Therapeutic mac and cheese, fiber, and recipes!

Cooking is soo therapeutic, and I can’t remind myself of the fact too often. Today, after another night of not enough sleep, I was still feeling groggy and bloated from my cousin’s wedding on Sunday. All I wanted to do was be lazy and re-watch Full House on Netflix. Days like this spell danger with a capital D for my eating habits, since the temptation to just grab a bowl of cereal or a plate of carbs is soo very…tempting. I might have given in if it weren’t for laziness—and actor, author, and Youtuber, and comedian Grace Helbig. I was I was binge watching her videos and found one where she made lemon angel hair pasta with shrimp. Pass on the shrimp…yaass on the pasta!

I ended up removing my butt from the recliner, and making a yummy, creamy version of macaroni and cheese. About 6 months to a year after surgery, one of the things I did to take back control of my life was research ways I could get vegetables into my diet, while reducing the amount in insoluble fiber I consumed. It is counterintuitive to what we are usually told by doctors, magazines, and the internet. But to a person whose gut still healing from major surgery—ok, I’ll back up a bit.

Basically, there are two types of fiber, soluble and insoluble. Soluble fiber, which you get from oatmeal, peeled fruit and veggies, and various other sources, thickens stool (poop). It grabs on to water, and therefore slows down everything that happens in the intestines. This is especially important to people who have had bowel resections. I had about a foot and a half of small intestine removed, including the ileum—which a part which usually plays a big role in digestion. Since there was less intestine in which digestion could happen, slowing the process down made it easier for my remaining intestine to absorb whatever nutrients they possibly could. That’s what soluble fiber does.

Insoluble fiber (found in fruit and veggie peels, whole grains, and such)…well, it very much has the opposite effect. The s***s I got for at least a year post-surgery while I healed and figured out my new diet were some power s***s. If I hadn’t temporarily removed as much as possible from my diet, I can’t imagine how much less energy I would have had.

All that to say, I had to get pretty creative with how I got my veggies. Cooking vegetables breaks down a lot of the molecular bonds that make them hard to digest, as does pureeing them. One of my top tricks was to buy up bell peppers from my local farmer’s market when they were in season I’d roast them, freeze them between layers of wax paper, and then use them whenever I needed them on pizza, thrown into pasta, on sandwiches…

I’m also pretty picky regarding the texture of cooked veggies, so I did a lot of food dupes, like you do when you don’t want picky toddlers to know what they’re eating (what can I say? I’m working on it!) One of my absolute favorites was the Super Mac & Cheese recipe from simplebites.net. Since the recipe was from a post geared towards babies and toddlers, it didn’t use a lot of spices, and sat very gently with my gut. Although I usually east pasta with peas, if I only felt up to making the mac, I still got a boost from the pumpkin in the sauce! Another healthier mac and cheese recipe I love is from pinchofyum.com.

Another great trick that my sneaky mom used from the time my brother and I were little was adding ground veggies to tomato sauce. Carrots and those priceless roasted bell peppers work especially well.

As I mentioned at the beginning of the post, today’s lazy recipe was Karen from kitchentreaty.com’s delicious take on macaroni and cheese. Now, although the original recipe was vegan, the way I made it definitely was not. I didn’t have the vegetable broth the recipe called for so I used chicken instead. Also…I added lactose-free cheese. BUT I did taste the sauce before I added it, and it was delicious that way too!

Now…I may not have got as much done today as I “should have” done to qualify for the mature, functional, adult awards but at least I made one good choice. Getting into the kitchen felt incredible. While washing, peeling, and chopping the veggies I felt the satisfying feeling of crunching through them with my favorite chopping knife. I looked through the window, and saw a grumpy-looking bird sitting on the lawn. I felt the steam from the boiling water. Most of all, I was proud of myself for each nourishing ingredient that went into cooking that dish.

When I cook, I am showing myself that I matter instead of just telling myself. When I buy ingredients for a new recipe, I nurture curiosity and interest. When I tweak ingredients mid-recipe, I am showing myself that it is ok to take risks, no matter how small and seemingly insignificant.

I nurture. I thrive. I grow.

Much love.

 

Food, Glorious Food

One of the best health decisions I’ve made was to start roasting bell peppers. When I’m feeling all-around crappy and have no desire to cook, it is easy for me to go a day or two consuming very little to no fruits and vegetables. Obviously, this does not do good things for my energy and mental health. So I try to make it as easy as possible to get SOME amount of easy-to-digest veggies inside me, even if it is only a bite or two at a time.

This is an interesting and fun goal. I was a childhood picky eater and I carried my aversion to many vegetables into adulthood. When I lived on my own for a year I was kind of forced to try new things and experiment with recipes. Some of my discoveries?

1. Roasting bell peppers in the oven and freezing them. Since bell peppers tend to be pretty expensive, this lets me stockpile them when I find them on sale. Frozen bell peppers can be cut into skinny strips and and tossed with olive oil, parmesan, and pasta (veggie, healthy fats, protein); a wider slice can be added to a simple cheese sandwich (carbs, protein, and veggie!); strips can be added to soup for great flavor and another veggie serving…limitless possibilities with only one messy cooking job covering many meals.

2. Comfort food with sneaky veggies. A Google search for healthy mac and cheese turns up tons of recipes, most of which use some kind of pureed squash in the sauce. My favorite so far uses canned pumpkin, and the result is orange and creamy like KD, and does NOT taste of pumpkin! 😀 A crap-ton of vegetables can also be pureed and added to a plain tomato sauce to eat with spaghetti. Probably the simplest discovery I’ve made is to add a smashed clove of garlic to the water when I cook pasta.

3. Using my juicer. I  got a gently used one from a wonderful cousin, and while I don’t think it’s a good idea to regularly substitute meals for juice–even fresh juice you make yourself–it is a good way to get extra vitamins without a lot of insoluble fiber (the kind that leads to diarrhea). Vegetables that are slightly too far gone to enjoyably eat as they are are great in juice. Yesterday I used a few peaches and pears, a handful of grapes, some unroasted bell pepper, and two carrots for a great result to drink with my iron pills

Whenever I get a day off work, I love taking the morning or afternoon to try new things I have bookmarked online. It seems to help  view it as less of a chore when I come at cooking leisurely.

New juicer!

Just made my first juice with the Omega VRT350 juicer I got from a cousin! 2 carrots, 2 apples, and 2 leaves of chard. I did some quick online research and uncovered a variety of results. Some claimed that juicing could help, or even CURE Crohn’s, come suggested that juicing could be problematic due to the effects of the high sugar content of fruits and starchy vegetables on a Crohn-y digestive system.

Somehow I think that if juicing could cure Crohn’s, gastroenterologists would be reporting huge dips in patient numbers, and it would be a little more well known. I’m not meaning this to replace the whole vegetables in my diet, but it could be a useful tool when I’m having trouble eating them. It’s never good to pin all of one’s hopes on one specific thing, anyway. I’ve learned time and time again that that does not work well.