Recipes

POTS - Gastroparesis diet



Recipes


These recipes are suitable for disturbed gastric emptying.

An English diet guide can be downloaded from the download page to learn how the diet (with step-by-step plan) works with tips.

Vegetable soup with rice noodles



Vegetable omelet



Parsnip-carrot soup with fresh ginger



Egg white roll

Stewed apple with feta



Mashed parsnip with caramelized shallot



Chicken vegan cheese salad with vegan mayonnaise


Pesto basil


Hummus light



Mashed carrots with butter turnip



Peaspread with vegan cheese

White bread (no mix), light digestible

Chicken salad with pecans

Baked chickpeas

Bruschetta's

Vanilla cake light digestible

Winter breakfast wrap

American pancakes on coconut base

Buckwheat pancakes

Red cabbage spread with stewed apple

White bean hummus with walnuts

Carrot spread with codfish

Vegetable wok with sweet coconut sauce

Vegetable soup with turmeric and fresh chives

Vegetable soup "Quick healthy steam"

Peaspread with thyme, marjolam and codfish

Haddock in a jacket of herb cheese

Vegetable salad with chicken

Tortilla with cheddar and olives

Peaspread with leek 

Healthy steam

Haddock tartare

Smoked salmon salad with vegan herb cheese spread

Butter turnip puree with salmon and Polak fish

Peas dip with vegan cheese

Almond butter

Steamed vegetable soup with haddock

Wortelspread with steamed salmon and almond

Tilapia fish salad

Tuna salad with almond flakes

Chicken broth

Sugarsnap salad with walnuts

Fishsalad with walnuts

Codfish salad with pine nuts

Codfish lasagna

Xanthe's cinnamon cake

Lemoncurd

This is what you need:

500gr frozen soup vegetables (mix of carrot, leek, onion and celeriac)

1/5 l water 

Large dash of soy sauce, to taste, organic

Salt, to taste

Fresh purslane

Stevia drops, to taste

Small amount of rice noodles, quantity as desired


This is how you make it:

Take a large cooking. pot and put the frozen vegetables in it together with the water and let it cook below the boiling point.

Add the herbs and mix the soup, then add the noodles. Serve with fresh purslane.

This is what you need:

2 eggs, organic

1 carrot, grated and finely chopped

Small hand content of leek

Half shallot, shredded

Salt, to taste

Fresh chives

Dried parsey


This is how you make it:

Briefly pre-cook the vegetables by steaming them in the microwave in a glass jar with a lid with some water.

Beat the eggs well with some salt and parsley, together with the shallot and vegetables that are steamed (cooked). Bake the omelet and finish with fresh chives.


This dish is for some people harder to digest so be carefull with the amount you eat.


This is what you need:

6-7 large carrots, grated and diced

2 large parsnips, grated and diced

About 1 l of water

Small piece of fresh ginger, finely chopped

Salt, to taste

Dry parsley

Large dash of gluten-free soy sauce, organic

Few drops of stevia, to taste (optional)


This is how you make it:

Put the vegetables in a large cooking pot with water and let it simmer below the boiling point.

Mix it all together and add the herbs and other seasoning.

Finish with some dried parsley.

This is what you need:

2 egg whites, organic

Fresh basil and dried basil

Pinch of salt and pepper


This is how you make it:

Split the eggs and make an omelet of the egg whites together with the herbs, with a drizzle of olive oil.

Then roll up and finish with fresh basil.

This is what you need:

2 apples, peeled and diced

Some vegan feta, cut into cubes

Half a teaspoon of parsley

1 tbsp olive oil

(optional: small piece of fresh ginger, very finely chopped)


This is how you make it:

Stew the apples in some olive oil, add the herbs and allow to cool before adding the vegan feta cubes.

Place covered in the refrigerator.

This is what you need:

3 large parsnips, peeled and diced

2-3 shallots, organic, cut into half slices

Maple syrup, pure and organic

Salt and pepper, to taste

Fresh basil

Dried parsley


This is how you make it:

Sauté the shallot in a dash of oil in a pan over medium heat and then add a good dash of maple syrup, let it caramelize for 10-15 minutes and stir regularly without deep frying.

