Five Low-Fiber (but Highly Tasty) Recipes

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Although no one likes being told what to eat, sometimes you have to limit yourself for health reasons. If you have digestion issues like inflammation, Crohn’s disease, ulcerative colitis or diverticulitis, your doctor may recommend a low-fiber diet until things return to normal.

A low-fiber diet limits which fruits, vegetables, grains and sometimes even dairy that you’re allowed to eat. Diet and digestion obviously vary from person to person, so your physician will recommend a diet that suits your needs. But as a general rule, you should avoid foods with added fiber and try to eat food with no more than one gram of fiber per serving. For a detailed list of low-fiber food that’s good to go (and which to avoid), check out this helpful resource from the American Cancer Society.

Now, if you’re itching for some full-on ready-to-make low-fiber recipes, here are five delicious dishes to get you going! If you’re on a restricted diet, check with your doctor to make sure these ingredients align with your recommended foods.

1. Tasty Three-Fish Terrine

This particular recipe is so tasty, something might seem fishy. But we promise it’s really just that good!

Ingredients:

• 3 1/2 ounces salmon fillet
• 7 ounces fresh haddock fillet
• 3 1/2 ounces undyed smoked haddock fillet
• 3 1/2 fluid ounces heavy cream
• 2 large eggs, beaten
• Salt and pepper
• Paprika
• 1 teaspoon lemon juice and lemon wedges
• Large handful of mache

Instructions:

1. Preheat oven to 400° F.
2. Oil four ramekins and sprinkle with paprika.
3. Cut the salmon fillet into thin strips and divide between the ramekins, laying them neatly.
4. Blend the smoked fish in a food processor, add 1/3 of the beaten egg mixture and 1/3 of the cream, blending until smooth. Set aside.
5. Blend together the fresh haddock and the remaining eggs and cream, adding a pinch of salt and pepper, a teaspoon of lemon juice and a pinch of paprika.
6. Place a tablespoon of the smoked fish mixture in each ramekin and top with fresh haddock mixture. Press lightly to smooth.
7. Place the ramekins into a roasting tray; pour some boiling water into the tray so that it comes up about 2/3 of the way. Bake in the oven for 30 minutes.
8. Turn upside down on a plate and garnish with mache and a lemon wedge to serve!

Recipe source: Food to Glow.

2. Simple Chicken-Veggie Pasta Soup

There’s nothing quite like a nice comforting soup on a cold night — and fall is perfect for just such a dish.

Ingredients:

• 5 cups chicken broth
• 1 carrot
• 1 potato
• 1/2 cup tomato flesh, no skin or seeds
• 1 bunch asparagus tips
• 1/2 cup cooked pastini or other small pasta

Instructions:

1. Place broth, carrot and potato in a small saucepan.
2. Bring to a boil, then reduce heat and cook until vegetables are tender.
3. Add tomatoes and asparagus tips and cook until asparagus is tender.Stir in cooked pasta and cook until heated through.

Recipe source: Jeanette’s Healthy Living.

3. Beautifully Basic Beef Tacos

Any night can be your own personal Taco Tuesday if you try hard enough — even with dietary restrictions!

Ingredients:

• 6 corn taco shells
• 1/2 pound lean ground beef
• 1 tablespoon canola oil
• 1 cup onion, chopped
• 1 clove garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground cumin
• 1/4 teaspoon hot sauce
• 3/4 cup shredded lettuce
• 6 tablespoons chopped tomato
• 6 tablespoons shredded sharp cheddar cheese

Instructions:

1. Brown the ground beef over medium heat in a large frying pan.
2. Drain well, remove from the pan and set aside.
3. Heat the oil in the pan and add 1/2 cup of chopped onion. Cook until clear.
4. Add garlic. Cook and stir for one minute.
5. Add cooked beef back into the pan. Stir in chili powder, pepper, cumin and hot sauce.
6. Remove from heat.
7. Add 1/4 cup of the meat mixture inside each taco shell.
8. Top with 2 tablespoons of lettuce, 1 tablespoon each of tomato, cheese and remaining onion.

Recipe Source: KidneyBuzz.

4. Savory Beet Carrot Soup

Why another soup? Because it’s the perfect dish for a low-fiber diet and they’re ridiculously easy to make.

Ingredients:

• 4 cups vegetable broth
• 1 carrot, sliced
• 1 can beets, cooked
• salt to taste
• nonfat yogurt for serving (if desired)

Instructions:

1. Place sliced carrot and vegetable broth in a small saucepan.
2. Bring to a boil, then reduce heat and cook covered until carrots are tender.
3. Add beets and cook until heated through.
4. Pour soup into a blender and puree until smooth.
5. Season to taste with salt.
6. Serve with a dollop of yogurt stirred in if desired.

Recipe source: Jeanette’s Healthy Living.

5. Pear and Cocoa Pudding

Of course we saved dessert for last! Because if you’re on a restricted diet, you deserve to treat yourself once in a while.

Ingredients:

• 2 cans (14 ounces) pear halves or quarters in juice
• 1 cup self-raising flour
• 2 tablespoons cocoa powder
• 1/2 cup fine sugar
• 2/3 cup butter, plus extra for dish
• 2 medium eggs
• 2 teaspoons vanilla extract

Instructions:

1. Preheat oven to 400° F.
2. Drain the pears and lay in a pie dish or other ovenproof dish.
3. Add remaining ingredients to a food processor and blend until completely smooth.
4. Drop spoonfuls of batter over the pears and carefully spread with a wet spoon.
5. Bake for 25-30 minutes.
6. Allow to cool for a few minutes before serving.

Recipe source: Food to Glow.

So just remember: Restricting things for your gut doesn’t have to mean holding back for your tastebuds!