My wife has suffered from her first, and hopefully only, gastritis for
about two weeks. It's getting better and almost gone now. So I have
cooked really bland food. This is typical.
I cook up a bunch of white rice and put it in the fridge.
I cut up, butter and salt a broccoli crown in Corningware and nuke it
until nearly done, ziplock it and put it in the fridge.
I salt and put a boneless side of chicken breast in a pan and bake it
at 375F for 50 minutes then let it cool. I cut it into bite sized
pieces and put it in the fridge.
When it's time to cook the meal, I put about a half cup of water and
three tablespoons of margarine in a small pan, add a couple of scoops
of precooked rice the chicken and broccoli and heat it all up.
I sometimes substitute big shrimp that I already cooked for the chicken.
These aren't bad meals, but they lack oomph. No pepper or any other
seasonings are used. Just salt.
I haven't eaten this much broccoli in years. I'm thinking of getting
wild and substituting cauliflower, but then, there'd be no color.
It's almost over. She just needs to regain some confidence. Apparently,
gastritis is painful. Knock on wood, I won't find out.

leo

Leonard Blaisdell wrote:
> My wife has suffered from her first, and hopefully only, gastritis for
> about two weeks. It's getting better and almost gone now. So I have
> cooked really bland food. This is typical.
> I cook up a bunch of white rice and put it in the fridge.
> I cut up, butter and salt a broccoli crown in Corningware and nuke it
> until nearly done, ziplock it and put it in the fridge.
> I salt and put a boneless side of chicken breast in a pan and bake it
> at 375F for 50 minutes then let it cool. I cut it into bite sized
> pieces and put it in the fridge.
> When it's time to cook the meal, I put about a half cup of water and
> three tablespoons of margarine in a small pan, add a couple of scoops
> of precooked rice the chicken and broccoli and heat it all up.
> I sometimes substitute big shrimp that I already cooked for the chicken.
> These aren't bad meals, but they lack oomph. No pepper or any other
> seasonings are used. Just salt.
> I haven't eaten this much broccoli in years. I'm thinking of getting
> wild and substituting cauliflower, but then, there'd be no color.
> It's almost over. She just needs to regain some confidence. Apparently,
> gastritis is painful. Knock on wood, I won't find out.
>
> leo
>

Hang in there both of you! I was on a real bland diet for a while. It
has no zing, but when your belly hurts bad enough, you won't care much
about food. Food becomes only a way to stay alive.

And be sure to start her back on regular diet slowly. Give it plenty of
time.

Good luck.

On Thu, 18 Oct 2018 20:03:25 -0700, Leonard Blaisdell
> wrote:

>My wife has suffered from her first, and hopefully only, gastritis for
>about two weeks. It's getting better and almost gone now. So I have
>cooked really bland food. This is typical.
>I cook up a bunch of white rice and put it in the fridge.
>I cut up, butter and salt a broccoli crown in Corningware and nuke it
>until nearly done, ziplock it and put it in the fridge.
>I salt and put a boneless side of chicken breast in a pan and bake it
>at 375F for 50 minutes then let it cool. I cut it into bite sized
>pieces and put it in the fridge.
>When it's time to cook the meal, I put about a half cup of water and
>three tablespoons of margarine in a small pan, add a couple of scoops
>of precooked rice the chicken and broccoli and heat it all up.
>I sometimes substitute big shrimp that I already cooked for the chicken.
>These aren't bad meals, but they lack oomph. No pepper or any other
>seasonings are used. Just salt.
>I haven't eaten this much broccoli in years. I'm thinking of getting
>wild and substituting cauliflower, but then, there'd be no color.
>It's almost over. She just needs to regain some confidence. Apparently,
>gastritis is painful. Knock on wood, I won't find out.
>
>leo

You are making yourself a lot of extra work, instead of all those
packages of food all cooked separately, with the same ingredients
prepare a one pot meal called "soup". And why do you need to eat the
same bland food... you can season your soup to taste

On Thu, 18 Oct 2018 20:03:25 -0700, Leonard Blaisdell
> wrote:

>My wife has suffered from her first, and hopefully only, gastritis for
>about two weeks. It's getting better and almost gone now. So I have
>cooked really bland food. This is typical.
>I cook up a bunch of white rice and put it in the fridge.
>I cut up, butter and salt a broccoli crown in Corningware and nuke it
>until nearly done, ziplock it and put it in the fridge.
>I salt and put a boneless side of chicken breast in a pan and bake it
>at 375F for 50 minutes then let it cool. I cut it into bite sized
>pieces and put it in the fridge.
>When it's time to cook the meal, I put about a half cup of water and
>three tablespoons of margarine in a small pan, add a couple of scoops
>of precooked rice the chicken and broccoli and heat it all up.
>I sometimes substitute big shrimp that I already cooked for the chicken.
>These aren't bad meals, but they lack oomph. No pepper or any other
>seasonings are used. Just salt.
>I haven't eaten this much broccoli in years. I'm thinking of getting
>wild and substituting cauliflower, but then, there'd be no color.
>It's almost over. She just needs to regain some confidence. Apparently,
>gastritis is painful. Knock on wood, I won't find out.
>
>leo

