A Thanksgiving Gastroparesis Feast

Holidays are hard with an illness like gastroparesis. Not being able to enjoy the yummy spread of food that’s taunting you at the table seems like a cruel joke. After 7 years of hating Thanksgiving, this year I became determined to partake in all the traditional foods I ate growing up.

Before I go any further please let me remind you that these recipes are low FODMAP friendly but that doesn’t mean they’re a guarantee “safe food” for every person with gastroparesis. They are simply foods that may be tolerated by some people. As most of us know, everything is trial and error and varies by each individual. Tailor these recipes to suit you best.

Now onto the feast!

Not Your Grandma’s Mac and Cheese

1 box gluten free rice pasta (my favorite brand is Bionaturae)

2 packets Daiya Cheddar Cheeze Sauce

1/2 cup Daiya Smoked Gouda Style Block (you can use the mozzarella for this if you prefer)

2 tsp salt

2 tsp paprika (if tolerated)

1. Cook pasta according to box instructions but undercook by 2 minutes

2. Strain pasta and stir in the cheese sauce, salt and paprika

3. Scoop the mac and cheese into an oven safe dish and top with shredded smoked gouda

4. Bake at 400° for 20 minutes

Butternut Squash Soup

A tasty premade butternut squash soup option is also available: Imagine Creamy Butternut Squash Soup

2 lbs cubed butternut squash

1 tsp salt

1/4 tsp black pepper (if tolerated)

2 tbsp cooking oil (I like extra virgin olive oil)

2 cups vegetable broth

1 can coconut milk or 13.5 oz of unsweetened almond milk

1. Preheat oven to 425°

2. Put cubed squash on a baking sheet and toss with oil, salt and pepper

3. Roast for 35-40 minutes

4. Transfer squash to soup pot and add broth bringing mixture to a simmer

5. After simmering for 5 minutes, use an immersion blender (or in a countertop blender) until smooth

6. Stir in milk

7. Add more salt if needed

Scalloped Potato Crisp

3 cups unsweetened almond milk

3 lbs russet potatoes thinly sliced with no skin

1 tsp salt

1 tsp black pepper (if tolerated)

6 tbsp Earth Balance butter

9 tbsp gluten free flour

1. Preheat oven to 375° and lightly grease a baking dish

2. Warm the milk in a small sauce pan over medium heat

3. Lay 1/3 of the potato slices over the bottom of the baking dish followed by a sprinkle of salt and pepper. Sprinkle 3 tbsp of flour over the potatoes and top with 2 tbsp of butter cut into small pieces. Repeat all layers two more times.

4. Pour the warm milk over the potatoes until it reaches the top layer and bake for 45-60 minutes or until the milk has turned into a creamy sauce

5. Let the dish sit for 10 minutes before serving

Simple Mashed Potatoes and Gravy

1 lb russet potatoes, peeled and cubed

About 1 cup of almond milk

Salt to taste

2 tbsp Earth Balance butter

1. Place cubed potatoes into a pan and cover completely with water. Bring to a boil and cook until fork tender (about 15 minutes)

2. Drain potatoes, mash and add in butter, salt and just enough milk to make it smooth

5 tbsp Earth Balance butter

5 tbsp rice flour or tapioca flour

4 cups chicken broth

Salt and pepper to taste

1. Melt butter in a medium saucepan over medium heat

2. Add in flour and whisk vigorously until a smooth paste forms. Continue to whisk until it turns into a light beige color (2-3 minutes)

3. While continuing to whisk, slowly add in broth, salt and pepper until thick

Everyone’s Favorite Pumpkin Pie

A tasty premade pie crust option is also available here: Kinnikinnick Pie Crusts (please note this does contain chickpea flour)

1 1/3 cup gluten free flour

1 tsp xanthan gum

1/2 cup Earth Balance butter

1 egg (beaten and mixed with 1 tsp of water)

1/2 cup brown sugar

1/4 cup white sugar

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

1/2 tsp salt

2 large eggs

1 can pumpkin purée

1 tsp vanilla extract

1 cup unsweetened almond milk

1. Mix flour, xanthan gum and salt in a bowl

2. Crumble in butter

3. Add in egg/water mixture and mix dough

4. Chill dough in fridge for 20-30 minutes

5. Roll out pastry dough to .5-1cm thickness and place it in pie dish

6. Preheat oven to 400°

7. Combine brown sugar, white sugar, cinnamon, ginger, nutmeg and salt in a bowl

8. In a separate large bowl, beat your eggs together and add in your sugar mixture

9. Add in pumpkin purée, almond milk and vanilla

10. Mix until smooth and pour filling into pie dish. Bake for 15 minutes at 400° then another 50-60 minutes at 350°

11. Allow to cool completely before serving

I hope you can enjoy some of these twists on holiday favorites this Thanksgiving. Maybe your family can start a new tradition with one of dishes. If not, I hope you can still enjoy a day full of gratitude and nourishment (no matter how you get it). I look forward to sitting at the table this year with a small plate of mac and cheese with my tube feeds running. Happy Thanksgiving!


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