Recipes for the simplest dishes for patients with pancreatitis

Treatment of pancreatitis - acute or chronic inflammation of the pancreas, and cholecystitis - inflammation of the gallbladder, along with drug therapy, includes dietary nutrition. During the period of exacerbation of the disease, the diet is sharply limited - up to complete fasting in the first one or two days. But as the degree of the inflammatory process decreases, the diet becomes less strict, and when the exacerbation gives way to remission, the menu is supplemented, including meat dishes. Pork and beef are permissible only in strictly limited quantities after the remission becomes stable and lasts for several months. Their place in the diet is taken by rabbit, chicken and turkey meat.

Which ones are possible?

Soups are an indispensable dish for inflammation of the pancreas, since the disease requires severe dietary restrictions. Allowed soups include those whose recipes do not include fried, spicy, salty, fatty, smoked ingredients and products contraindicated for inflammation of the pancreas, such as peas, fatty meat or fish.

Fish

For pancreatitis, only lean types of fish are allowed, so fish soup made from haddock, pollock, hake, roach or pike will be a suitable dish during the period of remission of the disease. The ear is not recommended during exacerbation of the disease. During the period of stable remission, fish soup from halibut, carp, tuna, trout, and pink salmon can be included in the diet.

When preparing fish soup, the fish broth must be filtered to remove excess fat. Do not add green onions, aromatic herbs, spices or vegetable oil to the dish. The amount of salt is also limited. Like all soups for inflammation of the pancreas, fish soup is eaten warm.

Dairy

For pancreatitis, only low-fat milk is allowed. To prepare the soup, a liter of milk is boiled in a separate pan. At this time, 200-250 g of rice are boiled in another container. When the rice is well cooked, it is crushed to a pulp and mixed with milk. The mixture is put back on the fire, salt is added to taste and a little butter, brought to a boil and removed from the stove.

Milk soup with vegetables is useful for pancreatitis. To prepare it, vegetables approved for patients with pancreatitis are used: potatoes, carrots, cauliflower. The ingredients are grated on a fine grater and boiled in water. 5 minutes before the vegetables are ready, pour low-fat milk into boiling water. A glass of water will require 500 ml of milk.

Cheese

Recycled chicken broth is used to make cheese crepe soup. Vegetable puree made from boiled carrots, pumpkin, cauliflower, and a small amount of grated cheese are added to it. The dish should have the consistency of liquid puree. To do this, you can add a little water to it. Then boil the soup for 5 minutes, remove from heat and add croutons. However, it is not recommended to eat cheese soup during a pancreatic exacerbation.

Vegetarian

The simplest types of dishes for acute pancreatitis and during exacerbations of the chronic form of the disease are vegetable broths. They are prepared with a small amount of ground ingredients. To do this, boil 700 g of beets, 200 g of carrots and 50 g of onions, finely chop or grate them. Then the vegetables are boiled for 20-25 minutes. The broth is lightly salted and seasoned with low-fat sour cream.

To prepare a light vegetable broth, boil and finely chop 3-4 medium potatoes, 1 carrot, onion and tomato. Stew onions and carrots in a small amount of water for 3-5 minutes and add vegetable broth. Then add potatoes and tomatoes, bring to a boil, add a little salt and cook for another 20-25 minutes. This dish is allowed at any stage of pancreatitis.

Creamy pumpkin soup is not only tasty, but also a healthy dish for pancreatitis, which is allowed during different periods of the disease. To prepare it, 500 g of pumpkin pulp is grated and added to 500 ml of boiling low-fat milk. Bring the mixture to readiness over low heat. Add crackers and a piece of butter to the finished dish.

Vegetarian dishes include a large amount of greens. However, sorrel soups for pancreatitis are prohibited, as are dishes with the addition of green onions, Chinese cabbage, lettuce, basil, and many aromatic herbs. But dishes with parsley, dill, caraway seeds, celery, and nettle leaves are allowed.

Dietary

Dietary soups for pancreatitis are prepared from a variety of products that do not pose a danger to the patient’s body. Dishes are divided into 4 types:

All of them are prepared without sautéing carrots and onions, as well as without adding spices and seasonings. Cereals, rice noodles, and meat (lean beef, chicken or rabbit) are added to decoctions of vegetables allowed for pancreatitis (potatoes, cucumbers, carrots, bell peppers, onions). Cream soups are made from stewed vegetables mixed in a blender. They can be eaten with meatballs or croutons, which are prepared separately and added directly to the plate.

Mucous

Slimy soups are prepared using buckwheat or oatmeal. During attacks of pancreatitis, they are useful because they normalize the digestion process and restore the mucous membrane of the pancreas. To prepare slimy soup, place 6-8 tablespoons of oatmeal or buckwheat in a liter of boiling water and boil. The broth is filtered through a sieve and sugar and salt are added to it at the tip of a knife. Bring to a boil again, then remove from heat, allow to cool slightly and add 100 ml of milk, egg white and a piece of butter to the broth.

