Bland food

champys

Can you lovely people help me with some ideas? We have just started week 3 of OH’s stomach ulcer diet – for a period of 6 weeks he is not allowed to have (the GP has written it down for me):

- onions
- garlic
- tomatoes
- vinegar
- spices
- mustard
- fat

and he’s drinking water only. I have done quite OK on my menus for the last 2 weeks, but I am beginning to run out of ideas – also getting sick of cheese sauce and bechamel sauce. Any good-tasting meal ideas which do not include any of the above ingredients would be much appreciated. Thanks a lot in advance!

C.

Gingham_Ribbon

I presume some fat is allowed if he's having cheese sauce. So what about different types of mash with lean meat or fish?

eg 'shepherd's pie' using turkey mince or lentils with mashed potato or celeriac or potato and turnip?

Fish in parsley sauce with low fat chips

tortilla (boiled potatoes fried with onion and egg - it doesn't need oil if you have a non stick pan.)

For low fat sauces, try virtually fat free fromage frais or creme fresche with some grated parmesan.

Bake squashes and use them as a sauce base for pasta.

purpleivy

Carrot and swede also tasty

Gingham_Ribbon

We've started making chips. I've never liked them before as I find them too greasy. But if you chip the potatoes then boil for about 6 or 7 minutes and drain. Then give them a shake in the pan to fluff the edges (like making roast potatoes) and put them in the oven with a little oil (we use frylight) for about 25 minutes (ish!) then they turn out quite fluffy and definitely not fatty.

Olliebeak

You mention that he isn't allowed spices, does that include pepper? When I was first diagnosed with raised BP I wasn't allowed salt at all so started to use pepper to flavour food instead and I prefer the black pepper. Not sure if that is advisable with an ulcer though.

What about adding herbs to the food? Maybe you could contact the hospital dietician to enquire.

champys

Olliebeak wrote: »

You mention that he isn't allowed spices, does that include pepper? When I was first diagnosed with raised BP I wasn't allowed salt at all so started to use pepper to flavour food instead and I prefer the black pepper. Not sure if that is advisable with an ulcer though.

What about adding herbs to the food? Maybe you could contact the hospital dietician to enquire.

Olliebeak - I guess pepper is really a 'spice' but I am using a little anyway or I would go mad completely! Trouble is that I have no way of contacting a hospital dietician where we are, so I am getting some clues from the Internet and try to interpret GP's list best as I can..... Herbs I consider OK, but our main source for them is the garden and there is not much out yet, apart from sage and a little oregano.

Great though to hear from you all and receiving your help!

C.

Olliebeak

Have you tried growing a small assortment of fresh herbs on your kitchen window sill? Should be able to get a head start on what's available in your garden. They are supposed to be good for freezing as well so you don't waste any.

Seakay

I substituted chopped fennel for onions and garlic in recipes when I could not have them - not at all the same flavour but a similar texture.

Not sure if all fats are banned, but you can quick cook chopped veg in a non stick pan with a little water or stock instead of frying in fat when making eg a stew. If it is just animal fat which is banned then obviously your are ok with veg oil and some margarines.

Quorn is a fat free meat substitute which has a meaty texture - available in mince or chunks to use in your own recipes. It looks expensive by weight, but remember it is leaner than extra lean, does not shrink when cooked, and a little goes a long way.

I'm assuming that it is the hot spices which are banned ie chilli, paprika, ginger; if so then coriander and cumin can be used to flavour, also nutmeg and cinnamon.

I take it that animal fat is ok in dairy form, but to be in the safe side how about adding chopped herbs and or some of the spices suggested above to fat free yoghurt and use this to marinate quorn chunks for 15-20 mins (will even work if chunks are frozen - they will freeze the yoghurt but no problem!). Heat and melt mixture gently, and a little cornflour in water if you'd like a thicker sauce, and serve with rice and green salad or veg.

Fry a big handful of sage leaves for a couple of minutes in a little oil. Pour all over freshly cooked pasta or rice and serve with parmesan (or strong cheddar, left out wrapped in paper not cling film to go hard and grated on a fine grater). The leaves should be slightly crisp but not burnt (you may need as little as 30 seconds). This dish looks really weird and far too sparten, but it really is good!

Another cheap pasta dish - cook pasta until al dente. Drain and return to the pan over a mega low heat or just the residual heat of the stove. Add one beaten egg per person with a little olive oil. Stir continuously until a coating sauce forms - avoid scrambled eggs. Serve with any or all of olive oil, black pepper, parmesan to scatter over and a green salad.

champys

Seakay wrote: »

I substituted chopped fennel for onions and garlic in recipes when I could not have them - not at all the same flavour but a similar texture.

All wonderful ideas, thank you so much Seakay - but especially substituting fennel for onions! Fennel is easily available here and not especially expensive, so that goes on the shopping list straight away. I am going to check on cumin/coriander, because if that seems OK it opens many more avenues....

ubamother

a tasty (and cheap) side dish is cooked potatoes, carrots and swede mashed together with a little milk, and cheese and baked. We also chop and cook some cabbage and put this in as well, so I suppose it is going down the bubble and squeak type dish route. Mine love it. Is he allowed leeks - they're a great substitute for onions, but they are the same family so you may need to check.