3/4 cup whole wheat flour ( gluten free optional)
1/2 cup cooked pumpkin ( small can pumpkin)
1 tablespoon Splenda No Calorie Sweetner (granulated)
2 teaspoons baking powder
1/4 teaspoon cinnamon
Pinch of nutmeg

Mix wet ingredient, and then add dry, mix and fry like ordinary pancakes…

Chocolate Pumpkin Loaf

2 cups sugar or Splenda No Calorie Sweetner (granulated)
2 cups pumpkin
1/2 cup canola oil
1/2 cup vanilla pudding
4 egg whites
3 cups flour
2 teaspoons cinnamon
1 1/4 teaspoons salt
1 teaspoon baking soda
1 cup semi-sweet chocolate chips
cooking spray

Preheat oven to 350.Combine sugar (or Splenda), pumpkin, oil, pudding and egg whites and whisk well. In separate bowl, combine flour, cinnamon, salt and baking soda. Mix well. Add flour mixture to pumpkin mixture and still until moist. Add chocolate chips. Coat 2 loaf pans with cooking spray.Pour batter into loaf pans and bake at 350 for approximately 1 hour and 15 minutes (or until inserted toothpick comes out clean). Cool completely before serving.

Delightful Deserts

Fast Fruit Tarts

6 tablespoons apricot preserves
1 (3 1/2ounce) container commercial fat-free vanilla pudding
6 miniature graham cracker pie crusts (such as Keebler)
1/3 cup sliced strawberries
1/3 cup blueberries
1/3 cup sliced peeled kiwi fruits

Place preserves in a small microwave safe bowl, microwave at high for 1
minute or until melted.Spoon 2 tablespoons pudding onto each crust
and top each serving with fruit.Spoon 1 tablespoon preserves over each tart.
Chill until ready to serve.

Red, White And Blue Parfaits

1 8-ounce carton vanilla low-fat yogurt
1/4 teaspoon almond extract or 1/2 teaspoon vanilla
1/2 of an 8-ounce container frozen light whipped dessert topping, thawed
3 cups fresh raspberries and/or cut-up fresh strawberries
3 cups fresh blueberries

In a large bowl, stir together yogurt and almond extract or vanilla. Fold in
whipped topping.To serve, in six 12-ounce glasses or dessert dishes, alternate
layers of the berries with layers of the yogurt mixture.

Blueberries With Banana Sauce

12 ounces fresh blueberries, rinsed and drained
1/3 cup skim milk ricotta cheese or part-skim ricotta cheese
1 teaspoon lemon juice
1/2 medium banana, peeled and sliced
2 tablespoons low-fat vanilla yogurt (or fat free)
1 1/2 tablespoons sugar

In food processor or blender, combine all ingredients except blueberries.
Process or blend until very smooth, about 2 minutes.Place blueberries
in a large bowl, or divide among 4 serving bowls.Pour banana cream sauce
over blueberries and serve.

Fruit Meals

Fruit Dip

1 package cream cheese
2 cups whip cream
2 packages of hot apple cider mix

Mix all ingredients, and use to dip slices of apples, pears, strawberries,
pineapples, individually or as a mixed salad. Filled with vitamins as well
as protein that is found in the cream cheese.


Spicy Stuffed Eggs

3 hard boiled eggs
1 teas powdered onion
½ tbls mayo
½ tbls minced parsley
1 tbls sweet pickle relish
¼ teas mustard
Pinch on salt and pepper

Peel and slice eggs, then place egg yokes in bowl. With a fork mash
eggs yokes, mix in spicy ingredients. Mound that spicy yokes on top
of sliced eggs.

Zucchini Frittata

1 tbls olive oil
1 medium zucchini, halved length wise, and cut into slices
1 small can tomatoes drained and chopped
1 tbls Italian seasoning
1 tbls onion powder 1 tesp garlic A pinch of salt and pepper 4 large eggs
1 cup shredded cheese

Preheat over 350F . In medium bowl mix ingredients and pour into baking
dish, sprinkle top with cheese. Bake 10 minutes .

