Personal Pancreatitis Diet and Healthcare

Personal Pancreatitis Diet and Healthcare My pancreatitis health, is a personal path. Using medical care, food as medicine, might help others.

This is a favorite meal. Garlic Chicken Fried RiceCook Time 30 minutesIngredients2 cups cooked brown rice, chilled2 chic...
11/24/2025

This is a favorite meal.

Garlic Chicken Fried Rice

Cook Time 30 minutes
Ingredients
2 cups cooked brown rice, chilled
2 chicken breasts, diced
2 cloves garlic, minced
1 cup well-cooked mixed peas and carrots
2 egg whites only
2 tablespoons gluten-free tamari or coconut aminos
1 teaspoon of sesame oil
Salt (in moderation) & white pepper (gentler than black pepper)
Fresh chives for garnish (optional, milder than green onions)

Directions
Prep the chicken:
- Trim all visible fat from chicken.
- In a non-stick skillet, heat 1 tsp olive oil on medium-low heat (no high-heat frying).

- Cook chicken with garlic until fully done (no browning). Remove and set aside.

Cook eggs & veggies:
- In the same pan, add egg whites and scramble gently. Remove and set aside.
- Add well-cooked, soft veggies (steamed or boiled first for easier digestion).
Combine rice:
- Add chilled rice, breaking up clumps. Stir gently.
- Mix in chicken, eggs, and veggies.

Season lightly:
- Drizzle gluten-free tamari (or coconut aminos).
- Add a pinch of salt (if tolerated) and white pepper.
Serve warm (not piping hot to avoid irritation).

This meal is amazing and so tasty. It's low in fat and carbs and has not hurt me in the past year I've been eating it. I...
11/24/2025

This meal is amazing and so tasty. It's low in fat and carbs and has not hurt me in the past year I've been eating it.

I try out recipes for at least a year before I recommend them.

Ginger Sesame Shrimp Stir Fry With Zucchni

Yield 3

(PER SERVING)
Calories: 180
Protein: 20g
Carbohydrates: 5g
Fat: 9g
Fiber: 2g

Ingredients
1.50 cups shrimp, peeled and deveined
1.50 cups zucchini, sliced into thin rounds
1 tsp sesame oil
1/8 tsp ginger powder
1.50 tsp GF soy sauce or aminos

Directions
Heat 1 tsp sesame oil or cooking spray in a skillet over moderate flame, add the shrimp and sear for 2-3 minutes on one side until pink and fully cooked.

Add zucchini slices and stir-fry for 3-4 minutes until tendercrisp.

Drizzle GF soy sauce or aminos over the shrimp and zucchini, tossing to coat.

Serve warm with plain rice, and enjoy your quick and healthy stir-fry!

Light "Pad Thai" with Zesty Lime & PeanutsIngredients1 pouch Thai Kitchen Stir-Fry Rice Noodles4 oz shrimp (peeled/devei...
09/04/2025

Light "Pad Thai" with Zesty Lime & Peanuts

Ingredients
1 pouch Thai Kitchen Stir-Fry Rice Noodles
4 oz shrimp (peeled/deveined) or baked tofu, cubed
1 tbsp avocado oil, divided
1 egg (optional, omit if not tolerated)
1 cup bean sprouts
2 tbsp crushed peanuts (for garnish)
Lime wedges, for serving
For the Sauce:
3 tbsp certified gluten-free tamari or coconut aminos
2 tbsp fresh lime juice
1 tbsp honey or maple syrup
1 tsp rice vinegar
1 tsp fresh ginger, grated
1 small garlic clove, minced
Optional: A tiny pinch of red pepper flakes (only if tolerated)

Directions
Prepare Noodles: In a medium saucepan, bring 4 cups of water to a boil. Remove from heat, add the rice noodles, and let stand for 6-8 minutes until softened but firm. Drain and rinse with cold water to stop cooking. Set aside.

Make Sauce: In a small bowl, whisk together all the sauce ingredients until well combined.

Cook Protein: Heat ½ tablespoon of oil in a wok or large non-stick skillet over medium heat. Add shrimp or tofu and cook until just done (shrimp will be pink, tofu will be golden). Remove from skillet and set aside.