Rubbed

To prepare pureed soups for pancreatitis, use a blender or grater. Vegetables, fish or lean meat must be cooked before cooking. Then they are finely chopped, grated or mixed into a total mass in a blender. Prepare soup in broth with any number of ingredients, season with sour cream or butter, and add herbs.

During attacks of pancreatitis, rice is one of the first foods that are allowed to the patient. You can make a healthy broth from it. To do this, 100 g of rice cereal is crushed raw or pounded during cooking. Then the rice mass is added to 500 ml of boiling milk and cooked for another 10-20 minutes.

Cream soups

Puree soups for pancreatitis are prepared from vegetables, cereals, chicken, fish, and mushrooms. A hearty and healthy dish can be made from chicken fillet or lean fish. To prepare, 500 g of chicken or fish fillet is finely chopped and boiled in salted water. Add carrots, onions, 2-3 potatoes cut into small cubes into the pan with the broth and cook until tender. Beat the finished puree soup with a mixer or blender. Mushroom puree soup is suitable for pancreatitis in remission, but the dish should be eaten in small portions.

Nutrition for pancreatitis is the most important component of treatment. And it should be organized so that each dish is dietary. But formally correct dishes sometimes do not bring joy - the consumer does not like either the taste or the appearance. In addition, when eating in public institutions, there is not always confidence that all cooking recipes have been followed, and the person suffering from pancreatitis is insured against gastrointestinal troubles, or even complications from the pancreas.

There is only one way out - to cook according to your own recipes as often as possible.

Product selection rules

In order for a meal prepared from turkey to be useful to a patient diagnosed with inflammation of the pancreas, the bird must be chosen correctly when purchasing. When buying poultry with pancreatitis, you should pay attention to the following properties:

1. Carcass weight. Medium-fed poultry that weighs from 5 to 10 kg is suitable for dietary dishes. The higher the weight, the older the turkey, the drier and tougher its meat, and the less suitable it is for the diet menu.
2. Appearance of the carcass. There should be no stains on it. The comb of a young individual is light, the legs are grayish, rounded and smooth, the abdomen is soft, slightly moist and slightly shiny. The surface of the skin of a freshly slaughtered bird is dry, elastic and smooth, but not slippery. Slippery skin is a sign of a stale product.
3. Meat color. The normal color for turkey meat is pale pink to dark red. The lighter the tone, the higher the fat content, so dark pulp is better suited for the diet table for pancreatitis. It should be elastic to the touch - if after pressing, dents remain on the surface of the fillet, this also indicates that it has been stale.

The time for slaughtering birds is the beginning of autumn, therefore, in order to be guaranteed to buy a fresh carcass, you should do this from October to December. All these rules are suitable for market purchases - it is impossible to subject a frozen product from a supermarket to such a thorough inspection, and here you have to rely on the honesty of the seller. But the expiration date and tightness of the packaging should be checked.

Second courses

These are hot protein meals with a side dish in the middle and end of the day. They are steamed or boiled. The most harmless sauce for such dishes is bechamel (a mixture of flour and milk or cream, heated to viscosity).

The table contains recipes for simple and nutritious dishes.

onions 0.25 pcs.;

wheat bread – 2 k.;

potatoes – 8 pcs.

Rules of consumption

Rules for eating rice dishes vary depending on the form of the disease.

• In acute pancreatitis, the patient should be given pureed rice porridge with water. From the 2nd week of the therapeutic diet, cereals can be boiled in milk diluted with water, adding a little sugar, butter and salt.

You need to start eating the dish with small portions (50g per day), gradually increasing the daily amount to 200g. You should not eat rice porridge every day, as this can cause constipation.

• For chronic pancreatitis, you can eat milk rice porridge containing salt, sugar and butter. The porridge can be viscous or crumbly. There is no need to grind the cooked cereal.
• During stable remission, rice porridge can be eaten in any form: liquid, thick, cooked in water or milk. In moderation, it is allowed to add not only butter, but also fruits, berries, honey, and jam. In the absence of relapses of the pathology, it is allowed to consume brown rice in limited quantities for six months.

Dessert

Sweets are limited in the diet of patients with pancreatitis. Therefore, when preparing desserts, they play up the natural taste of products or use sweeteners.

If you have problems with the pancreas, any rich pastries are not recommended, as are cakes. Therefore, dessert is served in the form:

• fruit salads with sweet yogurt dressing;
• sweet puddings with berries and cereals;
• compotes from natural fruits and berries;
• fruits in jelly (cakes without baking); protein cream (provided the eggs are absolutely fresh) with fruit;
• jams with xylitol.

