Help someone with useful health advice.

Diverticulitis Diet Recipes

Diverticulitis Diet Recipes

If you are suffering from diverticulitis disease then you need to know some diverticulitis diet recipes. Diverticulitis is a disease that affects the gastrointestinal tract and causes inflammation of the colon.
Rimlee Bhuyan
Last Updated: Mar 5, 2018
With our unhealthy lifestyle and bad eating habits, we fall prey to many diseases. One such disease is diverticulitis that causes inflammation in the small pouches or pockets that may be present in the colon which becomes infected and inflamed. This is a very painful condition and it could become fatal if left untreated for a long period of time. Diverticulitis is seen in segments of the population that consumes a diet that is low in fiber and high in processed foods. It is a disease that can be controlled to a large extent by following a diet for diverticulitis along with a course of multivitamins. A diet for person with diverticulitis should be followed strictly.
Recipes for Diverticulitis Diet
If a person has an attack of acute diverticulitis, the doctor always recommends that the patient should consume only clear liquids to ease pain and give the bowels some rest. Clear broth, gruel, soda, juice, ice pops and black tea can be consumed during this period. After two to three days, the patient is put on a low fiber diet. Low fiber diet includes fruits like bananas, melons and grapes and vegetables like lettuce, cucumber, potato and mushrooms.
Once the symptoms of diverticulitis clear up, the patient is asked to follow a high fiber diet so that there are no complications in normal bowel movement. Diverticulitis diet foods include milk, yogurt, asparagus, green beans, cereals, whole wheat pasta, oatmeal, oat bran, peas, potatoes, snow peas, green snap beans, turnips, pole beans, romaine, broad beans, spinach, squash, sweet potatoes, poultry, fish, and eggs.
Avocado and Cucumber Soup
  • Cucumbers, 2 chopped
  • Avocados, 2 chopped
  • White onion, 1 chopped
  • Vegetable broth, 1 cup
  • Vinegar, 1 teaspoon
  • Lemon juice, 1 teaspoon
  • Mint, 1 teaspoon, chopped
  • Yogurt, ¾ cup
  • Salt, ½ teaspoon

In a blender or a food processor, whiz in the cucumber, avocado, vegetable broth, yogurt, vinegar, lime juice, onion, and chopped mint. When you have a thick consistency, pour it into soup bowls and season with salt. Chill the soup before serving.
Chickpea and Tuna Salad
  • Tuna, 2 cans
  • Chickpeas, ½ cup
  • Flat-leaf parsley, ½ cup
  • Watercress, ½ cup
  • Red onion, 1, sliced thinly
  • Salt, ½ teaspoon
  • Extra virgin olive oil, 1 teaspoon
  • Juice of 1 lemon

Place the finely sliced red onion in a bowl and add to it the juice of 1 whole lemon. Place this aside while you prepare the rest of the salad. Chop the flat-leaved parsley and the watercress and arrange them in a platter. Add the chickpeas into the platter and also add the flaked tuna fish. Add the red onions into the salad along with olive oil and season with salt.
Baked Halibut
  • Halibut fillets, 1 kg
  • Italian breadcrumbs, 1 cup
  • Melted butter, ¼ cup
  • Parsley, 2 teaspoons
  • Salt, ½ teaspoon
  • Garlic powder, ½ teaspoon

Wash the halibut fillets and pat dry them with a clean kitchen towel. In a medium-sized bowl, add the melted butter, garlic powder, salt, chopped parsley and breadcrumbs. Place the halibut fillets in this mixture and combine to coat the fillets. Heat a small pan and pan-fry the filets for 2-4 minutes on each side. Serve the fillets in a plate with a sprinkling of chopped parsley.
Pasta with Chicken and Parmesan
  • Chicken breasts, 2
  • Whole wheat spaghetti, 2 cups
  • Dijon mustard, ½ tablespoon
  • Parmesan grated, ¾ cup
  • Pasta sauce, 2 cups
  • Garlic minced, 1 teaspoon
  • Italian seasoning, 1 tablespoon
  • Bread crumbs, ½ cup
  • Egg, 1 large

In a large bowl, whisk together the egg with Dijon mustard. Now place the chicken breasts in the bowl and coat it well with the egg and mustard dressing. Remove chicken breast from the bowl and allow the excess egg mixture to drain off.
In another bowl combine the bread crumbs, Parmesan cheese, Italian seasoning and minced garlic in a zip lock bag and then add the chicken breast into it. Shake the bag well so that the chicken breasts are well coated with the mixture. Remove chicken breast and bake it in a moderately hot oven for half an hour.
Meanwhile cook the spaghetti in a bowl full of salted water until al dente. Heat the pasta sauce in a pan. After the chicken breasts are baked, cut them up into bite sized pieces. To serve the pasta, place some spaghetti in a plate along with the baked chicken and the pasta sauce.
Tangy Chicken
  • Chicken thighs, 12
  • Chicken broth, ½ cup
  • Lemon juice, 2 tablespoons
  • White Wine, ½ cup
  • Balsamic vinegar, 2 tablespoons
  • Grated lemon zest, 2 teaspoons
  • Salt, ½ teaspoon
  • Thyme leaves, 1 tablespoon chopped

In a medium-sized bowl, combine the chicken broth with white wine, lemon juice, lemon zest, Balsamic vinegar, thyme and salt. Add the chicken thighs to this mixture. Make sure that the chicken is well-coated in the mixture. Leave the chicken to marinade for 2 hours. Pan-fry the chicken in a pan for 10-12 minutes and serve with steamed vegetables.
All these recipes are made from the freshest ingredients and are high in fiber. People suffering from diverticulitis disease should follow a diverticulitis diet menu strictly in order to live a healthy life.