Egg Salad Salmon Wraps

½ cup fresh cooked Salmon or can Salmon
12 hardboiled eggs
2 tabls mayo
1 tabls brown mustard
Pinch of salt /pepper

Chopped eggs in food processor and mayo , mustard, salt and pepper,
making an egg spread. Lay a wrap out on a dish, spread with eggs
spread , add salmon on top , and wrap.


Lemony Chicken Breast

1/3 cup lemon juice
2 tbls reduced-sodium soy sauce
2 tbls Dijon mustard, or spice brown mustard
1 teas Olive oil
1/8 cayenne pepper
2 skinned and bones chicken breast

In a medium size bowl combine spicy ingredients. Spread over
every inch of the chickenbreast. Broil, bake or Barbeque chicken

Sea Delights

Sweet 'n' Crispy Shrimp

Take 8 shrimps peeled and deveined. Coat with coconut flour; dip
in 1 egg,lightly beaten. Roll in shredded sweetened coconut.
Fry in olive oil until crisp and golden brown. Drain shrimp on
paper towel and serve with duck sauce if desired. Or serve with
cinnamon apple sauce

Fish on a String Bean Bed

Fry or pouch favorite fish ( tuna fish works too) . On a small dinner
plate add cooked green and yellow string beans. Place fish on top,
sprinkle with vinegar and olive oil dressing.

Savory Salmon Patties

1 can salmon drained and cleaned
½ cup mashed potatoes
1 tbls plain yogurt
1 tbls plain mustard
1 large egg
½ minced carrot
¼ teas onion powder
¼ teas paprika
½ teas lemon juice
¼ cup multi-grain cracker crumbs
¾ tbls olive oil

In medium size bowl, combine salmon, potatoes, yogurt, mustard,
seasonings, minced carrots, eggs. Put the bread crumbs on a
plate to be used to over patties. Fry in olive oil.

Deviled Tuna Pot Pie

1 tbls margarine
1 teas onion powder
1 teas garlic
1 teas celery seasoning
1 cup kernel corn
1 jar pimientos drained
Pinch of black pepper
½ cup skim milk
2 tbls grated parmesan cheese
2 teas Dijon mustard
2 teas lemon juice
2 can tuna
6 eggs

Pre heat oven to 450 F . In medium size bowl add spices , melted
margarine and warmed skim milk , corn and tuna. In a small bowl
beat 6 eggs, and add to Medium bow mixture.Transfer ingredients
to ungreased baking dish. , bake 10 minutes.

Optional- Sprinkle top with cheese before taking out of oven. Simple
shut oven off and allow time to melt cheese from the heat left in the oven.

Baked Tuna-Stuffed Tomatoes

1 large tomato
½ teas lemon juice
¼ teas melted margarine
1 teas chopped chives
¼ cup skim milk
½ can of tuna
1 tbls multi-grain cracker crumbs
¼ cup cheese shredded

Pre -heat oven 350 F . Peel , Core and hallow out the tomato . In small bowl mix
all ingredients, accept cheese. Stuff tomato with mixture , sprinkle with
cheese and bake for 15 minutes.


Hot or Cold Tomato Salad

On a small dish , add a few slice tomatoes, cover tomatoes with
ham and cheese, sprinkle with vinegar and olive oil dressing,
garnish with parsley . Heat in microwave or eat cold.

Avocado Salad

Slice one avocado in half and place in small bowl. Sprinkle avocado
with olive oil and lemon juice. Chop up half of a tomato. Place
chopped tomatoes on top of avocado, Season with chili, or your
favorite seasoning. And it is complete.

No Cook Sweet Potato Salad

1 (15 oz.) cans sweet potatoes, drained
2 teas Celery seasoning
2 teas onions powder
2 teas Dijon mustard
1/4 green bell pepper, diced fine
Add favorite salad dressing
Add pepper to taste

In large bowl, combine all ingredients and mix and mash with potato
masher. Serve chilled.

