recipes for interstitial cystitis – Page 8 – Interstitial Cystitis Diet (2024)

August 15, 2012

Yield: Makes 4 main-course servings
Active Time: 15 min
Total Time: 25 min

Ingredients:

• 6 garlic cloves, chopped (about 1/4 cup)
• 1 small chopped onion, if tolerated
• 1/2 teaspoon dried hot red pepper flakes, if tolerated
• 1/4 cup extra-virgin olive oil plus additional for drizzling
• 2 (10-ounce) packages frozen chopped broccoli (not thawed)
• 3/4 teaspoon salt
• 1 (15-ounce) can chickpeas, rinsed and drained
• 1/2 pound whole-wheat fussili, or favorite pasta noodle
• grated parmesan, for topping before serving

*Alternatives — in place of or in addition to chickpeas, try navy or great northern beans

Instructions:

1. Cook garlic andoptional onionand red pepper flakes in oil in a 12-inch heavy skillet over moderate heat, stirring, until garlic is golden, about 1 minute.
2. Add broccoli and salt and cook, breaking up frozen chunks and stirring occasionally, until broccoli is thawed and crisp-tender, 5 to 7 minutes.
3. Stir in chickpeas and cook until heated through.
4. Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente.
5. Reserve 1/2 cup pasta cooking water, then drain pasta in a colander.
6. Add pasta and reserved cooking water to broccoli and chickpeas in skillet and cook over moderate heat, tossing, until combined well.
7. Serve drizzled with additional olive oil, and optional parmesan.
8. If not sure of your tolerance for red pepper flakes or onion, do not use. If others who will be eating with you would like red pepper flakes, they can always be added with the parmesan at the end.

*This recipe has been adapted from http://www.ic-network.com/forum/showthread.php?55168-chickpea-amp-broccoli-pasta

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IC Friendly Pasta FruitSalad

August 13, 2012

Ingredients:

• 1 cup dry pearl couscous or orzo pasta, cooked & drained
• 1 – 2 cups cubed unpeeled Fuji apples
• 1/2 cup chopped dates
• 1/2 cup brown raisins
• 1/4 cup chopped almonds or cashews
• 1/4 cup olive oil
• 1/2 cup pear or mango juice (honey works too)

Directions:

1. In a bowl, mix the first five ingredients together.
2. Whisk the olive oil & juice or honey together & pour over all.
3. Chill & serve plain or on a bed of greens. More dressing may be added if additional moisture is desired.

Thank you Marcia for another great recipe!

IC Friendly pasta fruit salad variations: Possible additions or substitutions based on your taste and tolerance include pine nuts, chickpeas, broccoli, shredded carrots, mozzarella or feta cheese, and pears. Let us know if you try this recipe with alternate ingredients 🙂

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Linguini with Zucchini

August 7, 2012

Ingredients:

• 12 oz. linguine (Reserve 1/2 cup cooking water).
• 1/4 cup olive oil
• 2 small or 1 large zucchini, sliced or chunked
• 1-2 cups diced bell pepper (any color)
• 3 tablespoons chopped herbs (fresh or dried)
• 2 teaspoons minced garlic
• 1/3 -1/2 cup grated Parmesan cheese (topping)

Instructions:

1. Boil linguine until al dente.
2. Drain, reserving 1/2 cup cooking water.
3. In a large skillet, heat olive oil for 30 seconds over medium heat. Add zucchini, bell peppers, herbs & garlic.
4. Cook for 5 minutes.Season with salt & pepper.
5. In a large bowl, combine linguine, cooking water & other ingredients.
6. Top with Parmesan. Yum!

*Thank youto Marcia for sharingthis wonderful IC friendly pasta recipe.

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IC Texas SheetCake

August 3, 2012

Carob is an alternative to chocolate. Use it in powder or chip form for baking and try things you wouldn’t normally be able to eat… like this wonderful Texas Sheet Cake recips that is IC diet friendly!

• 2 sticks (one cup) butter or margarine
• 1 cup water
• 4 tablespoons carob powder (Chatfield’s brand is sold at Harvest Healthstoresin West Michigan)
• 1/4 teaspoon salt

Place above ingredients into a medium saucepan; bring to a boil; remove from heat & add:

• 2 cups flour
• 2 cups sugar 2 teaspoons baking soda
• 1 cup pure Greek yogurt (Oikos plain works well)
• 1 egg

Mix all & pour into greased cookie sheet WITH EDGE. Place into 350 degree oven for 20 minutes.

Using the same unwashed saucepan add:

• 1/2 cup butter or margarine
• 1/3 cup milk
• 4 tablespoons carob powder

Bring to boil; remove from heat & add 1 teaspoon pure vanilla, 1 cup chopped nuts & 1 pound powdered sugar. Leave mixture on stove & frost cake with the mixture 15 minutes after the cake comes out of the oven.

*Thank you Marcia for this yummy recipe — she says it’s “Absolutely delicious & worth every calorie! Enjoy!”

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IC Friendly Roasted Red Pepper PitaPizzas

August 2, 2012

A great alternative to missing out on pizza night! Or, cut pizzas into eighths and serve as an appetizer. It also makes a yummy alternative to bruschetta topping —make the recipe on sliced french bread (instead of pita) and broil as stated.

Makes 4 servings
30 minutes or less

Ingredients:

• 1 cup jarred roasted red peppers, rinsed and drained (2 large peppers), plus more for garnishing pizzas if desired
• 6 oil-packed sun-dried tomatoes, draining plus 1 tbsp oil 2 6.5″ whole wheat pita rounds, split apart to make 4 thin rounds
• Dried oregano, for spinkling
• 2 tsp olive or basil pesto
• 1/4 lb. (1 ball) fresh mozzarella cheese, drained and thinly sliced
• 16 small fresh basil leaves
• Remember, each ingredient on the list is optional based on personal tolerance with the IC diet. Please adjust as necessary for yourself.

Instructions:

1. Preheat oven to broil. Puree red peppers and sun-dried tomatoes and their oil in food processor 1 to 2 minutes, or until smooth.
2. Place pita rounds on baking sheet. Spread 1/4 cup red pepper sauce on cut side of each pita. Sprinkle with oregano, then top with mozzarella and pesto, garnish with sliced peppers if desired.
3. broil 3 to 5 minutes, or until cheese is melted and bubbly. Scatter basil leaves over pizzas and serve.

Nutrition per pizza:193 cal, 11g fat (4g sat fat), 18g carbs, 3g fiber,313 mg sodium, 2g sugars, 22mg cholesterol.

Thanks to an IC friend, Brenda for sending this recipe along to share.

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Melon Mint Cucumber HydrationRecipe

July 26, 2012

Makes 6 servings
Per serving: 57 cal, 0g fat, 17g carbs, 2g fiber, 7 mg sodium.

Ingredients:

• 1 ½ cups water
• 2 TBSP sugar
• 1 cup chopped mint leaves without stems
• 4 cups cubed watermelon
• ½ cup pure blueberry juice

Instructions:

1. While stirring, bring 1.5 cups water and 2 TSBP sugar to a boil in a small saucepan.
2. Add 1 cup clean, chopped mint leaves without stems.
3. Remove from heat; let stand 5 minutes.
4. Pour into ice cube trays and freeze 3 hours.
5. In a blender combine 4 cups cubed watermelon, ½ cup pure blueberry juice and mint-flavored cubes. Blend until smooth.

— Thanks to our dietitian Elizabeth for sharing this great warm weather recipe!

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Perk Up Your Summer Beverages — ICStyle!

July 26, 2012

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