Ulcerative Colitis is an odd disease, in that there isn’t one specific diet plan that works for everyone. You kind of have to figure out what works for you. (I talked to someone once that can’t eat watermelon. Can you imagine?? I’d be so sad.) Sometimes, it doesn’t make sense. For example, I’ve noticed that I can’t do large meal salads anymore, at least not as often as I used to. I’m not sure if it’s because there’s a boatload of fiber in there or what. And the thought of raw carrots makes my stomach turn.
For some reason though, I can handle celery just fine, so I’ve been eating a ton of that to get some greens in. I’m not a huge celery fan, (especially cooked, bleh) and this recent new to me purchase has been helping me:
So good. I’ve never been a huge nut butter fan, I kind of go through phases where I love the stuff, and phases where I could really care less. But this stuff is amaaaazing. I could eat it out of the jar with spoon. It’s got maple sugar in it, which gives it an amazing flavor. It’s not very salty, but it contains sea salt, which gives it a little salty bite here and there. I can’t get enough of it.
Case in point, my lunch yesterday:
Celery with MAB (Maple almond butter), cucumbers (which, thankfully seem to be ok) and some multigrain pita chips. I dipped the pita chips and cucumbers in this yummy sundried tomato bean dip I made.
It’s super simple!
Sundried Tomato Bean Dip
1 can beans (I used cannelloni)
1/2 cup plain Chobani yogurt
6 sundried tomato halves
2 cloves of garlic
Salt and Pepper to taste
I soaked the tomatoes for about half an hour, then pureed everything in the food processor.
I went to Shipshewana (Don’t know what it is? I didn’t either, it’s an Amish fleamarket, and they have some cute shops in town!) with my family recently, and my mom got some veggie dip mixes that look really good. They call for you to mix them with sour cream or mayonnaise, but that just makes it so unhealthy. So, I thought I could just mix it with plain Chobani, but it might give off too much of that sour greek yogurty taste. (Which is delicious, but not what I was going for). So I decided to throw in some beans.
I didn’t want to waste one of the dip mixes on this batch, because what if it wasn’t any good? So I threw in the tomatoes and garlic for flavor. I’m happy to say it was a hit!
I’ve got two more photos on my phone that I’m just going to throw on here, this was my lunch the day before I made the bean dip and bought that amazing almond butter:
Kind of an odd lunch. I cut up some celery and drizzled on some tuscan dressing. I wanted to make a refried bean burrito, but we didn’t have any tortillas, so I just made myself the insides! Refried beans with a sprinkle of cheese, taco sauce, and some diced tomatoes. It was pretty good!
And since I was still hungry, I had this:
This is an old picture, but I didn’t take when I ate it the other day. I had the same yogurt (so good! They taste like dessert!) and I had a regular old banana instead of baby ones.
Do you have any good (healthy!) dip recipes? What are some of your favorite dippers?
Also, if you haven’t checked out my review on Happy Hour at Home, check it out here! It’s an amazing cookbook!