Sally Lloyd - 10 May

Ulcerative Colitis Cookbook

Slow Cooker

50 Easy and Tasty Low-Fiber, Dairy-Free, Nightshade-Free, Specially Designed Slow Cooker Recipes for Ulcerative Colitis, Crohns Disease, Diverticulitis & IBD

By Sally Lloyd

Copyright@2018

All rights reserved. No portion of this book may be reproduced in any form without permission from the publisher. Except as permitted as U.S. copyright law.

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Disclaimer: The author is not a doctor or a practicing or licensed medical professional. The recipes given in this book is simply a rough guide of my own experience and knowledge. If you has a serious medical problem, please contact emergency service and/or his/her peidatrician. I am not responsible for how the information in this book is used and cannot be held accountable for medical probelms resulting from advice in this book. Always seek advice from a medical professional when in doubt.

CONTENT

BREAKFAST

SOUPS AND BROTHS

SIDE DISH

DESSERT

CHICKEN

RED MEAT

**Only for those who can tolerate**

Oat-Stuffed Apples

• 6 green apples, top cut off and cored, leaving bottom intact
• 1 cup oats
• 1/4 cup nut butter
• 2 tablespoons raw honey
• 1 tablespoon coconut oil
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg

1. In a medium bowl, combine all ingredients except apples.
2. Stuff apples and put into slow cooker.
3. Cook on low for 2 hours.

Pumpkin Pie Oatmeal

• 1 cup pumpkin puree
• 1 cup oats
• 2 cups water
• 2 cups coconut milk or almond milk
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt

1. Mix all ingredients in the slow cooker.

1. Cook on low for 8 hours.
2. Top with desired toppings and serve.

Chinese Chicken Congee

• 1 cup white rice, rinsed
• 7 cups water
• 1 cup chicken broth
• 2 bone-in chicken thighs
• 1-inch fresh ginger roots, peeled and sliced
• Soy sauce or coconut amino for serving

1. Mix all ingredients in the slow cooker.

1. Cook on low for 8 hours.
2. Remove chicken skin and shred meat. Serve with soy sauce/coconut amino if desired.

Butternut Squash apple Oatmeal

• 1 medium butternut squash, peeled and cubed
• 2 medium apples, peeled, cored and diced
• 1 cup coconut milk
• 3/4 cup almond flour (omit if can't tolerate)
• 1/4 cup nut butter of your choice
• 1 tablespoon maple syrup
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• Toppings of your choice

1. Mix all ingredients in the slow cooker.

1. Cook on low for 8 hours.
2. Use an immersion blender or potato masher to mash into desired consistency.
3. Top with desired toppings and serve.

Turkey Breakfast Casserole

• 1 pound lean ground turkey
• 1 small butternut squash, peeled, seeded and sliced
• 12 eggs, beaten
• 3 cups spinach
• 1 cup coconut milk
• 1 tablespoon coconut oil
• 1 teaspoon sage
• 1/4 teaspoon salt

1. Season the meat with sage and salt. Whisk eggs with coconut milk

1. Grease the slow cooker with coconut oil. Add squash, followed by meat, egg mixture and spinach.
2. Cook on low for 8 hours.

Peanut Butter Breakfast Bar

• 3/4 cup mashed bananas
• 2 large eggs
• 1 cup oats
• 1 1/2 cups coconut milk or almond milk
• 3 tablespoons smooth peanut butter
• 3 tablespoons honey

1. Microwave peanut butter and honey for 30 seconds. Combine with almond milk, banana and cinnamon. Add eggs and mix well. Stir in oats and transfer the mixture to the greased slow cooker.

1. Cook on low for 8 hours.

Greek Chicken Soup

• 1 pound bone-in skinless chicken breast
• 3 eggs
• 2 stalk celery, roughly chopped
• 4 cups chicken broth
• 2 cups water
• 1/4 cup lemon juice
• 1/2 cup uncooked white rice, rinsed and drained
• 1 teaspoon salt

1. Place chicken, celery, rice, broth, water and salt in the slow cooker

1. Cook on low for 6 hours.
2. Remove celery if can't tolerate. Shred meat and discard the bones.
3. In a medium bowl, whisk eggs with lemon juice. Spoon out a few tablespoons of hot broth and slowly stir into the lemon mixture. Then add the mixture to the soup and stir until combined.

Classic Chicken and Rice Soup

• 2 pound bone-in skinless chicken breast
• 4 medium carrots, peeled and chopped
• 10 cups chicken broth
• 1 cup uncooked white rice, rinsed and drained
• 2 bay leaves
• 1/2 teaspoon dried thyme
• 1/2 tablespoon salt

1. Mix all ingredients in the slow cooker.

1. Cook on low for 6 hours.
2. Shred meat, discard the bones and bay leaves. Adjust seasoning if needed.

Lemony Kale Chicken Soup

• 1 pound bone-in skinless chicken breast
• 6 cups chicken broth
• 1/2 cup olive oil
• 1 bunch kale, roughly chopped
• Zest of 3 lemons
• 2 tablespoons lemon juice
• salt to taste

1. Use a blender to blend 2 cups of broth with olive oil until it emulsifies.

1. Mix all ingredients in the slow cooker.
2. Cook on low for 6 hours.
3. Shred meat and serve.

Curry Pumpkin Carrot Soup