Hi Ivy, I was just looking to see if there was a thread on how you had got on with your hospital stay !
I don't know if my experience is of any use, but here goes. Breakfast: porridge. Sometimes made with quinoa and buckwheat (which goes well with molasses when I want some iron) as well as oats, or instead of. Flavoured with cinnamon or sometimes with added sunflower seeds or linseed, I often stir in some organic dairy free margarine as well. One unusual variant is added shavings of creamed coconut, which of course is high in EFAs and gives a very distinctive taste. Last but not least, I sometimes add Hausa koko, which I get from a local foreign foods shop; it is an African spiced millet flour mix. I don't usually add salt or sugar but that is common; some hedonists use honey, which I have to admit is gorgeous.
When I don't have porridge, I have brose. Brose is a traditional Scottish dish, very old fashioned, which the farm workers used to have as their 4 am starter food before going out to work in winter fields. You boil up or steam some vegetables - traditionally it was kale, turnip or cabbage, I often use sweet potato, tattie or carrot - and with the resulting vitamin-laden water, add a knob of butter (marg in my case), and oats. Put back on the ring, stir well until very thick (stand a spoon up in it) and last of all add a taste of pepper. Keep the veggies until later, have them on top or as a side dish, or just add milk to the brose. (Traditionally you had a cup of milk, and put a spoonful of brose into the milk, then took it out with a little milk and ate it.)
Steeping these dishes the night before, particularly when there are seeds in, is better for taste but not nutrition. Brose should be made with freshly boiled bree.
Snacks: usually my own gluten free recipe bread, which is organic, full of linseed and sunflower seeds, would be full of pumpkin seeds if I could still afford 'em, and has added unroasted buckwheat seeds (not to mention vegetables). This bread is a meal in itself, I would guess it contributes 25 - 35 % of my calorific intake.
Apart from bread, I use a lot of oatcakes, but only one variety as virtually all include wheatflour to make them smoother textured. (Nairn's Organic Rough Oatcakes - you may find you have a local retailer.) A quick energy fix for me is to
open a wrapper of 6 oatcakes (there are 4 to a carton), take a tube of pate, smear a sausage of pate onto an oatcake, then add another oatcake, rotate until the sausage is spread evenly over both, and eat. With about
five different types of pate I can choose from, it makes for a great snack, a bit of variety, and a good Glycaemic Loading Index too.
Rice cakes are also a possibility with pate, but as they have few calories and I am always struggling for energy, they are a tasty but empty treat for me once in a while. I often end up carrying a wee taster jam jar full of tuna and mayonnaise or salmon and mayo to spread on these delights; or a small tin of sardines and a tube of tomato paste.
You will find that a lot of snack foods found in health food shops are high in glucose syrup, in fact it binds them together ! This is one reason why there are very few I will touch. They are generally not healthy, they are just alternative lifestyle sweetmeats. Much better to eat some cashew nuts or sunflower seeds by the handful; healthy, convenient, nutritious. (
As long as you have not been digging !
If you don't mind, I will have to leave it there for the moment, my eyelids just about
need pitprops to stay
open as it is umpteen a.m. here. But there is a heap more stuff I can tell you, so feel free to ask for any specific details, and I will say more on the morrow.
Oops, I am keeping better these days, as usual with the spring sunshine has come some energy ! And although my stomach was grumbling quite badly (by my standards, which are not as dire as typical Crohnies') for three weeks recently, it has totally stopped bothering me.