Chronic pancreatitis and rice

Rice is an easily digestible grain that is beneficial for general health and is especially valuable as a dietary product. For chronic pancreatitis, the use of rice is recommended as a healthy and nutritious product with restorative and enveloping properties. It is necessary to limit the amount of rice consumed if the patient has constipation. In such cases, it is recommended to combine cereals with vegetables and fruits. A balanced diet will help you avoid problems such as constipation and provide the body with vitamins, which is especially important for pancreatitis.

Beverages

Drinks you can drink:

• still mineral water;
• herbal teas;
• black and green tea with milk;
• hibiscus tea without sugar;
• weak coffee with milk;
• compote of berries and fruits;
• rosehip decoction, infusion of mint, chamomile, lemon balm.

Jelly requires special attention; the recipe for making the drink is in the table.

water – 1.5 – 2.0 liters;

sugar or substitute - to taste.

Strain the broth and bring to a boil;

Dilute starch in a small amount of cold water (about 1 glass);

Pour into the boiling broth gradually, stirring constantly, and once it begins to thicken, turn off the stove.

Not recommended: instant coffee, natural coffee without sugar, cocoa, strongly brewed tea, high-fat whole milk.

Thus, even on a diet it is quite possible to eat tasty and varied food. And if you show ingenuity and creativity, you can create culinary masterpieces every day.

Porridges, soups and side dishes

There are no strict restrictions when using cereals in the diet. Almost any type of dish is suitable here: buckwheat, rice, semolina, wheat, oatmeal. Corn is not prohibited as a base for porridge. The juiciest part of corn is the corn silk. Other products of plant origin are also used with porridges as a supplement. The main thing is to maintain a sense of proportion; large portions will aggravate the situation. Sea buckthorn in the form of delicious jam or fresh berries, or sea buckthorn oil is suitable.

Soups are prepared not too thick and rich; the opposite case provokes a relapse in the disease. Recommended to cook: cabbage soup, chicken soups, milk soups, etc. Borscht is considered a fatty dish, it is cooked carefully and boiled thinner. The composition should not include a lot of meat, ginger, figs.

When preparing main courses or side dishes for pancreatitis, carefully select the composition. When serving with the main course, meat or fish, it is important that the products form acceptable combinations. Keep an eye on the spice. To prepare mixed dishes - stuffed peppers, vegetable cutlets - choose lean meat and fresh vegetables.

Make mashed potatoes more often: from potatoes, beets, carrots, or simply steam the potatoes. The use of celery is allowed in the stage of weakening pancreatitis.

Useful video: Cooking at home for a patient with pancreatitis

Pancreatitis is an inflammation of the pancreas tissue. The patient often feels sharp pains that intensify and become unbearable after eating food that is difficult to digest. Pancreatitis is dangerous primarily due to the possibility of developing pancreatic necrosis. This disease very often leads to death in the absence of timely medical care. The article describes the principles of the diet: what you can eat and what you can’t. Pancreatitis can be reduced in its manifestations and stable remission can be achieved - but only with proper nutrition.

Steaming - Quenelli

We prepare steamed dumplings - these are the requirements of medical and dietary nutrition.

I use three options for steaming quenelles (or other dishes). Read and choose the best one for you:

Option 1 – throw it into boiling water. After the dumplings float to the surface, cook for another five minutes. Serve with sour cream and herbs. Option 2 – pour some water into the frying pan, place the quenelles, add water so that the quenelles are half hidden by water. Steam the quenelles for 15 minutes. Option 3 – in a slow cooker. Place the quenelles (other products) in a greased steamer container. Pour two glasses of hot water into the housing. Select the multicooker mode: “Steaming”, time – 20 minutes.

Chicken quenelles

Ingredients:

• chicken fillet - 500 g.
• milk - 150 ml
• loaf - 50-60 g
• eggs - 1 piece
• salt to taste.

Cooking technology:

1. Soak the loaf pulp in milk (or in water).
2. Cut the chicken fillet into small pieces and grind using a blender.
3. Add eggs, loaf, butter to the minced chicken and continue mixing with a blender. The mass should be elastic, like paste.
4. Steam the dumplings as described above
5. We serve the quenelles with a side dish, for example, vegetable puree or herbs, sour cream, butter.

Note: If you don’t have a blender, then you use a meat grinder. The fillet is scrolled twice, a fine grid is used for the meat grinder. After combining the ingredients, grind again in a meat grinder.

Beef quenelles

Ingredients:

• beef – 500 g
• loaf - 50 g
• milk 3.2% - 150ml (3/4 cup)
• eggs - 1 piece
• butter - 10 g (1 tbsp)
• salt - to taste

Cooking technology:

1. Soak the loaf pulp in milk (or in water).
2. Pass the meat through a meat grinder with a fine grid twice.
3. Add the loaf to the minced meat and pass it through the meat grinder again.
4. Add milk, whipped egg white (as per the recipe, but I add it along with the yolk). Let's add some salt.
5. Steam the dumplings as described above
6. We serve the quenelles with a side dish - potato, carrot or beet puree, boiled or stewed vegetables, boiled rice.