I skip the meat. I cook up a pot of white rice made with chicken
broth. I add sliced fresh mushrooms while the rice is cooking.
If she can tolerate it, I make it like a pilaf. I put some butter in
the pot, add the raw rice and some chopped onions. Just before the
onion is tender, add the raw mushrooms. Saute until the onion is
tender and the rice is beginning to brown. Add the chicken broth. As
she gets better, add diced carrots and frozen peas. I, personally,
think broccoli is hard to digest but I'm sure it is different for
everyone.
I hope she feels better.
Janet US

Am Freitag, 19. Oktober 2018 05:03:30 UTC+2 schrieb Leonard Blaisdell:
> My wife has suffered from her first, and hopefully only, gastritis for
> about two weeks. It's getting better and almost gone now. So I have
> cooked really bland food. This is typical.

What do her guts (literally) tell her?

Your body knows best what's good for you at the moment. Just listen.

Bye, Sanne.

"Leonard Blaisdell" > wrote in message
...
> My wife has suffered from her first, and hopefully only, gastritis for
> about two weeks. It's getting better and almost gone now. So I have
> cooked really bland food. This is typical.
> I cook up a bunch of white rice and put it in the fridge.
> I cut up, butter and salt a broccoli crown in Corningware and nuke it
> until nearly done, ziplock it and put it in the fridge.
> I salt and put a boneless side of chicken breast in a pan and bake it
> at 375F for 50 minutes then let it cool. I cut it into bite sized
> pieces and put it in the fridge.
> When it's time to cook the meal, I put about a half cup of water and
> three tablespoons of margarine in a small pan, add a couple of scoops
> of precooked rice the chicken and broccoli and heat it all up.
> I sometimes substitute big shrimp that I already cooked for the chicken.
> These aren't bad meals, but they lack oomph. No pepper or any other
> seasonings are used. Just salt.
> I haven't eaten this much broccoli in years. I'm thinking of getting
> wild and substituting cauliflower, but then, there'd be no color.
> It's almost over. She just needs to regain some confidence. Apparently,
> gastritis is painful. Knock on wood, I won't find out.
>
> leo

Angela and I have both had it. No fun. Make sure the food is about room
temp. Hot or cold foods are not good either.

> wrote in message
...
> On Thu, 18 Oct 2018 20:03:25 -0700, Leonard Blaisdell
> > wrote:
>
>>My wife has suffered from her first, and hopefully only, gastritis for
>>about two weeks. It's getting better and almost gone now. So I have
>>cooked really bland food. This is typical.
>>I cook up a bunch of white rice and put it in the fridge.
>>I cut up, butter and salt a broccoli crown in Corningware and nuke it
>>until nearly done, ziplock it and put it in the fridge.
>>I salt and put a boneless side of chicken breast in a pan and bake it
>>at 375F for 50 minutes then let it cool. I cut it into bite sized
>>pieces and put it in the fridge.
>>When it's time to cook the meal, I put about a half cup of water and
>>three tablespoons of margarine in a small pan, add a couple of scoops
>>of precooked rice the chicken and broccoli and heat it all up.
>>I sometimes substitute big shrimp that I already cooked for the chicken.
>>These aren't bad meals, but they lack oomph. No pepper or any other
>>seasonings are used. Just salt.
>>I haven't eaten this much broccoli in years. I'm thinking of getting
>>wild and substituting cauliflower, but then, there'd be no color.
>>It's almost over. She just needs to regain some confidence. Apparently,
>>gastritis is painful. Knock on wood, I won't find out.
>>
>>leo
>
> You are making yourself a lot of extra work, instead of all those
> packages of food all cooked separately, with the same ingredients
> prepare a one pot meal called "soup". And why do you need to eat the
> same bland food... you can season your soup to taste

Soup would work but it can't be hot so it might not be appealing. I made the
mistake of giving Angela soup when she had it. She complained of pain. It
was the heat from the soup. Oops!