Scramble Egg (Optional): If using, add another ½ tbsp of oil to the skillet. Add the egg and cook, scrambling until done. Remove and set aside with the protein.

Stir-Fry: Ensure the skillet is dry. Add the softened noodles, the cooked protein, and the sauce. Gently stir fry for 3-4 minutes until everything is heated through and the sauce is absorbed. If the noodles stick, add a teaspoon of water.

Serve: Remove from heat. Stir in the bean sprouts and scrambled egg. Serve immediately, garnished with crushed peanuts and lime wedges.

Ginger-Sesame Noodle SoupIngredients1 pouch Thai Kitchen Stir-Fry Rice Noodles4 cups low-sodium chicken or vegetable bro...
09/04/2025

Ginger-Sesame Noodle Soup

Ingredients
1 pouch Thai Kitchen Stir-Fry Rice Noodles
4 cups low-sodium chicken or vegetable broth
1 tbsp certified gluten-free tamari or coconut aminos
1 tsp freshly grated ginger
1 small clove garlic, minced
1 cup shredded cooked chicken breast (poached or baked without oil)
1 cup fresh spinach
1 scallion (green part only), thinly sliced (for garnish)

Directions
Prepare Noodles: In a medium saucepan, bring 4 cups of water to a boil. Remove from heat, add the rice noodles, and let stand for 6-8 minutes until softened but firm. Drain and rinse with cold water to stop cooking. Set aside.

Make Broth: In the same saucepan, combine the broth, tamari, ginger, and garlic. Bring to a simmer over medium heat and cook for 5 minutes to allow the flavors to meld.

Combine: Add the softened noodles and shredded chicken to the broth and heat through, about 2 minutes.

Finish: Turn off the heat and stir in the fresh spinach until it just wilts.

Serve: Ladle into bowls and garnish with sliced scallions.

No-Cook Rice Noodle Salad with Fresh VeggiesIngredients1 pouch Thai Kitchen Stir-Fry Rice Noodles, prepared and cooled½ ...
09/04/2025

No-Cook Rice Noodle Salad with Fresh Veggies

Ingredients
1 pouch Thai Kitchen Stir-Fry Rice Noodles, prepared and cooled
½ cup cucumber, julienned
½ cup carrot, julienned
¼ cup red bell pepper, thinly sliced (if tolerated)
2 tbsp fresh mint or cilantro, chopped

For the Dressing:
3 tbsp certified gluten-free tamari or coconut aminos
2 tbsp fresh lime juice
1 tbsp honey or maple syrup
1 tsp fresh ginger, grated
1 small garlic clove, minced

Directions
Prepare Noodles: In a medium saucepan, bring 4 cups of water to a boil. Remove from heat, add the rice noodles, and let stand for 6-8 minutes until softened but firm. Drain and rinse with cold water to stop cooking. Set aside.

In a large bowl, combine the cooled noodles with the julienned cucumber, carrot, bell pepper, and fresh herbs.

In a small jar or bowl, whisk together all the dressing ingredients until well combined.
Pour the dressing over the noodle and vegetable mixture. Toss gently to combine everything evenly.

Let the salad sit for 10-15 minutes before serving to allow the flavors to meld. You can add a sprinkle of sesame seeds (if tolerated) or shredded chicken on top.

Leftovers: Cooked dishes will keep for 1-2 days in the refrigerator. The noodle salad is best eaten fresh.

Why it's safe: This recipe requires no oil, making it extremely low fat. It uses whole, fresh ingredients and a simple, homemade dressing to avoid any problematic additives.

For pancreatitis, eating smaller, more frequent meals can be easier to manage than three large ones.

Delicious Shrimp Fried RiceIngredients:3 cups cooked white rice (day-old, or cooled)  2 tbsp avocado oil or light olive ...
07/27/2025

Delicious Shrimp Fried Rice

Ingredients:
3 cups cooked white rice (day-old, or cooled)
2 tbsp avocado oil or light olive oil
1½ cups frozen peas and carrots, thawed
1 onion, finely diced
1 tbsp fresh minced garlic, or ½ tsp garlic powder
1 cup frozen shrimp, peeled, deveined
3 tbsp gluten-free tamari, or coconut aminos
Optional: 2 eggs, scrambled
Optional: ½ tsp ginger, fresh or powder

Instructions:
1. Cook the Shrimp:
Heat ½ tbsp oil in a nonstick pan over medium heat.
Add shrimp and cook until pink (2–3 mins). Remove and set aside.

