Last week I got to drop the dose of my maintenance medication for crohn’s disease which means that this week has had it’s hurtles as I adjust to the lower dose.
I have had to let go of my daily bowls of kale and opt for much easier to digest meals.
This is where my early years of crohn’s come in handy. Back then, I spent a few years eating foods that were very simple to digest, so it is easy for me to come up with things to eat right now (and I am trusting that I will be back to my bowls of leafy greens soon).
If you follow me on Instagram then you have seen pictures of my Lemon Chicken and Pureed Carrots de Provence this week. It is easy to digest and can also be served as a carrot soup.
2 Cups peeled and cubed Japanese Sweet Potato (they are white on the inside)
2.5 Cups Chopped Carrots
2 Cups Water Reserved from Boiled Potato and Carrots
1 Tbsp Lemon Juice (juice of 1/2 lemon)
2 tsp Sea Salt
1 tsp Ground Ginger
1 Tbsp Herbes de Provence
4 Tbsp Ghee
- Cover cubed potatoes and chopped carrots with water and a pinch of salt
- Boil potato and carrots until tender
- Blend potato, carrots and 2 cups of water reserve in blender
- Add lemon juice, sea salt, ground ginger, herbes de provence, ghee and blend until smooth
*Tip for crohns/colitis patients: Herbes de Provence has a texture which can be decreased somewhat with the blender in this recipe. However If you are going through a flare, you may need to decrease the amount of Herbes de Provence or omit from recipe until your GI tract less inflamed. These carrots are still yummy without the herbes.*