Beef quenelles with rice

Ingredients:

• beef – 500 g
• rice cereal - 50 g (2 tbsp)
• milk 3.2% - 150ml (3/4 cup)
• butter - 30 g (1 tbsp, a little more)
• salt - to taste

Cooking technology:

1. Rinse the rice well, cook the porridge, cool.
2. Pass the meat through a meat grinder with a fine grid twice.
3. Add rice porridge to the minced meat and mince it again, preferably twice.
4. Add milk and salt. We beat back. We beat it so that the minced meat is more elastic, so that future dumplings are smooth and beautiful and do not fall apart during heat treatment.
5. Steam the dumplings as described above
6. Since the quenelles contain rice, the quenelles are served as an independent dish, without a side dish. You can top it with sour cream, diet-allowed sauce, or melted butter. Bon appetit!

Fish quenelles

Recommended: low-fat fish - pike, cod, navaga, ice fish, pike perch, perch, burbot, hake, flounder.

Ingredients:

• lean fish, fillet – 300 g
• loaf - 20 g
• milk - 50 ml (1/4 cup)
• egg whites - 1 pc.
• butter -10 g (1 tbsp)

Cooking technology:

1. Soak the loaf pulp in milk (or in water).
2. Pass the fish fillet through a meat grinder with a fine grid.
3. Add the loaf to the minced fish and mince it again, preferably twice.
4. Add milk and salt. We beat back. We beat it so that the minced meat is more elastic, so that future dumplings are smooth and beautiful and do not fall apart during heat treatment.
5. Boil the quenelles in boiling water or steam them as described above.
6. Serve fish dumplings with butter, milk sauce, sour cream sauce. Can be served with a side dish of cereals or mashed potatoes.

Boiled fish dumplings from pike

Ingredients:

• pike (or pike perch) – 320 g
• milk - 120 g (1/2 tbsp)
• wheat flour - 20 g (2 tsp)
• egg - 1 piece
• butter - 20 g (2 tsp)

Cooking technology:

1. Cook the fish - remove the bones and skin, cut into pieces and pass through a meat grinder.
2. Dry the flour in a frying pan (do not use oil)
3. Add milk and salt to obtain a thick milk sauce, cool.
4. Add milk sauce and eggs to the minced fish and mix thoroughly.
5. We form balls weighing 20-25 g from the minced meat - this is a semi-finished quenelle.
6. Place them in a saucepan and fill with hot water. Cook the pike dumplings until cooked, avoiding boiling.

Bon appetit!

Cooking in a slow cooker - other recipes

Quenelles are an excellent dietary dish if you can’t eat fried meat. According to the cooking principle, they are similar to cutlets or meatballs, but the minced meat should be much more tender in consistency. They are formed from a very cooled mass.

Milk is an amazing product, with a lot of advantages, the list of which can be endless.

Chicken eggs have gained great popularity in our lives when the time for cooking has been reduced to a minimum. There is nothing simpler than an omelet or scrambled eggs, which can be prepared in a few minutes, and thanks to the beneficial properties of chicken eggs, such breakfasts are considered nutritious and very filling - at least, you can calmly live until lunch without thinking about food.

Salt is called sodium chloride; this substance looks like small white crystals.

Pancreatitis is inflammation of the pancreas. The pathology occurs in acute and chronic forms. The condition has quite specific symptoms: severe pain in the left hypochondrium, sometimes of a girdling nature, foul-smelling stool, nausea and vomiting.

Diet for pancreatitis of the pancreas is one of the main directions of treatment of the pathology. The patient’s menu depends on the general health and period of the disease. It is necessary to adhere to therapeutic nutrition for several months.

1. General principles
2. Permitted and prohibited products
3. Diet for acute pancreatitis
4. Sample weekly menu
5. Nutrition for combined pancreatitis with gastritis or cholecystitis
6. Features of diet in childhood
7. Recipes
8. Beef pudding
9. Fish quenelles
10. Vegetable puree soup
11. Fish pudding
12. Chicken soufflé
13. Banana dessert

Nutrition for pancreatitis

The pancreas is an organ that reacts sensitively to even the tiniest doses of nutrients received from food. Ethyl alcohol is especially toxic to it. Even very small doses of this poison, which are contained in a 0.5 can of beer, can provoke an attack of exacerbation of pancreatitis. Almost all people with chronic alcoholism suffer from girdle pain in the abdominal area, characteristic of pancreatitis.

In order to stop an attack, it is not enough to take painkillers and fermented preparations. It is very important to adhere to proper nutrition according to medical table No. 5.

