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Adding 'savory' to an IBS diet-tips?

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Adding 'savory' to an IBS diet-tips?

toodie jane | Oct 29, 2006 03:00 PM

Anyone with tips on adding deliciousness to an Irritable Bowel Syndrome diet? This diet disallows vegetable roughage; I'm having trouble making "bland food" appetizing. Hubby will be on the diet for about 5 more weeks-we're on week 5 and it's getting to be a let-down, the same few soggy veggies served over and over. I try to serve a green and a yellow veg+fruit plus a starch at dinner; work lunch is a tough one. Here is what we have to work with:

Allowed, but cooked to very soft only:
green beans
artichoke hearts
asparagus
peeled summer and winter squash
carrots
white potatoes
mushrooms
chard/spinach

Also OK:
soft cheeses, butter, margarine, veg oils, occasional eggs
adcidophilus milk/ kefir
unseasoned broths
fish
chicken
soft beef
refined pastas, breads and flours
oatmeal
applesauce or baked apples, soft cooked or canned
skinned apricots, peaches, pears, and plums. Bananas.

not allowed:
spicey seasonings or condiments
tomatoes and peppers
all cruciferous veg (broccoli & realtives)
onion-any type
garlic
raw greens (lettuces, sprouts)
peas
corn
sweet potatoes
seeds or nuts
cukes

I've got the allowed items down, but how to season? any secret ingredients/tricks, favorite combos, packed lunch ideas?

Many thanks for any help you can give.

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