On Thursday, October 18, 2018 at 5:03:30 PM UTC-10, Leonard Blaisdell wrote:
> My wife has suffered from her first, and hopefully only, gastritis for
> about two weeks. It's getting better and almost gone now. So I have
> cooked really bland food. This is typical.
> I cook up a bunch of white rice and put it in the fridge.
> I cut up, butter and salt a broccoli crown in Corningware and nuke it
> until nearly done, ziplock it and put it in the fridge.
> I salt and put a boneless side of chicken breast in a pan and bake it
> at 375F for 50 minutes then let it cool. I cut it into bite sized
> pieces and put it in the fridge.
> When it's time to cook the meal, I put about a half cup of water and
> three tablespoons of margarine in a small pan, add a couple of scoops
> of precooked rice the chicken and broccoli and heat it all up.
> I sometimes substitute big shrimp that I already cooked for the chicken.
> These aren't bad meals, but they lack oomph. No pepper or any other
> seasonings are used. Just salt.
> I haven't eaten this much broccoli in years. I'm thinking of getting
> wild and substituting cauliflower, but then, there'd be no color.
> It's almost over. She just needs to regain some confidence. Apparently,
> gastritis is painful. Knock on wood, I won't find out.
>
> leo

Good luck to your wife and you. I had kind of a bland dinner although I tried to zip it up some. No such luck. Pork chop with stir fried eggplant, beans, and squash. This was served with a green papaya salad. We come to find out that we don't care much for green papaya salad. OTOH, it might be beneficial to someone with gastritis.

https://www.amazon.com/photos/share/...adfwG3IQb6uJeD

dsi1 wrote:
>
I had kind of a bland dinner although I tried to zip it up some.
No such luck. Pork chop with stir fried eggplant, beans, and
squash. This was served with a green papaya salad. We come to
find out that we don't care much for green papaya salad. OTOH, it
might be beneficial to someone with gastritis.
>
> https://www.amazon.com/photos/share/...adfwG3IQb6uJeD

That meal looked pretty tasty to me. Do you put any kind of
dressing on your salad? Maybe quit spiralizing everything and use
bite size chunks instead...so you can actually taste it vs eating
thin strings of it. (?)

Some crumbled ant toasted peach muffins on top might help.
Also, maybe ditch the chopsticks and use a fork? ;-) (again)

On Friday, October 19, 2018 at 9:24:15 AM UTC-5, Sanne wrote:
> Am Freitag, 19. Oktober 2018 05:03:30 UTC+2 schrieb Leonard Blaisdell:
> > My wife has suffered from her first, and hopefully only, gastritis for
> > about two weeks. It's getting better and almost gone now. So I have
> > cooked really bland food. This is typical.
>
> What do her guts (literally) tell her?
>
> Your body knows best what's good for you at the moment. Just listen.
>
> Bye, Sanne.

And Mother Gaia gave us a wonderful gentle herbal remedy which eases many gastrointestinal distresses! Save, zero to mild tolerable side effects (euphoria, some call it "getting high" Unfortunately the evil political, economic, racist, misogynous forces in the U.S in the 1930's made it ILLEGAL after cannabis was on humankind's pharmacopia for THOUSANDS OF YEARS!!

I've been using CDB oil daily in my Cupppa Plus's 4 to 5 times a day, and MY GI system feels better! Lots of things for me feel better! Very subtly but very nice!

John Kuthe...

On Saturday, October 20, 2018 at 2:57:44 AM UTC-10, Gary wrote:
>
> That meal looked pretty tasty to me. Do you put any kind of
> dressing on your salad? Maybe quit spiralizing everything and use
> bite size chunks instead...so you can actually taste it vs eating
> thin strings of it. (?)
>
> Some crumbled ant toasted peach muffins on top might help.
> Also, maybe ditch the chopsticks and use a fork? ;-) (again)
>
>

The papaya had a standard dressing consisting of rice vinegar, sugar, fish sauce, garlic, and Thai chili pepper. The papaya was cut with a julienne peeler. Green papaya is too hard to eat in chunks. You can't spiralize a papaya. Or can you? We ate this stuff with a fork. Maybe that was the problem. Green papaya salad might taste better with chopsticks.

https://www.youtube.com/watch?v=7Wz4HVCNKr4

dsi1 wrote:

> On Saturday, October 20, 2018 at 2:57:44 AM UTC-10, Gary wrote:
> >
> > That meal looked pretty tasty to me. Do you put any kind of
> > dressing on your salad? Maybe quit spiralizing everything and use
> > bite size chunks instead...so you can actually taste it vs eating
> > thin strings of it. (?)
> >
> > Some crumbled ant toasted peach muffins on top might help.
> > Also, maybe ditch the chopsticks and use a fork? ;-) (again)
> >
> >
>
> The papaya had a standard dressing consisting of rice vinegar, sugar,
> fish sauce, garlic, and Thai chili pepper. The papaya was cut with a
> julienne peeler. Green papaya is too hard to eat in chunks. You can't
> spiralize a papaya. Or can you? We ate this stuff with a fork. Maybe
> that was the problem. Green papaya salad might taste better with
> chopsticks.
>
> https://www.youtube.com/watch?v=7Wz4HVCNKr4

Love that video! He used Tiparos also!