2. Sauté Vegetables:
In the same pan, add 1 tbsp oil, then cook onion until soft (2 mins).
Add garlic, and ginger, if using, and stir for 30 seconds.
Add peas & carrots, cooking until tender, 3–4 mins.

3. Scramble Eggs (If Using):
Push veggies aside, add a little oil, and scramble eggs until just set.

4. Add Rice & Season:
Increase heat to medium-high, add remaining oil, then rice. Break up clumps.
Stir-fry 3–4 mins until heated.
Drizzle tamari/coconut aminos evenly and mix well.

5. Combine & Serve:
Return shrimp to the pan, stir 1–2 mins.
Garnish with green onions.

Low fat, not too spicy, yet delicious.

07/25/2025

The Resurgence of the Cabbage Soup Diet. Its origins and why it's so popular.

The cabbage soup diet, which is a radical weight loss plan that first gained notoriety in the 1980s, is experiencing a surprising resurgence in popularity.

This fad diet, which promises rapid weight loss of up to 10 pounds in just seven days through heavy consumption of a low-calorie cabbage-based soup, has once again captured public attention through social media platforms like TikTok, where the hashtag has been trending.

Where and when did the cabbage soup diet start.

The exact origins of the cabbage soup diet are somewhat murky, some records suggest it dates back to at least the 1950's. The diet gained significant popularity in the 1980's when it spread as "faxlore", photocopied sheets of diet instructions that were shared via fax machines and office memos. I myself ate this for a full week, it did help detox me, before detox was a thing, and I did lose a bit of weight. I received this diet at work, from a fax.

The cabbage soup diet is a highly restrictive seven-day plan that involves:

1. Eating homemade cabbage soup as the primary food source.
2. Gradually introducing other low-calorie foods on specific days.

A typical weekly plan looks like this:
Day 1: Unlimited cabbage soup and fruit (except bananas) 🍌
Day 2: Soup and vegetables (no potatoes) 🥔
Day 3: Soup, fruits and vegetables (no potatoes or bananas)
Day 4: Soup, skim milk, and bananas 🍌
Day 5: Soup, lean beef or chicken, and tomatoes 🍅
Day 6: Soup, beef and vegetables 🥒
Day 7: Soup, brown rice, and fruit juice 🥤

The soup recipe typically includes cabbage along with other low-calorie vegetables like onions, tomatoes, celery, and carrots . Daily calorie intake is estimated to be about 1,000-1,200 calories—far below the recommended intake for most adults.

Why is this soup getting popular again?

I know why I used it.

# 1. In an era of instant gratification, the appeal of losing up to 10 pounds in a week remains strong, especially before special events or vacations. As one blogger noted: "I'm going to Disneyland next week and decided that I didn't want to take my muffin top with me".

# 2. Platforms like TikTok have given new life to old diet trends, with the hashtag bringing the diet back into public consciousness.

# 3. The diet requires only inexpensive ingredients and simple preparation, making it accessible . As one nutritionist noted, "I think it's because the concept was simple".

# 4. Some view the diet as a way to "cleanse" or "reset" their system, despite lack of scientific evidence supporting detox claims. This was the main reason I used this diet.

# 5. New versions like the high-protein cabbage soup diet (which includes chicken, beans, and MCT oil) have made the regimen more palatable and potentially more effective for some.

Some cons for this diet.

Most of the weight lost is water weight and glycogen stores rather than fat, with quick regain likely once normal eating resumes.

The diet lacks adequate protein, healthy fats, and many essential vitamins and minerals.

Severe calorie restriction can decrease metabolic rate by up to 23%, making future weight loss more difficult.

Side affects include dizziness, headaches, fatigue, gas, bloating, and in some cases, gallstones from rapid weight loss.