Sweet Potato Salad

2 sweet potatoes peeled, cooked , mashed ( or one LG can yams)
1 tbls orange zest
¼ cup orange juice
1/8 cup buttermilk

Mix well all the above ingredients

Watermelon Salad

2 cups small chopped watermelon
1 cup Rugala or finally chopped romaine lettuce
½ Red Onions sliced
1 cup chopped Shedder Cheese
¼ cup vinaigrette salad dressing

Mix watermelon, Rugala, onions and shedder cheese in mid bowl,
sprinkle with vinaigrette salad dressing


Tangy Cheese Stuffed Potatoes

1 medium potato
4 tbls cottage cheese
1 teas minced parsley
1 teas minced chives
¼ teas dill weed
Pinch of pepper

Cook as you would any bake potato , with the peels on. When
completely backed slice in half. Using a fork, smash the potato
inside. In a blender add the cottage cheese and spices and blend
until smooth. Pour over potato and warm up in microwave.

Optional- add chopped ham or bacon

Caution- Do not eat peel of potato, peel is hard to digest

Italian Spaghetti Squash

1 spaghetti squash
½ tbls olive oil
½ teas onion powder
1 small can mushrooms, drained
1 small can minced tomatoes/ chili seasoned
1 small zucchini sliced
½ cup grated cheese

Preheat oven to 350 F . Pierce squash in several places with knife,
set in backing dish and back one hour. Or until you can pierce easy
with fork. Meanwhile, in a medium size sauce pan, add olive oil,
mushrooms, sliced zucchini. When zucchini is soft add can tomatoes,
cook for three minutes. When squash is done, slice in ½ and scoop
out insides out into a platter. And cover with tomato mix, sprinkle with

Sweet Potato Fires

Slice sweet potatoes like you would French fries and place on backing
pan. Sprinkle with EVO and back until crisp. Serve with mayo seasoned
with garlic power and basil.

Fried Veggies and Cheese

1 Zucchini
1 sweet potato
8 small tomatoes

Slice zucchini, sweet potatoes into medium cubs and fry in small amount of EVO
until just turning brown. Place them in an small backing pan, sprinkle with garlic
powder, add sliced tomatoes, back until soft and done. Sprinkle with Parmesan
cheese and back a few minutes more until golden brown.

Cornmeal Pizza

1 cup yellow cornmeal
1 1/3 cup cold water
½ cup grated Parmesan cheese
1 cup shredded cheese
1 tbls olive oil
1 small green pepper thinly sliced
1 can mushrooms drained
1 cup organic pizza sauce

Preheat over 375 F . In a small sauce pan, heat up cold water . When
it comes to a boil, begin to add cornmeal. Lower heat and continue stirring
until the cornmeal thickens. Remove from heat and add Parmesan
cheese. With wet hands spread the cornmeal evenly on a small greased
pizza pan. Bake crust for 15 minutes or until golden brown.

Meanwhile, in a frying pan, pour the olive oil, add green peppers and cook
until just beginning to soften and then add mushrooms.

When crust is done, pour on pizza sauce and then add cooked green
peppers and mushrooms. Sprinkle with shredded cheese and return
to oven until cheese melts.

Options- you can add meat if you wish. Or add some tomato slices …


Veggie Wraps/ Sandwich Spread

3 cups frozen and thawed mixed veggies
1 clove garlic
½ onion
1 can black olives
Using a food processor finely chop veggies, garlic, onions, olives
Add one of the two fallowing seasonings to make two different
kinds of spreads.

1. ¼ cup Extra Virgin Olive oil
1 table Creole seasoning

2. ½ cup balsamic and basil vinaigrette with Extra Virgin Olive oil

Note: This spread is a good way to get the nutritional value of your
vegetables, that is easy to digest.

Cheesy Bean Wrap

1 Veggie Wrap ( or your favorite)
1/2 cup refried beans
1 tbsp salsa
1 lettuce leaf 1/4 cup cheddar cheese

On your wrap , spread beans, top with salsa, lettuce leaf, cheese and wrap.
Warm in microwave to melt cheese.Cut in half and serve.

Chicken Chile Cheese Lettuce Wrap

1 wrap 1 tbsp EVO
1 lbs of Ground Chicken
1 tsp onion powder
2 tbsp chile powder
2 lettuce leafs
1/2 cup Chedder Cheese
Heat small sauce pan and add EVO and ground chicken , add onion and
chile powder cook until done .Upon and open wrap , layer first with lettuce
leafs, then spoon on ground chicken , add cheese and wrap.
Cut in hal and serve.

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