Put the parsnips in a large cooking pot with olive oil and let it bake until ready and add 150ml almond milk, mix well afterwards.

Add the spices and then the caramelized shallot.

Decorate with fresh basil.


This dish is for some people harder to digest so be carefull with the amount you eat.

This is what you need:

1 chicken breast (organic), fried and cooled

Small hand volume vegan cheese cubes

Fresh basil

Organic mayonnaise or olive oil as desired

Salt, to taste


This is how you make it:

Bake the chicken breast in olive oil and let it cool down afterwards.

Briefly mix the meat in a blender with the vegan cheese and mix in the herbs and mayonnaise.

Store in a closed jar in the refrigerator.

Decorate with fresh basil.


This dish is for some people harder to digest so be carefull with the amount you eat.

Delicious spreadable on a cracker or toast.


This is what you need:

Large handful of fresh basil, washed

1 tsp dried basil

30gr olives

30gr pine nuts

30gr parmesan vegan cheese

A good pinch of salt

Half a tbsp stevia sugar

50mg olive oil


This is how you make it:

Put all ingredients in a blender and mix well, add olive oil until the desired structure is obtained.

Store in a closed jar in the refrigerator.

This is what you need:

250gr chickpeas, organic, washed and drained

2-3 tbsp olive or walnut oil

1 tbsp tahini

1 tbsp almond paste

Half a teaspoon of lemon juice

3-4 drops of stevia

Fresh chives

Half a teaspoon of salt

Pinch of pepper

Water


This is how you make it:

Put all ingredients in a blender and mix well, add water in small quantities until the desired structure is obtained. Store in a closed jar in the refrigerator.


This dish is for some people harder to digest so be carefull with the amount you eat.

Delicious spreadable on a cracker or toast.

This is what you need:

5-6 large carrots, grated and cut

2 small turnips of butter, peeled and cut

1 shallot, shredded

Small handful of fresh chives

Salt, to taste

Half a tbsp dried parsley


This is how you make it:

Take a cooking pot and bake the vegetables in a good dash of olive oil.
Put the vegetables in a blender and mix well and add the herbs.

Add some water or almond milk if the mixture is too firm. Decorate with fresh chives.

This is what you need:

3 hand contents frozen peas, organic

Half handful of vegan cheese cubes

Fresh basil

2 tbsp olive oil

Few drops of stevia

Water


This is how you make it:

Briefly steam the peas in a little water in the microwave so that they are cooked.

Let cool and then add the other ingredients and mix until a homogeneous mass.

Add water or almond milk in small amounts if the spread is too firm.


Delicious spreadable on a cracker or toast.

This is what you need:

500gr flour (= 150 arrowroot flour, 50gr almond flour, 150gr brown rice flour and 150gr buckwheat flour)

10gr flour improver and 6gr dry yeast (both organic)

6gr salt

100gr brown sugar (or 50gr stevia pastry sugar)

50ml olive oil

400ml / 450ml lukewarm water


This is how you make it:

Place the dry ingredients in a bowl without the yeast and stir well. Add the olive oil.

Dissolve the yeast in the lukewarm water and add afterwards. Mix into a homogeneous mass.

Put 80min in the oven that has been in the oven at 50 degrees so that the bread can rise.

Remove the bread afterwards and heat the oven further to 210 degrees.

Place the bread in the oven for 50 minutes and cover the top halfway through the cooking time if the crust becomes too dark.

Remove the bread and let it cool down on a rack.

Remove the bread from the tin and let it cool further on the grid.

Slice the bread and pack in a ziplock bag for freezing.


Look here for temperature convertion.

This is what you need:

2 chicken breasts (organic), fried and cooled

Good handful of pecan nuts

Fresh chives

Salt, to taste

Dried chives

Few drops of stevia, to taste

2 tbsp walnut oil

Water


This is how you make it:

Bake the chicken breast in some olive oil and let it cool down afterwards.