List of prohibited foods for pancreatitis

Foods and drinks that are strictly prohibited both during exacerbation of pancreatitis and during its chronic course:

• any alcoholic drinks;
• fatty meat - pork, lamb - and broths from it;
• fatty cottage cheese, milk, cheeses, fermented baked milk, ayran;
• any fried foods;
• dishes in which food is cut into large pieces - pilaf, stew, steak;
• fatty fish varieties are all names from the salmon family;
• chicken egg yolks;
• some citrus fruits, sour berries - everything is individual here, fruits can either provoke an exacerbation or not.

Acute pancreatitis and rice

In acute pancreatitis, rice can be used from the 3rd day after the attack. It is not allowed to add salt, sugar, butter or vegetable oil, or spices to rice porridge during this period. The patient should use rice porridge pureed and diluted with water.

On the 7th day of the disease, it is allowed to give the patient rice porridge with low-fat milk, adding butter, salt and sugar. Gradually, the amount of rice in the menu is increased, monitoring the body’s reaction. Starting from the 14th day, the patient can be given low-fat soups with rice; after a month, rice pudding can be included in the diet.

During an exacerbation, you should only eat polished rice, since it does not contain a fiber shell, due to which the product is easily digestible and does not harm the pancreas.

What can people with pancreatitis eat?

It is very important that food does not irritate the walls of the stomach and does not provoke excessive production of gastric juice and enzymes. To do this, you should eat the most lean, thoroughly chopped food.

1. Among baked goods, preference should be given to lean bread, as well as products made from whole grain flour.
2. Supermarkets have food sections for people on a diet - there you can choose special bread made from rye flour, which is guaranteed not to cause an attack.
3. You can eat any dairy products that contain less than 5% fat. It is better to choose homemade cheeses, according to the same principle - with a minimum percentage of fat content, not too salty and not spicy.
4. You can use any vegetables, boiled or steamed. Before eating, it is advisable to thoroughly grind them on a grater or in a blender.
5. You can eat fruits, but it is better not raw, but baked, or at least first grind them in a blender so that large pieces do not end up in the stomach. Berries should be chosen that are sweet, soft, and not sour.
6. Porridges made from any cereals and legumes - buckwheat, rice, chickpeas, pearl barley, oatmeal - are advisable for consumption both during the period of exacerbation of pancreatitis and during the period of remission. To be sure that the porridge will not cause an attack, you can first try a spoon or two. But most often, porridges are well tolerated, as are vegetable soups with water.

Energy value of turkey

Turkey meat is a real find for people who need dietary, low-calorie nutrition. The nutritional value of one hundred grams of carcass is on average 160 kcal. The lowest calorie content is for the breast - 88 kcal, fillet - 117 kcal. The most high-calorie foods are liver - 244 kcal, skin - 260 kcal, back - 180 kcal, thighs and legs - 140 kcal.

Poultry meat is rich in:

• vitamins A, B, PP, E, C, D, K;
• iron;
• phosphorus;
• magnesium;
• potassium;
• calcium;
• selenium;
• molybdenum;
• cobalt;
• sodium;
• fatty acids (turkey contains the full daily value of omega-6);
• amino acids.

One hundred grams of breast contains 19.2 grams of protein, 0.7 grams of fat, and no carbohydrates. By the way, carbohydrates are found only in the heart; they are not found in other parts. The fattiest are the liver, wings and thighs. Breast, liver, and ham are the most enriched with protein.

Rules for preparing food for patients with pancreatitis

Any dishes should be prepared according to the following principles:

• Avoid large pieces of meat, vegetables, and fruits.
• Try to grate the ingredients of salads or main courses as finely as possible.
• Use a minimum of salt and spices, herbs.
• The leaner the food tastes, the less likely it is that an exacerbation will occur.
• You should not wash down your food with hot tea or coffee; in extreme cases, you can wash it down with low-fat kefir at room temperature.
• You should not cook first courses with broth; the best choice is vegetable soup with water.
• You should not eat excessively cold or hot foods and dishes - this is almost guaranteed to provoke an attack of pancreatitis. It is optimal for the food to be at room temperature.

Products for casserole in the diet menu

The very name of the dish contains a hint of benefit: the products included in it are not boiled, not fried, but baked. This method of preparation allows you to preserve as much as possible all the ingredients - proteins, vitamins, microelements in the most easily digestible form. According to nutritionists, casserole for pancreatitis or cholecystitis - inflammation of the gallbladder, is allowed not only in the chronic phase, but also during an exacerbation - with the exception of the period accompanied by fever, nausea, vomiting and abdominal pain. When the inflammatory process subsides and the symptoms of acute intoxication disappear, the delicacy can be safely introduced into the menu.

The dish is famous for the fact that it can be prepared from almost anything. Dietary casseroles are:

Any of these products is suitable for a dietary table. In the cottage cheese, rice and semolina versions, fruit is added to the main component; if it is potatoes or pasta, you can add meat and a vegetable ingredient, making the dish more tasty and at the same time increasing its nutritional value.

