Alright - so during IBD flares, how do you stick to easily-digestible soft foods and still make it taste good??
This dilemma - of making food that my guts allow me to eat actually TASTE good - is what sort of began my love affair with food.
For so many years I could not have any spices or flavourings or anything on any of my food because of the horrendous pain it caused. Lucky enough for me, this current uprising in my GI tract has not gotten that volatile yet.
Ryan and I have this Chicken Fajitas kit from M&M Meat Shops that we really love. I mean REALLY love...
And he wanted to make it the other night. Well, of course, I can't have the veggies, or the sauce, or many of the spices... but this is what I COULD do:
I took one tortilla, put a bit of shredded cheese on it (I mean literally 10 tiny shreds of cheese), picked out about 6 pieces of chopped up chicken from the frypan (before he added the spices or sauce), and put them in the tortilla. Then I took an avocado from the fridge, made a simpler version of guacamole (with lime juice, sour cream, salt & pepper, and a few extra pinches of a spice blend), and added that to the chicken.
Of course it still hurt, but only for about 3 hours instead of 6. I got a well-balanced meal with protein and carbs and dairy and vegetable and good fats, while eating a relatively small amount, and not putting myself into a doubled-over crying frenzy from pain. And not just simply consuming a bottle of Boost.
I would say that was a successful and delicious dinner. :)
My choices for food might be smaller, but there is still a lot you can do on this kind of a diet.