With the holidays I have been running a bit behind on recipes, although I should have one up for next week, this week I thought I would do something a bit different. Below I have listed a few different links to recipes I use pretty often, and the changes I make to them to make them more GERD friendly, or just easier on myself!

1. Creamy (vegan!) Butternut Squash Linguine by Cookie & Kate

When I was first diagnosed with GERD this recipe was literally a life saver!! I would make this about every other week, as before I was diagnosed I often just ate pasta with sauce. I haven’t made this recipe for a while, but for a bit there it was a staple in my diet. For this recipe here is what I change:

  1. Leave out the onions and garlic entirely and just add 1/2 tsp of asafetida
  2. Do not fry the sage, instead when I add the squash to the blender I add 1 tsp of dried sage
  3. Omit the red pepper flakes and pepper
  4. I always used chicken bone broth instead of vegetable, to avoid the onion that is often in vegetable broth
  5. Often I opted for a slightly large squash, and then used a whole pound of pasta instead of just the 12 oz.
  6. Sometimes I would add in cooked mushroom, chicken or salmon on top, other times I ate as a stand alone dish
  7. Also I feel like this may go without saying, but I always just used whatever pasta I had on hand, not necessarily linguine

2. Turkey Meatballs by Culinary Hill

This is a recipe I still use very often, as it is a great easy weeknight dinner, with the following modifications:

  1. Normally I just do half of a recipe because there are only two in my family, and 1 lb of meat is plenty
  2. I omit the onion, garlic, and pepper and add 1/2 tsp of asafetida
  3. Switch out the Worcestershire sauce for soy sauce
  4. Instead of brushing oil on top of the meatballs I often just add 2 tbsp of olive oil to the meatballs before I mix it all together.

3. Rich Carob Powder Brownies by Pies and Plots

For this recipe, the only thing I change is that I use vegan butter instead of regular butter, otherwise I keep everything else the exact same!

4. Chicken Pot Pie Soup by Ambitious Kitchen

This recipe is a newly discovered one, that I have really enjoyed making this year. These are the changes I have made:

  1. As usual I omit the onions and black pepper and add 1/2 tsp of asafetida, sometimes I also add in a shallot, diced
  2. Use extra virgin olive oil instead of regular olive oil
  3. I use an almond milk/coconut milk mixture as the milk
  4. Low sodium bone broth can be substituted instead of just regular chicken broth, but I have found I have no issues with College Inn brand regular chicken broth.
  5. I also add half of a bag of egg noodles in, in the last 10 minutes of cooking when you add frozen ingredients and chicken back to the pot, if you do this you may need to add one more cup of broth, as the noodles will absorb some of the liquid
  6. I also do not blend it all together at the end, instead I kind of mash the potatoes when they are soft enough (if you have an immersion blender that would also work well) as I like a chunkier soup
  7. Because I like a chunkier soup, I also use frozen cauliflower, roughly chopped and add that in, in at the end with the peas, chicken and noodles

Next week I should be back to my own recipes, so stay tuned, I hope you found some of these recipes useful to you!

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