Chicken soup with vegetables

The recipe for vegetable soup for pancreatitis is simple and healthy. Preparing this first dish will not take much time - about half an hour will be enough. Instead of bread for the first course, you can use homemade croutons or diet bread. To ensure that you avoid an attack, you should not eat this delicious dietary soup too hot. It is optimal for it to cool to room temperature.

You will need the following ingredients:

• 1 PC. chicken fillet;
• 1 peeled large potato;
• 1 medium sized carrot, peeled;
• 1 small onion, peeled;
• a couple of sprigs of dill and the same amount of parsley.

The basic rule is no broth! The recipe for vegetable soup for pancreatitis does not involve boiling bones or broth. One fillet should be chopped into small pieces about a centimeter in size. Pre-boil in salted water. Then pre-boil all the vegetables, which should be cut into thin strips.

Then measure out a liter of clean water, salt it to taste, bring to a boil and immerse all the prepared ingredients there. Add finely chopped greens. Cook over low heat for ten minutes. You will be surprised, but the result will be a quite rich and aromatic soup, no worse in taste than the chicken bone soups we are all familiar with.

Recipes

We offer you several recipes for dishes that can be prepared with diagnosed pancreatitis.

Beef pudding

Grind the boiled beef pulp (130 g) in a blender bowl. Add semolina (10 g), beaten egg white, yolk and a little water (about 1/3 cup) to the puree. Add a few salt crystals. Grease the mold with oil, lay out the prepared minced meat and cook in a double boiler.

Fish quenelles

Grind lean fish (300 g) in a meat grinder. Grind a quarter of the dried loaf and pour milk (100 ml) into the pieces. Squeeze out the bread and mix it with the minced meat, add a couple of beaten egg whites. Add salt and mix thoroughly. Using two spoons, form small balls and boil them in salted water until tender. This will take approximately 15 minutes.

Vegetable puree soup

Boil potatoes (2 pieces), carrots and half a small zucchini until fully cooked. Pour the broth into a separate bowl and puree the vegetables using a blender. Pour broth into the puree to the desired consistency and bring to a boil. Cook for 3 minutes. Serve warm, adding a spoonful of sour cream to the soup.

Fish pudding

The fish carcass must be divided into two fillets. Boil the first and rub through a sieve. Grind the second part in a meat grinder. Combine both masses, add egg yolks, butter, salt. Knead. Divide into portioned molds and steam.

Chicken soufflé

Grind the boiled chicken meat in a meat grinder. Add egg yolks and butter to the minced meat. Mix the mass thoroughly. Then carefully add the whipped whites into a fluffy foam. Pour the mixture into a mold and steam.

Banana dessert

Dissolve 2 packs of gelatin according to the instructions. Add 250 ml of natural yogurt from it. Steam some bananas and peeled peaches. Place foil on the bottom of a plastic pan. Form the dessert in layers - biscuit crumbs, yogurt cream with gelatin, banana-peach puree. Alternate layers. Place the sweet in the refrigerator for the jelly to harden.

Compliance with the principles of dietary nutrition for pancreatitis is a prerequisite for achieving stable and long-term remission. The menu for patients with pancreatitis in adults and children, with the proper approach to development, can be quite varied and fully satisfy all the needs of the body.

OUR RECIPES ARE NOT UNIVERSAL; you should always follow the recommendations of your doctor, since he is the one who has complete information about your condition and knows the history of your illness.

If you have pancreatic disease, pancreatitis, you must follow a strict diet so as not to provoke an exacerbation of this disease. If you have pancreatitis, there are many foods that you should not eat. But what to do? Chew everything tasteless and unappetizing? Of course not. With pancreatitis, you can also prepare delicious dishes that look appetizing on the table.

Nutrition for pancreatitis. Dish recipes. post pinned

Pancreatitis has become younger quite recently. Just some 10-15 years ago, it was the lot of alcoholics and elderly (50+) people, again, prone to alcoholism and/or obesity. And now they even put it on children.

Over the past 10 years, it has become 3 times more common in adults, and 4 times more common in adolescents than before.

There is also an increase in the incidence of pancreatic cancer, which develops against the background of chronic pancreatitis.

Doctors are simply not used to this diagnosis yet.

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Nutrition for pancreatitis. Dish recipes. post pinned

This hot potato dish will not leave you indifferent.

As usual, we are adjusting towards permitted products. Show in full…

Ingredients: 1. Potatoes - 8 pcs. 2. Minced meat - 350 gr. 3. Onions - 1 pc. 4. Sour cream - 4 tbsp. spoons. 5. Water - 100 ml. 6. A small bunch of fresh herbs. 7. Salt - to taste.

©Zen channel Tasty life.

Nutrition for pancreatitis. Dish recipes. post pinned

#Zucchini rolls with minced meat in the oven.

