King - GERD Friendly Recipes

GERD Friendly Recipes

Easy and Healthy Gerd Friendly Meal Ideas

By: Logan King

Copyright 2021 by Logan King

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Table of Contents

While compiling the ideas for gerd-friendly ideas for dinner, I have focused on foods that go best with the GERD symptoms. I have tried to avoid all the most common triggers for GERD. The best Gerd-friendly foods include the foods that consist of herbal tea, fennel, ginger, non-citrus fruits, healthy fats, eggs, whole grains, seafood and lean meats, root vegetables, and green vegetables.

The most common foods that trigger gerd are tomatoes, chocolate, greasy foods, citrus fruits, alcohol, carbonated beverages, caffeine, spicy foods, and mint.

With my gerd-friendly recipes, you can keep gerd at bay and enjoy a variety of tasty food. Download this book and try these recipes. You are guaranteed to notice a visible improvement in your overall gut health.

The best part about this meal is that it is wholesome and can be multiplied!

Cooking Time: 1 hour

Serving Size: 4

Ingredients:

• Maple Syrup 1 tablespoon
• Soy Sauce (reduced-sodium) 2 tablespoons
• Vegetable Broth (no salt added) cup
• Ginger, fresh (minced and peeled) 1 tablespoon
• Raw Cashews cup
• Skinless Boneless Chicken Thighs (cut into cubes of -inch) 2- cups
• Minced Garlic Clove 1
• White Onion, medium (diced) 1
• Sesame Oil, dark 2 teaspoons
• Uncooked Brown Rice 1 cup
• Water 2 cups
• Soybeans, frozen 1 cup

Instructions:

Take the soybeans out of the refrigerator, and put them in the colander; wash with chilled water and put it aside.

Take a medium-sized saucepan, then boil the water; mix in the brown rice as the water boils. Lower the flame to medium-low and let simmer for 35 to 40 minutes, and partially cover it.

Do not boil all the liquid and do not mix the rice. When the very little amount of liquid is left, turn off the flame and let stand keeping it covered. As the rice cooks, keep 1 teaspoon of sesame oil in a large-sized skillet (non-stick).

Add the garlic and diced onion; cook them gently, and stir occasionally. Do not let the garlic or onion turn brown, but keep cooking for at least 10 minutes until they turn translucent and soft.

Add the cashews and chicken thighs. Cook them, and stir frequently until the chicken is cooked from the outside. Add and mix in the maple syrup, chicken broth, and soy sauce. Cook for 2 minutes and stir gently.

Add the soybeans and cook for further 5-8 minutes until the chicken is properly cooked through. Serve them over the brown rice.

Such a refreshing and cool smoothie that you will want every morning.

Cooking Time: 5 minutes

Serving Size: 1

Ingredients:

• Ginger, grated teaspoon
• Probiotics (according to age recommended dosage) teaspoon
• Coconut Oil teaspoon
• Aloe Vera 1 tablespoon
• Berries (or any fruit you love) cup
• Chia Seeds 1 tablespoon
• Coconut Water 1 cup

Instructions:

Blend all the ingredients in a blender (high-speed) and drink it right away.

A deconstructed, yet flavorful sushi bowl that is aromatic too. It is a nice gerd-friendly recipe.

Cooking Time: 20 minutes

Serving Size: 2

Ingredients:

• Sliced Avocado 1
• Sliced Cucumber cup
• Sesame Seeds 1 tablespoon
• Teriyaki Sauce cup
• Minced Garlic Cloves 3
• Thawed Shrimp (cooked) 1- cups
• Olive Oil 1 teaspoon
• Cooked Quinoa cup
• White Rice, cooked 1 cup

For Teriyaki Sauce;

• Cornstarch 1 tablespoon
• Grated Ginger, fresh teaspoon
• Rice Vinegar 1 tablespoon
• Maple Syrup 2 tablespoons
• Soy Sauce cup

For Spicy Mayo;

• Sriracha 1 teaspoon
• Mayonnaise 2 tablespoons

Instructions:

Cook the quinoa and rice (if not already), then put them aside. Do not remove the lid from the saucepan to keep them warm.

Add the shrimp and oil in a large-sized skillet; saut the shrimp for 3-4 minutes over medium flame. Meanwhile, prepare the teriyaki sauce by blending all of the ingredients required in the sauce.

Add garlic to the skillet; saut for a minute. Lower the flame to low, then add cup of the prepared sauce in the pan; use a wooden spoon to mix, so the shrimp is well coated. Turn off the flame, and sprinkle the sesame seeds over the shrimp.

Add the mixture of quinoa/rice to the bowl, top it using the avocado, marinated shrimp, and cucumber for assembling. Drizzle the rest of the sauce over the top.

Lastly, whisk the Sriracha and mayo properly; drizzle the mixture over the top. Enjoy.

Such an easy-to-make and flavorsome meal for a weeknight that is a must-try!