Put the meat and other ingredients in a blender and mix well, add water or almond milk in small quantities if the salad is too firm.

Store in the refrigerator, closed.


This dish is for some people harder to digest so be carefull with the amount you eat.

Delicious spreadable on a cracker or toast.

This is what you need:

Small jar chickpeas (organic), washed and whipped dry with kitchen paper

Half a teaspoon of salt

Half a teaspoon of dried thyme

Olive oil


This is how you make it:

Put a large pan on the cooking plate with a drizzle of olive oil over medium heat and add the chickpeas to the pan and bake until golden brown, tossing the chickpeas frequently.

Season the baked chickpeas and decorate with basil.


This dish is for some people harder to digest so be carefull with the amount you eat.

This is what you need:

3 rusks

Fresh basil

Slice of vegan cheese

Some vegan cheese spread (natural)

Slice of vegan feta cheese

Margarine (preferably on a coconut basis)

Optional: a little vegan mayonnaise


This is how you make it: Spread the bruschettas as desired and season with salt and pepper if necessary.

This is what you need:

150gr gluten-free flour mix

65gr almond flour

1/2 tsp baking powder

4 eggs (organic)

125 ml olive oil

125 ml almond yogurt

50gr stevia pastry sugar


This is how you make it:

Preheat the oven to 180 degrees. Make a batter of the above ingredients and grease in a cake mold with some olive oil.

Pour the batter into the cake mold and put in the oven for 45-50 minutes, check after half the cooking time whether the crust is not getting too dark and if necessary cover it with some baking paper.

Check the doneness with a skewer.

Remove the cake from the oven and let it cool down on a grid and then carefully remove the cake from the mold and let it cool further on the grid. Finish with some arrowroot flour for decoration.

Cut into 1 cm thick slices.

Store the cake in a sealed and airtight container.


Look here for temperature convertion.

This is what you need:

2 eggs (organic)

1 tsp brown sugar

Pinch of salt

Half a teaspoon of cinnamon, nutmeg spices

25ml hazelnut oil

50ml almond milk

2 tbsp arrowroot flour

1 apple

Maple syrup


This is how you make it:

Beat the eggs together with the sugar, salt, spices and add the almond milk and arrowroot flour to the omelet.

Bake these in a cooking pan over medium heat with a drizzle of hazelnut oil.

Bake the apple slices with maple syrup in a cooking pan over medium heat. Make a roll with the apple slices.

Finish with arrowroot flour for decoration.


This dish is for some people harder to digest so be carefull with the amount you eat.

This is what you need:

50gr arrowroot powder or tapioca starch

50gr almond flour

100gr firm coconut cream

Half a teaspoon of salt

1 tbsp stevia pastry sugar

1 egg (organic)


This is how you make it:

Make an even batter from the above ingredients and mix everything briefly, add the guargum last and mix everything well again.

Put in the fridge for an hour.

Heat a mini cooking pan with a dash of oil over a fairly high heat.

Take 2-3 tablespoons of the batter in the pan in a heap, the pancake makes its own shape, turn after 3-4 minutes or when they come off the bodom of the cooking pan, bake the other side also for about 4-5 minutes, turning afterwards again, then they are nice and crispy.

Let cool on a paper towel.

Bake everything like this until the batter is finished.


This dish is for some people harder to digest so be carefull with the amount you eat.

This is what you need:

200 grams of buckwheat flour

500ml vegetable milk

20gr stevia pastry sugar

Pinch of vanilla powder and 1 / 5t thsp vanilla bourbon

2 - 3 eggs, organic

Pinch of salt

Lump of margarine or drizzle of olive oil


This is how you make it:

Start by weight all the ingredients and making sure everything is at room temperature.

Add the flour to a mixing bowl and add half of the milk quantity.

Stir everything with a whisk or mixer to a smooth batter. Now we can start adding the eggs and the rest of the milk. Add this while stirring or mixing.