Registered dietitian Priya Tew warns: "This diet is unbalanced and will not provide all the nutrients you need... It is also known to be a diet with side effects of lots of wind". 🌬️

Medical professionals advise that these people should avoid this diet.

People with diabetes (due to blood sugar fluctuations)
Those with a history of eating disorders
Pregnant or breastfeeding women
Individuals with gallbladder issues
Anyone with chronic health conditions

As Hannah Alderson, a registered nutritionist, starkly puts it: "The cabbage soup diet is for no one, particularly those with hormonal dysfunction, who are pregnant, breastfeeding or with a history of disordered eating".

The cabbage soup diet may deliver short term weight loss, yet nutritional experts agree it's not a healthy or sustainable approach. Medical News Today summarizes: "At best, the cabbage soup diet may lead to the temporary loss of a few pounds, though this weight loss is likely to be both temporary and less healthy".

For those seriously seeking lasting weight management, experts recommen the Mediterranean diet plan that include a variety of nutrient dense foods. As with any significant dietary change, consulting a healthcare professional before starting is strongly advised.

This cycle of extreme diets like the cabbage soup points out our obsession with quick fixes for weight loss.

As our knowledge of nutrition continues to grow, evidence supports a balanced, doable way to better health and wellness without these drastic short term weight loses.

Please, talk with a doctor before trying the cabbage soup diet. Even with a doctor’s supervision, people should not follow the diet for longer than 1 week.

If you'd like to try the new high protein diet:

Burn Belly Fat Fast With the New High-Protein Cabbage Soup Diet https://share.google/Hkg7MseRzh8LKbgUq

I remember peeling the potatoes for this amazing side dish while my Grandma Beach made the buttery rue. The original rec...
07/16/2025

I remember peeling the potatoes for this amazing side dish while my Grandma Beach made the buttery rue.

The original recipe calls for butter and flour to make a rue, alas my pancreas is no longer happy with butter or flour.

With so many products on the market for vegans, vegetarians and Celiac sufferers, it's easy to find new and creative recipes.

In this recipe we use a low fat milk alternative instead of heavy cream, the olive oil and tapioca starch take the place of the butter and flour.

I hope you make and enjoy this old fashioned side dish. If you found this recipe helpful please share.

Creamed Potatoes and Peas

Serves 4–6

Ingredients:
2–3 medium red potatoes (unpeeled for fiber, but peel if preferred) 🥔
1 cup lactose free milk (or unsweetened almond/oat milk for lower fat) 🥛
1 tbsp olive oil (instead of butter for lower saturated fat) 🫒
1 tbsp potato starch or tapioca starch
½ tsp salt (or to taste) 🧂
10 oz frozen peas, thawed. 🫛
Optional: Fresh herbs (e.g., dill or parsley) for flavor without irritation.

Instructions:
1. Cook potatoes: Cut into chunks and boil in salted water until tender for 10 mins. Drain and set aside .

2. Prepare sauce: Heat olive oil in a saucepan over low heat. Whisk potato starch into milk until smooth, then add to the oil. Stir constantly until thickened (avoid boiling to prevent curdling).

3. Combine: Gently fold sauce into potatoes and peas. Heat through on low.

4. Season: Add herbs or a pinch of black pepper if tolerated.

Serving Suggestions: Pair with lean protein (e.g., baked chicken or fish) for balanced nutrition. Avoid high-fat toppings like cheese or bacon.

My husband sent me this recipe: Lebkuchen (German Spice Cookies)Ingredients:For the Dough:2 1/4 cups all-purpose flour1/...
06/30/2025

My husband sent me this recipe:

Lebkuchen (German Spice Cookies)

Ingredients:

For the Dough:

2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon allspice

1/2 teaspoon nutmeg

1/4 teaspoon salt

3/4 cup honey

1/2 cup brown sugar

1 large egg

1/4 cup chopped almonds or hazelnuts

1/4 cup chopped candied orange or lemon peel

For the Glaze:

1 cup powdered sugar

2-3 tablespoons water or lemon juice

Directions:

In a bowl, whisk together the flour, baking soda, cinnamon, cloves, allspice, nutmeg, and salt.