Ingredients: 1. Zucchini - 2 pcs. 2. Any #minced meat (chicken breast in the video) - 400 gr. Show in full... 3. Onions - 1 pc. 4. Sour cream - 2 tbsp. spoons. 6. Cheese - 60 gr. 7. Salt, herbs - to taste.

©Zen channel Tasty life.

Nutrition for pancreatitis. Dish recipes. post pinned

Baked meat #cutlets in a potato and carrot “coat”.

don’t forget to adjust the recipe, excluding the “forbidden”...

Ingredients: Show in full... 1. Minced meat - 500 gr. 2. Potatoes - 6 pcs. 3. Carrots - 1 pc. 4. Onions - 1 pc. 5. Salt, turmeric, Italian herbs - to taste. 6. Hard cheese - 150 gr. 7. Egg - 1 pc. 8. Sour cream - 3 tbsp. spoons for sauce + 2 teaspoons into potatoes (so as not to darken). 9. Water (warm) - 150 ml.

Nutrition for pancreatitis. Dish recipes. post pinned

Hi all. Can you please tell me if we can use Philo dough?

Is it possible to have puff pastry without yeast?

Nutrition for pancreatitis. Dish recipes. post pinned

Zucchini casserole.

Zucchini -400 gr. Show in full… Eggs -2 pcs. Flour -80 gr. Salt -1/2 tsp. Cheese -50-100g.

We exclude pepper

Nutrition for pancreatitis. Dish recipes. post pinned

Great idea for breakfast!

In the microwave.

Nutrition for pancreatitis. Dish recipes. post pinned

Nutrition for pancreatitis. Dish recipes. post pinned

Good evening! Tell me, has anyone tried this “food”? How #useful is this? Show in full…

And is there any quick #food for people with pancreatitis?

I'm thinking about taking it to work.

Cabbage vegetable soup for pancreatitis

The recipe differs in the content of different varieties of cabbage in the broth. This vegetable is useful for pancreatitis, as it does not cause exacerbation. It is only important to boil the shredded cabbage well - otherwise it will be difficult for the stomach to digest it and the patient may be bothered by bloating and flatulence.

You will need the following ingredients:

• broccoli, pre-washed and finely chopped - about 400 grams;
• young white cabbage, chopped into thin strips or grated on a Korean grater - about 200 grams;
• cauliflower - about 400 grams;
• a couple of medium-sized peeled potatoes, cut into cubes;
• one carrot, grated on a fine grater;
• a sprig of dill and parsley to add flavor to the broccoli soup.

Place about one and a half liters of water in a saucepan, bring to a boil and add salt to taste. Add all ingredients and cook over medium heat for 25-30 minutes. Readiness to monitor the condition of the cabbage - it should be completely soft and not crunchy.

The recipe for vegetable soup for pancreatitis with cabbage is distinguished by its simplicity and at the same time sophistication. A variety of cabbage types and carrots make the soup bright and appetizing. Rich vegetable broth is very satisfying and will distract the patient from the feeling of hunger for a long time.

The main benefits of rice

The composition of different varieties of rice differs from each other. However, the main components of the composition are the same and it is the presence of these elements that determines the usefulness of the product. Rice contains quite a lot of protein (about 8%) and important amino acids. The product contains fats, including saturated and unsaturated fatty acids. Rice also contains dietary fiber (there is more of it in brown rice), starch, vitamins b, e, n (brown rice is rich in them); many minerals: k, p, mg, cl, ca, na, s, fe, zn, i, mn, cu, se, cr, b, f, mo, si, al, v, ni, co. The energy value of rice can be considered low: about 300 kcal per 100 g.

Rice is easily digested by the body and does not cause stomach irritation or burden the pancreas. Soups and rice porridges have enveloping properties. Rice removes excess sodium from the body, thus normalizing metabolism.

Rice absorbs toxins and wastes in the body. The product has a fixing effect, which is especially important for indigestion and diarrhea. The product is useful for gastritis with high acidity, gastric ulcer and duodenal ulcer. The starch contained in rice, entering the intestines, almost unchanged, creates a favorable environment for the growth and development of healthy intestinal flora.

Rice is an indispensable product for dietary nutrition; many tasty and healthy dishes can be prepared from it, using different types, each of which has special taste and purpose.

Soup recipe for pancreatitis during exacerbation

This is a rather ascetic option - it is ideal during a period of exacerbation, when girdle pain prevents you from doing everyday activities, and hunger only aggravates the situation. The recipe for dietary vegetable puree soup for pancreatitis has saved more than once every patient who is familiar with such pain firsthand.

• a couple of medium-sized potatoes;
• half of one chicken breast (pre-boiled);
• half a carrot;
• a little pre-boiled chickpeas - about two hundred grams.

Take a liter of water into a saucepan, immerse vegetables in it, bring to a boil and boil until tender. Five minutes before turning off the heat, place the breast and chickpeas in the pan. Pour everything into a blender and grind until pureed.