Our batter is now ready and we can start baking.

Heat the margarine or a dash of oil in a pancake pan.

Pour the batter into the pan with a spatula and let it run well all over the bottom.

Bake both sides until they have a nice golden brown color.

This is what you need:

Jar of canned red cabbage

1 apple, peeled and diced

Pinch of salt and dried ginger

Dried parsley and shallot

Optional: pinch of ginger powder


This is how you make it:

Stew the apple in some olive or walnut oil and let it cool down.

Then put all ingredients in a blender and mix well. Decorate with dried parsley and dried shallot.

This is what you need:

Jar of canned white beans, washed and drained

Hand contents of walnuts

1/2 tbsp almond paste or tahini

Small handfuls of fresh parsley

Salt and stevia drops, to taste

2-3 tbsp walnut oil


This is how you make it:

Put all ingredients in a blender and mix well.

Add a small dash of water if it is still too thick.

Place in a pot or bowl and top with sprigs of fresh parsley.


This dish is for some people harder to digest so be carefull with the amount you eat.


Delicious spreadable on a cracker or toast.

This is what you need:

200gr carrots, grated and cut

1 shallot, shredded

1 cod fillet, organic

Dash of almond milk

Dash of olive oil

Half a teaspoon of salt

1 tbsp parsley

Fresh basil

Stevia drops to taste


This is how you make it:

Steam the fish and then the carrots.

Briefly fry the shallot in a saucepan with a little oliveoil.

Let everything cool down and put everything together in a blender.

Add the other ingredients and mix it well.

Add spices to taste and add almond milk untill the desired consistency.

Finish with some fresh basil.

This is what you need:

2 handfuls of sliced ​​carrots, leeks and peas

1 handful of chopped parsnips,

Half a handful of spring onion

1 tbsp almond-coconut paste

Dash gluten-free soy sauce, organic

2 tsp salt

1 tbsp parsley

150ml almond coconut milk

1 tbsp arrowroot flour

Large dash of walnut oil

1 1/5 tbsp condensed coconut milk

Shredded coconut as desired (topping)


This is how you make it:

Heat a cooking pan over medium heat together with a good dash of oil (bottom full covered) and add the vegetables, let cook and then add the remaining ingredients (except the shredded coconut) with the almond coconut milk at last to add to your own desire for thickness.

Always stir well while adding the ingredients.

Finish with dried parsley and ginger powder and some coconut grater to your liking.

This is what you need:

3 large parsnips, peeled and diced

1 shallot, shredded

4 carrots, grated and diced

2 turnips butter, peeled and diced

1-1 1.5 l water

Olive oil

Gluten-free soy sauce, organic

Salt, to taste

10-12 drops of stevia, to taste

4-5 tbsp turmeric (varies according to taste)

Fresh chives, finely chopped


This is how you make it:

Place a large pot on a medium heat with a generous dash of olive oil and let it cook for a while. 

Add the water and cook the vegetables below boiling point.

Mix everything well and add the herbs.

This is what you need:

1 handful of each vegetable: carrot, parsnip, peas, leek

Half hand content spring onions

Small dash of gluten-free soy sauce, organic

Dried parsley

1 1/2 tsp salt

10-12 drops of stevia


This is how you make it:

Take a steam pot with basket (see kitchen applications) and fill to just below the basket with mineral water.

Add the vegetables and put in the microwave at 500 watts for 10 minutes.

Remove the steam pot from the microwave and take out the basket so that the vegetables falls into the water.

Add the soy sauce and spices, stir well and the soup is ready.


You can mix the soup after making it because chunks of food are harder to digest.

This is what you need:

1 large handful of frozen peas

1 fillet of frozen cod

1 tsp salt

4 drops of lemon juice

Small dash of almond milk

1/2 tsp thyme

Pinch of marjoram

3-4 drops of stevia

Sprig of basil to finish


This is how you make it:

Take a steam pot with basket (see kitchen applications) and fill with water to just below the basket.

