Having digestive issues for the past fourteen years has facilitated all sorts of diet trials.
I have done the gluten-free, dairy-free, sugar-free diets, I stopped eating fruits and veggies AND included the first three all together for several years, I have done the 'anti-inflammatory' diet, cut out red meats, alcohol, I even went so far as to getting a pressure point test which indicated what foods and substances my body is sensitive to, then cut out everything on that list cold turkey for 8 months. Before starting that particular diet, I had a scope beforehand and then afterwards. 12 more ulcers.
I still shy away from several things, but I am way more lenient about accidental additions or 'once-in-a-while' indulgences nowadays.
Once I had my large intestine removed and then the reconnection and J-pouch created, I started to get into cooking. For three years I had to be on the blandest diet someone could think of. Boiled chicken and white rice. No seasonings, no butter, no oil. So once surgery was over and I still couldn't get my digestive tract under control, I decided to get into cooking.
My biggest philosophy with food right now is that if ALL food hurts, as long as it doesn't make my other symptoms worse, then my food better taste damn good!
I have several signature recipes - which I *may* share on here at some point, one of which is my baked salmon and mango salsa. It's fairly easy. I just coat the salmon with honey mustard and dill before baking it, and the salsa includes mangoes, tomatoes, red pepper, green onions, crushed chipotle chili flakes, cilantro, lemon juice, and lime juice.
It's the only time in the last year and a half that I have purchased tomatoes and a red pepper... But oh man was it ever good!!!
Once I figured out which foods make me feel worse, I was able to cut them out and avoid them. But once in a while, it's nice to indulge in flavorful meals ... Because if it's gonna hurt anyways, I want to be able to enjoy it!
I truly love cooking now. One blessing from getting sick. :)