You can add a handful of grated cheese - you get vegetable soup with cheese. During an exacerbation period, you should choose only lean varieties of cheese or completely avoid adding it to puree soup for a while.

The finished dish should be eaten only when it has cooled to room temperature or is lukewarm.

Reviews

Dear readers, your opinion is very important to us - therefore, we will be glad to hear your feedback about rice for pancreatitis in the comments, this will also be useful to other users of the site.

Lydia

When I fell ill with pancreatitis, I didn’t eat anything for the first few days, I only drank rosehip infusion. On the 4th day, the doctor allowed me to eat pureed rice porridge. I didn’t like rice before, but after fasting, the porridge seemed very tasty. During the period of remission I often eat rice dishes. I cook porridge, pilaf with chicken in a slow cooker and pudding with rice.

Secrets of preparing aromatic milk soups for people with pancreatitis

Patients on a diet often want to treat themselves to an unusual recipe for first courses. And they really miss desserts. Soup with processed cheese is just such an option for an unusual first course. The first portion should not be cooked too much, because you may not like the taste. It is very unique and largely depends on the quality of the processed cheese used. Sometimes it can be pure creamy, and sometimes it can give off an unpleasant chemical scent.

• one good quality creamy processed cheese;
• a piece of chicken fillet 200-220 grams, pre-boiled and finely chopped;
• a couple of potatoes, cut into cubes;
• one carrot, grated on a fine grater;
• a sprig of dill and parsley for flavor.

Place a liter of water in a saucepan and add salt to taste. Immerse vegetables in it, bring to a boil and boil until tender. Five to seven minutes before turning off the heat, put chicken and cheese into the pan and mix thoroughly. The cheese will begin to spread before your eyes and very soon, in two to three minutes, will dissolve completely. Soup with processed cheese is also called creamy or milky. It turns out aromatic and satisfying.

Beetroot soup for patients with pancreatitis

This is a delicious recipe for a simple vegetable soup that is suitable for all people with diseases of the gastrointestinal tract. Its highlight is its red color and beetroot flavor.

For a liter of water you will need the following ingredients:

• one small beet, grated on a fine grater;
• one medium sized potato;
• a piece of lean veal - about 150 grams;
• medium sized carrots;
• medium sized onion.

Bring water to a boil and immerse all the vegetables in it, after grating them on a fine grater. The beets will immediately give the soup a rich purple hue. Boil the vegetables over medium heat for about fifteen minutes, add finely chopped veal. Don't forget to salt the soup to taste.

What are the benefits of poultry meat?

Due to its valuable composition, turkey has a wide range of useful properties:

1. Replenishes the body's reserves with easily digestible protein, which is a valuable source of energy.
2. Increases mental performance and physical endurance.
3. Helps build muscle mass.
4. Improves mood, normalizes sleep.
5. Thanks to the presence of phosphorus and calcium, it helps strengthen bone tissue, joints, teeth, hair and nails.
6. Due to the enrichment with selenium, it helps to normalize hormonal levels, protects the thyroid gland from diseases, and strengthens the immune system in general.
7. It has antioxidant properties, prevents the development and proliferation of cancer cells.
8. Helps cleanse the body of toxins and waste, protects cells from the destructive effects of free radicals.
9. Reduces the amount of bad cholesterol.
10. Improves metabolic processes.
11. Normalizes intestinal motility.
12. It is useful to include in the diet for constipation.

The big advantage of turkey is that its meat is hypoallergenic. Therefore, it can be eaten by pregnant, nursing mothers, small children, those with reduced immunity, as well as diseases of the digestive tract.

Despite its low calorie content, a serving of turkey can satisfy the body's daily need for omega 6 fatty acids. In terms of fat content, turkey is 3% fatter than rabbit meat, however, the protein of turkey meat is better absorbed.

Sweet banana-curd soufflé

Almost all patients with pancreatitis lack sweets. Here is a simple recipe for curd soufflé that will not cause aggravation. The following ingredients will be required:

• a pack of low-fat cottage cheese;
• one banana;
• half a glass of skim milk;
• a teaspoon of powdered sugar.

Place all ingredients in a blender and blend until an airy soufflé is formed. Remember: you cannot eat this dessert cold! It, like all other dishes, should be at room temperature.

Baked Apple with Cinnamon

If you have pancreatitis, you can only eat sweet apples, since green, sour varieties can provoke an attack of the disease. There is a simple recipe for a safe dessert that will fill you up and satisfy those who love sweets.

You should take several large sweet red apples, cut each one in half and remove the core with a knife. Sprinkle with powdered sugar (you can do without it) and just a little cinnamon. A few grams will not harm your health, but will create a unique aroma. It should be noted that if the patient is currently experiencing an exacerbation, it is better to refrain from eating apples with cinnamon.

Place apples on a baking sheet on parchment. Bake at a temperature of about 180 degrees for ten minutes.