Place the cod and peas on the basket and put in the microwave for 8 minutes at 500 watts.

Remove afterwards and put the peas and cod in a bowl, add the other ingredients and mix well using a blender.

Decorate with some fresh basil.


Delicious spreadable on a cracker or toast.

This is what you need:

1 haddock fillet, organic

Vegan herb cheese

Fresh basil

Some salt (to taste)


This is how you make it:

Steam the haddock and let it cool down on a plate.

Spread the vegan herb cheese over it, sprinkle some salt over to taste and finish with some fresh basil.

This is what you need:

1 chicken breast, organic

1 handful of peas

1 handful of carrots

1 handful of leek

1 tsp salt

1 tbsp parsley

1/2 tsp dried shallot

Stevia drops, to taste

Fresh basil

Water


This is how you make it:

Stew the vegetables in a saucepan and deglaze with a splash of water, leave. cool down afterwards.

Bake the chicken. breast in a little olive oil in the pan and let it cool down.

Put the vegetables and chicken in the blender and mix briefly, add the other ingredients and mix until smooth, add water in small amounts until the desired structure is obtained.

Finish with fresh basilibum.

This is what you need:

Vegan cheddar cheese cubes  

1 taco, gluten free

Olives, organic

Almond milk

Pinch of salt and pepper

Freshly chopped parsley


This is how you make it:

Melt the cheese in a saucepan together with 75ml of almond milk.

Cut the olives in half and stir it into the thick cheddar cheese sauce, add some salt and pepper to taste and stevia drops if necessary.

Finally, stir in the freshly chopped parsley and let it cool down. it is no longer too runny.

Heat the taco in the microwave for 30 seconds (follow the instructions on the package).

Fill the taco with the cheddar filling, this may run out a bit.

This is what you need:

2 handfull leek

1 handful of peas

1 tbsp almond paste

Almond milk

1 tsp salt

1/2 tsp dried shallot

Fresh basil

Stevia drops


This is how you make it:

Cook the leeks and peas in a saucepan with a splash of water. Let cool afterwards and put the vegetables in a blender.

Add the other ingredients and mix well into a puree, add a dash of almond milk until the desired structure is obtained. Finish with fresh basil.

This is what you need:

1 handful of sliced ​​carrots

1 handful of fine beans

1 handful of parsnip cubes

Pinch of salt and pepper

Freshly chopped parsley

1 shallot, organic, shredded


This is how you make it:

Steam the vegetables individually in the microwave in a steam basket (see cookie applications).

Fry the shallot briefly in a pan with some oil.

Mix these with the fine beans.

Place the vegetables in a divided bowl or plate.

Season as desired.

This is what you need:

250gr haddock, organic

3 tbsp mayonnaise

Fresh basil

1 tsp salt, to taste

1 tbsp tarragon

3-4 drops of lemon juice

Stevia drops to taste

Small handful pine nuts


This is how you make it:

Steam the fish and let it cool down.

Put the fish and other ingredients in a blender and mix well, add some water if necessary until the desired texture is obtained.

Finish with fresh basil.


Mayonnaise can be replaced with a little add of coconut oil or almond milk.

This is what you need:

1 piece smoked salmon 

1 tbsp parsley

Pinch of salt

4-5 stevia drops

Dash of walnut oil

Mayonnaise, quantity as desired

Fresh basil


This is how you make it:

Briefly fry the smoked salmon nut in the pan over low heat with a dash of oil.

Let cool on a plate.

Put the salmon and other ingredients in a mixer and mix well together.

Add mayonnaise or almond milk/oil until the desired texture is obtained.

Finish with fresh basil.


Mayonnaise can be replaced with a little add of coconut oil or almond milk.

This is what you need:

3 handful turnip, cut into cubes

1 salmon fillet and 1 polak fillet

1 tsp salt

2 tbsp coconut butter or margarine

2 tbsp parsley

1/5 tbsp thyme

Fresh basil

Half a teaspoon of lemon juice

Pinch of black pepper


This is how you make it:

Steam the turnip until done and then the fish, then let it cool down.