In a saucepan, gently heat the honey and brown sugar until the sugar dissolves. Let it cool slightly.

In a large bowl, combine the honey mixture with the egg. Add the flour mixture, nuts, and candied peel, stirring until a sticky dough forms. Cover and chill for at least 2 hours or overnight.

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.

Roll the dough into 1 1/2-inch balls and place them 2 inches apart on the prepared sheets. Flatten each slightly with your fingers.

Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack.

For the glaze, whisk the powdered sugar with water or lemon juice until smooth. Brush the glaze over the cooled cookies and let it set before serving.

Prep Time: 25 minutes (plus chilling time) | Baking Time: 12 minutes | Total Time: 2 hours 37 minutes

Kcal: 120 kcal | Servings: 24 cookies

Tips:

For extra authenticity, use ground gingerbread spice (Lebkuchengewürz) if available.

Store in an airtight container; these cookies taste better after a few days as the flavors deepen.

@@@@@@@@@@@@@@@@@

Here's my revised recipe to make this safe for anyone with pancreatitis or Celiac disease.

Lebkuchen(German Spice Cookies – Modified for Dietary Needs)

Ingredients:

For the Dough:
1 ½ cups gluten-free oat flour
(certified GF to avoid cross-contamination)

½ cup almond flour
(for texture and healthy fats)

1 teaspoon cinnamon

½ teaspoon ground ginger
(gentler on digestion than cloves/allspice)

¼ teaspoon nutmeg
(for mild spice)

½ teaspoon baking soda
(ensure this is corn-free, like Bob’s Red Mill)

Pinch of salt
(omit if sodium-restricted)

⅓ cup pure maple syrup
(low-fructose, pancreas-friendly)

2 tablespoons coconut sugar
(lower glycemic impact than brown sugar)

1 flax egg
(1 tbsp ground flaxseed + 3 tbsp water, mixed; replaces egg for lower fat)

2 tablespoons unsweetened applesauce (replaces some fat, adds moisture)

2 tablespoons finely chopped pecans (softer than almonds/hazelnuts for easier digestion)

2 tablespoons dried cranberries (no added sugar) OR 1 tbsp grated lemon zest (replaces candied peel, less sugar)

For the Glaze (Optional):
-½ cup powdered coconut sugar
(blitz coconut sugar in a blender until fine)

1–2 tablespoons unsweetened almond milk (or water)
½ teaspoon vanilla extract
(alcohol-free if sensitive)

---

Directions:
1. Mix dry ingredients: In a bowl, whisk oat flour, almond flour, cinnamon, ginger, nutmeg, baking soda, and salt.

2. Prepare wet ingredients: Gently warm maple syrup and coconut sugar in a saucepan until dissolved. Let cool slightly. Mix in flax egg and applesauce.

3. Combine: Add wet ingredients to dry, stirring until a dough forms. Fold in pecans and cranberries/zest. Chill for 1 hour (helps firm up).

4. Bake: Preheat oven to 325°F (lower temp for gentler baking). Roll into small balls, flatten slightly, and bake on parchment-lined sheets for 12–14 minutes (until edges are firm).

5. Glaze (if using): Whisk powdered coconut sugar with almond milk and vanilla. Drizzle over cooled cookies.

Dietary Adjustments Explained:
- Pancreatitis: No honey (high fructose), minimal fat (almond flour > butter), low refined sugar (maple syrup/coconut sugar).
- Celiac Disease: Certified GF oat flour (no wheat/barley/rye).

Nutritional Value (Per Cookie)
Serving Size: 1 cookie (~20g)
Calories: 90 kcal
Carbs: 14g
Fiber: 1.5g
Sugars: 6g (naturally occurring from maple syrup/coconut sugar)
Protein: 1.5g
Fat: 3g

If you make these let me know how they turned out.

Wonderful news!
06/18/2025

Wonderful news!

Pancreatic cancer kills almost 10,000 people in the UK every year

Address

Ogden, UT

Website

Alerts

Be the first to know and let us send you an email when Personal Pancreatitis Diet and Healthcare posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share