Put the turnip and fish in a blender and add the other ingredients, mix well.

Seasoning extra, to taste.

Place in a bowl and finish with some fresh basil.

This is what you need:

3 generous handful of peas

1 handful of vegan grated cheese

50ml almond milk

1 tbsp parsley

1 tsp salt, to taste

Stevia drops to taste


This is how you make it:

Stew the peas in a saucepan with a little add of water, add 50ml almond milk and the grated cheese and stir until the cheese has melted.

Put in the blender and let it cool down.

Add the herbs and mix well.

Add. small dashes of almond milk if the dip is still too thick. Keep covered in the refrigerator when cool down.

This is what you need:

500gr white almonds

1 tbsp walnut oil


This is how you make it:

Put the almonds in a mixer and add the oil.

Let it mix until smooth, this may take a while.

Store in an airtight container in the refrigerator.

This is what you need:

2 handfuls carrots, grated and sliced

1 handful of parsnips, grated and sliced

1 handful of turnip, cut into cubes

2 codfish fillet, organic

shallot, organic

Fresh basil

4-5 tbsp fish sauce, gluten-free  

1 liter of mineral water

50ml olive oil

Dried parsley

Stevia drops to taste


This is how you make it:

Steam the vegetables and shallot and the fish in the microwave in a  steambasket (see kitchen applications).

Put the vegetables in the water and add enough water.

Mash the cod into pieces with a fork and add it to the vegetables.

Add the herbs, oil and fresh basil.

Stir well and season extra to taste.

This is what you need:

2 handfuls of carrots, peeled and cut into pieces

Small handful almond flakes

Fresh bailicum

3 tbsp walnut oil

1 salmon, organic

2 tbsp parsley

Half a teaspoon of dill

1 tsp salt

Stevia drops to taste


This is how you make it:

Steam the carrots and the salmon.

Mash the salmon into pieces with a fork and put it in the blender with the carrots.

Add the other ingredients and mix well together.

Add a splash of water or almond milk until the desired texture is obtained.

Finish with fresh basil.

This is what you need:

1 tilapia fillet

3-4 tbsp mayonnaise

Parsley

3-4 stevia drops

Half a teaspoon of dill

Half a teaspoon of salt, to taste

Pinch of black pepper

3-4 drops of lemon juice


This is how you make it:

Steam the tilapia fillet and mash it into pieces with a fork, let it cool for a while.

Put the fish in a blender with the other ingredients.

Mix well into a mass, add extra mayonnaise if desired.



Mayonnaise can be replaced with almond milk or coconut oil.

This is what you need:

1 can of plain tuna, organic

2 tbsp parsley

3-4 tbsp mayonnaise

1 handful of almond flakes

1/2 tbsp rosemary

Dash of olive oil

4-5 stevia drops, to taste


This is how you make it:

Rinse the tuna in a net and drain well.

Put the tuna in a blender and add the remaining ingredients.

Mix well and add extra mayonnaise if desired.



Mayonnaise can be replaced with almond milk or coconut oil.

This is what you need::

1 whole organic chicken

2 large shallots, organic

4 large carrots

4 celery stalks

2-3 bay leaves

2x 1 1 / 5l water


This is how you make it:

Put the chicken in a large cooking pot and add one and a half liters.

Let this simmer on a low heat for 5-6 hours (do not boil) with the lid on the cooking pot.

Take the chicken out, add the washed and roughly chopped vegetables along with the bay leaves and the other 1.5 liters of water.

Simmer for 15 hours on a low heat with the lid on the cooking pot.

Strain the broth and let it cool down.

Divide into jars for freezing.


This broth is beneficial for the digestion, contains many essential nutrients for the body.

The broth can be used in dishes as an additive (ex. with purree / in spreads, noodles) and can be drunk as pure broth on more difficult eating days (flare), with some salt.


Recipes will be updated soon!